{"id":2446785,"date":"2019-07-25T15:09:51","date_gmt":"2019-07-25T21:09:51","guid":{"rendered":"https:\/\/www.aspentimes.com\/?p=310091"},"modified":"2019-07-25T15:09:51","modified_gmt":"2019-07-25T21:09:51","slug":"park-90-chef-tom-coohill-at-the-chefs-club","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/park-90-chef-tom-coohill-at-the-chefs-club\/","title":{"rendered":"Park 90 + Chef Tom Coohill at the Chefs Club"},"content":{"rendered":"<div class=\"swift-gallery p402_hide\" readability=\"6.4647058823529\">\n<ul id=\"imageGallery-310091-322\" class=\"gallery list-unstyled\">\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/chefsclub-EAT-summer2019-5-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/chefsclub-EAT-summer2019-5-1024x683.jpg\" data-sub-html=\"Jeremy Wallace\/The Aspen Times | American Bouillabaisse, tomato safran nage, poisson de la mer, lobster quenella, rouille\" class=\"h-100\" readability=\"0.5\">\n<div class=\"caption\" readability=\"12\">\n<p><strong>American Bouillabaisse, tomato safran nage, poisson de la mer, lobster quenella, rouille<\/strong><br \/>Jeremy Wallace\/The Aspen Times<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/chefsclub-EAT-summer2019-5-1024x683.jpg\" alt=\"American Bouillabaisse, tomato safran nage, poisson de la mer, lobster quenella, rouille\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/chefsclub-EAT-summer2019-2-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/chefsclub-EAT-summer2019-2-1024x683.jpg\" data-sub-html=\"Jeremy Wallace\/The Aspen Times | Bread pudding, compressed apricots, creme fraiche ice cream, almonds\" class=\"h-100\" readability=\"-0.5\">\n<div class=\"caption\" readability=\"10\">\n<p><strong>Bread pudding, compressed apricots, creme fraiche ice cream, almonds<\/strong><br \/>Jeremy Wallace\/The Aspen Times<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/chefsclub-EAT-summer2019-2-1024x683.jpg\" alt=\"Bread pudding, compressed apricots, creme fraiche ice cream, almonds\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/chefsclub-EAT-summer2019-22-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/chefsclub-EAT-summer2019-22-1024x683.jpg\" data-sub-html=\"Jeremy Wallace\/The Aspen Times | Roasted guinea hen, truffle mousse, porcini mushrooms, madeira\" class=\"h-100\" readability=\"-0.5\">\n<div class=\"caption\" readability=\"10\">\n<p><strong>Roasted guinea hen, truffle mousse, porcini mushrooms, madeira<\/strong><br \/>Jeremy Wallace\/The Aspen Times<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/07\/chefsclub-EAT-summer2019-22-1024x683.jpg\" alt=\"Roasted guinea hen, truffle mousse, porcini mushrooms, madeira\"><\/div>\n<\/div>\n<\/li>\n<\/ul>\n<p class=\"caption-toggle\"><a href=\"https:\/\/www.aspentimes.com\/magazines\/eat\/park-90-chef-tom-coohill-at-the-chefs-club\/?#\" class=\"show-captions\">Show Captions<\/a><a href=\"https:\/\/www.aspentimes.com\/magazines\/eat\/park-90-chef-tom-coohill-at-the-chefs-club\/?#\" class=\"hide-captions\">Hide Captions<\/a><\/p>\n<\/div>\n<p>Tom and Diane Coohill, owners of Coohills Restaurant in Denver, know how to throw a party. Luckily for Aspen, they\u2019ve partnered with Park90 wine bar at the Regent Singapore for the summer residency at the Chefs Club. Now through September is your chance to experience this elevated pairing of French-influenced dishes and world class wines with on point hospitality.&nbsp;<\/p>\n<p>First the wine. With Curren Nelson as head sommelier, all wines will be available by both the glass and the bottle. The premise is to allow people to try wines without the pressure of committing to a bottle. However, you can\u2019t go wrong. The \u201c+\u201d in the restaurant name, represents both the partnership and the fact that they are only selling wines with a rating of 90 or greater.<\/p>\n<p>For the menu, Tom Coohill brings many of the things he\u2019s known for in Denver, such as his crab cakes, charcuterie, local ingredients and French techniques, incorporating more shared boards and a dedicated bar menu in addition to the finer dining offerings.<\/p>\n<p>\u201cThis space is smaller and more manageable than our restaurant in Denver, and the kitchen is the Rolls Royce of kitchens,\u201d according to Coohill, who says he feels fortunate to have landed in Aspen for the season.<\/p>\n<p>His Loup de Mer and Salmon Terrine is served cold with a shallot tarragon cream sauce. The light and refreshing dish tastes of the sea for a bright starter course. Each bite of the Roasted Guinea Hen was a tender m\u00e9lange of roasted hen with crispy skin and porcini mushrooms, stuffed with truffle mousse and finished with a delightful madeira cream sauce. Coohill\u2019s French training truly shines with his American Bouillabaisse. Lighter than a traditional bouillabaisse where stock is made from the entire fish, Coohill uses bones from white fish for a richly flavored broth that doesn\u2019t overwhelm the other seafood in the dish. It\u2019s accompanied by rouille (a garlic, saffron and potato mayonnaise) and crostini for an impressively delicious meal.<\/p>\n<p>Save room for dessert, to share at the very least, and treat yourself to the impressively light Bread Pudding, made with house made brioche and vanilla custard, served with cr\u00e8me fraiche ice cream, caramel, almonds and fresh summer fruit. Asked what makes their residency unique, Diane Coohill said, \u201cWe\u2019re hands on to operate this restaurant as a Colorado couple. We\u2019re in Aspen for the summer.\u201d<\/p>\n<p> <a href=\"https:\/\/www.aspentimes.com\/magazines\/eat\/park-90-chef-tom-coohill-at-the-chefs-club\/?\" target=\"_blank\" rel=\"noopener noreferrer\">via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>American Bouillabaisse, tomato safran nage, poisson de la mer, lobster quenella, rouilleJeremy Wallace\/The Aspen Times Bread pudding, compressed apricots, creme fraiche ice cream, almondsJeremy Wallace\/The Aspen Times Roasted guinea hen, truffle mousse, porcini mushrooms, madeiraJeremy Wallace\/The Aspen Times Show CaptionsHide Captions Tom and Diane Coohill, owners of Coohills Restaurant in Denver, know how to throw [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":{"0":"post-2446785","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-local-news"},"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-06-22 01:16:10","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSPN The Valley&#039;s Quality Rock","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/kspn","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2446785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/comments?post=2446785"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2446785\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2446785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2446785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2446785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}