July Secret Supper @ Jonesy’s EatBar

I enjoyed this dinner quite a bit. I was excited to see that the July Secret Supper was going to be held at Jonesy’s. I’d been there once before on New Year’s Day a couple of years ago.
We started out with a bacon bleu potato cake that was absolutely delicious, even though I wasn’t a fan of bleu cheese (not their fault). The arugula farro salad was also tasty. The champagne vinaigrette was the perfect accent.
Being a Southern girl, I could not help but be excited for the Low Country Bell Peppers. Some people at my table (ok, me included) held out for other colored peppers. I waited and had an orange bell pepper, filled to brim with shrimp, crawfish and andouille sausage. Yum! The mixture of blackened rice, onions, cilantro with a chipotle black bean purée was the perfect accompaniment.
The dessert was my absolute favorite. Red, White and Bluebarb Bread Pudding was a treat. It was served with Sweet Action Lucky Charms ice cream (how neat!) and a cherry drizzle. I love bread pudding and the addition of strawberries and blueberries was awesome. I wasn’t sure how I would feel about rhubarb, but it all worked together.
It was pretty cool that the chef incorporated items from his garden in our food (arugula and rhubarb). Canyon Wind Cellars was kind enough to pair several of their wines with each course. I was introduced to a new varietal, Petit Verdot, that I am excited to try in the future. The service that evening was perfect as well. Each course was well-​timed and the kitchen was able to send out food very quickly and timely. I had a great evening and it made me anxious to return to Jonesy’s again very soon!

I really enjoy the Secret Supper Club Dinners. Between the events, the food, and the people, all six dinners I have attended have ranged from great to amazing. Last night, at Jonesy’s EatBar was outstanding. First off, never underestimate the ability of scintillating and effervescent dinner companions to elevate a dining experience. I was happy to meet a charming Unilocaler who is new to the Denver area. Since she went with the vegetarian options on courses one and three, I was able to get some feedback on the alternate preparations (thumbs up, by the way).
Although a free cocktail or two before the dinner would have been appreciated, I think my sober (relatively) palate was more appreciative of the food upon its arrival. The Bacon Bleu Potato Cake was very good. It was as if someone took the essence of top-​notch potatoes au gratin w/​ham, and turned it into a hockey puck of flavor. Furthermore, this diner appreciates the presence of (not one, not two, but) three kinds of onions in one small appetizer.
The Arugula Farro Salad was excellent. Arugula has become my favorite leafy green vegetable over the past year. This salad was simply dressed, with perfectly ripe heirloom tomatoes. The fresh mozzarella was in tiny cubes, and added a nice rich note to the salad, without dominating the flavors. I enjoyed the farro (Farr-​Oh, not Pharoh. .. good to know), but it did not seem that different to me than barley. Which, since I enjoy barley, was just fine.
The Low Country Bell Pepper dish was very nice. My family ate stuffed peppers when I was growing up, and I continue to enjoy them. I don’t make them as often as I would like, and so it is nice to get good ones when dining out. I was able to score a red bell pepper (my favorite) and was glad that I did. The flavors were excellent. Although I am generally neutral on crawfish, this was pretty tasty. The shrimp and andouille sausage flavors were succulent and savory. With the exception of a couple hard (charred) pieces of rice, there was little to hinder my rapid consumption of this enticing entrée. The black bean purée and cilantro cream were delicious, and provided a handy «food lube» for pepper and rice consumption.
On to dessert. I am usually not that excited about bread pudding. I think it ranges from pretty bad to just okay most of the time. But this bread pudding was definitely the exception. It had the right density and significant flavor. The fruit and drizzle were nice additions, but it was the Lucky Charms ice cream on top (from Sweet Action) that really blew me away.
A final note. I really appreciate that we have been getting Colorado wineries involved with the dinners and events. They have some first class products, and any opportunity that allows more people to enjoy them is fine by me. I thought the Rose was pretty good, but I really enjoyed the Petite Verdot. Although I broke one of my basic rules (I seem to be doing that a lot lately) about not drinking red wine when there is no snow on the ground, it was a very good red wine indeed. Yes, it did make me feel like I was sitting in a sauna (drinking red wine in a warm location tends to have that effect on me), but it was worth it.

Another amazing Secret Supper Club by the amazing Tiffany and Kelly.
I had never been to Jonesy’s and I was so excited to be able to try a menu designed by this wonderful chef.
The dishes I could rave about all day, the potato cake was creamy on the side and had a nice crunch to the outside, very flavorful and I loved the charred green onions, my favorite. The arugula and farro salad with mozzarella was large plate of greens that I totally needed to round out the meal if you know what I mean, I really enjoyed the farro like so many others at the table. One of the highlights of the meal was the stuffed pepper with sausage, crawfish and shrimp. I loved the presentation and every bite was delightful, I didn’t want to stop, I think I scraped my plate clean. The dessert was perfection on a plate, the bread pudding with berries and rhubarb with a lucky charm ice cream, I know it sound odd but I would drive an hour both ways to have that dish again. Top notch food last night including top notch company.
Nice to meet you Danielle, welcome to Colorado.
Wine pairings were also very nice and complimented the food. I think most of our table really enjoyed the red, very different and tasty. Another pour please!
This was 7 for 7 for me, can’t wait to see where number 8 will be. (Did that rhyme)