The weather is finally turning. Bracing mornings reveal warm days which lead into crisp evenings. Now is the time to be in Colorado. What I enjoy even better is that the varried weather allows us to bridge many seasons and expand the varriety of what we serve throughout the day. Summer ingredients are still flourishing, fall ingredients are in their infancy though many are already explosive with flavor. For someone like myself who has the attention span of a gnat, now is the optimum time to cook for I am able to use almost everything and will only occasionally be chastized for my lack of seasonality. Upcoming dishes include: a rhubarb dashi with buckwheat and miso noodles, sorrel and seared foie gras; duck with hot chocolate gnocchi and apple cider chips; late summer squash fondue and smoked risotto with young goat cheese and ground sea beans; petite heirloom tomato salad with unagi vinaigrette and lovage; broccoli and pierre robert agnolotti with langoustines and garam masala; burgundy snails with plum molasses, hoja santa pesto and chorizo. These are a few of the dishes we began work on and hope to have polished in the near future.