Rioja - Heirloom Tomato Consommé, Goat Cheese Ravioli
I love the simplicity of this recipe. The consommé itself is not a classic consommé — where you need to make a raft to clarify the stock. It is just a blending of ultra-tasty heirloom tomatoes strained through layers of cheesecloth. The garnish, a petite ravioli filled with creamy cheese, is a great complement to the light, clear broth.
CHEF & OWNER JENNIFER JASINSKI'S STORY
Executive Chef and Owner of Rioja, Bistro Vendôme, Euclid Hall Bar & Kitchen, Stoic & Genuine, Ultreia. James Beard Foundation award winner for Best Chef Southwest in 2013, semi-finalist for Outstanding Chef in 2016 and Outstanding Restaurateur in 2020, Jasinski operates Rioja, Bistro Vendôme, Euclid Hall Bar & Kitchen, Stoic & Genuine and Ultreia in Denver.
A Wolfgang Puck alum, “Chef Jen” was a finalist on 2013 Top Chef Masters. She was named Western Regional Chef of the Year by the American Culinary Federation.