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Rioja - Heirloom Tomato Consommé, Goat Cheese Ravioli

$2.00

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.

GIVING BACK
This recipe gives back to Work Options for Women. This charity is near and dear to Jen’s heart. They teach foodservice skills to women who are experiencing poverty. They operate two cafes and a mobile culinary classroom where the students get hands-on skill training. When Jen was a finalist on Top Chef Masters, she donated her winnings to Work Options for Women.
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.

VISIT US
1431 Larimer St
Denver, CO 80202

riojadenver.com/


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