Rioja - Roasted Halibut, Romesco, Pine Nut Butter
“Our guests look for halibut while it’s in season because they know the sweet, flaky fish is always seared perfectly at Rioja. We source only short-line-caught, day-boat Alaskan halibut. The romesco sauce always piques our guests’ interest; some are not familiar while others want to taste our take on the Spanish classic. The quality of the sweet smoked paprika is key. We source our spices from a Denver spice vendor, Savory Spice Shop.” - Jen Jasinski
This recipe gives back to Work Options for Women, a charity that is near and dear to Jennifer Jasinski's heart. The organization teaches food service skills to women who are experiencing poverty, operating out of two cafes and a mobile culinary classroom where the students get hands-on skills training. When Jasinski was a finalist on Top Chef Masters, she donated her winnings to Work Options for Women.
CHEF & OWNER JENNIFER JASINSKI'S STORY
Jennifer Jasinski is a Wolfgang Puck alum who is now the Executive Chef and proud owner of Rioja, Bistro Vendôme, Euclid Hall Bar & Kitchen, and Stoic & Genuine, Ultreia in Denver. Jasinski is also a James Beard Foundation award winner for Best Chef Southwest in 2013, a semi-finalist for Outstanding Chef in 2016, awarded Outstanding Restaurateur in 2020, and was named Western Regional Chef of the Year by the American Culinary Federation. To add to her many accomplishments “Chef Jen” also appeared on The Food Network’s hit show, Top Chef, and was a finalist on the 2013 Top Chef Masters.