Soup for the Soul Restaurants and Recipes
 |
Oceanaire passes appetizers during cocktail hour |
Participating Restaurants
For over ten years, local restaurants have generously donated their time, talent and delicious soups and appetizers to support Porter Hospice and St. Anthony Hospice programs. We are grateful for their continued support for our patients and families. When you eat at one of these fine restaurants, be sure to thank them for supporting Soup for the Soul and giving back to the community.
This year, we were pleased to have the following restaurants at our 10th annual Soup for the Soul. Soup recipes are also posted below. For a map of all participating restaurants click here.
2010 Participating Restaurants and Menu:
Baur’s Ristorante (map)
Soup : Sweet Potato Soup
Appetizer : Shrimp Louie Salad
Chef : Corey Cunningham
Bistro Vendome (map)
Soup: Baked Potato Soup
Appetizer: Cured salmon and apple profiterole with chive creme fraiche
Chef: Jennifer Jasinski
Blue Point Bakery (providing delicious desserts-- map)
Dazzle Restaurant and Lounge (map)
Soup: Roasted Butternut Squash
Appetizer: Herbed Goat Cheese Crostini
Chef: Duncan Smith, BJ Erickson
Elway's Cherry Creek (map)
Soup: Colorado Lamb Albondiga w/ Jicama, Radish, Green Chili Slaw
Appetizer: Mexican Shrimp-Tomato Cocktail
Chef: Tyler Wiard
Fruition (map)
Soup : Roasted Cauliflower Bisque w/Pine-Nut Brown Butter & Micro Celery
Appetizer: LaQuercia Prosciutto Crostini w/Fruition Farms Arugula and Grana Padana
Chef : Alex Seidel
Japon (map)
Soup: Miso Soup
Appetizer: Assorted Sushi Rolls
Chef: Miki Hashimoto
Mel’s Bar and Grill (map)
Soup: Cauliflower-Jalapeno Soup with Huitlacoche, Freeze Dried Corn and Verde Farms Micro Cilantro
Appetizer: Slow Roasted Kurobuta Pork Belly with Split Pea Puree and Carmelized Cipollini Onion Jam
Chef: Chad Clevenger
The Oceanaire Seafood Room (map)
Providing appetizers during the auction:
Smoked Idaho Rainbow Trout Chips
The Palm (map)
Soup: Roasted Red Pepper & Gouda
Appetizer : Kalamata Olive Bruschetta on Crostini
Chef : Tom Wainwright
Panera Bread (map)
Soup : Broccoli Cheddar Soup
Appetizer : Breads
Peakview Cafe (map)
Soup: Wild Mushroom Soup topped with Walla Walla Red Chile Onion Rings
Chilled Strawberry Zing Soup
Appetizer: Flatbread with Lemon Mascarpone Mousse, Fresh Smoked Salmon finished with Micro Basil and Blackberry Honey
Chef: Daniel Skay
Pesce Fresco (map)
Soup: Minestrone
Appetizer: Asparagus & prosciutto bruschetta
Chef : Paul Stickler & Erin Abromeit
P.F. Chang's (map)
Soup: Chinese Creamy Corn Soup
Appetizer: Chicken Lettuce Wraps
Chef: Joe Reams
Rioja (map)
Soup: Baked Potato Soup
Appetizer: Cured salmon and apple profiterole with chive creme fraiche
Chef: Jennifer Jasinski
Root Down (map)
Soup: Organic Carrot-Thai Curry Soup with Apple-Pear Chutney
Appetizer: Stuffed Hazel Dell Cremini Caps
Chef: Justin Cucci
Sullivan's Steakhouse (map)
Soup: Warm Asparagus Bisque
Appetizer: Seared Ahi Tuna with a Spicy Mustard Sauce
Chef: James Roller
Table 6 (map)
Soup: Pulled Pork BBQ Consomme
Appetizer: Citrus Pork Rinds
Chef: Scott Parker
Ya Ya's Euro Bistro (map)
Soup: Green Garlic Bisque with Black Garlic Crème Fraiche
Appetizer: Saffron Arancini with Basil Pesto
Chef: Aaron Whitcomb
Soup for the Soul Recipes
Try your hand at creating the gourmet soups served at this year's event. Download soup recipes below!
 |
2010 Soup Recipes |
