Steamboat Springs As a mother of 3 with a revolving front door that churns out extra kids daily I am accustomed to feeding picky eaters. However the diner that frustrates me the most in this household is forty something. For over a decade I’ve been disguising veggies through wizardly methods involving blenders and the wonders of Chef Dean Martin. Friends and family know better than to produce sides of broccoli, tender asparagus or the absolute worst offender: cauliflower cheese.
This Sunday a remarkable thing happened. It was our wedding anniversary and by afternoon all kids were farmed out to gracious friends. After a wildflower filled hike on the Hot Springs trail we took our hearty appetites home, hopped on bikes and headed to town.
Our destination was Sweet Pea Restaurant which we hadn’t been to since their new chef, Pete List arrived. Listening to the rush of the Yampa from our riverside table, it was time to order. Shredded Pork tacos for me and the artisan pasta for my husband. Hardly earth shattering except for the fact the artisan pasta is a vegetarian option. “Fresh papperdelle, hand foraged mushrooms, roasted tiny tomatoes, arugula, asparagus finished with basil pistou and shaved parmesan."
I stayed quiet until our beautifully presented meals arrived. As I dived in, sticks of asparagus starting finding their way to my plate much to my frustrated delight. After one mouthful I suggested he actually try a bite and incredibly he did and LOVED IT!
Thank you Chef Pete for your genius way with vegetables. Thank you also to the mastermind behind writing Sweet Pea’s menu. From now on I will be devising tempting descriptions for my home cooked veggie dishes; it worked once so why not again!