A couple of years ago I participated in a burger event in Denver that was sponsored by Tillamook Cheese. D Bar Desserts (now D Bar Denver) was one of the participating restaurants that were putting a unique ‘burger’ on their menu for a week that used Tillamook Cheese in the preparation and they invited a group that combined food and mommy bloggers to the restaurant to enjoy drinks, appetizers and ‘the’ burger.
The chef/owners of D Bar are Keegan Gerhard and his wife Lisa and we really had such fun with Chef Gerhard working behind the counter and chatting us up while he personally prepared some waffle burgers for us to sample. I didn’t make a burger but I did take his idea and create a waffle BLT and it was a huge hit at our dinner table. Once again Chef did not disappoint, this time showing us some preparation steps for dessert. Never forget the dessert! This new venture even has an attached but separate pastry shop…wicked idea isn’t it? Wicked good.
Fast forward to this winter and D Bar has changed. When their lease was up last year they knew they wanted more space so they took a huge leap of faith and shut their doors to take the time to create something bigger, newer and yes…even more wonderful. It’s still in Uptown but now on 19th…and it’s a wonderful space; not just larger but with evident care to every detail. Now expanded to two locations with another in San Diego; the emphasis is no longer only on desserts (but there will ALWAYS be desserts) but encompasses a wide variety of delectable dishes, drinks and desserts that we were lucky enough to sample, each one better than the last. D Bar Dates, Crue Fries, Bacon Mac & Cheese, the Crispy Pork Wings shown above and more. And then we had a small plate put in front of us that we knew were Brussels Sprouts. Luckily I’ve already been through my re-awakening phase; you know, discovering that sprouts cooked differently than mom’s mushy preparation were fantastic. Typically roasted with some bacon and/or garlic and they really are good.
But these? My friend Sandy and I asked our server if we could please just have the whole tray but reason prevailed (his, not ours) and he moved on to other tables. We must have made a pathetic pair though and our persuasion (really begging) saw him return to our table more than once. Where we kissed his hand. Emboldened with a feeling of power we wondered if there was ANY chance of getting the recipe; you know all in the name of science and food blogging. He said he would check and lo and behold a few minutes later we were in the company of the sous chef who devised this genius pairing of flavors. The ying and yang of honey and Sriracha accompanied by just enough garlic and the freshness and acidity of lime and truly…we have discovered nirvana with these Fried Brussels Sprouts with Sriracha and Honey Glaze.
If you recall I made a dish recently that paired these same flavors with chicken made in a slow cooker. I was craving the flavors but had no sprouts so chicken it was…and it was really good. But still, the craving did not completely dissipate and finally this past weekend the time had come when all of the moons and stars were aligned and I had everything I needed along with the time to actually make this dream a reality. Not hard to make but I don’t fry much and worried more than I should have. I will caution though…even though I had cleaned and dried them off the day before…they did like to sputter; be prepared to cover your fryer or pot when you cook them!
Crunchy Brussels sprouts with a crispy exterior, glazed with the amazing sauce and then topped with some fresh shaved sprouts and toasted hazelnuts. That is all. That is enough. They are frigging amazing. Don’t want to fry? Go ahead and try roasting them and let me know how that works…but do them at high heat. They should just barely be cooked inside but you still want the outside to start to turn crispy. Still; seriously…it’s all about that glaze. That glaze. Sandy is more of the ‘Some Like it HOT’ camp so she doubled the hot sauce when she made them at home. I’m not a wuss but I was fine with it just as written so it is personal preference. I would recommend making them as they are and serving the Sriracha on the side…someone NEEDS more heat; they can make that happen…and you need to make these happen. Or if you hurry come on over but I mean HURRY; I’m not sure how long they will last!
If you’re in Denver or San Diego or planning a visit to either city, don’t miss D Bar. Their new location in Denver is lovely and the food is amazing and yes, as promised, still includes fabulous desserts. Cheers!
Be sure to checkout the dishes from my friends who share their recipes with me for The Food Network’s #FallFeast!
- Feed Me Phoebe: Quinoa Brussels Sprout Gratin with Smoked Cheddar
- Homemade Delish: Brussels Sprout and Bacon Pizza
- Creative Culinary: Fried Brussels Sprouts with a Sriracha and Honey Glaze
- Napa Farmhouse 1885: Roasted Brussels Sprouts & Pesto Pizza
- Red or Green: Spicy Roasted Brussels Sprouts Salad With Avocado & Pomegranate Seeds
- Taste with the Eyes: Brussels, Bacon, Balsamic
- TasteBook: Lemony Roasted Brussels Sprouts with Bacon
- Healthy Eats: 6 Ways to Never Get Bored of Brussels Sprouts
- The Mom 100: White Bean and Roasted Cauliflower Spread with Sauteed Brussels Sprouts
- FN Dish: The Only 5 Brussels Sprouts Dishes You’ll Need This Season