Bob Burden sizzles at Spencer’s
Restaurant: Spencer’s Steaks and Spirits
Location: Base of Peak 9 in Breckenridge
Phone Number: (970) 453-8755
Fax: (970) 453-4284
Owners: Premier Resorts
Q. Where are you from?
A. Roswell, New Mexico
Q. How long have you been cooking in the area?
A. Seventeen years. I received my Associates in Culinary Arts from Colorado Mountain College in Breckenridge, and I am a Certified Executive Chef with the American Culinary Federation.
Q. How long have you been cooking professionally?
A. Twenty years.
Q. What is the history of the restaurant?
A. Spencer’s is the main restaurant for Beaver Run Resort. Spencer’s is a steak house that has a spectacular salad bar and specializes in slow-cooked Choice-grade prime rib. The famous “all you can eat” prime rib with salad bar is only $17.95. Fresh fish is flown in and trucked up from Denver every Friday, which we run as specials.
Saturday is Sushi Night with #1-Grade Ahi Tuna, Yellow Tail, California rolls and various other sushi priced to sell out at $5 a roll.
The second Thursday of every month we have the “Cooking Class”, an interactive hands-on, in-the-kitchen demonstration that ends with a six-course gourmet dinner complete with wine courses. The cooking class is by reservation only, and we recommend signing up early due to the small class size. Cost for the function is $55 per person, plus gratuities.
Private cooking classes are available for groups of 10 to 14 people, depending on space available and the time of the year.
Spencer’s will be getting a new look this summer with a top-to-bottom remodel of the restaurant. Everything is going to be torn out and replaced with a hot new mountain lodge concept.
Q. What do you eat at home?
A. Fish and rice, Japanese curry.
Q. What is your favorite recipe? Why?
A. Thai Chicken in Coconut Soup. I like the spicy flavors of Thai foods.
Thai Chicken in Coconut Soup
(Serves 4 to 6)
2 Tbs. vegetable oil
4 garlic cloves, crushed
4 Tbs. green onion, finely chopped
1 stalk lemon grass, cut into 2-inch lengths
1 tsp. ground black pepper
1 tsp. red curry paste
1 green bell pepper, finely chopped
1 lime, zested
1 one-inch piece of dried galangal
3 cups chicken stock
1 lb. chicken breast, finely sliced
14 oz. coconut milk
15 oz. straw mushrooms
1/4 cup fish sauce
1/8 cup fresh lime juice
corn starch mixed with a little water until smooth
6 Tbs. chopped fresh coriander
In a medium-size pot with oil, stir-fry the garlic, green onion, lemon grass, pepper, curry paste, green pepper and galangal for three minutes. Add the chicken and saute until fully cooked.
Add chicken stock and bring to a boil; add the coconut milk, mushrooms, fish sauce and lime juice. Bring to a rapid boil and thicken to coat a spoon with corn starch slurry.
Garnish with fresh coriander and lime zest.
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