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Duemani Mediterranean Restaurant in Aspen Colorado

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What’s for Dinner and Drinks? | Duemani in Aspen, Colorado

Duemani
We asked Chef Jesus Alvarado from Duemani in Aspen, Colorado to share his recipes and how-to’s to answer the proverbial question.

After a long day of skiing in Aspen, Colorado, the best way to unwind during apres-ski is with an excellent meal and drink. We reached out to the expert—Chef Jesus Alvarado of Duemani— to share his inspo, best recipes and how-tos for a great dinner and a cocktail.

Jesus

OUR EXPERT | Chef Jesus Alvarado

WHERE YOU’LL FIND THEM | Duemani

THE INSPO | Fresh and Flavorful Mediterranean

DINNER | Hamachi

DRINK | Cool And Spicy Cocktail

Duemani in Aspen, Colorado serves up Mediterranean dishes with an emphasis on seafood and prime meats, complete with an impressive selection of wines and cocktails.

So, what is for dinner and what are we having for drinks?

YOU MAY ALSO LIKE: WHAT’S FOR DINNER AND DRINKS? | CHEF JOHN TESAR AND OUTER REEF

DINNER | Hamachi

Hamachi

CANTALOUPE VINAIGRETTE

Ingredients

  • 385 grams clarified cantaloupe juice
  • 80 grams Aulente vinegar
  • 135 grams lime juice (strained)
  • 1.5 grams xanthan gum
  • .3 grams cayenne pepper
  • 1 grams salt

Method

Mix all ingredient together except xanthan gum. Shear in xanthan gum in vitamix.

WHITE BALSAMIC PICKLING LIQUID

Ingredients

  • 2000 grams white balsamic vinegar
  • 80 grams salt
  • 400 grams sugar

Method

Dissolve sugar and salt in vinegar at room temperature

PROSCIUTTO CHIPS

Ingredients

  • Thinly sliced prosciutto
  • 51/49 blended oil

Method

Brush prosciutto with oil and bake at 350f until crispy.

FERMENTED TURNIPS

Ingredients

  • 500 grams peeled turnips
  • 17.5 grams salt
  • 10 grams water

Method

Dissolve salt in water. Add all ingredients into a bag and seal, ferment for four days at room temperature.

Plate

  • 90 grams hamachi
  • 5 grams pickled cucumber
  • .2 grams micro shiso
  • 30 grams cantaloupe vin
  • .5 grams EVOO
  • 5 grams fermented turnip
  • 3 grams prosciutto chip
  • 5 grams perisian cantaloupe
  • .2 smoked sea salt

DRINK | Cool And Spicy Cocktail

Drinks

YOU MAY ALSO LIKE: WHAT’S FOR DINNER AND DRINKS? | 1751 SEA AND BAR AND EXECUTIVE CHEF J.D. WOODWARD

Ingredients:

  • 1.5 ounces infused jalapeno cucumber tequila
  • 1 ounce fresh lime juice
  • .5 ounce Cointreau
  • .5 ounce agave nectar

Method:

Shake all ingredients together on the rocks. Pour into a glass with a sphere ice ball. Garnish with a slice of cucumber and jalapeno. Serve and enjoy!

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