Posted by: virge1701 | July 4, 2011

Diamond in the Rough

This was read on July 2, 2011 during the closing hours of the last day of Gigi’s Folderol.  Written and read by the author, Dion:

Ten years ago my wife and I opened a restaurant of our own design.

Gigi’s Folderol is what we call her.

The last decade has been a blurr.

Fine dining was our expertise and our number one goal was to please.

With your love & suppport over those years,

we thank you very much and give you some cheer.

With so many memories…some good, some bad, some happy, and some sad.

To share them with you makes us glad.

Clambakes, pig roasts, Christmas parties and of course, my annual anal toast!

Special thanks to Johnny Roash & friends for those rockfest nights that didnt ‘end.

Then there’s Wiggy and his mojo and Jay with his food flow; Heidi with her Cosmo;

Val with her champagne; Lala with a milkshake; and Heather with her man dates.

So we have to shut her down cause the government is full of clowns.

It doesnt’ matter what party is in, they bend your over & not call it a sin.

Even though it breaks our hearts, we look forward to a fresh start.

So let’s all promise to keep in touch cause you know we LOVE YOU ALL VERY MUCH!

Dion & Virginia

Saturday July 2, 2011

Posted by: virge1701 | June 14, 2011

Important Note for All Folderol Friends

After 11 years of sharing great times with great friends here at the Folderol, Dion and I have decided to close the restaurant effective Saturday, July 2, 2011.  It has been our honor to serve literally thousands of you over the years.  We have met you as customers but all have become our friends and we are grateful for the experience.

There are so many to thank but we’d like to point out a few that helped to make the Folderol the special place it is.  First, we’d like to thank all of our staff, both past and present, who have worked so hard to help Dion and I create a dining experience we think is second to none.  Our past and present Executive Chefs have created exceptional dishes and added their own personal touches along the way: Chef Klaus, Chef Kenny, Chef Asa, and our Executive Chef Jay.

And who can forget the mojo that Wiggy brings on the weekends and those special occasions?  We can’t and we’re sure you feel the way we do about Wiggy and his music.  Of course, we have also been blessed to have Jonny Rosch here to jam with Wiggy and friends…what time we’ve had listening to Jonny belt out the tunes!

Now…Dion and I want you to know that Saturday, July 2nd will be our last day of operation.  We are both hoping that you’ll come to see us a…helping us say goodbye to a restaurant that we’ve held dear to our hearts for many years.

We’d be so glad to see you before we close.

With love,

Dion & Virginia

Posted by: virge1701 | March 16, 2011

Spring is here…..well almost

Since we have all been anxiously awaiting Spring and it’s still not quite here, why not celebrate Spring through your palate!  That’s right, let’s eat our way into Spring….but let’s do it in a light and bright manner.  Think beautiful carrot, ginger soup ah refreshing.  Or how about some crunchy, textural spring rolls filled with savoy cabbage, bok choy, chicken and all finished with a passion fruit vinaigrette.  These are just some of the light offerings on Folderol’s current menu.

If you cannot join us, how about bringing Spring right into your kitchen.  Zucchini is available and fresh right now in the markets, the nice small dark green ones.  Celebrate Spring by whipping up a fresh, delightful Meditterean brushcetta.

Start with two small zucchini and one medium sized eggplant and the cherry tomatoes.  Clean and dice all the vegetables in a medium dice.  Add pureed garlic, salt pepper, pureed garlic, fresh  (or dried) oregano and thyme.   Drizzle good olive oil over the mixture and spread evenly on a sheet pan and cook in a 400 degree oven for 10-12 minutes.  When vegetables are reduced and soften take out of oven, cool and add additional olive oil if necessary and spread warm mixture over crunchy, French baguette.  Open a light Rose or a white wine, grab your favorite cheese and dinner for two on a Spring evening is served!

Posted by: virge1701 | February 10, 2011

Have You Seen Our Latest Room Redo?

For those of you who we haven’t seen in a bit, here are some photo’s of our latest dining room renovation.


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Posted by: virge1701 | January 25, 2011

New Year, Crazy Weather = Comfort FOOD

  1. HAPPY NEW YEAR, another decade 2011!  Can you believe all these storms?  This is a perfect time of year to come down to the Folderol and tuck into a lovely Osso Bucco or a yummy bowl of Five Bean soup or a traditional French Onion crock of soup.  Although many of us have New Year’s resolutions of trimming down this cold weather certainly calls for some comfort food!  And since this a by-week for football, rather than saving your “splurge” foods for Superbowl Sunday, why not come on down to the Folderol and indulge in Sunday Brunch.  Aaaah, a snowy Sunday morrning a lucscious Eggs Benedict, a hearty Steak and eggs or a light and delicious baked brie with fresh fruit!
Posted by: virge1701 | December 10, 2010

Time to think about New Years…

Your Hosts, Virginia & Dion Morrow

Hard to believe isn’t it?  We’re into the holiday season and falalalalalaa!  Anyway, Dion and I hope to see and yours celebrate New Years Eve with us.  Those of you who have been here for New Years before…I don’t have to tell you what a great time it is for all. 

Just a reminder to call and make your reservations before we’re sold out…which happens pretty quickly…we’re already taking reservations!

Reservations:  726-3822

Posted by: virge1701 | November 12, 2010

Our Famous Folderol Brunch Starts 11/14!

Dion and I are pleased to announce that our seasonal and popular Sunday Brunch ala Folderol starts this Sunday, November 14!  Our Sunday Brunch runs from 1130am to 3pm. 

If you haven’t tried our Sunday Brunch…you’re missing out!  We look forward to seeing you there and tasting the best brunch around!

Dion & Virge

Posted by: virge1701 | October 26, 2010

The Value of Trade Shows

Today I attended a local Food Trade Show and realized the importance of staying on the cutting edge of the culinary world.  Although I was raised in the restaurant world and have worked in restaurants for the past 30 years there is always something new to learn.  Who would have thought— foie gras venison sausage and peppermint cheesecake.  Now maybe those two don’t go together but it was all very yummy nonetheless.

As the food is simmering in the pots all round the room so are the ideas that are swirling all around us.  Not only is the food important at a Trade Show but so is the rekindling of old friendships and talking to other restauranteurs, chefs and sales representatives.  Although sometimes we are forced to utilize the large companies for certain items, Trade Shows also give you an opportunity to connect with speciality and local vendors.

Posted by: virge1701 | October 13, 2010

The Colorado Bulldog

Your Hosts, Virginia & Dion Morrow

Every once in a while you run into a drink mix that really catches your eye…or I mean your taste buds.  Here’s one I think you’ll like called  the Colorado Bulldog.  Stop in and see me if you want to know about this one.

Ingredients:

1x Tequilia

1x Kaluhua

1x Cream

Cocoa Cola

Add ingredients into a highball glass with ice.  Stir and then add Coke. This drink tastes just like an ice cream spider with a kick. 

We hope to see you soon at the Folderol!

Cheers,

Dion

Posted by: virge1701 | September 17, 2010

Latest Weekend Dinner Specials

Your Hosts, Virginia & Dion Morrow

Every once and a while Dion and I just want to let you know that we have another great weekend of dinner specials…Chef Jay has once again outdone himself.  His veal special this week…I can’t describe it other than to say it’s more than great…let your taste bud’s be the judge.

The Chilean Sea Bass…we have plenty of our customers who make reservations as soon as they know it’s back on the menu…if you haven’t tried this, you will wonder why you haven’t before.

And Dion is well…Dion…and the best in creating some special cocktails that you’ll enjoy savoring during your evening here with us.

Anyway, we’re looking forward to seeing you again soon!

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