New on the menu for 2012 are gluten-free menu items and locally sourced produce from Levy Restaurants to offer customers a wide variety of dining options.
Pepsi Center Chef Sam Carlsen joined Susie Wargin for the latest Sidebar to show off some of the items and talk about the changes. To see the interview, visit the video player above this article.
Much of the food is locally sourced through Levy's "Farm to Fork" program. Ridgeline boasts a view of the city with windows overlooking downtown Denver and the Rocky Mountains.
New menu items this year are the "Snowboards" which are their signature flatbread pizzas (see recipe below).
Vegetarian options are also available.
For more information or to place reservations, call 303-405-1277.
Ahi Tuna "Snow Board"
Thaw your favorite pizza crust, (Boboli type crust or flat bread may be substituted). Roll out into desired shape brush lightly with olive oil and let rise 20 minutes. Grill on low heat for aproximately 5 minutes a side. This can be done ahead and wrapped to keep.
While crust is working, lightly season a 4 -6 oz Ahi tuna steak with salt and pepper. Sear in an extremely hot pan for 2-3 minutes per side for a perfect charred rare tuna slightly longer if you require. Chill in refrigerator till needed.
Top warm but, not hot crust with a thin layer of:
Wasabi Mayonnaise (3 ¼ Cup good quality brand light Mayonnaise + 1 tsp wasabi powder - add more depending on your preference)
On top of the Wasabi Mayo, add an Asian slaw consisting of;
2 cups Napa Cabbage, thin slice
1/3 ea red bell pepper, thin slice
¼ cup carrot, peeled match stick cut
2 ea green onion, bias cut
Tossed in a bowl with a dressing consisting of
¼ cup rice wine vinegar
2 Tbl olive oil
Remove chilled tuna steak from refrigerator and slice in 1/8"-1/4" slices
Pile tuna on slaw topped snowboard crust, sprinkle with toasted sesame seeds and cilantro sprigs
Slice and Enjoy!
Simone VonRivenburgh contributed to this report.
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