Encore for more Dessert in Denver

I may have a little culinary crush on the Executive Chef/Owner Paul Reilly of Encore on Colfax.  It’s not because of his sweet smile and charming personality, it’s more because he loaded the table in front of me with amazingly creative concoctions.  I thought I had died and gone to sweet, sweet heaven (don’t worry, I’m still kickin).

How exactly am I supposed to choose just one dessert out of the 5 I tasted that day?  Ugh.  Well, I’m going to do it…

It was the “Faked” Alaska which was my favorite…No, the Pumpkin Pain Perdu…No the “Faked” Alaska….Nooooo it was the Pumpkin…The Faked…UGH.  (Don’t tell Tracy, but this was my secret way of trying to get out of choosing just one).Uh hem *pulls self together, straightens apron*, it was the “Faked” Alaska that had me going back for more and more heaping fork-fulls.  I love that this classic dessert recipe was freshened up with a little whimsy.  Rich and chunky white chocolate ice cream sandwiched between two heavenly, buttery slices of pound cake covered in Italian meringue  floating above a raspberry coulis.

I’ll also have you know, Chef Paul has forever changed my opinion of meringue.

Like what you see?  Show them some sugar…

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  • October 14, 2011

    Lori Lavender Luz

    Must get out to E Colfax. Thanks for the tip! I love such indecision.

  • October 14, 2011


    Not a huge fan of meringue either, except for saying it and looking at it, because it sounds fancy and looks it too. But I trust you and it does cover pound cake.