Bonbons is still open as a Colorado essential business, but are subject to several rules still from the state and several local governments. We can not open for in-seating dining yet, and will remain doing pickup, and delivery. We have an app that you can order and pay ahead on. Even though the Adams County stay-at-home and State safer-at-home orders expire on May 8th, we have not gotten any clear direction on how to proceed to open our seating and our patio, or when any liquor laws will change regarding take out liquor.
We have done several different chicken dishes so far the last couple of weeks. Sometimes it’s over rice, sometimes over pasta. Chicken marsala, lemon caper chicken, red pepper puree chicken over rice, and chicken Alfredo. We want to keep doing different dishes to spice up the menu while we are home. Come check out the different dishes. We mix it up daily!
The great debate is if cheesecake should be fluffy (my favorite) or NY style (Sadie’s favorite). We make both styles at the bakery and had a fluffy one on Sunday which sold out in 5 minutes after we posted it. Oops, we should have had more. Sorry to those who didn’t get to have a piece (we only did 8 pieces, and had cherry or blueberry as toppings). Sadie has said we will have more this week and we will post here and on social media. I think it’s NY this week. Stay tuned!
So this one kind of hit us by storm, but we’ve been trying to get a GOOD burger on the menu since we opened. Sadie had a certain burger in mind. We tried a couple over last year, that weren’t just to standard. They were sort of good, but they just didn’t hit our quality.
After a bit of time, she sent me into the kitchen and had me make a burger. I used 80/20 meat, and went BIG, 8oz to be exact. Grilled, not on a griddle or a frying pan.
She wanted it simple. A good burger, not overdone (don’t get me started on the USDA’s definition of done, which is 160 degrees), and she wanted blue cheese, and a really good bun. We used a local wholesale bun for a bit, but Harvest Moon came to the rescue with some buns that we settled on. They have a brioche, a potato and a challah one that rocks. Simple was the key. BIG burger, good local bun, options for bacon, lettuce, tomato, different kinds of cheese and a side of fries. DONE.
With that killer base, we have lots of options. I made a Greek burger, which was olives and feta, and we did a caprese burger (yea, we like mozzarella, tomato and basil).
So far you guys have responded huge. We have had some good feedback on the size and quality, exactly what we were after. I’m glad we finally got one on the menu, and we have them every day besides Monday and Tuesday. BURGERS ARE HERE TO STAY!!