September 14, 2018. Albuquerque to Denver and Denver to Paris
I packed a bagel with cream cheese, Lax, onion slices, and capers and ate it on the flight to Denver with a hot tea.
Unfortunately the Lax may have been bad because I suffered a bit of diarrhea after lunch.
We transited from the airport to downtown Denver by train.
When we reached Union Station we checked our bags at a bag check van on the street and took the 16th St. Shuttle to Tremont and walked toward the Museum of American Western Art (The Anschutz Collection) where we had a 10:00 appointment to view their Great Western Sky by Emil Bisttram. Our walk to the museum took us past the Brown Palace Hotel built in 1892, so we stopped and looked at the menu and decided to eat lunch in the big Ellyngton’s Restaurant because the menu had an interesting Cream of Parsnip soup. After we viewed the painting at 10:00 and viewed the collection, we went back across the street to the Brown Palace and were seated in Ellyngton’s. Suzette ordered the Parsnip soup, which, to our surprise included a lovely sandwich with toasted prosciutto and cheese on freshly made olive oil flavored focaccia.
My dish was equally wonderful. Herb flavored gnocchi in a cream sauce with three kinds of mushrooms (portobello, oyster, and white beech), with oven dried tomatoes, cherry tomatoes, and about six small lobster claws. The sauce was so rich I could only eat half and we boxed the other half along with other 1/2 of Suzette’s focaccia, toasted prosciutto, and melted cheese sandwich . Which we ate for dinner on the plane.
After lunch we went back across the street to the Museum of American Western Art and took our 1:00 docent guided tour.
After the tour we took the shuttle back to Union Station and returned to the airport where we caught our flight to Paris on Norwegian Airlines’ Boeing 787.
We were each lucky enough to not have anyone sit next to us, so we’re able to stretch out a bit and sleep a few hours duringthe 8 hour flight to Paris.
Bon Appetit
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