Menu Creation
The very first menu at Steuben’s came about through two years worth of weekly tastings at Vesta, before we even opened the doors for business. Brandon and I would bring out dishes based on other manager’s childhood memories, travel, and ideas from friends and family. We would taste, discuss each dish, and make decisions on whether the dish was perfect for Steuben’s or not. Many times, we had a winner…and many times we had to go back to the drawing board. A couple times, we agreed that we needed to get on a plane to go to the source, even spending a week in Boston learning how to make that perfect New England style Lobster Roll, now one of Steuben’s signature dishes.
As the menu has evolved, we realized that our guests, and their childhood memories were just as crucial as any research, travel, or extensive tasting. We have enjoyed the passion our guests have for their regional favorites, and while sometimes we have not seen eye to eye, we have enjoyed the challenge of getting closer to “mom’s”, or a favorite childhood restaurant.
Ultimately I think that what makes creating the menu so fun, is the yin and yang between chef Biederman and I. Brandon enjoys and thrives on being inspired by a regional dish, or ingredient, and sort of reinterpreting it for Steuben's through his eyes and palette. I enjoy taking regional classics, and doing as much research as possible to recreate a dish as close it it's origins as it can be. Between the two of us, we also enjoy challenging our sous chefs to come up with Steuben's style dishes. Above all else, our menu proudly reflects the season, and represents many of the best Colorado products available."
— Chef Matt Selby & Chef Brandon Biederman