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Euclid Hall is on a roll. Today the restaurant learned that Jorel Pierce, the executive chef, has been named a James Beard semifinalist in the Rising Star Chef category.
And last night, the restaurant’s Rocky Mountain oysters got a rave review from Andrew Zimmern on Bizarre Foods. One segment of the show was devoted to the dish, with Zimmern noting that “bull’s balls are everywhere.”
See also: – Balls! What does Colorado taste like? – Andrew Zimmern’s Bizarre Foods in Denver – Jorel Pierce a semi-finalist for James Beard Rising Star
At Coors Field, for example, which only sells fifty orders of Rocky Mountain oysters a day. And in Severance, a tiny town sixty miles to the north, where the slogan is “where the geese fly and the bulls cry,” thanks to Bruce’s, a watering hole that also specializes in bull’s balls.
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But the real star of this part of the show was Euclid Hall, “a gastropub with a rep for quality cooking,” Zimmern proclaimed. While he traded testicle jokes with chef Jen Jasinski, she touted young beef testicles as “delicate, beautiful eating,” and put slices of the balls over jerked, seasoned banana chutney.
See this segment of the show below.
