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The Wooden Table
2500 E Orchard Rd, Greenwood Village, Arapahoe, Colorado 80121
(303) 730-2152
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The Wooden Table offers an authentic style Italian restaurant with the ambiance and feel of a downtown bistro. We boast a dynamic menu offering fresh, local ingredients that change with the season. Each dish is lovingly prepared and cooked to perfection. Add to that our outstanding and friendly service and you have the makings of an exceptional culinary experience
Hours
Sunday5:00 pm–9:00 pm
Monday11:00 am–2:00 pm
5:00 pm–9:00 pm
Tuesday11:00 am–2:00 pm
5:00 pm–9:00 pm
Wednesday11:00 am–2:00 pm
5:00 pm–9:00 pm
Thursday11:00 am–2:00 pm
5:00 pm–9:00 pm
Friday11:00 am–2:00 pm
5:00 pm–9:00 pm
Saturday5:00 pm–10:00 pm
Contact info
Phone
(303) 730-2152
Address
2500 E Orchard Rd, Greenwood Village, Arapahoe, Colorado 80121
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Answer: If you can believe it, all these bubbles generate about 90 pounds per square inch pressure in a bottle of Champagne,...
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The Wooden Table

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Answer: No, many believe that the French monk Dom Perignon invented champagne, but he did not. He was, however, responsible for the wire cage and mushroom shaped cork which reduces the likelihood of exploding bottles. He also was a master in blending grapes.

Cheers,

Robert
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Answer: According to scientist Bill Lembeck there are approximately 49 million bubbles in an average bottle of sparkling wine, but an estimated 250 million bubbles in a bottle of Champagne!
Cheers,

Robert
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Answer: While they can be very similar, Champagne MUST come from the region of Champagne in northern France and follow all of the AOC rules of the region. That being said, there are many other fine sparkling wines from around the world. Here at The Wooden Table, we love pouring a lovely Brut Rose (100% Pinot Noir) from the Trentino region. Come in and try it!

Cheers,

Robert
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Wine Trivia with Robert:

As the holidays approach, this month’s trivia will be festive! Do you know the difference between Champagne and Sparkling wine?
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Did you know? Robert's Weekly Trivia!

Happy Thanksgiving! In the spirit of my favorite holiday, trivia this week will be Turkey-Day related:

Modern Thanksgiving dinner spills over with turkey, stuffing, cranberry sauce and all the trimmings, however, which foods were served at the original thanksgiving dinner?
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Wine Trivia with Robert:
Can you guess how much pressure is in a bottle of Champagne?
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Wine Trivia with Robert:

Was Dom Perignon the inventor of modern Champagne?
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Wine Trivia with Robert:
Can you guess how many bubbles are in a bottle of Champagne?
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The Wooden Table

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Happy Holidays! I hope everyone had a restful and wonderful Thanksgiving. I wanted to share another recipe that my kids love this time of year. I love pumpkin anything, and this is a fun way to use pumpkin puree. I always make these ice cream sandwiches for the kids when we are having dinner parties. It will impress children and adults alike! Cheers! - Jane

Jane’s Ginger Cookie & Pumpkin Ice Cream Sandwiches

Ingredients:
Ginger Cookies
• 2 ¼ cups all purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• ¼ cup molasses
• 2 tablespoons white sugar

Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheets to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Pumpkin Ice Cream
• 1 cup canned unsweetened pumpkin puree
• 1 tsp. vanilla extract
• 2 cups heavy cream
• ¾ cup firmly packed dark brown sugar
• 5 egg yolks
• ½ tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. salt
• Pinch of freshly grated nutmeg
• 1 tbsp. bourbon

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.
In a heavy 2 quart saucepan over medium heat, combine 1 ½ cups of the cream and 1/3 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining ½ cup cream and the remaining ¼ cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
Remove the cream mixture from the heat. Gradually whisk about ½ cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container.
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Answer: Historians agree that the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash. Turkey was likely at the feast but wasn't a star on the Thanksgiving table until after 1800!
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Just a reminder we will be closed for Thanksgiving and lunch on Friday to allow our staff to spend the holiday with family. We will reopen Friday at 5pm for dinner service. Sorry for any inconvenience and we look forward to serving you soon!
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