A terrine is simple thing to create and all it takes is a little patience. This is an upcoming chilled appetizer on the new menu and it really showcases Colorado cuisine. The wild mushrooms are placed in a hot vegetable stock over medium heat to cook until tender. Afterwards, they are strained (reserving the liquid) and pressed until all the moisture is gone. The hot vegetable stock is strained and gelatin sheets are added after blooming in cold water. All the mushrooms are packed into a mold and the stock is poured over. After pressing the mushrooms down and weighing down overnight, it is sliced to reveal a beautiful mosaic of mushrooms. I lightly roasted some red bell peppers and pureed them with oil and white wine vinegar. The sauce was strained and 3 dots were placed on the plate. Some frisee lettuce was tossed in truffle oil to garnish the plate and give the refreshing crunch that was needed.