Interview and Recipe from Bésame Steamboat

Here at InGoodTasteDenver.com, we love knowing the stories behind restaurants and the people who run them. It’s such hard work, in a tenuous business. Recently, we found out about Hannah Hopkins, co-owner of Bésame, an international restaurant in Steamboat Springs and were intrigued. We asked if we could interview her and, thankfully, she said “yes.” We found someone who represents all sides and angles of the food and restaurant business and who is an inspiration to many. Don’t miss the recipe Hannah shares at the end of the interview.

InGoodTasteDenver: Tell us what is unique about the space Bésame is in, in Steamboat.
Hannah Hopkins: It’s located in the heart of downtown Steamboat Springs. Built in 1918 originally, the structure used stone from the Emerald Mountain Quarry to frame the windows. Myself and my business partner took over the space in December of 2017, restored it, and opened Bésame March 7, 2018.

IGTD: Why did you want to open a restaurant in Steamboat Springs?
HH: This is my home and where my community is!

IGTD: Who is your typical customer? Is it mostly locals or visitors?
HH: It’s locals, tourists, families, and couples.

IGTD: Tell us about the name – what does Bésame mean and why was that name chosen?
HH: Myself and my business partner’s Italian restaurant is named Mambo Italiano also located in Steamboat Springs. It’s named after a popular song written by Bob Merrill in 1954 for the American singer Rosemary Clooney. We re-branded our logo some years back and shortened the name from Mambo Italiano to Mambo. We knew we wanted to go with a Latin influenced concept and in keeping with the theme of songs and restaurants my business partner’s wife came up with Besame. Bésame Mucho (“Kiss me a lot”) is a song written in 1940 by Mexican songwriter Consuelo Velázquez. We shortened the name to Bésame.

IGTD: What countries are covered with your menu?
HH: Portugal, Spain, Ecuador, Mexico, Peru, Brazil, Thailand, India, Cuba, and we infuse global flavors daily.

IGTD: Why those countries in particular?
HH: Spices, flavors, our travels and the sweet, savory, sour, salty and spicy flavors coming out of those regions.

IGTD: Are you trying to be “true” to traditional recipes/methods of cooking or are you putting a twist on them? If so, how?
HH: Our Executive Chef Joseph Campbell does stick to some old methods of cooking. Our red Thai curry is made the old-fashioned way by using a mortar and pestle. We do some very traditional Latino foods with the help of our Latino staff members sharing recipes from their grandmothers. But we also like to put modern twists on classic dishes as well.

IGTD: Do you source locally?
HH: Yes, we work with local greenhouses, farmers, and ranchers. We get specialty greens from 41 North, produce from Bee Grateful Farms, honey from Bear River Aviary, and beef from La Joya Dulce Ranch. We do our best to source locally when we can. And we also change our menu seasonally.

IGTD: It’s Wintertime as we do this interview. What are some of the menu items you are introducing and why are they considered appropriate for this time of year?
HH: We do a nice version of Feijoada which is a Brazilian black bean dish loaded with pork. It’s incredibly hearty and perfect for the wintertime. We also do a modern version of Cuban Beef Picadillo. This dish is lots of beef served over rice with a fried egg and sweet plantains, perfect for the winter months. We also offer a seafood Veracruz dish that is traditionally served during the winter holiday.

IGTD: There are often dishes on menus that people may be hesitant to order because they aren’t familiar with the name or the ingredients. Yet it’s an amazing dish. Is there anything like that on your menu?
HH: Our Executive Chef Joseph Campbell would tell you it’s a Thai dish called Muu Waan. It’s candied pork over jasmine rice with green beans, nahm phrik (a Thai spicy chili sauce), ginger batons, kaffir lime, and peanuts. He learned how to make this dish while living in Thailand from a former chef of the royal family. It’s incredible.

IGTD: Tell us about going to the James Beard House.
HH: In March of 2019 we met Jeff Black, “The James Beard Celebrity Chef Tour Guide” from the James Beard Foundation and discussed going to the James Beard House to cook a Latin Fusion Dinner. The same year, and after months of planning, we executed our dinner at the James Beard House in NYC in September for a memorable night with many friends, family, James Beard members and lots of media. The dinner was sold out and a huge success. It was a real honor to work with the staff at the JB house and to be able to bring my team and share our craft with NYC.

IGTD: What’s it like to be the founder, chef, and restaurant owner? This is fully your “baby”!
HH: I’m the Co-Owner of Besame and of Mambo. I am also a chef and collaborate with my Executive Chef Joseph Campbell on the menus. You will find me doing about every position here is in the restaurant. You may see me in the kitchen cooking, bussing tables, hosting, pouring drinks and spending time with my fabulous clientele. You can say I am a jack of all trades and not afraid to get my hands dirty and do what it takes. I am not afraid to step into any position front or back of house.

I am a strong female in my industry and its very important to me to not only set a good example to my children and young women out there who are thinking about a life in the industry but also setting a good example to both male and females who are aspiring chefs. I like to give people chances and growth opportunities whenever I can. This is what it is about for me. Paying it forward. This industry takes a lot hard work, sacrifices, criticism, commitment, patience and most important discipline but is highly rewarding at the end of the day. It’s like a dance and when you find your rhythm you get to put on the best show night after night!

Bésame Seafood Veracruz Recipe

Usually served during the holidays in Latin cultures, this dish is featured on the winter menu for 2020. It can be made with your favorite seafood but here is how we are preparing this winter at Bésame! 

Serves: 4-6

Ingredients:

1/2 lb market fish.

15 Shrimp

1lb mussels

1 cup calamari (rings & tentacles)

.75 lbs skinned and deboned Colorado striped bass

3-4 crab legs or lobster tails

3-4 TBS extra virgin olive oil

2 cups seafood stock

1 cup white wine

1/2  cup sliced white onion

2-3 garlic cloves, thinly sliced

1 tsp smoked paprika

1.5 tsp crushed red pepper

 16oz San Marzano crushed tomatoes

1/3 cup fresh parsley leaves, roughly chopped

1/2 lb  potatoes, peeled and cut into bite-size pieces

4 pickled banana peppers

1 red bell pepper, sliced

3-4 pitted green olives

6-8 caper berries sliced

3 bay leaves

2 lemons, sliced thinly 

1/2 cup toasted almonds to garnish

Green onion to garnish

Season with salt and pepper

Instructions:

In a large pot, heat the oil over medium-high heat. Add the onions, peppers, and garlic and fry until starting to brown.

Add crushed red pepper, bay leaves, and smoked paprika and cook 1 more minute.

Add white white wine, cook and then add the seafood stock and simmer for 3-4 minutes.

Add the San Marzano  tomatoes, potatoes and cook about 10 more minutes.

Reduce to a simmer and add olives, capers, and lemon.

Cover and cook until the potatoes are cooked through, 15-20 minutes. 

Add all seafood and cook until all is just cooked through. Add water if the liquid is getting to thick.

Season with  salt and pepper as necessary and garnish with green onions, toasted almonds and parsley.  

What else is In Good Taste? Read about another female entrepreneur in the food and beverage business, the owner of Wander + Ivy wine.

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