On
Newsstands
Now
Current Issue
—Aaron Colussi

Summer Menu: Fourth of July Feast

Potato salad, homemade ketchup, grilled pork chop, and...trifles for dessert? Try something new for dinner this Fourth of July.

|

Here, a fool-proof menu complete with recipes for sides, entrées, desserts, and drinks—all pulled from 5280‘s archives, so you already know they’re good. Dazzle your friends with your flawless party-planning chops and let these collections guide you to your most memorable food-focused summer yet.

Pie may be the freedom dessert standard, but we like these hand-held trifles for their simplicity, portability, and cool factor.

Advertisement

(Check out more summer menus from this series)


STARTERS
Artichoke-Giardiniera Dip* (from Elway’s Cherry Creek, page 34)
Limoncello Chicken Wings* (from Marco’s Coal-Fired Pizzeria, page 22)

SIDES
Thousand Island potato salad
Sweet corn with roasted poblano* (from Edge Restaurant & Bar, page 103)
Jalapeño-cheddar grits* (from Duo Restaurant, page 98)

CONDIMENT
Homemade ketchup

MAINS
Grilled bone-in pork loin chop* (from Fruition Restaurant, page 54)
Smoky fennel chicken (from Beast & Bottle)

Advertisement

DESSERT
Blueberry lemon icebox trifle

DRINK
Royal hutch punch

Note: Dishes marked with an * can be found in 5280: The Cookbook, our collection of recipes from Denver and Boulder’s best restaurants. Pick up the book, or substitute with similar dishes found from other resources.


Discover more ways to enjoy summer in Denver with 5280’s Summer Guide

Recommended for You

Newsletter Signup

Keep me up to date on the latest trends and happenings around Denver. 5280 has a newsletter for everyone. Sign Up