Join some of Denver’s top chefs, including Blake Edmunds from Bar Dough and Andrew Van Stee from Cart Driver, as they craft a meal using organic produce grown by Josh Olsen from the Squeaky Bean Farm & Table. This seven-course menu will include farmed rabbit served with summer squash as well as vadouvan-seasoned duck served with carrots and walnuts. As you nosh, enjoy non-alcoholic drinks, such as pressed cider with tarragon and cherry soda, and finish the evening with a slice of zucchini cake, pumpkin beignets, or peach parfait. Sun 5 p.m.
- Sep 18, 2016 05:00 pm - 05:00 pm