Dinner Under The Stars

Dinner Under The Stars

What is it?

Celebrate the best that Denver’s culinary scene has to offer in a curated 6-course curated dinner designed by Denver’s hottest chefs and hosted outside with a view of the awe-inspiring Colorado skyline. More to come…

When and Where is it?

Wednesday, September 6, 2017, 7:00 – 10:00pm
Coohills Restaurant

Tickets: $195

* Must be 21 & over. No children or pets allowed. *

Celebrity Chefs

Elise Wiggins, Chef/Owner Cattivella Wood Fired Italian
Frank Bonanno, Chef/Owner Bonanno Concepts
Daniel Asher, Chef/Owner River & Woods Restaurant
Tom Coohill, Chef/Ownver Coohills Restaurant
Lon Symensma, Chef/Owner ChoLon Modern Asian Bistro
Lisa Bailey, Pastry Chef/Owner D Bar Desserts

Master Sommelier

Sean Razee, MS, General Manager Artisanal Wine & Spirits for Southern Glazer’s Wine & Spirits of Colorado

Presented by

5280 Home

Floral arrangements by

Honeycomb & Co.

The Menu

Course 1: Tom Coohill, Chef/Owner, Coohills Restaurant

Blue Crab Cake with Mustard Sauce
Paired with Dashe“McFadden Farms” Dry Riesling, Potter Valley, California 2016

Course 2: Lon Symensma, Executive Chef, ChoLon Restaurant Concepts

Heirloom Tomato Salad, Seasonal Melon, Fruition Farms Feta, Butter Lettuce
Paired with Dievole“Le Due Arbie” Rosato, Tuscany, Italy 2016

Course 3: Daniel Asher, Executive Chef/Partner, River and Woods

Smoke, Ink & Eggs: Smoked Mussels, Ginger, Sepia Ink, Quail Egg, Smoked Steelhead Roe, Chile Oil, Fino Sherry Mist, Calabrian Aioli
Paired with El Coto de Rioja “Coto de Imaz” Reserva, Rioja, Spain

Course 4: Frank Bonanno, Chef and Proprietor, Bonanno Concepts

Truffled Cavatelli with Ciccioli and Truffled Fonduta
Paired with Marengo “Bricco Viole” Barolo, Piedmont, Italy 2011 Single Vineyard Barolo

Course 5: Elise Wiggins, Chef/Owner, Cattivella

Prosciutto-wrapped and date-stuffed rabbit loin, Sicilian pistachio and roasted green pepper puree
Paired with Aberrant “Carpe Noctum” Pinot Noir, Willamette Valley, Oregon 2014

Course 6: Lisa Bailey, Chef/Owner, D Bar Restaurant

Palisade Peaches, White Peach Balsamic, Sweet Corn Ice Cream, Rosemary Crumbly
Paired with Château du Seuil Blanc Cerons, Bordeaux, France 2012

Past Snapshots