Chef John Currence Takeover Of Beast + Bottle

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Chef John Currence Takeover Of Beast + Bottle
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beast + bottle says
beast + bottle’s Chef and Co-Owner Paul C. Reilly and Co-Owner Aileen V. Reilly are thrilled to announce a very special summer guest chef dinner: the John Currence takeover of beast + bottle on Wednesday, July 12, 2017.

To kick-off the beginning of the highly anticipated Slow Food Nations, Currence, the James Beard Foundation Award-winning chef and author, and founder of legendary City Grocery, will join chef Paul in the beast + bottle kitchen to cook some of his favorite recipes from both of his award-winning books: Pickles, Pigs and Whiskey and Big Bad Breakfast. Denver’s own Leopold Brothers will pair cocktails with the menu as well.

The four-course, collaborative menu will be prepared by chefs Paul and John with beast’s regular menu also available for the entire evening. The menu, which will draw inspiration from Currence’s native New Orleans and adopted hometown of Oxford, Mississippi, will bring a big taste of the South to Denver’s Uptown neighborhood. The collaborative menu is scheduled to include:

Amuse
Crispy Fried Pickled Pigs Ears
Comeback Sauce

First Course
Boiled Peanut Hummus & Summer Vegetables
Mixed Local Greens, Toasted Benne Seed, Z’atar – Tahini Vinaigrette

Second Course
Gumbo Z’herbes
Idaho Brook Trout, German Potato Salad

Third Course
Grandma Currence’s Chicken & Dumplings
Fresh Herbs, Butter Toasted Bread Crumbs

Sweet
Cherry Pie
Bourbon Vanilla Ice Cream

The four-course meal will be available for $91, including Currence’s book, Big Bad Breakfast or Pickles, Pigs, and Whiskey, and cocktail pairings from Leopold Brothers. Reservations will be available throughout the evening starting at 5:30p.m.

To make a reservation for this soulful Southern dinner, guests can visit beastandbottle.com or call the restaurant at 303-623-3223.
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By: beast + bottle

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