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Brewmaster Dinner; Fresh Catch Program; Kriek Launch

The Post Brewing Co.
The Post Brewing Co.
Photo: Adam Larkey

LAFAYETTE— On Wednesday, June 11 6:30 p.m., The Post Brewing Co. is hosting a brewmaster dinner. Executive chef Brett Smith will be creating a four-course seasonal cuisine menu to accompany beers from brewmaster Bryan Selders. Proceeds will benefit Growe Foundations Garden to Table program. Tickets are $60 with advance purchase, $75 at the door, available at www.growerfoundation.org. For more information call 303.593.2066 or visit www.postbrewing.com. [Eaterwire]

CHERRY CREEKSecond Home Kitchen + Bar is relaunching its Fresh Catch program, featuring two to three fish entrées nightly. Executive chef Jason Brumm recently partnered with Sea to Table and Foods in Season as his exclusive suppliers, both of which deliver a 24-hour turnaround from dock to table. Up to three Fresh Catch dishes are served each evening, including catches like Canary Rockfish from Port Hardy, Canada, Wild King Salmon, hook and line caught from Columbia River, Oregon, and Scamp Grouper from Destin, Florida. For reservations call 303.253.3000. [Eaterwire]

DOWNTOWNPalettes at the Denver Art Museum has introduced a new dessert, Strawberry & Olive Oil Sponge Cake, which was visually inspired by Clyfford Still's October 1950 painting. Palettes executive chef, Austin Cueto, created the dessert using a cylinder-shaped sponge cake, with bold red and white cake colors marbled together to create a truly authentic Still effect. The dessert is accompanied by black pepper meringue, berry marmalade, apricot paper and a black accent brush stroke of aged balsamic paint. [Eaterwire]

GOLDENAC Golden Brewing Company has released its Belgian style Kriek in the greater Denver area. This bottle conditioned cherry sour beer, first introduced in 2011 and part of the brewery's Hidden Barrel Collection, is dry and intensely fruity, with an aroma of pie cherries and orange zest. Available in 750ml bottles, Kriek retails for around $22 per bottle and can be enjoyed now or allowed to age. [Eaterwire]
· Where To Eat Right Now: June Heatmap [EDen]
· Win Two VIP Tickets to Grand Cochon [EDen]

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