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A slow month for restaurants means some extra creative dining events for the rest of us. Coming up of note, in order, are a French dip-off downtown, a “his and hers” dinner featuring now-closed Rebel Restaurant, and a “Top Chef” season 15 alumni reunion.
On Tuesday, January 15, at Pony Up, chefs Sheamus Feeley and Justin Brunson (Old Major) will face off for the night’s top-selling French dip. Pony Up’s Feeley is creating a chicken tikka masala dip for the occasion, made with ginger chicken, spiced yogurt, cilantro, and shallots and served with a tikka masala dip. Brunson will make a Masterpiece (of deli fame) brisket dip with herb-roasted beef, caramelized onions, arugula, and a red wine gastrique, served with taleggio fondue dip. The night’s best-seller determines the winner, who gets bragging rights. Diners get dips out of it; 6 p.m. to 1 a.m.
Eaters who mourned the departure of Rebel Restaurant from Denver’s dining scene last summer can get a taste again on Thursday, January 24, at the Bindery in Lower Highlands. Former Rebel chefs and owners Bo Porytko and Dan Lasiy are partnering with the Bindery’s Linda Hampsten Fox to create a dinner with seven courses, each featuring two interpretations (his and hers) of a seasonal ingredient. So, 14 total dishes, for anyone who’s counting. All that food and a welcome cocktail cost $85 per person; dinner goes from 6:30 to 9:30 p.m.
The season 15 gang is getting back together on Friday, February 1, at Bar Dough in Highland. Chef Carrie Baird has invited Brother Luck and Joe Sasto from Colorado Springs and Los Angeles, respectively, to cook with her for the night. They’re making a six-course, prix-fixe menu ($90/person). Diners will get two courses from each chef — Luck will start and finish the meal, Baird will definitely be doing a fancy toast, and Sasto is coming up with two pasta courses. A portion of proceeds will be donated to California Camp Fire victims, and serious “Top Chef” fans can spring for the private Segretto dining room ($150/person) with a dedicated sommelier and server and face time with each chef. Call (720) 668-8506 for reservations.
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