This week in food perfectly represents the dichotomies of the developing Denver food scene. On one hand you have a coffee and cannabis pairing class, representing the growing sub-culture in our city. On the other, three Denver chefs just became semi-finalists for the prestigious James Beard Awards– proving that we are quickly climbing the ranks as an acclaimed culinary capitol.  Read on to learn more about these three talented chefs as well as where you can get a very unique buzz and info on some other fun foodie events.

 

 Coffee and Cannabis Pairing

Photo left: by Adam Ripplinger. Photo right: by Lindsey Bartlett

Photo left: by Adam Ripplinger. Photo right: by Lindsey Bartlett

Where: Green Labs- 1250 31st St., Denver 

When: February 28th, 4-6:00 p.m. 

Cost: $40/person

Tickets: Tickets can be purchased here

The Low Down: Mary Jane meets Joe in this pairing made perfect for wake-and-bake. Green Labs wants to help you find the perfect match between bud and bean in this two hour class geared towards identifying roasts best suited for specific strains. Channeling the historic cannabis coffee shops of Europe, Green Labs introduces Denver to the Eastern side of the globe with this fun and informative class.

James Beard Nominees

Dana Rodriguez of Work & Class

Photo courtesy of the Denver Post

Photo courtesy of the Denver Post

Where:  2500 Larimer St., Denver

The Low Down: Chef and owner of Work and Class, Dana Rodriguez, has been recognized for her  unique use of Latin American cuisine. The current season of her menu includes red-chile braised pork, apple cider confit duck, corn meal fried catfish, brown-butter roasted squash, Mexican banana cake, and so many more distinct dishes with flare. Go in anytime between 4- 6:00 p.m. Tuesday through Sunday to try out the early work release program (aka happy hour). Check out some of Work & Class’ special cocktail blends that caught “thirsty girl” of 303 Magazine’s eye.

Alex Seidel of Fruition, Mercantile Dining & Provision

Photo courtesy of the Denver Post

Photo courtesy of the Denver Post

 Where:  1313 E. 6th Ave., Denver

The Low Down: Alex Seidel of one of Denver’s most recognized restaurants, Fruition and now Mercantile Dining & Provision , is best known for his eclectic wine list and ever-changing menu, boasting farm-to-table ingredients, ensures each dining experience is new. Now reopened after a brief remodeling closure, Fruition is ready to re-welcome guests into their elegant and cozy dining room. This several time James Beard nominee is praised for serving up some of Denver’s best meals as it moves up the charts of national recognition. Also don’t forget to vote for Fruition as the Best Restaurant in Denver for the upcoming 303 Awards.

Steve Redzikowski of Oak at Fourteenth & Acorn 

Steve Redowski , pictured left. Photo courtesy of Oak at Fourteenth

Steve Redzikowski , pictured left. Photo courtesy of Oak at Fourteenth

Where: Oak at Fourteenth- 1400 Pearl St., Boulder & Acorn- 3350 Brighton Blvd, Denver

The Low Down: Nominated for Best Chef Southwest, Steve Redzikowski brings his best when it comes to new American cuisine . With unique and locally sourced dishes at both locations, inventive cocktails, and stylish dining rooms, Redzikowski stands as high competition. Read on to find more about how you can try Redzikowski’s famous meals in his upcoming four course collaborative dinner at Lower48.

 Other Events

Lower48 Dinner

L48, denver restaurant review, best new denver restaurant, 303 magazine, glenn ross

Photo by Glenn Ross

Where: Lower48 Kitchen- 2020 Lawrence St., Denver

When: March 3, 2015

Cost: $64/person 

Reservations: Reservations can be made by calling 303.942.0262

The Low Down: Lower48 will collaborate with James Beard nominee Steve Redzikowski of Oak Acorn for a four-course dinner featuring dishes from the 113th issue of Art Culinaire Magazine. Chef Alex Figura will be working in yogurt into his dishes, while Chef Steve Redzikowski will be focusing on citrus. This event will be a great chance to see what the folks at the James Beard foundation have on their plates.

New Belgium Releases New Beer, Brings Back a Favoritenew belgium1

 

The Low Down: New Belgium will be debuting two new beers along with re-releasing a popular brew.  La Folie and Transatlantique Kriek will be new to the line-up whereas as Cocoa Molé will be back on the shelves for a little sour and spice. La Folie will be this year’s sour delight as a wood-conditioned brown ale full of green apple, cherry, and plum-skin notes. Transatlantique Kriek, also a sour beer, has an intense cherry nose with a sweet-tart finish. If sour is not your thing, enjoy the spiced chocolate porter, Cocoa Molé, that combines chocolate, cinnamon, and chile for a sweet and spicy brew.

Beer Pairing Dinner

Photo by Lindsey Bartlett

Photo by Lindsey Bartlett

Where: Rosenberg’s Bagels & Delicatessen- 725 E. 26th Ave,, Denver

When: March 1 6:30 pm 

Cost: $50/person

Tickets: Tickets can be purchased here 

The Low Down: The Locality Supper Club of Denver will be hosting a four course gourmet beer pairing dinner at Rosenberg’s in Five Points. The meal will feature the predominate use of local ingredients and beers from the local brewery, Two Creek’s brewing. The menu is a secret for now but the chefs and brewers have assured a dining experience filled with creative flavor combinations that  you surely won’t forget.

 Restaurant Week Extended to Lunch

Linger

Photo by Lindsey Bartlett

Photo by Lindsey Bartlett

Where: 2030 W. 30th Ave., Denver

When: February 23- March 1

Cost: $26.40/ person or $52.80/two

The Low Down: Linger has extended its three course restaurant week menu, which features lemongrass pork potstickers, Moroccan lamb kofta kebabs, Italian “coffee and donuts”, and so much more to be included in their lunch service.

Stoic & Genuine

Stoic Geniune, Union Station

Photo by Roman Tafoya

Where: 1701 Wynkoop St., Denver

When: February 23- March 1

The Low Down: This Union Station seafood hot spot has opened its restaurant week menu to lunch guests. The menu will include oysters (served in a number of ways), fried surf clams, bacon wrapped cod, beet and ginger cured salmon sandwich, and more under-water delights.

 

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