Rock the Earth is very excited to announce that on Sunday, January 12, 2014, we’ll be holding an event of epic proportions to celebrate the local food movement in Denver. Dine Out for Earth features celebrity chef and Rock the Earth Advisory Board member Chef Charlie Ayers as well as some of Denver’s top chefs. This event will feature six courses of locally-sourced cuisine, local brews (courtesy of Great Divide Brewing Company), wines (donated by The Infinite Monkey Theorem), and cocktails (from Roundhouse Spirits).
In addition, we’ll have some music by Denver’s own DJ Russo and the event will include a silent auction of music memorabilia, art, and donations from local businesses.
Date: Sunday, January 12, 2014
Time: 6-9:30 p.m.
Location: Coohills, 1400 Wewatta St., Denver
Confirmed Chefs: Chef Charlie Ayers (Calafia Café), Chef Tom Coohill (Coohills), Chef Troy Guard (TAG), Chef Daniel Asher (Root Down /Linger), Chef Bob Blair (Fuel Cafe) and Chef Justin Brunson (Old Major)
Cost: $85 per person in advance; $125 at the door (if available)
For tickets to this unique and historic event, go HERE ! But hurry – this event is limited to 150 people and we expect it to sell out in advance.
Dine Out for Earth
Sunday, January 12, 2014
Course 1 – Hand-Passed Apps (Chefs Ayers & Brunson)
1) Crimson Quinoa China Spoon & Avacado Mousse (Citrusy beet infused quinoa)
2) Super Salad Cone – kale, quinoa, dried cranberries, walnuts, feta, lemon juice & olive oil
3) Smoked Colorado duroc with cheddar biscuits and red pepper jam
4) Beef carpaccio with horseradish county club style
Course 2 – 1st Course (Chef Asher)
White Miso Ramen
charred lemongrass dashi | anchovy pear kimchi | kelp noodles | poached farm egg | radishes & flowers (gluten free; vegan/vegetarian option available)
Course 3 – Salad Course (Chef Blair)
Charred Baby Carrots with Carrot Top Pesto, Toasted Walnuts, Arugula and Fuel Labneh
Course 4 – Fish Course (Chef Ayers)
Mahogany Roasted Salmon & Asian pickled
Vegetarian (Vegan) – Maple Roasted root vegetables (turnips, rutabaga, baby round carrots, golden and red beets), Braised dinosaur kale & olive oil pureed cauliflower
Course 5 – Meat Course (Chef Guard)
Roasted squab breast / confit tortellini / vanilla parsnip puree / kumquat
Vegetarian — potato “osso bucco” / mushroom ragout / kabocha squash/ micro celery
Course 6 – Dessert Course (Chef Coohill)
Warm Chocolate and Hazelnut Brownie
House made caramel ice cream, vanilla sauce