Chef’s Table – October

Enjoy an in-depth, multi-course dining experience at our Chef’s Table in the Teaching Kitchen!

Each month, you’ll have a chance to gather in the relaxed atmosphere in the “TK” and watch as G&B chefs prepare a five-course meal showcasing all the amazing ingredients available here in Northern Colorado. Throughout the evening the chefs will talk about each course, demonstrate techniques and offer tastings. Somm wine pairings can also be added to your meal.

Now that fall is here, October’s seasonal menu will feature wagyu from Little Cranberry Ranch, Colorado bison, harvest veggies and apples from the G&B Farm and wild mushrooms from Hazel Dell. Chef Hannah Sprenger, G&B’s executive sous chef, created this wickedly fun menu and she’ll be partnering with Chef George Gastl, chef de cuisine in The Cache. We can’t wait to see what these two talented chefs cook up.

There are just 20 seats available, and it’s been a fun, sold-out event every month since we launched. We hope you can join us for an evening at the Chef’s Table!

Chef’s Table October Menu

first
Little Cranberry Ranch Wagyu
oven roasted bone marrow, beef tallow candle, crostini

second
“Witches Brew”
Roasted Broccoli, Kale & Leek Soup
crispy Hazel Dell mushrooms, Forevergreen Farms microgreens, diced bacon

third
Roasted Pumpkin Stuffed w/ Chorizo & Black Basmati 
pomegranate seeds, balsamic glaze

fourth
Peppercorn Crusted Bison Tenderloin
roasted beets, creamy horseradish, sweet potato purée

fifth
Spooky Floating Island
poached meringue in a caramel cage, apple crème anglaise, candied walnuts

Meet the October Chefs

Hannah Sprenger, Executive Sous Chef, Ginger and Baker

Georg Gastl, Chef de Cuisine, The Cache