Chef’s Table – July

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 two of our 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.

July’s menu includes seasonal fruit and vegetables at their peak freshness as well as locally sourced wagyu and lamb. Chef Deb Traylor, G&B’s Culinary Director and Teaching Kitchen Instructor extraordinare will be joined by multi-talented G&B Executive Chef Chris Perrine.

There are just 20 seats available, and it’s really going to be something special. We hope you can join us for an evening at the Chef’s Table!

Chef’s Table July Menu

first
Mushroom Bruschetta
Hazel Dell mushrooms, lemon ricotta, herbs, G&B brioche

second
Roasted Beet Salad
baby greens, roasted red and gold beets, oranges, feta,
Greek yogurt, toasted pine nuts, citrus vinaigrette

third
Little Cranberry Ranch Wagyu Carpaccio
pepper-crusted local wagyu, manchego, capers,
balsamic, lemon oil, house baguette

fourth
Colorado Lamb Chop
crispy scalloped potatoes, fennel and asparagus salad, Maderia jus

fifth
Strawberry Shortcake
black pepper biscuit, macerated strawberries,
basil whipped cream

July Chefs

Chris Perrine, Executive Chef

Deb Traylor. Culinary Director