Chef’s Counter

a cooking and dining experience with Chef Brother Luck

Join Colorado's renowned chef, Brother Luck, for an intimate and immersive culinary experience at our Chef’s Counter. Witness Brother Luck's culinary expertise up close as he personally prepares and presents a multi-course tasting menu, showcasing innovative dishes rooted in Latin cuisine and locally sourced ingredients. These exclusive dinners offer limited seating for 12 guests, where you can enjoy a 3-course meal and two glasses of wine for $75 per person. Don't miss this opportunity to engage with Brother Luck as he shares stories and insights about his dishes, making the experience both educational and memorable.

September 4th

First Course

Tempura Shishitos with Tomato Jam

Second Course

Beef Tenderloin with Garlic Confit Potatoes and Chimichurri 

Third Course

Warm Churros with Salted Caramel

September 11th

First Course

Sweet Potato Bravas with Roasted Tomatoes and Cotija

Second Course

Traditional Paella with Mussels, Shrimp, Sausage, and Chicken 

Third Course

Crème Catalana with Macerated Berries

September 18th

First Course

Garlic & Herb Shrimp with Charred Lemon Butter Sauce 

Second Course

Braised Pork Belly on Sweet Potato Puree 

Third Course

Crème Catalana with Macerated Berries

 

September 25th

First Course

Octopus with Harissa and Fingerling Potatoes 

Second Course

Braised Chicken Thighs with Red Pepper Sauce and Polenta 

Third Course

Espresso Chocolate Pot De Creme

October 2

First Course

Sweet Potato Gnocchi with Duck Confit and Cherry Reduction

Second Course

Roasted Pork Belly w/ Golden Raisin Agrodolce

Creamy Polenta and Arugula Salad

Third Course

Peach Croustade w/ Honey Ice Cream

October 9

First Course

Sweet Potato Gnocchi with Duck Confit and Cherry Reduction

Second Course

Roasted Pork Belly w/ Golden Raisin Agrodolce

Creamy Polenta and Arugula Salad

Third Course

Peach Croustade w/ Honey Ice Cream

October 16

First Course

Shrimp Bisque

Second Course

Rosemary & Garlic Strip Steak

Goat Cheese Risotto

Wild Mushroom Bourbon Sauce

Third Course

Poached Pear with Lemon Sabayon

October 23

First Course

Shrimp Bisque

Second Course

Rosemary & Garlic Strip Steak

Goat Cheese Risotto

Wild Mushroom Bourbon Sauce

Third Course

Poached Pear with Lemon Sabayon