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