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Highland Happenings: Chef's Dinner Series

Some great chefs from around the Highland’s neighborhood have come up with a brilliant plan. They decided to showcase their talents together in a series aptly named the Highland’s Chef Dinner Series. On October 26th, sample a dish from five different restaurants that promote local products and seasonal fare. This is the first in a series of dinners where patrons will be served a 5 course meal with wine. The host restaurant this week is Venue and the cost is $65/pp. There will be a cash bar available with tax and gratuity being extra.

See reviews on why these restaurants are worth visiting on their own (Colt & Gray, Venue, Squeaky Bean, Duo)

Amuse Bouche

Crispy Veal Sweetbreads, Frisee, Turnip Puree

Benny Kaplan - Shazz
Brussel Leaf Salad
Sweet Potato, Confit, Mushrooms, Poached Heritage Duck Egg, Bacon Balsamic Vinaigrette

Brad Rowell - Colt & Gray
Squid Stew
Fennel, Orange, Garlic, Aioli

James Rugile - Venue
Garlic Pomme Puree, Cranberry Compote, Sage, Duck Jus

Max Mackissock - The Squeaky Bean
Slow Cooked Pancetta, Cauliflower, Apple, Fried Parsley

Tyler Skrivanek - Duo
Apple Crostata
Jonathan Apples, Fresh Cranberries, Creme Fraiche Ice Cream

Please Call for Reservations: (303) 477-0477




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