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Zink Kitchen + Bar introduces Colorado-grown Menu

In the prime of Colorado’s growing season, Zink Kitchen + Bar, located in the heart of the Denver DTC adjacent to the DoubleTree Denver Tech Center Hotel, has crafted a new, limited time menu that highlights delicious, Colorado-grown ingredients. Available until early September, the menu incorporates local locally grown ingredients including corn, green chiles, peaches, cantaloupe and beets.

Zink Kitchen + Bar Colorado Grown Menu

Olathe Corn & Crab Pupusa | Queso Fresco, Heirloom Tomatoes, Pancetta, Roasted Jalapeno Salsa 12

Colorado Corn Ravioli |Mascarpone, Leeks, Hatch Green Chiles, Brown Butter 10

Seared Peppercorn Ahi | Arancini, Pickled Peaches, Cucumber- Mint Yogurt 29

Grilled Venison Rack |Beet & Potato Hash, Peach Relish, Port Wine 27

Palisade Peach Sundae | Vanilla Bean Gelato, Almonds, Blueberries, Chocolate 7

Rocky Ford Cantaloupe Custard | Compressed Raspberries, Bruléed Meringue 7

Zink Kitchen + Bar has been awarded numerous times. Sharon Rodriguez, longtime protégé of famous hotel chef Paul Nagan, has been promoted to Executive Chef of Zink Kitchen + Bar restaurant. A Colorado native, Chef Sharon comes from a family with a long history of restaurant industry roots. Her love for food came at a very young age as she began baking and designing pastries at the age of eight. At 16 Sharon started gaining industry experience at a local Italian restaurant, where she started as a hostess and quickly became interested in learning about the cooking end of the restaurant business. It was when she was working her way up through positions in the industry and attending culinary school that she met Paul Nagan, who fostered her interest in the culinary hotel industry.

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