Pollinate Pop-Up Dinner
April 16, 2016 | 5:00 PM
Second ticket level includes a seat at Dr. Atomic, a concert by the Colorado Springs Philharmonic that features a world premiere and John Adams' masterpiece that reflects the tension between the optimism of discovery and the frighteningly destructive implications of progress.
Dinner will be paired with Donavan Kennedy of Natural Wine Company
Raviolo Carbonara. Spinach, Ricotta & Egg Yolk Filled Raviolo with House-made Pancetta and a Black Pepper Sauce. Crispy Brussels Sprouts.
The original Carbonara was named after a simple pasta of bacon & egg that was created for Roman coal workers and the flecks of pepper hint to that profession.
Lobster Risotto with Sun-Dried Tomato, Asparagus and Tarragon.
We wanted to touch on the idea of "solar" energy and what speaks to that more than sun-dried tomatoes. We thought of the ocean and waves that produce kinetic energy and settled on lobster to represent the sea.
Duck Confit with Port Wine Reduction, Butternut & Poblano Hash, Sauteed Spinach
When thinking of "wind" we couldn't help but resort to birds and I just love the process of making true Duck Confit. We also think of leaves blowing in the wind and thought Spinach would be a bright & vibrant way to show that.
Espresso Creme Brulee.
Espresso is the ultimate form of energy that I consume. We will top this with sugar cubes soaked in 151 and light those on fire so we will have a literal representation of fire.
About the Chef
Chef Eric Brenner is the executive chef and co-owner of Red Gravy. He was most recently the corporate executive chef at Colorado Mountain Brewery. His tomato bisque reached national acclain when the perfectly balanced dish was featured on an episode of Guy's Grocery Games on Food Network. A Missouri native, Chef Brenner developed his cooking skills in the Italian kitchens of St. Louis.