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POP UP DINNER

POLLINATE POP-UP DINNER
Saturday, April 16

Dinner 5-7 pm 

REGISTRATION REQUIRED - CLICK HERE
$65 dinner (wine included); additional $25 for concert ticket
 
The Colorado Collective and GOCA present a pop-up dinner as part of POLLINATE, the biennial arts festival that's exploring the theme of energy this year across southern Colorado. Dine in style inside the exhibition BITUMINOUS, and enjoy a four-course dinner pairing created by Chef Eric Brenner. Inspired by the 2016 POLLINATE theme of energy, Chef Brenner's menu will also feature a musical accompaniment courtesy of the Colorado Springs Philharmonic.

BONUS CONCERT!

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.


MENU

Dinner will be paired with Donavan Kennedy of Natural Wine Company

FIRST COURSE

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.

SECOND COURSE

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.

THIRD COURSE

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.

FOURTH COURSE

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. 


PARKING
Free parking is provided in the Plaza of the Rockies underground garage for this event (entrance is one Colorado Avenue).  To receive parking validation, bring your parking stub up to the gallery which is located on level 1, south tower. 

 
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