Dinner Nights
Gabby Dinner Nights

LA COUR ART BAR
April 23, 2014

PIATTI
May 14, 2014

CLEATZ at Northfield Stapleton
May 19, 2014

ANNUAL ASPEN TRIP
May 24, 2014

AMBLI
June 23, 2014

>Full Schedule


 

Featured Recipes
Featured Recipes              >more

RECIPES FROM GIVE PAWS 2014


Enjoy fabulous recipes from some of Denver's finest chefs.

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Gabby Dinner Nights



LA COUR ART BAR
1643 S. BROADWAY
303-777-5000
WEDNESDAY, APRIL 23, 2014
6.30pm

THIS WILL BE A REAL TREAT-NEW, FUN, AND SPECIAL. THE ART IS SO GREAT TO SEE, THE PLACE-THE LITTLE BLUE HOUSE, A TREAT AND OF COURSE, THE FOOD AND WINE IS TERRIFIC AND SO PERFECT. IT IS A GREAT WAY TO START THE SEASON WITH A FABULOUS NIGHT OF ART, FOOD, AND WINE. THE PRICE IS $35 INDLUSIVE---4 COURSES, WINE PAIRING, ART, AND FUN.

1st course

French Onion – rich onion laden broth with bubbling Gruyere cheese, house-made croutons, & a dash of Sherry

Wine:  2011 Marquis du Bois St. Amour Cru Beaujolais - 100% Gamay, this 2011 vintage is made from an early harvest which gives this wine a body with soft and smooth tannins. A deep garnet color, a subtle bouquet with aromas of peonies and spices at the finish.

2nd course

Shrimp Mousse
Wine:  2011 Les Grandes Roches Macon-Villages, Burgundy - 100% Chardonnay with a green gold colour and expressive floral and fruity notes. The wine is rich and full, typical of the Chardonnay grape, while retaining good freshness.

3rd course

Irresistible Quiche - Made fresh daily for La Cour by “Cake!” of Denver, accompanied by house salad and choice of house-made dressing

Choice of:
Quiche Lorraine – French classic with its delicate pastry shell, bacon, Gruyere, *eggs, & heavy cream
Veggie – veggies, *eggs, heavy cream & spices in a delicate pastry shell
Green chili with Colorado chorizo – Colorado inspired featuring locally made chorizo, *eggs, and a good amount of spice served in a delicate pastry shell, with house made-pico

Wine:  2009 Chateau Moulin des Richards Cote de Bourg, Bordeaux - This wine is from the right bank of Bordeaux that is more Merlot dominant. Medium bodied and soft textured with juicy red fruit. Rich and savory with notes of stone fruit and spices

4th course

Caramelized apple tart served warm with crème fraîche.
Wine:  2010 Comte de St. Venant Vouvray, Loire - A sweet style Chenin Blanc of a straw yellow gold color and a harmonious nose of nuts and citrus aromas.


PIATTI 
190 St. Paul
303-321-1919
May 14, 2014 6.30pm

It’s a great time as Piatti hosts a Gabby dinner with great food, drink, and service. The latest in Italian food and wine happens here. Join us for a 4 course dinner with great wines, of course. The price is $60 inclusive. Call 303.321.6973 for reservations.


CLEATZ at Northfield Stapleton
8336 Northfield Boulevard, Suite 1600
Denver, Colorado 80238
phone: 720-379-6644
Monday, May 19, 2014 6:30 p.m.

Join us for some southern hospitality and good old comfort food. Chicken wings that will bring you back time and time again. Entrees will include catfish and pork chops. Desserts are homemade and sinful. Price is $30 for 4 courses, beer or wine, tax and tip. 
 


Annual Aspen Trip
May 24, 2014
Where:  HOTEL JEROME

The Hotel Jerome is hosting us again!!!! We are so lucky to visit this incredible hotel again and have our annual Gabby Trip!!! And this amazing experience is still the same price too. A night-Saturday night at the Hotel Jerome, dinner at Prospect with food and wine, tax, tip and all-for $350 FOR TWO—YES!!!

Additional nights are available as well both Friday and Sunday. Reserve early as it will fill up quickly.

Call 970-920-1000 or toll free 877-916-5430 To reserve.


Ambli Gourmet Eatery & Wine
600 S. Holly
303-355-9463
June 23, 2014 6.30pm

Join us at the divine spot-where Pariza and Kelly charm all with great food and wine. It will be a great summer treat with an outstanding menu and wines. Charm and fun, and a casual summer night treat. The price inclusive of tax, tip, and wine is $35.

 


Events You Cannot Miss
05/24/2014
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Featured Recipes

  Elway's Downtown Prime Rib
by Chef Robert Bogart
     
Beef Petite Tender with Chianti Black Olive Sauce
by Chef Michel Wahaltere - miniBAR
   
Sugar Snap Pea ‘Angel Wing’ Casoncelli
by Strings
 
   
Peach Bruschetta and Honeydew Soup
by Root Down
 
   
Parisienne Gnocchi with Shrimp, Corn, and Pancetta
by Squeaky Bean
 
   
Chile-Braised Pork Tacos
by Duane Walker - Lola’s

 
   
Smooth Tomato Gazpacho with Dungeness Crab and Watermelon, Mint Salsa
by Hosea Rosenberg