Say hello to Jackie Lovecchio, sous chef at Bon Appétit Management Co., who is preparing pre-performance dinners, appetizers and brunches at Taste Restaurant and Deco Lounge at the Fine Arts Center.
For the recent "Baskerville" play, she showed off a charcuterie board with selections from the menu's basic charcuterie, the cheese board and warm olives. That option ($16) has house-cured and imported meats, local cheeses, Schmidt Apiaries honeycomb, whole grain mustard, marinated mushrooms, house pickled vegetables, roasted garlic and crostini. The cheese board ($13) is a smaller version of many of the same treats.
The warm olive selection ($6) is a bowl of cerignola, castlevetrano and picholine olives.
Lovecchio was especially proud of her house-cured duck prosciutto, as she should be. The thin slices are melt-in-the mouth delicious. She also did wonders smoking mozzarella and serving it with spicy sweet and savory onion preserves. Entreés include Boulder Natural Cornish hen ($23) with Millberger Farms root vegetables and cider-braised cabbage, and the vegan Lancashire hotpot, ($19) a large bowl of steaming root veggies from Millberger Farms topped with a crust of shaved potatoes.
All the dishes are presented beautifully. The FAC is setting the stage for upscale dining that is sure to demand standing ovations. Reservations are being taken the "Annie" performance. Details: 30 W. Dale St., 634-5583, csfineartscenter.org.
Here are a couple of ways to celebrate the release of Beaujolais Nouveau on Nov. 16:
- "Beaujolais & Feast" cooking classes at The French Kitchen Culinary Center, 4771 N. Academy Blvd. For $119, you create a four-course dinner to pair with the light-bodied red wine. Menu includes cabbage salad, mushroom risotto, pork chops with sauce and macerated berries with whipped cream. A bottle of wine is included to have with dinner and recork to take home. Classes are 5:30 to 8:30 p.m. Nov. 16 or 17. Details: 528-6295, tfkcc.com.
- La Baguette French Bistro, 4440 N. Chestnut St., is toasting the new wine all day Nov. 16 starting at 8 a.m. with breakfast of French country omelette and a glass of Georges Duboeuf Beaujolais Nouveau ($16); lunch at noon with Maison salad, Beaujolais boeuf bourguignon and a glass of Georges Duboeuf Beaujolais Nouveau ($21.95); and a four-course dinner from 5 to 9 p.m. with a bottle of the prized wine for two ($45 per person). Live music during the evening. Details: 599-0686, labaguettefrenchbistro.com.
A Thanksgiving floral class will be at Garden of the Gods Market and Café, 410 S. 26th St., 3:30 to 5 p.m. Nov. 16. For $50, you'll see how to arrange silk blooms and dried pods, leaves, wheat, cattails and gourds in a forever centerpiece for the holiday table. Class includes supplies, holiday snacks and mulled wine. Details: 471-2799, godsmarketandcafe.com.
Wine and dine
"Kermit Lynch's Adventures on the Wine Route" is at Mackenzie's Chophouse, 128 S. Tejon St., at 6:30 p.m. Nov. 9. Four courses are prepared by executive chef Pete Moreno to pair with Kermit Lynch wines. Charlie Humphreys, Volio Vino's education director, will talk about the wines. Cost is $80. Call 635-3536 for reservations.
Plan in advance
Garden of the Gods Market and Café once again will offer the popular cooking demonstration classes and Dinner with the Chef in 2018. These events would make nice gifts for the foodies on your holiday gift list, or gift yourself. Classes cost $75 with a glass of same and samplings of the prepared dishes. The lineup: Jan. 9, Italian; Feb. 6, Asian; March 6, Caribbean; April 3, French; May 3, Mexican; and June 5, American.
Dinners with the Chef are a multi-course meal prepared, plated and served in the cafe. For $95, you get a glass of wine with the prepared meal. Dates are Jan. 25, Colorado comfort food; Feb. 22, chocolate and wine; March 22, game dinner; April 19, seafood; May 24, Cinco de Mayo; and June 21, barbecue. Details: 471-2799, godsmarketandcafe.com.
Send tips about restaurant openings, closings and specials to firstname.lastname@example.org, 636-0271, Twitter: @tffoodie or Facebook Teresa Farney.