CoCo at Corner Post

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Yesterday evening, I was a comped guest at Colorado Collective's Collective Plate dinner, held at Corner Post Meats in Black Forest in conjunction with Bristol Brewing Company and Cheers Liquor Mart.   

This is year two for the Collective Plate series, and last night's meal was the first of six announced dinners for the season. Each will cap out at 30 people and CPM will continue to host inside of its scenic 1,500-acre pasture land, says organizer Mundi Ross.  

The next meal on July 12 with Mark Denittis and Jenna Johansen is sold out, but tickets remain available for July 26, Aug. 9, Sept. 13 and Sept. 27 dinners. Ticket prices for each vary based on the menu and beverage pairing. But they will average $55.

One more bit of CoCo business before we unpack last night's culinary treat: Ross says the online publication — heavily stylized hipster bait with a craft and culinary bent; I was co-featured in it last March — aims to begin print publication this November. The overall goal is to print quarterly in 96- to 120-page volumes that feature narratives, recipes, how-to guides and more, with a tentative newsstand price of $20. The publication's 20-person staff is currently all volunteer, she notes. 

Back to the meal: Last night's guest chef was Nikki Olst of Sports Authority Field at Mile High. Courtesy CoCo, here's her brief bio:
Originally from Michigan, Nikki moved to Colorado in 2004 to pursue an internship after college. After many years in the workforce, she changed her career attention to her passion for food. Nikkiattended the Art Institute of Colorado where she earned an Associates Degree in Culinary Arts. After graduation, she took an internship in Orvieto, Italy where she worked for four months at Ristorante Zeppelin, honing her craft. After Italy, Nikki moved back to Colorado and began working with Epicurean Group for the 2011 Denver Broncos season, Nikki is a great addition to the team! She is currently the Executive Chef at Sports Authority Field for Epicurean Catering. 
I'll let the photos and captions tell the rest of the story:

Corner Post operates out of 1,500 gorgeous acres of Black Forest. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Corner Post operates out of 1,500 gorgeous acres of Black Forest.

Bristol Brewing Co. event director Kristen Olson (right) paired and introduced brews for the evening. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Bristol Brewing Co. event director Kristen Olson (right) paired and introduced brews for the evening.

Corner Post Meats' Dan Lorenz introduces guest to the land and describes CPM's partnership with the Audubon Society. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Corner Post Meats' Dan Lorenz introduces guest to the land and describes CPM's partnership with the Audubon Society.

The evening's menu. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The evening's menu.

Our amuse bouche: a crostini with deviled egg salad. Paired with Bristol's Beehive Honey Wheat. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Our amuse bouche: a crostini with deviled egg salad. Paired with Bristol's Beehive Honey Wheat.

A nectarine and arugula salad with burrata, fried leeks and a white balsamic vinaigrette. Paired with the beautifully Belgian-style Brewhouse Wit. - MATTHEW SCHNIPER
  • Matthew Schniper
  • A nectarine and arugula salad with burrata, fried leeks and a white balsamic vinaigrette. Paired with the beautifully Belgian-style Brewhouse Wit.

Dining on a pasture as the sun drops, with beers and good food. Hard to beat that. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Dining on a pasture as the sun drops, with beers and good food. Hard to beat that.

A lovely CPM pork chop with bacon-onion jam, summer squash gratin and dehydrated corn. Paired with the slightly nutty Cheyenne Canon Ale. - MATTHEW SCHNIPER
  • Matthew Schniper
  • A lovely CPM pork chop with bacon-onion jam, summer squash gratin and dehydrated corn. Paired with the slightly nutty Cheyenne Canon Ale.

A fantastic coconut mousse with orange croissants and gastric and nougat. Paired with Bristol's new White IPA, which balances hops with Belgian yeast flavors. - MATTHEW SCHNIPER
  • Matthew Schniper
  • A fantastic coconut mousse with orange croissants and gastric and nougat. Paired with Bristol's new White IPA, which balances hops with Belgian yeast flavors.

CoCo founder Mundi Ross with guest chef Nikki Olst of Sports Authority Field at Mile High. - MATTHEW SCHNIPER
  • Matthew Schniper
  • CoCo founder Mundi Ross with guest chef Nikki Olst of Sports Authority Field at Mile High.

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