Table

Table, a “culinary journey” is an upscale pop-up restaurant featuring resident and guest chefs, wine makers, brewers and distillers changing on a weekly basis-occurring Friday and Saturday nights held at The Lodge at the Stanley Hotel. One seating with 6:30pm reception and dinner at 7pm. Maximum 20 people per night; community table; 5 courses with pairings priced accordingly from $65-$175 per person; reservations required.

Winter Only: Get the ultimate experience with our Foodies "Culinary Journey" Weekend Package including 2 seats at Table, a $50 F&B credit, and discounted lodging in the Lodge, or our brand-new Aspire Residences.

Reservations Required Call 970-577-4160 or Request Online

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Wine Dinner With Brian Shaner April 28th & 29th

Wine Dinner With Brian Shaner April 28th & 29th

Missouri-born Brian Shaner originally moved to Colorado to ski the Rocky Mountains in Vail. In 2012, he traded the mountains for the ocean to move to West Palm Beach, Florida, where he met Clay Conley and began working at Buccan. After less than a year, Shaner was named executive chef at La Playa Hotel in Carmel, CA. Always remembering the passion he felt for Colorado, Shaner decided to relocate to Fort Collins as Nick's chef to plant deep roots here with his wife and nearby family, and to create "simple, honest food."

For complete menu click HERE.

Exceptional Sunday Supper with British Interns

Exceptional Sunday Supper with British Interns

Every week we invite you to join us for a special Sunday Supper made by our talented British interns from Sheffield Hallam University.

As a part of their internship, students from Sheffield Hallam University will be preparing and serving a traditional English Sunday Dinner each week. The students are all currently in their second year of university completing their hospitality related degrees whilst working here at The Stanley. Each meal will consist of 3 typically English courses and accompanied by complementary wine.

The British love of beef, and particularly for lunch on a Sunday is nothing new as it is such a part of the national identity that even the French call them "rosbifs" (roast beef). The Sunday Roast came to prominence during the reign of King Henry VII in 1485 and the Yeoman of the Guard - the royal bodyguard - since those days are affectionately known as, "beefeaters" since the 15th century because of their love of eating roast beef. The first ever recorded recipe appeared in a book, The Whole Duty of a Woman in 1737 and listed as A Dripping Pudding - the dripping coming from spit-roast meat.