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.

Reservations Required Call 970-577-4160 or Request Online

 

 

Cocktail Dinner, Chef Vince Vigil, April 29th-30th

Join us for an elegant 6-course cocktail dinner prepared by the hotel’s talented Chef Vince Vigil, and Whiskey Purveyor Jimmy Kuch. The evening will be co-hosted by Lee-Edwards, representative of Haus Alpenz. Edwards is a Certified Sommelier and over 25 year veteran of hotels and restaurants. He has prepared a menu with a dazzling array of cocktails featuring spirits and aperitifs paired with the flair and flavors of Vigil’s cuisine.

  • 6-course cocktail dinner
  • Friday  April 29 - Saturday April 30
  • Reception at 6:00 PM Dinner Seating at 6:30 PM
  • $95.00 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night
  • Reservations Required Call 970-577-4160
     

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Titanic's Last Dinner, Chef Robert N. Corey

Titanic's Last Dinner, Chef Robert N. Corey

Take a culinary journey to the RMS Titanic’s last dinner at Table with award Winning guest Chef Robert N. Corey.

Chef Robert N. Corey began his food career in 1974. Chef Corey has an extensive educational background including the Culinary Institute of America and Johnson & Wales University. He specializes in Classical French Cuisine, New World Cuisines, and Modern Contemporary/Cutting Edge Cooking. He was awarded as BEST CHEF at The Denver International Wine Festival for 2010 and 2011 and has worked under fourteen Michelin stars across the Americas.

Chef Corey has worked with, and for, some of the most distinguished chefs in the Americas namely: Richard Sandoval; Thomas Keller; Daniel Boulud; Wylie Dufresne; Eric Ripert; Enrique Olvera; Lachlan McKinnon-Patterson; Chris Young; and Alex Atala. Chef Corey is also a fulltime member of the Faculty and an Instructor in the College of Culinary Arts at the Denver Campus of Johnson & Wales.

  • 10 Course Wine Dinner
  • Friday & Saturday, April 22- April23, 2016
  • Reception at 6:00 PM
  • Dinner Seating at 6:30 PM
  • $125 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night
  • Reservations Required Call 970-577-4160
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Odell's Beer Dinner with Chef Jack Grant, April 15th - 16th

Odell's Beer Dinner with Chef Jack Grant, April 15th - 16th

On April 15th and 16th, join us for special a presentation from Fort Collins’ favorite Brewing company ODell, and Larimer Square’s popular Euclid Hall Bar and Kitchen at Table.

The night will be hosted by guest Chef Jake Grant, an Executive Chef of Euclid Hall Bar and Kitchen. Born and raised in Houston, Texas, Grant moved to Colorado after high school where he applied and was accepted to University of Denver and Johnson & Wales University. He opted for the hands-on culinary program at JWU and graduated with an Associate’s degree. After a quick stint at The Corner Office, he signed on as an opening line cook when Euclid Hall debuted in 2010. He rose through the kitchen ranks, and was named Executive Chef in 2015.

Euclid Hall Bar and Kitchen is the third restaurant from the team of Jennifer Jasinski and Beth Gruitch, owners of the award winning Rioja and Bistro Vendôme on Denver's historic Larimer Square. Euclid Hall is an American tavern focusing on high quality and innovative pub food from around the world including housemade sausages, po' boys, poutine and schnitzels. An extensive beer selection and creative cocktails drive the beverage program. 

Chef Grants hand crafted dinner will be paired with Colorado’s microcosm – Odell’s selections. Odell brewing, the 34th largest craft brewery in country started its humble beginning in 1989 at Fort Collins, Colorado. Today Odell is distributed in 11 states and in United Kingdom. While the brewery crafts a variety of beers, its roots are built on British styles. Innovation and creativity meet balance, consistency and quality in each brew.


Table

  • 5-course beer dinner
  • Friday & Saturday, April 15-16, 2016
  • Reception at 6:30 PM
  • Dinner Seating at 7:00 PM
  • $95 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night

Reservations Required Call 970-577-4160

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Wine Dinner with Chef Adam Branz- Bistro Vendome, April 8th - 9th

Wine Dinner with Chef Adam Branz- Bistro Vendome, April 8th - 9th

On April 8th and 9th join us for a special -6 course wine dinner presentation from our guest chef Adam Branz, Chef de Cuisine from well-respected French restaurant in Larimer Square , Bistro Vendome. 

Chef Adam Branz a graduated from Le Cordon Bleu, St. Louis, has experience and shared stages with Corey Lee at Benu in San Francisco and various kitchens in Oregon, Missouri and Denver as providing a foundation to his success as a chef. His culinary inspirations come from those he has worked with such as Chef Jen and Jorel Pierce, Gabriel Rucker and Corey Lee and those he would love to someday cook with - Daniel Boulud, Michael Ruhlman and Joël Robuchon. Branz cites Rucker’s Le Pigeon as a favorite cookbook demonstrating playful interpretations of French cuisine. He has worked in the three restaurants owned by James Beard Best Chef Southwest Jennifer Jasinski and her business partner Beth Gruitch with stints at Euclid Hall and Rioja before settling in at Bistro Vendôme where he was named chef de cuisine in 2014.

Bistro Vendôme is a cozy French restaurant hidden just off Larimer Square. Winner of “Best French Restaurant” Westwood 2013 and 2012, Bistro Vendôme is known for French inspired ambience and it’s meal that makes standard weeknight dinner seem like a special occasion. It is part of the trio of restaurants owned by Chef Jennifer Jasinski and manager Beth Gruitch -Rioja and Euclid Hall which are located around the corner.

Table
• 6-course wine dinner
• Friday & Saturday, April 8-9, 2016
• Reception at 6:30 PM
• Dinner Seating at 7:00 PM
• $95 per person plus tax and gratuity
• Reservations are limited to 20 guests per night

Reservations Required Call 970-577-4160

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Wine Dinner with Chef Lon Symensa, April 1st-2nd

Wine Dinner with Chef Lon Symensa, April 1st-2nd

On April 1st and 2nd, join us for a 6 course culinary adventure with highly acclaimed Chef Lon Symensma.

Chef Lon Symensma has always known he wanted to cook professionally. He graduated with honors from the Culinary Institute of America, and spent his early twenties apprenticing in highly rated restaurants across France, Italy and Spain. In 2001, Symensma began working under Chef Jean-Georges Vongerichten, and spent time with him in several of his restaurants, including Jean-Georges Shanghai and Spice Market. Eventually, Symensma accepted the Executive Chef position at New York City's swank Buddakan. In his five years there, Buddakan earned a coveted New York Times two-star review, and was recognized as the fifth highest grossing restaurant in the United States.

In 2010, Symensma relocated to Denver to open his flagship restaurant, ChoLon. ChoLon, which translates to "big market,” is named after the largest Chinese-influenced market in Saigon, Vietnam. In 2011, ChoLon was a James Beard finalist for the “Best New Restaurant in America” award. In 2012, Symensma was nominated for Food & Wine’s “Best New Chef” in the Southwest. In 2015 Cholon's  upbeat service, sexy ambience, and innovative cuisine has led the restaurant to be ranked in the top fourth of 5280’s “25 Best Restaurants in Denver".
In spring of 2015, Symensma opened Cho77, his highly anticipated second Denver restaurant. Inspired by the style and flavors of street vendors found across Thailand, Vietnam, Malaysia, and Singapore, Cho77 is a casual, exciting complement to ChoLon.

 

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Table
• 6-course wine dinner
• Friday & Saturday, April 1-2, 2016
• Reception at 6:30 PM
• Dinner Seating at 7:00 PM
• $95 per person plus tax and gratuity
• Reservations are limited to 20 guests per night

Reservations Required Call 970-577-4160

Zolo Tequila Dinner Mar 25th-26th

On March 25th and 26th, join us at Table for 6- course tequila dinner in southwestern style hosted by our friends from Boulder’s hottest restaurant Zolo Grill.
Chef Justin Goerich known for his skills to define modern southwestern cuisine while bringing the best local, seasonal and organic ingredients from the kitchen to the table. Chef Justin is a graduate from Culinary Institute of America, New York.  He honed his craft at the famous Flagstaff House in Boulder and at the Mashomack Fish and Game Reserve in Duchess County, New York. He came back home once and for all to join the Big Red F, first at Jax Fish House and then at Zolo Grill.

The evening will be co-hosted by Brian Julsen, Bar Manager at the Zolo Grill. Brian will be concocting a fine tequila based libations that will be paired with Chef Justin’s menu.

Table 

  • 6-course tequila dinner
  • Friday & Saturday, March 25-26, 2016
  • Reception at 6:30 PM
  • Dinner Seating  at 7:00 PM
  • $95 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night
  • Reservations Required

Call 970-577-4160

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Wine Dinner with Chef Troy Guard

Wine Dinner with Chef Troy Guard

On March 18th and 19th, join us for a 5 course cross- cultural culinary adventure with Chef Troy Guard. 

Troy Guard is the Chef/Owner of Denver-based TAG Restaurant Group.

Guard has a distinct multicultural style developed throughout his career working in acclaimed kitchens such as New York hotspot TAO, Doc Cheng’s in Singapore, Roy’s in Hawaii, and the award-winning Latin-Asian fusion restaurant, Zengo. His flagship restaurant, TAG, brings to life Guard’s vision of “Continental Social Food” – a combination of his Hawaiian roots, his Pan-Asian expertise, and fresh, local Colorado ingredients. Other concepts include Los Chingones (“badass” Mexican), Sugarmill (savory and sweet confections), bubu (comforting Asian), TAG Burger Bar (imaginative, handcrafted burgers), and Guard and Grace (modern American steakhouse).


Stanley Culinary talent will be hand selecting very unique and exquisite collection of wine to pair with Chef Guard's menu.

Table 

  • 5-course wine dinner
  • Friday & Saturday, March 18-19, 2016
  • Reception at 6:30 PM
  • Dinner Seating  at 7:00 PM
  • $95 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night

Reservations Required
Call 970-577-4160

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Sutcliffe Wine Dinner- Mar 4-5

On March 4th and 5th, join us for an elegantly paired 6-course wine dinner as Table welcomes Colorado's top wine producer, John Sutcliffe and Colorado’s rising culinary talent Chef Dylan Hay .

John Sutcliffe is the  founder of Sutcliffe Vineyards, a pioneer of Colorado wines located in McElmo Canyon outside of Cortez, Colorado. They pride themselves on one key mantra, "We GROW wine, and we LIVE wine". Sutcliffe Vineyards is the only Colorado wine producer to have received three 90 point wine ratings, and has been national recognized as the leader in the Colorado wine-making. John will be pouring wines he personally paired to complement Chef Dylan's menu .

At a young age, Dylan Hay is already exceeding expectations by building the menu of the fashionable Butcher and the Baker, in Telluride, CO, into a masterpiece of bone marrow, foie gras, mussels, ribs, oysters, salmon... The menu uses as much locally sourced food as possible, reflecting his commitment to from-scratch, local, farm-to-table dining.  His parents instilled a deep respect for gardening, farming, and local, sustainable foods—and his passion is self-evident. Studying under James Beard Chefs Jen Jasinski and Jorel Pierce at Euclid Halland Stoic & Genuine in Denver, Dylan is well-versed and fully outfitted with the tools to create nearly divine culinary experiences, and it is our pleasure that he will do it for us at the Stanley Table dinners, March 4 and 5.

Table 

  • 6-course wine dinner
  • Friday & Saturday, March 4-5, 2016
  • Reception at 6:30 PM
  • Dinner Seating  at 7:00 PM
  • $95 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night
  • Reservations Required

Call 970-577-4160

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Farm to Table- wine dinner Feb 26-27

Farm to Table- wine dinner Feb 26-27

This weekend join us for a bountiful presentation of a bona fide farm-to-table experience with Chef Davis from the Pastures of Plenty farm in Boulder.

Chef Lyle Davis, along with wife Sylvia Tawse own “Pastures of Plenty”, a 35-acre family farm ten minutes outside of Boulder. The two former cooks work the farm which features a catering venue making the farm itself sustainable. Using their harvest along with ingredients from neighboring farms, ranches, orchards and dairies, Chef Davis’ cuisine is celebratory and bountiful.

Chef Davis will be hand crafting a special 6- course dinner and Wine expert David Jacoby will be pairing Mercer Estate Wines from Washington State with each course.

Table 

  • 6-course farm-to-table wine dinner
  • Friday & Saturday, Feb 26-27, 2016
  • Reception at 6:30 PM
  • Dinner Seating  at 7:00 PM
  • $95 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night

Reservations Required Call 970-577-4160

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Distillery 291- Whiskey Dinner Feb 19-20

Distillery 291- Whiskey Dinner Feb 19-20

Resident Whiskey Provocateur Jimmy Kuch invites you to a spirited journey of Distillery 291 at this weekend’s Table. The night will be co-hosted by 291 distillery's Owner Michael Myers and The Stanley Hotel's culinary talent Chef Vincent Vigil.

Distillery 291 is a small batch distillery nestled in the foothills of the Rocky Mountains of Colorado Springs. Distillery 291 is producing, from grain to bottle, five distinctive whiskey products and one liqueur.  Even though the distillery was just established in 2011, it has already earned numerous national and international awards for spirits with the unique character and flavor of a bygone era.

Jimmy and Mr. Myers will be entertaining Table guests with handcrafted 291 libations along with the stories surrounding Distillery 219 and The Stanley Whiskey Bar. The Stanley's very own talented Chef De Cuisine Vincent Vigil will be preparing delicious meals paired with each libation. 


  •   6-Course Whiskey Dinner
  •  Friday & Saturday, Feb 19-20, 2016
  •   Reception at 6:30 PM
  •  Dinner Seating  at 7:00 PM
  • $95 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night


Reservations Required Call 970-577-4160



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Chef Will O'Leary- Wine Dinner Feb 12 -13

Chef Will O'Leary- Wine Dinner Feb 12 -13

This weekend show that special someone in your life how much they mean to you, join us for a romantic 5-course wine dinner prepared by guest Chef Will O’Leary and wine expert, David Jacoby at Table.

A graduate from The New England Culinary Institute, guest Chef Will O’Leary went on to work for Kyle Mendenhall at The Kitchen in Boulder for three years. From there he moved to Denver to work under Chef Max MacKissock at The Squeaky Bean, where he spent another three years. O’Leary is now a chocolatier, designing lines of chocolates for clients nationwide.

The evening will be co-hosted by Grand Vin Wine Merchant representative, David Jacoby. David will be complimenting Chef Will's menu with an exquisite selection of wines.

Table

  •  5-Course Wine Dinner
  •  Friday & Saturday, Feb 5-6, 2016
  •  Reception at 6:30 PM
  •  Dinner Seating at 7:00 PM
  •  $95 per person plus tax and gratuity
  •  Reservations are limited to 20 guests per night

Reservations Required Call 970-577-4160

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Chef Alex Seidel- wine Dinner Feb 5- Feb 6

Chef Alex Seidel- wine Dinner Feb 5- Feb 6

Join us for an elegant 5- course wine dinner, prepared by guest Chef Alex Seidel from the highly acclaimed Denver Restaurant, Fruition.

Alex Seidel, a Food & Wine Best New Chef, is chef-owner of Fruition Restaurant and Mercantile dining & provision in Denver and owner of Fruition Farms Dairy, Colorado’s first artisan sheep’s milk creamery, located in Larkspur, Colorado.

Located at 1313 East 6th avenue, in Denver Fruition is known as the place where sophisticated comfort food meets the ambience of home. The talent of Chef Alex Seidel has garnered national attention by creating a symphony of mood, services, and cuisine in a way that effectuates sedation.

Chef Alex Seidel will be hosting the night with his hand crafted 5- course dinner which will be paired with an exquisite selection of wines.

  • 5-Course Wine Dinner
  • Friday & Saturday, Feb 5-6, 2016
  • Reception at 6:30 PM
  • Dinner Seating  at 7:00 PM
  • $95 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night
  • Reservations Required
  • Call 970-577-4160

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Chef Vincent Vigil- Wine Dinner Jan 29- jan 30

On January 29 and 30, Join us for an elegant 6- course wine paired dinner, prepared by The Stanley Hotel's very own culinary talent Chef Vincent Vigil.

Chef Vincent's progressive style and passion for bringing together traditional flavors with innovative methods sets him apart from his peers. Chef Vincent is a graduate from Art Institute of Colorado in the field of Culinary Arts. His culinary journey includes some of the famous and well respected eateries from Denver such as 1515 Restaurant, Brown Palace Hotel and Panzano Restaurant. In early 2015 Chef Vincent join the Stanley culinary team, since then he has been progressively enhancing  the Cascades Restaurant's traditional flavors with his acquired innovative methods.

Chef Vincent will be hosting the night with his hand crafted 6- course dinner which will be paired with an exquisite selection of wines.

Table

  • 6 Course Wine Dinner
  • Friday & Saturday, Jan 29-30, 2016
  • Reception at 6:30 PM
  • Dinner Seating  at 7:00 PM
  • $95 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night
  • Reservations Required

Call 970-577-4160

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Jan 22th -23rd, Whiskey Dinner

On January 22nd and 23rd, take a culinary journey to the world of rye whiskey at Table.
Stanley Hotel's Whiskey Connoisseurs Jimmy Kuch and Charlie Gould will be hosting the evening with exquisite libation derived from rye whiskey. Jimmy and Charlie will entertain you with facts rye whiskeys and facts about how The Stanley Whiskey Bar became the biggest whiskey bar in the state of Colorado. The night will be hosted by Stanley's very own talented Chef De Cuisine Vincent Vigil. Chef Vincent Vigil will be preparing and amazing meals to paired with each libation.

Table

  • 6 Course Whiskey Dinner
  • Friday & Saturday, Jan 22nd-23rd, 2016
  • Reception at 6:30 PM
  • Dinner Seating  at 7:00 PM
  • $95 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night
  • Reservations Required

Call 970-577-4160

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Jan 15th- 16th, Wine Dinner

Jan 15th- 16th, Wine Dinner

Take a culinary journey at Table with our guest Chef Tim Kuklinski, Chef de Cuisine from highly acclaimed Downtown Denver restaurant, Rioja. 

Eleven years after opening, Rioja is still Larimer Square’s crown jewel. Rioja has continually won acclaim in “Americas top restaurants” from Zagat, 8 years in a row a “AAA” 5 diamond award winner,10 years receiving the Wine Spectator award of excellence, and is known as the best restaurant in Denver. Winner of the James Beard Foundation Award for Best Chef Southwest 2013, Rioja features a menu inspired by Mediterranean ingredients and influenced by local and seasonal products.

Tim Kuklinski’s progressive style and passion for bringing together traditional flavors with innovative methods, sets him apart from his peers. He is a graduated from the prestigious Johnson & Wales University in culinary arts. Tim has worked under Chef Curtis Duffy at the 3 Michelin starred Grace in Chicago, and with Graham Elliot at his namesake the 2 Michelin starred Graham Elliot Restaurant, also in Chicago. Tim was promoted to Chef of Rioja in 2013, after working his way through the ranks for 7 years.  He works alongside James Beard award winning Chef Jennifer Jasinski at Rioja.

Table

  • 6 Course Wine Dinner
  • Friday & Saturday, Jam 15th-16th, 2016
  • Reception at 6:30 PM
  • Dinner Seating  at 7:00 PM
  • $95 per person plus tax and gratuity
  • Reservations are limited to 20 guests per night
  • Reservations Required
  • Call 970-577-4160

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Jan 8th-9th, Beer Dinner

Join us Jan 8th & 9th as we welcome back Ted Schneider of Moe’s BBQ Fort Collins and New Belgium Brewery for a Culinary Journey that is sure to please!

Guest Chef: Ted Schneider of Moe’s BBQ – Fort Collins

Located in the heart of historic Old Town, Moe's Original Bar-B-Que teamed up with veteran restaurateur Ted Schneider to bring the signature, made fresh daily, 'Bama style BBQ you know and love to the good people of Fort Collins. Chef Schneider has 21 years of experience in the culinary world and has owned and operated his Fort Collins eatery for the last 6 years. Chef Schneider competed in Bon Appetit’s Master Chef Challenge, a version of “Iron Chef”, the challenge drew a host a local chefs and known Food Network Stars.

Brewery: New Belgium Brewing Company

New Belgium Brewing Company is a craft brewery located in Fort Collins, Colorado. It opened in 1991 after Jeff Lebesch, the brewery's founder, took his home-brewing passion commercially. In 2011, it produced 712,800 barrels of its various labels. As of 2012, it was the third-largest craft brewery and eighth-largest overall brewery in the United States. Fat Tire, an amber ale, is the company's flagship beer.

  •   6 Course Beer Dinner
  •   Friday & Saturday, Jan 8th-9th, 2016
  •   Reception at 6:30 PM
  •   Dinner Seating at 7:00 PM
  •   $95 per person plus tax and gratuity
  •   Reservations are limited to 20 guests per night


  Reservations Required Call 970-577-4160

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