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

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Upcoming Table events

 

Wine Dinner with Chef Jonathan Power, Aug 5th and Aug 6th

On August 5th and 6th, join us for a 5-Course wine dinner at Table. The evening will be hosted by Owner/ Chef Jonathan Power of The Populist, a community-based restaurant from Denver, and
co-hosted by Estate Brands with their exquisite selections of wine.

The Populist firmly believes that dining is a communal act. Owners Jonathan Power, Noah Price, and Cliff White strive to emphasize this philosophy at every turn. From the numerous community tables to the nature and construction of the dishes on the menu: sharing your environment and your food is emphatically supported.

The draw of the kitchen was unavoidable for Jonathan Power. Having begun his time in fine dining kitchens at 16, he quickly realized the long hours and mediocre pay that would await him if he followed his culinary passion. After cooking his way through high school and some of the college, he turned in his apron for a degree in Philosophy. Though he tried to escape the lure of the stove with various studies, travels, and office jobs, he found everything else he pursued to be lacking the spark of the kitchen. After quite a few years out of the industry, Jonathan returned to Denver from Chicago in 2009, and was once again wielding knives and working long hours; this time at Root Down. After a few years there he and his wife, Emily, joined with good friends to start Noble Swine Supper Club. This experience opened the door to partner with Noah Price and launch the kitchen at Crema Coffee House. A love of the North Larimer neighborhood, and a desire to create the type of restaurant he longed to dine in caused the pair to jump on the space at 3163 Larimer that is now The Populist. 

  • 5- Course Wine Dinner
  • $95 / Person +tax +gratuity
  • Friday, Aug 5th & Saturday, Aug 6th
  • Reception 6:30 pm and Dinner 7:00 pm
  • Limited To 20 Seats
  • Reservations Required
  • Call 970-577-4160

Wine Dinner with Chef Travis Messervey, July 29th & 30th

Join us on July 29th & 30th for an enchanting 5-Course Wine Dinner featuring Chef Travis Messervey of Beatrice & Woodsley, known for a modern eclectic mix of regional American cuisine, from Denver.

Nestled amidst an urban aspen grove, Beatrice and Woodsley offers social dining with a seasonally influenced Rustic-American menu. With cuisine that pays homage to the melting pot of recipes and methods from the formation of the American culture, the restaurant playfully combines today’s palettes with the traditions and flavors of the old world. Simple ingredients, carefully executed techniques, and adventurous imaginations combine to provide a one-of-a-kind dining experience.

Travis Messervey had his introduction into the food industry when his mom, a cook , got him a job in a dorm kitchen at Colorado State University. “ I started washing dishes, and I never looked back”, Travis went to culinary school at Johnson and Whales for a year until he was offered a job as sous chef at the Adam’s Mark Hotel. Travis decided that he was more interested in learning on the job than in school. With very little interest in cooking as a kid, Travis fell in love with the fast pace lifestyle, kitchen community and the late hours.

  • 5- Course Wine Dinner
  • $95 / Person +tax +gratuity
  • Friday, July 29th & Saturday, July 30th
  • Reception 6:30 pm and Dinner 7:00 pm
  • Limited To 20 Seats
  • Reservations Required
  • Call 970-577-4160

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Wine Dinner with Chef Terrance Rogers, July 22nd & 23rd

On July 22nd and 23rd, join us for a Special 5-Course wine dinner at Table featuring Chef Terence Rogers of TBD Foods from Boston, MA, and Cale Rigeny of Estate Brand distribution Company.

Chef Terence Rogers got a B.S. in Economics, briefly debated law school and then moved to Killington, Vermont was he got his start in the Kitchen.  After a month of struggling through 300 covers a night, Terence finally got the pace and rhythm of the kitchen and was hooked.  Upon moving back to Boston, Terence managed the Dining Car and worked at Bronwyn & Highland Kitchen.  In April 2014 Terence wanted to start something on his own to achieve his goal of starting a food truck.  Many dinners later TBD Foods has transformed into something on its own.  Some of Terence's favorite things to cook and eat are fresh pasta, eggs, anything smoked, oysters & ice cream.

Estates Brands Distributing Company is Colorado’s Premier Wholesale Company of Hand-Picked Wines & Specialty Spirits. It is Estate’s mission to bring Colorado the finest wine & spirits from around the world.

  • 5- Course Wine Dinner
  • $95 / Person +tax +gratuity
  • Friday, July 22nd & Saturday, July 23rd
  • Reception 6:30 pm and Dinner 7:00 pm
  • Limited To 20 Seats
  • Reservations Required
  • Call 970-577-4160

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Wine Dinner with Chef Michael Winston, July 15th & 16th

Wine Dinner with Chef Michael Winston, July 15th & 16th

On July 15th and 16th, join us for an elegant 5-course wine dinner hosted by Michael Winston, Executive Chef from Table 6- a classic American bistro from Denver. The evening will be co-hosted by Pioneer Wines.

Table 6 is a classic American bistro, offering a warm and inviting atmosphere. Chef Mike Winston prepares simple dishes, delivered with an elegant style and grace. His nightly fare is complemented by a dynamic wine list.

Mike Winston embraced his passion for cooking by enrolling in a Culinary Apprenticeship Program in Vail, CO. In his apprenticeship, he worked and studied at the Sonnenalp Resort, La Tour, and The Larkspur. Since Graduating in 2005, Mike has worked with TAG Restaurant Group in Denver, studied under Scott Parker at Table 6 and opened the “very ambitious” Session Kitchen with Scott in 2013, He also started Gastrocart a Food Truck in Denver which helped shape the existing Food Truck scene, and now Mike has returned to Table 6 as the Executive Chef.

Pioneer Wine Company presents a distinguished portfolio of hand-crafted wine and spirits created by and family-owned, boutique vineyards from around the globe. Pioneer Wines work with wineries that are in harmony with their mission of sharing every wine’s unique story with buyers and consumers.

  • 5- Course Wine Dinner
  • $95 / Person +tax +gratuity
  • Friday, July 15th & Saturday, July 16th
  • Reception 6:30 pm and Dinner 7:00 pm
  • Limited To 20 Seats
  • Reservations Required
  • Call 970-577-4160

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Beer Dinner With Chef Adrian Miller, July 8th & 9th

On July 8th and 9th, Join us for a 6 Course Soul Food Experience hosted by Adrian Miller, a culinary historian and winner of 2014 James Beard Foundation Book Award. The evening will be co- Hosted by Grimm Brothers Brewhouse from Loveland, Colorado.

Adrian describes himself as a recovering lawyer and politico who turned into a food writer interested in the following topics: African heritage food (especially soul food), barbecue, the intersection of faith and food, and presidential foodways. Adrian’s book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time was published by the University of North Carolina Press in August 2013. Soul Food won the 2014 James Beard Foundation Book Award for Reference and Scholarship.

Grimm Brothers Brewhouse is the leading scholar of old world beer. They share the story through passion of creating quality beer, while dedicating themselves to Honor, Integrity, and Community. The Grimm Brothers Brewhouse, Inspired by the stories collected By Jacob and Wilhelm Grimm, they have crafted their beers to tell not only the story of Craft Brewing, but the harrowing and dark tales handed down through the generations. “Fabled fermentation”

  • 6-course wine dinner
  • Friday July 8th & Saturday July 9th
  • Reception at 6:30 PM
  • Dinner Seating at 7:00 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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Wine Dinner with Chef Nate Singer, June 24 &25

On June 24th and 25th, join us for a 5 course wine dinner at Table hosted by Butcher and Chef Nate Singer from the “admirable” Blackbelly Market in Boulder, Colorado.

Butcher and Chef Nate Singer is a fifth-generation Wyomingite, born near Yellowstone National Park. He grew up camping, hunting, fishing, working on the farm and gardening with his family, who ate off the land not by choice but by necessity. Nate met Chef Hosea Rosenberg, winner of Bravo’s top chef season 5, while attending Culinary School of the Rockies in Boulder, Colorado, and has worked with him for a decade. In 2015, Nate Singer opened Blackbelly Butcher at Blackbelly Market with Chef Rosenberg’s in Boulder, Colorado. Blackbelly Butcher, offers whole animal butchery featuring Local 100% grass fed beef, lamb, goat, sustainably raised pork, even cured meats such as prosciutto and fermented sausages.

Chef and Owner Hosea Rosenberg’s Blackbelly Market is the fine-dining extension of his Blackbelly brand that has grown from food truck to catering company to local farm. The “admirable” Blackbelly Market is known too “Under-promise and over- deliver”. It is the missions of Blackbelly to not only know where the food comes from, but to serve their customers the very best product they can find. Blackbelly Market is the culmination of thousands of ideas, years of brainstorming, and a whole lot of cooking.

  • 5-course wine dinner
  • Friday June 24 & Saturday June 25
  • Reception at 6:30 PM
  • Dinner Seating at 7:00 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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Wine Dinner with Chef Gabe Wyman, June 17th & 18th

On June 17th and 18th, join us for an elegant 5-course wine. The Night will be hosted by our Guest Chef, Gabe Wyman, Chef de Cuisine of Stoic & Genuine, the freshest seafood restaurant in Denver.

As one of the rare Colorado natives cooking in Colorado kitchens, Gabe Wyman is as scarce as the obscure varieties of oysters and seafood he sources and prepares as chef of Stoic & Genuine in Denver’s Historic Union Station.

Born and raised in Colorado, Gabe graduated Johnson and Wales University in Denver. As first job in Denver Chef Gabe helped Chef Max Mackissock to opening Vita. He followed Max to the original Squeaky Bean and spent some time in the kitchen at Denver non-profit Work Options for Women. Through Max, Gabe met Max’s wife, Chef Jennifer Jasinski and joined the Crafted Concepts team at her flagship Rioja in 2008 as a pantry cook. By the end of 2009, Gabe was in sous chef training at Rioja and was promoted to sous chef in 2010. He moved to Stoic & Genuine as Chef de Cuisine in 2015.

A career highlight was cooking with Jasinski at the James Beard American Restaurant at Seven Stars Galleria during Expo Milano - the Milan World’s Fair in 2015. The course he created got a standing ovation from the guests. His kitchen rules are simple: the guest comes first and foremost; have fun while you’re at work, if you don’t like your job quit and find one you do. Cook with love and passion because the guest can taste it. Be humble. Teach someone something every day and learn something every day. Don’t forget the golden rule “treat people the way you want to be treated.”

  • 5-course wine dinner
  • Friday June 17 & Saturday June 18
  • Reception at 6:30 PM
  • Dinner Seating at 7:00 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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Farm to Table Wine Dinner June 10th & 11th

On June 10th and 11th, Join us for a special farm to table 5-Course Wine Dinner prepared by guest Chef Tim Payne from Farmer Girl Community Bistro in Lyons. The Evening will be co-hosted by Will Doyle from Pioneer Wine Company.

Tim Payne brings a dynamic and varied culinary background to Farmer Girl, as well as a deep commitment to supporting local, artisanal and sustainable food. He is dedicated to providing an avenue for local farmers and artisans to sell their produce, meats and products. As a chef, he specializes in creating simple and straightforward dishes using local ingredients and is consistently changing his menu to accommodate the most seasonal fare. Payne previously served as a chef and owner at Terroir Restaurant in Longmont and as a chef at the award-winning, Z-Cuisine in Denver. He is also the owner of Boulder County’s Farmer Girl Food Truck.

Will Doyle, representative from Pioneer Wines Company, will be hand selecting wines that will compliment the Chef Payne's menu. 

  • 5-course wine dinner
  • Friday June 10 & Saturday June 11
  • Reception at 6:30 PM Dinner Seating at 7:00 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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Stanley Select Whiskey Dinner, June 3rd & 4th

On June 3rd and 4th, join us for a special 5-course Stanley Select Whiskey dinner prepared by the hotel’s talented Whiskey Purveyor Jimmy Kuch, and Chef de Cuisine Vince Vigil. A journey into the process of how and why we choose single barrels of whiskey. All whiskies featured are exclusive to The Stanley Hotel.

  • 5-course whiskey dinner
  • Friday June 3 & Saturday June 4
  • Reception at 6:30 PM Dinner Seating at 7:00 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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Wine Dinner with Chef Frank Bonanno Featuring Hook and Ladder Winery, May 27th & 28th

Wine Dinner with Chef Frank Bonanno Featuring Hook and Ladder Winery, May 27th & 28th

On May 27th and 28th, join us for a special presentation from Frank Bonanno, Chef and Proprietor of Mizuna, rated as the best French cuisine inspired restaurant in Denver. The evening will be accompanied by Hook and Ladder Winery from Sonoma County, CA.

Frank Bonanno found his passion early, working in restaurants most of his life. After he graduated from the School of Finance at the University of Denver, Bonanno revisited that passion by earning a second degree at the Culinary Institute in Hyde Park, NY. “I had a great childhood,” says Bonanno. “Most of who I am today comes from the food I was fortunate enough to be exposed to at a very young age.” The aroma of pastries and pastas from his Sicilian grandmother permeated Bonanno’s New Jersey home, where he and his mother tried out old Julia Child recipes on the family. Weekends, his parents would take him to New York City, where they’d explore wildly diverse restaurants, and he honed not just an appreciation for amazing food, but service to match it. Bonanno’s award-winning restaurants reflect that upbringing

Hook and Ladder winery is situated in Sonoma County’s Russian River Valley. The vineyards produce cool climate grapes widely recognized as some of the finest in the world. Grape growers of the early 1900’s recognized the sites of the vineyards as being uniquely suited for wine grape growing. Building on their knowledge and experience, Hook and Ladder have matched the soil and climate of each parcel with the varietals most likely to achieve its full potential.

  • 5-course wine dinner
  • Friday May 27 & Saturday May 28
  • Reception at 6:30 PM Dinner Seating at 7:00 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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Wine dinner with Sutcliffe Vineyard Chefs Ciff Bornheim & Aaron Bornheim

On May 20th and 21st, join us for an elegantly paired 6-course wine dinner as Table welcomes Colorado's top wine producer, John Sutcliffe, and Cliff Bornheim, executive chef extraordinaire of The Ore House Restaurant and Chef Aaron Bornheim culinary artist from Brew Pub and Kitchen.

Chef Cliff Bornheim began his restaurant career as a busboy at a German restaurant at the age of 15.  A leap from the front of house to the kitchen quickly followed as the inherent creativity drew him into cooking.  From those humble beginnings, he proceeded to work through many kitchens including 5 years at the Glacier Club in Durango, Colorado as their Executive Chef.
Currently, Cliff is the Executive Chef at Durango’s top steakhouse, Ore House Restaurant.  Here, he continues to integrate local products into the high level of cuisine Durango has come to expect since its inception in 1972.  The menu at the Ore House highlights a modern yet rustic approach to the American steakhouse. 

Chef Aaron Bornheim entered the restaurant industry when he was eighteen to put himself through college and soon found a passion for the culinary arts. After a few years working for restaurants in his hometown of Durango, Colorado; he moved to Alaska where he spent the next five years working for Princess Cruises as the Executive Chef for the Kenai Princess Wilderness Lodge.  Before coming back to Durango to be closer to his family, he worked in Denver at LOLA and the Brown Palace Hotel.

Much of his culinary influence comes from his travels through Mexico, Central America, South America, Spain, and Italy. He is currently the Chef at Brew Pub and Kitchen showcasing his talents at the quarterly beer pairing dinners they host.

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 Cliff Bornheim’s and Chef Aaron Bornheim’s menu.

  • 6 Course  Wine Dinner
  • $95 / Person +tax +gratuity
  • Friday, May 20th & Saturday, May 21st
  • Reception 6:30 pm and Dinner 7:00 pm
  • Limited To 20 Seats
  • Reservations Required

Call 970-577-4160

Wine Dinner with Root Down

On May 13th and 14th Join us for a 5 course wine dinner presentation from Denver’s Coolest Eatery “Root Down” at Table. The evening will be co-hosted by the Director / Chef Justin Cucci and Operations Chef Jeremy Anders Kittelson.

Jeremy Anders Kittelson was born and raised in Iowa and fell into cooking – an interest inspired by his grandmother – after pursuing a degree in English and psychology. Jeremy graduated from the Scottsdale Culinary Institute with a degree in the Occupational Studies in Culinary Arts, Science, and Restaurant Management. Executive chef Jeremy Kittelson’s career with the Edible Beat’s team began in a serendipitous way — after a falling out with a business he opened, the Root Down staff recognized a kindred spirit in Jeremy and invited him to join the team. Aligned with the value-oriented philosophy and mentality of the Root Down team, Jeremy felt at home with their strong sense of integrity. 

Justin Cucci has a long history in the restaurant industry — he and his family owned and ran the notable Waverly Inn in New York City from 1956 to 1994. Justin moved to Denver permanently in 2008 and opened Root Down, a restaurant known for its accessible and inclusive culinary sophistication. Root Down has gained a loyal following and much critical acclaim for its globally inspired seasonal cuisine. A few years later he opened Linger, one of Denver’s most popular restaurants serving global street foods with an inventive bar program to match. His next venture, Root Down DIA, took Root Down’s successful formula but placed it in Denver International Airport, making healthy, mindful cuisine more accessible to travelers. There are three new concepts in the making, to be unveiled in 2015. 

  • 5-course wine dinner
  • Friday May 13 & Saturday May 14
  • Reception at 6:30 PM Dinner Seating at 7:00 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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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

View Menu

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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