DAY 1: 6-Course Nouveau Bistro Dinner Series
When restaurant professional Bob Reiter moved to Denver from New York two years ago, he set out to recreate the kind of cool, comfortable bistro that he frequented in Brooklyn’s ultra-hip Williamsburg neighborhood. Opening American Elm in West Highlands this past August, which is named for the glorious specimen that shades the restaurant’s patio, he recruited Executive Chef Brent Turipseede, formerly executive chef at Guard and Grace, to craft a menu of delicious but approachable fare that includes bar staples like oysters, deviled eggs, and chicken wings, all elevated with unexpected flourishes. The ‘unexpected flourish’ mentality applies to large plate offerings as well, like scallops seared in a roast tomato butter sauce and steak frites cooked in bone marrow butter. All this good cooking has earned American Elm a place on Eater’s list of “The 15 Hottest Restaurants in Denver, November 2019.” We will be taking over the restaurant for this event, and Chef Turipseede will be in and out of the kitchen to take your questions and discuss the thinking and the passion that go into creating a new restaurant.
About the Host:
A Texas native, Chef Turnipseede graduated from Baylor University and Austin's Le Cordon Bleu before cutting his teeth in kitchens in Dallas, Austin, and Vail, CO. Moving to Denver in 2015, He spent four years working for TAG restaurant group as the Executive Chef at Guard & Grace restaurant before joining American Elm as Executive Chef.
All savory courses will be served family-style. Dessert will be portioned individually.
Chips, Dips, Crackers & Snackers
puffed beef tendon | fried chicken skin | amaranth cracker | bbq chips | pimiento cheese | fermented hot sauce | bagna cauda | onion jam | house pickles
Winter Vegetable Salad
with local delicata and patty pan squash, baby heirloom carrots, treviso, green apple, feta, puffed quinoa, and almond vinaigrette
Bone Marrow Platter
with oxtail marmalade, pickled mustard seed, preserved lemon zest, watermelon radish, smoked aioli, and sourdough
Duck Confit Casarecce
with baby turnips and greens, blood orange, pecorino, toscano, hemp seed, and black walnut bitters
Wagyu Beef Cheeks
with ancient grain risotto, dry aged carrot, nasturtium, salsa verde, and port wine jus
French Silk Pie
with brown butter crust, espresso whipped cream, candied orange, and hazelnut crumble
4132 West 38th Avenue
Denver, CO 80212
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What can/can't I bring to the event?
- Please bring your ID as well as cash if you plan on purchasing beverages.
- Are there ID requirements or an age limit to attend?
- Yes. ID is required and you must be 21+ to attend.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for first-time emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests must be emailed to us prior to the event and the guest ticket surcharge of $25 must be paid prior to the event. Guests who have not paid the guest ticket surcharge will not be allowed entry.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $70 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- Which dietary restrictions/food allergies cannot be accommodated at this event?
- The chef will be unable to accommodate attendees with dairy and gluten restrictions at this event. For other allergies or special diets, please make sure to Update Your Dietary Restrictions within your Account Info as soon as possible after purchasing tickets, or email us at [email protected]