Rougarou
Day 1: 5-Course Reinventing Southern Roots Tasting Series
Opened just this past August in Five Points, this distinctive eatery (named after a mythical shapeshifting creature of swamp lore) hopped right onto Westword’s List of “3 Must Trys” as well as its list of “10 Best Rooftops in Denver.” McLain Hedges and Mary Allison Wright, the creative forces behind Yacht Club (which Esquire named as one of the best bars in the country) are joined by Mary Allison’s brother, Executive Chef John David Wright, formerly of Hop Alley and Door Prize, to bring diners a menu that they like to think of as “shapeshifting Southern.” That means dishes like “chicken on a stick,” with pepper jelly, blue cheese tart with green tomato and pickles, hot & sour catfish, blackened trout, grits & grillades, and pork chop with rhubarb and charred cabbage. The restaurant is set inside a building whose interior décor resembles that of a house in a bygone bayou. In other words, an evening at Rougarou is like a weekend away in the bayou, so we hope you’ll be able to join us as we dig into the food and chat with the team, as they share their innovative food ideas.
About the Host:
John David Wright
Executive Chef
Hailing from Chattanooga, TN, Chef John David Wright first got his start in the kitchens of several hallowed fine dining halls there. After spending a few years working his way up to Executive Chef of The Flying Squirrel, he ended up landing in Denver, where he has continued to hone his craft under Tommy Lee, including Hop Alley and Uncle Wash Park, Yacht Club, and Door Prize.
The Lineup
All courses will be individually plated. This menu will be Mushroom, Tree Nut & Peanut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Pickled Shrimp
holy trinity, dill, olive oil
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Collard Green Salad
sorghum dressing, candied kuri squash, thomasville tomme, shallot
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Blackened NC Trout
parsley rice, sauce piquant
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Denver Steak
roasted root vegetables, anson mills grits
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Mississippi Mud Cake
chocolate cake, meringue, benne brittle
Rougarou
2844 Welton St
Denver, CO 80205
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Dairy, Egg, Shellfish, Fish, Allium. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
