Sullivan Scrap Kitchen
5-Course Sustainably Seasonal Tasting Event
Terence Rogers, Executive Chef/Owner of this 17th Avenue eatery, opened in 2020, is a man with a vision: to utilize and promote sustainability through zero-waste food. Having apprenticed at the fabled Blue Hill at Stone Barns in Pocantico Hills, New York, he now partners with local farmers, ranchers, wineries, and other purveyors to bring the best of Colorado to his diners. Every last bit of food, from mushroom stems to lobster shells, vegetable peels, and chicken carcasses, are used to flavor stock, get mixed in with protein, or garnish plates. Sullivan was named to 5280’s 2021 list of “Best Burgers in Denver and Beyond” and won one of Bon Appetit’s newly-established “Heads of Table” awards. These were awarded to the restaurants that filled the editors with hope, “giving opportunity to formerly incarcerated people, fighting for fair wages, and feeding their neighbors in personal and respectful ways.” We can’t wait for Chef Rogers’ inventive take on old favorites like fried chicken, smoked turkey, and green chili fries, but are just as excited to hear his philosophy about what food should look like in the 21st century.
About the Host:
Terence Rogers
Executive Chef/Owner
Hailing from Massachusetts, Terence Rogers has been in the food industry for 9 years. His career in a pizza restaurant in Vermont shortly after he graduated from Bridgewater State University in Boston, where he majored in economics. Upon moving back to Boston, Rogers managed the Dining Car and worked at Bronwyn & Highland Kitchen. In April 2014, Rogers wanted to start something on his own to achieve his goal of starting a food truck, which he eventually achieved, opening TBD Foods and now Sullivan Scrap Kitchen, his first brick-and-mortar creation!
The Lineup
All courses will be individually plated.
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Beet Tartare
with goat cheese mousse, za'atar, and pumpkin seeds
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Grilled Asparagus
with crispy prosciutto, ricotta, pea tendrils, and balsamic
-
Gnocchi
with crispy pork belly, smoked mushrooms, pipits kale pesto, and parmesan
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Carter County Beef Cheeks
with blue corn grits and red chili sauce
-
Lemon Chiffon Cake
with lavender whipped cream, strawberries, and cherry syrup
Sullivan Scrap Kitchen
1740 E 17th Ave
Denver, CO 80218
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- 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?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at support@tastingcollective.com after you purchase tickets to let us know.
- What COVID safety precautions will be taken at this event?
- At this event, we will be accommodating all requests for separate tables rather than communal seating. Additionally, all food will be served individually-plated rather than family-style. As per local guidelines, as well as the restaurant’s own policy, attendees will not be required to present proof of vaccination for entry.
