Update: We have a winner! Congrats to Alison Nishi, who was the first commenter to hit the right weight -- 95 pounds -- on the nose.
The Great American Beer Festival barrels into town tomorrow, but the crew at Osteria Marco, Frank Bonnano's popular pig-, pizza- and salumi-centric gathering spot in LoDo, is getting a head start on the festivities tonight by hosting a hooves and hops dinner that's definitely nothing to snort at.
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The five-course feast, paired with brews from Durango-based Ska Brewing Company, starts at 6:30 p.m., and Osteria exec chef Burton Koelliker's menu looks amazing (pan-seared head cheese!), and one of you, plus a guest, will get to pig out for free if you can answer a simple trivia question.
See that pig up top? That's dinner, and Koelliker is using the whole hog, from nose to tail. Here's the question we want you to answer about the pig: How much did the beast weigh, in pounds, before Koelliker broke it down?
The person who comes the closest to the actual poundage without going over will win the two seats. Submit your guesses in the comments section below, and be sure to include your name and a valid e-mail address so we can contact you if you win.
We'll announce the winner today no later than 5 p.m.
You can also purchase tickets (they're nearly sold out), which are $55 per person, exclusive of tax and gratuity, by calling the restaurant at 303-534-5855.
Here's a sneak peek at the menu:
First Course: Ciccioli cannoli with roasted garlic whipped potatoes, Euphoria Pale Ale-braised Brussels sprout slaw, pancetta-Dijon vinaigrette Paired with Euphoria Pale Ale
Second Course: Pan-seared head cheese with horseradish Parmesan fonduta, salsa fra diavolo, baby arugula salad dressed with True Blonde vinaigrette Paired with True Double Blonde
Third Course: Slow-cooked ribs and spicy sausage with fingerling potato salad and Gorgonzola, served with Pin Stripe Red Ale barbecue sauce and borlotti bean ragu Paired with Pin Stripe Red Ale
Fourth Course: Cherry wood-smoked porchetta stuffed with kale, roasted tomatoes and tart cherries, caramelized apple sauce, grilled mascarpone polenta Cake, Decadent IPA demi-glace. Paired with Decadent Imperial IPA
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Fifth Course: House-cured pancetta bread pudding with bittersweet chocolate, Steel Toe Milk Stout gelato and dulce de leche Paired with Steel Toe Milk Stout