We have a winner of our First Bite Boulder contest, in which we asked Cafe Society readers to answer this question: How many total meals were served during last year's First Bite Boulder? Congrats to Katie602, whose guessed 42,000 meals. The actual number is 48,880. Katie602, we'll send you an e-mail with info about how to claim your prize.
Original post: Boulder has a swell of restaurants, so many, in fact, that trying to get to them all isn't easy -- or, for that matter, conducive to everyone's budget. But starting on Friday and continuing through Saturday, November 23, more than forty of Boulder's top dining spots -- Mateo, Basta, Beehive, Bru, Centro, The Kitchen [Upstairs], Salt, Radda Trattoria, West Flanders Brewing Co., Bitter Bar, Japango and Bramble & Hare, among them -- are featuring three-course meals for just $26 per person, providing a two-week opportunity to eat your heart out during First Bite Boulder, an annual celebration of the city's dining scene. And while we encourage you to splurge on as many dinners out as you can, we're also giving one Cafe Society reader and five of their closest friends the chance to eat out for free at West Flanders Brewing Co., whose kitchen is commanded by Tony Hessel, formerly of Brasserie Ten Ten and the Med.
But in order to win the seats, you'll need to come up with the correct answer to our little trivia question. Here's what we want to know: How many total meals were served during last year's First Bite Boulder?
The person who comes the closest to the actual number without going over, will win. To enter, please submit your best guess, your name and a valid e-mail address (if you're already registered with MyVoiceNation, then we have your e-mail; if you're not, then we don't, and without an e-mail address, you can't win) in the comments section below.
We'll announce the winner Friday morning.
In the meantime, here's a peek at the brewery's First Bite Boulder menu.
First Course Seared jumbo prawn with parsnip puree, sauteed kale and cocoa beans or Tender Belly sausage with star anise, juniper and lemon served over roasted cauliflower mash
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Entrees Fresh ricotta gnudi with smoked mussel mornay, fried arugula and smoked porter gastrique or Buffalo shortrib carbonnade with buffalo marrow soubise and trippel-infused Dijon or Olive oil-poached sea scallops, shaved duck prosciutto and preserved lemon risotto
Dessert Candied padron pepper, pickled strawberries and griddled brioche or Coconut and chocolate cream tartlet