Tonight marks the last in a series of farm dinners at Duo, 2413 West 32nd Avenue, the Highland restaurant where John Broening was cooking before unleashing the kitchen at Olivea, Duo's sister restaurant at 719 East 17th Avenue.
But tonight, Broening will be back in his former galley, now run by chef Tyler Skrivanek, where he'll be teaming up with farmers from Monroe Organic Farms and Verde Farms to create a three-course menu that'll focus on the fall harvest from those farms.
There are two seatings, one at 6 p.m. and the second at 8 p.m., and the dinner costs $40 per person (tax, gratuity and drinks are extra). For reservations, call 303-204-7695.
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In the meantime, here's an early peak at the menu:
First Course Baby green salad with roasted red peppers, parmesano reggiano and truffle vinaigrette Second Course Braised short ribs with an heirloom potato cake and pickled chiogga beets or Squash tortellini with brown butter maple sauce and toasted pumpkin seeds
Third Course Fresh Ginger Cake with roasted Bosc pears and vanilla bean ice cream
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