Win dinner for four to the 1515 Restaurant Test Kitchen dinner on August 4 (winner update!)
Last week, we asked Cafe Society commenters to guess how many caramel dipping dots the chefs at 1515 Restaurant drop on their deconstructed apple pie, one of the desserts that the restaurant will be featuring on the August 4 Test Kitchen dinner menu. The actual number of dots is 53, and c.peters06 came the closest to that number with his guess of 51, which means that he's the winner of our contest. Congrats! We'll send you an e-mail with information about how to claim your prize.
Original post: Early next month, 1515 Restaurant will begin hosting a series of Test Kitchen dinners, all of which will begin at 6:30 p.m. and incorporate sous-vide techniques and molecular gastronomy (think green apple foam and "snicker doodle caviar!), and we're giving one Cafe Society commenter (and three guests) the opportunity to attend the first dinner, on Sunday, August 4, for free.
The multi-course dinners, a collaboration between 1515 chefs Jonas Halstead and Garren Teich, will take place the first Sunday of every month and include molecular cooking demonstrations, as well as a Q&A session with the chefs.
Seats to the August 4 dinner (the menu is below) are $55 per person ($95 with wine pairings), and can be purchased by calling 303-571-0011...or you can win seats right here by answering this question: How many caramel dipping dots does it take to make a "reconstructed" apple pie, which is the dessert course on the Test Kitchen menu?
The person who comes the closest to the correct answer without going over, will win the seats. To enter, please submit your guess, along with your name and a valid e-mail address (if you're already registered with MyVoiceNation, we have it; if you're not, then we don't, and if we don't have an e-mail address, we can't contact you if you win...and that means you'll be disqualified from the contest) in the comments section below.
We'll announce the winner on Tuesday, July 23, before 5 p.m.
"Fruit Salad" | strawberry juice, green apple foam and green tea powder
Wine pairing: Ca Del Sarto Prosecco, Friuli-Venezia Guilia, Italy
Shrimp and corn "chowder" | house-made pancetta, red fish caviar and oyster crackers
Wine pairing: Dopff & Irion Pinot Grigio, Alsace, Germany
Compressed heirloom tomatoes | horseradish foam, tomato sheet and lotus chips
Wine pairing: Marchesi Guadagni, White Blend, Tuscany, Italy
Seared duck breast | molecular truffled gnocchi, pistachio encrusted cherries, Mandarin orange and duck constructed cream
Wine pairing: Louis Jadot Bourgogne (Pinot Noir), Burgundy, France
Sous-vide New York strip |crispy beef salad, sweet and sour tamarind demi, edamame sphere with sriracha salt, king trumpet mushrooms and sous-vide egg yolk
Wine pairing: Josh Cellars, Cabernet Sauvignon, North Coast, California
Reconstructed apple pie | Granny Smith and Gala apples, "snicker doodle" caviar, apple puffs, caramel dippin' dots and cinnamon powder
Wine pairing: Andrew Quady, California Orange Muscat NV
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