"Well, the first days are the hardest days, don't you worry anymore"
-The Grateful Dead
Well here we are in Fall. For those who have been curious the dining spaces are almost open. It looks really nice in there, I am planning to do a video tour early next week of the new spaces as we start training staff. Please help us by giving us a bit more time to get ourselves into the space before we reveal it. Please also respect the space, it is still an active construction zone and not safe for residents.
On Tuesday we will be celebrating Oktoberfest-Twice. First, at 2 pm in the Tent, our monthly Sip and Savor will be dedicated to four different beers and accompanying food.
We begin with a clean and crisp Lager, followed by a heavier, malt-forward Ale. We continue with very hoppy IPA and finally finish with a very rich Milk Stout-- all from Colorado and all delicious!
Afterwards, we continue our celebration with a full, Oktoberfest-themed Social from 4-6PM. If you have had your fill of beer that is fine because we will have warm cider and wine including: Gewürztraminer, Riesling, Dornfelder and Spätzburgunder. David will have traditional favorites such as Pretzels, Bratwurst and Potato Salad.
On Thursday we have our last Tent social with Arancini, Scallops, Spanakopita and more.
On Thursday we will ALSO have our monthly Food and Beverage Forum where we will be talking about the new dining situation, as well as anything else you might want to talk about. I am assuming that a lot of time will be spent on the new reservation system and how it will work but I'm sure there will be other topics.
On Sunday the 29th we will be hosting an open house from 2-4pm with drinks, food and best of all everyone will get to explore the area. I have a few good bottles of wine from the old wine menu that we will be pouring and John-- our new bartender-- will have a special cocktail for the occasion. That day will be our last day in the Tent and just in time as the weather is starting to get a little on the chilly side.
We are still on track to open on Monday the 30th for Breakfast Lunch and Dinner in the 1859. I expect the first week to be busy, and I ask for patience as many of our staff and a few of our cooks weren't even here when indoor dining was last open and some things may take longer than you expect. The Dad Clark will be open for cocktails but not yet for food, we will open that menu next when we feel we are ready. The Mount Rosa Menu will open as soon as we are comfortable with the first two spaces and can be sure we have adequate staff to do it right.
Our Reservations System for the time being will be phone-only. Just as you do now, you will call 720 348 7824 and either speak to the host or leave a message. You will receive a confirmation call. Reservations for the time being will be one week out, meaning that you can begin calling for a reservation on the 30th beginning the 23rd. For all dinner services reservations are required. Breakfast, Lunch, and the Dad Clark Bar do not require reservations.
Our new Takeout menu will be posted on Touchtown by next weekend to begin on the 30th as well. It will be getting larger-- mostly the same as 1859 but to begin you will call into the the "The Hive Line" with your order. As of Monday the 30th you may call ahead to The Hive and leave a message or speak with the someone. You will receive a confirmation call, and unless you specify a time we can have your food ready in 30 minutes. If you do have a specific time we will try to accommodate that or if we cannot we will tell you when we can have it ready. You can also just go to The Hive in person if you don't mind queueing/waiting. We will be able to do Lunch from 11:00 am -1:30pm and Dinner from 3:30-6:00 pm. We do expect to make the switch to the new online takeout system soon but as we know change can be difficult and we want everyone to be comfortable with the new dining space before we make that change.
I'm sure we will have lots to talk about on Monday at Culinary Corner, I hope to see you then.
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