Autumn Leaves: a pop-up café

Event Information

Share this event

Date and Time

Location

Location

To be disclosed

Boulder, CO

Event description

Description

Blank Plate Boulder and Chef Matt Collier of Seeds Cafe present

A five-course Autumn menu

$90 for food and paired beverages, $70 for food only

Saturday, October 28th, 2017

Mingling begins at 6pm



If you can't make it to this event but would like to be notified of others, you can sign up for our newsletter.



Blank Plate Boulder has been hosting pop-up dinners since September 2014. We usually collaborate with a local chef who is eager to have creative control over a night's menu.

Chef Matt Collier has that sort of control in his current role as Executive Chef of Seeds Café in the Boulder Library, but given the café's devoutly local mission, Matt's creativity has to flourish within constraints.

A few years ago when Matt was hired at the Kitchen (where I was a server) it was obvious that he was the first Chef de Cuisine we had in awhile who knew what it took to produce great food. In addition to having talent and developing skills over the storied 10,000 hours, he worked almost all the time.

My observations of our new chef were backed up by our guests; during this period I would regularly hear comments along the lines of “the food here keeps getting better,” no small feat for a 10 year-old restaurant.

Coming back from two years of travel I learned that Matt is now the Executive Chef at Seeds Café. It’s in the Boulder Library Main Branch on the bridge over the creek, and it looks and feels like…a really nice café in a beautiful setting.

But what Seeds Café really is: an understated project-slash-experiment where they’re pushing the boundaries on how local and sustainable a food business can truly be. In the current culinary vocabulary “farm-to-table” is about as indicative as “USDA organic” in terms of how far away the farm (if there really is one) is located from where its produce is being served.

This is not watered down farm-to-table, this is the real deal. Matt is overseeing the project and some examples of the Seeds philosophy in action include using nasturtiums (which are edible) that grow in the library garden maybe 200 feet away (that’s fairly local) and serving grits made by Aspen Moon Farm, when seasonally available. If you’re a grits lover, that’s pretty cool.

The menu Matt created for Blank Plate Boulder is beautifully autumnal (and if you can guess which two quintessential fall ingredients receive cursory nods on his menu, we’ll send you a gift or hand it to you at the pop-up, just reply to this email with your answer). Here’s one dish:

Slightly offbeat gluten free appetizer with fall puree, summer holdouts, red onion and curried creme fraiche.

Okay okay, it wouldn’t be in the spirit of pop-up surprise to actually reveal what it is, but I can’t wait to try it.

We're super excited to share this meal, and some enthusiastic friends caught wind and asked if they could join in the fun and help out. If you can make it, we think you'd enjoy eating and connecting with like-minded folks like us.

Cheers!



If you can't make it to this event but would like to be notified of others, you can sign up for our newsletter.



P.S.: The pop-up menu is not quite as obsessively local as the Seeds Café menu, but all the food we serve is as organic, local, and sustainably raised as possible. That’s not the lip-service I just derided regarding "farm-to-table" and "organic" — because we’re serving others, it goes beyond the litmus test of “if I wouldn’t buy it and eat it myself, we won’t serve it.” We won’t make compromises for other people that we might make for ourselves. (I eat the occasional non-sustainable street taco from a dodgy looking truck.) Butter, milk, beans, beef, whatever. Organic first, local if possible.

Date and Time

Location

To be disclosed

Boulder, CO

Save This Event

Event Saved