Epicurean Catering

Our Food

Epicurean Catering is the premier caterer in Denver. But we are more than just a pretty plate.
It was our passion for food that got us into this business, but it’s our clients that keep us coming back for seconds. When you look good, we look good – and we all like to look good. So our menus are custom created to fit your occasion, style and budget. Our service is flawlessly orchestrated. To us, fresh means cooking on-site at every event.

And while we were thrilled to be recognized as the first Colorado Proud caterer, we’ve actually been using grass-fed beef, free range poultry and locally grown produce long before it was the thing to do. We promise creativity, accessibility, unparalleled service, outstanding food, and an on-going commitment to green initiatives.

We are the only catering company in Denver to be named Caterer of the Year by Visit Denver and one of the Top 25 Caterers in the World by Special Events Magazine. We were awarded the 2010 Catersource ACE Award and have been recognized by various local and national entities.

We’ve fed the likes of Ralph Lauren, the Pope, Julia Child and every president since the original George Bush - but it’s you that keeps us coming back for more.

Services

In 1981, Larry DiPasquale launched Epicurean Culinary Group. What started as a small, three-man operation housed in a building with a miniscule kitchen has turned into a multi-faceted organization. We now act as the exclusive caterer at Sports Authority Field at Mile High, The Denver Center for the Performing Arts, Palazzo Verdi/Mangia Bevi Cafe and SoCo Clubs. We are the preferred caterer at venues across the Front Range including properties in the outlying mountain towns. We believe change is a good thing, but one thing remains constant – our unfaltering dedication to personal service and sublime cuisine.

How can we help you? We act as event designers, taking your vision from start to finish. We understand how to work with a short timeline, a tight budget, a last minute change - even a future mother-in-law.

We’ve created Bistro Menus exclusively for our charitable partners, combining sophisticated menus in perfect portions to fit both the palate and the pocket. We’ve launched Epicurean Grillworks, ideal for a corporate picnic that comes complete with ranch-hands dressed in authentic blue jeans, boots and cowboy hats. We know that the community is paramount and we have donated over half a million dollars and countless hours to non-profit organizations.

Our Mission

To be the premier provider of uncompromising excellence in culinary arts and detailed customer service in off-premise catering, restaurants and sports hospitality.

News

Epicurean’s quality is on everyone’s lips.
Epicurean Catering is proud to be recognized by the local and national press as well as widely acclaimed publications.

Blogs

Epicurean’s quality is on everyone’s lips. Keep up with us as we blog about events, weddings, culinary treats and other news worthy tid-bits.

Contact Us

We are big fans of technology. Really. We actually like to text, blog, email, and Facebook. It makes us feel hip. But our business was built on longstanding relationships so that our clients can build strong relationships in their lives. Don’t you love how that all works?

So while we are giving you this contact page to make life easier for you, please know that we still relish the voice-to-voice call and the face-to-face meeting. After all, no matter how far technology takes us, the real deal is always better.

So feel free to share your event details here – or to contact our Vice President directly via email. But if you’d prefer a call or a meeting or both, we’re in.

Dan Spahr, Vice President
direct 720 488 2150
email dan@epicureancg.com

Culinary Headquarters
6800 South Xanthia Street
Centennial, Colorado 80112
tel. 303 770 0877
fax 303 770 0711
map & directions

Management

Executive Team
Larry DiPasquale, Chairman & CEO
Larry's hospitality and culinary experience began at an early age working and managing in the restaurant industry. In 1976 he moved to Harrah’s, a Five Diamond Casino & Hotel. At Harrah’s, Larry moved into food management and operated the company’s fine dining restaurant, 16 theme-food concept restaurants, and all showroom, catering and bar facilities.

Larry joined Epicurean Catering in 1981 and by 1983 he had become majority owner and president, directing the company’s growth from $700,000 to over $15 million in annual sales and employing 300 food service professionals.

For more than 29 years, Larry dedicated himself to excellence in culinary arts and detailed event planning. Continuously forging new directions such as sports hospitality, theatre and fine arts, he has been instrumental in establishing new standards for fine catering nationwide.

Larry and his wife, Jill, have served on the boards of many prestigious non-profit organizations. They are committed to “giving back” and having an impact on the community that has supported them. In 2005, Epicurean Compassion was formed to oversee and promote the company’s charitable endeavors.

In addition to numerous awards and accolades, including Small Business of the Year and Business Owner/Operator of the Year, Larry was selected as the coordinator/caterer for the prestigious Summit of the Eight conference of world leaders in 1997. In 2008, Larry was the first ever Colorado Meetings & Events Hall of Fame Lifetime Award Recipient as well as inducted into the Colorado Italian American Hall of Fame. Then in 2009, he became the first caterer inducted into the Colorado Restaurant Hall of Fame.

Larry's entrepreneurial spirit and ownership vision forms the basis of every aspect of Epicurean. His directive of controlled growth with an eye to quality and customer service has given our clients the very best we have to offer and a platform for our employees to achieve their personal career goals. Under his ownership, Epicurean has become the premier purveyor of uncompromising excellence in culinary arts and unparalleled customer service.

Larry, Jill and their two children enjoy all that Colorado has to offer including the beautiful outdoors, competitive sports teams and Denver’s cutting edge culinary scene.

Larry's Movers & Shakers Interview

Greg Karl, President & Chief Operating Officer
gkarl@epicureanCG.com
After a stint as a Market Maker at the Chicago Board of Options Exchange, Greg decided to make a move to a life long passion and joined a small catering company in his hometown of Chicago, Il. Helping to grow this small business from $1 million to $10 million in annual sales; he found his love of small business management and operations. Upon moving to Denver with his wife Michelle, Greg was hired by Epicurean Catering where he ran many of the large, logistically challenging events as well as opening both the Epicurean-Vail Valley and Sports Authority Field at Mile High (formerly Invesco Field) contracts for Epicurean. Now President & COO of Epicurean Culinary Group, he oversees the strategic planning and daily management of the company.

Greg is a National Director of The International Caterers Association as well as a member of the Young Presidents Organization, the Boys and Girls Clubs of Metro Denver and the Denver Business Journal’s “Forty Under 40” Business Leaders.

Paul G. Aylmer, Esq., General Counsel & CFO
paul@epicureanCG.com
Paul handles all Business, Finance, Accounting, Human Resources, Staffing, IT and Legal (employment, labor, contracts, corporate) issues. He also oversees day-to-day operations and the development of new company policies & procedures. As well as practicing law, Paul has worked in the restaurant, catering and food service industry for nearly 20 years, including his days as a chef while in college, which explains his passion for food and the industry. Paul is a licensed attorney in both Colorado and California.

Paul is an active member of the community and is involved in many charities. He is on the Board of Directors of the Colorado Restaurant Association, the Colorado Caterers Association, the Education Foundation CRA and the State-appointed Interagency Task Force on Drunk Driving.

Dan Spahr, Vice President of Sales
dan@epicureanCG.com
Dan joined the Epicurean team in 1992 as an event coordinator. He quickly became known not only for his event design skills but also for his logistic skills, coordinating many of Epicurean’s larger sporting events such as the Denver Nuggets Annual Chopper Dinner fundraiser for 1,000, John Elway’s Retirement Gala for 850, the World Alpine Ski Championships in Vail for 2,500, the Denver Grand Prix, The International Golf Tournament, the US Women’s Open at Cherry Hills Country Club, The Winter X-Games and the 2007 World Series Fall Classic. Lest you think that Dan is all jock and no heart, he also specializes in coordinating non-profit events that benefit some outstanding causes such as Men for the Cure, Mizel Museum Gala, Volunteers of America, Denver Hospice and Jeremy Bloom’s Wish of a Lifetime. Several of Dan's events have been recognized with industry awards, including Special Event Magazine’s Best Off-Premise Catered Event for Denver’s Summit of the Eight. Events dating back to 2001 have been recognized on a yearly basis with a “Best of” ICON award.

Marketing & Business Development
Kristina Raines, Marketing and Creative Director
kraines@epicureanCG.com

Stephanie Blackford, Communications and Community Outreach Director
sblackford@epicureanCG.com
After more than 15 years of experience in both corporate and non-profit event planning and marketing, Stephanie joined Epicurean Culinary Group in 2006 to focus on marketing, business development, public relations and convention outreach.

Tara Reeb, Marketing Manager
treeb@epicureanCG.com
Tara joined Epicurean after graduating with a degree in marketing and management. Utilizing her organizational skills and attention to detail, she has been the backbone in the sales department for the last few years. Dubbed the "artistic director", Tara has recently moved into the marketing department to help streamline and start up new marketing efforts.

Karen LuKanic, VP of Business Development
klukanic@epicureanCG.com
Karen brings more than 22 years of restaurant, catering, culinary and marketing experience to her role at Epicurean Culinary Group. Karen is spearheading venue expansion, corporate development, and restaurant growth in order to build upon ECG's distinguished roots and cultivate the thriving multi-faceted operation. Her personal experience with the famous Wolfgang Puck and her input on prominent events including the Academy Awards Governor's Ball, the GRAMMYs, the American Music Awards and the ESPY Awards promises to bring a new dimension to the Denver market.

Culinary

Robert Gitre, Executive-Corporate Chef
rgitre@epicureanCG.com
Chef Bob brings culinary talent, enthusiasm, and national and international flair to our kitchens. Chef Bob started down the culinary path at the age of 14, while working in his family bakery. With a degree in Culinary Arts from the Providence campus of Johnson and Wales, Chef Bob worked in restaurants from Cape Cod, Massachusetts, to Naples, Florida. He then headed West where he worked in various 4-star, 4-diamond hotels in Palm Springs, CA. During this experience, Chef was able to study under various French and International Chefs. Celebrity Chef Wolfgang Puck recognized outstanding young talent and hired Bob to work in the kitchen of Spago. Chef Bob worked with Wolfgang Puck for seven years and was key in the opening of three additional locations including Spago Chicago and creating Wolfgang Puck’s catering and special events division. Chef Bob now oversees all of Epicurean’s culinary operations.

Ted Strauch, Catering Executive Chef
tstrauch@epicureanCG.com
@chefteds
It seems obvious that it would take a massive amount of dedication, true commitment and care that goes into being a chef for one of the Top 25 caterers in the world. Ted Strauch, a seasoned professional with extensive culinary experience is responsible for overseeing catering production at Epicurean Catering. Ted brings a wealth of knowledge and experience as well as genuine passion for great food. His creativity, talent and work ethic compliment Epicurean’s High Standards. Ted is an award winning chef with more than 15 years of experience. He has won gold, silver and bronze medals in American Culinary Federation Hot Foods Competitions and International Chili Society Cook-offs. Prior to joining Epicurean Ted served as Executive Sous Chef for Common Plea Catering in Pittsburgh, PA. From 2001 to 2005 he found a passion with a smoker and spices from around the world while working as the Executive Chef of The Firehouse Restaurant in his hometown. Originally from Harrisburg, PA, Ted grew up in the in the heat of his parents small catering business while matriculating in culinary arts at Harrisburg Area community College. He apprenticed under the leadership of world class Chefs such as Chef Chris Mark who is now the Executive Chef for the Palmetto Dunes Resort in Hilton Head, SC.

Keith Whitmyre, Catering Executive Sous Chef
kwhitmyre@epicureanCG.com
Keith got his start in the kitchen at a young age and credits his mother and grandmother for his passion for cooking. He has been working in professional kitchens since he was sixteen. Working in several fine dining establishments in Ohio, he developed his base skills and a strong work ethic that aids him to this day. After being accepted to Johnson & Wales, he moved to Denver in 2003. Through school Keith work in several styles of food including large scale event preparation, Indian cuisine, and bistro cuisine. After school he took the Chef de Cuisine position at a small bistro in Golden, Colorado until the fall of 2005 before coming to work for Epicurean Culinary Group. Keith has risen through the ranks over the past 5 years to the position of Production Sous Chef where now supervises all catering food production.

Adam Hammond, Epicurean Entertainment Executive Chef
ahammond@epicureanCG.com
Adam attended the Art Institute of Colorado where he earned a BA in Hospitality Management. Working in the hospitality industry for 15 years, his resume includes restaurants in New Mexico (Scalo Italian Grille & Gulf Coast Eatery) as well as catering and personal chef experience. Adam's experience with many different types of cuisine (Cajun, Italian, French & New Mexican), will help him create unique menus for Epicurean. He has always had a passion for food and the hospitality industry and Epicurean is thrilled to have him part of our Sports Authority Field team!

Isaac Aldrich, Epicurean Entertainment Sous Chef
stadiumsouschef@epicureanCG.com
Originally from Maine, Isaac started working in restaurants at age 15 where he started as a dishwasher, began cooking at 16 and was a kitchen manager by 17. By the time Isaac reached the age of 21, he knew this was going to be his career path and choose to go to the New England Culinary Institute. After an internship at The Breakers in West Palm Beach, FL, Isaac moved to Denver and worked fine dining at Mel's Bar and Grill. Breaking into catering with Epicurean Entertainment in 2006, Isaac has worked his way up and continues to be an integral part of the Epicurean family.

Mitch Cavin, Mangia Bevi Café Executive Chef
mcavin@epicureanCG.com
Mitch has worked in the restaurant industry since the age of eighteen. In 1999 he graduated from the California Culinary Academy in San Francisco. Mitch has worked at some of the best restaurants in the San Francisco Bay Area where he has mastered foods from French and Mediterranean to Japanese and Southeast Asia. Mitch relocated to Denver in 2004 and worked for a master chef before joining the Epicurean team in the spring of 2005. Mitch brings creativity and passion for cooking to every plate that he produces, constantly trying to elevate his culinary repertoire.

Design

Wesley Guzman, Senior Event Designer
wguzman@epicureanCG.com
@wesguzman
Since coming to Epicurean seven years ago, Wesley has become one of Denver’s top models for both event design and customer service. He works closely with our culinary team to create cutting edge cuisine that is second only to the design flair he brings to an event - the parties he designs are better named soirees and galas than events!

Sara Johnson, Event Designer
sjohnson@epicureanCG.com
Sara recently joined the Epicurean Team after graduating from the University of Denver with a degree in Hotel, Restaurant and Tourism Management. Her perfectionism and passion for organization have helped her excel in past roles in group sales and special events. Sara has experience in some of Denver’s largest venues and is excited to put her recently earned diploma to good use.
Sara's Pinterest Inspirations

Brandon Sims, Event Designer
bsims@epicureanCG.com
Brandon received a degree in Hospitality Management from Florida State University and spent the next several years booking and managing meetings and conventions for various Disney resorts in Orlando. He earned the CMP designation in 2009. In this role, Brandon manages the details of upcoming Epicurean events as well as being the on-site contact. He is excited that his client’s events take him outside the typical hotel ballroom and into a variety of Colorado’s best and most unique venues.

Tom Clark, Senior Event Operations
tclark@epicureancg.com
Tom started in the catering business in 1979 where he developed a strong work ethic and passion for food. Tom came to Epicurean Catering in 2005 and became a top Captain with the company. Tom has risen through the ranks at Epicurean to become Senior Event Operations Manager.

Sara Closson, Event Operations
sclosson@epicureancg.com
Prior to joining the Epicurean team, Sara worked for a local bakery decorating cakes, teaching classes and developing a passion for food and events. In July 2011 she began working in Epicurean's administrative department, eager to tap into this passion. Her strong work ethic and attention to detail propelled her into her current role in Event Operations. She is committed to perfecting every event and upholding the incomparable service standard for which Epicurean is known.

Sports Authority Field at Mile High
Meghan Knight, Senior Event Designer and Suite Sales
stadiumsales@epicureanCG.com
@meghanknight19
Meghan recently moved back to Denver from New York City where she worked at Pier Sixty/Abigail Kirsch Catering as a sales administrator for 3 years. She started her sales and catering career at the Hotel Monaco Denver and has since broadened her event experience by working for conventions, event venues and hotels in both the corporate and non-profit worlds. Meghan started working for Epicurean Entertainment in June of 2010 in Suite and Event Sales at INVESCO Field at Mile High. She is looking forward to developing and strengthening relationships with both suite holders and special events clientele by providing the top-notch catering and service that Epicurean Catering exemplifies.

Bobbi Herring, Event Designer
bherring@epicureanCG.com
Bobbi graduated from Oklahoma State University with a Bachelor of Science degree in Hotel and Restaurant Administration. While still in college, she started her catering career working on the suite level during football games and other various events at Boone Pickens Stadium, Karsten Creek and the ConocoPhillips OSU Alumni Center in Stillwater. Prior to joining Epicurean, she worked for Centerplate at Sports Authority Field at Mile High as the sole Catering Sales Manager for two years. Bobbi is excited to focus her time on private events by providing her clientele with exceptional attention to detail and outstanding customer service.

Denver Center for the Performing Arts
Austin Pelster, General Manager
apelster@epicureanCG.com
Austin started working with Epicurean Entertainment at Sports Authority (then INVESCO) Field at Mile High during the Denver Bronco's 2005 football season. In 2007 he became the transitional management representative for our exclusive contract at the Denver Center for the Performing Arts. From providing concessions for the Helen Bonfils Theatre Complex and Garner Galleria Theatre to managing the success of the Seawell Grand Ballroom's five star events, Austin is committed to providing the exceptional service that Epicurean Culinary Group is applauded for.

Liz Baltimore, Senior Event Designer
ebaltimore@epicureanCG.com
When Epicurean became the exclusive caterer at the Denver Center for the Performing Arts, Liz transitioned to an Event Designer after working in an administrative position at our main office. She has developed a diverse skill set in all aspects of the hospitality industry by catering non-profit luncheons, annual galas, corporate events and weddings. She especially enjoys the variety of clientele she works with and is excited to continue delivering Epicurean’s five-star service at one of Denver’s premier event venues.
Liz's Pinterest Inspirations

Shannon Hachmeister, Event Designer
shachmeister@epicureanCG.com
Shannon recently joined Epicurean with three years of event experience and a passion for food. She has experience planning and coordinating events from concerts to auctions and beyond. She is excited to combine her love for food with her event background.
Shannon's Pinterest Inspirations

Palazzo Verdi/Mangia Bevi Cafe
Mario Reid, General Manager – Mangia Bevi Café
mreid@epicureanCG.com
Mario was born and raised in the UFO capital of the world; Roswell, New Mexico. He was exposed to the food and beverage industry at a very early age as he worked on the family farm through his high school years. Mario graduated from the Colorado Institute of Art in Denver, with a degree in Advertising Design and continued his career in the food and beverage industry as a Sous Chef, Executive Chef, and Restaurant manager. He owned his own restaurant in Roswell, NM for 9 years before coming back to Denver to work as a Food and Beverage Director of a Golf Club and a hotel and Convention Center. Joining the Epicurean family 10 years ago, Mario has worked in most departments for Epicurean Culinary Group including managing the Owners Suite for the Denver Broncos at Invesco field for 4 years. Presently Mario manages Mangia Bevi Café and special events at Palazzo Verdi.

Street Food Division
Pete Lagomarsino, General Manager
plagomarsino@epicureanCG.com
Pete is coming home so to speak as he has a long history with Epicurean going back to the early days. After leaving Denver in the mid 1980’s, he was a Director for ARAMARK in California for 10 years, including the prestigious Santa Clara University, the premium account in ARAMARK’s entire western region. Pete returned to Denver in the late 1990’s to help Epicurean open its new venture – Sports Authority (then INVESCO) Field at Mile High. Since then Pete has been expanding his expertise in premier concessions, most recently as General Manager of Epicurean's Street Cuisine.

Our Team

We continue to research new trends and invite fresh faces to join our team. Each person brings something different to the table, resulting in the perfect recipe for success.

Awards

Did we mention award winning?
Since 1981 Epicurean has amassed some serious hardware when it comes to receiving recognition for our catering and event successes.

Awards left column

Catersource ACE Award (Achievement in Catering Excellence)
2010 West Region National Award Winner
2009 West Region National Finalist

National Award Winner & Past Nominee
“Top 25 Caterers in the World” Special Events Magazine
“Catering Company of the Year” Event Solutions Magazine Awards
“Event of the Year” Special Events Magazine Awards
“Best Off-Premise Catered Event” Special Event Magazine
“Catering Owner/Operator of the Year” Crystal Pineapple Award – Presented by Julia Child

17 Time ICON Award Winner
(Denver’s Local Hotel, Restaurant and Catering Awards)
“Best Food Presentation”
“Best Overall Event”
“Best Wedding”
“Best Event Produced for a Corporation or Association”
“Best Social Event Produced for a Non-Profit Organization”
“People’s Choice – Best Food Presentation”

State of Colorado Environmental Leadership Award
2010 Bronze Level Award Recipient 

Colorado Women’s Chamber of Commerce
“Sustainable Company of the Year” Finalist

Community Involvement
Wednesday’s Child Award - Rocky Mountain Adoption Exchange

Small Business of the Year
Denver Metro Chamber of Commerce

CATIE
2008 Nomination for Best Event (National)

Awards right column

Top 25 Caterers in the World
Special Events Magazine

Colorado Meetings & Events Hall of Fame
Larry DiPasquale – 2009 Lifetime Achievement

Colorado Meetings & Events “Best of” Awards
“Best Caterer” 2007, 2008, 2009, 2010, 2011
Voted on by our peers from the event industry and the individuals & companies who use our services.

Denver Metro Convention & Visitors Bureau
“Caterer of the Year” International Meeting Planners Association

Entrepreneur of the Year
Denver Business Journal - Inc. Magazine, Ernst & Young Sponsored Awards

Best of Citysearch.com
“Best Caterer”- Best of Citysearch gives locals the opportunity to vote for their favorite businesses.

The Primo Award of Excellence
2008 Business Man of the Year- Larry DiPasquale - Andiamo – Colorado’s Italian Community Newspaper

Men for the Cure Foundation
Man for the Cure Award - Larry DiPasquale

Colorado Restaurant Association
2009 Hall of Fame Inductee - Larry DiPasquale

Denver’s 7 A-List
Top 5 Best Caterer – 2007, 2009, 2010

2010 Pick – The Knot.com
Best of Weddings – voted by local brides

Green and Local top text

Epicurean Catering is Green!
Epicurean has always been on the cutting edge when it comes to unique menus, beautiful parties and exceptional staff; but we’re more than just a pretty plate. Epicurean Culinary Group is Denver’s only registered “Colorado Proud” caterer by the State Department of Agriculture and we meet all of the EPA requirements for Green Events. While “going green” has gone from a buzzword to a way of life - and organic is more mainstream than ever before - Epicurean’s been focused on smart business practices long before it was the thing to do.

Green and Local lower text

What Makes Us Green?
Menu Design

Menu Design
Colorado Proud designation – buying from local providers and using seasonal items in our menus
Seasonal Menus
No individual containers (ie, creamer, condiments, butters)
50% Vegetable presentation on the menu – a part of the “Lean and Green” initiative

Event Implementation

Availability of 100% compostable & biodegradable disposables
Beverage Stations
Water Stations
Waste Stations – recycle, compost, trash
Reusable buffet decor & centerpieces – live plants, edible arrangements
Full recycling/composting at no additional charge when green package used
Recycling/composting at minimal fee when green package not used

Catering Headquarter Building Features

Remodeled an old building to become our own
Paper, Cardboard, Aluminum, Cooking Oil, Metal, Plastics, Electronics recycled which contributed to a 100-ton annual reduction of refuse
Light sensor technology to eliminate energy waste
Recycled over 50,000 pounds of building materials when preparing our new building
Energy Smart bulbs in 75% of the building
Energy Star appliances in 65% of the building
90% Energy Star IT equipment
Use of environmentally friendly cleaners and chemicals

Marketing

Printing of materials on partially recycled materials
Availability of all materials electronically
E-Newsletter
Note at bottom of all emails to think of the environment before printing

Community Service

All members of our executive team sit on boards of Colorado's philanthropic organizations
Epicurean encourages and sponsors employees in various charity functions
Donate a variety of auction items including Chef’s Dinners to local organizations
Participate in We Don't Waste by providing meals to Denver's hungry and homeless

Compassion

Community + Passion = Compassion.
Our passion for making a commitment to our community gave rise to our compassion division. Our foundations come to life through a desire to see community goals realized. Owners, management and staff sit on many charitable boards and donate a significant portion of personal and corporate gross revenues to many non-profit organizations through in-kind and cash donations. The family that is Epicurean is about community service that reaches beyond the kitchen.

Premiere Venues

NEED COPY HERE - NEED COPY HERE has established partnerships with the best and the brightest in the industry. From thematic celebrations to fabulous tenting and floral, our stellar services, combined with the services of our trusted vendors and partners, ensures five-star quality from your choice of location to the last delicious bite.

Your Wedding

All you need is love - or so the song goes.
And Weddings with Epicurean is in the love business. In fact, we love catering weddings, we love working with happy couples and their families, and we absolutely LOVE creating a celebration that captures all of your hopes and dreams. So we put the whole thing together and - voila - created something sweet! Our recipe for excellence includes a magical blend of cooking artistry, world-class service, years of expertise and supreme originality. In fact, we’re your full-service wedding planning partner. From choosing the perfect venue to working with decor, we do it all. We put our heart into creating the best weddings in Denver. Do you love it? We do too.

Planning Your Wedding

A good match combines respect, understanding, a little humor and a lot of love. Epicurean is the perfect match for you. We know that wedding planning is in the details: china, linens, floral, venue, photography, entertainment, transportation, and sound make up an event, but it’s you, the soon-to-be-married – that make it magic. Weddings with Epicurean can do it all for you (after all, you have gifts to open, champagne to drink, cake to eat!). When you meet the Epicurean team you’ll notice we’re very inquisitive. Just as the ceremony marries a loving couple, the perfect event marries your style and vision to every facet of your day. We create each wedding around your style personal style: whether it’s classic, romantic, modern or out of the box. We’ll help you select the perfect setting for the size, style, and vision of your wedding. Exquisite architecture, intriguing exhibits, breathtaking views; there is a fabulous venue out there with your name on it.

With almost 30 years of experience, Epicurean Catering has partnered with Denver’s best photographers, florists and event planners. Most importantly, we bring it all together with flawless efficiency. From the tinkling call of the first toast to the cutting of the cake, your wedding will unfold exactly as planned with Epicurean’s expertise. Do you love it? We do too.

Wedding Menus & Ideas

It's your wedding and whether your wedding style is classic, romantic, modern or out of the box, Epicurean will bring award-winning food, precisely-timed service, decadent desserts and unparalleled presentation to the table. Do you love it? We do too!

Wedding Stories

Each and every love story has something in common - they all start at the beginning. At Epicurean, we’re lucky to be a part of so many happy beginnings, and here are just a few of our favorites:

Your Corporate Event

When businesses gather, they get Epicurean on the phone. We transcend the role of vendor and become a true partner. We know your meeting planning dollars demand a measurable return on investment and that your guests need to walk away with the wow. Our planners orchestrate meetings, entertainment and fabulous food with finesse and style. We coordinated over 70 events for the 2008 Democratic National Convention, catered for 12,000 people during the Microsoft Convention, fed President Clinton and hundreds of others at the Denver Summit of the Eight, produced 2000 meals per day for two weeks at The International Golf Tournament at Castle Pines and have been the exclusive caterer for 11 years at ESPN's Winter X-Games in Aspen. Let us do what we do best - make you look good.

Corporate Planning

Corporate events are the backbone of business in America. Big or small, public or private, whether you're thanking employees or garnering new clients, let Epicurean's event designer's plan your event and make you shine.

Corporate Menus & Ideas

An award-winning menu for you & your associates. Epicurean Catering is known for customized menus specific to your style of event, but we couldn’t resist giving you just a little peek of some of our favorite items. Our chefs work tirelessly to create the most mouth-watering, eye-catching, awe-inspiring fare in Colorado - and if you think this looks good and sounds good, imagine how it tastes.

Corporate Stories

We feel sorry for the people out there who think ‘corporate’ means ‘boring’ because they’ve obviously never partnered with Epicurean on a business event. It’s time to break out of the hotel conference room and taste what Denver’s all about…and boring just isn’t part of the program:

Your Gala Event

If it’s the talk of town, we’re on the scene because
we not only understand the importance of community efforts, we help make them happen.
In fact, we’ve donated over a half a million dollars and countless hours to community organizations over the years, and there is no end in sight. We’ve created Bistro Menus exclusively for our charitable, non-profit partners, combining sophisticated menus in perfect portions to fit both the palate and the pocket. From black tie award dinners, grass-roots fundraisers and themed gala events, we take charge of the event details and allow you to focus on the hard work of making a difference in the organization that you serve. We’re on your team. We’re here to make you shine.

Galas Planning

If it's a cause important to you, chances are it's a cause important to us. There is no other catering company in Denver who has done more for the non-profit community than Epicurean Catering. With 30 years experience planning non-profit events, let us be your partner, so you can keep your focus on the cause.

Galas Menus & Ideas

An award-winning menu for you & your guests. Epicurean Catering is known for customized menus, but we couldn’t resist giving you just a little peek of some of our favorite items. Our chefs work tirelessly to create the most mouth-watering, eye-catching, awe-inspiring fare in Colorado - and if you think this looks good and sounds good, imagine how it tastes.

Galas Stories

Epicurean Catering has been partnering with Colorado’s non-profit community for 30 years. The compassion division of Epicurean was brought about by an unwavering commitment to our community and a never-ending desire to support Denver and Colorado. We do this through a variety of charitable events, foundations and employee involvement. We’ve partnered with more non-profit organizations than any other caterer in the state – below is just a small snapshot of a few of the many:

Your Gathering

Small gatherings are really the next big thing.
Since the beginning, Epicurean’s values have stood for home, community, family and friends. We know that the most important events include your closest family, friends and colleagues. Let us make your intimate dinners and special gatherings even more special. After all, babies, birthdays and bat mitzvahs are what memories are made of. Bringing together the people who mean most to you – and let us help make one day last a lifetime.

Gatherings Planning

We know that good things come in small packages, that's why we love intimate gatherings. Our event designers are experts when it comes to planning private gatherings.
We find that even the smallest events create the biggest memories - and memories are magic.

Gatherings Menus & Ideas

An award-winning menu for you & your guests. Epicurean Catering is known for customized menus specific to your style of event, but we couldn’t resist giving you just a little peek of some of our favorite items. Our chefs work tirelessly to create the most mouth-watering, eye-catching, awe-inspiring fare in Colorado - and if you think this looks good and sounds good, imagine how it tastes.

Gatherings Stories

The best parties are the small gatherings – the intimate events that celebrate the big moments of life; the christenings, bat mitzvahs, anniversary parties and birthday celebrations. These are the days – and nights - that truly make the memories that last long after the champagne glass is raised and the peals of laughter ring out:

Your Convention

Welcome to events of Epic style!
So many things come together to create a fabulous event: the perfect venue, terrific entertainment & setting the mood with your theme and style. Perfection is in the details: decor, floral, venue, photography, entertainment, transportation and sound. We take care of every detail and mix in a magical blend of cooking artistry, world-class service, years of expertise and a bountiful dollop of pure imagination. As your event partner, we bring the most comprehensive events to life with a graceful efficiency that belies a bounty of hard work and planning. We deliver everything you and your audience will need for a memorable experience of Epic style!

Conventions Planning

Denver boasts 300 days of sunshine a year - why be stuck in a hotel ballroom? Creative menus, stunning venues and expert planners are at your fingertips. Break out of the conference room and taste what Denver's all about.

Conventions Menus & Ideas

Conventions Stories

Hard to believe that Denver was once considered a cow town - and now we're a top tier convention city. Denver truly is in the center of it all. We've hosted some of the nation's top high-profile conventions including the Democratic National Convention, The Association of Chiefs of Police, Microsoft and SnowSports.

Press

Epicurean Catering is on everyone’s lips.
We are proud to be recognized by industry publications and local and national press. Read all about it.

Careers

Epicurean Catering, rated Denver's #1 Caterer!
Please direct any inquiries and completed applications to:
Contact person: Luisa Ramos
Phone: 720 488 2141
Fax: 303 770 0711
Mail: 6800 South Xanthia Street, Centennial, CO 80112
Email: CAREERS@EPICUREANCG.COM
Applications:

Careers

We are accepting applications for the following positions:

SERVICE STAFF: FRONT & BACK OF HOUSE STAFF (Catering)
Catering Staff to set up, execute and breakdown event. Must have a positive attitude.
Hours: Vary - flexible schedule

BANQUET MANAGER/CAPTAIN: FRONT & BACK OF HOUSE (Catering)
Event Mangers that execute events. Work with Epicurean Managers and Clients. Manage 6 - 36+ staff per event.
Hours: Vary - flexible schedule

ACCOUNTING MANAGER (Corporate Office)
Working with Controller and CFO on Accounts payable, Accounts Receivable, payroll and day-to-day accounting duties.
Hours: Full-time

CHEF DE CUISINE (Off-Premise Catering)
A culinarian that will grow Epicurean's menu and work with vendors, production chefs and event chefs on the preparation and presentation of innovative, pure and simple food items.

EQUIPMENT AND BEVERAGE OPERATIONS MANAGER (Sports Authority Field at Mile High)
A manager that understands and has a working knowledge of catered events to include equipment requisition, scheduling of in-house deliveries and beverage management (both alcoholic and non-alcoholic).

The following positions are not currently available, but we are always accepting resumes from interested parties:

EVENT DESIGNER (Off-Premise Catering Sales)
Working with clients on menus, labor needs and any additional requirements to create a great event
Hours: Full-time

EVENT OPERATIONS/SALES (Off-Premise Catering)
Working with clients once a contract is signed to review logistics and event execution
Hours: Full-time

If you are interested in applying for any of the jobs above, please follow the directions below:
1) Fill out an application for the company specified (Catering or Entertainment).
2) Send completed application with resume to one of the following Attn: Luisa Ramos:
Email: careers@epicureancg.com
Address: 6800 S. Xanthia St. Centennial, CO 80112
Fax: 303.770.0711
3) Please DO NOT follow up. Once we have reviewed the information we will follow up with you.

Privacy Policy

Thank you for visiting our web site.

This privacy policy tells you how we use personal information collected at this site. Please read this privacy policy before using the site or submitting any personal information. By using the site, you are accepting the practices described in this privacy policy. These practices may be changed, but any changes will be posted and changes will only apply to activities and information on a going forward, not retroactive basis. You are encouraged to review the privacy policy whenever you visit the site to make sure that you understand how any personal information you provide will be used.

Note: the privacy practices set forth in this privacy policy are for this web site only. If you link to other web sites, please review the privacy policies posted at those sites.

Collection of Information:  We collect personally identifiable information, like names, postal addresses, email addresses, etc., when voluntarily submitted by our visitors. The information you provide is used to fulfill you specific request. This information is only used to fulfill your specific request, unless you give us permission to use it in another manner, for example to add you to one of our mailing lists.

Cookie/Tracking Technology:
 The Site may use cookie and tracking technology depending on the features offered. Cookie and tracking technology are useful for gathering information such as browser type and operating system, tracking the number of visitors to the Site, and understanding how visitors use the Site. Cookies can also help customize the Site for visitors. Personal information cannot be collected via cookies and other tracking technology, however, if you previously provided personally identifiable information, cookies may be tied to such information. Aggregate cookie and tracking information may be shared with third parties.

Distribution of Information:
 We may share information with governmental agencies or other companies assisting us in fraud prevention or investigation. We may do so when: (1) permitted or required by law; or, (2) trying to protect against or prevent actual or potential fraud or unauthorized transactions; or, (3) investigating fraud which has already taken place. The information is not provided to these companies for marketing purposes.

Commitment to Data Security:
 Your personally identifiable information is kept secure. Only authorized employees, agents and contractors (who have agreed to keep information secure and confidential) have access to this information. All emails and newsletters from this site allow you to opt out of further mailings.

Privacy Contact Information:  If you have any questions, concerns, or comments about our privacy policy you may contact us using the information below:  

By Phone: 303.770.0877

We reserve the right to make changes to this policy. Any changes to this policy will be posted.

Tips & Trends

Our Epicurean Catering event designers attend parties, events, and conferences around the country in the name of research. We sip new beverages, nibble the finest fare and listen to the hottest bands all to save you the time and energy of having to do so yourself. It’s a tough job to be the life of the proverbial party all the time, but we are that dedicated to the cause. All in the name of research. Seriously. So when you are looking for the latest and greatest trends, look no further than Epicurean Catering.

Inspiration Boards on Pinterest.com
Check out what inspires us at http://pinterest.com/epicureandenver/

Food Truck

Epicurean's Food Truck is more than just a kitchen on wheels - it's Rocky Mountain Cuisine Elevated. We've been around the block a time or two and we've test-driven more menus than you can believe. At Epicurean, we believe in high-quality fare at special events. So while some others out there may be pulling over on the shoulder in a few months, Epicurean will still be cruising. Our mobile wood-fired pizza oven made its debut in 2010 and has been a huge hit with corporate parties and private gatherings. Mainly featuring Napoleon pizzas with a variety of toppings, we have also fired up rosemary-garlic hot wings and chocolate chip cookies in our one-of-a-kind oven. Our newest venture for Epicurean Street Cuisine is a built-from-scratch food truck. Rolled out in August 2011, the food truck features a number of themed menus for special events (company picnics, employee appreciation parties, cocktail parties and even weddings) and a signature item and sweet potato fry menu for festivals and concessions. As the saying goes, life is about the journey, not the destination. When it comes to events with style, Epicurean is always in the driver's seat.

Pizza Oven

You’re Going to Want a Pizza This…
The elegant buffet and the decadent plated supper is still a favorite among our clients and friends, but sometimes you have to think outside the pizza box. Say buongiorno to our newest Italian delight – Epic Pies – our gourmet mobile pizza oven. This custom created wood-fired pizza oven is all the rage. Epicurean’s team, always ahead of the trends, has been working on this concept for months, long before taco trucks and donut trailers found their way into the society pages.

This is the thing to do at an upcoming event. Its hip, it’s happening, and it’s a budget-friendly concept with a big impact. What’s not to love? We bring the pizza oven to your event, hand-create hot, decadent, gourmet pizzas for your guests, set up a beautiful wine and antipasti bar and suddenly you’re the talk of the town…can you say fantastico?

Venues

In life – and in business – it’s all about relationships. At Epicurean, we’ve built long-lasting relationships with the top venues, suppliers, and vendors in the industry. And we’ve formed exclusive partnerships with renowned facilities including:

Vendors

Epicurean Catering has established partnerships with the best and the brightest in the industry. Our stellar services, combined with the services of our trusted vendors and partners, ensures five-star quality from the beginning to the last delicious bite.

Photo Library

It sounds cliché, but a picture is worth a thousand words. And who wants to read a thousand words when you can feast your eyes on these delicious photos of food and fun?

Blogs

Shhhh...We'll let you in on a little secret. Actually, we'll let you in on all of our secrets. Discover tasty tid-bits on our events blog, the latest tips and trends on our wedding blog and proper, yet humorous, formalities on Parker Presley's etiquette blog.

Video Library

Ever walked past an a-list event and craved a sneak peek? Or wondered what a party at one of the most stunning spaces in Denver really looks like in action? We get it - and now you can too. Our video library is constantly being updated, giving you a little taste of the so-called good life.

Three Course Seated Dinner

Three Course Seated Dinner

First Course
...............................
BISTRO BABY ICEBERG WEDGE
Half Wedge of a Crisp, Cold Imperial Baby Iceberg on a Bed of Mesculin Greens, Sliced English Cucumber, Tomato Wedge, toasted Focaccia Croutons and Balsamic Vinaigrette

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

Entree Course
...............................
BISTRO CHICKEN ROULADE WITH RICOTTA CHEESE
Moist White Meat Chicken wrapped around Ricotta and Parmesan Cheese, Spinach, Garlic and Toasted Pinenuts. Served with Creamy Buttermilk Mashed Potatoes, Red Bell Pepper Coulis and Herb Buerre Blanc

Dessert Course
...............................
BISTRO CLASSIC STRAWBERRY SHORTCAKE
A classic light Vanilla Pound Cake topped with Macerated Driscol Strawberry Slices, fresh Mint Sprig, Whipped Cream and drizzled with Raspberry Coulis

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $17.75 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Lunch Buffet Menu I

Lunch Buffet Menu I

On the Buffet
...............................
BOWTIE PASTA SALAD
Bowtie Pasta combined with Julienne Red and Yellow Peppers, Fresh Pea Pods, Asparagus, Asiago Cheese and a Creamy Vinaigrette Dressing

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

BEEF RAVIOLI
Beef Ravioli Stuffed with Ground Sirloin, Mozzarella Cheese and topped with Marinara Sauce and Parmesan Cheese

GARDEN VEGETABLE MEDLEY
A Fresh Blend of Carrots, Broccoli Florets, Cauliflower, Zucchini and Bell Peppers with a Shallot Butter Wash

STEAMED JASMINE RICE
Fluffy Jasmine Rice infused with Ginger and Scallions

Dessert
...............................
LEMON & RASPBERRY BARS

WHITE, DARK & MILK CHOCOLATE TRUFFLES

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $18.25 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Lunch Buffet Menu II

Lunch Buffet Menu II

On the Buffet
...............................
ITALIAN WEDDING SOUP
A light soup with Chicken Broth, Spinach, Italian Meatballs and Fresh Herbs

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

BAKED ZITI
Ziti Pasta Combined with Italian Sausage, Bell Peppers, San Manzano Tomatoes and Pecorino Romano Cheese then Baked Til Bubbly

COLORADO WILD RICE PILAF
With fresh Herbs

GARDEN VEGETABLE MEDLEY
A fresh blend of Carrots, Broccoli Florets, Cauliflower, Zucchini and Bell Peppers with a Shallot Butter Wash

Dessert
...............................
JUMBO COOKIES
Assorted Cookies including Peanut Butter, Chocolate Chip and Macadamia

CHOCOLATE BEIGNETS
Deep fried to order and dusted with Powdered Sugar

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $20.00 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Three Course Seated Lunch

Three Course Seated Lunch

Salad
...............................
BISTRO BABY ICEBERG WEDGE
Half Wedge of a crisp, cold Imperial Baby Iceberg on a bed of Mesculin Greens, sliced English Cucumber, Tomato Wedge, toasted Focaccia Croutons and Balsamic Vinaigrette

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

Entree
...............................
BISTRO CHILLED JUMBO CHEESE RAVIOLI WITH ASPARAGUS
One Jumbo Five Cheese Ravioli with steamed Asparagus, Heirloom Tomato Confetti, Frisee, Radicchio shavings and Watercress Salad drizzled with a Champagne Vinaigrette

Dessert
...............................
BISTRO CLASSIC STRAWBERRY CHEESECAKE
Rich and creamy New York Style Cheesecake topped with macerated Driscol Strawberries, Cane Sugar, Orange Zest, Whipped Cream, Berry Coulis and Graham Cracker Dust

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $16.50 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Two Course Seated Lunch

Two Course Seated Lunch

Entree Course
...............................
BISTRO BABY ICEBERG WEDGE
Half Wedge of a crisp, cold imperial Baby Iceberg on a bed of Mesculin Greens, Sliced English Cucumber, Tomato Wedge, Toasted Focaccia Croutons and Balsamic Vinaigrette

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

Dessert Course
...............................
BISTRO CLASSIC STRAWBERRY SHORTCAKE
A classic Strawberry Shortcake with a light Vanilla Poundcake topped with Driscol Strawberry Slices, fresh Mint sprig, with a dollop of Whipped Cream and drizzled with Raspberry Coulis

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $9.25 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Three Course Seated Dinner

Three Course Seated Dinner

First Course
...............................
BISTRO BABY ICEBERG WEDGE
Half Wedge of a crisp, cold Imperial Baby Iceberg on a bed of Mesculin Greens, Sliced English Cucumber, Tomato Wedge, toasted Focaccia Croutons and Balsamic Vinaigrette

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

Entree Course
...............................
BISTRO CHICKEN ROULADE WITH RICOTTA CHEESE
Moist White Meat Chicken wrapped around Ricotta and Parmesan Cheese, Spinach, Garlic, Toasted Pinenuts and served with a Creamy Buttermilk Mashed Potato, Red Bell Pepper Coulis and Herb Buerre Blanc

Dessert Course
...............................
BISTRO CLASSIC STRAWBERRY SHORTCAKE
A classic light Vanilla Pound Cake topped with Macerated Driscol Strawberry Slices, fresh Mint Sprig, Whipped Cream and drizzled with Raspberry Coulis

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $17.75 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Three Course Seated Dinner

Lunch Buffet Menu I

Lunch Buffet Menu I

On the Buffet
...............................
BOWTIE PASTA SALAD
Bowtie Pasta combined with Julienne Red and Yellow Peppers, Fresh Pea Pods, Asparagus, Asiago Cheese and a Creamy Vinaigrette Dressing

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

BEEF RAVIOLI
Beef Ravioli Stuffed with Ground Sirloin, Mozzarella Cheese and topped with Marinara Sauce &Parmesan Cheese

GARDEN VEGETABLE MEDLEY
A Fresh Blend of Carrots, Broccoli Florets, Cauliflower, Zucchini and Bell Peppers with a Shallot Butter Wash

STEAMED JASMINE RICE
Fluffy Jasmine Rice infused with Ginger and Scallions

Dessert
...............................
LEMON & RASPBERRY BARS

WHITE, DARK & MILK CHOCOLATE TRUFFLES

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $18.25 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Lunch Buffet Menu II

Three Course Seated Lunch

Two Course Seated Lunch

Two Course Seated Lunch

Entree Course
...............................
BISTRO BABY ICEBERG WEDGE
Half Wedge of a crisp, cold imperial Baby Iceberg on a bed of Mesculin Greens, Sliced English Cucumber, Tomato Wedge, Toasted Focaccia Croutons and Balsamic Vinaigrette

RUSTIC EPICUREAN BREAKFAST
Served with Sweet Butter

Dessert Course
...............................
BISTRO CLASSIC STRAWBERRY SHORTCAKE
A classic Strawberry Shortcake with a light Vanilla Poundcake topped with Driscol Strawberry Slices, fresh Mint sprig, with a dollop of Whipped Cream and drizzled with Raspberry Coulis

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $9.25 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Two Course Seated Lunch

Two Course Seated Lunch

Entree Course
...............................
BISTRO BABY ICEBERG WEDGE
Half Wedge of a crisp, cold imperial Baby Iceberg on a bed of Mesculin Greens, Sliced English Cucumber, Tomato Wedge, Toasted Focaccia Croutons and Balsamic Vinaigrette

RUSTIC EPICUREAN BREAKFAST
Served with Sweet Butter

Dessert Course
...............................
BISTRO CLASSIC STRAWBERRY SHORTCAKE
A classic light Vanilla Pound Cake topped with Macerated Driscol Strawberry Slices, fresh Mint sprig, Whipped Cream and drizzled with Raspberry Coulis

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $9.25 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Dinner Buffet Menu I

Dinner Buffet Menu I

On the Buffet
...............................
CLASSIC CAESAR SALAD
Chopped Romaine Hearts, Parmesan Reggiano Cheese, Croutons and a Lemon-Garlic Dressing

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

GRILLED TURKEY MEDALLIONS WITH BASIL BUTTER SAUCE
Succulent Paillard of Turkey Breast tossed with Fresh Herbs and Spices and served with a velvety Basil Butter Sauce

BEEF RAVIOLI
Beef Ravioli stuffed with Ground Sirloin, Mozzarella Cheese and topped with Marinara Sauce and Parmesan Cheese

GARDEN VEGETABLE MEDLEY
A fresh blend of Carrots, Broccoli Florets, Cauliflower, Zucchini and Bell Peppers with a Shallot Butter Wash

BUTTERMILK MASHED POTATOES
A combination of Russet Potatoes, Butter, Cream and Seasonings, infused with Buttermilk and Garlic, then mashed until creamy

Dessert
...............................
JUMBO COOKIES
Assorted Cookies to include Peanut Butter, Chocolate Chip and Macadamia

WHITE, DARK AND MILK CHOCOLATE TRUFFLES
Bite Size Chocolate Dreams that are both elegant and irresistible

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $23.50 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Dinner Buffet Menu II

Dinner Buffet Menu II

On the Buffet
...............................
CAPRESE SALAD
Sliced Buffalo Mozzarella Cheese, Vine-Ripened Tomatoes and Chiffonade Basil served on a Bed of Mixed Baby Greens with Balsamic Vinaigrette

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

GRILLED TURKEY MEDALLIONS WITH BASIL BUTTER SAUCE
Succulent Paillard of Turkey Breast Tossed with Fresh Herbs and Spices and Served with a Velvety Basil Butter Sauce

BAKED ZITI
Ziti Pasta Combined with Italian Sausage, Bell Peppers, San Manzano Tomatoes and Pecorino Romano Cheese then Baked Til Bubbly

BALSAMIC GRILLED ASPARAGUS AND BABY CARROTS
Stem-On Baby Carrots Tossed in Olive Oil and Spices, Slowly Roasted and Served with Mesquite Grilled Asparagus and Finished with a Drizzle of Balsamic Reduction

ROASTED NEW POTATOES
With Rosemary and Garlic

Dessert
...............................
ASSORTED PETITE FOURS
A Wide Assortment of Bite Sized Delicacies to Include Éclairs, Fresh Fruit Tarts and Miniature Cheesecakes

CHEESECAKE WONTON
Bite Size Assorted Desserts of Cheesecake Whipped and Stuffed in Crispy Wonton, Dusted with Confectionary Sugar and Served Piping Hot, Featuring: Chocolate, Raspberry, Pumpkin and Other Seasonal Chef's Favorites

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $24.75 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Four Course Seated Dinner

Four Course Seated Dinner

First Course
...............................
SLICED STRAWBERRIES WITH GREEN PEPPERCORN
Sliced Driscol Strawberries macerated with Sugar and dusted with Green Peppercorns and 50 Year Old Aged Balsamic

Second Course
...............................
VEGETABLE CHOPPED SALAD
A medley of Green Beans, Roma Tomatoes, Carrots, Celery, Radicchio and Onions presented as a Timbale with shaved Parmesan Reggiano, Micro Greens and Balsamic Vinaigrette

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

Entree Course
...............................
PENNE BAGUTTA
Penne Pasta cooked al dente and tossed with tender diced Chicken, Broccoli Florets and Button Mushrooms in a rich Tomato Cream Sauce

Dessert Course
...............................
BISTRO CHOCOLATE FUDGE CAKE
Thick Fudge Ganache flows from the center of a moist Chocolate Cake studded with Chocolate Chips, drizzled with Hershey Chocolate Sauce, Whipped Cream, Driscoll Raspberries, Mint Sprig and Wildberry Coulis

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $24.75 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Three Course Seated Dinner

Breakfast Menus

Breakfast Menus

Boulder Package
...............................
Yogurt & Granola, Assorted Breakfast Pastries, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Healthy Spa Package
...............................
Hard Boiled Egg, Yogurt & Granola, English Muffins, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Art Gallery Package
...............................
Fresh Fruit Display, Assorted Breakfast Pastries, Assorted Bagels, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Huevos Ranchero Package
...............................
Huevos Ranchero with Adobo Spiced Potato Medley, Homemade Chorizo Sausage Link & Fresh Brewed Coffee

Continental Package
...............................
Whole Fresh Fruit Basket, Assorted Breakfast Pastries, Assorted Bagels, Individual Yogurts, Fresh Squeezed Orange Juice, Cranberry Juice & Fresh Brewed Coffee

Pizzanos Breakfast Package
...............................
Fresh Fruit Display, Assorted Breakfast Pastries, Breakfast Pizza Rolls (with Bacon, Sausage or Spinach), Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Country Breakfast Package
...............................
Buttermilk Biscuits, Fresh Fruit Display, Scrambled Eggs, Applewood Smoked Bacon or Sausage Links, Granny Style Country Breakfast Potatoes, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Colorado Breakfast Package
...............................
Jalapeno Corn Muffins, Denver Frittata, Cowboy Tenderloin Hash, Creamed Spinach, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Epicurean Breakfast Package
...............................
Fresh Fruit Display, Yogurt & Granola, English Muffins, Scrambled "Egg Beaters", Sliced Vine Ripened Tomatoes, Turkey Sausage Links, Fresh Squeezed Orange Juice, Cranberry Juice & Fresh Brewed Coffee

Far East Breakfast
...............................
Miso Soup, Salmon Medallion, Steamed Jasmine Rice, Sautéed Fresh Spinach, Sliced Vine Ripened Tomato, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Napa Valley Breakfast
...............................
Jalapeno Corn Muffins, Sliced Breakfast Breads, Buttermilk Pancakes, Steamed Asparagus, Cowboy Tenderloin Hash, Baby Polenta Cakes, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Mile High Flap Jack Stack
...............................
Fresh Fruit Display, Assorted Breakfast Pastries, Buttermilk Pancakes or Waffles, Fresh Scrambled Eggs, Applewood Smoked Bacon or Sausage Links, Granny Style Country Breakfast Potatoes, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Early Morning Cowboy Package
...............................
Assorted Breakfast Pastries, Fresh Scrambled Eggs, Grilled Flat Iron Steak, Creamy Colorado Grits, Applewood Smoked Bacon or Buffalo Sausage, Fresh Squeezed Orange Juice, Cranberry Juice & Fresh Brewed Coffee

Breakfast Menus

Breakfast Menus

Boulder Package
...............................
Yogurt & Granola, Assorted Breakfast Pastries, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Healthy Spa Package
...............................
Hard Boiled Egg, Yogurt & Granola, English Muffins, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Art Gallery Package
...............................
Fresh Fruit Display, Assorted Breakfast Pastries, Assorted Bagels, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Huevos Ranchero Package
...............................
Huevos Ranchero with Adobo Spiced Potato Medley, Homemade Chorizo Sausage Link & Fresh Brewed Coffee

Continental Package
...............................
Whole Fresh Fruit Basket, Assorted Breakfast Pastries, Assorted Bagels, Individual Yogurts, Fresh Squeezed Orange Juice, Cranberry Juice & Fresh Brewed Coffee

Pizzanos Breakfast Package
...............................
Fresh Fruit Display, Assorted Breakfast Pastries, Breakfast Pizza Rolls (with Bacon, Sausage or Spinach), Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Country Breakfast Package
...............................
Buttermilk Biscuits, Fresh Fruit Display, Scrambled Eggs, Applewood Smoked Bacon or Sausage Links, Granny Style Country Breakfast Potatoes, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Colorado Breakfast Package
...............................
Jalapeno Corn Muffins, Denver Frittata, Cowboy Tenderloin Hash, Creamed Spinach, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Epicurean Breakfast Package
...............................
Fresh Fruit Display, Yogurt & Granola, English Muffins, Scrambled "Egg Beaters", Sliced Vine Ripened Tomatoes, Turkey Sausage Links, Fresh Squeezed Orange Juice, Cranberry Juice & Fresh Brewed Coffee

Far East Breakfast
...............................
Miso Soup, Salmon Medallion, Steamed Jasmine Rice, Sautéed Fresh Spinach, Sliced Vine Ripened Tomato, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Napa Valley Breakfast
...............................
Fresh Fruit Display, Yogurt & Granola, English Muffins, Scrambled "Egg Beaters", Sliced Vine Ripened Tomatoes, Turkey Sausage Links, Fresh Squeezed Orange Juice, Cranberry Juice & Fresh Brewed Coffee

Mile High Flap Jack Stack
...............................
Fresh Fruit Display, Assorted Breakfast Pastries, Buttermilk Pancakes or Waffles, Fresh Scrambled Eggs, Applewood Smoked Bacon or Sausage Links, Granny Style Country Breakfast Potatoes, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Early Morning Cowboy Package
...............................
Assorted Breakfast Pastries, Fresh Scrambled Eggs, Grilled Flat Iron Steak, Creamy Colorado Grits, Applewood Smoked Bacon or Buffalo Sausage, Fresh Squeezed Orange Juice, Cranberry Juice & Fresh Brewed Coffee

Breakfast Menus

Breakfast Menus

Boulder Package
...............................
Yogurt & Granola, Assorted Breakfast Pastries, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Healthy Spa Package
...............................
Hard Boiled Egg, Yogurt & Granola, English Muffins, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Art Gallery Package
...............................
Fresh Fruit Display, Assorted Breakfast Pastries, Assorted Bagels, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Huevos Ranchero Package
...............................
Huevos Ranchero with Adobo Spiced Potato Medley, Homemade Chorizo Sausage Link & Fresh Brewed Coffee

Continental Package
...............................
Whole Fresh Fruit Basket, Assorted Breakfast Pastries, Assorted Bagels, Individual Yogurts, Fresh Squeezed Orange Juice, Cranberry Juice & Fresh Brewed Coffee

Pizzanos Breakfast Package
...............................
Fresh Fruit Display, Assorted Breakfast Pastries, Breakfast Pizza Rolls (with Bacon, Sausage or Spinach), Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Country Breakfast Package
...............................
Buttermilk Biscuits, Fresh Fruit Display, Scrambled Eggs, Applewood Smoked Bacon or Sausage Links, Granny Style Country Breakfast Potatoes, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Colorado Breakfast Package
...............................
Jalapeno Corn Muffins, Denver Frittata, Cowboy Tenderloin Hash, Creamed Spinach, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Epicurean Breakfast Package
...............................
Fresh Fruit Display, Yogurt & Granola, English Muffins, Scrambled "Egg Beaters", Sliced Vine Ripened Tomatoes, Turkey Sausage Links, Fresh Squeezed Orange Juice, Cranberry Juice & Fresh Brewed Coffee

Far East Breakfast
...............................
Miso Soup, Salmon Medallion, Steamed Jasmine Rice, Sautéed Fresh Spinach, Sliced Vine Ripened Tomato, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Napa Valley Breakfast
...............................
Fresh Fruit Display, Yogurt & Granola, English Muffins, Scrambled "Egg Beaters", Sliced Vine Ripened Tomatoes, Turkey Sausage Links, Fresh Squeezed Orange Juice, Cranberry Juice & Fresh Brewed Coffee

Mile High Flap Jack Stack
...............................
Fresh Fruit Display, Assorted Breakfast Pastries, Buttermilk Pancakes or Waffles, Fresh Scrambled Eggs, Applewood Smoked Bacon or Sausage Links, Granny Style Country Breakfast Potatoes, Fresh Squeezed Orange Juice & Fresh Brewed Coffee

Early Morning Cowboy Package
...............................
Assorted Breakfast Pastries, Fresh Scrambled Eggs, Grilled Flat Iron Steak, Creamy Colorado Grits, Applewood Smoked Bacon or Buffalo Sausage, Fresh Squeezed Orange Juice, Cranberry Juice & Fresh Brewed Coffee

Seated Menu I

Seated Menu I

First Course
...............................
EPICUREAN MIXED FIELD GREEN SALAD
Presented with Pear, crumbles of Gorgonzola, Candied Walnuts and served with Raspberry Vinaigrette

ASSORTED PETITE FRESH BAKED ROLLS
Fresh Baked Rolls that may include: Sourdough, Harvest, Challah, Cracked Wheat, Sun-Dried Tomato and Pumpernickel

Entree Course
...............................
ROASTED CHICKEN BREAST ROULADE
Stuffed with Boursin Cheese, Mushrooms and Spinach. Placed on a bed of Garlic Mashed Potatoes and topped with Artichoke Beurre Blanc Sauce

HARICOT VERTS WITH RED PEPPERS
Miniature Green Beans tossed with Lemon and Shallot Butter and accented with Red Bell Pepper highlights

Vegetarian Option
...............................
TUSCAN MELANZANE
Mesquite Grilled Eggplant, Milk Fed Mozzarella, Crispy Polenta, Basil, Roasted Tomato and White Truffle Oil

Dessert
...............................
WEDDING CAKE
Provided by Client. Cake Cutting Service compliments of Epicurean

Menu Cost
...............................
STARTING AT $20.75 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Buffet Menu I

Buffet Menu I

On the Wedding Buffet
...............................
GOURMET SPINACH SALAD
Spinach Salad tossed with ribbon threads of Radicchio, Candied Black Walnuts, Crispy Granny Smith Apples, Crumbles of Bleu Cheese and dressed with a Lemon Mustard Vinaigrette

HERB ROASTED TRI TIP ROAST
Boneless Tri-Tip Roast rubbed with Epicurean's Seasoning Blend, slow roasted and served with Lingonberry Horseradish Sauce

ASSORTED HINGED ROLLS
Served with Sweet Butter

ITALIAN ORZO PASTA
With Sun-dried Tomatoes, Garlic, Olive Oil, Basil and Parmesan Cheese

GARDEN VEGETABLE MEDLEY
A fresh blend of Carrots, Broccoli Florets, Cauliflower, Zucchini and Bell Peppers with a Shallot Butter Wash

Dessert
...............................
WEDDING CAKE
Provided by Client - Cake Cutting Service compliments of Epicurean

Menu Cost
...............................
STARTING AT $21.25 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Buffet Menu II

Buffet Menu II

On the Wedding Buffet
...............................
CLASSIC CAESAR SALAD
Chopped Romaine Hearts, Parmesan Cheese, Croutons and a Lemon-Garlic Dressing

ASSORTED PETITE FRESH BAKED ROLLS
Served with Sweet Butter

GRILLED MEDALLIONS OF TOP SIRLOIN
Perfectly Grilled Top Sirloin Medallions marinated in Olive Oil, Garlic and Fresh Herbs. Served with Bordelaise Sauce

APRICOT GLAZED SALMON
Served with Papaya Mango Relish

PENNE FRESCA
With Roma Tomatoes, Spinach and Mushrooms served in a light White Wine Fresca Sauce

EPICUREAN GRILLED VEGETABLES
Mesquite Grilled assorted Vegetables tossed with Olive Oil and Seasonings

Dessert
...............................
WEDDING CAKE
Provided by Client - Cake Cutting Service compliments of Epicurean

Menu Cost
...............................
STARTING AT $27.00 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Seated Menu II

Seated Menu II

First Course
...............................
ARUGULA SALAD
With Chiffonade Radicchio, shaved Parmesan Cheese and Tomato Wedges. Served with Balsamic-Black Pepper Vinaigrette

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

Entree Course
...............................
EUROPEAN SIRLOIN STEAK DIANE
Grilled center cut Sirloin Beef Medallions topped with a Classic Diane Sauce of Mushrooms, Garlic, Shallots, Green Peppercorns, Port Wine and Demi-Glace

BASIL MASHED POTATOES
Infused with Basil and Spinach

ROASTED SEASONAL VEGETABLES
A variety of the season's freshest Vegetables roasted and tossed in a light Shallot Butter Wash

Vegetarian Option
...............................
GRILLED PORTOBELLO MUSHROOM STACK
Grilled Marinated Portobello topped with grilled Red & Yellow Peppers, Zucchini and Yellow Squash and served with Marinara Sauce

Dessert
...............................
WEDDING CAKE
Provided by Client - Cake Cutting Service compliments of Epicurean

Menu Cost
...............................
STARTING AT $21.75 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Dinner Buffet Menu I

Dinner Buffet Menu II

Dinner Buffet Menu II

On the Buffet
...............................
CAPRESE SALAD
Sliced Buffalo Mozzarella Cheese, Vine-Ripened Tomatoes and Chiffonade Basil served on a Bed of Mixed Baby Greens with Balsamic Vinaigrette

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

GRILLED TURKEY MEDALLIONS WITH BASIL BUTTER SAUCE
Succulent Paillard of Turkey Breast Tossed with Fresh Herbs and Spices and Served with a Velvety Basil Butter Sauce

BAKED ZITI
Ziti Pasta Combined with Italian Sausage, Bell Peppers, San Manzano Tomatoes and Pecorino Romano Cheese then Baked Til Bubbly

BALSAMIC GRILLED ASPARAGUS AND BABY CARROTS
Stem-On Baby Carrots Tossed in Olive Oil and Spices, Slowly Roasted and Served with Mesquite Grilled Asparagus and Finished with a Drizzle of Balsamic Reduction

ROASTED NEW POTATOES
With Rosemary and Garlic

Dessert
...............................
ASSORTED PETITE FOURS
A Wide Assortment of Bite Sized Delicacies to Include Éclairs, Fresh Fruit Tarts and Miniature Cheesecakes

CHEESECAKE WONTON
Bit Size Assorted Desserts of Cheesecake Whipped and Stuffed in Crispy Wonton, Dusted with Confectionary Sugar and Served Piping Hot, Featuring: Chocolate, Raspberry, Pumpkin and Other Seasonal Chef's Favorites

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $24.75 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Four Course Seated Dinner

Dinner Buffet Menu I

Dinner Buffet Menu II

Four Course Seated Dinner

Dinner Buffet Menu I

Dinner Buffet Menu II

Dinner Buffet Menu II

On the Buffet
...............................
CAPRESE SALAD
Sliced Buffalo Mozzarella Cheese, Vine-Ripened Tomatoes and Chiffonade Basil served on a Bed of Mixed Baby Greens with Balsamic Vinaigrette

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

GRILLED TURKEY MEDALLIONS WITH BASIL BUTTER SAUCE
Succulent Paillard of Turkey Breast Tossed with Fresh Herbs and Spices and Served with a Velvety Basil Butter Sauce

BAKED ZITI
Ziti Pasta Combined with Italian Sausage, Bell Peppers, San Manzano Tomatoes and Pecorino Romano Cheese then Baked Til Bubbly

BALSAMIC GRILLED ASPARAGUS AND BABY CARROTS
Stem-On Baby Carrots Tossed in Olive Oil and Spices, Slowly Roasted and Served with Mesquite Grilled Asparagus and Finished with a Drizzle of Balsamic Reduction

ROASTED NEW POTATOES
With Rosemary and Garlic

Dessert
...............................
ASSORTED PETITE FOURS
A Wide Assortment of Bite Sized Delicacies to Include Éclairs, Fresh Fruit Tarts and Miniature Cheesecakes

CHEESECAKE WONTON
Bit Size Assorted Desserts of Cheesecake Whipped and Stuffed in Crispy Wonton, Dusted with Confectionary Sugar and Served Piping Hot, Featuring: Chocolate, Raspberry, Pumpkin and Other Seasonal Chef's Favorites

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $24.75 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Four Course Seated Dinner

Lunch Buffet Menu I

Lunch Buffet Menu I

On the Buffet
...............................
BOWTIE PASTA SALAD
Bowtie Pasta combined with Julienne Red and Yellow Peppers, Fresh Pea Pods, Asparagus, Asiago Cheese and a Creamy Vinaigrette Dressing

RUSTIC EPICUREAN BREADBASKET
Served with Sweet Butter

BEEF RAVIOLI
Beef Ravioli Stuffed with Ground Sirloin, Mozzarella Cheese and topped with Marinara Sauce &Parmesan Cheese

GARDEN VEGETABLE MEDLEY
A Fresh Blend of Carrots, Broccoli Florets, Cauliflower, Zucchini and Bell Peppers with a Shallot Butter Wash

STEAMED JASMINE RICE
Fluffy Jasmine Rice infused with Ginger and Scallions

Dessert
...............................
LEMON & RASPBERRY BARS

WHITE, DARK & MILK CHOCOLATE TRUFFLES

FRESH BREWED COFFEE
Fresh Roast Epicurean Blend Coffee, Tea, & Decaffeinated Coffee

Menu Cost
...............................
STARTING AT $18.25 PER PERSON

*Menu price subject to change. Pricing does not include applicable rentals, five-star service staff, delivery charge, administrative service charge or tax. Please contact your event designer for customized menus and personalized service.

Lunch Buffet Menu II

Three Course Seated Lunch

Andiamo Article 2010

Denver Magazine Article 2010

Indulge in Denver - Grill-Off - Chef Ted Strauch

An Intimate Outdoor Soiree

Craving an intimate affair, Angie and Matt included just 60 guests in their outdoor wedding and reception. As the sun set, guests, holding icy glasses of champagne and standing barefoot in the cool grass, watched the couple exchange their vows. After the ceremony, a walking quartet surrounded the entire group as they dined on seafood spring rolls and sipped colorful cocktails; dinner was served amid tables overflowing with white orchids, twinkling candles, and a few of the couple’s favorite literary quotes. Angie and Matt danced under the stars to a beloved Bob Dylan song and then the party really got started with a DJ who even played “That’s Amore” for the group, many of them Italian, who held hands in a huge circle and sang along to every word. Guests left that evening with a custom CD created by the couple as a way to remember a truly magical night.

Date: June 6, 2010
Location: Private Residence
Guests: 60
Epicurean Designer: Stephanie Blackford
Menu:
DINNER
Spring Salad with Goat Cheese and Almond Oil, Princess Cream Soup with Green Asparagus and Organic Mint, Beef fillet with Dijon Mustard and Provencal Herbs

DESSERT
Wedding Cake AND Cheesecake – the groom’s favorite!

An Artistic Reception

As an art major at BYU, Katherine knew Palazzo Verdi, which houses the Madden Museum, was the perfect choice for her wedding celebration. Inspired by the space, Katherine and Greg chose an artistic theme for their affair and assigned guests to tables based on famous artists. Katherine personally wrote about each artist, including the genre of art and the period of the work – giving guests new insight of what continues to be a passion of the bride’s.

But Katherine and Greg’s focus extended far beyond art. When they began planning their wedding celebration they were thinking about all of their guests – even the little ones. With a small but special group of children as part of their event, Katherine and Greg knew that taking care of the children’s needs was important. The couple used Mangia Bevi Café as the “kid’s corral”, bringing in cozy rugs, sleeping bags, toys, and games. After noshing on kid-favorites like Macaroni and Cheese, Chicken Fingers, and Fresh Fruit, the group snuggled in for movies and dessert while the adults danced the night away and the bride tossed her bouquet from the middle of Palazzo Verdi’s beautiful marble labyrinth.

Date: June 12, 2010
Location: Palazzo Verdi
Guests: 135
Epicurean Designer: Katie Lovell
Menu:
PASSED HORS D'OEUVRES
Spicy Tuna on a Wonton Crisp, Barbeque Duck Quesadilla, Jerk Chicken Satay and Strawberry Soup Shooters

SEATED DINNER
Tuscan Chopped Salad with Lemon Mustard Vinaigrette, Grilled Black Angus Beef Tenderloin with a Brandied Peppercorn Sauce with Roasted Mashed Potatoes and Fresh Vegetable Bouquet, Pan-Seared Alaskan Halibut Finished with a Tomato Truffle Vinaigrette and accompanied with a Roasted Red Pepper Polenta

DESSERT
Wedding Cake and Petite Ice Cream Cones

An Exquisite Affair

Kacie and Daniel were married on the stage of the Ellie Caulkins Opera House, led by a top hat drill team to their reception at the beautiful Seawell Ballroom and danced to their favorite song played on a grand piano that had been hidden from guests and rolled out at the perfect moment. Design Works created a wonderland with three types of tables including several that had trees climbing out from the center and reaching the ceiling. White leather banquettes, driven in from Dallas, were tucked along the far walls. Cakes, individually sized for each guest, were placed on a custom-made rotating table while trusses, teeming with flowers, candles, and greenery hung from the ceiling. The men in the group were treated to chocolate cigars nestled in vintage antique cigar boxes by our staff. This was a wedding of fairy tales – mostly because the bride’s mother, Lisa Cook of Affair with Flair, along with her business partner and friend Leslie Heins, is a nationally recognized event planner extradonaire.

A stunning Poached Pear Salad, delicately balanced on miniature glass cake stands, greeted guests as they sat for dinner. They were delighted to tuck into a beautiful dual entrée of tenderloin and striped bass accompanied by a creamy sweet corn risotto cake and paired with organic baby carrots. The bride, a vegetarian, was so thrilled with the Mediterranean Summer Crepe created especially for her by our chefs that she insisted that it be included as an accompaniment to every meal served that evening. The crowd was then treated to three different types of wedding cakes, including individually constructed masterpieces by Yanusz Zrodlowski at Elegant Bakery. After more dancing to a the tunes of Eturnity, a band flown in from NYC specifically for this event, Kacie and her father twirled to Frank Sinatra’s “The Way You Look Tonight.” Later, dueling DJs appeared and took the event to a new level before Kacie and Daniel were surprised by a karaoke-type performance by both their siblings – an unexpected but well-rehearsed tribute to the couple. Late night snacks including Chocolate Covered Banana and Black and White Tuxedo Lollipops, White and Dark Chocolate Dipped Donut Holes and Mini Milks kept the group of over 400 more than happy.

Date: May 30, 2010
Location: The Seawell Grand Ballroom
Guests: 400
Epicurean Designer: Wesley Guzman
Menu:
SEATED DINNER
Poached Pear with Roquefort Mousse, Dual Entrée ~ Hand Carved Premium Tenderloin Drizzled with Buerre Rouge, Demi Sauce and Colorado Striped Bass Touched with Lemon Buerre Blanc Paired with a Creamy Sweet Corn Risotto Cake Topped with a Mediterranean Summer Crepe and a Tricolor Carrot Bundle

DESSERT
Wedding Cake

LATE NIGHT TREATS
Chocolate Covered Banana Lollipops served on a Cinnamon Infused Stick, Black and White Tuxedo Lollipops with Rice Krispie Centers and Chocolate Ganache, Donut Holes Dipped in White and Dark Chocolate and Coated with Sprinkles, Paired with Ice Cold Milk Presented in Miniature Milk Bottles Complete with Straw

A Downtown Celebration

Epicurean has been catering for Crystal’s family for many years – so when she called us about her upcoming nuptials to Russ, we were thrilled! We started with their rehearsal dinner in their home on Friday night. Because it was a chilly weekend in February, Crystal and Russ wanted something warm and savory for their guests. We created a beautiful salad station with eight different dressings, a chili bar with vegetarian and traditional options, and a warm pasta station with fettuccini, ravioli and angel hair that could be topped with pesto, alfredo, marinara and more. Dessert included our signature s’mores – always a favorite – and cherries jubilee that lit up the faces of the cozy crowd.

Bright and early the next morning, we were there to deliver a full breakfast spread for the wedding party. Eggs, fresh fruit and delicate pastries kept the family and friends energized for the day ahead – and they never knew that one of our staff had to be towed out of the snow to get there!

That evening, while the wedding ceremony was taking place, we were busy at Mile High Station setting up an array of beautiful food, flowers and décor. With the event taking place on Valentine’s Day, red and pink seemed an obvious choice. But Design Works transformed the space to look like an outdoor garden full of live trees, lime and amethyst linens and china, glass and mirrored serving tables and an unbelievable array of flowers.

Epicurean was tasked with creating a menu literally packed with variety. Breads with flavored butters, a shrimp and oyster display that was a work of art, Epicurean’s famous Marble Slab Mashed Potato Bar, and a carving station (with prime rib – Russ’s only request!) were just a few of the delights that evening. The kids area, located upstairs, not only included a food buffet just for the little ones, but also chocolate hearts with colored chocolate paints for the kids to decorate and take home – darling!

Date: February 14, 2010
Location: Mile High Station
Guests: 180
Epicurean Designer: Wesley Guzman
Menu:
PASSED HORS D'OEUVRES
Beef Wellington Strudel, Spicy Tuna on a Wonton Crisp, Oysters on the Half Shell, Tandori Chicken Satay and Petite Crab Cake Sliders

GOURMET SALAD STATION
Martini Salads served in Chilled Martini Glasses; Caesar Salad Finished with Housemade Croutons; Mixed Mesculin Green Salad with English Cucumbers; Perlini Caprese Salad Tossed with Basil Pesto; Mixed Field Green Salad with Organic Pear and Candied Walnuts

UNDER THE SEA STATION
Baked Alaskan Halibut with a Lemon Buerre Blanc; Lobster Bisque Shooters with Tarragon Garnish; Shrimp and Scallop Ceviche Presented in Catalina Cordial Glasses; Grilled Tequila-Lime Shrimp with Cilantro

BRAZILIAN SKEWER STATION
Brazilian Roasted Bistro Tender with Mint and Chimichurri Sauce; Brazilian Turkey Roasted with Bacon and Flavored with Chili Aioli; Carved Portuguese Sausages Seasoned with Peppers; Herb Crusted Prime Rib with Ligonberry Horseradish Sauce

MARBLE SLAB MASHED POTATO BAR
Hot Sweet Potatoes and Red Bliss Potatoes Smashed on a Hot Marble Stone with a Variety of Toppings including Brown Sugar, Candied Pecans, Mini Marshmallows, Crispy Bacon, Scallions, Porcini Mushrooms, Sour Cream and Shredded Black Diamond Cheddar

CHILDREN'S STATION
Chicken Fingers; Spaghetti and Meatballs; Macaroni and Cheese and Harvest Crudités

DESSERT
Wedding Cake and Chocolate Fountain with Fresh Fruit & Pound Cake

Winter X Games

Epicurean Catering has been a part of ESPN’s Winter X Games for almost ten years so we spend every January trying to outdo the year before. Tucked under a tent on Aspen’s beautiful snowy mountainside, we serve approximately 2000 hungry and happy VIPs, sponsors, celebrities and athletes. Our buffets, full of piping hot delicacies, are jammed with guests from lunch through dinner. And while serving the masses wearing gloves, hats and boots all while cooking on-site in the snow isn’t the easiest gig in the business, it remains one of our all time favorites.

Date: January 2010
Location: Aspen
Guests: 500 people a day for four days
Epicurean Designer: Wesley Guzman
Menu:
DINNER BUFFET
Green Chili with Pork, Black Bean Soup, Southwestern Caesar Salad, Chili Relleno Pie, Fajitas, Taco Bar with Lime Rice and Refried Beans, Green Chili Polenta, Latin Skirt Steak

DESSERT
Deep Fried Churros, White and Dark Chocolate Strawberries, Assorted Gourmet Brownies

BEVERAGE BAR
Fresh Brewed Coffee, Assorted Hot Teas, Hot Apple Cider, Hot Chocolate, Beer, Wine

Young Presidents' Organization

YPO (Young Presidents’ Organization), a global network of young chief executives, was created to help company leaders become better, brighter and stronger in their respective roles. At age 50, members of YPO graduate from the program and the events surrounding this huge step are quite prestigious. So when we were asked to cater this exclusive dinner at Infinity Park, we jumped at the opportunity. Graduates, with their families and colleagues, were greeted with a beautiful selection of passed hors d’oeuvres and cocktails while viewing 15 custom-created videos running on Infinity Park’s amazing surround screens. A dinner of Mixed Green Salad, Toffee Crusted Sirloin and platters of hand-crafted desserts nourished the crowd of 135 as the honorees took the stage to accept their award and sit in painted, monogrammed rocking chairs placed on stage for their “graduation” from YPO. Later, frosty glasses of Kahlua and Bailey's poured freely, as did the congratulations to the graduating class.

Date: May 27, 2010
Location: Infinity Park
Guests: 135
Epicurean Designer: Katie Lovell
Menu:
PASSED HORS D'OEUVRES
Caramelized Leek and Goat Cheese Tartlet, Prosciutto Wrapped Melon, Petite Chile Relleno, Spicy Tuna on Wonton Crisp and County Style Duck Pizza

DINNER
Epicurean Mixed Field Green Salad with Walnuts and Raspberry Vinaigrette Paired with Grilled Italian Flatbread
Bistro Toffee Crusted Top Sirloin on Whipped Yukon Gold Potato Mash Accompanied by Sweet Spring Asparagus

DESSERT
Platters of Miniature Cannolis, Desert Skewers including Assorted Cheesecakes, Brownies and Dipped Strawberries, Petite Ice Cream Cones and Summer Fruit Pizzas, Late Night Cocktails of Baileys and Kahlua on the Rocks

Western Fantasy

When Sharon Magness Blake started Western Fantasy, she never dreamed it would become a community staple of almost 20 years. And if you’ve done an event for that long – and for such a great cause - it takes a delicate balance to create something memorable and fresh that still feels intimate and familiar. Yet, every single year Western Fantasy exceeds expectations. Hosting over 1000 guests and raising over $1 million every year resulting in a total of $17 million for the Volunteers of America is no easy task but the 2010 event was, as usual, flawless. Wynonna Judd entertained the crowd and Lee Greenwood sang his famous "God Bless the USA" while, sticking with tradition, Sharon Magness Blake rode her beloved horse Thunder around the arena. The room was virtually glittering with deep reds and black and the menu took old-school comfort foods to a gourmet level not usually seen at an event of this magnitude.

Date: October 23, 2010
Location: National Western Complex
Guests: 1150
Epicurean Designer: Dan Spahr/David Alexander/Sharon Magness Blake
Menu:
HORS D’OEUVRES BUFFET
Petite Beef Short Rib Spoon, Miniature Philly Cheesesteak Sandwiches with Mozzarella, Sweet Potato Puffs served in a Bamboo Cone, Crab Chile Rellenos, Gourmet Tuscan Style Mangia Bevi Pizzas and Crispy Shrimp Tempura

DINNER
Fall Western Salad with roasted pumpkin, crisp granny smith apples, cranberry, and feta cheese crumbles
Breads including: Cheddar Dill Biscuits, Zucchini Bread, Pumpkin Bread, Buttermilk Biscuits, Jalapeño Cornbread, Rosemary Focaccia Bread and Horseshoe Flatbread Served with Orange-Honey and Sweet Butter

Signature Prime Tenderloin Tower - Grilled Prime Tenderloin brushed with Hot Herb Butter Sauce and Placed on a Bed of Creamy Red Pepper Polenta and topped with "Sharon's" House Made Butter and Sweet Corn Relish

DESSERT
Peach and Strawberry Cobbler Served Warm with Cinnamon Ice Cream, Brandied Crème Anglaise Sauce and Powdered Sugar

Giddy-Up Gala

When you’re invited to an event at Crooked Willow Farms, a 90-acre Colorado ranch nestled in the foothills of Larkspur, and you’re promised a magnificent night including music by Grammy Award-winner Lee Ann Womack, you’ve got to go. When you get there and are treated to a stellar view, an amazing auction, vintage bourbon-tasting and even a complimentary boot shine, you’re happy you went. But when you stop and realize that all of this is to benefit one of the leading children’s foundations in the country, you’re only wondering how you can do more.

The Giddy-Up Gala literally lit up the night sky. With over 700 guests and a menu we dubbed “elegant ranch fare” that included hors d’oeuvres served in vintage gold mining pans and drinks served in authentic mason jars, it was an event to remember. Crooked Willow Farm, which boasts views of our state’s famed red rocks and big, blue sky, created the perfect setting. And when the dinner bell rang, guests happily tucked in to a mouth-watering meal before kicking up their boots to the live country entertainment.

Date: June 26, 2010
Location: Crooked Willow Farm
Guests: 700
Epicurean Designer: Katie Lovell
Menu:
HORS D'OEUVRES BUFFET
Buffalo Sliders, Grilled Summer Sweet Corn, Housemade Guacamole, Smoked Trout Canapé, Petite Navajo Elk Taco, and Grilled Tequila Shrimp

DINNER
Epicurean’s Signature Mixed Green Salad with Champagne Vinaigrette and Bleu Cheese Crumbles Paired with Cheddar Dill Biscuits, Jalapeno Corn Muffins, Buttermilk Cornbread Muffins and Star Shaped Grilled Flatbread with Sweet Butter

Grilled Ridegfield NY Strip with Porcini Mushroom Sauce and Peppered Atlantic Salmon with Mango Relish Accompanied by Ranch Style Scalloped Potatoes, Corn on the Cob soaked in milk, butter and sugar and Roasted Asparagus and Baby Carrots and Cippolini Onions

DESSERT
Cake and Pie Station: Apple Caramel Tart, Black Forest Cake, Cheesecake, Peach Pie and Flourless Chocolate Cake
Bourbon Pecan Bread Pudding, Peach and Blueberry Cobbler

UPON DEPARTURE
Hot Chocolate with Whipped Cream, S’mores Station, Miniature Ice Cream Cones and Jumbo Cookies

A Backyard Birthday Bash

Lindsay’s 30th birthday party, for a mere 18 guests, was an event of magnificent proportions. Guests were treated to décor by the famed Design Works team who decked the tent and yard with high-end country-style furnishings. Lindsay’s friends and family were wowed by Epicurean’s Grillworks menu, including a Corn Cob Station with customized butters and the Country Punch that, well, really packed a punch. Live music, a starry night, and the best food and beverage to be had made this celebration one to remember.

Date: July 18, 2010
Location: Private Residence
Guests: 18
Epicurean Designer: Wesley Guzman/ Cyd Rodriguez / Design Works
Menu:
AT THE BAR
Country Punch with Cranberry Juice, Ginger Ale, Dark Rum and Pineapple Chunks

BUFFET
Garden Fresh Salad with Ranch Dressing, Mini Grillworks Jalapeño Cheddar Cornbread and Housemade Biscuits, Buttermilk Fried Chicken and Carved Strip Loin Sandwiches, Epicurean’s Signature Gourmet Macaroni and Cheese, Sticky Sweet Potato Fries, Corn on the Cob Station with Herbed Butter, Basil Pesto Butter and Smoked Paprika Butter

DESSERT
Warm Funnel Cakes with an Assortment of Sauces including White Chocolate, Dark Chocolate, Raspberry, Mango and Caramel, Country Fair Homemade Pie Station including Cherry, Apple, Peach and Key Lime, Miniature Bottles of Chocolate Milk with Straws for Sipping

An Outdoor Graduation

When you own a catering company and your daughter is accepted to the renowned University of Washington, the party HAS to be spectacular. The DiPasquale’s chose to have a gathering in their beautiful backyard to celebrate Christina’s graduation from high school – but wanted to add a bit of Seattle’s local flair to the event. The space was set to resemble the city’s famous Seattle Market - fresh flowers were left wrapped in the original brown paper, the deli station was dressed with hanging dried meats and toasty breads, sushi masters hand rolled a delectable assortment of rolls topped with spicy wasabi and sweet ginger, and the aroma from the coffee station wafted through the air. Guests were thrilled with the homemade gelato station, stocked with sauces, nuts, whipped cream and a variety of sprinkles. A DJ mastered tunes that mixed both old-school and new vibe sounds that got the crowd, ranging from ages 12-75, singing along.

Date: May 22, 2010
Location: Private Residence
Guests: 75
Epicurean Designer: Jillian Livingston
Menu:
STATIONS
Caprese, Greek & Caesar Salad Station, made-to-order Sushi Station, Italian Antipasto Platters, Neptune Seafood Station, Specialty Gelato & Toppings Bar

SPECIALTY BEVERAGES
Blueberry-Basil Lemonade, Raspberry-Mint Iced Tea, Orange-Lavender Sparkling Lemonade

Democratic National Convention

The Democratic National Convention was the biggest event to hit Denver in 100 years. The entire city buzzed with the energy and excitement of this historic event. On a picturesque Colorado evening in the Summer of 2008, 10,000 media moguls from around the world descended on Elitch Gardens for a night of networking, entertainment, food and drink. Epicurean was tasked with creating a menu based on Colorado’s rich history that also hit the first ever “lean and green” initiatives of the convention. This event took hundreds of planning hours by our team and countless meetings with the DNC Host Committee, security, vendors and VIPs. While we have done events of this magnitude in the past, it always requires a full-team effort to truly achieve success. Everyone from our top executives to the team tasked with loading the refrigerated semi trucks stacked with fresh food, produce, and ice had DNC fever. Behind the scenes we were full-steam ahead, but the guests were treated to the magic of the event on a night that marked a major, historical, unforgettable future. Guests were thrilled with grilled vegetable pizzas, roasted red pepper hummus and goat cheese tartlets, but it was the mini serendipity chocolate shooters, funnel fries and corn dogs in the diner area of the park that brought a smile to their faces.

Date: August 23, 2008
Location: Elitch Gardens
Guests: 10,000
Epicurean Designer: Full-team effort!
Menu:
BUFFET DINNER
Smoked Chili and Chicken Relleno, Grilled Veggie Pizza, Miniature Santa Fe Chicken Tacos, Roasted Red Pepper Hummus, Soft Jumbo Pretzels, Colorado Buffalo Satay and Grilled Tequila-Lime Shrimp

DESSERTS
Rocky Mountain Brownies, Cookies and Colorado Peach Cobbler Bars

The International Association of Chiefs of Police Annual Convention

When six thousand chiefs of police are expected to pour through the gates, you’ve got to be on your A-Game. With live grilling stations, dozens of bars, and food tents spread throughout all 12 acres of the Denver Performing Arts Complex, even an icy rain couldn’t dampen the spirits of the guests. Epicurean servers funneled through the crowds with cold beers and warm, custom-flavored popcorn while live entertainers including BMX bikers and dueling piano players kept the crowd enthralled.

Date: October 5, 2009
Location: Denver Performing Arts Complex
Guests: 7,000
Epicurean Designer: Wesley Guzman
Menu:
BUFFET DINNER
Taste of Colorado BBQ, Macaroni and Cheese, Bone-In Chicken with Housemade BBQ Sauce, Quesadillas, Beer Brats, Pulled BBQ Beef Sandwiches, Grilled Burgers and Beer Brats

DESSERT
Colorado Blueberry Bars and Rocky Mountain Chocolate Brownies

TREATS
Custom-created flavored popcorn

GREEN TEAR SHEET

second sheetx

Compassion Tear Sheet

Epicurean Wedding - PDF E-Brochure

Wedding Styles & Trends of 2011

EVENT STYLES & TRENDS OF 2011

Galas Styles & Trends of 2011

Gatherings Styles & Trends of 2011

Conventions Styles & Trends of 2011

Epicurean Conventions - PDF E-Brochure

EPICUREAN CATERING EMPLOYMENT APPLICATION

EPICUREAN ENTERTAINMENT EMPLOYMENT APPLICATION

Food Truck Events - 2011

Pizza Oven - Events 2011

Grillworks PDF Menu

Pizza Oven PDF Menu

Epicurean Corporate - PDF E-Brochure

Epicurean Galas - PDF E-Brochure

Epicurean Gatherings - PDF E-Brochure

Chef Bob's Quick Tips

THE CAKERY

Chris Otto
303.797.7418
thecakery@earthlink.net
www.thecakery.net

CHILDS BAKERY

Jeanne 303.733.0880 (all)
Dawn 303-757-1285 (weddings)
childspastryshop@aol.com
www.childspastryshop.com

DAS MEYER

Dennis Meyer 303.425.5616

ELEGANT BAKERY

303.322.7708
www.elegantbakery.com

GATEAUX

Brad High 303.376.0070
gateauxdenver@aol.com
www.gateauxpastries.com

HAPPY CAKES BAKESHOP

303.477.3556
info@happycakesdenver.com
www.happycakesdenver.com

LE BAKERY SENSUAL

303.777.5151
www.lebakerysensual.com

LA PATISSERIE FRANCAIS

303.424.5056
www.lapatbakery.com

MULBERRIES

Kathleen 303.282.1044
www.mulberriescakeshop.com

ATMOSPHERE HIGHLIGHTS

303.433.3616

CONFLUENCE COFFEE CATERING

720.255.1118

A DESIGN RESOURCE

Judy Stevenson
303.284.3093
Judys8709@yahoo.com

INDIGO SKY

Gary Gavito
720.352.7779

SCEN O GRAPHICS

David Barnes
303.607.7050

DESIGN WORKS

Mike, David Squires
Jesse Ketter
720.941.7440
303.882.8625 cell
info@denverdesignworks.com
www.denverdesignworks.com

TDA DESIGN AND PRODUCTION

303.832.3382
eventinfo@tdadesign.com
www.tdadesign.com

A DESIGN RESOURCE

Judy Stevenson
720.331.8709
Judys8709@yahoo.com

AMORE FIORE

Michelle Stefanon
303.333.3848
www.amore-fiori.com

BOUQUETS

BJ Dyer
303.333.5500
bouquets3@earthlink.net
www.bouquets.org

NEWBERRY BROTHERS GREENHOUSE

Paula
303.322.0443
newberrybros@aol.com
www.newberrybrothers.com

THE PERFECT PETAL

Merrie & Katherine
303.480.0966
ext 4 (business)
ext 3 (weddings)
luc@theperfectpetal.com
www.theperfectpetal.com

THE PETAL PIXIE

Kelly James
303-596-2543

SWANK STEMS

Nicole Iverson
720.982.9639
www.swankstems.com

AMY TOLTZ MILLER

303.589.4381
events@amytoltzmiller.com
www.amytoltzmiller.com

AFFAIR WITH FLAIR

303.770.2200
BestEvent@aol.com
www.affairwithflair.com

JOHN TOBEY EVENT DESIGN

John Tobey
303.830.0889
JT@JTobey.com
www.JTobey.com

EVENTS EXTRAORDINAIRE

Jennah Lagomarsino
720.480.7275
jennah@jennah.com
www.jennah.com

FAYE GARDENSWARTZ

303.377.3472
fayesparties@hotmail.com

KELLI KINDEL EVENTS

Kelli Kindel
303.584.9191
kkevents@comcast.net
www.kellikindelevents.com

LET’S PARTY

Barbara Feld
303.804.5208
letspartydenver@aol.com
www.letspartyevents.com

TABLE 6 PRODUCTIONS

Heather Allen
303.956.8566
heather@table6productions.com
www.table6productions.com
the6chicks.com

THE ARRANGERS

Nicole Marsh
303.623.1492
970.390.7790 Vail/Beaver Creek
events@arrangers.com
www.arrangers.com

COLORADO EVENT ORGANIZERS

303.830.6850
events@ceo-events.com
www.ceo-events.com

CONVENTION DESIGN

Heather Sullivan
303.650.8858
events@conventiondesigns.com
www.conventiondesigns.com

DESIGNED EVENTS

Michelle Spadafora
303.670.2030
info@designevents.com
www.designedevents.com

DESTINATION SERVICES OF COLORADO

303.292.5203
moreinfo@dsc-co.com
www.dsc-co.com

A CUSTOM LOOK PHOTOGRAPHY

Murray Englander
303.779.1416
www.acustomlook.com

CREATIVE FOCUS

Everett Stout
303.683.7879
www.denvercreativefocus.com

GERALD L. SCHUSTER

303.788.0843
gerry@glsphoto.com
www.glsphoto.com

INNER IMAGE PHOTOGRAPHICS

303.832.6472
IIPhoto@aol.com

LYNDA HANSHAW

303.674.6526
lynda@lyndahanshaw.com
www.lyndahanshaw.com

PHOTO MIRAGE PHOTOGRAPHY

Sara Frances
303.744.1807
studio@photomirage.com
www.photomirage.com

WONDER WORKS

Steve Crecelius
303.789.5222
stevec@wonderworksstudios.com
www.wonderworksstudios.com

REFLECTIONS IN VIDEO PRODUCTIONS INC

Lawrence Alexander
303.369.5454

WONDER WORKS

Steve Crecelius
303.789.5222
stevec@wonderworksstudios.com
www.wonderworksstudios.com

COLORADO PARTY RENTALS

303-781-1111
www.cpartyrentals.com

PRO EM DISTINCTIVE EVENTS

Tony Wetjen
303.693.1800
tony.wetjen@proem.org
www.proem.org

EVENT RENTS

303.972.0975
mike-wheeler@eventrentsdenver.com
www.eventrentsdenver.com

ARGONAUT LIQUORS

Scott Robinson
303.831.7788
www.argonautliquor.com

HERITAGE WINE & LIQUOR

303.770.8212
www.heritagewineandliquor.com

MONDO VINO

Duey Kratzer
303.458.3858
www.mondovino.net

JAY'S VALET

Jay Mills
303.777-5297
Ken Wartell
303.514.5444
jaysvalet@aol.com
www.jaysvalet.com

RPM

Mike Mills
303.571.1011
www.rpmparking.com

SIR CHOCOLATE

Doug & Linda Whittaker
303.671.7150
info@sirchocolate.com
www.fondue4you.com

DUMAN'S CUSTOM TAILOR

Steve Duman
303.832.1701

EAST SIDE KOSHER DELI

Deb Zanker
720.272.7250
www.eastsidekosherdeli.com

ESPRESSO AFFAIR

303.458.5756
www.espressoaffair.com

THE MARGARITA MAN

Bruce Smith
800.770.7510

JUDGE KIM GOLDBERGER

303.271.6240

REV. SHARI PETERSON

303.300.0494

REV. GARY COPELAND

303.873.7500

REV. MICHAEL A. WOODS

303.490.0398

CHAIR COVER & LINEN

Lisa Hamilton
800.640.0279

CLOTH CONNECTION

Anna Fallico
303.423.0222
www.clothconnection.com

LINENS WITH PANACHE

Anza Goodbar
720.490.1426

PIKES PEAK ICE CREAM & GELATO

Richard Hauf
719.313.9484
pikespeakicecraem@gmail.com
www.PikesPeakIceCream.com

CREATIVE ICE SCULPTURES

Mike Pizzuto
303.423.6560

SHOP READY ICE

303.297.0343

MIKE CAMPE

303.273.2761

BARBARA FELD

303.804.5208

CLOUD 9 WEDDINGS & PAPERS

Ann Marlin
720.570.1168
ann@cloud9bliss.com
www.cloud9bliss.com
www.cloud9bliss.blogspot.com

PENWORKS

Janyce Wald
303.663.1117

SIGNED & SEALED

Stephanie Zaitz
303.856.3398

TELLURIDE TRUFFLES

Patty Denny
866.543.0108

DIPPIN DOTS

Keith Wren
720.641.8373

BEAUTIFUL BASKETS BY MAGGIE

Maggie Turner
303.770.2461

SIR CHOCOLATE

Doug & Linda Whittaker
303.671.7150
info@sirchocolate.com
www.fondue4you.com

JAPON

Micki
303.744.0330
720.335.0333
www.japonsushi.com

SUSHI DEN

Toshi
303.777.0826
www.sushiden.net

SUSHI SASA

Joey
303.433.7272
www.sushisasadenver.com

CULI SERVICES

Jonathon or Doug
303.480.0070
720.335.0070

THE FLY BAR

303.817.4199

ANANDA MUSIC/DRESSED IN BLACK

Peter Yellan
303.816.0450
303.570.7191
info@dressedinblack.net
www.dressedinblack.net

BROOKS INTERNATIONAL SPEAKERS & ENTERTAINMENT BUREAU

Elizabeth Byrnes Crony
303.825.8700
Elizabeth@BrooksInternational.com
www.BrooksInternational.com

LINE LEVEL ENTERTAINMENT

Rob Shenk
303.306.1002
www.linelevel.com

MOMENTS NOTICE ENTERTAINMENT INC.

303.778.1608
info@momentsnotice.com
www.momentsnotice.com

PRO ENTERTAINMENT

Stuart Noble
303.471.0950
303.434.1172

STARKEY PRODUCTIONS

Chris Starkey
303-750-6111
info@starkeyproductions.com
www.starprousa.com

FASTLANE PRODUCTIONS

Doug Lane
303.778.0045 ext 101
303.598.9921 cell
www.fastlaneproductions.com

J&S AUDIO VISUAL

Dave Padgett
303.792.5588
303.591.7184
www.jsav.com

LINE LEVEL SHOWTEK

Rob Schenk
303.663.5959
www.showtekevents.com

RICHTER SCALE PRODUCTIONS

Harold Richter
303.680.3555
www.richter-scale.com

A MUSIC PLUS DJ’S

Pat Bruno
303.426.9990

ABC MOBILE MUSIC

303.987.0303

ART SONG

303.674.6432

COMPLETE MUSIC

Marc McDonald
303.756.7979

DANCE TRAX ENTERTAINMENT INC

Josh
303.337.1800

GENERATIONS ENTERTAINMENT

Victoire Gauvet Caler
303.805.5915

NICKELODEON ENTERTAINMENT CO

Dave Graham
303.423.0987

PYRAMIX

Scott Gray
303.300.2006

STANDING ROOM ONLY

Jay Kacik
303.931.4740

SWEETNESS & COMPANY

303.237.7777

CLASSICAL GUITAR

Alex Komodore
303.722.4707

Felicity Muench
303.530.4486

Michael Lancaster
303.765.1245

Paul Musso
303.480.0015

JAZZ QUARTETTES, TRIOS & DUOS

The Denver Brass
Deanna L. Swoboda
303.832.4676

Les Elegance
Carol Ellisor
303.471.0197

The Lyric Ensemble
Kimberly Hanto
303.442.2025

Sarabande
Brett Wallace
303.494.2650
303.494.1454

LES ELEGANCE

Carol Ellisor
303.471.0197

THE LYRIC ENSEMBLE

Kimberly Hanto
303.442.2025

SARABANDE

Brett Wallace
303.494.2650
303.494.1454

PIANO

Danny Showers
303.829.1053

Derry O'Leary
303.427.6207

Frank Brenner
303.322.6797

Hank Troy
303.778.9220

Larry Wegner
303.861.9622

Roger Wolf
303.781.4906

Ted Alexander
303.388.3826

Tom Cronon
303.698.0608

DERRY O’LEARY

303.427.6207

FRANK BRENNER

303.322.6797

HANK TROY

303.778.9220

LARRY WEGNER

303.861.9622

ROGER WOLF

303.781.4906

TED ALEXANDER

303.388.3826

TOM CRONON

303.698.0608

TRADITIONAL JEWISH

Klesmer Band
Frank Byers
303.799.3456

Music by Isaac Segalis
303.324.5294

MUSIC BY ISAAC SEGALIS

303.770-7339
303.324.5294

FLUTE & HARP

Bell and Lepke
Vicki Bell
303.860.9356

A Delicate Balance
Rose and Stu
303.499.1302

Harmonova
Nancy Brace
303.438.1542

Helen Hope
303.794.7952

Jane Giagni
303.670.7707

Kristen Rubow
303.417.1424

Margot Krimmel
303.440.7578

Nancy Brace
303.438.1542

Pamela Eldridge
303.828.3476

A DELICATE BALANCE

Rose and Stu
303.499.1302

HARMONOVA

Nancy Brace
303.438.1542

HELEN HOPE

303.794.7952

JANE GIAGNI

303.670.7707

KRISTEN RUBOW

303.417.1424

MARGOT KRIMMEL

303.440.7578

NANCY BRACE

303.438.1542

PAMELA ELDRIDGE

303.828.3476

ACES CASINO EQUIPMENT

Cass Ranney
303.364.5234

A FULL HOUSE

Todd Taylor
303.638.0465

FUN PRODUCTIONS, INC

Tim Abbott
303.344.8899

TAYLOR CASINO CO

Bob Taylor
303.985.7443

BRENTWOOD LIMOUSINE

303.771.6736

CHAMPAGNE LIMOUSINE INC.

A. Arriel
303.761.0900
303.902.3936

CHOICE LIMOUSINE

303.646.1433

DENVER LINCOLN LIMOUSINE INC.

303.741.5466

ECSTASY-SUNSET LIMOUSINE

303.426.9668

EXCURSIONS LIMOUSINE SERVICES

Charles Grillo
303.832.0820

VINTAGE CARS

Excursions Limousine Services
Charles Grillo
303.832.0820

GOLF CARS

Discount Golf Cars
Mike
303.744.3494

CARICATURE ARTISTS

Paul Borrillo
303.456.5510
303.596.0920
303.420.7616

CARICATURE ARTISTS

Mark Hall
303.972.1801

CARICATURE ARTISTS

Frederick Eyer
303.685.1260

STONEBRAKER ROCKY MTN FIREWORKS CO

Michael Olson
303.458.7600

MAGICIAN

Brad Montgomery
303.778.8549

MAGICIAN

Dream Masterz
Joe Givan & Carol Massie
303.660.2357

MAGICIAN

The Magic of Brian Dino
Brian Dino
720.273.0097

PSYCHIC ASTROLOGER

Mary MacLean
303.778.0274

CAKEHEADS STUDIOS

Bradley Isroff
303.627.7301
bradley@cakeheadsbakery.com
www.cakeheadsbakery.com

A BEAUTIFUL MEMORY

Kathy Vaughan
303.499.0959
kathy@abeautifulmemory.com
www.abeautifulmemory.com

HOLLY HAAKENSON EVENTS & DESIGN

303.941.7974
haakensonh@gmail.com

PUTTIN' ON THE RIZZ

Richard Rizzo
303.807.3857
richard@puttinontherizz.com
http://www.puttinontherizz.com

ALEXAN EVENTS

Stacy Pisani
303.350.9441
alexanevents@hotmail.com
www.alexanevents.com
alexanevents.com/blog

YOURS TRULY CUPCAKE

Lauryn Elizabeth Mathis 303.547.4130
LMathis@YoursTrulyCupcake.com
www.YoursTrulyCupcake.com

CLOUD 9 WEDDINGS & PAPERS

Ann Marlin
720.570.1168
ann@cloud9bliss.com
www.cloud9bliss.com
www.cloud9bliss.blogspot.com

CUSTOM CREATIONS PHOTOGRAPHY STUDIO

Chad Chisholm
303.249.4112
chadjchis@hotmail.com
www.creationize.com

DCPA

The Denver Center for the Performing Arts Seawell Grand Ballroom offers the only kind of drama you want for your big event. Your guests will marvel at the panoramic view of the Rocky Mountains and iconic elements of Denver’s Lower Downtown Skyline – offering an incredible combination of urban architecture and stunning mountain peaks. As the sun goes down, the ceiling transforms into a star-filled canopy above this 10,000 square-foot dream space.

The Seawell Grand Ballroom is ideal for a myriad of events and offers a talented team of planners, lighting experts and audiovisual professionals to bring your imagination to life. Epicurean was honored to be awarded an exclusive catering contract in 2008, thus guaranteeing the best and brightest from the culinary world in one of Denver's most unique spaces. The Denver Center for the Performing Arts has been delivering memorable, inspiring and beautiful events since 1999 and is home to the most prestigious occasions in the Denver area.

Contact Epicurean Catering at the DCPA:
Liz Baltimore
720.946.8153
ebaltimore@epicureancg.com

1101 Thirteenth Street
Denver, CO 80204

www.denvercenterevents.org

Sports Authority Field at Mile High

Sports Authority Field at Mile High (formerly Invesco Field) is home to Championship Events! Meetings, tradeshows, galas, fundraisers and other conference events score big at Sports Authority Field. With 12 distinct event spaces and the unique opportunity of being on the field, Sports Authority Field is the first draft pick for a variety of functions. The Sports Authority Field Special Events team can arrange Lunch in the Locker Room, Teambuilding on the Field, or a Black Tie Affair in the United Club Lounge.

All inclusive rental rates, fantastic event spaces and our award winning cuisine will make your event seamless – and memorable.

Contact Epicurean Catering at Sports Authority Field at Mile High:
Meghan Knight
720.258.3590
stadiumsales@epicureancg.com

1801 Bryant Street
Denver, CO 80204

www.sportsauthorityfieldatmilehigh.com

SoCo Clubs

Welcome to SoCo – where we know how to throw a party! The South of Colfax Nightlife District, just a stone’s throw from the Denver Art Museum in the Golden Triangle Museum District, is comprised of nine ideal nightclub, lounge and event venues to host your next event. We deliver something unique and extraordinary for parties of 20, 200 or 2000. Our award-winning venues have it all: fountains, fire pits, rooftop patios with spectacular views, state-of-the-art sound and lighting systems, DJs, live music, stylish interiors, and delectable catering by Epicurean. From swanky, intimate and romantic to electrifying and extraordinary, your event will exceed expectations at The Church, Vinyl, Bar Standard, Milk, The Living Room, Mo’s, 2AM, The Funky Buddha Lounge, and City Hall. The party is in SoCo!

Contact Epicurean Catering at SoCo Clubs:
Wesley Guzman
720.488.2152
wguzman@epicureancg.com

www.coclubs.com
9 Clubs - Various Locations

Mangia Bevi Café

Mangia Bevi Café is a tale of how one great passion feeds another. This European-style space offers a cozy fireplace, an intimate outdoor deck with a firepit and a contemporary but authentic Italian feel. The Venetian Room is a private dining space perfect for small gatherings, while the café is ideal for cocktail functions, business meetings, dinners and more. Guests will be awed by the live-action of the Neapolitan pizza ovens and look and feel of the open kitchen. Created by the DiPasquale family as the ideal “family gathering space”, Mangia Bevi feels like home, only better.

Contact Mangia Bevi Café:
Mario Reid
303.763.1978
mreid@epicureancg.com

6363 S. Fiddler's Green Circle
Greenwood Village, CO 80111

www.mangiabevicafe.com

Palazzo Verdi

Palazzo Verdi at Fiddler’s Green is the preeminent venue in South Denver where sophistication meets elegance. Centrally located in Greenwood Village, Palazzo Verdi offers a first class venue for your next event. Extraordinary design features include four spaces for entertaining, state-of-the-art lighting and projection systems, and attached covered garage parking. Together we can customize every aspect of your event and truly create an occasion that is unforgettable. Palazzo Verdi is the most stylish address in Greenwood Village. Gorgeous views, dramatic décor and award-winning food by Epicurean Catering will create an unforgettable experience at this remarkable building.

Contact Epicurean Catering at Palazzo Verdi:
Dan Spahr
720.488.2150
dan@epicureancg.com

6363 S. Fiddler's Green Circle
Greenwood Village, CO 80111

www.palazzoverdi.com

Infinity Park

At Infinity Park, panoramic screens and live camera projections featured in the stunning International Ballroom will leave a lasting impression on guests. For summer fun at Infinity Park, enjoy a cocktail reception on the VIP deck or the Loews Hotel Plaza overlooking the stadium's pitch. Hosting your company picnic? Add a movie on our jumbo screen and fun activities on the field.

Contact Infinity Park:
Kim Nuss-Laga
303.248.7100
events @infinityparkeventcenter.com
www.infinityparkeventcenter.com

4400 E. Kentucky Ave
Denver, CO 80246

Crooked Willow Farms

Crooked Willow Farms The Venue provides planners and guests with so many unique options that you’ll have another reason to celebrate! Our weddings are awe-inspiring, making the most special of days truly magical. Our corporate and non-profit events, including the Children’s Hospital Foundation’s Giddy Up Gala, creates an energy that simply cannot be matched.

Located in the exclusive Plum Creek Valley, just 25 minutes south of Denver, Crooked Willow Farms The Venue provides one of the most diverse and unique venues in the region. This 90-acre property offers multiple hand-crafted event spaces that are rich in history, amenities and breathtaking views. Here, you will discover indoor and outdoor spaces built to accommodate dinners, fundraising galas, social celebrations and intimate ceremonies. Celebrate at Crooked Willow.

Contact Crooked Willow Farms:
Matt Davis
303.951.8888
info@crookedwillowevents.com
www.crookedwillowevents.com

10554 S. Perry Park Road
Larkspur, CO 80118

City Venues

Aloft Hotel
8300 Arista Pl
Broomfield, CO 80020
www.starwoodhotels.com

Avery House Historic District
Mary Marks 970.221.0533
328 W. Mountain Avenue
Ft. Collins, CO 80524
www.poudrelandmarks.com

Boulder Theater
Cheryl Liguori 303.998.9416
cliguori@bouldertheater.com
2032 14th Street
Boulder, CO 80302
www.bouldertheater.com

Butterfly Pavilion
Amanda Douglass 720.974.1871
adouglass@butterflies.org
6252 West 104th Ave
Westminster, CO 80020
www.butterflies.org

Cableland
Daniel Beck 303.399.7400
Cableland@ci.denver.co.us
4150 Shangri-La Drive
Denver, CO 80256
www.denvergov.org/Cableland

Cherokee Ranch and Castle
303.688.5555
6113 N. Daniels Park Rd.
Sedalia, CO 80135
www.cherokeeranch.org

Cherry Creek Marina & Yacht Club
4800 S. Dayton St
Greenwood Village, CO 80111
www.cherrycreekmarina.com

Cielo at Castle Pines
303.688.0122
485 W. Happy Canyon Road
Castle Rock, CO 80108
www.cielocastlepines.com

Comedy Works DTC
5345 Landmark Place
Greenwood Village, CO 80111
www.comedyworks.com/pages/landmark

Denver Botanic Gardens
1005 York Street
Denver, CO 80206
www.botanicgardens.org

Denver Design Center
595 S Broadway
Denver, CO 80209
www.denverdesign.com

Denver Firefighters Museum
Angela Rayne 303.892.1436
Angela@denverfirefightersmuseum.org
1326 Tremont Place
Denver, CO 80204
www.denverfirefightersmuseum.org

Denver Merchandise Mart
Randall Gaddis 303.292.6278
sales@denvermart.com
451 E. 58th Avenue, Suite 4270
Denver, CO 80216
www.denvermart.com

Denver Public Library
Sherry Spitsnaugle 720.865.2078
sspitsna@denverlibrary.org
10 W 14th Avenue Pkwy
Denver, CO 80204
denverlibrary.org

Denver Pavilions
Samantha 303.260.6001
Gordon@denverpavilions.com
500 16th Street, Suite 10
Denver, CO 80202
www.denverpavilions.com

District 475
Brandi L. Baldwin 303.222.1163
10111 Inverness Main St. Suite T
Englewood, CO 80112
www.district475.com

Exdo Event Center
1399 35th St
Denver, CO 80205
www.exdoevents.com

Fillmore Auditorium
Sean O’Connell 303.837.0360
Sean O’connell@livenation.com
1510 Clarkson St
Denver, CO 80218
www.livenation.com

Four Mile Historic Park
715 S Forest St
Denver, CO 80246
www.fourmilepark.org

Grant Humphreys Mansion
Debbie Golden 303.894.2505
RentalsGHM@chs.state.co.us
770 Pennsylvania St
Denver, CO 80203
www.coloradohistory.org/ghm/

Hudson Gardens
Denise Golubski 303.797.8565 ext 322
dgolubski@hudsongardens.org
6115 S. Santa Fe Drive
Littleton, CO 80120
www.hudsongardens.org

The Island
Amber Laiminger 303.745.1002
islandevents@qwest.net
2233 S. Galena Street
Denver, CO, 80247
www.votr.com

The Lincoln Center
Robin Stitzel 970.221.6733
rstitzel@fcgov.com
417 W. Magnolia
Ft. Collins, CO 80521
www.fcgov.com/lctix

Masters Gallery
Bonnie Z. 303.221.2449
Bonnie@mastersgallerydenver.com
8000 East Belleview Avenue
Greenwood Village, CO 80111
www.mastersgallerydenver.com

Museum of Contemporary Art
1485 Delgany St
Denver, CO 80202
www.mcadenver.org

PPA Event Center
Hannah Thompson 303.433.8247
eventcenter@dppa.com
2105 Decatur Street
Denver, CO 80211
www.ppaeventcenter.com

Red Line Gallery
Sara Chaitin 303.296.4448
schaitin@redlineart.org
2350 Arapahoe St.
Denver, CO 80205
www.redlineart.org

Rule Gallery
303.777.9473
rr@rulegallery.com
227 Broadway
Denver, CO 80203
www.rulegallery.com

Sherman Street Event Center
Michael Sudak 303.778.0916
1770 Sherman Street
Denver, CO 80203
www.1770shermanstreet.net

Space Gallery
765 Santa Fe Dr
Denver, CO 80204
www.spacegallery.org

Stonebrook Manor
650 E 124th Ave
Thornton, CO 80241
www.stonebrookmanor.com

Temple Event Center
Monica Katz 303.860.9400
Urbanevents@comcast.net
1595 Pearl Street
Denver, CO 80203
www.templeeventscenter.com

Tivoli/Turnhalle
John Mosley 303.556.2755
mosleyj@ahec.edu
900 Auraria Parkway
Denver, CO 80205
www.tivoli.org/eventservices/venues.html

Walker Fine Arts Studio
Kathleen Perry 303.355.8955
300 W 11th Ave # A
Denver, CO 80204
www.walkerfineart.com

Cable Center

Audio/Video features are spectacular. With a 90 screen video tower that can display graphics, photos or video, customized to each company, event or gala, Cable Center is the gem of DU's campus.

Contact Cable Center:
Robin Berhost
303.871.4218
rberhost@cablecenter.org
cablecenter.org

2000 Buchtel Blvd
Denver, CO 80210

Mile High Station

Mile High Station is a hidden gem tucked near Denver's Invesco Field at Mile High. This grand building is adorned with the charm of its previous occupant, Midwest Steel and Ironworks, dating back to 1897. Make no mistake, there is no ordinary ‘empty warehouse’ feel with Mile High Station. This venue has tastefully blended the historic industrial aesthetic with a smart contemporary touch, Mile High Station truly is one of Denver’s most unique offerings. Original brick walls and I-Beam steel construction are woven throughout the building and the giant ceilings host two custom designed chandeliers that fill the space with beautiful warm light. Few locations can comfortably seat large and small events like Mile High Station. Mile High Station is a rare find with an ‘urban chic’ vibe that you will only find in Denver.

Once you step into this amazing space you will see, that it is truly a ‘Venue with Personality’.

Contact Mile High Station:
Stephanie Magnuson
720.946.7721 ext. 7
stephaniem@pouringiton.com
www.milehighstation.com

2027 W. Colfax Ave
Denver, CO 80204

Spruce Mountain Ranch

The historic and sophisticated Spruce Mountain Guest Ranch far exceeds the term “ranch”. Designed to entertain the likes of Ralph Lauren, Spruce Mountain is available to you and your guests. You will be immediately captivated by this beautifully landscaped 400 acre property.

Spruce Mountain offers an impressive collection of event locations expressing true Colorado style, with magnificent hand-crafted detail, state of the art modern conveniences, and indoor and outdoor opportunities.

Whether you are planning a fun-filled team building event, entertaining a high-powered executive, or planning your once-in-a-lifetime wedding, Spruce Mountain has the versatility and prestige to win over any crowd.

Contact Spruce Mountain Ranch:
Tara Ames-Noel
303.400.2515
tamesnoel@sprucemountainranch.com
www.sprucemountainranch.com

14771 Spruce Mountain Road
Larkspur, CO 80118

Wings Over the Rockies

Wings Over The Rockies Air & Space Museum offers a unique space nestled among an extensive collection of aviation and aerospace. There are over 42 full size aircraft on display in this massive 1939 WWII Era Landmark hangar that boasts over 44,800 square feet of open event space. For parties of 30 to 3,500 this venue will thrill your guests. Open aircraft cockpits and flight simulators offer your guests a one-of-a-kind experience that is sure to keep everyone engaged and entertained. Wings Museum has 550 complimentary parking spaces on site and is centrally located just minutes from downtown or the Denver Tech Center.

Contact Wings Over the Rockies:
Debbie Gradishar
dgradishar@wingsmuseum.org
www.wingsmuseum.org

7711 E. Academy
Denver, CO 80230

Mountains Venues

Boettcher Mansion
Cynthia Shaw-McLaughlin 720.497.7630
Laura Cain 720.497.7631
lcain@jeffco.us
900 Colorow Road
Golden, CO 80401
mansion.co.jefferson.co.us

Deer Creek Valley Ranch
Christian Marascuillo 303.929.9133
64407 US Hwy 285
Bailey, CO 80421
www.deercreekvalleyranch.com

Donovan Pavilion
75 Interstate 70 Frontage Rd
Vail, CO 81657
www.donovanpavilion.com

Dove House
Marie Jenkinson
Leanne Jewelll 303.665.6525
1055 S 112th St
Lafayette, CO 80026
www.lionsgatecenter.com

Evergreen Lakehouse
Lorna 303.674.0532
Lblack@evergreenrecreation.com
29614 Upper Bear Creek Road
Evergreen, CO 80439
www.evergreenrecreation.com/facilities

Gatehouse
Marie Jenkinson
Leanne Jewell 303.665.6525
1055 S 112th St
Lafayette, CO‎ 80026
www.lionsgatecenter.com

Lionscrest Manor
Tana Alderman 303.823.5337
events@lionscrestmanor.com
603 Indian Lookout Road
Lyons, CO 80540
www.lionscrestmanor.com

Galleries & Museums

District 475
Brandi L. Baldwin 303.222.1163
10111 Inverness Main St. Suite T
Englewood, CO 80112
www.district475.com

Masters Gallery
Bonnie Z. 303.221.2449
Bonnie@mastersgallerydenver.com
8000 East Belleview Avenue
Greenwood Village, CO 80111
www.mastersgallerydenver.com

Museum of Contemporary Art
1485 Delgany St
Denver, CO 80202
www.mcadenver.org

Red Line Gallery
Sara Chaitin 303.296.4448
schaitin@redlineart.org
2350 Arapahoe St.
Denver, CO 80205
www.redlineart.org

Rule Gallery
303.777.9473
rr@rulegallery.com
227 Broadway
Denver, CO 80203
www.rulegallery.com

Space Gallery
765 Santa Fe Dr
Denver, CO 80204
www.spacegallery.org

Walker Fine Arts Studio
Kathleen Perry 303.355.8955
300 W 11th Ave # A
Denver, CO 80204
www.walkerfineart.com

Wash Park Studio
303.480.1811
900 S. Pearl Street
Denver, CO 80209
www.washparkstudio.com

Outdoor Venues & Spaces

Chatfield Botanic Gardens
8500 Deer Creek Canyon Rd
Littleton, CO 80128
www.botanicgardens.org

Cherokee Ranch and Castle
303.688.5555
6113 N. Daniels Park Rd.
Sedalia, CO 80135
www.cherokeeranch.org

Cherry Creek Marina & Yacht Club
4800 S. Dayton St
Greenwood Village, CO 80111
www.cherrycreekmarina.com

Denver Botanic Gardens
1005 York Street
Denver, Colorado 80206
www.botanicgardens.org

Four Mile Historic Park
715 S Forest St
Denver, CO 80246
www.fourmilepark.org

Hudson Gardens
Denise Golubski 303.797.8565 ext 322
dgolubski@hudsongardens.org
6115 S. Santa Fe Drive
Littleton, CO 80120
www.hudsongardens.org

The Island
Amber Laiminger 303.745.1002
islandevents@qwest.net
2233 S. Galena Street
Denver, CO, 80247
www.votr.com

Boettcher Mansion
Cynthia Shaw-McLaughlin 720.497.7630
Laura Cain 720.497.7631
lcain@jeffco.us
900 Colorow Road
Golden, CO 80401
mansion.co.jefferson.co.us

Deer Creek Valley Ranch
Christian Marascuillo 303.929.9133
64407 US Hwy 285
Bailey, CO 80421
www.deercreekvalleyranch.com

Temples & Synagogues

Assumption Greek Orthodox Cathedral
Diocese of Denver
Yota Sietos 303.246.7848
4610 E. Alameda Avenue
Denver, CO 80246
www.assumptioncathedral.org

BMH-BJ Congregation
Loretta Cawelti 303.388.4203 ext. 5812
lcawelti@bmh-bu.org
560 S. Monaco Pkwy.
Denver, CO 80224
www.bmh-bj.org

Hebrew Education Alliance
Neal Price 303.758.9400 ext 204
Nprice@headenver.org
3600 S. Ivanhoe Street
Denver, CO 80237
www.headenver.org

Rodef Shalom
Sandy Greene 303.399.0035
Sandy.Greene@rodef-shalom.org
450 S. Kearney St
Denver, CO 80224
www.rodef-shalom.org

Temple Emanuel
Janet Bronitsky 303.388.4013
bronitsky@congregationemanuel.com
51 Grape Street
Denver, CO 80220
www.emanueldenver.org

Temple Sinai
Ruth Cohen 303.759.1827
ruth@sinaidenver.org
3509 S. Glencoe Street
Denver, CO 80237
www.sinaidenver.org

Artwork Network

Contact Artwork Network:
Alan Kircher
303.587.2869
alan@artworknetwork.com
artworknetwork.com

878 Santa Fe Dr
Denver, CO 80204

Cielo at Castle Pines

Contact Cielo at Castle Pines:
303.688.0122
www.cielocastlepines.com

485 W. Happy Canyon Road
Castle Rock, CO 80108

Douglas County Events

Contact Douglas County Event Center:

Jonna Negus-Pemberton
720.773.6900
1.866.333.0882
www.fairgrounds.douglas.co.us

500 Fairgrounds Drive
Castle Rock, CO 80104

Clyfford Still Museum

Contact Clyfford Still Museum:

Chase DeForest
720.354.4868
chase@clyffordstillmuseum.org
clyffordstillmuseum.org

1250 Bannock Street
Denver, CO 80204