Colterra Food & Wine
New Zealand Wine Dinner ~ Thursday, May 15th 6:30pm $65 per person
Spring is upon us and it is the perfect time to showcase the wines of New Zealand. New Zealand wine is distinctive for its purity, vibrancy, and intensity. At this dinner we will be featuring the very best of New Zealand’s distinct wine regions: Central Otago, Marlborough and Gisborne. We will be joined by Station Imports, the fine wine importer who brings these superior wines from the boutique vineyards of New Zealand into the United States. Founded in the late 1990’s, they work with only sustainable, organic, and biodynamic estates. Perfect to be paired with the exquisitely prepared Colterra 5 course menu. We hope to see you on May 15th. Call 303.652.0777 for reservations.
Mother’s Day Brunch~ Sunday, May 10th10am-2pm $45 per person
Looking for the perfect place to celebrate Mother’s Day? Spoil her on our incredible patio, the canopy of 150 year old trees and beautiful flowers will not disappoint. Our Chef’s have prepared a prix fixe, 3 course menu featuring Grand Marnier Beignets, Bread Pudding French Toast, and Colorado Wagyu Steak & Eggs. We will also be serving incredible Mother’s Day dinner specials to accompany our regular menu. Reservations can be made via theweb or by calling 303.652.0777.
Graduation Weekend ~ May 8th-10th
Know anyone gearing up to wear a cap and gown? Graduation weekend is upon us. Toast your graduate with a mouth-watering meal at Colterra! These warmer temperatures bring in fresh, fruity and vibrant dishes and cocktails, the perfect addition to a springtime celebration! Spots are limited, be sure to call and reserve your seats today!
Colterra’s Cooking Class Series 5pm-7pm $35 per person
The time of year for cooking classes has come back around, our first one of the season is fast approaching! On May 21st, we’ll be hosting Thrill of the Grill; learn grilling tips and techniques for vegetables, meats and fish. Join us July 23rd, for our summer salads, vinaigrettes and dressings. September 24th, we will unravel the mystery of the classic Northern Italian rice dish, risotto. Enjoy a complimentary glass of wine as you learn from your favorite chefs. Spaces fill up quickly, make sure to reserve your seat now! Call 303.652.0777.
SALT the Bistro
Celebrate Mom ~ Sunday, May 11th Brunch 10am-3pm
Treat the one you love most to brunch on downtown Pearl St! SALT will be dressing up our incredible brunch menu with delicious specials. Champagne specials will be available, so raise your glass with us and show her how special she truly is. Make your reservations today or call 303.444.7258 for more details.
Summer Solstice Party ~ June 21st
No one is more excited than our chefs to see the return of summer. New ingredients and new inspiration for the summer dishes to come. June 21st is the official start of Summer! Come and celebrate with us, incredible food and drink on Pearl Street’s best patio. Call 303.444.7258 for more details and reservations.
Boulder Passport ~ All Summer Long
The Boulder area is renowned for its great food and bar scene. The Boulder Passport program is a great way to experience as many of those hot spots all summer-long. What’s better than a pocket-sized black book full of two-for-one drink specials at 50 of the best bars in the area? Passports will be available for purchase in early May for $10 from The Passport Program’s website. Be the first to get yours!
Wild West End Wednesdays ~ Every Wednesday May 7th-Aug 27th
We all know the West End holds some of the best restaurants Pearl St has to offer. Forget the Friday and Saturday crowds, Wednesdays are now where its at! All summer long, on Wild West Wednesdays, over 50 businesses will be offering exclusive offers. SALT is excited to be in the midst of it all! We will be serving Happy Hour at both bars from 3-6pm, with great delicious drink specials from $3-6. Come in during lunch and dinner for special Wild West Wednesday specials.
What’s new at SALT?
We are very excited about the new additions to our Brunch menu. Pastry Chef Zach, is whipping up house made potato doughnuts fresh every weekend. One of SALT’s favorite dishes is the house made smoked salmon benedict with apple, herb, brioche bread pudding, farm fresh egg, and hollandaise. What is the perfect cherry on top to complete this already magnificent meal? Yes, you guessed it, a Bloody Mary. Our bartenders have mastered the recipe using our wood fired oven to roast the ingredients. Delish! Join us for brunch, every weekend from 10am-3pm. See you there!
Kitchen Secrets: Recipes
Chilled Carrot Ginger Soup
Carrots are at their peak of the season and we can’t get enough of the Chilled Carrot Ginger Soup. It’s the perfect way to cool down on a hot Colorado day. This soup is the perfect spring starter on SALT’s patio or on your own.
A flatbread is a simple bread made with flour, water, and salt. It varies from other breads in that in many cases is lacks yeast. Cultures from all over the world from India to Iceland, have their regional varieties. Our recipe can be used to accompany endless dishes or incorporate a host of spices. Pair it with the classic hummus or olive tapenade and you can’t go wrong.
Recently Vermont passed a law forcing the big food companies to label food that contains GMO’s. It also banned the use of the words natural and all-natural on GMO tainted products. As a chef and a father I am passionate about not only what ends up on our plates, but how it was grown, how it was cared for, harvested and brought to the table. It is interesting to note that nearly 50 countries require labels on GMOs and many have severe restrictions or bans against GMO foods. We deserve the same level of protection and information as citizens around the world. I’m proud to say, we are raising the bar and have successfully eliminated genetically modified organisms or (GMO’s) from our menus at both restaurants. To learn more about how Monsanto is trying to prevent other bills like this from passing and to make your voice heard please visit Food Policy Action.
It’s been a dream of mine to own a farm. Now alongside Dave Ashbury of Full Circle Farm that dream is becoming a reality. David has generously set-aside 10 acres and will custom grow some of my favorite culinary varieties such as, radicchio, fennel, Savoy cabbage, heirloom and hybrid, broccoli, cardoons, 5 varieties of basil, and many other fruits and vegetables. This is a very exciting chance to become more integrated into the source of our food. Our staff will be a part of it all too. Volunteering for a few hours on the farm they will receive 1 bushel local organic vegetables. We are excited to be able to bring an intern onboard to help with this project! Anyone interested can email firstname.lastname@example.org for more information.