Chef Rebecca Weitzman – Fall Dinner Series – Friday, October 2nd
NightFive – Fall Dinner Series Menu:
First Course
Pickled Frontier Trout Ranch Trout
Petrocco cauliflower potage, smoked beets, crispy fingerling potato
Second Course
Hazel Dell Grilled King Trumpet Mushroom Crostini
Fontina fonduta, Strohauer Farms marinated shallots, micro arugula, warm hazelnuts, aceto
Third Course
The Spice Guy Za’atar & Allepo Crusted Centennial Cuts Beef Carpaccio
Blistered Petrocco Farms shishito peppers, Fruition Farms feta & sheepskyr tzatziki, micro dill flowers
Fourth Course
Bow & Arrow White Cornmeal Gnocchi
Fresh pumpkin, Harper Feeders lamb bolognese, Fruition Farms cacio pécora
Fifth Course
Royal Crest Dairy Brown Sugar-buttermilk Cake
Carboy grand valley red wine, Talbott Farms poached pears, sea salt, whipped mascarpone
Libations provided by:
Odell Brewing
Breckenridge Distillery
Carboy Winery
Meet The Chef
A graduate of The Culinary Institute of America in Hyde Park, began her career in 2001 after culinary school in Denver. Colorado. She worked for Frank Bonanno on his opening team for both Mizuna and Luca D’Italia and was voted best chef in Westword and a 5280 rising Chef for her role at Cafe Star on East Colfax.
After leaving Denver, Rebecca lent her talents to conceiving, implementing and overseeing successful menus at the New York kitchens of Chalk Point, Clarkson, Cafe Noir, La Gauloise, Indie Food & Wine, Thistle Hill Tavern and ‘inoteca. Before returning to Denver, she was the Executive Chef at Cedar Lakes Estate in Greenville, NY, where she ran high end farm to table weddings and events on a 500 acre wooded setting.
In addition to competing on Iron Chef America and winning on The Food Network’s Chopped, Chef Weitzman was a featured chef at both The James Beard House’s annual Brooklyn Cooks dinner and the Valentine’s Tea which features all women chefs. Committed to sustainable practices, Chef Weitzman takes great pride in her long-term relationships with local farms and was one of the featured chefs in “the New Greenmarket Cookbook, 2014. Her selective procurement from local farmers and vendors renders an undeniably local flourish to her cuisine. Rebecca returned to Denver in January of 2019 to join the Carboy Winery group as a Chef partner in Ivy on 7th, Logan Street Restaurant and Carboy Winery Denver.
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