Rootstalk

There's a different kind of energy in the kitchen when the first spring produce arrives 🌱 Morels and ramps, English peas, fava beans, sugar snap peas, and stinging nettles are making their way through the dishes this week, and we are always stoked to start seeing more coming from our friends at @esoterraculinary . The season we cook toward all winter is finally here, and we’d love for you to come experience it with us. Book your table through the link in bio ✨

Warmer days have arrived earlier than usual this May, and in our opinion, the shoulder season here is one of the most underrated stretches on the calendar. Consider this a good reason to gather your people, share one of our newest dishes made for the table, open a bottle, and stay a while. Book your next Rootstalk evening through the link in bio. PAELLA VALENCIANA Sofrito, Saffron, House Morteau Sausage, Green Circle Chicken Thigh, Manila Clams, Mussels, Australian Tiger Prawns

A California-meets-Colorado recap of our evening with @rootstalkbreck featuring 🤠 @s.mcgaughey 🤠 @chefbyrongomez and 🤠 @matty_vawter While of course the food was beautiful and the beverages stellar, the evening was about coming together and celebrating the work that @chefscycle is doing for @nokidhungry Together we can continue to make an massive change in food security for those who really need it 🍎 The 200 mile bike ride takes place in Bend, OR on June 2nd & 3rd. Catch these three chefs among 150 of other riders in the hospitality industry. This is Sean’s 6th year! 📸 @jfierberg

We're closed today while our team gets a new seasonal menu ready. We cannot wait to welcome you back in for the tastes of spring 🌸 See you tomorrow at 4.

We're four days away from our guest chef dinner in support of @nokidhungry — and a few seats are still left to claim! On Monday, March 30, join us at Rootstalk for a six-course dinner benefiting @nokidhungry and our goal of raising $50,000 to end childhood hunger in America. Chef Byron Gomez of BRUTØ @brutodenver , Chef Sean McGaughey of Troubadour Bread & Bistro @troubadourbread and Quail & Condor @quailandcondor in Healdsburg, CA (and our partner at @threefoldbreck ), and Kevin Clarke, Director of Culinary Education at @coloradomtncollege , will join Chef Matt Vawter and our culinary team for a memorable night that helps connect kids to school breakfasts, summer meals, and critical family support programs like SNAP. All proceeds go directly to No Kid Hungry's Chef's Cycle, a two-day, 200-mile ride 🚴🏼‍♀️through Bend, Oregon this June, in which all four chefs and members of our culinary team will be riding together. 1 in 5 kids in the U.S. faces hunger 🍽️ Every seat at this dinner helps change that. $195 per person | Reserve your seat via the link in bio — and swipe to see the full menu. Not able to join us? A donation link to give towards our fundraising goal are also linked in bio.

Chef Duncan and the team at Beckon are ecstatic to announce a one-night-only event on April 8 with Chef @matty_vawter and a chance to share in his fine cooking.  A Summit County native and 2024 James Beard Award winner,  Chef Matt Vawter is the perfect ambassador of Colorado cuisine. His cooking is ingredient-driven, expertly precise, and confident, leaving no question about what it is to dine at altitude. His work in his kitchens at @rootstalkbreck and @radicatobreck reflects a lifetime of loving food and wanting to share the best of it with his guests.  This collaborative tasting menu brings together two perspectives with a shared philosophy: thoughtful sourcing, seasonality, and an intentional approach to preparation. Courses will be prepared and served one after the next, offering a dialogue of each chef's style and perspective. The evening offers an opportunity to join two celebrated chefs for a night of camaraderie and community.  We hope you'll join us to welcome one of Colorado's most celebrated culinary figures to our kitchen.  Make your reservation for the Chef’s Counter through the link in bio.

A memorable vegetarian main where nobody misses the meat. ROASTED CARAFLEX CABBAGE Jasmine Rice Congee, Puffed Grain Furikake, Chili Crisp

Simple ingredients. Nothing simple about it. MAFALDINE Grilled Cabbage, Pickled Mustard Seeds, Sourdough Breadcrumbs

A taste of Spain at 9,600 feet. SPANISH OCTOPUS Jamón Ibérico Croquettes, One Year Manchego, Saffron Aioli, Marcona Almond Romesco, Aged Sherry Vinegar

Join us at Rootstalk on Monday, March 30 for a one-night-only, six-course dinner benefiting @nokidhungry and our goal to raise $50,000 to help end childhood hunger in America. Chef Byron Gomez of BRUTO @brutodenver in Denver, Chef Sean McGaughey of Troubadour Bread & Bistro @troubadourbread and Quail & Condor Bakery @quailandcondor in Healdsburg, CA (and our partner at @threefoldbreck ), and our newest addition — Kevin Clarke, Director of Culinary Education at @coloradomtncollege — will join Chef Matt Vawter and our culinary team at Rootstalk for an unforgettable evening in support of an important cause. All proceeds go directly to No Kid Hungry's Chef's Cycle 🚴🏼 a two-day, 200-mile ride through Bend, Oregon this June — in which all four chefs and members of our culinary team will be riding together. 1 in 5 kids in the U.S. faces hunger. Every seat at this dinner helps change that — visit the link in bio to reserve yours. Not able to attend but want to donate towards our goal? A donation link is linked in bio as well ❤️

These are the final days of our late winter bites. CHAWANMUSHI EGG CUSTARD Parsnip Sabayon, Shiitake "Bacon" CHICKEN LIVER MOUSSE Almond Financier, Mandarinquat Preserves FRIED WILLAPA BAY OYSTER Brown Butter Hollandaise, Siberian Sturgeon Caviar PACIFIC NORTHWEST DUNGENESS CRAB Vol-au-Vent, Sauce Bearnaise, Burgundy Truffle

A lovely dessert for those celebrating Pi Day — or any occasion, really. CARAMELIZED CREAM TART Preserved Fig, Whipped Crème Fraîche