It is our desire to create a unique and authentic experience to gather our community together to celebrate farm and food. The chef’s selected are some of the best in the region and along with Corner Post’s meat and Cheers, COCO will provide an unforgettable evening. Dinner’s take place on Sundays at 5:30pm. Every dinner will look and taste different so you will never have the same experience twice. 

 

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June 21 w Nikki Olst and Bristol Brewery. SOLD OUT Originally from Michigan, Nikki moved to Colorado in 2004 to pursue an internship after college. After many years in the workforce, she changed her career attention to her passion for food. Nikkiattended the Art Institute of Colorado where she earned an Associates Degree in Culinary Arts. After graduation, she took an internship in Orvieto, Italy where she worked for four months at Ristorante Zeppelin, honing her craft. After Italy, Nikki moved back to Colorado and began working with Epicurean Group for the 2011 Denver Broncos season, Nikki is a great addition to the team!  She is currently the Executive Chef at Sports Authority Field for Epicurean Catering. Her dinner is sold out but there are many more to come!

June 21 w Nikki Olst and Bristol Brewery. SOLD OUT Originally from Michigan, Nikki moved to Colorado in 2004 to pursue an internship after college. After many years in the workforce, she changed her career attention to her passion for food. Nikkiattended the Art Institute of Colorado where she earned an Associates Degree in Culinary Arts. After graduation, she took an internship in Orvieto, Italy where she worked for four months at Ristorante Zeppelin, honing her craft. After Italy, Nikki moved back to Colorado and began working with Epicurean Group for the 2011 Denver Broncos season, Nikki is a great addition to the team!  She is currently the Executive Chef at Sports Authority Field for Epicurean Catering. Her dinner is sold out but there are many more to come!

August 9 w Billingsley and Ramey of 10th Special Forces Group and Red Leg Brewery. SOLD OUT Most people know that Special Forces Soldiers with Fort Carson’s 10th Special Forces Group (Airborne) must be prepared to conduct operations quickly and safely, often in harsh, austere environments to successfully accomplish a multitude of unconventional missions in support of U.S. military objectives. What is often forgotten, however, is that support personnel must also be just as ready to provide appropriate and timely resources for those teams. Food service specialists from 10th Group complete a unique training course designed specifically to help them provide better support to Green Berets operating in Africa and elsewhere around the world. Red Leg and 10th Special Forces Group are teaming up for an amazing farm dinner at Corner Post. Learn more about the buther||culinary program Ft. Carson has in place and the chefs over here! 

August 9 w Billingsley and Ramey of 10th Special Forces Group and Red Leg Brewery. SOLD OUT Most people know that Special Forces Soldiers with Fort Carson’s 10th Special Forces Group (Airborne) must be prepared to conduct operations quickly and safely, often in harsh, austere environments to successfully accomplish a multitude of unconventional missions in support of U.S. military objectives. What is often forgotten, however, is that support personnel must also be just as ready to provide appropriate and timely resources for those teams. Food service specialists from 10th Group complete a unique training course designed specifically to help them provide better support to Green Berets operating in Africa and elsewhere around the world. Red Leg and 10th Special Forces Group are teaming up for an amazing farm dinner at Corner Post. Learn more about the buther||culinary program Ft. Carson has in place and the chefs over here! 

July 12 w Mark Denitis, Jenna Johansen and Synergy Wines. SOLD OUT Mark DeNitis is a pioneer in the world of modern artisanal butchery, DeNittis' expertise in culinary education as a former Chairperson of the Meat Cutting Curriculum at the prestigious Johnson & Wales University. Keeping grounded in both industry and education alike DeNittis founded The Rocky Mountain Institute of Meat: Foundations of Meat Fabrication in 2011 in partnership with Cook Street School of Culinary Arts in downtown Denver. RMIM is a series of professional state-certified and American Culinary Federation accredited for continuing education professional points as well offering non-accredited programming. Under DeNittis’ guidance RMIM director Jason Nauert and team developed the first accredited and specialized butchery training program for the United States Military Army special forces, training domestically and abroad.  Jenna Johansen joined Epicurean Catering in 2013 with a brand new position of Innovation Chef. She works closely with the culinary and event design teams and develops new, creative concepts and refresh the presentation of  tried and true dishes. She brings a fresh perspective and the attitude that restaurant quality food is possible in any venue. Her passion for food and 25 years of culinary experience lend their own special ingredients to the Epicurean experience.

July 12 w Mark Denitis, Jenna Johansen and Synergy Wines. SOLD OUT Mark DeNitis is a pioneer in the world of modern artisanal butchery, DeNittis’ expertise in culinary education as a former Chairperson of the Meat Cutting Curriculum at the prestigious Johnson & Wales University. Keeping grounded in both industry and education alike DeNittis founded The Rocky Mountain Institute of Meat: Foundations of Meat Fabrication in 2011 in partnership with Cook Street School of Culinary Arts in downtown Denver. RMIM is a series of professional state-certified and American Culinary Federation accredited for continuing education professional points as well offering non-accredited programming. Under DeNittis’ guidance RMIM director Jason Nauert and team developed the first accredited and specialized butchery training program for the United States Military Army special forces, training domestically and abroad.  Jenna Johansen joined Epicurean Catering in 2013 with a brand new position of Innovation Chef. She works closely with the culinary and event design teams and develops new, creative concepts and refresh the presentation of  tried and true dishes. She brings a fresh perspective and the attitude that restaurant quality food is possible in any venue. Her passion for food and 25 years of culinary experience lend their own special ingredients to the Epicurean experience.

 September 13 SOLD OUT Matt started out working at grocery stores to learn about food. He soon gained a healthy knowledge of different foods, ingredients, and recipes. During this time he was frequently caught outside his duty area, pestering produce clerks and butchers trying to learn all he could about their jobs. Matthew worked his way into a seafood department, he spent several months exclusively on seafood products and the proper preparation of them. His next venture was working with a prepared foods department, learning all he could about technique and production methods. Finally, he ended his grocery career in the specialty foods department, gleaning knowledge of different cheeses, vinegar's, oils, and artisan charcuterie. Soon Matt found himself in an internship in Kailua-Kona, Hawaii. He spent the next six months traveling through Thailand, China, Cambodia, and Myanmar, teaching English as a second language. He also used the time to immerse himself in the local cuisine, once again pestering local cooks, chefs, grandmothers, anyone he could find who would teach him something new. Once he returned stateside, he wasted no time in securing a job in a full service restaurant, working as a waiter, line cook and eventually into management. During this time he also entered the culinary program at Pikes Peak Community College. With the help of his instructors and mentors, Matthew continues to grow and learn, gaining knowledge with each new culinary adventure. 

 September 13 SOLD OUT Matt started out working at grocery stores to learn about food. He soon gained a healthy knowledge of different foods, ingredients, and recipes. During this time he was frequently caught outside his duty area, pestering produce clerks and butchers trying to learn all he could about their jobs. Matthew worked his way into a seafood department, he spent several months exclusively on seafood products and the proper preparation of them. His next venture was working with a prepared foods department, learning all he could about technique and production methods. Finally, he ended his grocery career in the specialty foods department, gleaning knowledge of different cheeses, vinegar’s, oils, and artisan charcuterie. Soon Matt found himself in an internship in Kailua-Kona, Hawaii. He spent the next six months traveling through Thailand, China, Cambodia, and Myanmar, teaching English as a second language. He also used the time to immerse himself in the local cuisine, once again pestering local cooks, chefs, grandmothers, anyone he could find who would teach him something new. Once he returned stateside, he wasted no time in securing a job in a full service restaurant, working as a waiter, line cook and eventually into management. During this time he also entered the culinary program at Pikes Peak Community College. With the help of his instructors and mentors, Matthew continues to grow and learn, gaining knowledge with each new culinary adventure. 

July 26 Dinner with Supansa Banker and Catriona Cellars SOLD OUT Immigrating from Thailand, chef Supansa has conquered many challenges to succeed in the United States.  Over the past 10 years, Supansa has earned her US citizenship and graduated Summa Cum Laude in May 2014 with AAS degrees in Culinary Arts, Baking and Pastry, and Food Service Management.   An active member with the American Culinary Foundation Pikes Peak Chapter (ACF), Supansa has earned numerous ACF culinary competition medals, to include a national level Silver and Gold Medals for Fruit and Vegetable Carving and two Silver Medals for Hot Entrees. Previously worked at Nosh and the Broadmoor’s famed Summit Restaurant, Supansa is now the Executive Chef at 2 South Food and Wine Bar in Old Colorado City, Colorado.  Recently chef Supansa attended a competition hosted by National Restaurant Association Colorado Springs chapter.  She won 2 categories, Best Entrée chef and Best over over all chef.  

July 26 Dinner with Supansa Banker and Catriona Cellars SOLD OUT Immigrating from Thailand, chef Supansa has conquered many challenges to succeed in the United States.  Over the past 10 years, Supansa has earned her US citizenship and graduated Summa Cum Laude in May 2014 with AAS degrees in Culinary Arts, Baking and Pastry, and Food Service Management.   An active member with the American Culinary Foundation Pikes Peak Chapter (ACF), Supansa has earned numerous ACF culinary competition medals, to include a national level Silver and Gold Medals for Fruit and Vegetable Carving and two Silver Medals for Hot Entrees. Previously worked at Nosh and the Broadmoor’s famed Summit Restaurant, Supansa is now the Executive Chef at 2 South Food and Wine Bar in Old Colorado City, Colorado.  Recently chef Supansa attended a competition hosted by National Restaurant Association Colorado Springs chapter.  She won 2 categories, Best Entrée chef and Best over over all chef.  

September 26 Tickets on sale now! 

September 26 Tickets on sale now!