FORT COLLINS SPRING-INSPIRED DINNER WITH BEER AND WINE TO PAIR
APRIL 04 2017
Fresh ingredients kick off the new season.
The days begin to stretch long as the season most filled with hope, promise, and patio-crushing rosé makes its return.
Al fresco dining anyone? *puts arm up* And it’s not simply the patio weather and wine that has downtown Fort Collins excited — let’s be real here — it’s just as much about the food.
Chef Justin Burdick, mastermind of Hops and Vine dinner.
“Springtime is about new beginnings. The weather is better, everyone is instantly more inspired and excited to get outside” says Burdick. To the 37-year-old FoCo chef, spring returns the culinary focus back to some of the most beautiful and attractive bites around. A crisp contrast to winter dishes that are typically more “earthy, hearty and heavy.”
As restaurants across Colorado prepare for spring, the Mainline kitchen is no different. Head Chef Justin Burdick is restless with anticipation for the return of bright, colorful, fresh ingredients and dishes to his seasonal menu.
Old Town Fort Collins in full bloom.
Sown from this — Mainline’s
Hops + Vine beer and wine dinner has taken root. A tribute to the plates and palates of spring-fevered foodies, Justin has teamed up with local Fort Collins brewery Horse & Dragon and the wine experts from Denver-based Breakthru Beverage group to pay the perfect compliment dish after dish. At the intimate, community style dinner, guests can take a break from the waft of pear tree blossoms that line College as Mainline’s kitchen prepares for a meal “all-things-spring.”
Son of a sommelier (Justin’s dad owns a restaurant in Sonoma) and a longtime lover of craft beer, this style dinner was destined from the beginning. When asked to chose, he made it clear — there are no favorites. “I love beer. Wine is usually straightforward. Barolo and cabs pairing with steak and so on. Beer is surprisingly complex, maybe it’s flavors pull out more? Totally depends on the day though. I’m moody like that.”
Light, bright ingredients dominate the menu.
Course by course, Burdick will serve up four playful dishes to the palate of each Hops + Vine guest. It’s his mission to share with them his excitement and culinary adventure. Fruit caviar and other almost “too pretty to eat” bites come courtesy of chef’s sharpened molecular gastronomy skills. Make no mistake here – he’s going for the wows.
Craft beer and wine from Horse & Dragon and Breakthru Beverage.
Beyond the hand-picked selections of beer and wine that accompany each farm-fresh dish, Burdick aims to serve one other thing — the idea that dinner is more than just food. The dashing of this critical ingredient “is the chance to bring people together. To remind them that even through all the craziness and madness it’s important to have fun and to take time to enjoy where they’re at.” Crafting this experience for diners is what keeps the 21-year veteran inspired and his Fort Collins kitchen freshly in bloom.
Mainline’s Hops + Vine community beer and wine dinner takes place Friday, April 14th with special co-hosts Horse & Dragon Brewing Co. and wine purveyors, Breakthru Beverage group.
Tickets are available at bit.ly/HopsNVine.
