POP-UP DINNER ON NEW YEAR’S EVE
Blank Plate Boulder, one of the county’s finest popup dinner makers, is hosting a special New Year’s Eve dinner this year.
Self-described as “celebratory but non-debaucherous” and “intentionally minded yet not overly serious,” the New Year’s Eve dinner will consist of five courses with or without drink pairings. As with all Blank Plate Boulder dinners, the location will only be revealed just ahead of the dinner to guests who reserve seats.
We can say, though, that the dinner starts at 8:30 p.m. on Thursday, Dec. 31, and tickets are $135 per person without drinks, and $160 per person with drinks. Find more information and reserve tickets at blankplateboulder.com.
CHICKEN IS COMING TO LONGMONT
The GoodBird Kitchen is opening Jan. 5 at 1258 Hover Road in Longmont. Goodbird Kitchen, or GBK as they call it, is “the littleirreverent-younger brother to The Post Brewing Company in Lafayette,” and will serve their trademark chicken & fixin’s, beer and pies.
GBK is the latest launch of the Big Red F Restaurant Group, and owner Dave Query “estimates about 60 seconds from the time a guest pulls on the door until they have an ice-cold beer in their hand.” And you’ll also be able to grab a beer or several from the roaming beer cart once you’re seated.
Chef/Partner Brett “Smitty” Smith will direct the kitchen. GBK said in a press release that Smith performed hundreds of test runs and took fact-finding missions to Nashville, Texas, Chicago and New York to develop the GBK chicken recipe. This past fall, Smith, Query and a few others visited 13 fried chicken joints in 36 hours on a trip to New York City. We don’t know if that leads to good fried chicken, but it does sound awesome.
“You don’t want a lot of ingredients on a fried chicken sandwich,” Smith said in the press release. “The chicken is the main event and you want it to really shine. Fresh bread, a good sauce, and that crispy, golden, perfectly seasoned chicken is all you need.”
GBK’s menu will be slightly different from The Post’s — the latter is served family-style, while GBK meals will be served as “more complete platters,” like the fried chicken sandwich (hot pepper relish, dijonaise and pickles on a sesame seed bun), the el rancho salad, and the braised pork and fried onion sandwich.
GBK will be open from 11 a.m.-9 p.m. every day with happy hour from 2-5 p.m. seven days a week. For more information and a look at the full menu, visit goodbirdkitchen.com.
FLOUR FIRE SERIES
Pizzeria Locale in Boulder recently announced the lineup of their second Flour Fire series, which will explore traditional oven-baked Southern Italian cooking.
Each month will focus on a different Italian region, serving up a four-course family-style meal that includes wine pairings.
The dinners will take place in the restaurant’s private dining room, formerly the Caffe space.
The fun starts Jan. 26 with food from Emilia-Romagna and continues Feb. 23 with Alto Adige; March 29 with Le Marche; and April 26 with Sardinia.
Tickets are $125 per person, which includes pairings, tax and gratuities. Seating is limited to 14 guests and each meal starts at 6:30 p.m. To make reservations for one or all of the dinners, contact Lindsay Koegn at Lindsay@frascafoodandwine.com or call 303-442-0608.