Denver Cocktails & Castoffs
Denver's Cocktails & Castoffs
Join Development in Gardening on Sunday, April 7th from 4-6pm at the Grand Denver as we explore the power food has to heal and transform.
DIG’s Cocktails and Castoffs event will challenge local chefs including:
Ethan Brown (Bird & Jim),
Katrina Brink (The Empowered Kitchen),
Francesca Arniotes and Tom Becker (Castles & Kitchen).
as they prepare dishes that leave zero food waste behind.
Additionally, there will be fabulous cocktails from:
Ryan Crane (Mixologist), and
Snooze (Bloody Mary Bar).
Many don’t realize that the food we waste here affects people and climates around the world. Come explore the connection and learn how you can make a difference. All proceeds from the event will go towards supporting DIG’s work in Africa developing sustainable gardens for nutritionally vulnerable people. In addition to inspiring food, cocktails, and a festive atmosphere, the event will be hosted by DIG co-founder, Sarah Koch, at a stunningly beautiful rooftop setting.
Follow the event on Facebook and make sure to get your tickets in advance HERE.
100% of your donations will be used to develop sustainable community gardens for nutritionally vulnerable communities in sub-Saharan Africa and are tax deductible.
Date and LocationApril 7th, 2019 4:00pm to 6:00pm
The Grand Denver (Rooftop) 1777 Chestnut Pl Denver, CO 80202
Event Hosts and Sponsors
- The Grand Denver
- Bird & Jim
- The Empowered Kitchen
- Castles & Kitchen
- Molly's Spirits
- Greg Bogdan
- Tilden Nordholm
- Joe McCullough
- Tony Vigil
- Sara Narum
- Sara Chaplin
- Robin Behrstock
- John Witmer
- Kirk Surry
- Rochelle Mulhern
- Mark Colvin
- Laura Podewils
- Katrina Brink
Cocktails & Castoffs Press Coverage
- Southern Kitchen by Susan Puckett
- Culinary Local by Brian Kavanagh
- Creative Loafing by Blake Flournoy
- Huffington Post by Kimberly Krautter
Ethan Brown: A native of Austin, Texas and a Marine Corp veteran, Chef Brown attended the California Culinary Academy in San Francisco and also served at many of the country’s best culinary operations, including training at the renowned Michelin rated restaurants Gary Danko in San Francisco, and French Laundry in Napa Valley. Brown’s career path led him to some of the hotel industry’s finest resorts such as L’Auberge Del Mar, the 5 Diamond Sonnenalp Hotel in Vail Colorado, Portofino Hotel and Yacht Club in Los Angeles, the world class St. Julien Hotel in Boulder and now at Bird & Jim. He has also had the honor of serving well known celebrities and dignitaries such as Adam Sandler, Oprah Winfrey, and the Prince of Saudi Arabia. His interests include ocean kayaking, surfing, and the ever increasingly popular organic and sustainable cooking.
Katrina Brink: Katrina is a passionate cook, avid gardener and food waste reduction advocate, naturally attracting her to DIG! She is the founder of The Empowered Kitchen, where she shares her love of cooking, sustainable food systems and environmental protection through meal prep cooking classes online and in Denver. She loves to introduce people to new spices and flavor combinations. Katrina received her MS in Agriculture, Food and Environment from Tufts University's Friedman School of Nutrition, where she found her mission to reduce food waste.
Francesca Arniotes and Tom Becker: Francesca and Tom are two cooks and great friends who love food and cooking together. They just come at it from opposite directions to found Castles & Kitchen. Tom is a Midwesterner. Growing up, the cooks that fed him were farmers who grew and raised their own meat and vegetables and prepared them simply. That led Tom to explore food in a different way as an adult. He was curious and adventurous about local food when on the road in his career as a musician, and eventually, he went to Culinary school and became a chef and restaurateur. Francesca grew up in the house of her grandparents who came from Italy and carried on cooking and eating here the same as there. She started working at her grandparent's market and kitchen at age 11 and that’s when her formal culinary training started and continued for more than 10 years!