Mountain Dinners Paired with Clark & Co

Join us for an unforgettable culinary journey amidst the serene backdrop of Powderhorn. Discover the perfect harmony between exquisite flavors and curated spirits from Clark & Co as we present an exclusive Food & Spirits Pairing event.

Our talented chefs, who will artfully craft a series of delectable dishes inspired by the seasonal bounty of the mountains. Each course will be thoughtfully paired with exceptional spirits, expertly chosen to enhance and elevate your dining experience.

Savor the rich aromas, intricate textures, and vibrant flavors as you embark on this sensory adventure. Whether you're a seasoned epicurean or an enthusiastic novice, our Food & Spirits Pairing event promises to delight and enchant every palate.

Enjoy an evening of conviviality, laughter, and culinary delights at Powderhorn. Don't miss this opportunity to indulge in the finer things in life amidst the breathtaking beauty of the mountains.

Menu

• Course 1: Cold Vegetable Soup 

  • Originally from the south of Spain, this  is one of the most outstanding dishes in the whole country. Best enjoyed during the summer, when it is popular to drink this cold soup made from pureed fresh vegetables. Its success lies in selecting the right ingredients. 

• Course 2: Grilled Chorizo Kebobs 

  • There can't be a tapas party without Grilled Chorizo Kabobs – Pinchos Morunos. Delicious chorizo sliced and combined with peppers, tomatoes, onions, and garlic. Tapas don't have to be complicated, classic tapas, also called “banderillas”, with rich Manzanilla Olives Stuffed with Minced Pimientos, roasted red peppers and cheese, all combined and marinated with the citrus and spicy flavors of orange juice, rosemary, garlic and hot pepper flakes. 

• Course 3: Galician-Style Empanada with Patatas Bravas

  • This Galician-Style Empanada can be the perfect tapa, to share and delight everyone. They can be prepared with different fillings such as vegetables, pork, chorizo, sardines, or tuna., our favorite. Tomato Sauce, pimientos, manzanilla olives. 

• Course 4: Natillas de Leche

  • Spanish custard with cinnamon and vanilla, topped with fresh berries and Marcona almond tuille.

Reservations are limited.