NOURISH

AN INDEPENDENT, PRINT MAGAZINE ABOUT FOOD, ENTERTAINING & BUILDING COMMUNITY

PULL UP A CHAIR. TAKE A TASTE. COME JOIN US. LIFE IS SO ENDLESSLY DELICIOUS. [ RUTH REICHL ]

NOURISH offers compelling stories, inspiring visuals, and access to interesting restaurants, chefs, homecooks, purveyors, doers + makers. 

NOURISH is first and foremost, a community.

A community that believes deeply in the power of food to equalize, connect, chart new territory and honor tradition.

Through the words and visuals, and gatherings we host, you'll come to know how deeply satisfying it is to eat jam made from fruit that would've otherwise gone to waste, or eat in a restaurant whose passion for food and hospitality came from the generations before them, or go out of your way to support a café that a couple took honorable risks to open.

These are stories about humanity and community, told through food. And you will begin to more deeply recognize your own humanity and place in community through this lens.

Food is love.
Food is connection.
Food is joy.
Food is life.

We're thrilled you're here.

A COLLABORATIVE DINNER IN THE SHEBOYGAN ROOM
@ THE ART-DECO STYLED FORT GREENE BAR


Our consulting chef, John DePierro, along with Squeaky Bean / Bean Acre's Josh Olsen, and Fort Greene Bar's Bretton Scott, have created a fantastic feast including genuine Wisconsin cheese curds with DELICIOUSNESS' whiskey peach sauce for dipping, a harvest salad from the BEAN ACRE's produce with ELEVATION KETCHUP Vindaloo-mango dressing, pork roulade with Palisade peaches and SWEET ACTION ice cream floats with BACKYARD SODA CO.'s syrup. Wine pairings from BLANCHARD FAMILY WINE are also included, as is your first cocktail during Happy Hour - a REAL DILL gin Bloody Mary. You'll also be the first to see Issue Five, and take home your own copy [$15. value!].

Thursday, August 13 // Cocktail Hour at 6p, Sit-Down Dinner at 7p
Call Fort Greene Bar at 303-362-0197 to reserve your spot.   
$65. / Cash bar after first cocktail during cocktail hour

ISSUE THREE RELEASE PARTY AT ENTRE NOUS GALERIE


A private evening at Entre Nous Galerie, the DuPays owned space nestled between Z Cuisine & A Cote, you'll meet the editorial team, and enjoy seasonal appetizers and sweet bites, prepared in the local, authentically French, and supremely comforting style Z Cuisine is known for. We're thrilled to unveil a feature on Patrick DuPays / Z Cuisine / A Cote and you'll be the first to see this issue before it's released to the public the following day. Issue Three contains an interview with James Beard award winning pastry chef, Johnny Iuzzini, stories on Chef Richard Craven / The Cotswolds, a talk with the founder of Anson Mills - Glenn Roberts, Southern home cooking, a guide to Denver's best barstools, fantastic recipes, and so much more. Your ticket includes a complimentary copy of Nourish. [$15. value].

Wednesday, April 15 // 6-9p.
RSVP by 4/3 to editor@nourishfoodmag.com.
$35. / Cash bar

ISSUE TWO RELEASE PARTY & CUPPING at NOVO Coffee


Join us on Sunday, February 15 at NOVO Coffee Headquarters to see behind the scenes of this dynamic, family-owned and run business. You'll find them featured in this issue, and get to meet the father-son team behind this extraordinarily high-quality operation - Herb & Jake Brodsky. You'll enjoy snacks and NOVO coffee, along with a cupping - during which you'll learn more about the colors, aromas and tastes of their carefully sourced selections. At the event, you'll be the first to see the second issue, before it's released to the public the following day. You'll be able to purchase any of their coffees in whole bean form, and there will also be a special gift pack available for purchase, which includes a pound of NOVO coffee and a copy of Nourish. NOVO + Nourish = A great match. 11a - 1p. $35.

Email editor@nourishfoodmag.com  to reserve your spot.   

ITALIAN SUNDAY SUPPER at Basta


Join us on Sunday, January 18 at Basta in Boulder, for a Sunday Supper in the Italian tradition. A community dining experience, when the main meal is at midday, this is a special opportunity to dine privately at Basta - 5280 Magazine's recent #8 pick in their highly anticipated Top 25 Restaurants issue, and our top pick since it opened. You'll enjoy a multi-course, family style meal, which will include a special pasta, other dishes crafted by one of the area's best chefs, Kelly Whitaker, as well as their famous campfire vanilla ice cream, along with their almost-as-famous tiramisu. You'll hear directly from Chef Kelly about this longstanding Italian tradition, and his personal philosophy on it as a chef. Noon - 2p. $45.    

www.nourishatbasta.eventbee.com

DINNER at café max


Join us on Thursday, December 18 for a sit-down dinner, prepared by our Consulting Chef - John DePierro - when we'll have the cool café max all to ourselves for the evening. Beer and wine will be available for purchase separately. 6-10p. $50.

Charred Octopus with lima beans, piquillo peppers, celery hearts / Radish & Watercress Salad with parm, turnip, sorrels / Tagliatelle with Mushroom Ragout / Seared Scallops or Roasted Pork Loin - each with risotto / Dessert will be cake from the wonderful + talented Jen Bush at Lucky's Bakehouse

www.nourishatcafemax.eventbee.com

COCKTAIL PARTY at The Truffle Table 


Join us on Sunday, December 14 at Denver's Truffle Table for a Cocktail Party, where we'll launch Nourish, and people will get to hold in their hands, for the first time, the inaugural issue. We'll have wine, craft beer, cheese - so much cheese! - charcuterie and handcrafted pie from the incredible Long I Pie. 4-7p. $35.

www.nourishattruffletable.eventbee.com


Our events are intended to bring the pages of the magazines alive. We collaborate with all kinds of people and places —from gifted chefs and stunning spaces to talented makers of everything from jams to wine. These experiences glow with creativity, connection, and enrichment.
PEOPLE who LOVE to EAT, are ALWAYS the BEST PEOPLE.
— Julia Child