New Year’s Day tradition: Hoppin’ John

Even though I love it, it’s not a dish I make and eat every single New Year’s Day. But probably more often than not there’s a pot of hoppin’ John on my stove the first day of the year. Said to be a way to start your year off with a step in the right direction…

Martha Menk-Odencrantz, Boulder

The ambiance of the event was beautiful and inviting, lending well to connecting with family over a fantastic meal. Six months later, our family members still mention what a wonderful evening this was…When I feel inclined to treat myself to a special event, Blank Plate’s pop-up cafés are the first things that come to mind. This is absolutely worth trying for anyone who enjoys a unique dining experience with an emphasis on excellent food, community, and authentic connection over a shared meal.

Martha Menk-Odencrantz, Boulder(attended Danbro, Warm Summer Night)
Stewart Ward, Boulder

A Blank Plate Boulder event is always a special occasion. The settings are stunning, and L.R. and his team craft multicourse culinary experiences that leave me with a full belly, a full heart, and always better educated about food and libation. Case in point- the fermented dinner. I imagined pickles, kimchee and possibly miso this or that, but what happened was at least 5 courses of unbridled creativity that I will not soon forget. Every course had a pairing and there was only one pickle the entire evening as a bite before being seated. It was a memorable night with great people, I can’t wait for the next one.

Stewart Ward, Boulder(attended Mushroom Kingdom, Ozuké)

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