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Root Down is hosting its next Raw Dinner from 6 to 10 p.m. tonight. The four-course dinner will be prepared by chef Daniel Asher and raw food-certified sous chef Sarah Phillips.
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The menu includes 118 Degree Mushroom Bisque, Shaved Heirloom Carrot Salad, Early Winter Freeform Lasagna and Chocolate Pot de Creme. As with all the Raw Night meals, the dishes are vegan and none of the ingredients have been heated over 118 degrees, to ensure that all natural enzymes and nutrients are left completely intact.
Root Down holds its Raw Night on the first Tuesday of every month. Tickets are $41 and seating is limited; call Root Down at 303-993-4200 to find out if there’s a spot left.
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