50th Birthday Celebration!

“Do you think he knows?” Was the common buzz of last nights surprise 50th birthday party in Boulder.  As friends and family fill the house, the clouds clear and the sun beams giving a clear view off the back deck of the Flatirons. The celebration begins. Michael Cerrentini  on the bar serving up one of his latest creations. The Cider Bullet:  Bullet Whiskey, 1 Big B’s cider & Elizabeth’s all spice dram ice cube, 1 slice apple…as the ice cube melts the flavor profile builds; a crowd favorite!  Guests gather around the kitchen as Hosea takes center stage  plating  passed  Hors d’ oeuvres. Everyone is anxiously waiting for the guest of honor to arrive and yell the inevitable; SURPRIIIIISE!! Surprise indeed! Apparently we pulled it off! Dave Tamkin on guitar, sets the vibe through out the rest of the evening  in creative acoustic fashion.

Miller Surprise Party

Miller Surprise Party


Surprise Gathering of Friends, Food & Wine

A small gathering of friends and family all connecting for one special birthday surprise! Paired organic and bio-dynamic wines from Spain, Italy & California. Big thanks to Mike Joyce with Natural Wine Company for pairing these wines with special menu to include the guest of honors favorite things. 

Passed hors d’oeuvres

Surprise Dinner Party

Surprise Dinner Party

grape, pistachio and goat cheese “truffles”

poached pear, gorgonzola dolce and hazelnuts

kumamoto oysters with cucumber mignonette

roast fingerlings with caviar & chive crème fraich

First Course 

Munson Farms corn soup, huitlacoche, avocado, shrimp

Second Course 

wild king salmon, wild rice, fennel, mushrooms, pickled sweet peppers

Third Course 

Blackbelly Farm pork, root vegetable gratin, apple, brussels sprouts, pomegranate

Fourth Course 

chocolate-espresso-cherrywine mousse, poppyseed cake, cocoa nibs

Chris’ Surprise Birthday Dinner!

Blackbelly Catering delivered a great surprise birthday dinner this week on behalf of Julia for her boyfriend, Chris. Thirteen people attended the party and we prepared the entire dinner right in their kitchen! We begun the festivities with champagne, cocktails and passed hors d’oeuvres, including pistachio & goat cheese encrusted grapes with truffle salt, tuna ceviche with mango, cucumber & avocado mousse, and a pear & gouda flatbread with arugula & prosciutto.

After the cocktail hour we moved in to a sit down dinner accompanied by a wine pairing. The entrees included:

Seared sea scallops with fennel, radish, and a citrus & beet vinaigrette
Wild king salmon with a maple-sweet potato hash, brussels sprouts and a red wine syrup
Porcini crusted beef tenderloin with a wild mushroom tart, truffled purple potatoes, and a swiss chard & onion demi

Dessert was a fantastic gluten-free cake prepared by Julia herself.

Thank you Julia and Chris

Saturday, November 19


Photo by Stephen Taylor


Busy day today getting ready for a private dinner for ten in Castle Rock. Going to be a great dinner!