Rustic Point Event Calendar

Oct
24
Tue
A Taste of Northern Italy
Oct 24 @ 6:00 pm – 8:00 pm

Chef Mark transports your taste buds to Northern Italy in this delicious class. This evening’s class begins with creamy Mussels with Bacon & Whisky. Learn a new twist on lasagne with this Asparagus Lasagne in Classic Béchamel Sauce, and a crepe-style Ricotta Manicotti. Complimentary wine accompanies this Italian feast!




Oct
27
Fri
Girls’ Night Out – Sold Out!
Oct 27 @ 6:00 pm – 8:00 pm

imagesGrab your girlfriends and come in for a delicious night out! Chef Mark will start off the evening preparing salami and fennel crostini, followed by the main attraction, Delicate Sautéd Halibut with a White Wine Lemon Caper sauce and Garden Fresh Risotto featuring Colorado Greens! This light yet elegant meal includes complimentary wine!




Oct
30
Mon
Guy’s Night Out – SOLD OUT!
Oct 30 @ 6:00 pm – 8:00 pm

Broncos take on the KC Chiefs in this classic rivalry, Monday football night game! Join Chef Mark as he puts on a classic tailgating feast! Kick off the evening with zesty Fire Cracker Shrimp. Next up in this match-up are tangy Asian Chicken Wings and hearty Buffalo Chilli. Wine or Beer is included in this fun class!




Nov
1
Wed
Take Stock! 2 Day Stock Class! Noon – 1:30
Nov 1 @ 12:00 pm – 1:30 pm

Chef Mark is introducing a monthly series of two-day courses, touching on cooking basics! This first class will be on preparing Stocks, the basis of many dishes, particularly soups and sauces. Classes are held over two consecutive days, from 12:00 noon to 1:30.

Day One of “Take Stock” will be learning to make a basic brown stock. Day two is making Beef Consommé made from the brown stock! Day two is topped off with preparing Chicken Sinatra from Marco’s Italian Cafe menu. Prepare Sautéed chicken breast in a red wine sauce with mushrooms, fresh tomatoes served over pasta.




Nov
2
Thu
Take Stock! 2 Day Stock Class! Noon – 1:30
Nov 2 @ 12:00 pm – 1:30 pm

Chef Mark is introducing a monthly series of two-day courses, touching on cooking basics! This first class will be on preparing Stocks, the basis of many dishes, particularly soups and sauces. Classes are held over two consecutive days, from 12:00 noon to 1:30.

Day One of “Take Stock” will be learning to make a basic brown stock. Day two is making Beef Consommé made from the brown stock! Day two is topped off with preparing Chicken Sinatra from Marco’s Italian Cafe menu. Prepare Sautéed chicken breast in a red wine sauce with mushrooms, fresh tomatoes served over pasta.




Nov
3
Fri
Classic Beef Wellington
Nov 3 @ 6:00 pm – 8:00 pm

BeefWellJoin Chef Mark for this classic Beef Wellington Class. This is beef at its best! You will learn how to prepare this tantalizing beef dish and Chef will even show you how to buy a whole tenderloin and butcher it yourself! The Beef Wellington will be accompanied by “Duxelles”, a classic spread of French Heritage. Duxelles is a mixture of finely chopped mushrooms, cooked in a butter, shallot, garlic sauce. Beef is paired with roasted Brussel Sprouts. This dinner includes complimentary wine!





Nov
7
Tue
Wild Minnesota Walleye – Sold Out!
Nov 7 @ 6:00 pm – 8:00 pm

WalleyeIt’s a fish-fry, prairie style! Not quite from the shores of “Lake Wobegone” but from the same great state of Minnesota! Join us for a fun-filled evening when Guest Host, Bob Meyer (Sara’s dad) works alongside Chef Mark to prepare Minnesota Walleye Almondine. This tasty fresh fish will be pan-fried using a traditional cast iron skillet! Rounding out the menu is a hearty, Wild Rice Medley with fresh Veggies! A complimentary glass of wine is included in this class!





Nov
8
Wed
Wild Minnesota Walleye – Sold Out!
Nov 8 @ 6:00 pm – 8:00 pm

WalleyeIt’s a fish-fry, prairie style! Not quite from the shores of “Lake Wobegone” but from the same great state of Minnesota! Join us for a fun-filled evening when Guest Host, Bob Meyer (Sara’s dad) works alongside Chef Mark to prepare Minnesota Walleye Almondine. This tasty fresh fish will be pan-fried using a traditional cast iron skillet! Rounding out the menu is a hearty, Wild Rice Medley with fresh Veggies! A complimentary glass of wine is included in this class!





Nov
9
Thu
Wild Minnesota Walleye!
Nov 9 @ 6:00 pm – 8:00 pm

WalleyeIt’s a fish-fry, prairie style! Not quite from the shores of “Lake Wobegone” but from the same great state of Minnesota! Join us for a fun-filled evening when Guest Host, Bob Meyer (Sara’s dad) works alongside Chef Mark to prepare Minnesota Walleye Almondine. This tasty fresh fish will be pan-fried using a traditional cast iron skillet! Rounding out the menu is a hearty, Wild Rice Medley with fresh Veggies! A complimentary glass of wine is included in this class!





Nov
10
Fri
Wild Minnesota Walleye!
Nov 10 @ 6:00 pm – 8:00 pm

WalleyeIt’s a fish-fry, prairie style! Not quite from the shores of “Lake Wobegone” but from the same great state of Minnesota! Join us for a fun-filled evening when Guest Host, Bob Meyer (Sara’s dad) works alongside Chef Mark to prepare Minnesota Walleye Almondine. This tasty fresh fish will be pan-fried using a traditional cast iron skillet! Rounding out the menu is a hearty, Wild Rice Medley with fresh Veggies! A complimentary glass of wine is included in this class!





Nov
14
Tue
Twisted Tacos & Toppings – Sold Out!
Nov 14 @ 6:00 pm – 8:00 pm

Chef Mark is bringing back Mexico City street food, and introducing a few twists on these tacos!  From the ocean, FishtacoBaja Fish Tacos will be prepared with fresh halibut.  From there, we travel to Mexico for the traditional Carne Asada Tacos.  Alongside this feast will be assorted toppings including cilantro lime salsa, pico de gallo & guacamole.  This evening includes dinner &  classic margaritas, Ole!  




Nov
16
Thu
Bourbon Street – Sold Out!
Nov 16 @ 6:00 pm – 8:00 pm

Whiskey is the word of this menu. Join Chef Mark as he steps you through these spirited, whiskey infused dishes.  Starting off with a bang, Chef will prepare Bourbon Oyster Shooters! Moving on to the main attraction, a beef tenderloin with a rich, Portabella Balsamic stack and whiskey shoestring fries! This class includes dinner and complementary wine.




Nov
28
Tue
Go Coastal Lobster Pot Pie – Sold Out!
Nov 28 @ 6:00 pm – 8:00 pm

Explore the East coast with this New England inspired menu! Chef Mark will create seaside atmosphere kicking off the evening with Steamers! For you landlubbers that’s steamed clams! The star of this evening is Lobster Pot Pie! A lobster gratin, a luxurious dish in itself, topped off with a rich buttery crumb topping. This class includes dinner and complimentary wine.




Jan
2
Tue
Food Truck from the Big Easy
Jan 2 @ 6:00 pm – 8:00 pm

Food Truck finds straight from the Big Easy! Join Chef Mark for a new round of Food Truck dishes inspired by the always flavorful, New Orleans. A decadent menu includes a rich and creamy Lobster and Smoked Gouda Grilled Cheese with a spiced-up Mardi Gras Slaw. Duck Fat Fries with Rosemary Sea Salt served on the side completes the decadence! This class includes dinner and complementary wine.




Jan
5
Fri
Whiskey Business – Sold Out!
Jan 5 @ 6:00 pm – 8:00 pm

Whiskey is the word of this new menu. Join Chef Mark as he steps you through these spirited, whiskey infused dishes.  Start off with Whiskey Shrimp glazed in a sweet whiskey Barbecue sauce. Whiskey Cedar Planked, French-Cut Pork Chops are the star of the night with Crispy Sweet Potato Fries and a bourbon creamed spinach! This class includes dinner and complementary wine.




Jan
9
Tue
South of the Border Fajitas – Sold Out!
Jan 9 @ 6:00 pm – 8:00 pm

Join Chef Mark for this zesty class where you will learn to cook traditional Mexican cuisine. Featured class menu includes Pan-roasted Salsa & Homemade Guacamole served with homemade chips. Next, take on spicy Shrimp Fajitas accompanied by Spanish Red Rice and refried beans, Chef Mark style! Of course, we’ll have Margaritas … What’s a fiesta without Margaritas?





Jan
12
Fri
Key West Seafood Fest – Sold Out!
Jan 12 @ 6:00 pm – 8:00 pm

Grab your shades and flip flops to join us on this Floridian journey! Chef Mark goes back to his Florida roots and prepares a Key West style seafood feast. Start with a coastal classic of Peel and Eat Shrimp. Learn how to make Florida’s favorite, the Famous Fried Grouper Sandwich with Yellow Crookneck Squash and Onions. Followed by a piece of refreshing Key Lime Pie! Changes in latitude, changes in attitude with this one! Wine and complete meal included in this evening’s class!




Jan
16
Tue
Taste of Italy
Jan 16 @ 6:00 pm – 8:00 pm

Chef Mark transports your taste buds to Italy in this delicious class. This evening’s class begins with Mussels in a delicate white wine broth. Learn a new twist on an Italian Classic, Chicken Parmesan! The twist is you’ll make Crispy Chicken Parmesan but served over Pasta Alfredo with a sautéed Rapini (Broccoli Rabe) with Parmesan. Complimentary wine accompanies this Italian feast!





Jan
19
Fri
Art of Sous Vide Cooking – Sold Out!
Jan 19 @ 6:00 pm – 8:00 pm

Say What? Sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. It’s unlike any cooking you’ve ever done before! Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. Join Chef Mark for this very unique class. You will prepare a Cowboy Ribeye steak with sweet Roasted Garlic and fresh Thyme. The steak is served with creamy Smashed Red Potatoes with Parsley Butter Sauce and Vegas Lime Butter Corn. This class is perfect for the Medium Rare meat eater! This dinner includes complimentary wine!




Jan
30
Tue
Steak House Dinner
Jan 30 @ 6:00 pm – 8:00 pm

Chef mark is bringing your favorite, classic steak house recipes to the Rustic Point kitchen. Learn to make the perfect Filet Mignon. Tender Filet of Beef prepared with a Peppercorn Cream Sauce. Braised Shiitake Mushrooms with Leeks and Truffle Oil Infused Yukon Gold Potatoes complete this hearty menu. Complimentary wine accompanies this meal.