• Scenes from DCPA’s A Bite of the Ballroom

     
    POSTED April 3, 2022
     
    Photo credit: Amanda Tipton Photography
  • Scenes from DCPA’s A Bite of the Ballroom

     
    POSTED April 3, 2022
     
    Photo credit: Amanda Tipton Photography
  • Scenes from DCPA’s A Bite of the Ballroom

     
    POSTED April 3, 2022
     
    Photo credit: Amanda Tipton Photography
  • Scenes from DCPA’s A Bite of the Ballroom

     
    POSTED April 3, 2022
     
    Photo credit: Amanda Tipton Photography
  • Scenes from DCPA’s A Bite of the Ballroom

     
    POSTED April 3, 2022
     
    Photo credit: Amanda Tipton Photography

Denver Center for the Performing Arts (DCPA) hosted A Bite of the Ballroom on March 24 in Seawell Ballroom to introduce the facility’s six new catering partners over creative cocktails and tasty hors d’oeuvres and to showcase what theatrically trained event managers can do with the ballroom’s Broadway-quality lighting and sound systems. 

Biscuits and Berries, Catering by Design, Epicurean Group, Occasions Catering, Serendipity Catering and Sodexo Live! (Centerplate) are providing service for DCPA-managed venues including the 10,000-square-foot Seawell Ballroom, 1,600-square-foot Directors Room, Helen Bonfils Theatre Complex lobby and other spaces as available depending on performance schedules. SODEXO Live! also has been selected to provide beverage service, which means that all DCPA venues are managed by one beverage provider.

“We are delighted to expand the catering options available to our corporate, civic and nonprofit partners,” says DCPA Chief Operating Officer Gretchen Hollrah. “The expertise of these caterers paired with the theatrical vision of our events team makes for an experience that is incomparable in the region.”

Another new development at DCPA is the launch of HD broadcast services last year to expand the facility’s production capabilities and meet the growing requirements of businesses to connect with both local and global audiences. 

DCPA is one of the largest non-profit theatre organizations in the nation.

You’ve seen that look before. A few hours after attendees have been in a meeting, their eyes start to glaze over, heads nod, arms stretch, and watches or phones get checked. Yes, it’s time for snacks and a mental break to freshen up the brain cells.

In truth, meeting breaks are a golden time for networking and catching up on everyday life with colleagues. So how do you make those precious 15-30 minutes tasty and memorable? We’ve gathered ideas about healthy, local and highly interesting treats so groups have something to look forward to when snack time rolls around.

 

Chef Adam Vero joined Hearth & Dram in Denver as executive chef last year and recruited Jeff Hickman as his chef de cuisine. Both previously worked for TAG Restaurant Group, also located in Denver. The duo has created inventive new menus at Hearth & Dram and reimagined the “Whole Beast Feast,” a group dining event for 10-12 participants that is designed to showcase the eatery’s nose-to-tail philosophy. Five to seven courses are prepared on a sevenfoot, wood-fired grill and served family style to highlight the team’s culinary abilities and no-waste philosophy.