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The culinary arts meets the visual arts on Sunday, August 11 when MCA Denver and Denver’s own Id Est Hospitality Group host Dinner Society, featuring Chef Jonas Zukosky from Hey Kiddo and Chef Sean May and Chef Geoff Cox from Hop Alley. Indulge in an evening that will leave you newly inspired and completely satiated (both in the stomach and in your heart).
Upon arrival you will be welcomed with a cocktail and amuse-bouche to set the mood for the night ahead. Next, you will have time to explore the museum's current exhibitions, Gala Porras-Kim: A Hand in Nature and Critical Landscapes: Selected Works from the Ella Fontanals-Cisneros Collection. Following time in the galleries, Chef Jonas Zukosky, Chef Sean May, and Chef Geoff Cox will prepare a three-course prix fixe dinner experience with curated beverage pairings and meaningful conversation.
Dinner Society is generously sponsored by bulthaup | Kitchen Distributors.
Tickets are $300 and seats are very limited. Refunds may not be honored more than 72 hours in advance but you are always welcome to transfer your tickets to another person. Ticketing inquiries can be sent to programs@mcadenver.org.
Please let us know of any dietary restrictions by emailing programs@mcadenver.org.
Questions about this event? Email us at programs@mcadenver.org.
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About Chef Jonas Zukosky
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Meet Chef Jonas Zukosky, a seasoned culinary artist and a longstanding member of the Id Est team, bringing a wealth of expertise from his tenure as the Sous Chef at The Wolf's Tailor. With a rich background in Italian and international kitchens, Chef Jonas has artfully harmonized his diverse training to create exceptional dining experiences across our concepts. Having significantly contributed to the recipe development and the evolution of our newest concept Hey Kiddo, Chef Jonas embodies our commitment to delivering innovative dishes, reflecting his deep-rooted passion for the craft.
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About Chef Sean May
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Chef Sean May has held leadership positions at multiple award winning restaurants in his career: Frasca Food & Wine, The Wolf’s Tailor, Uncle and Hop Alley. Currently, he’s part of the team running The Chef’s Counter, a 6-seat experience within Hop Alley featuring an a la carte and tasting menu that blends his training in European, Asian and American cooking.
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About Chef Geoff Cox
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Chef Geoff Cox helped open Hop Alley in 2015 and has been Executive Chef since 2017. Over the last 8 years, Geoff has lead Hop Alley to a James Beard Semi-Finalist nomination in 2020 and a Michelin Bib Gourmand award in 2023. His seasonal and farm driven mentality mixed with regional Chinese flavors truly makes Hop Alley’s menu shine as a Colorado-Chinese restaurant.
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About Hey Kiddo
Michelin Recommend and part of Id Est, James Beard Awarded Outstanding Restaurateur
High above Tennyson Street, Hey Kiddo is one of Denver's trendiest restaurants. From the third floor location to the eclectic menu, there is nothing typical about this hot spot.
Chef Jonas Zukosky mans the stoves, taking full liberties with an ever-changing menu. There's something for everyone, with oysters, caviar, K-town fried chicken, shrimp toast, crudo and pasta dishes among the tempting options. Flavors and inspiration come from around the world, as in shaken beef that's as much fun as it is delicious. Tonnarelli tossed with asparagus, mushrooms and parmesan is hit with an Asian sauce for a winning dish, and the quirkiness continues through dessert, where rice cream with burnt banana can be topped with sancho, broken cone, lingonberry or caramel.
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About Hop Alley
Awarded Michelin Bib Gourmand in 2023, Hop Alley refers to the original name for Denver's Chinatown, but there's nothing historic about this sleek restaurant. In keeping with the contemporary look, the Chinese menu with Sichuan leanings features modern adaptations of classics. There's plenty of originality and bold flavors, as seen in dishes like gai lan, a dynamic plate of grilled Chinese broccoli with schmaltz and oyster sauce finished with house-made duck salt and crispy shallots. Shrimp toast topped with whipped shrimp and chicken thigh is far from standard thanks to mustard gastrique and tiger vinaigrette. Dan dan mian noodles are set with ground pork in a Szechuan peppercorn broth that brings the heat.
Cocktails, like the bees knees with chili-infused honey, also riff on the classics.
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About Id Est
Id Est is a visionary hospitality group with a commitment to excellent guest experience and environmental impact. Our restaurant kitchens and bars focus on supporting regenerative agricultural ingredients, specifically by developing a closed loop system for local, heirloom grain. Zero waste principles guide our operations, ensuring a minimal environmental footprint and a dedication to preserving ingredients through our garden and fermentation programs. We prioritize social sustainability, fostering a culture that nurtures and empowers our team, with a goal of creating a balance between excellence and the well-being of all involved.
