Propaganda

This is the working webpage of Hunter Pritchett, Executive Chef of Luca d’ Italia and the Stripmallsnakecharmer.
FOR IMMEDIATE RELEASE

Luca d’Italia’s Hunter Pritchett and Star Bar’s Justin Lloyd Fuse Talents and Passions for Sunday Dinner
Exclusive Seven Course Menu Promises to Highlight Best of these Denver Favorites

DENVER (December 7, 2012) – Next weekend, Hunter Pritchett, Executive Chef of Luca d’Italia, will
share the line with Justin Lloyd, the owner of Star Bar, to host a pop-up dinner on Sun., Dec. 16. The
two Denver restaurant royals will treat guests to a seven course feast, complete dishes including venison
tartare with horseradish and pasta with escargot and sweetbreads. The never-before-seen pairing will
emphasize Pritchett’s strong culinary resume and Lloyd’s unmatched taste for premium drink.

One may see the collaboration as a culinary odd-couple, but according to Pritchett, “Star Bar is the
perfect setting to host something like this – it’s comfortable, welcoming, and Justin has put together an
amazing beer and cocktail pairing to go along with my food. I think our guests will be pleased with the
unexpected synthesis of the menu.”

Voted “Best Dive Bar” by 5280 Magazine in 2011, Star Bar has an old Denver soul; with worn-in booths,
neon signs, and an impressive craft beer list. The seven-course menu starts at $65 a person, with an
additional $20 for optional wine and beer pairings. Reception is at 6:00 p.m. Reservations are required,
please email StarBardenver@gmail.com or call 720-328-2420. To view the menu online, visit: http://
stripmallsnakecharmer.wordpress.com/2012/12/06/paired-beer-dinner-at-star-bar-menu/

Contact:

Hunter Pritchett
(802) 578-3432
Hpritchett83@gmail.com

Since moving to Denver in 2008, Hunter Pritchett has established himself as the up and coming executive chef of Frank Bonanno’s Luca D’Italia.  With numerous stints at the finest restaurants in his ‘native’ Vermont, learning appreciation for artisanal, local ingredients, more time in Las Vegas spent absorbing the rigid standards for fine dining and large volume precision, and more recently working in London’s Michelin starred Ledbury Restaurant, Locanda Locatelli, and Fergus Henderson’s nose to tail haven, St. John Food and Wine, he is able to pull from each experience to create uniquely balanced and focused contemporary cuisine.

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