We are collaborating with leading rug designer, Nicole Linton of è bella, to create an amazing showroom experience where both designers and clients can see how locally-designed rugs, blankets, and pillows blend seamlessly with the modern furniture and lighting of exclusive European brands such as B&B Italia, Bocci, Cassina, De La Espada, Foscarini, Poliform and Tom Dixon.

Drinks and hors d' oeuvres will be served. Please RSVP by December 1st to aimee@studiocomo.com

Hope to see you there,
Studio Como

April 24, 2010 is the next Hush Denver event featuring executive chef Chase Wilbanks of La Tour Vail. To attend, please RSVP to invite@hushdenver.com

"Hush Denver is an underground supper club that pays homage to the incredible rising talent in today's culinary world. We exist to honor the men and women working long, hard, hot days so foodies like you and me can enjoy countless great memories in the restaurants we know and love. It is our promise to provide diners with an incomparable culinary experience in an inspiring environment. At Hush we spend our days dreaming up new ways to enlist the country's top rising chefs, and our evenings working with those chefs to create an unforgettable night for you. Hush Denver operates on suggested donations with proceeds of going directly to our featured chefs in hopes of advancing their success."

The March Hush Denver underground dinner featured the current and former Root Down chefs Erin Boyle, Victor Mena, Brent Buxton, Samm Sherman and Samuel Martinez. The menu included duck mousse bonbon on a nutmeg cookie with poached cranberries and arugula; roasted Kobocha squash soup; seared scallops with braised root vegetables, pork belly and yucca; braised lamb with Israeli couscous; pan seared marlin; and rose panna cotta with lemon saffron sorbet. Winejester was on hand to pair the wines. (Read more at Westword Cafe Society Blog)

The Hush Denver event on February 20th, 2010 featured Ian Klienman of the Inventing Room catering company, and formerly the executive chef of O's Steakhouse. The menu included a shot called "Whiskey Caviar and Cream," accompanied by a chopped shrimp-and-almond mélange wrapped in phyllo; buttermilk fried chicken covered with coconut gravy, corn flan and sous-vide potatoes; a "Martini (circa 1910)"; Kettle Corn Space Foam; salad with an apple vinaigrette and hibiscus-smoked Colorado trout; strawberry yuzu sorbet; sous-vide pork belly with mustard paper, pastrami hash and an egg; chocolate bread pudding with bananas foster ice cream; and finally, miracle fruit. Cocktails by Kevin Burke of Colt & Gray, and wines by Verso Cellars from Grand Junction. (Read more at Westword Cafe Society Blog)

The January Hush Denver underground dinner featured a magnificent team led by Chef Geoff Rhyne, Chef de Cuisine at Sugartoad in Naperville, IL. The menu was comprised of 5 courses, all created from a single lamb. Chef Rhyne and his restaurant are known for their ability to break down a whole animal and use it in every course of a meal, and he did just that, impressively incorporating the meat into everything from hors d’oeuvres to dessert. (Excerpted and revised from Lela's Lunch Blog)

Not long after completing the expansion into our new 7000sf space in late 2007, we hosted a holiday party for our closest friends and associates to help us inaugurate it.