The 2019 Great Plates event raised $111,777.58 for the Food Bank for Larimer County! This is a record-breaking number for Great Plates. Over the last 14 years, Great Plates of Downtown has raised $647,637, allowing the Food Bank to provide more than $3.2 million worth of food. Last year, the Food Bank for Larimer County distributed 8.6 million pounds of food – enough food for 7.2 million meals.
“Great Plates truly represents what makes this community so special,” said Food Bank for Larimer County CEO Amy Pezzani. “The generosity of the restaurants that participate in Great Plates is matched by the kindness of the many diners who give to the Food Bank and make this such a fantastic event.”
About Great Plates
Great Plates of Downtown Fort Collins is an annual regional dining promotion with a local focus. Each year at the beginning of March, this two-week-long celebration of restaurants and eateries showcases Downtown’s culinary culture and serves as a legitimate community fundraiser, with 100 percent of proceeds going to the Food Bank for Larimer County. From March 1st – 14th, thirty-five downtown restaurants invited the community to enjoy limited-time-only $25 dinner specials. After the meal, each of the restaurant’s staffs ask diners to consider making a donation to benefit the Food Bank.
This year’s top 5 performing restaurants included Rodizio Grill, The Melting Pot, Social, CooperSmith’s and RARE Italian, pictured here.
Two-course dinner for two and two pints for $25. CooperSmith’s Great Plates menu is available on Poolside & Pubside.
Surf & Turf NY – New York strip with red wine demi-glaze and coconut shrimp served with a sweet and sour pineapple dipping sauce with garlic mashed potatoes and sautéed veggies.
Ribeye – Ribeye with herb butter, mashers and veggies.
Lobster Mac & Cheese – Lobster Mac & Cheese topped with toasted beer bread crumbs, crispy pancetta.
Cottage Pie – Choice Colorado lamb marinated in our house Stout and fresh herbs. Then we combine the lamb with celery, carrots, and onion and layer it in a flaky crust with mashed potatoes. It’s then baked and topped with lamb gravy and Parmesan cheese. Served with a side of applesauce.
Fish and Chips – Six ounces of Atlantic cod dipped in our ale batter and breaded with crispy Japanese style breadcrumbs. Served with pub chips, horseradish mayonnaise and malt vinegar.
Schweineschnitzel – Pork tenderloin pounded thinly, breaded and deep-fried. Served over roasted garlic mashed potatoes and bacon beer sauerkraut. Finished with a lemon butter cream sauce.