Past Event: Dinner Society featuring Reggie Dotson from Ash'Kara 10/7/22 Doors @ 6PM


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Join us for Dinner Society on Friday, October 7, featuring the culinary works of Chef Reggie Dotson of "Ash'Kara" complimented with curated cocktails featuring Rising Sun Distillery. It will be an evening of culinary artistry with visual arts to create a truly intimate—dare we say—magical experience.


Upon arrival you will be greeted with a welcome cocktail and amuse-bouche to set the mood for the night ahead. Next, you will receive an exclusive tour of the museum's exhibition, The Dirty South: Contemporary Art, Material Culture, and The Sonic Impulse from Miranda Lash, MCA Denver Ellen Bruss Senior Curator. Following the tour, our guest chef will prepare a multi-course meal with cocktail pairings in our gorgeous rooftop cafe.


You will be surrounded by soft ambiance, delicious food, delightful spirits, and meaningful conversation. While this is a sophisticated gathering, please feel no shame as you scrape up every last crumb and savor the meal to the fullest. 

Upon departure, expect to leave full (both in the stomach and heart) and with a take-home treat. 

There is a vegetarian option, but we are unable to accommodate other dietary restrictions due to the pop-up nature of the program. If you would prefer a vegetarian meal please email


Tickets are $175 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.


MCA Denver at the Fries Building: 1485 Delgany Street, Denver, CO 80202



6PM  Guests arrive, welcome drinks and amuse-bouche served

6:30PM Gallery tour begins

7PM Dinner begins



Single Multi-Course Meal Ticket




Chef Reggie Dotson explore the continuous evolution of Israeli cuisine, with ingredients and flavors from across Europe and North Africa, including Yemen, Syria, Morocco, Egypt, Turkey and Spain, into a menu of shareable items from the restaurant’s wood-fired oven, including roasted vegetables, house-made pita, hummus and spreadable sides, large-format proteins, vegetables and sides cooked in traditional Tagine clay pots. 

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