The Story Continues at our DTC location
Story After Dark
One story, one chef, and one unforgettable bite at a time.
By night, Morning Story transforms from a beloved brunch spot into an intimate supper club spotlighting Denver’s most exciting chefs. Every month, a new guest chef presents a five- to seven-course tasting menu that celebrates their unique culinary story — from global inspirations to local ingredients.
Evenings begin with a cocktail hour from 6:00–7:00 PM, followed by a seated multi-course dinner from 7:00–9:30 PM. Optional wine or cocktail pairings are available to complement each course.
Experience an inspired tasting menu from Chef Kelby Schuetz, whose creative approach to modern Colorado cuisine blends mountain ingredients with refined technique.
Event Details:
Dates: November 20, 21 & 22
Location: Morning Story - DTC, 4930 South Yosemite St, Greenwood Village, CO
Time: 6:00–9:30 PM
Price: $100 per guest (Service, Gratuity & Tax will be added to your total.)
Optional Pairing: $40 per person
Capacity: Limited to 80 guests per night — reservations required
November 20–22 | Chef Kelby Schuetz
ABOUT THE CHEF
KELBY SCHUETZ
For Chef Kelby Schuetz, food is more than a career — it’s a way of connecting, creating, and bringing people together.
After training at the Colorado Art Institute, Kelby honed his craft in some of Vail’s most acclaimed restaurants, including Leonora, Larkspur, and Fall Line. Through years of experience, he discovered that his true passion lies in crafting custom dining experiences that feel both luxurious and deeply personal — whether it’s an intimate dinner for two or a celebration with friends.
When he’s not in the kitchen, Kelby can be found exploring farmers markets, discovering hidden food gems, mountain biking, traveling, gardening, and sharing a great meal with friends.
Chef Kelby’s Featured Menu
First Course
Fall Harvest Salad with Roasted Delicata Squash, Apple, Candied Walnuts, and Goat Cheese, Dressed with Maple Apple Cider Vinaigrette
Second Course
Velvety Roasted Squash Soup with Toasted Pepitas, and Salsa Macha Chile Oil
Third Course
Wild Mushroom Ravioli with Pistachio Crumble, Bacon Dust, and Lemon Beurre Fondue
Main Course
Apple Cider Braised Beef Short Ribs with Demiglace, Parsnip Puree, Roasted Miso Carrots, and Crispy Shallots
Dessert Course
Croissant Cones with Apple Pie Ice Cream and Warm Oat Brown Sugar Crumble
Tickets now available for November 20, 21, and 22.
Each evening is limited to 80 guests to preserve the intimate supper club experience.