Fox, a world traveler and caterer who has apprenticed under chefs in Italy, France and Switzerland, cooked for celebrities (Dave Matthews and Nancy Pelosi among them), and operated her own farm in Tuscany, unveils the Bindery for dinner tonight, Friday, October 27, beginning at 5 p.m. Dinner is just the start of this ambitious project, which will soon include breakfast beginning at 7 a.m., a pastry counter with housemade goods, and a market offering hot takeout dishes and a small assortment of bottled and jarred products.
![](https://media2.westword.com/den/imager/u/blog/9637368/bindery-coq-au-vin.jpg?cb=1694470021)
The bindery's version of coq au vin uses cava instead of red wine and replaces the slow-stewed chicken with roasted Boulder hen.
Mark Antonation
Throughout the dinner menu, other ingredients come from nowhere but the chef's imagination; guests will simply have to put faith in Fox's talent when contemplating corn husk oil, pistachio "dirt," maple carrot jerky or coq au vin that loses its red-wine stain in favor of a lighter sauce made with Spanish cava.
Breakfast, when it launches sometime in the next week or so, will offer a range of pastries in the classic Viennoisserie tradition (think croissants and other flaky creations) as well as yogurt parfaits, house granola and warm dishes. Brunch kicks off this Saturday and Sunday and covers Dutch babies, croque-madames, egg dishes and porridges, most also carrying Fox's creative twists.
![](https://media2.westword.com/den/imager/u/blog/9637374/bindery-baked-colorado.jpg?cb=1694470020)
Instead of Baked Alaska, the Bindery serves Baked Colorado. The toasted meringue shell hides tres leches cake, dulce de leche ice cream and chocolate.
Mark Antonation