Chef Timothy Hollingsworth of Otium Cooks at Frasca This Week

If you’ve longed to dine at Otium—Timothy Hollingsworth’s refined/relaxed downtown L.A. restaurant—as much as I have since it opened in late 2015, now’s your chance. (Kind of.) Hollingsworth is coming to Boulder on August 9, with a chef de cuisine and lots of charcuterie in tow, to cook dinner at Frasca Food and Wine.

Hollingsworth met Lachlan Mackinnon-Patterson and Bobby Stuckey, the team behind Frasca, at the French Laundry in Yountville, California, where they worked under celebrated chef-owner Thomas Keller. Mackinnon-Patterson, a fellow cook on the cheese station, helped train the then 21-year-old Hollingsworth, who was a commis, or apprentice cook. “I followed Lachlan’s path,” Hollingsworth says, “trailing right behind him in the progression of [stations in] the restaurant. He was always very cool and very much a mentor.”

Hollingsworth’s menu, inspired by such memories and the season’s best local produce, features strawberries, sweet corn, fresh herbs, carrots, and more across five courses. There will be charcuterie from his friend and fellow Laundry alum, Joshua Schwartz, now the executive chef of Del Dotto Winery in St. Helena.

The meal progresses with a savory tomato tart with Spanish onion marmalade and burrata; Mackinnon-Patterson and Hollingsworth used to plate the tart together at the Laundry when the former had moved to garde manger and the latter had advanced to the cheese station.

Corn-filled agnolotti with the flavors of Baja-style street corn will follow, then dry-aged rib-eye with carrots, mushrooms, and an outrageous bone marrow Bordelaise sauce. Dessert is an Otium classic: funnel cakes with foie gras mousse, strawberries, and aged balsamic.

Sound good to you, too? Reservations start at 5:00 p.m. on Wednesday, August 9; call 303-442-6966 to book yours. The $155 per person charge includes the five-course menu and wine pairings (but does not include tax and gratuity).