Here at Upslope, we’ve always enjoyed collaborating with our neighbors be it a community coffee shop or a local winery. That’s why when the idea came up to team up with Boulder-based farm-to-table restaurant, Blackbelly Market, and host a benefit for the Boulder chapter of nonprofit group, There With Care, we were super excited!
There With Care (TWC) has always been near and dear to our hearts at Upslope. They are on a mission to provide a wide range of thoughtful and fundamental services to children and families during the critical phase of a medical crisis. Be it putting together and dropping off meals for families unable to leave the hospital, or making sure their driveway is shoveled when the family is able to come home, TWC takes extra care of the every day tasks and even some of the little extras that a family in crisis isn’t always able to do.
Upslope staffers have had the opportunity to volunteer on site with TWC, and we’ve been able to aid in fundraisers and other events benefiting this amazing organization. Now, for the first time, we’ll be hosting a benefit for TWC at our very own Flatiron Park tap room! And what better way to do it than with good eats from our friends just around the corner at Blackbelly?
We invite you to join us on Sunday, February 28th from 4:30-6:30 at our Flatiron Park tap room for smoked pork sliders paired with beers from yours truly, music from the Hop Pickers, and a raffle & silent auction! This one-of-a-kind community event is sure to be a ton of fun, so we hope to see you there.
Tickets are $50 and can be purchased HERE!
About There With Care // There With Care’s mission is to provide a wide range of thoughtful and fundamental services to children and families during the critical phase of a medical crisis. We serve families referred by medical agencies, by building a network of services and people who ease the burden of life’s day-to-day obligations with compassion and care.
About Blackbelly // Founded by renowned Chef Hosea Rosenberg, it’s the mission of Blackbelly to not only know where the food comes from, but to serve our customers the very best product we can find. We began by raising our own livestock – pigs and lamb – to use in our kitchen. Next came the greenhouse where we grow our own supply of organic vegetables. If we can’t produce it ourselves, we supplement with the best local products. We’ve cultivated relationships with regional artisans and suppliers to secure the best products we can possibly find.