Welcome to Denver Botanic Gardens' online registration and ticket purchasing site

Special Events

 

 

Corn Maze

Wind your way through seven acres of corn. The maze can be viewed from two 15-foot tall illuminated bridges. Visitors under the age of 10 can explore the corn mini-maze. Pumpkins in the pumpkin patch are available for purchase during Corn Maze hours in October.

In an effort to reduce waste, printed maps will not be available at Corn Maze.

Dates & Hours

Fridays, Saturdays & Sundays; Sept. 18 - Oct. 31

September- last entry at 6 p.m.

Events close at 6:30 p.m.

October- last entry at 5:30 p.m.

Events close at 6:30p.m.

Only one trip allowed through the maze.

Event is rain, snow or shine.

You must purchase a ticket online for a specific date and time to visit. Tickets go on sale Monday, Aug. 17. Tickets will not be available onsite.

 

-Please practice social distancing – staying at least six feet away from visitors not in your party.

-Municipal requirements for masks will be enforced.

-Visitors will not be allowed entry without adequate masks covering their mouth and nose, which must be worn at all times by adults and children 3 and over, except while eating or drinking.

-Halloween masks and costumes are not permitted on the premises.

-Here are details on what to expect upon visiting Chatfield Farms.

Dia de Mole Negro - ONLINE

**There are only a few spots left, register by October 31**

 

Bring the essence of Día de los Muertos into the kitchen by balancing the bitter with the sweet.

Día de los Muertos celebrates loved ones who have passed. An important part of this celebration is the creation of altars, filled with ofrendas that feature the loved ones’ favorite earthly treats, such as sweets, fine cigars, chocolate, mezcal, beer and favorite foods.

Mole, a traditional food of Día de los Muertos, originated in the town of Oaxaca, Mexico, where it is still a huge part of the culture, and recipes are passed down throughout generations. Oaxaca’s population is nearly 50% indigenous and its celebration of Día de los Muertos is renowned.

As loved ones make their way into the afterlife, those who are left behind remember them by cooking their favorite variation of a perfectly balanced mole. The secret to mole is to balance sweet and savory while incorporating flavors preferred by the person cooking the dish. Chef Sandoval’s version of mole uses Latin American chocolate, spices and ripe plantains.

 

Menu:

Chicken Mole Negro - inspired by a classic mole poblano, with a Honduran twist

Turmeric rice with aromatics

Cabbage slaw with citrus vinaigrette

Red bean puree with cilantro and olive oil

 

**Special Notes**

The cost of this program includes a take-home kit with the necessary ingredients, available for pick-up at Denver Botanic Gardens York Street location. Kit pick-up details will be sent to participants at least one week prior to the program.

The pick-up date is Sunday, November 1, 2020 from 12:00 p.m. - 2:00 p.m..

 

Each kit includes enough supplies for two individuals.

 

This program takes place entirely online. Details on how to join the class will be emailed the day of the program.

 

Price: $120, $110 member

Instructor: Chef Edwin Sandoval

 

Honduras-born and Colorado-raised, Edwin Sandoval is a modern multicultural creator of food. Chef Sandoval spent the past 13 years moving through the ranks of professional kitchens in famed restaurants such as Le Grand Bistro & Oyster Bar, Spuntino, Beatrice & Woodsley, and Telegraph Bistro.

Recently, Chef Sandoval launched Xatrucho with the vision to become one of the premier private cooking concepts in Denver. With XATRUCHO, Chef Sandoval creates experiences allowing guests from different walks of life to come together through food.

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