I am super excited and honored to be cooking with the 2017 Denver Five team at the James Beard House in New York City October 6. It has been a great season for us, having cooked five local dinners as well as doing an event at Aspen Food and Wine Festival. Our theme for The James Beard House is “Colorado“ which fits with Leigh Sullivan’s mission of promoting the Colorado culinary scene and Colorado’s highly talented chef community. This is the 10th year that Leigh has hosted The Denver Five, and I am truly grateful to be a part of it.
Each chef will be responsible for a passed appetizer for the reception and cocktail hour, and one of the five courses. In addition to the chefs we have a two-man beverage team, and they are responsible to pair cocktails and wines with the food. My appetizer is an homage to New York — New York in a bite, Colorado style. Rocky mountain rainbow trout Lox, Tomato Nori Cream Cheese and Onion marmalade on an "everything" Johnny Cake. For dinner, I'm making a Colorado Veal, Lamb and Pork Crepinette over Quinoa Hash with Creme Fraiche and a Honey Gastrique. Check out the links below for more information on ten years of “The Denver Five”, our 2017 members, and their menus and pairings for The James Beard House.
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