The Denver chef team in the Beard House kitchen
Colorado Bison Carpaccio with James Ranch Aged Belford Cheese and Tomato Confit
Peach Street Distillers Bourbon–Infused Genoa Salami with Palisade Peaches and Puffed White Mountain Farms Quinoa
Colorado Lamb Sweetbread Terrine with Two Bear Farms Microgreens and Leopold Bros. Cherry Gastrique
Cured Colorado Duck Breast with Duck Egg Salad and Olathe Corn Cakes
Herbed Arancini with Lemon Beurre Blanc and Great Divide Beer–Balsamic Reduction
Colorado Cauliflower Vichyssoise with Ela Family Farm Apples and Smoked Colorado Trout
Gnocchi with Pork Belly Confit, Fruition Farms Shepherd’s Halo Cheese, City Mouse Garden Garlic, and Chive Pesto
Colorado Crayfish Tamale with Olathe Corn Coulis, Calabacitas, and Crayfish Head Cheese
Emma Farms Wagyu New York Strip with Colorado Ratatouille, San Luis Valley Romanesco Cauliflower, and Onion Jus
Mocha Bombe with Italian Meringue
Behind the scenes in the Beard House kitchen
Dinner

Denver Five

Consulting Chef Jenna Johansen

Samir Mohammad
Lala’s Wine Bar + Pizzeria

Hosea Rosenberg
Blackbelly Catering

Tyler Wiard
Elway’s Cherry Creek, Elway’s Downtown at the Ritz-Carlton, and Elway’s Vail, Vail, Co

Consulting Pastry Chef Jessica Scott

Sommelier Jonathan Greschler
Fuel Café

All restaurants, unless otherwise noted, are located in Denver.

This elite team of tastemakers has made an indelible mark on the Colorado dining scene with their dramatic, inventive fare. Join the next generation of FIVE™ as they celebrate their fifth anniversary—and annual pilgrimage to the beard house—with an eclectic menu that highlights the evolving culinary traditions of the Mile High City.
 

Event photos taken by David Chow.

MENU

  • Hors d'Oeuvre

    • Colorado Bison Carpaccio with James Ranch Aged Belford Cheese and Tomato Confit
    • Peach Street Distillers Bourbon–Infused Genoa Salami with Palisade Peaches and Puffed White Mountain Farms Quinoa
    • Colorado Lamb Sweetbread Terrine with Two Bear Farms Microgreens and Leopold Bros. Cherry Gastrique
    • Cured Colorado Duck Breast with Duck Egg Salad and Olathe Corn Cakes
    • Herbed Arancini with Lemon Beurre Blanc and Great Divide Beer–Balsamic Reduction
    • Château d’Esclans Whispering Angel Rosé 2011
  • Dinner

    • Colorado Cauliflower Vichyssoise with Ela Family Farm Apples and Smoked Colorado Trout
    • Château Ferrande Graves 2010
    • Gnocchi with Pork Belly Confit, Fruition Farms Shepherd’s Halo Cheese, City Mouse Garden Garlic, and Chive Pesto
    • Joseph Faiveley Bourgogne Chardonnay 2009
    • Colorado Crayfish Tamale with Olathe Corn Coulis, Calabacitas, and Crayfish Head Cheese
    • Henry Fessy Moulin-à-Vent 2009
    • Emma Farms Wagyu New York Strip with Colorado Ratatouille, San Luis Valley Romanesco Cauliflower, and Onion Jus
    • Tenimenti Angelini Val di Suga Brunello di Montalcino 2006
    • Mocha Bombe with Italian Meringue
    • Heitz Cellars Ink Grade Vineyard Port NV
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 09.19.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

S M T W T F S
24
25
26
27
28
1
2
 
 
 
 
 
Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
3
4
5
6
7
8
9
Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
10
11
12
13
14
15
16
 
Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
17
18
19
20
21
22
23
 
Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
24
25
26
27
28
29
30
 
 
Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
31
1
2
3
4
5
6
 
 
 
 
 
 
 
JBF Kitchen Cam