The Denver Five team at the Beard House
Monkfish Livers with Foie Gras Torchon Shavings, Charred Peaches, and Leopold Bros. Rye Whiskey Syrup
Beef Cheek and Quail Eggs Benedict with Chorizo Hollandaise and Crispy Masa
Behind the scenes at the James Beard House kitchen
Sous Vide Buffalo Brisket with Colorado Morels, Mountain Herbs, and Smoked Pecans on Blueberry Crackers
Colorado Lamb Sweetbreads with Agrodolce Black Plums, Fresno Chiles, Coriander, and Shiitake Udon
Buttermilk-Fried Colorado Rabbit Posole with Quinoa Greens, Chili Colorado, and Rillettes
Colorado Newsham Pork > Mortadella di Testa, Shoulder Confit, Milk-Poached Loin, Crispy Belly, and Trotter–Tail Croquette with Apple and Celery Variations and Mustard
Colorado Hybrid Bass with Almonds, Cherries, Tender Belly Bacon Fat Potatoes, and Lamb Jus
Lamb Loin with Caramelized Brussels Sprouts, Shallots, Hazelnuts, Pomegranate, and Figs
Colorado Chocolate Truffles > Curry–Ginger, Colorado Honeycomb, and Key Lime; and Beer Textures > Olive Oil Cake with Porter Syrup, Pilsner Gelée, and Stout Bubbles
Dinner

Fabulous Denver Five

Ian Kleinman

The Inventing Room, Denver

Brian Laird

Sarto’s, Denver

Jorel Pierce

Euclid Hall, Denver

Matt Selby

Corner House, Denver

Sommelier Jonathan Greschler

Coohills, Denver

Barman Brian Smith

Coohills, Denver

The Denver Five return to the Beard House for their annual dinner showcasing the rich culinary traditions of the Mile High City. Though they can’t bring the mountain air and spectacular setting with them, this group of hyper-talented chefs promises to re-create the exciting, high-altitude cuisine for which they have earned national acclaim.

Event photos taken by Tom Kirkman.

MENU

  • Hors d’Oeuvre

    • Monkfish Livers with Foie Gras Torchon Shavings, Charred Peaches, and Leopold Bros. Rye Whiskey Syrup
    • Beef Cheek and Quail Eggs Benedict with Chorizo Hollandaise and Crispy Masa
    • Sous Vide Buffalo Brisket with Colorado Morels, Mountain Herbs, and Smoked Pecans on Blueberry Crackers
    • Colorado Lamb Sweetbreads with Agrodolce Black Plums, Fresno Chiles, Coriander, and Shiitake Udon
    • Pan-Fried Duck Livers with Frittata
    • Always a Bridesmaid > Teatulia Lemongrass Tea Liqueur with Lime, Sparkling Wine, and Kaffir Lime Leaf
    • La Biznaga > El Tesoro Tequila with Pinche Cinnamon Liqueur, Lime, San Pellegrino Blood Orange Soda, and Cinnamon–Sugar Candied Orange
    • Lucien Albrecht Crémant d’Alsace Brut Rosé NV
    • Hugel Riesling 2011
  • Dinner

    • Buttermilk-Fried Colorado Rabbit Posole with Quinoa Greens, Chili Colorado, and Rillettes
    • Zantho Zweigelt 2011
    • Colorado Newsham Pork > Mortadella di Testa, Shoulder Confit, Milk-Poached Loin, Crispy Belly, and Trotter–Tail Croquette with Apple and Celery Variations and Mustard
    • Moccagatta Barbaresco 2009
    • Colorado Hybrid Bass with Almonds, Cherries, Tender Belly Bacon Fat Potatoes, and Lamb Jus
    • Argiano Brunello di Montalcino 2007
    • Lamb Loin with Caramelized Brussels Sprouts, Shallots, Hazelnuts, Pomegranate, and Figs
    • Bersano Barolo 2008
    • Colorado Chocolate Truffles > Curry–Ginger, Colorado Honeycomb, and Key Lime; and Beer Textures > Olive Oil Cake with Porter Syrup, Pilsner Gelée, and Stout Bubbles
    • Marenco Brachetto d’Acqui 2012

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 09.12.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2015

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JBF Kitchen Cam