On the Menu: Colorado Peaches with Candied ChanterellesMaggie Borden
October 13, 2016
Here’s a taste of what’s on tap today at the Beard House.
Denver Five, 7:00 P.M.
John DePierro, MiJo, Denver / Kevin Morrison, KTM Restaurant Group, Denver / Dana Rodriguez, Work & Class, Denver / Darrel Truett, Barolo Grill, Denver / Pastry Chef Alicia Luther, Black Eye Coffee, Denver / Wine Director Ryan Fletter, Barolo Grill, Denver / Mixologist Gerard Collier, Tacos, Tequila, and Whiskey, Denver
This elite team of culinary compatriots has made an indelible mark on the Colorado dining scene with their bold, inventive fare. Tonight the next generation of FIVE™ celebrates the collective’s ninth Beard House anniversary with an eclectic menu that highlights the evolving traditions of the Mile High City, with plates such as Guajillo Chile–Crusted Colorado Lamb Loin Tacos with Roasted Pumpkin–Mezcal Tortillas, Camote Glaze, and Black Beans; Roasted Alamosa Bass with Chorizo–Chickpea Croquette, Cipollini, Grilled Shishito Peppers, and Piquillo Pepper–Colorado Beer Sauce; and Colorado Peaches with Candied Chanterelles, Brûléed Goat Cheese, Candied Hazelnuts, and Salted Hazelnut Ice Cream.
See the full menu below:
Guajillo Chile–Crusted Colorado Lamb Loin Tacos with Roasted Pumpkin–Mezcal Tortillas, Camote Glaze, and Black Beans
Truffled Polidori Italian Sausages with Pickled Mustard Seeds and Basil Crumbs
Prosciutto-Wrapped Colorado Peaches with Fruition Farms Ricotta and Spiced Colorado Honey
Grilled Aspen Ridge Wagyu Beef with Foie Gras and Leek Sofrito
Rosemary Crostini with Colorado Bison, Shaved Truffles, Parmesan, and Baby Arugula
Buglioni Il Vigliacco Brut Rosé 2012
Domaine Laroche Saint Martin Chablis 2015
Routestock Pinot Noir 2014
Breckenridge Sweet Tea > Breckenridge Spiced Rum with Leopold Bros. Three Pins Alpine Herbal Liqueur, Teakoe Trailhead Chai Outpost Orange Spice Chai, Cocktail Punk Smoked Orange Bitters, Orange Juice, and Lemon
Kenny Loggins > Leopold Bros. American Small Batch Whiskey with Leopold Bros. Rocky Mountain Peach Flavored Whiskey, Golden Moon Dry Curaçao Liqueur, Lemon, Cocktail Punk Palisade Peach Bitters, and The Spice Guy Cinnamon
Colorado Autumn Aguachile with a Sip > Roasted Fall Vegetables with Smoked Local Eggplant, Sweet Corn Broth, Haystack Mountain Queso de Mano Crisp, and a Sip of Leopold Bros. American Small Batch Whiskey
Arnaldo-Caprai Grecante Grechetto Colli Martani 2015
Crudo di Vitello with Red Wine–Truffle Raquelitas Corn Crisps and Olive Oil Three Ways
Azienda Agricola Cogno Anas-Cëtta Langhe Nascetta 2015
Roasted Alamosa Bass with Chorizo–Chickpea Croquette, Cipollini, Grilled Shishito Peppers, and Piquillo Pepper–Colorado Beer Sauce
Pierre Sparr Mambourg Grand Cru Pinot Gris 2011
Pan-Seared Venison Loin with Caramelized Sunchokes, Late-Season Chanterelles, Marrow Reduction, and Preserved Palisade Peaches
Château du Moulin-à-Vent Couvent des Thorins Beaujolais 2014
Colorado Peaches with Candied Chanterelles, Brûléed Goat Cheese, Candied Hazelnuts, and Salted Hazelnut Ice Cream
Royal Tokaji Mád Cuvée Late Harvest 2015
For all upcoming Beard House dinners, check out our events calendar.