Events / Dinner

Colorado Five

Tue, October 01, 2019

7:00 PM
The Beard House
Member Price: $170 Public Price: $220 Click here for tickets.
Cancellation and Food Allergy Policy

Kevin Grossi

The Regional, Fort Collins, CO

Josh Niernberg

Bin 707 Foodbar, Taco Party Grand Junction, and Dinner Party Grand Junction, Grand Junction, CO

Jim Pittenger

Biker Jim's Gourmet Dogs, Denver, CO

Bryan Jay Redniss

The Rose, Edwards, CO

Duane Walker

Jax Fish House & Oyster Bar, Glendale, CO

Jayme Henderson

The Storm Cellar, Hotchkiss, CO

Jen Mattioni

Q House, Denver

Steve Steese

The Storm Cellar, Hotchkiss, CO

Our 12th annual Colorado-centered FIVE dinner kicks it up a notch, expanding past the capital and drawing cutting-edge culinary talent from across the state! Join us as this powerhouse group of food and beverage pros craft a can’t-miss celebration of the Centennial State.

Click here for tickets.


Hors d’Oeuvre

Licorice-Cured Steelhead Trout with Fennel Pollen, Mustard Seeds, Smoked Anise Yogurt, Peach Preserves, and Nori Chips

Olathe Sweet Corn Macarons with Pork Belly, Barrel-Aged Ponzu, Scallion Ganache, and Chive Blossoms

Smoked Bluefish with Horseradish Pâté, Pickled Shallots, and Einkorn Wheat Crackers

Badger Flame Beet Mille-Feuille with Pine Nuts, Elk Bresaola, and Palisade Cherries

B.L.T. with Compressed Tomato, Lettuce Powder, Avocado Emulsion, and Bacon Rye

A Lovely Shrubbery > Blueberry-Mint Shrub with Blackberry Tea and Lemon Soda

Colorado Club > Golden Moon Gin with Pickled Peaches, Lillet Rosé, Egg White, Lemon Bitters, and Peach Powder

Colorado Kinda-Fashioned > Breckenridge Bourbon with Hatch Chile–Sweet Corn Demerara, Amaro, and Mole Bitters

The Storm Cellar Sauvignon Blanc 2018

Ladrón Cellars Evidence Chardonnay-Viognier 2017


Mushroom–Beet Tartare with Umeboshi Plum, Puffed Beef Tendon, Huitlacoche Hoisin, and Preserved Cherry Blossoms

The Storm Cellar Rosé of Pinot Noir 2018

Chicken-Fried Rabbit with Bone Marrow Heritage Polenta and Sweet Rutabaga Chips

Casey Brewing & Blending Apricot Fruit Stand Barrel-Aged Saison

Beet–Squid Ink Agnolotti with Trout Katsuobushi, Sheep’s Milk Ricotta, Sake, Trail Mix, and Micro-Cilantro

Coloradacano > Leopold Bros. Aperitivo with Togarashi-Spiced Sweet Vermouth, Lemon-Lime, Sea Salt, and Bergamot

Szechuan–Kombu-Cured Lamb with Hakurei Turnips, Kohlrabi Purée, Koji Curd, Mustard Greens, and Seaweed Demi-Glace

Carboy Winery Cabernet Franc 2017

Sweet Goat Milk Cheese Custard with Huckleberry Sponge Brittle, Tarragon–Mint Gelée, and Cream Soda Meringue

Huckleberry Fizz > Cap Rock Gin with Huckleberry Jam, Tarragon-Infused Pear Brandy, Fresh Lemon, and Dry Citrus Soda