Events / Friends of James Beard Benefit Dinner

Tabernash, CO

Sat, October 18, 2014

5:30 PM
Ranch House Restaurant at Devil’s Thumb Ranch Resort and Spa
Member Price: $200 Public Price: $200 Phone: 970.726.7002 x517

Host Chef Evan Treadwell

Justin Brunson
Old Major Restaurant, Denver

Brandon Foster
Vesta Dipping Grill, Denver

Jeff Osaka
Twelve Restaurant, Denver 

Pastry Chef Benjie Puga
Devil’s Thumb Ranch Resort and Spa, Tabernash, CO

Paul C. Reilly
Beast + Bottle Restaurant, Denver 

Alex Seidel
Fruition Restaurant, Denver


  • Hors d’Oeuvre:
    • Veal Sweetbread Saltimbocca with Cauliflower Mousse, Duck Prosciutto, and Sage Brown Butter
    • Foie Gras Torchon with Pickled Colorado Tart Cherries, Hazelnuts, and Nutella  
    • Seared Sea Scallops with Soppressata, Dried Cherry Tomatoes, and Colorado Porcini Soubise 
    • Fluke Crudo with Pickled Yams, Honeycrisp Apples, and Orange–Mole Vinaigrette
    • Olive Oil Crostini with Preserved Tomato Jam, Black Pepper, Goat Cheese Mousse, and Crispy Garlic
    • House-Cured 90-Day Pancetta with Persimmon Marmalade, Housemade Stracchino Cheese, and Coriander Crackers
    • The Rose Bowl > Entrance Punch with Rosé Wine
    • Absinthe–Minded Mountaineer Cocktails
    • #ILoveMyLife Cocktails
    • The Barrel-Aged Bekken Cocktails
    • Inamra Initram > Italian-Influenced Martinis
    • Maroon Bells Cocktails
  • Dinner
    • Citrus-Cured Steelhead Trout with Fruition Farms Sheep's Milk Yogurt, Roasted Baby Beets, and Red Quinoa–Pistachio Granola
    • Colorado Buffalo Tartare with Quail Egg, Rye Toast, and Caviar
    • Roasted Root Vegetable Salad with MouCo Cheese Company ColoRouge Cheese Brûlée, Pomegranate, Watercress, and Spiced Vinaigrette
    • Chestnut Rigatoni with Duck Confit, Celery Root, Prunes, and Red Russian Kale
    • Roasted and Confited Pheasant with Kabocha Squash, Apples, Brussels Sprout Leaves, and Pickled Mustard Seeds
    • Devil’s Thumb Ranch Wagyu Strip Loin with House-Cured Wagyu Bresaola, Pine Nuts, Currants, Black Trumpet Mushrooms, and Cipollini 
    • Valrhona 72-Percent Chocolate Torte with Almond Nougatine, Five-Spiced Sekel Pear, and Barbarossa Reduction
    • A selection of fine wines generously provided by De Leuze Family ZD Wines will be served with this dinner.

Related Info

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.