Events / Dinner

Ten Years of Denver Five

Fri, October 06, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Reservations Policy

Mark Dym

Marco’s Coal-Fired Pizza, Denver

Ryan Fletter

Barolo Grill, Denver

Duane Walker

Lola Coastal Mexican, Denver

Samm Sherman

Denver

Darrel Truett

Barolo Grill, Denver

Steven Waters

Run for the Roses Bar and Soigne Holdings, Denver

Elan Wenzel

Sushi Sasa and Element Knife Company, Denver

Join us as we celebrate a decade of Rocky Mountain cuisine at the Beard House with a very special Denver Five dinner. This team of Mile High toques has spent the past year collaborating and honing their skills in preparation for this anniversary event highlighting the best of Colorado’s agricultural bounty.

Click here to see photos from this event.

Menu

Hors d’Oeuvre

Colorado Tostada > Shredded Colorado Chicken Thighs with Pepper Salsa and Hatch Chile Purée on Raquelitas Tortillas

Colorado-Style New York in a Bite > Trout Lox with Tomato–Nori Cream Cheese, Red Onion Jam, Everything-Spiced Johnnycake, and Caviar

Alamosa Striped Bass Crudo

Buffalo Tartare with Roasted Red Beets, Pickled Last Spring’s Ramp Vinaigrette, Spicy Mustard Seeds, Agrumato Olive Oil Powder, Quail Egg Yolk, and Red Sorrel

Gougères with Corn and Herbed Goat Cheese

Pierre Sparr Brut Réserve NV

RouteStock Chardonnay 2014

Castello di Volpaia Chianti Classico 2015

Front Range Smash > Leopold Bros. Rocky Mountain Peach Whiskey with Olathe Corn Gomme Syrup and Lemon

Bubbly Bitter Critters > Leopold Bros. Aperitivo with Leopold Bros. Leopold’s American Small Batch Gin, Fever-Tree Elderflower Tonic water, and Orange Curaçao

Dinner

Colorado Salad > Haystack Mountain Goat Cheese with Peaches, Walnuts, Arugula, Lemons, Olive Oil, and Mint

Cantine Buglioni Il Disperato Garganega 2015

Colorado Veal Crépinette with Western Slope Apple–Onion Relish, Bacon–Quinoa Hash, Colorado Honey Gastrique, and Crème Fraîche

Pierre Sparr Grand Cru Schoenenbourg Riesling 2013

Truffled Polidori Sausage–Stuffed Agnolotti dal Plin with Pickled Porcini Mushrooms and Shaved Burgundy Truffles

Cogno Dolcetto d'Alba 2015

Fennel-Dusted Colorado Lamb with Charred Carrots, Burnt Salsify Sticks, Roasted Baby Gold Beets, Grilled Trumpet Mushrooms, Torched Goat Cheese, and Mint

Villa Russiz Merlot 2015

Peach Pie with Whipped Bourbon Mascarpone, Freeze-Dried Corn, and Chamomile

Sherry Cobbler > Leopold Bros. Fernet Leopold with Amaro di Angostura, Emilio Lustau East India Solera Sherry, Cassia Simple Syrup, and Orange