Denver Five to Cook at NYC’s James Beard House

Left to right: John DePierro, Kevin Morrison, Dana Rodriguez, Wine Director Ryan Fletter, Pastry Chef Alicia Luther, Darrel Truett,and Mixologist Gerard Collier
Left to right: John DePierro, MiJo; Kevin Morrison, KTM Restaurant Group; Dana Rodriguez, Work & Class; Wine Director Ryan Fletter, Barolo Grill;  Pastry Chef Alicia Luther, Black Eye Coffee;  Darrel Truett, Barolo Grill, and Tacos, Tequila and Whiskey  mixologist Gerard Collier.

This elite team of Colorado culinary compatriots has made an indelible mark on the Colorado dining scene with their bold, inventive fare. The group (five chefs, two “beveragists”) celebrates the collective’s ninth Beard House anniversary with an eclectic menu that highlights the evolving traditions of the Mile High City. If your pockets are deep your your appetite robust (and you are or will be in New York), the dinner costs $175 for the general public and $135 for Beard members.

The James Beard House is at 167 West 12th Street, New York; 212-627-2308. Go to the next page for the menu

Denver Five Menu – October 13, 2016

Hors d’Oeuvre

  • 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

Dinner

  • 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