James Beard Foundation Dinner

Date : 18-Oct-2014   Saturday  
Time : 06:00 PM - 09:00 PM
Type:  Community  

Join us for the James Beard Foundation Dinner at Ranch House Restaurant on Saturday, October 18th 6:00pm

The mission of the James Beard Foundation is to celebrate, nurture, and preserve America’s diverse culinary heritage and future. Prominent and talented chefs are invited to join their efforts by hosting James Beard Foundation dinners to showcase their culinary abilities and honor that mission.

An evening to remember. Proceeds go to the Foundation. $200/person. $150/person for James Beard Foundation members. Limited availability. Reservations required.

970-726-7004 or kcollins@devilsthumbranch.com

To purchase tickets online, visit Eventbrite, here.

2014 GUEST CHEFS

 

Alex Seidel - Fruition

Jeff Osaka - Osaka Ramen

Justin Brunson - Old Major

Brandon Foster - Vesta Dipping Grill

Paul Reilly - Beast + Bottle

Evan Treadwell - Devil's Thumb Ranch Resort & Spa

 

 

2014 MENU

 

Entrance Cocktail

The Rose Bowl – Entrance Punch featuring Rose Wine

 

Cocktail Hour

Absinthe Minded Mountaineer

#ILoveMyLife

The B.A.B. – A.k.a. The Barrel Aged Bekken

Inamra Initram - An Italian influenced Martini

Maroon Bells

 

Passed

 Veal Sweetbread Saltimbocca w/Cauliflower mousse, Duck Prosciutto, Sage Brown Butter.

Foie gras torchon, pickled Colorado tart cherries Hazelnuts, Nutella  

Seared sea scallop, sopressatta, dried cherry tomato, Colorado porcini soubise 

Fluke crudo, pickled yam, honeycrisp apple, orange-mole vinaigrette

Olive oil crostini, preserved tomato jam, black pepper, goat cheese mousse, crispy garlic

House cured 90 day Pancetta, Persimmon marmalade, House made Stacchino, Coriander Cracker 

 

Mains

Citrus Cured Steelhead w/Fruition Farms Sheep’s Milk Yogurt, Roasted Baby Beets, Red Quinoa & Pistachio Granola

Colorado buffalo tartare, quail egg, rye toast, caviar.

Roasted root vegetable salad,  MouCo ColoRouge brûlée, pomegranate, watercress, spiced vinaigrette 

Chestnut rigatoni, duck confit, celery root, prune, red Russian kale 

Roasted and confit of pheasant, kabocha squash, apple, brussel sprout leafs, pickled mustard seed

DTR Wagyu Strip loin, House cured Wagyu Bresola, Pine Nut, Currents, Black Trumpets, Cipollini 

72% Valrhona Chocolate Torte, Almond Nougatine. Five Spiced Sekel Pear, Barbarossa Reduction.

 

Wines By The De Leuze Family ZD Vineyard’s, Napa Valley.