James Beard Foundation Dinner

Date : 04-Oct-2013   Friday  
Time : 06:00 PM - 09:00 PM
Type:  Community  

Join us for the

James Beard Foundation Dinner

at Ranch House Restaurant on

Friday, October 4th

Dinner begins promptly at 6 pm

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. We are proud this year to feature not only our own Chefs Evan Treadwell and Benjie Puga, but also prominent Denver Chefs Justin Brunson, Paul Reilly, Jeff Osaka, Max MacKissock and Troy Guard.

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.

 

James Beard Menu 2013

Passed Appetizers

Pork Skin Dandan - Chef Justin Brunson
Wagyu Heart Tartare / Chimichurri / Chipas - Chef Evan Treadwell
Foie Fras Pastrami / Pear Mostarda / Pumpernickel / Smoked Salt - Chef Paul Reilly
Ris de Veau / Celery Root / Green Apple / Hazelnut - Chef Jeff Osaka
Char Grilled Octopus / Squid Ink Orecchiette / Heirloom Tomato Confit / Bone Marrow Jus - Chef Alex Seidel
Shaved Colorado Lamb Leg / Potato Cake / Cippolini Onion Marmalade / Kumquat - Chef Troy Guard

Dinner

Hawaiian Kampachi / Roasted Beets / Yuzu / Pistachio / Korean Chive / 8 Grain Tuile - Chef Troy Guard
Char Grilled Octopus / Squid Ink Orecchiette / Heirloom Tomato Confit / Bone Marrow Jus - Chef Alex Seidel
Variations of Cauliflower / Madras Curry / Currants / Aged Sherry Vinegar - Chef Jeff Osaka
Poached Turbot / Parsnip Milk / Muscat Grapes / Brussel Sprout Leaves - Chef Paul Reilly
Classic Pork Cheek Bourguignon - Chef Justin Brunson
Devil's Thumb Ranch 100% Wagyu Beef / Brisket / Liver / Tail / Marrow / Persimmon / Gnocchi / Butternut Hash - Chef Evan Treadwell
Caramelia Chocolate Mousse / Five Spice Apple Confit / Caramel Marshmallow / Bourbon Vanilla Bean Ice Cream - Chef Benjie Puga