James Beard Foundation Dinner
|Date :||18-Oct-2014 Saturday|
|Time :||06:00 PM - 09:00 PM|
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 firstname.lastname@example.org
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
The Rose Bowl – Entrance Punch featuring Rose Wine
Absinthe Minded Mountaineer
The B.A.B. – A.k.a. The Barrel Aged Bekken
Inamra Initram - An Italian influenced Martini
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
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.