Hush "spring chicken" dinner with Sweet Basil chefs was windy, but the dishes flew right
Seven kitchen guards from Vail's Sweet Basil, including sous chefs Chris "Cactus Jack" Douglas and Chris "Cupcake" Youmans, braved the gales, unseasonably cold temps and rain on Saturday night, when they left the snow-thumped ski resort to cook at the fourth Hush Denver dinner on the rooftop of the Denver Art Museum Residences. The menu, paired with wines, included six courses, all of which featured chicken in one guise or another. "It was definitely a challenging menu, but everyone else usually does menus with lamb or pork, and we wanted to do something that people don't see all the time," explained Douglas.
Lori Midson The chefs from Sweet Basil in Vail
Hush Denver, the underground supper club that holds monthly dinners to promote up-and-coming Colorado chefs, already has its summer soirees in place, which you can read all about after the jump and food porn show highlighting the dishes that graced the tables at Saturday night's feast.
Upcoming Hush Denver dinners:
Sunday, June 20: Hush Boulder launch featuring Tim Payne of Terroir in Longmont. The event is a fundraiser for Slow Food Boulder.
All dinners begin at 6 p.m.; to purchase tickets, go to www.hushdenver.com