The Denver FIVE host their last bash of the year tonight at the James Beard House

Tonight, while the rest of us will be grubbing and imbibing at Dish, Westword's annual bash dedicated to Denver's dining culture, the chefs comprised by the Denver FIVE -- Jamey Fader, Troy Guard, Brian Laird, Matt Selby and Tyler Wiard -- will be bringing down the storied James Beard House in New York, the final hurrah for these chefs, who, later this year, will pass the torch to five new chefs.

"This is the end of the road for them, so they're feeling nostalgic," says Leigh Sullivan-Guard, Troy's wife and the mastermind behind the Denver FIVE. "It's especially bittersweet for Matt, Tyler and Troy, since they've been involved from the very beginning."

The dinner, which is sold out, will no doubt lure the Big Apple's persnickety cognoscenti, who will feast from a Colorado-centric menu pimping everything from lamb and Palisade peaches to Rocky Ford cantaloupe and Alamosa striped bass. The entire menu, in all its drool-worthy glory, is after the jump.

Passed Appetizers

Jamey Fader, Lola/Big Red F -- Colorado lamb shank deshebrada stuffed tortilla, chili amarillo mustard and Verde Farms micro mint salad

Troy Guard, TAG -- Duck fat confit Pueblo fingerling potato, Monroe Farms nectarines, ashed chavroux, radish salad and agave nectar

Brian Laird, Barolo Grill -- Gnocco fritto with cured duck breast

Matt Selby, Vesta Dipping Grill/Steuben's -- Handmade coriander prosciutto, Palisade peaches, organic olive oil and Verde Farms micro basil

Tyler Wiard, Elway's Cherry Creek -- Smoke-cured Colorado goat loin, Rocky Ford melon slaw and Haystack Mountain queso de mano

Dinner

Jamey Fader - Halibut Veracruz, heirloom tomato confit, pickled fennel and jalapeño and sweet corn bocadillo
Wine pairing: Ironstone Reserve 2007

Troy Guard - Crispy skin Alamosa striped bass, heirloom carrots, avocado, zucchini blossom and jalapeño ponzu gelee
Wine pairing: Crossings Sauvignon Blanc 2009

Brian Laird - Haystack Mountain goat cheese-stuffed spinach pasta with marjoram butter and heirloom tomatoes
Wine pairing: Caldaro Pinot Nero, Saltner Vineyard, 2007, Alto Adige

Matt Selby - Stranahan's whiskey foie gras and pork sausage, home fries, preserved cherry mustard, Brussels sprouts kraut and peach jus
Wine pairing: Villa Wolf Riesling 2008

Tyler Wiard - Thyme-grilled Colorado lamb loin, Olathe corn succotash, smoked corn braised lamb fritters and charred local onion lamb jus
Pairing: Bodegas Tradition 30-year-old Oloroso sherry

Petite Five

Troy Guard -- Palisade peach tart with Boulder vanilla honey and spearmint

Matt Selby -- Chocolate peanut butter cup with herbed mallow

Tyler Wiard -- Warm chocolate chip cookies and oatmeal cookies

Jamey Fader -- 1921 crema tequila sopapillas, Western Slope apples, canella syrup

Brian Laird -- Colorado peach panna cotta

Pairing: Churchill 10-year-old Tawny Port