Six kick-ass Denver chefs, a stellar mixologist and one meaty sausage slinger: Foodography from the James Beard House dinner in New York
Brandon Biederman and Tyler Wiard plate their passed appetizer. 
Lori Midson
Biederman and Wiard served a Colorado root vegetable gratin topped with a Haystack Mountain goat cheese and wild mushroom duxelle.
Lori Midson
Encore's Paul Reilly and Jamey Fader, exec chef of Lola, wowed the crowds with their fluke ceviche with spiced oranges, pickled yams, roasted apples and pepitas. 
Lori Midson
Cuba Cuba's Enrique Socarras didn't disappoint with his Blue Mountain bison tiradito with organic Tokyo turnip chips, calamansi -- a citrus fruit -- and aji ricoto. 
Lori Midson
For his main course, Socarras paired Alamosa striped bass with an Olathe corn tamale, Pueblo Hatch chiles, Szechuan-heirloom tomato vinaigrette and a chive blossom salad. 
Lori Midson
Encore's Paul Reilly, undeterred by the smoke, mans the burners -- and his turnip greens.
Lori Midson
Reilly and Fader served a roasted Ewe Bet Ranch leg of lamb with baby turnips, chanterelle mushrooms, lamb pancetta, braised turnip greens and a peach gastrique. 
Lori Midson
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