Six kick-ass Denver chefs, a stellar mixologist and one meaty sausage slinger: Foodography from the James Beard House dinner in New York

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Lori Midson
Brandon Biederman and Tyler Wiard plate their passed appetizer.

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Lori Midson
Biederman and Wiard served a Colorado root vegetable gratin topped with a Haystack Mountain goat cheese and wild mushroom duxelle.

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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.

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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.

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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.

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Lori Midson
Encore's Paul Reilly, undeterred by the smoke, mans the burners -- and his turnip greens.

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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.

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4 comments
GFTW
GFTW

No Colorado cantaloupe? :P

Chuck Roast
Chuck Roast

Wow, great photos. Makes me feel like I was there. The dishes look delicious, in snaps that rival glossy mag productions. Wish there was a crib, so I'd know what I wish I was eating!

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