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
Braised short ribs, courtesy of Biederman and Wiard, were plated with a pickled ramp-green tomato salad, red potatoes, champagne vinaigrette and a beef reduction.

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Lori Midson
Mark DeNittis and Matt Selby's quail galantine of mortadella, mache bundle, mostarda vinaigrette and truffled pork gelee.

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Lori Midson
Each of the chefs prepared a dessert, which included Riesling-poached pineapple with rosemary-infused whipped cream; Haystack Mountain goat cheesecake with guava peel marmalade; beignets rivered with Fruition Farms sheep's milk ricotta and glazed with wildflower honey; chocolate chip cookies; and a chocolate pudding with tart cherry liqueur.

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Lori Midson
Bartender Bryan Dayton, who looked ridiculously handsome, poured Colorado peach bellinis.

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Lori Midson
Guests weren't shy about asking Matt Selby, along with rest of the chefs, to ink their autographs on the dinner menus.

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Lori Midson
As a "thank you" from the Beard House, Biederman, along with the rest of the chefs, received goody bags.

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Lori Midson
A portrait painting of James Beard, the chef and cookbook author whose home is now the culinary epicenter for guest chefs, hangs prominently in the upstairs dining room.

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Lori Midson
A playful Mark DeNittis posing -- and defacing -- a stone statue of James Beard, which rests in the back garden.


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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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