Six kick-ass Denver chefs, a stellar mixologist and one meaty sausage slinger: Foodography from the James Beard House dinner in New York
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. 
Lori Midson
Mark DeNittis and Matt Selby's quail galantine of mortadella, mache bundle, mostarda vinaigrette and truffled pork gelee. 
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. 
Lori Midson
Bartender Bryan Dayton, who looked ridiculously handsome, poured Colorado peach bellinis. 
Lori Midson
Guests weren't shy about asking Matt Selby, along with rest of the chefs, to ink their autographs on the dinner menus. 
Lori Midson
As a "thank you" from the Beard House, Biederman, along with the rest of the chefs, received goody bags. 
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. 
Lori Midson
A playful Mark DeNittis posing -- and defacing -- a stone statue of James Beard, which rests in the back garden.
Lori Midson
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