James Beard Foundation Dinner

Join Devil’s Thumb Ranch Resort & Spa for the James Beard Foundation Dinner at Ranch House Restaurant on Friday, November 20th, 2015. This will be an evening to remember. All proceeds will go to the Foundation.

The mission of the James Beard Foundation is to celebrate, nurture, and preserve America’s diverse culinary heritage and future. Prominent and talented chefs are invited to join their efforts by hosting James Beard Foundation dinners to showcase their culinary abilities and honor that mission.

 

There is limited availability for this event. Reservations are required. Please contact Allison Ford at
970-726-7002 extension 169 or purchase tickets online at Eventbrite.

 

2015 Guest Chefs & Menu

Alex Siedel:  Fruition – Denver, Colorado

Appetizer: Fruition Farms Sheepskyr Sorbet w/Foie Gras, Preserved Mission Figs, Poppy Seed Crumble

First Course: Braised Spanish Octopus with Palisade Apple, Pickled Fennel, Marcona Almond, Wheatberry Salad

Justin Brunson:  Old Major – Denver, Colorado

Appetizer: Selection of Old Major Charcuterie

Entree: Cacciatore Sausage with Late Fall Vegetables

Brandon Foster:  Vesta Dipping Grill – Denver, Colorado

Appetizer: Colorado Lamb Kofta, Merguez, Minted Potato, Cardamom Yogurt, Red Fresno Shug

Entree: Chestnut Agnolotti, Caramelized Pearl Onions, Berkshire Culatello, Butternut Squash Agro

Paul C. Reilly:  Beast and Bottle – Denver, Colorado

Appetizer: Emmer Wheat and Rice Salad, Blu di Bufala, Acorn Squash

Entree: Ragout of Venison, Cranberry, Gnocchi, Celery Root, Walnut

Jeff Osaka:  Osaka Ramen – Denver, Colorado

Passed: Salmon Tartar, Green Bean Salad, Soy-Sesame Dressing

Entree: Braised Pork Belly, Crispy Cavolo Nero, Egg Yolk, Hazelnut, 48-hour Pork Broth

Evan Treadwell:  Devil’s Thumb Ranch – Tabernash, Colorado

Appetizer: Wagyu Tongue Pastrami, Sour Chard, Pumpernickel

Entree: Wagyu Filet & Wagyu Liver Torchon. Foraged, Cured and Pickled Foods

Natalie Jeffery:  Devil’s Thumb Ranch – Tabernash, Colorado

Dessert: Chocolate Tortellini with a Hazelnut, Mascarpone & Blackberry Filling. Spiced Blackberry Cabernet Mousse, Cabernet Reduction, Hazelnut Tuile

Wines:  Niner Wine Estates – Paso Robles, California

Devil’s Thumb Ranch Resort & Spa 

YUM!