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!
