Denver Women Chefs Rule

Menu

• Hors d’Oeuvre
  • Foie Gras Bonbons with Preserved Palisade Peaches
  • Colorado Kokanee Salmon Tartare with Oranges, Basil, and Tarragon Mignonette on Colorado Flour–Sesame Cracker Tacos 
  • Crispy Colorado Pork Rinds with Green Chilies, Avocado Mousse, Pickled Fresno Peppers, and Cotija Cheese
  • Rocky Ford Melon Tart with Colorado Goat’s Milk–Lemon Ricotta and Denver Bacon Company Bacon Powder
  • Colorado Gold Beet Jam with Horseradish Yogurt Cheese, Beef Bacon, and Micro-Dill
  • Lonesome Dove Cocktail > Proximus Tequila with Lime, Spruce and Sage–Infused Agave; San Pellegrino Pompelmo; Grapefruit Zest; and Sage Garnish
  • Allendorf Festival Rosé 2013
• Dinner
  • Olathe Sweet Corn Five Ways > Corn Panna Cotta, Freeze-Dried Corn, Popcorn Shoots, Charred Corn Salad, and Popcorn
  • Kivelstadt Cellars Mother of Invention Roussanne Viognier 2013​
  • Colorado Quinoa Chopped Salad with Fruition Farm Shepherd’s Halo Cheese, Smoked Colorado Bing Cherries, Toasted Pistachios, House-Pickled Onions, Quinoa Greens, and Colorado Honey Vinaigrette
  • Pares Balta Rosé 2013
  • Goat Butter–Braised Colorado Hybrid Striped Bass with Hazel Dell Mushroom–Brioche Charlotte and Pickled Beet Greens
  • Domaine du Pré Semelé Sancerre Rouge 2012
  • Braised Lamb Croquette with Cinnamon–Cherry Foie Gras Truffle, Sweet Pea–Fennel Purée, and Red Vein Sorrel
  • A. A. Badenhorst Family Wines Red 2008
  • Palisade Peaches ’n’ Cream > Noosa Yoghurt Crémeux with Palisade Peach Macarons, Almond Powder, and Pomegranate Molasses​
  • Frank Family Vineyards Blanc de Noirs NV