That expansion will be reflected in the organization's upcoming name change -- from Hush Denver to Hush Events. A May 15 dinner on the roof of the Denver Art Museum Residences has already sold out; the first Hush dinner will be in Boulder on June 20 at Colorado's Best Beef, a ranch up against the Flatirons, and there are also plans to tie in with Aspen Food & Wine.
But the top priority, Armstrong assured diners at Saturday's dinner, was to highlight the work of some of this state's best chefs, including the five-course meal Wilbanks then rolled out:
First course: Island Creek oysters with ponzu, diakon Oroshi and scallion
Second: EVOO poached Alaskan halibut, fava bean, morel mushroom and ramp succotash, candied bacon, smoke tomato vinaigrette
Third: Torchon of foie gras, rhubarb compote, toasted brioche
Fourth: Oven roasted Colorado rack of lamb, spring pea puree, goat cheese gougere, smoked red wine sauce, pickled ramp salad
Fifth: Spice apple tarte tatin, toasted black pepper and soy gelato, Guinness caramel.
Cheering on Wilbanks was La Tour owner/chef Paul Ferzaccas, who purchased the renowned restaurant back in 1998. He'd closed La Tour at the end of the ski season for three days, but it's now reopened with a new, organic spring menu that allows you to sample three courses for $39 (for details, call 970-476-4403).
But if you drive up this weekend, you won't find Ferzaccas at La Tour; he'll be competing again in the National ProStart Invitational finals, sponsored by the National Restaurant Association Educational Foundation.