See also: Dishes of DISH: Patxi's Chicago-style, deep-dish pizzas
"We start with hard-boiled eggs, make a filling with the yolks, mayonnaise, mustard, chili powder, roasted green chiles, and chiles and lime juice," explains exec chef David Bumgardner. "The filling is piped into the egg whites, and topped with a salsa of roasted corn, jalapeno, red pepper, red onions, and lime juice."
"Deviled eggs have been a standard on our menu since we opened," he adds. "I've always tried to take fairly common, recognizable things and put a little tasty spin on them. Williams & Graham has always been known for great cocktails, and rightly so. I think the food we do is right up there with those drinks, and I love to get that food in front of people who weren't expecting to eat and have them love it."
DISH runs from 1:30 to 4 p.m. on Sunday, Sunday 22. (VIP ticket-holders get in at noon.) For more information about Westword's annual celebration of the Denver dining scene, including how to buy tickets, visit our 2013 Westword DISH site.
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