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Foodography: A food porn voyage of Chefs Up Front

"Goi Bo" Carpaccio with shaved cabbage, carrot vermicelli, toasted cashews, black lava salt and key limes from Parallel Seventeen/Street Kitchen Asian Bistro.
"Goi Bo" Carpaccio with shaved cabbage, carrot vermicelli, toasted cashews, black lava salt and key limes from Parallel Seventeen/Street Kitchen Asian Bistro.
Lori Midson

Colorado chefs cook their asses off -- not just in their respective restaurants but at culinary events all over the city, and last night was no exception, as thirty chefs from Denver, Boulder and Colorado Springs convened at the Colorado Convention Center to cook at Colorado Chefs Up Front, a benefit for Share Our Strength's Cooking Matters Colorado, a local nonprofit that empowers families at risk for hunger to eat well on a budget.

It's one of the best -- if not the best -- culinary gatherings in Denver, and the chefs, all of whom create a swell of dishes that are paired with wines (and, in some cases, sake), also design aprons for a silent auction -- and those aprons are definitely collector items. I've included several of those, along with plenty of food shots and chef-y mugshots from last night's soiree.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

For her first course, chef Kelly Liken prepared a baby carrot and parsley root salad with mache and carrot and parsley root puree dressed with a lemon vinaigrette.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Sergio Romero, exec chef of Le Grand Bistro & Oyster Bar, started off dinner with an amuse of mussels in red chili oil.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Salumi and cheese from Il Mondo Vecchio.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Every chef participating in Chefs Up Front designed an apron for the silent auction: Elway's Cherry Creek went with a Denver Broncos theme.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Chefs Jenna Johansen and Kelly Liken.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Rioja's lamb saddle stuffed with lamb Merguez sausage and plated with saffron rice and tomato coulis.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

I bid on the pig apron created by Samir Mohammad, exec chef of the Village Cork -- and lo and behold, it trotted home with me.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Paul Reilly, exec chef of Encore, and Wade Kirwan, exec chef of Adrift, hamming it up.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Dessert from Walter's Bistro.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Reilly wowed his table with pan-seared Colorado lamb loin, baby tomato bread pudding, pickled red onions, soubise and parsley.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

For its fifth course, the crew from TAG served sliced duck with kumquats, young carrots, Tokyo turnips, celery root puree and pistachio puree.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Chefs Tyler Wiard and Aniedra Nichols, both from Elway's Cherry Creek, prepared confit chicken thighs with coins of creamed fingerling potatoes and charred ramps.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

The crew from Linger at Root Down designed this striking apron.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Jeff Osaka and his team from twelve.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Tom Coohill, exec chef of Coohills, graced his table with a multi-layered cake -- "Gateau Marjolaine" -- that became famous in culinary circles after the late chef Fernand Point took years to perfect it.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Amos Watts, chef of Jax-Denver, prepared a sea scallop and Karobuta pork loin dish with shitake mushroom broth, udon noodles, bamboo, scallions and watercress.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Among his several dishes, Ian Clark, the chef of Centro in Boulder, made a chile-laced broth bobbing with lobster meat, mint and cilantro.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Big Red F culinary director Jamey Fader, who also cooks at Lola, and Elway's exec chef Tyler Wiard.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Fader's rock shimp ceviche with pear tomatoes Serrano chiles, green apples, jalapeno aoili and housemade potato chips.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Jenna Johansen's southern pickled shrimp.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Pete List, exec chef of Beatrice & Woodsley, prepared an amuse of oysters for his table, which he paired with a 2009 L'Oiselinere Muscadet.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

Alamosa striped bass sashimi with paddle fish caviar, tomato confit and black garlic ceviche sauce from Jensen Cummings, chef of Row 14.

Foodography: A food porn voyage of Chefs Up Front
Lori Midson

The apron from the team at TAG, TAG Raw Bar and Madison Street.

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