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Hot Rocks Griller Challenge heats up Cherry Creek

Tyler Wiard of Elway's Cherry Creek, which slid into home as the People's Choice winner.
Tyler Wiard of Elway's Cherry Creek, which slid into home as the People's Choice winner.
Steve Crecelius

The fourth annual Hot Rocks Griller Challenge at Elway's Cherry Creek last night, a benefit for the Denver Health Foundation, was hot in more ways than one: hot in temperature, with the the late spring sun beating down during the first hour or so; hot in hotties who stripped down because of that sun, but kept on their amazing shoes; and very hot in the competition between chefs making spicy, succulent sliders.

Aniedra Nichols of Elway's Cherry Creek with her Reuben sliders.
Aniedra Nichols of Elway's Cherry Creek with her Reuben sliders.
Steve Crecelius

The chefs paired their sliders with appropriate sides and beverages. Here's the lineup:

Chef: Steve Ballas, Steve's Snappin' Dogs

Slider: Homey Denver Burrito Dog

Side: Freshmade Chili Con Carne

Wine: Stemmari Nero d'Avola

(Ballas also had a great beer from Bull & Bush.)

Chef: Robert Bogart, Elway's Downtown

Slider: Sloppy Colorado Lamb Sliders

Side: Golden Raisin Couscous

Wine: Drouhin Laforet Chardonnay

Chef: Michael Bortz, City Bakery

Dessert: Assortment of dessert sliders

Wine: Patrón XO Cafe and Patrón XO Cafe Dark Cocoa

Chef: Jamey Fader of Lola & Big F Restaurant Group

Slider: Ropa Vieja

Side: Black Bean Salad

Wine: Querceto Tuscan Red

Chef: Troy Guard of TAG, TAG|RAW BAR and Madison Street

Slider: Grilled "Hawaii Five-O" Ono

Side: Hawaiian Style Watermelon Mango Salad

Wine: Mezzacorona Riesling

Chef: Jennifer Jasinski of Rioja, Bistro Vendôme and Euclid Hall Bar & Kitchen

Slider: Chroni-Chicken Sausage: Curried Chicken Sausage with Cashews, Celery, Bacon, and Radicchio on Focaccia

Side: Baby Heirloom Tomato-Cucumber "Tabbouleh"

Wine: Stemmari Nero d'Avola

Chef: Simon Purvis, EDGE Restaurant

Slider: Kobe Beef with Caramelized Jalapeno, Red Onions, Shaved Fresh Horseradish and Truffle Aioli

Side: Arugula and Shaved Apple Salad with Ver Jus Vinaigrette

Wine: Drouhin Laforet Chardonnay

Chef: Paul Reilly (formerly of Encore)

Slider: Duck Confit French Dip, Brie, Caramelized Shallots, duck Jus

Side: Braised Radishes, Citrus Butter, Sea Salt

Wine: Querceto Tuscan Red

Chef: Matt Selby and Brandon Biederman of Vesta Dipping Grill and Steuben's Food Service

Slider: Char Siu Bao Buns

Side: Papaya Salad

Wine: Mezzacorona Riesling

Chef: Goose Sorensen of Solera

Slider: Neuske's Bar-B-Que Bacon BLT Slider

Side: Luxardo Cherry and Sherry Jello Shot

Wine: Drouhin Laforet Pinot Noir

Chef: Darrel Truett, Barolo Grill

Slider: Braised Lamb with Fava Mint Pesto on a Brioche Bun

Side: Fernet Float

Wine: Drouhin Laforet Pinot Noir

Chef: Tyler Wiard and Aniedra Nichols of Elway's Cherry Creek

Slider: Aniedra's Reuben

Side: Sweet Potato Tater Tots with Habanero Ketchup

Wine: Drouhin Laforet Pinot Noir

Chef: Elise Wiggins of Panzano

Slider: Italian "Monte Cristo" - Prosciutto Cotto, Smoked Mozzarella with Raspberry Preserves

Side: Minted Melon Salad

Wine: Fuedo Arancio Dalila

Chef: Sean Yontz of El Diablo

Slider: Torta Milanesa

Side: Elote Con Crema Y Rajas

Wine: Fuedo Arancio Dalila

And the winners?

The Chefs' Choice competition was a tie between Troy Guard (TAG) and Paul Reilly.

And in the People's Choice category, the home team of Tyler Wiard and Aniedra Nichols of Elway's Cherry Creek took the prize. Guard came in second, and Simon Purvis of EDGE third.

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Elway's Cherry Creek

2500 E. 1st Ave.
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303-399-5353

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Steve's Snappin' Dogs

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