Jeff Osaka is the coach of the Denver chef team -- hear from his fans
Jeff Osaka in the kitchen at twelve.
twelve, which I review this week, will be celebrating its fifth anniversary next week with a major bash. I reached out to several of the chefs who will be contributing to the six-course feast to ask for their thoughts on what Jeff Osaka, chef/owner of twelve, means to the culinary community. What they shared were toasts, not roasts, though there will probably be plenty of those come Monday night, too.
Lon Symensma, ChoLon: "Jeff is the coach of the Denver Chef Team. He is the one who is pushing us forward to great things. I am glad to have him in my life!"
Paul C. Reilly, Beast + Bottle: "Jeff Osaka is at the forefront of the current culinary movement in Denver. The camaraderie he has created among the chefs in this town is infectious through the monthly chef get-togethers. Chefs love to brag that their food is simple. Jeff is the only one that actually pulls that off in an elegant, sophisticated fashion."
Justin Brunson, Old Major: "Jeff Osaka has helped raise the bar of food and service in our community here in Denver and I am proud to cook next to him. He is a true craftsman and role model!"
twelve's fifth anniversary dinner is Monday, November 11, at the restaurant at 2233 Larimer Street. Cocktails and hors d'oeuvres start at 5:30 p.m., dinner at 6:30. Tickets are $125 with an optional $50 wine pairing; to make a reservation, call twelve at 303-293-0287. In the meantime, here's what the chefs will be serving:
Paul C. Reilly, Beast + Bottle: Smoked cobia, yukon gold blini, spuma, American caviar
Troy Guard, TAG: Steamed opakapaka, pork hash, tapioca, truffle soy broth
Alex Seidel, Fruition: Robiola tortellini, veal sweetbread confit, autumn squash, apple brown butter
Lon Symensma, ChoLon: Roast chicken, kabocha squash puree, beet gastrique, candied walnuts
Justin Brunson, Old Major: Braised beef shank, pimento cheese grits, mustard greens, mirepoix
Jeff Osaka, twelve: banana cake, marshmallow fluff, peanut butter powder, banana mousse
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.