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Project Angel Heart, the Denver nonprofit that prepares and delivers more than 400,000 nutritious meals each year to people coping with life-threatening illnesses, joined forces with several chefs last night for A Taste for Life, a gustatory grazeathon that raised funds to support the programs of Project Angel Heart.
The culinary powwow, which took place at the Exdo Event Center, pumped out plenty of tastes, including sweetbreads, chicken and waffles, Thai curried shrimp wrapped in steamed banana leaves and key lime pie, from several local restaurants, cafes, caterers and dessert dens.
Herewith, a food porn pictorial.
Apple- brie- and walnut-stuffed pork tenderloin with demi from The Lobby.
Fried chicken and chive waffles with Stranahan’s Colorado whiskey maple syrup from Second Home Kitchen + Bar.
Pepper-crusted ahi tuna served over bibb lettuce and julienned vegetables dressed with a citrus vinaigrette from the Denver Chophouse & Brewery.
Gingersnap cookies from Gelato d’Italia Café.
Thai curried prawns wrapped in steamed banana leaves from the Corner Office.
Vietnamese-style vegetarian spring roll from Project Angel Heart.
Key lime pie with strawberry margarita sauce from the Avenue Grill.
Spicy chicken with olives from Lifestyles Catering.
Sauteed veal sweetbreads with persimmon demi-glace from Project Angel Heart.
Charcuterie from Il Mondo Vecchio.
Jon Emanuel, exec chef of Project Angel Heart, Charley Sinden, exec chef of The Lobby and Andrey Lubatty, exec chef of Avenue Grill.
Sugar highs from Johnson & Wales.
Housemade whipped butters from Project Angel Heart.
