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Food porn from last night's Celebrity Chef Tour powwow at Osteria Marco

"Believe it or not, it's been pretty calm today," said Frank Bonanno, standing in the kitchen of

Osteria Marco

, the turf for last night's Celebrity Chef Tour dinner, a gathering of five Denver chefs -- Bonanno, Alex Seidel (

Fruition

and Frution Farms), Eric Skokan (

Black Cat

and Black Cat Farm), Matt Selby (

Vesta Dipping Grill

), Brandon Biderman (

Steuben's

) -- and Michael Ginor, founder of Hudson Valley Foie Gras and the exec chef/owner of Lola in Great Neck, New York.

"I can't tell you how much of an honor and pleasure it was to work with Michael," said Selby. "The guy is in an industry icon and a personal hero of mine." And the fact that Ginor had lunch at Steuben's and dinner at Vesta Dipping Grill while he was in town had Selby beaming. "I'm still pinching myself," he joked.

Proceeds from the dinner, part of a roving series of celebrity chef tours across the country, benefited the James Beard Foundation's programming and educational initiatives. We, of course, were there and brought back memories, which you can view on the following pages.

Dashi scallion pork terrine with shisho and Earl Grey-orange syrup from Vesta Dipping Grill. Alex Seidel, from Fruition and Fruition Farms and Frank Bonanno, host chef of last night's Celebrity Chef Tour dinner. Fruition Farms ricotta, Italian plum mostarda, Laquerica prosciutto and Verde Farms micro greens on grilled ciabatta. Pork confit with duxelles from Black Cat executive chef/owner Eric Skokan, who made little potted plants from the frilly Persian garden cress plucked from Black Cat Farm in Niwot. The chefs prep in the kitchen of Osteria Marco, before last night's six-course dinner. Hamachi crudo with Calabria pepper, orange, picholine and oregano from Vesta Dipping Grill. Torchon of foie gras with duck prosciutto and mostarda di cremona; seared foie gras with celeriac mousseline and apple; and a blood orange and grapefruit foam from guest chef Michael Ginor of Hudson Valley Foie Gras and Lola in New York. Tallegio- and braised rabbit-stuffed ravioletta pooled in butter and topped with shaved truffles from Osteria Marco. Pan-roasted branzino with polenta, roasted red pepper and fennel preserva, housemade mortadella braised calamari, meyer lemon crema and micro fennel from Fruition and Fruition Farms. Tunis lamb with mustard spatzle, red Brussels sprouts and mustard us from Boulder's Black Cat and Black Cat Farm. Shelled chocolate bars enveloping hazelnut and plated with roasted banana gelato and chocolate sauce from Osteria Marco.

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