On Wednesday night, Lola hosted its fifth annual Dos Casas event benefiting Brent's place -- but the diners packed into every corner of the restaurant were the real beneficiaries, since they got to enjoy the fare of some of Denver's top chefs, who all donated their efforts.
Here's what they cooked up for the cause:
Goose Sorensen of Solera and Pete Marczyk of Marczyk Fine Foods cooperated on the passed apps for the VIP party. Troy Guard of TAG and TAG|RAW BAR created the kampachi shooter amuse. The chilaquiles rojo app was created by Brandon Biederman of Steuben's and Paul C. Reilly of Encore on Colfax. The night's surprise hit: posole-fried trotters and pig's ears "salad" by Tyler Wiard of Elway's Cherry Creek and Sean Yontz of El Diablo. Sheila Lucero, exec chef of Jax Fish House, joined with Alex Seidel of Fruition on the sea scallop carpaccio. The main course: pepian roasted pork lomo by Fader and Matt Selby of Vesta Dipping Grill and Steuben's. The grand finale: olive oil tres leches by Jen Bush, pastry chef for the Big Red F restaurants, which include Lola and Jax.
All proceeds from the night, which included a silent auction, went to benefit Brent's Place, which provides housing, hope and healing for children with cancer and their families.
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