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hosted the annual Hot Rocks Griller Challenge last night, when sixteen of Denver's top chefs competed to make the best slider.
The winner? Troy Guard of TAG and TAG | RAW Bar, for his kangaroo slider with piquillo pepper remoulade, spinach and pickled cipollini onions (with a side of haricot vert, hijiki seaweed, almonds and miso).
Paul Reilly of Encore took second place with his North African lamb sausage slider. And more lamb -- marinated in achiote, grilled and served on a goat cheese biscuit -- starred in the third place winner, created by Jen Jasinski of Rioja, Bistro Vendome and Euclid Hall.