Cafe Society

Vesta Dipping Grill's Plates for the Peak benefit raises $20,000 for Urban Peak -- and the new Steuben's truck makes its street debut

At last night's Plates the Peak, a fundraiser/silent auction to benefit Urban Peak, fifteen of Denver's star chefs convened in the hellishly hot kitchen of Vesta Dipping Grill to feed the sweaty gastronauts who grubbed on everything from chicken-fried steak biscuit sliders and lamb shoulder mini "Phillys" to blue crab rolls, duck confit and chocolate ganache with crunchy pearls.

According to Vesta owner Josh Wolkon, more than $20,000 was raised for Urban Peak, a local non-profit that that rescues kids from the perils of homelessness. "It's really amazing how much fun and how easy it can be to raise a chunk of change for a great cause. Both the diners and the chefs are awesome, awesome, awesome," says Wolkon.

You want to know what else is awesome? The new food truck from Steuben's, which made its debut appearance last night in front of Vesta's front door, turning out pork sliders, skinny fries and sugar-smacked fried pork bites. (Someone should turn those into intravenous drugs.)

Want to see what you missed? Food porn pics from the party are after the jump.

The debut appearance of the Steuben's food truck was a huge draw at last night's Plates for the Peak. The truck crew was all smiles, despite the sweltering heat. There you have it, people: The Steuben's truck menu. Hoo-boy! Colorado bass tartare with yozu and chives in spring radish cups from Paul Reilly, Encore. Sour orange-braised pork tortita with housemade pickles and chile pepper jam from Brendon Doyle, Jonesy's EatBar. White anchovy and roasted pepper rigatoni with Peruvian white bean puree and truffled crema from Kenny Turk, Vesta. Chicken-fried steak biscuit sliders with sausage aioli and green chile egg salad from Tyler Wiard, Elway's Cherry Creek. Watermelon, prosciutto and mint skewers with a balsamic reduction from Wade Kirwan, Vesta. TAG's Troy Guard and Steuben's chef de cuisine and head truck dude Brandon Biederman. Smoked andouille sausage on an heirloom tomato crouton with scallion aioli, microgreens and Tabasco syrup from Brandon Foster, Vesta. Best chocolate dessert ever from Keegan Gerhard, D Bar Desserts. And I don't even like chocolate. Chocolate ganache, cremeux, Chantilly cream and crunchy pearls from Keegan Gerhard, D Bar Desserts.
KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lori Midson
Contact: Lori Midson