~ Reception ~
Arta Tequila Classic “Ripe” Agave Margarita
Breckenridge Bourbon “Ripe” Whiskey Sour Fresh & Classic
Breckenridge Vodka “Ripe” Cosmopolitan
“Ripe” NA Fresh Agave Lime Ricky
*Donated by Ripe Bar Juice, Cold Pressed Daily
Donated By Goldspot Brewing Company
Hors d’oeuvres
Chef Colby Leflaive – Bay Scallop Ceviche
Chef Matt Thompson – Caramelized Onion and Cheddar Gougeres
Chef Paul Ferzacca – Veal Sweetbreads, Lemon Brown Butter, Capers
Chef Andrea Knight – Crispy Spiced Pork Belly, Orange Marmalade
Chef Riley Romanin – Lemon Grass Ruby Red Shrimp, Ají Roja & Peruvian
Ginger Leche de Tigre Spuma
~ First Course ~
Chef Riley Romanin – Hooked & Revolution Restaurants, Beaver Creek
Japanese Sea Bream Cannelloni
Yuzu, Mascarpone, Enoki Mushroom, Kizami Kelp, Hon-Shoyu & Rayu, Chili Oil
2012 Margerum, Reisling, Santa Barbara County,CA, Donated by Grand Vin
~ Second Course ~
Bart Clark – Loaded Joes, Avon & Vail
Colorado Striped Bass
Creamy Leek Risotto, Roasted Mushrooms, Beet Reduction
2014 Michel Gassier Cercius Blanc, Donated by Karen Werner Classic Wines
Wine: 2014 Michel Gassier Cercius Blanc, Classic Wines
~ Third Course ~
Chef Paul Ferzacca – La Tour Restaurant
Fontina Cheese & black Truffle Ravioli, Black Truffle Sauce
2013 Produttori Del Barbaresco, Nebbiolo, Langhe, IT, Donated by Southern Wines
~ Fourth Course ~
Colby Leflaive – Moe’s Original BBQ, All over America
Smoked Beef Brisket, Pasilla Chile Salsa, Black Bean Huarache
2005 La Rioja Alta Vina Ardanza Reserva, Natural Wines
~ Fifth Course ~
Matthew Thompson – Williams & Grahams, Denver
Colorado Lamb Rack
Celery Root Puree, Baby Carrots, Butter Braised Turnips,
2012 Dutton-Goldfield “Emerald Ridge Vineyard” Pinot Noir, Sonated by RNDC
~ Dessert ~
Andrea Knight – The Noshery Café, Denver
Warm Tarragon Cake, Almond Ice Cream, Macaron, Pomegranate Reduction
2012 Chateau du Cros, Lupiac, FR, Donated by Old World Wines