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Who are the Denver Five? Five is a collaboration between five of Denver’s most influential chefs: Troy Guard, Matt Selby, Brian Laird, Jamey Fader and Tyler Wiard. Having just enjoyed dinner made by the Denver Five at the James Beard House in New York City, I highly recommend eating at any of their restaurants this weekend. TAG, Vesta Dipping Grill, Barolo, Lola or Elways Cherry Creek – you can’t go wrong.

Our Denver Five did a great job of representing Colorado’s culinary talent and of elevating Denver to its rightful place as one of the up and coming food cities in the US.

The evening started as we entered the famous Beard House. Guests walk through the kitchen to reach the charming courtyard where champagne flowed and trays of appetizers were passed. Later we were seated for dinner and then the fun really started. Courses and wine came effortlessly from the kitchen downstairs.

Troy Guard from TAG started the evening off with his crispy skin Alamosa striped bass with heirloom carrots, avocado, zucchini blossom, and jalapeno ponzu gelee.

Matt Selby and Brandon Biederman from Vesta Dipping Grill served a Stranahan’s whiskey foie gras and pork sausage, home fries, preserved cherry mustard, brussels sprout kraut and peach jus.

Next, Brian Laird from Barolo Grill entranced us with his Alto Adige Haystack Mountain goat cheese spinach pasta, with marjoram butter and heirloom tomatoes. At my table this was considered one of the best dishes of the night.

Jamey Fader from Lola kept the momentum of the evening going with his halibut veracruz, heirloom tomato confit, pickled fennel and jalapeno and sweet corn bocadillo.

And finally Tyler Wiard from Elways in Cherry Creek sent us heaven on a plate – thyme grilled Colorado lamb loin, Olathe corn succotash, smoked corn braised lamb fritters and charred local onion lamb jus.

We finished with a beautiful plate of pastries and then applauded the chefs for their efforts. The Denver Five did an amazing job of propelling our city into it’s rightful pace in the national spotlight. Congratulations, chefs!