Chef’s Celebrate Successful Denver Restaurant Week
Lexus After Party at University of Denver’s Cable Center Features some of Denver’s Top Chef’s
Denver Restaurant Week may be over but it’s still not too late to check out some of the delicious menu items! Menu items were featured at the Lexus After Party on March 20, at the University of Denver‘s Cable Center. The night featured chefs from Ace, Steuben’s, Panzano, Euclid Hall, Root Down, TAG,Vesta Dipping Grill, Il Posto, Rioja and Russell’s Smokehouse.
Chef’s Line Up at Lexus After Party at University of Denver’s Cable Center
Some of the nights favorites included the Dungeness Crab Salad placed on a shiso leaf that is battered and fried by Chef Jen Jasinski of Rioja! I love seeing chefs create recipes with lesser known ingredients like the minty shiso leaf!
Dungeness Crab Salad placed on a shiso leaf created by Chef Jen Jasinski of Rioja
Of course Chef Jorel Pierce served up Euclid Halls world famous oysters. The restaurant ships them in from around the world but Taylor Shellfish from Washington State are among their favorites!
Gearing up for Easter already, Chef Brandon Bierdman of Steuben’s fed crowds Deviled Eggs made with sour cream and chives! At the restaurant, eggs are 50 cents from 2-6 Monday through Friday! And just up the street, Biderman makes the green papaya salad with dried shrimp at Ace
Chef Brandon Bierdman of Steuben’s serves Deviled Eggs made with sour cream and chives
