International Association of Culinary Professionals

The IACP is hosting their annual conference in Denver this year. I have had the good fortune to be one of the chosen restaurants that the world renowned chefs and restaurateurs of the association will be dining at this week. We had a brief meeting with the Board of Directors earlier this week and have a 7 course menu planned for this Thursday. Some of the famed chefs attending the dinner will be Andoni Aduriz of Mugaritz and Dan Barber of Blue Hill @ Stone Barns. I'm incredibly flattered, excited, and anxious to cook for such refined palates and culinary celebrities. Below is the draft tasting menu we have planned for the event:

Venue Welcomes the International Association of Culinary Professionals

Tasting Collection: April 2^nd, 2009

Amuse Bouche

Smoked Pork Hock_ rillette, toast, cracked pepper, granny smith

Menu

Watercress_ grapefruit, Idiazabal, hazelnut

Ham Egg & Cheese_ guanciale, quail egg in the hole, ewephoria

Gnocchi Parma_ english pea, morel, pancetta, thyme

Colorado Striped Bass_ cauliflower “risotto”, salsify, leek

Rabbit_ ravioli, buttered carrot puree, sage

Short Rib “Stew”_ mirepoix, condensed tomato, “faux”coccia

Malt_ whopper shrapnel, vanilla malt, condensed milk

Turkish Coffee_ pudding, cardamom, donut