Beavers, Bristol and Gust wow at AspenPointe dinner

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Last night, chefs Brent Beavers, Jay Gust and Darrin Bristol convened at AspenPointe Café to host a six-course chef's dinner. 

Beavers is the current head chef at AspenPointe; Bristol works with him and formerly was the president of the Pikes Peak Chapter of the American Culinary Federation; and Gust is the chef/co-owner of TAPAteria

And AspenPointe Café, as we told you about here in mid-2012, acts as a social enterprise, giving job skills inside the culinary industry to disenfranchised community members or those struggling with recovery, as well as veterans, seniors and the disabled. 

Seats for the meal were a very worthwhile $45, all of which gets reinvested in AspenPointe's mission. (No alcohol is served on the premises, and my seat was comped.)

As a whole, this was one of the best chef's dinners I've attended in quite some time, the cafeteria setting hosting plates that could appear at any fine dining establishment in town without causing an eye to bat or blink. 

Take a look for yourself, dish by dish, as they were ordered in the meal:
Seaweed and cucumber salad with a brioche bahn mi. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Seaweed and cucumber salad with a brioche bahn mi.
Sesame burrata with glazed shitake mushrooms and wonton crisp. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Sesame burrata with glazed shitake mushrooms and wonton crisp.
Pan-roasted shisito peppers with chorizo and garlic. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Pan-roasted shisito peppers with chorizo and garlic.
Smoked pork belly with a brown sugar savory donut and strawberry black pepper jam. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Smoked pork belly with a brown sugar savory donut and strawberry black pepper jam.
Porcini powder-dusted shoulder tender with sherry green onion risotto and a lemongrass-tamarind coconut cream sauce. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Porcini powder-dusted shoulder tender with sherry green onion risotto and a lemongrass-tamarind coconut cream sauce.
Buht Jolokia (ghost chlii) chocolate mousse pyramid with almond sand and blackberry coulis. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Buht Jolokia (ghost chlii) chocolate mousse pyramid with almond sand and blackberry coulis.
Chef Brent Beavers. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Chef Brent Beavers.
Chef Jay Gust. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Chef Jay Gust.
Chef Darrin Bristol. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Chef Darrin Bristol.

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