Superstorm Sandy smashed into the east coast, including my home state of New Jersey, and destroyed many things in her path. Having spent so many summer days on the boardwalks at the Jersey Shore, I felt a huge feeling of disappointment seeing the images online. If you know me, or have even met me just once, you know I make an interesting face and have a certain tone of voice when I tell you I’m originally from NJ. But, this superstorm destroyed so much- it made me feel sentimental for parts of Jersey, and my parents still live there, so I felt quite connected to the storm and its aftermath.
Chef Theo Adley, also from New Jersey, coordinated a benefit dinner at Mateo Restaurant Provencal in Boulder. Chef Adley assembled eight of the best chefs in Denver and Boulder, one of the craftiest creators of all things cocktail, and a uniquely Boulder baker, who, together, performed a nearly perfectly orchestrated culinary symphony. I attended this nine course feast and enjoyed it so much more than I had imagined.
This was a superstar line up: Kyle Mendenhall of The Kitchen Community, Hunter Pritchett of Luca d’Italia, Kelly Whitaker of Pizzeria Basta, Max MacKissock of The Squeaky Bean, Theo Adley, Jen Jasinski of Rioja, Bistro Vendome, and Euclid Hall, Jenna Johansen, Steve Redzikowski of OAK at Fourteenth, and Sean Kenyon of Williams & Graham. Tee & Cakes provided a delectable cupcake to finish up the meal and make for one of the largest dinners I’ve had in quite a while.
I had the honor and privilege to dine with Z Cuisine chef/owner Patrick DuPays and his lovely wife Lynnde, which, besides offering great company, provided me an interesting perspective to dining. I really don’t dine out with chefs- I feature them on my tours. So, as each of the nine courses arrived, it was quite an experience for me to taste them with Patrick and Lynnde.
Each course at the Battle of the Pans was fantastic, so rather than offer a detailed critique or review, here are some photos of the evening. Please note- these were shot in low light (except Chef Redzikowski’s dish because I wandered into the kitchen for a few minutes), and I’m no professional… but, you’ll get the idea.
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- Dessert, by Tee & Cakes
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- Sean Kenyon, leaving his famous mark.
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- Chef Redzikowski
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- Basil and Bacon Roasted Berkshire Pork Loin, Chipotle Spiced Anson Mills Grits, Pomegranate Molasses: Steve Redzikowski
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- Collaboration in the Kitchen
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- Pot au Pho, Chicharonne, Short Rib Meatball, Carrot, Fennel: Max MacKissock
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- Kampachi Crudo, Salsa Verde, Burnt Eggplant Brodo: Theo Adley
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- Octopus Farfalle, Guadilla Chilis, Piquillo Peppers, Caper-Olive Oil Nage, Parsely, Preserved Lemon: Jen Jasinski
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- Basque Piperade, Shrimp, Garlic Bread: Jenna Johansen
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- Crones, Costa, Mint, Brown Butter, Saba: Kyle Mendenhall
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- Cauliflower, Uni, Black Garlic, Sea Vegetables, Olio Nouvo: Hunter Pritchett
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- Tuna Panna Cotta, Smokey Potato Salad, Kale, Hearth Baked Bread: Kelly Whitaker
Thanks so much to all of the chefs for coming out (many on their day off) and providing a fantastic feast, and thanks to all of the guests who, through ticket sales and an auction, raised money for victims of Superstorm Sandy. It’s unfortunate that a major storm brought them all together in one kitchen, but we diners all felt very fortunate to taste a dish from so many acclaimed local chefs.