Denver FIVE + Seattle Fish Company Created a Seafood Lover’s Dream Lunch [and a recipe]

Denver FIVE – the brainchild of industry veteran Leigh Sullivan – unofficially kicked off their 2014 season last week, teaming up with Seattle Fish Company to host a 5-course meal at one of the FIVE chefs’ ‘home’ kitchens, Elway’s at Cherry Creek.
The first official Denver FIVE event will be on April 20 at Old Major.
Each chef will host an event at their home restaurant, plus show their culinary prowess at the Aspen Food and Wine Classic June 20-22.
The season will culminate with the annual Denver FIVE trip to New York to cook at the esteemed James Beard House on September 17th.
Along with the meal, Seattle Fish Company provided a presentation on debunking seafood myths, which was fascinating.
As though the whole experience wasn’t exciting enough, Aaron Forman – Owner and Sommelier of Denver’s beloved Table 6 – made the wine selections.
A sparkling, gruner and pinot noir – each so incredible and perfectly paired – I will not soon forget them.
Here’s the menu, and if you scroll down, you’ll also find an easy ahi recipe from the Hungry kitchen.

[Passed Appetizer]
Grilled Swordfish with parsley pesto and roasted lemon zest
Aniedra Nichols, Elway’s Cherry Creek

[First Course]
Gravlax Crespelle with shaved asparagus-pea shoot salad, horseradish cream and crispy shallots
Nadine Donovan, Old Major

[Second Course]
Pastrami Cured Tuna with gruyere cracker, kraut and Russian dressing
Carrie Shores, Table 6

[Third Course]
Korean Roasted Tilapia with sautéed baby bok choy and kimchi aioli
Aniedra Nichols, Elway’s Cherry Creek

[Fourth Course]
Seared Albacore Tuna with pork belly [gild the lily!], grapefruit vanilla caramel, black pepper sauce
Elise Wiggins, Panzano

[Fifth Course]
Miso Glazed Chilean Seabass with buckwheat noodles and crispy shiso
Jenna Johansen, Epicurean Group

More on Denver FIVE here:

And here:

Also, visit to download their Sustainability Handout [lower right on main page].

{ Recipe }
Bucatini with Ahi + Preserved Lemon

1 package bucatini [or spaghettini/angelhair/spaghetti]
1 Ahi tuna steak
2 T extra virgin olive oil
2 T butter
4 T breadcrumbs
2 T micro dice preserved lemon
1 sliced garlic clove [if from preserved lemon jar, all the better; rinse first]
Salt + pepper to taste
Shaved pecorino romano

Cook ahi steak to medium / medium well, whatever your preference.
Cook pasta, drain and add back to pan with heat on low.
With a fork, chunk tuna, add to pasta, along with the rest of the ingredients.
Serves 4-6.
Be happy.

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