The 5th Annual Cystic Fibrosis Chefs Challenge Raised Funds the Most Delicious Way Possible
It was a warm summer night outside of the Children's Museum of Denver as 15 different eateries made a bid to earn the title of either 'Best Dessert' or 'Best Entree.' Amid each chef's station, wafted the scent of a savory dish or sweet nibble as well as the competitive spirit these events are known to possess.
Boasting a larger turnout -- 300 attendees, to be exact -- than the year prior as well as nearly doubling the number of funds raised via the silent and live auctions, it goes without saying that the event was a success.
There were four winners declared that night, two chosen by the event judges and two chosen by the attendees.
Limelight Supper Club's ahi tuna tartar that included ginger and mezcal-infused watermelon, serrano chilies, cilantro, and charred lime aioli was a refreshing and savory design that rightfully garnered this title.
Former Saint's Lemon Drop dessert, which consisted of Greek yogurt cheesecake, blueberry reduction, and a gluten-free vanilla bean sugar cookie took the cake ... er, cheesecake, with this modern twist on a classic favorite.
Guard and Grace won the honor with their hearty Thai-style pork sliders, spicy lemon aioli, Napa carrot slaw, and kimchi.
The Inventing Room protected their title from last year with their dessert, Rocky Road ice cream with Oreo-cappuccino crumbs and salted chocolate. With two wins under their belt, it certainly piques OCN's curiosity as to what they'll make next year to see if they can perform the sweetest trifecta in existence.
Along with the incredible restaurants, vendors, and sponsors, OCN was proud to help support this event and we hope to see you there next year!
Event images courtesy Scott James Photography
If you're interested in how you can support the Cystic Fibrosis community, please visit CFF.org.