For this years Celebration of Growth Event,
three chefs have volunteered to prepare
a dinner for you and your friends.
Plus, the Embassy suites has donated a Room for you.
Place a bid for one of these Dinners or Night Out
– International Tableside Dining Experience for Six
– A Classic Greek Family Feast for Six
– Traditional Spanish Tapas for Four
– Night At Embassy Suites – Centennial
International Tableside Dining Experience for Six
Prepare for an interactive culinary experience with Chef Jackson Lamb, Professor Emeritus from the School of Hospitality at Metropolitan State University of Denver. A Tableside event requires the chef to combine cooking, serving and entertaining into a spectacular shared event. No one does that better than Denver’s renowned teacher and Chef Jackson Lamb. You and your guests will enjoy tales of food and recipe origins and tips taught to hundreds of student chefs across the years. And if you remember to ask, you’ll get the real origin story of Brennan’s Banana’s Foster ‘ told to Chef Lamb by Brennan’s grandson.
Ideal for pairing with a selection of your own favorite white wines, this is a perfect evening of entertainment and dining to share with friends.
The Menu:
- Caesar Salad, prepared and served tableside; hearts of Romaine tossed in a garlic-anchovy vinaigrette, served with croutons and parmesan cheese.
- Chicken Piccata – Golden, thin chicken cutlets, perfectly dredged in seasoned flour, browned in olive oil then served with a silky butter sauce of lemon and capers
- Orzo – a tangy complement to the Piccata, prepared with fresh lemon juice and
lemon zest - Fresh Asparagus – roasted to concentrate the flavor
- Bananas Foster yes, the decadent dessert spectacle, prepared as in the original
recipe, served flaming over ice cream.
Ideal for pairing with a selection of your own favorite wines, this is a perfect evening of entertainment and dining to share with friends.
Your Personal Chef for the Evening: Chef Jackson Lamb
‘I first learned the art of Tableside food preparation at Denver’s own Wellshire Inn years
ago, and I’ve been refining it ever since. Tableside is so much more than an elegant
meal. It’s a personal performance and engagement with your diners around the shared
experience of food. This menu includes the classics of continental dining’ even though
the true origins of each recipe might come as a surprise.’ Jackson Lamb
Chef Tips: Learn the simple techniques that make the difference between a soggy salad
and a spectacular Cesar.
A Classic Greek Family Feast for Six
From traditional shoe-shaped stuffed eggplants to classic sweet Baklava treats, every bite of this meal will transport you to a different continent of classic flavors.
Perfectly finished off with a splash of Ouzo and a hearty ‘OPA!’
The Menu:
- Marinated olive and fig appetizers to wake up your taste buds to Greek accents
- Feta me meli – feta wrapped in filo dough, drizzled with honey
- Papoutsakia – eggplant stuffed with lamb and a creamy Bechamel type sauce based on
feta. Similar in flavor to Mousaka but featuring lamb instead of beef, this traditional
Greek dish is named for its shape that resembles little shoes. - Pistachio and walnut baklava – No Greek dinner is complete without a taste of the famous
layered filo pastry filled with nuts and a rich sticky honey sauce
What this menu means to me: I learned the ancient secrets of preparing Greek food in
Hydra from a 92 year old grandmother in a tiny kitchen with a cliff side view of the ocean.
Konstandina’s home was small but it was filled with big love and I’ve never since been
able to separate Greek food from the family feeling it creates.
Your Personal Chef for the Evening: Tony Caruso
‘When I finished high school, I opted for culinary school in Los Angeles, where I graduated
valedictorian of my class. I apprenticed under a Michelin starred chef from Spain and stayed under his wing for 6 years. In my tenure in the food world, I have cooked for celebrities and athletes at white table cloth restaurants from coast to coast. I’ve operated my own private chef business, taught at culinary schools, and now work as a food stylist and photographer .I still am that child I once was, living to cook and share stories. ‘ ‘Tony Caruso
POSSIBLE ADDITIONAL SIDE BAR OR TAG
Learn the secret to great filo dough, why it is so prevalent in Greece, and what makes the Greek climate ideal for their local ingredients.
Traditional Spanish Tapas for Four
Get ready to enjoy the classic contrasts of traditional Spanish Tapas as Chef Tony treats you to a history of this unique and flavorful cuisine.
Ideal for pairing with a selection of your own Spanish wines, this is the perfect evening to share with friends.’ ‘
The Menu:
- Spicy shrimp with Spanish chilies and paprika – gently saut’ed in brandy and garlic
- Lightly fried goat cheese – topped with raw honey and thinly sliced caramelized onions
- Classic ham and potato croquetas Traditionally a humble dish, these croquetas are
stuffed with waxy potatoes and crispy pieces of Serrano jamon ‘ arguably the most
famous ham in the world - Cremini mushrooms stuffed with chorizo, onions, oregano, garlic and Spanish
breadcrumbs. It’s a contrast in texture and flavor that’s simply irresistible.
Your Personal Chef for the Evening: Tony Caruso
‘I apprenticed under a wonderful Michelin starred chef from San Sebastian,
Spain. He had been cooking traditional tapas for more than half a century and he shared
everything he’d learned along the way, beginning with what his family taught him as a
boy. ‘ Tony Caruso
Learn the origin story of tapas and its special ingredients. Find out why Spaniards consume food in the way they do and what exactly is the difference between Spanish and Turkish paprika?
A Night at the Embassy Suites in Centennial
Centrally located in Denver Tech Center and half a mile from Inverness Business Park, we’re accessible from I-25 and Arapahoe Road. Topgolf is across the street and the hotel is minutes from Fiddler’s Green Amphitheare, IKEA, and Park Meadows mall.
Enjoy a King or Double bed suite, hot breakfast, complimentary evening reception, a fitness center, and pool.
See you soon!
What HWH Means to Me
Chef Jackson Lamb
Chef Jackson supports HWH because by training unhoused individuals to a
food career the organization is helping people learn to help themselves. For decades, Chef Lamb has been involved in food redistribution, serving on boards of food banks and charities.
There are families that face the choice between rent and food every day. The need for food re-distribution has never been greater.
We’re a sanctuary city, we’ve taken more migrants per capita than any other city in America. We have people in tents or hotel rooms ‘where there’s no ovens or refrigerators. Can we fix it? All we can do is try.
HWH helps people learn how to earn for themselves.
Not everybody has a chicken and not everybody has a pot. There are families that face the choice between rent and food every day
As a Chef it’s hard not to be aware that for any given meal we prepare ‘ within a
five-mile radius we have people who don’t have enough food in their refrigerator to have dinner.
Food insecurity is a cause we’d all be better off it simply didn’t exist.
Chef Tony
From his training with a Michelin starred Chef to his work as board member for Housed Working and Healthy, Chef Tony has always loved food preparation and the stories that surround it. And like many Chefs, he is keenly aware of those for whom food is less a pleasure than a struggle.
If there is one thing that matters the most to me, it is sharing my knowledge of food. And that becomes even more rewarding when that sharing adds to the personal growth of individuals who are motivated to turn their lives around.’ That’s why I believe in Housed Working and Healthy. That’s why I am honored to serve as Chef for those who choose to support this important cause.