Food Fight! 3

Chefs Compete to Benefit the Scleroderma Foundation

Denver’s favorite foodie event is back. The Rocky Mountain Chapter of the Scleroderma Foundation will host the chef competition of the year!

The competition will be held on Sept. 7 at the BAC Appliance Center in Englewood. Four returning chefs are ready to take on the newcomers and turn up the heat. Attendees have a chance to judge the chefs in three categories – appetizers, main courses and desserts, which can be topped off with an artfully-crafted cocktail from the mixologist competition.

The Rocky Mountain Chapter of the Scleroderma Foundation is dedicated to promoting education, advancing research and providing patient support for this hard autoimmune disease. Scleroderma creates a chronic hardening of the skin and connective tissue, and often causes fibrosis and serious damage to internal organs.

More women develop the disease than men, with female patients outnumbering male patients about 4-to-1. It commonly occurs between the ages of 30 and 50. Symptoms include tightening of the skin, joint pain, exaggerated response to cold (Raynaud’s disease) and heartburn. Treatments include medication, physical therapy and surgery.

Last year, I paired up with Chain Reaction Brewing Company for the Scleroderma Food Fight, and we were part of a live auction that auctioned off a specialty beer paired dinner for eight. As part of the live auction, Zach Christofferson and I had two different ladies competing for the beer dinner, so we agreed to do two separate dinners rather than just one.  We raised $950 each, with 100 percent of the money going to the foundation.

On the menu? We prepared a pink peppercorn saison vinaigrette for the salad that was paired with an orange cream ale that went really well with the fresh blue cheese and candied pecans and dried fruit. I also did an aged white cheddar mushroom risotto with Scotch ale for the second course. Lamb mint meatballs, paired with a Belgium rye stout, were the main course with herbed potatoes and sautéed veggies.

To finish off the meal, I made a chocolate caramel pudding with an imperial milk stout from Chain Reaction, which was a true finale for the meal.

Learn more about this foodie event of the year and get your tickets today at