Dinner Under The Stars
What is it?
Dinner Under the Stars “The Thankful Table” benefitting The Angel Relief Fund. Hosted by Chef Marta Biasotti, a curated 5-course Urban Farm dinner featuring Italian cuisine prepared by celebrated Denver Chefs and paired with wines by SGWS Sommeliers, served under the stars.
When and Where is it?
Wednesday, September 4, 2019, 6:00pm
Dinner: 7:00pm – 9:00pm
Liberati Restaurant & Brewery, 24th and Champa
* Must be 21 & over. No children or pets allowed.
Angel Relief Fund
The Colorado Restaurant Foundation invites you to make a donation to support the Angel Relief Fund! This fund provides emergency assistance grants for Colorado restaurant, foodservice and hospitality employees facing unanticipated hardship. By supporting the CRF Angel Relief Fund™ you offer support to the people at the heart of our restaurant and hospitality families.
Antipasto – Chef Marta Biasotti, Liberati
Meatballs Italian style, classic, bianco, and verde
Amuse-bouche – Chef Michael Greco, Luca
Chicken liver mousse, golden raisin mostarda, house ciabatta
Paired with Ferghettina Franciacorta Brut
Primo Course – Chef Jimmy Crane, Cranelli’s
Sausage Diablo w/ sautéed spinach, onions & crushed red peppers, tossed marinara & béchamel
Paired with Podere Brizio Brunello Di Montalcino 2013
Secondo Course – Chef Danielle Youngerman, Rioja
Celery root and parmesan scarpinocc
Paired with La Scolca Gavi Dei Gavi Black Label 2017
Entrée Course – Chef Marta Biasotts, Liberati
Italian porchetta top of savory sauce of apples and roasted asparagus
Paired with Giovanni Rosso Barolo Serralunga 2014
Dessert – Chef Ashley Morrison, Jovanina’s Broken Italian Ristorante
Chocolate budino, sour cherry jam, crème fraiche, candied almonds
Paired with Fattoria del Cerro Vin Santo Di Montepulciano 15
Executive Chef Marta Biasotti
Liberati Restaurant and Brewery, Denver
Born in Rome, Italy to a family of hoteliers and restauranteurs, Marta has always been around professional kitchens. Thanks to her dedication and craftsmanship, Marta landed a job in a well-known pastry shop in Rome before eventually working with Alessandro Liberati and gradually working her way to becoming the executive chef for his group of restaurants in Italy.
Chef Ashley Morrison
Jovanina’s Broken Italian
As one of the chef de cuisines and the pastry chef at Jovanina’s Broken Italian, Ashley Morrison leads the kitchen team in developing the restaurants revolutionary and modern menu, from main courses to desserts. Prior to joining the Jovanina’s team, Chef Morrison worked in various notable establishments throughout the country serving as pastry commis at The Pump Room, Chicago; pastry chef de partie at Bouchon Bakery, Yountville, Cali.; pastry chef de partie at The French Laundry, Yountville; and pastry chef at The Bindery, Denver. Chef Morrison holds an associate’s degree in baking and pastry arts and a bachelor’s degree in food service management from Johnson & Wales University in Providence, R.I.
Chef Michael Greco
A fellow chef once told Michael Greco he “cooked like his grandma”—a true compliment to someone who spent the better part of his childhood soaking up methods and recipes from the Sicilian grandmother he still calls his muse.
Perpetual curiosity and attention to detail help Michael infuse every plate he touches with a special kind of love, inviting anyone who eats his food to become part of his family. From painstakingly remembering every resident’s dietary restrictions as a nursing home cook at age 17, to putting out high volume proteins at a North Carolina smokehouse, to refining his talent for butchery and charcuterie at Denver institutions like Beast & Bottle, Ace and Brightmarten, Michael has developed a true appreciation for every step of the process from farm to table to belly.
His immersive plates and thoughtful menus mix Italian, French, Spanish and Asian cuisines (a nod to his Filipinio ancestry) and emphasize local, sustainable, ethical and foraged practices. His kitchen hums with shared ideas, ongoing education and usually some Marvin Gaye. Today, as Executive Chef of Luca, where the pasta is lovingly rolled, cut and stuffed by hand, Michael continues to “cook like his grandma”–and that’s something special.
Chef Danielle Youngerman
Born and raised in Colorado, Danielle has always been in love with the culinary world. The daughter of a chef, she grew up in restaurant kitchens, experiencing cooking from a young age. After expressing her interest of going into the field professionally as an adult, Danielle’s father had her work an entire summer at his restaurant working all different positions to make sure it was something she really wanted to do. At the end of the summer, Danielle was 110% sure the restaurant industry was where she wanted to be. She went on to graduate from Johnson & Wales University Denver campus and went to work as part of the opening crew for Elway’s Steakhouse at Denver International Airport. After a year, Danielle moved on and went to work at Rioja, where she was introduced to the art of handmade pasta and has remained there for the last 5 years. After working the line for 1.5 years, she focused on pasta production and dedicated her work to the program. She has since helped put multiple pasta dishes on the menu, executed a multi course pasta tasting for National Pasta Day, and has helped teach in house pasta classes at Rioja.
Chef Jimmy Crane
Jimmy’s love for Italian food started in Chicago where he was born and continued on when he moved to Colorado at 13, where he became a dishwasher at a local Italian mom & pop in Lakewood. Over the past 20 years Jimmy has built his family and career around the restaurant industry. Lone Tree has been the melting pot of his career over the past 16 years, where Jimmy opened Bahama Breeze, Brio Tuscan Grille and was part of the management team at P.F. Chang’s in Park Meadows.
Southern Glazer’s Wine & Spirits Master Sommelier
Southern Glazer’s Wine & Spirits Master Sommelier