“The presentation and the skill that went into the dish blew my mind.””

Chef Herz

CENTRAL CITY – The Gilpin County Arts Association packed the Teller House once again for the Second Annual Taste of Gilpin, an evening that blended culinary creativity, art, and community into one bustling fundraiser. 

The November 13 event, initially conceived by Central City Mayor Jeremy Fey and supported by the GCAA board, brought together chefs from across Black Hawk and Central City to compete for Best Bite and Best Cocktail, while raising funds to sustain the historic arts organization through winter.

Guests wandered among tasting tables, plates in hand, trading opinions on sauces, textures, and pairings. Laughter echoed off the Victorian walls, and the aromas of citrus, rosemary, smoked fruit, and baked desserts drifted through the hall. 

Bidding sheets filled steadily throughout the night, with guests perusing auction items while sipping cocktails.

A diverse lineup of flavors

This year’s dishes covered a wide range of styles, from Mexican and American to Peruvian and Italian. Each dish was excellent, oozing with flavor; I devoured every single one.

Chef Brandon Johnson of the Saratoga Casino presented a caprese ravioli stuffed with strawberry, pesto, and fresh mozzarella, and topped with a barrel-aged balsamic raspberry reduction, honeyed tuile, blackberry, and an edible orchid.

Century Casino offered a bright orange tart and a matching cocktail, both designed and prepared by Shaun, the casino’s director of operations, who studied culinary arts before moving into management. He decided to join the competition to break up his workday.

“I got bored and said, 'I’ll do that,'” he joked, saying how much he enjoys the creativity the event provided.

Lodge Casino Chef Chase Eozzo designed a small bite consisting of lamb kofta with feta mousse, pomegranate balsamic reduction, and pistachio dust, paired with a gin sour topped with pomegranate foam and smoked rosemary.

JKQ BBQ teamed up with Rick Thomas Distillery to feature a Fall Specialty cocktail brewed with Earl Grey tea, 1859 vodka, and a bit of fresh citrus, including tangerine and lemon. Their smoked pork St. Louis rib fell off the bone and was accompanied by a cup of smoked brisket chili.

The Rick’s Steakhouse entry featured a Korean-style Great Range bison “Galbi,” or short rib, with sesame-braised vegetables. (The Brussels sprouts were a perfect pairing in this dish, and my personal favorite of the night.)

Their cocktail, “The Crimson Lining,” was made with Casamigos Reposado tequila, desert pear, fresh ginger, lime, pink peppercorn, and Fresno chili pepper.

Grand Z and Maverick chefs showcased Peruvian ceviche in attractive plantain baskets, lobster rolls, beef caprese skewers, and a lineup of beautifully presented small bites that kept guests circling back for more.

One of the most popular plates of the night came from the Monarch 24/7 restaurant team, who collaborated on a chimichurri steak tostada with refried beans, avocado mousse, cotija cheese, pickled Fresno chilies, and a squeeze-your-own matcha oil component.

When asked who the mastermind was, the chefs said: “Whatever comes out of the Monarch, it’s one team.”

Judges return for second year

CBS Food & Drink personality Larry Herz of OCN Eats and returning judge Dan Hoctor stepped onto the stage late in the evening to announce the winners. 

Herz, who has nearly three decades of experience in the restaurant industry, praised the high level of skill on display and thanked the community for inviting him back. 

Hoctor commended the chefs for their dedication, saying everything he tasted “was above and beyond.”

And the winners are…

Best Cocktail:

Rick’s Steakhouse – The Crimson Lining, described above as devised of Casamigos Reposado tequila, desert pear, fresh ginger, lime, pink peppercorn, and Fresno chili pepper.

Hoctor described their drink as well-balanced, thoughtfully crafted, and “absolutely beautiful to taste.”

Best Bite:

Monarch Casino – Chimichurri Steak Tostada: Detailed above as an A5 Wagyu steak (the highest grade), refried beans, avocado mousse, cotija cheese, pickled Fresno chilies, and a matcha oil component.

Herz told the crowd he felt like he had walked into a fine-dining restaurant. “The presentation and the skill that went into the dish blew my mind.”

Both winners received cheers from the room, and the Monarch team offered a simple, heartfelt, “We tried and we accomplished.”

Community connections and conversation

Throughout the evening, conversations flowed as easily as the drinks. Guests traded gossip on their favorite flavors, swapped tips on their auction strategies, and shared bites with neighbors. 

Local artist Katie Christensen pointed out her copper bracelet and earring set in the auction, chatting with attendees about her work. Others compared desserts, debated their favorite short ribs, and made mental notes to visit certain casinos for dinner at a future date.

The final minutes of the silent auction brought a rush of activity before auction sheets were whisked away and winners were announced.

A successful fundraiser for the arts

This year’s Taste of Gilpin proved even more successful than its debut year. The event sold 134 tickets, bringing in $10,452. The 41 silent auction items added another $3,442. Bar tips and “keep the change” donations totaled $447. All in all, the fundraiser brought in a total of $14,341 for the Gilpin County Arts Association.

The funds will help sustain operations at Washington Hall, support upcoming exhibitions, and ensure the organization can survive the quieter winter months ahead.

For more information, to donate, and to view the local gallery, visit The Gilpin County Arts Association (117 Eureka Street, Central City, 80427) or call 303-582-5952. gilpinarts.org