Thursday, February 10, 2011

Glass Slipper Ball: Party up in here

Posted By on Thu, Feb 10, 2011 at 5:13 PM

Crowne Plazas table carving, surrounded by Vietnamese shrimp ceviche.
  • Bryce Crawford
  • Crowne Plaza's table carving, surrounded by Vietnamese shrimp ceviche.

Though you don't have to forgive the infectious disease that's been trying to kill me the past three days, please forgive the late posting: Last Sunday's fifth annual Glass Slipper Ball was more than worthy of a look.

Presented by the Zonta Club of the Pikes Peak Area, the event raises funds for "projects that assist women locally and globally." Among several groups, TESSA was a major beneficiary, as was the fund for the Young Women in Public Affairs award and local human trafficking awareness efforts.

Just like the providers of numerous silent auction pieces, more than 20 local chefs donated their time and food for free for this glitzy gala held at the Crowne Plaza Hotel. Committee chair Laura Stamp said attendance for the $100-per-ticket event was roughly equal to last year.

Also like last year, the most deserving food in our opinion fared none too well in the people's choice voting. But the winners did represent themselves nicely. The host, featuring executive chef David Terrell, took home the award for best appetizer (or savory option) for its lightly flaky skewer of miso-glazed bottlenose dolphin and yellowfin tuna. Best dessert went to Whole Foods, and its executive pastry chef Pierre Osborne, for its beautiful assortment of pastries, including those in the shape of a swan and a bumble bee, not to mention a whole carriage, complete with a team of four horses, made of white and dark chocolate.

For our part, we liked Garden of the Gods Gourmet's vegetarian tri-pepper roasted mushroom tomato tapa in a balsamic reduction, which was incredibly rich, layered with bright flavors that cascaded further the more one ate. Motif brought an awesome miniaturized version of its Kobe beef sliders (in no small part because we can't stop writing about them, according to chef/owner Andrew Darrigan); the Margarita at PineCreek offered tart and savory Peking duck tacos, which it currently offers on its downstairs menu; and the Blue Star/Nosh, with ever-brilliant pastry chef Alicia Prescott, got dressy and kicked out amazing chili-laced truffles, cheesecake pops and cupcakes.

Click below for pictures from the ball.

Amuze at the FACs osso bucco with Calvados demi glace and cheese polenta.
  • Bryce Crawford
  • Amuze at the FAC's osso bucco with Calvados demi glace and cheese polenta.

The Warehouses tarragon pheasant cannelloni.

The Margaritas delectable tacos.

CPs winning entry.

Prescott (far right) and company.

Whole Foods chocolate horse(s) and carriage.

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