What's Happening at The Kitchen » Trash Fish Dinner on July 28: celebrating underutilized fish

Trash Fish Dinner on July 28: celebrating underutilized fish

Posted on Jul 24, 2014

Trash Fish Dinner

Seven celebrated and award-winning chefs from around the country will be joining forces with local purveyor Seattle Fish Co. to put on a “Trash Fish Dinner” on Monday, July 28 at Denver restaurant The Squeaky Bean.


The five-course dining celebration and fundraiser aims to bring recognition to the abundant, yet lesser known, species of fish traditionally left off the menu in favor of more popular catch. Tickets benefit Chefs Collaborative, a national non-profit organization working to fix the country’s broken food system by engaging chefs in a network that inspires and educates industry members to change how they source, cook, and serve food.


The Denver Trash Fish Dinner will begin at 6 p.m., and brings together a talented lineup of national and local chefs for a truly collaborative and interactive dining experience.


Featured chefs include:

• Theo Adley – The Squeaky Bean
• Mike Lata – FIG and The Ordinary
• Michael Leviton – Lumiere and Area Four
• Kyle Mendenhall – The Kitchen Denver
• Stephen Stryjewski – Cochon and Peche
• Chris Thompson – Hotel Teatro’s The Nickel
• Kelly Whitaker – Basta


The dinner will be preceded by a separate VIP oyster and caviar tasting from 4-6 p.m., prepared by Executive Chef Kyle Mendenhall and a few of his Colorado chef friends at The Kitchen Denver. Family owned fish purveyor Seattle Fish will donate the evening’s menu of underutilized fish, with species such as Asian Carp, North Atlantic Dogfish, and Porgy.


Seating is limited, and reservations, which are required, can be made online at Chef’s Collaborative.

The Kitchen Denver Raw Bar


Inspired by last year’s annual Sustainable Food Summit in Charleston, Chef Kelly Whitaker became a co-leader of the newly established Chefs Collaborative Colorado Local Network and the driving force behind the Denver Trash Fish Dinner. Whitaker’s hope is to introduce the state’s culinary leaders to the organization’s great work, with initiatives such as promoting the usage of underappreciated fish, prior to the Chefs Collaborative Sustainable Food Summit coming to Boulder this September 28-30.


“These species are often regarded as unmarketable and remain virtually unknown to the public, even though they’re highly abundant and delicious,” says Whitaker. “This is a major opportunity to showcase Colorado chefs’ commitment to issues that affect the food supply chain and sustainability on all levels. It will be an incredible honor to have the presence of such celebrated chefs from around the country come to Denver for this once-in-a-lifetime event.”