Chefs Danny Lee and Scott Drewno cooking in the kitchen.
Leading DC

The chefs are teaming up for a culinary mashup of Lunar New Year dishes that highlight each chef’s love for Asian cuisine.

Guard and Grace Welcomes Chefs Danny Lee and Scott Drewno for 'The Feast from the East' Tasting Dinner

Chef Troy Guard (TAG Restaurant Group Owner and Executive Chef) welcomes the phenomenal culinary talents of The Fried Rice Collective (TRFC), Chefs Danny Lee and Scott Drewno, to Denver for the Feast from the East, an exclusive tasting dinner at the award-winning Guard and Grace steakhouse. The chefs are teaming up for a culinary mashup of Lunar New Year dishes that highlight each chef’s love for Asian cuisine: from its wide array of unique flavors and cooking techniques to indigenous ingredients. Chefs Danny Lee and Scott Drewno, founders of Washington D.C. based restaurant group The Fried Rice Collective, have restaurants in Virginia, Maryland and California including CHIKO and Anju. Both chefs, James Beard Award semi-finalists, awarded #1 restaurant in the Washington, DC, area by Washingtonian Magazine, will join Chef Guard in Denver to welcome guests to the nationally acclaimed Guard and Grace steakhouses for the Feasts from the East, an unforgettable, family-style tasting dinners.

Says Lee, "Scott and I are excited to celebrate Lunar New Year in Denver with the Guard and Grace team. We are looking forward to cooking with Chef Troy and collaborating on a menu showcasing traditional Chinese and Korean New Year's dishes as well as a few surprises."

Chef Guard, who was mentored by Chef Roy Yamaguchi early in his career, has a deep love and passion for Asian culture and cuisine and is thrilled to bring the talents of Scott and Drewno to the city he’s helped put on the culinary map. Guard has made a name for himself with his bold flavors and innovative dishes, often utilizing authentic and imported ingredients and applying techniques and influences from his Hawaiian upbringing and culinary journey, including stints working in Tokyo, Hong Kong and Singapore.

Says Guard, “I can’t wait to host these two uber-talented chefs in my city. For me, collaborations are all about learning and highlighting the gifts that each chef brings to the table. It’s about working with another’s style while staying true to your own. It’s a success for me when diners are unsure who may be responsible for which course. Denver is in for an unparalleled dining experience. Let’s go!” 

Chefs Guard, Lee and Drewno’s menus, created exclusively for the Guard and Grace Lunar New Year dinner event, celebrate the influence and diversity in Asian cuisine that have built their storied careers and expansive restaurant empires.

Funds from the family-style dinner events will go toward Roundup River Ranch in Colorado to provide children with life-threatening illnesses the opportunity to experience the most extraordinarily ordinary joys of childhood by offering free, medically-supported camp programs.

Coming off a spectacular sellout with friend and celebrity Chef Rocco DiSprito at Denver’s Guard and Grace this past June 2022, Guard is always looking for the next opportunity to bring exceptional talent to Denver and host dinner events to benefit the community he now calls home. 

MENU:

Says Guard, “My inspiration for this menu is pulled from my travels and time spent working in Tokyo, Singapore and Hong Kong. Growing up in Hawaii, I met and worked with Chef Yamaguchi who helped influence my philosophy around food and business so my cooking has always been inspired by Asian flavors and techniques. I couldn’t be more stoked about this menu and the amazing talents that Chefs Danny and Scott have brought to the table.” 

TAG Restaurant Group Denver Cocktail:

  • Macho Matcha - Japanese Whiskey, Buddha’s Hand Simple Syrup, Matcha, Egg White From TAG Restaurant Group Co-Owner and Beverage Director Nikki Guard

Passed Appetizers:

  • Steamed and Crisped Seafood Potsticker From Chef Troy Guard
  • Oyster Shooter - Vietnamese Cajun Style From Chef Troy Guard
  • Tteok Sanjeok - Skewers of Korean Rice Cakes and Beef From The Fried Rice Collective (TFRC)
  • Rabbit & Roasted Squash Spring Rolls - Chinese Mustard Sauce From TFRC

 

Course 1:

HWE - Tuna Tartare, Palm Sugar and Sesame Dressing, Asian Pear, Lotus Chips From TFRC

Course 2:

Smoke Char Sui Kurobuta Pork Belly - Oolong Tea Smoked Eggs, Tiger Endive Salad, Soy Hot Mustard Sauce From Chef Troy Guard

Course 3:

Whole Peking Style Roast Duck - Steamed Bao, House Hoisin, Cucumber & Scallion Salad From TFRC

Course 4:

Guard and Grace Style A5 Wagyu Steak - Maine Diver Scallops, Black Truffle Butter Potatoes, Charred Chinese Broccoli, Korean Miso Butter From Chef Troy Guard

Course 5:

Ssam Platter - Wagyu Galbi (Boneless Beef Short Rib), Roasted Garlic Ssamjang, Kimchi, Pickled Daikon, Assorted Leaf Wraps From TFRC

Dessert:

Petit Four Dessert Tasting From Chef Troy Guard

Exclusive Chef’s Table

Tickets to the Chef’s Table are $1000.00 with an up-close view of the action and the full menu personally served by the chefs. Additionally, guests receive exclusive photo opportunities with the chefs, a chef-led tour of the Guard and Grace kitchens and a special meet & greet welcome reception prior to the general ticket admission. The welcome reception will include several bites limited to the Chef’s Table tickets as well as a champagne toast with the Chefs.

WHEN:

Thursday, February 2, 2022

Cocktail Hour 5:30 - 6:30 PM

Dinner 6:45 PM

$225 per person with wine and cocktail pairings

$1000 per person exclusive chef’s table

WHERE:

Guard and Grace, Denver

1801 California St

Denver, CO 80202

(303) 293-8500

News and information presented in this release has not been corroborated by WTWH Media LLC.