Is it Better to Give or to Receive? Do Both with the “Great Chefs of the West”

On Thursday March 4, and Thursday, March 11, Denver-based restaurants: Woodie Fisher, The Bindery, Hop Alley, Guard and Grace, Jovanina’s Broken Italian and Four by Brother Luck in Colorado Springs, are participants in the National Kidney Foundation‘s 38th annual Great Chefs of the West. This collaborative event acts as a conduit to bring patronage into local eateries and contributes to the continuous research necessary to assist those coping with kidney disease in Colorado.

RMFR connects with chef Brother Luck to find out how this year’s approach looks a bit different, why this worthy cause is close to his heart and how his menu highlights a special slice of Southern Colorado.

On point. Chef Brother Luck.

“Anytime we consider working with a non-profit we look at how relevant it is to us as people,” says Luck. “It’s affected us in our personal lives and we want to be a factor to support it. Plus, Colorado Springs has never been involved so to expand and be showcased, speaks to the community and how far we’ve come.”

In B.C. (Before COVID), this typical ballroom blitz hosts a large crowd eager to nibble on the array of bite-sized portions from a lineup of revered chefs. But, due to the continuation of social distancing practices, the 2021 version goes virtual giving as much gratis back to the inclusive restaurants as the non-profit receives itself.

“I think it’s amazing,” says Luck. “When you think back to pre-COVID this just would’ve been another event where [we] donate one ounce portions. Chefs are usually the ones giving their time and product and it’s been really special to see the non-profits return the favor.”

Each restaurant is executing a three-course pre-fixe menu thoughtfully composed to illustrate their unique expression of Colorado cuisine. Luck brings forward a piece of his culinary journey that he says “tells a story about our ranchers.” His main dish, a Triple M Bar Lamb Posole, inspired by his fruitful relationship with the Manzanola ranch, (located just outside of Pueblo) whom he first met and collaborated with at his American Lamb Jam win in 2019.

“I wanted to pick some beautiful dishes that hit the season and have meaning,” says Luck. “Sharing something as special as her lamb is just full circle.”

Additionally, he features his well-known tempura jalapeño poppers and a tres leches inspired almond dessert to round out his Colorado Springs representation.

Stroke the hands that feed. Photo credit: Whiskey Media Studios

“We are thrilled to be working closely with the chefs and restaurants to re-imagine Great Chefs of the West this year,” says Kendra Burrell, Executive Director of the National Kidney Foundation (serving Colorado & New Mexico). “With the help of our chef chairs and exclusive restaurants, we were able to come up with a way to have an experience that will be unforgettable for anyone that purchases a ticket.”


Want in on the philanthropic eats?

Step 1: Nab your ticket(s) to Great Chefs of the West: On The Go! 

Step 2: Choose your restaurant and your date (either Thursday, March 4 or Thursday, March 11). View all preset restaurant menus here.

Step 3: Make a reservation or place your to-go order. Make sure you mention “National Kidney Foundation and Great Chefs of the West.” Click here to learn how to make your reservation or place your to-go order.

Step 4: Enjoy a three-course meal, a specialty cocktail/wine on Thursday, March 4, or Thursday, March 11. Make sure you show your Great Chefs ticket that will have a unique 3-digit code. *NKF will send this to you shortly after your purchase. 

Step 5: Receive a recipe book with recipes from our participating restaurants, an invite to our virtual awards ceremony & our silent auction.

“It benefits restaurants and The National Kidney Foundation serving Colorado,” says Burrell. “It’s a win, win!”

Spread the wealth. Photo credit: Lucky Dumpling

For additional information about this Great Chefs of the West and sponsorship opportunities contact Danielle Otsuka at danielle.otsuka@kidney.org  / 720.748.9991 x451


*Header image courtesy of Dana Keith Film