120723 Skin and Bones

From the “Gut Fish?” station: farm-raised salmon tenderloin with saffron aioli and leek confit, provided by Whole Foods. “Skin & Bones,” an event created and hosted by Epicurean Culinary Group, as part of a three-day conference titled “The Art of Catering FOOD,” presented by the International Catering Association and Catersource Magazine, at City Hall Event Center in Denver, Colorado, on Monday, July 23, 2012.<br />
Photo Steve Peterson

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From the “Gut Fish?” station: farm-raised salmon tenderloin with saffron aioli and leek confit, provided by Whole Foods. “Skin & Bones,” an event created and hosted by Epicurean Culinary Group, as part of a three-day conference titled “The Art of Catering FOOD,” presented by the International Catering Association and Catersource Magazine, at City Hall Event Center in Denver, Colorado, on Monday, July 23, 2012.
Photo Steve Peterson

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