120723 Skin and Bones

Setup for the “Gut Fish?” station, including farm-raised salmon tenderloin with saffron aioli and leek confit, and Colorado smoked trout with shaved fennel and grilled Colorado peaches, both 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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Setup for the “Gut Fish?” station, including farm-raised salmon tenderloin with saffron aioli and leek confit, and Colorado smoked trout with shaved fennel and grilled Colorado peaches, both 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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