Chef Biju Thomas will be serving up the heat at this benefit.
Share Our Strength’s No Kid Hungry, a national program dedicated to ending child hunger in America, will once again be hosting “Chefs Up Front” in Denver, a scrumptious charity event that features an interactive auction and cocktail reception, followed by a delectable tableside dinner designed by some of Denver’s top bartenders and chefs.
This will be the 16th year the sell-out event is held in Denver. All proceeds from the evening will go to Cooking Matters, a No Kid Hungry subprogram that teaches Colorado low-income families how to stretch their food budget and provide a healthy means of life for their children.
The four-course dinner for each table will be prepared by one of 30 top Colorado chefs, including Chef Biju Thomas of Biju’s Little Curry Shop in Denver.
We sat down with Thomas to get the dish on the event and his tableside menu: spice included.
How did Biju’s Little Curry Shop get involved in the Chefs Up Front?
I’ve participated in this event previously with another restaurant so I’ve known about it, but this year, my friend and neighbor, Jeff Osaka, who’s one of this year’s coordinators, reached out to me. I jumped at the opportunity to do it again.
What does it mean to you to support programs like this?
We make it a point to support as many local charities and causes as possible, especially those helping children. We’ve worked with Trips for Kids and a global foundation called World Bicycle Relief. And then we work with a few other local charities that are about giving inner city and less privileged kids bicycles. That’s something that’s really close to us.
What part of the event are you most excited about?
The whole interaction of it is really great, seeing that many chefs cooking for all the people at one time. I’m really looking forward to it.
Do you know what dishes you’ll be serving at the event? Will it be anything like we’ve seen at your restaurant?
The dishes are going to be inspired by the style of Indian food that we do at the restaurant, but it’s going to be more plated and structured. I don’t know the actual components, but I’m currently working on the menu. It’s going to be on the spicier side, with a southern Indian influence. Heat, spice and flavor will be key, with at least one fish featured and some Colorado meat as the entree; possibly bison or lamb.
What is a must have at your restaurant that we can’t get anywhere else?
We have a spicy chicken vindaloo that people love. It’s spicy and flavorful, so I’d say, if you like spice and you haven’t been in yet, come try it out.
Besides your second location opening on Tennyson Street in April, is there anything new on the horizon?
Right after the opening in Tennyson, we will start a new location in Boulder, which should be open towards the end of April. We’re also really excited to launch our retail items this summer, including sauces and some other things. We have a lot of things in the works.
Tickets for Chefs Up Front are available online.
*Correction: “Kids on Bikes” was the incorrect charity name referred to in question two. The correct charity Biju’s Little Curry Shop has helped is “Trips for Kids,” an organization that helps get bikes for kids.