The Feast from the East: TAG Restaurant Group + The Fried Rice Collective

Press release provided by TAG Restaurant Group.

5:30 pm – 10:00 pm

Guard and Grace

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 a 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, D.C., area by “Washingtonian Magazine”.

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 Lee and Drewno to the cities 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.

The chefs’ menus, created exclusively for the Guard and Grace Lunar New Year dinner events, 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 benefit 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.


“My inspiration for this menu is pulled from my travels and time spent working in Tokyo, Singapore and Hong Kong,” Guard said. “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

TAG Restaurant Group Houston Cocktail:
13th Century – White Truffle Fat Washed Tombo Soju, Dolin Genepy, Nixte, Truffle Salt Rim, Gochujang Brined Olive, Orange, Rosemary From Lead Bartender/Mixologist at Guard and Grace, Houston Danielle Gray  

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

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. 


Guard and Grace Steakhouse

Thursday, Feb. 2
Cocktail Hour: 5:30 – 6:30 p.m.
Dinner: 6:45 p.m.
$225 per person with wine and cocktail pairings
$1,000 per person exclusive chef’s table
Tickets Here

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