Departure, Denver, CO
Slow Food Nations: Slow Grown Dinner at Departure
On Sunday, July 15 we closed out the Slow Food Nations Festival in Denver with Chef Gregory Gourdet, Chef Alex Seidel of Mercantile Dining & Provision and Fruition, Chef Caroline Glover of the Annette and Chef Ryan Poli with a five-course family style meal that each Chef worked with local farms using super seasonal bounty. These celebrated Chefs worked together to create an experience that attendees won’t soon forget! To start, from 6pm as guests arrived, each chef prepared welcome bites. Chef Caroline Glover from the Annette a chicharrón made with manchego cheese and salsa verde. Chef Ales Seidel prepared Fruition Farms feta with 2017 Palisade peaches, rosemary and farro cracker. Ryan Poli passed his version of American caviar made with sweet corn purée and hazelnut oil. Gregory Gourdet shared his soft scrambled egg with smoked potato, fermented greens and sour coconut cream.
Next, Caroline Glover brought out her Grilled Fairytale Eggplant complete with sunflower hummus, swiss chard, harissa, preserved lemon, whey pickled relish. Alex Seidel prepared dry-aged Colorado lamb pancetta with local wheat berry & koji fermented rice porridge, broccoli raab kimchi, lamb dashi, and fruition farms sheepskyr. Roasted sea scallops were next on the menu from Chef Ryan Poli. He made the sea scallops with sweet corn succotash, cherry tomato, wilted arugula, fermented turnip and smoked corn butter. Chef Gregory Gourdet prepared his smoked beet bbq cure Organic Farm pork shoulder with spice honey roasted peaches and charred greens.
For dessert, Chef Gregory prepared a cherry & berry tart with basil curd and tomato leaf sorbet and left everyone with a Mignardise parting bite!
Each Chef worked with Fruition Farms, Cure Organic Farm, Delaney Farm and Departure Portland’s rooftop garden. Each culinary offering was prepared with tons of though around local produce and seasonal harvest that made each bite unforgettable.