We had such a fun night cooking for the Denver Press Club members for their second private dinner!
The menu, titled "The Divine Swine," included pork in each of the 5 courses offered. Most of the pork was supplied by local Denver farms including Adam's Family Farm in Louisville and Tender Belly, who also supplies big chains like Snooze AM eatery!
There are countless reasons we want to use local brands and their products. You can taste the difference when a pig (or any animal) is raised with a higher level of love and care in their feed, environment and lots of love. Furthermore, the way they are transported, harvested and packaged all leads to a better product. When these farmers take the time to bring us quality product, we can do a whole lot more to bring out the vibrant flavor they provide. Hell, sometimes, you don't need much except salt and a little heat to bring it all together!
The product we used from Tender Belly, consumes a 100% vegetarian diet, without use of antibiotics or hormones. This leads to a darker, juicer, more tender meat. You can taste the difference, ask our dinner's from last night!:)
On the menu: Braised Tenderloin & Cherries with Violet Mustard Small Plate Braised cherries port wine and pureed for a sauce to coat our beautiful pork tenderloin medallions, topped with violet mustard made from the must of cabernet grapes.
Bacon Wrapped Scallop Small Plate Crispy Bacon Wrapped around Scallops on a bed of creamy mascarpone polenta
Fennel & Pepper Spiced RibChop Small Plate Fennel & Pepper Spiced Rib with saffron tomato and fingerling stew and garnished with basil chiffonade
Smothered Pork Chop with Creamy Mushroom Small Plate Seared balsamic marinated pork chop with wild mushroom in a luscious cream sauce