As described here yesterday, the Meat Locker held a preview dinner last night at Motif along with Full Circle Cuisine.
The event provided a glimpse of what chef Mark Henry aims to do at the Ivywild School's exciting new charcuterie spot — as early as next Monday with a limited menu we're hearing, tentatively.
And the evening also showed chef Kevin Campbell's prowess with locally raised products once again, making for a perfect kitchen collaboration between meat-minded men.
(Campbell, by the way, says to look for a good deal more pop-up dinners soon.)
Around 40 folks attended on short notice (six days) and enjoyed the fantastic atmosphere that Motif's open bay door offers in the summer.
The chefs came out to interact between courses and conclude the meal with a shout-out to all the local farms and ranchers from whom they sourced product, including Venetucci Farm, Ranch Foods Direct and A Joyful Noise Farm.
If anyone still doubts that one can put together a stunning meal with almost all local products (sustainably raised), even this early in the Colorado growing season, let this meal stand as proof.
Here's a look at the menu again:
On course the first, the asparagus in particular proved quite a treat.
My favorite flavors came in the second course, where slow-and-low cooking yielded unctuous pork belly and the epic, earthy hog head ragu over grits made with Pueblo-based Springside Cheese Shop cheddar (which I first told you about here).
Hickory smoke stole center stage on the final plate as it permeated even the apple-sweet slaw, but also the incredible strip of Callicrate beef.
And here's a quick slideshow (also accessible by clicking the photo below) of the action:
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