Thursday, August 8, 2013

Urban garden greatness with Full Circle Cuisine

Posted By on Thu, Aug 8, 2013 at 4:32 PM

Chef Kevin Campbell of Full Circle Cuisine proved his prowess once again last night at another pop-up dinner at Motif

Last night's co-beneficiary of the four-course meal ($35 vegetarian, $45 meat option; my seat was comped) was Pikes Peak Urban Gardens, which awarded Campbell the master chef victory at last year's friendly Garlic Fest chefs competition

PPUG founder Larry Stebbins was in attendance, thrilled to see produce from PPUG's Harlan Wolfe Ranch garden get the gourmet treatment. Among items harvested that morning: amaranth leaves, tomatoes, beets, arugula, chives and fresh herbs. 

Mike Callicrate from Ranch Foods Direct also joined the mini feast, likely happiest for the third course, where his Callicrate Wagyu strip loin presided. 

Here's seven pics from the evening that tell a quick visual story of the atmosphere and meal's excellence:

click to enlarge Soft roasted beets with fried and fresh goat cheese, arugula, candied walnuts and garnishes of toasted black sesame seed (infused with soy sauce and walnut oil) and herb flowers. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Soft roasted beets with fried and fresh goat cheese, arugula, candied walnuts and garnishes of toasted black sesame seed (infused with soy sauce and walnut oil) and herb flowers.
click to enlarge Freshly picked thyme, oregano, chive and arugula flowers, among the garden goodies. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Freshly picked thyme, oregano, chive and arugula flowers, among the garden goodies.
click to enlarge Our corn chowder was poured tableside from a coffee carafe — always a fun presentation. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Our corn chowder was poured tableside from a coffee carafe — always a fun presentation.
click to enlarge A heavy, creamy, sweet corn chowder garnished with chopped chives and poured over kettle popcorn with enoki mushrooms, a "corn truffle" and sliver of foie gras for the meat eaters. - MATTHEW SCHNIPER
  • Matthew Schniper
  • A heavy, creamy, sweet corn chowder garnished with chopped chives and poured over kettle popcorn with enoki mushrooms, a "corn truffle" and sliver of foie gras for the meat eaters.
click to enlarge A Ratatouille course consisted of a hearty fennel- and saffron-laced tomato and eggplant stew, served with zucchini, Indian eggplant (the cute mini ones) and squash over pearl couscous. Callicrate's superbly handled strip loin lends the perfect pink glow. - MATTHEW SCHNIPER
  • Matthew Schniper
  • A Ratatouille course consisted of a hearty fennel- and saffron-laced tomato and eggplant stew, served with zucchini, Indian eggplant (the cute mini ones) and squash over pearl couscous. Callicrate's superbly handled strip loin lends the perfect pink glow.
click to enlarge An Old German Bakery peach crumb cake was topped in vanilla-bourbon crème fraîche with crumbles and a side of maple bacon. (Bacon at dessert may be played out in hipster circles and beyond, but that won't ever stop it from tasting awesome.) - MATTHEW SCHNIPER
  • Matthew Schniper
  • An Old German Bakery peach crumb cake was topped in vanilla-bourbon crème fraîche with crumbles and a side of maple bacon. (Bacon at dessert may be played out in hipster circles and beyond, but that won't ever stop it from tasting awesome.)
click to enlarge Motif's semi-alfresco style remains unbeatable for ambiance and atmosphere in summer months. - My only grievance, not tied to this dinner, is the price and relative lack of originality on the host restaurant's cocktail menu. (Yes, this is a digression, bear with me.) Take a Makers Mark Manhattan for $14. Sub in Distillery 291 whiskey or even Stranahan's Colorado Whiskey and I'd likely pay that price. A supercool spot deserves a more discerning list — take notes from Shuga's, Summit at the Broadmoor, The Principal's Office and other local leaders. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Motif's semi-alfresco style remains unbeatable for ambiance and atmosphere in summer months. My only grievance, not tied to this dinner, is the price and relative lack of originality on the host restaurant's cocktail menu. (Yes, this is a digression, bear with me.) Take a Makers Mark Manhattan for $14. Sub in Distillery 291 whiskey or even Stranahan's Colorado Whiskey and I'd likely pay that price. A supercool spot deserves a more discerning list — take notes from Shuga's, Summit at the Broadmoor, The Principal's Office and other local leaders.

Tags: , , , , , ,

Favorite

Comments

Subscribe to this thread:

Add a comment

Latest in IndyBlog

Top Topics in IndyBlog

City Gov (12)


Local News (11)


Elections (3)


Food & Drink (3)


Religion (3)


Recent Comments

All content © Copyright 2016, The Colorado Springs Independent   |   Website powered by Foundation