4 nights, 4 neighborhoods, 4 stops, 4 local Colorado Farms! All of us here at HLU couldn’t be more thrilled to collaborate with Mile High Business Alliance and Imbibe Denver on this 4 night event that created awareness and raised fund for local farms using responsible, sustainable and humane farming practices. Here is the low-down:
Hoofin It was a four night farm-to-table guided culinary tour through 4 Denver neighborhoods: Uptown, LoDo, LoHi, and Ballpark. A different hoofed animal was featured at all of the stops each evening, 4 stops in total and attendees walked from one restaurant to the next as part of the event’s active and exploratory nature.
Hoofin It was a benefit for the Colorado Food Guild, a project of the Mile High Business Alliance in their collective efforts to build a healthy and sustainable food system in Colorado. This is a group who envision an intellectual ecosystem to institute rapid change and progress in our local food economy. They work to accomplish this by connecting key influencers around a shared vision for Colorado’s food system, researching national best practices, and creating effective collaborations to solve the problems we face.
About the Donating Farms:
Prairie Ridge Buffalo Farm:
The main emphasis on Prairie Ridge Buffalo Ranch is to produce high quality buffalo meat. Their bulls are raised on the open range for the first 1 1/2 years, then finished with a natural diet of whole corn, sunflower pellets and grass hay. This is an all natural diet with no added growth hormones, stimulants or antibiotics. Their bulls are harvested and processed at the prime age of 24-30 months, weighing approximately 1,100 pounds.
Night 1: Uptown
DENVER BICYCLE CAFE – WITH TRVE BREWING
Biker Jim’s Gourmet Dogs – The Devil’s Buffalo
HUMBOLDT – WITH J&L DISTILLING
Braised and smoked bison, twice baked potato, white cheddar, stone fruit pico de gallo
P17 – WITH BRECKENRIDGE DISTILLERY
Blueberry braised bison, ricotta polenta
VINE STREET PUB – WITH HOUSE BEER
Mole bison tacos, grilled pineapple, napa slaw
Sheep run deep in the Boulder Lamb family tradition, with six generations of ranchers running flocks from Vermont to Idaho for over 130 years. Now in Boulder County, they are committed to providing our local community with the freshest, locally grown, grass-fed lamb possible. They understand that the closer to the source we all procure our food, the better for our health, our community, and our local economy.
Night 2: Downtown
BAD APPLE – WITH PEACH STREET DISTILLERS
Buttermilk lamb, cantaloupe, swiss chard, caramelized whey sauce
JAX FISH HOUSE – WITH PEACH STREET DISTILLERS
Braised lamb shank with brandy & mushrooms, sweet corn croquettes, melted leek & hazelnut pistou, smoked thyme salt, thyme flowers, goat milk curd, chanterelles
1515 – WITH PEACH STREET DISTILLERS
Tasting of Boulder Lamb (sausage, tongue, shoulder), huckleberry terrine, sumac, corn, pine nut horchata
THE KITCHEN – WITH PEACH STREET DISTILLERS
Spiced lamb meatballs and toasted cumin yogurt
Heritage Belle Farms:
At Heritage Belle Farms, livestock are raised as nature intended, unnecessary antibiotics, synthetic growth hormones, or animal by-products are never necessary or used. We implement higher standards of care on our farm that minimize stress, increase comfort, and improve the safe handling of livestock, thus creating a more sustainable and delicious product.
Night 3: LoHi
HIGHLAND TAP & BURGER – WITH PROST BREWING
Root beer pulled pork sliders, house-made pickle, napa apple slaw
LOLA – WITH SPRING44 DISTILLING
Ham & cheese torta, bilillo, queso panela, heirloom turtle bean refritos, avocado
CENTRAL – WITH BRECKENRIDGE DISTILLERY
Mortadella pork meatballs, bacon fat-cherry and arugula salad
PROST BREWING – WITH AMERICAN GRIND
BBQ pulled pork corn dog: slow roasted pork shoulder, jalapeño and corn batter, spicy BBQ mustard sauce.
Roughly 40 years ago is when the beef industry began implanting cattle with artificial growth hormones to enhance performance. But studies have also shown that implants make meat tougher. Callicrate Beef was started to take their ranch-raised beef directly to the consumer and to insure careful handling all the way through the process.
Night 4: Ballpark
TRILLIUM – WITH J&L DISTILLING
Beef tartare with marbled rye, dill pistou, egg salad, whipped anchovy cream, pea sprouts
CURTIS CLUB – WITH BRECKENRIDGE DISTILLERY
Waygu sliders, caramelized onions, tomato jam, whole grain mustard aioli, challah bun
THE LOBBY – FEISTY SPIRITS
Bourbon braised chuck roast on house made slider bun, horseradish aioli, pickled red onions
IGNITE! – DENVER BEER CO
Barbecue pulled beef slider, queso