Heroes Like Us

On The Farm, Off The Hook

14358246497_6d2b5438a2_zLast Wednesday, Denver locals came together for suppertime at The Growhaus to support local urban agriculture. The first of four On the Farm, Off the Hook gatherings on the calendar for this summer, we partnered up with Yelp Denver for a celebration of local farms, local chefs and local organizations such as Rocky Mountain Farmers Union, High Plains Food Co-Op, J & Z Farms, The GrowHaus and Eastern Plains Natural Foods. Inside the charming, sunlit greenhouse Chef Jon Mendoza and Chef Jamey Freeman of Denver’s creative culinary pop-up Bad Apple and Chef Bob Blair of RiNo’s acclaimed eating destination, Fuel, prepared a 3-course family-dining experience paired with local beers, wine, and cocktails.

A huge thank you to every guest who came out to support local agriculture, local chefs, and local organizations. It was a true Heroes experience and we are so happy to have shared it with all of you. Also, a huge thank you to The Growhaus for hosting the On the Farm, Off the Hook series! Great food, great drinks, and great company all brought about a great awareness local causes. A true victory for us.

If you would like to be at the next On the Farm, Off the Hook event in July, click here!

 Passed Appetizers | Jon Mendoza & Jamey Freeman, Bad Apple

Jon and Jamey created a Carrot Roll Up with english pea mousse and a hazelnut-nasturtium crumble as well as Seared Gnudi with a beet fluid gel, bee pollen and crispy kale. These tasty treats had everyone excited for the meal to come.

First Course | Bob Blair, Fuel Cafe

Bob Blair used hearty greens straight from the farm we were dining at, The Growhaus, for a beautiful salad with Compton Acres’ cherries, edible flowers, torn croutons and a green goddess dressing. Paired with Stranahan’s High Dessert Cocktail, it was a perfect match.

Second Course | Bob Blair, Fuel Cafe

Eastern Plains Chicken and Grits with tasso ham, okra, roasted cherry tomatoes, cracklings and wilted greens. It was delightfully paired with Avery Brewing Company’s Salvation.

Third Course | Jon Mendoza & Jamey Freeman, Bad Apple

Jon and Jamey prepared a Yak sourced from J & Z Farms, which they braised and served with hay roasted vegetables, tatsoi salsa verde and plum compote. Wow. Paired with Infinite Monkey Theorem’s Malbec, it was a conclusion filled with happy tastebuds, cheers and applause.

Dessert | Petey Bird

Perfectly sized ice cream sandwiches with two variations to choose from: a lemon zest cookie with mint avocado ice cream or a sugar cookie with strawberry jalapeño ice cream. Absolutely delicious.

You Might Also Like