CO Sheep Dairy & Organic Farm =
A Denver Top Restaurant
What makes a quality restaurant? Among the many things that can come to make a restaurant stand out above the rest is dedication to always having the freshest and most high quality ingredients. One of the best ways to ensure the quality and sustainability of your food is to grow or produce it yourself. That is precisely why the chef of Denver’s Fruition, Alex Seidel, purchased a 10 acre farm just south of Denver in Larkspur, Colorado in May 2009.
Seidel was hungry to fulfill his vision of learning more about how the food he worked with everyday was produced. Furthering this vision, it was not long after the purchase of the farm that Fruition became the proud owner of a flock of sheep, on their way to becoming Colorado’s first Artisanal Sheep Dairy & Creamery. With a flock of sheep and their own farm, Fruition was heralding Denver’s dining scene forward, redefining what it means to serve food that is seasonal, local, and organic. With the two chefs cooking your food also growing your food and herding the sheep for the cheese on your plate you begin to understand how radical, but in certain lights how smart and practical it is, especially in the complex modern day food system, for a restaurant to simply have its own farm.
If you are not convinced, a meal at Fruition will have you thinking otherwise. Starting with a plate of Potato Wrapped Oyster Rockefeller set within a parmesan-leek emulsion, sprinkled with bacon lardons, and dotted with baby spinach, you will get your first taste of the advantages of a restaurant obtaining its food from its own farm. Of course, a creamy bowl of Fruition’s Butternut Squash Bisque will have you thinking the same thing. Moving on to the main course, the Black Olive Crusted Petrale Sole comes with house made artichoke Italian pasta known as agnolotti and nothing less than main lobster beurre fondue. If you are a grazing vegetarian, Fruition has you covered offering you two courses of the tastiest vegetables prepared in ways you never fathomed possible. If you enjoy your meat, you won’t want to pass up the Maple Leaf Farms Duck Breast composed of duck confit pierogi, caramelized brussel sprouts, kumquat marmalade, and roasted apple pan jus.
After all is said and done, don’t forget to indulge in Fruitions “Finishing Touches” that include a few spins on the holiday favorites. Warm deep dish pecan pie is served with golden raisin toffee and maple bourbon ice cream. Caramel apple cake is topped off with the ice cream you never knew existed but always wished it had, a Crème Fraîche Apple Ice Cream that is spruced up further with cider poached apples layered on top.
At Fruition, you can taste your way through the bounty of a Colorado farm and sheep dairy, relishing in this year’s crop like never before. With a meal at Fruition, you will experience more than the cuisine of one of Denver’s finest dining establishments. You will experience the pleasures of eating Colorado’s best from two chefs who harvested and produced the very food on your plate. In the end, Fruition proves that when the hands of the farmer and shepherd also double as the chefs’ hands you are in for a real treat.
Fruition is located at 1313 E. 6th Ave. Denver CO 80203; Tel: 303-831-1962.
Now for the Denver foodie trivia question to see how educated of a foodie you are!
True/False: Fruition has its own colonies of Italian honey bees on their farm.
Tune in this coming Tuesday for the answer!
The answer to last Tuesday’s blog question: “In what year was Star Bar actually founded?” Answer: “It may surprise you to hear that Star Bar got its start in the year 1959 making it one of Denver’s oldest watering holes.”