To kick the fall season off with a bang, chef Kelly Liken is teaming up with master butcher Mark DeNittis and mixologist Ian Tulk and inviting guests to drink and dine at the third annual “Whole Hog Dinner.” The four-course meal with feature cuts of meat from nose-to-tail, seasonally inspired produce and specially paired cocktails for a cool $99 per person.
Guests can look forward to courses like last year’s main entrée, Pork Loin Roulade with black trumpet mushroom and maple sausage, grilled panzanella salad, currants, pears and roasted fennel. Hand crafted cocktails courtesy of mixologist Ian Tulk and Colorado-grown and nationally renowned Leopold Bros distillery will complement each of the four courses. DeNittis will round out the evening with a demonstration in butchering techniques and the many uses for each cut of meat.
Chef Kelly Liken has been an unwavering proponent of the Colorado agricultural community for years and has been working tirelessly to support local farmers and the 4-H program, a youth organization promoting sustainable agriculture methods for future generations. 4-H students have an opportunity to learn new techniques in farming in a hands-on environment that encourages ‘green’ ideas. The guest of honor will be a whole Blue Butt hog raised by Logan Story of Story Farms, a participant in the local 4-H program.
The Whole Hog Dinner takes place after the excitement of Vail’s Restaurant Week (September 27 – October 6) dies down on October 8, 2013 at 6 p.m. at Restaurant Kelly Liken on 12 Vail Road. Call 970-479-0175 to reserve your table, seating is limited!