Chef Alex Seidel – Fall Dinner Series – Wednesday, September 30th
Night Three – Fall Dinner Series Menu:
First Course
Rocky Mountain Fresh Beet heirloom tomato salad with Fruition Farms feta
Second Course
Petrocco Farms Squash agnolotti Talbott Farms apples and brown butter
Third Course
Roasted Frontier Trout Ranch trout rillette with marinated grilled radish, pickles, mustard
Fourth Course
Centennial Cuts Beef Short-rib with Strohauer Farms smashed fingerling and Hazel Dell oyster mushroom bordelaise
Fifth Course
Talbott Farms apple bread pudding
Libations provided by:
Odd13 Brewing
Golden Moon Distillery
Carboy Winery
Meet The Chef
Alex Seidel is chef-owner of Fruition Restaurant, Mercantile dining & provision, Füdmill and Chook. Alex, Fruition and Mercantile have been fortunate to find themselves featured as Chef of the Year and Best Restaurant rankings in numerous local and national magazines and guides including Denver Magazine, 5280, Bon Appetite, Gayot, and Zagat, and alumni from the restaurants have gone on to receive similar honors. Seidel himself has been the recipient of many accolades, including Food & Wine magazine’s Best New Chef in 2010, Chef of the Year titles from local media including Denver Magazine and 5280. Seidel was awarded the 2018 James Beard Foundation Best Chef: South West. In addition to his restaurants, Seidel owns Fruition Farms Creamery, Colorado’s first artisan sheep’s milk creamery, located in Larkspur, Colorado.
Seidel participates in numerous off-site events for both charitable and fine dining experiences. He very much enjoys furthering the culture of cuisine all the while staying down to earth and championing such causes as food advocacy, mindfulness when it comes to eating habits and waste. Becoming a chef and a business owner has allowed him to hone his very impressive skills while controlling the ingredients and the sourcing of his provisions.
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