Butcher and fun aren’t usually in the same sentence, but here at Marczyk’s they are! Marczyk butcher Jimmy Cross, aka Jimmy the Butcher, has been busy giving advice and showing off his skills. Last fall, The Museum of Contemporary Art hosted Art Meets Beast, a three day nose-to-tail event featuring butchering, then a feast of the beast. Jimmy did the cutting, and 10 of Denver’s top chefs did the cooking. Check out this fun video MCA put together!
This month, Jimmy is part of a beautiful new book from Williams Sonoma, The Cook and the Butcher, which features recipes and advice for preparing meat. It’s a beauty and would make a great gift.
Next month, an event called Couchon 555 is coming to Denver. Couchon 555 is a one-of-a-kind traveling culinary compition and tasting event - 5 chefs, 5 pigs, five winemakers - to promote sustainable farming of heritage breeds. Mike Anderson made a video for Jimmy’s entry, it is a riot so check it out!
Tags: 50 Top, all natural meats, denver, Denver butchers, Marczyk Fine Foods, MCA, Williams Sonoma | 13 Comments »
Went to a party the other night called 50 Top Denver. It is a groups of Denver chefs that get together every 4 months or so, whip up an elegant, beautiful, mind blowing meal, then are gone like ghosts in the night. 50 Top refers to the number of guests. The locations change with the season (last night we were in Union Station), but one thing is always the same: there’s a cocktail to begin the evening. Last night we enjoyed, and I mean enjoyed, a Sazerac cocktail, thanks to Steuben’s mixoligist Sean Kenyon. The Sazerac is reknown as the first American cocktail, which was in keeping with last night’s “Golden Age of Dining” theme.
2oz Rye Whiskey
1/4oz Absinthe, Leopold Bros are now making this in Denver!
2 sugar cubes
4 dashes of Peychaud’s Bitters
Fill one glass with ice to chill.
In a mixing glass muddle the sugar cubes, the bitters and a couple of drops of water. Pour in the Rye and stir.
Dump the ice out of the chilled glass, pour in the absinthe, roll the glass to coat and dump out the excess (I recommend drinking it).
Strain the contents of the mixing glass into the Absinthe rinsed glass. Cut a wide swath of lemon peel, twist it over the cocktail to express the oils, rub the peel around the rim of the glass and drop it into the cocktail.
If that seems like too much work at home…join Sean at Steuben’s for a drink!
Take a look here at the Drinking with Pete 50 Top video: http://www.youtube.com/watch?v=odkHwJ9mzpM
Tags: 50 Top, Add new tag, cocktails, denver, jamey fader, party, Sazerac | 8 Comments »