![]() ![]() Watts has not yet announced a name or plans for his new project.įor Brunson, though, the future lies in sausage, salumi, dry-aged beef and a growing focus on Colorado-raised meat. But his past at Old Major still informs his current work. "A lot of the things we're doing at River Bear came from Old Major," the chef notes. Scott Lentz So the charcuterie boards that once graced nearly every table on busy nights at the LoHi eatery served as practice for the dry-cured meats now hanging at River Bear that will soon hit the market. And while Brunson is no longer making ham and biscuits, he's curing whole hams by the truckload, and he just added a beef dry-aging room that will hold 10,000 pounds of meat that will be sold at the River Bear butcher counter at Leevers Locavore and other locations.īut Old Major wasn't just a shrine to meat in all its grilled, roasted, braised and cured forms the menu was also dedicated to highlighting local farmers and their produce. "I loved it when farmers would show up at the back door and I would just buy everything they had," he recalls. ![]() "They're small-business owners, too, and I wanted to do everything I could to help. There was Mike 'the tomato guy,' who was growing tomatoes in an empty lot in the Highlands. ![]() With all the produce being grown and delivered, pickled and fermented vegetables and fruit were a big part of the program.īack then, I was buying 200 pounds of tomatoes a week from him at the height of the season."įor a few seasons, Old Major also had its own vegetable garden adjacent to the Infinite Monkey Theorem winery on Larimer Street. ![]()
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