Media tastings are not reviews, but they are a great way for me to learn more about full menu offerings, dish updates, and special events from our local restaurants. Media tasting invitations are not accepted unless a restaurant has had a full review already published on Feasting Fort Collins.
Media tastings are uploaded on Feasting Fort Collins Instagram during (or shortly after) the event, so be sure to follow me on there for the sneak peek before it hits the site. We have beautiful gallery post capabilities, so they’ll end up here later if you’re not on Instagram.
Locality recently debuted the beginning of their locally sourced whole hog four-course dinner menus, featuring organically raised pigs from Krier Farms for a true farm-to-table dining experience.
All of Krier Farms hogs are raised on a certified organic feed ration. Organic Millet Grain is the bulk of the ration and is also raised on our farm. It is crushed and mixed with an organic supplement that contains canola meal as the main source of protein. The farm prides themselves that their hogs have never had any kind of vaccine or antibiotic, nor will they ever receive any hormone.
Chef Matt Smith breaks down the whole hog to use in each menu item, showcased in dishes that aren’t typically seen on many menus in Fort Collins, like head cheese. The whole hog dinners are served alongside their regular dinner service (so it’s not a ticketed special event like a pairing dinner). Dinner is $50 per person with wine pairing and beer pairings available for an additional $10 (for beer) and $15 (for wine). The whole hog dinner specials start on Thursdays and are served until they run out, and they intend to have new special menus every other week or so.
This is a fabulous opportunity to savor some of Fort Collins culinary best and enjoy the labor of some of Colorado’s homegrown products.
First Course: Choice of
- Head cheese, pickled big willy’s tomatoes, house sourdough crouton, watercress, whole grain mustard crème fraiche
- Pork croquettes, fried green tomato, pimento cheese, pickle and old bay aioli
- Lardo, crab, avocado bruschetta, micro green, pickled mustard seed
Fresh Pork Sausage, kale, white bean soup, bacon fat croutons
Third Course: Choice of
- Braised pork and ricotta gnocchi, whipped ricotta cheese, pesto, tomato ragu
- Pork scaloppinne, garlic mashed potatoes, mushroom, caper, cream sauce
Pork fat donuts, cinnamon sugar, bacon chocolate ganache, peppered bacon popcorn