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 to share with readers. At this point, media tasting invitations are being accepted from any local restaurant who would like coverage on Feasting Fort Collins – no matter if they’ve been previously reviewed or not.
Media tasting photos 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.
The Gold Leaf is one of the newest restaurants yet-to-open in Fort Collins, and part of a collective that stemmed from the Silver Seed food truck. Owner Taylor Smith had filled a vegan niche in our community with the Silver Seed offering fresh and unique vegetable-based dishes. I’ve always loved the Silver Seed, and especially their beet lemonade in the heart of City Park during summer food truck rallies. The Silver Seed expanded into two food trucks, and then some additional blossoming growth this year with the addition of The Gold Leaf as their full service restaurant on Laurel where Ras Ka used to be. They’ve transformed the space and the concept of what vegan dining is in Fort Collins.
Information from their website states…
The culinary execution is lead by Chef Daniel Gray and with the teamwork from well-respected chefs Cameron Trezoglou and Dana DeMarco, The Gold Leaf will feature breakfast, lunch, and dinner plates paired with a unique selection of local beverages. The Gold Leaf’s menu will be an ode to a seemingly ancient way of eating. Their focus is to feature ingredients harvested or foraged right here in Colorado both while they are in season and by using an array of preservation methods. They are working to remain disconnected from the overly-wasteful – yet most commonly used – corporate food distribution companies. Their culinary team will reconnect people with the abundance of sustainable, indigenous ingredients that can be found in Colorado both in nature, and from their network of local food purveyors that share our passion for good food.
This goes well-beyond the stereotypical vegan image and shifts that to overall sustainability with a focus on what Northern Colorado tastes like. And let me tell you, it’s unique. I cannot be more excited about a sustainable foraged-concept with the flair of the culinary arts. They make it an approachable experience for the vegetable-lover and meat-eater alike.
Look for their opening announcement in the Sunday Table Talk newsletter and listen in to an upcoming Experience Fort Collins podcast episode in the next few weeks when Taylor and I will chat about all sorts of Fort Collins food-related topics.
The five-course tasting dinner in the gallery above consisted of:
First Course – Acorn squash muffins with squash butter, fried sage leaf, sumac powder
Second Course -Pine bark pierogi with reishi and potato, sauerkraut, pickle brine aioli, chiffonade mustard greens with yellow mustard vinaigrette
Third Course – “Baked Potato” – Potato broth, gnocchi, fried potato skins, green onion oil, chives
Fourth Course – “Field Pave” -Hay cooked carrot pave, carrot puree, spinach puree, oyster mushroom duxelle, sous vide onions, pine vinaigrette, everything bagel
Fifth Course – Blue spruce ice cream, pear confit and crisps, crumble cake, black walnut syrup and chia seeds