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.
I think it’s kind of interesting how over time I can taste the difference of influence between chefs. No matter if it’s the same restaurant, each chef has their own unique flair of flavor. Sometime I’d really love to try a tasting menu where different chefs cook the same dish, just to test this out. I think it would be an interesting experiment. But, either way, I notice this when I dine at Jax Fish House as they’ve had a rotation of Chef de Cuisine over the years. First, it started with Chef Kevin Grossi who moved on to open his own restaurant in Denver, then Chef Ricky Meyers who moved to a different Jax Fish House location in Denver, and now Chef Amy Jaqueth is at the helm working under Executive Chef Sheila Lucero (who has been with Jax Fort Collins since Day 1).
While there may be different chefs over the years, the culinary creativity certainly has not changed. Jax is still one of the most creative restaurants in Fort Collins, serving high quality ingredients with stunningly beautiful presentation.
Some interesting things to note about Jax revolve around their seafood options (well, duh, I suppose). First is their Emersum Oysters. These boutique oysters are flown in fresh every day and exclusive to Jax by Rappahannock River Oyster Co. You aren’t going to find them in any other restaurant anywhere else – just here. Not only are they exclusive, but they’re a soft delicate flavored oyster too, perfect for people who might not enjoy the saline taste of other types, and they make a great canvas base for a variety of accoutrements.
Emersum Oysters are sustainably grown and sourced which is a big focus for Jax over all. They are the first restaurant in Colorado to be certified by the Monterey Bay Seafood Watch, and work closely with The Blue Ocean Institute, Sea to Table, and Fish Choice among other sustainable seafood certification organizations to be true to their commitment to sea sustainability. In fact, the tuna we had during our dinner was flown in that day from Sea to Table.
Because of their seafood and local produce sourcing, you won’t find a stagnant menu at Jax. It’s constantly changing and adjusting to what’s available. On the produce side of things, they work closely with our local farmers like Native Hill and plan specific crops for the menu each year, providing farmers with an insurance payment up front to help decrease financial risks. Farming is not an easy gig, so arrangement like this create a win-win situation for everyone.
Menu items featured in the photo gallery above consisted of:
Cocktails – Coins Style Margarita, Jax Strawberry Lemonade with infused strawberry vodka and house lemonade, and the Spicy Pina Paloma with jalapeno and pineapple infused tequila, and fresh squeezed grapefruit juice.
Amuse Bouche – salmon belly, pepitas, salsa verde, pea shoots, and pickled radish
Oysters – Emersum Oysters
Appetizer – Tuna poke with ginger sushi rice, naam pla, scallion sauce, and green tea cucumber, and Gumbo Fries with white cheddar and andouille sausage
Entrees – Pistachio Crusted Halibut with roasted marble potatoes, golden beets, asparagus, spinach, grilled radishes, and coconut pea puree, and Colorado Steak Frites with sous vide sirloin, truffled french fries, and hazel dell mushrooms au poivre
Dessert – Strawberry basil compote creme brulee