Vail’s Restaurant Kelly Liken hosts second ‘Fork to Pork’ dinner
Ryan Summerlin December 4, 2012
Restaurant Kelly Liken in Vail will host its second annual “Fork to Pork” dinner and demonstration on Friday at 6 p.m. The event will feature special guest and master butcher Mark DeNittis formerly of Denver’s Il Mondo Vecchio.
“Throughout the year we are always looking to offer a unique experience to our diners,” Liken said. “The evening allows us to tell the story of the dedicated purveyors and people who make up Colorado’s farming and culinary community and who continue to showcase the incredible products and meats such as those that Mark sources.”
The four-course pork-centric dinner is $99 per person, excluding tax and gratuity. It will be paired with hand-crafted cocktails by Ben Pliska and Nate Michlitsch featuring spirits from Colorado distillery Leopold Bros, and a demonstration by DeNittis focused on butchery techniques, various cuts of the pig, and the versatile use of each cut for preparation.
A long-standing dedication to supporting the Colorado agricultural community, Liken is featuring a whole Blue Butt hog that was raised by Logan Story of Story Farms, a student of the local 4-H program. The program provides opportunities for students to learn within a hands-on environment while exposing them to new ideas in farming. The four-course menu will include seasonal-inspired dishes.
Valet parking is provided. Visit www.kellyliken.com for additional information. Interested parties may also keep up with the high-altitude happenings via Restaurant Kelly Liken and Chef Kelly Liken or by following Liken on Twitter.