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June 19 - July 19

Taste of Slow Food Nations


Restaurants around the country are banding together to put a Slow Food dish or cocktail on their menu and the festival on your calendar. Each menu item will feature a product from Slow Food’s Ark of Taste, our catalogue of delicious and distinctive foods facing extinction. By identifying and championing these foods, we can keep them in our landscape and on our plates. Scroll down for a map of all participating restaurants!

Find a Restaurant!

What’s on the Menu?

626 On Rood • organic cherry and mesquite flour flatbread; Omnivore: Fermented heritage bing cherries, smoked Rainier cherries, goat cheese curds, candied pecans, duck prosciutto, fried jalepeno, organic flour crust. Herbivore: Fermented heritage bing cherries, smoked Rainier cherries, white bean hummus, sprouted mung beans, candied pecans, fried jalapeño, mesquite flour crust
Acreage • plum dry cider
Bamboo Sushi • mirugai sashimi with cara cara kosho, pickled shallots and citrus-soaked avocado
Cart-Driver • roasted octopus with lina cisco’s bird egg bean, mustard greesn, ‘nduja, celery and salsa verde
Citizen Rail • fermented melon, grilled onion salsa, smoked sturgeon
Dio Mio • local vegetable fritto misto, caper and yuzu kosho remoulade 
El Cabo Verde •  barbacoa short rib taco, blue corn tortilla, adobo sauce , avocado, and pickle vegetables with artisanal Masa de Tortilla produced through traditional nixtamalization
Euclid Hall • 291 single barrel colorado rye whiskey
Fruition Restaurant • duck, bolita bean bretonne, confit makah ozette potato, epazote chimichurri 
Jax • hamachi crudo “new style” with coconut carolina gold rice, sambal, yuzu oil, enoki mushrooms 
Le French • Senegalese accara made with bolita beans
Lola Coastal Mexican • shrimp ceviche negro with chiltepin pepper marinade, black ash salsa, burnt cucumber, cherry tomato
Mercantile • beet poke with carolina gold rice, benne seed oil, ohia lehua honey
Mister Tuna • geoduck and bay scallop crudo, macerated champagne currants, il’toi onion acqua pazza.
Rioja • seared duck breast with artichoke hearts, cherries, braised cipollini onions, farro verde risotto, duck jus
Santo • nixtamal tortillas
TAG • jambon beurre with benton ham, house butter, belle of georgia peach, armagnac candied mustard seed
The Fort • campfire beans—a mix of pinto, anasazi and bolita beans with bacon, onions, jalapeños, spicy sauce
The Kitchen • arancini with anson mills carolina gold rice, english peas, cherry tomatoes, parmesan
The Nickel • heirloom tomato salad with charred honeycomb, honey gastrique, haystack mountain feta, basil

What is Taste of Slow Food Nations about?

Taste of Slow Food Nations is designed to help diners understand the importance of protecting endangered foods. Without awareness, certain ingredients, like the Colorado Orange Apple, could disappear from orchard rows and menus. Participating restaurants partner up with local farms and producers to create a unique menu item that showcases an ingredient from the Ark of Taste catalogue to celebrate the importance of protecting these foods and help people understand the real costs of good, clean and fair food for all.

What are chefs saying about a Taste of Slow Food Nations?

“I realized how critically important protecting our food system was after I first attended Terra Madre several years ago. Colorado farmers and food producers have grown so much in the last 10 years, but there’s still a lot left to be done. I hope Slow Food Nations and these preview dinners will inspire locals as that first Terra Madre did for me. Customers need to keep demanding fresh, clean foods, and chefs must continue to put them on the menus and ask purveyors to stock those items.”

Alex Seidel

Chef and Owner, Mercantile Dining & Provision | Fruition Restaurant

“Partnering with Slow Food is a must for me, being part of a community of chefs, restaurateurs and likeminded people that celebrate what we all love and need to protect the most.”

Chris Starkus

Chef, Urban Farmer

  • Date: June 19 - July 19
  • Cost: Free
  • ARC Cardinal