“A good kitchen respects its sources and chooses ingredients that are sound, seasonal, and local whenever possible.” That’s why the menu at Potager Restaurant in Denver, Colorado, changes monthly, adapting to the seasons.
Run by Teri Rippeto and her father, Tom, who believe the best tasting food is organically grown, and harvested in ways that are ecologically sound by people who take care of the land, the restaurant’s ingredients are sourced from a network of like-minded suppliers they know personally and trust. I love it when restaurants list their sources on the menu!
In April, Bill and I enjoyed a dinner at Potager with family members and were not disappointed.
Because so many dishes on the menu looked enticing, I ordered several appetizers to appease my curiosity: White Bean and Spring Greens Soup, Oxford Farm Kale Salad, and Home-made Beef and Pork Sausage. (Ordering a variety of small plates seems to be a trend for me lately! I did the same thing at Five Bistro in St. Louis.)
Bill ordered the Triple M Bar Ranch Grass-fed Red Wine and Thyme-Braised Lamb Shanks. Like many high-quality locavore restaurants, they were able to accommodate his wheat allergy by substituting the accompanying couscous with roasted potatoes.
I tried a bite of niece Kristin’s pizza. It was wood-fired and covered in arugula– and so flavorful from the goat cheese. Delish!
At Potager, they believe the meal is “the center of human existence.” And the table is where “we are nourished, put in touch with the source of life, and reconnected to traditions.” It’s simple cooking and simple eating, honoring the season and honoring the people that grow, raise, and harvest the food.
Check it out next time you’re in Denver!