 Il Mondo Vecchio!
Mark DeNittis strikes me as a man who is passionate about many things - salumi, his shop, his family and teaching at Johnson and Wales. Who knew that Denver had in its midst an artist - someone who makes veal pancetta and award winning duck prosciutinni? Culinary Connectors is proud to showcase il Mondo Vecchio on the February 6th and February 20th Gourmet Market tour.
Recently I had a chance to visit il Mondo Vecchio and learn more about this premier facility. Mark tells me that "for
centuries Europeans have been preserving meats as a means of having a
source of great food." Based on old world recipes, using quality,
regionally acquired clean ingredients Mark and his partners offer true
artisanal cured meats made in the custom of the Salumerie. It is Mark
and his partner's goal to offer Denver the passion and love for great
food made from carefully sought out, hand selected, consistent, quality
ingredients.
Growing up Mark made salumi with his family. Now he and his partners own il Mondo Vecchio, one of only two facilities in the region dedicated to practicing methods of the old world approach while following new world USDA regulations. il Mondo Vecchio is visited by the USDA daily to oversee how Mark uses natural meats and processes to create salumi without chemicals. Mark prides himself on using pink Utah sea salt. "It creates a cleaner flavor during our slow fermentation process. That means no junk or ingredients you cannot pronounce or don't want to ingest." Many local chefs are making their own salumi, but il Mondo Vecchio is doing it safely and legally.
While Mark currently sells salumi on the Internet anyone who attends the Gourmet Market tour on February 6th and February 20th will be able to purchase products on sight. Don't miss this opportunity to meet Mark and taste Il Mondo Vecchio's finest.
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Culinary Connectors is proud to add Black Pearl to our
Top Restaurant Tour
Located at 1529 Pearl St., Black Pearl, brainchild of Sean Huggard and Steve Whited, is a place where how your food is produced is as important as how it tastes. The menu at Black Pearl is best described as contemporary American cuisine. The kitchen, under the direction of Chef Kate Horton formally of Duo, is focused on using only fresh, locally produced ingredients.
We are proud that Black Pearl has joined the Culinary Connectors Top Restaurant Tour. See why Black Pearl has captured the attention of Denver foodies on February 12th. Space is limited so book soon.
If you can't wait unti February 12th plan on attending Black Pearl's Colorado Wine and Spirits dinner on Thursday, January 21. Together with Inifinite Monkey Theorem Winery, Peach Street Distillers and guest chef Paul Reilly from Encore, guests will enjoy a cocktail reception and 5 paired courses for just $75. Space is limited to 40 guests, so make your reservation soon. 303.777.0500.
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Mexico, Moles & Mezcal - Oh My!
Culinary Connectors sister
company, Savory Travel, recently announced a culinary journey that will be led
by the master of mezcal Ron Cooper of Del Maguey Mezcal and Denver’s
award winning Chef Sean Yontz of restaurants Tambien & Mezcal. Guests
will be immersed in the amazing culture that is found only in Oaxaca, Mexico. You will learn the techniques of Mezcal and the art of authentic tamale &
mole making. Enjoy exploring the markets
and cooking lessons with Chef Yontz.
This culinary excursion will take place August 7-14, 2010 and will be
limited in the number of attendees.
Click here to learn more….  
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Culinary Connectors is adding weekly walking tours to our schedule. Join us Friday, February 12th from 2 p.m. - 4 p.m. on Pearl St. in Denver. We will visit Pajama Baking Company, India's, Kaos Pizza and end up at Black Pearl just in time for happy hour. As always tours are chef led and participants will enjoy a tasting at each stop for just $69 a person. |
Cheers!!
Culinary Connectors
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IN THIS ISSUE
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| Il Mondo Vecchio
Black Pearl Restaurant
Mole, Mexico and Mezcal
Walking tours on Pearl St. in Denver
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Share Our Strength
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| Proud committee member of
Taste of the Nation
| $1 = 4 meals
Fighting to end childhood hunger.
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