When Union Station hosts its largest wedding reception to date next month, Elevated Catering will fill the plates. Executive chef Kevin Barthelemy reveals the ingredients he’s stocking for the expected 250-person celebration.
20 pounds of Tender Belly square-cut pork belly for the Green Chile Three Ways, a sampler of different takes on one of Colorado’s favorite dishes
24 heads of green kale from Denver’s Flourish Farms for the Colorado Bayou, a plate of blackened local striped bass with fried green tomatoes, crispy kale chips, miso-infused grits, Shiner beer jus, and micro-cilantro
200 Kumamoto oysters for Oyster Stew On The Half Shell: baked Kumamoto oysters, Brie fondue,champagne mignonette, pancetta crumble, and thinly sliced scallions
60 pounds of Colorado lamb rack for the Yucatán Lamb Chop with an oregano-and-achiote rub, sherry grilled cauliflower, celeriac purée, and ancho chile and Valencia orange preserve