According to the National Ocean Service, an invasive species is “an organism that causes ecological or economic harm in a new environment where it is not native.”

An easy-to-grasp example can be spotted growing along roadways or even in your own yard in the form of “weeds” like thistle and toadflax. And while common practice dictates spraying chemicals or using other means to eradicate the offenders, a new movement—lead by chefs—encourages mitigation by another approach: eating them.

Beast & Bottle is teaming up with Sea to Table to offer a special, six-course dinner this Tuesday, September 20, with an entire menu built around such problem ingredients from both ocean and land. Co-owner and executive chef Paul Reilly has always touted sustainability, and he’s taken an interest in how invasive predators can negatively impact a fragile ecosystem. Reilly is a firm believer that the best way to educate people on this issue is to feed them. “The easiest thing you can do is eat [the culprits],” he says.

As such, guests at Tuesday’s dinner will feast upon invasive periwinkle snails, wild boar, prickly pear, purslane, and Sea to Table’s responsibly wild-caught lionfish and carp. While you can truly feel good about eating these much-maligned items, you can also rest assured that Reilly will work his culinary magic to create something truly memorable out of them, too.

Call 303-623-3223 to reserve your ticket ($65).

719 E. 17th Ave., 303-623-3223

Callie Sumlin
Callie Sumlin
Callie Sumlin is a writer living in Westminster, and has been covering food and sustainability in the Centennial State for more than five years.