Savoring the Flavors of Denver's Culinary Landscape: A Feast for the Senses at The Big Eat

Food festivals like The Big Eat, which took place on July 18th, offer a captivating glimpse into the evolving trends and innovations shaping the culinary landscape. This year's event, set against the backdrop of the open-air Galleria at the Denver Performing Arts Complex, attracted 1,200 attendees and 80 vendors, delivering a delightful experience for food enthusiasts and industry professionals alike.

Uncovering the Flavors of Denver's Vibrant Food Scene

Mushrooms: The Versatile Superstar

Mushrooms have emerged as a standout ingredient, showcasing their versatility and capturing the attention of chefs and diners alike. "Mushrooms are going to be one of the food trends for the summer," said Kenneth Wan, chef and co-owner of MAKfam. The Big Eat featured mushrooms in a variety of preparations, from Madre Mezcal's Desert Water cocktail with mushroom, sage, and honey, to Linger's king trumpet mushroom skewers with black garlic marinade, and La Diabla's offering of yellow and king oyster mushrooms on a skewer with salsa macha. Mercantile Dining & Provision's executive chef, Alex Grenier, shared his unique take on mushroom tacos, featuring a savory sauce made with tamari, bonito, yuzu, olive oil, cayenne, and truffle-honey emulsion.

Comfort Food Reimagined

The Big Eat showcased a resurgence of comfort foods, as attendees gravitated towards familiar flavors with a modern twist. Ace Eat Serve's executive chef, Khamla Vongsakoun, noted a trend towards "more cultural homestyle food" with a contemporary approach. Steuben's, known for its classic regional American favorites, featured its popular Steuben's Reuben, which had previously only been available on Fridays but is now a regular menu item due to high demand. Tessa Delicatessen served mini chopped cheese sandwiches, while Rooted Craft Kitchen presented a unique take on traditional tuna salad with confit albacore tuna on sourdough bruschetta.

The Rise of Mezcal

Mezcal, the smoky and complex Mexican spirit, has been experiencing a surge in popularity, and The Big Eat reflected this trend. "Mezcal is one of the fastest-growing spirit categories in the U.S. I think its rise in popularity is tied to the slow food and drink movement, where people are increasingly interested in the story and origins of their spirits," said Emily Thomas of Madre Mezcal. The brand showcased its line of Desert Waters, featuring flavors like prickly pear and lemon, and grapefruit and yerba. Mercantile's general manager, Mike Mitchell, also highlighted the growing trend of mezcal-based cocktail riffs on classics, such as their "Silent Disco" drink, which combines mezcal with saffron liqueur, yellow chartreuse, and anchos reyes chile liqueur.

Smoky Sensations

Smoke was a prevalent theme at The Big Eat, with vendors showcasing a range of smoked elements, from meats and vegetables to sauces. Gayle's Texas BBQ served cherry-smoked brisket with white BBQ sauce, while Adobo Restaurant & Bar offered a smoked pork belly dish with queso, sweet chili, jalapeño, green onion, and sesame seeds. Taco Tequila Whiskey's Pinche surf and turf featured a smoked oyster aioli topping, adding depth and complexity to the dish.

The Lamb Limelight

Lamb took center stage at The Big Eat, with several vendors highlighting the versatility and quality of this protein. Lucina Eatery featured a paella showcasing local Colorado lamb, while Santo's Buckner Family Ranch Lamb Tacos showcased smoky braised lamb shank paired with Salsa Arabe. Lady In The Wild presented lamb meatballs served with Green Goddess hummus, and Odie B's offered a chopped lamb pastrami sandwich, demonstrating the creative ways lamb can be incorporated into both fine dining and casual fare.

The Plant-Based Revolution

The trend towards plant-based dishes was well-represented at The Big Eat, with jackfruit emerging as a standout ingredient. SAME Café Denver featured vegan jackfruit-based burgers, while Roaming Buffalo BBQ offered a smoked jackfruit alternative to their pork belly burnt ends. The Jackfruit Company also sponsored the event, further highlighting the growing demand for plant-based options.

Desserts with a Modern Twist

The Big Eat showcased a range of innovative and indulgent desserts, blending traditional flavors with contemporary techniques. Chef Zorba's presented mini waffle bites with a subtle banana flavor, described as having a beignet-like texture. Restaurant Olivia's whiskey tiramisu, made with Stranahan's whiskey and espresso-soaked ladyfingers, and Tacos Tequila Whiskey's "Carlota de Limón," a margarita-inspired cake, demonstrated the creativity in the dessert realm. Sad Boy Creamery's owner, Michael Kimball, shared his unique approach to ice cream, using a combination of gelato and ice cream-making techniques to achieve a dense, creamy, and bold-flavored product. Sweet Rice Flour's selection of gluten-free mini choux puffs in flavors like Earl Grey and black sesame coffee, and Le Clare's Patisserie's savory everything-bagel and smoked lox mini eclair, further highlighted the diverse and imaginative dessert offerings at the event.The Big Eat's 2024 edition was a testament to the vibrancy and innovation of Denver's culinary landscape. From the rise of mushrooms and the resurgence of comfort foods to the growing popularity of mezcal and the plant-based revolution, the event provided a captivating glimpse into the trends shaping the city's dining scene. As attendees savored the diverse array of flavors and experiences, it became clear that The Big Eat is more than just a food festival – it's a celebration of the passion, creativity, and dedication that define Denver's thriving food community.