LOCAL & SUSTAINABLE

Why Local?

The reason we are a “Farm to Fork” restaurant is NOT because it is the trendy thing to do. Sean was born & raised on a farm and cattle ranch and deeply understand the significance of local farms & ranches in a community. The closer product is harvested to where it is consumed means:

  • Produce can be harvested at its peak ripeness because it doesn’t have to travel far
  • Purchasing from local families keeps our micro economy healthy
  • Knowing the people that grow what we serve gives us proper respect for the product
  • We can all go to the farms and ranches and actually see the quality of the operations

Our Commitment

ALL of our beef, pork & chicken are from companies that hold this commitment 100%

  • No Antibiotics Ever
  • No Growth Hormones Ever
  • Never Fed Anything that has touched any chemical (pesticides or growth hormones)
  • Only Fed All Vegetarian Diet (no animal by-products like larger companies use)
  • Sustainably Raised, Cage Free & PETA Certified Cruelty Free

ALL of our Seafood comes through Seattle Fish Company, the industry leader in quality & sustainability.

Why Sustainable?

We believe the success of our business relies on a healthy environment. Our support of sustainable practices through the way we purchase, specifically 100% of our beef, pork, chicken & seafood, is one of the greatest ways we believe we’re called to lead this industry in Longmont! Our partnerships with industry visionaries have resulted in smart shifts in the way we purchase our products, ensuring that we provide customers with more sustainable options.

Our Beef

We are now getting 100% of our beef from Clint Buckner’s beautiful ranch on 75th & Nelson; they are true free range 100% of their life and 100% grass-fed 100% of their life. Clint grows 100% of what he feeds all of his animals! (we are having our Summer staff party on this ranch in June). Our butcher is in Ft. Collins and he will hang our beef to dry age it for 3 weeks before fabricating it and sending it to us. This 3 week dry age both intensifies the beef flavor and tenderizes the meat as it begins to break down.

A cow only has so many each of a certain cut of steak, this is why we have re-worked our menu to have a true respect for these animals. True example: when America only wants chicken breast, Foster Farms learns to grow chickens with no legs and gigantic breasts (in about 1 month). The same goes for beef and we combat that by using the entire animal. You will need to pay attention to our inventory level on certain cuts of steak. Steak Cut Availability will be kept current on the board throughout the week. When we are out of Filet Mignon or Rib Eye for the week, this is not something to be ashamed of like having to 86 something because we weren’t prepared; this is something to be proud of! Steak frites will now be made with: teres major (same), sirloin steaks, flank steak, skirt steak, hanger steak & flat iron steak.

Our Pork

Clint also raises Berkshire Hogs, a highly prized heritage breed known for its rich flavor and dark, naturally pink meat. This is the pork we use for our Carnitas and Al Pastor!

The rest of the pork that we bring in and braise for things like the Cuban sandwich & Thai Pork Tacos comes from White Marble Farms in Iowa. These are a breed called a Duroc Hog which are bred specifically for rich and tender meat in the shoulders & belly.

Our Chicken

We have gone back to Red Bird Farms Chicken. This is a great Colorado company that started in 1940 and has kept the same commitment listed above for 80 years. It takes Red Bird three times longer to raise a chicken than Foster Farms and its worth it!

OUR TEAM