Welcome Back Zeal Optics & Blackbelly Catering at Shannon Red Barn

 Welcome back Zeal Optics and Blackbelly Catering with Hosea Rosenberg at Shannon Red Barn Farm. Pour some wine from around the world, thanks to Mike Joyce with Natural Wine Company and add a little Bluegrass with a whole lotta bass and you have the makings of great fall evening! 

To start, butternut squash soup with pecans, apple and sage – Blackbelly Farms own homemade Andouille with grain mustard – grape pistachio and goat cheese “truffles”, to mention a  few. As the sun starts to set,  guests make their way to the second floor of the barn for a family style dinner. Seasonal salads – green beans and almonds – winter squash with balsamic – heirloom tomatoes with Haystack Mountain Queso de mano cheese. Entree platters of grilled organic Poussin with figs, lavender honey – Colorado Rack of Lamb with polenta, garlic and rosemary – Slow roasted Blackbelly Farm Pork with Colorado cherries. 

A subtle illumination of candles, the lights dim and the band plays happy birthday for Chelsea; a great night! 

Zeal Optics Farm Dinner

Pigging Out

At our most recent dinner, Chef Hosea was requested to prepare a feast inspired by all things “Pig.” What better way to showcase this than at the next dinner in the Dorsia series appropriately titled “Char’s Web.” We have been raising our own Berkshire pigs and this was the first dinner that featured our tasty pigs in every course. The plates included portions of the belly, the loin, the hoof and even our own ham hock used to enhance the flavor of collard greens. Each course was paired accordingly with beers from a bevy of local breweries. The event was a huge success and a monumental evening for both Blackbelly Catering and our guests. Here is the menu!

HORS D’OEVRES
Tete de Cochon
Pork & Lamb Meatballs
Coppa-wrapped Corn Custards
Melon, Basil, and Prosciutto
Lardo & Peach Toasts
Spicy Cracklins

FIRST COURSE
Crispy pigs feet, smoky collard greens, eggplant, tomato

SECOND COURSE
Fresh cavatelli carbonara, pancetta, poached egg

THIRD COURSE
Spiced pork belly, sweet & sour beets, kale, apricot agrodolce

FOURTH COURSE
Pork tenderloin, corn puree, porcini sausage stuffed squash blossoms, chimichurri

DESSERT
Bacon donut bread pudding, roast peaches, honey lavender gelato

Thank you Char for sharing this night with us!

Visit our gallery for more pictures from the evening.

Trains, Planes, and Automobiles

Blackbelly catering was recently invited to cater a fundraiser in support of the Colorado Music Festival. The theme for the event was Trains, Planes and Automobiles and was hosted by the lovely DeLuise family and Mr. Stephen Tebo. Mr. Tebo showcased a part of his extensive car collection and the DeLuise family showcased their airplanes and more all in the family’s private hanger. The setting was gorgeous and couldn’t have been a better evening for a barbecue. The evening started with passed Hors d’oeuvres and was followed by a buffet style barbecue consisting of a variety of sausages, pulled pork, pulled chicken, and brisket. The meats were accompanied by a bevy of cold sides and grilled vegetables. It truly was a feast. The evening ended with a wonderful piano performance and desserts created by the talented Jessica Scott.

Please visit our gallery for more pictures!

Andrew and Nuni’s Wedding

After an amazing trip to Chicago last month to do a menu tasting for Andrew and Nuni’s wedding, the party finally came to fruition in Colorado this past weekend. The No Love Skateboard warehouse was turned in to a dining room with a swanky atmosphere, James Lee and Jon Greschler put out some amazing cocktails, and Chef Hosea served an incredible 4-course meal for a group of 50 friends and family members.

Congratulations Andrew and Nuni! It was an absolute pleasure to help celebrate your special night with you!

Check out our photo gallery for more pictures from the party!

Balistreri Vineyards Pop-up Dinner Series

We had such an amazing time at Balistreri Vineyards this past weekend during our 3-night pop up event. An urban winery was transformed in to an elaborate dining room catering to 100 diners. The Balistreri family paired their wines perfectly with Chef Hosea’s food. The winery produces nearly 20 different red wines, including Colorado Sangiovese and Tempranillo! All of the wines were absolutely fantastic. The wine paired so well with the food that the Balistreri team had to have a double pairing for two of the courses. We would like to give a big thank you to the Balistreri Family for helping make the weekend such a great success and we look forward to teaming up for more wine dinners in the future!

Please visit our gallery for more pictures from the weekend!