In his drive to cook with what’s available season to season, Denver chef Alex Seidel went so far as to buy a 10-acre farm outside the city. Fruition Farms raises Italian bees and heritage-breed hogs, and maintains a garden of fruit and vegetables. The resulting bounty provides the basis for the remarkable dinners served at Seidel's Fruition Restaurant. Three years after the restaurant opened in 2007, Seidel earned a spot on Food & Wine's annual Best New Chefs list.
Chef Alex Seidel is more than a chef, he is the farmer of most of the fresh food being served. On his 10-acre farm, he tends to herbs, fruits, vegetables, flowers, pigs and bees. With the addition of sheep in 2010, he created Colorado's first Artisanal Sheep Dairy and Creamery. The Carbonara, which is the only item consistently on the menu, is infused delicious cheese from his cheese. The cavatelli pasta is also topped with crispy pork belly and a poached egg for you to crack and mix into the meal. The rest of the rustic menu rotates seasonally and is a favorite among foodies.