Congratulations to the 2022 Snail of Approval awardees!
Thank you for embracing Slow Food values in your businesses every single day. We are happy to celebrate your commitment to universal access to food that is good for eaters, good for those who grow/raise it, and good for the planet.
We look forward to working together and expanding our mission of good, clean, and fair food for all!
Sullivan Scrap Kitchen
Sullivan Scrap Kitchen is a casual eatery with a focus on reducing food waste. Their mission is to utilize and promote sustainability in food practices, community partnerships, and employees.
Potager Restaurant & Wine Bar
Potager means kitchen garden. The unifying theme is that of being immensely satisfying, locally sourced and seasonally driven. Potager draws upon the season and what is grown locally.
Comal Heritage Food Incubator
Comal is a heritage food incubator that supports immigrant and refugees entrepreneurs in the Denver community. Their mission is to serve as a platform for economic development for aspiring immigrant and refugee women entrepreneurs to learn the skills to find a great job in the industry or launch their own business using our earn-while-you-learn model.
Healthy Harvest Olives and Olive Oil
“We are a small family business seeking to improve our planet and our community by offering certified-organic foods and products that are sustainably made and naturally promote optimum health and wellness. We believe nature provides us with everything we need to look and feel our best.”
Seasonal vegetables and the freshest fish and shellfish feature prominently in Coperta cuisine, as well as meat and game from local, responsible sources. It is a simple cuisine of sustenance, using only what the earth and sea can seasonally provide–nothing more and nothing less. They proudly work with Colorado’s best farmers and ranchers to bring the highest quality Southern Italian experience to Denver.
“We believe in working with the absolute best ingredients and treating them with the utmost care. All food has a season in which it is at it best and brightest. Each ingredient we cook with is completely seasonal and grown or raised as close to the restaurant as we can get it. Because of this, our menu will be forever changing as things come and go out of season.”
Blackbelly works exceptionally close with local ranchers and farmers primarily within a few miles of the restaurant. These farmers provide an amazing example of Colorado’s bounty, and what they cultivate directly effects the menu decisions the chefs make on a regular basis.
24 Carrot Bistro
“Our approach to food is simple; farm to table, fresh, seasonal and local. We believe in using the highest quality ingredients sourced and grown sustainably. We offer a broad menu of chef inspired appetizers, small plates, and entrees in a refined, casual atmosphere. With outstanding quality, you’ll find a wide variety of fresh seafood, locally sourced vegetables, and antibiotic and hormone free meats and poultry.”
Fortuna was born on a bicycle in the streets of Tokyo and at a long wooden table in the Danish countryside. It was born on the beaches of the Pacific Ocean and in the forests of the Rocky Mountains. Cacao is our medium. 100% of their packaging is compostable and recyclable. 100% of the proceeds from their merchandise is reinvested in the important change they believe in.
Pastifico Boulder has joined an influential community of entrepreneurs and activists seeking to eliminate the negative nutritional and environmental impacts of our mass-produced food system. They partnered with like-minded farmers committed to growing organic, heirloom grains. They mill their own fresh flour, and experiment with numerous small-scale pasta production and drying techniques.
The Mountain Fountain
The Mountain Fountain is a country store featuring an eclectic mix of regionally sourced food and gift items. Featuring a gluten free bakery; a coffee bar; a wide variety of bottled drinks; a deli with sandwiches made-to-order and a butcher shop with locally pastured meats, including 100% Grass fed beef and lamb. They support our local Hygiene farms and ranches, as well as many Colorado and regional food producers and makers.
“Our approach is guided by experience, philosophy and flexibility. We choose to run our own farm and contribute to our local food system because it provides the highest quality ingredients, a chef’s dream. But the effort is more than a matter of supporting our chef’s French techniques and Southern staples. We use the best of our bounty so our clients’ menus are marked by the very date they chose for their event. We repurpose our failures for pig feed and compost. From scratch technique starts with seed charts, piglets and being neighborly. Boutique means we don’t scale up, rather we embrace why we do what we do.”
With a focus on single grain 100% wheat whiskeys, prickly pear cactus spirits, native Colorado gin, and pure cane sugar rum, Dry Land spirits represent the authentic flavors of the American West. We produce every spirit we sell, down to the bitters we use in cocktails in our tasting room.
Celebrating Colorado Farms – Creating Soulful Food Experiences. Dedicated to sustainable hospitality practices and building community with Colorado farms to provide farm to fork experiences one plate at a time.
Caroline Glover founded Annette in the fall of 2016. She created Annette for three simple reasons: to serve dinners as though they were guests in her home, to make a place where people can share food — and tell stories — they’ll remember, and to prepare “scratch-to-table” and wood-fired fare that honors food producers, nourishes eaters and embodied craftsmanship, creativity and rustic simplicity.
The Feedery at Grow + Gather
Grow + Gather is an urban farm, restaurant, market, coffee shop and event venue, producing fresh vegetables, artisanal goods and food-centric experiences for the local community. As big fans of the local food movement, they set out to make it better by uniting the farm and table under one roof. The ingredients are fresher, flavors are bolder and the connection to the food and our community is more local than ever.