Chef Adam Vero joined Hearth & Dram in Denver as executive chef last year and recruited Jeff Hickman as his chef de cuisine. Both previously worked for TAG Restaurant Group, also located in Denver. The duo has created inventive new menus at Hearth & Dram and reimagined the “Whole Beast Feast,” a group dining event for 10-12 participants that is designed to showcase the eatery’s nose-to-tail philosophy. Five to seven courses are prepared on a sevenfoot, wood-fired grill and served family style to highlight the team’s culinary abilities and no-waste philosophy. The Beast Feast menus are centered around a particular animal (pig, duck, goat, lamb, beef and sea) and designed with specific flavor profiles in mind to enhance the proteins, such as Italian, Mediterranean or Middle Eastern. The team also can combine feasts, like surf and turf, and often work with groups to pair wines or whiskies with a meal.
A cocktail in honor of the hotel’s rooftop opening for its first season. Cheers!
—2 oz. Plantation 3 Stars Rum
—.5 oz. Lifesaver syrup*
—.75 oz. lime juice
—2 oz. club soda
Combine all ingredients, except soda, in a small shaker tin and add ice. Shake 20 times. Strain into a rocks glass over fresh ice, top with soda and garnish with a lime wheel.
—2 cups water
—36 peppermint Lifesavers