“As a chef, I think we should all be stewards of the environment.” Chef David Kenney, Caveman Chefs. Chef Kenney grew up on a farm and values the best ingredients - ones that are hormone & antibiotic-free and organic.

By connecting Ela Family Farms with Our Mutual Friend Brewing, a great beer called Chêne Pêche was created. They used 1,000 lbs of imperfect peaches to make eight barrels of this sour beer. The result? DELICIOUS. Learn more about this Denver brewery and how they love being connected to local farmers.

What does “farm to table” actually mean? It means you know where your food is coming from, and also how it was raised and processed. We help restaurants source high-quality food from local farms and ranches, which is important to chefs like Hannah Cupples at IV by Brother Luck. She knows her potatoes were grown with care at Strohauer Farms just a few hours away, and that her customers taste the difference.

Bradford Heap first discovered the delicious simplicity of building a restaurant menu around the freshest fruits and vegetables he could find when he studied cooking in France and Italy. He brought this rustic cuisine from the European countryside to his hometown of Boulder in the mid-90s, making him a local farm-to-table pioneer. Bradford is now taking SALT Bistro’s sustainability to the next level by sourcing oversupply and imperfect foods through FoodMaven.

Along the South Platte River sits Just Be Kitchen, a fast-casual restaurant that nourishes Denver with Paleo and allergen-free takes on classic comfort food. Their meaty menu is 100% free of gluten, grains and refined sugars, and 99% free of dairy, making Just Be the only Colorado eatery that’s Whole30-approved and the only 100% Paleo kitchen in Denver.

Alchemy is an Irish-influenced gastropub in Old Colorado City that Executive Chef Jeff says is more “gastro” than “pub.” FoodMaven helps Chef Jeff support local farmers, lessen his impact on the environment and save money on his food costs.

Rayme Rossello is passionate about giving her guests and staff a second home to enjoy quality time and unique Mexican-inspired eats. FoodMaven helps keep her menu full of one-of-a-kind dishes.

This small-batch confectioner enjoys how FoodMaven inspires their sweet creations and makes sustainable sourcing easy.

Does your food distributor deliver outstanding customer service or just food? FoodMaven goes above and beyond for every customer. Listen to Jeff Fryer tell Alchemy's story of how FoodMaven came through on a last minute delivery to save a wedding.

One of FoodMaven's inspiring customers, A Different Kind of Jam, hires employees with developmental disabilities to make jam. This story is inspiring, and FoodMaven is honored to supply the produce that goes into this special jam.

Elin Parker Ganschow has been wrangling cattle since she was a girl and now runs the Music Meadows Ranch, a third-generation family ranch in Westcliffe, Colorado. Take a 90-second journey to the Wet Mountain Valley that sits in the shadows of the stunning Sangre de Cristo Mountains to learn how Elin humanely raises cattle to produce tender, flavorful grass-finished beef under her Sangres Best brand that FoodMaven now supplies to Front Range restaurants.

If you can’t keep a chicken coop at your restaurant, the next-best thing is getting Amish Acres’ farm-fresh, free-range eggs delivered. On Joe Bontrager’s small, solar-powered family farm in Westcliffe, Colorado, his happy hens roam freely and forage. Meet some of the ladies and taste the difference local, flavorful eggs will make in your dishes.

We care about quality food, and the farmers who grow it. Listen to Ela Family Farms explain why we should have a system that supports farm to table, and why knowing the story behind your food is so important. And don’t forget to follow them to learn more about their farm!

We have been trained to think if food doesn’t look perfect, it isn’t good. This is one reason so much good food goes to waste each year. But appearance doesn’t affect the taste or nutrition of a product. Harry Strohauer, President of Strohauer Farms loves that they can sell their off-grade product directly to restaurants like Four by Brother Luck instead of seeing it go to waste. Change the way you see your food!