The Saratoga Sun -

Locally sourced, locally served

Valley restaurant goes extra mile to serve locally grown produce and meats

 

March 13, 2019

Mike Armstrong

Leonard Burks watches chef John Jump cut Platte Valley Beef at Firewater Public House.

Firewater Public House (Firewater) owner Danny Burau has always envisioned his restaurant to have locally grown produce and proteins served at his venue whenever possible.

"We had conversations with ranchers when we opened and the Barkhursts, from LL Livestock, came in we struck up an easy conversation about serving beef or bison from the Platte Valley," Burau said.

He said the talks centered around how Barkhursts and Firewater could make this work.

"I knew it was going to be a challenge to find a beef producer that could handle as small volume as we had," Burau said. "LL Livestock shipped...



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