The Collective Plate Presents: Farm Dinner w Mark Denittis

As a Massachusetts-born, first-generation Italian-American, DeNittis comes by his rich food heritage honestly. Inspired by the boldly crafted, artisan flavors of family dishes, this entrepreneur and professional chef brings passion to his craft and career. A well respected industry leader, DeNittis is considered an innovator of industry and education alike. DeNittis’ role as a premium protein specialist, a resource to sales and customers alike speaking to all meat, poultry, seafood and further processed meats.   

His career began at an early age in his grandparent's kitchens and basements where he gained a deep understanding and appreciation for gardening, hunting, fishing, and traditional cooking. Prior to his arrival in Denver, DeNittis spent time honing his craft under the tutelage of Jean-Michel Matos at the Breakers Country Club in Palm Beach, Florida.  One of many memorable highlights involves enjoying a celebratory jar of caviar as executive chef along side Jim Mills of the Houstonian Hotel Club and Spa, after opening the Shadow Hawk Golf Clubhouse, an event attended by former president George W. Bush.

A pioneer in the world of modern artisanal butchery, DeNittis' expertise in culinary education as a former Chairperson of the Meat Cutting Curriculum at the prestigious Johnson & Wales University. Keeping grounded in both industry and education alike DeNittis founded The Rocky Mountain Institute of Meat: Foundations of Meat Fabrication in 2011 in partnership with Cook Street School of Culinary Arts in downtown Denver. RMIM is a series of professional state-certified and American Culinary Federation accredited for continuing education professional points as well offering non-accredited programming. Under DeNittis’ guidance RMIM director Jason Nauert and team developed the first accredited and specialized butchery training program for the United States Military Army special forces, training domestically and abroad.

As the one of the leaders of industry, DeNittis was named One of the Ten Rising Stars in the Meat Processing Industry Under the Age of 40 by Meat Processing News in 2007. His growing list of awards includes the 2008 Gallo Family Vineyards Gold Medal in Meat and Charcuterie, 2009 named Chairperson of the Lamb section of the NAMP Meat Buyers Guide 6th Edition, as well as the honor of serving as Educational Chef Consultant and Spokesperson for the American Lamb Board from 2005 to 2010, and most recently recognized as 2012 Exceptional Newcomer Award by the Colorado Restaurant Association's annual Industry Spotlight Awards. Most recently 2014 was invited to join an advisory panel to the National Cattleman’s Association, chair a Colorado Chapter of Beef Innovations Group as well sits on the American Culinary Federations Colorado Chapter Planning Committee and Educational Scholarship Chairperson.

A true star in his industry, Mark's expertise and diversity as a culinary professional he continues to be displayed in a variety of publications to date the American Culinary Federation's Culinary Review, Chef Educator Today Magazine, and Gwen Ashley Walters 1998 The Great Ranch Cookbook. Most recently having been featured as 1 of 50 Butchers in 2010 Primal Cuts: Cooking with America's Best Butchers by Marissa Guggiana along with being called upon for his insight and advice in the newly released 2013 Butchery and Sausage for Dummies by Tia Harrison.

In addition to establishing a mini meat dynasty through a multitude of endeavors, DeNittis has taken on the challenge of combining his passions of cooking with a dash of adventure travel, by writing his own book Jeep Grill Adventures: Camp Kitchen & Cookbook. The book features trail-tested recipes from his own experiences cooking out of the back of his Jeep. DeNittis was also the Culinary Director for JPFreek.com and 7BarGrille.com. In the coming year, DeNittis hopes to publish a children's book Pinkerton the Pigsmith: An American Tale of Meat that follows the travels of an ethical butcher and his friends as they experience different cultures and cuisine through regionalized sustainable farming and ranching practices.

Jenna Johansen joined Epicurean Catering in 2013 with a brand new position of Innovation Chef. She works closely with the culinary and event design teams and develops new, creative concepts and refresh the presentation of  tried and true dishes. She brings a fresh perspective and the attitude that restaurant quality food is possible in any venue. Her passion for food and 25 years of culinary experience lend their own special ingredients to the Epicurean experience.

Johansen is well known in the food industry locally and nationally with her participation in many premier food events in Colorado and Nationally, including the Food & Wine Classic in Aspen, the James Beard House in NYC and many more. She has been a judge at numerous cooking competitions and donates an extraordinary amount of time and energy to local charities. She was the chef/owner of dish restaurant in the Vail Valley, and you might also recognize her as one of 12 professional chefs who competed on Bravo’s global culinary competition, Around the World in 80 Plates in 2012.

Since the age of 14, Johansen has been passionate about pursuing her dream of becoming a chef. She pursued and earned two separate degrees, one in Restaurant and Resort Management from Colorado State University and a Culinary Degree from Johnson & Wales University.