BearLeek
Day 1: 5-Course Palate-Bending Pleasures Tasting Series
Opened this past July, this Five Points eatery hopped right onto Eater’s List of “Best New Restaurants in Denver.” Colorado-born Chef Harrison Porter launched his culinary journey in the melting pot kitchens of New York City. Then came Melbourne, followed by Peru, before returning to the Mile High City, where he cooked at Mercantile Dining & Provision, Jacques, Brasserie Brixton, and, most recently, at the Michelin-starred Alma Fonda Fina. At BearLeek, whose name, derives from bärlauch, the German word for ramps, he has devised a menu that features such fare as grilled cabbage with koji, fried chicken with orange beurre blanc and green Sichuan oil, beets with labneh and za’taar vinaigrette, and lamb shank with parsnips and pickled vegetables. Luscious desserts too, like sauternes poached pear with coconut tapioca and tres leches cake with tahini and pomegranate chantilly. “The mashup menu creates a sort of UN dinner party that somehow works,” lauds Infatuation, while Denver Post echoes that sentiment, praising the “thoughtful, globally inspired cuisine.” We are eager to visit here and to chat with Chef Porter about his inventive food ideas. Hope you can join us!
About the Hosts:
Harrison Porter
Chef/Owner
Colorado born Chef Harrison Porter started his culinary journey in NYC before his path led him abroad to Melbourne, Peru, and more. After returning to Denver, he joined Mercantile Dining & Provision at its early stages, training under Alex Seidel and Matt Vawter, and later served as Executive Chef at Jacques and Brasserie Brixton alongside owner Nick Dalton. He also was a member of the culinary team at Michelin-Starred Alma Fonda Fina.
Rema Maaliki
CDC/Co-Owner
A Colorado native with familial roots stretching across Palestine and Lebanon, Chef Rema Maaliki brings a deeply personal and globally inspired perspective to the kitchen at BearLeek. After beginning her career at Mercantile Dining & Provision, she honed her craft at The Wolf’s Tailor and Brasserie Brixton, before her own “Poppy Pop Ups,” a project allowing her to blend nostalgic family recipes with her professional experience.
The Lineup
All courses will be individually plated. This menu will be Shellfish, Egg, Gluten, Peanut & Mushroom Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Roasted Beets
labneh, za'atar vinaigrette, dukkah
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Tuna and Citrus Aguachile
cara cara orange, citrus kosho, coriander, lemon oil, pomegranate
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Charred Gai Lan
housemade hoisin, chili crunch, sesame seeds
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Chili Mayu Braised Short Rib
polenta, carrot, demi-glace
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Coconut Panna Cotta
coconut & kabocha, candied pepitas
BearLeek
2611 Walnut St
Denver, CO 80205
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This menu will be Shellfish, Egg, Gluten, Peanut & Mushroom Free and the restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Fish, Tree Nuts (with the Exception of Coconut). They are NOT accommodating restrictions related to the following ingredients: Dairy, Coconut, Shallot (Raw & Cooked), Garlic (Cooked), Chive, Onion (Cooked). If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
