Often spotted outside a number of local breweries, Farm to Truck takes a lot of pride in sourcing locally, and the sausages served at DISH will be no exception. "We season, grind, case, poach and then smoke all of our sausages by hand. This has been something we have done since day one to differentiate ourselves from the other food trucks in Denver," says Jason Woodside, the truck's chef.
On Sunday, Woodside's paprika-and-garlic-smoked pork sausages will make an appearance, served with Carolina-style mustard barbecue sauce and apple slaw. That's just one of the housemade sausages that rotate on and off of Woodside's menu. "The pork is sourced from within Colorado and procured at a local butcher, and even the seasonings come from a local organic company," Woodside says. "Everything is made from scratch as well, so we feel the sausage is the best example of the hard work we put into every bite."
Smoked sausages are just some of the offerings you'll find at DISH, which runs from 12:30 to 3:30 p.m. on Sunday, September 7. (VIP entrance is at 11 a.m.) To see what else is in store and buy tickets for this culinary celebration's twentieth anniversary, visit the 2014 DISH site.