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Food porn: Behold last night's beast feast at the MCA

Two nights ago at the MCA Denver Art Meets Beast butchering demonstration, Pete Marczyk and Jimmy "the Butcher" Cross, both of Marczyk Fine Foods, deftly dismembered a medieval-size bison carcass in front of a mesmerized crowd. The various cuts -- shanks, ribs, tenderloin, strip loin, flank, ribeye, knuckle and more -- were then dispersed to local chefs who used the cuts to feed a few hundred people last night as part of the MCA's three-day Art Meets Beast program.

The chefs -- Goose Sorensen (Solera); Sean Yontz (El Diablo and Sketch); Troy Guard (TAG); Tyler Wiard (Elway's Cherry Creek); Brian Laird (Barolo Grill); Jamey Fader (Lola and Big Red F); and John Himan and Brian Bourgault (Marczyk Fine Foods) -- all had just under 24 hours to come up with their bison-centric dishes. Sorensen, who made barbacoa tacos, walked away with the hump of the bison. "It felt like it was half of a Volkswagen," he joked. "I took it back to the restaurant, threw it down on the table, caramelized it on the grill, threw it it some stock and braised it."

You can see the results of all the chef's creations on the following pages.

Pete Marczyk and Jimmy "The Butcher" Cross, both from Marczyk Fine Foods, demonstrate the art of butchery to a curious crowd in the flower garage of the MCA. Art Meats Beast chefs Jamey Fader (Lola and Beg Red F), Sean Yontz (El Diablo and Sketch), John Hinman (Marczyk Fine Foods) and Goose Sorensen (Solera) Tamal stuffed with roasted buffalo,potatoes and queso and draped with buffalo green chile and Colorado red chile from El Diablo El Diablo exec chef/owner Sean Yontz and his sous, Martin Garcia Chill-chasing buffalo stew from Barolo Grill Barolo Grill exec chef Brian Laird and Solera exec chef/owner Goose Sorensen get up close and personal. Buffalo barbacoa tacos with salsa fresca and lime crema from Solera. Salt-roasted bone-in ribeye from Lola. Solera exec chef/owner Goose Sorensen, clad in western wear, puts the final touches on his buffalo barbacoa tacos. Bison albondigas in a bison demi-glace from Marczyk Fine Foods. Braised bison with a lima bean and corn chowder, frisee and green papaya salad and Stranahan's peach balsamic syrup. TAG exec chef/owner Troy Guard. Elway's Cherry Creek executive chef Tyler Wiard.

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