When chef Carmen Callo and his team at the Colorado Convention Center in Denver opened Blue Bear Farm—a large scale, on-site urban garden with over 5,000 square feet of growing space—they were eager to show off the fruits (and veggies) of their labor. Fortunately, a client who was also excited about the project encouraged them to create a dish that showcased the farm’s fresh flavors.
“The challenge was that they wanted to create a farm-to-table feeling in November,” Callo explained. “So what we did was think about the farm and … the fresh tomatoes growing, and fresh basil. Caprese salad resulted from this natural thought process.”
The Fall Caprese Salad, as they named the dish, was a twist on the traditional Italian staple. Using tomatoes from the farm that had been harvested at their peak and then roasted and canned, Callo made a tomato confit and folded it into an herb and cheese polenta cake, made in-house from polenta, vegetable stock, and a number of fresh ingredients including shallots, garlic, thyme and basil.
“All of this was constructed at an action station, so we served the polenta cake warm,” he added. “At the station we were also pulling fresh mozzarella. We would top the cake with the fresh mozzarella and torch it to warm and brown it; then serve that with some extra-virgin olive oil ‘caviar’—or little capsules of extra-virgin olive oil.”
The plates were also adorned with house-made basil oil and a 25-year balsamic vinegar, topped with fresh micro greens that the team was able to grow indoors.
Guests who stopped by the action station could quickly take plates of the Fall Caprese Salad on their way, or stand in awe at the chefs pulling mozzarella or torching the plates. The convention center also featured signage about the farm near the station.
“It went to rave reviews and we’ve served it multiple times since then,” said Callo.
CORPORATE EXECUTIVE CHEF CARMEN CALLO, CENTERPLATE, DENVER
In September, Centerplate named Carmen Callo Corporate Executive Chef, a role he takes on enthusiastically after almost 15 years playing a key role on the culinary team at the Colorado Convention Center in Denver.
Having made his mark leading the initiative to open Blue Bear Farm at the convention center in 2012, Callo has also worked events including Super Bowls, performances at the Denver Performing Arts Center and U.S. Presidential inaugural balls. He graduated summa cum laude from Johnson & Wales University, Denver, gaining experience at hotels and restaurants like downtown Chicago’s Signature Room at the 95th.
Today, he hopes to bring great perspective and balance from this wealth of experience to guide Centerplate’s venues in menu creation and delivery across North America. “I’m building upon the confidence I’ve acquired over the years of producing successful events, and continuing to showcase my dedication to our craft and the company’s goals,” he said. “Combining that [experience] with honesty and transparency, I’m hopeful that that will lead to continued success.”
Even after so many years with the same company, the chef says it never gets old. “Having this opportunity to come together and create these one-of-a-kind events for attendees who are flying in from all over, ‘wow-ing’ them, and creating a memory for them that’s tied to the food and our service—that’s the rewarding part,” Callo said.
