October is National Seafood Month
National Seafood Month
Celebrate seafood month as our Jax Chefs bring a different US region to CO all October long.
Appalachia in Jax LoDo by Chef Duane
PAN FRIED TROUT
fermented sweet corn chow chow, Benton’s Smokey Mountain Bacon, pickled heirloom tomatoes, leek fromage
"My connection to Appalachian cuisine is rooted in the Smoky Mountains, where I grew up learning not only how to cook, but how food carries the memory and identity of a place. Some of my earliest lessons came from my grandparents, who were farmers. I remember seeing the rhythm of the seasons reflected in their kitchen and on the farm—what was harvested fresh was enjoyed immediately, while the rest was preserved through pickling, curing, smoking, and canning so that nothing was wasted. Those lessons became the foundation for how I approached this dish." -Chef Duane
Southern Cali & Baja in Jax Boulder by Chef Charles
GRILLED PACIFIC HAMACHI
tomato and castelvetrano olive salsa, calabrian chile, gigante bean puree
"This dish is a reflection of a place that feels like home. Growing up in Southern California, the flavors of the coast were always part of my world—the smoke of a grill, ripe tomatoes, bright chiles, seafood pulled from the Pacific, and the influence of Mexican cooking woven into everyday life. As a first-generation Mexican American, coastal Southern California and Baja feel like a natural meeting point between my culture and the place I grew up. That connection is shared with my sous chef, Jose, making this dish even more personal." -Chef Charles
Hawaii in Jax Fort Collins by Chef Chris
MACADAMIA NUT CRUSTED MAHI MAHI
purple sweet potato, lychee beurre blanc, lomi lomi dragon fruit
"This dish traces Hawaii's food history through its ingredients. Macadamia nuts, native to Australia, became a Hawaiian staple through the islands' orchards. Mahi mahi comes straight from surrounding Pacific waters. Okinawa purple sweet potatoes arrived with Japanese immigrants and are now common on tables throughout the islands." -Chef Chris