Because those stupid other states just have Harvest Weak, check out Harvest Week: a half-fortnight of themed meals celebrating CO-raised/grown deliciousness. Conceived as a way for Denver's independent restos to highlight the state's best meat and produce, each dinner is based around one ingredient (with dishes collaborated on by 4-5 Mile High chefs and paired with local beer/ wine), and served inside an urban greenhouse called The GrowHaus, a place actually more likely to use Raid than fear the DEA conducting one. To the mind-blowing menus:
Bison: The geniuses at Root Down, Linger, Avenue Grill, and 1515 have put together six courses including a lengua taco with smoked Mezcal guac, a chicken-fried skirt steak with bison sausage gravy, and a buffalo milk ice cream sandwich, but not a Bison milk ice cream sandwich, because no one goes near M's nipples.
Pork: This piggish four-courser (designed by chefs from Vesta, Jonesy's, and Row 14) plates three inventive brats (blood sausage/ tasso/ Great Divide IPA-marinated) in a Napa pretzel bun with cherry/ peach/ bourbon mustard, plus there's porchetta charcuterie, and a manteca chocolate pot de crème with balsamic pig trotter ice cream and bacon anglaise, which despite sounding French, isn't smoked.
Lamb: Chefs from ChoLon, Vine Street, and Encore on Colfax have planned out a goat cheese fazzoletti with lamb ragu, a huge roast (with sides like crème fraiche, farm eggs, and mizuna kale chips), and a spiced lamb satay, but not a spicy lamb sashay, which is what watching that damned Lambchop encouraged your son to do.
If brunch is more your thing, they've got one of them too, with four courses including butterscotch bacon sticky buns, enough sweet n' savory flavor to make you harvest week in the knees.