One of the biggest benefits of the farm-to-table movement is an increased awareness of where your food comes from. Double down on that by hitting the Primal to Plate dinner on Sunday, November 15 at 6 p.m.

The five-course dinner is a collaboration between butcher Jason Nauert, chef Kevin Campbell and Colorado Collective, and features coffee from Peak Place Coffeehouse and desserts from Salt + Butter Co. Attendees will also take meat home with them.

If you’re not familiar with Campbell, he’s something of an independent chef, though you could previously find him cooking at Ranch Foods Direct or partnering with chefs like Mark Henry.

Nauert is a graduate of the Rocky Mountain Institute of Meats butcher program and co-founder of Primal Meat Co.  “With his years of hunting and fishing experience, Jason learned and developed practical and realistic approaches to butchering methods in the field for survival and cooking preparations, then applying those methods at home utilizing the whole animal,” his biography reads.

“I have worked with Jason for a few years now, he has done quite a bit with all the cool chefs in Denver; teaching, training, charcuterie,” Campbell tells the Report in an email. “He lives in the Springs & we are trying to do some fun, educational food stuff here.”

The dinner will be held at a private house in the Flying Horse neighborhood, and tickets are $75. Here’s the menu:

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