Vail Farmers’ Market Farm To Table Dinner Schedule
Please join us for a chef-crafted dinner, sourced from the fields of Colorado farmers, featuring seasonal and local ingredients. Dinner will be held rain or shine on East Meadow Drive, so please dress accordingly and bring your sense of outdoor culinary adventure! Taste of Vail Partner wine and beer will be included in price.
Date: June 22
MENU:
Appetizer: Grazing Platter by Pamela Davis Owner of The Grazing Fox
Amuse-bouche: Fresh Cherry Italian Ice by Riley Romanin Executive chef & owner of Hooked & Revolution
Entrée: Mountain View Farms Suckling Porchetta by Chef Riley Romanin Executive chef & owner of Hooked & Revolution
Sides: Cattail shoots and apricot dressing | Focaccia made with heirloom tomatoes, lamb nduja, basil, and roasted garlic | Blue potato, quinoa, kale, and quail egg salad | Beet & Jumpin’ Good Goat Cobbler by Chef Chris Benson & Chef Riley Romanin
Dessert: Cardamom poached peaches with wildflower honey mousse, pistachio financier, and bing cherry by Chef Anne Armstrong of Vail Resorts
Wine: Saintsbury Wine
Date: July 20
MENU:
Appetizer: Pan Fried Green Tomato Salad by Executive Chef Tim McCaw from The Tenth
Fire Roasted Corn, Pepper and Onion Relish, Tomato Oregano Vinaigrette, Mixed Greens, Anna Vail Ricotta Cheese
Entree: Lamp Chops by Executive Chef Jay Spickelmier from Gessner (Hotel Talisa)
Grilled Colorado lamb chops, honeycomb lamb leberkase, zucchini, corn mousse, garlic scape verge
Sides: Local Radish Carpaccio: Pickled chipollini yogurt Shaved frozen Colorado wagyu,
Roasted Vadouvan carrots: Snow pea shoot pesto Pinenut granola by Executive Chef and Owner Riley Romanin from Hooked/Revolution
Dessert: Peach Cobbler by Executive Chef and Owner Jean Michele Chelain from Left Bank
Wine & Beer: The Hess Collection and Saintsbury wines; Vail Brewing Co. Beer
Date: August 24
MENU:
Appetizer: Grazing Platter by Pamela Davis Owner of The Grazing Fox
Fresh Garden Salad by Chef Chris Benson
Entree: Seafood Paella by Chef Marcus Stewart from Flame at the Four Seasons
Sides: Barry Davis from Yellowbelly Chicken
Dessert: Seasonal Fruit and Peach Ice Cream by Chef Jean-Michel Chalain of Left Bank
Get Tickets
Call 970.401.3320 for question and purchase options.