Farm To Table

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.