The Gather Dinner event takes place on selected Tuesday evenings 5:30pm-7:30pm Mid-October to the end of March. You are wowed with a four course, prefixed meal using as many local/regional ingredients as possible. During this culinary experience, you will be joined by two invited guests that have produced one or more of the ingredients on your plate that are going to share their journey in producing the ingredients we are privileged to serve that evening. This is a time to connect and honor our farmers, ranchers, producers, bakers and purveyors that go beyond what most of us can conceive in order to accomplish what they do. Our Gather Dinners are community seating, therefore you will potentially be seated next to people you do not know.
Limited seating. Prepaid Reservations only. Reservations are closed two days prior to event date for preparation time.
$115 (including tax and gratuity - alcohol not included) Prepaid Reservations Only
Beet Street Farm is a family farm located in the beautiful Animas Valley in Durango, CO. They are a vegetable farm providing high quality produce for our community through local grocery stores, markets, restaurants, and through their CSA program. They focus on growing a large diversity of nutritious, chemical-free produce utilizing cover crops, crop rotation, and water conservation practices to improve the soil, manage pests, and increase biodiversity. Healthy land, happy employees, and good food is their mission.
MENU (all vegetables are from Beet Street Farm unless otherwise noted)
Hors d'oeuvres - Sweet mini-pepper stuffed with a corn salsa and jalapeno cream cheese mousse
Soup or Salad (guest's choice)
Roasted red beets from Beet Street Farms, on top a bed of salad greens from Long Table Farms, with orange supremes, a cilantro lime dressing topped with dehydrated corn
or
Beet Street Farms poblanos and corn in a Poblano and Corn Chowder topped with a J/R Leyden Cheese crisp
Entrée - Wild caught seared salmon from Jake's Seafood, Beet Street Farm broccoli, purple cauliflower, green beans with a corn and J/R Belford cheese mousse and ancho chile oil
Dessert - Mexican chocolate mousse with orange
All reservations need to be confirmed before we accept payment. Please click on the link below to make your reservation. Once confirmed, we will send you a separate email with an invoice for payment. Thank you!
$115 (including tax and gratuity - alcohol not included) Prepaid Reservations Only
Julie James Ott is the member of the James Ranch family who manages the charming and diverse James Ranch Market. Julie will share the history of the Market’s beginning, over 20 years ago when vegetables were stacked on hay bales in the shade of a juniper tree, to the present day role it is playing in the success of the James Ranch, and equally important, the success of Durango’s local food economy.
Julie will share stories of the joys and trials of working with local farmers, ranchers and her family, as well as the success and challenges of running a small, year round Market in the isolated mountains of SW Colorado.
MENU (all ingredients are sourced from various producers represented in the James Ranch Market)
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All reservations need to be confirmed before we accept payment. Please click on the link below to make your reservation. Once confirmed, we will send you a separate email with an invoice for payment. Thank you!
$115 (including tax and gratuity - alcohol not included) Prepaid Reservations Only
In August of 2010, Peter and Linley Dixon moved to Durango with their daughter Raina to start an organic farm. Their mission at Adobe House Farm is to provide the freshest fruits and vegetables to the local Durango, CO community using regenerative farming practices. They plant with diversity so that they do not have to use any pesticides, herbicides or synthetic fertilizers. They have an innovative solar-heated greenhouse and several high tunnels that allow us to grow vegetables year-round without the use of propane or natural gas heaters — even in the harsh climate and altitude of Durango. Every year they farm, they help build soil and retain moisture by practicing minimal-tillage techniques and heavily applying mulch and compost from locally available inputs (such as coffee grounds, leaves, and manure from vegetarian animals fed with organic hay). We also hand-water and use drip irrigation to save water. Minimal machinery is used and all harvesting is done by hand
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TBA
$115 (including tax and gratuity - alcohol not included) Prepaid Reservations Only
At the core of Gleason Bison that Sarah began is a deep love, appreciation, and respect for the American Bison, a passion and commitment to have a positive impact on our environment, and a deep connection to the people of our community. The desire in all her management decisions is to weave the relationship of the animals, the environment, and the people together resulting in an intimate knowledge of where your meat comes from and the essential role of the animals in creating a healthy ecosystem on the land.
MENU (will include Bison and locally sourced ingredients)
TBA
$115 (including tax and gratuity - alcohol not included) Prepaid Reservations Only
Join Dan and Becca James as they share their adventure in cheese making as well as educate you about the different cheeses you will experience throughout your meal. They moved to Durango in 2000 and for Dan it was "moving back to the ranch" and for Becca it was a whole new adventure. They came armed with a lot of enthusiasm, Dan's love for this land, and an idea that a 100% grass-based dairy and cheese making operation was their future. Tons of work, many mistakes, three children, and lots of calves later they have delicious award-winning James Ranch Artisan Cheese that nourishes all those that eat it.
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TBA
$115.00 including tax and gratuity
Jared and Elizabeth landed in the Southwestern region surrounding Durango, Colorado, while pursuing their respective careers as forest fire mitigator (Jared) and architect (Elizabeth). Home to over 500 unique apple varieties, it was almost impossible to ignore the heaping branches of fruit visible each summer, and the subsequent “great rot” as the fruit fell and was left largely unharvested and unused.
Jared became involved in one, then another small-batch cider making endeavor in his free time, learning the bitter sweet nuances of apples + yeast & time. Jared and Elizabeth became inundated in research about the region, and with the help of local small agriculture groups such as Montezuma Orchard Restoration Project, learned the historical significance of apples for the wild Southwest.
They wanted to bring back the vibrant appreciation for the heritage apples and orchards that was known just decades before and launched EsoTerra Ciderworks in earnest in 2019, with a vision to not only create premium artisanal ciders, but also to revive a nearly abandoned apple industry that has historical roots dating back to the early mining communities of the region.
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