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.

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Jake Glotfelty was born and raised in an Alaskan commercial fishing family and has fished the Alaskan waters since the age of 12.  In 2013, he and his family moved to Durango from Alaska, but every summer Jake and his family travel back to Alaska to harvest sockeye salmon between June and August as the salmon migrate to spawn in their native rivers so they can bring it to SW Colorado.

Their son, Nick, has joined Jake on the boat since he was eight (he is now 21), and their daughter Julia will spend her 8th summer on the boat this year.  Her twin, Maddy prefers land (and mountain biking) but in 2024 will spend a few weeks on the boat. Beth, his wife, manages the land based operations which brings the salmon to SW Colorado. 

Join us on learning more about this family business and the adventures that take place to bring salmon to our plates!

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Appetizer

Smoked salmon, tzatziki sauce, chickpea crackers, baked feta cheese

Soup or Salad (Guests Choice)

Roasted garlic soup with aleppo pepper oil and fried garlic

or 

Roasted cauliflower and butternut squash on arugula and spinach with a lemon garlic vinaigrette

Entree

Baked salmon with harissa, Israeli couscous, roasted carrot hummus, sauteed spinach and kalamata olives

Dessert

Orange cardamom olive oil cake with cardamom ice cream

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Nonna and Dan have been certified Organic since 2001 and have designed their systems with principles from rotational, conservation, regenerative, and biodynamic agricultural farming traditions.   This dynamic couple have been growing open pollinated seed and garlic for national seed companies since 1996.   Their work with seeds also has a conservation and stewardship dimension. Over thousands of years subsistence and production farmers from all over the world have selected and handed down seeds and plants.

They are deeply grateful for the hard work of farmers, and the seeds themselves, and they do their best to keep them genetically pure so that they can continue to evolve while in their care. They also do their best to tell the stories of seeds and food as they have been told to us and through personal observation and kitchen work!

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TBA

Menu subject to slightly change due to availability of some seasonal items.

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David James is the patriarch of the James Ranch.  He and his wife, Kay, settled here in 1961 after graduating from college and have had quite an adventure since.  Many people know the story of their 5 children returning back to Durango and four of them having their own enterprises on the ranch, but few have heard the story of what Dave and Kay (now deceased) did to raise those 5 children, learn about the land, become cattle ranchers and so much more.  Come join Dave and hear some great stories of a city boy turn cowboy and his love for the land.

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TBA

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Long Table Farm is a diversified vegetable farm growing on less than an acre in the high desert of southwest Colorado. Yup, we’re tiny!  They grow a wide variety of produce, with a focus on salad crops like head lettuce, salad mix, and other cut greens.  They strive to provide thier community with the highest quality chemical free, nutrient dense produce. Their first priority is soil health. Healthy soil equals healthy food. They do not use any chemical pesticides or fertilizers, instead, they use compost, organic fertilizers, cover crops, crop rotation, and minimum tillage practices to promote the health of our soil.

2025 will be the seventh season for Long Table, and their seventh season leasing land from Tocayo Farm in the beautiful Florida river valley. In 2018 and 2019, they leased land through an incubator program at the Old Fort in Hesperus, Colorado.  Beth LaShell was Morgan's mentor through the Old Fort farmer incubator program which you will hear about during this Gather Dinner.  No farmers, no food and thank goodness we have educators like Beth Lashell to guide our young farmers into successful farming businesses like Long Table Farm!  Come join us for this inspiring and hopeful talk about the future of our food security in our local community.

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Joe Wheeling, owner of James Ranch Beef (with Jennifer James Wheeling) will be teaming up with Abe Ott, a third generation family member to share their experiences and goals of managing and monitoring the natural resources of the James Ranch.  They will be sharing their stories of success and challenges faced when daily making decisions that affect water quality, soil health, biological health, wildlife habitat, and animal health on the beautiful acreage of the James Ranch.

After graduating from college, Abe worked with SNAP Lands learning how to monitor and manage thousands of acres across the country and has now returned with this knowledge to contribute to the land he grew up on.  Join us in hearing from these two dedicated, land knowledgeable ranchers that not only provide delicious beef for our community, but clean water and air that healthy land naturally creates!

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TBA

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