Pam's Jammin' South of the Border Brunch
July 22, 9am-1pm, Alfred Eames Cellars, 11931 4050 Rd., Paonia
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Reservations: Call 970-527-6290 or 970-250-7630. Email Pam.
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Paella Dinner
July 22, starting at 6pm, Leroux Creek Inn & Vineyards, 12388 3100 Rd., Hotchkiss
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Classic Paella is a Valencian seafood rice dish from the southeastern coast of Spain. This ancient rice dish has evolved to become a symbol of Spanish culinary experience with each region adding meat ingredients, customizing the entree.
Winemaker and Chef, Yvon Gros, is hosting a Paella Dinner at Leroux Creek Vineyards (12388 3100 Road, Hotchkiss) on Saturday, July 22, starting at 6pm with pétanque and appetizers. Paella will be served at 6:30pm.
Price: $29.50 (tax & tip included). Wine extra.
Call 970 872-4746 for reservations and confirmation.
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Resilient Agriculture
July 27, Aspen
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Smith Fork Ranch Dinners
Mondays and Tuesdays through July
They have some openings for dinners in July. Call them, (970)921-3454, to make reservations for dinner and some of their weekly dinner events. The cost is $60 per person, with fine wines by the glass and spirits available at an extra charge.
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West Elks Wine Trail
Aug 4-6
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Start your West Elks Wine Trail tour (Aug 4-6) by stopping by any of the West Elk Wineries in the Paonia/Hotchkiss area to pick up your trail map for the weekend. Each winery will feature food and wine pairings, with a focus on local foods.
Check out the winemaker dinners: Stone Cottage is sold out; Azura is nearly sold out! 10 spaces left (as of July 15) for the Alfred Eames dinner…
Visit their web site for details.
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7th Annual Funk Feast - Zephyros Farm
Aug 11, starting at 6pm, 11466 3725 Rd, Paonia
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The Zephyros Farm 7th annual Funk Feast features acclaimed alternative hip hop band, Flobots, and awesome tapas and juices from Remedy Juice Bar. After party with DJ Dubalicious!
Tickets available at Brown Paper Tickets.
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The Living Farm Tours
Friday through Sunday, 1-6pm
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The Living Farm is a very popular destination for those who want to see how an organic sustainable farm works. The self guided interactive tour takes their “parade route” through the very heart of their farm. You begin with our pigs and continue leisurely visiting their turkeys, chickens and our dairy sheep.
The greenhouses and gardens are always flourishing and they are wonderful to explore. They will take you behind the scenes of a thriving organic farm where you will be able to see firsthand how creating a sustainable “eco-system” is key to a successful farm. Here are some of the things you can experience on your tour:
- Appreciate the integrated system of their plants and animals – the ultimate in sustainability practices
- Meet and pet their farm animals. Chickens, turkeys, geese, ducks, cows, goats and sheep are all available to be held and petted in your tour.
- Learn about alternative heating methods for year-round growing
- Admire their strawberry towers – their specialized system for growing strawberries from spring until frost with hardly any weeds
- Meet their heritage turkeys and understand the importance of heritage breeds
- Learn how they boost the nutrient density in their produce and how you can do the same
- Find out about the perpetual greens harvest (their eternal salad bar) and learn how to create the same in your backyard
- Visit their patented Abundance Garden demonstration gardens
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Savor the San Juans
Sep 10, 10:30am-4pm
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Savor the Flavor of the San Juans during this 4th annual home and chef showcase. Tour your way through seven wonderful properties, whose luxurious kitchens will host area chefs. These culinary masters have crafted tastings featuring the seasonal bounty of Western slope farms.
Go at your own pace, beginning from 10:30am – 12:30pm (ending your home tour by 3pm). Toast the Tour from 1-4pm at The Ute Indian Museum with local beer, wine, cider and desserts.
Tickets costing $35 will be available online and at the following Montrose locations: The Bridges Golf Shop, Timberline Bank, Montrose Farmers Market, and Tiffany, Etc. After August 31st, ticket prices increase to $40.
Proceeds benefit Montrose Community Foundation and Valley Food Partnership
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Parker Pastures Taking Orders for 2017 Beef and Lamb Harvest
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They will be taking orders for 5 different harvest times starting in August.
Parker Pastures provides pristine, high mountain, delicious, and locally grown 100% Grass-fed Beef and Lamb throughout Colorado.
Parker Pastures' Perfect Meats are ALWAYS:
- 100% Grass-fed (no grain ever)
- 100% Pasture-Raised on Organic Pastures (CCOF Certified)
- GAP 4 Certified*
- 100% Holistically Managed
- 100% Free of GMOs
- 100% Free of Antibiotics
- 100% Free of Herbicides, Pesticides, Insecticides, etc.
- 100% Free of Chemical Fertilizers
For more information visit their website.
Whole Lamb (approx. $250-$400 total including processing)
- $100 Deposit
- $5.99/lb hanging weight (approx. 30-50 lbs) approx. You can expect 50-55% of the hanging weight in cut and wrapped meat.
- Processing $100
Whole Grass-fed Beef: ($2200-$3100 total, including processing)
- $400 deposit.
- $3.60/lb hanging (500-700lbs) You can expect at least 55-60% of the hanging weight cut and wrapped meat.
- Processing approx. $400.
Half Grass-fed Beef: ( $1200-$1500 total including processing)
- $200 Deposit.
- $3.75 lb/lb hanging (approx. 250-350 lbs) You can expect at least 55-60% of the hanging weight as cut and wrapped meat.
- Processing approx. $200
Quarter Grass-fed Beef: (Approx. $600-$900 total including processing)
- $100 deposit.
- $4.10/lb hanging weight (125-200 lbs). You can expect 55-60% of the hanging weight as cut and wrapped meat.
- Processing approx. $100
- Standard Cut only: Because we offer a split quarter (pieces from both front and hind quarters)we only offer Quarters as a Standard Cut. This means the butcher will cut it to utilize the animal most efficiently
Email Kelli with all of your questions.
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Grilled Kale Toasts
Recipe by Food & Wine
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Photo by Con Poulos
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Smoky grilled kale gets tossed in a tangy yogurt dressing and mounded on crusty bread in this no-fuss starter.
- 1/2 cup Greek yogurt
- 6 tablespoons extra-virgin olive oil, plus more for brushing
- 1 teaspoon fresh lemon juice
- 1 teaspoon whole-grain mustard
- Kosher salt
- Pepper
- 1 bunch Tuscan kale (12 ounces)
- Four 1-inch-thick slices of ciabatta bread
- 1 garlic clove, halved lengthwise
- 1/2 cup pecorino cheese shavings
- Preheat a cast-iron grill pan. In a large bowl, whisk the yogurt with the 6 tablespoons of olive oil, the lemon juice and mustard. Season with salt and pepper.
- Working in 2 batches, grill the kale over moderate heat, turning, until lightly charred, about 3 minutes per batch. Transfer to a work surface. Discard the ribs and chop the kale. Add to the yogurt dressing and toss to coat evenly.
- Brush one side of each bread slice with oil and grill oil side down until golden, about 5 minutes. Rub the grilled sides with the cut garlic. Top with the kale and cheese and arrange on a platter. Serve warm.
4 servings
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Special Request
From Caren von Gontard:
Jessie Melison, our sweet loving friend, was in a car accident this week. She suffered severe head trauma and is in need of time and help to recover. This means there are medical expenses and therapy needs. Her car was totaled so she will eventually need a replacement. We have started a fundraising effort to help with these expenses. Anything you can donate is so deeply appreciated. Please go to the link below to donate.
Jessie is the office manager and translator for Viva la Vida Foundation. She offers her time and incredible skills to us tirelessly and much of the time without any pay.
The very basis of community is so evident when one of our dear friends is in trouble and so many offer their support. We thank you for your help. Please pass this plea along to your friends and family as well.
Caren von Gontard
https://gogetfunding.com/help-jessie-heal/
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Jim Brett
Slow Food Western Slope
Contact and Follow Us:
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