Growing Gardens Farm Dinner

Saturday, August 5th, 2017 from 5 - 9pm

(rain date Sun. August 6th)
 

Please Call Our Office to purchase tickets! Office: 303.443.9952

Feast under the stars at the Growing Gardens 18th annual Farm Dinner, a special fundraising gala that brings together award-winning local chefs to collaborate on a bountiful five-course meal and features an auction, open bar and live music.

Chefs create and serve their enchanting selections of one-of-a-kind appetizers, signature dishes and memorable desserts all paired with wine and beer. Organic produce and herbs grown on the Cultiva farm are incorporated into gourmet appetizers, a five-course sit-down dinner and dessert. Locally raised meats, cheeses, grains and other ingredients are donated by our event sponsors.

All proceeds raised from the event go to directly to Growing Gardens' education and enrichment programs for children, teens, adults, seniors and those with developmental disabilities. This annual summer celebration and fundraiser will cast a special spotlight on two particular programs--the Cultiva Youth Project, a unique and impactful teen leadership and job skills enrichment program that employs teens ages 12 - 19 to manage the Growing Gardens CSA each summer, and the Food Project Farm, Growing Gardens' newest farm that donates 100% of its produce to low-income community members.

The Farm Dinner is nestled in our serene, 11-acre garden with exquisite views of the Flatirons. Snap some photos with your friends in the Shutterbus (America's most charming photo booth), enjoy garden tours with the Cultiva Youth Leaders, meet-and-greets with the chefs, a silent and live auction, a short film of the Cultiva Youth Project and Food Project Farm in action and live music.

Early-bird tickets cost $125 per person and $135 after July 20th. Limited tickets are available, garden party attire and garden-friendly footwear are encouraged.

Watch the 2016 Cultiva Farm Dinner Video!

2017 Chef Line-up

24 Carrot Bistro - Kevin Kidd & Bianca Retzloff

Culinary Hearts - Diane Starnick

Jill's restaurant at the St. Julian Hotel & Spa - Laurent Mechin

Food Lab - Casey Easton

Leaf Vegetarian Restaurant - Lenny Martinelli

Oskar Blues & CYCLhops Bike CANtina- Jason Rogers

Riffs - John Platt

Shamane's Bake Shoppe - Shamane Simons

Shine Restaurant & Gathering Place- Teresa Hanson

Sushi Zanmai - Nao San

The Mediterranean - Corey Cunningham

 Zolo Southwestern Grill - Justin Goerich
 

2017 Farm Dinner Menu 

Cocktail Hour: Craft beers by The Post Brewing Company & New Belgium Brewing, chilled organic wines from Liquor Mart and Natural Wine CO, and delicious Vapor Distillery cocktails with fresh juice from Wonder Press.

Appetizers:

Persian Kuku Sabzi with a Golden Tomato Chutney (GF, Veg) - The Boulder Dushanbe Teahouse

Szechuan Eggplant Sushi Canapes (GF, Veg) - Leaf Vegetarian Restaurant

Local Heirloom Vegetable Escabeche and Chicken Tanga with handmade sopes, Mexican crema, avocados, sauteed beans and Pico de Gallo - Jason Rogers, of CYCLhops Bike CANtina & Oscar Blues

Sprouted Lentil and Kale salad served with St Julien's bread basket (GF, Vegan) - Laurent Mechin, Jill's Restaurant at St Julien Hotel & Spa

Veggie Sushi Rolls (V) - Sushi Zanmai

Charcuterie - Alfalfa's Market

Assorted artisanal goat cheese by Haystack Mountain Goat Dairy with organic dried fruit by Made In Nature

Salad:

Palisade Peach Salad, homemade tarragon ricotta - Kevin Kidd and Bianca Retzloff, 24 Carrot Bistro

Entrées:

Carne Adovada & Corn-Poblano Tamales with Sungold tomatoes, arugula-pepita pesto (GF) - Justin Goerich, Zolo Southwestern Grill

Mojo Grilled Yellowtail with beans, peas, rice, and Pico Verde - John Platt, Riffs

Vegan and Gluten-free Entrée:

Fresh Picked Ratatouille with Fennel Quinoa and Garnished with Vegan Walnut Sausage and Edible Flowers  – Teresa Hanson, Shine Restaurant & Gathering Place Boulder

Vegetable Sides:

Wood Oven Roasted Broccolini with smoked Paprika & Turkish apricots (GF/Vegan) - Corey Cunningham, The Mediterranean Restaurant

Tomato Braised Garbanzo Beans with farm kale & Vadouvan (GF/Vegan) - Corey Cunningham, Mediterranean Restaurant

Grilled Lemon Parmesan Carrots & Sesame Mini Cucumbers - Casey Easton, Food Lab Boulder

Desserts:

Brown Butter Rhubarb Upside Down Pound Cake with homemade Crème Fraîche - Shamane Simons, Shamane's Bake Shoppe

Sunny Chews (vegan) - Diane Starnick, Culinary Hearts

 

 

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 Click here for photos of the 2016 Farm Dinner!

A Special Thanks to our 2017 Event Sponsors: 

 

 

 

 

 

 

 

 

   
                    

 

 

                    

 

 

 

 

 

 

 

 
THANK YOU TO OUR SPONSORS
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