Growing Gardens Farm Dinner

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

(rain date Sun. August 6th)

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.

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

Zolo Southwestern Grill - Justin Goerich

Riffs - John Platt

The Mediterranean - Corey Cunningham

The Food Lab - Casey Easton

Shine - Teresa Hanson

Leaf - Chef TBA

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

Alfalfa's - Chef TBA

Shamane's Bake Shoppe - Shamane Simons

Oskar Blues - Jason Rogers

2016 Farm Dinner Menu (2017 Menu Coming Soon)

Cocktail Hour: Avery craft beers, chilled organic wines from Liquor Mart, Suerte Tequila cocktails with fresh juice from Wonder Press and New Planet gluten-free beer.


Local lamb meatballs with arugula pesto (GF) - Vanessa M. House, SHINE Restaurant & Gathering Place

House made buttermilk biscuits with local goat feta and peach marmalade (GF) - Vanessa M. House, SHINE Restaurant & Gathering Place

Whiskey Barrel Smoked Pork Loin, Crumbled Point Reyes Blue Cheese, Sherry Gubna Caramel Onions & Sweet English Pea Crunchy Salad - Jason Rogers, Oskar Blues

Signature Pizzas- Antonio Laudisio

Charcuterie- Alfalfa's Market

Garden vegetable sushi (gf, vegan)-- Nao-san, Sushi Zanmai

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


Carrot & Beet Carpaccio Salad, arugula, honeyed local chèvre, pistachio, basil, sherry vinaigrette (GF, V) - Kevin Kidd and Bianca Retzloff, 24 Carrot Bistro


Hickory Smoked Pork Shoulder with Carolina Gold Barbecue Sauce (GF) - Greg Anderson, West End Tavern

Backyard Smoked Chicken Thighs with Kansas City Barbecue Sauce (GF) - Greg Anderson, West End Tavern

Wild Alaskan King Salmon & Mussels en Escabeche with Full Circle Vegetables (GF) - Bradford Heap, Wild Standard, SALT  Bistro and Colterra Food & Wine

Vegetable Sides:

Escalivada: Wood oven roasted farm vegetables | eggplant | peppers | tomatoes | onions (GF, Vegetarian) - Corey Cunningham, The Mediterranean Restaurant

Espinacas con Garbanzos: Smoked paprika braised garbanzo beans | farm greens | roasted garlic (GF, Vegetarian) - Corey Cunningham, Mediterranean Restaurant

Smoked Fingerling Potatoes (Vegetarian and GF)  – Rachel Best, Leaf Vegetarian Restaurant

Roasted Mushrooms (Vegetarian and GF) – Rachel Best, Leaf Vegetarian Restaurant

Grilled Lemon Parmesan Carrots - Casey Easton, Food Lab Boulder

Sesame Mirin Cucumbers - Casey Easton, Food Lab Boulder

Vegan and Gluten-free Entrée:

White Bean Chile Relleno, Blistered Cherry Tomatoes with Cilantro Chutney and Pickled Seasonal Vegetable  – Casey Easton, Food Lab


Local Fruit Galettes - Shamane Simons, Shamane's Bake Shoppe

Sunny Chews (vegan) and Oatie Chews (both gluten-free cookies) ~ Diane Starnick, Culinary Hearts



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 Click here for photos of the 2016 Farm Dinner!

A Special Thanks to our 2016 Event Sponsors: