Growing Gardens 19th Annual Farm Dinner.

Saturday, August 4th, 2018 from 5 - 9pm

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.

Ticket pricing will be announced shortly. Limited tickets are available, garden party attire and garden-friendly footwear are encouraged.

Watch the 2017 Cultiva Farm Dinner Video!


2017 Farm Dinner Menu & Chef Line Up (2018 menu coming soon)

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.


Persian Kuku Sabzi with a Golden Tomato Chutney (GF, Veg)

Lenny Martinelli, The Boulder Dushanbe Teahouse

Szechuan Eggplant Sushi Canapes (GF, Veg)

Lenny Martinelli, 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)

Nao-san, Sushi Zanmai

Charcuterie - Alfalfa's Market

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


Palisade Peach Salad, homemade tarragon ricotta

Kevin Kidd and Bianca Retzloff, 24 Carrot Bistro


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 Urban Fare

Vegan and Gluten-free Entrée:

Fresh Picked Ratatouille with Fennel Quinoa, garnished with vegan walnut sausage and edible flowers 

Teresa Hanson, Shine Restaurant & Gathering Place 

Vegetable Sides:

Wood Oven Roasted Broccolini with smoked aprika & 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


Brown Butter Rhubarb Upside Down Pound Cake with homemade Crème Fraîche 

Shamane Simons, Shamane's Bake Shoppe

Sunny Chews (vegan)

Diane Starnick, Culinary Hearts Catering



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A Special Thanks to our 2017 Event Sponsors: 










Liquor Mart

Daily Camera

Northeast Seafood Products