Delicious Orchards is having its inaugural Colorado Cider Festival November 2nd & 3rd. Taste great hard cider from local cideries - great music, great food, fresh apple cider, orchard tours and FREE orchard camping.
Cooking Classes With S.O.U.L
Let the S.O.U.L Cooking Class Season begin! Fresh & Wyld is famous for being the home of delicious S.O.U.L food cooking, and our farmhouse chefs are ready to share their secrets with you! S.O.U.L. food is held to the highest nutritional and sustainable standards. It stands for Seasonal, Organic, Unprocessed and Local, and we’ll show you how to make feeling good taste good.
Oct. 20st: First Fall Cooking Lesson with Chefs Dava & John
Time to get those pots a bubbling and get that big old oven cranking out sexy Fall delights. We want to try out a new evening class format. You’ll come in for an affordable educational experience and have the opportunity to enjoy the dinner you helped prepare.
Spend a beautiful fall Saturday evening navigating your way around seasonal, local and organic dishes with Chefs Dava Parr and John Garrison in the Fresh & Wyld kitchen. Healthy cooking can be gourmet, and Dava and John, our seasoned and experienced chefs, will show you how!
We’re keeping the class size small so you’ll receive personal instruction and guidance from our chefs. If you’re taking the class, invite a couple of folks to dinner and make sure that everyone RSVP’s. This will be a rare and special opportunity to experience an intimate class and dining experience here at the farmhouse. Class is limited to 7 participants and 20 overall Diners….
Want to Skip The Cooking, and just Eat?
If you wish to come to a superb and lively dinner and not participate in the class, we would still love to have you this Saturday. This three course meal is a steal, and is sure to be a new Fall highlight at the Fresh & Wyld Farmhouse. Look for the S.O.U.L. cooking classes in the months to come, and join us for the dinner afterwards. We will continue our Friday night dinners into the fall as well, in case these Saturday’s become so popular that they fill up, and you are suffering from a bad case of Farmhouse food cravings.
Beginner’s and Experts are welcome! To cook and to dine!
Where? The Fresh & Wyld Farmhouse, 1978 Harding Road, Paonia, Co
When? Saturday, October 20th
What time? Class starts at 4 pm
Dinner will be served at 7 pm
How much? Class only- $25
Class + Dinner- $40
Dinner for guests of Class participants and General Public $25
Roasted Tomato Bisque with Cheddar-ed Rye Croutons
Pie Pumpkin Strata w/ Cider Gravy
Cabbage & Apple Slaw w/ Sesame-Ginger dressing
Roasted Pork w/ Mustard, Caraway & Apple
Cherry Ginger Sorbet
Please reserve ASAP, the class was scheduled a bit impulsively, because of a last minute group Cancellation at the Farmhouse, and we could use some warm bodies to fill us up! We have lots of rooms available too if you want to stay overnight!
Email Dava: email@example.com or call 970-527-4374
6 p.m. The Fall Brawl w/ Devon Meyers
Don’t worry. We won’t be throwing down fistacuffs… But we will be getting our folk-rock on with one of the best folks around: Mr. Devon Meyers. We’ll also be chowing on some amazing harvest-inspired Indian food made lovingly by our very own Chef Dava Parr. The $20 admission includes food and tunes. Drinks extra. $10 for tunes a la carte.
4-7 p.m. Art, Wine & Wood-Fired Garden Pizza Party
Join us on Friday to celebrate the completion of our wood-fired pizza oven! If you want to hear us brag about our favorite summer project, then this Friday will be your kind of night.
We’re trading in our usual Friday dinner for something a little more casual and cultured. We’ll get together with our favorite artists to show off the season’s best local collections. Then we’ll pair the finest wine the valley has to offer with our debut Garden Pizza for an unforgettable mixer.
Wander around the property at sunset, with a glass of wine in one hand, a slice of fresh pizza in the other, saying the word “maaaaarvelous” like it’s going out of style.
5 p.m. The “Throw Your Hoe Down And Party” Party
We’re planning a good ole fashioned hoedown. While we would never throw around a perfectly good garden tool, we will be throwing down our best BBQ and tossing around words like “Yeehaw!” and “Knee slappin!” We’ll also be two-stepping back in time with The Queen City Ragtime Ensemble. We’re serving BBQ from 4-7p.m. ($10) and the music starts at 5 p.m. ($15).
11 a.m. Putting the Garden To Bed
Help us tuck the garden in for a long winter’s nap. We won’t be telling it bedtime stories, but we will be showing you exactly what we do to prepare the beds for the next season during a workshop led by one of our talented farmers.
We’ll also feature some apple pressing demos in the morning, and we’ll wind down the day with a warming and comforting chili luncheon. Spend an entire day learning, doing, and eating with us for only $30… workshop, demo and lunch included.
Call 970-527-4374 or email Dava to make reservations.
Here are the dinner menus and reservation info. [NB: The phone number exchange for the Ranch is 921.]
Cherry Days will be highlighting local food and spirits on Saturday, July 7 in Paonia Town Park. This celebration of all good, local products will begin at 3:30PM with a beer tasting class, followed by a wine tasting class and culminating with 2 farm to table dinners.
Revolution Brewing's Mike King will conduct the beer tasting class from 3:30 to 4:30PM at the Storytelling Tent. Mike will educate what he calls the "average with interested" palate. He will explore the three dimensions of beer: bitterness, malty sweetness and alcohol and the way various recipes and styles quite deliberately balance these three elements.
At 4:30PM Brent Helleckson of Stone Cottage Cellars will lead the wine tasting class. He will demonstrate how to taste and what to look for in wine, highlight what is unique about the wines produced from the grapes grown in the North Fork Valley and those made in the Grand Valley by Palisade and how they differ. He will also recommend food pairings with the various wines.
After the tasting classes, the Storytelling Tent will become the site for the farm to table dinners - 2 seatings at 6 and 7:30PM. Local chefs will take advantage of the wonderful local bounty and offer delectable dishes. Michael Gillespie of the Living Farm Cafe, Dava Parr of Fresh & Wyld, Kelly Steinmetz of the Flying Fork Cafe and Ed Vaughn of Delicious Orchards will show off their talents. Michael will prepare the apple wood smoked chicken and apple wood smoked baked beans for the dinner. If Mother Nature cooperates, Dava plans to concoct a red, white and blue potato dish with a green herb and goat cheese vinaigrette. A salad with a plethora (up to 9 different types) of greens will also be on the menu. Kelly's contribution to the farm to table dinner will be a garden dish that will include spinach, zucchini, squash, pan-seared polenta and a zesty puttanesca sauce. Ed will be doing the cherry pies for the dinner. In all of his cooking experience, he considers the sour cherries in this region the most flavorful - the cherries just speak for themselves.
Proceeds from these three spirit and food events will go to the Paonia Chamber of Commerce, which promotes local business and the area's unique quality of life. The beer tasting class is $25 per person; the wine tasting class is $25 and the farm to table dinner is $25. Tickets can be purchased via Brown Paper Tickets on the Chamber web site, www.paoniachamber.com, and at the Chamber office at 124 Grand Ave.
Monday, June 25th from 5-7p.m. is the first ever Picnic Night at Black Bridge Winery. Bring a dish of something awesome to share, a picnic blanket and enjoy $4 glasses of Black Bridge wine, the best scenery in town, and even play a game of horse shoes. This is the night that lots of local eateries and the brewery are closed, and the Winery thinks it would be fun to break bread and drink wine with friends and neighbors.