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Farm to Table Pavilion

Farm to Table main image

Both evenings have sold out—tickets for entrance to the Farm to Table Pavilion are no longer available.

Join Culinary School of the Rockies, local Colorado farmers, guest chefs and small & independent brewers in this intimate setting located just off the main hall.  Created to provide an opportunity to taste how well craft beer pairs with local food, attendees will sample craft beers paired with foods sourced from local farms and ranches. Special releases – beers here are available only in the pavilion and not in the festival hall!

Enjoy small plates and craft beer pairings and engage in meaningful discussions with farmers, chefs and brewers, who share similar philosophies on choosing specific ingredients to enhance their products. Discover how much local foods have in common with craft beer from small and independent breweries.

Located in the Upper Lobby D area, walk through the festival to the back wall (right side doors). Participation is limited to 200 ticket holders plus some guest chefs,  media and a few surprise visitors each evening. Separate ticket required for entrance.

Participating Breweries

See Below for Farm to Table Menu

Participating and Guest Chefs

Culinary School of the Rockies, Boulder, CO

Chef Chad Armstrong / Culinary Arts Instructor

Chad Armstrong successfully shifted his career to the restaurant field. Formerly, he was in the United States Marine Corps and managed R & D for a national flood research company. Armstrong graduated from Culinary School of the Rockies’ Culinary Arts Program in December 2002. Since then, he has worked with a “Who’s Who” list of renowned chefs throughout Colorado, including: Executive Chef John Trejo, Trio’s Restaurant, Boulder, Colorado; Chef/Owner Charles Dale, The Range, Aspen, Colorado; Chef Cory Smith, Triana, Boulder, Colorado; and Chef James Mazzio, Chef Jam Event Center, Broomfield, Colorado. He also held top positions at the St. Julien Hotel, in Boulder, Colorado, where he was Sous Chef, and he was Executive Chef at The Outlaws Restaurant, in Steamboat Springs, Colorado.

Chef Marlyin Kakudo / Culinary Arts Instructor

Chef Marilyn Kakudo left a career in high tech 15 years ago to pursue her culinary passion. She received her Food & Wine Certificate from Cook Street School of Fine Cooking in Denver and went on to teach the school’s professional pastry and bread curriculum for several years. She has been a long-time chef/instructor for Home Cook Classes at Culinary School of the Rockies. In Colorado, she was a manager at Breadworks in Boulder, overseeing the bakery’s bread and pastry production, developing recipes and creating the farmers’ market program. She held the Executive Chef position at Grand River Ranch in Kremmling, and was Pastry Chef at Magnolia Restaurant, Lafayette, Colorado.

Café Aion, Boulder, CO

Dakota Soifer / Chef, Owner

Drawing upon years of experience working in nationally acclaimed restaurants such as Zuni Café, Julia’s Kitchen, and The Kitchen Café—and a summer with Meadow Lark Farm Dinners—Dakota’s menus and cuisine reflect a philosophy of crafting the best quality food into simple, soulful bites. Dakota combines a respect for and knowledge of high quality ingredients with a rare talent to craft them into immensely satisfying dishes. He doesn’t rely on tricks to impress his guests; just experience, expertise, and an understanding of the finest local products. Although concise, his menu of small plates is thoughtfully put together in a way that accommodates all tastes. And with a menu that changes daily to reflect what is seasonal, available and fresh, an incentive to try something new is ever present.

Eric Lee / Chef

Eric Lee has been in professional kitchens around the world since he was 14. With such a history in the business, he draws on his experiences at renowned restaurants like The Kitchen Café in Boulder, The Old Bell Hotel in Malmesbury, England, and high-end establishments such as Tru and Les Nomades in Chicago, to inspire an excitement in everything he makes. Eric has always wanted to be a chef and from the time he could walk, he started honing his culinary skills in the home kitchen with his mother. A passion for all things epicurean and a strong background in cooking have taught him to find a style of his own and to cultivate a keen palate.

Pizzeria Basta, Boulder, CO

Kelly Whitaker/ Executive Chef, Owner

Prior to graduating with his degree in Restaurant Management, he went abroad to study at Hotel Institute Montreux in Switzerland. This led to his first stint in Italy on the island of Procida off the coast of Naples. He returned to the US with an insatiable appetite to push his culinary skills. This desire eventually took him back to Italy and then to Los Angeles. In L.A., Michelin Star restaurants were his teachers. Kelly was one of the opening cooks for Hatfield’s (1 Michelin) and most recently a fish cook at Providence (2 Michelin). Basta represents all the people and experiences he learned from along the way.

Sean Magallanes / Chef d’ Cuisine

Sean started cooking professionally after a career change from the telecommunications industry.  His first job was at a sushi restaurant in Los Angeles, CA and from there started his search for an elite fine dining kitchen.  This led him to The Hungry Cat and then to Hatfield’s under Quinn Hatfield.  He then helped open Fraiche with Jason Travi in LA as the head pasta cook and eventually worked up to Sous Chef.

Alan Henkin / Beverage Manager

Alan’s wine and beer training started as a Captain at Cityzen, in Washington DC. It was there that Alan was exposed to the world of fine dining cuisine and wine service. It was this training that allowed him to excel at his next position in Boulder at Frasca Food and Wine, where Alan studied wine under Bobby Stuckey, M.S. and learned the true craft of service. After passing the level two certification from the Court of Master Sommeliers in 2009, Alan was invited to join the wine team at Frasca as an Assistant Sommelier.  Pizzeria Basta is an exciting next step for Alan as he creates a seasonal wine and beer list that is accessible and consistent with Chef Kelly’s modern take on the wood-fired pizzeria.

Panzano, Denver, CO

Elise Wiggins / Executive Chef

Panzano’s Executive Chef Elise Wiggins knew she wanted to be a chef from an early age, even if she wasn’t sure exactly what that meant. She just knew that she wanted to “cook and make people happy,” she says. Leading the culinary efforts at Panzano in downtown Denver, Wiggins cooks and makes people happy-locals and visitors alike-with her distinctive contemporary Northern Italian cuisine using local and sustainable ingredients and practices.


The Farm To Table Pavilion Menu

(Menu subject to change based on seasonal availability)

Appetizer

Roasted Vegetable Napoleon on Spent Grain Cracker with Sweet Onion Jam & Micro Greens
Oskar Blues’ Hoppy Seconds & Sweetwater Brewing Co. – Magnum IP Imperial Pilsner

Three Sisters (Corn, Beans & Squash) Red Quinoa  with Southwestern Chile Vinaigrette
Rogue Chocolate Stout

Hazel Dell Wild Mushrooms & Thyme with Creamy Polenta
Odell Brewing Co. – Woodcut #3

Wood Fired “Helios” Chicken Liver Mousse with Stone Fruit Gelee , House Pickle, Apple & Thyme Foccacia
Victory Brewing – Helios

House Made Pork Sausage  with Smoked Fingerling Potato, Mixed Cabbage & Pear Slaw
Victory Brewing – V12

Main

Colorado “Tongue of Fire” Stew – Braised Duck, Housemade Rabbit Sausage, Winter Squash & Tongue of Fire Beans
New Holland Brewing Co. Charkoota Rye & Odell Cutthroat Porter

Smoked Trout, Corn Cake & Tomatillo Chutney – Rogue Juniper Pale Ale

Mini Rosemary Buffalo Burger with Windsor Dairy Bleu Cheese & Caramelized Onions on Brioche Bun
Ska – Buster Nut Brown & Stone Brewing Co. -  Saison du Buff

Heritage Turkey Confit Quesadillas, Haystack Goat Queso de Mano & Green Heirloom Tomato Pico de Gallo
Sweetwater Brewing Co. – Happy Ending

Tripple M Bar Ranch Lamb Polpette, Mint Pesto, Goat Cheese, Curry Pinenuts, Micro Basil, Balsamic Reduction
Ninkasi Summer Radiant Ale

Aion BLT – Ten Fidy Cured Bacon, Crisp Butterhead Lettuce, Heirloom Tomato, Housemade Aioli &  Bread
Oskar Blues Ten Fidy

Dessert

Housemade Buttermilk Panna Cotta, Honey Tuile & Colorado Berries
New Holland Brewing Co. Dragon’s Milk & Ska Dubbel Blond

Spice Cake with Roasted Pear Compote & Honey Goat Cheese Cream
Stone Brewing Co. Sawyer’s Triple

North Fork Valley Apple & Pine Nut Tartlets with Beer Caramel
Ninkasi Believer Double Red Ale

 

Participating Colorado Farms & Ranches

Hazel Dell Mushrooms                                                   Bear Mountain Ranch
Oxford Gardens                                                     Spring Tree Farms Rabbitry
Isabelle Farm                                                           Long Family Farms Pork
Grant Family  Farms                                                 Red Wagon Organic Farm
Jay Hill Farm                                                                       Cure Organic Farm
Black Cat Farm                                                             Rancho Durazno Farm
Abbondaza Organic Seeds & Produce


A Note from Culinary School of the Rockies

We are excited to once again, be able to pair Colorado products with an incredible selection of craft beers.  This year’s GABF falls right in the middle of Colorado’s peak harvest.  With the help of Colorado farmers, ranchers and Farm to Table Pavilion participating brewers, we have put together a menu that will showcase the abundant products that are available to us right here in our own backyard.  Every dish is designed to showcase the integrity of the main ingredient in its purest form and bring the flavors of beer and food together.

Cheers and Bon Appétit

CSR’s Chef Instructors

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