Larkspur Restaurant in Vail will host a celebration of Colorado's farmers at its Gore Range Harvest Lunch, slated for Sept. 2. The special menu, which will be paired with wines, is inspired by the late-summer harvest and prepared by the chefs at Larkspur. The meal will be served family style.
Passed appetizers will include crispy Lacinto kale chips with tamari, grilled baby artichokes with caramelized garlic aioli and baby radishes dipped in Irish butter and sprinkled with Murray River flaked salt.
And that's before you even sit down.
The greens in the first course won't have traveled far - they are growing in Larkspur's garden, outside the restaurant, at this very moment. The chefs will sprinkle in fresh herbs, also grown on site, and dress the salad with a simple vinaigrette and crispy walla walla onions.
"With any luck our Danvers carrots will be ready to harvest and just-picked peaches may find their way into your dessert," said Allana Smith of Larkspur. "Lunch will unfold at a long white-linen covered table, outside the back door of our kitchen, steps away from our garden and in full view of the Gore Range. It's an occasion to taste the flavors of our brief-yet-bountiful growing season and enjoy one of the last lazy days of summer."
The lunch will be served family style, with big platters of food to be passed around. Attendees will nosh on mesquite grilled Colorado River trout, Olathe sweet corn and shrimp and Palisade tomato relish. Grilled Colorado leg of lamb will be paired with potato cakes made from potatoes grown at LaVenture Farms in Gypsum. Dessert includes a cheese course: housemade Requeson cheese with grilled ciabatta bread as well as Olathe corn sorbet and a stone-fruit treat dubbed "Peaches and Cream," which is a Palisade peach and cherry cannoli with apricot sorbet.
Can't make it on Sept. 2? Not too worry. The restaurant will host a similar lunch - with the same time, price point and format - on Sept. 18, during Vail Restaurant Month.