Kelly Liken harvest dinner to benefit Sowing Seeds
August 17, 2010
EAGLE, CO Colorado – Chef Kelly Liken is helping to spearhead the “Sowing Seeds” pilot program, a curriculum and enrichment-based schoolyard garden program for children in grades Kingergarten through 5th at Brush Creek Elementary in Eagle. The Brush Creek Elementary School in Eagle and the Vail Valley Foundation are working together to develop the program. On Friday night, Liken will create a four-course harvest dinner. All percentage of proceeds from the dinner will go directly to the Vail Valley Foundation “Sowing Seeds” project. The dinner begins at 6:30 p.m. and will take place at the Gart Residence in Lake Creek.
The Sowing Seeds program emphasizes the importance of nutrition, agriculture and sustainability, as well as provides students with hands-on knowledge of their environment. The edible schoolyard will consist of a greenhouse garden, located on the grounds of Brush Creek Elementary, close to Liken’s home. The greenhouse will encompass a variety of growing methods for teaching and learning, including a hydroponic system allowing the students to grow and harvest food year-round. Ingredients grown in the Sowing Seeds greenhouse are being integrated into the Brush Creek cafeteria menu. Students are also saving their lunch scraps to add to the composting stations in the greenhouse. Liken is also participating in a five-day “Sowing Seeds” Summer Camp this week geared to kids ages 7-11. Today Liken will lead a class entitled “Grow it, Cook it! With a Chef.” Additional “Sowing Seeds” harvest dinners will take place as crops are harvested throughout the upcoming season.
Restaurant Kelly Liken’s General Manager and Wine Director Rick Colomitz will create customized wine pairings for each course for the Friday dinner. The cost for the dinner is $1,500 per couple ($750) benefitting VVF newest program the Sowing Seeds project. For information on how to donate an item to the silent auction, please contact http://www.vvf.org or call 970-949-1999.