
The Gather Dinner event takes place on selected Tuesday evenings 5:30pm-7:30pm Mid-October to the end of March. You are wowed with a four course, prefixed meal using as many local/regional ingredients as possible. During this culinary experience, you will be joined by two invited guests that have produced one or more of the ingredients on your plate that are going to share their journey in producing the ingredients we are privileged to serve that evening. This is a time to connect and honor our farmers, ranchers, producers, bakers and purveyors that go beyond what most of us can conceive in order to accomplish what they do. Our Gather Dinners are community seating, therefore you will potentially be seated next to people you do not know.
Limited seating. Prepaid Reservations only. Reservations are closed two days prior to event date for preparation time.

$115 (including tax and gratuity - alcohol not included) Prepaid Reservations Only
Meet two incredible people that have real impact in our farming community. Morgan went through the incubator program that Duke will be talking about at the Old Fort in Hesperus and now Morgan has successfully run Long Table Farm since 2018. Join us as we learn more about what inspires these talented, intelligent young people to dedicate their time and efforts to feed us delicious, nutrient-dense, chemical free food!
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Appetizer
Mushroom, Long Table Farm spinach and ginger dumplings in a dashi broth with ginger oil and scallion curls
Soup or Salad (Guest Choice)
Ginger sweet potato soup, chai coconut cream, and chive oil
or
Brussel sprout and bok choy salad tossed with orange sesame vinaigrette topped with peanuts, edamame and crispy rice noodles
Entree
Seared mahi mahi with umami miso butter, turnip kim chi, yuzu cauliflower, furikake sauteed broccoli from the Old Fort, white rice crisp
Dessert
Sesame panacotta with coconut whipped cream topped with lime zest and chocolate shavings
*Menu subject to change due to seasonality of ingredients.
**Gather Dinner reservations that are not canceled by 7:30 PM on the Sunday before the reservation date are non-refundable. Reservations are transferable to other guests but cannot be rescheduled to a different date once the refund window has closed.

$115 (including tax and gratuity - alcohol not included) Prepaid Reservations Only
Joe Wheeling, owner of James Ranch Beef (with Jennifer James Wheeling) will be teaming up with Abe Ott, a third generation family member to share their experiences and goals of managing and monitoring the natural resources of the James Ranch. They will be sharing their stories of success and challenges faced when daily making decisions that affect water quality, soil health, biological health, wildlife habitat, and animal health on the beautiful acreage of the James Ranch.
After graduating from college, Abe worked with SNAP Lands learning how to monitor and manage thousands of acres across the country and has now returned with this knowledge to contribute to the land he grew up on. Join us in hearing from these two dedicated, land knowledgeable ranchers that not only provide delicious beef for our community, but clean water and air that healthy land naturally creates!
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Appetizer
Smoked salmon rillette, house made lemon rosemary crackers, roasted beet mustard, dill pickled onions
Soup or Salad (Guest choice)
French onion lentil soup, topped with a J/R Belford cheese and roasted garlic mornay sauce, toasted baguette
or
Mixed greens salad, fried shallots, tossed in an orange balsamic vinaigrette, green apple topped with a rosemary bacon crumble
Entree
Slow roasted J/R brisket, ricotta gnocchi topped with a lemon preserve cream sauce, sauteed spinach, reserve belford, crispy potato spirals, chive oil
Entree
Smoked sourdough apple fritters, lemon anglaise, bacon powdered sugar
*Menu subject to change due to seasonality of ingredients.
**Gather Dinner reservations that are not canceled by 7:30 PM on the Sunday before the reservation date are non-refundable. Reservations are transferable to other guests but cannot be rescheduled to a different date once the refund window has closed.

$115 (including tax and gratuity - alcohol not included) Prepaid Reservations Only
Come and meet the core of the James Ranch Artisan Cheese team: Dan James, founder and co-owner and Samuel Moreno, cheese maker. Samuel is Spanish and will share his background and journey to the James Ranch from Sapin, via a cattle ranch in Montana to our corner of Colorado. Learn about the cheese operation here on the ranch from land management to cheesemaking and everything in between while you enjoy the delicious menu below.
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Appetizer
Belford arancinis, brown butter bechamel, thyme Mornay, charred shallot
Soup or Salad (Guest Choice)
Beer cheese soup with J/R Belford cheese, pretzel croutons, leek infused oil
or
Kale Caesar salad, lemon croutons, sage bacon lardons, J/R blue cheese, creamy J/R Belford cheese dressing
Entree (Guest choice)
Sage pork loin or chicken, J/R Colorado Blue cheese whipped potatoes, maple gastrique , crispy brussel sprouts, J/R Colorado Blue cheese powdered potato crisps, sunflower sprouts
Dessert
J/R Belford cheesecake, rosemary cookie crust, fig jam, honey tuille
*Menu subject to change due to seasonality of ingredients.
**Gather Dinner reservations that are not canceled by 7:30 PM on the Sunday before the reservation date are non-refundable. Reservations are transferable to other guests but cannot be rescheduled to a different date once the refund window has closed.