Adam and Genevieve met at a Slow Food Zero Waste dinner in Denver, CO. Adam was working at a regenerative ranch South of Denver, and Genevieve was working with Boulder County Farmers Markets, which hosted the Slow Food Nations Food Festival that year. They moved to Durango in 2019 and in 2021 onto the 5 acre property where they have applied their past joint experiences in agriculture and food production to introduce a variety of animals to work a non-irrigated pasture. Their goal is to work the soil using a range of new and old practices to maximize soil health, product and production quality.
Appetizer - Yak sausage from AG Homestead and grilled pineapple wontons with a sweet soy sauce, green onions and sesame seeds
Salad - Kale and purple cabbage, wonton crisps, pickled carrots, sesame ginger dressing with cured broccoli and sesame seeds
Soup - Carrot and lemongrass bisque with coconut cream, Thai chili-sesame oil
Entree - Asian lamb, grilled bok choy, cured cucumbers, and tamarind pickled carrots, kombu jus, puffed rice and pea tendrils
Dessert - Gingerbread beignet, coconut powdered sugar with lime curd