Jared and Elizabeth landed in the Southwestern region surrounding Durango, Colorado, while pursuing their respective careers as forest fire mitigator (Jared) and architect (Elizabeth). Home to over 500 unique apple varieties, it was almost impossible to ignore the heaping branches of fruit visible each summer, and the subsequent “great rot” as the fruit fell and was left largely unharvested and unused.
Jared became involved in one, then another small-batch cider making endeavor in his free time, learning the bitter sweet nuances of apples + yeast & time. Jared and Elizabeth became inundated in research about the region, and with the help of local small agriculture groups such as Montezuma Orchard Restoration Project, learned the historical significance of apples for the wild Southwest.
They wanted to bring back the vibrant appreciation for the heritage apples and orchards that was known just decades before and launched EsoTerra Ciderworks in earnest in 2019, with a vision to not only create premium artisanal ciders, but also to revive a nearly abandoned apple industry that has historical roots dating back to the early mining communities of the region.
Appetizer - Duck rillette, orange marmalade, duck cracklings, toast points
Soup or Salad (guest choice)
Chestnut and parsnip bisque with brie and rosemary cream
or
Kale and arugula with fennel-apple farro, slivered almonds and cranberries with a champagne vinaigrette
Entrée - Beef wellington with truffle duxel, Bourbon butter sauce, pearl onion chutney, potato square, green beans
Dessert - Bay leaf pannacotta, pomegranate foam and champagne pearls