Welcome Reception 5:00 - 6:00 PM | 6 Course Tasting Menu 6:00 - 9:30 PM
The star of the growing season. This is the fruit upon which we wait all season to bless our plates. In Utah, tomatoes are a short-lived luxury due to our short and cold growing season. For this dinner, we will visit the tomatoes from the Gracie’s Farm Hoop House where these fruits thrive throughout the summer months. We will learn about the short season tomatoes that are specifically chosen to grow at our high altitude farm. We will eat tomatoes straight from the vine, and taste the complexities and differences between the heirloom varieties grown and harvested right there.
Visiting Chef Dan Perretta
Dan Perretta grew up in Toronto, Canada and graduated from George Brown College with a degree in Culinary Management. In 2005, Dan traveled to work in some of the world’s best restaurants, including The Fat Duck in England, El Bulli in Spain, and Per Se in New York.
Chef Perretta joined The Alinea Group in the summer of 2007, where he proved himself as a memorable addition to the team. After returning to Toronto to teach at his alma-mater for several years, the Alinea Group was honored to welcome Dan back to Chicago in April 2014 as a sous chef at Alinea.
In June 2016, Dan was promoted to Executive Chef at the Aviary in Chicago and in 2018 opened The Aviary NYC as executive chef.
In 2019, chef Dan assumed the role of Executive chef of Roister restaurant for the Alinea Group.
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Tomato Farm Dinner at The Lodge at Blue Sky is sold out.