Guest Chef Barclay Dodge at Free Range Kitchen and Wine Bar - Aspen Real Life
Guest Chef Barclay Dodge at Freerange Kitchen and Wine Bar

Guest Chef Barclay Dodge at Free Range Kitchen and Wine Bar

Last night I attended a dinner where Guest Chef Barclay Dodge, Chef/Owner of Bosq, collaborated with Chef Chris Krowicki at Free Range Kitchen and Wine Bar.

It’s been an exciting journey as I follow the threads from each Aspen Business Connect event and see where they lead me, and it all began when Chef Dodge, speaking at the first Aspen Business Connect event at Marble Bar Aspen, spoke of his admiration for Brook LeVan, Co-Founder and Executive Director of Sustainable Settings. This lead to my inviting Brook to speak at our event at Aspen Kitchen, along with Jerome Osentowski, Founder and Director of CRMPI (Central Rocky Mountain Permaculture Institute), and Eden Vardy, Executive Director & Co-Founder of Aspen Tree and The Farm Collective Aspen. 

Last week I joined Chef Dodge up at CRMPI for a tour, and watched as he explored what he could use for his dinner at Free Range. Attending the dinner last night culminated in a true culinary experience as I tasted the creations from Chef Dodge’s three course seasonal dinner with ingredients gathered locally from CRMPI, Sustainable Settings and Rock Bottom Ranch.

CHEF BARCLAY DODGE GUEST CHEF MENU

The menu began with a Spring Salad that included kiwi, green strawberries, green almonds, citrus pine and cattails picked at Rock Bottom Ranch, ingredients that I can honestly say I’ve never experienced altogether, if at all. The tastes were a combination of the hint of sweetness from the Crème Fraiche and green strawberries to a slight bite of sour from the kiwi, accentuated with pops of texture from the cattails and seeds in the fruit. The combinations of sweet, sour, salty and citrusy flavors made for a fresh and invigorating appetizer, this taste of spring paired with the 2016 Ostatu Blanco, Rioja Alavesa wine was wonderfully fresh and alive on the palate.

The Lamb Barboca Tacos made for a grounding second course, with Lamb Quarters (greens) picked from CRMPI and a chili negro taco for spice.

The Ora King Salmon with wild spring garlic and nettles from CRMPI, and white asparagus gave a lovely light combination of textures and tastes leaving just enough room for The Golden Egg debut for desert. Not quite ready to break the caramelized layer of sugar coating the egg, I dipped my spoon into the Rhubarb foam dusted with Pistachio, and from there I ventured deeper in, devouring the entire thing. I’m a true foodie getting transported to unknown places with every bite.

As amazing as the dining experience was, what was also incredible was the energy in the room filled with locals from all over the valley. It was one big community party where everyone popped from table to table to bar to say hello and get caught up on all we are all doing, making promises to support each other the best that we can.

Free Range Kitchen & Wine Bar is the creation of owners Steve & Robin Humble who have been immersed in the Roaring Fork valley’s restaurant scene for 25 years. With Chef Chris they offer a seasonal innovative menu using responsibly farmed, freshly harvested ingredients without hormones or antibiotics, supporting the local Colorado farming and ranching communities using local ingredients, whenever possible.

SPRING HOURS

DINNER SERVED TUESDAY thru SUNDAY

5:30pm till 9:00pm

CLOSED MONDAY

SUPPORTING OUR COMMUNITY

Places where you can support?

Stay caught up in all that Pitkin County Commissioner Greg Poschman is doing, and support him wherever you can. Greg truly cares about keeping our community healthy, preserving what makes our valley so special, and protecting the people in it.

Please attend one of the public meetings on the Crystal Trail Plan. Your input is essential. For your calendar:

May 16 at 6 PM – Draft Plan presentation at Carbondale Town Hall

May 21 at 5:30 PM – Draft Plan presentation at Pitkin County Library

June 26 at 5 PM – County commissioners and Open Space and Trails Board hear from the public (location TBD)

https://www.pitkinostprojects.com/carbondale-to-crested-but….

Help Windwalkers meet their $50,000 Challenge Match goal. Donations can be sent to P.O. Box 504 Carbondale, CO 81623. Website.

Stories From Sustainable Agriculture Business Professionals

Cost of this amazing four course dinner is $49 per person.  Optional wine pairing will be available.

CALL 970-279-5199 or CLICK HERE FOR RESERVATIONS

*taking reservations for this dinner between 5:30pm and 8:30pm

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