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Steamboat Magazine

Farm to Table79

06/21/2018 10:52AM ● By Alesha Damerville

Image from Alesha Damerville

By Alesha Damerville

STEAMBOAT SPRINGS- Fresh, bright and vibrant courses at the weekly Farm to Table79 event leaves patrons of all ages wide-eyed and full-bellied. Chefs Erin Torgerson, Chereen Leong-Schwarz and Gabriel Ledesma collaborated to bring this unique event to the valley. 

“We wanted bring some awareness to Elkstone Farm and work with a restaurant that shares our same values,” says Chereen Leong-Schwarz, chef for Elkstone Farm. “It’s amazing that this tiny remote mountain town has so much locally produced food.”

“I’m not sure people are aware of all of the amazing products we have in the Yampa Valley, not just produce, but meat, eggs and cheeses also. Hopefully this helps in bringing that awareness and showing people that it doesn’t have to be crazy expensive or super complex but it’s delicious because it’s grown here, locally,” Schwarz says.

Each Sunday evening this summer, Elkstone Farm and Table 79 showcased exquisite seasonal produce at a cost affordable to everyone in the community. The dinner itself is $39.00, and adults can add an optional wine pairing for an additional $20.00.

Image from Alesha Damerville

At a recent Farm to Table79 event, the group arrived to a simply set table adorned with crispy kale chips and dukkah (a mixed nut crumble), as well as radishes and curry turnips with a lemon compound butter for dipping.  

The first course consisted of homemade crackers, creamy lavender cheese and cumin-turmeric cauliflower. This course was strategically served with Barbera d’Asti wine, and the smokiness from this Italian red matched the earthiness of the cauliflower. 

Sharing encompasses Farm to Table79. All the dishes are served family-style, but it doesn’t stop there. Diners shared smiles over the passing of plates, and shared surprise at the unique flavor profiles offered throughout the meal. 

The second course provided a plethora of options. Servers dropped off a spicy greens salad, collard greens with oyster mushrooms, turmeric and blood orange couscous, samosas with cilantro mango chutney and chicken roasted in honey and lemon compound butter, while Table79’s head chef Gabriel Ledesma, described each dish in detail.

Image from Alesha Damerville

This course was paired with True Myth Chardonnay, which set off the vibrancy off the tart cherry shrub vinaigrette in the spicy greens salad. 

As is tradition, dessert was the last course– not that anyone had room for it. Somehow, the feeling of fullness dissipated quickly as the brown butter torte with rhubarb and hibiscus jam was placed on the table. This sweet and tart dessert was paired with limoncello. The acidity of the lemon and sweetness of the jam were a match made in heaven.

A unique addition to the Farm to Table79 dinner is the recipe card each attendee will find as a place setting. One goal of the farm to table dinner is to create dishes that can be replicated from home. 

This meal was nothing short of a feast, and as colorful as it was tasty. For more information on the Farm to Table79 dinners, visit