It’s hard to deny that the farm-to-table movement has gained popularity in recent years. It is a great shift in consumption that encourages us to think about the source of our food, support our local economy and surrounding farms and ranches. This seemed like a natural fit for Aspen Skiing Company given its strong sustainability values and active outreach to the community.
This summer ASC offered farm-to-table Tuesdays at Elk Camp restaurant. This event provided a free ride up the Elk Camp gondola to the Elk Camp Restaurant where guests could enjoy locally-sourced ingredients in a farm-to-table-inspired a la carte dinner with full cash bar, outdoor family activities and live music. Five percent of food sales from this event benefitted the Thompson Divide Coalition and Aspen Center for Environmental Studies (ACES). To check out the action if you missed it this summer visit: https://vimeo.com/136129937.
In addition to farm-to-table Tuesdays, The Little Nell partnered with ACES this summer to support its Sustainable Agriculture Programs. The evening offered farm tours, auctions, live music and a delicious al fresco meal. The element 47 cuisine team hosted the dinners which featured fresh ingredients from local purveyors, such as Roaring Fork Valley watercress, Spit Roasted Emma Farms Sirloin Butt, Paonia Peach Cobbler, and much more. Ride along with the action of the Ride and Dine dinners in this short video: https://vimeo.com/135073763.
In their first year, both farm-to-table dinners saw a great turnout and resoundingly positive feedback. The success of the events was reflected in the $20,000 raised for Aspen Center for Environmental Studies which will go to building a living wall at the ranch and towards their Field Studies Center’s renovation project. The check was presented this fall by Simon Chen, Managing Director of The Little Nell, to Chris Lane, Chief Executive Officer for the Aspen Center for Environmental Studies (as pictured).