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Experience Life on a Farm at This Colorado Restaurant

Photo: Official Site

Even though chef Dan Barber (Blue Hill at Stone Barns) — a pioneer in the sustainable food movement — doesn't think farm-to-table is enough, one Colorado inn and restaurant has cultivated six acres in an effort to supply its own food. According to the New York Times, the Home Ranch's restaurant will source all of its "pork, beef, and eggs" as well as "the majority of the vegetables" from the hotel's new farm.

The Home Ranch will have an open-air dining venue called Farm Kitchen, which will be open in July and August each year. t is located in the middle of the farm and features a wood-fired oven. Guests may order breakfast and pre-dinner drinks and bites in the Kitchen. There will be adult-only Harvest weeks in August and September where guests "can experience local culture" through beer samples from local craft breweries and live music performances. Guests will also have a chance to "pick produce on the farm," cook a meal from it, and take classes on various topics such as sausage making. The manager of the hotel tells the NYT that he loves the idea of the farm because it feeds into that locavorian dream of being "self-sufficient."

· Upscale Hotel, Working Farm [New York Times]
· All Colorado Coverage on Eater [-E-]

The Home Ranch

54880 County Road 129, Clark, CO 80428

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