The culinary experience at Smith Fork Ranch is more than a necessity that happens three times a day, at SFR dining is an event. Our talented kitchen staff creates inspiring dishes using local and seasonal ingredients including an abundance of produce from our own organic farmstead garden, and our dining team sets the tone with one of a kind locations, a bar not to be beat, stellar ambiance, and tremendous service.
Terror Creek Winery – one of many lovely area vineyards
At SFR we have the good fortune to reside in the ‘bread basket’ of our great state, and are surrounded by a variety of orchards, organic vegetable farms, cattle, buffalo, and elk farms, vineyards, and even a goat farm from which we purchase the most fabulous cheese! The viticulture of Colorado is arguably at it’s best within our region – wonderful pinots, merlots, cabernet sauvignon, syrahs, and blends as well as chardonnay, pinot gris, sauvignon blanc, and gewurztraminer are grown, harvested, and bottled here. The Slow Food Movement is in full effect in this lush and diverse valley and we actively participate and support it, both within our farm-to-table approach via our own organic garden as well as purchasing local meats and produce.
The Farmstead with Saddle Mountain in the Distance
Chef Matthew Dusharme and Chef Kaylon Wall lead the team with exquisite dishes such as organic soft polenta, tender spring asparagus, poached local farm egg with granna padano bottarga and truffle oil first course or SFR lettuces with local cheese fonduta fresh Paonia cherries and sweet bing dressing followed by local Homestead Beef ragout with home made tagliatelle pasta and a glass of Chianti or porcini rubbed rack of Colorado Lamb with organic smoked tomato farro and a fabulous bottle of vintage Rioja.
And transportation is part of the experience as well – take a draught horse drawn wagon to cocktail hour at Hill House – the owners cabin – and watch the sun set over Needle Rock with a crisp glass of Sauvignon Blanc.
And we regularly offer an evening of live Spanish guitar and an offering of authentic Spanish Tapas from Chef Kaylon – who studied in Spain – including Gazpacho shooters, Andalusian olives and almonds, tortilla Española with chorizo and jamon, skewered gambas (shrimp), fried artichokes and classic Paella with first-harvest Arbequina olive oil. And all complimented with a delicious glass of homemade sangria and finished off with a glass of the famous sherry from Jerez de la Frontera. And then of course dessert – the delightful, crispy dough sprinkled with sweet sugar goodness and complimented with a rich chocolate wonder – churros with chocolate ganache!
A table of tapas at cocktail hour
And oh the sweets and baked goods! The Smith Fork Ranch has been blessed to have the wondrous talents of bread maker and pastry chef in training Ashley Robinson as well as the balance of the staff all classically trained in the art of le pain. Brioche, flat breads, croissants, sweet rolls, baguette, sourdough, rye, challah, whole wheat, a country boule…ah such simple ingredients can yield such wondrous food!
Someone once said “A wonderful, steaming hot, fresh piece of bread is more than just one of life’s simple pleasures. It’s the opening act of an inspired meal”, and at Smith Fork Ranch that is certainly true – every day the kitchen bakes up this pain ordinaire and many other treats for the day ahead. And every evening they turn their talents to dessert! Local fresh raw milk panna cotta, molten chocolate cake, homemade Paonia cherry and peach pies, classic créme brülée with garden fresh berries, SFR chocolate chip cookies, double chocolate brownies, fresh lemon custard bars – and so on and so on!
SFR cowboys cracking open a bottle of pinot for mountain top drinks and hors d’oeuvres
And have no fear, there are many ways to burn off those calories – from horseback riding, hiking, fly fishing, and running, to biking and yoga – let alone our fully equipped fitness center and swimming pond, if you are so bold, there is no shortage of work out options for the actively inclined.
The table set for a recent wine dinner
As James Beard once said “Food is our common ground, a universal experience.” So come, experience and enjoy the pleasures of the plate and the vine at Smith Fork Ranch this Autumn – eat, drink, and be merry!
