Join us for an evening of dining unlike any other in our valley! Chef Justylyn Alair of The Nomadic Table will be joining Chef Russell Goodman at Elkstone Farm for a series of four dinners highlighting the terroir of the Yampa Valley. We will be offering a 9-course tasting menu, created by chefs Justylyn and Russell, wherein each course is indelibly linked to the farm, the valley and the region. On the farm, we have been preserving products grown in the summer for us to share with you throughout the winter. We pair things we saved at the height of their freshness with the handful of items still growing under the snow. We then creatively interpret these ingredients to provide you with a set of dishes that are unique in character and flavor, and which could only have been created at this particular intersection of time and place.
Each of the four dinners in this series will reflect one of the Ancient Greek elements: Fire, Earth, Water, Air. This second dinner will embrace the element of Earth, as interpreted by the chefs. Whether baked in clay or presented in earthenware, Earth will be an integral component of each of the courses in this bespoke dinner.
Dinner will be served at our Chef's Table in the farmhouse kitchen, where guests can watch the cooking take place and be served directly by the chefs.
We can accommodate any dietary restrictions with sufficient notice.
We have lowered the price of this event! Dinner at the Chef's Table with these two amazing chefs is now $200 per person, exclusive of tax and gratuity. Purchasing a ticket at this time places a $100 deposit, and you will have the opportunity to complete payment and add any gratuity at the end of the evening.
Chef Russell has been the creative culinary force on the farm for over four years. He is extremely pleased with his pivot from a career as a scientist to his current role as Executive Chef following a twenty-plus year history in the culinary arts. His style of cooking honors ingredients which are often grown on the farm and harvested by hand, using classical techniques to gently gild them in an expression of flavor and provenance. Along with his wife, Katy, they seek to cultivate a genuine and heartfelt atmosphere of hospitality in the farmhouse kitchen.
Justylyn Alair was born in Angeles City, Philippines and migrated to Northern New Jersey as a young child. She grew up in an ethnically diverse metro suburban area on the outskirts of New York City that planted the seed for her love of international cuisines. She attended culinary school at Johnson & Wales University in Providence, RI. During the summers of college, she worked at The Westchester Country Club under Chef Edward Leonard, CMC. This experience ignited her passion and drive to learn under the best culinary kitchens being surrounded by IKA Culinary Gold Medalists during her time at Westchester.
After graduating from culinary school, she worked at Bar Boulud in New York City. She was accepted into the prestigious Greenbrier Apprenticeship program in West Virginia where she spent the next 4 years honing her culinary and competition skills. She believes that food is common ground for a universal language.
