Farm to Table Dinner Menu
Farm to Table Dinner Menu

On Friday August 12 Yellowbelly Chicken was proud to participate in the Vail Farmer’s Market third and final Farm to Table dinner.

 

Working alongside some of the Valley’s most respected chef’s we crafted sides to show off the best of the local farms!

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Colorado Succotash

Squash

Beets

Corn

Butter

Edible flower mixture

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First, half the squash and scrape out the seeds with a spoon. This keeps everything from getting too “soupy” when you put it together in the end.

Then cut the kernels from the corn. We recommend laying a towel on your cutting surface to catch the kernels as they fall away.

Place your beets in a deep cooking pan and almost cover with water. We added a big splash of grapefruit juice, some grapefruit peel, salt, pepper, garlic, and some fresh herbs. Roast in the oven at 400 for 1.5 hours

 

One your beets are out of the oven, and cool enough to handle, peel them. We recommend wrapping in an old kitchen towel (it will get stained) and rubbing with your hands. This will take the peel off warm beets very easily.

Once beets are peeled cut or dice in any way that suits you. The goal is bite sized pieces with some texture.

 

Line a deep serving dish with the beets, cover with the squash, and finally the corn. Put a few pats of butter on top of the corn, cover and refrigerate.

 

15 minutes before serving, warn the dish in the oven. Once the butter is warn, give a quick stir, sprinkle on some flowers for color, and serve.

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Stone Fruit Kale salad

 

Dressing

1 cup EVOO oil

½ cup red wine vinegar

1 cup peaches

1tsp salt

3oz whole grain mustard

3 sprigs mint

Blend all ingredients until smooth

 

 

 

 

For the salad,

Kale or your favorite leafy green. We used a mix of purple and dinosaur kale.

Walnut halves

Goat Cheese

Peaches

Nectarines

 

Rough chop kale mixture and place in salad bowl.

 

Peel and quarter cucumbers lengthwise then cut into wedges.

Half peaches and nectarines and slice thinly.

 

Top kale with walnuts, peaches, nectarines, cucumbers and sprinkle on some goat cheese.

 

Kale is a heartier green, so we recommend dressing your salad a little before you serve to give the dressing a chance to soften the greens. When you start warming the succotash should be perfect timing.

 

Enjoy and send pictures.

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