HC3 celebrates local, sustainable food sources with Harvest Dinner
If you go
What: High Country Conservation Center Harvest Dinner
When: 5-9 p.m. Wednesday, Sept. 17
Where: Vinny’s Euro American Restaurant, 310 Main St., Frisco
Cost: $50 for adults, $20 for children, plus 20 percent gratuity
More information: Contact Jenny Hammock at firstname.lastname@example.org or (970) 668-5703
High Country Conservation Center will celebrate local and sustainably produced foods during its sixth-annual Harvest Dinner at Vinny’s Euro American Restaurant in Frisco. The dinner, taking place on Wednesday, Sept. 17, from 5 to 9 p.m., is a four-course built around donations from local farms and food sources. Plates are $50 for adults, $20 for children, and a 20 percent gratuity will be added to each check, with all proceeds going to HC3.
Chef Vinny Monarcha will prepare a four-course meal based on the ingredients provided by farm donations. In most cases, the ingredients will be locally sourced, organic or sustainably produced. Farms and businesses that have agreed to donate include De La Chiva Dairy, Clark Family Orchards, Uncle John’s Farm Stand and Frisco’s own Bun in the Oven Bakery, with more donations still coming.
Julia Landon, with Bun in the Oven, said she would be making a cheesecake for the dinner, using donated Rocky Mountain crème de la chevre goat cheese from Jumpin’ Good Goat Dairy in Buena Vista.
“I’m also donating my now-famous granola for a topping for a crumble that Vinny’s going to make,” Landon said. “I decided to get into it because I’ve had a plot at the Conservation Center since I got here, and I love it, and I think they do a really great job, so I want to support them in any way that I can.”
Uncle John’s Farm Stand typically donates apples and pears to the cause, based on what the chef needs, said Chris Brower, adding that helping with the Harvest Dinner is a good way for the farm stand to support the local community.
“It’s a good idea to generate awareness of where people’s food comes from and also the farm-to-table movement,” Brower said. “We really like to support Vinny. I’ve known him for a long time, and what the High Country Conservation Center does is pretty cool.”
Vinny’s will provide the perfect venue for this dinner, as its mission is to provide diners with homemade, organic, sustainably produced foods. In addition, Vinny’s owners, Vincent and Sarah Monarcha, pride themselves on being eco-minded and are members of the Frisco Clean Track business program, which means they have dramatically reduced the amount of trash sent to the landfill by recycling their food scraps in the Food SCRAP Recycling Program. The food scraps are then made into High Country Compost at the county composting facility.
Vinny’s composting efforts will result in thousands of pounds of methane reduced from our atmosphere annually. In addition, the staff has agreed to pitch in for the dinner by donating their hourly salaries to HC3.
To make reservations for the Harvest Dinner, and celebrate food grown in and around the High Country, contact Jenny Hammock by calling (970) 668-5703 or emailing email@example.com. Reserve your spot today, as space is limited.
The High Country Conservation Center contributed to this article.
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