"Brunch on the Ranch"
Sunday June 28th, 2020
@Frost Farm and Livestock Company
17825 Hanover Rd. Fountain CO 80817
Breakfast Foods, Brunch Cocktails, Yard Games, Ranch Tour, Live Music, and More
Featuring
Join us on this Sunday for "Brunch on the Ranch" from Executive Chef David Patterson and the immensely talented teams from the Broadmoor Hotel Restaurants. Come for an authentic and locally sourced Brunch, get to know one of the areas most progressive (and beautiful) farms, experience what Colorado's best Chefs can do with great ingredients, groove to live local music, and sip on the regions best libations. Breakfast Foods, Brunch Cocktails, Yard Games, Ranch Tours, Live Music...YES PLEASE!
The Details
Location: Frost Farm and Livestock Company - 17825 Hanover Rd, Fountain CO 80817
Located 25 Minutes South of Colorado Springs - Look for the A Grazing Life sign at the gate.
Time: 10:00am - 2:00pm
Guests arrive at 10am for meet and greet reception, brunch service starting at 11am, ranch tours, yard games, music, and dancing, to follow.
What to Wear: Whatever the heck you want! You can stay as clean or get as dirty as you like on the ranch tour. Clothes that you can move and walk around in comfortably are recommended, but hey, if you feel like getting dressed to nines, than go for it! Just remember, this is a working ranch and we will be outside. (high heels not recommended, bust out the boots)
What to Bring: A go-with-the-flow attitude, appetite and thirst will do. Leave your freezers empty at home because you'll have the chance to purchase meats right from the ranch. And of course, CHECK THE WEATHER for appropriate clothing.
Children: All children our welcome, but since seats are so limited, everyone must have a ticket. It may be best to get the babysitter and make it a date night!
Food: Most dishes are served family style, so get ready to meet your neighbors! Since our menus are changing up to the day of the dinner based on what is in season we are not able to accommodate severe food allergies. We can guarantee all the food is locally sourced and of the highest quality!
Drinks: Beer, and Cocktails are included. Water and Soft Drinks are also available.
Weather - Please check the weather before coming. We have tents and accommodations to keep everyone dry for dinner. Bring raincoats and umbrellas for the tour if rain is in the forecast.
Tickets - After purchasing your tickets, your name and number of guests will be added to the guest list. All you need to do is bring a photo ID to check in at the ranch. No need to print off your tickets. You'll be receiving email reminders of your upcoming event with any final details.
**You'll be able purchase Local Meats, Veggies and Flowers right from Frost Farm!**
Overview
The Chef - Chef Patterson has been a part of The Broadmoor since January of 2013 and we are proud to announce that he is our 6th Executive Chef in the history of the hotel. With his experience as the Executive Sous of Restaurants, David was instrumental in reopening La Taverne and the Golden Bee, opening of Ristorante del Lago, Natural Epicurean, and Play. Our all-inclusive BROADMOOR Wilderness Experience menus were also conceived and executed by David and his team to have a unique take on the history of each location. When the plans for Restaurant 1858 were being developed, David wanted to be sure to incorporate the miners and their heritage of flavors brought across the United States to the melting pot of Cheyenne Canyon. Always trying to get back to his love for food and nature, Chef Patterson helped to nurture Broadmoor Farms from concept to reality. David joined the Hotel from Adour Restaurant at The St. Regis, NYC and Benoit Bistro NYC, both parts of Groupe Alain Ducasse. During his 5 years with Mr. Ducasse, David has trained in his celebrated kitchens in Paris and Monaco, including, Michelin 3 Star, Plaza Athenée, Benoit Bistro Paris and, Michelin 3 Star, Louis XV at Hotel de Paris. During his time with Groupe Alain Ducasse, David worked closely with Sylvain Portay and Mr. Ducasse, honing his understanding of Mr. Ducasse’s culinary philosophy and standards of excellence. David was also part of the opening team at Adour Restaurant at The St. Regis, Washington, DC. Prior to his tenure with Ducasse, Chef Patterson worked at the Mobil 5 Star, AAA 5 Diamond, Maisonette, in Cincinnati, Ohio. After David’s time at The Maisonette, he worked with Passport Resort’s Hotel Hana-Maui as Executive Chef. During David’s tenure at Hotel Hana-Maui, David created a Farm-To-Table program, working closely with a dozen small farms on the island of Maui, along with cattlemen from the Big Island and the local fishing families of Hana, Maui. David’s Farm-To-Table philosophy earned national recognition, including awards from the Maui Farm Bureau and an invitation to cook at The James Beard House in NYC. In the winter of 2007, he took a step back from the range at Hotel Hana, Maui and pursued a lifelong dream to travel around the world. Spending time in Asia, Southeast Asia, India and the Middle East, he immersed himself in the flavors of the eastern world. His culinary experiences are a major player in new menu development at The Broadmoor.
What is A Grazing Life? It's Easier to Show than Explain...
Get to know Frost Farm and Livestock Company
In 1958, Jon Wallace Frost II began building a ranch and home in the Fountain Valley strong enough to support a family of 11. Primarily focused on cattle and hay production, the Fountain Creek Ranch gave rise to multiple generations of agriculturalists. With a hand in environmental conservation, the Frosts continue to operate with a focus on local food and sustainability.
Today, the Frost Livestock Company is a combined ranching and farming enterprise that raises non-certified organic vegetables and grass/alfalfa hay on the irrigated parts of the farm and grass-fed and grass-finished lamb and beef in the irrigated meadows and upland pastures. Our lamb and beef are free from hormones, antibiotics and corn; our fields are never sprayed; and our vegetable planting, irrigating, weeding, and harvesting are all done the old-fashioned way – by hand, by family and neighbors.
We are committed to sustainable and regenerative practices and take pride in growing delicious, healthy, and sustainable food—including greens, beets, onions, potatoes, beans, leeks, chile, and grass fed/grass-finished lamb and beef. We are a fourth-generation farm and ranch, with deep roots in local farming and ranching traditions and with lasting commitments to the future of agriculture in Colorado.
In addition to ranching and farming, the Frosts have developed a hunting club, the Frost Ranch Sportsmen Club. The club is dedicated to offering hunting opportunities to members with an understanding for agriculture and sustainable game management. Utilizing the Frost family home, the Big House, members can enjoy a comfortable, rustic stay at the ranch while sharing memories with family and friends.
In order to continue ranching and farming, the Frost family has opened its doors to the Big House, a 6 bedroom, 5 bathroom ranch house. The house sits as the focal point for events of various sizes and overnight stays. In partnership with organizations like A Grazing Life, the Frost family intends to remain in agriculture and serve as humble land managers dedicated to holistic sustainability.
In 1958, Jon Wallace Frost II began building a ranch and home in the Fountain Valley strong enough to support a family of 11. Primarily focused on cattle and hay production, the Fountain Creek Ranch gave rise to multiple generations of agriculturalists. With a hand in environmental conservation, the Frosts continue to operate with a focus on local food and sustainability.
Today, the Frost Livestock Company is a combined ranching and farming enterprise that raises non-certified organic vegetables and grass/alfalfa hay on the irrigated parts of the farm and grass-fed and grass-finished lamb and beef in the irrigated meadows and upland pastures. Our lamb and beef are free from hormones, antibiotics and corn; our fields are never sprayed; and our vegetable planting, irrigating, weeding, and harvesting are all done the old-fashioned way – by hand, by family and neighbors.
We are committed to sustainable and regenerative practices and take pride in growing delicious, healthy, and sustainable food—including greens, beets, onions, potatoes, beans, leeks, chile, and grass fed/grass-finished lamb and beef. We are a fourth-generation farm and ranch, with deep roots in local farming and ranching traditions and with lasting commitments to the future of agriculture in Colorado.
In addition to ranching and farming, the Frosts have developed a hunting club, the Frost Ranch Sportsmen Club. The club is dedicated to offering hunting opportunities to members with an understanding for agriculture and sustainable game management. Utilizing the Frost family home, the Big House, members can enjoy a comfortable, rustic stay at the ranch while sharing memories with family and friends.
In order to continue ranching and farming, the Frost family has opened its doors to the Big House, a 6 bedroom, 5 bathroom ranch house. The house sits as the focal point for events of various sizes and overnight stays. In partnership with organizations like A Grazing Life, the Frost family intends to remain in agriculture and serve as humble land managers dedicated to holistic sustainability.
Help Spread the Word and Bring Friends!
This year we're offering discounted tickets at $125/person ($10 off per person) for groups of 10 or more. Fill out the form below and we'll email you back asap!
