"A Night on the Ranch"
Farm Dinner Event
Saturday August 21st
At The Frost Farm
17825 Hanover Rd. Fountain CO 80817
True Colorado Farm Dinner, Local Brews, Wines, and Cocktails, Ranch Tours, Live Music, Yard Games, Bonfire and more...
Featuring
After taking the 2020 season off we are primed and ready for the best summer of Farm Dinners yet. If you have not yet been to a Farm Dinner, now is the time to see what you've been missing. For those who have supported us from the start, we have a lot of great surprises for you this summer!. So get out to the ranch for the most authentic and locally sourced Farm Dinner on the planet! While you're here, you'll get to know one of the area's most progressive (and beautiful) farms, experience what Colorado's best Chefs can do with great ingredients, groove to live local music, sip on the region's best libations, and build a stronger local economy and community!
The Details
Location: The Frost Farm - 17825 Hanover Rd, Fountain CO 80817
Located 25 Minutes South of Colorado Springs - Look for the A Grazing Life sign at the gate.
Time: 5:00pm - 9:30pm
Guests arrive at 5:00pm for Welcome Reception with Cocktails, Brews, and Appetizers (it's ok if you're running a little late from work, but we suggest playing hookie!) 5:30pm (ish) Introductions from A Grazing Life and Frost Livestock Company. 5:45pm - 6:45pm (ish) - Tractor Trailer Ranch Tours, Farm House Tours, Cattle Roping, Axe Throwing, Giant Jenga etc... 7:00pm (ish) Sit down dinner service begins. Followed by live music, dancing, bonfire, s'mores and more. 9:30pm (ish) We say our goodbyes!
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: You will experience a true taste of Colorado at any of our events because we only source ingredients that are local, organic and of the highest quality. Since our menus are changing up to the day of the event based on what is in season we are not able to accommodate severe food allergies. The meals are a mix of meats, vegetables, and fruits, so vegetarians will have plenty to fill up on.
Drinks: Local Beer, Wine, and Cocktails are included. Water, soft drinks and juices are also availablle
Weather - Please check the weather before coming. We have tents to keep every dry for the meal. 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!**
What is a Farm Dinner? Its easier to show than explain...
Meet Chef Mario Vasquez
A Grazing Life's New Executive Chef
We are honored and excited to announce that Chef Mario Vaquez is joining the A Grazing Life Family as Executive Chef. Chef Mario was there 5 years ago to execute our very first dinner (we put him through the ringer!) and has been a believer in our mission from the start. His passion and experience for true Farm to Table dining and local cuisine is inspiring for us all. Those of you who have attended his past dinners can attest to the quality and overall experience of his craft!
Born and raised in Northern California in the small town of Vacaville, Mario’s culinary influence is rooted from his very young memories of family gatherings. Coming from a father who was born into a family of 16 siblings and a mother with an equally large family, Mario has fond memories of the family’s meal preparation. From his uncles cooking whole pigs in the backyard to his grandmother making tortillas and grinding fresh hominy by hand for posole, everyone gathered in a tiny dining room to enjoy the cherished family meal.
Chef Mario's culinary career began in Napa, California. After graduating from Le Cordon Bleu Sacramento, he started as a line cook at Farmstead restaurant, a self-sustainable farm-to-table concept located in St. Helena. Mario quickly rose through the ranks to earn his Sous Chef title under Chef Stephan Barber. After a three year stay at Farmstead, Mario set out on a lone year-long backpacking trip through France and Spain. Staying on stranger’s couches trading meals for stay, he was able to expand his palate and culinary knowledge by taking home many influences from Lyon, San Sebastian and Barcelona.
Returning to the states, Mario moved to Southern California where he landed a Sous Chef position under Chef Casey Overton with Montage Hotels and Resorts at their flagship Laguna Beach property. At the triple Five-Star Diamond resort, Mario was able to work with some of the best chefs in the area, giving him a chance to really polish his cuisine and define his own identity as a chef.
After a 3 year stay, Mario was recruited to Colorado Springs to help open the farm-inspired Till Kitchen as the Chef De Cuisine with Chefs Sheamus Feeley and Gerry Castro, ultimately winning Best New Restaurant and Best Overall their first year. Mario was then moved to the Garden of the Gods Market and Cafe as the Executive Chef for a brief period until leaving to open his current restaurant, Colorado Craft, where he serves as Owner and Executive Chef.
Born and raised in Northern California in the small town of Vacaville, Mario’s culinary influence is rooted from his very young memories of family gatherings. Coming from a father who was born into a family of 16 siblings and a mother with an equally large family, Mario has fond memories of the family’s meal preparation. From his uncles cooking whole pigs in the backyard to his grandmother making tortillas and grinding fresh hominy by hand for posole, everyone gathered in a tiny dining room to enjoy the cherished family meal.
Chef Mario's culinary career began in Napa, California. After graduating from Le Cordon Bleu Sacramento, he started as a line cook at Farmstead restaurant, a self-sustainable farm-to-table concept located in St. Helena. Mario quickly rose through the ranks to earn his Sous Chef title under Chef Stephan Barber. After a three year stay at Farmstead, Mario set out on a lone year-long backpacking trip through France and Spain. Staying on stranger’s couches trading meals for stay, he was able to expand his palate and culinary knowledge by taking home many influences from Lyon, San Sebastian and Barcelona.
Returning to the states, Mario moved to Southern California where he landed a Sous Chef position under Chef Casey Overton with Montage Hotels and Resorts at their flagship Laguna Beach property. At the triple Five-Star Diamond resort, Mario was able to work with some of the best chefs in the area, giving him a chance to really polish his cuisine and define his own identity as a chef.
After a 3 year stay, Mario was recruited to Colorado Springs to help open the farm-inspired Till Kitchen as the Chef De Cuisine with Chefs Sheamus Feeley and Gerry Castro, ultimately winning Best New Restaurant and Best Overall their first year. Mario was then moved to the Garden of the Gods Market and Cafe as the Executive Chef for a brief period until leaving to open his current restaurant, Colorado Craft, where he serves as Owner and Executive Chef.
The Frost Livestock Company
Rasing Grassfed Beef and Lamb, Vegetables, Honey, and Eggs for the Pike's Peak Region
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.
