Thursday Arrival:

• Welcome reception and tour The Farm at Brush Creek with Chef Cada before dinner at the fine-dining restaurant, Cheyenne Club.

Friday Morning: 

• Begin your day with fresh-pressed green juice and farm-roasted coffee.
• Tour The Farm’s Greenhouse as you learn about sustainable hydroponic gardening and taste test through fruits, plants, and even edible flowers.
• Experience your first hands-on cooking demo making pasta from scratch.
• Learn how to roll and shape the dough and create the perfect sauce to complete the dish.

Friday Afternoon:

• Indulge in a gourmet pasta lunch at the Chef’s demo counter with a flight of paired wines.
• Discover formulas used to create the best recipes.
• Put your learnings to use to achieve optimal balance and flavor profile in your dish.
• Use fresh Greenhouse ingredients to create and design a show plate within set parameters provided by Chef.

Saturday Morning: 

• Improve your knowledge and confidence in the kitchen with a hands-on session about knife skills and cutting technique.
• Learn about the art of garnishing your dishes and work with fresh vegetables to add the finishing touch to your showplate.
• Savor a gourmet charcuterie lunch with cheeses from the onsite farmstead goat creamery, ranch-raised Wagyu beef, and fresh Greenhouse fruits and vegetables.
• Pair your meal with a flight of selected wines to complement the flavors.

Saturday Evening:

• Celebrate your epicurean journey with a final farm-to-table dinner at the Cheyenne Club with paired wine and spirits.

Sunday Departure:

• Enjoy a cozy breakfast by the grand fireplace and panoramic ranch views from the main lodge before departing.

Classically trained at Johnson & Wales University, my formal education culminated with a culinary immersion program in Lima, Peru at La Escuela de Chefs at the Universidad San Ignacio de Loyola. My passion for the wholesome, sustainable sector of the culinary industry exploded into reality as I began traveling the world, cooking in different countries, learning about the culture and community that food binds us all to.

I have designed menus and dietary alterations for restaurants as a freelance chef, instructed recreational cooking classes at Cook Street School of Culinary Arts, cooked for a range of clientele with specific dietary and culinary preferences, catered large events and traveled to Asia and Europe to establish culinary operations and meal service for Team USA Olympic Athletes.

Community, culture, and comfort are essential reasons we enjoy eating and what I bring to my clients whether preparing a small intimate dinner, slopeside breakfast, or a 7-course celebration.