MONTHLY SOIGNÉ SERIES

select wednesday evenings
5:30 p.m.
tickets required

Join us as we welcome Chef Brandt Bishop of Best Slope Culinary for this exciting dinner series, celebrating the variety and freshness of the summer season, held once a month on select Wednesdays during the summer season. Tickets are required for these eclectic, multi-course dinners, held at a long, communal table, where chef Brandt's culinary, plating, and presentation skills shine.

Dining Details

what is the cost?

Pricing is still being determined, as the menu and wine pairings are being developed, and will be displayed as soon as possible.

what experience can i expect?

We are hosting these multi-course dinners at a long, communal table just outside our culinary garden and tasting overlook, with sweeping views of the West Elk wilderness and the North Fork Valley. Relax and enjoy, as we course out the evening.

do you accommodate allergies?

Please reach out directly to Chef Brandt if you have any food allergies, making specific notes at the time of purchasing your ticket.

what are the menus like?

Chef Brandt will incorporate a combination of individual-plated and shared, family-style dishes at these uniquely different dinners. See below for menu descriptions; menu details are posted, once ticket sales go live, via the individual links.

Wednesday, june 12th, 5:30 p.m.

Indulge in the wonders of the ocean with a menu that showcases the freshest seafood, sourced sustainably and with care. From delicate crudo to succulent grilled fish, this dinner pays tribute to the ocean's harvest, featuring vibrant flavors and exquisite presentation.

Part One • Du Mer

SOLD OUT

Wednesday, July 10th, 5:30 p.m.

Experience the abundance of the earth's harvest with a dinner that celebrates the beauty of seasonal vegetables, grains, and herbs, all carefully selected and prepared to highlight their natural flavors. From garden-fresh salads to hearty vegetable-forward creations, it's all about letting the earthen ingredients shine.

Part Two • De la Terre

sold out

wednesday, august 28th, 5:30 p.m.

Savor the richness of this dinner where meat takes center stage in a symphony of flavors and textures, showcasing the finest cuts of meat, expertly prepared and paired with seasonal ingredients, resulting in dishes that are both comforting and refined. From succulent steaks seared to perfection to slow-cooked braises, each bite is a tribute to the natural bounty provided by animals.

Part Three • De l'Viande

SOLD OUT

wednesday, september 18th, 5:30 p.m.

Join us for the grand finale of this culinary series. This dinner celebrates the season's harvest with an array of dishes made from the freshest ingredients straight from the farm. Each dish is a celebration of the flavors and textures of the season, with a focus on technique, nuance, and sophistication. 

Part Four • De la Récolte

SOLD OUT

/swän'yay/ adjective, FRENCH
1. Showing SOPHISTICATED elegance; FASHIONABLE
2. Well-groomed; POLISHED

"In the culinary world, it refers to the attention to detail, precision, and elegance in the presentation and execution of dishes. A soigné dish is not only delicious but also impeccably crafted, with each component thoughtfully considered and expertly executed to create a harmonious and memorable dining experience."

soigné

— CHEF BRANDT BISHOP

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