Recap: Harvest Dinner at Six89

Last night in Carbondale, at chef Mark Fischer's Restaurant Six89, an all-star line-up of Denver chefs dished up the annual harvest dinner. On its 9th year, this event benefits Slow Food Roaring Fork/Aspen, the local chapter of Slow Food USA, a non-profit organization dedicated to the preservation and enjoyment of traditional and artisan foods and the advocacy of sustainability.

The dinner, priced at $115 per person for Slow Food members and $135 for non-members, featured locally produced food prepared by an army of Colorado's best chefs that included. Here is the line-up of chefs and dishes:

Barclay Dodge of Pacifica in Aspen cooked up a slow roasted salmon lobster emulsion buttered rendezvous carrot and chard.

Alex Seidel of Fruition in Denver dished a Rocky Ford melon salad with Fruition Farm ricotta cheese and La Quercia prosciutto.

Frank Bonanno of Mizuna, et al in Denver kept true to his Italian roots with cavatelli with zephyrons farm artichoke brown butter talleggio fonduta.

Lon Symensma of Cholon in Denver prepared a zephyrs farm and garden heirloom tomato gazpacho watermelon spiced yogurt.

Jim Butchart of the Aspen Skiing Company in Aspen cooked up Crystal river lamb neck carnitas fennel and white chocolate purée gremolata.

Will Nolan of EightK at Viceroy Snowmass charmed with biscuits and gravy-  Milagros Ranch slow roasted ribeye cap eagle springs black kale, debri gravy.

John Chad Little of The Pullman in Glenwood Springs served the Pullman Hoppity acres roulade (yes rabbit) spiced carrot purée braised rabbit leg farrotto.

Aside from the delicious dinner, there was an attractive silent auction of very desirable artisinal comestables and collector’s pieces.