HUGH ACHESON'S BROADFORK DINNER

Healthy Food For EveryONE

Friday, July 5 at 7pm

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This summer, Wanderlust's Farm to Table Dinner will return as the event's finest culinary offering. Hosted amidst the Rocky Mountains' breathtaking view, the Farm to Table dinner pairs an incredible regional menu with an unparalleled dining experience. In collaboration with local farmers and Chef Taladay, Wanderlust works to curate a meal that brings to life 1090 Colorado’s most treasured foodie favorites. The custom-tailored menu is built on a foundation of fresh, organic, and local produce and boats an eclectic array of vegetarian, vegan, and gluten-free options as well as dishes featuring sustainably farmed poultry, meat, and fish. During the feast, keep an eye out for goods from Babe Farms, Hay Stack Goat Cheese, Honey Smoked Salmon Company, Jumpin’ Good Cheese, Red Bird Chicken, among many other local producers.

$85 prix fixe includes tax, gratuity, and two glasses of wine or Fat Tire beer (must be 21+ to drink). Space is limited so make sure to purchase your ticket in advance, as we expect our Colorado Farm to Table dinner to sell out before the festival begins.

Buy Farm to Table tickets here:

Chef Biographies

Hugh Acheson

Hugh Acheson is the author of the James Beard Award Winning cookbook A NEW TURN IN THE SOUTH: Southern Flavors Reinvented for Your Kitchen and chef/partner of the Athens, Georgia, restaurants Five & Ten and The National, and the Atlanta restaurant Empire State South. The James Beard Foundation awarded Hugh, Best Chef Southeast in 2012 and Food & Wine Magazine named him Best Chef in 2002. Hugh competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9 and 10.

David Taladay

Executive Chef of Copper One

Banquets, Jacks, and Special Events

As a 1999 graduate of Colorado Mountain Collage Culinary Arts program, Chef Taladay has been creating culinary experiences at Copper Mountain since 2001. His passion for food and the mountain life style has entertained numerous satisfied guests with a twist of fresh, natural, scratch cooking. Getting back to the roots of preparing all sauces, soups, and starches with his French Classical training. “Fresh and natural items are what I like to prepare daily,” he says. He keeps up on trends through traveling the world and incorporating International Cuisines into his cooking style.

Susan Vlass

Pastry Chef Copper Mountain Resort

Chef Vlass is a graduate of the International Culinary Academy of Pittsburgh. She has traveled all over the country working in high end resorts and restaurants to increase her culinary knowledge. On top of being a Chef she also teaches pastry classes to local culinary students. Chef Vlass has been at Copper Mountain Resort since 2005. She enjoys creating new pastries and desserts, including gluten free and vegan desserts. Pastries, music, hula hooping, and the outdoors are some of her passions.

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