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Press & News

Welcome to the Media Center for Cheyenne Mountain Colorado Springs, A Dolce Resort. Here you will find information on the resort as well as current press releases. Should you need any additional information on Cheyenne Mountain, please let us know.

MEDIA CONTACT:

Lupe Hirt
MindSpeak Public Relations
(303) 859.1762
lupeh@mindspeakpr.com

 

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Cheyenne Mountain Resort Showcases Fall's Bounty During Interactive Dinner Event

10/21/2016

Chef Jesse Amaro and the culinary team at Cheyenne Mountain Resort present Fall Harvest, the resort’s first chef-guided dining event to serve up interactive and educational elements with each course. The featured five-course menu will take guests on a multi-sensory journey that will educate them on the local harvesting techniques and bounty used to prepare their meals and will feature a series of experiential elements, including scented towels, house-made spritzer aromas and a myriad of at-table prepared courses by the culinary team.

This quintessential Colorado five-course fall menu will be served in a communal farm-table setting in the resort’s Mountain View Restaurant and will consist of:

First course: Fire wood cheese board
Local cheese and pickled fall vegetable display; house-made honey ricotta cheese served with focaccia and banana bread crisps.

Course will be paired with rosemary sugar rim rose champagne.
Course skit: Champagne vanilla snow ball
Service: Servers will spray house made vanilla spice oil

Second course: Confit herb beets with house made goat cheese ricotta
Confit beets; house-made goat cheese ricotta; Haystack Mountain goat cheese crumbs; basil dust; sunflower peddles and fennel crystal.

Course will be paired with Cake Bread chardonnay.
Course skit: Mini apple cider cocktail served with mini bun and apple butter
Service: Servers will spray house-made apple spice oil

Third course: The rabbit and his root veggies
Braised rabbit in duck graisse; celery root puree; braised potato pearls; heirloom baby carrots; caramelized hardy vegetable demi; table side services include tarragon cream cloud topped with tarragon and basil salt.

Course paired with Rombauer red zinfandel.
Course skit: Mint snowball
Service: Servers will spray house-made mint oil

Fourth course: Little lamb in a beet coat
Breaded beet lamb chops; parsnip puree; squash and winter squash pearls; lamb apple demi with forest green oil.

Course paired with fall fruit sangria.
Course skit: Floral tea service with citrus notes and local honey
Service: Servers will spray light spice scented pumpkin.

Fifth Course: Autumn Sweets
Culinary team will roll out parchment paper on table in front of guests.
Fall sauces artistically painted on paper; mini pumpkin pie bites; and arrangement of fall favorite crumbles scattered on table.
Live action dessert station - apples foster flambé with spice show prepared table-side.

Course paired with Colorado Dessert Wine.

WHEN
Tuesday, November 1 | Event will commence at 5:30pm with hand-passed appetizers, followed by dinner at 6:00PM. Event will conclude around 8:30pm. Advance reservations are required and event is limited to 40 guests.

WHERE
Cheyenne Mountain Resort
3225 Broadmoor Valley Road | Colorado Springs, CO 80906
719.538.4060
http://www.cheyennemountain.com/restaurants/mountain_view_restaurant/farm_to_table_dinners/

COST
$89 per person, inclusive of taxes and gratuities


MEDIA CONTACT
Guadalupe Hirt | DECIBEL | 303.859.1762 | lupe@decibelma.com

Contacts

Lupe Hirt
Mindspeak PR
lupeh@mindspeakpr.com
303.859.1762