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Cheyenne Mountain Resort

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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.

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


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.

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.

Cheyenne Mountain Resort
3225 Broadmoor Valley Road | Colorado Springs, CO 80906

$89 per person, inclusive of taxes and gratuities

Guadalupe Hirt | DECIBEL | 303.859.1762 |


Lupe Hirt
Mindspeak PR