When you know where your food comes from it always seems to taste better. There is a story and a freshness behind it that you can truly enjoy. GB Culinary brings a true farm to table experience in Colorado. They are committed to seasonal sourcing by growing all their own produce and raising their own livestock. This produces high quality ingredients and creates opportunity for creative seasonal menus. We can’t wait to see what they create for us at Denver Wedtoberfest on April 11th at SPACE Gallery!
Feature image submitted by GB Culinary
What has been your favorite event from this past year?
Our 2018 Fire & Ice Cream Farm Dinner brought together old and new vendor friends who just wanted and excuse to collaborate. We utilized the entire property at Lone Hawk Farm to take guests from a mingling cocktail hour on the patio, to a sunset dinner of fire-cooked foods on the lawn, to the glowing doorway of the small barn where we served house-made ice creams with late August toppings made from the sweetest crops on the farm. From there guests spilled into the north garden for live concert. The dinner was actually photographed for a styled spread in an all-Colorado wedding magazine. Best of all, the dinner was BYOB and open to the public.
Photography by Jamee Photography
Our 2019 Farm Dinner Series will include a second edition of the Fire & Ice Cream Farm Dinner! Dates are still being finalized but ticket links will published soon on our website.
What style of beer is GB Culinary?
Whiskey Barrel-Aged Saison | A Saison is a true farmhouse beer, born of necessity. Now, it’s a refreshing tradition (which we have found we love with Thai food as we hop around the city for meetings). Though the beer is Belgian in origin, its French name translates to “season,” and that’s a double nod to the culinary training and sustainable techniques that ground GB Culinary as a Boutique Caterer & Farm. Our French-trained chef and core staffers are also whiskey aficionados with ties to the South. Barrel-aging is a great way to experiment with tradition and further personalize it. That’s us in a glass.