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UID:85e275a516ee1107f65c9a768a7006b5
CATEGORIES:Arts, Dining, & Entertainment
CREATED:20240428T151940
SUMMARY:Farm to Fork Dinner - An Evening of Fundraising with Cora the Butcher
LOCATION:Conifer Ranch, 12414 US Highway 285, Conifer, CO 80433
DESCRIPTION;ENCODING=QUOTED-PRINTABLE:\n\nFarm to Fork Dinner - An Evening of fundraising with Cora the Butcher\n
 \n\nJoin us for a delightful evening at Conifer Ranch, located on US Highwa
 y 285 in Conifer, CO, USA. Get ready to indulge in a unique farm-to-fork ex
 perience that will tickle your taste buds and leave you wanting more.\n\n\n
 At this event, you'll have the chance to meet Cora the Butcher, a local exp
 ert in all things meat. Cora will take you on a culinary journey, sharing h
 er passion for locally sourced, high-quality ingredients and her secrets to
  creating mouthwatering meat-forward dishes.\n\n\nCora the Butcher is compe
 ting with The Butchers of America in the 2025 World Butcher Challenge, held
  in Paris, France. Our goal is to raise awareness about local agriculture a
 nd women in the Meat Cutting Industry. Cora is the first female from Colora
 do to compete with the U.S. Team against more than 15 different countries.\
 n\n\nImmerse yourself in the rustic charm of the ranch as you savor a delec
 table seasonal Colorado menu created and prepared by Cora herself.\n\n\nWhe
 ther you're a food enthusiast or simply looking for a memorable evening, th
 is event promises to be an unforgettable experience while supporting the me
 at cutting industry. Don't miss out on this opportunity to enjoy an evening
  of great food, good company, amazing views, and a chance to enjoy a meal f
 rom your local butcher.\n\n\nTickets are limited, $120 each, purchase via E
 ventbrite. 100% of proceeds are donated to Butchers of America to sponsor C
 ora Gains on her US Team Trip to Paris.\n\n\nSpring into Flavor Menu\n\n\nA
 ppetizer:\n\n\nSpring Citrus and Fennel Salad on top of Colorado Beef Carpa
 ccio\n\n\n(Grapefruit, blood orange, raspberry orange, orange, fennel, red 
 onion, arugula, lemon zest, raw Colorado beef top round, and champaine vine
 gar)\n\n\nMain:\n\n\nBraised Osso Bucco\n\n\n(Beef shank dusted with flour 
 and braised in fennel, carrot onion, white wine, and chicken stock)\n\n\nCr
 eamy Orzo with Spinach\n\n\n(Shallot, garlic, manchego cheese, cream, and s
 pinach)\n\n\nRoasted Spring Vegetables\n\n\n(Carrots, pearl onions, and rad
 ishes, herbs, and garlic)\n\n\nDessert:\n\n\nPavlova Merengue with Spring B
 erry Citrus Ice Cream.\n\n\n(Raspberry, blood orange, raspberry orange, min
 t, candied citrus slices, fresh berries)\n\n\n*** Please let us know at tim
 e of ticket purchase of all allergies and restrictions ***\nOrganized by Co
 ra The Butcher
DTSTAMP:20260409T175350Z
DTSTART;TZID=America/Denver:20240530T180000
DTEND;TZID=America/Denver:20240530T203000
SEQUENCE:0
TRANSP:OPAQUE
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