Kalon Wall – Cooking with Fire, Gaucho Style – Part One

Last night, Kalon invited us to attend a Feast in the Field, a fundraiser for The Mountain Roots Food Project in Crested Butte. He was cooking the entire meal, including two of our lambs, over open fire.

Spectacular does not describe the experience. Kalon is truly a master, and his team, superb.

Kalon is the artist/chef/owner at the Supper at the Sunflower along with his co-owners Chris and Natalie Phillips, who happen to be the funnest people on the planet. If you are ever in Crested Butte, this restaurant experience is not to be missed, and their restaurant only operates in the evenings, as they share the space with The Sunflower which operates for lunch. We are honored that they have been our clients for three years, serving our own Grassfood lamb to their guests.

214 Elk Ave, Crested Butte, CO

970-417-7767

I will not be able to post this in it’s entirety, as there were so many captivating pictures. I will have to post them in separate parts. I apologize before hand, as many of these beautiful faces I do not know names, nor have I been able to properly focus on all the aspects and sponsors of the evening, as I was mostly smitten with the lamb and the artistry, obviously. Please let me know names, details, and I will happily edit to add proper connections.

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Kalon designed the metal skewers that held the two lambs in place over the fire, and they constructed the stand to tie the rounds of beef… over the flames.

Yes, we dearly love our lambs, for those wondering how we can possibly eat those we raise with such care and love. That is precisely why we do it, because we want to know how our food was raised, loved, fed, cared for and how their life ended when the time comes. In this case, these two lambs were technically mutton, as they were our dear yearling ewes, Francie and Lady 2, who for some unknown reason never were able to breed. Thus they lived a full and beautiful life.

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The event details were exquisite, and I was relieved to no longer be in charge of florals for events. I loved the arrangements.

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lovely florals by Donna Walker

lovely florals by Donna Walker

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Enough good things cannot be said about Chris Sullivan, who is an amazing chef, baker and business owner himself. He is the owner/baker of Mountain Oven in Crested Butte, that offers organic, sourdough breads and other delicacies at farmers markets and in his own The Guild Cafe, shared with First Ascent Coffee Roasters.

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with Cassie Pence.  She is the organizer of the Feast in the Field dinner for Mountain Roots, and the board president.

with Cassie Pence. She is the organizer of the Feast in the Field dinner for Mountain Roots, and the board president.

wild foraged chanterelles

wild foraged chanterelles

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tasting to instruct or tweak the recipes

tasting to instruct or tweak the recipes

seasoning Alamosa Bass

seasoning Alamosa Bass

Thank you Kalon for including us, and for honoring our dear lambs. You truly are a master and are a constant inspiration to so many.

Thank you Allan Ivy for printing our beautiful Grassfood signs.

Thank you Allan Ivy for printing our beautiful Grassfood signs.

part two will be posted tomorrow.

4 thoughts on “Kalon Wall – Cooking with Fire, Gaucho Style – Part One

  1. Amazing! looks like he’s taken it straight from Francis Mallman – the lamb roasting and beef, or is it chicken? roasting – so gorgeous!

    • Yeah it’s basically textbook Mallmann; there’s a reason Francises restaraunt is one of the 50 best in the world.
      The gazpacho however looks much more akin to Daniel Humm’s strawberry gazpacho.

I would love to hear your thoughts.

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