Recently, the chefs and staff of Brix Restaurant & Wine Bar (and Criollo Latin Kitchen) had the distinct pleasure of being the featured restaurant at this year’s Harvest Dinner at Sutcliffe Vineyards, held at the vineyard in McElmo Canyon, a beautiful canyon heading south out of Cortez, Colorado.
The evening began with a reception on the patio of Sutcliffe Vineyards, where guests enjoyed Sangria made from Sutcliffe Vineyards Rose along with House made Charcuterie, Canapes of Heritage Foods Berkshire Pork Belly with sesame braised leeks, and Artisanal Cheese from James Ranch in Durango.
Guests were then escorted alongside the vineyard to a 120-foot long dinner table set in the fruit orchard, where they were served a 4-course menu consisting of locally harvested foods from McElmo Canyon, along with some of Arizona’s finest produce.
The evening’s menu began with a soup of roasted summer squash with pickled red onions, followed by a salad of McClendon greens, McElmo Canyon Peaches, Black Mesa Ranch Chevre, and toasted pecans. Served family style, the entrée course consisted of Fox Fire Farm’s Lamb, mint and Chevre tamales, Roasted Locally Raised Pig with Stone Fruit Chutney, McClendon’s Potato Salad, Chef Dave’s Virginia Baked Beans, and Braised Local Greens.
Cooking off-site is one thing, but 300 miles away from home, in a tiny kitchen, is another matter entirely!