Aspen restaurant celebrates ‘all things local’ one year in

Origin by The Farmer & Chef’s one-year anniversary is about more than just a company’s success — it’s about community, art, and the spirit of Aspen.

Origin was born almost overnight. According to Lou Eppelsheimer, director of sales and marketing at The Gant, the Origin team came up with an entire menu concept rooted in food as medicine and local ingredients, in addition to its own branding, in less than two weeks.

“We really hit the ground running,” Eppelsheimer said. “The Gant’s vision has always been to be true to place. We find that it’s really important to foster relationships with local businesses and source things from our own community. When this opportunity came up, it felt like a perfect fit.”

In its first year, Origin has seen even more business than anticipated with minimal marketing, according to owner Tiffany Pineda-Scarlett. She credited this to Origin filling a gap in town by providing a “third space” niche to relax and enjoy the uniquely intentional food.

“We feel so honored the community has really embraced us,” Pineda-Scarlett said. “We feel really lucky and proud of what we’ve accomplished in such a small town, and the community has been really supportive of it.”

Origin’s food is driven by health and flavor, with local ingredients and an absence of seed oils. Its avocado toast, for example, features local sourdough and handcut chili crunch, and its turkey royale sandwich boasts Denver’s smoked Riverbear turkey, whipped local sheep’s milk cheese, and house organic focaccia.  

Going forward, Pineda-Scarlett said they will be expanding the menu, in addition to featuring a new, local wine maker: Ajax Cellars.

“This collaboration with Origin is perfect because it helps to celebrate this bounty we have in Western Colorado,” said sommelier Greg Van Wagner, the man behind Ajax Cellars. “Being able to promote that with likeminded people is a fantastic experience.”

Origin and The Gant will also be opening a rooftop space where they will host brunch Thursday through Sunday, holidays, and special events. Pineda-Scarlett described this space “like a treehouse.” The patio will also be upgraded with additional shaded seats.

“​​It’s all about having fun,” Eppelsheimer said. “Aspen and The Gant and Origin are very approachable, and we love that about our community.”

To celebrate the year anniversary and lean into the idea of fun, The Gant and Origin will be throwing a party, “Canvas and Cuisine,” from 4 to 7 p.m. on June 12 to kick off the summer season and engage with the community.

The event will offer tastings from Origin’s scratch kitchen and a celebration of artists Kelly Peters and Whit Boucher, who are featured in The Gant’s new artist-in-residence initiative “Rolling Canvas — Art in Motion.” This program displays the local art scene on The Gant’s shuttle buses.

“The Farmer & Chef has always been involved in art; they’re so in unison for us,” Pineda-Scarlett said. “Food is an art form — from the farmers growing incredible ingredients that we get to play with, to our chefs making them sing on the plate. Canvas and Cuisine is a summer kick-off party, celebrating our relaunch and the incredible local art. Like Origin, it is a love letter to this valley.”

“​​The Rolling Canvas program is another example of The Gant looking locally to showcase talent and the spirit of Aspen,” Eppelsheimer added. “Let’s get together and celebrate what makes Aspen so special. Bringing Aspen to life is something that I hope others bring away from that.”

Moët and Hennessy will also be supporting the event through an activation featuring their new Garden Spritz, which Pineda-Scarlett said reminds her “of an aperol spritz but more delicious with no dye.” 

Everyone is invited to share in the growth of local art, food, and community.

“If we want these third spaces to continue to exist, we have to support them,” Pineda-Scarlett said. “Get to know your barista, get to know her name. It’s about celebrating what makes Aspen special through local talent, local food, and shared experiences.”