Thanks for making the meal possible
November 23, 2012
I am writing to express my gratitude toward our community and to thank the tremendous volume of volunteers and businesses that supported Aspen T.R.E.E.’s fifth annual free Early Bird Farm to Table Community Meal on Tuesday. More than 1,000 seated guests were served an elegant and gourmet meal for free, with all ingredients being locally grown and organic. I am grateful for our volunteers, coordinators and silent-auction sponsors that made this incredible event possible, now open to all and free for the fifth time!
I would like to thank our seven chefs: Jim Butchart (Aspen Skiing Co.), Sarah Hensley (The Cheese Shop), Kelly Hart (Boden’s Butter), Tenille Folk (Aspen School District), Sean (Pine Creek Cook House), Francis Stuckins (Venga Venga) and Martin Oswald (Pyramid Bistro) for donating their time and expertise, making each course truly gourmet.
I also would like to thank the nearly 100 local businesses for donating to our silent auction! You all make this event possible! I would like to thank the Aspen Club and Spa for the use of its bouncy house, Conundrum Catering for use of its kitchen as our prep space, Jeff and Aspen High School for use of their space (and their volunteer time) and Aspen Skiing Co. for sending nearly 40 of its full-time staff members to volunteer for the event!
Thanks to Alaina Dobbs, Sarah, Andrew, Shayne and River for coordinating the silent auction at the event, to Baisha Dean for coordinating the servers, to Noga Vardy for coordinating the details and, last but certainly not least, to Lissa Ballinger for coordinating the more than 200 volunteers! Thanks also to our local farmers for their dedication to health not only of people but of the planet.
It truly takes a community to put on this community production, and I feel honored to live in a community that truly steps up. Thank you!
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