WineInk: Highwater Farm and PARC Aspen

Harvest season is the time to celebrate the bounty provided by our farms and vineyards, and  PARC Aspen kicks off October with a special offering of the best of the fall season. In a unique partnership with Highwater Farm — based in Silt, Colorado — PARC Aspen’s Executive Chef Mark Connell will create 4-course tasting menus focusing on the regeneratively grown produce from this farm and welcome guests to experience them next week from Wednesday, Oct. 2 through Sunday the 6th.

Highwater Farm is a nonprofit farming entity known not only for growing organic, nutrient-rich produce in one of the most fertile locales in the country, but also as a community-based resource that uses agriculture as a platform to train young people and gives them access to fresh foods that they grow. While the farm has a traditional CSA (community-supported agriculture program) available for customers, what sets it apart is its commitment to working with young people in the community to provide both experience and jobs. The 3.5-acre nonprofit farm routes 20% of its produce to hunger relief efforts in addition to offering paid opportunities for local youth. PARC Aspen has cultivated a relationship with Highwater Farm and supported the positive values espoused by the organization.

“By incorporating ingredients grown and harvested locally from Highwater Farm, we’re not only offering a farm-to-table experience but also raising awareness about regenerative agriculture and the vital contributions of youth in our communities,” said Maryanne Sefton, co-owner of PARC Aspen. “Since opening PARC Aspen nearly two years ago, partnering with organizations that enhance community engagement has been a top priority for us.”

This is not the first time that PARC Aspen has connected with Highwater Farm in their mission to use sustainable agriculture as a means to transform the lives of young people and increase access to healthy food in Garfield County. Last year, PARC Aspen — known for providing elevated dining experiences below Hyman Ave. in the space formerly occupied by L’Hostaria — welcomed guests to a single night Harvest Menu concept dinner event. This year, the cuisine will be curated by Chef Connell and offered as tasting menus to diners over five nights. While the regular PARC Aspen menu will also be available, it is expected that guests will gravitate to the foods from the farm. 

“We are delighted to collaborate with PARC Aspen once again and to share this unique dining experience with an even larger audience,” said Sara Tymczyszyn, executive director of Highwater Farm. “This tasting menu represents more than just a meal; it’s about nurturing our connection to the land, fostering community relationships, and supporting the growth and development of our youth through hands-on agricultural education.

And of course, wine will flow. To compliment both the menus and the spirit of the season, PARC Aspen’s Wine Director and Master Sommelier Jonathan Pullis has selected Colorado wines from the PARC Aspen wine cellar to serve with the locally-sourced cuisine.

“The opportunity to pour wines from the state of Colorado on the menu with Chef Connell’s food is a real pleasure,” he said about the wines.

The featured wines from Colorado will be from Gunnison’s Buckel Family Wines and Aquila Cellars from Paonia. Joe Buckel, a pioneer in the production of low intervention, minimalist dry Colorado wines, will be represented with two special offerings. First off, it will be a 2022 Rosé made from a blend of Syrah and Viognier grapes grown in a single vineyard in Palisade, Colorado in the Grand Valley AVA. This should be excellent blend to pair with the fresh produce from Highwater Farm. There will also be a Pinot Noir wine from Buckel Family wines sourced from the Four Corners region of the state.

Aquila Cellars, a collaboration between land manager and winemaker Brandt Thibodeaux and winemaker Courtney Gayer, located  high in the hills above Paonia, will also be represented with a red blend wine they call “The Monarch.” Dedicated to responsible land management and simple, minimal cellar practices, the team at Aquila Cellars ethos dovetails perfectly with those of Highwater Farms.

“It is extremely challenging to make wines at these high altitudes,” says Pullis, “but both of these producers have produced quality wines that meet that challenge.”

Pullis, one of Aspen’s most recognizable, knowledgeable, and personable wine figures, took over the program at PARC Aspen this past summer from Greg Van Wagner who launched the wine cellar and built a world-class list for PARC Aspen.

“People always leave very happy,” Pullis said about the wine clientele of PARC Aspen. “Chef Connell and the staff are awesome, and our list is very strong in the high-demand categories of wines from Burgundy, Bordeaux, and the California Cabernets that people expect. But we try and have something for everyone and have affordable wines, as well.”  

The varied, by-the-glass program is phenomenal and represents the entire spectrum of global wines.

This past week, members of both the kitchen staff and front of the house team at PARC Aspen put on their boots and took a field trip to Highwater Farm. There they met with the young farmers themselves, learned about the impact of the program, and got their hands dirty in the field. It was a perfect way to connect with where the foods they serve are sourced.

PARC Aspen’s expansion of the Harvest Menu concept this year gives guests an opportunity to participate over five evenings, indulging in the creativity of Chef Connell’s cuisine, enjoying the wines of emerging Colorado winemakers and experiencing the farm to table produce of Highwater Farm.

What could be better on a fall evening?