Luncheon Among the Aspens

Luncheon Among the Aspens

When: July 13th, 2018

Time:  Optional Hike: 9:00 a.m.; Lunch: 12:00 p.m. 

Cost:  $100
 

REGISTER 

Destination: Trappers Crossing
Arrival Time: 9:00 a.m. hike; 12:00 p.m. lunch
Excursion Maximum: 30
Toll: $100
Tour Guides: Seth Novatt & Priscilla Natkins
Chefs: Chef / Owner Dana Zobs & Chef / Owner Stacee VanAernem, Crested Butte’s Personal Chefs (Crested Butte, CO)
 
This is the perfectly planned Crested Butte day – hiking with friends followed by a gourmet lunch in one of those iconic private homes you’ve always wanted to visit.

Those wishing to participate in the optional hike may gather at 9:00 a.m. at Seth Novatt and Priscilla Natkins’ home in Trapper’s Crossing, perched just on the edge of the hill above the Wood’s Walk. If you’re looking for an easy saunter, one group heads out languorously around the Wood’s Walk and Lower Loop from the home. For the more adventurous, a second group climbs the Plunge up through the spruce-fir forest to a ridgeline overlook into Red Lady Bowl and Democrat Basin of the Oh Be Joyful Valley.

Hikers return at noon for a gourmet lunch, and participants just wishing to dine may join the group at this juncture.

The Novatt-Natkins home is the perfect basecamp for such hiking excursions, close enough to town to walk, yet distanced just the right amount in a tremendous aspen grove to provide for plenty of privacy and quiet. From the deck overlooking the Slate River Valley, Crested Butte Mountain stands tall into view from across the water and willows. Comfortable and rustic, decorated in a simple Americana style and accented with folk art, the true emphasis is on the abundance of light allowed to filter inside, capturing the greens of summer and golds of autumn spectacularly. This is a home that allows the magnificent outdoors sing the loudest.
Chefs Dana Zobs and Stacee VanAernem of Crested Butte's Personal Chefs have gained a premier reputation and obsessive following because of their focus on seasonal, local and organic ingredients and talents for constructing these quality components into simple, honest and delicious dishes. They excel at hand-crafted artisan foods such as homemade cheeses, bread and pastries, yogurt, and salt cured meat and fish. Dana's 24-plus years in the food industry include an Associate Degree from the Culinary Institute of America in Napa Valley, managing Lil's for seven years, serving as chef for Whole Foods, and developing and tasting recipes for Williams Sonoma. Stacee has dedicated her life to food made from scratch and utilizing the local bounty.  Her influences arise from her experience as a pastry chef as well as from her travels around the world, incorporating ingredients and flavors with these international techniques.