Elkstone Farm: Farm to Barn

Chef Russel Goodman

Just like a painter finds inspiration from his surroundings, Chef Russell Goodman turns to Elkstone Farm’s greenhouses, gardens and storerooms to form the basis of his culinary masterpieces. 

What a luxury it must be for a chef to be able to look outside his kitchen window at a plethora of organic options. Fresh greens, as crisp as they are flavorful, are on the menu throughout the year. They are tossed with imaginative dressings, which Chef Russell creates in his farm kitchen. Orange marmalade vinaigrette complemented the salad in July; in October, it could be Elkstone lemons, limes or even figs that add their flavors to the mix. 

The Elkstone Farm staff looks forward to fall, when winter squash comes into play. Apples, pears, beets and kale might be on the menu, too. 

Elkstone’s greenhouses comprise citrus trees, peaches, and even a banana tree – which is hardier than one might expect, says owner Terry Huffington, who first envisioned the farm in 2005. Since then, Elkstone has upped the bar locally for fresh, healthy food through community-supported agriculture, farm-to-table dinners, regenerative farming, an organic farmstand, and partnerships with local restaurants and the Community Agricultural Alliance.

The farm is managed by Marco Lam and his wife, Jamie Furstoss – along with their dog, Nellie Buttercup, who keeps a watchful eye over things. The couple brings considerable expertise to their crops, nurturing them to the peak of ripeness, when Chef Russell takes center stage. 

Several times a year, he creates five- to eight-course dinners, relying on organic produce from the farm, supplemented with Colorado meat and fresh seafood. Sweet onions formed the basis of the onion tart amuse bouche in July. 

Following a tender salad of Elkstone greens, Chef served grouper with salsa verde and green tomatoes from the greenhouse. The white fish flaked easily, and was brought to life by delicate spices. Colorado bison tenderloin bourguignon followed, combining tender, mild chunks of meat with homegrown carrots, onions, mushrooms and garlic. A brioche roll, fresh out of the oven, served to soak up the rich, flavorful sauce. 

Lemon chess pie, starring juicy lemons from the greenhouse, alongside homemade ice cream and rosemary shortbread mignardises, supplied a sweet finish to the meal. 

During summer, farm dinners are served outdoors on the deck, surrounded by an aspen forest with birds chirping in the late afternoon sunshine. Sixteen seats are available; dinners do not include alcohol, although arrangements may be made individually. 

In cooler weather, dinner for up to eight guests is served at the Chef’s Table. Guests sit at the old-fashioned farm table, where they can watch their meals being prepared as evening descends on Strawberry Park. Private dinners can be arranged, but especially during the holidays, advanced planning is a must. 

Chef Russell also occasionally oversees one-of-a-kind dinners; he may team up with a visiting chef or sommelier. Cooking classes are on Elkstone Farm’s event schedule, too. Preserving the harvest, pizza preparation, homemade pasta – check Elkstone Farm’s calendar to see what the next delicious topic will be. 

For more information, visit www.elkstonefarm.com.