Where does the 4UR Get its Ingredients?

Fresh Beets

Fresh Beets

         At the 4UR, something we take a great deal of pride in is our food and the ingredients that go into it. Chef Blake Bond has taken special attention in developing his menu, especially in regards to utilizing the resources in the local San Luis Valley. In the recent years our local farming community is experiencing a change, they’re getting younger. While there is still a strong foundation of tradition in the area, it is being complimented by youth. This younger generation is showing us that they’re not afraid to take risks in the products they produce while still maintaining exceptional quality. A great example of that is Three Barrel Brewery’s “Thurday Special”.This particular beer asks the consumer to take a leap of faith when enjoying this coconut brown larger. Although coconut is not a typical flavor you’d find in beer, it sure does please with every sip.

Beets from the Garden

Sous Chef Liz Wolfgang Picks Beets for a Dish

     Additionally, year after year, a stronger sense of community continues to grow between farm and kitchen. There’s strong communication between chefs and farmers and the ingredients they’re after. Some of the local businesses the 4UR features are Haefeli’s Honey, which has been around for over 100 years, Valley Meat in Alamosa and SLV Roast, the providers of that morning cup of coffee that arrives at you cabin at 6am. Furthermore we are happy to say that we even produce some of our ingredients right here at the Ranch.

Swiss Chard

Swiss Chard

     Our Sous chef Liz Wolfgang and her wife Jamie have been running a tight ship down at the 4UR’s vegetable and herb garden with help from other staff members such as Kylie Johns. Additionally Chef Blake made it a point that the entire kitchen staff help set up and construct the garden at the beginning of the season. Although Liz only had a little experience with gardening from last year, she and Jamie made sure they did their research before taking on the task.

Fresh Picked Radishes

Fresh Picked Radishes

To get their garden started, the team weeded the beds, installed irrigation, and mixed in compost and fertilizer. Furthermore, before the season started, Liz and Jamie’s apartment was illuminated 24/7 with growing lights as they germinated all the seeds necessary for the garden. Needless to say, their research and hard work has clearly paid off this season and is showcased in many of our dishes.

Fresh Picked Carrots

Carrots From the 4UR Garden

     The vegetables they yielded from the garden include, carrots, beets, radishes, beans, sweet bell peppers, Serrano peppers, Swiss chard and kale. In addition they produced such herbs as chives, oregano, sage, micro cilantro and beet flowers. You will find some of these vegetables on the Cornish game hen, the mushroom linguine, gnocchi and the pan seared salmon to name a few. 

 

 

Pan Seared Salmon

Pan Seared Salmon

The pan-seared salmon, for example, features the ingredients udon, kale, Swiss chard, asparagus, mushrooms, micro cilantro, green onions, hoisin-ginger and radishes. Whatever you order from the menu at the 4UR, we are sure it will showcase the delicious local flavors of the San Luis Valley! 

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