The Annual Harvest Dinner

Join Us for the most elegant

event of the year!

Explore the winemaking process, interact with chefs and their creativity with the food. Experience our commitment to grow as much of the fare as we are able. Food and wine stations while you mingle, new vintage releases, wines “thieved” from the barrel…. and of course, the glamorous, impossibly long dinner table with its dazzling white cloth still gracing the orchard. What a joy to celebrate the farm’s abundance amongst our fruit-laden orchard, beneath an autumn sky in the shadow of the Battlerock and Sleeping Ute Mountain.

Do book as soon as you can. Every year the event sells out. All ingredients are sourced locally and whenever possible, food we have farmed ourselves. Share in a paired multi-course dinner unlike anything you’ve ever experienced. Delicious courses of food and our brilliant wines, deep in our beloved, isolated canyon.

Contact info@sutcliffewines.com for more information.

Tickets are on sale NOW!

The History

2007 Kennebec Cafe, Hesperus, CO
2008 Kennebec Cafe, Hesperus, CO
2009 —
2010 689 Bistro, Carbondale, CO
2011 O Eating House, Pojaque, NM
2012 Brix Restaurant and Wine Bar, Flagstaff, AZ
2013 Tinderbox Kitchen, Flagstaff, AZ
2014 Ore House, Durango, CO
2015 Dunton Hot Springs, Dunton, CO
2016 Tinderbox Kitchen, Flagstaff, AZ
2017 Pranzo Italian Restaurant, Santa Fe, NM

September

Second Monday. 5:30 pm.

 

 The Tradition

The tradition of holding it on a Monday evening was my “tongue in cheek” response to my mother’s assertion that only really nice people can eat out on Mondays. “People like us” might be closer to what she meant. In playful celebration of that truly dated English snootiness, we continue to celebrate the Harvest on the second Monday in September.

This year will be our 11th Annual Harvest Dinner, as we missed a year after the first two brilliant dinners with Kennebec Cafe’. We needed to ensure that a future restaurant partner could meet the same elegant standard. Whenever possible, everything is sourced from the vineyard. Lamb, pork and beef we have raised; vegetables from the farm garden, fruit from the orchard and, of course, our auspicious wines.

Last year, 132 guests survived wind, hail and rain that shredded the tent and overturned tables, in our new, towering “Iglesia” (the barrel room). Tinderbox Kitchen, our long time partner in Flagstaff, completed the onerous task with an adorable mixture of disbelief, talent, abandon and humor. I will never forget the crisp ranks of suckling pigs, bamboo spoons of bison tartar and impossibly ripe peaches with clotted cream.


–John Sutcliffe