Multiple ingredients are required to make a great meal. One must consider seasonality, the peak of ripeness and flavor (peaches in the summertime, apples in the fall), the guests’ palettes: “I am gluten-free, dairy-free, but pro-carb,” the lighting: “bright but not too bright,” the seating: “comfortable but not made for sleeping,” the table setting: (sporks?!) - the list can go on. While the bulk of ingredients are easily accessible within the agricultural and cultural bounty of Boulder County, the most elusive ingredient needed to pull off this trick is a rare find indeed: a pinch of magic.
Thankfully, magic is always in the pantry of Callie Cavanaugh’s Nonna Eats. In the past few months, COVID-19 has shipwrecked many of our most talented local chefs. Callie has stepped in and created an incredible opportunity for these talents to create and for many, simply continue working. Every three months, the chefs produce their seasonal menus. The host or hostess makes an inquiry via the website, selects a menu, and the chef arrives and cooks in the safety of the host’s home. “Life gets busy, let us do the cooking,” is their motto.
“When I think about chefs, I think of long, challenging days. They come home drained and exhausted. I wanted to create a platform for these chefs to tap into their creativity and enjoy cooking,” states Cavanaugh.
Such was the case at a recent feast hosted by the brilliant Chef Jacqueline Malcom-Peck at her magnificent home, Greystone Castle. The drive up the Canyon erases all memory of what occurred before your arrival, and how it is you got there. (Where am I again?! How did I get to the Cotswalds?!). The setting (complete elegance made possible by Jolene Greenbaum-Peterson of Laurel & Rose and food (you had me at Elk Filet with sage butter ) were the perfect pairing.
“Experiencing that inspiration with the chefs makes it worth doing, and watching the diners enjoy the meal while spending time with their loved ones, it all validates the vision of Nonna. It brings it all to life.”
“Life gets busy, let us do the cooking”
Nonna Eats
Greystone Castle
www.summeringreystonecastle.com
Laurel & Rose
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Welcome to Greystone Castle
An evening with Nonna Eats and Boulder Lifestyle Magazine
September 24th, 2020 at 6 PM
River
Trout served with chive brown butter broth, red pearl onions, fig foam, crispy rainbow chard and mustard greens
Mountain
Elk filet with sage butter, potato and beet puree, bone marrow and micro kale
Greenhouse
Fig tart with dark chocolate mousse, creme fraiche and thyme ice cream