Editor's Note: The Douglas County Fair & Rodeo marks its 108th year beginning July 24 and spanning two weeks celebrating Douglas County's western and ag roots. This year's fair and rodeo features premier acts such as Trace Adkins and AWOLNATION, ProRodeo events, food and arts open class competitions, and more. Find tickets and more information douglascountyfairandrodeo.com.
County fairs have long been social events that included sharing a meal and making friendships that last for years. This tradition hasn’t disappeared; it’s evolved. The Farm to Table Brunch at the Douglas County Fair & Rodeo brings together neighbors and local agricultural producers to enjoy an outdoor dining experience under a soaring blue sky. Executive Chef Brandon Cant of Coast2Coast Culinary has years of experience cooking good food for people he cares about, and his menus reflect that. In his second year as chef of the brunch, he offers interactive stations that bring producers and diners together for the ultimate summer meal.
Simple ingredients are the cornerstone of the menu and guide Chef Brandon’s philosophy. “For me, a sense of wonder comes from allowing food to shine. There’s beauty in simplicity, and that’s why I don’t overcomplicate my food. How can we take vegetables and make it its own station? Or eggs? Or potatoes? How can we take those things and make them awe-inspiring? That was the fun part for me. Take something simple and make it beautiful.”
A perfect example of beautiful simplicity is the fried egg station. “You can do a thousand different things with eggs,” Chef Brandon explains, “but being able to top it with a little chimichurri or miso butter and chives, that one topping or garnishment takes it to another level.”
The bread-and-butter tasting flight features naturally leavened sourdough loaves from CastleDough, an artisan bakery owned by Coy Pfleger. “One of our main grains, Yecora Rojo, is grown in the San Luis Valley and milled in Boulder,” Pfleger says. “Knowing where our ingredients come from also helps us share the story behind the bread and the people who make it possible.”
Pfleger developed a passion for baking from his mother. His deep interest in the craft of working with fermented grains grew out of breadmaking for his family. Demand quickly grew for his loaves, made using traditional methods, clean ingredients, and local grains.
“My goal truly was never just to sell baked goods; it was to connect people with quality food, local agriculture, and community,” he explains. A brick-and-mortar store opens in Castle Rock later this year.
Like all the producers featured at this year’s brunch, Pfleger connected with Chef Brandon over a shared passion for quality food and community.
“People are realizing how disconnected, and often unhealthy, our modern food system has become,” Chef Brandon says. “[When people] have the opportunity to meet the growers and producers behind their food, they gain a deeper appreciation for the care, transparency, and quality that goes into what they’re feeding their families. It also helps strengthen our local economy and reminds people that there are incredible local options available right here.”
This is the point. Celebrating the rich history of agriculture in Douglas County and Colorado while enjoying summer with friends new and old is what the Farm to Table Brunch is about. Chef Brandon says, “Being outdoors and feeling connected to the food. People and gathering and mingling. It’s just a great time.”
Pull Quote from Brandon
“My style of cooking is doing things that are well-known to people, easily recognizable to people, but executing it on a high level. Cooking really well food most people know.”