Located in Moab, Utah, Sorrel River Ranch Resort & Spa is a 240-acre riverside oasis situated on the bank of the Colorado River. The Western-style design of the ranch perfectly complements the surrounding iconic arches, canyonlands, and red rock mesas. With close proximity to Arches National Park and Canyonlands National Park, the ranch boasts 55 rooms and suites, farm-to-table cuisine at River Grill and innovative cocktails at Epic Bar. The upscale, yet laid-back dude ranch also provides wellness activities including riverside yoga and spa treatments ranging from essential oil aromatherapy to signature massages, as well as adventure programing by water, land, and air, such as jeeping, rafting, hiking, horseback riding, and skydiving.
We were excited to hear that they are launching their guest-chef garden dinner series, taking place May 17th and May 18th. Hosted under the stars at the resort’s Homestead Garden, guests will enjoy a farm-to-table communal five-course tasting dinner. Kicking off the series is Chef Alex Seidel of Denver’s Fruition Restaurant, who won the 2018 James Beard Award for Best Chef: Southwest. The garden series is the vision of Sorrel River Ranch’s Head Chef, Josiah Gordon – and it is sure to be an exciting series of events as he continues the dinners throughout the summer.
Praised as a culinary pundit, Alex Seidel’s prestigious accolades include Food & Wine magazine’s Best New Chef in 2010 as well as Chef of the Year in both Denver Magazine and 5280. Seidel is not only the chef, but also the owner of his Denver restaurants including, Fruition Restaurant, Mercantile Dining and Provision, as well as Füdmill and Chook. He furthered his passion for farm-to-table cuisine and opened, Fruition Farms Creamery — Colorado’s first artisan sheep’s milk creamery.
The evenings of May 17th and 18th will see the first-ever garden dinner series. Each night, 40 guests respectively will enjoy an intimate gathering at the resort’s Homestead Garden. Here, attendees will experience Chef Seidel’s ambrosial dishes such as Columbia River Salmon and Maple Leaf Duck Breast, as well as sip on curated wine pairings from John Sutcliffe, owner of Sutcliffe Vineyards. Having garnered notable attention for the 4,000 bottles a year produced on his Colorado vineyard, Sutcliffe will be bringing his expertise to the garden dinner series. His approach to the making of his varietals is unparalleled thus why his vineyard has received 90 point plus ratings on wines including the Viognier, Chardonnay, Cinsaut, Syrah and Cabernet Franc. The garden series will allow guests the opportunity to interact with Chef Siedel and discuss his approach to his cuisine and the menu.