Saturday, November 22nd: Acclaimed chef Eric Skokan reads from his new book Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm. 10:30 AM.
Chef Eric Skokan is the most ambitious farm-to-table chef in the nation, farming and ranching more than 130 acres in Boulder County, Colorado to support his two restaurants, Black Cat Bistro and Bramble & Hare, his farm stand at the Boulder County Farmers’ Market, and his Community Supported Agriculture (CSA) program. Nearly all of the food at his restaurants comes from the fields worked by Eric, his wife, Jill, and their kids - carrots, lentils, corn for polenta, lovage, lamb, eggs, heritage pigs, beef, goose and much more. After historic floods in the fall of 2013 nearly wiped out all that Eric had spent years building - this happens when farm-to-table is this profound (weather means a lot!) - the community supported Eric by filling seats in his restaurant night after night, when so many restaurants were empty. His deep attachment to both the land and the stove compelled Kyle Books to publish a cookbook (Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm) that exalts and explores farming and cooking. Eric grew up in Virginia, just outside of Washington, DC, graduated with a degree in history from the University of Virginia, worked in kitchens in Charlottesville, VA, Washington, DC, San Francisco, and Colorado mountain towns before opening Black Cat in 2007.