Relish chef Steve Petusevsky earns his keep by cooking farmstead meals for new friends.
For the past year, I’ve been working in Boulder, Colo., and staying on a farm, called Buddy’s Ranch, in the tiny town of Hygiene. (No kidding—it was the home of a sanitarium for tuberculosis patients in the 1800s.) I live in a quaint cottage tucked away on the property. In return for my board, I cook dinners from the garden and local farmers’ market for the farm owners, Bob and Rachel Macintosh, and their friends. As word has spread, the dinners have turned into a local underground sensation of sorts. Menus are totally inspired by the daily harvest. There’s no charge for these dinners; they are a labor of love and a chance for me to connect with the community. At the same time, the guests connect with the land.
—By Relish Chef Steven Petusevsky
Need more menu planning ideas? For 12 simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.
A Latin-American sauce of herbs, garlic and oil tops a thin slices of grilled beef.
This chopped salad featured all the ingredients of the classic soup soup, gazpacho.
A delicious pasta salad get a protein boost from canned beans.
Clafouti is a traditional French dessert that has the texture of a pudding or cobbler.