Chef Barclay Dodge of Michelin-rated Aspen restaurant, Bosq, is a flavor hunter as he searches for ingredients both in the wild and farmed. The small, independently owned and operated farms in the Roaring Fork Valley and North Fork Valley grow wonderful products with intention. Their sustainable practices are full of terroir.

The food from the woods around Bosq offer different flavors nurtured and stressed by the wild. It starts with the soil; for Chef Barclay and his team, it also starts with the relationships they have built with local farms and their knowledge of the wild. Working with these resources provides flavorful, life-force products that build the menu for Bosq’s guests.