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luncheon menu was:
A handmade bread bowl filled with cream (soy) of potato soup bordered with salad.
Japanese handmade cookies for dessert with iced green tea and coffee for beverages.
The produce ingredients were grown using the Natural Agriculture method along with produce from local organic gardens. The wheat for the bread bowls comes from our Makoto wheat project and was ground fresh right here in Crestone. The organic potatoes were generously donated by Skip Haws and Jenna Ford who own the Ford Farm in Center Colorado. Grace Anderson graciously loaned us her grow dome in which we grew the lettuce and spinach. Even the green tea and coffee beans were grown using the Natural Agriculture method.
The Desert Sage, owned by Tshering Dorje, chef James Roderick and Tina Freel created, prepared and artfully displayed today’s meal with the guidance of Ken Kucin who has generously donated his time in helping prepare our anniversary meals since our Grand Opening in 2002. Our Japanese staff made the wonderful tasting cookies and brewed the beverages.
We hope you might look at this as not just a meal, but rather many gifts prepared and nourished from start to finish, from seed to oven to table by so many of our pure hearted friends from around the Crestone community and the San Luis Valley.
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