TO CELEBRATE THE Beehive State’s seasonal bounty, Gracie’s Farm—located at The Lodge at Blue Sky in Wanship—is teaming up with local chefs for a series of harvest dinners. These culinary events showcase summer’s best offerings: Each multi-course meal incorporates a star ingredient prepared in a variety of ways, from tomatoes to turnips and greens to garlic. Dinners are served in the garden or barn at Gracie’s, or  “in the field” for a true farm-to-table experience. Wine, beer, cocktail, or mocktail pairings are available for an additional fee.   

Baby Greens & Roots Dinner | June 13
Fresh lettuce, arugula, turnips, carrots, and radishes all make appearances on this four-course menu created by The Lodge at Blue Sky Executive Chef Jason Franey, a James Beard Award nominee. $155/guest; aubergeresorts.com/bluesky/experiences/baby-roots-dinner

Garlic Dinner | July 11 
Bring some breath mints (your date will thank you) for this six-course exploration of garlic hosted by beloved local chef Viet Pham, owner of Pretty Bird and frequent Food Network cooking show contestant. Each course contains garlic in one of its many forms, including garlic scapes, uncured raw green garlic, cured and stored garlic, and fermented garlic. $250/guest; aubergeresorts.com/bluesky/experiences/garlic-dinner

Tomato Dinner | August 29 
Sample heirloom varieties and learn about growing tomatoes at altitude before gathering around a farm table and digging into a six-course meal by renowned guest chef and El Buli alumni Dan Perretta. $250/guest; aubergeresorts.com/bluesky/experiences/tomato-dinner