Blackcatboulder.com Website Review

Black Cat Fa*m Table Bistro makes several of its tables available for online reservations. Using the fa*m as a source of creativity, chef Eric Skokan creates a cuisine vibrant with seasonality. Changing the menu daily to reflect the day’s harvest, he crafts dishes which showcase the bounty of his fields and pastures. The Black Cat caters on-site and off-site events from 15 to 130 people. Allow our chef to create a memorable dining event featuring a range of flavors and styles. Possibilities include lively “family-style” dinners, traditional plated dinners or elaborate There they thrive, side-by-side, long rows of subterranean plants that, if they had cognition, might think: “What the heck are we doing here?” And also: “We like this place!” Peanuts and sweet potatoes. We’re not sure any other fa*mers along the Front Range It's been gorgeous in the fields — idyllic weather — and we have been busy harvesting for the Market and restaurants. The relatively fragile vegetables, like tomatoes, eggplants and pepper, were harvested prior to the big freeze last week. But the root It’s pumpkin season, and this pleases everybody. For the kids, the bulbous orange squashes ignite dreams of dressing up, ringing doorbells and filling sacks with candy. Te*nagers and 20-somethings party. Ad*lts with li’l ‘uns look forward to joining them on Celery is pale, celery is watery, celery broadcasts little in the way of aroma, celery is filler for things like stuffing and crab cakes. When the celery is from the supermarket, all of the above usually applies. But when the celery is just harvested from Black Cat.. We grow two varieties of sweet corn for the restaurants and the fa*mers’ market, a variety called Silver Queen that Eric and Jill grew up with in Maryland and Virginia and Bonus, which gives us ridicu*ously sweet baby corn, and then it also gives us large ears