Acreage, Cider House and Eatery from Stem Ciders, to Open February 24
Acreage, the new cider house and eatery on top of the hill in Lafayette (1380 Horizon Ave., Unit A), will open on Saturday, February 24, 2018. The collaboration between Stem Ciders, Kelly Whitaker’s Id Est. Hospitality Group and Chef Daniel Asher, comes to life across the expansive 12-acre property, which will soon be surrounded by an apple orchard, cider garden and sweeping views of the Front Range. Acreage will feature 24 craft ciders on tap and rustic food prepared over open flames - all inspired by the cider houses of Basque Country.
“The experience of Acreage further elevates the Colorado craft experience and is unlike anything we’ve seen across the country,” said Eric Foster, co-founder and CEO of Stem Ciders. “By pairing the crisp apple of our ciders with the wood-fired flavors of Chef Daniel’s dishes, we’ll be bringing people together with food and drink from an exceptional, rustic menu that is both casual and approachable.”
With triple the taps as the RiNo taproom, Acreage guests can expect an extended variety of ciders, including the core Stem Ciders lineup, special releases, guest taps from Colorado cideries, and Acreage exclusives throughout the year. Colorado wineries will also be featured with selections of reds, whites and rosés on tap and in bottle.
Chef Daniel Asher collaborated with Kelly Whitaker and the Id Est. Hospitality Group to cultivate the unique culinary experience for guests. Acreage menu items will evolve with the changing seasons, and current offerings include:
· From the Case to the Grill; featuring Colorado-sourced meat and seafood selected from the case, prepared over the wood flames and either served with sides or a la carte:
o Wood-roasted whole Colorado Bass stuffed with herbs and citrus
o Grass Fed Beef Ribeye
o Pastured Lamb Chops
o Choice of three sausages, including venison, Thai, Basque smoked chorizo, etc.
· Burgers & Buns; featuring lamb, beef and veggie burgers, and a Smoked Bay Scallop Roll
· En Frites; Poutine, chimichurri skirt steak and mussels served with Belgian fries
· And more, including colorful vegetarian dishes and sweet desserts
“From start to finish, we want the Acreage community to feel connected with their food and the exceptional local producers making the culinary experience possible,” said Chef Daniel Asher. “It begins with guests choosing their meal from the Colorado-sourced vegetables and meats on display in our case. While guests enjoy a cider paired with spectacular mountain views, we’ll roast or grill their dish over the wood-fired flame with that aroma connecting them, once again, to their food, until it’s ready to be delivered table-side and truly savored.”
Acreage opens on Saturday, February 24 with special dinner hours beginning at 5 p.m.. Service hours will be Monday - Friday from 3 p.m. to 10 p.m. in the cider house. Weekends will feature a full menu that will be available from 12 p.m. to 10 p.m., Saturday and Sunday.
Find Acreage on social media as @AcreageColorado on Twitter, Facebook and Instagram for news and drool-worthy food and cider photos.
About Stem Ciders – Stem Ciders was founded in 2013 by Eric Foster and Phil Kao, two passionate entrepreneurs with a deep appreciation for craft, and a strong commitment to reviving the cider tradition, Stem produces cider founded on three main principles: quality, style, and tradition. Stem has created a reputable and recognizable brand in the diverse category of craft cider, and as such, has received critical acclaim and awards at both the local and national level. To learn more about Stem Ciders, visit stemciders.com.
About Chef Daniel Asher - Chef Daniel Asher's obsession with local agriculture, sustainable sourcing, and food justice have been his focus for over two decades in the restaurant industry. As Chef/Partner of River and Woods in Boulder, Daniel shares the culmination of his experience and passions, while expressing the joy and inspiration that comes from gathering at the table to share real, thoughtfully prepared food in an intimate one-hundred-year-old cottage. Daniel is the Executive Chef/Founder of EcoChef Culinary Services, a multi-faceted consulting and events company. Utilizing organic and locally-grown produce, ethically-raised meats and sustainably produced ingredients, Chef Daniel has conceptualized and executed catered events and bespoke dining experiences all over the world. He thrives on seeking the next level of dining excellence and community engagement. As former Culinary Director of the Edible Beats Group, one of the most successful hospitality brands in the region, Daniel helped to define true farm-to-table cuisine in Denver. His recipes & philosophies have been featured in Bon Appetit, Gourmet, Vegetarian Times, Plate, FSR, and local news media such as 5280 Magazine, The Denver Post, Westword and Local Food Shift. He has been a promotional chef for sustainable companies such as Whole Foods, Lundberg Farms, Santa Cruz Organics, Green Fest and Farm Aid. Eco-conscious cooking is his passion, and the bounty of Colorado’s magnificent terroir is incredibly provocative. Chef Daniel is a certified Raw Foods Chef from the Living Light Culinary Institute in California, a Chef Ambassador for the American Lamb Board, Co-Chair for the Chefs Collaborative Colorado Chapter, board member of EatDenver and the recipient of the 2015 Philanthropist Award from the Colorado Restaurant Association for his work with dozens of non-profits in Colorado and beyond. Daniel enjoys sharing his love of Slow Food and advocates for food system change in Washington DC with the 2018 Farm Bill thru Plate of the Union, Food Policy Action, the Harvard Food Law and Policy Clinic, and the Environmental Working Group.
About Id Est Hospitality Group - Boulder-based Id Est Hospitality Group’s team owns and operates a variety of its own culinary concepts, and consults with restaurateurs throughout the country. The team, comprised of Executive Chef and Partner Kelly Whitaker, Partner and Events Director Erika Whitaker, Beverage Director and Partner Alan Henkin, and General Manager, Matt Husted, is behind Boulder’s acclaimed wood-fired eatery, BASTA, recently named on 5280’s list of top 25 restaurants in Colorado; and Æ (Ash), a mobile wood fired kitchen which caters events statewide, in addition to hosting unique pop-up experiences. Id Est’s non-profit, Noble Grain Alliance, is dedicated to educating farmers about – and encouraging them to grow – local grain, through a partnership with University of Colorado in Colorado Springs, while simultaneously creating a demand for the grain from chefs. The group's newest concept, “The Wolf’s Tailor’ is debuting in the Sunnyside neighborhood in Denver early 2018.