In the kitchen of Red Maple Catering in Gypsum, the crew becomes prepping for an evening event: dishes have been packed, super smells wafted through the air, and the atmosphere becomes charged with cause. The conversations among Jason Harrison and Fletcher Harrison, co-owners, were quick and concise — the operation runs notably easily to create eye-popping and mouthwatering cuisine and cocktails for oh-so-happy customers.
Red Maple Catering creates experiences for all sizes of corporations for all activities. However, Fletcher said that most of their commercial enterprise focuses on personal chef occasions and huge, opulent weddings. They’ve perfected the art of making “weddings in a subject,” partnering with both Eaton and Knapp Ranches to create luxury events for “I do”s. Though they make it appear smooth, the professionals at Red Maple Catering virtually deliver eating place-level nice to all of their events, drawing on years of experience from establishments like Sweet Basil in Vail to the Bellagio in Las Vegas.
Red Maple Catering is satisfied to create unforgettable eating stories in almost any locale. In addition to extensive open spaces, they’ll deliver five name eating to private residences or even personal jets.
“We’ve completed five-route dinners on airplanes,” Fletcher explains. If the concept of feasting on a golden beet salad with fava beans, first snow chevre, Cara Cara orange, crispy quinoa, and a smashed blackberry dressing, observed via a Colorado lamb duo with a pretzel-crusted rack and loin carpaccio paired with Olathe corn pudding, heirloom carrots, and fennel, makes the thought of flying again to actual life a bit more palatable, Red Maple Catering could make it take place.
Menus are custom-designed for every client with impeccable detail, paying homage to nearby produce and merchandise. Our clients are coming to an area wherein, within a hundred and fifty miles, we have some of the first-class sports, pork, pork, and hen. S. A.., as well as artisan cheesemakers and exquisite heirloom natural produce growers,” Jason says. Red Maple Catering even has its small lawn after its kitchen.
Much of the final touches for dishes — pea tendrils for a salad, mint for a cocktail — come from these beds, picked fresh on the way to the subsequent occasion. And on the subject of the libations for these meals, Red Maple has its customers protected. Fletcher has been a sommelier for 15 years and revels in creating custom-crafted cocktails. For clients who’ve their pine cellars, it’s common for the chefs at Red Maple Catering to create a menu specifically designed to pair well with the customer’s wine. Fletcher defined a current dinner they pairing 30 exceptional wines with 15 publications.
This creativity and the possibility to design appropriate dining enjoyment for customers genuinely sets Red Maple apart. But it’s what they enjoy, too.“I assume that’s a part of what we adore approximately this commercial enterprise,” Fletcher says. “It’s not the identical vintage, equal vintage. We don’t need to do the identical menu every night — we get to alternate the entire menu each day. We want to be saved on our feet.”
