Catering and Private Dinners

Bringing 24 years of catering experience, Rustic Farm to Fork owner Chelsea Dickens understands the important role food plays regarding the success of an event. Rustic Farm to Fork is pleased to offer catering services for parties of all types and sizes. We look forward to working with you!

Chelsea

Born and Raised in Warrenton, Virginia, Chelsea understands the value of a home-cooked family dinner. Her southern values and family traditions are reflected in her menus which are based on classic family recipes that combine Italian cuisine with an American flare. She puts her heart and soul into all of her culinary creations which translates into delicious food the customer will always remember. Dickens has self-explored her love for the culinary world throughout her life starting with a high school elective “Gourmet Kitchen” class. Next, she traveled to South Carolina for college where she first joined the Italian world by working at Benito’s Restaurant.

Since moving to the Vail Valley over ten years ago, she has thrived in the restaurant business by working in many different places including cafes, casual cuisine, and fine dining establishments. She’s currently running Vail Christian School’s Lunch Program and launching her business, Rustic Farm to Fork.

Chelsea’s goal is for everyone to feel pleasantly full after eating a meal she has prepared and she is always looking to provide food that is healthy, clean, and satisfying. Book with Rustic Farm to Fork today to ensure that the food served at your event – whether it’s a family vacation, bridal shower, family dinner, or anniversary – is delicious, special, and memorable.

Sample Menus

Plated Dinner

Classic Caesar: Romaine Lettuce, House-made Dressing, Croutons, and Shaved Parmesan Cheese

House Green Salad: Mixed Greens, Goat Cheese, Cucumber, Tomato, Red Onion, Croutons. Served With A Balsamic Vinaigrette

Caprese Salad: Colorado Heirloom Tomatoes, Buffalo Mozzarella, Fresh Basil, Balsamic Reduction

Soup: Seasonal Options

Choice of Entre:

Beef Tenderloin:
Served Medium In Temperature Over Asparagus Risotto, Grilled Vegetables, Topped With A House-Made Chimichurri Sauce

Filet Mignon:
Served Medium In Temperature With Herb Roasted Fingerling Potatoes, Roasted Vegetables, Topped With A Lemon Crab Beurre Blanc Sauce Or A Demi Glaze without Crab

Spinach Stuffed Chicken:
Chicken Breast, Stuffed With A Creamy Cheesy Spinach, Served With Basmati Rice

Seared Ahi Tuna Steak:
Jerk Seasoned, Seared To Medium Rare, Topped with a Lemon Beurre Blanc Sauce Over Asparagus Risotto.

Citrus Crusted Halibut:
Baked Citrus And Macadamia Nut Crusted Halibut, Served With Baked Vegetables And Roasted Fingerling Potatoes.

Quinoa Stuffed Bell Pepper:
Quinoa, mixed vegetables and goat cheese stuffed in a bell pepper and baked to perfection

Dessert:

Strawberry Cheesecake Cups
Apple Pie
Cupcakes
Lemon Cake

Buffet Style Dinners

Southern BBQ:
Slow Cooked Pulled Pork
Baked Beans
Mac N’ Cheese
Coleslaw
Potato Salad

Taco Bar:
Ground Beef,Shredded Chicken, Short Rib, Fish(pick 2)
Spanish Rice
Refried Pinto Beans or Black Beans
Tortillas or Hard Shell Taco
The Fixin’s- Tomato, Salsa, Sour Cream, Guacamole, Shredded Cheese

Italian Style:
Choice of Salad: Caesar or House
Choice of Pasta: Rigatoni/ Penne/ Elbow
Choice of 2 Sauces: Alfredo/ Marinara/ Bolognese/ Creamy Pesto
Italian Bread

Catering and Private Dinners