Parker Garage announces it is launching one of the largest ranch-to-table operations in Colorado today. In a partnership with Lone Star Ranch, located in nearby Elizabeth, CO, Parker Garage is bringing fresh, local ingredients direct from ranch to restaurant with locally renowned Executive Chef Duy Pham residing on the 1,000-acre property to help plant, grow and source ingredients for the restaurant — making Parker Garage one of the largest, true ranch-to-table restaurants on the Front Range.
The Parker Garage menu will reflect local ranch-inspired cuisine, featuring as many fresh, seasonal ingredients as available and incorporating Chef Pham’s 25-year, French-inspired culinary expertise. In addition to free-range cattle and chickens, the team is raising honey bees and sourcing fresh herbs for the kitchen and the bar with plans to build a large greenhouse and add goats, ducks and quail to the ranch.
“Our new ranch-to-table approach will allow us to bring the best, hand-selected, seasonal ingredients to our guests, brilliantly prepared and inspired by Chef Pham’s intention-based menu,” says Brent Walker, Operating Owner of Parker Garage. “The partnership with Lone Star Ranch is a perfect match based on our culinary point of view and desire to bring fresh, authentic food and flavors to the dining experience.”
Parker Garage was recently visited by the Food Network during Parker Days for an episode of Carnival Cravings airing August 26, in which Chef Pham prepared a six-pound tomahawk rib for host Anthony Anderson. For the month of August, Parker Garage will feature a single serving bone-in short rib in celebration of the Food Network episode featuring Chef Pham’s unique twist on the tomahawk rib. Limited quantities of the full six-pound tomahawk rib will be available for special order.
Parker Chronicle
