Dining
Dining at Trinchera follows the same principle as everything else here: let the land lead. Meals are built for the season with refined mountain fare including locally sourced ingredients and recipes handcrafted by our chefs. Sometimes it’s a long table in the Dining Room, sometimes it’s a packed lunch in the field enjoyed with a view. Dinner could be completely prepared by chefs over an open fire while a canopy of stars forms above you; at Trinchera, the meals meet you where you are.
Dining Inspired by the Land
<p>Culinary creations infuse a thoughtful variety of ingredients and flavors, from smoked to savory to sweet. The menu shifts with what’s fresh and available through local farmers, ranchers, and producers, plus what the garden provides. You might taste fresh rainbow trout, herbs cut that morning, and butter hand-churned by our Amish neighbors. Drinks are available if you want them–explore our selection of wine, beer and handcrafted cocktails to round off your meal.</p>
Menus Tailored To The Journey
<p>We plan meals the same way we plan days out: around you. Depending where your High Alpine Safari takes you in the day, a menu is crafted to complement that journey. At the Lodge, in the field, or far from home at an outpost cabin, the details are taken care of. All preferences and dietary restrictions are handled quietly and completely–so the table feels easy and enjoyable.</p>
The Garden
<p>In warmer months, the garden supplies herbs and vegetables that show up in the kitchen the same day. It’s a small, practical way to stay committed to sustainability; a source of produce grown without the use of pesticides or harmful chemicals. Outside of The Garden, Trinchera supports a resilient food system by sourcing from local farms, including San Luis Valley Local Foods Coalition, Rio Grande Farm Park, Gosar Sausage, and San Luis Valley Brewing Company.</p>
Chef Bea
<p>Born in Germany, Chef Bea brings international style and technical flare to the Trinchera palette. Her cooking is grounded and generous–built on technique and belief that food carries the story of a place. After more than a decade at Trinchera, she’s shaped a kitchen that transforms meals to an exceptional experience that features authentic taste from fresh, simple and tasteful ingredients sourced from local landscapes. With a focus on health, each meal offers organic and, when in season, locally sourced ingredients. Meals are tailor-made to the individual guest.</p>
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<p><em>“I am a storyteller who happens to be a chef. The kitchen is an extension of Trinchera’s conservation story. I use a variety of local growers and producers, including foods sourced here at the ranch, we share in the belief that we are not simply adding ingredients, but we are sustaining the best in each of us.”</em></p>