Close off a street, pop up a tent and have yourself a dinner.

Chef Jorge Guzman chatting with Steve Young-Burns from Pastureland butter.


Out to the tent!

It was cold in the tent.

Larry Gates in Kellogg Warm Sweet Meat squash soup, allspice Castle Rock cream, Ames Farm Apple and northern Lites Blue cheese

Cured Star Prairie Tout, crème friache, poached potato in PastureLand butter

William Yoder Roasted beets, Riverbend farm polenta, Star Thrower farm Sheep’s milk ricotta

The cooks, “keeping warm.”

Thousand Hill braised grass-fed brisket, Rutabaga puree from Elizabeth Emerson in Castle Rock  Cream + pickled mustard seed giving the cooks a steam bath while they’re plating.

(That would be the photographer’s cold hand at 11 degrees celsius.)

Rogue chocolate ganache cakes, warm Pepin Heights Apple cider crème anglaise + Honey caramel sauce, Sweet braised beets

And everyone is full and ready to have a happy new year.

Photography by
Kris Hase

Scott Pampuch

Dinner Hosts
Corner Table Restaurant

Featured Chefs
Scott Pampuch & Jorge Guzman

All photos are the sole property of Kris Hase. You are welcome to share or adapt this work provided you get my permission, credit me and link to this site.