Farmtable dinner at the Broadfork Barn at The Lodge at Blue Sky
Farmtable dinner at the Broadfork Barn at The Lodge at Blue Sky

Plant Power Dinner Experience with Gabe Kennedy, Chef and Founder of Plant People

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Weekend Experience

The Lodge at Blue Sky and Chef Gabe Kennedy have come together for a nature-driven dinner experience exploring the power of plants, bounty of the environment and the uniqueness of people, flora and fauna that make each place on the planet so special. Chef Gabe Kennedy, the co-founder of Plant People will align with Executive Chef Galen Zamarra and our Farmer, Lynsey Gammon, to deliver a dining experience that engages the senses of guests, while providing a space of education in plant medicine, the importance of agriculture, and the need for systemic change to help regenerate the planet, our communities and ourselves.

Farmer Lynsey Gammon tours guests around Gracie's Farm at The Lodge at Blue Sky

Saturday, May 29, 2021

  • All Day | Spa with Plant People cbd-infused signature treatment accompanied with cbd elixirs.
  • 10AM - 11AM | Planting and Soil Health. Join us at the farm for a workshop on regenerative farming: the impact of this practice on the soil and its roots in Plant Peoples high-performance hemp and herbal solutions. The experience concludes with a wild foraging adventure. Guests will have the opportunity to forage select plants on the farm, like wild hops and nettles, and present to our bartenders for a mock/cocktail. $45+/person
  • 5:30PM | Cocktails in the greenhouse. Cash bar.
  • 6:30PM | Food as function is the theme for this experiential dinner in the Broadfork Barn. Chef Galen Zamarra and Chef Gabe Kennedy have collaborated on a rooted five-course menu. $185+/person
hiking couple

Sunday, May 30, 2021

  • 9AM - 11AM | Morning hike to the yurt for Mind Unwind Mushroom Hot Chocolate. The session concludes with sound bathing. $150+/person, $250/couple
  • Max 8 guests
Gracie's Farm Mission + Event Contributors
“To be a model in sustainable, organic farming practice. We will exemplify the dignity and abundance of eating from and providing back to the earth. We will provide a nourishing, educational, and beautiful experience to our guests, our staff, and our community.”
Gracies Farm manager Lindsay Gammon
Gracie’s Farm’s Lynsey Gammon

Director of Farming Lynsey Gammon

I still remember the first snap pea I picked off of its curling vine. The delicate yet bold freshness of this vegetable took on a whole new excitement, because I, along with my Italian grandmother, had nurtured these vines outside of my Tahoe home. I was hooked. After working in social equity, women’s health and education, I realized that my true passion was growing food. I’ve dedicated myself to sustainable growing techniques and saw amazing potential in the land at Gracie’s Farm at The Lodge at Blue Sky, even in the difficult climate and short season of Park City, Utah. Being a part of the vision of Blue Sky, and seeing the farm come together as part of that vision is a dream come true.
Executive Chef at YUTA Galen Zamarra
Chef Galen Zamarra

Executive Chef Galen Zamarra

Recognized as the James Beard Foundation "Rising Star of the Year" during his tenure at Bouley Bakery. Galen Zamarra joins the highly anticipated new property, The Lodge at Blue Sky. As Executive Chef, he will create an inspired culinary experience including Yuta, The Lodge's signature restaurant, featuring authentic flavors inspired by indigenous ingredients and breathtaking views. In his nearly 25 years of experience in both The United States and Europe, Zamarra has cultivated his craft under acclaimed chefs such as David Bouley in New York and Michelin 3-starred chefs Georges Blanc, Michel Bras and Alain Passard in France.
Gabe Kennedy

Founder of Plant People Gabe Kennedy

Gabe Kennedy is an American entrepreneur, chef and Co-Founder of Plant People a cannabis and herbal supplement brand. In 2020 he was awarded Forbes 30 under 30 in the food and drink category. He is a graduate of The Culinary Institute of America and Cornell University, Hotel School. As a chef, world traveler and environmental advocate, Gabe is passionate and dedicated to connecting people, food and culture. Making a positive impact through adventurous, healthy and innovative cuisine, his mission is to inspire people to explore the kitchen, their senses, and rediscover the joys of cooking.

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