Matriarch + Dry Land Distillers Farm to Table Dinner

Please join us Sunday, October 11th for a four course dining experience with Chef Cheney Francis at the helm. Cocktail welcome at 4:30 followed by a seated dinner at 5pm. Price includes 20% gratuity for staff (but you are welcome to include more). Menu subject to small finalizing swaps.

• Welcome: Cocktail featuring Native Colorado Gin
• First Course: Chicken Liver Mousse, Apples, Turnips + Paired Cocktail featuring Sheep Light Whiskey 
• Second Course: Wilted Greens, Puffed Spelt, Fall Squash 
• Main Course: Rye Spaetzle, Braised Beef Cheek + Paired Cocktail featuring ROC Ryman Rye Whiskey 
• Dessert: Apple, Goat Cheddar Ice Cream - Paired pour of Simon Bull Añejo

** For any allergies/dietary restrictions- Please add a note to purchase of guests name and allergy/restriction. We will do our best to accommodate substitutions without compromising the integrity of the menu.

About the Chef:

Born and raised along Colorado’s Front Range, Cheney has spent the past 13 years in Denver kitchens, including Uchi Denver, Moxie Bread Co., and most recently Sap Sua.

Her curiosity about food has always stretched beyond the plate, leading her to explore broader food systems both at home and abroad through the MAD Academy in Copenhagen.

Seeing the widening gap between local agriculture and the restaurants that rely on it, Cheney stepped out of the kitchen and into the fields — cooking, fundraising alongside farms and nonprofits committed to strengthening regional food culture. She later joined the team at Grama Grass & Livestock to deepen her understanding of the relationship between producer and plate.

Through Matriarch, Cheney and her team bring together a love of agriculture, community, and hospitality by creating hyper‑seasonal, regionally inspired dishes rooted in Colorado’s landscape and shaped by flavors of her heritage. The intention is simple: to bring people home to a place they have never been.

To her, hospitality is more than just service. It begins in the relationships with those who grow our food, moves through those who prepare and serve it, and only then can it truly reach the guest.