For the hotel’s Ride & Dine series (reservations: 888-843-6355), up to thirty bikers pedal from Aspen to the location of one of the Nell’s local farming partners, where chef Bryan Moscatello awaits with a farm-to-table feast. After dinner, sated cyclists are shuttled back upvalley by a Nell driver.
Moscatello builds the family-style meals around the partner farms’ meats, and he focuses his salads and sides on seasonal ingredients. Participants in the June 25 ride to Emma Farms, where Wagyu beef is raised, will dine on mushrooms, peas, green garlic, and green onions, as well as desserts centered on berries. July 16’s meal at Home Run Ranch will have progressed to artichokes, corn, green beans, fennel, and melons. The cornucopias for August 13 at Emma Farms and August 27 at Rock Bottom Ranch (a 200-person fundraiser, though the ride is limited to thirty cyclists) will include tomatoes, cabbage, chard, leeks, peppers, and stone fruit.
The Ride & Dine dinners’ $150 cost (the RBR fundraiser will run more) does not include wine. For that, the foodie peloton’s oenophiles choose and pay for their selection from the Nell’s famous wine cellar beforehand, in consultation with master sommelier Carlton McCoy.