The latest trend in local summer dining is working off your meal—before you sit down to eat it. Bike-to-farm dinners are rolling through the valley, and the latest outlet to offer the pedal-powered experience is Basalt caterer Field 2 Fork Kitchen, launched last winter by former Carbondale Beerworks chef Mark Hardin. He and his team prepare multicourse, family-style meals paired with beer and spirits from local outfits Roaring Fork Beer Company and Marble Distilling. Coming up this fall is the Head-to-Tail and Hops dinner at Cedar Ridge Ranch in Carbondale (Oct. 8), where a heritage-breed Large Black pig will be the guest of honor, so to speak.

Meanwhile, the Viceroy Snowmass kicked off its on-request bike-to-table program this summer (viceroyhotelsandresorts.com; price varies), as former Tour de France competitor–turned–food purveyor Will Frischkorn leads customized rides that include a cheese-and-charcuterie lunch sourced from his Boulder shop, Cured, and a Friday farm tour and dinner at Carbondale’s Sustainable Settings. In this ranch’s outdoor kitchen, which overlooks a 130-year-old apple orchard, Viceroy executive chef Will Nolan, a passionate advocate of local growers, will work with ingredients harvested on site.

The Little Nell (thelittlenell.com) again offers its Ride and Dine series ($150), for which guests select a bottle of wine (at additional cost) from the hotel’s 20,000-bottle cellar under the guidance of wine director Carlton McCoy before pedaling off to the evening’s venue. This summer’s final dinner takes place at Anderson Ranch Arts Center (Aug. 11), where cyclists can sip glasses of prosecco amid the bucolic campus before sitting down to an alfresco buffet prepared by Nell executive chef Matt Zubrod.

Given how quickly this year’s offerings sold out, it’s not too early to start thinking about next summer’s farm dinners at Rock Bottom Ranch with the Aspen Center for Environmental Studies
(aspennature.org). Immensely popular, these events include a tour of the ranch, from which most of the ingredients are sourced, and a five-course feast prepared by ranch director/chef Jason Smith. Local cheese, beer, wine, and spirits round out the menu. While biking to these dinners is not required, it is strongly encouraged.