Noble Riot and Nocturne Farm Tour

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“It’s dirt therapy,” says Tiffany Lase, CEO of Noble riot, at 1336 27th Street. “I run a wine bar, live on South Broadway, cycle to work and have a ten year old, so being able to walk in is great for my headspace.”

The land she talks about is land to New Moon Farms in Boulder County, owned by Ann Mattson, cousin of Scott Mattson, who, along with his wife, Nicole, owns Noble Riot and its sister restaurant next door, Jazz club and evening dinner.

“Being able to produce fresh food is really important when trying to breach our broken food system,” Lase adds. At Nocturne, garden produce appears in dishes such as roast duck on a bed of turnip puree and heirloom tomatoes, or as fresh herbs mixed with chimichurri.

Farm-fresh vegetables will be the highlight of a special farm-to-table dinner from 6 p.m. to 9 p.m. on Tuesday, October 5 at Noble Riot. Somm’s Table: Austrian Harvest Festival will feature five courses, each accompanied by a different wine, for $ 135 per person. (Tickets are still available on Tock.)

This small expanse of land teeming with cherry tomatoes, heirloom tomatoes, corn, sunflowers and celeriac was fully planted and harvested by Nicole Mattson and her staff, as a way both to stock up on fresh food. for menus and to take a break from the world of catering for the employees. Dustin Beckner, Culinary Director of Nocturne, consulted on what to grow, and Lase, who has a minor in urban agriculture, executed the planting plan and does much of the upkeep of the garden.

Click to enlarge Tomato harvest for Nocturne Jazz & Supper Club.  - LINNEA COVINGTON

Tomato harvest for Nocturne Jazz & Supper Club.

Linnea Covington

New Moon Farms is a beautiful three acre parcel full of produce, hops, apples, chickens and goats, plus two greenhouses and a small roadside farm stand in front of the site at 3298 95th Street in Boulder. Ann Mattson supplies the booth several times a week. She also contributes to the plot of Nocturne and worked with Lase to design it. But for the most part, she lets the restaurant team manage the space, supplementing their products with her own when needed.

” We always have [gotten] good stuff from here, “says Beckner as he picks pear-shaped yellow tomatoes from the vines.” And we haven’t bought any tomatoes in six weeks. ”

Growing foods like this is new to restaurants. Although they have worked with Ann in the past to obtain her vegetables and herbs, this is the first year that the staff have done their own work there. And after a successful first year, this is something Lase wants to do again. In a way, she says, growing produce in experimental small batches on the farm mimics how wine growers work with unique fruit and planting techniques. Nicole and her team are already discussing what to plant and what they want to serve at the restaurant in 2022.

“More peppers and more herbs,” she says.

“Definitely herbs,” Beckner adds. “They are the most money per pound, and from a financial standpoint that really helps.”

For now, amateur farmers are content to be outside, to connect with the land and with food.


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