A Community of Flavor: The Partnerships Behind Flagstaff House
For over five decades, Flagstaff House remains an icon of Colorado’s fine dining landscape, celebrated not only for award-winning cuisine and hospitality but for the lasting relationships it cultivates with the Boulder community. The globally recognized restaurant nurtures deep rooted partnerships with farmers, purveyors, and artisans who assist in cultivating the restaurant’s culinary vision each season.
At the core of Flagstaff House’s hyper-seasonal menus is a reverence for the region’s micro-seasons and an unwavering commitment to local sourcing. For Executive Chef and Co-Owner Chris Royster, inspiration often begins with his foraging adventures, exploring the Boulder Farmers Market, and close collaboration with trusted partners.
“Seasonal and local ingredients are incredibly important to us,” Chef Chris explained. “We work with a lot of local purveyors to make sure that we get the very best ingredients.”
Colorado Seafood Distribution | Chad Pettrone
Colorado Seafood Distribution redefines what fresh seafood means in a landlocked state. Founded by seafood expert Chad Pettrone, the company works directly with elite fisheries across the globe, flying hand-selected seafood straight to the restaurants—bypassing warehouses, middlemen, and delays—ensuring the highest quality.
“We work with Chad because of his deep knowledge of seasonality and sustainability,” said Chef Chris, reflecting on a partnership—and friendship—rooted in a shared passion for adventure and discovery. “Working with him has elevated our fish game. We can get beautiful fish from any coast.”
Sourced from Colorado Seafood Distribution:
Mikan Buri Crudo | Spring 2025 Menu
Radish, bonito crisp, jalapeño, spiced orange consommé
This dish highlights Hamachi raised near mikan citrus farms in Japan. Leftover pulp from the citrus harvest is added to the fish’s diet, naturally infusing the yellowtail with delicate orange blossom notes, resulting in a crudo that is bright, floral, and refined.
Mountain Man Microgreens | Andy McArdle
Founded in 2015, Mountain Man Microgreens provides Flagstaff House with nutrient-dense greens used for garnishes and small salads. Farmer and aquaponics advocate Andy McArdle grows microgreens locally, while advancing sustainable food systems globally through aquaponics education.
“All the microgreens come in living,” said Chef Chris. “We are trimming them to order which gives us the most punch of flavor.”
Cure Organic Farm | Anne Cure
Located in Boulder county, Cure Organic Farm is a woman-owned, diversified family farm cultivating over 100 varieties of vegetables, herbs, berries, and flowers. Founded by Anne Cure in 2005, the farm also tends to pasture-raised hens, thriving honeybee hives, and a philosophy rooted in community engagement and sustainability. Anne leads the farm with both a tender heart and a sharp eye for innovation, mentoring the next generation of farmers through an immersive internship program.
“Working with local farms is incredibly important,” reflected Chef Chris on his strong relationship with the local farmer. “Anne sends us a list of what she’s harvesting, and we design our menus around it.”
Sourced from Cure Organic Farm:
Overwintered Spinach Raviolo | Spring 2025 Menu
Pullet egg, ricotta, black trumpet mushroom, sauce verte
This dish spotlights delicate pullet eggs from Anne’s young hens. Paired with her overwintered spinach, the dish is a celebration of seasonality and collaboration.
“That’s the beauty of local production,” Anne shared. “There’s no storage. We harvest it, wash it, pack it, and send it out the door that same day. Flagstaff House gets food we harvest that morning—you can’t get it fresher than that.”
Tonali’s Meats | Snooky
For over 60 years, Tonali’s Meats has been a trusted partner in Colorado’s culinary community. What began as Snooky’s Market in North Denver evolved into a premier supplier of premium meats and specialty products, serving some of the finest restaurants in the state.
“Tonali’s Meats is someone we have worked with for a long time,” Chef Chris shared. “There is a relationship that was built with Mark Monette before me, and now Snooky just takes incredibly good care of us.”
100x Farm | Christina & Jochen Manning-Lebek
100x Farm in Longmont specializes in culinary and educational gardens, helping chefs and communities grow unique and vibrant produce. Christina and Jochen Manning-Lebek work closely with Flagstaff House to cultivate ingredients uncommonly found at the market, growing to order for the kitchen.
“I love working with Christina because she thinks outside the box,” explained Chef Chris. “We have this relationship where we can request things, and she’s going to go out and get them and try to grow them for us.”
Sourced from 100x Farm:
Magret de Canard | Fall 2024 Menu
Apple dumpling, brown butter, apple blossom shoyu
Inspired by both spring and fall harvests from the same apple trees at 100x Farm, this dish captures a full-circle moment in the orchard’s life cycle. The dish highlights a thoughtful pairing of fermented spring blossoms and the fruit of autumn brought together on one plate.
Salumeria Biellese | Marc Buzzio and Fouad Alsharif
A New York institution since 1925, Salumeria Biellese specializes in traditional Italian cured meats crafter with Old World techniques and a deep commitment to quality and sustainability. This partnership holds a special significance for Flagstaff House, as Sous Chef James Roberts’ uncle, Marc Buzzio, co-owns the salumeria, fostering a connection that echoes the restaurant’s deep-rooted culture of family and tradition.
“A lot of the cured meats on our menu come from [Biellese Salumeria],” Chef Chris shared. “I love a lot of the things that they do, it’s fun to get cuts that not everybody’s making.”
A Dining Experience Rooted in Relationships
At Flagstaff House, sourcing remains an integral part of the dining experience. Every plate reflects years of partnership, respect, and shared passion with local farmers and purveyors.
“There’s a lot of people who make food happen,” said Anne Cure. “It is wonderful to look deeper and see what’s behind a presentation. There is intentionality in the sourcing, the composition, and the relationships that go into this ritual of dining.”
We invite you to join us at Flagstaff House, where each dish tells a story of Colorado’s seasons, its growers, and the timeless connection between food and community.
