Key points Yampatika's sixth annual Wild Edible Feast fund-raiser 6 to 9 p.m. (Cocktails and silent auction at 6 p.m. Dinner at 7 p.m.) today Catamount Golf Clubhouse, 33400-A Catamount Drive $75 per person or $130 per couple (paid upon registration) Seating is limited. Call 871-9151.
On Thursday, Yampatika naturalist Karen Vail and a group of volunteers were collecting wild plants to feed the community.
They collected glacier lilies, violets, morels, salsify, biscuit root, wild garlic and onions, wild parsley, elderberry and anise to be used in recipes for Yampatika's Sixth Annual Wild Edible Feast fund-raiser.
When they were done gathering, the plants were delivered to Kyle Mendenhall, club executive chef at Catamount Ranch & Club.
For five years, the Edible Feast has been prepared at Vista Verde Ranch. This will be the first year at Catamount.
Mendenhall moved to Steamboat Springs in February after three years at the Boulder Country Club to take the job at Catamount.
Mendenhall had been to Steamboat before when he played the oboe with the Steamboat Chamber Orchestra.
The Edible Feast was scheduled before Mendenhall arrived, but when he learned about it, he started planning the menu immediately.
Much of the menu depends on what Vail and the volunteers were able to find.
"I've done hundreds of parties, but this was something completely new," he said. Mendenhall plans to serve a five-course dinner. His menu includes Roasted Quail wrapped in prosciutto stuffed with Boursin creamed spinach and toasted pine nuts with a fiddlehead risotto or Buffalo fillets with a fresh morrell mushroom demi-glaze and salsify potato crisp.
"This dinner is perfect for people who are interested in new culinary experiences," Mendenhall said.