Ranger Dining Kicks Off Spring with a Double Farm to Table Dinner

Ranger Dining launched the spring semester with a first of its kind celebration… a double Farm to Table dinner experience!

For the first time ever, the beloved event was offered not only to students, but also to Regis faculty and staff, creating two unforgettable evenings centered on food, community, and connection.

Both dinners were led by Executive Chef Josh Abro, who took the reins on developing the theme, curating the menu, and overseeing every detail of prep and service. Chef Josh chose an Après Ski theme, transforming the dining space into a cozy winter wonderland inspired by alpine lodges and snowy mountain retreats.

Guests were welcomed into a warm and inviting atmosphere and treated to hearty, comforting dishes designed to evoke the kind of meals you crave after a long, cold day on the slopes. From rich flavors to thoughtfully plated courses, the menu showcased the creativity, skill, and passion of the Ranger Dining culinary team.

While Farm to Table dinners have long been a favorite among students, extending the invitation to faculty and staff marked a meaningful new chapter. The faculty and staff dinner allowed Ranger Dining to celebrate and serve the hardworking Regis employees who support the campus community every day, offering them the same immersive dining experience students have come to love.

The success of both evenings highlighted what Farm to Table dinners are all about: bringing people together, showcasing local and seasonal ingredients, and allowing the Ranger Dining team to shine. With strong attendance, enthusiastic feedback, and plenty of smiles, the Après Ski dinners set an exciting tone for the semester ahead.

Ranger Dining looks forward to hosting more Farm to Table events this spring and continuing to create memorable experiences that nourish both body and community.