Eric and Jill Skokan, chef/owners of Black Cat Boulder and Bramble and Hare, decided that they needed higher quality, more ethically produced ingredients for their two establishments. So they started their own farm, Black Cat Farm Homestead. What started as a "garden" farm has now evolved into a 130 acre property that produces over 250 varieties of vegetables, plus pork, ducks, and chickens. The Skokans have created one of the most ambitious chef-to-farm-to-table operations in the U.S., supplying their two restaurants with almost every ingredient they need. What's more remarkable, they have pulled off this feat in the high altitude, extreme growing environment of the Front Range of Colorado, at an elevation of over 5,400 feet. Totally organic and integrated, with menus that change daily according to harvest, an exquisite craft cocktail program, and an incredible small-production wine list, Black Cat is one of the pioneering restaurants leading the Front Range cuisine farm-to-table revolution.