There is something to be said about dining amongst a crowd of strangers and familiar faces alike in the wide open under a beaming Colorado evening sky. It’s an opportunity to be part of a social experiment, a supper club – a truly unique dining experience that brings together food enthusiasts and community-driven chefs for an unforgettable evening. This is the mission behind the newly formed Breaking Bread Dinner Club.
From the heart of Colorado’s vibrant and ever-growing culinary scene, we are seeing supper clubs and private dining opportunities pop up one by one. Are they all created equal? No. The Breaking Bread Dinner Club stands out with its dedication to a zero-pretension dining experience with good food and even better company. Through fostering a sense of community and camaraderie by showcasing local farmers and growers paired with some of the most talented and resourceful chefs in the industry, this experience is about so much more than just the meals themselves – it’s about sharing stories, cultures and connecting on a level you just can’t find in the everyday dining room.
Deuce Thevenow, the Founder of BBDC, elaborates on the idea behind the club, saying, “I’ve always been passionate about food and gardening, and I wanted to create something that brought people closer to the origin of their meals. Breaking Bread was born out of a desire to create deeper connections between people, their food, and the land it comes from.” Deuce continues regarding the elevated experience, “It’s immersive. You’re not just sitting down to eat—you’re walking the land, meeting the farmers, hearing the stories. Every bite is anchored in a sense of place. It’s personal, communal, and rooted in storytelling.”
Each dinner begins with a farm tour – further creating a truly unique event by providing an opportunity not only to learn – but to see where the food is coming from, how it is taken care of and grown; with a five-course dinner to follow paired with wine from Carboy Winery. The first of this year’s events will be hosted at Rock River Ranch – a bison ranch that was founded in 2010 and now owned and operated by Rex & Julie Moore and their two sons.
Rex recalls, “We purchased our first bison from the National Western Stock Show in 1980. Now, generations later, we’re not just raising animals—we’re stewards of a legacy. Every time we host a dinner like this, it’s a chance to share that story.” He continued to explain, “Our bison are raised with care on native grasslands, without hormones or unnecessary interventions. The result is incredibly flavorful, nutrient-rich meat that reflects the integrity of the land it comes from.” Rex continues regarding sustainable farming and the difficulties surrounding it: “The biggest challenge is doing things the hard way – putting in the time and effort to do right by the animals and the land. But the reward is seeing people enjoy the product and knowing we’re doing it the right way. Educating guests and watching that connection happen in real time makes it all worth it.”
So what’s the big draw, anyway – being on a farm that is growing and raising your meal – is it that special? According to Deuce, it absolutely is. “It transforms the experience. When you see where your food is grown or raised, and then enjoy it crafted by a world-class chef in that same place—it’s unforgettable. It fosters appreciation, respect and a whole new kind of enjoyment.”
Chef Ryan Rau of Urban Farmer, who will be cooking at the Rock River event adds to the sentiment with excitement – “I have ALWAYS wanted to be a part of this dinner series, I have followed this club and others like it like, outstanding in the field, for many years but I have never had the opportunity to do one. When Rex and I got to talking about this event I told him I was 100% on board should the opportunity arise. He called me a week later and let me know he would be partnering with us to do the event. I’m thrilled and honored to be a part of this.” Regarding how important sourcing is to an event like these he says “I would rather have 12 purveyors that specialize in one thing rather than one purveyor who has access to al 12 items. Especially with tasting menus, this method ensures that each ingredient has its own story behind it, speaking to our grass roots initiative of sourcing the best ingredients possible.”
Each event will take the approach to sustainable farming within the intimate learning and dining environment one step further by partnering with Future Farmers of America (FFA) and their effort to support the next generation of agricultural leaders. “A portion of the event proceeds will benefit the Weld County FFA chapter, helping to fund educational programs and opportunities for local students passionate about farming, sustainability, and leadership,” Deuce proudly explains.
As the sun sets and you take your final bite or your last sip, there is no doubt this adventure is sure to leave you full. From your stomach to your heart all the way up to your mind – with soulful connections to both the earth and your fellow diners. You will find a greater understanding of the story behind each plate, and a true sense of respect to the legacy lived and conscientious efforts behind our local farmers and growers and the chef’s who wholeheartedly transform each ingredient. Maybe you make new friends, maybe you find a new chef to follow back in town – taking part in The Breaking Bread Dinner will leave you with the reminder that sometimes the world moves too fast – slow down, share a table – and perhaps a piece of yourself – and maybe, just maybe, you’ll find more than just a good meal.
The first series for The Breaking Bread Dinner Club will be Saturday, June 14 at Rock River Ranch with Chef Ryan Rau; and Sunday, June 15, 2025, at Rock River Ranch with Chef Taylor Stark. Tickets can be purchased here.
All photos courtesy of Breaking Bread Dinner Club