A lot has changed for the chef over the past two and a half years.
A lot has changed for chef Eric Skokan over the past two and a half years. In 2020, when the pandemic hit, he built a handful of small cabanas and started hosting special dinners at his home atThe events blossomed, and soon it became hard to get a reservation as people clamored to be served in the cozy outdoor structures. Even after restaurants reopened, customers still wanted a seat, and Skokan is currently working to make the Black Cat Farm dinners a solid fixture on the property.
Skokan grows and raises over 90 percent of what's served at his restaurants, and the food is used raw, cooked, pickled and stewed. The goods are also sold year-round at his farm stand, at 4975 Jay Road in Boulder, and seasonally at the Boulder County Farmers Market . This is a true farm-to-table operation, unparalleled among others claiming the same description.The chef's venture into farming started about fifteen years ago with a half-acre garden at his home.
Considering the way Skokan has grown his farm, it's not surprising that he would eventually want the restaurant to be right in the heart of it. But while the evolution sounds natural, it was COVID and the city's shuttering of restaurants in 2020 that changed everything.
Now Skokan is working to make the Black Cat Farm dinners a solid operation. But, as happens with many new businesses, it's taking a while to get everything up to code, especially the 1893 barn and other structures. The tragedy shadows everything Skokan is working for, but as two burly work dogs vie for his affection, he notes that some days are better than others. The family is healing, he says — or at least trying to.
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