AvidLifestyle October 2019 Issue

AvidLifestyle.com

OCTOBER 2019

PIZZA PARTY

& a new urban farm

Let’s Eat! We get a taste of area chefs’ favorite restaurants

Clear

KITCHEN clutter

WINE TIME in Palisade

OCTOBER 2019 | $8.95

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74470

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AvidLifestyle.com

INSIDE

Cochino Taco’s porcine heaven

CHOPIN

CHAMPAGNE

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THE Sedalia KEEP

“

“

3334 Tweet Place Listed at: $3,299,000

We selected this site due to it’s stunning panoramic views from Longs Peak to Pikes Peak. With a 4.32 acre estate site and over 700+ acres of private nature reserve, this home is

the embodiment of pure tranquility.

STEVE REDMOND 303-359-7559 sredmond@livsothebysrealty.com

EVA BARKMAN 720-404-4462 ebarkman@livsothebysrealty.com

LIV Sotheby’s International Realty ® is a registered trademark licensed to LIV Sotheby’s International Realty Affiliates LTD. Each Sotheby’s International Realty office is independently owned and operated. This

THECastle VILLAGE Pines

“

“

1023 Anaconda Drive Listed at: $2,750,000

Our family spent many lovely nights in the backyard, enjoying a great evening barbecue and fire in the fire pit. I love the views from the entire main level of the house.

Nothing can block that view or be built in the open space across from us.

WANDA

FORD

720-320-8901 wford@livsothebysrealty.com wandaford.com

ated. This information is deemed reliable but not guaranteed. All pricing pertaining to properties are subject to change. If you have a brokerage relationship with another real estate professional this is not meant as solicitation.

#ADVENTURERUNSDEEP

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CONTENTS

// october 2019

departments

10 12 16 20

SETTING THE STAGE Sometimes I’m sure I’m a chef.

By Kendall Kostelic

FOLLOW THE LINK AvidLifestyle is officially online!

ON THE AGENDA Pumpkin patches, Monet, a food fest and more.

DINE LIKE IT’S 1950 Remember the sandwich loaf?

By Amanda Lacey

local f lavors

22 24 28 30

SLICE, SLICE BABY Pro pizza tips, anyone?

By Laurel Thompson

DISH: ROASTED ORGANIC CHICKEN FROM YAYA’S EURO BISTRO; PHOTO: CHAD CHISHOLM, CUSTOM CREATIONS

38

URBAN FARMING UNLEASHED Things just got more farm-to- table around here.

By Malissa Stark-Rodenburg QUEEN OF COMFORT FOOD This local is waffle royalty.

By Kelly Smith PLATED PRETTY Keys to creating photo-friendly dishes. By Lori Midson

dwelling well

32 34

HOME GAME The bachelor pad, reimagined.

By Brittany Anas WE SEE YOU, KITCHEN Time to do some culinary organizing. By Annie Nagel

ready to wear

53 54

DRESSED TO KILL Meet the stylist behind major local men. By Nate Day NOT A HAIR OUT OF PLACE Your fall hair-care regimen.

By Kathy Hisey Baum

influencers

FEATURED Culling a diverse list of go-to local restaurants whose dishes taste even better than they sound just got easy: This month, we eat where area chefs and restaurateurs feast when they aren’t creating in their own kitchens.

ON THE COVER: Cuba Cuba Sandwicheria DTC dishes; clockwise from top right: empanadas, mojito, tostones, Lechon Asado plate, sangria PHOTO: Chad Chisholm, Custom Creations

57 60

6

IN HIS OWN WORDS Behind the scenes with Larry DiPasquale. By Bruce Abels

wayfarers

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PIGGY BANK The story of Cochino Taco’s porky décor.

By Kyle Wagner

VARAISON OR BUST! This is the Palisade winery to visit, according to one Greenwood Village resident.

By Kendall Kostelic

N EW

TOTAL BODY

STRETCH Introducing the

“It’s impossible to compete at this level if you aren’t taking care of your body, and assisted stretching is a big part of my training.”

- Justin Thomas

30

EX P E R I E N C E A

MINUTE

SESSION*

FOR ONLY $34

28 COLORADO MASSAGE ENVY LOCATIONS Open Late, Nights & Weekends

Official Massage Sponsor of the PGA TOUR® DISCLAIMER: *Pricing is based on introductory rate available to first time guests. Prices subject to change. A 30-minute stretch session includes 25-minutes of hands-on time and 5-minutes of consultation, which occurs pre and post service. Stretching is generally known to help ease pain and tension and increase mobility. Stretch services are not intended to diagnose, prevent, or treat any medical condition, and you should consult your doctor if you are experiencing continual or severe pain in any area of your body. Individual results may vary. Rates and services may vary by franchised location and session. Additional local taxes and fees may apply. Not all Massage Envy locations offer all services. For a specific list of services available, check with the specific location or see MassageEnvy.com. Each Massage Envy franchised location is independently owned and operated. ©2017 Massage Envy Franchising, LLC.

THINKING ABOUT BUYING OR SELLING?

October 2019 // vol. 1 // no. 7 PRESIDENT/GROUP PUBLISHER Allen J. Walters PUBLISHER Chris Phillips EDITORIAL DIRECTOR Jon Rizzi sales, marketing & advertising SENIOR SALES DIRECTOR Craig Hitchcock

NANCY WALTERS

ACCOUNT EXECUTIVE Hillary Locke Mujica

Professional, Trustworthy and Dedicated

BUSINESS MANAGER Cindy Palmer

DIGITAL SPECIALIST Drew Kort

art & editorial EDITOR Kendall Kostelic CREATIVE DIRECTOR Jani Duncan Smith ASSOCIATE ART DIRECTOR Chelsea Oglesby EDITORIAL INTERNS Brooke Jones, Brady Pieper CONTRIBUTORS Bruce Abels, Brittany Anas, E.J. Carr, Chad Chisholm, Nate Day, Kathy Hisey Baum, Amanda Lacey, Ali Longwell, Lori Midson, Annie Nagel, Kelly Smith, Malissa Stark-Rodenburg, Laurel Thompson, Kyle Wagner PRINCIPALS Ray L. Baker, C. Don Baker, Dick B. Baker ADVERTISING INQUIRIES: chris@avidlifestyle.com EDITORIAL INQUIRIES AND LETTERS: kendall@avidlifestyle.com CUSTOMER SERVICE: 720.493.1729 MAILING ADDRESS: 7200 S. Alton Way #A-180 Centennial, CO 80112 AvidLifestyle (ISSN 2642-0562) is published twelve times a year

by Baker-Colorado Publishing, LLC, and printed by Publication Printers Inc. volume 1, number seven. 7200 S. Alton Way #A-180, Centennial, CO 80112. Order your personal subscription to AvidLifestyle by calling 720-493-1729. Subscriptions are available at the rate of $12 per year. Copyright © 2019 by Baker-Colorado Publishing, LLC. All rights reserved. Reproduction without permission is prohibited. Postmaster: Send address changes to AvidLifestyle, 7200 S. Alton Way #A-180 Centennial, CO 80112.

The magazine welcomes editorial submissions but assumes no responsibility for the safekeeping or return of unsolicited manuscripts, photographs, artwork or other material.

720-220-5446

nwalters@kentwood.com nancydenverrealtor.com

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october 2019 // AvidLifestyle

2020 MERCEDES-BENZ GLS450 ARRIVING SOON

Terry Minnick, the recently appointed GM at Mercedes-Benz of Denver, would like to extend an invitation to you and all your friends and family members to visit the dealership’s brand-new $45 million state-of-the-art building to discover the new 2020 Mercedes-Benz GLS450.

Visit Mercedes-Benz of Denver and try out the 2020 GLS450.

We’re sure you’ll agree, it’ll fit you like a glove. Surround yourself with luxury beyond compare.

Terry Minnick - General Manager | Phone: (303) 888-3921 | E-Mail: terry.minnick@mercedesbenzofdenver.com (855) 557-4501 | 940 South Colorado Blvd., Denver, CO 80246 M-Sat: 9AM-8PM | Sunday: Closed as Mandated by State Law www.MercedesBenzofDenver.com

SETTING THE STAGE

where you

LIVE Strategically connecting

buyers and sellers with the best properties in Colorado.

TALK OF THE TOWN

KNOW SOMEONE who should be featured in AvidLifestyle? Tell me about him or her at kendall@avidlifestyle.com.

CHEFS KNOW BEST And I wouldn’t have it any other way

I LIKE TO THINK that I’m poised in the kitchen—a Julia Child devotee who has the wherewithal to stand victorious at the end of cooking a meal, eyeing a respectively sublime plate of food I now get to eat.

It’s an opinion that remains for a while at least, until I am inevitably humbled. A technique error, a new recipe that went all wrong, too much salt and people coming over to eat a meal that isn’t ready (!) have all sent my panicked self to trusted chefs and their online platforms to find an answer to help!

Of course, what I find always brings peace back to the process. Proper chefs are, after all, the mavens who cook and craft all day long; and I am a home cuisinière, soaking in all of the pro knowledge I can get to make my cooking capabilities that much more accurate.

We asked area chefs and restaurateurs to divulge tips of a different, calmer caliber in this month’s biggest story (pg. 38). The question: Which local restaurant do they eat at when they aren’t crafting in their own eatery kitchens? The answers: A couple restaurants we already know and love and a couple restaurants we had completely forgotten about. Look forward to a primer on all four (including Zeal, our pick).

There has been something cooking at AvidLifestyle, too: We have a new (beautiful, easy-to-use) website.

You can, yes, peruse the stories in this issue and beyond in a digital, portable format, but also get your hands on other things to know throughout the month. Think a comprehensive list of area events, an inside look at a new donut shop that just opened on this side of town, extra chef tips that I’ll be applying in my own kitchen and much more.

Get it all (including the name of that donut shop) at avidlifestyle.com.

EX P ERI EN CED, T RU S T E D A DV I S O R .

LUXURY RE A L E S TATE BROKER WITH LIV SOTHEBY’S INTERNATIONAL REALTY

303.921.2964 csanders@livsothebysrealty.com

For now, I offer a brief of gastronomic tips accumulated in my many cooking-sessionsearches that I find myself reciting again and again:

◦ ◦ ◦ ◦

Cast-iron skillets plus protein plus high heat equals a lot of eye-stinging smoke.

Minced garlic burns fast.

Save. Pasta. Water.

If something prepped for guests didn’t come out quite right (but is still delicious), mum’s the word: Family and friends will likely never notice.

Here’s to living well,

Kendall Kostelic

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october 2019 // AvidLifestyle

PHOTO: CHAD CHISHOLM, CUSTOM CREATIONS

LOVE

// editor’s letter

FOLLOW THE LINK

// what’s online

LINK UP!

Introducing one more way we can all stay connected.

LET’S GET SOCIAL

We share sneak peeks, event reminders, extra photos that don’t make it into the magazine and more. @avidlifestylemag

WE’RE HAVING A BLAST en route to your mailbox every month, so, we thought why not turn this into a real movable feast? AvidLifestyle is now online!

Take in articles from each issue in a new, portable light—which is especially helpful if you can’t recall, for example, where the new area farm-to-table eatery on pg. 24 is located—and then keep an eye out for extra things to know. We have the latest scoop on area restaurants, local art exhibits, area game changers and more weekly.

AvidLifestyle.com

@avidlifestylemag

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october 2019 // AvidLifestyle

@avidlifestyleco

Advertorial

WHY YOU SHOULD PUT

YOURSELF FIRST If you’re familiar with the phrase “you can’t pour from an empty cup” then you understand the reasoning behind caring for yourself first — you have to be whole to be helpful.

These days, people are busier than ever, and when you have a spouse, relatives, coworkers, friends and children in the mix, your responsibilities to others can make you feel pulled in many directions. And while it may seem like giving everything you have to everyone around you is the answer to keeping those in your life happy, it’s actually the opposite that can truly fill everybody up — investing in yourself first.

RST

Next month at Fitness Together, we’re focused on finding the “Strength to Succeed” in life, and that means giving yourself all the tools you need to feel good, including proper self-care. We’re of the mindset that a well-cared for human being who is healthy and feels good in their own skin is only in the right position to serve others when they are the very best version of themselves.

How do you do it? Focus on treating yourself kindly and being as healthy as you can through the following three ways…

MAKE TIME FOR FITNESS, AND INVEST IN YOUR WORKOUTS. Working out is not selfish. It’s anything but. When you improve your health, mobility, energy and overall fitness through regular workouts, you are better able to show up for the people in your life — and you just plain feel stronger and more confident. A fit and functioning person who can tackle what life brings is much preferable to a tired and sedentary person who isn’t ever up for a challenge. If you want to be able to play with your grandchildren, take a bike ride with your friend or join a recreational softball league with your coworkers, you need to make sure your body is able and strong through participating in a regular exercise routine. Everyone around you benefits when you are your strongest and fittest self.

I’M

S PAN

CHOOSE HEALTHY FOOD, AND INVEST IN HIGH-QUALITY NUTRITION. Grabbing fast food in the car on the way to work is not doing you or anyone around you any favors. When you don’t eat properly, your energy level and mood are bound to suffer — and that’s likely going to be apparent to those around you too. Instead, fueling up on whole foods, healthy fats, fruits, veggies, complex carbs and lean proteins can make you feel great. It’s a worthy investment to grocery shop for the right foods, prepare them at home and eat when you’re hungry. When you’ve given your body the right amount of calories from the best kind of food you can get your hands on, you’ll be glowing, energized and well positioned to be there for others in your life. And you may even inspire others to eat healthier food too.

PRIORITIZE YOUR WELL-BEING, AND INVEST IN YOUR SELF-CARE. While we understand that it’s not always possible to get a massage, meditate, take a bubble bath and make perfect healthy choices every single day, we do know that every little bit helps. That’s why you should make it a point to schedule time regularly to do something that recharges you. In fact, if you give yourself at least five minutes a day to either enjoy peace and quiet via a morning meditation or devotional, to hitting the gym, cooking a delicious meal, seeing an acupuncturist, going on a nature walk or applying your favorite face mask, you are telling yourself that you are worth it — and that means a lot. People who spend time caring for themselves properly are said to be happier, more confident, more energetic and overall stronger people, who tend to share that positivity with those around them too — ultimately benefiting everyone.

M FINDING THE

I’M FINDING THE

STRENGTH TO take control of my health.

PUTS YOU FIRSTN IT · FREE CONSULTATION · $200 OFF A TRAINING PACKAGE

STRENGTH TO PUTS YOU FIRSTN ND NEVER REGRETS IT Remember, you are the only person who has to live with you and your choices every single minute of every single day, so never underestimate the power of caring for yourself in the right way. And if you do, you will definitely have the strength to succeed!

Fitness Together // 8101 E Belleview Ave Ste H, Denver, CO 80237 303.479.3481 // fitnesstogether.com/denver-tech-center ©2019 Fitness Together Franchise Corporation. All rights reserved. Each Fitness Together® studio is independently owned and operated. Individual exercise results may vary.

ON THE AGENDA

// can’t miss events

OCTOBER

THE PUMPKIN PATCH IS CALLING ...

PHOTO: SCHWEIGER RANCH VIA FACEBOOK PHOTO: FLAT ACRES FARM FALL FESTIVAL AND MAZE VIA FACEBOOK

Oct. 5 LONE TREE FALL FESTIVAL The extras: Scarecrow decorating, hay rides, a petting zoo and a guided tour of the historical Schweiger property. SCHWEIGER RANCH schweigerranch.org

Through Oct. 31

PHOTO: COLORADO PUMPKIN PATCH VIA FACEBOOK

PHOTO: LONE CREEK FARMS VIA FACEBOOK

COLORADO PUMPKIN PATCH The extras: giant yard games, straw slides, steer-head roping, outdoor laser tag, “human football,” “gourd target practice” and more.

COLORADO PUMPKIN PATCH, MONUMENT coloradopumpkinpatch.net

Through Oct. 27 LONE CREEK FARMS FALL FESTIVAL The extras: Pedal-kart tracks, rubber-duck races, a pig race, inflatable obstacles, zip lines, hay rides, a mine cart ride and more.

LONE CREEK FARMS, FRANKTOWN lonecreekfarms.com

Through Oct. 31 FLAT ACRES FARM FALL FESTIVAL AND MAZE The non-haunted extras: giant swing set, corn maze, bounce houses, climbing wall, an expanded petting zoo and more. The, gulp, haunting good times: Reapers Hollow (also known as a dilapidated ominous shack in the cornfield), the Dead End Motel and Goblins Grove (the woods behind the motel only the brave explore). FLAT ACRES FARM, PARKER flatacresfarm.com

there’s more ➼ 16

october 2019 // AvidLifestyle

This is

A S TO N M A RT I N $1,299 / mo. with $10,000 due at signing.

125 Alter Street, Broomfield . 303.469.1801 . www.sthastonmartin.com

2019 Vantage - #A0312. MSRP $164,490. 36 month lease. 5,000 miles per year. Includes all dealer fees. Plus tax. With approved credit.

ON THE AGENDA

// can’t miss events PHOTO: DENOFGEEK.COM

Oct. 5 LET’S MAKE CHEESE Your charcuterie board ingredients are about to get a lot more impressive. Master the art of making a simple soft cheese—from scratch!—in this class. DOUGLAS COUNTY LIBRARIES, LONE TREE BRANCH dcl.org

Oct. 3 RAINBOW ROWELL: WAYWARD SON Alert the kids: Bestselling author Rainbow Rowell is coming to talk about and sign her latest young adult page-turner. Wayward Son, the anticipated sequel to Carry On, follows Simon Snow’s life after he had done everything he was meant to do— beat the bad guy, fall in love, win a war.

He became the hero; now his life really begins. CHERRY CREEK HIGH SCHOOL tatteredcover.com

Oct. 10

Oct. 6

Oct. 23 TASTE OF GREENWOOD VILLAGE Do your Denver friends ever wonder what you love about where you live? Bring them here—to the 19th annual best-of-Greenwood-Village bash. Fill up on dishes from more than 50 local restaurants and award-winning wines from Molly’s Spirits; see the latest Porsche and Jaguar rides; get to know local artists and more (and even more, if you opt to go VIP). The day benefits Bags of Fun. DENVER MARRIOTT TECH CENTER dtcchamber.com PHOTO: TASTE OF GREENWOOD VILLAGE VIA FACEBOOK

CLAUDE MONET: THE TRUTH OF NATURE The most comprehensive U.S. exhibition of Monet’s paintings in more than two decades— that’s the kind of Monet show we’re talking about here. The dedicated gallery space in the Denver Art Museum—spanning 20,000 square feet—will feature Monet’s very first exhibited painting from 1858, his 1926 piece completed mere months before his passing and more than 100 paintings from the time in between. DENVER ART MUSEUM denverartmuseum.org

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october 2019 // AvidLifestyle

Oct. 25-26 HAUNTED HAY RIDES This scary story is on the move. On this quintessential fall ride—and fundraiser for Douglas County 4H—a storyteller regales you with a family-friendly, spooky tale while traveling down a “haunted trail.” (It’s recommended that kids 5 and under ride during the day.). STOCKTON’S PLUM CREEK STABLES, LITTLETON ssprd.org

PHOTO: STOCKTON’S PLUM CREEK STABLES HAUNTED HAY RIDE VIA FACEBOOK

PHOTO: COURTESY DENVER ART MUSEUM

Oct. 21-Feb. 2, 2020

SECRETS AND ILLUSIONS He wowed Penn and Teller on Fool Us, the illusionists’ show where fellow magicians try to complete tricks the duo aren’t able to replicate. This month, Ivan Amodei is out to thrill us. Amodei will take audience members through the galleries of the Louvre, discovering life’s “greatest mysteries” among the art. NEWMAN CENTER FOR THE PERFORMING ARTS ivanamodei.com

PHOTO: IVAN AMODEI VIA FACEBOOK

RACE THROUGH THE PINES What’s not to love about touring Castle Pines on foot in an interactive 5K? Organizers promise a fun activity at each kilometer marker. Youngsters can run out their energy on the 1-mile Color Run; strollers and dogs welcome. ELK RIDGE PARK castlepinesco.gov

2018 Top 100 Steakhouses in America

5085 South Syracuse Street, Denver Tech Center

303.770.7300

www.shanahanssteakhouse.com

THE REST IS HISTORY

// how it all started PHOTO: CHAD CHISHOLM, CUSTOM CREATIONS

READ IT

HAM-PICKLE FILLING 3 cans deviled ham ¼ cup chopped dill pickle

DINE LIKE IT’S 1950

Grab an apron, if you dare: This history lesson takes place in the kitchen.

By Amanda Lacey

Walking the remnants of the town’s past “from the early beginnings to 1975,” VanderWerf and

THE WARREN FAMILY METHOD “Slice a loaf of bread lengthwise after trimming the crust off all four sides and ends. Spread the first slice with minced ham; the second with hard boiled eggs, which have been grated and seasoned well with salt, pepper and mayonnaise; and the third with ground olives and nuts (if preferred). Ice the whole thing with two cakes of Philadelphia cream cheese, which have been moistened with milk or cream. Garnish with tomato slices and celery curls. This is a whole meal—serves about four.”

Our slight adjustments INGREDIENTS Ham-pickle filling, recipe below Curried egg filling, recipe below 1 loaf unsliced sandwich bread (about 1 pound or 13 ounces) Butter, at room temperature Cream cheese “frosting,” recipe below 1 small can diced green olives, grape tomatoes and curled celery for garnish

Starting at $10 amazon.com

THE BOOK High on Country: A Narrative History of Cherry Hills Village by Klasina VanderWerf and The Cherry Hills Land Preserve truly brings the history of Cherry Hills Village to life. That’s the only way to explain, at least, how the AvidLifestyle staff ended a typical Friday hovered over a serving platter, tasting a dish from the mid-20th century.

Enter the Sandwich Loaf. For those who didn’t enjoy a sliver in formative years, the cream cheese-covered morsel was a popular entertaining dish around the 1950s thanks to its pretty presentation. (True to some historic descriptions, a few unsuspecting souls in the Friday brood even thought it was cake before cutting a slice.) The Warren family, whose recipes occupy the most space in the history book, are credited for this recipe.

a slew of locals accumulated all they could gather from newspaper articles, interviews, research, other writings and more to form as complete a picture as possible of the culture that created Cherry Hills Village—and then released it to the public in 2007.

That more refers to a few fun things: a short chapter on “interesting and unusual artifacts and people,” past maps of Cherry Hills land and, finally, an assortment of vintage recipes from area families.

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october 2019 // AvidLifestyle

CURRIED EGG FILLING ¼ cup mayonnaise 1 teaspoon mustard 1 teaspoon grated onion ½ teaspoon curry powder ½ teaspoon salt Dash black pepper 3 hard-boiled eggs, finely chopped FROSTING 2 packages (8 ounces each) cream cheese ¼ cup mayonnaise 2 tablespoons light cream or milk METHOD Mix filling ingredients and chill. Cut all crusts from bread with a sharp knife. Lay loaf on its side and cut into 5 even slices lengthwise.

Spread butter on 4 slices, then spread fillings, alternating between ham and egg mixtures, on those same slices. Stack and top with fifth slice of bread.

For “frosting,” combine cream cheese, mayo and cream. Using an electric mixer, blend until smooth and spread on top and sides of loaf. Chill thoroughly and decorate with olives, tomatoes and celery.

Our Passion is Helping You Follow Yours.

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• First hospital in Colorado to acquire revolutionary robotic navigation for minimally invasive spine procedures • Highly skilled surgeons, many of whom are fellowship trained • Minimally invasive techniques • High patient satisfaction ratings • Enhanced recovery after surgery to minimize pain • Immediate post-op physical therapy on dedicated unit • Shorter hospital stays (average of 2.6 days) and faster recovery • Consistent Leapfrog “A” rating for patient safety and quality • Infection rates below the national average • Equipment sterilization processes recognized by the Joint Commission as a best practice

For an appointment with a spine surgeon, call 720-624-4906 or visit www.SkyRidgeSpineSurgery.com

LOCAL FLAVORS

// piece of the pie

SLICE,SLICE

Baby NOT MUCH HAS CHANGED IN OUR APPETITE FOR A GOOD PIE OVER THE YEARS. Americans reportedly purchase an impressive 3 billion pizzas a year, which means we each sample roughly 46 slices in 365 days. The pizza business itself, however, has done some updating. Build-your-own joints are booming and ingredients have gone organic, with a lot grown locally. The result: amazing menus that suddenly make ordering difficult. Mike Schock, head chef at Lone Tree’s VIA BACI ITALIAN BISTRO, is here to solve that problem with tips on how to navigate the options, plus the best way to feed a crowd of hungry fans on game day.

By Laurel Thompson

EAT HERE Via Baci Italian Bistro Lone Tree 303.790.0828 viabaci.com

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october 2019 // AvidLifestyle

LOCAL FLAVORS

// piece of the pie

MINI CALZONES INGREDIENTS 2 Via Baci dough balls Your favorite tomato-based pizza sauce Fresh mozzarella Ricotta 1-3 ounces of your favorite pizza toppings per calzone METHOD Preheat oven to 400 degrees F. Using a floured surface, cut the dough balls in half and, with plenty of flour, shape into four flat ovals about the size of a small plate with your hands. (Schock always works Via Baci dough with his hands). Fill half of each calzone crust with 2 tablespoons of sauce, 2 ounces mozzarella, 1 ounce ricotta and your favorite pizza toppings. Fold the empty side over the filled half and press the crust together. Twist or braid the edges to seal.

HOW TO APPROACH A BUILD-YOUR-OWN PIE MENU Always try things you haven’t seen before, Schock says: “If I spot an ingredient that I like but have never tried on a pizza, I order it. Overall, I look for high-quality local or artisan fixings that might be hard to find elsewhere.”

FRUIT MAKES A GREAT TOPPING—REALLY “Fruit, especially seasonal fruit, is underutilized on pizza. Right now in Colorado, a pie with the last of your peaches, basil, fresh mozzarella, a balsamic reduction and San Marzano tomato sauce would be wonderful.

Later in fall, I suggest trying apples, gorgonzola, fresh mozzarella, walnuts, dried tart cherries and fresh herbor garlic-infused extra virgin olive oil.”

Adds Schock: “I recommend baking the calzones on a preheated pizza stone if you have one. If not, use a baking pan. Bake until the crust is golden- to dark-brown in color and the cheese is melted. Brush with melted butter when the calzones come out of the oven and use extra sauce for dipping.”

LET’S TALK DOUGH “If you want to make pizza at home, I suggest going to your favorite local pizza place and buying their housemade dough. Although it is not as good as the dough at Via Baci, I think Bobby Flay’s recipe is decent.”

Find Bobby Flay’s method at avidlifestyle.com.

PHOTOS: CHAD CHISHOLM, CUSTOM CREATIONS

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october 2019 // AvidLifestyle

THROUGH THICK AND THIN (CRUST) “Personally, I like thin and crispy crust. A nicely cooked thin crust should look like a crispy cracker with lots of golden- to dark-brown bubbles throughout.”

IT’S GAME DAY! AND YOU’RE HOSTING. “I love making mini calzones for game days. You can prep them before guests arrive, and then pop them in the oven when needed.”

LOCAL FLAVORS

// restaurant to watch

RENDERINGS: XAN CREATIVE, COURTESY GROW + GATHER

URBAN FARMING

Unleashed A NEW EATERY AND MARKETPLACE IS OPENING ON A BLOSSOMING CORNER IN THE CHERRY HILLS VILLAGE AREA. READY TO GRAB A BITE?

By Malissa Stark-Rodenburg

GEORGE GASTIS is crazy about three things: urban farming, a quality plate of food and the community around him. “I love digging my hands in the dirt and growing food,” he says.

“And I love cooking with that food and sharing the dishes with my family and friends.”

And we, it just so happens, are head over heels for what he does with that passion.

Cherry Hills Village is getting a new neighbor: Grow + Gather, a multifaceted all-thingsnosh concept that serves as a sustainable place to eat, learn and shop. Housed in a revamped auto repair shop, the eatery and marketplace opens this month.

Gastis didn’t always envision his urban farm taking root in such an industrial space. But when he saw the 1950s-style architecture of this Old Hampden building, he knew it was meant to be. His goal: “We’re trying to grow and provide as much food as we can as close as possible to those who will consume it. Our design team helped us create a space that preserves this building’s vintage legacy while enhancing the property for a fairly sophisticated operation.

It’s a rather small space for what’s going on inside.”

EAT The on-site restaurant, The Feedery, will be open for breakfast and lunch, with dinner operations following soon after. Chef Caleb Phillips, previously of the Village Cork, has designed the menu to reflect the rich tapestry of food growing just down the hall—the rotation of house-made sandwiches, salads, soups and flatbreads are all dependent on what’s in season.

GROW Gastis worked in tech and marketing before deciding to pursue his love of gardening. In the Grow + Gather garden, he’s surrounded himself with a team that mirrors his drive.

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Look forward

to coming home.

Wendy Wanger

Owner | Broker Associate

Carriage House Properties C ON N E C T I NG BU Y E R S & SE L L E R S SI NC E 19 9 8

(303) 884-0284 WangerSellsHomes.com

LOCAL FLAVORS

// restaurant to watch

RENDERINGS: XAN CREATIVE, COURTESY GROW + GATHER

Margie Frey, dubbed the official grower and gatherer, is the full-time farmer lending her wealth of experience (which includes managing the horticulture department at the Western Colorado Botanical Gardens) to help facilitate the rooftop greenhouse, indoor hydroponics and additional gardens at Gastis’ house just a few blocks away.

The staff farms a variety of leafy greens, herbs, tomatoes, cucumbers, peppers, root vegetables, garlic and onions and even maintains a small orchard on the roof. All of the magic happens behind the scenes, but private event space allows select parties to see the hydroponics and greenhouse operations in action.

EAT HERE Grow + Gather Old Hampden growgather.com

SHOP The gardeners utilize hoop houses (large plastic coverings) to extend their outdoor growing season as weather gets dicey. Add that to what’s growing tall in the hydroponics room and you’ve got more food than the restaurant can handle.

The produce that doesn’t get used at The Feedery is available to buy in the market, alongside coffee, grab-and-go snacks and fresh honey from rooftop beehives.

WHAT’S SUSTAINABLE? Grow + Gather has chosen to go green in its business practices. Solar panels generate 75 percent 26

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of the location’s energy; energy-efficient LED lights are used for hydroponics; the staff recycles rainwater and does their own composting; and there is minimal packaging at the market.

Gastis hopes to allow for more educational opportunities down the road, such as cooking and gardening classes. “We want to inspire people to do similar things to what we are doing,” he says. “Want to cook, grow your own food or learn about bees? We’re not trying to hoard that knowledge; we want those skills to spread.”

LOCAL FLAVORS

// tasting room

Queen of Comfort Food

THIS FAMILY MATRIARCH AND CANCER SURVIVOR HAS TAKEN HER CHILDHOOD LOVE OF COOKING TO A NEW, ROYAL LEVEL.

By Kelly Smith

DESCRIBING THE ATTRIBUTES that define an ideal syrup-slathered waffle is one thing; actually bringing those characteristics into existence—with a recipe the average breakfast-loving cook can replicate at home—is quite another. And that’s why Castle Pines’ Glynis Albright is The Waffle Queen: “People who have ordered and eaten my waffles have christened me with that name since the 1970s.”

To question the regal title is to go up against the likes of Halle Berry, Stevie Wonder and Bill Clinton, three big names on a vast list of those who have sampled Albright’s waffles—at times, with chicken: Glynis, who is married to celebrated saxophonist Gerald Albright, has cooked for performers, government officials and other luminaries in conjunction with Gerald’s performances.

It was these guests’ rave reviews that inspired Glynis’ Kitchen, which packages Glynis’ Waffle Mix, All Purpose Coating Mix (for meat, seafood, veggies and more) and a new product, Scratch Mix, which can be used in place of all-purpose flour in recipes.

Glynis’ journey with food started long before celebrated guests sat at her kitchen table. She was, for example, prepping full meals by the time she was 10 years old.

It was during Glynis and Gerald’s early years that she perfected her waffle recipe—the couple ate stacks for dinner numerous times a week to save money.

And in the ’90s, the journey continued: A leukemia diagnosis changed her outlook on food, nutrition and health. So Glynis, now cancer free, developed several healthy food lines, including Just Sweet Enough, Albright Cuisine and Cookie Dots. Everything she makes for these brands, like her signature Sweet Potato Poundcake, is organically sourced and free of artificial sweeteners and preservatives.

Glynis also founded M.A.N.E. (Making Advancements toward Nutritional Empowerment) after her cancer experience. The nonprofit helps people deal with the impact serious health challenges can have on hair, skin, dental, weight and nail health. “I remember how I felt when going through my storm,” she says. “I want to help others so they don’t feel as bad as I did.”

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Watch for Glynis and her food at pop-ups in hotels and restaurants, on cruise ships and at music festivals. For now, she has a three-year agenda to take Glynis’ Kitchen to the next level, which involves launching a variety of new mix and sauce flavors.

She is also wrapping up a part-cookbook, part-memoir reflecting on influential people in her life, sharing favorite recipes from each. She explains: “The people that will be in my book share their wants, wishes and cravings with me, and I go to work to capture the elements of an ‘over-the-top’ treat that soothes the stomach and pleases the palate.” That sounds like the best kind of comfort food.

PHOTOS: BRANDON ALBRIGHT/SNOW DESERT PRODUCTIONS

LET’S EAT Glynis’ Kitchen glyniskitchen.com

LOCAL FLAVORS

// table service

PHOTOS: BARB KIEBEL, CREATIVE CULINARY

Plated Pretty READY FOR YOUR MEALS TO LOOK ALMOST TOO GOOD TO EAT?

By Lori Midson FLAWLESS IMAGES punctuated with peak-season ingredients. Wisps of fresh herbs. Candied crystals rimming elegant cocktail glasses. If you’ve ever eyeballed Barb Kiebel’s Creative Culinary blog, a mosaic of showstopping food and cocktail photos coupled with original recipes, you’ve probably wondered how the Castle Rock photographer, blogger and food stylist gets her plates to look so appetizing. Her answer: “The most basic rule is a sense of creativity.”

Unlike other food stylists who can manipulate shots with elements that aren’t particularly conducive to eating, Kiebel only photographs dishes she intends to enjoy—which make her favorite styling tips easy to implement for a holiday gathering, dinner for two or a spirited cocktail soirée. Do still get out the camera though: Photos of the completed table promise to be fabulous.

RIM COCKTAIL GLASSES WITH CAKEDECORATING SUGARS To make a cocktail really sparkle, head to the baking aisle at the market and pick up a few bottles of cake-decorating sugar crystals. “I love to rim cocktails,” Keibel says. “It provides texture on the glass.” Go a step further and zest a lemon, lime or orange to mix with the crystals before rimming glasses.

STOCK UP ON WHITE PLATEWARE, MOSTLY Whether you’re planning an elaborate dinner, hosting Thanksgiving or just want to woo a date at the dinner table, experts, including Kiebel, agree: Choose white plates. “White plates really help accentuate the food and the colors in a dish,” she says. Kiebel also encourages

GET INSPIRED Creative Culinary creative-culinary.com

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hosts and hostesses to experiment with unique plateware to suit the mood of the cuisine: “Indian foods and winter soups look great in darker crocks, while Spanish, Italian and Latin dishes can shine in more brightly colored serveware.”

Kiebel likes to browse Crate and Barrel, Pottery Barn, HomeGoods, Etsy and Goodwill for statement options: “I’ve found beautiful glassware at Goodwill.”

GARNISH, GARNISH, GARNISH “Nothing brightens a dish like a bit of color,” stresses the stylist. Try a few sprigs of parsley, cilantro or rosemary as your topper. “Even some lemon zest or pumpkin seeds can make all the difference,” she adds.

Kiebel garnishes most of her cocktails with citrus slices, berries or mint—or a combination of all three: “Nestled in ice, those elements can add a huge visual dynamic.”

DON’T FORGET FINISHING TOUCHES If you really want to get into the details, follow Kiebel and use a set of small artists brushes, Q-tips or even paper towels to brush off crumbs or, when applicable to the dish, brush on oils.

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DWELLING WELL

// home tour Thomas designed the GREAT ROOM around the ceiling’s prominent wood beams (pictured on pg. 33), featuring floor lamps from Visual Comfort and Co., an end table designed by Julian Chichester and chairs from Vanguard Furniture around the Wesley Hall velvet sofa.

PHOTOS: CALLIE HOBBS PHOTOGRAPHY

Home Game

IN A WORD, THE DESIGN IN THIS LONE TREE BACHELOR PAD IS HANDSOME.

By Brittany Anas LEATHER. Broody, rich hues. Minimal knickknacks. Plenty of space for lounging. This is a bachelor pad—though not at all in the traditional, design-lacking sense of the word.

The home’s owner, a retired athlete turned entrepreneur, was looking for a high-end, luxe feel to his newly built abode in Lone Tree. The space needed to be warm, comfortable and entertaining-friendly.

The overarching goal was to create a sophisticated, timeless home to honor his lifestyle and interest in home design and fashion, says Kristen Thomas, owner of Studio

Thomas and the design expert who helped defined four main areas of the 6,000-squarefoot home—the kitchen, dining room, office and basement—plus the master suite. “The furniture we chose, for instance, features soft textures with many unique, custom elements,” she says. “Statement pieces were then added to each room for a touch of drama.” Ready for a tour?

space appropriate for parties year-round. “We didn’t want the design to be tied to a trend or season,” says Thomas.

YOU’RE INVITED The kitchen—with its marble countertops, range hood and, the showstopper, custom barstools wrapped in leather all the way down to the legs—is timeless and stately to keep the

In the dining room, nothing was left to chance when it came to guest comfort: The modern olive chairs were custom-designed down to chair height and the slope of the chair backs.

“The idea is that guests can linger at the table,”

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She pulled in varying textures and materials, like warm wood on the cutting board and the fruit bowl, to complement the countertops; antique brass utensils and “layered” photos by the stove also add interest.

DWELLING WELL “We styled the KITCHEN with Studio Thomas’ signature mix of design elements: organic wood, marble, mixed metals, glass, artwork and always something fresh, whether that’s produce or plants,” Thomas says.

// home tour

The long-dinner-friendly custom chairs in the DINING ROOM were made by DC Upholstery Workshop. They surround an RH oval table.

“This room really makes a statement,” Thomas says.

“We love the drama of the black, white and gold color palette in the OFFICE,” says the designer. That, with the accessories, makes the space very “chic, clean and minimal.”

Thomas says, adding that the round table also has an inviting, intimate feel. The table’s other focal point: a large bronze hand sculpture.

“The homeowner is very family-oriented: The hands represent taking care of and loving family,” the designer explains.

SOLITUDE IN THE OFFICE A leather chair and commissioned art help create a soothing workspace. Thomas filled portions of the custom shelves with a commissioned brass athlete sculpture and carefully selected reads. When you’re styling an office, books pack a punch, Thomas says.

The key is to go with hardcover editions.

TIME TO REALLY RELAX The biggest surprise in the great room: The Wesley Hall sofa is actually velvet. And it pairs nicely with the greenery Thomas mixed in with the neutral color palette. The repeated olive hue throughout the home acts like a neutral shade, too, it’s just more unexpected, Thomas says.

The great room greenery, she continues, gives the home a “fresh feel”—and stays true to one of her design rules: Always go with real plants. They bring oxygen into a space and help highlight a clean design.

The smaller pieces in the great room are 33

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purposefully sparse. Avoid having “lots of little things” that could overwhelm a space, says Thomas. Instead, focus on scale. To achieve this, the designer went with large lamps and a contemporary, sculptural table from Julian Chichester. The rug is a silk and wool blend with a slight sheen; the square coffee table is oversized at 54 inches.

GO TO THE PROS Studio Thomas Greenwood Village 720.467.0131 studio-thomas.com

DWELLING WELL

// expert advice

We’re Coming for You, Kitchen KEEPING AN ORGANIZED KITCHEN CAN SEEM LIKE A NEVER-ENDING BATTLE—one that lost Tupperware lids win far too often. So what is the secret to creating and maintaining a clean, efficient cooking and eating space? First, seek out a professional personal chef like Ire Evans, who cooks daily meals and dinner party menus for residents across the south metro area and Denver through her company Green Cuisine. Next, ask for tips: Working in multiple kitchens every week has taught Evans a lot. Then, take your kitchen by storm.

By Annie Nagel OVERALL, LESS IS MORE We tend to crowd both our cabinets and counters with things we don’t actually need. Rather than housing loads of special equipment and an endless amount of dishware, Evans recommends sticking to the absolute essentials. Her primary cooking toolkit at home, for example, consists of just pots, pans and mixing bowls in small, medium and large sizes. Same goes for the countertop: Evans prefers hers unadorned.

DONATE WHAT YOU DON’T USE IN THE NEXT 30 DAYS If you cook often and haven’t used a piece of kitchen equipment in a month (such as a pasta machine), seriously consider handing off the tool to someone else. For sentimental pieces you only bring out on holidays, have a set spot

to store them where they won’t get in the way of daily kitchen use.

GET CLEVER WITH CABINET SPACE Store the items you cook and bake with on a regular basis closest to the stove, even if that means rethinking your current setup. “This allows for efficient preparation and will make clean up easier,” says Evans.

With spices, for instance, Evans knows that most meals use a combination of a few seasonings—thyme, oregano, rosemary, basil, cumin, paprika and garlic powder—so she ensures those are always close by. For the rest of the kitchen, follow the phrase like goes with like. Also think: How can I make this space work for me? Efficient cooking is all about strategy. In your kitchen, you are the operative.

PLAN AHEAD Avoid buying in bulk unless you are preparing for a big event. Also, expiration dates are your best friend, Evan says. Label and date anything that goes in a storage container (leftovers, flour, etc.) to ensure you use it before it goes bad or, for dry goods, stale. Back to spices: Most only have a six-month shelf life, so be ready to replace the necessities. Haven’t used a spice within that time frame? Toss it.

TO TEST YOUR SETUP, CLEAN “Organization is all about creating habits,” says Evans: If everything has a designated spot, cleaning should be simple.

GO TO THE PRO Green Cuisine 720.746.8641 greencuisinechef.com

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Experience the world’s first Soft Touch Matte Finish paint with never-before-seen depth in 75 exclusive colors.

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Cherry Hills Village $3,800,000 All information deemed reliable but not guaranteed and should be independently verified. All properties are subject to prior sale, change or withdrawal.

Neither listing broker(s) nor Kentwood Real Estate shall be responsible for any typographical errors, misinformation, misprints and shall be held totally harmless.

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PROPERTIES SOLD

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AV E R A G E D AY S O N M A R K E T

GREENWOOD VILLAGE & CHERRY HILLS

R E A L E S TAT E M A R K E T U P D AT E AUGUST 2019 Data shown is based on information from REColorado for the period 08/01/2019 - 08/31/2019.

REColorado does not guarantee nor is in any way responsible for its accuaracy. Data maintained by REColorado may not reflect all real estate activity in the market. Neither the listing broker nor Kentwood Real Estate shall be responsible for typographical errors, misinformation, misprints and shall be held totally harmless. Not all properties listed and/or sold by Kentwood Real Estate.

KENTWOOD R E A L E S TAT E D T C

303.817.0192 | MARKUSDREAMHOMES.COM

FOOD CHAIN

Two more healthyish spots

PHOTO: CHAD CHISHOLM, CUSTOM CREATIONS.

THE RESTAURANT: Sazza THE FARE: Mostly organic pizzas and salads YELP RATING: 4.5 stars from 229 reviews TRY IT: Greenwood Village 720.669.8082 sazzarestaurant.com

DISHES CLOCKWISE FROM TOP: Quinoa Black Bean Salad, Juice Flight, Mighty Bowl, Vegan G.F. not so Mac & Cheese, Rainbow Curry

THE RESTAURANT: Seasons 52 THE FARE: Seasonal ingredients featured in delicious, well-balanced dishes YELP RATING: 4.5 stars from 636 reviews TRY IT: Lone Tree 303.799.0252 seasons52.com

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Follow the Leaders There is no such thing in life as a guarantee, but when it comes to where and what to eat, advice from a chef is the next best thing. We let four south suburban cuisiniers take us on a tour of their favorite eateries— starting with a sit-down at Zeal. Hope you’re hungry.

THE RESTAURANT: ZEAL

THE FARE: Comfort health food GIVE US YOUR ELEVATOR PITCH: “Guided by nutrition, not tradition”

By Malissa Stark-Rodenburg How does Zeal fit into the food scene here?

“We don’t see a lot of vegan options in the Denver Tech Center; we’re a vegan place that gives omnivores options as well,” says head chef Fernando Espino de la Cruz and general manager Paul Loupe.

“We’re compared to places like City, O’ City or True Food Kitchen, but we take a different, more open approach than those restaurants. Everyone can eat well here.”

What would you say to someone who says they are averse to health food?

“We would give them the old ‘Pepsi challenge.’ Give our burger a taste, which we think matches up with any other burger in the city. We house-ferment our pickles and have a burger-specific sauce.”

What dish most defines Zeal?

“The Mighty Bowl, with our house-sprouted lentils, kale, chickpea sauté and some of our house-fermented sauerkraut. The bowl represents little pieces of everything we do. People really like it because you can taste a lot of different flavors, and it has really sound nutrition. Order it vegan or with steak and bacon.”

What is the best drink and entrée pairing at Zeal?

“Kombucha with the lamb meatballs. The green tea honey kombucha is kind of simple, but it has a fermented bite to it. And the lamb meatballs are very unique. You have eggplant and then the meatballs with a spicy white bean base and a little bit of drizzled sauce on each. The peppers in the dish are also house-pickled.”

Have you ever served anyone famous?

“Ed McCaffrey and his family. The boys came first and then sent their dad. We also get comedians— Norm Macdonald and David Spade have come through.”

What makes your juice cleanse unique?

“We always have three juices that are cold pressed: Green, Red and a Not So Orange carrot pineapple juice. Then, we have a fourth seasonal juice. We don’t use any filler—no water, nothing. You’re getting like ten pieces of celery, eight huge chunks of kale and all this cucumber in one little juice. For the cleanse, we communicate with the individual on their specific dietary preference and give them seven to nine juices.”

What is one of your favorite area restaurants and what do you order there?

“YaYa’s Euro Bistro. We really like the variety they offer. We like their stuff, too, because they don’t have the limitations that we do in trying to stay nutritious. We’re sure the crab cakes are absolutely chock-full of butter, but they’re so good!”

GREENWOOD VILLAGE 720.708.6309 zealfood.com

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THE RESTAURANT: YAYA’S EURO BISTRO

THE FARE: European and Mediterranean fusion GIVE US YOUR ELEVATOR PITCH: “Family, inviting, detail-oriented, sophisticated and whimsical”

By Ali Longwell

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PHOTO: CHAD CHISHOLM, CUSTOM CREATIONS

DISHES CLOCKWISE FROM TOP: Antipasto Platter, Crab Cakes, Roasted Organic Chicken, Spinach Salad, Hummus and Pita

E. Hampden Ave.

E. Quincy Ave.

Hi g

I-25

nal ne Ca hli

E. Belleview Ave.

E. Orchard Rd.

S. Quebec St.

S. Holly St.

Crossings at High Line Canal

S. Colorado Blvd.

S. University Blvd.

Glenmoor Country Club

I-225

EXECUTIVE CHEF CAMERON MEADOR; PHOTO: CHAD CHISHOLM, CUSTOM CREATIONS

How would you describe your cooking style?

“I’m definitely not traditional,” says Cameron Meador, Yaya’s Euro Bistro executive chef. “I have an appreciation for the traditional method of cooking and putting dishes together, but I like to put my own spin on things.”

A lot of people are familiar with Yaya’s.

What’s something about the restaurant regular diners don’t know?

“No matter your title at the restaurant or with the company over Yaya’s, PB and J Restaurants, Inc., on your 15th work anniversary the company will buy you a Harley-Davidson motorcycle. I’d say probably 11 out of the around 18 employees currently here at Yaya’s Denver, including dishwashers, have Harley-Davidsons.” Meador, who has only been at Yaya’s for six years, is awaiting the day he gets his Harley.

What’s your favorite thing to eat on the menu?

“One of our staples is an oven-roasted chicken. I’m pretty partial to chicken overall, but this dish uses super reduced chicken stock with a pretty ridiculous amount of butter. Then, there are fried potatoes, olives and just a lot of things that I like.”

What’s a favorite meal you’ve created for the menu?

“I once did a chorizo-cured duck confit with Manchego cheese grits and a tomatillo mostarda. A lot of people around here don’t really know about grits— from my experience they are more of a Southern thing—so I liked being able to introduce that. Overall, everything in the dish just paired well.”

How do you go about developing a menu?

“It’s a lot of brainstorming, really. Some of the development involves looking at magazines. One of my favorite books is The Flavor Bible. The book literally goes from A to Z listing different ingredients; you can pick any kind of protein, fruit or anything you want to be your base for a dish and find things that could accompany that item.

“The chefs that I work with and I then sit down and bounce ideas off of each other. Everyone gives their input for a dish and then it’s a final product.”

What would you say is your best meal?

“My favorite meal to cook at home is fried chicken and collard greens.”

What one kitchen tool can you not live without?

“A pasta roller.”

What is one of your favorite restaurants in the area?

“Los Chingones in the Denver Tech Center. The restaurant has these chorizo and pork nachos that are out of this world. I’ve tried my best to recreate them at home several times, and I’ve come pretty close.”

GREENWOOD VILLAGE 303.741.1110 yayasdenver.com

FOOD CHAIN

Two other fusion finds THE RESTAURANT: Asuka THE FARE: Specializes in ramen and poke YELP RATING: 4.5 stars from 51 reviews TRY IT: Greenwood Village 303.779.3688 asukadtc.com THE RESTAURANT: Garnish THE FARE: Indian fusion GOOGLE RATING: 4.3 stars from 238 reviews TRY IT: Greenwood Village 720.573.6147 garnishfusiondenver.com

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PHOTO: CHAD CHISHOLM, CUSTOM CREATIONS

THE RESTAURANT: LOS CHINGONES DTC

THE FARE: Modern Mexican cuisine GIVE US YOUR ELEVATOR PITCH: “Innovative, chef-driven, exciting and welcoming”

By Ali Longwell

DISHES CLOCKWISE FROM TOP: Adobo Chicken Leg tacos, Brisket Barbacoa tacos, Chingon Cheese quesadilla, salsas, Chingon Queso, Los Marg, Silk Pajamas Marg

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the art of organization

303-872-4346

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38

CHEF NICK RAMSOUR; PHOTO: CHAD CHISHOLM, CUSTOM CREATIONS

You often get to design your own tacos. What are some of the best you’ve created?

“I would say my top two so far are a gyro taco, which was a really good seller, and a Cubano taco, which was like a Cubano sandwich but simplified,” says Los Chingones DTC chef Nick Ramsour.

What is your favorite item to cook on the menu?

“I don’t necessarily have a particular favorite meal. My favorite thing is more that every single piece of food in our building is created from scratch. When I’m building a taco on the line, I know that everything from the marinade to the chicken to the toppings to the sauces is created in-house with our own hands.”

How about your favorite thing to eat on the menu?

“It’s going to sound funny, but I absolutely love our adobo chicken taco. That was, even before I worked here, the first thing I ate at the restaurant. It’s a simple taco, but at the same time really, really flavorful. It’s topped with crushed Takis, which are like Flamin’ Hot Cheetos but crunchier. Those with the guajillo ranch and chicken make a really interesting bite.”

What items do customers order most?

“That’s a tough one. For tacos, our chicken taco and brisket taco are the top sellers. As far as the rest of the menu, the quesadillas are a favorite. We also have really nice nachos called Pig Nachos. The chips are topped with different kinds of pork; it’s indulgent and flavorful.”

If you weren’t cooking, what would you be doing?

“Probably something outdoorsy. I love fishing, camping, hiking and all of that stuff. I’ve always had the childhood dream of being something like a park ranger or a fishing guide.”

What’s your go-to meal at home when you want to impress guests?

“It depends on the season. In fall and winter, I love to do braised and roasted meats, like a meat and potatoes kind of meal. In summer, I work on the grill as much as I can.”

What is one of your favorite restaurants in the area?

“For a quick and easy lunch, I really like Cuba Cuba Sandwicheria DTC. It has really good Cubano sandwiches, pork, rice and fried plantains.”

DENVER TECH CENTER 303.567.4258 loschingonesmexican.com

FOOD CHAIN

Two more destinations for great Mexican food THE RESTAURANT: Yolanda’s Tacos THE FARE: Authentic Mexican bites YELP RATING: 4 stars from 215 reviews TRY IT: Greenwood Village, 303.792.2664; Castle Rock, 303.663.9300 yolandastacos.com THE RESTAURANT: Sabroso! Fresh Mexican Grill THE FARE: Mexican street food and more GOOGLE RATING: 4.6 stars from 324 reviews TRY IT: Centennial 303.770.0114 sabroso-fresh-mexican-grill. business.site

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october 2019 // AvidLifestyle

THE SMART WAY TO OWN VAIL Now Available To Try Before You Buy

Vail’s most vibrant Private Residence Club is now offering a limited number of opportunities to try before you buy. Come experience our effortless and flexible lifestyle through our Trial Ownership program, and discover all the benefits of our hassle-free and luxurious ownership. We may be just the Vail home you’re looking for.

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PHOTO: CHAD CHISHOLM, CUSTOM CREATIONS.

THE RESTAURANT: CUBA CUBA SANDWICHERIA DTC

THE FARE: Cuban GIVE US YOUR ELEVATOR PITCH: “Colorful, welcoming, traditional, quaint and laid back”

By Lori Midson

DISHES CLOCKWISE FROM TOP: Empanadas, Lechon Asado, Moro Rice, black beans, Maduros

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Celebrate Craftsmanship Aurora’s brewers are taking craft beer to new heights.

With more than 15 microbreweries across the city,

Go Big

Bent Barley Brewing Company, Southlands

GoAurora.org

october 2019 // AvidLifestyle

50

KRISTY SOCARRÁS BIGELOW, OWNER OF CUBA CUBA CAFE AND BAR AND CUBA CUBA SANDWICHERIA; PHOTO: CHAD CHISHOLM, CUSTOM CREATIONS

What inspired you to open the sandwicheria?

“I’m a Cuban woman living in a city where my culture is not strongly represented,” says Kristy Socarrás Bigelow, owner of Cuba Cuba Cafe and Bar and Cuba Cuba Sandwicheria. “In 2001, I launched my first restaurant—Cuba Cuba Cafe and Bar in Denver— because I was determined to bring a little bit of Cuba here. Ten years later, when I came up for air, I decided to open the fast-casual sandwicheria—a place that was quick and easy for people.”

What makes the DTC sandwicheria different from the other four casual locations?

“There’s always a line out the door during the week. …

We also do a lot of large-scale catering for businesses in the area.”

How has the sandwicheria’s food evolved?

“We’ve added more specials from Cuba Cuba Cafe and Bar, including house favorites like the vaca frita and ropa vieja. … We’ve also expanded our liquor program and created happy hour specials. Our DTC location is the only locale that offers happy hour on the weekends.”

Ingredient obsession: “Limes. We don’t start dinner at my house without a bowl of them on the table; it’s been that way since I was a child.”

Best cocktail to pair with Cuban food: “Our traditional mojito. Rum is the name of the game in a mojito, and its minty, citrusy taste sets the tone for what’s to come. I’ve paired our mojito with every dish on the menu and learned that it tastes good with everything. I may be biased, but like a good Cuban, I know I’m right.”

What’s the key to making a perfect Cubano?

“The mojo marinade, slow-cooking the pork to perfection, real Cuban bread and the mustard and pickles; the mustard and pickles are what make the flavors jump.”

FOOD CHAIN

Two other places to enjoy Latin American dishes THE RESTAURANT: Chocklo THE FARE: Latin American street food GOOGLE RATING: 4.7 stars from 121 reviews TRY IT: Centennial 720.242.6854 chocklo.com THE RESTAURANT: Pollo Lima THE FARE: Peruvian plates GOOGLE RATING: 4.4 stars from 282 reviews TRY IT: Greenwood Village 303.484.8712 pollolima.com

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If you could put a Cuban dish on your DTC menu—even if it didn’t sell—what would it be?

“My comfort Cuban plate: fried eggs, Cuban white rice, ham and sweet plantains. It reminds me of my childhood and creates the perfect bite. It’s not on the menu because I’ve always felt it was too simple. That said, every time I prepare the dish for myself at the restaurant someone asks me to make it for them.”

What has been the strangest customer request?

“Splenda in a mojito; that just kills me. Or no mustard or pickles on the Cuban sandwich, which kills me even more.”

What is the staff’s favorite meal?

“Picadillo, the ultimate Cuban comfort food. The ground beef—slow-cooked with red and green peppers, olives, capers, potatoes and onions—is so tasty over white rice, sweet plantains and a fried egg.

We don’t add the fried egg at the sandwicherias, but we are happy to do it if you ask.”

GREENWOOD VILLAGE 303.741.4634 cubacubadtc.com

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// expert advice

GO TO THE PRO

Erroll Perkins Nordstrom, Cherry Creek Shopping Center 720.746.2424 nordstrom.com/content/ personal-stylists

MODEL: NICHOLAS J. BODEMANN

DRESSED TO KILL

STAYING STYLISH IS SIMPLE, guys. Just follow this advice from the fashion expert who dresses high-profile area residents.

By Nate Day BEHIND EVERY well-dressed man is (probably) someone helping him pick out his clothes. For some, including Cherry Hills Village’s Duval, Bowlen and Billups families, Erroll Perkins is that someone.

Perkins, a stylist and makeup artist based out of Nordstrom at the Cherry Creek Shopping Center, has dressed both noteworthy south suburban clients and everymen— sometimes going straight to homes to raid closets; other times planning area-wide shopping trips.

It was kismet that got Perkins here. Originally solely a makeup artist, his friends took notice of how stylishly he dressed and, suddenly, Perkins became a stylist, starting by dressing those very same friends.

Perkins’ affinity for fashion came early in life.

“When I was a child, my grandmother was a professional opera singer,” he says. “I was always around fashion, makeup and home-styling and I developed a real knack for it.”

That would certainly explain his résumé:

Perkins has consulted at Estée Lauder and worked with NARS Cosmetics when it developed a lipstick and lipgloss for Kim Kardashian that he was chosen to present to her. He even shot a pilot for TLC about beauty queens. Now, he focuses on one-on-one styling.

Don’t think the world of fashion is for you?

Perkins suggests you re-evaluate. When working with men, he keeps things intriguing by pulling items clients likely wouldn’t chose themselves: “The rule is they can’t tell me no.

You don’t know how an item will make you feel until you try it on.” With these tips, your style update starts now.

ALWAYS HAVE A GOOD DENIM JACKET …

The wash doesn’t matter, Perkins says: What does matter is that “you can pair the piece with anything.” Try styling the jacket with slacks and a button-down. … A MOTORCYCLE JACKET …

This option is a little more punk than denim but can still be a versatile topper—moto jackets, Perkins says, can even be paired with a tie.

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codes; something lighter on hardware can be more formal. … AND POCKET SQUARES. A pocket square can add embellishment or elegance—plus, with a pattern or design, it will finish your look with an appropriate touch of personality.

OVERALL, DON’T AVOID FITTING ROOMS “Some pieces don’t have much hanger appeal,” Perkins says. “Even if the piece of clothing kind of catches your attention, but you’re not sure about it, take it to the fitting room.”

HAVE A TAILOR IN YOUR BACK POCKET No matter how good something looks when you try it on, Perkins explains, a tailor can always make it look just a little bit better.

SHOP WITH SOMEONE YOU TRUST Bring a second opinion “if you aren’t sure of yourself,” says Perkins. Take a friend whom you know will tell you something doesn’t look good not because they’re envious, but because you could actually look better.

READY TO WEAR

// beauty routine

Ready to Update Your Look?

NOT A HAIR Out of Place

Moses weighs in on of-the-moment styles.

CUT

Bobs are back and can be pulled off in classic, blunt and angular cuts. “We’re also seeing pixie cuts, but with a little more volume for a modern take,” Moses says.

Another big trend is textured and flirty “curtain bangs” that part down the middle and sweep down to the sides, framing your eyes like, you guessed it, curtains.

YOU’RE READY FOR THE NEW, COOLER SEASON, BUT YOUR LOCKS MIGHT NOT BE. “After summer, hair can be brittle and dry from exposure to heat, chlorine and sun,” says hairstylist Kellie Moses of Centennial’s F.U.E.L. SALON AND SPA. Until, that is, Moses’ healing tips come into play. Consider this your restorative hair-care guide.

By Kathy Hisey Baum CONDITION FREQUENTLY “Everyone in Colorado needs the Nutritive 8-Hour Magic Night hair serum from Kérastase to detangle, moisturize and protect hair. Apply before bed on wet or dry hair and you’re good to go the next morning, whether you wash your hair or not. Also, get a conditioning treatment from your stylist the next time you’re in the salon. These are good to do year-round, but are especially important when the seasons change— the treatment can address specific issues like breakage, dryness or dullness.

Our Kérastase Fusio-Dose treatments only take a few extra minutes at the shampoo bowl.”

COLOR

“For blondes, we’ll see more caramel and soft-blonde shades,” she says. “On darker blondes or women with medium-brown hair, a deep caramel or warm toffee color adds richness.

Darker hair looks great with a chocolate brown or deep auburn tone.”

COIFFURES

“A sleek, straight and low ponytail with a middle part really gets down to business,” says Moses. “For curly hair, a loose, air-dried wave with combed-through curls will soften manicured ringlets. Use Ouidad’s Advanced Climate Control Featherlight styling cream for a little bit of control without an overly styled look.”

TAKE ADVANTAGE OF HAIR MASKS “Masks provide nourishment from within. Simply massage a quarter-sized amount of Kérastase Nutritive Masque Magistral, one of my favorite masks out there, on hair— including the ends—and leave in for five to ten minutes before thoroughly rinsing.”

FIGHT STATIC WITH MOISTURE “It’s critical to lock in moisture for static-free hair. Kérastase Nutritive Nectar Thermique is a great leave-in option because it protects hair from heat up to 450 degrees F, helps nourish hair fibers and smooths away dull, rough surfaces for shine.”

DON’T OVER SHAMPOO “Washing your hair every other day will keep it from drying out.”

GO TO THE PROS F.U.E.L. Salon and Spa Centennial: 303.284.6174 Highlands Ranch: 303.683.1649 fuelsalonandspa.com

KEEP UP REGULAR HAIRCUTS “Regular haircuts—I suggest every eight weeks—help address breakage and maintain steady growth.”

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INFLUENCERS

Piggy Bank HERE’S HOW ALL THOSE PIG FIGURINES FOUND THEIR WAY INTO COCHINO TACO.

PHOTO: E.J. CARR

By Kyle Wagner

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// collector’s corner

INFLUENCERS

// collector’s corner

COCHINO TACO Old Hampden 720.573.6174 cochinotaco.com

RESTAURATEUR JOHNNY BALLEN (above) has always had a passion for pork. His interest in whimsical, kitschy porcine statuettes, however, is new—and accidental.

discoveries. Eventually his customers took notice, bringing in their own handcrafted porkers. Soon enough, Ballen found others to add too.

Famous for his vintage attire and unrelenting obsession with hunting for antique and vintage treasures to refurbish, Ballen was in the planning stages for Old Hampden’s pig-themed restaurant Cochino Taco—cochino is Spanish for pig—when he discovered a cast-iron pig sporting a saucy grin at an estate sale. “It really spoke to me, and so I had my graphics guy make my logo out of it,” he says.

It is now hard to imagine Cochino Taco without the pig figurines of all kinds covering the shelf behind the bar, holding court on the patio and bookending the exterior sides of the restaurant in the form of murals. Ballen also has more at home, waiting for their places of honor in the second location of Cochino Taco, which recently opened on South Broadway.

Some of the pigs are porcelain, some are wooden and some are made out of pottery; there are even a couple made out of old gas cans. And they come from around the world, with quite a few hailing from Mexico.

He hung the original in the eatery when it opened in 2016, and then family and friends started showing up with their little piggy PHOTOS: E.J. CARR

Ballen, a metro-area native who is also known locally as Johnny Beans, a moniker he took on when he ran The Squeaky Bean (now closed), confesses to falling in love with most of the pigs. But his current favorite is a set of pig saltand-pepper shakers enjoying some, well, sexy time.

“I also love these two female pigs, one of which I got at an antiques place on Broadway, and the other I found at an estate sale,” he says. “They’re old-school 1950s pigs. They’re super cool.”

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Any pig is welcome to join the collection—which Ballen estimates numbers “more than fifty and still less than a hundred”—but he’s starting to appreciate the simpler ones because they’re easier to clean. (Sometimes keeping the figures up to health-code par can take more time than Ballen would like.)

Customers, friends and family have continued giving him pigs for the new location. Mostly, though, people swing by Cochino Taco to experience the pig in taco form—namely, carnitas, pork belly, pork shoulder and fried pig ears.

“I buy out all of the cast-iron pigs I can find on eBay,” Ballen says, who shops only for the types in that material now. “I don’t know their history, but I paint them cool colors. It makes me smile knowing that they’ll be part of people’s dining experience.” You might call that going whole hog.

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INFLUENCERS

// the game changer PHOTO: COURTESY EPICUREAN GROUP

In His Own Words LARRY DIPASQUALE HAS BEEN IN THE SPOTLIGHT FOR MORE THAN THREE DECADES AS THE FOUNDER OF THE LAUDED EPICUREAN GROUP. TODAY, HE TAKES US BEHIND THE SCENES.

By Bruce Abels

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INFLUENCERS

// the game changer PHOTOS: COURTESY EPICUREAN GROUP

BIG CHEESE Larry DiPasquale strikes a pose with Mario Reid, the general manager of Epicurean’s Mangia Bevi Café.

NOW WE’RE COOKING! DiPasquale with Jim Schlarbaum, Epicurean’s former executive chef.

DiPasquale’s

SMALL DINNER PARTY MENU

EPICUREAN GROUP Centennial 303.770.0877 epicureangroupco.com

WHAT DO YOU SAY ABOUT a culinary hospitality icon that hasn’t been said before? Thousands of words have been written about Larry DiPasquale and his hugely successful Centennial-based Epicurean Group—about the altruism he learned from his large Italian family and his many awards and honors. His induction into Visit Denver’s Tourism Hall of Fame and receiving National Catering Today magazine’s Crystal Pineapple Award from none other than Julia Child (as pictured on pg. 60) are particularly unforgettable.

Overall, DiPasquale’s visionary approach to catering and hospitality turned the industry upside-down.

What we don’t know is how he’s managed to carry all of that on his proverbial plate. We caught up with DiPasquale just before he and his wife, Jill (pictured right), set off to unwind—with a hike through the Dolomite Mountains between Austria and Italy.

“I’d like to tell you to call a caterer, but here’s an easy menu I use when I’m in a hurry,” DiPasquale says.

What are some favorite event memories?

“I have been fortunate to do some incredible events over my 37 years with Epicurean. Coordinating the 2015 FIS Alpine World Ski Championships was the most rewarding and most challenging. We were on the side of a mountain in the middle of winter. It’s a 24-hour operation; we served 35,000 meals over the event’s 17 days.”

1. Whip up HOMEMADE POLENTA with a little mascarpone cheese.

METHOD Pour 1 cup polenta into 4 cups boiling salted water.

Reduce heat to simmer, whisking constantly until polenta thickens. Cover and cook for 30 minutes, whisking every few minutes until texture is creamy and individual grains are tender.

Fold in mascarpone to taste.

Describe a DiPasquale Thanksgiving.

“Actually, my go-to holiday is Christmas with my Italian family and friends. I cook a cioppino [an Italian-American fisherman’s seafood stew] using a friend’s family recipe.”

2. BRAISE SHORT RIBS. (One pound per guest is generally best.)

Your work ethic is legendary. What do you do to relax, besides exploring international peaks?

“I was involved in martial arts for a number of years, and achieved my goal of getting a black belt. When time permits, I’m a very active individual. I try to find balance in hiking and outdoor sports.”

What would you say is your superpower?

“My superpower is surrounding myself with supertalented individuals and understanding their needs and dreams.”

Describe your worst catering experience.

“Now I can look back and laugh, but years ago we catered a large New York wedding with a sit-down dinner for 400 guests. The entrée featured a filet with a béarnaise sauce. Just before plating, the chef realized he’d overcooked the béarnaise and needed 12 minutes to redo it. I’d come to know the family very well, so I got up and gave the bride and groom a toast and bought us some time!”

METHOD Preheat oven to 300 degrees F. Salt and pepper short ribs, then sear in a heavy oven-safe cast-iron pot or Dutch oven in a little olive oil with garlic or other herbs. Cover and braise for 3 hours or until tender.

You are also known for giving back. How do you do this?

“I am proud to be on the board of a nonprofit called We Don’t Waste. We provide 44 local shelters with wonderful food from events that, in the past, would have been discarded. Plus, we started our own Epicurean Cares program that repurposes event food to feed more than 1,000 underserved people each month. I also give back through the DiPasquale Family Foundation, an educational trust that financially supports hospitality and culinary students.”

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3. Top short ribs with AN EASY DEMI-GLACE and WILD MUSHROOMS. METHOD Pour juices of short ribs into a saucepan, add about ¼ the amount of red wine as you have rib stock. Reduce until sauce coats the back of a spoon. Add wild mushrooms to taste.

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WAYFARERS

// traveler’s choice

Mark your 2020 calendar for

FIRE PIT FRIDAYS “Varaison has a pavilion [plus a patio and two fire pits]. With its wood-fired pizza oven, Varaison makes these creative pizzas every Friday from May to September or October. My favorite pizza is called the Figgy Piggy, a really good pie with fig jam.

There are also s’mores.” This year, Fire Pit Fridays ended Sept. 27.

Varaison Vineyards and Winery Palisade 970.464.4928 varaisonvineyards.com

Varaison or BUST!

PHOTO: COURTESY CAROLYN STETTLER

RAISE A GLASS

By Kendall Kostelic

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PHOTO: COURTESY VISIT PALISADE

“It’s owned by the West family, who work there as the head winemaker [Ron], the assistant winemaker [Ron’s oldest son, Alex] and more. I think that’s part of the charm. … It doesn’t feel too

WHEN YOU’RE READY FOR BED “The Wine Country Inn is lovely. There is a new, funky place I’d like to try called Spoke and Vine Motel.” coloradowinecountryinn.com; spokeandvinemotel.com

touristy; it’s like you’re in someone’s home.” Visiting Varaison is even, at times, the sole purpose of her and her husband’s trips to Palisade; don’t be surprised if you’re tempted to do the very same thing.

THE WINE TASTINGS ARE ENLIGHTENING “Varaison is good for tastings because it takes the experience farther than other wineries. My husband and I just came back from Carmel, Calif. At tastings there, the winery staff just told us, ‘oh you’ll notice notes of honeysuckle’ or whatever flavors were there. Varaison helps you learn about wine. They taught me to avoid white wines that are over 14 percent A.B.V. because that’s when you get that mouthwash taste. That kind of knowledge sticks with me.”

THERE’S A BREATHTAKING ROSE GARDEN “They have this huge rose garden with a gazebo; we’ve attended a wedding there, but you are free to walk through outside of events too. It’s probably one of the largest rose gardens I’ve been to.”

WHEN YOU’RE READY FOR A MEAL Walk to 13 Brix Cider Bistro, a casual spot also owned by the West family that features their Forbidden Fruit hard cider. “Rather than pub fare, it’s more of a Mediterranean, French menu and it’s always very good,” Stettler says.

CAROLYN STETTLER IS MAKING YOUR NEXT PALISADE WINE EXPLORATION EASY.

WHEN MOST PALISADE VISITORS decide to venture out on a wine tour, the plan is to taste the vintages from as many local vineyards as reasonably possible. Greenwood Village resident Carolyn Stettler takes a different approach. She heads to just one winery—her favorite vineyard in Palisade—and takes the time to enjoy every activity it has to offer.

“Varaison Vineyards and Winery is just outside of downtown Palisade,” Stettler explains. “It’s in an old brick Victorian house with this kind of sweet veranda.

THE WINE ALSO EXEMPLIFIES WHAT COLORADO CAN DO WITH GRAPES In 2010, Varaison was invited to The American Wine and Spirits Expo in Paris, where three Varaison wines were thought to be true French Burgundy and Bordeaux styles in a blind tasting.

“I didn’t know how good some of the Colorado wines could be,” Stettler says. “Varaison makes Old World-style wine. … Watch for Varaison’s rosé, which they run out of often. It is my favorite rosé in the entire world.”

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WWW.CASTLEPINESVILLAGELOTS.COM All information deemed reliable but not guaranteed and should be independently verified. All properties are subject to prior sale, change or withdrawal. Neither listing broker(s) nor Kentwood Real Estate shall be responsible for any typographical errors, misinformation, misprints and shall be held totally harmless.