AvidLifestyle October 2021 Issue

AvidLifestyle.com

OCTOBER 2021

Find out why COLORADO’S FOOD INDUSTRY is a haven for innovation

11 fantastic fall

CULINARY ESCAPES in the Centennial State

NOCTURNE JAZZ AND SUPPER CLUB hits all the right notes

Food for Thought

Restaurant Chef Jessica Biederman adds new f lavors to old favorites at the beautifully renovated EDGE STEAKHOUSE

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CREATING BEAUTIFUL COLORADO HOMES SINCE 1927

CONTENTS

// october 2021

departments

12 14

EDITOR’S LETTER Harvesting the season.

By Hillary Locke Mujica

ON THE AGENDA Corn mazes, fall festivals, trick or treats and more.

the rest is history

18

OUT TO PASTURE A look at historic Cherry Hills dairy farms.

By John Lehndorff

local flavors

20 26 28

LOCALLY GROWN Culinary creations born and raised in Colorado.

By Hillary Locke Mujica

By Hillary Locke Mujica

PHOTO: EDGE STEAKHOUSE, COURTESY FOUR SEASON DENVER

dwelling well

30 36

HYGGE WITH A TWIST Getting cozy with autumn décor. By Heather Shoning

SOWING SEASON Fall planting for spring and summer gardens.

By Heather Shoning

ready to wear

54

38

SAVORY SIPS A whole new twist on a traditional cocktail.

SUGAR AND SPICE Celebrating fall flavors with a delicious dessert.

FEATURED

By Kimberly Lord Stewart

LAYERING UP Wardrobe staples for Colorado weather.

By Maren Bartels

inf luencers

Restaurant Chef Jessica Biederman shares her passion, intuition and creativity at the newly revamped EDGE Steakhouse at Four Seasons Denver.

By Kimberly Lord Stewart

58

ALL THAT JAZZ Notable pairings at Nocturne.

By Maren Bartels

wayfarers ON THE COVER: CHARRED PALISADE PEACH GAZPACHO from EDGE Steakhouse at Four Seasons Denver.

PHOTO: Chad Chisholm

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FLAVORFUL ESCAPES Culinary experiences worth traveling for.

By Hillary Locke Mujica

OPENING SOON !

Setting The GOLD Standard for SENIOR LIVING Locally Owned Modern, Inspiring, First-Class Ascent Living Communities, rich with amenities, services and programs that focus on safety, wellness, and revitalizing the mind, body and spirit.

PROUD TO BE LOCAL and 100% Colorado-Present

A SIMPLE DEPOSIT IS ALL IT TAKES...

October 2021 // vol. 3 // no. 7 PRESIDENT/GROUP PUBLISHER Allen J. Walters PUBLISHER Chris Phillips art & editorial EDITOR Hillary Locke Mujica CREATIVE DIRECTOR Jani Duncan Smith CONTRIBUTORS Maren Bartels, E.J. Carr, Chad Chisholm, Ehren Joseph, John Lehndorff, Erroll Perkins, Heather Shoning, Kimberly Lord Stewart, Valerie Ward sales, marketing & advertising VP OF SALES & MARKETING Lori Perry

Locally Owned

DIRECTOR OF SALES Mike Carver DIGITAL STRATEGIST Katie Macleay BUSINESS/OPERATIONS MANAGER Cindy Palmer EDITORIAL DIRECTOR Jon Rizzi ART DIRECTOR, Colorado AvidGolfer Michelle M. Gutierrez ADVERTISING INQUIRIES: chris@avidlifestyle.com EDITORIAL INQUIRIES AND LETTERS: hillary@avidlifestyle.com CUSTOMER SERVICE: 720.493.1729 MAILING ADDRESS: 6143 S. Willow Drive, #406 Greenwood Village, CO 80111 AvidLifestyle (ISSN 2642-0562) is published twelve times a year by Baker-Colorado Publishing, LLC, and printed by Publication Printers Inc. volume three, number seven. 6143 S. Willow Drive, #406, Greenwood Village, CO 80111. Order your personal subscription to AvidLifestyle at avidlifestyle.com or by calling 720.493.1729.

Subscriptions are available at the rate of $12 per year. Copyright © 2021 by Baker-Colorado Publishing, LLC. All rights reserved.

Reproduction without permission is prohibited. Postmaster: Send address changes to AvidLifestyle, 6143 S. Willow Drive, #406, Greenwood Village, CO 80111. The magazine welcomes editorial submissions but assumes no responsibility for the safekeeping or return of unsolicited manuscripts, photographs, artwork or other material.

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Thank You

Our sincere thanks to all who supported, donated to, and attended the inaugural Wheels of Dreams event on August 28, 2021. With your generous contributions, we raised more than $75,000 for Bags of Fun and for National Jewish Health.

We hope you had a wonderful evening—enjoyed preformances by Teddy Robb and Nancy Haley Fine Art. Indulged in the culinary creations and cocktails from Chef Frank Bonanno of Bonanno Concepts and Chef Andrew Forlines, while having some fun with PointsBet. The evening ended with a beautiful sunset reflecting off the exquisite cars on display.

For us, it was pure magic to gather and give to our amazing charity partners.

We could not have done it without your support, dedication and participation. We are truly grateful for all of you and look forward to making the next Wheels of Dreams bigger and better.

—AvidLifestyle and Colorado AvidGolfer

SETTING THE STAGE

// editor’s letter

THE COLORADO

HOME LIFE STYLE Our connection begins with home.

TALK OF THE TOWN

KNOW SOMEONE who should be featured in AvidLifestyle?

Tell me about them at hillary@avidlifestyle.com.

HARVESTING THE SEASON TO ME, FALL IS a feast for the senses: earthy aromas, golden hues, savory herbs, crisp air, cozy textures, roasted root vegetables, football cheers, ghostly guards, crackling leaves.

It’s literally a cornucopia of color, flavors and emotions that can only define autumn.

And that feast is ever-present in our October "food issue" as we take you on a tour of locally-grown food companies, share two must-try seasonal recipes and offer a look at historic dairy farms in Cherry Hills Village.

Now, if your passion for pumpkins calls to your taste buds, you’ll want to savor the story on Restaurant Chef Jessica Biederman’s elevated take on EDGE Steakhouse at Four Seasons Denver. Her global influences are reflected in the classically fresh menu.

Another notable pairing celebrates the Denver jazz scene and local purveyors at Nocturne Jazz and Supper Club. This date-night destination will hit a high note with foodies and music lovers alike.

Also, although growing season is behind us, Master Gardener Betty Cahill offers up her expert advice to sow the seeds for your spring and summer gardens.

To embrace the season, I recommend increasing your cozy factor. Think spiced candles, bountiful blankets and plush pillows to let that hygge flow. And you’ll want to dress the part, so check out our round-up of fashionable layering pieces that are perfect for any outing.

E X P E R IE NC E D , T R U S T E D ADVI SOR.

Speaking of outings, we have some flavorful fall escapes that are worth traveling for. Fall foliage and Colorado cuisine seem like the perfect weekend getaway.

Finally, as we welcome October and the beginning of the season of giving, I want to personally thank everyone who helped us raise over $75,000 for Bags of Fun and National Jewish Health at our inaugural Wheels of Dreams event. I am touched by the outpouring of generosity from our sponsors, vendors, volunteers, attendees and emcee extraordinaire, Lisa Hidalgo of Channel 7. We can’t wait to do it again next year!

LU XU RY REAL ESTAT E BROKER WITH LIV SOTHEBY’S INTERNATIONAL REALTY

303.921.2964 csanders@livsothebysrealty.com

This month, I hope you all take in the sights, sounds and feelings of fall in all its delicious glory. Happy October!

With Gratitude,

www.ColeenSanders.com

Hillary Locke Mujica

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PHOTO: CHAD CHISHOLM

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1 L A K E AV E N U E , C O LO R A D O S P R I N G S , C O 8 0 9 0 6

// can’t-miss events

OCTOBER PHOTO: SIMON GOETZ ON UNSPLASH

PHOTO: TERRAS LAYBAUGH ON UNSPLASH

ON THE AGENDA

APPLEFEST Driving into the small town of Cedaredge on Colorado’s Grand Mesa, you’ll pass row after heavenly row of trees bursting with shiny red and green apples beckoning you to sink in your teeth.

At Applefest, more than 150 vendors share the area’s agricultural wealth with visitors, who can also check out a classic car and antique tractor show, bands and much more. CEDAREDGE, facebook.com/CedaredgeApplefest

Oct. 3 TRAIL WALK AT QUINCY FARMS Meet backyard birders, beekeepers and other nature experts, visit farm animals, enjoy a picnic lunch from the Ole’ Blue food truck, and participate in activities for all ages. Event runs from 11 a.m.-2 p.m., reservations required.

QUINCY FARM, Cherry Hills Village, cherryhillslandpreserve.org/programs/ trail-walk

PHOTO: ZACHARY DELORENZO ON UNSPLASH

Oct. 1-3

Oct. 6-12 ANNUAL JOHN DENVER CELEBRATION Celebrate the music and legacy of one of the greatest artists and humanitarians of our time.

ASPEN, johndenvercelebration.com

Through Oct. 31

Oct. 2-3 ELK FEST Celebrate Estes Park’s resident elk at this familyfriendly festival. Enjoy vendors, live music, food, bugling contests, performances and more at this year’s Elk Fest! 170 MACGREGOR AVE, Estes Park, visitestespark.com

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MAGIC OF THE JACK O’ LANTERNS 5,000 hand-carved pumpkins and largerthan-life pumpkin displays—a magical carnival, a nautical seascape, dinosaurs and dragons will illuminate the grounds of the Gardens, where magic can be found around every corner. Open Thursday through Sunday. HUDSON GARDENS, Littleton, magicofthejackolanterns.com there’s more ➼

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ON THE AGENDA

// can’t-miss events

Through Oct. 15

NATIONAL HISPANIC HERITAGE MONTH Sept. 15- Oct. 15 commemorates the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America.

EVENTS THROUGHOUT COLORADO, denver.org

Oct. 23 TREAT STREET This free, family-friendly event features a safe environment to celebrate Halloween complete with tricks, treats, food trucks, dancing and more. ARAPAHOE COUNTY FAIRGROUNDS AND EVENT CENTER, Aurora, arapahoecountyfair.com

Through Oct. 31 CORN MAZE Wind your way through seven acres of corn.

The maze can be viewed from a 15-foot-tall bridge. This year’s maze will have you buzzing with excitement while searching for the queen bee, and visitors under the age of 10 can explore the corn mini-maze. CHATFIELD FARMS, Littleton, botanicgardens.org

Through Oct. 31 GLOW AT THE GARDENS Wind your way down luminaria-lined paths showcasing glowing gourds.

DENVER BOTANIC GARDENS, Denver, botanicgardens.org

FOLLOW THE LINK

// what’s online

PHOTO: COURTESY HOLIDAILY BREWING COMPANY

NEW BREW ON THE BLOCK HOLIDAILY, THE first woman-owned glutenfree brewery in the country, has grown into the largest dedicated gluten-free brewery with a robust cult following. And with a second brewery now open at The Landmark in Greenwood Village (the only gluten-free brewery with two tap rooms), those happy for hops can have their cups runneth over with suds, sans gluten. Read more at avidlifestyle.com 16

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Colorado’s Best Steakhouse

Top 100 Wine LIsts

Top 100 Steakhouse

Certificate of Excellence Winner

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THE REST IS HISTORY

// how it all started

Farm for the Future

THIS HISTORIC CHERRY HILLS VILLAGE DAIRY FARM may help put kids in touch with nature and what they eat

By John Lehndorff IT MAY BE hard to imagine now, but not so long ago, milk cows outnumbered soccer moms in Cherry Hills Village. Heifers grazed in the backyards where Labradoodles now romp with kids.

buzz and traffic. The rural setting includes a small home, two sun-splashed barns, a chicken coop, a horse stall, pastures with rail fences and stands of old American elm, oak, cottonwood and hawthorn trees.

While there are plenty of horses still living in the neighborhood, the agrarian roots of the city have disappeared except for a few dairy farm buildings and the crown jewel, the Quincy Farm, listed on the National Register of Historic Places.

Many locals may not be aware that this historic property is owned by the City of Cherry Hills Village because so few people have actually visited Quincy Farm since it was donated by the late owner, Catherine “Cat” Anderson.

PHOTOS: COURTESY CHERRY HILLS LAND PRESERVE

Located on East Quincy Avenue not far from the Kent Denver School, the 3½-acre Quincy Farm is an agricultural oasis surrounded by suburban

Ever since it was acquired, Cherry Hills Village, nearby neighbors and stakeholders have been trying to figure out what to do with the farm.

If it is up to the Cherry Hills Land Preserve, the property will be gently improved and become a farm-like campus to introduce local kids to the wonders of the natural world.

At the organization’s recent open house gathering at Quincy Farm, “Don’t Sell the Farm” placards were displayed.

As the debate over the fate of the property has continued, “The farm has only been accessible to very limited numbers of kids for nature activities,” says Judith Judd, a member of the Cherry Hills Land Preserve volunteer board.

According to Judd, proposals have been submitted to the city by various consultants to completely rehab the buildings and property that have sported very high price tags. “One proposal included $40,000 to fix the chicken 18

october 2021 // AvidLifestyle

coop,” Judd says incredulously, pointing to the squat white structure behind a barn.

The Cherry Hills Land Preserve is proposing a “small is beautiful” approach to managing the property. “The farm would include a limited number of animals, like baby goats, chickens and rabbits, that children can get close to.

We may have some horses living there, too,” Judd says.

The group has already raised half the $600,000 it has pledged to help fund the project for three years.

“This would allow local school groups and summer camps to attend programs here.

Visitors would also have limited access to the trails across the Highline Canal,” Judd says.

The farm is part of a 17.5- acre parcel protected in perpetuity with a conservation easement that includes the visible and iconic James Hopkins House built in 1898.

“So many kids have never connected the chicken with the egg and don’t know where their food comes from. We hope that the Quincy Farm will help them have that experience,” Judd says.

LEARN MORE QUINCY FARM cherryhillsvillage.com/445/quincy-farm CHERRY HILLS LAND PRESERVE cherryhillslandpreserve.org CHERRY HILLS VILLAGE HISTORY cherryhillsvillage.com/315/ history-of-cherry-hills-village

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LOCAL FLAVORS

// fresh finds

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LOCAL FLAVORS

// fresh finds

Colorado: Home to Food Start-Ups WHY IS OUR STATE SUCH A MECCA FOR GOOD TASTE?

By Kimberly Lord Stewart

I WAS RECENTLY in Houston on a weekend visit, when I asked friend, “Where should I go for breakfast?”

Without hesitating, she said, “Snooze, it’s a great Texas restaurant.” Just as quickly, I replied, “Yes, it’s amazing.

But it’s from Colorado – I am glad you like it.” Jon and Adam Schlegel, who expanded the original Denver Snooze location to 37 more across the country, would be proud to know that non-Coloradans want to claim it as their own. Snooze is among at least 15 other restaurants, such as Chipotle, Quiznos, Qdoba, Tokyo Joes, Noodles & Company, which have branched out across the nation.

In fact, Colorado is home to not only a glut of start-up casual and fast-casual restaurants, but also food companies born in our state. What makes this

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LOCAL FLAVORS

// fresh finds

PHOTO: COURTESY SNOOZE A.M. EATERY

landlocked state such a haven for food innovation? The spark that lit the flame goes back to the early roots of Celestial Seasonings in 1969, when the tea company launched a concept using wildcrafted herbs from the Rocky Mountains. A decade later, rancher Mel Coleman started Coleman Natural Meats and bravely sold naturally raised cuts of beef out of his truck in vegetarian-friendly Boulder. Coleman Natural Meats are raised without hormones or antibiotics, which changed (for the better) the way cattle are raised, and beef is produced.

PHOTO: COURTESY IZZE SPARKLING JUICE

Within a relatively short period of time other dreamers followed, each one with a new idea of how food should be produced outside the conventional fold. Think of Horizon Organic Dairy, IZZE sparkling juices, WhiteWave Foods, Justin’s, Noosa and Boulder Brands in the 1980s, 90s and 2000s.

“Many of the founders of those companies hung around,” says Bill Capsalis, Executive Director of Naturally Boulder, a networking and support group for Colorado’s food industry. “It created a Silicon Valley of food, which allows for others to learn and connect.” Capsalis says that it’s easy to find advice, mentors, venture capital and private equity from these early innovators who became successful.

PH

PHOTO: COURTESY NOOSA

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Another hidden treasure is a media and tradeshow company called New Hope Network (formerly New Hope Natural Media), based in Boulder and founded by Doug Green. In the early days of the company, the trade show attracted a small group of self-proclaimed hippies, who were health-food store owners. They met once a year to support one another as they sold bulk and packaged health food from their mom-and-pop shops. The ideas that came from those store owners and food producers fed the hive that inspired retailers like Colorado-based Natural Grocers, Sunflower Market (bought

by Sprouts) and Wild Oats (bought by Whole Foods). That little gathering is now the premier trade show for the natural foods, dietary supplement and personal care industry and boasts upwards of more than 90,000 attendees. The company has been sold a few times over and is now a part of Informa Media, however the

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// fresh finds

PHOTO: COURTESY FIREWORKS BUTTER

LOCAL FLAVORS

PHOTO: COURTESY HUSTLE & BRUSSEL

TASTY COLORADO START UPS A2 MILK Milk from cows that naturally produce only the A2 protein and no A1, for reduced stomach trouble. a2milk.com DIY DELISH Cooking sauces for plant-based meals. eatdiydelish.com

brain power of editors and content experts that promote and educate the food industry about organic, sustainable and healthy food should take credit for furthering Colorado’s reputation for innovation.

Another boon to innovation was Colorado’s Cottage Food Laws, which opened the door for food businesses to launch products from their homes. “Colorado offers a resource-rich environment to launch a packaged food business including good Cottage Food laws for homebased businesses, commercial kitchens and co-manufacturing spaces with access to locally-grown agriculture products,” says Sari Kimbell, founder and CEO of Food Business Success® and President of Colorado Food Works, in Denver. “With an abundance of farmers markets and specialty shops, customers who demand transparency and locally-sourced products and networking communities can find it here. Then there is Colorado Food Works and Naturally Boulder, which are teeming with producers and service providers committed to lifting the industry and each other up.”

Capsalis compares Colorado to a high-wire act with a bouncy safety net. It takes a lot of risk to start a food company. But instead of falling off and having to climb back on, Colorado provides a trampoline of sorts, whereby entrepreneurs can easily bounce back until they find the right spot to be successful. For instance, proof of concept used to take up to five years for a new product to move from a farmers’ market to a store, but today that time frame is condensed.

“When a product shows velocity locally, it takes less time for it to go regional and national,” says Capsalis. Now that Naturally Boulder has become so good at what they do, the concept is moving other states (even Texas).

PHOTO: COURTESY MASI MASA

Capsalis reminded me that Colorado is also a hub for food-technology innovation that solves some of the most pressing issues of sustainability and health. “The ideas seep out to other spaces and industries,” he says. An example is mushroom technology. Boulder-based Meati Foods is developing “cuts” of meat from mushrooms to replace chicken breasts, steak and jerky. Another company, MycoTechonology, is using mycelium technology to replace salt, fat and sugar with mushrooms. “We create products that solve the biggest challenges in the food industry, like creating great tasting products without excessive sugar, salt or fat and doing so in a more sustainable way,” CEO Alan Hahn said in a press statement. It is this type of innovation that makes Colorado Proud more than just a marketing slogan.

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FIREWORKS BUTTER Add some pizazz with seasoned butters to steaks, seafood and veggies. fireworksbutters.com GOOD KARMA Plant-based milk substitutes made from oats, flax and peas. goodkarmafoods.com GRACE’S GOODNESS Soup mixes with adaptogens for stress and mood support. gracesgoodness.com BLOOM BOX FOODS Lettuce-specific artisan dressings to pair with your favorite greens. bloomboxfoods.com HUSTLE & BRUSSEL Open and serve veggie dipping sauces. hustleandbrusselsauce.com HAVENLY BAKED GOODS Bakery that takes out the gluten but not the nourishment. havenlybaked.com MASI MASA Spice blends that transport you away without the plane ticket. masimasa.com SWEET LOGIC Keto baked goods mixes. eatsweetlogic.com TETON WATERS RANCH Grass-fed beef sausages, burgers and hot dogs. tetonwatersranch.com WILD ZORA Paleo-friendly bars, snacks and packaged foods. wildzora.com

SPEED BUMP

A gorgeous day. The top down. Your favorite playlist on shuffle. But when the clasp gave when you were “throwing your hands up in the air,” it was your bracelet that really hit the highway. As stunning as it was, turns out it could not literally stop traffic.

When you lose something particularly precious, we’re ready with the expertise and resources to replace it as quickly and efficiently as possible, so life as you love it can keep rolling along.

A CERTAIN KIND OF INSURANCE, FOR A CERTAIN KIND OF LIFE.

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LOCAL FLAVORS

// behind the bar

Savory Sips THIS INSPIRED version of an Old Fashioned cocktail features Monstruo De Gila, a hatch green chile barbeque salsa, and Chantico Agave, a natural sweetener imported from Mexico, both products from Denver’s Origo Brands (origobrands.com). The spicy, smoky flavors from the salsa mixed with the sweetness of agave give this old standby a new lease on life with a little Latin flare.

We think the unexpected combination is just the ticket for crisp Colorado nights.

BBQ Old Fashioned Ingredients: 2 oz. Golden Moon’s Gun Fighter American Bourbon Whiskey — Double Cask ¼ oz. Chantico Wild Agave ¼ oz. Monstruo de Gila Hatch Green Chile BBQ Salsa 3 dashes of Cocktail Punk’s orange bitters 1 Orange slice or peel for garnish Method: In a small bowl mix Chantico Wild Agave and Monstruo de Gila Hatch Green Chile BBQ Salsa. Stir vigorously for 30 seconds. Add the bourbon whiskey and orange bitters to a cocktail shaker. Fill with a handful of ice and shake until very cold. Strain the drink into a lowball or Old-Fashioned glass. Drizzle agave and salsa mixture over the top and garnish with an orange slice or peel.

Recipe courtesy Origo Brands

PHOTO: CHAD CHISHOLM

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Sweetwater Preserve

WI D E OPEN S PAC E S READY TO BE EXPLORED

For those looking to escape the routine and venture off the beaten path, Tucson’s wide open spaces are ready to be explored.

Find out more at VisitTucson.org/Open

LOCAL FLAVORS

// sweet treat

A Taste of Autumn ALTHOUGH IT’S MISSING THE PUMPKIN, carrot cake might be the unofficial dessert of fall. There’s just something warm and comforting about this classic dessert that goes perfectly with falling leaves. And the seasoning experts at Savory Spice (savoryspice.com) agree. They created a recipe with Chinese Five Spice for a cake that is something truly special. The earthy undertones of clove, ginger, cinnamon, fennel and star anise bring out the sweetness of the carrots and the pineapple making this dessert a standout for fall occasions. We particularly like it paired with our afternoon tea or fireside cocktail.

Chinese Five Spice Carrot Cupcakes Makes 12 to 18 cupcakes Ingredients: For the cupcakes: 1 ½ c. all-purpose flour 1 ½ tsp. baking powder ½ tsp. baking soda ¾ tsp. Mayan Sea Salt 2 tsp. Chinese Five Spice ½ c. vegetable oil ¼ c. crushed pineapple, drained 3 eggs 1 c. granulated sugar 2 tsp. Pure Madagascar Vanilla Extract 2 c. shredded carrots For the frosting: 8 oz. cream cheese, softened ½ c. unsalted butter, softened 2 tsp. Pure Madagascar Vanilla Extract 2 tsp. Ground Ginger 3 c. powdered sugar Cubed Crystallized Ginger, to garnish Method: For the cupcakes: Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper cupcake liners. In a large bowl, whisk together flour, baking powder, baking soda, salt, and Chinese Five Spice. In another large bowl, whisk together vegetable oil, crushed pineapple, eggs, sugar, vanilla, and carrots. Then slowly add the flour mixture to the wet ingredients, beating with an electric mixer until just combined, about two minutes. Fill the muffin cups with batter about threequarters full. Bake until cupcakes are set, about 20 to 22 minutes. When they are cool enough to handle safely, remove them from the muffin tins and let cool completely on wire racks before frosting.

For the frosting: In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend with an electric mixer until a creamy consistency is reached, then slowly add the powdered sugar to finish. Frost cupcakes and garnish with cubed crystallized ginger.

Recipe courtesy Savory Spice

PHOTO: CHAD CHISHOLM

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2021 Lincoln Nautilus PART OF THE LINCOLN FAMILY OF LUXURY SUVS

Featuring the new Sync© 4 vehicle information system and the new enlarged 13.2” horizontal center stack screen.

With available connected built-in navigation* and natural voice control, as well as advanced Over-The-Air updates*, the new 2021 Nautilus simplifies your life saving you time and giving you what you need, when you need it.

Your Way. Effortlessly.

The 2021 Lincoln Nautilus

Open the door to ultimate comfort Landmark Lincoln 5000 S Broadway Englewood, CO 80113 www.LandmarkLincoln.com 303-761-1560 *requires Lincoln Connect - complimentary connect service and the Lincoln Way App

DWELLING WELL

// seasonal touches

KEEP IT CLEAN

“Pillows offer an opportunity to do something outside the box. You can express a willingness to be playful and artful.”

Even a sleek, modern space can take on a comfy vibe when you throw in a dash of color and layered background details. Faux rattan furniture by its nature brings a ton of texture. Temper it against smooth cushions, then add a dash of Leprechaun and Olive Branch for a surprising color combo that works. A coarse stone wall stands juxtaposed against the shiny glass windows.

– Karen Moore, interior designer and co-owner of Djuna

GET THE LOOK Teal, Yellow and Gray Lumbar Pillow Djuna 303.355.3500; djuna.com 30

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DWELLING WELL

HYGGE with a TWIST

// seasonal touches

Get all the cuddle factor with amped-up color for FALL HOME DECOR

By Heather Shoning PILLOWS AND THROWS are the perfect way to add coziness and comfort to your spaces as cool weather settles in. While you might love the hygge look of textured blankets and shearlings in warm tones ranging from cream to mocha, we challenge you to punch up your palette this fall with the rich tones of Pantone’s autumn and winter color choices.

BLUSHING BEAUTY

Turn out a tender shade of Pale Rosetta in the primary bedroom for a subtle, elegant look. Mix it with Ultimate Gray and soft Coconut Cream pillows in a variety of textiles from woven to velvet.

Add even more texture to the room with a fresco wall treatment.

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DWELLING WELL

// seasonal touches PATTERN PLAY

Geographic prints can bring in a variety of bold colors including these that play off Pantone’s Illuminating, Spring Lake and Mykonos Blue. To add another tactile layer of pattern to your soft goods decor, hang a clean fresh textured rug in a contrasting color for an unexpected level of design.

GET THE LOOK HW Home Headly Throw; Djuna Orange and Red Pillow HW Home 303.394.9222; hwhome.com/cherry creek Djuna 303.355.3500; djuna.com

“Mixing plaids and tribal patterns with textural textiles like wool, cashmere and boucle adds depth.

The earth tones and fall palette brings warmth into your home.”

– Design Consultant, HW Home

AUTUMN BURST

Nothing shouts autumn like intense goldenrod and a deep earthy hue like Adobe. Mix and match a tight-weave linen with a silky-smooth chenille and sleek velvet. A sisal or grass cloth rug and wood elements complete the natural look of this fiery-hot bedroom.

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DWELLING WELL

// seasonal touches

“I think about pillows and throws as being an expression of ourselves. Not just a piece of fabric, they can be interesting and unique like your personal taste.”

– Karen Moore, interior designer and co-owner of Djuna BOHO CHIC

Although this palette is neutral, there’s nothing boring about it. A hint of Adobe color and lots of patterns and woven textures makes the space extra cozy. Wood, rattan and sisal provide plenty of natural elements. Chenille, cotton and wool soften the edges.

GET THE LOOK Bisbee Throw; Blaze Pillow; Function Layer Pillow HW Home 303.394.9222; hwhome.com/cherry creek

MOD MONOCHROMATIC

A Soybean sofa looks dressed up with mix-and-match patterned pillows and a nubby throw. The thin-line patterns play well with the bold geometric design. Add even more layers of personality with a thick plush rug and natural entwined elements.

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DWELLING WELL

// around back

Don’t Say Goodbye to the Garden Just Yet AUTUMN DOESN’T MEAN YOU HAVE TO STOP PLANTING

By Heather Shoning GOT THE ITCH to keep gardening although the evenings are getting crisp? There are a few things you can do to keep your green thumb busy right through to spring and beyond.

First, of course, you can plant indoor herbs for snipping and throwing in pasta sauce or making a quick salsa. But think beyond the biggies for special homegrown treats through the winter. Add chamomile to your container garden to brew a steaming cup of fresh tea this winter or use it as a mood mender. You can also grow arugula, a member of the mustard family, indoors. When you have a small quantity, use it as a garnish for a charcuterie board—it’s tasty with salami and burrata.

If you’re looking for an outdoor growing challenge, take it easy on yourself and plant garlic. “It’s one the easiest herbs to plant for all levels of gardeners,” says Denver master gardener Betty Cahill. “Fall is also the best time to plant garlic to give it nine-ten months to grow into large, healthy bulbs.”

Cahill has also experimented with over-wintering bulbs for early spring cutting flowers.

Her tip for this: “I chose generic tulip bulbs to plant, ones that aren’t reliably perennial. These bulbs put on their best bloom the first year.” If you live in an area with lots of squirrels (who doesn’t?), after you plant the bulbs, cover them with a small-opening metal fencing to save them from becoming dinner. Remember to remove this early in the spring to avoid harming the tender shoots. All that’s left to do is enjoy fresh spring flowers in your home!

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New Look, Fresh Bolder Menus EDGE Steakhouse at Four Seasons Denver emerges with a fresh start

By Kimberly Lord Stewart AS DENVER went deeper into lockdown, the Four Seasons used the time wisely to give the hotel, restaurant and bar a brighter look for brighter days ahead. Though the seventhmonth renovation was planned long before the pandemic, it allowed the employees to step back and take inventory of their role and vision for the company and property itself.

“I am very proud of how our company has handled this time with care and forethought. They have worked closely as a family,” says Thierry Kennel, regional vice president and general manager, Four Seasons, Denver. Kennel, who started with the Four Seasons as a dishwasher, says that the time away gave everyone a new perspective. “In the thirty-three years I have worked for the company, this is perhaps the biggest moment of achievement for all the hotels and employees. We came out 38

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,

Faces,

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PHOTO: COURTESY FOUR SEASONS, DENVER

of this with genuine care and support for one another and our guests.”

From the first step inside, the space is a soft and elegant reflection of Denver’s downtown spirit of luxury and sophistication. Soft-washed woods, understated lighting and modern appointments transitioned the space from a traditional vibe to one that suits Denver’s overwhelming desire to get back out there and have some fun.

Just past the lobby, you will notice a big change—the new lobby Corner “bubbles” Bar, where Champagne takes center stage. Around the corner, the main bar is still the favored gathering place for locals. The patio, probably more important than ever now, extends the entertainment space with heaters for cooler weather and misters for summer warmth. The curvaceous EDGE raw bar frames the entrance to the restaurant. The restaurant is a grand, open, inviting space.

Just as the Four Seasons has always been a centerpiece that draws locals and guests to Denver’s vibrant downtown sports, dining and entertainment venues, the newly renovated property is exactly what the city needs as people begin to venture out. “The food and service at the Four Seasons will always be the best,” says Kennel. “The renovation creates a space that is memorable.”

PHOTO: COURTESY FOUR SEASONS, DENVER

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NEW FLAVORS TO OLD FAVORITES The new menu at EDGE is a lot like Restaurant Chef Jessica Biederman. It’s a little Southern sass, with a splash of New England plus meatand-potatoes Midwestern and Mountain West steaks all rolled into one. The menu retains its steakhouse roots, but there is more to it now, which means you can invite your vegetarian or your adventure-eater friends and everyone will leave happy. “When we saw the new look for the restaurant, the new menu called for a more feminine, softer approach,” says Chef Biederman. The prized aged steaks and premium cuts of beef are still there. But this also meant more seafood, vegetarian and vegan menu items that didn’t seem like an afterthought or were on the menu just to satisfy a must-have.

“Long past are the days when chefs have to push past the unguarded place in the pool,” she says. “We used to say to people who had special food desires, ‘You can swim with us, but stay in your space. People have dietary restrictions.

They don’t want steamed spinach on a plate and certainly shouldn’t be punished for it.”

Has she succeeded? Wholeheartedly yes. My dining companion, who likes everything but sways towards more traditional steak and fish, found plenty on the menu to satisfy him. And, my eclectic palette was tantalized with a Korean BBQ glazed cauliflower. It was like the bestselling cookbook, by Samin Nosrat, Salt, Fat, Acid, Heat in one single dish. “We don’t want to hide behind it, let’s embrace dietary wishes and use them as fuel to create more engaging entrées.

Yes, it’s hard,” Chef Biederman admits. “But you can easily forget you are in a steakhouse if you have the best cauliflower, you’ve ever had.” And it was the best cauliflower I’d ever had.

So where did some of the inspiration for the new menu come from? Chef and her roommate, a beverage director, took to the road during the pandemic. Work was non-existent so the next best thing was an extended road trip across the country. They ended up at an Oregon winery, where she worked as an intern and a harvest chef feeding the staff. “To see a beverage go from grape-to-bottle was humbling,” she says.

“People were working all day, getting stung by bees.” She has a new found respect for wine after toiling in the vineyards. “The amount of things you learn in a harvest is disturbing. When you go to bed hurting, it’s empowering.”

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PHOTO: CHAD CHISHOLM

The next stop was back home to her parents’ home where she worked again in her first restaurant. “I had not seen many of these people in 15 years. We rehashed old memories, revisited dishes and put a new spin on them.

Getting to work with a chef that you worked with as a colleague instead of a boss is fulfilling,” says Chef Biederman.

Her final adventure brought her to Colorado and eventually to EDGE. As a teacher at the Escoffier Culinary School in Boulder, she learned about the new incoming workforce. “I learned about what they expect of us, what are their complaints and desires when working as a chef,” she says. “At the end of the day, cooking is simply taking things from the ground and on the land it’s all just food. We have to have a respect for the food and that what we are doing with it, is sustainable,” says chef.

Chef Biederman’s new menu also nods toward her previous home in Boston with the Four Seasons, especially the unexpected, tinned seafood served with Ritz crackers. For me, this was a food memory of watching Boston Bruins

PHOTO: CHAD CHISHOLM

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I-25 & Lincoln

hockey with my dad on a weekend afternoon.

But Portuguese tinned mussels on the Four Seasons menu? Who thought of this?

“So much of what we do is making food that other people like and sprinkle in things we like,” says chef. What does she like? The menu at Saltie Girl, a small 25-seat restaurant in Boston. “There is nothing you can order that is bad. Their menu is humble and flawless on every level. I was sent there with this tinned fish.” Though a board of tinned seafood and Ritz crackers is not expected at the Four Seasons, its simplicity and fun factor is a welcome change to the fuss of fine dining. “There is something so beautiful to that cuisine,” agrees chef.

I asked chef, “What is to come in the upcoming seasons?” Her creative culinary mind is churning with ideas. “More of the same consistency, positive energy around the service and staff,” she says, “while balancing our new with old dishes.” As for introducing new things for Denver’s expanding palate? “I like to take things that everyone remembers. Culinary arts is using food instead of a pen. You get to know us. I like people to find their story with our food. That might mean a new take on French onion soup with scallops or a butternut bisque inspired by a Starbucks pumpkin latte.” Yes, please!

PHOTO: CHAD CHISHOLM

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EDGE’S NEW TAKE ON WINE When Tim Sorek, the sommelier for all the bars at the Four Seasons, Denver and the EDGE restaurant, was brought on, he inherited a massive amount of wine. Over the years, the collection grew with each sommelier. The renovation was the perfect excuse to begin to tailor the list to something that fit guests’ preferences and the new menus. “I’ve been peeling back the past and deciding what fits and where I can find alternatives,” says Sorek.

For guests, that means more domestic and new world wines.

Sorek believes that the wine should suit the texture of the food. Yes, steak with Cabernet will always be king. But he finds that Denverites like to be adventurous in their wine choices. “Denver has so many small wine shops that are thriving,” says Sorek. “This shows me that there is interest in exceptional smaller lesser-known wines.”

Now that Restaurant Chef Jessica Biederman has added vegan, vegetarian and seafood dishes, the wine list is evolving too. For instance, the spicy and sweet Korean cauliflower, a new amazing vegetarian dish on the menu, needs bright and lively acidity such as a 2015 Salomon Undhof “Wieden & Berg” Gruner Veltliner, from Kremstal, Austria. Or even a red, such as the 2017 Bruno Giacosa Dolcetto d’Alba, from Piemonte, Italy.

Sorek says guests can expect to see more options on the wine list. “After quarantining, working from home and home schooling, people are excited to go out again. I want to stay ahead of what guests might want,” he says. One example is a Four Seasons resident who loves sauvignon blanc, but there was only one selection on the menu. He quickly added more. “The secret to success in hospitality is to always find out what the guests want.”

PHOTO: CHAD CHISHOLM

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PHOTO: COURTESY FOUR SEASONS, DENVER

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THREE BARS FOR FOUR SEASONS When interviewing Andy Carroll, the bar manager for all three bars at the Four Seasons, Denver, I can hear the excitement in his voice.

The last year has been tough on everyone, but especially for his profession. The renovation is alive and inviting for a space that locals already loved. And if the amount of people packed into the bar on the night, I visited is any indication, it’s not likely to slow down. “Guests and residents visit the main bar at least once a day,” says Carroll. If you remember the communal center table, don’t worry, it’s still there. Guests gather there like it’s someone’s kitchen island.

What is new, is the Corner Bar. The bigger space is all about Champagne, but not just any bubbly. This is the only place you will find Dom Perignon P2 by the glass. Why is this so special?

In 2014, the Champagne maker changed the name of its late release to P2 and P3, to reflect the second and third plentitudes of development for Champagne. As the Champaign matures it goes through up to three plentitudes: P1, which is seven years; P2 arrives between 12-to-15 years of maturation and P3 after upward of 20-to-30

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years. Each evolution adds to the complexity of the Champagne. In other words, Denver is lucky to have a P2 DP by the glass!

The bar also offers Dom Perignon 2010, Krug Gran Cuvee and Veuve Rose by the glass. And, if you are planning a holiday party, the Corner Bar can accommodate up to 100 guests for passed appetizers, wine, Champagne and other libations.

What are the EDGE Bar favorite cocktails?

“The Strawberry Kiss has proven to be our most popular cocktail for the summer season,” says Carroll. “It is made with Casamigos Blanco Tequila, a housemade Habanero and strawberry shrub and lime juice. It’s sweet tart and ultimately refreshing,” he says.

Another perennial off-menu classic is the EDGE Old Fashioned. “It’s a classic smoked Old Fashioned that utilizes wood from our Barrelselect programs over the years.”

RESERVE YOUR TABLE EDGE STEAKHOUSE BAR & GRILL 303.389.3050; EDGErestaurantdenver.com/reservations

PLAN YOUR STAY FOUR SEASONS, DENVER 303.389.3050; fourseasons.com/denver

PHOTO: CHAD CHISHOLM

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READY TO WEAR

// threads

Lay It On

By Maren Bartels

ATHLEISURE

If you’re always on the go (who isn’t) and don’t have time for a full wardrobe change, your best accessories will be chic cardigans, trendy jackets, of-the-moment leggings, a large tote and some statement jewels. No reason to have to choose pilates over lunch.

COLORADO MAY be best known for its snowcovered peaks during ski season, but as the locals know, one of the best times to head for the hills is in the fall when the aspen leaves glisten a golden hue in the late autumn sun.

Although it can be quite sunny in October, the cool mornings and crisp night air means dressing in layers is essential for all your Fall ensembles. From hiking to biking, brunching to yoga, shopping to happy hour, check out our round-up of lovely layers for every occasion.

One of my go-to outfits is distressed jean shorts with a cute sweater, wool cowboy hat and western style boots or booties. I also love the versatility of a classic swing dress that can be dressed up or down. These looks will carry you well into winter.

PHOTO: COURTESY AMAZING LEMONS BOUTIQUE

MOUNTAIN CHIC

FARM RIO RAINBOW STRIPES MIDI CARDIGAN $$385 at neimanmarcus.com

BLACK SCALLOPED TURTLENECK $43 at amazinglemonsboutique.com

PHOTO: COURTESY STEAMBOAT HATTER

FAUX SUEDE SWING DRESS $218 at jmclaughlin.com

AQUAMARINE AND PAVE DIAMOND BEAD ON AMAZONITE CUBES BRACELET $440 at thewoodsfinejewelry.com

LUCCHESE TWO-TONE ROPER BOOTS $1,050 at kemosabe.com

STEAMBOAT HATTER BLUEBIRD SKY $500 at steamboathatter.com

CITIZENS OF HUMANITY JOLINE JEANS $228 at a-line-online.myshopify.com CARBON38 HIGH RISE LEGGING $105 at carbon38.com 54

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ORTHOPEDIC CARE FOR YOUR ENTIRE FAMILY. OrthoONE is a leader in orthopedics, serving communities in Denver and throughout Colorado. As one of the largest orthopedic groups in the region, OrthoONE provides high-quality care to patients of all ages and at all stages of life. Patients at OrthoONE have access to dozens of expert adult and pediatric orthopedic doctors at 13 convenient locations in Colorado. The healthcare providers and orthopedic surgeons at OrthoONE use state-ofthe-art technology and customized treatment plans to provide patients with compassionate, personalized care.

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LOCATIONS Pecos St.

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1

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Union

2 Steven E. Horan, MD

88th Ave

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E. 6th Ave

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10

To schedule an appointment or to learn more, visit www.OrthoONEDenver.com

READY TO WEAR

// threads

WOODSY WOMEN

CITY SLICKER

If you’re hitting the trails, a great pair of hiking boots or trail runners are necessary investments.

Pair them with a tank top, midweight zip up, wool socks and quick-dry shorts. And don’t forget a cute hat for extra sun protection (and to hide sweaty hair) as well as a functional daypack to carry your water and snacks.

Swap your go-to tee for a silky top and chunky sweater or a fall floral dress, and the hikers for cute western booties and you’re ready to hit the town!

PHOTO: COURTESY PAISLEY AND PARK

HONEYCOMB HAT $45 at patagonia.com

GLASS AND CHAIN EARRINGS $22 at paisleyandpark.com

OSPREY MANTA 24 HYDRATION PACK $160 at osprey.com PHOTO: COURTESY AMAZING LEMONS BOUTIQUE

LOS GATOS ½ ZIP UP $99 at patagonia.com

MARION SHORTS

BY FLYFLOW GEAR $70 at flyflowgear.com

WOMEN’S MOAB SPEED

BY MERRELL $120 at merrill.com

LIBERTY SILK DRESS $328 at jmclaughlin.com

PHOTO: COURTESY MAINSTREAM BOUTIQUE

HAND EMBROIDERED COLORADO FLAG CASHMERE SWEATER $295 at etsy.com/shop/CarriganCollection

IRIDESCENT SILVER CAMI $38 at amazinglemonsboutique.com

GOOD DAY SNAKE SKIN BOOTIE $89 at mainstreamboutique.com

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FLAIR HEM LEOPARD SKIRT $68 at mainstreamboutique.com

720.220.5446 • NWalters@Kentwood.com NancyWaltersRealtor.com

INFLUENCERS

// in tune

PHOTOS: JEFF FIERBERG, COURTESY NOCTURNE JAZZ AND SUPPER CLUB

PHOTO: ARMANDO MARTINEZ, COURTESY NOCTURNE JAZZ AND SUPPER CLUB

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INFLUENCERS

Under the Influence STEPPING INTO NOCTURNE is like stepping into a portal in time and space, where all your senses are alive with the sights, sounds, smells, tastes and movement of this unique jazz supper club experience.

Although the original supper club era began in the 1930s after Prohibition ended, the original immersive experience has left a permanent mark on society, and we’re sure lucky it did.

During the 1930s and 40s, the golden age of supper clubs, Hollywood royalty and high society frequented New York’s famous Rainbow Room, Copacabana and El Morocco. They enjoyed fine American cuisine and performances by some of the world’s best-known jazz artists like, Louis Armstrong and Tony Bennett and, big bands like the Tommy Dorsey and Count Basie Orchestras.

Can you imagine? Well, Nicole and Scott Mattson did, and they’ve hit a high note with Nocturne Jazz and Supper Club, where the hospitality, drinks, food, décor and, of course, the live music–come together for a truly spectacular evening. Since 2015, Nocturne has influenced Denverites with an upscale experiential night out. Not only is it a place to hear great local jazz, but it’s also an unassuming foodie destination with their “Dinner and a Show Reservations” offering a three-course dinner with handselected wine and cocktail pairings. Dishes such as a Spring Vegetable Vignole and a spin on classic Veal Scallopini are crafted with a focus on seasonality and local products which go hand-in-hand with the fragrant libations.

“In the past six years, it’s been so great to watch our local talent grow. It’s a collaborative scene, so many times you’ll see musicians of one band also working with other bands, shares Nicolle.

“It’s cross-generational so we often get to see

younger musicians in their 20s and 30s playing alongside their mentors. Post-pandemic, it’s been great to see the enthusiasm from both the musicians and the audiences for live performance.” And now that we’re in the “Post Covid Roaring 20s” Nocturne is the perfect place for a dress-up date night, a special celebration, or at long last, a memorable evening with friends and family. “We’re booked almost every night and it’s been really rewarding to see the return of jazz in a live setting on our stage.”

The nostalgia of the songs played is formidable.

I was taken back in time to when my grandparents and parents set the needle on our old record player and those memories were brought to life right in front of me. Yet, at the same time, there was something fresh and even innovative about the experience. “That’s the magic of jazz,” says Mattson. “It has the power to pull at those nostalgic heartstrings when you hear some of the great classics. While some musicians focus their performance on a particular artist or collection of music from the past, we also have many that are bringing their original works to life on stage.

Those performances are often very personal, and you can hear the emotion in the compositions, from the joy of a song written for the musician’s own wedding to the reflection of a song written after the loss of a friend. Music helps us connect on a very human level whether you are hearing a song for the first time or hearing a version of a song your grandparents played for you.”

The acoustically designed room in the heart of Denver plays host to live jazz nightly (Tuesday through Sunday) and their distinctive Artist in Residency programming is at the core of their lineup. Most artists who perform at Nocturne engage in a four to eight-week run that focuses on the exploration of a musical icon, the study of a

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WHERE MUSIC, ART, FOOD AND CULTURE INTERTWINE

By Maren Bartels

// in tune

// in tune

PHOTO: JEFF FIERBERG, COURTESY NOCTURNE JAZZ AND SUPPER CLUB

INFLUENCERS

PHOTO: JEFF FIERBERG, COURTESY NOCTURNE JAZZ AND SUPPER CLUB

PHOTOS: ARMANDO MARTINEZ, COURTESY NOCTURNE JAZZ AND SUPPER CLUB

“...Music helps us connect on a very human level whether you are hearing a song for the first time or hearing a version of a song your grandparents played for you.”

— Scott Mattson, Nocturne Jazz and Supper Club 60

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jazz genre, or the exhibition of an artist’s original work. This old-school approach to programming combines the unique opportunity to hone one’s craft with regular stage time, while also establishing an elevated rapport with Denver music fans while being the only venue in Colorado that features jazz exclusively. But that’s not the only reason to book your reservation—the food and the drinks are on par with the top establishments in Denver.

“We want Nocturne to be a great night out all around, so when we look to add items to our menu, we’re looking for seasonal and modern takes on classic dishes. We work with great purveyors to try to keep it as local and seasonal as possible. Altius Farms is one example.

They’re an aeroponic farm located just a few blocks away doing urban farming in a rooftop greenhouse. We also have a small plot of land rented on an organic farm in Boulder that our teams at Nocturne and Noble Riot (their sister wine bar next door) are farming on their days off. It’s a great opportunity for the staff to get to see the work that goes into growing our food. And on the beverage side, Scott curates a lot of smaller boutique wines and Champagnes so our wine list is distinctive. The bar team makes great classics like a Sazerac or French 75, but they are also crafting seasonal cocktails like the “Lady of the Lavender Mist,” inspired by a Duke Ellington song and incorporating lavender, rosemary, sherry and gin.”

Does it get any better than this? I think not.

Nocturne Jazz and Supper CLub 303.295.3333, nocturnejazz.com

WAYFARERS

// traveler’s choice

PHOTO: JAMIE FENN, UNSPLASH

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WAYFARERS

// traveler’s choice

Eat, Drink & Explore 11 COLORADO CULINARY EXPERIENCES THAT ARE WORTH PACKING A BAG FOR

By Maren Bartels FALL IN the Centennial State is full of golden leaves, crisp air and blue skies. But it’s also the perfect time to hit the road for a gourmet getaway across the state. Here are a few of our favorite jaunts.

TABERNASH DEVIL’S THUMB RANCH HOUSE

The Wagyu cattle at Devil’s Thumb Ranch graze on local high-altitude nutrient-dense grasses, giving their pasture-to-plate melt-in-your-mouth Wagyu steak its signature flavor profile. DTR is one of the few locations in the nation to breed and serve full-blood buttery rich and healthy Wagyu. Yes - you heard correctly - Wagyu beef produces higher monounsaturated fats which can lower bad cholesterol (LDL) and increase good cholesterol (HDL). Plus it contains higher percentages of omega-3 and omega-6 essential fatty acids, so basically, it’s health food! We love their Wagyu Short Ribs which are braised for 48 hours and accompanied with mushrooms, potato purée and topped with Wagyu Jus. Dig in, for your health. devilsthumbranch.com

ASPEN BOSQ

Bosq is where you go when you want to experience the best tasting menus around. Chef and owner Barclay Dodge and his wife Molly look to the fields and forests of Aspen Valley to create a one of kind dining experience where the essence of local ingredients are celebrated. Guests choose between four, five or seven courses that seem to say “come closer, stay awhile, you’re family.” A DiRoNA Award Winner, James Beard Guest Chef, Member

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WAYFARERS

// traveler’s choice

of Slow Food and a Member of the James Beard Society, you’ll be in good company at this understated elegant establishment. bosqaspen.com

Tip Lodge lets you travel back in time, immersing yourself in the sights, sounds and flavors of this romantic escape. keystoneresort.com

EVERGREEN THE BISTRO AT MARSHDALE

VAIL THE LEFT BANK

BLACK CAT BISTRO

matoes still warm from the sun, heritage pork and lamb roasted over plumwood embers create an intimate dining experience from beginning to end all year long. blackcatboulder.com, brambleandhare.com

GRAND JUNCTION BIN 707

There’s a purpose behind everything this James Beard-recognized restaurant does. Whether it’s where they source Colorado lamb, or why they top their grapefruit curd with a beet merengue;

COLORADO SPRINGS FOUR BY BROTHER LUCK

BIN 707

BOULDER BLACK CAT BISTRO BRAMBLE & HARE

Jill and Chef Eric Skokan’s 425 acre organic farm just outside of Boulder provides the farm-to-table features where they grow over 200 organic crops, mill their own grains and raise heritage breeds of pigs and chickens.

It’s legit to say the least! Whether you’re at the Farm Dinner dining in their historic blacksmith barn, garden cabanas, beneath the patio pergola or at their gastropub Bramble & Hare in Boulder, your night will be one for the memory books. Fresh salads from the garden, to-

Authentically French, Chef Jean-Michel Chelain has undeniably elevated Vail’s palate. And after 51 years of escargots à la bourguignonne, bouillabaisse de crustaces au fenuill, dover sole meunière and soufflé au citron, he’s still turning out exquisitely prepared dishes that transport you from the Rockies to the French Alps. The food is as luxurious as the setting overlooking the Gore Creek. Plus, you can enjoy the good life with Windows by Left Bank ReadyMade Menu at home too, although to dine with Chef Jean-Michel is the crème de la crème. leftbankvail.com

FORT COLLINS THE FARMHOUSE AT JESSUP FARM

The 19th-Century farmhouse at the heart of Jessup Farm Artisan Village embodies the spirit of community and a shared quest for delicious food and memorable experiences that drives the team at The Farmhouse to continually source exciting ingredients, hone fresh recipes, and deliver the best products to its guests. Chef Joel Navejas and his culinary team partner with Northern Colorado growers, producers, brewers, and creators to offer modern twists on comfort food favorites like their smoked and bindled coffee-rubbed lamb sirloin with low country grits, rainbow carrots and bbq blackberry sauce. Paired with the bar’s curated beverage offerings, it’s a dining experience for all the sense. farmhousefc.com ALLEY HOUSE GRILLE

TELLURIDE ALLRED’S

Riding high, dinner at Allred’s is indeed an elevated experience. The panoramic views of the San Juan Mountains and the Sneffels range vistas are nothing short of breathtakingly spectacular, with a menu to match. Allred’s is a private club at lunch but opens for happy hour and dinner at 5 p.m. so make sure you arrive an hour before sunset to capture the alpenglow dancing across Ajax in different hues of yellow, gold, orange and pink. Their menu features proteins finished in seasonal styles such as seabass, bigeye tuna, elk, pork, beef and veal. And the extensive award-winning global wine list is sublime. The combination of luxury and authenticity is second to none. tellurideskiresort.com

KEYSTONE SKI TIP LODGE

Once an 1800s stagecoach-stop-turned-family home of Keystone Resort’s founders Edna and Max Dercum, today the Ski Tip Lodge is a cozy mountain B&B, and just so happens to be home to one of the most acclaimed restaurants in thecountry. Lucky us! It’s truly a gem nestled in the Rockies complete with a seasonal four-course prix fixe menu and a fireplace that provides a certain kind of warmth and merriment that makes you wish “these walls could talk.” And since there’s no TV or phones to be found, Ski 64

october 2021 // AvidLifestyle

PAGOSA SPRINGS ALLEY HOUSE GRILLE

The beautifully restored 1912 cottage house that is home to the Alley House Grille offers quintessential small-town hospitality with over-thetop New American dishes. One stand-out is the char-grilled ribeye with jalapeño whipped potatoes and sweet and sour roasted Brussel sprouts, finished with chipotle butter—it’s decadent and worth every bite. Finish the night alfresco with a nice port and their white chocolate raisin bread pudding for a meal that’s over the top. alleyhousegrille.com

PHOTO: JEFF LAYDON, PAGOSA PHOTOGRAPHY, COURTESY ALLEY HOUSE GRILLE

PHOTO: K. ROBINSON, COURTESY BIN 707

every detail is written into the story of each dish. And being in the heart of Grand Valley allows them access to the freshest local purveyors where they can look, feel and touch the ingredients as well as engage the farmers, ranchers and artisans from start to finish. This way of cooking results in an adventurous dining experience every time. Fall favorites like the Elk Tartare with peach tapenade, or the bone-in pork “katsu” and green chili jus are not to be missed. bin707.com

Who are the people that bring dishes to life?

Why the hunter, the gatherer, the fisherman and the farmer of course. And those are the people who Brother Luck celebrates at his restaurant Four by Brother Luck featuring American western, Mexican, Spanish and Native American dishes. Each features a four-course menu with seven options, or you can mix and match to suit your palate. You absolutely must try the artichoke with blue cheese crumbles with its tangy, creamy perfection poured tableside for your viewing pleasure. And the Tamaya blue cornbread with berry jam is the perfect companion. fourbybrotherluck.com

PHOTO: COURTESY BLACK CAT BISTRO

The history of Colorado is seen and felt in every hand-hewn beam at the The Bistro at Marshdale.

This authentic Rocky Mountain Tea Room was built by expert craftsmen in 1923 and that same artisanal attention shines through the menu created by Executive Chef Cris from her private recipe collection. The scratch kitchen favorites include ricotta dumplings with cherrywood smoked shiitakes, beef jus and whipped truffle butter, duck confit with current fennel pancetta and onion sauté with an orange demi glaze and a bottle of Chateau La Plagnotte Bordeaux to top it off. thebistroatmarshdale.com

T H E 2 0 2 1 M A Z DA C X- 5 W I T H I -A C T I V AW D ®

MADE TO MOVE YOU

STA RT I N G AT

C I T Y/ H W Y

$26,545

24/30

S E AT S U P TO 2

5

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