AvidLifestyle November 2020 issue

AvidLifestyle.com

NOVEMBER 2020

Expert advice for building THE PERFECT BAR in your home

Decades of excellence BILL COOK, the legacy of Howard Lorton Furniture & Design

NOVEMBER 2020 | $8.95

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THANKFUL GATHERINGS tips for hosting with care, inspired tablescapes & ideas for showing gratitude while giving back

Zeitgeist

In the spirit of the season, RARE BY GRIST BREWERY mixes up a new category of cocktails

ROOTED IN

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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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CONTENTS

// november 2020

departments

10

GIVING THANKS Embracing the change of season with love, laughter and gratitude.

By Hillary Locke Mujica

12

ON THE AGENDA The Masters, Art Exhibits, Castle Rock Star Lighting and more.

local f lavors

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GOOD ’NOG Getting into the spirit, a classic favorite with a modern twist.

By John Lehndorff

18

THOUGHTFUL GIVING Holiday hostess gifts that inspire and delight.

dwelling well

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26 32

PHOTO: CHAD CHISHOLM

FEATURED

HOME FOR THE HOLIDAYS Rethinking how we head over the river and through the woods.

By Laurel Thompson SETTING THE TABLE Autumnal decor for your holiday gatherings.

By Laurel Thompson HOME GOODS Ideas for giving care, comfort and style.

ready to wear

56

SCENTS & SENSIBILTY Local perfumery creates bespoke scents from natural botanicals.

By Lori Midson

34

58

EMPOWERING ELEGANCE Gifts that celebrate confidence and creativity.

The pursuit of mythological mixology.

By Lori Midson

influencers

46

60

DECADES OF DESIGN We celebrate Bill Cook, who has committed his life to the art of home design.

By Kathryn O’Shea-Evans

Bellyup to the best new bar in town.

By Kathryn O’Shea-Evans

wayfarers

ON THE COVER: RARE MIXOLOGY PROJECT’S CHILI-CHOCOLATE CHURRO PHOTO: CHAD CHISHOLM 6

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ON THE ROAD The rugged romance of the Spanish Pyrenees.

By Ehren Joseph

November 2020 // vol. 2 // no. 8 PRESIDENT/GROUP PUBLISHER Allen J. Walters PUBLISHER Chris Phillips

Call, Text or Email for Consultation

EDITORIAL DIRECTOR Anthony Cotton sales, marketing & advertising VP OF SALES & MARKETING Lori Perry DIRECTOR Of Sales Mike Carver DIGITAL SPECIALIST Ben Champion BUSINESS MANAGER Cindy Palmer art & editorial EDITOR Hillary Locke Mujica CREATIVE DIRECTOR Jani Duncan Smith ASSOCIATE ART DIRECTOR Chelsea Oglesby EDITORIAL INTERN Abby Schirmacher CONTRIBUTORS E.J. Carr, Chad Chisholm, Ehren Joseph, John Lehndorff, Lori Midson, Kathryn O’Shea-Evans, Laurel Thompson PRINCIPALS Ray L. Baker, C. Don Baker, Dick B. Baker ADVERTISING INQUIRIES: chris@avidlifestyle.com EDITORIAL INQUIRIES AND LETTERS: hillary@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 two, number eight. 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 © 2020 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.

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TWO ICONIC BRANDS - ONE ROOF JAGUAR LAND ROVER FLATIRONS

Jaguar Land Rover Flatirons is committed to the principles of quality, consistency, precision, luxury, and accomplishment. In everything we do, we strive to provide you with the very best dealership and auto ownership experience possible. That is why we have become one of the leading dealerships serving from Denver to Boulder.‡ Jaguar Land Rover Flatirons 11420 Via Varra Broomfield, CO 80020 720-457-2033 www.jaguarflatirons.com www.landroverflatirons.com Vehicles shown: 2021 Jaguar F-TYPE & 2021 Land Rover Range Rover Velar . ‡ Retailer price, terms and vehicle availability may vary. *Class is cars sold by luxury automobile brands and claim is based on total package of New Vehicle Limited Warranty, Complimentary Scheduled Maintenance, 24-Hour Roadside Assistance and Jaguar InControl® Remote & Protect™. For complete details regarding offer shown or Jaguar EliteCare coverage, please visit jaguarflatirons.com or landroverflatirons.com, call 720-457-9063 or visit your local Jaguar Land Rover Flatirons. © 2020 Jaguar Land Rover North America, LLC

SETTING THE STAGE

where you

LIVE

TALK OF THE TOWN

PHOTO: CHAD CHISHOLM

LOVE

// editor’s letter

KNOW SOMEONE who should be featured in AvidLifestyle?

Tell me about them at hillary@avidlifestyle.com.

Strategically connecting buyers and sellers with the best properties in Colorado.

GIVING THANKS FOR THE JOURNEY

Grateful for new chapters and the opportunity to grow LIFE HAS A WAY of always setting you up for the next chapter, even if you don’t know what “book” you’re actually writing. Starting my career in public relations and marketing, I certainly didn’t seek to become the editor of a local luxury magazine.

However, looking back, it all makes perfect sense. Working in San Francisco, New York City, Chicago and Denver in broadcast media and promotions for lifestyle, healthcare, travel, food and beverage brands for over 20 years has certainly provided the experience needed to curate a magazine. Combine my professional experience with being a sixth-generation Colorado Native who grew up in Denver as well as Greenwood Village and I have a unique opportunity to share my love of all things Colorado while seeing the bigger picture as well.

Speaking of bigger pictures, this season of Thanksgiving seems to mean more in the face of Covid-19. This month, we want to show our gratitude to the local charities that give so much to our community. We’ve highlighted some of our favorite ones throughout the issue.

Although holiday gatherings will certainly look different this year, we’re sure you and yours will still celebrate—we have some must-try recipes like the eggnog from Richard Diecidue and Rosalina Lombardi-Diecidue’s private chef (pg. 16), plus hosting holiday dinner ideas and tablescapes (pg. 21). Oh, and don’t forget the essential well-stocked bar this season (pg. 46). During the holidays, the scents and smells of the season can bring back memories and evoke emotions. We talk with a local perfumerie who creates beautiful scents that linger (pg. 56). Finally, we give thanks for the influence that Bill Cook of Howard Lorton Furniture & Design has had on our community (pg. 60).

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

As I embark on this new chapter, I am genuinely thankful for the life experiences that have led me to this next opportunity to grow, learn, inspire and connect with the community I love dearly. Now more than ever, I am giving thanks for the journey and the simple gifts that life has to offer. The smile on your face and laughter in your heart are more valuable than anything, and I for one am spreading smiles and laughter to all.

With Gratitude,

Hillary Locke Mujica

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*Valid for bookings through October 31,, 2020, and must stay by November 30, 2020. May not be combined with other offers. Blackout dates and restrictions apply. Not valid for group bookings. 2, 3 or 4 night minimum stay required based upon the resort credit value. Cancellation information – Reservations may be cancelled, or stays shortened, up to seven(7) days prior to arrival. Cancellations or shortened stays will forfeit deposit if made within seven (7) days of arrival. Deposit information – Your credit card will be charged immediately upon booking for the first night’s room rate plus 2.50% property improvement fee and 8.25% tax fee. Upon arrival to the resort, your card will be authorized for the remainder of your stay, as well as an incidental authorization equating to $100 per night. Any authorizations not used will be refunded to your card within five to seven business days. Resort Fee Additional – $35.00 per room, per night + tax. Resort Fee includes valet parking, in-room Nespresso Coffee & bottled water, PressReader digital newspapers/magazines, WiFi & access to club amenities and dining outlets.

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ON THE AGENDA

// can’t-miss events

NOVEMBER

PHOTO: COURTESY CURTIS CENTER FOR THE ARTS

ELECTION DAY Calling all voters—hopefully that’s you — to the polls. Tuesday, November 3rd is election day. Come one, come all because if you haven’t registered online yet, there’s still a chance.

You can register to vote in person by 7 p.m. on the 3rd, with a mask and following social distancing measures of course. Crack open your voter guides — this is what democracy looks like! FOR MORE INFO VISIT: vote.org/colorado

PHOTO: THECOCKTAILMAJORS.COM

Nov. 3

KNOW BEFORE YOU GO: Due to the ever-changing updates regarding COVID-19, events may have been canceled or postponed.

Please check with each organizer regarding event changes. See the Centers for Disease Control and Prevention (cdc.gov) and the Tri-County Health Department (tchd.org) for the latest news and guidelines for staying healthy and slowing the spread of COVID.

Nov. 15 9 MOSCOW MULES X 9 COCKTAILS X MINI-GOLF X THE MASTERS Dress up in your Augusta best to sip on unlimited cocktails from Denver’s top mixologists, vote for your favorite, play mini-golf and watch The Masters in Georgia live, from Denver’s coolest micro-district, The Dairy Block. MUST BE 21+. THE MAVEN HOTEL AT DAIRY BLOCK, Denver thecocktailmajors.com

Nov. 7 ─ Dec. 23 THE COLORADO WOMEN’S CAUCUS FOR THE ARTS PRESENTS: OLD MYTHS, NEW STORIES In a year where we tend to hear bad news before the good, and really really awful news above anything else, there are ounces of hope. 2020 marks the 100th anniversary of the 19th amendment, which allowed women (womxn, womyn, wimmin) the right to vote. Come celebrate, learn, reflect and ponder the progress our country has made through a one-of-a-kind exhibit. The transcending theme: What is the unique voice of women, the feminine and the sacred feminine in art? Visit the Curtis Center for the Arts this month to experience these divine pieces of art, up close and personal. Bring fewer than 10 of your closest friends and a mask. CURTIS CENTER FOR THE ARTS, greenwoodvillage.com

there’s more ➼

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ON THE AGENDA

// can’t-miss events PHOTO: COURTESY CASTLE ROCK STARLIGHTING

Nov. 21 CASTLE ROCK STARLIGHTING It’s the most wonderful time of the year, and by that we mean the Castle Rock StarLighting ceremony. Our beloved community has celebrated the lighting of the star since 1936, and this year is no different. Join us on Saturday, November 21st from 2:00 to 7:00 p.m. in Downtown Castle Rock at Historic Wilcox Square for some Christmas cheer and celebration. Nothing sounds better than some hot chocolate and a night spent with our family and friends. DOWNTOWN CASTLE ROCK AT HISTORIC WILCOX SQUARE, castlerock.org

FOLLOW THE LINK

// what’s online PHOTO: COURTESY MUSCLE ACTIVATION TECHNIQUES®

TO THE MAT WITH HELP from Coloradan Greg Roskopf’s Muscle Activation Technique, PGA TOUR golfer Bryson DeChambeau has re-tooled his physique — and in turn, has caused the game to re-imagine its physical limitations. With a win in the U.S. Open on the books, “Beefy Bryson” now has Augusta National and The Masters (being played in November for the first time ever) squarely in his sights. avidlifestyle.com 14

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LOCAL FLAVORS

// inside story

Good ’Nog A CHEF’S SECRET to crafting the tastiest Yuletide toast

By John Lehndorff THERE IS A REASON many folks wrinkle their noses when the subject of eggnog comes up. They’ve only tasted it straight from a supermarket carton, says Chef John Schenk.

“I also hated eggnog when I was growing up. I didn’t start liking it until they started putting rum in it,” says Schenk with a chuckle. He is the private Chef for Richard Diecidue and Rosalina Lombardi-Diecidue at their Cherry Hills Village home, and caterer for Richard Diecidue’s company, Unicom Capital.

Chef Schenk mastered the craft of making the Yuletide favorite years ago when he worked at a bakery just outside of Paris. His version didn’t become famous locally until he started serving the authentic eggnog at the couple’s annual Christmas party.

“There are usually 300 to 400 people at the parties at the house. We greeted everyone at the door with a little shot glass of eggnog,” Schenk says.

Eggnog is not a complicated beverage to create, but it is time-consuming and you have to pay attention. “You very slowly bring the eggnog to a simmer while stirring constantly. DON’T let it boil!” he says.

As with so many traditional group events in 2020, Richard and Rosalina’s holiday festivities won’t take place this year. However, Chef Schenk is happy to share his recipe for seasonal gatherings of any size.

Best Homemade Eggnog Makes 6 to 8 servings INGREDIENTS 6 large egg yolks ½ cup sugar 1 cup heavy cream 2 cups whole milk 1 vanilla bean, split down the middle Pinch of salt ½ teaspoon fresh grated nutmeg

METHOD Whisk the egg yolks and sugar in a metal bowl until light and creamy.

In a 2-quart saucepan, mix the milk, cream, vanilla bean, salt and nutmeg and simmer over medium heat, stirring often. Cook just long enough to extract the flavor and aroma from the vanilla bean.

Add ¼ cup of this hot milk mixture to the egg mixture, whisking all the time, continue ¼ cup at a time until all incorporated. Pour mixture back in the saucepan over medium low heat whisking until slightly thickened, about 30 to 35 minutes or about 160 degrees.

Cinnamon for dusting the glass

Remove from heat and strain into a metal bowl. Cover with plastic on surface to prevent a skin from forming and refrigerate until chilled. The eggnog can last covered in the refrigerator for 4 to 5 days.

Optional: Dark rum or Kentucky bourbon (Knob Creek), 1 ounce for every 6 to 7 ounces of eggnog.

When serving, if eggnog is too thick, put it in a blender with a little milk to thin. If including alcohol, add rum or bourbon to each glass, then add eggnog and stir. Dust top with cinnamon and garnish with caramel lace.

NOTE: Visit avidlifestyle.com for Chef Schenk’s caramel lace recipe.

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LOCAL FLAVORS

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// inside story

PHOTO: CHAD CHISHOLM

LOCAL FLAVORS

// gift ideas

Serious Cider

Sip a juicy COLORADO HARD CIDER with a European pedigree

By John Lehndorff

Don’t let the cans fool you: Colorado-born Gold Rush is a serious craft beverage on par with high-end European ciders.

apples like Honey Crisp,” Williams says. At 6,130 feet, Williams Family orchards are among the world’s highest elevation orchards and vineyards. Kari Williams says that the high elevation not only develops flavor from the hot sunny day and cool night cycle, but also because of high exposure to UV light.

“Gold Rush is extremely complex. It starts out sweet and apple-forward, but as you taste it, the cider finishes almost dry,” says Kari Williams of Snow Capped Cidery.

“In 2013 we started Snow Capped Ciders to take advantage of the fruit we were growing including French and English varieties,” she says. Snow Capped Gold Rush is the newest addition to a line of award-winning ciders. It’s made with four notable varieties: Blanc Mollet, Ashmead’s Kernel, English Golden Russet and Dabinett. Each rare apple contributes elements of astringency, sweetness and acid to the cider, much like the grapes blended in the best red and white wines.

There’s a good reason Gold Rush doesn’t taste like those too sweet, too bubbly ciders that are filling the shelves now. Those ciders are not made by pressing and fermenting actual cider apple varieties, Kari Williams says.

These cider apples yield bright ripe apple mouth-filling flavors and aroma notes from vanilla to leather. Williams suggest serving this semi-sparkling cider slightly chilled, but never ice cold.

“They usually use juice from sweet culinary apples,” says Williams who — with her husband, Ty Williams — owns the cidery and the more-thancentury-old Williams Family orchards near CedarEdge on the Western Slope.

The family are the only growers in the state producing enough cider apples to can a true cider.

“Because we grow this rare fruit ourselves, we are able to sell the cider at an accessible price,” she says.

“Traditional cider apples are hard to grow, disease-prone and don’t give the yield of culinary

“It’s the crème de la crème of apple cider in a can.”

Poured in a glass, Gold Rush glows with a wonderful golden hue. Take a sip and you have one of those “Oh wow” moments.

Snow Capped Gold Rush is available year round in 12-ounce can four-packs ($8.99 to $10.99) at Total Wine and Spirits (Centennial), Molly’s Spirits (Greenwood Village) and other retailers. snowcappedcider.com

FOOD FOR THOUGHT 40% of all food produced is thrown away, while our neighbors go hungry. This has devastating effects in our community and to our planet.

WE DON’T WASTE is here to help.

They support the community and environment by reclaiming and redistributing quality food to those in need. Their vast network connects food from purveyors who want to avoid food waste with community organizations who need food to serve their populations. Since their inception in 2009, they have recovered over 100 million servings of food.

Although this is a challenging time for many people, We Don’t Waste is still inspiring people to support their communities.

PHOTO: COURTESY WE DON’T WASTE VIA FACEBOOK

WHEN A HOST ASKS you to bring a beverage to a dressy holiday gathering, exceed expectations by arriving with a four-pack of Snow Capped Gold Rush instead of your usual bottle of Pinot Grigio.

TO DONATE to their cause, visit wedontwaste.org

CAFE 180 creates space for everyone to feel good about the food they eat, the work they do, the people they connect to, and the time they spend. It’s a place where anyone can eat, regardless of their ability to pay. Those who are unable to pay simply exchange their time and energy for a nutritious meal. Since 2010 the café has not only served delicious meals but in 2018 they began offering paid work experiences through JOBS 180 where apprentices gain experience in a full-service kitchen cooking and preparing soups, salads, pizzas and sandwiches as well experience in customer service and training volunteers. CAFE 180 believes that everyone has something to give and everyone is worthy of receiving. cafe180.org

PHOTO: COURTESY CAFE 180 VIA FACEBOOK

PHOTO: COURTESY SNOW CAPPED CIDERY

GIVE & RECEIVE

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Mor e than an Acre of Fi ne Fur ni t ur e

2550 East County Line Road | C-470 & University

(303) 741-4240 | www.coloradostyle.com

DWELLING WELL

// the details

Home for the Holidays COVID-19 IS RESHAPING THE WAY WE HOST HOLIDAY GET-TOGETHERS.

By Laurel Thompson 21

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DWELLING WELL

// the details

IN ANY NORMAL November, we’d all be booking flights home to spend time with friends and family we haven’t seen in months — but for many, “months” is an understatement in the year 2020. COVID-19 has lots of us wondering how we’re going to safely host holiday dinners after so much time apart, and thankfully, we’re not alone: Dane Hiett of Chef Dane’s Kitchen (CDK) is giving us some tips and tricks to keep the virus off of our holiday guest lists.

IXNAY ON THE BUFFET While buffet-style serving might have been convenient in previous years, Hiatt says this is the first thing on the chopping block when it comes to sanitary dining. “If the host can plate everything individually (including apps and desserts) and serve guests one at a time, that would be best,” he explains. “You really want to minimize foot traffic in the kitchen and prevent multiple people from touching the 22

november 2020 // AvidLifestyle

same serving utensils, so try to bring the food to them.”

DOUBLE THE SILVERWARE If you can’t serve each guest separately, Hiatt recommends doubling up on silverware so one set can be used for serving and the other for eating. “Obviously that’s not going to be fun for whoever has to wash the dishes, but it’s worth it if you can eliminate shared serving utensils and also keep forks that have been near your guests’ mouths away from the serving platters,” he says.

SIPPIN’ SOLO Like the food, Hiatt says drinks should be served individually by one designated bartender: “You really don’t want people passing around wine bottles or tasting each other’s drinks. Still, you can have some fun with it and come up with a menu of cocktails for your

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DWELLING WELL

// the details

guests to choose from, or ask them to BYOB — I’d list a couple drinks that go well with the dishes you’re serving and let people bring what they like.”

THE MORE TABLES, THE MERRIER So what about the seating arrangements? According to Hiatt, there’s no such thing as too many tables. “Set multiple tables if you can, ideally seating groups of four or less,” he suggests. “You could also alternate seats, so you have empty chairs on both sides of each guest.

However you do it, just make sure the people eating together stay together and don’t mingle too closely with others.”

SANITIZE, SANITIZE, SANITIZE From your hands to the dishes, Hiatt says sanitizing has never been more important: “We

all need to be mindful of what we’re touching and sanitize extra thoroughly. I like to put lots of wipes out on the table and use paper napkins as much as possible. You can also use paper plates and disposable utensils if you don’t want to deal with dishes — there are lots of earth-friendly bamboo utensils out there that look nice for a more formal holiday dinner.”

TEST BEFORE YOU GO If you have guests in the danger zone — agewise or health-wise — Hiett recommends that everyone get tested for COVID-19 before pulling up a chair. “It’s something you can do out of respect to show your loved ones you care,” he says. “Even if you end up with a negative test you could be asymptomatic, so do your best to give others space and wear a mask when you’re not eating, if possible.”

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HAPPY HOLIDAYS FROM C ARL A’ S A CL A SSIC DESIGN

Setting DWELLING WELL

// in the making

THE EVERYDAY HOSTESS is helping us put those quarantine crafting skills to work with awe-inspiring fall tablescapes. By Laurel Thompson

the Table FALL DECORATING is something many of us look forward to all year long, and we’ve got the Pinterest boards to prove it. Get ready to break out the scented candles, miniature pumpkins and all things plaid — The Everyday Hostess, Kate Haaf, is giving us some expert tips on how to create the most Instagram-worthy tablescapes of the season.

Love You Brunch What better way to spice up your fall gettogethers (and practice social distancing) than by hosting an outdoor brunch amid the color-changing leaves? That’s exactly what Haaf had in mind when she curated this festive tablescape with friend and vendor, Lindsay Davenport Photography.

“I really wanted to hone in on the fall colors since we would be brunching outside, and I had the perfect auburn-based color palette already laid out for me in one of my favorite blanket scarves, which I draped on the table diagonally,” she explains. “I chose two main colors from the scarf to highlight: brown for the tables and chairs and orange for the napkins and miniature pumpkins laid throughout the centerpiece. I’m a big fan of metallics and love to glam things up as much as possible, so I added gold silverware and beaded glass chargers from my wedding to make things a bit more exciting.”

PHOTOS: COURTESY THE EVERYDAY HOSTESS

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DWELLING WELL

// in the making

PHOTOS: COURTESY THE EVERYDAY HOSTESS

According to Haaf, the personal touches are what bring a tablescape like this together: “Doing what you can with what you already have is a great way to get that customized look without spending tons of time or money on the presentation. I made most of the food myself, and I also ordered some custom paper invitations from an Etsy shop, which I added to the place settings to make everyone feel right at home.”

Apple Fall Picnic All tuckered out from the corn maze or pumpkin patch? Cuddle up with your significant other and enjoy some cider and caramel apples at this cozy fall picnic for two.

“I wanted to create a more intimate setting for this tablescape, so I thought a picnic in the park would really bring that to life,” Haaf says. “My inspiration was a large burlap throw that I ended up displaying the food and drinks on, and I used the same blanket scarf from before as the tablecloth. I really like to incorporate natural elements in my designs during the fall, so I added the tree slabs and in-season flower arrangements to make it a bit more earthy. The pillows and blanket contribute to the coziness of the space, and I brought in the metallic wine glasses for that extra element of sophistication.”

When recreating this fall tablescape, Haaf has one piece of advice: tailor it to your comfort. “A romantic date night is all about bringing special moments to even the most basic evening. It doesn’t have to be showy or expensive — you can 28

november 2020 // AvidLifestyle

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DWELLING WELL

// in the making

Delivering Clarity In Any M arket PHOTOS: COURTESY THE EVERYDAY HOSTESS

just gather up the throw pillows and blankets from your living room and bring that intimacy outside.”

Friendsgiving Dinner Thanksgiving will look a bit different this year, but that doesn’t mean you can’t set the table for fewer guests. Take a peek at this pre-COVID Friendsgiving tablescape Haaf designed around a handmade wooden box.

“Since I really like the look of mixed metals and neutrals for the holidays, I took that idea and ran with it when I dreamt up this design,” she says. “I saw this cool wooden box centerpiece on Pinterest and couldn’t find a similar one anywhere, so I contracted a vendor to replicate it for me. Then I created my own flower arrangement with pinecones, leaves, gourds and candles, which I incorporated with the rest of the table by adding miniature pumpkins to the place settings. I also did a lot of layering to bring out the different metals, including gold beaded chargers with copper chargers on top, then (literally) tied it all together with burlap bows around the chairs.”

Fresh Perspectives Unparalleled Client Service Experience the 8z Collective Maritt Bird, 8z Realtor 8z Real Estate | 303.579.1420 MBird@8z.com MarittBird.8z.com

lux

If you’re going to design a more sophisticated Friendsgiving tablescape this year, Haaf says layering is key: “Generally speaking, the more plates you have stacked on top of one another the more formal your place settings will look. Still, I almost always place something decorative on the top plate to add that personal touch.”

Colorful Fall Tablescape Most of us are accustomed to seeing the same yellows, oranges, reds and browns when it comes to fall decor, but Haaf isn’t shying away from non-traditional colors in this pastel fall tablescape.

“I’m always looking for ways to mix up my designs, so during a time where traditional fall colors are used (and sometimes overused), I 30

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drew inspiration from a painting I have hanging on my wall called ‘Pastel Me A Story,’” she explains. “I pulled the blues, pinks and sage green from that piece, as well as the chinoiserie pattern on my ceramics, and had a friend who makes velvet pumpkins create a custom variety in those colors. Every color in a tablescape should be replicated several times, so I added the pink candles and turned the green napkins into little bows on the plates. Then I used the gold beaded chargers, metal silverware and layered plates to elevate the place settings a bit.”

The takeaway from this non-traditional fall tablescape? Don’t be afraid to experiment.

“People tend to have a certain idea of what holiday tablescapes should look like, but there are no rules saying you can’t play with the different colors and items you already have at home,” Haaf says. “Just start with one element you love — whether that be a pattern, texture or focal point — and let the inspiration come to you.”

DWELLING WELL

// inside story

DENVER’ S

BEST FR AME SHOP With over three decades of experience, Masten Fine Framing and Gifts is devoted to creating exquisite framing for your cherished photos, artworks and mementos.

With an eye for design, expert craftsmanship and an emphasis on conservation framing, they will help you ďŹ nd the perfect frame.

Visit them in the Cherry Hills Marketplace, located at S. University Blvd. and E. Orchard Rd.

www.MastenOnline.com (303) 832-6565

DWELLING WELL

// gift ideas

At Florence Crittenton Services, the mission is to educate, prepare and empower teen mothers as well as their children. They fulfill this mission through the Florence Crittenton High School, as well as the Early Childhood Education Center, which offer customized wraparound services that address the academic and social-emotional needs of teen moms and the education and developmental needs of their children.

Since 1893, the unique curriculum at Florence Crittenton Services creates cycles of success for all generations to become productive members of the community.

With the holidays upon us, what a wonderful time to give the gift of bettering our community at flocritco.org/donate

PRICELESS PRESENTS Thanks to a group of senior citizens, La Cache is impacting the lives of children in need. Founded in 1982

by Children’s Hospital Colorado volunteer Lenore Stoddart, La Cache has donated more than $4 million in net proceeds to Children’s Colorado through the sale of wonderful antiques, sterling silver, crystal, china, art, fine linens, small rugs, jewelry, furniture and more.

The revenue generated by sales at La Cache provide funding to reimagine children’s healthcare at Children’s Hospital Colorado. childrenscolorado.org/lacache

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PHOTO: CHAD CHISHOLM

PHOTO: COURTESY FLORENCE CRITTENTON SERVICES VIA FACEBOOK

AN EDUCATED GIFT

SNACK IN STYLE Squirrel Nut Bowl and Scoop.

Nothing says fall like this charming mango wood bowl, complete with pewter acorn scoop and a perched pewter squirrel enjoying a harvest nut. T Is For Table, The Streets at SouthGlenn 303.347.9988; tisfortable.com.

Plus, they offer concierge shopping and local delivery service, making them your go-to for gifting.

5280 TOP DENTIST FOR 11 YEARS RUNNING

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Our holistic approach offers the best there is in dentistry combined with our patients personal health goals.

VIBRANCE COMPREHENSIVE DENTISTRY 7400 E. CRESTLINE CIRCLE, SUITE 230 GREENWOOD VILLAGE, CO 80111

www.vibrancedentistry.com

303-770-1116

Mythological

Mixology RARE BY GRIST engages all your senses to pursue the Holy Grail of beer, and redefines the allure of a brewery

By Lori Midson

PHOTO: CHAD CHISHOLM

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When you step inside Rare by Grist Brewing Company, an aesthetically bewitching brewery and taproom in Lone Tree, it’s like entering a magical mystery tour straight out of the steampunk movement. “When you walk into Rare, we want to transport you to a whole new world of zythophile heroes, malty villains and hop-powered dirigibles. It’s a place where anything imaginable can be experienced within our doors — or through the glass of a pint,” says Kaleb Hilton, who co-owns the three-and-half-year-old business with several others, including Gary Hilton, Kaleb’s father and Bob Malone, the taproom’s head brewer.

But fascinating aesthetics are hardly the only draw. In a landscape where breweries, taprooms, cocktail bars and mixology programs are all vying for adulation and a population, the team at Grist realized they needed to step it up another level to stand out. So in December of last year, they introduced Rare by Grist, an “immersive drinking experience,” explains Kaleb, that intertwines the transformative taproom environment with mixology drinks incorporating house-brewed, high-gravity mixing seltzers and small-batch, “avant-garde experimental beers.”

And so far, it’s paying off: “We’ve since created an entirely new customer base and mysticism around our magical, tucked away taproom,” says Kaleb, noting the inspiration for Rare by Chai Rishi PHOTO: CHAD CHISHOLM

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e h t o t Get in

HOLIDAY

Spirits!

OVER 12,000 WAYS TO WARM UP THIS HOLIDAY SEASON!

Grist was twofold: “On the business side, we knew we had to be different and unique not just for uniqueness’ sake, but because we needed to make Rare a destination spot.” And second, “We want to invite our guests to literally ‘drink the story’ as our beer is folded into the tales.”

Tales, says Kaleb, is influenced by his and Gary’s love of art and literature. Kaleb studied world literature as a child and college student, while Gary is a former designer. “Our goal was to create an ongoing mythology that tells the story of Rare both visually and literally, which translates to the art on the walls — all original settings and characters — comprising a folklore that intertwines our beer and cocktails,” says Kaleb. And all of the senses, he adds, are incorporated into the Rare experience: “the wonderful visuals of the art, the taste of our award-winning beers, our mixology and cocktails, our curated music, the smells of cooking syrups and fruits and the feeling you get after Chili-Chocolate Churro PHOTO: CHAD CHISHOLM

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providing personalized culinary expereiences

For bookings contact us at: www.QProvisions.com 720-443-0202

bringing fine dining to your door.

weekly meal deliveries

personal chef services

*holiday party and event catering

*holiday party booking fee waived when you mention this ad, must book by Dec 5th

THE THREE TO DRINK NOW Autumnal spices. Chilies. Apples.

Fall’s seasonal ingredients aren’t just for food: They’re perfect for cocktails, too. And Kaleb and the crew behind Grist’s Rare Mixology Project have unleashed several cold weather cocktails to keep you warm and toasty in their taproom.

Chai Rishi Pumpkin spices get a huge piece of the pie during the fall season, but chai spices are even better, especially when they’re mixed in a glass. “We wanted to use chai spices in a light and aromatic mixology drink that’s piquant and pleasantly stimulating and exciting,” says Kaleb, who marries the chai spices with fresh-squeezed lemon and orange juices, cardamom-infused bitters and a mix of both the Crimson Crow American amber red ale and Trippinwitz, a German pilsner. “This isn’t a spirited cocktail; it’s a beer. How surprising!” quips Kaleb.

Chili-Chocolate Churro The majority of drinks in the brewery’s Rare Mixology Project, notes Kaleb, are inspired by world travels — and the chili chocolate churro is no exception. After a jaunt to Mexico and lots of margaritas, the team developed the chili-chocolate churro: chile-chocolate sauce, cinnamon simple syrup, orange bitters, Foreign Export stout, spicy dried mango drizzled with chocolate and a cinnamon-sugared rim. “We revisited Mexico with a fall-winter mixology drink using chocolate and chilies, a combination we’ve been wanting to work on for some time now,” notes Kaleb. “The aroma is very chocolatey, the sweetness from the chocolate works incredibly well with the stout, and the spiciness of the chile is fairly subtle.”

Winter Mueller A fall-winter version of the brewery’s Moscow mule, the winter Mueller, named for a good friend of the owners who helped build the interior, is a hard seltzer-based libation with lime and apple juices and spices and herbs, including cloves and ginger, that speak to fall. “You get the fizzy, bold, dry and effervescent ginger taste you expect from a mule, plus your usual fall flavor suspects: cinnamon, nutmeg, clove and apple,” says Kaleb, adding that it’s potent. “After a couple of these, you’ll definitely feel it.” Pow!

PHOTO: CHAD CHISHOLM

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Winter Mueller

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PHOTO: CHAD CHISHOLM

a couple of fresh pints. That’s the experience we’re going for.”

It’s also an observation in education. Here, a cocktail with beer is called “mixology” or a “mixology drink,” and the owners coined the phrase “brewing spirits” to define their Rare Mixology Project, which speaks specifically to its high-ABV ales and gluten-free, filtered seltzers (with an ABV of around 15 percent) brewed with sugar, water and clean-fermenting yeast in an onsite 3.5-barrel system. “It’s a new category of spirits, and we’re the only institution in the world that’s doing this. We invented it,” asserts Kaleb.

And nothing in the Rare Mixology Project is pedestrian. Head bartender Lauren Neale, who Kaleb calls a “cocktail goddess,” creates the spirited libations, using innovative switches for the typical spirits — gin, rum and whiskey, for example — that give traditional cocktails their marked booziness. The Kaucasion, for example, is an iced concoction laced with citrus-based hard seltzer, alcohol-free Kahlúa syrup, roasty Dark Rapscallion stout, heavy whipping cream and a sprinkle of espresso beans, the sum of its parts quite like a white Russian. “Every few weeks, we introduce a series of new drinks based upon something we’ve tasted during a night out or saw online, and then the bar team does research and development, tastes the

The Kaucasion

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PHOTO: CHAD CHISHOLM

e v o L r u o Y al c o L rg rora.o u A o G

How will you show the love this season?

From international eateries to local boutiques to craft breweries, Aurora offers plenty of opportunity to Love Your Local businesses.

Every visit and order is an act of love and builds a stronger community we can all enjoy.

drinks, compiles all of our notes as a group and eventually puts the drink on the menu once it’s been perfected,” explains Kaleb.

When Kaleb and his cohorts introduced the brewery’s Rare Mixology Program, they knew it was a gamble. “We had no idea how it was going to be received — just that it was a cool idea, unprecedented and a passion project, and we were compelled to do it no matter what,” shares Kaleb. But to his surprise, guests immediately embraced it. “People were — and still are — very interested in the concept and the brewing spirits process, and I’m happy to say it’s gone over seamlessly with our customers,” he says.

In fact, the Rare Mixology Project has been so successful that the owners are currently scouting additional locations in the RiNo, LoHi and South Broadway neighborhoods. “We’d like to open new taprooms in early-to-mid 2021,” he discloses.

GRIST BREWING COMPANY

Lone Tree 303.738.9394 gristbrewingcompany.com/ lone-tree

We’ll drink to that!

Chai Rishi

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PHOTO: CHAD CHISHOLM

PHOTO: CHAD CHISHOLM

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Raising the

Bar

For many Coloradans, the secret to surviving “safer at home” with their sanity intact was sipping a topnotch cocktail.

AvidLifestyle turned to local bar experts — including a designer, beverage caterer and even a Sicilian sommelier — to suss out what exactly you need to live your best bar life, from accoutrements to Colorado’s own tipples. Here’s, advice we’ll cheers to.

By Kathryn O’Shea-Evans

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STEP 1: BUILD YOUR DREAM BAR It’s possible to design a home bar that’s every bit as alluring as the Ritz, Paris’s Bar Hemingway or the King Cole Bar in Manhattan’s St. Regis — the secret is laying the right foundation. “A welldesigned, well-stocked bar is a really nice thing to have, because it gets people out of your kitchen [when entertaining],” says designer Katie Schroder of Atelier Interior Design. A few elements to consider: installing a dedicated bar sink (again, so there’s no need for guests to invade your cook-space when you’re whipping up dinner) and a beverage fridge. “Zephyr makes one with double French doors I love; it can hold two cases of wine, but also beer, sodas, and Perrier, which is great for self-service.”

When it comes to the design of the bar itself, Schroder is a fan of floating shelves. “It’s very userfriendly for people to grab glasses for themselves. Some people feel weird about opening up people’s cabinets; maybe they’re not close friends.” Another tip: make sure your bar’s countertop is hardwearing enough to take a beating.

“Don’t have a wood countertop!

Try quartz composite, a faux marble that can hide a bit of mess with its veining. You won’t worry about putting bottles on it, drinks, or even ice.” If you’re not sure where to place a bar, it’s worth considering the unexpected.

“We just did a project in Cherry Hills where the bar is under a set of stairs in an older home. You can make use of every nook and cranny. Even an entry coat closet you don’t use could be repurposed into a home bar! It’s great to be able to shut the door on it if you don’t want to see it, or to lock the bar away if you have teenagers in the house.” Beyond that, Schroder recommends adding a bit of good old-fashioned fairy dust with gold accessories. “Gold, gold, gold!

A gold tray with glasses on it; gold shakers; etched glasses with stirrers. All of that stuff is so fun, it can even make a nonalcoholic glass of Kombucha a celebration.”

PHOTO: COURTESY ATELIER INTERIOR DESIGN

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Make the Neighbors Green with Envy.

It’s always greener at Colorado Turfin’. We are a family-owned and operated company, founded in 2015 by owner Brian Richmond. We specialize in creating lush, green, plots with custom synthetic turf for commercial and residential lawns, dog runs, and putting greens.

You design it and we’ll create it! We are happy to take your vision and make it a reality so that you’ll have an outdoor space you can truly be proud of. With over 20 years of combined experience, we’re the turf experts. For a free estimate, call us at 303-349-2368 or visit us online at ColoradoTurfinCo.com.

Colorado Turfin’ • brian@coloradoturfinco.com • 6709 Sunburst Ave, Firestone, CO 80504

ATELIER INTERIOR DESIGN 303.455.1644 atelierid.com

“Gold, gold, gold!

A gold tray with glasses on it; gold shakers; etched glasses with stirrers.

All of that stuff is so fun...”

Katie Schroder, Atelier Interior Design

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PHOTO: COURTESY ATELIER INTERIOR DESIGN

Downsizing Your Home? Upsize Your Storage!

PARK & PROTECT FOR THE WINTER!

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STEP 2: GET SPIRITED

Once you have your physical bar in place, it’s time to outfit it with a bevy of beverages. For insider tips, we reached out to Taylor Nixon, founding member and owner of beverage catering company Oak & Olive, which specializes in providing (ahem) top shelf bar service for private parties, including everything from bartenders and glassware to signature cocktails and even molecular gastronomy, like liquid nitrogen. “COVID-19 has changed the way we do things; we wear masks, gloves, and are fastidious in our cleaning efforts,” he says, adding that they do everything from garden weddings to socially-distanced holiday parties. He broke down the necessary bar accoutrements for us:

“I prefer potato-based vodka like Tito’s, because it’s smoother; and rye whiskey, because it has a sharper palate for whiskey-based cocktails...”

Taylor Nixon, Oak & Olive Design

THE GLASSWARE: Beyond your typical wine and beer glasses, it’s worth investing in festive cocktail glasses. “You can make nearly all cocktails in rocks glasses, but to elevate the experience, I recommend martini, coupe, margarita and collins glasses. In general, have as many rocks glasses as your typical party size, plus an extra four. Always good to have a couple extra in case an accident happens, or to put your olives in something pretty!

THE BARTENDER’S KIT: Every bartender worth his or her (margarita) salt needs a few accessories to make cocktails.

“A bartender kit generally consists of a shaker, bar spoon, strainer, muddler, peelers and a knife for slicing up whatever the garnish may be. A jigger is also really useful to measure portions out; they normally come in single shots and double shots.”

THE FIXIN’S: You’ll need five base spirits: vodka, whiskey, gin, tequila and rum. “There are lots of different styles for each, but I prefer potatobased vodka like Tito’s, because it’s smoother; and rye whiskey, because it has a sharper palate for whiskey-based cocktails,” he says.

Add mixers — including cointreau, sweet and dry vermouth, bitters and other liquors, such as St. Germain, depending on your favorite cocktails.

You’ll want to have citrus like lemon, lime and navel oranges on-hand, plus bountiful non-alcoholic options, such as Coke, ginger ale, club soda and tonic water. And remember to be inventive for a memorable night. “We do a spicy margarita with jalapeños, and a Manhattan with cherry and blackberries.” We’ll toast to that.

OAK & OLIVE 720.266.4346 drinkoakandolive.com

PHOTO: CHAD CHISHOLM

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STEP 3: SIP STAPLE WINES

In-the-know oenophiles have long flocked to Venice Ristorante & Wine Bar, a trifecta of Italian restaurants with a location in Greenwood Village, to indulge in a delicious evening. We chatted with general manager and sommelier Nunzio Marino, who has lived in Denver for 32 years.

“I love wine!” says Sicily-born Marino, who does all the wine ordering for the restaurants — which have approximately 500 labels, from whites and reds, to sparkling and dessert wines.

“80% of our wine is from Italy,” he says. Their authentically Venetian restaurant is the spot for dishes ranging from noteperfect gnocchi primavera in citrus chardonnay wine sauce to linguine mare with scallops, manila clams, mussels and more.

No surprise, Marino delights in advising which is the perfect wine to accompany each plate, but still — he has his go-to wines.

“My favorite is a Cabernet Franc and Pinot Noir; in summertime, we sell a lot of rosé, which goes with any kind of food,” he says.

“I usually bring a riesling to a dinner party because it goes very well with a diversity of appetizers thanks to its high level of acid.”

Another go-to: “I like blended wines, like Super Tuscans,” he says, referring to the red Tuscan blends that often include merlot, cabernet sauvignon and syrah grapes. “They’re a beautiful wine that don’t overpower food.”

“I usually bring a riesling to a dinner party because it goes very well with a diversity of appetizers thanks to its high level of acid.”

Nunzio Marino, Venice Ristorante & Wine Bar

PAIRINGS MAKE PERFECT: Sommelier Nunzio Marino on which wines to pair with what wishes Salmon: Van Duzer Pinot Noir, from Willamette Valley, Oregon

VENICE RISTORANTE & WINE BAR 720.482.9191 veniceristorante.com

Grilled Lamb Chops: Pio Cesare Barolo, Piedmont, Italy Risotto con Funghi e Tartufo: Fontanabianca Langhe Arneis, Piedmont, Italy

PHOTO: CHAD CHISHOLM

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TM

READY TO WEAR

// a day in the life

ESSENCE STUDIO/ DSH PERFUMES Boulder 720.563.0344 dshperfumes.com

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Scents & Sensibility

READY TO WEAR

// a day in the life

SIZING UP YOUR SCENT: LOCAL PERFUMERY CREATES BESPOKE PERFUMES FROM NATURAL BOTANICALS

By Lori Midson DAWN SPENCER-HURWITZ has a nose for sizing up your scent.

Spencer-Hurwitz, who owns Essence Studio/DSH Perfumes, a North Boulder-based studio where handcrafted fragrances are formulated with all-natural botanicals, is a perfumer who designs and recreates scents for clients around the globe, including perfume fanatics in our own backyard.

“One of my favorite consultations was with a couple from Greenwood Village, which was kind of like a ‘date night’ on Zoom,” she recalls. “Both the man and woman were so happy to discuss their favorite scents, as well as the lovely memories associated with each aroma,” adds Spencer-Hurwitz, who eventually created a shared concept of his-and-hers scents for the couple.

It’s no wonder the fragrance artist, who also develops scents for Denver Art Museum shows and projects (SpencerHurwitz also co-founded a Japanese perfume brand), has such a fanatical following: Her intuitive nasal brilliance is firmly planted on the perfume industry’s pulse.

But her personal and professional life, like so many others, has resulted in abrupt pivots because of COVID-19.

Still, the entrepreneur, wife and mother doesn’t have a second to spare. Suffice it to say Spencer-Hurwitz’s normal workday probably makes the rest of us look like sloths.

7:30–8:45 a.m.: early to rise Spencer-Hurwitz has an eight-year-old son, so she awakens early to enjoy a few quiet moments to herself, especially to stretch and “come into my body,” she says. After her son rolls out of bed, she cooks breakfast, looks over her son’s daily schedule and gets him started with his home-based learning plan.

PHOTOS: CHAD CHISHOLM

8:45–9:15 a.m.: calm and stable Meditation, stresses Spencer-Hurwitz, is an “important time to quiet my mind and slow down.” She meditates most mornings in her home art studio — one

of her favorite places — and “finds the smell of pencils, chalks, paints and paper dually soothing and grounding.”

9:15–10 a.m.: mind-to-muscle connection The perfumer’s daily exercise routine zigzags from floor exercises to cardio workouts on a stationary bike. She also checks her Instagram feed and any action in her online community.

10–10:30 a.m.: screen time Spencer-Hurwitz plans her daily schedule which, depending upon the day, might include scheduling designs or livestreaming sketches for her perfumes on Instagram. “It’s all very interactive, plus we get to talk about the creative process and decision making of designing a perfume, which is always exciting,” says Spencer-Hurwitz.

10:30 a.m.–3:30 p.m.: consulting during COVID After a 30-minute commute to her Essence Studio in North Boulder, Spencer-Hurwitz takes note of which designs require creation for reorders and shipments, as well as which new products need to be made. She also consults with clients, but since COVID-19 restrictions mostly preclude one-on-one meetings, the majority of her consultations are done on Zoom. “When I meet with clients in person, I’m able to actually smell and ‘work’ directly on their skin, but with social distancing in place, that’s not feasible,” says Spencer-Hurwitz.

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Instead, she conducts online client interviews: “How often do you wear perfume?” “Which perfumes have you worn before?” “Do you have a signature scent?;” “Do you have a lot of perfumes, or nearly none?” Based on a client’s answers, Spencer-Hurwitz creates a trio of sketches, sends them to the client for feedback and then fine tunes the fragrance until it’s right. “The online process is tricky and takes longer, but I love learning about my clients; they’re all so diverse and interesting, and creating a perfume that expresses each person is endlessly fascinating.”

3:30–5 p.m.: it’s a wrap Before leaving her studio, SpencerHurwitz packs orders and, as a token of gratitude, includes personal notes with each order. Additionally, she works on formulas and designs for her consulting clients, which include other perfume companies. And, she admits, “I clear up the messes I’ve made. I’m definitely a messy creative so I tidy up my workspace as best I can before I head home.”

5:30–9 p.m.: family time After a long day, Dawn finds therapy in watering her garden and cooking dinner for her family. “I’m an avid gardener and grow flowers, 10-foot tomato plants, plus arugula, cucumbers, purple pole beets, fava beans and herbs,” says SpencerHurwitz, a self-described “veggiepescatarian.” There’s “always a fresh salad on the table,” she says, adding that she and her family “make a point of always eating dinner together.”

9 p.m.–midnight: creative inspiration Spencer-Hurwitz is a night owl, using the moonlit hours to brainstorm ideas.

“As an artist, I find that nighttime is the best time to write down ideas and think about what I’m yearning to work on,” she shares. “Ideas really come flooding in after the details of the day are finished and I can just work on the moods, feelings and stories I’d like to tell through my perfumes.” At midnight, sleep finally comes.

READY TO WEAR

// gift ideas

Dress for Success strives to empower women to achieve economic independence by providing a network of support, professional attire and the development tools to thrive in work and in life. Since 2006, they’ve helped transform the lives of over 17,000 women and by distributing more than $1,000,000 in clothing and accessories as well as providing job readiness tools, professional attire and post employment support to achieve economic self-sufficiency. The need for support is greater than ever right now. From jobs to housing, transportation and of course, family, Dress For Success is aiming to expand their resources to help even more. To help do just that, on Novembest 1st, they’re launching a new giving program: The 150 Club. Founding members who donate $150 (the cost to dress a DFS client) or more will be privy to an impressive array of benefits, but most importantly, they will be directly impacting the lives of women in need right here in our community. 303.832.1889; denver. dressforsuccess.org

WORTHY WEARABLES Goodwill’s Déjà Blue Boutique is like shopping in your best friend’s closet! With a curated selection of chic clothing, shoes and accessories for men and women, the boutique offers high-end brands without the sticker shock! Plus, all of the proceeds support Goodwill’s local career development programs. A complete win-win for all!

Located in Cherry Creek North, 303.996.5668; goodwilldenver.org/shop/dejablue.html

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PHOTO: CHAD CHISHOLM

PHOTO: COURTESY DRESS FOR SUCCESS DENVER VIA FACEBOOK

TRANSFORMING LIVES

Karmen Berentsen of A-Line Boutique penned Learning to Fly in hopes of inspiring women to live authentically and rediscover their worth. Available at A-Line Belleview Station, 303.773.8200; aline-online.com and karmenberentsen.com Cocotay Jewelry creates one-of-a-kind vintage earings with a modern twist. Available at A-Line Belleview Station, 303.773.8200; aline-online.com and at Cocotay Jewelry Instagram: @cocotayjewelry

Rooted in a signature combination of unparalleled professionalism, strong market knowledge, and unrelenting work ethic. Nancy has consistently exceeded clients’ real estate objectives, all while providing exceptional service with a focus on integrity and unwavering trust.

720.220.5446 NWalters@Kentwood.com NancyWaltersRealtor.com

INFLUENCERS

// the designer

HOWARD LORTON FURNITURE & DESIGN Denver 303.831.1212 howardlorton.com

PHOTO: CHAD CHISHOLM

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INFLUENCERS

// the designer

Decades ofDesign We celebrate BILL COOK, who has committed his life to the art of home design.

By Kathryn O’Shea-Evans BILL COOK’S surname makes perfect sense: the 82 year old president emeritus of Howard Lorton Furniture & Design has had, as the saying goes, many pots percolating on the stove. Cook has been on the board of The Park People since 1984, was treasurer of the Denver Symphony, joined in the Mayor’s Committee for the selection of the architect of the Denver Art Museum, and, now, is still working at the store part time. “In 60 years, you can get involved in a lot of organizations,” says the father of two and grandfather, a Cherry Hills resident.

It’s no surprise he likes to assist the city: Cook’s Denver roots run deep. “Both my mother and dad graduated from Denver East High School,” he says. “My great grandmother was born on Arapahoe Street in 1867. My dad went to flying school, graduated from MIT and the Colorado School of Mines, and married my mom, Lois Lorton, and it was her ticket out of town during the Depression.”

Cook spent his childhood hopscotching the country with his family, but Colorado called to him, especially after he was armed with an architecture degree from Stanford University.

“I got to talking to my grandfather Howard Lorton and so my architecture career lasted 100 days,” Cook says. He joined the staff 61

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of his grandfather’s legendary namesake Denver furniture store at age 23, and became president a year later when his grandfather passed. “For 60 years I’ve been at Howard Lorton, and I was president for 50 some of those years.”

A lot’s changed in those decades, but plenty has stayed the same. “Howard started the business in 1927 as a quality furniture store with interior designers on his staff. And so we have never changed what started all this 93 years ago.” Thanks to the well-oiled machine of a company his grandfather had built, when Cook became president, the gig was “to sign the checks and see that the doors got locked.” But it evolved to much more: “I was the principal buyer for a good long time and met a lot of people in the industry. Most of the buying was down in High Point, N.C. twice a year. And the furniture industry exploded and grew up in the Carolinas and Southern Virginia, and we’d be back there twice a year and get to know everybody, talk to designers, and go on plant tours and all that.” The trends Cook has spotted over the years have come full circle. “About time I started was when Mediterranean came into favor, and then we got into mahogany and cherry, and I joined just at the tail end of what now is known as

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HOW HOWARD LORTON MAKES MAGIC The longtime Denver icon of interior design is beloved by its retail customers, many of whom have been loyal shoppers for generations (and no wonder, given their topnotch service and brands on offer, including Broan Jordan, Chaddock, Hickory Chair and Loloi). Here, three reasons why: FREE DELIVERY. Yes, just like an Amazon Prime membership, only better: because you can order everything from sleek outdoor sectionals for your veranda to an Art Decoinspired home bar, all brought to your home, gratis.

INTERIOR DESIGN PROS. Every Howard Lorton staffer is a professional interior designer, and ready to help you make your dream home a reality. “That’s always been the secret to our success — we have designers that know how to do things and find things, and answer issues that come up,” Cook says.

IN-HOME ASSISTANCE. Wondering which sofa will suit your library best? Or how to give your bedroom the luxe, contemplative feel of your favorite five star spa? You can enlist Howard Lorton designers to come over, bringing their expertise (and expert eye) with them. “We’ve had clients who’ve been with us for 40 years or somebody will join us that had been working someplace else in town and brought their clients with them,” Cook says.

“These are very personal relationships we build with people.”

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PHOTO: CHAD CHISHOLM

Mid Century. So in some respects if you hang on long enough, you get to see it all come back again.” Beyond running the business, Cook put his personal stamp on the building itself, helping design their 45,000-squarefoot downtown Denver HQ, which can be explored, much like the Guggenheim Museum in Manhattan, from the top down. “From the third floor, you can see Mount Evans, if you do it just right,” he says. “It’s a neat room. If you’re going to live somewhere all your life, you might as well enjoy the space and the show.”

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On the Road GLOBE-TROTTING THROUGH A PHOTOGRAPHER’S LENS

“I stumbled on the raw beauty and crystalline waters of this amazing location while car-tripping through northern Spain in 2016. This image is from the Pyrenean town of Ligüerre de Cinca, which more than 40 years ago was left depopulated by the construction of the Grado reservoir. Recently, the original split-rock buildings have been restored as a resort that is grounded in history with medieval towers, squares, wineries and olive groves─It sits on a limestone bluff that overlooks the promontory of the Spanish Pyrenees.” ─Ehren Joseph

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