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Welcom e to th e Crested Butte Wine & Food Festival!

THE CRESTED BUTTE WINE & FOOD FESTIVAL couples world-class national, regional and local chefs with well-known and boutique wineries in an exciting and informative tasting and dining five-day extravaganza. Wine enthusiasts adventure into exquisitely prepared lunches and dinners paired with sommelier-presented wines; horseback riding and foraging excursions; and tastings on the wild side from chocolate and spirits to bourbon and barbeque. Saturday’s signature Grand Tasting culminates with over 500 wines and the chance to order your favorites on the spot. Win large format, small batch and rare bottles from the unique Wine Auction. Live music, artful appetizers and unique vendors complete the experience. Oenophiles, connoisseurs, foodies or folks who just like food and wine — the festival has something for everyone.

Contents 6–19 22–23 27–29 31–35

Featured Events Festival Schedule Culinary Talent Vintner & Spirits Talent

A Very Special Thank You to our Culinary Champion Sponsors

Robert & Noel McCarter Crested Butte Wine & Food Festival events are open to attendees age 21 and over.

2018 CRESTED BUTTE WINE & FOOD FESTIVAL


photo by Nathan Bilow

WWW.CBWINEANDFOOD.COM


FEATURED EVENTS

With Winemaker Joe Buckel of Buckel Family Wines

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Wine & Dine

photo by Nathan Bilow

Loca vore’s Lu nch eon The Chefs

Destination

Tassinong Farms (Crested Butte South, CO)

Arrival Tim e 11:00 a.m.

Excursion Maximum 30

Price $120

Winemaker

Joe Buckel, Buckel Family Wines (Crested Butte South, CO)

The Chef and Owner of Grand Junction’s Bin 707 Foodbar and Taco Party, Josh Niernberg has long been at the forefront of the local, farm-to-table movement. A trained Sommelier, Niernberg has been recognized as a leader in the state as the first western Colorado chef to make the 2018 FIVE list, a group of five chefs who represent the staples of Colorado dining. With Bin 707 Foodbar, Niernberg had the idea to combine art, business and engineering to create a restaurant like no other — a think tank for Chef Josh Nierberg food applied to industrial design where Niernberg drives the development, prototyping, production and marketing. Callie Koch, Head Chef of Tassinong Farms, Food and Wine, began her career with an early interest in the mysterious beauty of sourdough breadmaking. A stint in Europe allowed her to discover “truly good quality bread,” and ignited in her a passion to make it, along with other simple, wholesome classics. Without formal schooling, Callie developed skills in the world of baking, fermentation and cooking, approaching the arts through diligent self-study and opportunities to learn from other bakers and chefs. Before she joined the Tassinong team, she founded Ingrained Bakery, a small Northern Colorado bakery with a cult following that specialized in artisan sourdough breads, pastries and handmade butter.

2018 CRESTED BUTTE WINE & FOOD FESTIVAL


FEATURED EVENTS Winemaker Joe Buckel photo by Nathan Bilow

The Winery Joe Buckel, Co-Founder and Winemaker for Buckel Family Wines has a talent for creating reputable wines that have garnered 90+ point ratings from Wine Enthusiast. Passionate about each step in the process of winemaking — from walking the vineyards, harvesting grapes and fermenting wine to barreling, racking and bottling — Joe’s wines have a complex, Old World style to them. With a palate schooled from an early age in his father’s cellar, replete with legendary wines from Europe and California, Joe has worked as enologist at Flowers Vineyard and Winery and BR Cohn Winery, as well as Winemaker at Sutcliffe Vineyards.

The Destination With sustainability at the center of their efforts, Tassinong Farms is a farm-to-table gem in the heart of Crested Butte South and this luncheon offers the rare opportunity to tour their unique garden facilities. Their modern and intimate restaurant, The Food and Wine Shop, is as elegant as it is inviting: wood paneling, long slatted tables, modern decor and large windows make for just the right combination of hip and cozy. Using only produce grown onsite in repurposed ocean shipping containers, and baking all breads and pastries in-house, Tassinong serves nothing but “ultrafresh” food, along with wine from nearby Buckel Family Wines. It doesn’t get any more local! The wine bar features self-serve wine machines, salads, small plates, cheese and charcuterie boards and baked goods that reflect Chef Callie’s meditation on simple, high-quality ingredients.

Head Chef Callie Koch

Ch efs

Head Chef Callie Koch Tassinong Farms, Food and Wine (Crested Butte South, CO) Chef / Owner Josh Niernberg, Bin 707 Foodbar, Taco Party (Grand Junction, CO)

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FEATURED EVENTS

Dynamic Luncheon Featuring a Duo of Female Chefs

Th u

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Wine & Dine

Tastes of Spain

Destination

Django’s Kitchen

Arrival Tim e 11:00 a.m.

Excursion Maximum 35

Price $120

Somm elier

Nick Gabriel, Breakthru Beverage (Glenwood Springs, CO)

photo by Nathan Bilow

The Chefs

Chef Kate Ladoudis is the Executive Chef and Owner of Django’s Kitchen in Crested Butte. She graduated top of her class at the French Culinary Institute of New York, trained at the International Chocolate Academy, was invited to host a dinner at the prestigious James Beard House, and became a featured chef on the Celebrity Chef Tour. She thrives on setting trends and exploring new flavors, textures and formats with all of the exciting developments in food chemistry and technique. Her philosophy is to keep her food Chef Kate Ladoulis fresh, her menu evolving and dining adventurous. Django’s Kitchen is a culmination of Kate’s attention to detail and has been recognized as innovative, exceptional and unforgettable. Born in the U.S. and raised between Tijuana and San Diego, Chef Claudette is a recognizable face in the San Diego culinary scene both for her extensive career and as a competitor on two seasons of Bravo’s “Top Chef.” She worked with famed Chef Javier Plascencia and James Beard Award Winner Chef Gavin Kaysen at El Bizcocho before becoming Executive Chef of the new “regional Mexican” restaurant El Jardín in San Diego. As only 20% of all American chefs are women, this luncheon is an exceptional opportunity to witness the synergy of a rare combination: two female Executive Chefs at the top of their game creating together.

photo courtesy Django’s

2018 CRESTED BUTTE WINE & FOOD FESTIVAL


FEATURED EVENTS

photo courtesy Django’s

photo by Nathan Bilow

The Sommelier Nick Gabriel discovered his passion for wine right here in the Gunnison Valley as a bartender for the Brick Cellar shortly after graduating from Western State Colorado University. Wanting to further his career in the Gunnison Valley, Nick joined Classic Wines, covering Gunnison, Crested Butte and the Roaring Fork Valley. Shortly thereafter Nick got his dream job working for Breakthru Beverage, covering their fine wine portfolio as an Account Development Specialist for the Western Slope. Nick passed the Certified Exam with The Court of Masters Sommelier program in May 2014. He loves exploring all wines of the world but his favorites are French, Italian, Napa and Willamette Valley.

The Destination Kate and Chris Ladoulis’ collaborative endeavor, Django’s Kitchen, is Crested Butte’s hub for food innovation with creative seasonal small plates that encourage diners to share and explore. Chic and sleek, the dining room is a vessel for their adventurous, Southern Europe inspired menu and eclectic wine list. They’ve been named “Best Food” and “Top 100 Restaurants Fit for Foodies in the U.S.” by OpenTable and written up with numerous accolades from Wine & Spirits Magazine, 5280, Outside Magazine, Zagat, Chicago Tribune, Colorado Homes & Lifestyles and Dallas Morning News among others. Not normally open for lunch, this is a coveted opportunity to sneak in and have the progressive ambiance all to yourself.

Chef Claudette Zepeda Wilkins

Ch efs

Executive Chef Claudette Zepeda Wilkins, El Jardín (San Diego, CA) Executive Chef / Owner Kate Ladoulis, Django’s Kitchen (Crested Butte, CO)

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FEATURED EVENTS

With Winemaker Abe Schoener of The Scholium Project photo courtesy Soupçon Bistro

Winemaker Abe Schoener

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Risk Taking Wines &

Destination

Soupçon Bistro

Arrival Tim e 5:00 p.m.

Excursion Maximum 30

Price $750

Winemaker

Abe Schoener, The Scholium Project (Los Angeles, CA)

Ch efs

Executive Chef / Proprietor David Wooding, Soupçon Bistro (Crested Butte, CO) Chef / Proprietor Michael Marsee, Hogwood BBQ (Crested Butte, CO)

The Chefs

Chef David Wooding likes to cook on the cutting and progressive edge. He has gained a reputation in Crested Butte for elevating “normal” cuisine, recreating it to be as exciting as it is accessible. Chef David attended the Johnson County School where he studied Culinary Arts. He served with Chef Michael Turner of the Classic Cup and Linda Dewar of JJ’s, both in Kansas City. David’s experience includes Chef and Executive Chef positions at Bonez, Maxwell’s, Lobar, Secret Stash, Red Room, AlpenChix and Marchitelli’s. As the new proprietor / Executive Chef of Soupçon Bistro, Chef David Wooding David’s evocative expertise and range of talent truly shines. Chef Michael Marsee was formally trained at the New England Culinary Institute in Vermont. His style is decidedly contemporary, inspired by the international flavor profiles he’s picked up from living and traveling abroad. His dishes flaunt layers of Chef Michael Marsee textures and flavors for a vibrant dining experience. Chef Michael’s prowess emerges from the wide range of experiences he’s had as a chef — from rustic open-fire cooking on cattle drives to precise modern techniques for more elegant gatherings.

2018 CRESTED BUTTE WINE & FOOD FESTIVAL


FEATURED EVENTS

Venturesom e Cuisine

photo by Nathan Bilow

The Winemaker

Abe Schoener has a near-mythic status in the wine world, being called a “cult hero” and a “fearless, risk-loving winemaker” by Robert Draper of the New York Times Magazine. Schoener garnered the praise and a global following for his complex, unorthodox wines, at the center of which is Schoener’s unyielding drive to experiment with the outer boundaries of winemaking. A former philosophy professor at St John’s College in Maryland, he took a sabbatical to work at Stag’s Leap in Napa in 1998, and eventually gave up his day job. He made his first wine to sell in 2000 and has since been pushing the wine-label, so to speak, with his winery The Scholium Project. In a departure of traditional methods, Scholium uses only fruit from the small vineyards of individual farmers, which offer locations or farming practices that cannot be duplicated. For this reason, each wine produced is a single-vineyard bottle, and bears the name of its vineyard. In 2012, Abe was a semi-finalist for the James Beard Award for Outstanding Wine and Spirits Professional, and his wines are served at some of the world’s best restaurants, including Momofuku and The French Laundry. Coverage of his unusual methods and quality wines has ignited a demand for wines made from uncommon grape varieties, grown in undistinguished regions and using unconventional techniques. Ironically, the revolution Abe helped to create in the early 2000s is about to become the new Establishment.

The Destination Soupçon Bistro is an enchanting, small French and American bistro, highly regarded for its intimacy and reputation for presenting some of the best dishes in Crested Butte. Tucked away in an alley off Elk Avenue, the historic building is the former home of the Kochevars, a pioneering family. Just 18 when he emigrated from Yugoslavia in 1916, Jake Kochevar worked in the coal mines and married local gal, Caroline. Nine children later and in need of more space, the family built the original log dwelling that Soupçon now occupies. The building has retained its charm and the intimacy of dining in this environment, along with the quality of service, is unmatched.

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2018 CRESTED BUTTE WINE & FOOD FESTIVAL


VIP Invitation-Only Breakfast FEATURED EVENTS

Fr i

photo by Nathan Bilow

JUL 27

photo by Nathan Bilow

VlP Fou nder’s Bru nch THIS EXCLUSIVE INVITATION-ONLY BREAKFAST is free to any of our Patron or Connoisseur Pass holders and reason alone to invest in one of these all-access passes. Rub elbows with the festival’s celebrity Chefs, Winemakers and Sommeliers over a sumptuous breakfast buffet with all the local trimmings from Chefs Dana Zobs and Stacee VanAernem of Crested Butte’s Personal Chefs. The fortunate affair is paired with handcrafted and fresh Zyr Vodka breakfast cocktails and a selection of wines, teas and coffee. Held at Wine and Food Festival founder Jeff Hermanson’s home, this elegant and inviting brunch is a further opportunity to witness the design and architecture of one of the valley’s residences. Chefs Dana Zobs and Stacee VanAernem of Crested Butte’s Personal Chefs have gained a premier reputation and obsessive following due largely to their masterful ability to source and incorporate seasonal, local and organic ingredients to create simple, honest and delicious dishes. They excel at handcrafted artisan foods such as homemade cheeses, bread and pastries, yogurt and salt-cured meat and fish. Chef Dana’s 24-plus years in the food industry include an Associate Degree from the Culinary Institute of America in Napa Valley, managing Lil’s for seven years, serving as Chef for Whole Foods, and developing and tasting recipes for Williams-Sonoma. Her influences arise from her experience as a pastry chef as well as from her travels around the world, incorporating ingredients and flavors with international techniques.

Destination Crested Butte

Arrival Tim e 9:00 a.m.

Price

Free to Patron & Connoisseur Pass Holders

Host

Jeff Hermanson

Ch efs

Chef / Owner Dana Zobs & Chef / Owner Stacee VanAernem, Crested Butte’s Personal Chefs (Crested Butte, CO)

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FEATURED EVENTS

Three-Chef Dinner Paired with Artisan-Crafted Relic Wines

Chef Brother Luck

Fr i

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photo by Nathan Bilow

Epicurean’s Deligh t The Chefs

Destination The Bench

Arrival Tim e 6:00 p.m.

Excursion Maximum 80

Price $300

Hosts

Theresa & Ian Schaul

Wine Expert

Annette Summersett, Relic Wines (Napa Valley, CA)

Most recognizable from his participation on Food Network’s “Beat Bobby Flay,” “Chopped,” and Bravo’s “Top Chef,” Brother Luck has worked in fine dining kitchens around the world, including the Takitei and Kinjhoro Ryokans located in Kanazawa, Japan. Chef Brother became a Certified Executive Chef and opened Four by Brother Luck in Colorado Springs. He has been awarded “Most Cutting Edge Restaurant” by The Gazette and “Best Local Chef” by the Colorado Springs Independent. Formally trained at the distinguished Cook Street School of Culinary Art in Denver, Chef Rose Reyes integrates a dedication to freshness inspired by her mother into her Nouvelle Cuisine dishes that sparkle with an Asian Fusion twist. Her modern interpretations of wine country gastronomy reference classical French and Italian cuisine while incorporating the roots of her ethnic influences and drawing on a range of aesthetic and sensual experiences of eating: the visual and textural, ingeniously followed by a surprising and delightful explosion of tastes. Private Chef Tim Egelhoff marries the artisanal world of classic European foundations with his Colorado-inspired cuisine. Chef Tim completed stagiaires with Masa’s in San Francisco, the Coyote Cafe in Santa Fe, and Tommy Tsunamis in Denver. He’s journeyed to Europe, served as the Sous Chef at Créme Caramel in Monterey and experimented his way through the restaurants of San Francisco and Napa Valley. He served as owner and Chef of the Timberline Restaurant for 21 years, and was Executive Chef at Maxwell’s Steakhouse and 9380 Prime before becoming a private Chef.

2018 CRESTED BUTTE WINE & FOOD FESTIVAL


FEATURED EVENTS

Chef Rose Reyes

Ch efs

Wine Expert Relic Wine Cellars specializes in small batch, artisan-crafted wines. Deeply inspired by history and tradition, Relic takes great pride in the crafting of their wines and also in the distinct Sonoma Coast and Napa Valley vineyard sites from which they source their fruit. Annette Summersett Annette Summersett can be called the face of Relic, serving as the Sales, Marketing and Brand Ambassador for the winery. For the past seven years she has worked closely with owner and winemaker, Michael Hirby, and his wife and co-owner, Schatzi Throckmorton, to bring the story of Relic to the world.

The Destination Theresa and Ian Schaul’s home on The Bench occupies 35 tranquil acres, bursting with wildflowers and broad northern views of the surrounding mountains. The luxury home exudes warmth, quality and distinction with a lofty great room and ample windows to soak in the breathtaking views. The well-appointed dining area opens on to a stone walk-out terrace leading to a built-in fire pit, outdoor kitchen and tranquil eating space. Move from the dining room to the sunroom with east-facing views, or into the fullfeatured kitchen with reclaimed antique hewn beams. The Schauls’ home is a heavenly place to experience dishes by these three accomplished chefs paired with California’s Relic wines… an evening of pure culinary and vintner indulgence.

Executive Chef / Owner Brother Luck, Four by Brother Luck (Colorado Springs, CO); Chef Tim Egelhoff, Tim Egelhoff Chef Services & Catering (Crested Butte, CO); Chef Rose Reyes, Montanya Distillers (Crested Butte, CO)

Chef Tim Egelhoff

photo by Nathan Bilow

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FEATURED EVENTS 2018 CRESTED BUTTE WINE & FOOD FESTIVAL


JUL 28

FEATURED EVENTS

Sa t

Th e Grand Tasting

photo by Nathan Bilow

THE HALLMARK CULMINATION of the Crested Butte Wine & Food Festival is the impressive Grand Tasting. Sip, swirl and saunter your way through over 25 wineries and distributors and over 500 wines. With this remarkable selection, you are sure to discover a new favorite or boutique vintage to suit your particular palate. Wineries range from family operations concocting handcrafted artisan wines in small batches, to distributors producing over 32 million cases of wine throughout the world. The main focus, however, is on the exceptional and premium wines (many of them award-winning) of the day. Featured wineries range from Sonoma and Napa Valley in California, to Oregon, New Mexico and even Salida and Paonia. There will be imports from Chile, Italy and Australia. Others are on oenophile’s “up and coming” list. One winery may specialize in Bordeaux or Pinot, while another presents a full bouquet of the fermented grape. Peppery Zinfandels. Pinot Gris with hints of pear. Cabernet Sauvignons rich with chocolate. Honey tipped Reislings. A Gewürztraminer lilting on lychee. Voignier wafting of peaches. Live music from the Crested Butte Music Festival, artful appetizers and unique vendors complete this dazzling experience. Win large format, small batch and rare bottles from the unique Wine Auction to add to your collection. If you taste a wine you love, skip the hassle of trying to find the winery later with on-site ordering of your favorites through Mountain Spirits Liquors.

photo by Lydia Stern

Destination

Big Mine Ice Arena

Arrival Tim e

VIP Admission: 2:00 p.m. General Admission: 3:00 p.m.

Price

VIP Admission: $125 General Admission: $75

VIP early entry into the Grand Tasting is a prized inclusion to the Patron, Connoisseur and Tasting Passes. photo by Lydia Stern

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FEATURED EVENTS

Languorous Sommelier-Paired Sunday Brunch

Su n

photo by Nathan Bilow

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photo by Nathan Bilow

Bursting with Bubbles Brunch The Chefs Destination

The Old Rozman Ranch

Arrival Tim e 10:00 a.m.

Excursion Maximum 80

Price $150

Host

Johnny Johnson

Somm elier

Aaron Tomcak (Crested Butte, CO)

Chefs Dana Zobs and Stacee VanAernem of Crested Butte’s Personal Chefs have gained a premier reputation and obsessive following due largely to their masterful ability to source and incorporate seasonal, local and organic ingredients into their simple, honest and delicious dishes. They excel at handcrafted artisan foods such as homemade cheeses, bread and pastries, yogurt and salt-cured meat and fish. Chef Dana’s 24-plus years in the food industry include an Associate Degree from the Culinary Institute of America in Napa Valley, managing Lil’s for seven years, serving as Chef for Whole Foods, and developing and tasting recipes for Williams-Sonoma. Chef Stacee has dedicated her life to food made from scratch and utilizing the local bounty. Her influences arise from her experience as a pastry chef as well as from her travels around the world, incorporating ingredients and flavors with international techniques.

The Sommelier Aaron Tomcak has owned the famous and fabulously diverse Mountain Spirits Liquors of Crested Butte since 2004. After receiving his certification as a Wine Sommelier over six years ago, Aaron has taught the incredibly Sommelier Aaron Tomcak popular “Wines for the Unpretentious” monthly seminars at a variety of local culinary establishments, where students taste wines from around the world, focusing on the both affordable and

2018 CRESTED BUTTE WINE & FOOD FESTIVAL


FEATURED EVENTS photo by Nathan Bilow

delicious. His study of wine has taken him to explore the best in Tuscany, California, Oregon and Washington. Yet it is Aaron’s laid-back style that puts all students of wine at ease, creating a rewarding and pleasurable experience while remaining intensely educational and informative.

The Destination There are few homes as well known as the old Rozman Ranch. Homesteaded in the late 1800s, the original log structure was sided in 1910, and throughout its life has been surrounded by corrals and open pastures for the ranch’s cattle, sheep and horses. Today, little has changed as the cozy structure has been restored to maintain its intimate warm and historic nature. Details such as the intricate Victorian trim, original doors and hardware of the era remain intact, while spindles from the front porch have been artfully incorporated into stairway banisters. From its perch looking down at Crested Butte, the property’s only neighbors are the old guard of Red Lady, Mt. Crested Butte and Whetstone. The Crested Butte Land Trust permanently preserves the surrounding 150 acres of pastureland, ensuring the tranquil property will forever retain its pastoral ambiance. Step back into a simpler time and revel in the agrarian past of Crested Butte through this quaint historic home. Guests enjoy this beautiful Sunday morning brunch and final celebration of the Crested Butte Wine & Food Festival just as it should be — al fresco — to capitalize on the bounty of sunshine, open space and wildflowers. In partnership with Zyr Vodka and Synergy Fine Wines.

Chef Dana Zobs

Chef Stacee Vanaernem

Ch efs

Chef / Owner Dana Zobs & Chef / Owner Stacee VanAernem, Crested Butte’s Personal Chefs (Crested Butte, CO)

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Th e connoisseur does not drink wine but tastes its secrets. Salvador Dali 2018 CRESTED BUTTE WINE & FOOD FESTIVAL


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FESTIVAL SCHEDULE

Festival Passes & Tickets PATRON PASS COUPLE: $2,500 SINGLE: $1,500

(Early Bird pricing until 7/25; Regular $1,750) BENEFITS: VIP entry to Grand Tasting; entry to Wednesday Flights & Bites: Dessert First; entry to Friday VIP Founder’s Brunch; entry to Friday Winemaker’s Dinner; entry to two Wine & Dine Lunch or Pairing Adventure events; entry to Sunday Bursting with Bubbles Brunch; and entry to up to four Guided Tastings or Flights & Bites offerings.

CONNOISSEUR PASS SINGLE: $700 BENEFITS: VIP entry to Grand Tasting; entry to Wednesday Flights & Bites: Dessert First; entry to Friday VIP Founder’s Brunch; entry to Friday Winemaker’s Dinner; and entry to one Guided Tasting or Flights & Bites offering. TASTING PASS SINGLE: $175 BENEFITS: VIP entry to Grand Tasting; entry to Wednesday Flights & Bites: Dessert First; and entry to one Guided Tasting or Flights & Bites offering. TICKETS Tickets to individual events also available. Purchase both passes and tickets at www.cbwineandfood.com. Reservations required for all ticket and pass holders.

2018 SCHEDULE OF EVENTS WEDNESDAY, JULY 25 11:00 a.m.

3:00 p.m.

8:00 p.m.

WINE & DINE: Locavore’s Luncheon A multi-course “ultra farm-to-table” lunch and exclusive tour of the most innovative farm and wine production in the Valley. With Chef Josh Niernberg (Bin 707 Foodbar), Chef Callie Koch (Tassinong) and pairings by Joe Buckel (Buckel Family Wines). At Tassinong Farms. $120 GUIDED TASTING: Van Gogh & Pinot Join local artist Mary Tuck for an afternoon of wine tasting and painting in the spirit of Van Gogh’s “Almond Blossoms” with Sommelier Jeff Hollings. On the Center for the Arts Outdoor Stage. Presented by the Art Studio of the Center for the Arts. $45 FLIGHTS & BITES: Dessert First Sample some of the finest chocolates, pastries, confections and desserts from Nutritionist and Chocolatier Julie Nygard (The Chocolate Therapist), Baker Rachel Alter (Pedals and Pastries), and Pastry Chef Danielle Riesz Gutter (Wildflour Sweets). Paired with wines from winemaker Rick Moshin (Moshin Vineyards). At the home of Jay Jones. $100

THURSDAY, JULY 26 10:00 a.m.

11:00 a.m.

2:00 p.m.

2:30 p.m.

PAIRING ADVENTURE: Tastings Amongst the Castles Adventure into the wilderness with Tenderfoot Outfitters on this guided horseback ride through Swampy Pass Trail and enjoy an array of select wines from Winemaker James Blanchard (Blanchard Family Wines) and fine food by Tim Egelhoff (Tim Egelhoff Chef Services) at trail’s end. $120 WINE & DINE: Tastes of Spain Take your taste buds on a culinary trip to Spain with this luncheon from Chef Kate Ladoulis (Django’s) and Chef Claudette Zepeda-Wilkins (El Jardín). Featuring Spanish wines hand-selected by guest Sommelier Nicholas Gabriel (Breakthru Beverage). At Django’s Kitchen. $120 GUIDED TASTING: Chocolate & Spirits Pairings Chocolatier Julie Nygard (The Chocolate Therapist) and Eric Wilson of Palisade’s artisanal craft distillery, Peach Street, pair their products for a unique blend of flavors sure to expand your taste buds to new and delicious horizons. At The Dogwood. $50 FLIGHTS & BITES: Bourbon & Barbecue A timeless combination — bourbon whiskey tasting (Law’s Whiskey House and J. Rieger and Co. Distillery), poured by mixologist Ryan Maybee and paired with mouthwatering, smoked barbecue by famed Dallas Chef Kent Rathbun (Imoto). At the Depot. $5 – $25

2018 CRESTED BUTTE WINE & FOOD FESTIVAL


Purchase passes online at cbwineandfood.com

7:30 p.m.

WINEMAKER’S DINNER: Risk Taking Wines & Venturesome Cuisine An INCREDIBLE culinary and vintner collaboration, this exclusive dinner features wines from the winemaker with a cult following, Abe Schoener (Scholium Project), and a unique menu by progressive Executive Chef David Wooding (Soupçon Bistro) and Chef Michael Marsee (Hogwood BBQ). At Soupçon Bistro. $750 GUIDED TASTING: Words & Wine Sink into absorbing prose with a food-centric twist featuring best-selling authors Anne Eliott, Barbara Samuel and Michelle Major while enjoying select wines from Sommelier Judy Byron of Grand Vin — a truly novel finish to your day. At the Depot. Presented by the Literary Arts Department of the Center for the Arts. $50

FRIDAY, JULY 27 9:00 a.m.

9:30 a.m.

12:30 p.m

3:30 p.m. 6:00 p.m.

FESTIVAL SCHEDULE

5:00 p.m.

VIP Founder’s Brunch Invitation-only breakfast. Rub elbows with festival Chefs, Winemakers and Sommeliers over a sumptuous breakfast buffet with all the local trimmings from Chef Dana Zobs and Chef Stacee VanAernem (Crested Butte’s Personal Chefs), handcrafted Zyr Vodka cocktails and a selection of wines, teas and coffee. At the home of Jeff Hermanson. Free to Patron and Connoisseur Pass holders PAIRING ADVENTURE: A Forager’s Amuse Bouche Learn to craft wild artisanal appetizers using locally foraged flowers and plants. Led by naturalist Briana Wiles (Rooted Apothecary). Wines provided by Steele and presented by Kamlin Fasano. In partnership with the Crested Butte Wildflower Festival. $120 FLIGHTS & BITES: Zakuski & Caviar Inspired by the Russian culinary tradition, Chef Ivan Giani (Boxer Corporation) prepares lavish small bites and caviar dishes to perfectly complement the featured beverage in all Zakuski offerings — vodka. In partnership with Zyr Vodka. At the Nordic Inn. $100 GUIDED TASTING: Cigars & Wine Explore the world of tobacco and grape pairings in this seminar led by Valerie Shigalis of Copper Cane Wine and Provisions. On the Center for the Arts Outdoor Stage. $50 WINEMAKER’S DINNER: Epicurean’s Delight A once-in-a-lifetime gastronomical voyage led by a trio of award-winning chefs: Chef Brother Luck (Four by Brother Luck), Chef Tim Egelhoff (Tim Egelhoff Chef Services), and Chef Rose Reyes (Montanya). A meal sure to linger in your memory for years to come. Featuring Relic Wines presented by Annette Summersett at the home of Ian and Theresa Schaul. $300

SATURDAY, JULY 28 10:30 a.m.

11:00 a.m. 2:00 p.m. 3:00 p.m.

PAIRING ADVENTURE: Sunflowers & Soulfood Join the Crested Butte Wildlfower Festival in a strolling tour of Crested Butte’s finest local gardens and award-winning flowerbeds, with a mid-walk rosé tasting from Moshin Vineyards and Duckhorn at the home of Jerry and Joni Lund, and ending with a scrumptious lunch at Southern food hotspot, The Slogar. Pairings provided by Wine Expert Jennifer Burke (Duckhorn). $120 GUIDED TASTING: Cooking with Wine! Taste fine wines selected by Master Sommelier Sean Razee, before enjoying them artfully incorporated in a dish prepared by Executive Chef David Wooding (Soupçon) and special guest chef. At the home of Joy and Paul Adams. $50 VIP Grand Tasting Admission Get in before the crowds! $125 Grand Tasting General Admission Sip, swirl and saunter your way through over 500 national and international wines. Win large format, small batch and hard-to-find bottles at the wine auction table. Enjoy live music from the Crested Butte Music Festival and shop offerings from unique vendors. At the Big Mine Ice Arena. $80

SUNDAY, JULY 29 10:00 a.m.

Bursting with Bubbles Brunch Featuring an assortment of breakfast favorites from Chef Dana Zobs and Chef Stacee VanAernem (Crested Butte’s Personal Chefs) and bubbles selected by Sommelier Aaron Tomcak, this fun-filled close to the festival will leave just the right taste in your mouth. In partnership with Zyr Vodka and Synergy Fine Wines. At the home of Johnny Johnson. $150 12:30 p.m. PAIRING ADVENTURE: Wine, Dine & Float for the Arts For those with adventurous tastes — guided by Scenic River Tours, drift along the lower Gunnison River while drinking in wildlife sightings and stunning views before arriving at the spectacular Moncrief Ranch to enjoy a late lunch and wines presented by Winemaker John Cowperthwaite of Black Arts Cellars. $120 *Events subject to change without notice.

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2018 CRESTED BUTTE WINE & FOOD FESTIVAL


Voted Crested Butte’s Best Pizza & Wings Since 2002

LOCALS FAVORITE

303 Elk Avenue www.StashPizza.com

130 elk avenue • crested butte, colorado 970.349.5118

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Wine makes every meal an occasion, every table more elegant, every day more civilized. Andre Simon

2018 CRESTED BUTTE WINE & FOOD FESTIVAL


For Wine & Dine Lunches, Winemaker Dinners, and Brunches, please visit the Featured Events section of this program for details on chef, sommelier and vintner talent.

Baker Rachel Alter

CULINARY TALENT

Culinary Talent

Owner and Baker Rachel Alter, of Pedals & Pastries, feels called to nourish others and to celebrate life through food. For the last decade she has collected, created and refined recipes from family and experience. International travel first sparked Rachel’s adoration of food as she spent time in various kitchens across three continents. She brought that love and curiosity back to Tuscon where she created Cosecha — a farm-totable food cart at farmer’s markets. When Rachel moved to the Gunnison Valley, she knew she had to bring her love of feeding people with her. It quickly became apparent that Pedals & Pastries would be the new vehicle to bring her gifts to the community. Flights & Bites: Dessert First. Wednesday, July 25. 8:00 p.m.

Chef Ivan Giani Chef Ivan Giani honed his skills in the famed Cape Winelands Cuisine of South Africa’s Franschhoek Valley under Chef Chris Erasmus (Pierneef à La Motte Restaurant, La Motte Wine Estate), taking additional culinary clues and lessons from greats such as British celebrity Chef Gordon Ramsey, Executive Chef Seth Greenburg (Citizen Beverly Hills) and South African Chef Shaun Schoeman (Solms-Delta Wine Estate, Franschhoek). Upon moving to the United States, Chef Ivan brought his sensibility of color and spice as Cook for Braai South African Restaurant (New York), Executive Chef at Kaia Wine Bar (New York), and as Chef de Cuisine at Springbok (Houston). With obvious influences from his birthplace, Ivan’s passion blooms with fresh local products, working first to bring out the natural flavors of the food, subtly enhancing them with some of his favorite spices of coriander, chili, turmeric and cumin. Flights & Bites: Zakuski & Caviar. Friday, July 27. 12:30 p.m.

Chocolatier & Nutritionist Julie Nygard Julie’s interest in health and nutrition has been a lifetime commitment, beginning as a sports competitor. She studied science and nutrition in college, earning a degree in psychology from the University of Colorado at Denver before completing a 350-hour holistic nutrition training course from Bauman College in Boulder and becoming a Nutrition Educator. She speaks regularly about nutrition and the health benefits of chocolate to groups of all kinds, including corporations, women’s groups, men’s groups, breakout sessions, keynotes, private parties and charities. As an author, she’s made it her personal mission to change the chocolate-loving as we know it, acknowledging its health benefits, and converting connoisseurs to the dark chocolate health revolution. Flights & Bites: Dessert First. Wednesday, July 25. 8:00 p.m. Guided Tasting: Chocolate & Spirits Pairings. Thursday, July 26. 2:00 p.m.

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Great Italian Food Great Service Great WINE list 411 3rd Street 1/2 Block Off Elk Avenue (970) 349–7401 2018 CRESTED BUTTE WINE & FOOD FESTIVAL


Chef Kent Rathbun CULINARY TALENT

Legendary Texas Chef Kent Rathbun flaunts an eclectic and distinctive character sharpened on the global influences of Southwestern, Mediterranean, American, Cajun / Creole and the Pacific Rim. This signature blend of flavors became the foundation of his first restaurant, Abacus (Dallas, Texas), a five-star pinnacle of fine dining, receiving numerous accolades including Mobil Four-Stars, AAA Four Diamonds, Bon Appetit’s “Best of the Year,” and D Magazine’s “Best Chef.” Chef Kent then opened Jasper’s (Plano, Texas) with a touch of home cooking flair featuring a modern outdoors theme on steaks, chops, fish, rotisserie chicken and beyond. Jasper’s was named one of Esquire Magazine’s “Top 20 Best New Restaurants in America” among other awards and accolades. Chef Kent is a four-time James Beard Foundation “Best Chef” nominee and has appeared on the Food Network’s “Chef du Jour,” NBC’s “Today Show” and was a competitor on “Iron Chef America.” Flights & Bites: Bourbon & BBQ. Thursday, July 26. 2:30 p.m.

Pastry Chef Danielle Riesz Gutter Award-winning Pastry Chef Danielle Riesz Gutter brings to this sweet evening, pastries and desserts that are spectacular on the plate and palate. Danielle graduated from Johnson & Wales University in Providence, Rhode Island with a degree in baking and pastry arts before training abroad in the Netherlands for a Relais & Château property and a Michelin star-rated restaurant. She afterwards joined the prestigious 5-star / 5-diamond properties of the Four Seasons Hotels in Jackson Hole, Washington, D.C., Dallas and San Francisco. In Aspen she became Executive Pastry Chef at The Little Nell, a 5-star / 5-diamond Relais & Château property, and contributor to the Food and Wine Classic in Aspen. Danielle now owns Wildflour Sweets in Crested Butte. Flights & Bites: Dessert First. Wednesday, July 25. 8:00 p.m.

Herbalist Briana Wiles Briana Wiles is an herbalist and wild plants expert teaching classes on foraging and medicinal plants. Briana runs the Rooted Apothecary in Crested Butte offering bulk herbs, herbal remedies, and her own line of body care products made with foraged botanicals She is the author of Mountain States Medicinal Plants and Mountain States Foraging.

HOGWOODCB.COM photo by Nathan Bilow

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photo by Nathan Bilow

2018 CRESTED BUTTE WINE & FOOD FESTIVAL


For Wine & Dine Lunches, Winemaker Dinners, and Brunches, please visit the Featured Events section of this program for details on chef, sommelier and vintner talent.

Winemaker James Blanchard Blanchard Family Wines creates limited production, handcrafted, artisan wines, sourced from the top vineyards in the Sonoma Valley. Believing that great wine is born in the vineyard, brothers James and Mark Blanchard choose growers that share Blanchard’s focus and passion for quality. Blanchard showcases the appellations of Russian River, Chalk Hill, Dry Creek, and Alexander Valley, with most of either 100% varietal or single-vineyard products. Pairing Adventure: Tastings Amongst the Castles. Thursday, July 26. 10:00 a.m.

VINTNER & SPIRITS TALENT

Vintner & Spirits Talent

Sommelier Jennifer Burke Jennifer first began her tenure in the wine industry as a distributor with Magnum Wine Group, Southern Wine and Spirits and Wine Creek Cellars before joining Duckhorn Vineyards. She is one of those rare sommeliers with a tireless hunger for understanding the complexities of a wine by learning everything she can about the varietal — from growing practices and soil structure to climate and history. Her extensive knowledge of wine allows people to dig deep into their palates and relish flavor profiles, structures and depth, brought to life by her master guidance. Pairing Adventure: Sunflowers & Soulfood, Saturday, July 28. 10:30 a.m.

Sommelier Judy Byron Judy’s passion for wine began in 1980 when she enrolled in a Geology course at the University of Iowa called the World of Wines. Now as a Level 1 certified Sommelier, Judy has been selling the select wines of Grand Vin since 2006. Wine has taken her around the globe to experience the best of the regions of Argentina, Chile, New Zealand, Italy, Portugal, Spain, Oregon and California. She excels at making wine tasting and learning fun and accessible, perfectly matching someone’s food, mood and even the weather. Judy loves broadening individuals’ palates to experience the unique and wonderful wines, comfortably breaking down the pieces while stretching comfort zones. Guided Tasting: Words & Wine. Thursday, July 26. 7:30 p.m.

Accept what life offers you and try to drink from every cup. All wines sh ould be tasted; som e sh ould only be sipped, but with oth ers, drink th e wh ole bottle. Paulo Coelho

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VINTNER & SPIRITS TALENT

Truly homemade ice cream made from scratch, in small batches, right here in Crested Butte! • • • •

Traditional & innovative flavors Non-dairy ice creams & sorbets Hormone-free milk & cream Local & organic ingredients Open 11 A.M. to 10 P.M. Daily

349–2888 201 1/2 Elk Ave. • Crested Butte, Colorado

FRENCH AMERICAN BISTRO

127 ELK AVENUE CRESTED BUTTE, CO

(970) 349–5448 RESERVATIONS RECOMMENDED

2018 CRESTED BUTTE WINE & FOOD FESTIVAL


Winemaker John Cowperthwaite

Sommelier & Wine Specialist Kamlin Fasano

VINTNER & SPIRITS TALENT

A University of California Davis Oenology & Viticulture certificate graduate, John focuses the bulk of his attention as winemaker and proprietor of Black Arts Cellars on hand crafting his ultra-premium Rhône style wines. Although a few non-Rhônes are always in rotation, it’s those luscious Rhône style wines that get him a twitter. Black Arts Cellars is an award-winning family-owned boutique craft winery, located in the beautiful foothills of Ken Caryl Ranch in Littleton Colorado. They source grapes from California’s Central Coast, Washington’s Walla Walla, and Colorado — all arriving 20 hours after harvesting — allowing John to focus on flavor, balance and ripeness of fruit lending, preserving the integrity put into them in the vineyard. Pairing Adventure: Wine, Dine & Float for the Arts. Sunday, July 29. 12:30 p.m.

A Level 1 Sommelier with the Court of Master Sommeliers, Kamlin plied her services to Carolina Wine Source, Southern Wine and Spirits, and Republic National Distributing Company before joining Steele Wines. After passing the American Society of Wine Educator’s “Certified Specialist of Wine,” Kamlin became a cellar worker at Steele Wines and is now their Director of Sales. The Steele vision has always been to make a number of different varietal wines in small lots, using minimally invasive winemaking techniques and allowing the vineyard and grape variety to dictate style. Of White Varietals Steele produces Sauvignon Blanc, Riesling, Chardonnay, Viognier, Roussanne, Pinot Blanc and Aligote. Of Red Varietals Steele produces Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petite Verdot, Zinfandel, Petite Sirah, Syrah, Counoise, Grenache, Barbera, Tempranillo, Lemberger and Touriga Nacional. Pairing Adventure: A Forager’s Amuse Bouche. Friday, July 27. 9:30 a.m.

Sommelier Jeff Hollings Jeff became exposed to the delights of Californian varietals living near Napa, Sonoma and Temecula in the 1980s. His taste for exceptional wines whetted, he sought opportunities to visit major wine regions of the world, traveling through Tuscany, Champagne, Burgundy and Alsace, Hunter Valley Australia, Stellenbosch, South Africa and the Rhône Valley. Armed with the introductory course of the Court of Master Sommeliers, Jeff has become a long-time buyer on the allocation list for Turley, Martinelli, Kistler, Schrader, Quilceda, Donelan / Pax, Realm, Paloma, Fait Main and Herman Story, among others. Over the last 30 years his personal wine cellar has grown from just a handful of bottles — peaking at 1,200 — to around 900 bottles today. He enjoys talking to people across the spectrum — from the novice simply wanting a little information, to the experienced wine drinker who wants to engage in a serious wine conversation. Guided Tasting: Van Gogh & Pinot. Wednesday, July 25. 3:00 p.m.

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Mixologist Ryan Maybee VINTNER & SPIRITS TALENT

Ryan Maybee is a Certified Sommelier, Certified Specialist of Wine (CSW) from the Society of Wine Educators, and the first person to complete the Bar Master Certification from Beverage Alcohol Resource in New York City. Imbibe Magazine named him “Bartender of The Year,” he was a finalist in the international Vinos de Jerez Cocktail Competition, and a world-finalist in the Angostura Bitters Global Cocktail Challenge. Ryan’s creative libations have received national acclaim from Wine Enthusiast, Food and Wine, The New Yorker, Vogue, GQ, Esquire and Vanity Fair, among others. Gaz Regan’s Annual Manual for Bartenders named him one of eight “Fabulous Innovators” for his technique for smoking whiskey, and his original cocktail, the “Smokin’ Choke” was awarded Innovative Cocktail of the Year by the Institute for Cocktail Excellence. Ryan currently owns and operates Manifesto and The Rieger in Kansas City, Missouri. In 2013 he partnered with Andy Rieger to revive J. Rieger & Co., a Kansas City based distillery that was founded in 1887 and took a 95-year hiatus beginning with Prohibition in 1919. The Distillery has released a Whiskey, Gin, Vodka and coffee-based Amaro. Flights & Bites: Bourbon & BBQ. Thursday, July 26. 2:30 p.m.

Winemaker Rick Moshin In 1989 Rick Moshin, a math instructor at San Jose State University that had been quietly making Pinot Noir at home, decided to take the leap into commercial wine production. He and his family purchased a one-acre Pinot Noir vineyard in the highly desirable “middle reach” portion of the Russian River Valley along Westside Road and Moshin Vineyards was founded. This self-taught vintner worked weekends farming his new vineyard, selling the grapes and making about 200 cases for his fledgling brand. As his business grew, he began producing a handful of other varietals to add to the Moshin Vineyards portfolio. Today Moshin Vineyards produces about 8,000 cases annually and the wine is made at the state-of-the-art gravity flow winery that Rick designed and built in 2005.The Moshin Estate now consists of four vineyard parcels totaling 25 acres of sustainably farmed Pinot Noir that Rick personally oversees. Moshin Vineyards has become known for quality, value and true craftsmanship over the last 28 years and is still family-owned and operated. Flights & Bites: Dessert First. Wednesday, July 25. 8:00 p.m. Pairing Adventure: Sunflowers & Soulfood. Saturday, July 28. 10:30 a.m.

Chelsea Noble, Zyr Vodka An East Coast native, Chelsea Noble moved to Colorado over 20 years ago to pursue a degree in Culinary Arts and foster her passion for the restaurant industry. Looking for ways to combine a love of independent operations and entrepreneurship, Zyr Vodka came calling. When Dave Katz, owner and creator of Zyr, shared his story and passion for beautifully crafted vodka, she knew this was a perfect match. Working as Regional Director for Zyr has been a dream come true for Chelsea. With an all-natural recipe and incredible ratings, Zyr is a delicate combination of winter wheat and rye, with a naturally sweet flavor. Working for an American-owned company that makes vodka in Russia has

2018 CRESTED BUTTE WINE & FOOD FESTIVAL


Master Sommelier Sean Razee One of only 236 wine professionals worldwide to achieve the title of Master Sommelier, Sean Razee was one of the first 100 people in the United States to hold the honor. His early degree in food science laid the foundation for understanding the science behind winemaking, while his deep passion for wine took his career to the upper echelons. Razee worked as a wine buyer and seller for 15 years and has designed and consulted numerous award-winning wine programs at Vail Resorts, Spago and The Ritz-Carlton. Sean assumed the role of Corporate Beverage Director for Vail Resorts, overseeing world-class beverage programs at all eleven of the company’s domestic ski resorts. More recently, he built and manages Artisanal Fine Wine, a wine and craft spirits distribution company in Colorado serving as General Manager. Sean also works as an instructor and examiner for the Court of Master Sommeliers. Guided Tasting: Cooking with Wine. Saturday, July 28. 11:00 a.m.

VINTNER & SPIRITS TALENT

been exciting and challenging for Chelsea, whose recent travel to Russia included a visit to Zyr's production facility and the World Cup. VIP Founder’s Brunch. Friday, July 27. 9:00 a.m. Flights & Bites: Zakuski & Caviar. Friday, July 27. 12:30 p.m. Bursting with Bubbles Brunch. Sunday, July 29. 10:00 a.m.

Wine Expert Valerie Shilgalis As a Napa Valley native growing up in Calistoga, you could say wine is part of Valerie Shilgalis’s DNA. She began her sales career in the industry 24 years ago working for wine and spirits companies spanning the spectrum from Fortune 500 to entrepreneurial start-ups. Valerie is now District Manager for Copper Cane Wines & Provisions. With a focus on innovation and genuine craftsmanship, Copper Cane Wines & Provisions houses a collection of brands crafted to offer a touch of luxury for everyday indulgence. The current portfolio includes: Elouan Pinot Noir from Oregon; Belle Glos Pinot Noirs from prime California coastal vineyards; Beran Zinfandels of California; Carne Humana Red and White Blends from Napa Valley; and Steorra, a Brut Sparkling wine made of Chardonnay and Pinot Noir grown in Sonoma County’s prestigious Russian River Valley. Copper Cane is also home to Avrae, a premium line of cigars. Guided Tasting: Cigars & Wine. Friday, July 27. 3:30 p.m.

Eric Wilson, Peach Street Distillers The spirit masters at Peach Street Distillers in Palisade, Colorado lay a verifiable claim to be “fearless craftsmen from a place damn-near heaven.” From fruit to glass every spirit they make is hand-crafted in Palisade, turning the mythical local fruits and grains of the area into extraordinary spirits. Their Christian Carl still delivers maximum flavor and high proof in a single distillation, and barrels bring out the unique colors and flavors of each of their spirits. They feature gin distilled from hand-picked juniper, whiskey (straight bourbon, smoked rye and American single malt), vodka, brandy (peach, pear and apricot), Eau de Vie (peach, plum, pear, cherry, apripcot), D’Agave (silver, gold and extra), Grappa (Muscat, Viognier and Gewurzttraminer), Amaro Liquor and Bier Schnapps. Guided Tasting: Chocolate & Spirits Pairings. Thursday, July 26. 2:00 p.m.

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Crested Butte Wine & Food Festival Program  

The 2018 Crested Butte Wine & Food Festival couples world-class national, regional and local chefs with well-known and boutique wineries in...

Crested Butte Wine & Food Festival Program  

The 2018 Crested Butte Wine & Food Festival couples world-class national, regional and local chefs with well-known and boutique wineries in...

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