Crested Butte Wine & Food Festival Program 2016

Welcom e to th e 8th Annual

CRESTED BUTTE WINE & FOOD FESTIVAL Dear Wine & Food Connoisseurs, WE ARE THRILLED YOU HAVE CHOSEN TO JOIN US in Crested Butte this weekend! The festival will simply compliment the amazing array of offerings already found here in beautiful Crested Butte.

We are proud to be partnering this year with the Center for the Arts Crested Butte. There is a natural synergy with the Center that we saw through the Tour de Forks. Since the Center has this excitement for the culinary arts already established, our collaboration with them is truly the perfect pairing. We have Jeff Hermanson, always wanted this event to benefit the community — and Festival Founder working with the Center fulfills this mission.

The Center provides a home for the arts in Crested Butte with live performances in music, dance, theatre, and comedy as well as classes in the visual arts and dance. With a core value of accessibility, inclusiveness and diversity to the arts, the Center strives to create a facility whose doors are open to everyone.

I’m privileged to be a part of this amazing organization, and I couldn’t think of a more fitting non-profit for this event. Thank you to the Center for the Arts for being such a great event partner.

This year, we’ve also added a new element to the festival titled “Eat, Drink & Think.”

This new series includes talks and demonstrations with top thought-leaders and experts from across the country exploring critical issues around building a more sustainable food system for all.

I would also like to thank the supporters of the event, including Carol Ann May, our Culinary Champions and Patron Sponsors; our event sponsors including Crested Butte Mountain Resort, Mountain Living, Ticketleap, American Summits, Back at the Ranch, Becky Frey Real Estate / Briggs Freeman Sotheby’s International Realty, Crested Butte Photo Booth, CB Limo, Red Lady Realty, Crested Butte Film Festival, Crested Butte Wildflower Festival, Crested Butte Mountain Heritage Museum, GoVino, Edible Southwest Colorado, Town of Crested Butte, Mountain Spirits Liquors, Odell Brewing Co., Rocky Mountain Trees & Landscaping, and J. D. Belkin & Associates, LLC; the wineries and winemakers, host restaurants, talented chefs, and event volunteers. Thank you for the generous donation of your time and talents to our cause.

It’s now your time to relax and enjoy the amazing mountain scenery, the festival’s culinary and wine photo by Lydia Stern offerings, and some great mountain company!

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2016 CRESTED BUTTE WINE & FOOD FESTIVAL

An Amazing Weekend of Exceptional Wine & Fabulous Food!

ON BEHALF OF CENTER FOR THE ARTS, Larimer Associates, participating wineries and winemakers, and our decorated chefs, welcome to the 8th annual Crested Butte Wine and Food Festival.

Over these 4 memorable summer days you will have the chance to meet some iconic winemakers and sample their wines, experience new food and wine pairings, and indulge yourself at one of our incredible Winemaker Dinners with a host of visiting chefs. We’ve added a special Sunday finale 5-course dinner, featuring the culinary talents of Soupçon Chef and Proprietor Carol Ann May, Jason Vernon including rare selections from Maisons Marques & Festival Chair Domaines. Don’t miss the Grand Tasting where over 200 wineries will be represented and our incredible wine auction with a variety of upscale wines to take home.

The Center for the Arts is pleased to present the Crested Butte Wine and Food Festival in partnership with Larimer Associates and we believes this is our best festival yet! The Center impacts the community with programs and partnerships in music, visual arts, children’s programming, dance, culinary events, and film. In 2015, the Center welcomed more than 40,000 people through 650 separate events — 300 produced by the Center alone and the remaining through the Center’s wide network of partnerships. The Center’s programs and activities are estimated to contribute over $3 million to the local economy every year. It plays a critical role in the economic health of Crested Butte.

All of us at Center for the Arts hope you learn something new, taste something special, and expand your wine and food knowledge by being at the Festival.

Table of Contents

2–3 4–5 6–9 10–11 12–15 16 18–19 20–23 24–27

Welcome Our Generous Sponsors Winemaker Dinners Grand Finale Dinner Wine & Dine Lunches Sunday Brunch Festival Schedule More Featured Chefs More Featured Sommeliers.

Winemakers & Wine Experts 28–29 The Grand Tasting photo by Lydia Stern

Crested Butte Wine & Food Festival events are open to attendees age 21 and over, except for film screenings on July 28 and July 30.

www.crestedbuttearts.org/Wine-And-Food

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GRANDE

PLATINUM

GOLD

SILVER

BRONZE Crested Butte Film Festival J. D. Belkin & Associates, LLC Crested Butte Mountain Heritage Museum Mountain Spirits Liquors Crested Butte Wildflower Festival Odell Brewing Co. Edible Southwest Colorado Rocky Mountain Trees & Landscaping GoVino Town of Crested Butte

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2016 CRESTED BUTTE WINE & FOOD FESTIVAL

FESTIVAL FOUNDER

Jeff Hermanson FESTIVAL CHAIR PERSON

Carol Ann May CULINARY CHAMPION SPONSOR

Noel & Robert McCarter PATRON CIRCLE SPONSORS

Debbie & Bruce Alpern Doris & Bill Altman • Mickie & Jeff Bragalone Emily & John Bruno • Dorothy & Norman Eastwood Gloria & Ren Kern • Barbara Silverman & John Kozyak Joy & Chris Murphy • Anne & Bill Ronai Theresa & Ian Schaul Donna & Paul Witt CENTER FOR THE ARTS BOARD MEMBERS Carol Ann May President Ed Schmidt President Elect Marj O’Reilly Secretary Jason Napoli Treasurer Doris Altman Joel Benisch Jennifer Brody John Bruno Nancy Bush Shelle Carrig

Missy Chamberland Heather Featherman Janet Giesselman Don Haver Stephanie Juneau Gloria Kern

Robert E. McCarter Molly Maxwell Glenn Michel Suzanne Pierson Donna Rozman

CENTER FOR THE ARTS STAFF Jenny Birnie Executive Director Stephanie Blewett Operations Director and Wine & Food Festival Director Laura De Felice Program Director Erica Daugherty Development Director Molly Murfee Marketing Director

Melissa Mason Visual Arts Program Director Joe Knight Technical Director Andrea Cooper Administrative Assistant Tricia Seeberg Website Administration

CENTER FOR THE ARTS P.O. Box 1819 • 606 Sixth Street • Crested Butte, Colorado 81224 Ph: (970) 349–7487 • Fax: (970) 349–5626 www.crestedbuttearts.org

photo by Lydia Stern

www.crestedbuttearts.org/Wine-And-Food

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WINEMAKER DINNER

Thu

L JU 28 A Celebration of

photos by Lydia Stern

Wom en’s Culinary Talents Destination Moon Ridge

Arrival Tim e 6:00 p.m.

Hosts

Kathy & Scott King

Th e Wine

Chateau St Jean Winemaker and Director of Operations Margo Van Staaveren, Chateau St Jean (Sonoma County, CA)

Margo Van Staaveren 6

Th e Ch efs

Chef Dana Zobs has an undergraduate degree from the University of Denver in hospitality and tourism management, and an associate degree from the Culinary Institute of America in Napa Valley. Dana managed the sushi bar and served as the pastry chef at Lil’s Sushi Bar & Grill (Crested Butte), worked as a chef for Whole Foods Market, and developed and tested recipes in the corporate offices of Williams-Sonoma. She now co-owns and creates in Crested Butte’s Personal Chefs with her partner Chef Stacee VanAernem.

Chef Jennifer Jasinski made the dean’s list at the Culinary Institute of America, and apprenticed in the famed Rainbow Room in New York City. She traveled the world with Wolfgang Puck, working and training with renowned chefs. Upon settling down in Denver, Jennifer now owns four of Denver’s top-rated establishments — Rioja, Bistro Vendôme, Euclid Hall, and Stoic & Genuine.

Jennifer has numerous “best chef” and “rising star” commendations from multiple outlets, became the first Denver chef to win The James Beard Foundation Best Chef Southwest award, and was that foundation’s 2016 nominee for Best Chef.

Chef Dana Rodriguez started out at Panzano, an upscale Italian restaurant in the Hotel Monaco in Denver, climbing through the ranks under Jennifer Jasinksi’s wing. Her hard work and dedication ultimately secured her the Sous Chef position at Panzano, Sous Chef at Rioja, and Chef de Cuisine at Bistro Vendôme. Now as Executive Chef at Work & Class, she shines in leading the

(970) 349–7487, Ext. 5

Th e Ch efs

Host Chef / Owner Dana Zobs, Crested Butte’s Personal Chefs (Crested Butte)

Chef / Owner Jennifer Jasinski, Rioja (Denver, CO)

Chef / Owner Dana Rodriguez, Work & Class (Denver, CO)

Pastry Chef / Owner Danielle Riesz, Wildflour Sweets (Crested Butte)

kitchen with American and Latin flavors, born of her native Chihuahua, Mexico roots.

Her hard work has paid off, as she was a 2016 nominee for The James Beard Foundation’s Best Chef Southwest.

Award-winning Pastry Chef Danielle Riesz graduated from Johnson & Wales University in Providence, RI 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 & Wine Classic in Aspen. Danielle now runs Wildflour Sweets in Crested Butte.

Th e Winery

Chateau St Jean is the quintessential Sonoma winery. Founded in 1973, the winery and grounds exude the essence of a fine wine estate in the European style, from individual vineyards kept separate to capture individual grape character of each site to the 1920s chateau. CSJ became a leader in signal vineyard designation. Today, Director of Operations and Winemaker Margo Van Staaveren calls upon her 30 years of winemaking and expertise to maintain the essence and exceptional standards expected of CSJ. Armed with a degree in fermentation technology from UC Davis in 1979, Margo Van Staaveren began working at Chateau St Jean in 1980 as a winemaking technician, moving up the ranks diligently, becoming winemaker and director of operations in 2003. She has played a pivotal role in every aspect of winemaking and was instrumental in creating the infamous 1996 Cinq Cepages (Wine Spectator’s 1999 Wine of the Year). She continues to produce high-quality wines in the super premium and luxury categories.

www.crestedbuttearts.org/Wine-And-Food

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WINEMAKER DINNER

Fri

L JU 29

Farm to Table

photo by Lydia Stern

Winemaker Dinner Th e Ch efs Destination The Bench

Arrival Tim e 6:00 p.m.

Hosts

Theresa & Ian Schaul

Th e Wine

Donelan Family Wines (Sonoma County, CA) Tripp & Cushing Donelan

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Chef David Wooding elevates “normal” cuisine, recreating it to be as exciting as it is accessible, thriving on spontaneity, freshness, and the inspired combinations of French, Italian, and Nouveau American cuisine. David studied culinary arts at Johnson County School. He served with Chef Michael Turner of the Classic Cup and Linda Dewar of JJ’s, both in Kansas City. David’s experience includes Executive Chef / Owner at Bonez, Executive Chef at Maxwell’s, Chef de Cuisine at Lobar, Executive Chef at the Secret Stash and the Red Room, and Executive Chef at AlpenChix.

Michael Marsee serves as Executive Chef at the Yarmony Ranch, specializing in the highest quality of verifiable, full blood Japanese Wagyu steaks. Formally trained at the New England Culinary Institute in Vermont, Chef Michael recently traveled the world as the private chef for a prominent family based in Dubai. His dishes flaunt layers of textures and flavors from his international experiences. Michael’s prowess emerges from the wide range of experiences he’s led as a chef — from rustic open fire cooking on cattle drives, to precision modern techniques for more elegant gatherings.

Chef Tom Coohill trained with Michelin star winners and Master Chefs in France, Illinois, and Los Angeles. He owned and operated the acclaimed Ciboulette, ranked in the top 10 by the Condé Nast Guide and top 25 nationwide by Esquire magazine. Tom operated Coohills Steakhouse & Bar in Atlanta before moving to the Mile High City to open Coohills Restaurant & Bar featuring local, regional, and farm-fresh ingredients.

(970) 349–7487, Ext. 5

Th e Ch efs

Host Chef David Wooding (Crested Butte)

Chef / Owner Chef / Owner Chef / Owner Chef / Owner Michael John Tesar, Max Tom Coohill, Marsee, Knife MacKissock, Coohills Hogwood (Dallas, Bar Dough Restaurant BBQ TX) (Denver, CO) & Bar (Crested (Denver, CO) Butte)

Chef Max MacKissock studied technique and tradition for many years in Italy, contributing to his masterfully defined skill set in Italian cuisine before becoming owner and Executive Chef at Bar Dough. He has a loyal following in Summit County and Denver, consistently earning accolades including Denver’s Best Chef and Best New Restaurant; earning a spot on America’s 50 Best New Restaurants from Bon Appétit; and being awarded Denver’s first-ever four star review from The Denver Post.

Chef John Tesar is a three-time James Beard Foundation Best Chef Southwest semifinalist, Top Chef contestant, and sought-after consultant. His modern American cuisine has garnered much acclaim, including nods from Esquire, Food & Wine, New York Magazine and The New York Times. He’s appeared on The Today Show and The Early Show, and won the inaugural season of Food Network’s Extreme Chef. His current restaurant, Knife, is a reinvention of the steakhouse and features Texas born beef — including a 240-day aged ribeye, lamb, and pork.

Th e Wine

Joe Donelan founded Donelan Wines in 2009 to create acclaimed wines that epitomize the truest expression of Sonoma County appellations. Committed to producing wines that reflect each vineyard’s terroir, Donelan focuses on Rhône varieties. Along with Winemaker Joe Nielson, Donelan has produced Syrahs that continually garner Parker ratings in the high 90s, with his 2009 Richard’s Vineyard Syrah securing the elusive 100 points.

Cushing Donelan brings diverse experience in brand development and entertainment production to the winery, having been a student of the arts, wine lover, traveler, and executive assistant to a major Hollywood star. As Director of Marketing, Cushing combines his many talents and excels at guiding Donelan’s brand and product in the marketplace.

Tripp Donelan shares his father Joe’s passion for educating wine lovers about the story behind each glass of Donelan Family Wines. As Director of Sales, he speaks with novices and oenophiles alike on Donelan’s commitment to producing the best wines Sonoma County has to offer. Tripp also ensures each bottle of wine is delivered with the same level of care that went into its production.

www.crestedbuttearts.org/Wine-And-Food

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GRAND FINALE DINNER

Sun

JU31L A Grand Finale of Extravagant

photo by Nathan Bilow

Wines & Exquisite Food

Destination Soupçon Bistro

Arrival Tim e 6:00 p.m.

Host

Carol Ann May

Th e Wine

Maisons Marques & Domaines (Oakland, CA)

INDULGE YOUR TASTES IN THE GRAND FINALE of the 2016 Crested Butte Wine & Food Festival. This 5-course dinner includes the artistic culinary creations of Chef Jason Vernon, proprietor of Soupçon Bistro, and carefully selected extravagant wines from Maisons Marques & Domaines. Relax in the intimate setting of Soupçon Bistro, an historic miner’s cabin tucked away on one of Crested Butte’s famed alleys.

Th e Ch ef

Chef Jason Vernon of Soupçon Bistro is in the realm of excellence, relishing in the romantic nuances of the French countryside with its deep history and leisurely pace of life. The aesthetic attention to detail characteristic of that region leaks into Jason’s style as he sculpts dishes infused with passion and respect for ingredients and technique. Guided by the fresh offerings of the season, Jason’s food becomes a heartfelt expression and sensual celebration of life. Formally trained at the Culinary Institute of America, Chef Jason refined his prowess at such prestigious dining establishments as the Stamford Landmark in Connecticut, Chicago Four Seasons, Emeril Lagasse’s NOLA in New Orleans, and RK an American Brasserie in Rye, New York. He is Tour de Fork’s only four-time winner of the Chefs on the Edge competition.

Th e Wine

Maisons Marques & Domaines USA, Inc. was founded in 1987 as the U.S. sales and marketing arm for Champagne Louis Roederer and its California winery,

photo by Lydia Stern

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(970) 349–7487, Ext. 5

Ch ef

Chef / Proprietor Jason Vernon, Soupçon Bistro (Crested Butte) photo by Lydia Stern

Roederer Estate. Today, the company has grown into a well-respected marketer of family-owned, prestigious producers. From France to Portugal, Italy to Spain, and California to South Africa, Maisons Marques & Domaines represents some of the most highly esteemed properties in the world. In spite of its growth, Maisons Marques & Domaines has retained the spirit of a small, hands-on company with a very dedicated team. It enjoys longlasting, trustful, and mutually rewarding alliances with key distributors in each U.S. market, based on personal commitment and entrepreneurship.

Th e Somm eliers

Presiding over the wine selections for this evening’s dining experience is Roland Herrmann, a Certified Sommelier and Rocky Mountain Regional Manager for Maisons Marques & Domaines. During his over 20 years in the restaurant business, Roland has opened over 15 restaurants around the country for renowned chefs such as Joachim Splichal (Patina, Los Angeles, CA), Steven Pyles (Star Canyon, Dallas, TX), and Allen Sternweiler, Dean Zanella, and Susie Crofton (Chicago, IL). Traveling to nearly every wine region in the world, his vast experience working throughout the United States serves him well at Maisons Marques & Domaines.

Sommelier Darin Thorn is a Level 1 Sommelier with over 25 years experience in the food and wine industry, 17 of them right here in Crested Butte and the Gunnison Valley. An active participant in the Crested Butte Wine & Food Festival, Darin brings warmth and charm to the table, with an ease in getting to know wine.

www.crestedbuttearts.org/Wine-And-Food

Somm elier

Roland Herrmann, Maisons Marques & Domaines (Oakland, CA)

Somm elier

Darin Thorn (Crested Butte)

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WINE & DINE LUNCH

Thu

L JU 28

photo by Lydia Stern

Wine & Dine: 4-Course Th e Ch ef

Destination Elk Ave Prime

Arrival Tim e 12:00 p.m.

Th e Ch ef

Chef / Owner Curtis Higgins, Elk Ave Prime (Crested Butte)

Th e Wine

Séamus Wines Bodega de Edgar Winery Owner and Sommelier James Foley, Jr. (Séamus Wines) Winery Owner and Winemaker Edgar Torres (Bodega de Edgar, Paso Robles, CA)

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Chef Curtis Higgins is the Chef / Owner of Elk Ave Prime Steakhouse, located in the heart of downtown Crested Butte on Elk Avenue. Elk Ave Prime features the highest quality hand-cut USDA PRIME steaks, Wagyu beef, pastas, lamb chops, elk, pork Chef Curtis Higgins chops, fish, fresh garden salads, and more and offers a great kids menu.

Th e Wine - Séamus

Séamus Wines is a family-owned winery that produces ultra-premium, handcrafted California wines made with grapes from the very finest vineyards and appellations for each varietal sourced. Séamus creates superior wines because it hand-selects hard-to-find vineyards for its grape portfolio based exclusively on quality, terroir, and winemaker needs. This allows them to buy the best fruit from preeminent California vineyards without impacting commitments to James Foley, Jr. large customers. Being able to source exactly the fruit needed for each varietal gives owners James Foley, Sr. and James Foley, Jr. the control needed to produce the most select, delicious, luxury wines possible.

Founder and Winery Co-Owner and member of the Court of Master Sommeliers, Jim Jr. holds degrees in

(970) 349–7487, Ext. 5

photo by Lydia Stern

Lunch & Wine Pairing hospitality management and hotel restaurant management and has more than 30 years of experience in the food and beverage business. After launching over a dozen acclaimed restaurants and owning and operating a live music club, he began his pursuit of excellence in wine. His refined palate and intensive training in winemaking show in Séamus’ collection of award and medal winning wines.

Th e Wine - Bodega de Edgar

Bodega de Edgar focuses on sourcing high-quality fruit to produce boutique, small-batch wines in the Spanish style that maintain an affordable price point. BDE wines undergo natural fermentation, where the natural heat of Paso Robles and the yeast within the grape skin initiate fermentation, allowing the varietal and vineyard designate to pronounce itself from nose to finish.

Edgar Torres Winemaker and Winery Owner Edgar Torres makes sure that each wine he produces highlights the terroir not only of the grape but of his lineage and love for family and friends. The Mis Pasos blend changes labels on a vintage basis as Edgar pays tribute to the people and places that have impacted him. It is probably one of his best wines made so far and pays tribute to his parents for their sacrifice. E2 (E-Squared) is a blend of Grenache and Syrah, his and his sister’s favorite grapes respectively, also a popular blend. In addition to his blends, BDE excels at single varietals like Tempranillo and Albariño.

Edgar Torres has lived an American Dream, rising to prominence as a Paso Robles winemaker. Born in Buenavista, Michoacán, Mexico, he immigrated to the U.S. with his family at age 8 and began a new life in the seaside village of Cambria, CA. He got the wine bug while a waiter at Villa Creek, a popular hangout of local winemakers, and was exposed to a variety of wines and the lingo of the trade. He developed his skills from the ground up, starting as a Cellar Rat. As he gained more experience, he turned his passion into a dream — Bodega de Edgar, which he opened with his wife in 2007. Edgar focuses mostly on Spanish grape varieties, in keeping with his heritage. “I want to follow my roots and do more of a Spanish-style program,” he says, and thinks Spanish varieties could be the next big thing for Paso Robles. As you sip Edgars’ creations remember this: Bodega de Edgar wines are made for people who work hard but enjoy playing harder.

www.crestedbuttearts.org/Wine-And-Food

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WINE & DINE LUNCH

Fri

L JU 29

photo by Lydia Stern

Wine & Dine: Lunch & Th e Ch ef

Destination

Marchitelli’s Gourmet Noodle

Arrival Tim e 12:30 p.m.

Th e Ch ef

Chef / Owner Michael Marchitelli, Marchitelli’s Gourmet Noodle (Crested Butte)

Th e Wine

Halter Ranch (Paso Robles, CA) Assistant Winemaker Molly Lonborg Wine Expert Macey Bires

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A meal with Michael Marchitelli is as much about the fun as it is about the food. Chef Michael is a Crested Butte classic, armed with a collection of secret family recipes from his Italian grandmother. He began cooking at age 10 and opened his first professional culinary endeavor in Pennsylvania with his mother. It was a New Orleans blues bar. And with that, he fell in love. He came back to his culinary roots and has Chef Michael owned the Noodle for 17 years, Marchitelli where family recipes prevail, and where you will often find this “capo di tutti capi” in the kitchen, preparing meals with tradition and passion and offering a warm embrace.

Th e Wine

Historic Halter Ranch is a vineyard and winery located in the heart of the Paso Robles’ Westside Adelaida District. California’s Central Coast Wine Country has ideal conditions for growing superior wine grapes and Molly Lonborg producing world-class wines.

Halter Ranch crafts 100% estate-grown wines from grape sustainably farmed on west side limestone soils. Tradition and innovation mix at Halter Ranch to produce Bordeaux and Rhône wines of the highest quality.

(970) 349–7487, Ext. 5

photo by Lydia Stern

Winemaker Wine Pairing Assistant Winemaker Molly Lonborg joined the Halter Ranch team in 2011 as a lab manager and cellar assistant. She moved up the ladder, with promotions to Enologist and then to Assistant Winemaker in 2014. A graduate of Cal Poly, San Luis Obispo, Molly majored in earth sciences with a concentration in wine and viticulture and traveled extensively, studying geology at the University of Otago (New Zealand).

Molly gained cellar experience working at Justin Winery and says of Halter: “Coming Macy Bires to Halter Ranch is like a dream come true. The unique property, state of the art winery and diverse vineyard provide us with fantastic resources — everything we need to make great wine.”

Regional Sales Manager Macey Bires joined Halter 2013 and has an extensive background in the wine industry. Ms. Bires spent eight years with Hope Family Wines (Paso Robles, CA), managing its distribution network, and most recently as Hope’s central U.S. regional manager. Previously, Ms. Bires held positions in the on-premise sales divisions of Premier Beverage (Orlando, FL) and Empire Distributors (Atlanta, GA) and was a wine consultant for the retailer, Pearson’s Wine & Spirits (Atlanta, GA).

Th e connoisseur does not drink wine but tastes its secrets. Salvador Dali www.crestedbuttearts.org/Wine-And-Food

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SUNDAY BRUNCH

Sun

JU31L

photo by Nathan Bilow

Bursting with Bubbles Brunch Destination Riverbend

Arrival Tim e 10:00 a.m.

Hosts

Suzanne & Bob Schutt

Ch ef

Chef / Owner Chris Sullivan, Mountain Oven Organic Bakery (Crested Butte)

Th e Ch ef

Enjoy a wonderful champagne brunch alongside luxurious and creative offerings from Mountain Oven Organic Bakery. Owner Chris Sullivan prepares homemade, handcrafted, and holistically infused baked goods and meals that showcase the freshest and most surprising ingredients. He believes food connects us as a community by nourishing our spirits and souls through the shared meal. Chris prepares well-planned menus that Chef Chris Sullivany bring to the table the freshest local ingredients available, including product grown in his biodynamic garden in Mountain Oven’s own back yard.

He understands high-altitude baking and brings that science to his traditional European technique, handkneading his breads, and baking them on stones.

Th e Somm elier

Somm elier

Susie Mayr (Kobrand Fine Wine & Spirits) 16

Sommelier and Certified Wine Specialist Susie Mayr has been in the wine industry for 20+ years, starting her career in 1995 at Republic National Distributing Company. She was a winery representative for Robert Mondavi, Folio Fine Wine Partners, and Via Wines, and currently works as Colorado District Manager for Kobrand Fine Wine & Spirits.

A lover of wine education, she has taught wine sessions at Cook St. School of Culinary Arts in Denver, is a member of the Society of Wine Educators, and plans to further her education through the Wine & Spirits Education Trust.

(970) 349–7487, Ext. 5

photo by Lydia Stern

photo by Lydia Stern

photo by Lydia Stern

FESTIVAL SCHEDULE THURSDAY, JULY 28 8:00 a.m.

12:00 p.m.

2:00 p.m.

4:00 p.m.

6:00 p.m.

7:00 p.m.

TAKE A HIKE! INTERMEDIATE / ADVANCED WINE HIKE & PICNIC LUNCH Presented in partnership with the Crested Butte Wildflower Festival. Featuring Chef Ashley Odom (Feast & Merriment), Rachael Macaluso (Guarachi Wine Partners), and Sommelier Aaron Tomcak (Mountain Spirits Liquors). $80 WINE & DINE 4-COURSE LUNCH & WINE PAIRING Featuring Chef Curtis Higgins, Winery Owner Jim Foley (Séamus Wines), and Winery Owner and Winemaker Edgar Torres (Bodega de Edgar). At Elk Ave Prime. $90 CROQUET & WINE FESTIVAL KICK-OFF Enjoy wine plus bites from Chef Michael Marsee (Hogwood BBQ). Discover your palate with Kathryn La Tour. Etch glass with The Art Studio. Prizes for croquet. At the Center for the Arts. $10 ART SEMINAR CANVASES & CABERNETS Presented by The Art Studio. A fun, interactive painting session and wine tasting with Mary Tuck and Becky Chappell on the Center for the Arts Outdoor Stage. $75 WINEMAKER DINNER Featuring Chef Dana Zobs (Crested Butte’s Personal Chefs), Chef Jennifer Jasinski (Rioja), Chef Dana Rodriguez (Work & Class), Chef Danielle Riesz (Wildflour Sweets), and Winemaker Margo Van Staaveren (Chateau St Jean). At a private residence in Moon Ridge. $250 FILM CITY OF GOLD Presented by the Crested Butte Film Festival at the Center for the Arts. $10

FRIDAY, JULY 29 9:00 a.m.

10:30 a.m.

11:00 a.m.

12:30 p.m.

12:30 p.m.

2:30 p.m.

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VIP FOUNDER’S BRUNCH Invitation-only breakfast hosted at a private home in Crested Butte. Meet festival chefs, winemakers, and sommeliers.

SEMINAR RIEDEL GLASSWARE — TASTE THE DIFFERENCE At Elk Ave Prime.

Includes Riedel glassware set. Sommeliers Shelley Sale and Cynthia Meyers (Southern Wine & Spirits). $80 EAT, DRINK & THINK: SHORT TALKS ABOUT SUSTAINABILITY ISSUES IN TODAY'S FOOD SYSTEM With Sara Brito (Eat, Drink & Think), Adam Danforth (Author & Butcher), Simone Jones (Monterey Bay Aquarium Seafood Watch), Katherine Miller (James Beard Foundation), Michel Nischan (Wholesome Wave), Chef Alex Seidel (Fruition, Mercantile Dining & Provision), Chef Kelly Whitaker (Basta).

Refreshments from Fruition Farms Dairy. At the Center for the Arts. Free WINE & DINE LUNCH & WINEMAKER WINE PAIRING Featuring Chef Michael Marchitelli (Marchitelli’s Gourmet Noodle) with Assistant Winemaker Molly Lonborg and Wine Expert Macey Bires (Halter Ranch Winery). At Marchitelli’s Gourmet Noodle. $90 SEMINAR THE OAKING OF WINE With Owners James and Mark Blanchard (Blanchard Family Wines). On the Center for the Arts Outdoor Stage. $40 SEMINAR SPANISH WINES — THEY’RE SO HOT RIGHT NOW With Beth Gruitch (Rioja) and Katie Murphy (Elk Cove Vineyards). On the Center for the Arts Outdoor Stage. $40

2016 CRESTED BUTTE WINE & FOOD FESTIVAL

2:30 p.m. ART & WINE WALK OF THE TOWN A guided stroll through Crested Butte art galleries and mini-seminars on wines with Todd Stewart (Elk Cove), Winemaker Bryan Croft (Firesteed Vineyards), and Denise Schottleutner (Cline Family Cellars). $40 5:00 p.m. EAT, DRINK & THINK: SHORT TALKS ABOUT SUSTAINABILITY ISSUES IN TODAY'S FOOD SYSTEM With Sara Brito (Eat, Drink & Think), Adam Danforth (Author & Butcher), Simone Jones (Monterey Bay Aquarium Seafood Watch), Katherine Miller (James Beard Foundation), Michel Nischan (Wholesome Wave), Chef Alex Seidel (Fruition, Mercantile Dining & Provision), Chef Kelly Whitaker (Basta).

Refreshments from Fruition Farms Dairy. At the Center for the Arts. Free 6:00 p.m. FARM TO TABLE DINNER Featuring Chef David Wooding, Chef Tom Coohill (Coohills), Chef Max MacKissock (Bar Dough), Chef John Tesar (Knife), Chef Michael Marsee (Hogwood BBQ), and Wine Experts Cushing and Tripp Donelan (Donelan Family Wines). At a private residence on The Bench. $250 8:30 p.m. SEMINAR WEED & WINE Dive into the new world of weed and wine pairings. Presented in partnership with SOMA and Sommelier Aaron Tomcak (Mountain Spirits Liquors). $50

SATURDAY, JULY 30 9:00 a.m.

9:00 a.m.

11:00 a.m.

2:00 p.m.

3:00 p.m.

7:00 p.m.

GHOSTORIC WALK OF THE TOWN Presented in partnership with the Crested Butte Mountain Heritage Museum. Stops include historical sites and their lingering spirits.

Lunch at Coal Creek Grill with Chef / Innkeeper Douglas Dodd and Winery Owner Christine De Loach (Hook & Ladder). $80 LET’S HIKE! BEGINNER / INTERMEDIATE WINE HIKE & PICNIC LUNCH Presented in partnership with the Crested Butte Wildflower Festival. With Chef Ashley Odom (Feast & Merriment), Winery Owner Paul Sobon (Sobon Wines), and Sommelier Aaron Tomcak (Mountain Spirits Liquors). $80 EAT, DRINK & THINK: BUTCHERING DEMONSTRATION Join Adam Danforth, James Beard Award-winning Author, Butcher, and Chefs Collaborative Board Member for an interactive butchery demo, and cooking demo by Chef Alex Seidel (Fruition, Mercantile Dining & Provision). Free GRAND TASTING INDUSTRY HOUR Invitation-only event for professionals in the wine and food industries.

GRAND TASTING Sip, swirl, and saunter your way through over 500 national and international wines. Featuring Crested Butte Photo Booth, caricature drawings by Matthew Doubeck, wine auction featuring rare wines, live music by Free the Honey Duo, unique vendors, and more! At the Big Mine Ice Arena. $75 Regular Admission. $30 Designated Driver and Non-Drinkers FILM THE HUNDRED-FOOT JOURNEY Presented by the Crested Butte Film Festival at the Center for the Arts. $10

SUNDAY, JULY 31 10:00 a.m. BURSTING WITH BUBBLES BRUNCH Featuring Chef / Owner Chris Sullivan (Mountain Oven Organic Bakery) and Sommelier Susie Mayr (Kobrand Fine Wine & Spirits). At a private home in Riverbend. $90 2:00 p.m. ART SEMINAR WATERCOLOR & WINE Presented by The Art Studio. A fun, interactive painting session and wine tasting with Suzanne Pierson at the Umbrella Bar at Ten Peaks. $75 6:00 p.m. A GRAND FINALE OF EXTRAVAGANT WINES & EXQUISITE FOOD A 5-course menu at Soupçon Bistro with Chef / Owner Jason Vernon (Soupçon Bistro). Featuring Sommeliers Darin Thorn and Roland Herrmann (Maisons Marques & Domaines). $1,000. This event is underwritten by Festival Chair Carol Ann May and is 100% tax deductible.

Events subject to change without notice.

Transportation Ser vices

CB Limo will provide transportation services for the Grand Tasting, the Winemaker Dinners, and the Grand Finale Dinner. Details available on our website.

www.crestedbuttearts.org/Wine-And-Food

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More Featured Ch efs Sara Brito

Douglas Dodd

Eat, Drink & Think

Coal Creek Grill Ghostoric Walk of the Town Chef Douglas’ culinary journey took him from small local restaurants to training at the CIA (Hyde Park), apprenticing at the Hotel Erilbacherhof (Zurich), boutique upscale establishments in Dallas, Aspen, and Scottsdale, and a 7year stint as Executive Chef at the Hotel Bel Air, which earned Zagat’s Most Popular Hotel Restaurant during his tenure. After a recent 6 years as Executive Chef at The Arabelle at Vail Square, Douglas comes back to a small town, living the dream of owning a restaurant.

Sara is a leader of people and change who collaborates to make big ideas happen. Most recently, Sara Brito served as Interim Executive Director Davis Tilly Photography of Chefs Collaborative. Prior to this, Sara collaborated with Co-Founders Kimbal Musk and Hugo Matheson to create and launch The Kitchen Next Door and The Kitchen Community nonprofit. Her track record includes award-winning work for iconic brands American Express, Domino’s, Kraft Macaroni & Cheese, Vail, and B-Cycle. Her work on “Broccoli’s Extreme Makeover” was featured in The New York Times Magazine, and three of the companies she led brand strategy for were named to Fast Company’s 2016 World’s Most Innovative Companies: The Kitchen, Domino’s, and Vail Resorts (EpicMix).

Adam Danforth Author Eat, Drink & Think Adam Danforth is the James Beard and IACP awardwinning author of two books, published by Storey Publishing, about slaughtering Tom Barkin and butchering livestock. He teaches workshops and lectures nationwide for venues such as Mother Earth News Fair, Stone Barns Center for Agriculture, and the James Beard Foundation. Adam lives in Ashland, OR.

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Simone Jones Monterey Bay Aquarium Eat, Drink & Think Simone manages Seafood Watch Program’s business relationships.

Engaging with chefs, restaurateurs, retailers, producers, and wholesalers, Simone is responsible for assisting businesses in achieving and keeping their seafood sustainability goals, and maintaining and growing Seafood Watch business affiliations. Simone represents the Monterey Bay Aquarium internationally in key seafood sustainability projects in Brazil and Mexico, and has helped to facilitate the creation of the Brazilian Alliance for Sustainable Seafood, of which the Aquarium is a key member.

2016 CRESTED BUTTE WINE & FOOD FESTIVAL

Katherine Miller Chef Action Network Eat, Drink & Think Katherine Miller is founding executive director of the Chef Action Network (CAN) and Senior Director of Food Policy Advocacy at the James Beard Robert X. Fogarty Foundation. CAN is a coalition of more than 100 of America’s leading chefs working for policy change at the state and federal level. At the JBF, Katherine is part of the foundation’s Impact team, which is dedicated to engaging the culinary community in the ongoing process of creating a sustainable food system that provides nutritious and delicious food for all. She also leads the foundation’s signature advocacy training program, the Chefs’ Boot Camp for Policy & Change.

Michel Nischan Wholesome Wave Eat, Drink & Think Michel Nischan is a three-time James Beard Awardwinning chef with over 30 years of experience advocating for a more healthful, sustainable food system. He is Founder and CEO of

Wholesome Wave, Co-Founder of the Chef Action Network, as well as Founder and Partner with the late actor Paul Newman of the former Dressing Room Restaurant. Along with his team at Wholesome Wave, Nischan has successfully influenced legislative language for the recently passed Federal Farm Bill, supporting affordable access to healthy, locally grown fruits and vegetables for low-income consumers.

He’s also the author of three cookbooks and a variety of articles focused on sustainable food systems and social equity through food. In Spring 2015, the James Beard Foundation honored Nischan with the Award for the 2015 Humanitarian of The Year.

Chef Ashley Odom Feast & Merriment Wine Hike & Picnic Lunches Chef Ashley, owner of the high-end catering company Feast & Merriment, specializes in familiar comforting foods and adding a fun, exciting twist to the plate. Chef Ashley’s clientele has included the governor of Texas as well as Whole Foods founder John Mackey. From the Farmer’s Market to the Wine Festival, Ashley’s inventive interpretations of old staples satisfy and surprise her guests.

photo by Lydia Stern

www.crestedbuttearts.org/Wine-And-Food

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LOCALS FAVORITE

Creative Catering is a full service catering business that can help plan and execute your next event.

They have 25 years of local knowledge, professional wait staff and yummy fresh food.

303 Elk Avenue www.StashPizza.com

301 Belleview 970.209.3928 www.crestedbuttecatering.com

Voted Crested Butte’s Best Pizza & Wings Since 2002

Mexican cuisine made from scratch in Crested Butte for over 35 years!

Open 5:00 to 9:30 Nightly 330 Elk Avenue • 349–6674 www.donitascantina.com

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2016 CRESTED BUTTE WINE & FOOD FESTIVAL

More Featured Ch efs Chef Alex Seidel

Chef Kelly Whitaker

Fruition / Mercantile Dining & Provision / Fruition Farms Dairy & Creamery Eat, Drink & Think Since starting his culinary journey at age 14, Chef Alex has become a champion of sustainable relationships between restaurant, farm, and market.

Chef Alex Seidel His illustrious resume has earned him “top chef” honors from reputable outlets as well as nominations for James Beard Foundation’s Best Chef Southwest honor. Both Fruition and Mercantile Dining & Provision remain two of Denver’s most coveted reservations.

When not in a kitchen, Alex can be found at his award-winning Fruition Farms Dairy.

Basta / Æ / Dry Storage Eat, Drink & Think Chef Kelly’s fiery artisan spirit lights up every bite of pizza or Italian fare he produces, whether it’s at his popular Boulder restaurant, Basta, or Æ and DryChef Kelly Whitaker Storage, his concepts within Boulder’s collaborative culinary think-tank, [15B]. His restaurants have garnered national acclaim for their cuisine, as has Kelly, for his commitment to organic and domestic ingredients, making him an accidental activist for the cause and local leader of the national powerhouse Chefs Collaborative.

photo by Lydia Stern

www.crestedbuttearts.org/Wine-And-Food

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More Featured Somm eliers, James & Mark Blanchard Blanchard Family Wines The Oaking of Wine

defying what was thought possible for a value-priced Pinot Noir, crafted worldclass bottlings that showcase the ageability of Oregon’s premier variety, and created highly-acclaimed, richly aromatic white wines: Pinot Gris, Riesling, and Chardonnay.

Christine De Loach

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 singlevineyard products.

Bryan Croft Firesteed Cellars Art & Wine Walk of the Town While studying economics and geology at the University of California, Davis, Winemaker Bryan Croft developed a passion for wine.

After graduating, he worked in the Stags Leap District of Napa Valley for four years, learning the invaluable lesson of wine balance, the foundation of his winemaking style. In 1996, inspired by what others were achieving to the north, he left Cabernet country to pursue Pinot Noir in Oregon’s Willamette Valley. For nineteen vintages now at Firesteed, Bryan has continued the winery’s tradition of

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Hook & Ladder Vineyards & Winery Ghostoric Walk of the Town Hook & Ladder Vineyards & Winery is hearth and home of long-time winemakers Cecil and Christine De Loach, who bring over 30 years experience making wine in the Russian River Valley to Hook & Ladder. The simple philosophy: craft exceptional wines from the highest quality grapes that people love to drink.

They consider each step of the winemaking process an opportunity to showcase the distinctive flavors contained within their carefully cultivated grapes, and every bottle a worthy representation of the best effort from each and every person at Hook & Ladder.

Kathryn La Tour Sommelier, CWS, Ph.D. Croquet & Wine Festival Kick-Off Kathryn has a unique niche among sommeliers.

Combining her curiosity for hedonistic experiences with her wine certifications and her training and education as a consumer psychologist, she has created an interactive wine exhibit to help you

2016 CRESTED BUTTE WINE & FOOD FESTIVAL

Winemakers & Wine Experts understand why you like the wines you like. It’s more than swish and spit and gives you tools to enjoy wine on a different level. She’s also researching indepth wine topics related to sensory learning methods and ambiguous perceptual experiences of wine.

Beth Gruitch Sommelier, Restaurateur Spanish Wines – They’re so HOT right now!

Beth has restaurant DNA in her veins.

Having worked every position possible, putting in long hours and hard labor, she possesses the stamina and leadership required to sit at the top of the restaurant food chain. After trying jobs outside of a restaurant, she eventually went back to it, earning a Restaurant Hospitality degree from UNLV. She managed Boogie’s for a bit, then DIVE!, a Steven Spielberg / Levy Restaurants partnership. She expanded her horizons, joining the ranks of Levy, managing some of their high-end concept restaurants. In 1999, she accepted a job as GM at Panzano where she met Chef Jennifer Jasinski, and in 2003 began a partnership that continues today, with four of Denver’s top-rated restaurants.

Rachael Macaluso

Guarachi Wine Partners Take a Hike! Wine Hike & Picnic Lunch Rachel Macaluso was born in Newport Beach, CA and raised in Dallas, TX. She began her career in the wine industry in 1997 as a telemarketing rep for Republic Beverage Company. She rose in the ranks to become a respected manager with RNDC. Looking for new challenges, she moved to Colorado in 2010 to work with Grand Vin, the fine wine company within RNDC. In 2013 she joined the Guarachi Wine Partners team as Area Manager responsible for Colorado managing some of the best South American wines available in the USA.

Todd Stewart Elk Cove Vineyards Art & Wine Walk of the Town Todd has been with Elk Cove since 2011. He provides sales support and education to Elk Cove’s wholesale partners across the USA. He also is on the welcome crew for summertime events at the winery such as Oregon Pinot Camp & IPNC. Todd is Elk Cove’s resident BBQ expert — he’s from NC after all! — and plays a mean game of poker.

Let us celebrate th e occasion with wine and sweet words. Plautus www.crestedbuttearts.org/Wine-And-Food

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2016 CRESTED BUTTE WINE & FOOD FESTIVAL

More Featured Somm eliers, Winemakers & Wine Experts Shelley Sale

Paul Sobon

Sommelier Riedel Glassware — Taste the Difference Shelley Sale is a Colorado native, celebrating over 21 years with Southern Wine & Spirits of Colorado, currently serving as VP of Fine Wine in the American Fine Wine Division. She is a Level 1 Sommelier with MS program, Certified Specialist of Wine, Certified Sake Professional, and Certified Spirits Specialist. She is working on the next levels in wine and sake education. She has a passion for sake, bubbles, and roses and loves to travel the world visiting the land and dirt that grows the grapes, most recently exploring in Chile. She is also passionate about advancing women in the wine and spirits industry as the work environment changes around the world.

Sobon Wines Let’s Hike! Wine Hike & Picnic Lunch Paul Sobon has been in the wine industry since the family founded Shenandoah Vineyards in 1977.

In addition to hands-on work, he studied at UC Davis’ Enology / Viticulture Extension program. Before starting full-time with the family business in 1983, he traveled through Europe and Australia wine producing regions and studied technique from all corners of the globe. He is directly involved in the daily operations and growth of the winery and the sustainably-farmed vineyards, guiding Sobon through sustainable growing practices to produce wines expressing the true flavors of the grape and the soil from which it came.

Aaron Tomcak

photo by Lydia Stern

Sommelier Wine Hike & Picnic Lunches Weed & Wine Seminar Aaron is a laid-back entrepreneur and a gentleman. Owner of Mountain Spirits Liquors (Crested Butte) since 2004, he became a sommelier in 2006 to share his love for wine. He has previously hosted wine classes for the unpretentious to introduce folks to fine, inexpensive wines in a relaxed setting. Aaron is a frequent participant at the festival who brings his casual vibe to any event he attends.

www.crestedbuttearts.org/Wine-And-Food

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Sat

L JU 30

photo by Lydia Stern

Th e Grand Tasting!

Destination

Big Mine Ice Arena

Arrival Tim e 3:00 p.m.

Vendors on Display

Tahoe Kitchen Company Sogno Toscano Colorado Barrel Designs Colorado Tables

A HALLMARK OF THE Crested Butte Wine & Food Festival, the Grand Tasting in Big Mine Ice Arena is an impressive tasting event. Sip, swirl, and saunter your way through over 500 national and international wines. With this impressive selection, you are sure to find a new favorite or small family operation. Take a stroll through our silent wine auction with unique and rare wines for the bidding.

Live Music

Free the Honey Duo graces the arena with live music.

Lizzy Plotkin (fiddle, mandolin) and Katherine Taylor (banjo, guitar) play traditional and original music drawn from the deep well of feminine experience. These are songs of home, community, and nature. This is the medicine of string and wood and voice.

Free the Honey Duo

Tickets

$75 General Admission (21+), $30 Designated Driver and Non-Drinkers

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(970) 349–7487, Ext. 5

photo by Lydia Stern

Activities

The Crested Butte Photo Booth pops up and opens its curtain to help you commemorate (or perhaps remember) the fun. They bring a basket full of props and goodies to make your picture Matthew Doubek even more entertaining. It can be addictive. Grab friends and strangers alike and get creative.

Matthew Doubek will immortalize you — or some rendition of you — in his finely crafted caricature drawings. Matthew studied fine art with a major in illustration, but it was an audition for Tom Richmond, an alumni and caricaturist / illustrator for Mad Magazine in 1993, that sparked his caricature career. Since then, he has logged years of caricature and face painting experience with a plethora of clients ranging from Knott’s Camp Snoopy to Mall of America to the Minnesota Twins. Stop by his stoop, and don’t forget to take your glass!

SPECIAL THANKS TO OUR AMAZING IN-KIND DONORS

www.crestedbuttearts.org/Wine-And-Food

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photo by Lydia Stern

CHEERS TO CELEBRATING LIFE’S ADVENTURES! Mountain Spirits Liquors specializes in small batch fine wines to fit any budget, delectably crafted spirits and the finest beers from around the world. Thank you for supporting our business and our family.

WE APPRECIATE YOU! 220 ELK AVENUE 970.349.5401 www.mountainspiritsliquors.com

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2016 CRESTED BUTTE WINE & FOOD FESTIVAL

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

130 elk avenue • crested butte, colorado 970.349.5118

www.crestedbuttearts.org/Wine-And-Food

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Great Italian Food Great Service Great WINE list 411 3rd Street 1/2 Block Off Elk Avenue (970) 349–7401

127 ELK AVE • CRESTED BUTTE

(970) 349–5003 32

2016 CRESTED BUTTE WINE & FOOD FESTIVAL

www.crestedbuttearts.org/Wine-And-Food

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2016 CRESTED BUTTE WINE & FOOD FESTIVAL

AF French rencch American American n Bistr Bistroo

Seatinggs nightly at 6:00 Seatings 6:00 andd 8:30 8:30 F or Reservations Reserrvations Call Call 970.349 9.5448 For 970.349.5448 On On Coal Coal Creek Creek in n the alley behind The The h Forest Forest Queen Queen 127 Elk Avenue #A soupรงon-cb.com soupรงon-cb .com