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TOUR DE FORKS CRESTED BUTTE WINE & FOOD FESTIVAL CHEFS ON THE EDGE DAWN TO DUSK GOLF CHALLENGE ARTrageous GALA

Purchase tickets, passes and get detailed information at crestedbuttearts.org


Welcome to the New Culinary & Here you may discover our fun, delicious and creative fundraisers, each one saturated with adventures in haute cuisine and forays into fine wine. So lift your glass and find your fork, because these tantalizing events are sure to whet your appetite while simultaneously supporting the Center.

What’s inside 16th Annual Tour de Forks JUNE 30 – SEPTEMBER 5 Our cornerstone fundraising series — Tour de Forks — brings together food and architectural enthusiasts to visit a variety of private 8 – 37 homes and dine on epicurean delights. Dining is an experience, as the hottest trending chefs from Crested Butte and around Colorado showcase their greatest and most creative talents. Homes range from sharp modern décor and design, to idyllic pastoral ranches, to homes that reminisce over our mining heritage with astute use of reclaimed materials. Throughout the Tour you may travel to experience fine French fare, innovative Italian, or a focus on local offerings. Many events feature sommelier paired courses to perfectly complement every delicious morsel.

31 Reservations

cover photos by Nathan Bilow

www.crestedbuttearts.org

4th Annual Crested Butte Wine & Food Festival JUNE 26 – JULY 30 Striving to enlighten and educate attendees with a variety of seminars, elevated dining events, food pairings and outdoor activities, 38 – 55 the festival highlights world-class national, regional and local chefs and sommeliers along with well-known and boutique wineries to each event. The signature Grand Tasting features over 500 wines from more than 35 wineries, suppliers and distributors. The variety of wine-related activities and seminars include hikes with gourmet lunches, art classes and more. Oenophiles, connoisseurs, foodies or folks who just like food and wine — the festival has something for everyone.


Vintner Signature Events Program 12th Annual Chefs on the Edge AUGUST 11 The rowdiest culinary event of the year! Chefs on the Edge is the edgy gastronomic game show where your best boisterous 56 – 57 behavior is the perfect table manner. Competing chefs prepare three courses with a basket of groceries and the Secret Ingredient unveiled — all on stage! An Online Auction includes bids for a Sous Chef spot on a team, as a Tasting Judge, or for a seat at VIP tables. The evening begins with small plates and several cash bars and ends with an equally rowdy After Party. Don’t miss one spicy minute to see who takes the prize and wins the coveted title of Chefs on the Edge Champion.

ARTrageous Gala AUGUST 21 Signature cocktails, a variety of live music for dancing before and after dinner, tables of fine food to wander amongst, and the gorgeous 59 ambiance of alpenglow at the newly renovated Club at Crested Butte comprise the end of the season celebration. Sponsors, family, friends and neighbors and anyone who loves to have a good time while supporting a good cause — join in the fun! This festive ball comes complete with a bountiful Live and Silent Auction and tickets for door prizes.

60 – 61 Support the new building!

Dawn to Dusk Golf Challenge AUGUST 21 Whoever heard of playing 100 holes of golf in a day? We have! Thirtysix lucky golfers who’ve garnered $1,000 in sponsorships get 58 to play in this zany day of golf with modified rules and as many balls as you need! It’s a fabulous day on the links where you will stun yourself at your athletic prowess, endurance and fortitude. It’s great fun and great practice! Then get ready, because your ARTrageous gala awaits you …

Fu ndraising has never been so delicious! photo by Nathan Bilow

(970) 349–7487


A very special thank you TOUR DE FORKS PRESENTING SPONSOR

SUMMER SEASON PRESENTER

TOUR DE FORKS GOLD SPONSORS


to our amazing sponsors! TOUR DE FORKS PATRON

TOUR DE FORKS ADVOCATE

TOUR DE FORKS FRIEND

Black Dragon Construction • Interior Visions The Mountain Store • Sunlit Architecture

photo by Nathan Bilow


TOUR DE FORKS

Featuring award-winning pastry Chef Danielle Riesz

Fr i

JU3N 0 photo by Nathan Bilow

photo by Nathan Bilow

Elegant& Energized Entrance Destination Meridian Lake

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$225

Tour Guides

Stephanie & Norb Gorman

THIS SUMMER’S TOUR DE FORKS KICKS OFF in one of the newest homes at Meridian Lake, just designed and built this past October by Ben Somrak, Somrak Concept + Structure. Mountain modern is characterized in the vaulted ceilings with large beams and hand hammered metal rails. A touch of French country finds itself in antique, distressed kitchen cabinets and knotty, imperfect hardwood floors. Dazzling light fixtures, simple, clean lines and low-key, neutral tones call up elegance, while elements of feng shui design radiate a happy, energetic feel of openness, spaciousness and flow. The great room is anchored on one Chef Michael side with a stone fireplace, Marchitelli balanced in the enviable kitchen with a stone range cave. As a private chef, one of Stephanie’s top priorities was an exquisite kitchen outfitted with top of the line appliances complimented with a prep island and entertaining island where everyone gathers. Open the French doors in the center of the massive floor to ceiling windows and you find yourself on an expansive deck with equally expansive views of Crested Butte Mountain.

A Crested Butte classic We kick off our culinary adventures with an elevated twist on Italian favorites from Chef Michael Marchitelli. Chef Michael is a Crested Butte classic, armed with a cooking repertoire stocked with family recipes from his photo by Nathan Bilow

www.crestedbuttearts.org/tour-de-forks


TOUR DE FORKS photo by Nathan Bilow

grandmother’s heritage. Not surprisingly, Chef Michael began cooking at 10. Professionally he opened his first culinary endeavor with his mother, a New Orleans blues bar in Pennsylvania. He immediately fell in love. The family tradition continues, as Michael serves the food he grew up on at Marchitelli’s Gourmet Noodle. His nearly two decades at “the Noodle” have garnered him a faithful following from the restaurant, as he now sews up his seasons touring as a private chef. Give the Italian a glass of wine and be ready for a raucous good time.

Award-winning Pastry Chef Award-winning Pastry Chef Danielle Riesz tops off the evening with pastries and desserts that are spectacular on the plate and palate. Danielle 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 Pastry Chef Hotels in Jackson Hole, Danielle Riesz Washington, D.C., Dallas and San Francisco. In Aspen she became Executive Pastry Chef at The Little Nell, a 5-star / 5diamond Relais & Château property, and contributor to the Food and Wine Classic in Aspen. Danielle now owns Wildflour Sweets in Crested Butte.

Ch ef

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

Pastry Ch ef

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

photo by Lydia Stern

(970) 349–7487


TOUR DE FORKS

Innovative French cuisine by decorated visiting Chef Tom Coohill

Su n

JU2L Modern Transformation

photo by Nathan Bilow

Destination Skyland

Arrival Tim e 6:00 p.m.

Excursion Maximum 40

Toll

$225

Tour Guides Bart Reed

Ch ef

Chef / Owner Tom Coohill and Owner Diane Coohill, Coohills Restaurant & Bar (Denver, CO)

EXPERIENCE THE TRANSFORMATION of this Skyland home situated on the first tee of the Robert Trent Jones Jr. championship golf course. While outdoors the rolling greens supply a seemingly unrestrained back yard, the interior exudes bold modern masculine with charcoal color scheme and artistically industrial sensibility. The entirely new fireplace is dramatic and stunning, sharp lines composed of concrete and metal, encircled with leather furnishings and a subtle attitude of steam punk. The staircase was opened, with Chef Tom Coohill metal railings and wood echoing similar themes in the great room below. Indigo velvet chairs pull up to a dining room table with a barnwood essence situated on top of a heavy iron base. Heidi Sherratt of Interior Visions is the artist behind the revolution of this home, completely reconstructing the feel, while making its sleekly updated features comfortable and accessible. Visiting Chef Tom Coohill returns touting his wellearned reputation as an internationally recognized culinary innovator with a passion for authentic French cooking and a deep commitment to creativity and cutting-edge techniques. Chef Tom began his love affair with French cuisine at L’Auberge des Champs in Kentucky before training under master chefs at the Michelin Guide three-star L’Oustau de Baumanière in France, the Mobil five-star Le Francais in Illinois, and the

www.crestedbuttearts.org/tour-de-forks


and wine pairings by Sommelier Aaron Tomcak TOUR DE FORKS photo by Nathan Bilow

fabled Ma Maison in Los Angeles. He owned and operated the acclaimed modern French Ciboulette, ranked in the “Top 10” by the Condé Nast Guide, “Top 25 Nationwide” by Esquire Magazine, and featured by CNN, The New York Times and The Wall Street Journal. Chef Coohill holds a number of culinary awards including “Best Appetizer” (Beaujolais & Beyond Festival), “Most Creative Chef” (Pairsine Chefs Wine Competition), “Great Regional Chef” (James Beard Foundation), and “Chef of the Year” (Chefs of America), among others. Tom and his wife Diane now own Coohills Restaurant & Bar in LoDo, Denver featuring local, regional and farmfresh ingredients. Sommelier Aaron Tomcak joins the evening to precisely pair a Sommelier Aaron selection of wines with Chef Tom’s Tomcak cutting edge cuisine. Aaron has owned the fabulously diverse Mountain Spirits Liquors of Crested Butte since 2004. After receiving his certification as a Wine Sommelier over fifteen years ago, Aaron has taught the incredibly popular “Wines for the Unpretentious” where students taste wines from around the world, focusing on the both affordable and 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.

photo by Nathan Bilow

Somm elier

Sommelier / Owner Aaron Tomcak, Mountain Spirits Liquors (Crested Butte, CO)

photo by Nathan Bilow

(970) 349–7487


TOUR DE FORKS

With live concert by Singer-Songwriter Travis Meadows

Wed

JU5L Pastoral Heaven Dinner & photo by Nathan Bilow

photo by Nathan Bilow

Destination

Slate River in rural Crested Butte

Arrival Tim e VIP Dinner: 5:30 p.m. Concert: 7:00 p.m.

Excursion Maximum VIP: 80 General Admission: 100

Toll

VIP: $200 General Admission: $20

ORIGINALLY OWNED BY LOCAL generational ranchers Lee and Polly Spann, Missy and Phil Chamberland’s 70 acres of wildflowers dotted with wild roses and raspberries, interspersed throughout the hay meadows, are pure pastoral heaven. Ribboned with the winding Slate River, the property boasts three-quarters of a mile of soothing and therapeutic riverfront — the shining jewel of the land. Missy follows in the footsteps of Lee Spann’s mother as an avid fisherwoman, and she and Phil grace their table with fresh brown and rainbow trout with enviable regularity. Black bear, moose and fox additionally claim this as their home, while cow elk move their calves between meadow and river in the spring. Unrestrained views of Paradise Divide, Crested Butte Mountain and Teocali stretch in every imaginable direction, inspiring the Chamberlands to orient their home perfectly to rock on the front porch for the sunrise, and the back porch for the sunset. As a VIP guest, take full advantage of the intimate proximity of Whetstone’s alpenglow, under which the Chamberland property rests, in this delightful all al fresco summer dining experience with Chef Michael Marsee. Chef Michael graduated from the New England Culinary Institute with honors before traveling the world as a Private Chef for a prominent family based in Dubai, then settling back into Colorado as Executive Chef on a private ranch. 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. With Hogwood BBQ, Chef Michael creates artisanal barbeque, smoking meat with local

www.crestedbuttearts.org/tour-de-forks


TOUR DE FORKS

Tra vis Meadows Concert orchard wood, creating a flavor distinct to this corner of Colorado. Starting with a pepper based rub, he mixes bold spices within it to create the dark bark on the skin. His barbeque sauce is a unique combination of pepper, sweet and vinegar that complements the meat without masking the wonderful aroma and flavor of the smoke. After dinner, VIP and General Admission guests get the rare opportunity of a live concert held in the wide meadows and under the broad skies of this little mountain haven. Missy Chamberland and the Center’s own Joe Knight open the concert with several all original songs to set the stage for this magic musical evening. Nashville underground musician Travis Meadows is overwhelmingly recognized in songwriter circles as a true artist and unforgettable performer, raising chills with his raspy-voiced storytelling and heartrending confessionals. Originally from Jackson, Travis laid the foundation for his career making the rounds at local bars and clubs, performing with legendary blues players such as Sam Myers (Anson Funderburg and the Rockets) and Fingers Taylor (Jimmy Buffett). His songs have been recorded by country music icons and rockers alike … Lynyrd Skynyrd, Hank Williams Jr., Wynonna Judd, Dierks Bentley, Eric Church, Jake Owen, Blackberry Smoke and Randy Houser, among many others. Rolling Stone Country exclaims of Travis, “Nashville’s most badass songwriter … has penned some of country’s most stinging songs.” VIP tickets include dinner and drinks from 5:30 – 7:00 p.m.; special VIP parking; table seating right in front of the concert stage, where dinner is also served; and special cash bar in the VIP section during the concert. General Admission tickets will also enjoy a cash bar with the concert beginning at 7:30 p.m.

Tour Guides Missy & Phil Chamberland

Ch efs

Chef / Proprietor Michael Marsee, Hogwood BBQ (Crested Butte, CO)

Music

Singer-Songwriter Travis Meadows

photo by Nathan Bilow

(970) 349–7487


TOUR DE FORKS

With Cakebread and Mullan Road Cellars photo by Nathan Bilow

Th u

JU1 3L Th e Wilder Experience with photo by Nathan Bilow

Destination

Wilder on the Taylor, Almont area

Arrival Tim e 5:30 p.m.

Excursion Maximum 50

Toll

$250

Tour Guides Wilder on the Taylor & Ranch Homeowners

Ch ef

Chef / Owner Goose Sorensen, Solera (Denver, CO)

ENJOY A GLASS OF FINE CAKEBREAD WINE and soak in the soothing cadences of the trout-rich Taylor River from the spacious lawn at Wilder on the Taylor, a working ranch dating back to 1910. Peek into the four restored historic cabins that border the lawn, lounge in the safari-style Founder’s Porch, recline in hammocks along the river, try your hand at horseshoes and enjoy great company by a crackling fire. This preservation-oriented, 2,100-acre ranch community, well-known for the picturesque hay meadow at the intersection of County Road 742 Chef Goose Sorenson and Jack’s Cabin Cutoff between Crested Butte and Almont, features 26 homesteads, five miles of private fishing waters and access to extensive onsite and nearby trails.

Experience tasty treasurers Goose Sorensen, an avid fisherman and Chef / Owner of Solera in Denver since 2001, returns by popular demand for a night of superb dining at Wilder on the Taylor. Naming his restaurant after the process of aging wine, beer and brandy, Sorensen uses time-honored techniques like slow roasting and braising to create simple dishes that are rich in flavor. Sorenson honed his expertise working with talented chefs and restaurateurs in Wyoming, Colorado and New York and has the unique distinction of being the first chef from Wyoming to cook at the famous James Beard House.

www.crestedbuttearts.org/tour-de-forks


TOUR DE FORKS photo by Nathan Bilow

Cakebread Cellars World-class vineyard Dennis Cakebread pours and explains fine wines from his family’s vineyards — Cakebread Cellars of Napa Valley, California and Mullan Road Cellars of Walla Walla, Washington. With over 40 harvests and the second generation of the family now running the winery, Cakebread Cellars has become one of the most successful and respected wineries in America, renowned for its world-class vineyards, wines and hospitality. Since its founding in 1973, Cakebread Cellars has established an enduring commitment to quality through the implementation of innovative winegrowing strategies and technologies. Their vineyard programs are a dynamic mix of the traditional — such as the use of the traditional French practice “sur lie,” producing a very rich, creamy style of Chardonnay — and the modern — including new techniques for generating and conserving energy. Cakebread Cellars and its vineyards are green-certified, its fruit farmed either organically or sustainably. Their belief that life’s occasions are elevated by good people, good food and good wine flows through everything they do. Dennis has recently ventured these same values to outside of the Napa Valley with the Cakebread family’s newest endeavor — Mullan Road Cellars.

“Th ere is no sincerer love than th e love of food.”

George Bernard Shaw

photo by Nathan Bilow

photo by Nathan Bilow

Wine

Cakebread Cellars, (Napa Valley, CA) & Mullan Road Cellars (Walla Walla, WA) (970) 349–7487


TOUR DE FORKS

The Tipple House welcomes visiting Chef Andrea Frizzi

Wed

JU19L Celebration of Arch itectural photo by Nathan Bilow

Destination

Prospect in Mt. Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 50

Toll

$250

Tour Guides

Terri Duhon & Matthew Peacock

Ch ef

Chef / Owner Andrea Frizzi, Il Posto

THE FAMOUS TIPPLE HOUSE of Prospect reveals the rich mining heritage of this area through its materials, design and layout while simultaneously respecting the natural environment. This stunning home was designed by Sunlit Architecture, with its spectacular lighting by Eric Naughton of Electrical Logic. Both the interior and exterior materials — from the wood siding, soffit, fascia, doors, wainscot and stone veneer — were all recovered from the Gold Link Mine in Ohio City only 40 miles away. The original corrugated rusty metal from the 102 year old bunkhouse can be found on the kitchen island and wainscot. The namesake tipple observatory not only provides 360° views from its top, but also serves as the connecting point of the home. While at almost 7,000 square feet, each section maintains an intimate, comfortable and cozy log cabin feel while also providing a healthy environment. American Clay walls, recycled denim insulation and high efficiency appliances are just some of the green strategy features. The dramatic impact is one of exquisite design, creativity, and painstaking craftsmanship that melds effortlessly into the landscape and history of this place. To experience the full effect one must see the impeccable results in person. Don’t miss the picture of the actual mine in Ohio City over the fireplace. And even though the hills are covered in wildflowers, once the snow begins to fall this home has the additional luxury of ski in, ski out from Crested Butte Mountain Resort. Chef Andrea Frizzi also expertly delves into his native heritage in his craft. Born and raised in Milan, Italy, Andrea’s passion for fine Italian cooking was fostered by his Venetian mother. He graduated with honors from the

www.crestedbuttearts.org/tour-de-forks


TOUR DE FORKS

photo by Nathan Bilow

photo by Nathan Bilow

Heritage prestigious Italian Culinary Academy, and was awarded the “Distinguished Diploma o Merito” as the top graduate in the class. Andrea refined his culinary prowess in Milan for 12 years. As the Executive Chef at Saint Abroeus, he cooked for late Pope John Paul II, late US President Ronald Regan, Russian President Michael Gorbachev, Italian Prime Minister Andreotti, and many more. In the United States he served as Executive Chef for Bice Restaurant in Washington, D.C. and was named by Williams Sonoma as “one of the new rising best chefs,” and “best new young chef” by Dining Digest. At his own restaurant, Il Posto in Denver, Andrea pays homage to a cuisine that relies on the day’s freshest ingredients.

(970) 349–7487


www.crestedbuttearts.org/tour-de-forks


With Travel Channel feature chef — Michael Busse TOUR DE FORKS

Sa t

photo by Nathan Bilow

JUL 22

photo by Nathan Bilow

Ch ic Soph istication ONE OF THE MOST CONTEMPORARY ON THE TOUR, Dawn and Toby Grove’s sleek home in Mt. Crested Butte is a geometric visual feast of clean, angular interior lines meeting the elegant curve of the multi-faceted roof design. Stunning features such as the floor to ceiling white marble fireplace and sparkling prismatic crystal chandelier in the entryway lend this home to chic sophistication. If you’ve experienced the exquisite work of architect Dan Murphy, expose yourself to a different side of one of Crested Butte’s most talented. The Grove’s have recently added a guest home to the property, connected to the primary residence by a bridge. Don’t miss this new addition! The expansive and open kitchen that feeds into the great room is the perfect platform for the famous Michael Busse, chef and owner of Garlic Mike’s and much sought Tour de Forks veteran. It might be his gregarious personality and ear to ear grin. But it might also be his ability to prepare succulent Osso Buco Milanese and indulgent Baked Oysters Rockefeller with an old world instinct inherited from his mother, mixed with new inspiration from recent voyages to the Umbria region of Italy, and backed by formal training at the Academy of Culinary Arts. Through over 20 years of showcasing his Italian cuisine at Garlic Mike’s, he has earned the Gunnison People’s Choice Awards for “Best Chef” and “Best Restaurant” for many years, and was the 2009 Chefs on the Edge Champion. Mike has been featured on the Travel Channel’s “Food Paradise” and “Spotlight America,” a national travel program, as well as programming in Grand Junction and Denver.

Destination

Mt. Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$200

Tour Guides Dawn & Toby Grove

Ch ef

Chef / Owner Michael Busse, Garlic Mike’s (Gunnison, CO)

(970) 349–7487


TOUR DE FORKS

Rock House Ranch is the perfect rural setting for an artisanal

Wed

AU2G Auth entic Ranch Experience

photo by Nathan Bilow

Destination Ohio Creek

Arrival Tim e 5:30 p.m.

Excursion Maximum 80

Toll

$200

Tour Guides

Ann & Bob Osborne

Ch efs

Chef / Proprietor Michael Marsee, Hogwood BBQ (Crested Butte, CO)

Pastry Ch ef

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

photo by Nathan Bilow

THE HISTORIC HOME SITE of the Rock House Ranch is nestled close to Ohio Creek on 960 acres ranch of open range, aspen and fir tree forests, protected by a Rocky Mountain Elk Foundation Conservation Easement, and adjacent to the vast Gunnison National Forest lands. The 1904 stone structure once served the railroad for the mines in the upper Ohio Creek Valley. Now, it is lovingly restored into a charming and elegant ranch home. Ann performed a tremendous job in bringing forth the true personality of the home with a keen eye and lots of antique Chef Michael Marsee treasure hunts. The old-world feel is maintained with such accents as collections of hotel silver, English ironstone pottery, herbarium botanical presses and doors from the 18th and 19th centuries. Antiqued fixtures, weathered cabinets and limestone countertops from an old church keep the dĂŠcor in the rustic nuances of the period. Redesigned in cool, light colors of robin egg blue, spring green and gray, Ann allows for the outside views to dominate the rooms. Lush native gardens surround the lazy wraparound porch where you gather for cocktails and tours of the home. The barn where dinner is served, is encompassed by fields of wildflowers with panoramic views of the Anthracites, and Carbon and Whetstone Mountains. Dinner is followed by an incredible music and storytelling experience by three time grammy nominee Dean Dillon.

www.crestedbuttearts.org/tour-de-forks


barbeque and live music with Dean Dillon

photo by Nathan Bilow

TOUR DE FORKS

Music

Singer-Songwriter Dean Dillon

photo by Nathan Bilow

on Oh io Creek Michael Marsee graduated from the New England Culinary Institute with honors before traveling the world as a Private Chef for a prominent family based in Dubai, then settling back into Colorado as Executive Chef on a private ranch. 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. With Hogwood BBQ, Chef Michael creates artisanal barbeque, smoking meat with local orchard wood, creating a flavor distinct to this corner of Colorado. Starting with a pepper based rub, he mixes bold spices within it to create the dark bark on the skin. His barbeque sauce is a unique combination of pepper, sweet and vinegar that complements the meat without masking the wonderful aroma and flavor of the smoke. Award-winning Pastry Chef Danielle Riesz graduated from Johnson & Wales University in Providence, RI with a degree in baking & 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 / 5diamond Relais & Château property, and contributor to the Food and Wine Classic in Aspen. Danielle now runs Wildflour Sweets in Crested Butte. A coveted songwriter and inductee to the Nashville Songwriters Hall of Fame, Dean has written over 50 songs recorded by country music legend George Strait. Dean arrived in Nashville in the early Pastry Chef 70’s in search of country music glory and wound up being one of Danielle Riesz the most successful songwriters in Music City. His compositions have been recorded by a wide range of artists including George Jones, Keith Whitley and Vern Gosdin. New country stars like Kenny Chesney, Lee Ann Womack and Toby Keith have also found chart success with Dillon compositions. With a writing style influenced by James Taylor for his beautiful melodies and Merle Haggard for his awesome story songs, Dean pulls his inspiration from life, people and conversations.

(970) 349–7487


www.crestedbuttearts.org/tour-de-forks


Featuring award-winning visiting Chef Curtis Lincoln TOUR DE FORKS

Sa t

AUG photo by Nathan Bilow

5

photo by Nathan Bilow

A Gath ering Place DESIGNED BY DANIEL MURPHY and built by Jimmy Faucet, the Gibney home is the epitome of Crested Butte mining times meeting modern day design. Chinked, roughhewn logs create many of the interior walls, lending a feel of restoration to the newly built structure. Vaulted ceilings in the great room were designed to accommodate the prize mounted elk, with steel turnbuckles bracing the beams and reflecting back to the hand forged fireplace and railings. Built on a corner lot next door to their home of 27 years, a path connects the two, allowing the three children and six grandchildren to occupy their own space when visiting. An elevator and all accessible features are combined with a casual, welcome and indestructible approach. Without sacrificing style, the home provides space and amenities for the Gibneys to grow old with their family, the view of Paradise Divide watching over the generations. Chef Curtis Lincoln’s culinary tastes begin globally, living in Europe, Asia, the Middle East, France and Manhattan. But it was upon working at Denver’s landmark The Normandy which inspired him to attend The Culinary Institute of America. Curtis furthered his skills on Nantucket before completing stagiaires in New York including The Water Club, The River Café, Sign of the Dove and Gotham Bar and Grill. In Colorado, he assisted Paul Ferzacca in opening the critically acclaimed Game Creek Club in Vail. Curtis left his position as Executive Sous Chef at the Brown Palace Hotel & Spa to open Willow Creek Restaurant at Evergreen Lake. Willow Creek has been honored by USA Today as one of “The Top 10 Places in the U.S. for House-Made Pasta” and by Wine Spectator’s “Award of Excellence.”

Destination Town of Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 40

Toll

$200

Tour Guides

Edith & Richard Gibney

Ch ef

Chef / Owner Curtis Lincoln & Owner Kristopher Lincoln, Willow Creek Restaurant at Evergreen (Evergreen, CO) (970) 349–7487


TOUR DE FORKS

Artful home with local progressive Chef David Wooding

Su n

AU1 3G Roaring Judy Re-Creation photo by Nathan Bilow

Destination

Roaring Judy Ranch

Arrival Tim e 5:30 p.m.

Excursion Maximum 40

Toll

$200

Tour Guide

photo by Nathan Bilow

THE ROAD TO ROARING JUDY RANCH winds lazily through acres of sagebrush and rolling hills before arriving at the perched cabin-style home of Linda Fialkoff. Linda is a designer by nature, working with such famed companies as Miriam Haskell and Kenneth Cole. So when it came time to design her own home, she played an active and creative hand. Her involvement is immediately apparent in details such as the freeform lines as wood meets stone in the floor of the entryway and kitchen, the custom living room pieces, and the choices of bright red accents against rich, dark 150-year-old beams. Southwest art of beaded moccasins and ceremonial pieces, ledger drawings and spirit poles adorn the nooks and crannies creating a world of mysterious intrigue. Outside, nature is left to its own design with a voluptuous garden wildness fitting for the home’s location on 118 acres on the edge of an elk preserve. The complete outdoor kitchen with multiple surrounding decks face perfectly west,

Linda Fialkoff

Ch efs

Chef David Wooding, private chef & Marchitelli’s Gourmet Noodle (Crested Butte, CO)

www.crestedbuttearts.org/tour-de-forks


TOUR DE FORKS photo by Nathan Bilow

overlooking unique peaks such as Flat Top and Round Mountain, for that awe-inspiring evening sunset. Linda has further improved the residence in the last several years, with a breezeway connecting the pre-existing home with the addition, and the expansion of even more lush gardens. 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. He thrives on spontaneity driven by freshness, Chef David Wooding his imagination excelling as his dishes take on additional French, Italian and Nouveau American airs. 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. A popular chef at The Center’s Tour de Forks events, David’s experience includes Executive Chef / Owner at Bonez, Executive Chef at Maxwell’s, Chef de Cuisine at Lobar, and Executive Chef at the Secret Stash and Red Room. He teased your palate at AlpenChix with hearty, seasonal food before joining the Marchitelli team. David comes to us with the exploratory nature of his private chef endeavors.

photo by Nathan Bilow

(970) 349–7487


TOUR DE FORKS

Visiting Chef Regan Briggs with hand crafted cocktails from photo by Nathan Bilow

Tu e

AU15G A Marriage of Traditional Destination Skyland

Arrival Tim e 6:00 p.m.

Excursion Maximum 40

Toll

$200

Tour Guides

Jenny & Brett Lessley and Ron & Meredith Lessley

Ch ef

Chef / Owner Regan Briggs, Windsor Hotel & Dining Room (Del Norte, CO)

ALTHOUGH IT WAS BRETT AND JENNY LESSLEY that brought his parents to Crested Butte, it was father Ron that really pushed to buy the Skyland home. Thrust into an instant situation of compromise, the four Lessleys remodeled their new acquisition to accommodate their individual tastes — more traditional for the parental generation and a modern flavor for the younger upstarts. Countertops, lights, furniture, rugs and fixtures all became a topic of family discussion. Rustic reclaimed wood floors, a vaulted barnwood ceiling uniquely trimmed in metal, and a 150 year old barnwood dining Chef Regan Briggs table ground the home in its mountain personality, while a crisper style pops with features such as the orange leather couch and repurposed table in the younger couple’s downstairs den. Look out for the airplane propeller (three of the residents are pilots) and the proliferation of local art by John Ingham, Sean Guerrero, Dusty Demerson, Jim Garrison, Raynor Czerwinski and Mike Arbaney. The collaboration on decor as well as creation of separate lounging spaces allows for each couple’s taste to be expressed, as well as providing for personal “get away” spots to make coming together as a family that much more special. Regan Briggs is the Chef and Owner of the historic 1874 Windsor Hotel & Dining Room in Del Norte, Colorado. Her culinary career began in acquiring a pastry arts degree — with honors — from the Pennsylvania

www.crestedbuttearts.org/tour-de-forks


Montanya Distillers TOUR DE FORKS

photo by Nathan Bilow

photo by Nathan Bilow

& Contemporary Culinary Institute. From pastry she expanded to other disciplines at prestigious establishments such as The Broadmoor in Colorado Springs and The Four Seasons in Los Angeles. She became the Executive Pastry Chef of Crescent Heights Kitchen and Lounge in San Diego as well as the Executive Sous Chef of Vu restaurant in Marina Del Rey before helping to open Wolfgang Puck at the famous Belair Hotel. Chef Regan’s zest for life and new experiences translates into imaginative and playful dishes. In her elegant dining room she exemplifies this world of endless possibilities through dishes such as Parppardelle with Confit Rabbit Ragu with wild mushrooms and sage, and Pan Roasted Pheasant Breast with pistachio braised fennel and cranberry gastrique. Karen Hoskin livens up the evening with her hand-crafted Mixologist Karen Hoskins cocktails. Karen is well known for her expertise in market fresh mixology, using culinary flavors in genre-bending, paradigm-shifting cocktails with her favorite spirit — rum. That reputation began in 2008 when she and her husband founded Montanya Distillers, creating authentic and obsessively-crafted rum from scratch by hand. Her Montanya Platino and Montanya Oro Rums have won 17 gold and silver medals, three “Best in Class,” and prestigious awards including the “2013 Craft Distillery of the Year” by the American Distilling Institute and “Best Rum in the World” by the Rum Awards in the UK for 2015.

photo by Nathan Bilow

Mixologist

Distiller / Owner Karen Hoskin, Montanya Distillers photo by Nathan Bilow

(970) 349–7487


www.crestedbuttearts.org


Dazzling designs with Private Chef Tim Egelhoff TOUR DE FORKS

Sa t

AUG photo by Nathan Bilow

19

photo by Nathan Bilow

Mou ntain Luxe WITH ONE OF THE NEWEST HOMES in Crested Butte (just completed in December 2016), Paula and Brandon Johnson have taken the traditional mountain style elements of rough barnwood beams and elk motifs and modernized them into a breezy contemporary rendition with surprising pops of shimmer, color and design. The neutral gray interior lends a clean atmosphere to be complemented with luxe additions from a whitewashed antler chandelier dripping with glimmering crystal garlands, to opalescent chevron tiles in the kitchen. Oversized Edison bulbs over a gorgeous white stone island reiterate the masculinity of metal beams and railings, while accents of apricot, rose gold and silver throughout the home accentuate the whimsical and glamorous feminine. Seek the crafted details, from trendy wood doors with thin lines of metal detail, to custom crafted benches and cabinets. Don’t miss the cigar room! Private Chef Tim Egelhoff marries the artisanal world of classic European foundations with his Colorado inspired cuisine. The slow braising of meats. Delicate French Bavarian pastries. Hand-crafted cheeses. To these ancient techniques, Tim adds regional ingredients in a farm to table approach capitalizing on the season’s gifts. 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, experimented his way through the restaurants of San Francisco and Napa Valley. His meanderings informed the incredibly successful Timberline Restaurant, where he served as owner and chef for 21 years. He was also Executive Chef at Maxwell’s Steakhouse and 9380 Prime before turning his full attention to his private chef endeavors.

Destination Town of Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 40

Toll

$200

Tour Guides

Paula & Brandon Johnson

Ch ef

Executive Chef / Owner Tim Egelhoff, Tim Egelhoff Chef Services & Catering (Crested Butte, CO)

(970) 349–7487


www.crestedbuttearts.org/tour-de-forks


Please join us for one or more of our events! RESERVATIONS photo by Nathan Bilow

HOW TO MAKE YOUR RESERVATIONS • Advance reservations are required for all events. Reservations may be made online through the Center’s website, emailed, mailed or over the phone. Reservations will be processed in the order they are received. Many events sell out early, so we urge you to register as soon as possible. • The preferred method for making your reservation is online at www.crestedbuttearts.org • You may also scan and email your reservation form to stephanie@crestedbuttearts.org • You may also mail your reservation form with a check or credit card information to: Center for the Arts; P.O. Box 1819; Crested Butte, CO 81224

• All major credit cards are accepted • Please include all guests names when registering • Once your reservations are processed, you will receive an email confirmation from Ticket Leap • Directions to all destinations and other important details will be included in an email the week of the event • Reservations for most events will close one week prior to the event to accommodate our chefs • The tax deduction for each event will vary. A tax receipt will be sent to you in the fall

CANCELLATIONS • If you cancel at least seven days before an event, you may transfer to another event OR apply your entire payment as a tax-deductible gift to the Center • There are no refunds unless the Center changes or cancels the event • If your plans change after making a reservation, please call the Center for the Arts at (970) 349–7487

• If you cancel less than seven days before an event, or do not attend an event, you may not transfer and your tax-deductible gift will be reduced by the costs of the food and wine that have been purchased for you • Due to the nature of our events, we are unable to accommodate individual dietary requirements. Thank you in advance for your understanding

(970) 349–7487


JUN 30 ELEGANT & ENERGIZED ENTRANCE n 6:00 p.m. ................................... $225 JUL 2 MODERN TRANSFORMATION n 6:00 p.m. .................................................. $225 JUL 5 PASTORAL HEAVEN DINNER n VIP Dinner & Concert 5:30 p.m. ..................... $200 & TRAVIS MEADOWS CONCERT n 7:00 p.m. General Admission Seating ......... $20 JUL 13 THE WILDER EXPERIENCE n 5:30 p.m. .......................................................... $250 JUL 19 CELEBRATION OF ARCHITECTURAL HERITAGE n 6:00 p.m. ......... $250 JUL 22 CHIC SOPHISTICATION n 6:00 p.m. ................................................................ $200 AUG 2 AUTHENTIC RANCH EXPERIENCE n 5:30 p.m. ....................................... $200 AUG 5 A GATHERING PLACE n 6:00 p.m. ...................................................................... $200 AUG 13 ROARING JUDY RE-CREATION n 5:30 p.m. ................................................. $200 AUG 15 MARRIAGE OF TRADITIONAL & CONTEMPORARY n 6:00 p.m. ....... $200 AUG 19 MOUNTAIN LUXE n 6:00 p.m. .............................................................................. $200 SEP 5 EVENING OF CULINARY ARTISTRY n 6:00 p.m. ...................................... $300

TOUR DE FORKS

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PLEASE SIGN US UP FOR THE FOLLOWING ITINERARIES

E-MAIL ADDRESS (Imperative!)________________________________________________________________________________________________

HOME PH ( _____ ) ______ - ____________ (UNTIL __ / __ ) LOCAL PH (Imperative!) ( _____ ) ______ - __________ ____________ (UNTIL __ / __ )

LOCAL MAILING ADDRESS _____________________________________________________________________________________(UNTIL __ / __ )

HOME MAILING ADDRESS______________________________________________________________________________________(UNTIL __ / __ )

NAME OF ATTENDEES _______________________________________________________________________________________________________

CULINARY & VINTNER SIGNATURE EVENTS REGISTRATION FORM


OPENING CELEBRATION DINNER n 6:00 p.m. ........................................ $500 SAVOR YOUR SENSES n 7:30 p.m. ...................................................................... $150 LUNCH & WINEMAKER WINE PAIRING n 12:00 p.m. .......................... $120 FARM TO TABLE WINEMAKER DINNER n 6:00 p.m. ............................. $275 LUNCH & WINEMAKER WINE PAIRING n 12:00 p.m. .......................... $120 SURF & TURF 2.0 WINEMAKER DINNER n 6:00 p.m. .......................... $275 BURSTING WITH BUBBLES BRUNCH n 10:00 a.m. ................................ $150

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n

5:00 p.m. .................................. $25 X ________ = $ _______________ $ _______________ On Stage Pass ................................ $250 X ________ = $ _______________

5:30 p.m. .........................(free for Dusk to Dawn golfers only) $150 X ________ = $ _______________

To register for golf, or to sponsor a golfer,

VIP Seating ................................... $125 X ________ =

n

THANK YOU!

Reservations for Culinary & Vintner Signature Events may be made online at www.crestedbuttearts.org; or by scanning and emailing this form with credit card information to stephanie@crestedbuttearts.org; or fax this form with credit card information to Center for the Arts to (970) 349–5626; or by mailing this form with check or credit card information to P.O. Box 1819, Crested Butte, CO 81224.

NAME __________________________________________________________ NO. ________-________-________ -________ EXP. DATE ____ /____

n I AM ENCLOSING A CHECK PAYABLE TO THE CENTER FOR THE ARTS n PLEASE BILL MY VISA, MASTERCARD, DISCOVER, AMERICAN EXPRESS

AUG 21 ARTrageous GALA

ARTrageous GALA

visit www.dawntoduskgolf.org to complete a registration form.

AUG 21 DAWN TO DUSK GOLF CHALLENGE

DAWN TO DUSK GOLF CHALLENGE

AUG 11 CHEFS ON THE EDGE COMPETITION

CHEFS ON THE EDGE

To make reservations for all other Wine & Food Festival events such as seminars, hikes and the Grand Tasting, visit www.cbwineandfood.com.

JUL 25 JUL 26 JUL 27 JUL 27 JUL 28 JUL 28 JUL 30

CRESTED BUTTE WINE & FOOD FESTIVAL


TOUR DE FORKS

A multi-course tasting menu with Executive Chef Jason Vernon

Tu e

SE5P Extra vagant Evening of photo by Nathan Bilow

Destination Downtown Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$300

Tour Guides

Dr. Bill & Denise Hayes

Ch ef

Executive Chef / Proprietor Jason Vernon, Soupçon Bistro (Crested Butte, CO)

THE ART OF BILL AND DENISE HAYES’ HOME lies in the architectural components themselves. The first you encounter are the doors. Each completely different salvaged antique door is a showcase of ornate, beautifully carved wood hand selected by Denise. Unique panels of engraved and varied scrolls, create the rises of the spiraling staircase, individually illuminated with lighting. Deeply dark naturally patinaed beams arch over the great room like a small cathedral, fastened with elaborate ironwork. The angular modernity of the fireplace couples with distressed woodwork, hammered metal and rusted iron kitchen accents. Indeed, four different metal artisans custom crafted each piece from the trusses to the chandelier. An old world nuance dances with clean lines and geometric shapes, rough and sleek all at once. It is a suiting home to exhibit the epicurean artistry of Chef Jason Vernon of Soupçon Bistro. Relishing in the romantic Chef Jason Vernon distinctions of the French countryside with its deep history and leisurely pace of life, Jason sculpts dishes infused with passion, respect for ingredients and tender techniques characteristic of that region. Formally trained at the Culinary Institute of America, Chef Jason refined his prowess at such prestigious dining establishments as the Stanford Landmark, Chicago Four Seasons, Emeril Lagasse’s Nola in New Orleans, and RK, an American Brasserie in New

www.crestedbuttearts.org/tour-de-forks


and wine pairings with Sommelier Dan Downing TOUR DE FORKS photo by Nathan Bilow

Culinary Artistry York City. He is Tour de Fork’s only six-time winner of the Chefs on the Edge competition, solo and as leading chef of a team. At this exquisite event, Chef Jason spellbounds with a multi-course tasting menu that will be unlike anything you have ever experienced. Sommelier Dan Sommelier Dan Downing is Downing the founder of Elevated Winesource, focusing on private wine cellar management and private wine events. With over 10 years of experience in the world of high end wine and food, Dan is also the Wine Director of the fabulously deep and prestigious offerings at Soupçon Bistro. For this event, Dan pours fine wines from around the world paired in perfect harmony with Chef Jason’s extravagant menu. Afterwards, participants have the unique opportunity to round out their own personal wine cellars with the wines featured at this dinner, with ordering opportunities through Elevated Winesource.

photo by Nathan Bilow

Somm elier

Founder Dan Downing, Elevated Winesource (Crested Butte, CO)

“Pull up a chair. Take a taste. Com e join us. Life is so endlessly delicious.”

Ruth Reichl photo by Nathan Bilow

(970) 349–7487


photo by Nathan Bilow

www.crestedbuttearts.org


CULINARY ARTS CLASSES photo by Lydia Stern

of Center for the Arts

Some of the valley’s most ter s i g e R in e creative chefs share their o n l y! expertise in cooking, baking, toda sauces, wine making and more. WED JUN 28, JUL 5, 19, AUG 2, 23 Home Winemaking Make a batch of Cabernet Sauvignon from juice to finished bottle while learning the basics of wine tasting with local chef and home winemaker, Tim Egelhoff. 3:00 – 5:00 p.m. $225.

SAT, JUL 22 & SUN, JUL 23 The Art of Sourdough Bread Making Using just four simple ingredients, organic flour, salt, water, and sourdough starter, learn to make yummy, fresh bread from scratch. 9:00 – 11:00 a.m. on 7/22 & 3:00 – 6:00 p.m. on 7/23. $75.

THU JUL 27 Sauce, Sauce, Sauce! Learn three distinct sauces you can easily use in a variety of dishes in your everyday cooking — sweet, spicy, sour Thai sauce, yogurt dipping sauce, and verjus dipping sauce. Instructor: Elizabeth Lamphere. 4:00 – 7:00 p.m. $75.

WED, AUG 16 Cooking in the Kitchen with Tim — Knife Skills Lunch Private Chef, Tim Egelhoff, guides you in knife choice, hand positioning, and a variety of knife cuts for food preparation that “every cook should know,” while you prepare a gourmet lunch. 10:00 a.m. – 12:30 p.m. $65.

THU SEP 14 Sheet Pan Dinners Learn simple, quick, and flavorful weeknight “sheet pan” dinner recipes that involve minimal clean up. Instructor: Luisa Naughton. 5:30 – 8:00 p.m. $65. TUE OCT 24 Cooking in the Kitchen with Tim — What Do I Do with All this Elk & Deer?! Private Chef Tim Egelhoff helps settle the question of what to do with all the different cuts of meat you have, now that hunting season is over. 5:30 – 7:30 p.m. $65.

SAT NOV 4 Cooking in the Kitchen with Tim — Harvest Season Apples and Pears Join Private Chef Tim Egelhoff to explore all the wonderful ways to prepare fall’s most bountiful and versatile harvest – apples and pears. 5:30 – 8:00 p.m. $55.

Class details, ch ef bios and to register: www.crestedbuttearts.org

SAT, JUL 22 & SUN, JUL 23 The Art of Sourdough Bread Making WED, AUG 16 Cooking in the Kitchen with Tim – Knife Skills Lunch

TUE OCT 24 Cooking in the Kitchen with Tim — What Do I Do with All this Elk & Deer?!


WINE & FOOD FESTIVAL

PRESENTING SPONSORS

CULINARY CHAMPIONS

Robert & Noel McCarter ASSOCIATE SPONSORS

SUPPORTING SPONSORS

BRONZE SPONSORS Crested Butte Photo Booth

photos by Nathan Bilow


WINE & FOOD FESTIVAL THE CRESTED BUTTE WINE & FOOD FESTIVAL strives to enlighten and educate attendees with a variety of seminars, elevated dining events, food pairings and outdoor activities. The festival brings world-class national, regional and local chefs along with well-known and boutique wineries to each event. The signature Grand Tasting features over 500 wines from more than 35 wineries and distributors. The variety of wine-related activities and seminars include lunch and wine pairings, hikes with gourmet lunches, art classes and more. The Opening Celebration Dinner, Farm to Table Winemaker Dinner, Surf & Turf Dinner and Sunday Brunch boast renowned national chefs, our best local chefs, and winemakers for stunning fine dining opportunities. Oenophiles, connoisseurs, foodies or folks who just like food and wine — the festival has something for everyone.


WINE & FOOD FESTIVAL

Festival Passes

PATRON PASS $2,500 (per couple) $1,750 (single) INCLUDES: Two all-access, VIP passes to all Festival events including the Thursday and Friday night Winemaker Dinners, two Wine & Dine lunch and wine pairings, Grand Tasting, Afternoon on Elk Tasting, all seminars, hikes, golf, stand up paddleboarding, cooking class, Sunday Champagne Brunch, and Canvases & Cabernets art class; invitation to the exclusive VIP Brunch at the residence of Festival founder Jeff Hermanson where you will meet the chefs and sommeliers of the festival; VIP access to the Grand Tasting; set of Riedel tasting glasses; welcome bag; recognition in the Festival program and special mention at events

CONNOISSEUR PASS $700 (single) INCLUDES: Thursday and Friday night Winemaker Dinners; Afternoon on Elk Tasting; VIP access to The Grand Tasting; Friday and Saturday Good Food seminars; Riedel tasting glass

TASTING PASS $175 (single) INCLUDES: Afternoon on Elk Tasting; VIP access to The Grand Tasting; Riedel tasting glass

2017 SCHEDULE OF EVENTS TUESDAY, JULY 25 6:00 p.m.

OPENING CELEBRATION DINNER A five-course tasting menu with Chef John Tesar (Knife: Dallas, TX) and Winery Owners Ron Sanchez and Nina Tanabe (Domaine Verdant). At the home of Robert and Noel McCarter. $500. This event is underwritten by Robert & Noel McCarter.

WEDNESDAY, JULY 26 10:00 a.m.

3:00 p.m. 7:30 p.m.

THE FINE ART OF BRUNCH COOKING CLASS Learn from a pro the tricks of the trade with Chef David Wooding (private chef). Then relax and enjoy the meal in the warm and inviting home of Gloria and Ren Kern. $90 9 & WINE GOLF EVENT At the Club at Crested Butte. Shotgun start, golf with wine tastings along the way and small bites at the newly renovated club house following the 9-hole round. $100 SAVOR YOUR SENSES — LISTEN, TASTE AND EXPERIENCE A unique experience of purposely pairing music with wine and food. Featuring Concert Pianist and Co-Founder Elaine Kwon, wines from Blanchard Family Wines and heavy appetizers prepared by Chef David Wooding. At the home of Joy and Paul Adams. $150

THURSDAY, JULY 27 8:00 a.m.

9:00 a.m.

12:00 p.m.

2:00 p.m. 2:00 p.m. 3:30 p.m.

TAKE A HIKE! INTERMEDIATE / ADVANCED WINE HIKE & PICNIC LUNCH Featuring Chef Tim Egelhoff (Tim Egelhoff Chef Services & Catering), Lucas Holub (Infinite Monkey Theorem), and Sommelier Aaron Tomcak (Mountain Spirits). In partnership with the Crested Butte Wildflower Festival. $100 VIP FOUNDER’S BRUNCH Invitation-only breakfast featuring Chef Dana Zobs and Chef Stacee VanAernem (Crested Butte’s Personal Chefs). Meet festival chefs, winemakers and sommeliers. For Patron Pass holders, and Title and Presenting Sponsors. Hosted at the home of the Festival Founder Jeff Hermanson. WINE & DINE: LUNCH & WINEMAKER WINE PAIRING Featuring Founder and Winemaker Edgar Torres (Bodega de Edgar) and Chef Michael Marchitelli (Marchitelli’s Gourmet Noodle). At Marchitellie’s Gourmet Noodle. $120 SEMINAR: SENSORY EVALUATION — A BLIND TASTING with Sommelier Aaron Tomcak (Mountain Spirits) on the Center for the Arts Outdoor Stage. $50 SEMINAR: A TASTE OF TUSCANY with Nicholas Gabriel (BreakThru Beverage) at the Club at Crested Butte. $50 SEMINAR: SPEED DATING WITH PINOT NOIR Wine experts move from table to table presenting select wines to participants in ten minutes or less. Discover the challenging journey of the pinot noir grape as it is widely considered to produce some of the finest wines in the world. $50

www.cbwineandfood.com


Purchase passes online at www.cbwineandfood.com 5:30 p.m.

6:00 p.m.

SEMINAR: ANYTHING BUT CHARDONNAY with Southern Glazer Wine & Spirits at the Club at Crested Butte. $50 ART SEMINAR: CANVASES & CABERNETS A fun, informative painting session with local artist Becky Chappell with wine tasting on the Center for the Arts Outdoor Stage. Presented by the Art Studio of the Center for the Arts. $45 FARM TO TABLE WINEMAKER DINNER With Chefs / Owners Dana Zobs and Stacee VanAernem (Crested Butte’s Personal Chefs), and Chef / Owner Kalon Wall (Sunflower). Featuring Chief Winemaker / General Manager Trevor Durling (Beaulieu Vineyards). Hosted at the home of Nathan and Monica Bilow. Dinner purchase includes free admission to Friday and Saturday Good Food seminars. $275

FRIDAY, JULY 28 10:00 a.m.

11:00 a.m.

12:00 p.m.

2:00 p.m.

6:00 p.m.

WINE & FOOD FESTIVAL

3:30 p.m.

SEMINAR: REIDEL GLASSWARE — TASTE THE DIFFERENCE with Riedel glassware expert Doug Reed and wines from Treasury Wine Estates. Includes Riedel glassware set. $90 SEMINAR: EAT. DRINK. THINK. GOOD FOOD TALKS — SURF & TURF 2.0 With Festival Founder Jeff Hermanson, Sara Brito & Amanda Faison (Good Food Media Network), Adam Danforth (James Beard award-winning author and butcher), Simone Jones (Monterey Bay Aquarium Seafood Watch), any many more. At the Center for the Arts. Includes complimentary wine. $15 WINE & DINE: LUNCH & WINEMAKER WINE PAIRING Featuring Winemaker Molly Longborg with Wine Expert Macey Bires (Halter Ranch Winery) and Executive Chef Sean Harry (9380). At 9380. $120 AFTERNOON ON ELK — A TASTING EVENT Spend a leisurely afternoon tasting national and international wines and small bites in establishments within our newly named Crested Butte Creative District on Elk Avenue. A self guided tour. $65 SURF & TURF 2.0 — EAT. DRINK. THINK. GOOD FOOD & WINEMAKER DINNER with Chef Kate Ladoulis (Django’s Kitchen), Chef Alex Seidel (Fruition, Mercantile dining & provision, Fruition Farms Dairy), Chef Kelly Whitaker (Basta, Æ – Ash – Mobile Kitchen, Noble Grain Alliance), plus guest chefs from 2017 Good Food 100 Restaurants List. Featuring Winery Proprietor / Winemaker / Grape Grower Rick Moshin (Moshin Vineyards). Hosted at the home of Melissa and James Kontos. Dinner purchase includes free admission to Friday and Saturday Good Food seminars.$275

SATURDAY, JULY 29 9:00 a.m.

10:30 a.m.

11:00 a.m.

2:00 p.m. 3:00 p.m.

LET’S HIKE! BEGINNER / INTERMEDIATE WINE HIKE & PICNIC LUNCH featuring Chef Tim Egelhoff (Tim Egelhoff Chef Services & Catering), Rachel Macaluso (Guarachi Wine Partners), and Sommelier Aaron Tomcak (Mountain Spirits). In partnership with the Crested Butte Wildflower Festival. $100 STAND-UP PADDLE BOARDING & LUNCH — AN INTRO TO BEGINNER PADDLE BOARDING With Courtney and Braydon Burton, owners of CB SUP, Chef Tim Egelhoff (Tim Egelhoff Chef Services & Catering) and Kamlin Fasano (Steele Wines). $100 SEMINAR: EAT. DRINK. THINK. GOOD FOOD TALKS — SURF & TURF 2.0 With Festival Founder Jeff Hermanson, Sara Brito & Amanda Faison (Good Food Media Network), Adam Danforth (James Beard award-winning author and butcher), Simone Jones (Monterey Bay Aquarium Seafood Watch), any many more. At the Center for the Arts. Includes complimentary wine. $15 GRAND TASTING VIP ADMISSION includes complementary Riedel tasting glass. $125 GRAND TASTING GENERAL ADMISSION Sip, swirl and saunter your way through over 500 national and international wines. Featuring Crested Butte Photo Booth, live music, unique vendors and more at Big Mine Ice Arena. Early Bird Admission $69 available through May 15. General Admission $79

SUNDAY, JULY 30 10:00 a.m.

BURSTING WITH BUBBLES SUNDAY BRUNCH Featuring Chef Tim Egelhoff (Tim Egelhoff Chef Services & Catering) and Sommelier Darin Thorn. Hosted in the home of Theresa and Ian Schaul. $150 *Events subject to change without notice.

(970) 349–7487


WINE & FOOD FESTIVAL

Dine with acclaimed “Extreme Chef” Chef John Tesar

Tu e

photo by Nathan Bilow

JU25L

Opening Celebration Dinner Destination Skyland

Arrival Tim e 6:00 p.m.

Excursion Maximum 50

Toll

$500

Hosts

Robert & Noel McCarter

Ch ef

JOHN TESAR IS A THREE-TIME JAMES BEARD BEST CHEF Southwest semifinalist, Top Chef Contestant, and soughtafter 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. Domaine Verdant is a small-scale Oregon winery producing classic Bourgogne-style pinot noir and chardonnay wines that are winning gold medals in global competitions. Domaine Verdant’s 12-acre vineyard in Yamhill, Oregon has a unique combination of soils and micro-climate that gives their wines a highly distinctive flavor profile and intensity that is acclaimed by connoisseurs of pinot noir and chardonnay wines around the world. All Domaine Verdant estate wines are made

Executive Chef / Partner John Tesar, Knife Dallas (Dallas, TX)

Winery

Owner Ron Sanchez, Domaine Verdant (Yamhill-Carlton AVA, OR) www.cbwineandfood.com


WINE & FOOD FESTIVAL photo by Nathan Bilow

from classic Dijon clone grapes and undergo extended aging in French oak barrels and in the bottle. Owners Dr. Ron Sanchez and Nina Tanabe explain, “Our wine-making philosophy is to ‘let the grapes speak through to the wine,’ and then to let each barrel of wine create its own quiet miracle of color, aroma, flavors, and texture. Some say, ‘You have to have a story to sell your wine, but we say, ‘Our wine is our story.’” The Wine and Food Festival features both Domaine Verdant’s estate wines and their Oregon Terroirs, and OBR Oregon Big Reds labels for wines from other AVAs and regions of Oregon that they buy, blend, and age in barrel. Robert and Noel’s home is a show stopping amalgamation of textures with a sleek modern-contemporary sensibility and a refined slate palette. Rough first generation Douglas Fir timbers in complex patterns juxtapose the lustrous darkness of the all Chef John Tesar metal fireplace and metal and glass staircase. An impressively patterned granite island carries strong striations of black and gray. Rustic stone quarried from Montana keeps company with white leather throw rugs and smooth angular couches. Lines are clean, sharp and sophisticated yet with a flair for the dramatic. No less dramatic are the 360° views to be had from the high perch of this hillside home site, taken in most ideally from the gorgeous oversized decks.

photo by Nathan Bilow

(970) 349–7487


WINE & FOOD FESTIVAL

Listen, Taste, Experience!

Wed

photo by Nathan Bilow

JU26L

photo by Nathan Bilow

Savor Your Senses Destination

Historic Downtown Crested Butte

Arrival Tim e 7:30 p.m.

Excursion Maximum 40

Toll

$150

Tour Guides

Joy & Paul Adams

Ch efs

Chef David Wooding, private chef & Marchitelli’s Gourmet Noodle (Crested Butte, CO)

Winery

Blanchard Family Wines

JOIN HOMEOWNERS PAUL AND JOY ADAMS for an immersive pairing of live music, hand-crafted wines and culinary pleasures in downtown Crested Butte’s restored historic Catholic Church. Listen, Taste, Experience! Savor Your Senses® brings award winning concert pianist Elaine Kwon together with Winemakers Mark and James Blanchard and Chef David Wooding to creatively pair musical pieces with specific wines and food based on such aspects as mood and origin. What does a Rachmaninoff prelude taste like? How does your favorite Burgundy wine sound? Engage in a social concert of listening and tasting, inciting lively conversations around the pairings, with opportunities to hear the stories of the musician and winemakers. Elaine Kwon holds a doctorate in music and is a lecturer at MIT. Chef David Wooding She has performed as a solo artist with numerous orchestras, including the National Music Festival Orchestra and the Toronto Philharmonia, as well as headlining sold-out benefit concerts at Carnegie Hall. Elaine has appeared on the Oprah Winfrey Show and has been broadcast from the U.S. to China to Bulgaria. This event offers the rare opportunity to spend time in the old St. Patrick’s Catholic Church (constructed circa 1890) by Scottish and Irish immigrants. Joy and Paul Adams have owned and lived in a number of historic properties. So when they moved to Crested Butte in 2002, they acquired the home behind the old historic church.

www.cbwineandfood.com


WINE & FOOD FESTIVAL photo by Nathan Bilow

Purchasing the former church in 2011 was the next natural step. This celebrated landmark provides the perfect backdrop to this Savor Your Senses performance — a beautiful infusion of history and environment to engage all of your senses. 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. He thrives on spontaneity driven by freshness, his imagination excelling as his dishes take on additional French, Italian, and Nouveau American airs. 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. A popular chef at The Center’s Tour de Forks events, David’s experience includes Executive Chef / Owner at Bonez, Executive Chef at Maxwell’s, Chef de Cuisine at Lobar, and Executive Chef at the Secret Stash and Red Room. He teased your palate at AlpenChix with hearty, seasonal food before joining the Marchitelli team. David comes to us with the exploratory nature of his private chef endeavors. 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.

photo by Nathan Bilow

(970) 349–7487


www.crestedbuttearts.org


With winemaker and founder Edgar Torres of Bodega de Edgar

Th u

JUL 27

WINE & FOOD FESTIVAL

photo by Lydia Stern

photo by Nathan Bilow

Lunch & Winemaker Wine Pairing 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 owned the Noodle for 17 years, where family recipes prevail, and where you will often find this “capo di tutti capi” in the kitchen, preparing meals with tradition, passion and a warm embrace. One of Paso Robles most respected winemakers, Edgar Torres is known for bottling handcrafted masterpieces. The story began with his father, a young immigrant who envisioned a better life for his family. Now, Edgar and his wife Erika produce 100% varietals and blends full of heart and heritage from their own Bodega de Edgar. With respect for his Hispanic roots, Edgar’s passion for Spanish wines shines in both flavor and name — from his Toro de Paso of the Fiesta Blends described by Wine Enthusiast as “lusty and ripe,” to the presence of “Bodega,” Spanish for winery or cellar, in their name. He focuses on sourcing the highest quality fruit to craft the best wines, pouring into every vintage a love of the art of winemaking, a love of the land, and an unyielding commitment to small production, natural wines. With a moniker of “wines made for people who work hard but enjoy playing harder,” Bodega de Edgar wines are a match made in heaven for Crested Butte.

Destination

Marchitelli’s Gourmet Noodle

Arrival Tim e 12:00 p.m.

Excursion Maximum 50

Toll

$120

Ch ef

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

Winery

Winemaker / Founder Edgar Torres, Bodega de Edgar (Paso Robles, CA) (970) 349–7487


WINE & FOOD FESTIVAL

Winemaker paired masterful regional and seasonal dishes photo by Nathan Bilow

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JU27L

photo by Lydia Stern

Winemaker Dinner Destination

Whetstone Vista

Arrival Tim e 6:00 p.m.

Excursion Maximum 80

Toll

$275 (Includes Good Food seminars)

Hosts

Nathan & Monica Bilow photo by Nathan Bilow

CHEFS DANA ZOBS AND STACEE VANAERNEM of Crested Butte’s Personal Chefs have gained a premier reputation and obsessive following because of their focus on seasonal, local and organic ingredients and talents for constructing these quality components into simple, honest and delicious dishes. They excel at hand-crafted artisan foods such as homemade cheeses, bread and pastries, yogurt, and salt cured meat and fish. 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 Chef Dana Zobs Whole Foods, and developing and tasting recipes for Williams Sonoma. 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 these international techniques. Chef Stacee Vanaernem Chef Kalon Wall, the culinary wizard behind Supper at the Sunflower, brings his farm to table magic to this event. Kalon attended the New England Culinary Institute in Vermont and studied at Fore Street restaurant in Portland, Maine. Afterwards he traveled to Europe to study food and wine in northern Italy and San Sebastian, Spain, particularly at Martin Berasetegue, a 3 Star

www.cbwineandfood.com


WINE & FOOD FESTIVAL photo by Nathan Bilow

Michelin. Upon returning, Kalon became the Executive Chef at Plonk Wine Bar in Bozeman, Montana, refined his skills under Frank Bonnano at Mizuna in Denver, and served as Executive Chef at East Side Bistro in Crested Butte. A Sonoma County native, Trevor Durling graduated from UC Davis Chef Kalon Wall after studying viticulture and enology. He worked harvests at Sonoma-Cutrer in the Russian River Valley and at Gloria Ferrer before joining organic producer Moon Mountain Vineyard in Sonoma Valley, where he focused on Bordeaux-styled wines grown in demanding mountain terroir. He joined Provenance Founding Winemaker Tom Rinaldi in 2010, crafting wines from throughout Napa Valley but with access to top vineyards in Rutherford. Upon Rinaldi’s retirement, Durling was appointed Chief Winemaker at Hewitt and Provenance in 2015, and most recently will take over operations of Beaulieu Vineyards in June of 2017 from retiring Jeffrey Stambor, who led the winery for nearly three decades. Nathan and Monica’s home overlooks the Trent Jones Golf Country Club greens. It is surrounded by open ranch land with 360 degrees of breathtaking mountain views and a gazebo from which one can gaze upon large grass and wildflower meadows. Their home draws upon their diverse worldly adventures and displays a unique blend of Latin, Norwegian and European Mountain interior décor, while the exterior of the home reflects the Western styles of Colorado.

Ch efs

Chef / Owner Dana Zobs and Chef / Owner Stacee VanAernem, Crested Butte’s Personal Chefs (Crested Butte, CO) Chef / Owner Kalon Wall, Sunflower (Crested Butte, CO)

Winery

General Manager / Chief Winemaker Trevor Durling, Beaulieu Vineyard (Rutherford, CA)

(970) 349–7487


www.cbwineandfood.com


With winemaker Molly Longborg of Halter Ranch Winery WINE & FOOD FESTIVAL

photo by Nathan Bilow

Fr i

JUL 28

photo by Nathan Bilow

Lunch & Winemaker Wine Pairing TEXAS-BORN EXECUTIVE CHEF SEAN HARRY finds his culinary roots in the Gulf Coast, spicy tendrils of Cajun and elevated Soul Food infiltrating his dishes. His professional journey began with Chef Darthford Reynolds in Houston preparing meals for athletes of the Houston Texans and Rockets. A degree in Hospitality and Restaurant Management then led him to assisting Chef Patrick Ramsey in the fine dining of the private Texas Tech Club. Sean brings all of East Texas’ traditional cuisine into his style of cooking from Tex Mex to Texas barbeque. Roasting cumin and coriander seeds rise from a Mexican influence. From modern French fusion to neighborhood crawfish, shrimp and crab boils, Sean demonstrates an unparalleled flexibility and enthusiasm for taste. His talents served him working with Tim Egelhoff at Maxwell’s Steakhouse before becoming Executive Chef at 9380. The secret to the wines of Halter Ranch are in their supreme location in the heart of the Paso Robles’ Westside Adelaida District of California’s Central Coast Wine Country. Generally a warm growing region, the 281-acre vineyard’s particular aspect enjoys cool breezes from the Pacific Ocean. This ensures slow, even ripening, developing concentrated fruit flavors with healthy levels of acidity in the 13 grape varieties of Bordeaux, Rhone and Tempranillo grown there. Adequate winter rainfall and minimal irrigation needs ensures small berry and cluster sizes, promoting full flavor development. Wines are SIP certified, utilizing sustainable and environmentally responsible practices throughout the winery and vineyards. From the classically profiled earthy Cabernet Sauvignon to a Rosé bursting with wild strawberries, these are wines of the highest world-class quality.

Destination 9380 Prime

Arrival Tim e 12:00 p.m.

Excursion Maximum 50

Toll

$120

Ch ef

Chef Sean Harry, 9380 (Mt. Crested Butte, CO)

Winery

Winemaker Molly Longborg and Wine Expert Macey Bires, Halter Ranch Winery (Paso Robles, CA) (970) 349–7487


WINE & FOOD FESTIVAL

The colors of nature paint the scene for this prestigous dinner photo by Lydia Stern

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JU28L

Surf &Turf 2.0

Eat. Drink. Think. Good

Destination

Smith Hill Ranches

Arrival Tim e 6:00 p.m.

Excursion Maximum 80

Toll

$275 (Includes Good Food seminars)

Hosts

Melissa & James Kontos

Winery

Proprietor / Winemaker / Grape Grower Rick Moshin, Moshin Vineyards (Healdsburg, CA)

CHEF KATE LADOULIS IS THE EXECUTIVE CHEF at Django’s in Crested Butte. She has been a featured chef on the Celebrity Chef Tour and invited to host a dinner at the prestigious James Beard House. Django’s is a culmination of Kate’s attention to detail and has been recognized as innovative, exceptional and unforgettable. Chef / Owner Alex Seidel’s fame found its principle fire through his four-star Fruition Restaurant in Denver. Fruition is listed as one of the “Top Ten Restaurants in the U.S.” by gayot.com, and “25 Best Restaurants” by 5280, as well as “Number One Restaurant in Colorado” by Zagat. Food & Wine Magazine named Seidel “Best New Chef,” Denver Magazine and 5280 both called him “Chef of the Year,” and he has been a semi-finalist for the James Beard Foundation’s “Best Chef Southwest.” Alex’s focus on local food shines in his 10-acre Fruition Farms Dairy, Colorado’s first artisan sheep’s milk creamery, as well as home to a heritage breed pork, and fruits and vegetables, that supply his restaurants’ kitchens. With his most recent endeavor, Mercantile dining & provision, Alex further solidifies the continuity and sustainable relationships between restaurant, farm and market. Chef Kelly Whitaker is best known for his Boulderbased Basta, a wood-fired, farm-based Italian restaurant inspired by his time off the coast of Naples. Chef Kelly concentrates on locally grown produce and domestic charcuterie to feature his passion for creating magnificent flavors from simple, seasonal foods. 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

www.cbwineandfood.com


WINE & FOOD FESTIVAL

photo by Lydia Stern

Chef Kate Ladoulis

Food Dinner leader of the national powerhouse Chefs Collaborative. In 1989 Rick Moshin purchased a 10-acre Pinot Noir vineyard in the Russian River Valley. He left a career at San Jose State University as a math instructor, dived into the world of wine, and founded Moshin Vineyards. Moshin started by selling grapes and making about 200 cases for his fledgling brand. As his experience and knowledge grew so did his brand. Moshin Vineyard now produces about 8,000 cases annually at his state of the art gravity flow winery. The Moshin Estate 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. The airy aspen forest, accented with dark silhouettes of spruce and fir, dominates the 35 acres that cup the Kontos home. With no neighbors in sight from the woodsy perch, Mt. Crested Butte becomes immediate through the floor to ceiling windows as you look down on the sentinel peak. The colors of nature paint the interior. Soft curves on every surface, intriguing arches in doorways and windows, and varied roof angles create a sense of clean complexity and interest. The blond grain of pecan introduces captivating patterns and lightness. Maroon tinted granite imported from Turkey begs for company in the larger-than-life kitchen island. Slate tiles add hues of mustard and rust. Cherry warms the molding. Walls are left open to highlight the exposed Douglas Fir beams. With 9,160 square feet there is room for a stone wine cellar and a bar covered in russet Moroccan granite complete with the nostalgic relic stain glass sign from the old Saloon at Mt. Crested Butte.

Ch efs

Executive Chef / Owner Kate Ladoulis, Django’s Kitchen (Crested Butte, CO) Alex Seidel (Fruition, Mercantile dining & provision, Fruition Farms Dairy) Chef Kelly Whitaker (Basta, Æ – Ash – Mobile Kitchen, Noble Grain Alliance) Plus guest chefs from 2017 Good Food 100 Restaurants List

(970) 349–7487


www.cbwineandfood.com


Languorous sommelier-paired Sunday brunch WINE & FOOD FESTIVAL

Su n

photo by Nathan Bilow

JUL 30

photo by Nathan Bilow

Bursting with Bubbles Brunch 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, 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. He was also Executive Chef at Maxwell’s Steakhouse and 9380 Prime before turning his full attention to his private chef endeavors. Sommelier and Certified Wine Specialist Susie Mayr has been in the wine industry for over 20 years as a representative for Robert Mondavi, Folio Fine Wine Partners, and Via Wines. Currently with Kobrand Fine Wine & Spirits, she also teaches wine sessions at Cook St. School of Culinary Arts in Denver and is a member of the Society of Wine Educators. Sommelier Darin Thorn has over 25 years of experience in the food and wine industry. Darin brings warmth and charm to the table, with ease in getting to know wine. Theresa and Ian Schaul’s home on The Bench occupies 35 tranquil acres bursting with wildflowers and broad northern views of Crested Butte, Mt. Crested Butte and the Elk Mountains. The 15-room luxury home exudes warmth, quality and distinction. The lofty great room has ample windows to soak in the breathtaking views, and flows seamlessly into the dining area with its large, stone walkout terrace with built-in fire pit, outdoor kitchen, eating area and hot tub. Move from the dining room to the sunroom with east-facing views, or into the full-featured kitchen with reclaimed antique hewn beams.

Destination The Bench

Arrival Tim e 10:00 a.m.

Excursion Maximum 50

Toll

$150

Tour Guides

Theresa & Ian Schaul

Ch ef

Executive Chef / Owner Tim Egelhoff, Tim Egelhoff Chef Services & Catering (Crested Butte, CO)

Somm eliers Darin Thorn & Susie Mayr

(970) 349–7487


CHEFS ON THE EDGE

Battle of the valley 2017!

Fr i

G U A 11

Ch efs on th e Edge PRESENTING SPONSOR

Destination

Center for the Arts

Arrival Tim e

Food & Drink: 5:00 – 6:00 p.m. Competition Begins: 6:00 p.m. After Party: 9:30 p.m.

Excursion Maximum 215

THE ROWDIEST CULINARY EVENT OF THE YEAR! Chefs on the Edge is the edgy gastronomic game show where your best boisterous behavior is the perfect table manner. Get ready early by visiting the Online Auction before the show to place bids on captivating auction items. Like to be a part of the action? Bid for a spot on one of the competing teams as a Sous Chef. Think you’ve got the proper palate? Win a seat on the team of Tasting Judges. Just want to enjoy with no pressure? Four lucky auction winners revel in coveted VIP tables where they will be wined and dined. The night of the competition, your evening begins with tantalizing small plates on the Center’s Outdoor Stage. This food extravaganza features tables from all the best local restaurants and cash bars interspersed throughout. Be sure to buy door prize tickets because lucky winners can join the judge’s team, or win a host of other alluring prizes.

What will the secret ingeredient be?! After everyone is fully satiated the steamy culinary action begins with the “Battle of the Valley” for title champion of Chefs on the Edge. Each chef prepares three courses with a basket of groceries chosen by a special guest. And then — the Secret Ingredient is unveiled. Last year, the chefs were challenged with red hots! Sparks fly from knives, creativity is brought to a boil, the crowd is off their feet and cheering. The ever entertaining Emcee Michael Marchitelli keeps the audience engaged and informed of the cooking acrobatics occurring on stage. You see and hear every garlic clove being minced, every red pepper being julienned.

www.crestedbuttearts.org/chefs-on-the-edge


CHEFS ON THE EDGE Chefs on the Edge photos by Nathan Bilow

ONLINE & LIVE AUCTION ITEMS • Three Sous Chef positions, one for each team • Two Tasting Judge positions • Four reserved seats at VIP tables to enjoy the prepared food and wine • Private dinners by each participating chef • Private dinners by restaurants throughout the valley • Fine wine from exclusive, personally selected vineyards • And more! That’s not enough to keep you entertained? Pay attention, because there’s also riveting culinary trivia, raffle prize giveaways, and live auction happening during the competition. Each of the three courses are blind taste tested by the panel of carefully selected judges, looking especially at how the Secret Ingredient is utilized. Artistic expression. Taste. Texture. Flare. All are stirred into the mix to determine the 2017 Chefs on the Edge Champion. The heat is really on for this year’s bragging rights with prize money on the table. Which team will slice, dice and sauté their way to the crown of the Chefs on the Edge competition? Don’t expect to just be able to sit lackadaisically in your seat. This is an event for the raucous food enthusiast — come cheer them on! Then celebrate the accomplishments of the competitors at the equally rowdy After Party. Stay tuned via email as we announce the amazing competing chefs and the Online Auction!

Toll

General Admission: $25 VIP Seating: $125 (includes special select wines & your choice of seats) On Stage Pass (see all the action! Includes special select wines): $250

Ch efs

Three award winning and entertaining chefs

Emcee

Michael Marchitelli

(970) 349–7487


DAWN TO DUSK

100 holes from dawn to dusk! photo by Nathan Bilow

n Mo

G U A 21

Dawn to Dusk Golf Challenge PRESENTING SPONSORS

Destination The Club at Crested Butte

Arrival Tim e

7:00 a.m. Breakfast for the Golfers 8:00 a.m. Shotgun Start

Golfer Maximum 36

Toll

Minimum $1,000 raised in sponsorships www.dawntoduskgolf.org

Be a golfer THE DAWN TO DUSK GOLF CHALLENGE returns for its sixth successful year! The Challenge involves 36 zany golfers playing 100 holes of golf from dawn to dusk. Each golfer solicits their friends, family and other fools to sponsor them on a per hole basis and needs a $1,000 minimum sponsorship to participate. Sponsors can donate $1, $2 or $5 per hole. Modified rules, all the balls you need, and a golf cart help assure your success. You’ll receive a Golfer Welcome Package, hand-delivered lunch on the course, and will finish with enough time to “freshen up” before the ARTrageous Gala at 5:30 p.m. where your entry is free. At the Gala there are all sorts of special awards for you including the “Almost Green Jacket” and BIG prizes for most money raised. It’s a fabulous day on the links where you will stun yourself at your athletic prowess, endurance and fortitude. How many of your friends can say they’ve played 100 holes of golf in one day? It will be a privilege to say you survived! (Plus, it’s really fun, and really great practice!)

Be a sponsor Find yourself a brave golfer willing to play 100 holes in one day between sunrise and sunset. Then, simply dedicate $1, $2 or $5 per hole and you’re in! Don’t know a golfer to sponsor? No problem! Get in touch with us and we’ll partner you up with one. Sponsorships are 100% tax deductible. To register for golf, or to sponsor a golfer, visit www.dawntoduskgolf.org to complete a registration form.


Celebrate the end of summer Crested Butte style ARTrageous GALA

photo by Nathan Bilow

Mo n

AUG 21

A RTrageous Gala Attend the NEW ARTrageous Gala COMMEMORATE THE END OF SUMMER! Don your best, gala attire and head to the newly renovated Club at Crested Butte to celebrate. Begin at 5:30 p.m. on the tented outdoor deck with signature cocktails, live music and the gorgeous ambiance of alpenglow. Be sure to catch the festively attired gals cruising the gala to buy your door prize tickets for wine baskets, local and regionally made crafts and other fun items. The bountiful Silent Auction tables are also set up to bid your heart away. Stop by the Crested Butte Photo Booth and get your party pic snapped to immortalize the occasion in true Crested Butte style (i.e. costume props available!). Dinner features delectable food by Chef Tyler Newell throughout so you can mix, mingle and munch as you please. Tyler progressed from a Sous Chef to a Banquet Chef at TPC Snoqualmie Ridge Golf Club outside Seattle, WA. This sparked a passion for quality food service on a larger scale. Tyler diversified his experience as Executive Chef for a Breeders Cup, a Super Bowl, and finally as one of the Chefs for the 2008 Beijing Olympics. Tyler’s world travels eventually took him to Hawaii where he catered two seasons of Hawaii Five-O. Tyler moved to Crested Butte six years ago and became involved in the community where he has competed in the Chefs on the Edge competition and hosted a popular Tour de Forks dinner. The vivacious Live Auction begins at 8:00 p.m., then head to the dance floor for more live music and dancing to spin out the evening in complete exuberance. Now that’s a way to spend a summer’s day and evening in Crested Butte.

Destination The Club at Crested Butte

Arrival Tim e 5:30 p.m.

Toll

$150 (free for golfers only)

Ch ef

Executive Chef Tyler Newell, The Club at Crested Butte (Crested Butte, CO)

photo by Nathan Bilow

(970) 349–7487


photo by Lydia Stern

Discover fun, delicious & creative fundraisers to support the Center!

PRESENTING SPONSORS

(970) 349–7487 crestedbuttearts.org

P.O. Box 1819 Crested Butte, Colorado 81224

S U M M E R 2 01 7

& Signature Events

CULINARY VINTNER CPC MAIL

PAID

NONPROFIT ORG US POSTAGE

Culinary & Vintner Signature Events Program  

Discover our fun, delicious and creative fundraisers, each one saturated with adventures in haute cuisine and forays into fine wine. So lift...

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