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ALISON WHITE

THROUGHOUT THE 20 Tour de Forks events of the summer, food and architectural enthusiasts visit a variety of private homes and dine on epicurean delights from accomplished chefs. One evening may feature an historic ranch rife with history, alive with the breath of a simpler past. The next evening you’re on a sunny deck watching the alpenglow fade as the Slate River meanders past you. One day is reserved for adventure, as you hike through fields of wildflowers above treeline before being treated to a well deserved lunch. Globally trained chefs prepare an exotic array of fine food from French to Italian to Asian. Your meals range from a casual outdoor feast inside the cozy interior of a teepee to an elegant, candlelight dinner in a home perched above town. One event might feature a fashion show, another opportunity to rub elbows with musical legends and listen to a personal concert. Annually the Center for the Arts offers over 120 performances to over 26,000 people. Our diverse shows engage residents and visitors in such enriching events as the Nicholas Andre Dance Company, concerts by legends such as John Oats, theatre featuring award-winning troupes, and film reveling in


A Marriage of Food, Art & Community the adventure sports of biking and paddling. Center audiences are exposed to classical piano with Alpin Hong, bluegrass with the Emmitt-Nershi Band, country with Suzy Amber Leigh, West Guinea drum and dance with Kissidugu. Our free outdoor concert series, Alpenglow, welcomes thousands every summer, in a gathering that has truly become a community phenomenon. We believe in fostering creativity and innovation through educational opportunities. In 2011 we offered Alpenglow Youth Workshops with visiting musicians; exhibited the talents of local artists in nineteen shows at the Piper Gallery; and conducted various visual arts and dance education programs with the Art Studio and Dance Collective for adults and children to encourage their own creative spontaneity. The Center also provides an affordable venue for community produced events, further broadening our communities’ horizons through the talents of the Crested Butte Music Festival, Crested Butte Mountain Theatre, Crested Butte Avalanche Center, Crested Butte Dance Collective, Crested Butte School of Dance, Crested Butte Search and Rescue and many others. Gloria Kern None of this would be possible without the support President garnered through Tour de Forks. The Center must raise close to 60% of its operating budget each year through fundraising events and contributions, and Tour de Forks is the cornerstone of this effort. With resounding enthusiasm, year-round locals, part-time residents, business owners and chefs come together to assure the arts in their community through volunteering with Tour de Forks. Homeowners open their doors to host. Local businesses donate supplies and money. Volunteers organize, serve and clean up. Chefs take time away from their busy restaurants to offer their cooking expertise without pay. The Center’s vision is to be a captivating and welcoming place, truly unrivaled in Colorado. We strive to bring people together to share, inspire, nurture, educate and enjoy arts and culture. With every sip of wine, every tantalizing taste of meticulously prepared cuisine, every new friend met at a Tour de Forks event, you are becoming an integral part of this community by helping this vision of arts for everyone become a reality. Thank you to all our volunteers and attendees who make these events not only possible, but successful. Bon Appetit!

Raise your glasses to the 11th Annual Tour de Forks, the delectable, signature fundraising series for Center for the Arts, Crested Butte.


JUN 24

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WORKING ELEGANCE

DESTINATION: Lacy Ranch n TIME OF ARRIVAL: 6:00 p.m. EXCURSION MAXIMUM: 32 n TOLL: $150 TOUR GUIDES: Catherine & Bill Lacy n CHEF: Jason Vernon, Soupçon Bistro THE WORKING LACY RANCH SITS PERCHED inside 750 acres beneath Crested Butte Mountain. Through gently curved windows Quarter horses graze outside in the eight surrounding pastures. Five generations ago Bill Lacy’s great-grandfather, Uri Lacick, immigrated to Crested Butte from Yugoslavia. His grandfather homesteaded the property. Black and white photos of their lineage line the hallways. It is a true ranch home in the grandest of styles. Hand-painted wallpaper and overstuffed supple leather chairs neighbor the reclaimed oak floors that welcome spurs and boots — the marks adding more character as the years wear on. With an aura of precision and romanticism, Catherine co-designed the home with architect Joe Bob Merritt and builder John Stock, literally constructing the home around treasure — hunted antique pieces — the heart pine Austrian door that welcomes you, the French chandelier boldly forged from iron, the 1890 train pulls on the fridge, each cabinet knob in the kitchen a different antique prize recovered from the trove. John Ingham Native American oil originals and Ben Eaton ironwork compliment saddle-worked bar stools and delicate light scones of lace-like glass. Catherine’s passion for history and texture marries warmth and welcome. Grandeur is courted by comfort. Chef Jason Vernon of Soupçon Bistro will meld naturally into the Lacy home as his cuisine relishes 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. Yet it is his own experience of preparing carefully selected ingredients — the bright flavors of baby vegetables in a perfectly heated pan, crisp early greens and garden snipped herbs, the feeling of a coarse salt leaving his fingertips — that put Jason in the realm of excellence. Guided by the fresh offerings of the seasons, Jason’s food becomes a heartfelt expression and sensual celebration of life.


ADVENTURES IN LUXURY

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JUN 26

DESTINATION: Scarp Ridge Lodge n TIME OF ARRIVAL: 6:00 p.m. EXCURSION MAXIMUM: 50 n TOLL: $150 TOUR GUIDES: Eleven Experience & Irwin CHEF: Ashley Odom, Feast & Merriment Catering

MARLOW

SCARP RIDGE LODGE is part of the Eleven Experience, a full service luxury outdoor adventure company with locations throughout the world. Situated in the old Croatian Hall constructed in the late 1800’s, it served as a community gathering center. Today, Scarp Ridge Lodge has become a conversion of the old and new — a preservation of Crested Butte’s heritage while introducing luxury modern amenities and technology. Lines are clean, smooth and elegant, accented with the rough textures of iron, aspen and stone. Reclaimed materials such as lighting rescued from a retired Land Rover factory, and floors reclaimed from preCivil War Tennessee tobacco barns, are juxtaposed to Crestron panels controlling the audio, video, lights, climate and oxygen content of the building, and one of the largest solar arrays in the county. See the luxury amenities such as the saltwater lap pool, river stone steam room and private deck hot tubs. Rooms are complete with pewter soaking tubs, heated towel racks and oxygen enhancement systems. Photographs preserving the history of Crested Butte adorn the walls — from 1800 mining operations to flashbacks to the 1970’s. Ashley Odom, owner and chef of the high end catering company Feast and Merriment, is a designer of food. With presentation paramount in her work, food becomes an experience of colors, textures and shapes. Ashley specializes in traditional foods that are familiar and comforting, but with a fun and exciting twist. Ashley began her cooking career over 13 years ago at high end catering companies such as 2 Dine 4 and Kurant Events, in addition to the boutique hotel Vintage Villas, all in Austin, Texas. Her 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 both satisfy and surprise her guests.


JUL 1

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A SPIRIT-UAL EXPERIENCE

DESTINATION: The Forest Queen Hotel & Old Croatian Restaurant TIME OF ARRIVAL: 6:00 p.m n EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDES: Kristy Swanson & Dutch Spahn with Ghost Storytellers Henrietta Raines & Barbara Mason CHEF: Brendan Moloney, Old Croatian Restaurant THERE ARE SOME BUILDINGS WHOSE AURA seeps into your very bones from the moment you step through its doors, giving you a deep sense of the Wild West history of Crested Butte. They reek of a time when streets ran amok with miners seeking quick fortunes, ladies of the night, sloshy saloons, quick tempers from rough men and subsequent legendary tales. In the late 1800’s the population of Crested Butte hovered around 2,000. There are those who say that pieces of that population remain with us today, walking among us — sometimes seen, and sometimes not. Some lost their lives tragically — in house fires or mining incidents. Others, lovelorn, cast their lives away in desperation. Their stories haunt such establishments as the Crested Butte Mountain Heritage Museum, the Elk Mountain Lodge, Gunnison Savings & Loan — and the Forest Queen Hotel. Built in 1881 the Forest Queen building is one of the oldest commercial buildings left in Crested Butte still standing. It’s original plan was to operate as a first class hotel. Yet typical to the turn over of the times, the Forest Queen became known as


one of a handful of “female boarding houses,” or, in other words, bordellos. Situated in the crotch of the red light district that spread from First to Second Street on Elk Avenue, the watery roots of the Forest Queen are deep. It was a saloon in 1898. And 1904. And 1910. One of its most famous residents is a woman who still walks the halls at night, rapping on doors, sometimes giggling, sometimes moaning. Come hear of the ghost of the Forest Queen and other haunted buildings from the local ghost experts themselves — Henrietta Raines and Barbara Mason. Longtime locals and true Crested Butte characters, these riotous women have been on the business end of the stick in learning about the ghosts of Crested Butte — then working to clear them and their antics from the buildings. Their hair-raising tales will lead you down dusty paths of gun-slingers, miners, “working ladies” and the heartbroken, from a time that is long passed — but still lurks in the shadowy corners of our buildings. In commemoration of the immigrants who settled Crested Butte, Chef Brendan Maloney of the Old Croatian will be serving guests renditions of Adriatic delights at this spirited occasion. Brendan began his training with Tour de Forks’ favorite Mike Busse of Garlic Mike’s. So inspired was he by his experience he sought his degree from the California School of Culinary Arts with the Cordon Blue program. He then served as chef at Pasadena’s fine dining jazz club redwhite + bluezz before moving back home to cook at Sugah’s, the Crested Butte Brewery and again at Garlic Mike’s. His Italian foundation is enhanced by his French training and furthered by a mentorship in culinary school by a six-week intensive with an Algerian instructor. This eclectic background informs his own creative style — giving him the versatility to move from crab cakes with artichoke aioli to janjeci paprikaš, a slow roasted red pepper stuffed with lamb and rice over a bed of creamy polenta and sauteéd swiss chard.


JUL 5

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MAKING SPACE IN THE WORD With Richie Furay Meet & Greet

DESTINATION: Smith Hill Ranches n TIME OF ARRIVAL: 6:30 p.m. EXCURSION MAXIMUM: 75 n TOUR GUIDES: Melissa & James Kontos MEET & GREET EVENT ONLY: $125 n VIP CONCERT TICKETS ONLY: $100 VIP PACKAGE – BOTH EVENTS: $200 CHEF: Bill Watkins, Executive Chef, Western State College 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. Chef Bill Watkins, adept and flexible, takes his inspiration from global food traditions. Mediterranean. Italian. French. The colorful Latin flavors of Puerto Rico, Dominican Republic, Cuba, Brazil and Peru. The complexity of Indian flavors with curries, ginger and cumin. Organic herbs. American comfort food. Chef Bill is also someone who loves the perfectly grilled burger or succulent set of barbecue ribs. Beginning his restaurant experience with his father at age 11, Bill has immersed himself in the homage of preparing food with integrity, love and care for his diners. He has operated his own restaurant, Port O’ Call on the wharf in New Jersey, catered small events through Mi Casa de Campo specializing in Latin cuisines, and prepared lavish spreads for cruise ship clientele. Bill is a board member of the Gunnison Farmers’ Market, the American Culinary Federation, and the American Restaurant Association, as well as Executive Chef at Western State College.


RICHIE FURAY CONCERT

Richie Furay

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JUL 6

THE TOUR DE FORKS EVENT at the Kontos home on July 5 primes you perfectly for the July 6 outdoor concert at the Center for the Arts the next evening. At the Kontos home you have the extraordinary opportunity to meet in person musical legend Richie Furay, the formidable writer, guitarist and vocalist of the pivotal rock group Buffalo Springfield whose organic, home-grown musical approach reverberated beyond the 60’s. The group, with famous members such as Stephen Stills and Neil Young, laid the groundwork for the folk-rock and country-rock genres that took root in the 70’s, serving as the foundational precursor to artists such as the Eagles and Jackson Brown. Their energetic live shows at the Whiskey a Go Go where they held down a magical six-week residency are the stuff of legends. Buffalo Springfield, with Richie Furay, was inducted into the Rock and Roll Hall of Fame in 1997. Purchase the Package Dinner-Concert ticket for $200 and receive not only a ticket to the Kontos home and a chance to meet Richie Furay in person, but VIP private seating at the concert stocked with delectable appetizers, available cash bar and private bathrooms as well. You may also purchase VIP tickets to the concert alone for $100.


JUL 8

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TEE PEE PARTY WITH DEAN DILLON

Dean Dillon

DESTINATION: Hidden Mine Ranch TIME OF ARRIVAL: 5:00 p.m. EXCURSION MAXIMUM: 24 n TOLL: $200 TOUR GUIDES: Megan & Cjay Clark CHEF: Slogar Restaurant COME MEET NASHVILLE Songwriters Hall of Fame inductee Dean Dillon at a Tour de Forks event that’s sure to be the talk of the season. Tucked into the folds of Whetstone Mountain, Hidden Mine Ranch boasts aspen forests and open meadows on 35 acre lots with 756 acres of common land spread luxuriously behind them. Bordering national Forest Land, homes at Hidden mine Ranch are granted personal access to the natural world with cross country skiing, mountain biking, horseback riding and fishing opportunities. Teepees will be set up on the lot of Megan and Cjay Clark complete with formal dining tables and the magical ambiance of the great outdoors. There you will enjoy the highly sought comfort food of Slogar serving a heritage of family style dining. Skillet fried chicken is still made from a recipe famous for its taste since 1915. The sweet and sour cole slaw heralds from a Pennsylvania Dutch recipe dating back to the early 1800’s. The meal is rounded out with flaky baking powder biscuits and old fashioned mashed potatoes with rich chicken gravy. After dinner sit around the campfire with Dean Dillon and surprise guests for a private concert. A coveted songwriter, Dean has written over 50 songs recorded by country music legend George Strait. Dean hitched to Nashville in the early 70’s in search of country music glory and wound up being one of the most successful songwriters to ever set foot 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.


HISTORICAL LANDMARK OF A PASTORAL PAST

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JUL 13

DESTINATION: Old Rozman Ranch n TIME OF ARRIVAL: 6:00 p.m. EXCURSION MAXIMUM: 32 n TOLL: $150 TOUR GUIDES: John Johnson n CHEF: Tim Egelhoff, Timberline Chef Services THERE ARE FEW HOMES AS WELL-KNOWN AS the old Rozman Ranch, homesteaded in the late 1800’s. Throughout its life the home has been surrounded by corrals and livestock of cattle, sheep and horses, open pasture, irrigation ditches and gardens. Today, little has changed in this pastoral ambiance and the cozy structure has been restored to maintain its warm, intimate and historic nature. The surrounding 150 acres of pastureland are permanently preserved by the Crested Butte Land Trust. The original log structure was sided in 1910. Details such as the intricate Victorian trim, original doors and hardware of that time are still intact. Spindles from the front porch are incorporated into banisters inside. Looking down on Crested Butte, the property’s only neighbors are the prominence of Red Lady, Mt. Crested Butte and Whetstone. Step back into a simpler time and revel in the agrarian past of Crested Butte through this quaint historic home. Perfectly matched to such a location, 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 prepares Colorado ingredients such as elk and trout specializing in farm to table cuisine, working spontaneously with the season’s gifts — from fresh eggs to cherries ripened in the Rocky Mountain sun. Chef Tim’s experience is enriched by his natural inquisitiveness while traveling to the world’s culinary centers. He’s completed stages with Moss’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.


JUL 15

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BOLD & VIBRANT BEGINNINGS

DESTINATION: Cement Creek n TIME OF ARRIVAL: 11:00 a.m. EXCURSION MAXIMUM: 40 n TOLL: $100 TOUR GUIDES: Luisa & Eric Naughton CHEF: Alan Cunningham, Ruben’s New Mexican Restaurant SITTING AT THE BASE OF ROUND MOUNTAIN, Luisa and Eric Naughton’s home is a unique opportunity to see the valley from a different viewpoint. The backside of Whetstone Mountain. The wetlands of the East River. Open sage meadows and gorgeous aspen forests. Their “outside living room” on the banks of the East River fills the home with the sound of rushing water. Inside is the vision of one of the Center’s strongest supporters and Luisa’s father — Jim Kingsdale. His admiration was so great of that facility, that he designed the great room with large metal trusses to simulate those of the Center. The dark, rich hues of distressed and reclaimed wood throughout the house are complimented by stainless steel fixtures, clean and modern lines, and nouveau shapes bringing a sense of the modern into this mountain cabin. All is illuminated with open arrangements such as clerestory windows allowing natural light to create the ambiance and hue. Guests to this Tour de Forks event will also get the extra pleasure of being served from homeowner and artist Luisa’s pottery. Chef Alan Cunningham, owner of the wildly popular Ruben’s, will be bringing his fresh and fiery New Mexican cuisine to this bright table. A native of New Mexico, Alan imports only the fullest green chilies from the Rio Grande Valley, blending them with bountiful summer harvest vegetables of corn and squash bursting with the flavor of the New Mexico sun. Spilling over with the flavorful gifts of Native American, Spanish, Mexican and American heritages, you’ll discover why New Mexican cuisine is known as the culinary melting pot. Alan is backed by over 28 years of experience, learning the famous Santa Fe techniques from the true experts in the field — the women of Mexico. Since that time he has proven his versatility in serving as chef at legendary local restaurants such as Stefanic‘s and the Grubstake as well as Crested Butte’s fine dining establishment such as the Timberline, Soupçon Bistro and the Bacchanale.


EN VOGUE

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JUL 17

DESTINATION: Maxwell’s n TIME OF ARRIVAL: 11:00 a.m. EXCURSION MAXIMUM: 45 n TOLL: $65 TOUR GUIDES: Maxwell’s Steakhouse & Kathy Barnhart CHEF: David Wooding, Maxwell’s Steakhouse WHO NEEDS THE RUNWAYS OF NEW YORK? In Crested Butte our haute coutour is inspired by our 9,000 foot and above altitude. We need function (who doesn’t in the snow and Rocky Mountain rain) but we also demand fashion in a way that doesn’t cramp our style. Comfortable. Colorful. Soft. And sometimes with a high degree of technicality. Sit back and relax, there’s no need to stand on your feet when you can sit with a glass of wine and have the fashion come to you. Perhaps it is a splashy new Gortex rain jacket you seek, a cute halter to wear to Alpenglow. A swishy skirt you could take to dinner. Or, something handmade from recycled fabrics, or organic cotton. Stores such as Lavish and Petit Lavish, Princess, Milky Way, Mountain Store, Cabi, Stella & Dot, Alpineer and 418 will be strutting their stuff on the Tour de Forks runway with favorable discounts if you come pay a visit. David Wooding, Executive Chef at Maxwell’s Steakhouse, loves to feed people. A daring chef, he thrives on choosing his vegetables “off the truck,” at the beck and call of whatever is available that day. This is where his creativity excels. Southern cooking infuses his food, but so does French, Italian and Nouveau American. A hybrid. What reflects his mood of the day. His luncheon fare repertoire has included a duck confit and arugula salad, prosciutto dusted scallops and confit of pork belly over salad of heirloom tomatoes and watercress. Chef David attended the Johnson County School where he studied culinary arts. He served with Chef Michael Turner of the Classic Cup and Linda Dewar off JJ’s, both in Kansas City. His real teachers, however, were his mother and grandmom.


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HISTORICAL EXPEDITION AT ROARING JUDY

ALISON WHITE

JUL 23

DESTINATION: Roaring Judy Ranch, Jack’s Cabin Cutoff TIME OF ARRIVAL: 9:00 a.m. EXCURSION MAXIMUM: 30 n TOLL: $100 TOUR GUIDES: Mary Frame & Nick Lypps CHEF: Nick Lypps, Former Owner of Soupçon Restaurant THIS IS NOT YOUR ORDINARY hiking experience in the East River Valley! Join long time residents Nick Lypps and Mary Frame on a hike that promises to be a memorable exploration of some of the most beautiful and pristine areas of the valley and a historical journey through the unique features of the Roaring Judy Ranch. Both hikes will begin at the original homestead of the 600 acre Roaring Judy Ranch near the Jack’s Cabin Cutoff departing into national forest up Bear Creek and toward Round Mountain. Hikers can expect to experience sweeping views of Cement and Round Mountains, breathtaking aspen meadows and plenty of luminous wildflowers including wild roses, purple lupine, pink geranium, and brilliant fireweed. Nick also serves as master chef for this event, offering a traditional western barbecue meal from his smoker chuck wagon. Delectable, mouth watering offerings for hungry hikers will include ribs & chicken, old fashioned biscuits, beans and cole slaw topped off with berry cobbler. Nick came to the Gunnison Valley in the 70’s and has owned and operated a variety of well-known businesses including Soupçon in Crested Butte and the Paper Clip in Gunnison. Nick is an incredible historian with extensive knowledge of the rich history of the ranch and homestead so don’t be surprised if you hear stories dating back to the depression or about the team of horses that brought the current home to the site so many years ago. This promises to be a fun and inspiring event not to be missed!


How to Make Your Reservations We hope you will join us for one or more of our Tour de Forks events! PLEASE FOLLOW THESE PROCEDURES IN MAKING YOUR RESERVATIONS: n Advance reservations are required for all events. All reservations should be faxed or mailed. Reservations will be processed in order with the postmark or fax date determining processing order. Many events sell out early, so we urge you to return your reservation form ASAP. n The preferred method for making your reservation is via fax to (970) 349–5626. (CREDIT CARD ORDERS ONLY PLEASE). Visa and MasterCard accepted. n You may also mail your reservation form with check or credit card information: Center for the Arts, Box 1819, Crested Butte, CO 81224. n Confirmation of your reservation will be sent by email once orders are processed. Directions to all destinations and other important details will be included in an email about one week in advance of the event. Please include all guests names on the reservation form. n Reservations for most events will close one week prior to the event to accommodate our chefs. n If your plans change after making a reservation please call the Center for the Arts Tour de Forks “hotline” at (970) 349–7487, ext. 5. Please also notify the Center if someone other than yourself will be using your reservation for an event. n There are no refunds unless the Center changes or cancels an event. n The tax deduction for each event will vary. A tax receipt will be mailed to you following the Tour de Forks series. CANCELLATIONS: n 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. n 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. n Due to the nature of our events, we are unable to accommodate individual dietary requirements. Thank you in advance for your understanding.


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

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TEE PEE PARTY WITH DEAN DILLON

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JULY 15 BOLD & VIBRANT BEGINNINGS

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6:00 p.m. ...... $150 X _________

11:00 a.m. .......................... $100 X _________

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5:00 p.m. ................... $200 X _________

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

TDF / CONCERT PACKAGE — BOTH EVENTS ................................. $200 X _________

JULY 13 HISTORICAL LANDMARK OF PASTORAL PAST

JULY 8

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

6:00 p.m. .............................................. $100 X _________

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6:30 p.m. ................................................... $150 X _________

VIP CONCERT TICKET

n

MAKING SPACE IN THE WORK WITH RICHIE FURAY

JULY 5

TDF EVENT ONLY

SPIRIT-UAL EXPERIENCE

6:00 p.m. ....................................... $150 X _________

6:00 p.m. .................................... $150 X _________

JULY 1

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6:00 p.m. ........................................... $150 X _________

JUNE 26 ADVENTURES IN LUXURY

JUNE 24 WORKING ELEGANCE

SIGN US UP! PLEASE SIGN US UP FOR THE FOLLOWING ITINERARIES:

E-MAIL ADDRESS (Imperative!)_____________________________________________________________________________________

HOME PH ( ______ ) ______ - ____________ (UNTIL __ / __ )

__________________________________________________________________________________________________ (UNTIL __ / __ )

LOCAL MAILING ADDRESS ________________________________________________________________________________________

__________________________________________________________________________________________________(UNTIL __ / __ )

HOME MAILING ADDRESS ________________________________________________________________________________________

NAME _________________________________________________________________________________________________________

TOUR DE FORKS REGISTRATION FORM


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6:00 p.m. ............................. $85 X _________

6:00 p.m. ....................... $150 X _________

EXCLUSIVE ENTRY

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5:30 p.m. ....................... $150 X _________

THANK YOU!

MAIL OR FAX THIS FORM TO: Center for the Arts, P.O. Box 1819, Crested Butte, CO 81224

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(970) 349–5626

NAME ON CARD ________________________________________________________________________________________________

NUMBER ___________________________________________________________________ EXPIRATION DATE ______/______/______

$ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

= $ ___________________

TOTAL

6:00 p.m. ................................................ $150 X _________

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5:00 p.m. .............................................. $125 X _________

Dawn .................................. $2,500 X _________

CREATIVE & SUSTAINABLE LIVING

n

n

6:00 p.m. ....... $150 X _________

n I am enclosing a check payable to the Center for the Arts n Please bill my VISA or MASTERCARD

SEPT. 9

SEPT. 4

AUG. 30 ASIAN SENSIBILITY

AUG. 27 SURVIVOR GOLF CHALLENGE

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6:00 p.m. .............................................. $20 X _________

6:00 p.m. ....................................... $150 X _________

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5:00 p.m. ................ $150 X _________

AUG. 23 PANORAMIC VIEWS & CULINARY DELIGHTS

AUG. 20 CHEFS ON THE EDGE

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MOTOWN IN THE MOUNTAINS

A “TREEHOUSE” LIKE NO OTHER

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5:00 p.m. .......................... $125 X _________

EVENING AT WILDER ON THE TAYLOR

AUG. 16 ADIRONDACK RETREAT

AUG. 9

AUG. 7

AUG. 2

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6:00 p.m. ........................................... $150 X _________

JULY 29 BLOCK PARTY ON GRANT LAKE

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= $ ___________________

JULY 23 HISTORICAL EXPEDITION AT ROARING JUDY n 9:00 a.m. ........ $100 X _________

JULY 26 PLACES IN PARADISE

= $ ___________________

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11:00 a.m. ............................................................. $65 X _________

JULY 17 EN VOGUE


About Center pARTners THE KITCHEN DANCES WITH ACTIVITY. Men and women bustle about in starched black aprons. A woman with a smile immediately hands you a glinting Pinot Noir as you arrive.You take an appetizer of jumbo lump crabmeat topped with a yellow pepper-lemon dill sauce from a distinguished gentleman. Its elegance fills your mouth. These are the Center pARTners volunteers, the driving force behind Tour de Forks. By pouring wine, serving food, and even washing dishes they are helping the Center for the Arts achieve its goal of providing arts and cultural experiences for everyone in the Upper East River Valley. Center pARTners was established in 2005 with the purpose of promoting community awareness and involvement in the Center for the Arts by working together on FUN fundraising events. Now, the organization boasts over 70 members, all working to advance the arts in the community. Center pARTners help fundraise not only through Tour de Forks events, but also Bev Lueckemeyer through auctions, feasts and dances throughout the year. President Anyone interested in supporting the arts in the Gunnison Valley is invited to join Center pARTners by contacting Carolyn Reimer at reimer.carolyn@gmail.com. If you would like to become involved in this summer’s Tour de Forks as a liaison, server, wine steward, or dishwasher, please email Gloria Kern, Tour De Forks Chair, at gloriakern@mac.com. Tour de Forks is one of the most powerful fundraising tools for the Center. Come be a part. We look forward to meeting you, sharing a glass of wine with old and new friends, and planning even more FUN fundraising events. PRESIDENT: Bev Lueckemeyer PAST PRESIDENT: Kathy Barnhart SECRETARY: Jerry Brown TREASURER: Sharon Renwick VICE PRESIDENT FOR MEMBERSHIP: Carolyn Reimer TOUR DE FORKS PRESIDENT: Gloria Kern CENTER FOR THE ARTS PHOTOGRAPHY: Nathan Bilow Photography

UNDERWRITE YOUR OWN TOUR DE FORKS EVENT BE A GUEST AT YOUR OWN PARTY. When you choose to underwrite your own private Tour de Forks Party you get to enjoy all of the fun and none of the hassle. Catering, serving and other details will be arranged by pARTners while your sole task is to open your home and invite your guests. This is a wonderful and creative sponsorship opportunity that helps support the Center. Call Tour de Forks organizer Gloria Kern at 349–2535 or gloriakern@mac.com to find out how to get Tour de Forks to co-host your next party.


PLACES IN PARADISE

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JUL 26

DESTINATION: Paradise View n TIME OF ARRIVAL: 6:00 p.m. EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDES: Terri & Chris VonDohlen n CHEF: Lon Lane, Inspired Occasions YOU ARE SURE TO HAVE SEEN THIS SPECTACULAR NEW HOME where Highway 135 magically changes into Gothic Road. Designed to curve seamlessly into the topography of the land, Paradise View couldn’t be more perfectly situated for unadulterated views up the core of Paradise Divide. Mimicking an original cabin with adjoining barn, it is stylish while melding into the surrounding environment and style of Crested Butte. Inside large reclaimed and exposed beams, warm reds, blues and browns combined with accents of rustic iron and barn wood grant the home a sense of coziness while maintaining an open and airy feel. An oversized screened in back porch opens onto the wetlands with the Slate River gurgling right outside the door. The VonDohlen’s made every effort to use Colorado materials such as Colorado sandstone countertops, floor stones harvested from Grand Junction, beetle kill pine cabinets from Estes Park. Art hand selected from the Crested Butte Arts Festival adorns the walls. The magnificent result is an expansive home that is warm and friendly, casual and open. Chef Lon Lane, owner of the famed catering company in Kansas City — Inspired Occasions — has won prestigious awards such as Catersource’s “Achievement in Catering Excellence,” “Best Caterer” by Kansas City Magazine, and “Best Personal Chef” by Independent Magazine among others. His passion for cooking fuels his innovation and trend setting style as he creatively spins old favorites to tell a story in food and drink, thus creating an extraordinary experience for his guests. At the VonDohlen home Lon will be taking guests on an adventure of Earnest Hemingway, exploring the food and drink from Key West, Florida to Havana, Cuba. Savor such exotic fare as conch fritters with a lime cilantro remoulade; sauteed plantains with curried cream cheese and mango chutney; and shredded flank steak simmered in red wine, tomato, onion and red and yellow peppers served over a bed of saffron rice.


JUL 29

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BLOCK PARTY ON GRANT LAKE DESTINATION: Skyland n TIME OF ARRIVAL: 5:00 p.m. EXCURSION MAXIMUM: 75 n TOLL: $150 TOUR GUIDES: The Residents of Garland Drive CHEF: Jonathon Coady, Western State College

THIS BLOCK PARTY IS CATERED FOR ADULTS with five homes on Garland opening their doors and their driveways for the show stopping fiesta of the summer. Homes overlook Grant Lake from a ridge with expansive and panoramic views of the valley. Opening up are Jeff and Tiffany Deutsch, Britt and Kay Rice, Gus and Karen Comiskey, Mike and Linda Boyd, and Ren and Gloria Kern. Yard games and live music made just for dancing supercharge the fun. Chef Jonathon Coady has designed his high end barbecue menu with food stations throughout the block. Come hungry to feast on mouth-watering summer fare like grilled Colorado lamb Popsicles with Hotchkiss sundried cherry glaze and fresh mint; grilled, marinated romaine hearts stuffed with goat cheese, drizzled with olive oil and topped with a yellow tomato gazpacho; or a salad station stocked with fresh Farmer’s Market greens and vegetables tossed to order. Arizona ignited and refined Jon’s interest in gastronomic pursuits as he cooked for such prestigious 5-star establishments as the Arizona Biltmore, Red Lion’s La Posada Resort Hotel and the El Conquistador Golf and Tennis Resort. Then as Executive Chef at the Hilton of Santa Fe, Jon began incorporating the zesty imagination of Santa Fe’s southwestern culinary scene, earning him high accolades and a gold medal in an American Culinary Federation competition. As Executive Chef at Crested Butte Mountain Resort, he won two local Iron Chef Championships and became a 2005 Chef of the Year finalist in the ACF Colorado Chef’s Association competition. Jon currently serves as the general manager of Sodexo, directing all restaurants and catering operations at WSC.


EVENING AT WILDER ON THE TAYLOR

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AUG 2

DESTINATION: Wilder on the Taylor, Almont area TIME OF ARRIVAL: 5:00 p.m. EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDES: Wilder on the Taylor & Ranch Homeowners CHEF: Goose Sorensen, Solera, Denver ONE OF THE MOST DISTINCT PROPERTIES in the Gunnison-Crested Butte Valley, the beautiful hay meadow at the intersection of County Road 742 and Jack‘s Cabin Cutoff, has been home to ranch operations since 1910. This rich heritage continues as Wilder on the Taylor, a 2,100acre shared ranch development situated along two miles of the Taylor River. The location for the evening is the spacious lawn overlooking the water, encircled by four historic cabins and a new owner‘s “porch” with horseshoes, a fire pit and live music adding to the ambiance. Jackson-Shaw not only has carefully restored the cabins, there is a classic barn complex dating back to the ranch’s beginnings and a new stream that winds through the meadow behind the cabin. There is a feeling of peace and tradition at the Wilder that has attracted homeowners to this special place. Goose Sorensen, an avid fisherman and chef/owner of Solera in Denver since 2001, is the perfect match for a night of superb dining at Wilder. Inspired by Spanish farmhouse cuisine, Sorensen uses time-honored techniques like slow roasting and braising to create simple dishes that are rich in flavor. Naming the restaurant he opened after the process of aging wine, beer and brandy, Sorensen is dedicated to the craft behind making exceptional food and has honed his expertise working with talented chefs and restaurateurs in Wyoming, Colorado and New York. He has the unique distinction of being the first chef from Wyoming to cook at the famous James Beard House. Expect a memorable, farm-to-table-style meal on the lawn that includes a taste of Wilder beef.


AUG 7

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A “TREEHOUSE” LIKE NO OTHER

DESTINATION: Trapper’s Crossing n TIME OF ARRIVAL: 6:00 p.m. EXCURSION MAXIMUM: 32 n TOLL: $150 TOUR GUIDES: Toni & Roy Bliss n CHEF: Troy Guard, TAG Restaurant, Denver ROY AND TONI BLISS CHOSE TO PAY HOMAGE TO the abundance of aspen trees, rock outcroppings and wildlife that surround their 35-acre lot above town. They wanted the warmth and feel of a log cabin, but a more conventional design to the interior. The resulting timber-frame and post and beam completely combination is so unique in style it garnered a feature article in Log Homes Illustrated. Large stones appearing as if just pluck from a river comprise the fireplace that warms the dining room. A high ceiling and tall windows bathe the kitchen in light. Western larch and fir logs bring the warmth of wood inside. The aspen forest around the home assures complete privacy, while allowing for stunning views of the twinkling lights of Crested Butte in the valley below from the multiple decks and hot tub. Denver’s TAG restaurant is the culmination of Chef Troy Guard’s eclectic talents and vision in what he describes as Continental Social Food. Combining his Hawaiian roots, Pan-Asian inspiration and feel for fresh, local Colorado ingredients, TAG has won awards such as “Best Seafood Restaurant” and “Innovative American Restaurant” from Westword Magazine and “Culinary Innovation” from Santé Restaurant Award. Troy was also named one of the “Great Regional Chefs of America” by the James Beard Foundation. Troy’s career began at the famed LaCosta Resort in Sand Diego before he began his tutelage under fusion legend Roy Yamaguchi in Hawaii. His distinct multi-cultural style led to executive chef positions all from the world from the acclaimed New York hotspot Tao to Doc Cheng’s in Singapore. The result is a harmonious marriage of local ingredients and international inspiration that takes his guests on a playful and delicious cross-cultural adventure.


MOTOWN IN THE MOUNTAINS

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AUG 9

DESTINATION: Center for the Arts n TIME OF ARRIVAL: 6:00 p.m. EXCURSION MAXIMUM: 215 n TOLL: $85 TOUR GUIDES: Center pARTners CHEF: Michael Marchitelli, Marchitelli’s Gourmet Noodle GET READY TO GET FUNKY at the most far out fundraiser for the Center. The Center pARTners host their hip-shakin’, money-makin’, good time event of the summer. After enjoying diner-delicious food, move back the tables as the outdoor and indoor stages come alive with DJ Triple-L spinning her groovy tunes into the night. A silent auction, live auction, and some of the best bell bottoms this side of the Continental Divide round out this outstanding FUNdraiser. So don’t be a square, dig into your closet, pull out your hippest duds, and boogie on down to the Center.


AUG 16

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ADIRONDACK RETREAT

DESTINATION: Prospect, Mt. Crested Butte n TIME OF ARRIVAL: 6:00 p.m. EXCURSION MAXIMUM: 30 n TOLL: $150 TOUR GUIDES: John & Stephanie Flanigan CHEF: Michael Marchitelli, Marchitelli’s Gourmet Noodle SPRUCE OVERSIZED LOGS, beautiful hickory floors, a massive moss rock fireplace and marble/limestone bathroom accents…these are just some of the outstanding features of this Adirondack-style log home in Prospect, completed in 2009. Conveniently located at the base of Gold Link, this 5,000 sq. ft., ski-in/ski-out home, belonging to John and Stephanie Flanigan brings a northeast style architecture to the Rocky Mountains. No detail of this home was left untouched under the guidance and expertise of local architects Gary and Jennifer Hartman, owners of Sunlit Architecture, and Bob Huckins Construction. Special features including a media room, a bunk room, a butler’s pantry, private decks and a tower with built-in banquette lend well to the sweeping views overlooking the East River Valley and the Elk Mountain Range. A distinctive feature of this event includes a showcasing of art from the Oh-Be-Joyful Gallery, specializing in high caliber realist landscape paintings. Local artists Shaun Horne, Dawn Cohen Nicholas Reti seek to present the beauty of Earth’s landscape captured by the most diligent painting effort. Mike Marchitelli has become a Crested Butte classic, armed with a cooking repertoire stocked with family recipes from his mother, grandmother and father’s Italian heritage. Not surprisingly, Chef Mike 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 Mike serves the food he grew up on at Marchitelli’s Gourmet Noodle. There, Mike capitalizes on the old world style of inventiveness with the ingredients that are most readily available. His 14 years at “the Noodle” have garnered him a faithful following from the restaurant, as he now sews up his seasons touring as a private chef. A meal with Mike is as much about the entertainment as it is about the food. His showmanship shines as the Master of Ceremonies for Chefs on the Edge and he is known for whipping the crowd into a frenzy. Give the Italian a glass of wine and be ready for a raucous good time.


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AUG 20

ALEX FENLON

7TH ANNUAL CHEFS ON THE EDGE Local Chefs Create Extreme Cuisine!

DESTINATION: Center for the Arts n TIME OF ARRIVAL: 6:00 p.m. EXCURSION MAXIMUM: 215 n TOLL: $20 TOUR GUIDES: Mike Marchitelli, Marchitelli’s Gourmet Noodle & Peter Maxwell, Maxwell’s Steakhouse CHEF: To Be Determined! COME CELEBRATE THE GASTRONOMIC KNOWLEDGE AND EDIBLE PROWESS of our local chefs at the culinary game show of Crested Butte — with a new twist this year — Local Chefs compete against a renowned Chef from outside the valley! Spicy electricity is guaranteed as these professionals slice, dice and sauté their way to the crown of the Chefs on the Edge competition. With one pre-determined bag of groceries chosen by the chefs themselves, and a bag of unknown groceries supplied by the Center for the Arts, chefs flex their cooking muscles preparing exotic dishes for the judges that tantalize the senses. Armed with only basic kitchen instruments, given a one hour time limit, and placed in the spotlight on the Center for the Arts stage, the heat is already on for a year’s worth of bragging rights. And then — the Secret Ingredient is unveiled. An unknown vegetable. An oft overlooked spice. Sparks fly from knives, creativity is brought to a boil, the crowd is off their feet and cheering. Emcees keep 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. Each dish is reviewed by a panel of distinguished judges, looking especially at how the Secret Ingredient is utilized. Artistic expression. Taste. Texture. Flare. All are stirred into the mix to determine the 2012 Chef on the Edge Champion. Nobody goes starving here. Come early for the cash bar and hors d’oeuvres sumptuously provided by local restaurants. But don’t expect to just be able to sit lackadaisically in your seat. This is an event for the rowdy food enthusiast, for cheering on your favorite chef. It’s a true Crested Butte event served up Crested Butte style — on a boisterous platter of enthusiasm.


AUG 23

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PANORAMIC VIEWS & CULINARY DELIGHTS

DESTINATION: Grant Lake at Skyland n TIME OF ARRIVAL: 6:00 p.m. EXCURSION MAXIMUM: 32 n TOLL: $150 TOUR GUIDES: Kathy & Andy Rector / Cindy & Steve Eargle CHEF: Mike Busse, Garlic Mike’s THE CUSTOM DESIGN OF THE RECTOR-EARGLE HOME is immediately apparent as soon as you step through the doors. The stone rotunda entry emulates a wine barrel complete with wrought iron metal strapping. The enviable walnut wet bar features true leaded glass hand set by local artist Heather Peterson and rainforest marble. Hand-forged iron steel exists throughout, with highlights such as the torch style chandeliers composed of aspen branches and leaves, the hand-forged iron banisters, and stunning iron fireplace mantel. Hand-tooled, high-back leather chairs encircle the medieval style grand dining table. The timber framed Douglas Fir beams are partnered by reclaimed oak wood floors and distressed alder kitchen cabinets. Two lush master bedrooms capture both romantic and more modern styles to accommodate the tastes of the two families, with seductive design elements such as a peacock blue bedspread, French limestone faux finishes, etched glass shower panels and crocodile leather headboard. Livening up the evening will be the gregarious personality and ear to ear grin of famous Mike Busse, chef and owner of Garlic Mike’s and much sought Tour de Forks veteran. Chef Mike highlights locally grown produce with dishes infused by the season’s mood, as he stirs up something different and unique every year. Like all good Italian chefs, Mike began his cooking career in the kitchen with his mother. At 11 years old, he knew food was his calling. Since that time he has brought his formal training at the Academy of Culinary Arts and his 17 years of showcasing his Italian cuisine at Garlic Mike’s, to honored features on televised cooking shows and cooking classes with Oohs & Aahs. His efforts have garnered him an herbed bouquet of awards — including the Gunnison People’s Choice Awards for Best Chef and Best Restaurant for seven years running, and the 2009 Chefs on the Edge Champion.


SURVIVOR GOLF CHALLENGE

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AUG 27

DESTINATION: The Club at Crested Butte n TIME OF ARRIVAL: Before Dawn EXCURSION MAXIMUM: 20 n TOLL: $2,500 TOUR GUIDES: Ren & Gloria Kern CHEF: Ben Breslauer, Club at Crested Butte IF SUMMERTIME SPEAKS GOLF to you then this is your kind of fundraiser. Gather before dawn, fuel up on a hearty breakfast prepared by Chef Ben, then head out to the course with 100 holes of golf in front of you. Each participant is responsible for bringing in their own sponsors at $1, $2 or $5 a hole, for a grand total $2,500. This is endurance Crested Butte style and with a golfing flair. The game is not about your score, but about shooting 100 holes of golf from dawn until dusk and having a good time while you’re doing it. Modified rules help you easily achieve your goal. When the sun begins to set the refreshments begin with all participants and their sponsors invited to join in the after party and celebration. Chef Ben prepares hearty hors d’oeuvres with a Colorado Proud theme. Expect dishes touting fresh trout, local beef, foraged mushrooms, Paonia peaches and Olathe corn. Drinks will be available from Colorado distilled whiskey and rum. Ben trained at the Chaing Mai Thai Cooking School in Thailand as well as the New Zealand School of Food and Wine. Cooking at the Timberline and Soupçon Bistro he also served as Sous Chef at The Sharon Country Club in Sharon, Connecticut. His specialties include Asian fusion and classic French. His East Coast background makes him an expert in seafood. Tour de Forks is a place where Ben feels he can stretch his culinary legs moving outside the box and experimenting with dazzling flavors and food combinations.


AUG 30

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ASIAN SENSIBILITY

DESTINATION: Skyland n TIME OF ARRIVAL: 5:00 p.m. EXCURSION MAXIMUM: 32 n TOLL: $125 TOUR GUIDES: Karen & Jim Barney CHEF: Dana Zobs & Stacee VanAernem, Crested Butte’s Personal Chefs ARCHITECTS AND ARTISTS KAREN AND JIM BARNEY UTILIZED a minimalist Asian sensibility inspired by nature when creating their home, contemporary in design and employing a curva-linear style. The connection with the outdoors is visually and experientially immediate as walls of windows and internal open space bring the natural world inside for a visceral conversation. Like nature, there are few straight lines here. Walls mimic the contour of the landscape, exposed structure beams curve gracefully. Steel paneled balusters, reveal cut images of stone, reed and wind. Cherry floors’ geometry draws your eye, creating a sense of flow. Complementing the modern design are energy efficient inclusions such as the geothermal heat exchange system, solar hot water heating, and low V.O.C. and formaldehyde free products. Paying homage to the sleek and clean design are Chefs Dana Zobs and Stacee VanAernem of Crested Butte’s Personal Chefs with an Asian themed dinner focused on seasonal, local and organic food. Dana’s 24-plus years in the food industry include an Associate Degree from the Culinary Institute of America in Napa Valley, managing Lil’s for seven years, serving as chef for Whole Foods and developing and tasting recipes for William-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. Together Crested Butte’s Personal Chefs excel at creating homemade cheeses, bread and pastries, yogurt, salt cured meat and fish. Expect such small plate California-Japanese, Thai and Pan-Asian inspired delicacies as Udon shrimp with hot hoisin, honey soy salmon on wonton chips with black sesame salt, and chili garlic green bean fries.


CREATIVE & SUSTAINABLE LIVING

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SEP 4

DESTINATION: Cement Creek Road TIME OF ARRIVAL: 5:30 p.m. EXCURSION MAXIMUM: 24 n TOLL: $150 TOUR GUIDES: John & Robin Norton CHEF: Brendan Moloney, Old Croatian Restaurant BACK BY POPULAR DEMAND! Come experience the unique features of the home owned by John and Robin Norton, tucked away up Cement Creek Road, which enjoying the culinary mastery of Chef Brendan Maloney from Old Croatian Restaurant. The 2,600 sq. ft. Norton house in the Cement Creek Valley was designed by Harry Teague of Aspen, a friend of the Norton’s from their years in the Roaring Fork Valley. When asked if he would consider drawing a “relatively small home,” Teague replied: “I’d love to. I haven’t been asked for a small house in years!” The house is modern, energy efficient and sustainable, featuring concrete, glass, polycarbonate, plaster and bamboo. Guests often comment on the superb acoustics of the house, which makes sense as Teague most notable designed the Aspen Music Tent, Benedict Rehearsal Hall, and the Jackson Hole Performing Arts Center. The dining and living area features wall to ceiling commercial glass doors which, depending on the weather, can be opened to 22’ feet wide. The corner window in the master bedroom provides a stunning view of Red Mountain. The Norton house has been submitted for two 2008 AIA awards: one for residential design; the other for sustainable design.


SEP 9

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EXCLUSIVE ENTRY

DESTINATION: Soupçon Bistro n TIME OF ARRIVAL: 6:00 p.m. EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDE & CHEF: Jason Vernon, Soupçon Bistro THE KOCHEVAR FAMILY BEGAN IN CRESTED BUTTE when Jake Kochevar moved here from Yugoslavia at the age of 18. Jacob married Caroline and the two had nine children. From these roots, the tiny building that houses Soupçon was built in 1916. Tucked into a back alley of Elk Avenue, Soupçon offers some of the most sought space in Crested Butte. The original log construction and multi-light doublehung windows are representative of a time when the Big Mine churned out as much as 11,000 tons of coal a week. The intimacy of dining in this environment, matched with the care of service, is unmatched. This is an opportunity to be treated to a private party in a building of one of the most historic families in Crested Butte. The luxury of a personalized meal prepared by the delicate touch of Chef Jason Vernon is unmatched. Firmly dedicated to seasonality, for the fall Jason turns to braises of wild game and fowl, dried fruits, tubers and root vegetables. The last of the heirloom tomatoes to say adieu to the summer. Plenty of cherries. 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 York City. He is Tour de Fork’s only four-time winner of the Chefs on the Edge competition.



Tour de Forks 2012 Event Schedule