Tour de Forks 2016 Event Catalog

TDF Catalog 4.6.16_Layout 1 4/6/16 2:56 PM Page 1

Event Sch edule

15th Annual

Tour de Forks

Sn

CRE eak P WINSTED B ee k U E FES & FOOTTE T D J IVAL

u 28-3ly 1

A Unique & Memorable Culinary Experience

TDF Catalog 4.6.16_Layout 1 4/6/16 2:56 PM Page 2

2

A Marriage of Food, Art & Community

AISE YOUR GLASSES TO THE 15TH ANNUAL TOUR DE FORKS, the delectable, signature fundraising series for the Center for the Arts Crested Butte.

Throughout the Tour de Forks events of the summer, food and architectural enthusiasts visit a variety of private homes and dine on epicurean delights. Dining is an experience, as the hottest trending chefs from Crested Butte, Kansas City, Aspen, Denver and Gunnison strut their stuff in the freedom of Tour de Forks to showcase their greatest and most creative talents.

Homes range from sharp modern décor and design, to ornate renditions reminiscent of medieval times. Throughout the Tour you may travel to experience an authentic Argentinean asado at a pastoral ranch, or an haute cuisine immersion with Oysters Rockefeller. This year, many events feature sommelier paired wine tastings to perfectly complement every delicious morsel.

Molly Maxwell, Tour de Forks Chair

A Taste of What We Do

Annually the Center for the Arts hosts over 650 events (290 produced by the Center itself), rentals, classes and rehearsals to over 40,000 people. Our diverse shows engage residents and visitors with a whole host of tastes — from inspiring artists of cultural change like Nahko and Medicine for the People, to Grammy-nominated Texas phenomenon Pat Green, to culturally diverse programming like the Mali-based, and Grammy-winning artists for “Best world Music” — Tinariwen. Our free outdoor concert series, Alpenglow, welcomes thousands every summer, in a gathering that has truly become a community bonding mainstay.

But that’s not all. Through our partnership with the Crested Butte Film Festival we help support bringing independent films that invite discussions, spark creativity and promote cultural, social and environmental awareness to the community.

We believe in fostering creativity and innovation through educational opportunities.

Literally hundreds of students — from children to adult — have found their own creative spontaneity, be it through an Aerial Dance Workshop with the Crested Butte Dance Collective, or an Outdoor Photography Workshop with the Art Studio. Our Piper Gallery provides an affordable venue for local and regional artists to display their work and showcase their talents.

Tour de Forks — A Cornerstone None of this would be possible without the support garnered through Tour de Forks.

The Center must raise close to 40% of its operating budget each year through fundraising events and contributions, and Tour de Forks is the cornerstone of this effort.

With resounding enthusiasm, the community comes together to assure the arts thrive in the Gunnison Valley by volunteering with Tour de Forks. Homeowners open their doors to host. Volunteers organize, serve and clean up. Chefs take time away from their busy restaurants to offer their cooking expertise without pay.

Thank you to all our volunteers and attendees who make these events not only possible, but successful.

Bon Appétit! www.crestedbuttearts.org/Tour-de-Forks

cover photos by Lydia Stern

TDF Catalog 4.6.16_Layout 1 4/6/16 2:56 PM Page 3

3

photo by Nathan Bilow

Tour de Forks Gold

Summ er Season Gold

Tour de Forks Silver Summ er Season Patron

Summ er Season Ad vocate Summ er Season Friends

Black Dragon Construction • Crested Butte Electric • Milky Way Boutique The Mountain Store • Sunlit Architecture • Water Operations Inc. • Yoga for the Peaceful

(970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 4

4

A Special Kick-Off to the Tour de Forks Season!

Th u

JU3N 0

photo by Lydia Stern

An Entertaining Entrance Destination Glacier Lily

Arrival Tim e 6:00 p.m.

Excursion Maximum 40

Toll

$250

Tour Guides

Sandy & Roger Dorf

Ch ef

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

Somm elier

Judy Byron, Grand Vin (Crested Butte, CO)

START THE SUMMER SEASON OF TOUR DE FORKS with a commanding view of the valley. From the top of Glacier Lily, one honeyed wall of picturesque windows looks down on the town of Crested Butte, and into the full face of Whetstone, the edgy ridge of Axtel, and the billowing skirts of Red Lady. Arched windows of another wall pull the dramatic buttresses of Crested Butte inside, while your eyes can also languorously stretch all the way south to Round Mountain. Built for entertaining, guests will revel in the sociably open and circular floor plan that oscillates around the distinctive three-sided Rumford fireplace. An outdoor fire pit on the wrap-around deck, billiards table and bar completes this perfect gathering spot.

We kick off our culinary adventures with an elevated twist on Italian favorites from Chef Michael Marchitelli.

Last year’s grand beginning luxuriously featured Duck Ragu over Gnocchi with Truffle Oil and Parmesan and Seared Sea Scallops with a Saffron Broth. Armed with a cooking repertoire stocked with family recipes from his grandmother’s Italian heritage, Michael shares his family tradition at the Crested Butte classic, Marchitelli’s Gourmet Noodle.

Joining Michael this year is Sommelier Judy Byron to perfectly pair every dish with a complementary wine. Judy represents Grand Vin, merchants specializing in hundreds of the world’s finest wines from the best producers. Her portfolio can range from Argentina to California to France and all points in between.

A meal with Michael Marchitelli is as much about the entertainment as it is about the food. Give the Italian a glass of wine and be ready for a raucous good time.

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 5

An Extraordinary Evening with Chefs Lon & Stewart Lane

5

Su n Destination

JUL 10

photo by Lydia Stern

Skyland at Grant Lake

Arrival Tim e 6:00 p.m.

Excursion Maximum 40

Rocky Mountain Ritz ROBERT AND NOEL SET OUT to do something different in their new home. As a guest at this special Tour de Forks event you are the first to experience it. The result is a show stopping amalgamation of textures with a sleek moderncontemporary sensibility and a refined slate palette. Rough first generation Douglas Fir timbers in complex patterns juxtapose the lustrous darkness of the all 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 homesite, taken in most ideally from the gorgeous oversized decks.

As a passionate wine enthusiast with a 1,000 bottle collection, Robert and Sommelier Aaron Tomcak have meticulously schemed to craft premier wine pairings for each flavor of Chef Lon Lane’s dishes of “Rocky Mountain Ritz.” A decadent six course menu features Steamed Jumbo Gulf Shrimp, Snow Crab Claws, Oysters Rockefeller, Vischyssoise, Coquilles St. Jacques and Chateaubriand. Live music elevates the ambiance of this full sensory haute couture event.

Chef Lon Lane and his expert team always execute a knock out performance with consistent Tour de Forks sellout events. His famed catering company has won prestigious awards such as Catersource Magazine’s “Achievement in Catering Excellence,” “Best Caterer” by Ingram’s Magazine and Kansas City Magazine, and “Best Personal Chef” by Independent Magazine, among others.

Toll

$250 (100% tax deductible) Fully underwritten by hosts, Robert & Noel McCarter

Tour Guides Robert & Noel McCarter

Ch ef

Executive Chef / Owner Lon Lane, Research & Development Chef Stewart Lane, Executive Sous Chef Dan Figueroa, Lon Lane’s Inspired Occasions (Kansas City, MO)

Somm elier

Sommelier / Owner Aaron Tomcak, Mountain Spirits Liquors (Crested Butte, CO) (970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 6

6

Exciting & Innovative Cooking Class

Tu e

JU12L photo by Nathan Bilow

photo by Lydia Stern

Fresh Fusions Cooking Class Destination Town of Crested Butte

Arrival Tim e 11:30 a.m.

Excursion Maximum 30

Toll $100

Tour Guides

Christie & Christian Weichsel

Ch ef

Chef / Co-Creator Lori Frank, Twisted Fork (Gunnison, CO)

IN A FOUR-WEEK FURY, HOMEOWNER AND INTERIOR designer Christie Weichsel of Crested Butte Interiors & Design completely transformed her new residence.

White, light, clear and airy, chrome and mirror accents lend a soft contemporary flavor between gray washed oak ceiling and floors. Pops of blue create a fresh contrast with cobalt undertoned charcoal. Sleek lucite is offset with plush furniture, throws of animal prints and smatterings of antiques. Christie’s passion and creative impulse in remodeling shines through with a crisp and decisive vision.

Lori Frank of the Twisted Fork is a first time chef at Tour de Forks. After co-creating the immensely successful Izzy’s in Crested Butte — known for its Chef Lori Frank, fresh baked bread and enviable Twisted Fork, breakfast — Lori found herself Gunnison, CO hungering for greater depth in culinary knowledge. She attended the Institute of Culinary Education in New York City, followed by an inspirational stint at the Michelin-starred Takashi Restaurant in Chicago. Her newest pursuit is the Twisted Fork — an alluring fusion restaurant born out of her love for fresh, innovative cuisine in Asian and world traditions, influenced by a lifetime of exciting cultural food exchanges and personal cravings. She grows an extensive summer garden at Twisted Fork restaurant, the abundance of fresh produce finding its way to her creative plates.

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 7

Simple & Elegant Fare with a Provençal Influence

7

photo by Lydia Stern

Su n

JUL 17

photo by Lydia Stern

European Influ ences THE MOST ENERGIZING ASPECT of Gay Garner’s home is the view off her back porch. It is a majestic picture of the village that is healing and strikingly beautiful, influenced by the nuances of the passing light of day — the settling of pink on the peaks at sunset, morning sun filling the cracks of the chutes on Crested Butte Mountain. Inside, every window reflects this panorama. As one of the largest collectors of Shaun Horne paintings in the valley, Gay’s love of nature is reiterated in extra large canvases of such vistas as Whetstone or the valley clothed in its light spring green. Gay surrounds herself in European ambiances that carry many childhood memories. The inside of her home is reminiscent of old European hunting lodges with a warm ambiance created by the variegated barnwood that adorns the floors, furs on the walls, and antler chandeliers.

Aspen’s hip, sophisticated and eclectic Cache Cache has had an established world class clientele of locals, wellheeled tourists, and the occasional star athlete or incognito actor, for almost three decades. Chef Lanter joined Cache Cache as Executive Chef in 2000. He completed two apprenticeship years of utter immersion into French cooking at Auvergne in the South of France, on the Ile de Groix in Brittany, and in Paris at Chez Toutoune. Armed with this culinary schooling, Lanter reinstated classical French Cuisine as the foundation to this modern American restaurant. On his menu you might find Escargots à la Bourguignonne, Lump Crab Beignets, or Housemade Trenne Rigate.

Come prepared to bid on the tantalizing auction of private dinners, wanderlust feeding trips, and more available only at this Tour de Forks event!

Destination Skyland at Grant Lake

Arrival Tim e 6:00 p.m.

Excursion Maximum 50

Toll

$200

Tour Guides Gay Garner

Ch ef

Executive Chef / Owner Chris Lanter, Cache Cache (Aspen, CO)

Special Event Feature Auction

(970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 8

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 9

Tantalizing Twist on South-of-the-Border Cuisine

9

Tu e

JUL 19

photo by Lydia Stern

High Mou ntain Mexico TUCKED INTO THE BUTTRESSED FOLDS of Crested Butte Mountain on the edge of the Upper Loop trail system, it is natural the Gentry’s home epitomizes that mountain cabin feel. With multiple private decks extending from nearly every room, guests can fully inhale of the aspen forest wound tightly around the home, the subtle perfume of the prolific columbines, the crispness of the high altitude air. Inspiring views of Whetstone are brought to the interior with windows on every wall. Inside, the mountain personality continues, with smooth river stone fireplace and full log beams. It’s the perfect place for extolling the magnificence of your day’s activities with old and new friends.

Chef David Wooding cooks on the cutting and progressive edge, elevating “normal” cuisine to be as exciting as it is accessible, thriving on spontaneity, freshness and imagination. David attended the Johnson County School where he studied Culinary Arts. He served with Chef Michael Turner of the Classic Cup and Linda Dewar of JJ’s, both in Kansas City. David’s experience includes 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 currently teases your palate during dinner at AlpenChix.

To define Mexican cuisine is impossible. The diversity and vastness of its landscapes — from mountain to jungle to coast — forces each region to develop uniquely rich cultural and culinary histories. Tonight’s menu features Chef David’s own signature and tantalizing twist on elevated cuisine utilizing indigenous ingredients and preHispanic techniques. Bonez owner Ben Diem will pour tastings and pairings of high end mescals and tequilas.

Destination Skyland

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$200

Tour Guides Marilyn & Rob Gentry

Ch ef

Executive Chef David Wooding, AlpenChix (Crested Butte, CO)

Tequila & Mescal Presenter Ben Diem, Bonez (Crested Butte, CO) (970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 10

10

Panoramic Views with Dinner & Live Music

Fr i

JU22L photo by Lydia Stern

Worldly Wagyu Dinner & Destination

Whetstone Vista

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$200

Tour Guides

Annaliese & Skye Houseman

SURROUNDED BY 87 ACRES OF THE ALLEN RANCH, eight acres of designated open space, and sitting on two acres itself, the Houseman home relishes in the pastoral countryside that characterizes the Gunnison County. Rolling sage and wildflower meadows stretch on all sides with an oversized deck to the south to take in the occasional lazy grazing cattle and wandering fox, while the great room gazes straight into the heart of Paradise Divide. With Australian and South African heritage, this has become the Houseman’s well-loved home to deepen their local roots Executive Chef Michael and raise their family. Generations Marsee, Yarmony of wedding photos and collections Ranch Wagyu of treasures — from resident owl feathers to shells from beach travels — adorn the nooks and crannies. The ambiance is like a sigh of settling in and relishing in the place you have found yourself.

Arriving for the first time on the Tour, Michael Marsee serves as Executive Chef at the Yarmony Ranch, specializing in the highest quality of verifiable, full blood Japanese Wagyu steaks. Formally trained at the New England Culinary Institute in Vermont, Chef Michael recently utilized his skills traveling the world as the private chef for a prominent family based in Dubai. His style is decidedly contemporary, inspired by the international flavor profiles he’s picked up from living and traveling abroad. His dishes flaunt layers of textures and flavors for a vibrant dining experience. Michael’s prowess emerges

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 11

11

photo by Lydia Stern

photo by Lydia Stern

Jamie Lin Wilson Concert 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.

The focus of Chef Michael’s evening creation will be Wagyu Beef from Yarmony Ranch. Located in Jackson County, Colorado, Yarmony Ranch consistently produces the highest quality Wagyu Beef the U.S., utilizing only a verifiable Japanese genetic heritage of this delicacy. Its grade surpasses all standards. Japanese cuts of the same are only graded at 5.5. But Wagyu Beef is graded between 8 and 10.

Wine Presenter, enthusiast, and part-time Crested Butte resident Scott Duncan further enlivens the evening with dynamic wine pairings and discussions of the craft.

A Memorable Serenade By a Rising Star Folk and country artist Jamie Lin Wilson is named one of the “10 Rising Texas Country Artists You Need to Know.” A bright rising star of singular talent and restless creativity, she first broke into the Jamie Lin Wilson music scene as a co-lead vocalist of the Gougers. As a solo artist, Jamie’s voice exudes that honeyed tenor twang — one of the sweetest instruments in modern folk music. Her songwriting is poignant, poetic and down-to-earth with an added personal vulnerability.

Jamie taps into her experiences as a mother and wife to add a depth and honesty others seem too timid to approach.

Ch ef

Executive Chef Michael Marsee, Yarmony Ranch Wagyu (Walden, CO) and Hogwood BBQ (Crested Butte, CO)

Wine Presenter Scott Duncan

Live Music

Jamie Lin Wilson

(970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 12

photo by Lydia Stern

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 13

Gastropub Fare Fit for a King

13

Wed

JUL 27

photo by Lydia Stern

A Modern Goth ic STEPPING INTO HAYTHEM DAWLETT’S HOME feels like a journey into medieval Europe. It is a castle of secret rooms, twisting and complex hallways, and arched doorways. Its oversized furnishings are of lush gold and maroon tapestries. Coats of arms and hand painted murals harkening to the early renaissance adorn the walls.

The features are grand — from the stone waterfall and massive candelabra-ensconced tree in the entrance hall, to the impressive jutting prow of true floor to ceiling windows in the great room. One half expects a vintner monk to amble up from the stone wine cellar, leaning on the hand-forged iron railings. A journey worth taking, the multiple rooms of the cellar glow in low candlelight with tables and a bar for sitting.

A new chef on the Tour, Zagat named Euclid Hall Bar & Kitchen’s Chef and Butcher — David Wright — as one of the “12 Secret Weapons Behind Denver’s Top Restaurants.”

Euclid Hall is the third restaurant from the team of Jennifer Jasinski and Beth Gruitch, owners of the award winning Rioja and Bistro Vendôme on Denver’s historic Larimer Square. Chef David is the backbone behind the gastropub’s Red Wine Braised Rabbit, Duck Poutine, and Bruléed Center Cut Beef Marrow Bones with Porter Demi and Sherry Gastrique. His housemade sausages are renowned with innovative and international twists on the classics — Beef Short Rib Kielbasa, Mortadella with Pistachio and Black Pepper, Boudin Noir avec Curry e Aubergine, and Vindaloo Lamb Belly with Ginger and Turmeric.

Come prepared to bid on the tantalizing auction of private dinners, wanderlust feeding trips, and more available only at this Tour de Forks event!

Destination Skyland

Arrival Tim e 6:00 p.m.

Excursion Maximum 50

Toll

$250

Tour Guides Haythem Dawlett

Ch ef

Chef / Butcher David Wright, Euclid Hall (Denver, CO)

Special Event Feature Auction

(970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 14

14

Gunnison Versus Crested Butte Versus Mt. Crested Butte photo by Nathan Bilow

Su n

AU14G photo by Nathan Bilow

Ch efs on th e Edge Destination

Center for the Arts

Arrival Tim e

Food & Drink: 4:00 – 5:30 p.m.

Competition Begins: 5:30 p.m.

After Party: 8:30 p.m.

Excursion Maximum 215

Toll $25

VIP Seating: $125

Emcee

Michael Marchitelli

Battle of th e Valley

THE ROWDIEST CULINARY EVENT OF THE YEAR, Chefs on the Edge, has undergone a total transformation! Bring your best boisterous behavior and check out this new, improved, and even edgier gastronomic game show.

Come hungry because your evening begins with an alpenglow dinner on the Center’s Outdoor Stage. This food extravaganza features tables from all the best local restaurants and multiple cash bars interspersed throughout. Be sure to buy tickets to the drawing, because lucky winners can join the cooking teams, judging panel, or win a host of other prizes.

After everyone is fully satiated the real hot culinary action begins with the “Battle of the Valley” for title champion of Chefs on the Edge. A bag of groceries is chosen by a non-competing chef. Then the Secret Ingredient is unveiled. Will it be 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.

The ever entertaining Emcee Michael Marchitelli keeps the audience engaged and informed of the cooking acrobatics occurring on stage. See and hear every garlic clove being minced, every red pepper being julienned. That’s not enough to keep you entertained?

Pay attention, because there’s also riveting culinary trivia, give-aways, and live auction happening during the competition.

Each of the three courses are blind taste tested by the panel of distinguished judges, carefully evaluating how the Secret Ingredient is utilized in regards to artistic expression, taste, texture and flare. All are stirred into the mix to determine the 2016 Chefs on the Edge Champion.

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 15

15

photo by Nathan Bilow

ONLINE & LIVE AUCTION ITEMS • Three Sous Chef positions, one for each team • Two Judge positions • Six reserved front row placed seatings to enjoy the prepared food and wine • Bluestar, 36” Pro-style, four burner gas range with convection oven, infrared boiler and griddle. Retails for $7,000 • Private dinners by each participating chef

photo by Lydia Stern

Ch efs

Gunnison: Lori Frank, Twisted Fork Crested Butte: Jason Vernon, Soupçon Bistro

• And more!

Mt. Crested Butte: Chris Schlaudecker, Uley’s Cabin

The heat is really on for this year’s bragging rights and 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.

Be sure to visit the Online Auction before the show and place your bid to throw your own hat into the ring for the three Sous Chef positions to join the competing teams. Or, bid to win a spot with the team of Tasting Judges. Just want to enjoy with no pressure? Six lucky auction winners will revel in coveted front row seatings.

The heat is really on for this year’s bragging rights.

Which team will slice, dice and sauté their way to the crown of the Chefs on the Edge competition?

• Private dinners by restaurants throughout the valley • Fine wine from exclusive, personally selected vineyards

(970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 16

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 17

Transform Your Tastebuds in a Unique Renovated Victorian

17

Tu e

AUG 16

photo by Lydia Stern

City Sensibility ONE OF THE MOST UNIQUE ON THE TOUR, this former Victorian bed and breakfast recently experienced a complete transformation resulting in the perfect balance of city elements incorporated into a beautiful mountain home. Architect Andrew Hadley designed the mix of classic and contemporary detailing with an industrial loft finish including exposed steel beams, brick walls and reclaimed oak floors. Eric Naughton, of Electrical Logic, created distinctive lighting features meant to mimic natural light throughout the house, and a state of the art media room designed by King Systems includes all of the latest technologies. Local artist and metal worker Pete Peacock produced concrete sinks, counters and custom cabinets in addition to the incredible metalwork on the fireplace and handrails. A major highlight of the house is the open, modern gourmet kitchen with a 60 inch Capital Connoisseurian Dual Fuel range.

Mike Busse, Executive Chef and owner of the enormously popular Garlic Mike’s, is a 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, he’s additionally 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.

Destination Town of Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$200

Tour Guides Wendy & Chris Bales

Ch ef

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

(970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 18

18

Dinner with Memories of St. Patrick’s Church

Th u

G U A 18 photo by Nathan Bilow

An HistoricJourney in Tim e Destination Town of Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$200

Tour Guides Joy & Paul Adams

Historians

Brian Levine & Kathy Sporcich

LEARN MORE ABOUT THE HISTORY OF Crested Butte in this rare opportunity to be transported back to the early 1900’s at the old St. Patrick’s Catholic Church (constructed circa 1890 by Scottish and Irish immigrants). Local Colorado historian and Crested Butte resident Brian Levine discusses the history of the St. Patrick’s Church, the town of Crested Butte, and much more. Brian owns an historic artifacts business called “Mt. Gothic Tomes and Reliquary” and is the former Historic Preservation Director for the Town of Cripple Creek. Joining Brian is third Executive Chef David generation local resident Cathy Wooding, AlpenChix Sporcich. Cathy grew up attending church with her family at St. Patrick’s and shares fascinating stories and memories of old time Crested Butte and the importance of the church to our community.

Owners 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. Purchasing the former church in 2011 was the next natural step. Understanding the privilege and responsibility required to maintain a landmark so integral to the town, the Adams additionally reveal their own evolution of living in this significant structure.

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

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 19

19

photo by Lydia Stern

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 currently teases your palate during dinner at AlpenChix, creating hearty, seasonal food.

Pastry Chef Danielle Riesz is an award-winning pastry chef known for her specialty cakes, confections, and other desserts. After graduating from Johnson & Wales University in Providence, Rhode Island with a degree in Baking & Pastry Arts, Pastry Chef Danielle trained abroad in the Danielle Riesz Netherlands for a Relais & Château property as well as a Michelin star rated restaurant. After some time in New York, she joined the prestigious 5-star / 5-diamond properties of the Four Seasons Hotels in Jackson Hole, Washington D.C., Dallas, and San Francisco. The mountains eventually drew her first to Aspen in 2010, where she was Executive Pastry Chef at The Little Nell, a 5-star / 5-diamond Relais & Château property, and contributor to the Food and Wine Classic in Aspen.

Searching for even more wide open spaces, Danielle moved to Crested Butte in 2014 setting up Wildflour Sweets.

photo by Lydia Stern

photo by Lydia Stern

Ch efs

Executive Chef David Wooding, AlpenChix (Crested Butte, CO); Pastry Chef Danielle Riesz, Wildflour Sweets (Crested Butte, CO)

(970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 20

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 21

Please Join Us for One or More of Our Events!

21

How to Make Your Reser vations Please follow these procedures in making your reservations: • Advance reservations are required for all events. All reservations should be made online, emailed, faxed or mailed. Reservations will be processed in order they are received. Many events sell out early, so we urge you to return your reservation form ASAP. • The preferred method for making your reservation is online at www.crestedbuttearts.org / Tour-de-Forks.

• Visa, MasterCard, Discover accepted. American Express accepted via fax or mail (but not online).

• You may scan and email your reservation to stephanie@crestedbuttearts.org.

• You may fax your reservation with your credit card information to (970) 349–5626.

• You may also mail your reservation form with check or credit card information: Center for the Arts, Box 1819, Crested Butte, CO 81224.

• 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 the week of the event. Please include all guests names on the reservation form.

• 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 mailed to you following the Tour de Forks series.

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.

• 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.

• There are no refunds unless the Center changes or cancels an event.

• 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.

NEW CULINARY CLASSES The Center is offering a series of monthly culinary classes this season, June through October! Join some of the valley’s most well-known chefs and pastry chefs to get your hands dirty in the kitchen, learning tips and tricks from the best. Visit the Center’s website to view the lineup and register while spaces last.

(970) 349–7487

ROCKY MOUNTAIN RITZ n

6:00 p.m. ............................................... $250 X ________ = $ _______________

n

n

AUG 16 CITY SENSIBILITY

n

6:00 p.m. ........................ $200 X ________ = $ _______________

4:00 p.m. .................................. $25 X ________ = $ _______________ $ _______________

6:00 p.m. .............................................................................. $200 X ________ = $ _______________

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

n

6:00 p.m. ........................................................................ $250 X ________ = $ _______________

AUG 14 CHEFS ON THE EDGE COMPETITION

JUL 27 A MODERN GOTHIC n

n

6:00 p.m. ....................................................... $200 X ________ = $ _______________

6:00 p.m. ............................................................. $200 X ________ = $ _______________

11:30 a.m. ...................................... $100 X ________ = $ _______________

JUL 22 WORLDLY WAGYU DINNER & CONCERT

JUL 19 HIGH MOUNTAIN MEXICO

JUL 17 EUROPEAN INFLUENCES

n

6:00 p.m. ............................................................. $250 X ________ = $ _______________

n

JUL 12 FRESH FUSIONS COOKING CLASS

JUL 10

JUN 30 AN ENTERTAINING ENTRANCE

Please Sign Us Up for th e Following Itineraries!

E-MAIL ADDRESS (Imperative!)________________________________________________________________________________________________

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

LOCAL MAILING ADDRESS _____________________________________________________________________________________(UNTIL __ / __ )

HOME MAILING ADDRESS______________________________________________________________________________________(UNTIL __ / __ )

NAME OF ATTENDEES _______________________________________________________________________________________________________

15TH ANNUAL TOUR DE FORKS REGISTRATION FORM

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 22

n

6:00 p.m. ........................................... $200 X ________ = $ _______________

SOUPÇON EXCLUSIVE DINNER

JUL 31

$ _______________

Reservations for Tour de Forks events may be made online at www.crestedbuttearts.org/Tour-de-Forks; 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. THANK YOU!

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

TOTAL

6:00 p.m. .......................................... $1,000 X ________ = $ _______________

To make reservations for all other Wine & Food Festival events such as seminars, hikes, town tours, film, the Grand Tasting, or lunch wine and food pairings visit www.crestedbuttearts.org/Wine-and-Food.

n

10:00 a.m. .................................. $90 X ________ = $ _______________

n

BURSTING WITH BUBBLES BRUNCH

JUL 31

6:00 p.m. ............................. $250 X ________ = $ _______________

6:00 p.m. .................................................................... $250 X ________ = $ _______________

11:30 a.m. ..... $100 X ________ = $ _______________

n

n

n

JUL 29 FARM TO TABLE WINEMAKER DINNER

JUL 28 WINEMAKER DINNER

WINE & FOOD FESTIVAL EVENTS

GET CRAFTY IN THE KITCHEN – A COOKING CLASS

6:00 p.m. ............................................ $200 X ________ = $ _______________

SEP 6

n

5:30 p.m. .................................................................. $200 X ________ = $ _______________

5:30 p.m. ...................................................... $200 X ________ = $ _______________

END OF SEASON CELEBRATION

n

n

SEP 3

AUG 26 ARGENTINEAN ASADO

AUG 24 DINNER WITH A SCIENTIST

To register for golf, or to sponsor a golfer, visit www.crestedbuttearts.org/Tour-de-Forks, then go to the “Dawn to Dusk” event page to complete a registration form.

AUG 22 DAWN TO DUSK 100 HOLE GOLF CHALLENGE

AUG 18 AN HISTORIC JOURNEY IN TIME

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 23

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 24

24

photo by Lydia Stern

“Hosting a Tour de Forks event was one of the best things we ever did in Crested Butte. It was the highlight of our new home, and the opportunity of meeting the community supporters, the volunteers, and of course the Chef, was an absolutely wonderful experience we will never forget.”

Mary Lou Blaharski photo by Nathan Bilow

For more information on any of these volunteer or donation opportunities please contact Executive Director Jenny Birnie at (970) 349–7487, ext. 2. Donations may also be made through the Center’s website at www.crestedbuttearts.org. www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 25

A Great Way to Get Involved in Your Community

25

Th ere are Many Ways to Support th e Center AS THE CENTER CONTINUES TO GROW PROGRAMS in order to meet the needs of our diverse community and prepare for a facility expansion, we appreciate support at a variety of different levels.

Operating the Center as an affordable community facility means that we must rely on contributions and fundraising for about two-thirds of our budget. We have many special fundraising groups to support the Center’s mission of offering engaging opportunities and educational experiences to enrich and expand the life of our community as well as a variety of volunteer opportunities.

VOLUNTEER WITH TOUR DE FORKS It truly takes a village to make this magnanimous fundraising series happen and you can contribute. Tour de Forks is always seeking volunteers to assist with executing these glorious dinners, and liaisons to head up each event. In addition, we are always on the lookout for new homes in which to host our events. If you are interested in hosting a Tour de Forks event in your home please let us know! As a volunteer you experience wonderful opportunities to get to know new people, learn more about the Center, and truly help in a meaningful way towards a worthy cause.

SUPPORT FOR FUNDRAISING EVENTS Our vital volunteers help fundraise over a third of the Center’s budget not only through Tour de Forks but also through a variety of auctions, feasts, and private music events as well as the Crested Butte Wine & Food Festival. If you would like to get involved in one of our other signature events please let us know!

CENTER CIRCLE For the Center’s 15th anniversary season in 2003, the first group of Center Circle members made a commitment to make the first Winter Season happen.

The membership in this group remains strong, providing the funds that enable us to plan early for the next Winter Season and to expand our programming. Center Circle members make a financial commitment to bring extraordinary artists to Crested Butte year round.

FOUNDERS CLUB The Founders’ Club plays a key leadership role in providing the Center for the Arts with a solid foundation for growing and sustaining high quality and progressive programs. They ensure the continuation of the Center’s original vision — to be responsive to the needs of the community. By making a financial contribution, the Founders’ Club supports programs in the following areas: visual arts, adult education, children and youth programs, the Piper Gallery, and world events and cultural diversity.

JOIN OUR BOARD OF DIRECTORS The Board of Directors plays a critical role in the success of the Center for the Arts. Their primary responsibility is to fulfill and promote the mission of the Center through leadership and sharing of expertise. This group of dedicated individuals sets policy, ensures resources, fundraises and attends regular board and committee meetings. Focusing on the goals of: Strategic Resource Development; Remarkable Human Resources; Extraordinary Mission Delivery; and Creating a Best-inClass Facility, each board member serves as an ambassador in the community — instilling their passion for the arts by encouraging the community to get involved!

(970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:57 PM Page 26

26

n Mo

G U A 22

photo by Lydia Stern

Dawn to Dusk 5 th Annual Th e Golf Destination The Club at Crested Butte

Arrival Tim e

7:00 a.m. Breakfast for the Golfers 8:00 a.m. Tee Time

Golfer Maximum 36

Toll

Free to golfers (but you must get $1,000 in sponsorships!)

Golf Tour Guides

Mike Swan, Gloria & Ren Kern

THE 100 HOLE GOLF CHALLENGE continues to BUMP UP the party! The 100 Hole Golf Challenge involves a bunch of 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.

HOW TO BE A KILLER PARTIER Want to join the party of the year? Sponsoring a golfer is your ticket. Find 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. Your sponsorship includes a killer party beginning at 4:00 p.m. after the golf.

THE BAND OF THE PARTY Chuck Grossman, one of Colorado’s most talented guitar pickers, and Dawne Belloise, a galactically vivacious and colorful vocalist, team up to give you a raucous good time. The well-seasoned duo’s tunes dexterously range from blues to Americana, spiced with soul that highlights Dawne’s sultry vocals and the pair’s tight harmonies. Chuck has performed in Colorado ski towns since the 70’s and toured extensively in the U.S., Europe, Canada and Mexico. Dawne was an integral character in Boulder’s burgeoning music explosion in the early 1970’s, serving as lead vocalist for several popular bands.

THE HOUSE OF THE PARTY Party hearty with all your golfing friends at the home of Kathy and Andy Rector right around the corner from the Club at Crested Butte on Grant Lake. The custom design of the Rector home is immediately apparent as soon as you step through the doors. The stone rotunda entry emulates a

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 27

27

Th e Party Destination Skyland

Arrival Tim e

4:00 – 6:00 p.m. (after golf)

wine barrel complete with wrought iron metal strapping.

The enviable walnut wet bar features hand set leaded glass and rainforest marble. Hand-forged iron steel flourishes in the chandeliers composed of aspen branches and leaves, banisters, and stunning fireplace mantel.

THE FOOD OF THE PARTY Enjoy out of this world small plates highlighting Colorado ingredients accompanied by plenty of Colorado spirits. Coal Creek Executive Chef Ashley Davis has an Associate’s Degree in Culinary Arts and a Bachelor’s in Nutrition from Johnson and Wales University.

She worked in Denver with Chef Jennifer Jasinski of Rioja, Lon Symensma of ChoLon, and Chef Alex Seidel of Fruition Restaurant. Chef / Owner Douglas Dodd attended the Culinary Institute of America. Following an apprenticeship at the Hotel Erilbacherhof in Zurich, Switzerland, Doug worked in The Mansion on Turtle Creek in Dallas, The Little Nell in Aspen, The Arabelle at Vail Square, and the Phoenician in Scottsdale. During his stint as Executive Chef at the Hotel Bel Air in Beverly Hills, it was Zagat rated as “Most Popular Hotel Restaurant.”

WANNA GOLF? You’ll need to get at least $1,000 in sponsorships by getting your family and friends to donate $1, $2 or $5 per hole. Modified rules, all the balls you need, and a golf cart help assure your success. Plus there are all sorts of special awards for you including the “Almost Green Jacket” and BIG prizes for most money raised.

To register for golf, or to sponsor a golfer, visit www.crestedbuttearts.org / tour-de-forks, then go to the “Dawn to Dusk” event page to complete a registration form. For more information contact Ren Kern at kactusren@aol.com

Sponsor Maximum Unlimted!

Toll

Sponsor a Golfer! $100 Sponsorship includes Player & Sponsor Celebration Party

Party Tour Guides

Kathy & Andy Rector

Ch efs

Executive Chef Ashley Davis and Chef / Owner Douglas Dodd, Coal Creek Grill (Crested Butte, CO)

Music

Chuck Grossman & Dawne Belloise (970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 28

28

An Evening of Science and Culinary Sensations

Sa t

AU24G photo by Lydia Stern

photo by Lydia Stern

Dinner with a Scientist Destination

Rocky Mountain Biological Laboratory (Gothic, CO)

Arrival Tim e 5:30 p.m.

Excursion Maximum 40

Toll

$200

Tour Guides

Dr. Ian Billick, Executive Director of Rocky Mountain Biological Laboratory

Ch ef

Kalon Wall, Supper at Sunflower (Crested Butte, CO)

SINCE 1928, OVER 9,000 people have lived and conducted research at RMBL on pollination, climate change, and highaltitude ecosystems. One-third of the world’s food sources and most of Colorado’s’ wildflowers are supported by pollination. RMBL’s scientists have amassed decades of precious data for understanding these pollinators and the plants they serve, creating long-term data sets from multiple summers of research in Gothic. This information has influenced environmental policy, and, through a partnership with the Department of Energy, new research will help scientists and land managers understand and adapt to changing precipitation and hydrology patterns.

This special “Dinner with a Scientist” tour event will be delicious and informative. RMBL scientists join the dinner tables giving you plenty of opportunities to hear their stories and ask them questions. A tour of the stunning new Billy Barr Community Center, serving as the heartbeat of the Gothic science community, completes the evening.

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 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. Just returning from a trip to Argentina, Chef Kalon incorporates his new learnings into this already captivating dinner.

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 29

An International Culinary Adventure

29

Fr i

AUG 26

photo by Lydia Stern

photo by Lydia Stern

Argentinean Asado WHEN JACKIE AND PAUL KINGSBURY traveled with friends throughout the countryside of Argentina and Chile, they had the tremendous fortune of experiencing a true asado, or barbeque. Famous for their expertise in grilling meats, the asado of these countries is a whole day affair and celebration. Friends gather around the open fire chatting and drinking wine while the meat slowly roasts over a unique grill that cooks the animal in its entirety over the wood coals. Jackie and Paul loved the experience so much, upon return they had a special grill hand made with the aspiration of holding just such an event. Now this experience is yours and the setting is perfect as the Kingsbury’s home is surrounded by almost 2,000 acres of Spann ranchland. Enjoy the sounds of the Slate River rushing below you while the rosy dust of alpenglow settles on the folds of Whetstone above. With the wine, friends and food, you’ll feel like you’ve traveled to the Andes.

Chef Spencer Hestwood is known for his international flexibility and will be capitalizing on the regional foods of Chile and Argentina. He will roast a regionally harvested lamb from the fourth generation Laz Ewe ranch in Del Norte, with his preparatory work beginning early in the morning. Before flexing his international cooking muscles at the Ginger Café, Spencer was the lead caterer for Hawaiian folk musician Jack Johnson. This led to a once in a lifetime gig as the chef for the entire Crosby, Stills, Nash & Young entourage touring across the United States and Canada through 60 performances. Chef Spencer’s laid back and social persona is perfect for the interactive culinary adventure of the asado.

Destination

On the Slate River across from Hidden River Ranch

Arrival Tim e 5:30 p.m.

Excursion Maximum 40

Toll

$200

Tour Guides Jackie & Paul Kingsbury

Ch ef

Executive Chef / Owner Spencer Hestwood, Ginger Café (Crested Butte, CO) (970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 30

30

A Special Evening of Pinot & Tasty Pairings

Sa t

SE3P photo by Lydia Stern

photo by Lydia Stern

End of Season Celebration Destination Town of Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 40

Toll

$200

Tour Guides Jay Jones

Ch ef

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

CELEBRATE THE END OF SUMMER and a spectacular Tour de Forks season with the most fabulous party of the year.

Jay Jones loves to entertain well and his home is the perfect setting for this fun-loving festivity. It demonstrates the best of Crested Butte artisans with scrupulous design work that lends a demurely classy atmosphere. The difference is in the bold details such as the Splendor Gold granite countertop in the kitchen, Tidal White Granite with a leathered finish in the downstairs bar. Local blacksmith Ben Eaton displays his ancient craft from the phenomenal fireplace to a shadowed wall sculpture. Reclaimed Douglas Fir trusses are creatively lit adding to the elegant tone.

Jay will be sharing his passion for wine with selections from his personal collection. The pinot grape is his favorite, from the juicy pinots of the south to the more burgundian style in the north.

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. 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.

www.crestedbuttearts.org/Tour-de-Forks

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 31

Learn to Cook with a Local Legend

31

Tu e

SEP 6

photo by Lydia Stern

Get Crafty in the Kitch en LEARN FROM A PRO THE TRICKS OF THE TRADE and be ready for anything from knife skills, to spicing combinations, to how to be utterly entertaining in the kitchen. With Gloria as the former Chef and West Coast Representative of the Silver Palate, the home boasts an expansive kitchen made for those who love to cook. The three-sided central bar and island provides the ideal amphitheatre configuration so you don’t miss a single piece of the action. Then, sit down and relax, and revel in a luxurious meal in a warm and inviting home. You’ll enjoy the tremendous vistas of Grant Lake as much as you will your newfound knowledge from the class.

Sharpen Your Culinary Skills Chef Curtis Higgins is the owner of Elk Ave Prime Steakhouse in Crested Butte. He features the highest quality hand-cut steaks, Wagyu beef, pastas, lamb chops, elk, pork chops, fish, fresh garden salads and more. Some of Chef Higgins specialties are Sweet Louisiana Lump Crab Deviled Eggs with Smoked Sea Salt; Jumbo Lump Crab Cake over Corn Crema with Fried Green Tomato and Parsley Oil; or Smoked Colorado Trout Dip with Lemon Horseradish Cream Chef Curtis Higgins and Cracked Pepper Flatbread. His meat specialties include a Dry Aged In House New York Strip and Elk Tenderloin with House Made Elk Sausage and Aged Cheese Ravioli.

Destination Skyland

Arrival Tim e 11:30 a.m.

Excursion Maximum 30

Toll $100

Tour Guides

Gloria & Ren Kern

Ch ef

Chef / Proprietor Curtis Higgins, Elk Avenue Prime (Crested Butte, CO)

(970) 349–7487

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 32

JULY 28–31, 2016 e kE e P eak TT

SnESTED BFOUOD CR INE & VAL W ESTI F ly

Ju 31 28-

Elevate Your Palate!

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 throughout this glorious weekend in July. The festival brings world-class national, regional, and local chefs along with well-known and boutique wineries to our little town, whose relaxed vibe and paradisiac nature provide a unique setting in which to celebrate your love of wine and food. Oenophiles, connoisseurs, foodies, or folks who just like food and wine — the festival has something for everyone!

32

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 33

Special Thanks to Our Sponsors GRANDE

Carol Ann May CULINARY CHAMPION

ROBERT & NOEL Mc CARTER PLATINUM

GOLD

SILVER

BRONZE Crested Butte Photo Booth

photo by Lydia Stern

33

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 34

2016 Festival Schedule of Events THURSDAY, JULY 28 8:00 a.m.

TAKE A HIKE! INTERMEDIATE/ADVANCED WINE HIKE & PICNIC LUNCH Presented in partnership with the Crested Butte Wildflower Festival. Featuring Chef Ashley Odom (Feast & Merriment), Rachael Macaluso (Guarachi Wine Partners), and Sommelier Aaron Tomcak (Mountain Spirits). $80 12:00 p.m. WINE & DINE 4-COURSE LUNCH & WINE PAIRING Featuring Chef Curtis Higgins and Winery Owner Jim Foley (Séamus Wines). At Elk Avenue Prime. $90 2:00 p.m. CROQUET & WINE FESTIVAL KICK-OFF Enjoy wine, bites from Chef Michael Marsee (Hogwood BBQ), and prizes for croquet at the Center for the Arts. $10 4:00 p.m. ART SEMINAR CANVASES & CABERNETS Presented by The Art Studio. A fun, interactive painting session and wine tasting with Mary Tuck and Becky Chappell on the Center for the Arts Outdoor Stage. $75 6:00 p.m. WINEMAKER DINNER Featuring Chef Dana Zobs (Crested Butte’s Personal Chefs), Chef Jennifer Jasinski (Rioja), Chef Dana Rodriguez (Work & Class), Chef Danielle Riesz (Wildflour Sweets), and Sommelier Christine Milam (Rioja). At a private residence in Moon Ridge. $250 7:00 p.m. FILM CITY OF GOLD Presented by the Crested Butte Film Festival at the Center for the Arts. $10

FRIDAY, JULY 29 9:00 a.m.

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

10:30 a.m. SEMINAR RIEDEL GLASSWARE — TASTE THE DIFFERENCE At Elk Ave Prime. Includes Riedel glassware set. Doug Reed (Crystal of America), Cynthia Meyers (Southern Wine & Spirits). $80 10:30 a.m. SEMINAR INTEGRITY OF FOOD At the Center for the Arts. Free 12:30 p.m. WINE & DINE LUNCH & WINEMAKER WINE PAIRING Featuring Chef Michael Marchitelli (Marchitelli’s Gourmet Noodle), Wine Expert Macey Bires (Halter Ranch Winery), and Winemaker Molly Lonborg (Halter Ranch Winery). At Marchitelli’s Gourmet Noodle. $90 12:30 p.m. SEMINAR THE OAKING OF WINE With Owners James and Mark Blanchard (Blanchard Family Wines). On the Center for the Arts Outdoor Stage. $40 2:30 p.m. SEMINAR SPANISH WINES — THEY’RE SO HOT RIGHT NOW With Sommelier Christine Milam (Rioja). On the Center for the Arts Outdoor Stage. $40 2:30 p.m. ART & WINE WALK OF THE TOWN A guided stroll through Crested Butte art galleries and mini-seminars on Oregon wines with Todd Stewart (Elk Cove) and E.G. Morgan (Firesteed). $40 5:00 p.m. ON THE MENU SUSTAINABILITY ISSUES IN TODAY’S FOOD SYSTEMS A panel discussion at The Center with Alex Seidel (Fruition, Mercantile dining & provision), Jorel Pierce (Stoic & Genuine), Kelly Whitaker (Cart-Driver, Basta), Adam Danforth, and others. Free 6:00 p.m. FARM TO TABLE DINNER Featuring Chef David Wooding (AlpenChix), Chef Tom Coohill (Coohills), Chef Max MacKissock (Bar Dough), Chef John Tesar (Knife), Chef Michael Marsee (Hogwood BBQ), and Wine Experts Cushing and Tripp Donelan (Donelan Family Wines). At a private residence on The Bench. $250

34

(970) 349–7487, Ext. 5

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 35

FESTIVAL SPONSORSHIP, TICKETS & PASSES GRANDE SPONSOR: $35,000 Overall Festival Sponsor Includes: admission for two to the Exclusive Grand Finale Soupcon Dinner; dinner for four at a Larimer Associate restaurant, and lodging at The Crawford Hotel; two Patron Circle passes to all events and VIP parties; collector’s bottle of wine signed by the chefs; VIP seating at all events; festival recognition; private wine tasting in your residence; set of hand painted commemorative Riedel wine glasses

CULINARY CHAMPION: $10,000 Includes: two Patron Circle passes to all events and VIP parties, excluding the Soupcon Dinner; collector’s bottle of wine signed by the chefs; VIP seating at all events; festival recognition; private wine tasting in your residence; set of hand painted commemorative Riedel wine glasses PATRON CIRCLE: COUPLE $2,500 Includes: two all-access passes to all events and VIP parties, excluding the Soupcon Dinner; VIP seating at all events; festival recognition; set of hand painted commemorative Riedel wine glasses. Single Patron Circle passes available for $1,250 Passes and individual tickets may be purchased online to applicable events. Grande Sponsors, Culinary Champions, and Patron Circle members must reserve their spots for all events.

8:30 p.m.

SEMINAR WEED & WINE Dive into the new world of weed and wine pairings.

Presented in partnership with SOMA and Sommelier Aaron Tomcak. $50

SATURDAY, JULY 30 9:00 a.m.

9:00 a.m.

2:00 p.m.

3:00 p.m.

7:00 p.m.

GHOSTORIC WALK OF THE TOWN Presented in partnership with the Crested Butte Mountain Heritage Museum, stops include historical sites and their lingering spirits. Lunch at Coal Creek Grill with Innkeeper Douglas Dodds and Chef Ashley Davis. $80 LET’S HIKE! BEGINNER / INTERMEDIATE WINE HIKE & PICNIC LUNCH Presented in partnership with the Crested Butte Wildflower Festival. With Chef Ashley Odom (Feast & Merriment), Winery Owner Paul Sobon (Sobon Wines), and Sommelier Aaron Tomcak (Mountain Spirits). $80 GRAND TASTING INDUSTRY HOUR Invitation-only event for professionals in the wine and food industries.

GRAND TASTING Sip, swirl, and saunter your way through over 500 national and international wines. Featuring Crested Butte Photo Booth; caricature drawings by Matthew Doubeck; Wine Auction featuring rare wines; live music; unique vendors; and more! At the Big Mine Ice Arena. $65 Early Bird admission thru May 15. $75 Regular Admission. $30 Designated Driver and Under 21.

FILM THE HUNDRED-FOOT JOURNEY Presented by the Crested Butte Film Festival at the Center for the Arts. $10

SUNDAY, JULY 31 10:00 a.m. BURSTING WITH BUBBLES SUNDAY BRUNCH Featuring Chef / Owner Chris Sullivan (Mountain Oven Organic Bakery) and Sommelier Darin Thorn.

At a private home in Riverbend. $90 2:00 p.m. ART SEMINAR WATERCOLOR & WINE Presented by The Art Studio. A fun, interactive painting session and wine tasting with Suzanne Pierson at the Umbrella Bar at Ten Peaks. $75 6:00 p.m. A GRAND FINALE OF EXTRAVAGANT WINES & EXQUISITE FOOD A 5-course menu at Soupçon Bistro with Chef / Owner Jason Vernon (Soupçon Bistro). Featuring Sommeliers Darin Thorn and Roland Herrmann (Maisons Marques & Domaines). $1,000. This event is underwritten by Festival Chair Carol Ann May and is 100% Tax Deductible.

Events subject to change without notice. More information about the festival can be found at www.crestedbuttearts.org/Wine-and-Food. This festival is brought to you through a partnership with the Center for the Arts and Larimer Associates.

www.crestedbuttearts.org/Wine-and-Food

35

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 36

A celebration of women’s culinary talents

Thu

L JU 28

photo by Lydia Stern

Winemaker Dinner Destination Moon Ridge

Arrival Tim e 6:00 p.m.

Excursion Maximum 80

Toll

$250

Hosts

Kathy & Scott King

Somm elier

Christine Milam Rioja (Denver, CO)

36

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

CHEF JENNIFER JASINSKI made the dean’s list at the Culinary Institute of America, and apprenticed in the famed Rainbow Room in New York City. She travelled the world with Wolfgang Puck, working and training with renowned chefs. Upon settling down in Denver, Jennifer now owns four of Denver’s top-rated establishments — Rioja, Bistro Vendôme, Euclid Hall, and Stoic & Genuine. Jennifer has numerous “best chef” and “rising star” commendations from multiple outlets, became the first Denver chef to win The James Beard Foundation Best Chef Southwest award, and is that foundation’s 2016 nominee for Best Chef.

CHEF DANA RODRIGUEZ started out at Panzano, an upscale Italian restaurant in the Hotel Monaco in Denver, climbing through the ranks under Jennifer Jasinksi’s wing. Her hard work and dedication ultimately secured her the Sous Chef position at Panzano, Sous Chef at Rioja, and Chef de Cuisine at Bistro Vendôme. Now as Executive Chef at Work & Class, she shines in leading the kitchen with American and Latin flavors, born of her native Chihuahua, Mexico roots. Her hard work has paid off as she is a 2016 nominee for The James Beard Foundation’s Best Chef Southwest.

(970) 349–7487, Ext. 5

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 37

Th e Ch efs

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

Pastry Chef / Chef / Owner Featuring Chef / Owner Dana Rodriguez; Owner Danielle Riesz; Wildflour Work & Class Jennifer Jasinski, Sweets (Crested (Denver, CO) Rioja (Denver, Butte, CO) CO)

Award-winning PASTRY CHEF DANIELLE RIESZ graduated from Johnson & Wales University in Providence, Rhode Island 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 / 5-diamond Relais & Château property, and contributor to the Food and Wine Classic in Aspen. Danielle now runs Wildflour Sweets in Crested Butte.

SOMMELIER CHRISTINE MILAM likes to surround herself with strong women, so it’s no surprise that she found kindred spirits in Rioja owners Jennifer Jasinski and Beth Gruitch and manages this top Denver establishment. Originally from Portland, Oregon, Christine discovered her love for wine while working in a wine bar in Cheyenne. She ignited the fire after moving to Boston and working with the famed Barbara Lynch Gruppo (No.9, Stir). That experience supported her education to become a Level 2 Certified Sommelier. Knowing Boston wasn’t her destiny, she travelled the world, visiting wine regions, learning first-hand about the geography and fermentation processes of the places she’d only read about on labels. She secured a homestay in New Zealand, got her hands dirty making wine in the cellar, and learned the value of having a global community of support. In 2015, Zagat named her one of Denver’s “30 Under 30: Rock Stars Redefining the Industry.” But don’t let the youth fool you. Rather, let it invigorate and inspire.

THE HOME Kathy and Scott King’s home in the Moon Ridge subdivision resides on the gentle foothill beneath Crested Butte Mountain. Overlooking Crested Butte and with 360-degree views, this hand-crafted and tastefully designed four-bedroom home has a spacious, open floor plan and provides the perfect setting to host this Winemaker Dinner. Our chefs will certainly enjoy the fully-appointed gourmet kitchen, complete with granite counter-tops, Viking Range, double-wall oven, custom cherry cabinets, warming oven, and more. An extensive outside terrace with fire-pit overlooks the town of Crested Butte, while the covered back deck provides a private place for a soak in the hot tub. Surrounded by a beautifully landscaped yard, the King’s home is a treasure in which to enjoy this summer’s evening.

www.crestedbuttearts.org/Wine-and-Food

37

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 38

Fri

L JU 29

Farm to Table

photo by Lydia Stern

Winemaker Dinner

Destination The Bench

Arrival Tim e 6:00 p.m.

Excursion Maximum 80

Toll

$250

Hosts

Theresa & Ian Schual

Winery

Cushing & Tripp Donelan, Donelan Family Wines (Sonoma County, CA) 38

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

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

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

(970) 349–7487, Ext. 5

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 39

Th e Ch efs

Host Chef David Wooding, AlpenChix (Crested Butte, CO)

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

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

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

THE WINERY Joe Donelan began his journey into wine in the 1980’s, founding Donelan Wines in 2009 with the promise of creating acclaimed wines that epitomize the truest expression of Sonoma County terroir. It all began with a friendship with sommelier Michael Fahey, and a Fahey-guided wine junket through Napa and Sonoma. The experience inspired him to further his expeditions to France, Italy, and Spain. Joe decided he wanted not only to create great wine, but to change the world in the process. Committed to producing wines reflective of each vineyard’s terroir rather than trying to duplicate qualities from another appellation, Donelan focuses on Rhône varieties. With his winemaker Joe Nielson, Donelan Wine has produced Syrahs that continually garner Parker ratings in the high 90 with his 2009 Richard’s Vineyard Syrah securing the elusive 100 points.

THE HOME Theresa and Ian Schual’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.

The great room flows seamlessly into the dining area with its large, stone walk-out terrace with built-in fire pit, outdoor kitchen eating area, and hot tub. Move from the dining room to the enticing 35-foot sunroom with east-facing views, or into the tasteful and full-featured kitchen with reclaimed antique hewn beams.

www.crestedbuttearts.org/Wine-and-Food

39

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 40

Sun

JU31L photo by Nathan Bilow

Burstingwith BubblesBrunch Destination Riverbend

Arrival Tim e 10:00 a.m.

Excursion Maximum 50

Toll $90

Hosts

Suzanne & Bob Schutt

Ch ef

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

Somm elier

Darin Thorn (Crested Butte, CO) 40

THE CHEF Enjoy a wonderful champagne brunch alongside luxurious and creative offerings from Mountain Oven Organic Bakery. Owner Chris Sullivan prepares homemade, handcrafted, and holistically infused baked goods and meals that showcase the freshest and most surprising ingredients. He believes food connects us as a community by nourishing our spirits and souls through the shared meal. Chris prepares well-planned menus that bring to the table the freshest local ingredients available, including product grown in his biodynamic garden in Mountain Oven’s own back yard. He understands high-altitude baking and brings that science to his traditional European technique, hand-kneading his breads, and baking them on stones.

SOMMELIER DARIN THORN is a Level 1 Sommelier with over 25 years experience in the food and wine industry, 17 of them here in Crested Butte and the Gunnison Valley. Darin brings warmth and charm to the table, beautifully pairing bubbling wines with each of Chris’ delectable offerings.

THE HOME Suzanne and Bob Schutt purchased their beautiful 107-acre property from Doug and Chloe Spann, who homesteaded the land for many years. It borders Town Ranch in Riverbend and provides the perfect location for a leisurely Sunday brunch. Enjoy 360-degree views of the Gunnison Valley in addition to one of the most spectacular panoramas of Crested Butte Mountain. Located along 1.5 miles of the Slate River, the property offers a safe haven and comfort to herds of elk and other animals.

(970) 349–7487, Ext. 5

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 41

www.crestedbuttearts.org/Wine-and-Food

41

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 42

photo by Nathan Bilow

Sun

JU31L

A Grand Finale of Extravagant

Wine & Exquisite Food

Destination Soupçon Bistro

Arrival Tim e 6:00 p.m.

Excursion Maximum 32

Toll

$1,000 (100% tax deductible)

Host

Carol Ann May

photo by Nathan Bilow

42

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

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

THE WINE Maisons Marques & Domaines USA, Inc. was founded in 1987 as the U.S. sales and marketing arm for Champagne Louis Roederer and its California winery, Roederer Estate. Today, the company has grown into a well-respected marketer of family-owned, prestigious producers. From France to Portugal, Italy to Spain, and California to South Africa, Maisons Marques & Domaines represents some of the most highly esteemed properties in

(970) 349–7487, Ext. 5

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 43

Ch ef

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

Maisons Marques & Domaines USA, Inc. was founded in 1987 as the U.S. sales and marketing arm for Champagne Louis Roederer and its California winery, Roederer Estate. the world. In spite of its growth, Maisons Marques & Domaines has retained the spirit of a small, hands-on company with a very dedicated team. It enjoys longlasting, trustful, and mutually rewarding alliances with key distributors in each U.S. market, based on personal commitment and entrepreneurship.

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

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

www.crestedbuttearts.org/Wine-and-Food

Somm elier

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

Somm elier

Darin Thorn (Crested Butte, CO)

43

photo by Lydia Stern

Tour de Forks

Our Delectible Signature Fundraising Series Returns!

Summ er Season Presenting Sponsor

Tour de Forks Gold Sponsor

(970) 349–7487 crestedbuttearts.org / tour-de-forks

P.O. Box 1819 Crested Butte, CO 81224

15th Annual

CRESTED BUTTE 81224-1819 PERMIT NO. 44

PA I D

NONPROFIT ORG US POSTAGE

TDF Catalog 4.6.16_Layout 1 4/6/16 2:58 PM Page 44