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RAISE YOUR GLASSES TO the 12th Annual Tour de Forks, the delectable, signature fundraising series for the Center for the Arts Crested Butte. Throughout the 15 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 a Meet and Greet with Rock and Roll Hall of Fame inductee Richie Furay. A luxurious brunch finds you in the upper echelons of Wildcat at Trapper’s Crossing looking down on the expanse of the Slate River Valley below you. One day is reserved for adventure, as you hike through the newly preserved North Pole Basin with a RMBL scientist interpreting the fields of wildflowers, water ecology and high Gloria Kern, Tour de Forks Chair altitude land conservation. Globally trained chefs prepare an exotic array of fine food from French to Italian to Spanish. Your meals range from a lively immersion into the two sides of Sicily, to an elegant multi-course experience with boutique wine makers and elevated dining. Annually the Center for the Arts offers over 120 performances and classes to over 30,000 people. Our diverse shows engage residents and visitors in such enriching events as the Cleo Parker Robinson Dance Troupe, concerts by legends such as bluegrass phenomenon Tim O’Brien, award-winning theatre, and independent film featuring anything from skiing to acting. 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. Literally hundreds of students — from


(970) 349–7487

children to adult — have been able to encourage 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. The Piper Gallery provides an affordable venue for local and regional artists to display their work and showcase their talents. 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. None of this would be possible without the support 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!









Interior Visions n Gunnison Valley Health n Sunlit Architecture n Artisan Rug Gallery Clear Rivers Skin Care & Waxing n Crested Butte Events n Back At The Ranch Bob Huckins Construction n Western Pilates n Crested Butte Music Festival Alpengardner n Princess Wine Bar & Western Design n Jack & Paula Dietrich The Last Steep n Old Town Inn n Waste Management n Crested Butte Bank Yoga for the Peaceful n CB/Mt. Crested Butte Rotary n Owens Property Management Camp 4 Coffee



Cakebread Cellars


Blair Fox Cellars



Montanya Distillery


WINEMAKER DINNER DESTINATION: Moon Ridge ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 24 TOLL: $200 TOUR GUIDES: Jerry and Andy Brown CHEF: Chef/Proprietor Jason Vernon, Soupçon Bistro WINE: Blair Fox Cellars JERRY AND ANDY BROWN’S HOME is an assemblage of texture — from the eclectic display of art gathered from their travels, to the rough and reclaimed barnwood from Pennsylvania. Throughout are intriguing nooks of architectural interest — a turret jutting out over the yawning expanse of the Slate River Valley. The secret door behind the wall of bookshelves. A carved wooden door from Borneo with a lizard handle. A rich, woven rug from Peru. Beams in the dining room from the old Gunnison Creamery. A grand dining table of mahogany, Jerry’s great-grandmother’s. An indigenous beaded wedding vest from Burma. Vietnam, Laos, Cambodia, Bhutan, and Malaysia live alongside old Americana and Western rustic inside. Perched high on a hill nearly against the dramatic cliffs of Mt. Crested Butte, outside the smaller world of Crested Butte spreads beneath Whetstone, Axtell, and Red Lady. Blair and Sarah of Blair Fox Cellars will be on hand to discuss and serve their small lot, handcrafted bottlings of exceptional quality Rhone varietal wines from the most premium vineyards in Santa Barbara County. Look forward to a range of their offerings from champagne to red wine and chocolate. Blair Fox Cellars is an ultra-boutique winery residing in the heart of the quaint, charming town of Los Olivos, California. They search for vineyards which produce grapes with beautiful concentration and intense varietal character. These grapes are hand harvested, hand sorted, fermented in small lots, and basket pressed to ensure the highest possible quality and true expression of the vineyard. Chef Jason Vernon of Soupçon Bistro creates cuisine that 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. For this special occasion, Chef Jason will be pulling out all the stops, with multiple courses even more divinely inspired than what epicureans have come to expect of this accomplished chef. This event will redefine haute cuisine.


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CIRQUE DU SWEET DESTINATION: The Sweet Spot, Mt. Crested Butte ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 100 TOLL: $150 TOUR GUIDES: Kyleena Falzone, Proprietor, The Sweet Spot and Crested Butte Dance Collective CHEF: David Wooding, Executive Chef for Lobar JOIN THE CRESTED BUTTE Dance Collective for a tantalizing and memorable night of aerial dance and circus arts at The Sweet Spot in Mountaineer Square. Cirque du Sweet will delight all the senses. Enjoy a variety of signature cocktails and exceptional small plates from Lobar while you fall in love with the aerial performers of the Crested Butte Dance Collective. Aerialists will fly through the air with the greatest of ease on the giant trapeze, swirl and spin on aerial silks and perform stunning duets on the aerial hoop. Cirque du Sweet is one night only — so don’t miss your chance to see this exclusive performance by the Crested Butte Dance Collective plus the chance to win prizes such as private couples dance lessons or having the CBDC perform at your next special event. New Lobar chef, David Wooding will offer a memorable night of creative Japanese cuisine. 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. 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.



RICHIE FURAY CONCERT DESTINATION: Center for the Arts ARRIVAL TIME: 7:00 p.m. for VIP, 7:30 p.m. for general admission TOLL: $150 for VIP package with preferred concert seating

RICHIE FURAY SERVED AS 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 county-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. Richie has continued to have a 40 year musical career with over 24 highly acclaimed albums. Furay’s own tunes such as “Kind Woman,” written for his wife, and “A Good Feeling to Know” continue to be some of the most recorded in classic rock, appearing on multiple albums and imitated by musicians the world over. This concert was standing room only last year, with people turned away. Don’t miss what many called “The best show ever in Crested Butte.” Purchase the VIP ticket for $150 and receive not only a ticket to the Delaney home with a catered barbeque dinner and a chance to meet Richie Furay in person at the Meet and Greet, but VIP priority seating at the concert and a private bar in the Piper Gallery.


(970) 349–7487

IT’S A GOOD FEELING DESTINATION: Downtown Crested Butte ARRIVAL TIME: 5:00–7:00 p.m. EXCURSION MAXIMUM: 100 TOLL: $150, includes VIP package with preferred concert seating TOUR GUIDES: Dana and Jeff Delaney CHEF: Chef/Owner Mike Marchitelli, Marchitelli’s Gourmet Noodle TAKE THE OPPORTUNITY TO MEET and talk with Richie Furay, founding member of Buffalo Springfield, in person before the concert. One of the best parties of the year, this event sold out last tour, with many waiting in the wings, so don’t wait to reserve your spot! Richie’s music helped construct the culture of the 60’s and 70’s, an era that blossomed with care about our natural resources. It was a time when solar energy was first becoming popular. In a perfect match, come see how far environmental technology has come with the chance to personally meet one of the musical artists of the time. Constructed by artisan Don Smith of Smithworks Natural Homes, the Delaney residence is a marriage of old world craftsmanship and high technology. This is a premier example of Victorian style architecture formulated into a natural home to meld seamlessly into an historic district, boasting energy efficient features from top to bottom. Designed to have minimal impact and “long haul” resistance, the structure of the home is built with traditional mortise and tenon timber frames. Walls of straw and clay with a handmade plaster act as a natural air purifier. The end result is a completely non-toxic home that beautifully showcases the reclaimed oak floors and alder trim and doors. Nooks and bump-outs create more space without increasing the footprint. Hot water solar panels adorn the roof of the back building, a log cabin rescued from Parlin. Photovoltaics on the main house provide much of the electricity. A meal with Mike Marchitelli is as much about the entertainment as it is about the food. For this event, Chef Mike will be serving a high end barbeque with both fire and flare. Chef Mike is 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. 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. Give the Italian a glass of wine and be ready for a raucous good time.



ELEGANT ECHELONS DESTINATION: Wildcat at Trapper’s Crossing ARRIVAL TIME: 11:00 a.m. TOLL: $75 TOUR GUIDE: Kate Tillery CHEF: pARTners cooking from the Smitten Kitchen Cookbook KATE TILLERY’S DREAM HOME IS romantically rich, an elegant take on the West where each plush chair, lavishly covered in lush tapestry fabrics, invites you to just sink in. Every aspect of the home seems to be a collaboration of local artists — from Betty Barkman’s etched glass of aspens that greet you at the door, to Bob Wojtalik’s forging of each individual iron baluster, to Danny Byron’s hand-carved eagle’s claw corbels that support the downstairs bar. Floors of cherry, countertops of granite, uniquely burled banisters, cabinets of alder. The master bedroom holds nuances of luxurious renaissance, while another breaths in the lightness and air of country French. The grandness of the indoors indeed seems to reflect the grandeur of the external landscape. Seated in the upper echelons of Wildcat, Red Lady yawns expansively and uninhibited. From Kate’s private pond, reflections of the peaks of the Slate River Valley spread beneath your feet. Kate collaborated with interior designer Ellen Harper of Scottsdale, Arizona who sketched every custom piece from the cabinetry to the bar nook. Ellen is the owner of Harper Studio of Interior Design Ltd., and has won numerous design awards for her work throughout the southwest. According to Ellen, “The essence of good design is successful interplay of light, form, color and rhythm that speaks in a dialect which clients feel to be their own.” Ellen honors this very special Tour de Forks brunch to speak of the design process with a focus on working with the many local artisans. For brunch, the Queens of Entertainment serve you from Deb Perelman’s The Smitten Kitchen cookbook. Hilarious in her own right, Deb says of food, “What I’m wary of is excessively fussy foods and/or pretentious ingredients. I don’t do truffle oil, Himalayan pink salt at $10 per quarter-ounce or single-origin chocolate that can only be found through Posh-Nosh-approved purveyors. I think food should be accessible, and am certain that you don’t need any of these things to cook fantastically.” Deb’s cookbook will be available for sale at the brunch.


(970) 349–7487

ADVENTURE HIKE TO THE NORTH POLE DESTINATION: North Pole Basin ARRIVAL TIME: 8:00 a.m. at the 4-way EXCURSION MAXIMUM: 20 TOLL: $100 TOUR GUIDES: Rocky Mountain Biological Laboratory CHEF: Chef Gloria Kern, West Coast Representative of the Silver Palate and the pARTners Chefettes

EXPERIENCE THE GRANDEUR of this rarely visited piece of paradise. Perched between the Maroon Bells Snowmass, and Raggeds Wilderness areas just bordering Schofield Park and the important and sensitive Mexican Cut, this gem is the perfect place to experience the peace and awe of the mountains. Overhead soar the high summits of Crystal Peak and Treasury Mountain. During your visit, scientists from RMBL will mesmerize you with fascinating facts about the abundant and unique waterfalls, streams and pools, ecology, geology, flora, fauna and preservation of land in this high altitude heaven. Learn about the research that has begun to take place not only in North Pole Basin, but in the neighboring Mexican Cut area as well. This hike will be moderate to strenuous, with participants separated into two different groups based on ability and desire. For lunch, the Queens of Entertainment will serve you, led by the dynamic flair of Gloria Kern, former Chef and West Coast Representative of the Silver Palate. The women of pARTners, the masterminds of the Tour de Forks creative roster of architectural and gastronomic events, provide Gloria’s backup and turn their talents to providing a gourmet cook-out served lakeside in the middle of the wilderness. This is no boxed lunch, but a fabulous foodie soiree and sumptuous buffet. This promises to be a true outdoor celebration of the brief gifts of summer. Don’t let one opportunity pass you by.




THE CRESTED BUTTE WINE & FOOD FESTIVAL strives to enlighten and educate wine and foodie experts and novices with a variety of wine seminars, elevated dining events, and food pairings throughout the weekend of July 11–14. The signature event for the festival in the summer is the Grand Tasting with over 500 select wines from 25 wineries and distributors. From “Introduction to Fine Wine,” with visiting Master Sommelier Sean Razee, to “Anything but Chardonnay — Unique Whites” with local Sommelier Judy Byron, there is a tasting for every palate. All seminars are spread throughout local restaurants with both visiting and local sommeliers and chefs lending their expertise and talent. All of the tasting isn’t just about the grape, however, as there are several fine dining opportunities as well, such as the Celebrity Chef Tours benefitting the James Beard Foundation. Many of the tastings will additionally have food pairings accompany them provided by the talented roster of chefs from the Crested Butte area.


(970) 349–7487

THURSDAY, JULY 11 1:30 p.m. 3:30 p.m. 5:00 p.m. 6:00 p.m.

Pinot Noir from Around the World at 9380 with Peter Maxwell, $40 Anything But Chardonnay — Unique Whites at Lil’s with Judy Byron, $40 Anyone Can Make an Artisan Cocktail with Karen Hoskin at Montanya Distillery, $40 Festival Kickoff Party and Film Screening at Center for the Arts. Showing of the Film Sideways presented by the Crested Butte Film Festival, $5 or free with any pass. Special Merlot and Pinot Noir Wine Tastings with Master Sommeliers Damon Ornowski and Sean Razee

FRIDAY, JULY 12 9:00 a.m. 10:30 a.m. 1:30 p.m. 3:30 p.m. 6:00 p.m.

VIP Champagne Brunch at Festival founder Jeff Hermanson’s home with champagne expert Brian Sifferman, $75 Old World Vs. New World at the Princess Wine Bar Garden with Damon Oronowski and Aaron Tomcak, $40 Italy — It’s More than Chianti at Bacchanale with Diane Kressley, $40 In Search of Perfect Pairings at the West End with Sean Razee, $40 Celebrity Chef Tour at a private home with Jason Vernon, Kelly Whitaker, Hosea Rosenberg, Eric Jaeger and Jorel Pierce, $250

SATURDAY, JULY 13 10:30 a.m. 2:00 p.m. 3:00 p.m. 6:00 p.m.

Introduction into Fine Wine at the Center for the Arts with Sean Razee, $40 Premium Tasting, $100, price includes the Grand Tasting Grand Tasting at the Big Mine Ice Rink, $75 Celebrity Chef Tour at Maxwell’s Steakhouse with Tim Egelhoff, Mike Isabella, Kelly Liken and Alex Seidel, $250

SUNDAY, JULY 14 10:00 a.m.

Bursting with Bubbles Brunch at East Side Bistro with Darin Thorne, $75

FESTIVAL PASSES 3-Seminar Pass: $100 Includes choice of three seminars Seminar Pass: $175 Includes all seminars Premium Pass: $800 Includes tickets to all events and Celebrity Chef Tour Dinners Grand Tasting VIP Pass: $350 Includes Premium Wine Tasting, Seminars, Grand Tasting and Sunday Brunch Premium Tasting Pass: $100 Includes Grand Tasting and Premium Tasting Patron Sponsor (couple): $2,500 or (single): $1,250 Includes Premium Tasting, Grand Tasting, Celebrity Chef Tour Dinners, VIP Welcome Reception, VIP Brunch, CB Film Festival Screening, Recognition in the Festival Program. More information about the festival can be found at or through the Center’s website at under the tables “Programs” then “CB Wine & Food Festival.” This festival is brought to you through a partnership with the Center for the Arts and Larimer Associates.



CELEBRITY CHEF TOUR — PROSPECT DESTINATION: Prospect, Mt. Crested Butte ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 75 TOLL: $250 TOUR GUIDE: David and Bonnie Weekley CHEFS: Jason Vernon, Soupcon; Jorel Pierce, Euclid Hall; Kelly Whitaker, Basta; Hosea Rosenberg, Blackbelly Catering; and Eric Jaeger PART OF THE CRESTED BUTTE WINE & FOOD FESTIVAL is the much sought Celebrity Chef Tour. The Celebrity Chef Tour was begun in 2004 as a way to bring the unique experience of dining at New York City’s historic James Beard House to cities around the country. Celebrity Chef Tour dinners feature some of the nation’s top chefs coming together to create a fantastic multiple course dinner, paired with some great premium wines and authentic Belgian beers. Each a work of artistry and craftsmanship, the Celebrity Chef Tour travels to cities around the country bringing once-in-a-lifetime dinners to venues in Hawaii, Seattle, New York City, Chicago, Washington, D.C., San Francisco, Philadelphia and now Crested Butte. Each dinner also helps to benefit the James Beard Foundation, which is dedicated to celebrating, preserving and nurturing America’s culinary heritage through educational initiatives and scholarships to culinary schools.


(970) 349–7487

Chef Jason Vernon was formally trained at the Culinary Institute of America, refining 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. Currently, Jason is the Owner and Executive Chef of Soupçon Bistro and he is the only three time winner of the annual Chefs on the Edge competition in Crested Butte. Chef Jorel Pierce was named “Best Rising Star Chef” in 2011 by Denver’s Westword. He worked at highlyacclaimed, James Beard finalist Jen Jasinski’s Rioja before partnering up with Jasinski to open Euclid Hall. Jorel now mans the kitchen at Euclid Hall, where he can explore his creative style of cooking. Chef Kelly Whitaker is the co-founder and executive chef of Boulder-based Basta, a wood fired restaurant. Prior to opening Basta and after several stints cooking in Italy, Kelly worked in Los Angeles as a chef at the renowned Hatfield’s, as well as serving in the coveted role of fish cook at Providence, a 2Michelin star restaurant. Chef Kelly concentrates on locally grown produce and domestic charcuterie to create the foundation for his interpretation of a wood fired pizzeria menu. Chef Hosea Rosenberg has worked with chefs such as Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query. Most recently, Hosea opened Blackbelly Catering. Hosea has won numerous awards and accolades over the course of his career including: Best Chef of Denver International Wine Festival (2006, 2007, 2008); seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House (2007); and season five winner of Bravo’s Top Chef. Chef Eric Jaeger A Colorado native, Eric trained in Denver restaurants working for many of the top chefs in Colorado, and spent a few years working as a sous chef at two of the top jazz clubs. He spent four years in Telluride perfecting his trade before taking the Executive Chef position in Crested Butte for the Conference Center. Chef Eric has a very clean elegant style of cooking. He uses fresh clean flavors in his cooking and believes “Food tastes good. It’s my job to simply accent and present the natural flavors.”



CELEBRITY CHEF TOUR — MAXWELL’S DESTINATION: Maxwell’s Steakhouse, Downtown Crested Butte ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 100 TOLL: $250 TOUR GUIDES: Peter and Molly Maxwell CHEFS: Tim Egelhoff, Maxwell’s; Alex Seidel, Fruition Restaurant; Mike Isabella, Graffiato; and Kelly Liken PART OF THE CRESTED BUTTE WINE & FOOD FESTIVAL is the much sought Celebrity Chef Tour. The Celebrity Chef Tour was begun in 2004 as a way to bring the unique experience of dining at New York City’s historic James Beard House to cities around the country. Celebrity Chef Tour dinners feature some of the nation’s top chefs coming together to create a fantastic multiple course dinner, paired with some great premium wines and authentic Belgian beers. Each a work of artistry and craftsmanship, the Celebrity Chef Tour travels to cities around the country bringing once-in-a-lifetime dinners to venues in Hawaii, Seattle, New York City, Chicago, Washington, D.C., San Francisco, Philadelphia and now Crested Butte. Each dinner also helps to benefit the James Beard Foundation, which is dedicated to celebrating, preserving and nurturing America’s culinary heritage through educational initiatives and scholarships to culinary schools.


(970) 349–7487

Chef Tim Egelhoff has received critical acclaim for his signature Colorado Inspired Cuisine, a style which reintroduced classic European cooking using local and American artisanal products, produce and techniques. Beginning with the opening of Timberline in 1989, Tim has utilized his creative spirit to establish and grow an impressive restaurant. Tim also served as Sous Chef at Créme Carmel Restaurant in California. The enthusiastic clientele, unlimited produce and fresh Monterey Bay seafood ignited the spark of world class cuisine. Chef Alex Seidel, Chef/Owner of the four-star Fruition Restaurant, studied at Western Culinary Institute before becoming Sous Chef at Antione Michelle and Chef at Carmel Valley Ranch both in California. Recently, Seidel was recognized by the James Beard Foundation via an invitation to cook for the 20th Anniversary “Dinners across America.” Chef Mike Isabella’s formal training began at The Restaurant School in New York. Thereafter he served as a Sous Chef for James Beard award winner Douglas Rodriguez at Alma de Cuba. At El Vez, Chef Isabella learned the true craft of Latin cuisine under the direction of Jose Garces, before serving as Executive Sous Chef of Marcus Samuelsson’s Washington Square and Executive Chef of Jose Andres‘ Zaytinya. His first restaurant, Graffiato, has opened to rave reviews. Outside the kitchen, Chef Isabella recently appeared on Season Six of Top Chef. Chef Kelly Liken graduated first in her class at the Culinary Institute of America and is one of the country’s most promising female chefs. In 2008, she was featured in Bon Appetit‘s “Women Chefs: The Next Generation” and was a 2009 and 2010 James Beard Semi-Finalist for Best Chef Southwest. A small town girl at heart, she has passed up on offers from heavyweight chefs including Charlie Trotter and Daniel Boulud to stay in Colorado where she feels grounded.



THE OUTER LIMITS OF TOWN DESTINATION: Trapper’s Crossing ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 30 TOLL: $150 TOUR GUIDES: Mary and Roger Collins CHEF: Ben Baehrend, East Side Bistro THIS IS A TRUE Crested Butte home, where generations of family have come to love, live and play in the mountains. It is arguably one of the town of Crested Butte’s most enviable locations, just on the outer limits. With front door access to the Woods Walk and Lower Loop trail systems. Straight from their decks, the hills of sunflowers and lupine give way to the wetlands of the Slate River Valley with spectacular views of Paradise Divide and Peanut Lake. Inside is a journey of through time, as the Collins have collected memories and memorabilia from all eras of Crested Butte. Walls are adorned with an old gondola directional sign, posters from the early days of the Arts Festival and Wildflower Festival. Historic photos of Tony’s Conoco and the Pershing Mine on Peanut Lake mix with those of weddings, powder days and the 4th of July. Local photographers Sandra Cortner and Dusty Demerson share space with John Fielder. Antique snowshoes, an enviable elk over the fireplace, and plenty of maps to plan your next adventure complete the picture. Chef Ben Baehrend brings his culinary influences from the elevated comfort food of his New England roots, to the freshness, quality and trend setting innovations of the West Coast. Both the East Side Bistro and the West End Public House reflect these nuances, while also incorporating the treasured culinary techniques of the global ethnicities that sprout from the melting pot of America. Often, his dishes are motivated by memorable experiences in this country — shucking garden corn on the back porch, the salty aroma of fresh fish enjoyed on the beach, a summer backyard barbeque — and so strives to recreate these experiences in food that is light, creative, healthy and bursting with the flavor of locally provided meats and vegetables. Chef Ben was classically trained at Newbury College Culinary Department in Massachusetts, honing his craft at the Seaport Hotel's Aura restaurant in Boston and cultivating strong influences from Chef Paul Hathaway of Amherst. In California he learned from Anthony Paone of The Seasalt in Berkeley, specializing in innovative, healthy and sustainable seafood, as well as garnering spicy tips from the sister restaurant, Fonda Solana, concentrating on Latin American small dishes.



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 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. n The preferred method for making your reservation is online at tourdeforks. Visa, MasterCard, Discover and American Express accepted. n You may scan and email your reservation to n You may fax your reservation with your credit card information to (970) 349–5626. 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: 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. n

Art Gallery • Local Artists • Framing Engraving • Personalized Gifts

228 N. Main St., Downtown Gunnison

(970) 641–5033



JUL 11

JUL 10




11:00 a.m. ...... $75 X _________

8:00 a.m. ............. $100 X _________


6:00 p.m. …… ....……. $250 X _________



= $ ___________________

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AN EVENING WITH RICHIE FURAY: Concert ticket only n 8:00 p.m. ................................................... $40 X _________ = $ ___________________



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“IT’S A GOOD FEELING” TO KNOW RICHIE FURAY n 5:00 p.m. Price includes Richie Furay concert tickets with VIP Package ........... $150 X _________


= $ ___________________ = $ ___________________

6:00 p.m. ......................................... $200 X _________

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





JUN 30

JUN 26


E-MAIL ADDRESS (Imperative!)_____________________________________________________________________________________

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

__________________________________________________________________________________________________ (UNTIL __ / __ )

LOCAL MAILING ADDRESS ________________________________________________________________________________________

__________________________________________________________________________________________________(UNTIL __ / __ )

HOME MAILING ADDRESS ________________________________________________________________________________________

NAME _________________________________________________________________________________________________________


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

6:00 p.m. ……....….. $250 X _________

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$ ___________________

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5:00 p.m. ..... $250 X _________

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Reservations for Tour De Forks events may be made online at; or by scanning and emailing this form with credit card information to; or fax this form with credit card information to Center for the Arts to (970) 349–5626; or by mailing this form with check or credit card information to P.O. Box 1819, Crested Butte, CO 81224.

NAME ON CARD ________________________________________________________________________________________________

NUMBER ___________________________________________________________________ EXPIRATION DATE ______/______/______

n I am enclosing a check payable to the Center for the Arts n Please bill my Visa, MasterCard, Discover, American Express


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



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



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




FUNKYTOWN — THE PARTY AT THE END OF THE ROAD n 6:00 p.m. ........................................ $100 X _________




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





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




JUL 30

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







JUL 25

JUL 21

JUL 12

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. Their pouring wine, serving food, and even washing dishes are only the front appearances of the extensive research and planning that goes into finding the most beautiful homes in the Gunnison Valley for the Tour de Forks. With these efforts, 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 through auctions, feasts and dances throughout the year. Tour de Forks is one of the most powerful fundraising tools for the Center. By becoming a Center pARTner you’ll be the first in the know of all the spectacular events — getting a glimpse of the Tour de Forks season while developing lifelong friendships, having cocktail parties thrown in your honor, and the secret perk of working a Tour de Forks event without having to pay the price! But most importantly you’ll be supporting 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.

How to Become a Member of pARTners Anyone interested in supporting the arts in the Gunnison Valley is invited to join Center pARTners by contacting the Membership Chair, Kathy Barnhart, at 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 Dues for pARTners are a mere $10 per year. For more information, and a registration form, visit then click on the “Support” tab then “Center pARTners” tab.


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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 to find out how to get Tour de Forks to co-host your next party.

pARTners Appreciation Cocktail Party CALLING ALL VOLUNTEERS of pARTners (and their spouses)! Save the date for an appreciation party held in your honor. This is just one of the ways pARTners works to make your volunteering that much more fun. TUESDAY, JUNE 25 4:00 P.M. – 6:00 P.M. WESTWALL LODGE



SUNSET ON RED LADY DESTINATION: Mt. Crested Butte ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 32 TOLL: $150 TOUR GUIDE: Dawn and Toby Grove CHEF: Chef/Owner Mike Busse, Garlic Mike’s DAWN AND TOBY GROVE’S sleek home in Mt. Crested Butte is a geometric visual feast of clean, angular interior lines meeting the elegant curve of the multi-faceted roof design. Stunning features such as the floor to ceiling white marble fireplace and sparkling prismatic crystal chandelier in the entryway lend this home to sheik sophistication. While the design of this home is striking, the expansive wrap around decks, screened in dining area and subsequent views are equally so. Avery Peak, White Mountain, Red Lady, Oh Be Joyful and Mt. Whetstone all keep good company in this outdoor space that just begs for a party. If you’ve experienced the exquisite work of architect Dan Murphy, expose yourself to a different side of one of Crested Butte’s most talented. The expansive and open kitchen that feeds into the great room is the perfect platform for 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 will be preparing food “demo” style, so you can watch the magic happen in action (and perhaps pick up a few tips). Chef Mike highlights locally grown produce with dishes infused by the season’s mood, as he stirs up something different and unique every year. As a regular voyageur to the Umbria region of Italy, Mike brings new inspiration from the motherland to spice up his edible offerings. 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. Mike was recently featured on “Spotlight America,” a new national travel program.


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KINGDOM OF THE TWO SICILYS DESTINATION: Skyland ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 30 TOLL: $150 TOUR GUIDES: Rosalind and Hal Cook CHEF: Chef/Owner Lon Lane, Inspired Occasions, Kansas City ROSALIND COOK IS THE nationally renowned artist behind the bronze Lillith sculpture in Somrak Plaza on Elk Avenue in Crested Butte. Her pieces, rife with symbolism, speak to the viewer on a personal level, celebrating life and the human spirit. Come take a peek into the life and home of this famous artist. With the same artistry and attentiveness given to her sculptures, Rosalind and Hal created their home. The Spanish Colonial style welcomes you with tall arched timbers and an inviting open floor plan. A kiva-stucco flue that spires twenty-three feet to the vaulted ceiling adds an artistic eye even to the kitchen. Each room is individualized, holding its own unique treasure. Overlooking Grant Lake to the east, and the lush lawns of the golf course to the west, the Cook home also offers 360° views from Whetstone to Paradise Divide. Naturally, art plays a predominant role in the home’s allure, with opportunities to view Rosalind’s personal collection of her own sculptures. For your dining delight comes one of the most fantastic menus for the tour — a sure knock out. Explore the kingdom of the two Sicily’s with Chef Lon Lane, owner of the famed catering company in Kansas City — Inspired Occasions. Indulge in classics from the Amalfi Coast featuring lemon, lime and orange, pastas, capers and artichoke. Delight in the flavors, textures and savories of Polermo featuring beef, shrimp and Madeira. Prosecco, Antipasto, and courses featuring the bounties of Amalfi are contrasted with courses celebrating Palermo. End the evening with Stewart Lane’s house crafted Limóncello. Italian wines and spirits help to enliven the night. Chef Lon 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. This will be an evening not soon forgotten.



RIVERSIDE FEAST DESTINATION: Wilder on the Taylor, Almont area ARRIVAL TIME: 5:00 p.m. EXCURSION MAXIMUM: 32 TOLL: $200 TOUR GUIDES: Wilder on the Taylor and Ranch Homeowners CHEF: Chef Goose Sorensen, Solera, Denver WINE: Cakebread Cellars, Napa Valley INDULGE IN SPANISH farmhouse cuisine, enjoy a glass of fine wine and live music, and soak in the soothing cadences of the trout-rich Taylor River from the spacious lawn at Wilder on the Taylor, a working ranch dating back to 1910. Peek into the four restored historic cabins that border the lawn, lounge in the safari-style Founder’s Porch, recline in hammocks along the river, try your hand at horseshoes and enjoy great company by a crackling fire. This preservationoriented, 2,100-acre ranch community, well-known for the picturesque hay meadow at the intersection of County Road 742 and Jack’s Cabin Cutoff between Crested Butte and Almont, features 26 homesteads, five miles of private fishing waters and access to extensive onsite and nearby trails. Goose Sorensen, an avid fisherman and chef/owner of Solera in Denver since 2001, returns by popular demand for a night of superb dining at Wilder on the Taylor. Naming his restaurant after the process of aging wine, beer and brandy, Sorensen uses time-honored techniques like slow roasting and braising to create simple dishes that are rich in flavor. Expect a memorable, farm-to-table-style meal that includes a taste of beef raised at Wilder along with Cakebread Cellars wines paired with each course. Sorenson honed his expertise working with talented chefs and restaurateurs in Wyoming, Colorado and New York and has the unique distinction of being the first chef from Wyoming to cook at the famous James Beard House. The Cakebread family, owners of Cakebread Cellars in Rutherford, is among the most creative and successful winery families in California’s famed Napa Valley. Since its founding in 1973, the winery has developed a reputation for producing world-class wines.


(970) 349–7487

TOP OF THE WORLD DESTINATION: Red Mountain Ranch ARRIVAL TIME: 5:30 p.m. EXCURSION MAXIMUM: 32 TOLL: $150 TOUR GUIDES: Becky and Joe Williams CHEF: Chef de Cuisine David Wooding, Lobar

THE WAY TO THE WILLIAMS’ HOME in Red Mountain Ranch is part of the aesthetic journey into rural Crested Butte as it winds through acres upon acres of aspen groves. From what feels to be the top of the world, views from the multi-level deck give way to the serpentine meander of the Slate River with unprecedented vistas up the East River Valley and Paradise Divide. To the east, the rare glimpse of Teocali and Brush Creek. To the west, the intimately close folds of Mt. Whetstone. A fire pit, hot tub and natural amphitheatre confirm there is no better place than here on a gorgeous summer evening. Inside, this high mountain cabin getaway is expansive yet cozy, with Americana accents from a collection of quilts in the great room, to antique blues adorning the well appointed kitchen. While the entry to the home calls you outside to the decks, the interior begs you to stay in this inviting gathering place for friends and family. David Wooding, the new Chef de Cuisine of the Lobar, 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 do French, Italian and Nouveau American. A hybrid. What reflects his mood of the day. 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.



FUNKYTOWN DESTINATION: Center for the Arts ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 215 TOLL: $100, price includes dinner and full bar

WHEN STEVEN GREENBERG WROTE the 1980’s disco hit song “Funkytown”, he wrote of a pining for that metaphorical place that will “keep me movin,’ keeps me groovin’ with some energy.” Those who’ve had the privilege of being in Crested Butte know that this place is no metaphor, and this will be THE party of the year to applaud those things in Crested Butte that keep us all movin’ and groovin.’ Here at the End of the Road we have a lot going on. This is a celebration of the music, dance, arts, adventure, food and people that make Crested Butte just what it is — a beautifully unique and funky place. Your ticket grants you passage to an open bar and a foodie spread that will make you jump for joy. There will be enviable silent auction items that will further your spirit for the adventure that is already found so abundantly here. This new and exciting party will be held on the Center’s Outdoor Stage so that not one moment of the glory of the mountains will be left out of the evening. Music will span the ages, with throw-backs to generations of all our favorites. So bring your own individually funky self to see what new party is shakin’ at the Center for the Arts.


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QUINTESSENTIAL HISTORIC CABINS DESTINATION: Crested Butte ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 20 TOLL: $150 TOUR GUIDES: Gwen des Cognets and Monica and Buzz Dillon CHEF: Chef/Owner Ashley Odom, Feast and Merriment “I WONDER WHAT THOSE QUAINT little cabins look like inside?” This is your chance to find out. This historic walking tour grants you entrance to two of the most intriguing, quintessential structures in town. And while small in stature, they are large in character. Gwen des Cognet’s home is actually two historic log cabins creatively connected to formulate one cozy nook. Built in the late 1800’s, the two cabins spent the first part of their lives at Jack’s Cabin when it was a bustling, booming community of a store, saloon, hotel, restaurant, post office and school house. It was moved to its more modern location in 1991 by Tom Gifford, with architect Michael Helland inventing the plan to connect the two. One cabin became the master bedroom, the connector a sunny dining area, and the larger cabin the living room and kitchen. Replete with old trunks and delicate lace, the antique feel is further complimented by a 1898 spiral staircase from London. The home of Monica and Buzz Dillon won the 2011 BOZAR Project of the Year Award — and for good reason. Also built in the late 1880’s, it was once owned by oldtimer family member Louis Malensek, son of Matt who settled in Crested Butte from Slovenia. Its small scale indicates its construction when Crested Butte was a prominent coal mining community, with gable roof, double hung sash windows and symmetrical façade also showing signs of the times. Inside is unexpectedly contemporary, a melding of old and new with Marimekko style bold patterns and bright colors alongside antique prints and wooden grandfather clocks. White walls with black accents open up the space while splashes of orange, red, yellow and blue in stripes, circles and florals fashion a fresh surprise in geometric design and intriguing juxtaposition in historics. It is also an extraordinary example of superb space planning as it houses a family of five. 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.



TOUR D’ART DESTINATION: Eagle Ridge of Ohio Creek ARRIVAL TIME: 11:00 a.m. EXCURSION MAXIMUM: 20 TOLL: $100 TOUR GUIDES: Margo and Kent Dunbar; Sue and Jim Oates; Charlotte and Craig Haase CHEFS: Chefs/Owners Robin Yost of the Sunflower Deli and Jacqueline Mearman of Gâteau Fab THIS EXCEPTIONAL TOUR features three homes brimming with art, an informal talk from renowned sculptor Rosalind Cook, a gourmet designer lunch, and artisanal desserts. The first stop is the home of Margo and Kent Dunbar where you begin your day with lunch and dessert. From Margo’s roots in Oklahoma, she brings a strong appreciation and focus on Native American, Western and indigenous art. Much of her collection springs from the famous Gilcrease Museum in Tulsa, one of the country’s best facilities for the preservation and study of American art and history. Offering an unparalleled collection of Native American art and artifacts, Margo has scoured Gilcrease art sales for the pieces that speak to her most. It is here Rosalind Cook will prepare you for the rest of the day touring art with an informal talk about sculpture and to help explain the 5,000 year old process of lost wax bronze casting. In an intricate series of positive and negative steps, it takes four months at the foundry, working every day, to make a piece from lost wax. The next stop will be the home of private art collectors Sue and Jim Oates. Their 156-foot long Gallery stunningly mimics a clerestory that might be found in an historic mining structure, and leads one down a path to open walled rooms, all revealing mesmerizing artistic treasures. Here, it is common to find the juxtaposition of a piece by modern ceramicist Jun Kaneko with an antiquities mask from 400 A.D. The star of the Gallery, however, is the Ruth Duckworth modernist ceramic sculpture at the end of the hall. So large no kiln could hold it, it had to be fired in four pieces, which Ruth delivered and reassembled personally in the Oates’ home. The second gravitational pull


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is outdoors, next to the running waters of Ohio Creek. Nancy Lovendahl hand carved 75,000 tons of limestone to create “The Gathering,” a site-specific custom commission answering the question, “Who has been here before?” The last stop on this tour is the home of Charlotte and Craig Haase, escorting us into the world of the wild frontier of the West. An astounding display of paintings and lost wax bronze cast sculpture greet the visitor throughout the home and property. Many of the artists are from the prestigious Cowboy Artists of America. Here we see the dance of life in the West — through nature, battles, mining, horses and hunting. In their own hunts as private collectors of Western art, Charlotte and Craig have forged relationships with the artists and an amazing vault of knowledge of Western art’s history and evolutions. Robin Yost, chef and owner of the Sunflower Deli, will provide a lunch ideal for the gastronome, as carefully and artistically prepared as the sculpture inside these homes. Expect such delectables as black forest ham and mozzarella layered with a homemade fig spread, truffle oil and caramelized onions broiled on an artisan flatbread and pressed to perfection. She delights in constructing such mid-day delicacies as strawberry salad with fresh strawberry slices, candied pecans, blue cheese, and house-made strawberry vinaigrette and over hearts of romaine. Chef Robin is joined by pastry artist Jacqueline Mearman of Gâteau Fab, who earned her degree in baking and pastry at The Culinary Institute of America. Studying Visual Arts and Color Theory in New York to gain a greater understanding of the human’s perception of eye-appeal, Jacqueline’s artisan cakes are decorated in a variety of mediums without hindering the taste and decadence of the cake within. She applies these same qualities to her other desserts — from French macaroons and tarts to cheesecakes and cookies.



DAWN TO DUSK GOLF CHALLENGE DESTINATION: The Club at Crested Butte ARRIVAL TIME: Dawn EXCURSION MAXIMUM: 36 TOLL: Free to golfers with minimum $500 in sponsorship TOUR GUIDES: Ren Kern and Carol Webb CHEF: Chef Ben Breslauer of the Club at Crested Butte

“It was a religious experience, a really hole-y event!” Ren Kern

YES! DUE TO ITS OUTSTANDING SUCCESS LAST YEAR, the 100 hole survivor golf challenge returns as the new signature pARTners fundraising event! Join 35 other zany golfers to play 100 holes of golf from dawn to dusk. It’s a fabulous day on the links where you will stun yourself at your athletic prowess, endurance and fortitude. How many of your friends can say they’ve played 100 holes of golf in one day? It will be a privilege to say you survived! (Plus, it’s really fun.)

How Do I Sign Up? The event is limited to 36 Golfers. Each Golfer is responsible for soliciting their friends, family and other fools to sponsor them on a hole per hole basis. $1, $2 to $5 per hole sponsorships can parlay in $500 (minimum sponsorship to participate), to even $2,500 (which is the optimum goal for sponsorship). The ultimate goal is to raise $35,000 for the Center for the Arts.

Can I Really Play that Much Golf? Everyone that played last year finished, had a great time doing it, and felt a great sense of accomplishment knowing they helped pARTners reach their goal. Modified rules, all the balls you need, and a golf cart help assure your success. Band-Aids for blisters are gratis!


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“Playing 100 holes of golf in a day is a piece of cake. You ALL can do it — trust me!” Larry Brannian Colorado Proud Celebration Cocktail Party When the sun begins to set the refreshments begin with all participants, spouses and their sponsors (who donated at least $100) invited to join in the after party and celebration. Featured will be Crested Butte distilled Montanya Rum and Colorado’s finest winery, Sutcliffe. The Awards Ceremony includes the presentation of the “Almost Green” Jacket for the lowest score, and award for “Most Dollars Raised.” Chef Ben will prepare hearty hors d’oeuvres with a Colorado Proud theme to refuel you after your big day. Expect dishes touting such local delicacies as fresh trout, local beef, foraged mushrooms, Paonia peaches and Olathe corn. 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. 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. TO REGISTER WITH CENTER FOR THE ARTS: FOR FURTHER INFORMATION CONTACT: Ren Kern: or Carol Webb:

Defining Mountain Style Since 2004 Interior Design Services | Cabinetry Home Decor | Property Management

313 Elk Ave | Crested Butte 970.349.5352 (office) or 970.209.6332 (cell)



THE GRAND FINALE DESTINATION: Wildcat at Trapper’s Crossing ARRIVAL TIME: 5:00 p.m. EXCURSION MAXIMUM: 32 TOLL: $150 TOUR GUIDE: Joel Benisch CHEF: Chef Tim Egelhoff, Maxwell’s

THE FINAL CRESTED BUTTE Tour de Forks event will be the event of the season at the showstopping home of Joel Benisch. The Guesthouse was designed to appear as if it was built in 1860 using all indigenous materials found on the property. The Main house mimics the old Victorian stables found in 1890’s, able to house a team of horses and wagons with room for the family upstairs. The mood inside is decidedly Western, complete with a Wet Bar, Parlor and Game room floor reminiscent of the cowboy bars and burlesque halls of the old West. Antiques fill the home, including most of the light fixtures, and are complemented with the presence of several leaded glass pieces. It is richly built with distressed cherry trim and handrail, oak floors and stairs, and cherry and heart pine antique timbers providing the structure. All tile work has been carefully selected for its period appropriateness. At 10,000 feet, astounding long distance views of Gothic Mountain, Paradise Divide, Mt. Emmons, and Mt. Axtell will light up the evening in their alpenglow. Maxwell’s Chef Tim Egelhoff marries the artisanal world of classic European foundations with his Colorado inspired cuisine. The slow braising of meats. Delicate


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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.

Kori Caskey Esthetician / Owner

Pilates Apparatus Sessions TRX, Redcore & CoreFitness Roller Group Tai-Assisted Stretch Sessions

Facials, Waxing Microdermabrasian & More!

Located upstairs in the Ore Bucket Building

970.349.2138 By appointment only

(970) 596-1714

Over 20 Years Experience in the Gunnison Valley!

General Contracting | Roofing Snow Removal | Excavation & Dirt Work Box 1448 | 313 Elk Ave | Crested Butte | (970) 349–5122 (office) or 970 209-5392 (mobile)



CHARMING WEEKEND DINNER CRUISE Tour de Forks Tra vels to Geneva Lake

DESTINATION: Lake Geneva, WI (Fontana) ARRIVAL TIME: 5:00 p.m. EXCURSION MAXIMUM: 50 TOLL: $250 TOUR GUIDE: The Digate Family CHEF: Chef/Owner John Bogan, Owner of Lake Geneva School of Cooking

ALL ABOARD THE Grand Belle for a dinner cruise on beautiful Geneva Lake. Located just 90 minutes north of Chicago, Fontana is part of a charming historic district deemed the “Newport of the West.” You’ll arrive at Forest Glen, summer home of the Digate Family, at 5:00 p.m. for an appetite whetting social of light appetizers, wine and beer. Originally built in the late 1800’s, Forest Glen was once the home of James Caesar Petrillo, trumpeter and famous leader of the American Federation of Musicians in the 1940’s. At 6:00 p.m. embark from the private pier onto the Grande Belle for a three-hour dinner cruise. The Grand Belle is designed after turn-of-the-century steamers, boasting distinctive brass furnishings and pine decks. Offering generous space with a cozy atmosphere, the Grand Belle is enclosed and climate controlled on the main deck as well as a portion of the upper deck. Her bow and stern are open to the fresh air of Geneva Lake and the beauty of the water. Chef John Bogan, owner of the renown Lake Geneva School of Cooking will create and serve an extraordinary dining experience during the evening cruise. For more than 30 years he has delighted the taste buds of connoisseurs of fine food and fine wine. After 15 years of successful cooking at the French Country Inn, he purchased the Lake Geneva Cooking School, completely transforming it into a center of culinary art.


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Additionally armed with a degree in Culinary Arts from Johnson and Wales, Chef John also conducts a live educational culinary show entitled the “Thrill of the Grill.” He is known for combining French and American cuisines with Hawaiian touches, such as his delectable Shrimp Briana Kaiulani — shrimp crusted with Macadamia nuts, basil olive oil, fresh lemon juice and Parmigiano/Reggiano — a truly remarkable dish with Hawaiian flare. Make a weekend of it! Geneva Lake communities (Lake Geneva, Fontana, and Williams Bay) abound with historic homes, and quaint downtowns. There are breweries and wineries in the immediate area too! The weekend of the Dinner Cruise also boasts a wine festival and fat tire bike tour of Lake Geneva. Or, pop down to Chicago for some big city fun and culture. A block of rooms has been reserved at the Abbey Resort and Avani Spa in Fontana for you to book your room should you desire. Once your spot is reserved on the Grand Belle, the Tour de Forks Committee will send you a packet with information on restaurants, lodging, golf and all the insider information that makes Geneva Lake a special and memorable place for residents and visitors! USEFUL LINKS: Discover Lake Geneva: Lake Geneva Cruiseline: The Abbey Resort and Spa: Geneva Ridge Resort and Spa (and Geneva National Golf Course):



Tour de Forks 2013 Event Catalog  

5.5 x 8.5, 44 page catalog. Fundraising events for Center for the Arts in Crested Butte, Colorado.