Fort Collins, CO July 2023

Summer In The City

We hope this letter finds you basking in the glorious sunshine, whether you're lounging by the pool or soaking up the rays by the sparkling lakes of Fort Collins. Ah, the sweet taste of Vitamin D!

As the days stretch longer and the temperatures rise, we can't help but feel a surge of excitement now that summer is officially here.

As for me and my family, we can't get enough of Fort Collins during the summer. We're always on the lookout for new things to explore, lazy picnics to enjoy in the city's charming parks. There's something undeniably rejuvenating and refreshing about immersing ourselves in the breathtaking nature that surrounds us.

Just like the summer season brings people together, we've packed the pages of this month's issue with stories we hope you enjoy. Wishing you an extraordinary summer filled with laughter, sun-kissed memories, and a whole lot of Fort Collins fun!

Yours in summer excitement,

JAHNA & JASON EICHEL, PUBLISHERS @FORTCOLLINSCITYLIFESTYLE

July 2023

PUBLISHERS

Jahna Eichel | jahna.eichel@citylifestyle.com

Jason Eichel | jason.eichel@citylifestyle.com

EDITORIAL COORDINATOR

Macey VanDenMeerendonk | macey.v@citylifestyle.com

PUBLISHER ASSISTANT

Morgan Henderson morgan@fortcollinscreativeagency.com

ACCOUNT MANAGER

Matthew Hart | matthew@fortcollinscreativeagency.com

STAFF PHOTOGRAPHERS

Tony Deyo | tony@fortcollinscreativeagency.com

Amy Asche | amy@fortcollinscreativeagency.com

SOCIAL MEDIA COORDINATOR

The Creative Agency hello@fortcollinscreativeagency.com

CONTRIBUTING WRITER

Allie Bellows

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF SALES OFFICER Matthew Perry

CHIEF FINANCIAL OFFICER DeLand Shore

DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer

ART DIRECTOR Sara Minor

OPERATIONS DIRECTOR Janeane Thompson

WEB APPLICATIONS Michael O’Connell

AD DESIGNER Whitney Lockhart

LAYOUT DESIGNER Kelsi Southard

Proverbs 3:5-6

c

p e t o y o u r o w n p r i v a t e o a s i s i n a b r e a t h t a k i n g w a t e r f r o n t p r o p e r t y , n e s t l e d j u s t a s h o r t d r i v e N o r t h o f F o r t C o l l i n s E x p e r i e n c e t h e p e r f e c t b a l a n c e o f l u x u r y a n d a d v e n t u r e w i t h t h e c o n v e n i e n c e o f w a t e r s k i i n g r i g h t i n y o u r b a c k y a r d . I ' m r e a d y t o s h a r e m o r e d e t a i l s a b o u t t h i s e x q u i s i t e h o m e a n d h e l p y o u m a k e i t y o u r s . D o n ' t w a i t , c o n t a c t m e n o w a n d t a k e t h e f i r s t s t e p t o w a r d s t h e l i f e s t y l e y o u d e s e r v e .

Hot off the Grill

Summer is finally here and it’s time to heat up the grill! Everyone loves the classic BBQ favorites, but this year calls for exciting new recipes and bold flavors. Whether you’re hosting to impress or grilling up a family meal, we’ve got four on-the-grill recipes that pack a punch and will satisfy your toughest critic. Recipes are from Delish.com and Thesuburbansoapbox.com.

Grilled Balsamic Mushrooms

INGREDIENTS

• 1/4 c. balsamic vinegar

• 2 tbsp. low-sodium soy sauce

• 2 cloves garlic, minced

• Freshly ground black pepper

• 1 lb. cremini mushrooms, sliced

• 1/2" thick Freshly chopped parsley, for garnish

DIRECTIONS

1. In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate 20 minutes. Presoak wooden skewers in water while mushrooms marinate.

2. Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side.

3. Garnish with parsley before serving.

BBQ RECIPES THAT WILL MAKE YOU THE TALK OF THE TOWN

ARTICLE BY MACEY VANDENMEERENDONK

Grilled Margherita Pizza

INGREDIENTS

• 2 pre-made pizza dough

• 1 tablespoon olive oil

• 6 tablespoons no-cook pizza sauce

• 12 fresh basil leaves

• 4 plum tomatoes, sliced

• 12 slices fresh mozzarella

• balsamic vinegar, for drizzling

DIRECTIONS

1. Preheat the grill.

2. Roll the pizza dough in the olive oil and stretch out to form a circle (or an oval, or rectangle...there are no rules here) being careful not to rip the dough. Place the dough directly on the grill grates over medlow heat. Grill the dough until the bottom is crisp and has a slight char. Carefully flip the dough over using a spatula and immediately top the pizza with sauce, basil, tomato and cheese. Close the grill and cook until the cheese is melted and beginning to bubble.

3. Transfer the pizza to a serving platter and drizzle with the vinegar. Cut the pizza into wedges and serve immediately.

Jalapeño Popper Burgers

INGREDIENTS

• 4 oz. cream cheese, softened

• 1/2 c. shredded cheddar

• 1/2 c. shredded mozzarella

• 2 jalapeños, minced

• Kosher salt

• Freshly ground black pepper

• 6 slices bacon, cooked and chopped

• 1/2 tsp. chili powder

• 1 1/2 Angus ground beef

• 4 burger buns

DIRECTIONS

1. Make filling: In a medium bowl, mix together cream cheese, cheddar, mozzarella, and jalapeños. Season with salt and pepper, then fold in cooked bacon.

2. Form ground beef into 8 large, thin rounds (about ¼”). Spoon about ¼ cup of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture.

3. Preheat grill to medium-high. Season burgers on both sides with chili powder, salt, and pepper. Place on grill and cook until cooked through to your liking, about 6 minutes per side for medium.

4. Sandwich with burger buns and serve immediately.

Bruschetta

Chicken

INGREDIENTS

• 4 tbsp. extra-virgin olive oil

• Juice of 1 lemon, divided

• Kosher salt

• Freshly ground black pepper

• 1 tsp. Italian seasoning or dried oregano

• 4 boneless skinless antibiotic-free chicken breasts, pounded to even thickness

• 3 slicing tomatoes, chopped

• 2 cloves garlic, minced

• 1 tbsp. freshly chopped basil

• 4 slices mozzarella

• Freshly grated Parmesan, for serving

DIRECTIONS

1. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.

2. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 155°-160°, about 5 to 7 minutes per side.

3. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on the grill, top each breast with 1 slice of mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.

4. Garnish with Parmesan and serve.

A GROWN-UPS GUIDE TO SUMMER FUN

Fort Collins not only has one great weekly farmers market but two! Finding the freshest produce, discovering local eats, and buying artisan-made items are a few of the highlights of strolling through the vendors on Harmony Rd and Oak St. Fort Collins

Farmers Market is every Sunday 10 am to 2 pm from May 7 to November 12 at 1001 E Harmony Rd and Wednesday from 10 am to 2 pm from June 14 to September 27. The Larimer County Farmers Market is every Saturday from 9 am to 1 pm from May 20 to October 28 at 200 W Oak St.

Looking for a new way to get your exercise in? Trying new forms of exercise like yoga in the park, aerial silk classes, and fly gym classes are great ways to try something new and fun or do the same exercise with new scenery! Yoga at City Park with Alisha and Jenny is every Saturday from 9 to 10 am from May 27 to August 26 at City Park between Jackson Ave and W Olive St (Field 3). Both Lime Light Fitness and Live Beyond Limit offer aerial silk and fly gym classes, amongst other fun and challenging fitness classes, for any skill level!

Wine and whiskey tastings are a great way to get out for a date night or for a girls/guys night out. Wineries and distilleries around Fort Collins have events planned all summer long. Blanchard Family Wines hosts a wine and charcuterie event throughout the summer and a 10 year tasting room anniversary event hosted by Feisty Spirits is being held mid-July, along with many other events by a variety of wineries and distilleries.

Summer isn’t just for kids to let loose and enjoy a break from their busy school year, adults deserve to enjoy the weather, events, and activities the community has to offer as well. Fort Collins has an array of things to do and partake in all summer long. Whether you’re looking to start a new hobby, find new ways to enjoy exercise, or just get out and about there are tons of activities and local events to discover.

Looking to spice up your hosting habits? There’s nothing better than a refreshing drink to cool you and your guests down during your summer cookouts, parties, and gatherings. Liven up the party with a unique and fun cocktail like a sparkling white sangria or a light cucumber, basil, and lime gimlet. The possibilities are endless! Cocktails mentioned can be found at liquor.com.

Summer is for adventure and fun! Fort Collins offers a number of ways to get outdoors to enjoy the natural beauty that surrounds. Try something new or stick with what you love. Rafting, fly fishing, and horseback riding are a few of the classic ways to enjoy a bright sunny day. Try a Beer and Bike tour or a hot air balloon ride with The Spirit of Colorado for a new and exciting experience of Fort Collins.

For those that want to enjoy the outdoors but still like the conveniences of modern living, glamping is the perfect answer. Yurts, cabins, and luxurious canvas tents are taking the tourist industry by storm. When planning your next weekend getaway or staycation, consider these comfortable yet cozy ways of connecting with the scenery. Fort Collins and the surrounding area offers a variety of these experiences for your next adventure.

Amy Stevens 970-227-8867

Andrea Jones 970-599-4186

Aventus Team 970-821-5113 / 970-800-1669

Ewing Team 970-590-8383 / 970-590-8384

Janiese Alton 719-688-3820

Kris Laine 970-443-1804

Lisa Gould 970-691-4896

Sarah Tyler 970-800-1166

Shannon Miller 970-818-8895

NORTHERN COLORADO REAL ESTATE AT ITS FINEST

GARDEN TO GLASS

DIY COCKTAILS WITH FRESH HERBS

Nothing says spring like the aroma of fresh-cut herbs in a crisp, cold, cocktail. With warmer weather finally here, growing herbs at home can transform your cocktail hour and add a fresh kick to your springtime favorites.

Growing herbs is incredibly easy and can be done in a variety of ways—from a container in a window, to a planter box in the yard. With a container or garden full of fresh herbs, you will be ready to take your cocktails up a notch.

Basil is a bright herb that is easy to grow and perfect for cocktails. Make sure to harvest immediately before mixing drinks and take leaves from the top to ensure a continual harvest. Fresh muddled basil leaves lend a crispness to the Gin Basil Cucumber cocktail.

Sage is easy to grow and does well in containers. The leaves add an earthy freshness to a refreshing cherry-infused Bourbon.

Mint is also easy to grow, but give it lots of room, as it likes to spread out and is virtually indestructible in the garden. Mint is a versatile herb but is especially lovely in the Rhubarb Mint Mojito.

Try recreating these refreshing cocktails with herbs grown at home and take your cocktail game to new heights!

ARTICLE BY TARA NORRIS

PHOTOGRAPHY BY ADALYN SINCLAIR

MR. BROWN INGREDIENTS

• 2 oz. cherry-sage infused Bourbon

• 0.75 oz. apple brandy or apple jack brandy

DIRECTIONS

• Place over an ice ball in an old-fashioned glass

• Top with ginger beer and garnish with Bordeaux cherries and leaf of sage

RHUBARB MINT MOJITO

INGREDIENTS:

• 2 oz. white rum

• 1 oz. rhubarb puree (2 cups rhubarb, 1/2 cup sugar, 1/2 cup water)

• 0.5 oz. fresh lime juice

• 8-10 fresh mint leaves

• soda water

• lemon-lime soda

• ice

DIRECTIONS:

• Muddle mint, lime juice, and rhubarb puree in a glass or small cocktail shaker

• Once muddled, add the white rum and ice

• Top with large cocktail shaker and shake for a few seconds

• Remove large shaker and pour everything into a glass

• Top with more ice

• Add soda water and lemon-lime soda (equal parts to your liking)

• Garnish with mint leaf and lime wheel

GIN BASIL CUCUMBER

INGREDIENTS

• 2-3 fresh basil leaves

• 0.5 oz. fresh lime juice

• 0.25 oz. simple syrup

• 2-3 cucumber slices

• 2 oz. gin

• tonic water

DIRECTIONS

• Muddle basil, lime juice, simple syrup and cucumber slices together in a small cocktail shaker

• Add gin and ice to cocktail shaker

• Shake well

• Strain over an ice ball

• Top with tonic water and garnish with basil leaf and a cucumber slice

DIY Your Way To a Bug-Free Summer

Adult- and Kid-Friendly Natural Bug Repellents from A Beautiful Mess

ARTICLE AND PHOTOGRAPHY BY A BEAUTIFUL MESS

Adult Blend Kids Blend

(age 15 and over)

MATERIALS:

• 10 drops lemon essential oil

• 10 drops lemongrass essential oil

• 8 drops lavender essential oil

• 8 drops eucalyptus essential oil

• 1.5 ounces distilled water

(minus 1 teaspoon to make room for the essential oils in the bottle)

• .5 ounce 95% proof grain alcohol*

INSTRUCTIONS:

In a 2-ounce spray bottle, add the grain alcohol (or Solubol) and drop in essential oils. Swirl to combine. Place the cap back on the bottle. Allow the oils to disperse in the alcohol for about 1 hour, then add distilled water, swirling again to combine.

MATERIALS:

• 10 drops lemon essential oil

• 10 drops lemongrass essential oil

• 4 drops lavender essential oil

• 1.5 ounces distilled water

(minus 1 teaspoon to make room for the essential oils in the bottle)

• .5 ounce 95% proof grain alcohol*

INSTRUCTIONS:

In a 2-ounce spray bottle, add the grain alcohol (or Solubol) and drop in essential oils. Swirl to combine. Place the cap back on the bottle. Allow the oils to disperse in the alcohol for about 1 hour, then add distilled water, swirling again to combine.

*The grain alcohol is used as a preservative as well as a carrier for the oils, but you can also use a product like this instead of grain alcohol at a 1:4 ratio (1 drop essential oil to 4 drops Solubol) if you’d rather and then just fill the rest with water to fill the 2-ounce spray bottle.

While there can be concern about citrus oils on the skin when exposed to sunlight, lemongrass isn’t a photosensitive oil, and if lemon essential oil is steam-distilled rather than cold-pressed (Oui Fresh essential oils are cold-pressed) it can be used on the skin. So just make sure to note which one your lemon oil is and only spray on clothes if you don’t have a skin-safe lemon oil (which is an application method a lot of people prefer anyway if they are more sensitive to oils).

Find more DIYs at ABeautifulMess.com.

Professionally Facilitated Business Peer Advisory Chapters

Empowering Local Community Businesses to Thrive Together Since 2014

Chapters for every level of business

Learn More & Apply: locothinktank.com

Builders

For businesses with 5 or fewer employees, Revenue less than $500k, Dedicated to growing Facilitators

Hunter Wylie, Moses

Thinkers

For businesses with 5-25 employees, Revenue between $500K - $5MM, Committed to solutions

Facilitators: Jaime Cawthorn, Brandon Avery, Mike Gugliotto, Pat Nicholson

Next Level

For businesses with 25 or more employees, Revenue over $5MM, Too big to be small, too small to be big

Facilitators: Drew Yancey, Kim O’Neil

Catalysts

For key employees reporting directly to owner, committed to small business growth & networking

Facilitator: Kristen Truman-Allen

Next Level Catalysts

For key employees of $5MM+ business, reports directly to CEO/President, committed to business growth & networking

Facilitator: Allison Seabeck

The LoCo Experience Podcast Sharing business journeys that inspire

and entertain

Pictured: Cody Markham Owner of GM Turf Equipment

(left to right):

Horner

Effortless

Summer kids camps are here!

At Re-Bath®, we design beautiful, functional bathrooms—and provide the quality products to finish the look. Plus, our licensed, insured, locally owned and operated teams can complete your project in days, not weeks.

Schedule your FREE in-home consultation today.

(970) 535-9400 REBATH.COM

Proudly serving Northern Colorado. Showroom located at: 1017 N 1st St Berthoud, CO 80513

Hosting the Perfect Dinner Party

PHOTOGRAPHY BY JANIE JONES

Your next event, served alfresco

Catering experts Chef Kyle and Hannah Williams, owners of Savor & Swirl culinary company, create an outdoor dinner party with chef-driven perennial dishes served in beautiful seasonal settings. For this alfresco dinner party, Chef Kyle draws on his favorite recipes updated for a modern palate and paired with wine selections to complement the bountiful feast.

Insider Tips for Hosting:

• Build a menu around the season. Start with what produce is available locally based on the season for the most authentic meal experience. For instance, Chef Kyle says “In November, people crave turkey, sage stuffing and cranberry sauce,” but that meal served in the heat of Summer wouldn’t hit the same. In-season fruits and vegetables will always be of highest quality and best taste.

• Always greet guests with a beverage and appetizers. “Offer champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says.

• Draw inspiration from the season’s colors and temperatures. For Spring and Summer, think flowers, fresh herbs and linens. For Fall, think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.” For Winter, head indoors to create a cozy environment for guests to connect.

• “You can’t go wrong with fresh flowers,” Hannah says, “but keep bouquets low to not interfere with conversation flowing. For fall, I like richer, jewel-toned florals to mix and match and keep whimsical. I vary glass vases with bur - nished brass for warm fall vibes.”

• An easy but thoughtful detail is to put a simple menu at each place setting, so guests know what to expect. “Add a pen, so guests can jot tasting notes, especially for wine pairings or multiple courses,” Hannah says. “Guests can share comments, then take the menu home as a sweet reminder of the event.”

• Follow the French principle of mise en place or everything in place before your event. “This is actually our company’s name,” Kyle says. “It’s that important to us. Make sure the wines are all open, cocktails are pre-made, place settings are out, candles are lit and music is playing. When guests arrive, it gives that wow-factor and shows you intentionally made them feel special.”

• To build confidence as a host, start small and practice. “Keep the menu and guest list small,” Kyle says. “Choose recipes you already have confidence in. If you make a great Beef Stroganoff, then go with that. People will love it!”

• As fun as it is to dine outside, always have an indoors back-up plan. “We’ve had to bring it indoors before,” Hannah says. “It’s still fun.” Insider Tips for Hosting: “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.”

Read on for some of Chef Kyle’s favorite recipes.

Fresh Roasted Brussels Sprouts & Hardwood Smoked Bacon

Yield: 6 servings

• 4 cups Brussels sprouts, raw, halved

• 1-2 tablespoons olive oil

• ¼ cup yellow onion, sliced

• 1 tablespoon garlic, sliced thin

• 1-2 cups bacon, smoked, thick cut, large dice

• Salt, pepper to taste

• 2 tablespoons real butter, unsalted

• Optional garnish: 1 tablespoon parsley, chopped

METHOD OF PREPARATION:

1. Preheat oven to 400 °F for convection setting, (425 °F conventional).

2. In mixing bowl, add oil and cut raw Brussels sprouts. Season with salt and pepper.

3. Place seasoned sprouts on baking sheet and bake in oven until done, about 20-40 minutes (soft yet still with good texture and crispy edges with some dark brown color). Remove from oven.

4. Place large sauté pan on medium heat and render bacon. Add a splash of olive oil to get it going, if needed. Cook until bacon is crispy and golden brown, 5-10 minutes.

5. Add onions to pan and cook until soft, 5-8 minutes.

6. Turn heat to high and add garlic and butter and cook for 1 minute.

7. Add roasted Brussels sprouts to pan and toss all together. Season to taste with salt and pepper.

8. For optional garnishes, add fresh chopped parsley.

9. Serve and enjoy!

CHEF NOTES:

• If Brussels sprouts are large, cut in quarters.

• Rendering bacon means extracting the bacon fat which adds a lot of flavor to the dish.

Heirloom Root

Vegetable Hash

Yield: 6-10 servings

• 2 cups heirloom carrot, cubed

• 2 cups heirloom rutabaga, peeled, cubed

• 2 cups heirloom parsnip, cubed

• 1 cup heirloom turnip, cubed

• 2 cups heirloom marble potatoes, halved

• 3 tablespoons rosemary, fresh, de-stemmed, chopped

• 1 tablespoon thyme, fresh, de-stemmed, chopped

• 4 tablespoons extra virgin olive oil

• Salt – to taste

• Pepper – to taste

• Optional garnish: 1 tablespoon parsley, chopped

METHOD OF PREPARATION:

1. Pre-heat oven to 400°F on convection setting (425°F conventional).

2. In mixing bowl, add oil and raw cut vegetables. Season to taste with salt and pepper.

3. Place seasoned vegetables on oiled baking sheet and bake in oven until they are caramelized and tender, about 30-60 minutes. Will be soft yet still with good texture and crispy edges with some lightly charred areas.

4. Remove from oven once finished cooking.

5. Garnish with fresh chopped parsley.

6. Enjoy.

Cranberry Orange

Zest Sauce

Yields 4 cups

• 3 cups cranberries, fresh or frozen

• 1 cup cranberry juice, sweetened

• 1 piece orange peel

• 1 each orange for zesting

• ½ cup orange juice, freshly juiced

• 3 each cinnamon stick

• ¼ teaspoon clove, ground

• ¼ teaspoon allspice, ground

• ½ cup sugar

• Pinch salt

METHOD OF PREPARATION:

1. In medium saucepot on high heat, add everything except orange peel and orange zest. Bring ingredients to boil, then reduce to a simmer with lid.

2. While simmering, stir occasionally with rubber spatula ensuring bottom does not burn. Simmer for 30 minutes or until sauce thickens.

3. Remove lid and add orange peel and season to taste. Can add more sugar or spice if needed.

4. Once sauce is thickened and most liquid has evaporated, remove orange peel and cinnamon sticks and remove pot from heat.

5. With hand-held blender, puree sauce, keeping some texture.

6. Freshly grate in orange zest, stir and season to taste.

7. Transfer sauce to jar and place in refrigerator to cool overnight.

8. Enjoy!

CHEF NOTES:

• Enjoy with all types of poultry and game birds.

• Do not use ground cinnamon.

• Can puree with blender if you do not have hand-held blender.

• Consistency should be thick sauce and not a jelly.

Bring joy back into the kitchen.

Bringing Joy

Back into the Kitchen

Chef Dennis Prescott Talks Falling in Love with Feeding People and the Connection Food Creates

Whether you know him from the Netflix hit Restaurants on the Edge or from his absolutely mouth-watering food photos as @dennistheprescott on the ‘gram, this former-musician turned internationally-renowned Chef is an amazingly talented, thoughtful, and globe-trotting force to be reckoned with. When it comes to inspiration for creating experiences around food and your community, as well as creating travel bucket lists to some of the world’s

most unique and delicious destinations off the beaten path, Chef ‘Dennis The Prescott’ is a culinary change maker whose feed you’ll want to feast on.

Originally an aspiring musician, Canadian-born Dennis Prescott’s journey began while in university with a single invitation from another solo musician who asked him to tour with him around the US. This eventually took him to Nashville where they began making records and pursuing their musical dreams.

In the midst of all of this eating take out, dollar menus, etc, had become a way of life for Dennis. A friend stressed that he needed to start taking care of himself, and the advice was simple: “You need to start eating better.” He knew his bad eating habits weren’t good for mind, body or spirit, but he didn’t know where to begin to make changes. However, Prescott thought to himself, “I KNOW good food because I have literally traveled all over America, all over Canada, and into Europe with my music, eating great food and learning what I like.”

“Find the things that you love. Take the stress out of food. Feed people because all they really care about is spending time with you.

The Start

Dennis went to a nearby library and borrowed three books only to have his friend ask why he chose those in particular. Dennis remembers saying verbatim, “I don’t know? The guy on the cover looks kinda good looking, and I feel like I could probably pull these recipes off, and he seems really happy too!” As it turned out they were three books by Jamie Oliver; it’s just that he had no idea who Jamie Oliver was at the time.

Flash forward and Dennis’ first dinner-hosting experiment was made up of twenty people from the music studio, all sitting in camping chairs with beer koozies and makeshift tables in his apartment.

“I remember at the time this moment of, okay, the food is on the table, it’s a stressful thing, and then everybody tucks in and they take their first bite, and there’s a moment of hush that kind of came over everyone; it got really quiet just for a second, and then everyone started talking and getting into it and I fell in love with food right there at that moment. I didn’t realize that you can create these beautiful experiential moments at the table in the same way that I did playing someone’s favorite love song. Knowing that that was a thing to me was the most fascinating thing in the world.”

Dennis even got to the point where he was cooking so much that he started to forget what recipes he had successfully made, so he began a photo journal and started taking photos of all his completed dishes. And so it began like it does for most; Dennis began posting food photos to Instagram for the next few years.

“All of that was initially with no agenda, no intentionality; I just loved it and I wanted to share. I fell in love with feeding people.”

Regarding social media, Dennis’s professional advice is to check your DMs. A person who worked at Food & Wine Magazine at the time sent him a DM, asking if he would do recipes for the magazine, which turned into writing a monthly column. That experience helped him land a cookbook deal, which led to a wealth of TV and media publicity and Dennis feels he owes a lot of his success to that first opportunity with Food & Wine Magazine. Oh, and did we mention he is a self-taught photographer who now does all of his own food shots? This guy has drive.

His drive and innate talents ultimately led him to the opportunity of a lifetime via another DM. This time, it was a Netflix executive producer who offered him the chance to work for two seasons on Restaurants on the Edge, a show where “three food and design experts travel the world to revive failing restaurants by connecting them to the local culture beyond their gorgeous views.“

What followed were 13 episodes over nine months where they traveled to and filmed restaurant revivals that included three in Canada, one in the continental US, one in Hawaii, and others outside of North America, including Hong Kong, Slovenia, Austria, Malta, St. Lucia and Finland.

If I can inspire more time as a community at the table, then that’s a win.”

Travel Recommendations for Foodies

“Slovenia borders Italy and Croatia, which is to say there are a lot of shared values in and around food; they have really great cheese, dairy, beef, pasta, but very few tourists, hardly any. So if you love Italy, that kind of specific travel and food experience, particularly Northern Italy, because you can see the Alps from where they are. It’s picture perfect, a beautiful place, and also where orange wine is from.”

Dennis also highly recommends Costa Rica, Hawaii and Finland.

“Most people love the idea of travel, but we tend to pick the same places when we travel, and there is nothing wrong with that, they are amazing for a reason, but when you get off the beaten path a little bit, you learn the difference between vacation and travel.”

One of the most common fears Dennis hears from people cooking and/or grilling at home is, ‘where do I start? I don’t know how to get going, so I just don’t.’

Rather than overcomplicating it, Dennis recommends cooking the things that bring you joy — things that are on a restaurant menu you can’t NOT order because you’re so pumped that those dishes are on there.

“Find the things that you love. Take the stress out of food. Feed people because all they really care about is spending time with you. Bring joy back into the kitchen.”

events

A curated selection of the most intriguing upcoming events in our area.

JULY 4TH

FireKracker 5k

CITY PARK | 7:30 AM

The start line for all races is in Fort Collins' City Park, near the intersection of Sheldon Drive and City Park Drive. More information about the event can be found at firekracker5k.com.

JULY 4TH

Independence Day Parade

MOUNTAIN AVE | 10:00 AM

The parade route will be westbound on Mountain Avenue from Howes St. to Jackson Ave. Guests may view the parade from available areas on Mountain Avenue.

JULY 4TH

Trolley Rides

CITY PARK TO OLD TOWN | 12:00 PM

Rides are free for the day from noon to 5 pm; sponsored by Elevations Credit Union

EVENTS CONTINUED

JULY 4TH

Family Fun Zone

CITY PARK - EAST OF THE PLAYGROUND | 12:00 PM

Drop by the Elevations Credit Union Family Fun Zone from noon to 5 pm for bouncy inflatables, games, giveaways, and the chance to win a paddleboard!

JULY 4TH

Live Music and Fun in the Park

CITY PARK | 4:00 PM

Live music, food trucks, and family fun activities in City Park from 4 to 9:35 pm.

JULY 4TH

Food Truck Rally

CITY PARK | 4:30 PM

Food trucks, live music, and family fun activities in City Park from 4:30 to 10 pm.

JULY 4TH

Fireworks Celebration

SHELDON LAKE AT CITY PARK | 9:30 PM

The Fort Collins Symphony, led by Maestro Wes Kenney, will introduce the fireworks celebration beginning at 9:35 p.m., depending on wind and weather conditions.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/FortCollins

FORT COLLINS CITY LIFESTYLE™

STAY CONNECTED TO YOUR COMMUNITY

SCAN TO FOLLOW US ON INSTAGRAM

Inspiration for your best local life.

Exclusive giveaways.

Hidden gem alert!

Good news in your neighborhood.

Local content by local creators.

Inside scoop on all things local.

Locally-inspired food & drink recipes.

Exclusively at:

Since 1944

Honoring Our Heroes

THE FIELD OF HONOR, SPONSORED BY THE FORT COLLINS BREAKFAST ROTARY, PAYS TRIBUTE TO LOCAL HEROES

ARTICLE BY ALLIE BELLOWS

Forget the movies, real-life heroes walk amongst us right here in Northern Colorado. More than 500 incredible people were honored over Memorial Day weekend at the Field Of Honor with an awe-inspiring patriotic tribute.

Five hundred American flags, each adorned with a medallion flew in formation to recognize all kinds of local heroes. The medallions accompanying each flag had the name of a nominated person, as well as part of their story, and what makes them a hero.

These inspiring individuals could be any kind of hero- veterans, active military, first responders, medical workers, teachers, community leaders, and personal heroes.

These true heroes of our community don’t usually get the recognition they deserve. The Field Of Honor was the opportunity for the public to show appreciation, remembrance, and gratitude towards them.

Sponsored by the Fort Collins Breakfast Rotary, the president of the organization, Andy Groger says the point of the Field of Honor is not only to show appreciation to our local heroes, but to “educate future generations regarding the role real-life heroes play- or have played- in our lives.”

Groger also said of the Memorial Day tribute that “it’s a place of beauty where each of us can pause, reflect, and be thankful for our heroes.” A meaningful way to celebrate the long weekend that is so much more than just the beginning of summer.

Also at Veterans Plaza over the long weekend was the AVTT Traveling Vietnam Wall.  This reflective wall has the names of thousands of service members who were killed or went missing in the Vietnam War. A beautiful remembrance of those that sacrificed all.

These tributes were at Spring Canyon Community Park at Veterans Plaza from May 26 to May 29 of this year.