AvidLifestyle October 2022 issue

L

Denver restaurateur TROY GUARD puts ohana into everything he does

Eat your way through AUSTIN in a long weekend

Denver’s storied ITALIAN FOOD SCENE keeps getting better

OCTOBER 2022 Captivating

Kitchens

Local designers share TOP TIPS for beautiful and functional spaces

A

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Icons of design and paragons of performance, Sub-Zero and Wolf are the refrigeration and cooking specialists found in the world’s most luxurious homes. With their dedication, they will help you create the functional, flexible, and beautiful kitchen of your dreams.

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Icons of design and paragons of performance, Sub-Zero and Wolf are the refrigeration and cooking specialists found in the world’s most luxurious homes.

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departments

10SETTING THE STAGE Warning: This issue will make your hungry!

By Heather Shoning

14ON THE AGENDA Castle Rock Burger Week, Schweiger Ranch Fall Festival, Whiskey Warmer and more.

local flavors

22FEEDING LA FAMIGLIA

A look at Denver’s storied Italian food scene.

By John Lehndorff

26

BAKED WITH LOVE Brazilian transplant Taiane Bozzay creates Made By Hand Cakes with a nod to her childhood.

By Jessica Hughes

30

TOPFLIGHT AIR FARE The Perfect Landing, an American Bistro, serves up great food with a view.

By John Lehndorff

dwelling well

34

38

STELLAR CELLARS

Savanté Wine Cellars designs and builds one-of-a-kind wine storage.

By Kim D. McHugh

WHAT’S NEW IN LUXURY APPLAINCES

Today’s top appliances are taking innovation to new levels for at-your-fingertips convenience.

By Lisa Truesdale

ready to wear

LOVELY LAYERING

As the temperatures swing, these cover-ups will keep you toasty.

By Hailee Lucchesi

influencers

58

By Heather Shoning

OHANA INFUSION

Troy Guard infuses his Hawaiian upbringing into everything he does.

By Lisa Truesdale

wayfarers

DINING DOWN SOUTH Head to Austin for a long weekend of mouth-watering, gut-busting good food with a side of live music and fun.

By Heather Shoning

October 2022 // vol. 4 // no. 7

PRESIDENT/GROUP PUBLISHER

Allen J. Walters

PUBLISHER

Chris Phillips

art & editorial EDITOR Heather Shoning

CREATIVE DIRECTOR

Jani Duncan Smith

CONTRIBUTORS E.J. Carr, Chad Chisholm, Jessica Hughes, John Lehndorff, Hailee Lucchesi, Kim D. McHugh, Erroll Perkins, Harper Thomas, Lisa Truesdale

sales, marketing & advertising

VP OF SALES & MARKETING

Lori Perry

DIRECTOR OF SALES Mike Carver

DIGITAL STRATEGIST Brandon Kusek

BUSINESS/OPERATIONS MANAGER Matt Hemmings

EDITORIAL DIRECTOR Jon Rizzi

ART DIRECTOR, Colorado AvidGolfer Michelle M. Gutierrez

MARKETING/ADMINISTRATIVE ASSISTANT Brandon Ewing

ADVERTISING INQUIRIES: chris@avidlifestyle.com

EDITORIAL INQUIRIES AND LETTERS: heather@avidlifestyle.com

CUSTOMER SERVICE: 720.493.1729

MAILING ADDRESS: 9350 E. Arapahoe Road, #210 Greenwood Village, CO, 80112

AvidLifestyle (ISSN 2642-0562) is published twelve times a year by Baker-Colorado Publishing, LLC, and printed by Publication Printers Inc. volume four, number seven. 9350 E. Arapahoe Road, #210, Greenwood Village, CO 80112. Order your personal subscription to AvidLifestyle at avidlifestyle.com or by calling 720.493.1729 Subscriptions are available at the rate of $12 per year. Copyright © 2022 by Baker-Colorado Publishing, LLC. All rights reserved. Reproduction without permission is prohibited. Postmaster: Send address changes to AvidLifestyle, 9350 E. Arapahoe Road, #210, Greenwood Village, CO 80112. The magazine welcomes editorial submissions but assumes no responsibility for the safekeeping or return of unsolicited manuscripts, photographs, artwork or other

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TALK OF THE TOWN

KNOW SOMEONE who should be featured in AvidLifestyle? Tell me about them at heather@avidlifestyle.com

THIS ISSUE COMES WITH A WARNING

IT’S GOING TO MAKE YOU HUNGRY! I’m starving right now just thinking about all the delicious food topics we cover this month. Writer John Lenhdorff gives us a lesson in Denver’s long and storied Italian food scene and explores some of the new, creative dishes local Italian restaurants are serving up today (Feeding La Famiglia, page 23).

If Italian is not your thing (I’m not sure how that could be!), perhaps something on the American-bistro-style menu at The Perfect Landing will tempt your tastebuds— it has a little bit of everything! And you can’t beat the flying-high scenery (Topflight Fare, page 30).

And then … dessert. In Baked With Love (page 26), writer Jessica Hughes introduces us to Taiane Bozzay and her Made By Hand Cakes, a local online cake bakery with a Brazilian background. You’ve likely heard of Troy Guard and his TAG Restaurant Group (think: Guard and Grace, Los Chingones, Grange Hall and more). But writer Lisa Truesdale talks with him about how he infuses the concepts of his Hawaiian upbringing into everything he does (Ohana Infusion, page 59).

Not enough about food yet? How about a long weekend trip to eat your way through downtown Austin? With all of the interesting concepts—many accompanied by great live music—a few days and possibly five pounds later, you’ll be glad you did it (Dining Down South, page 62).

When we’re not talking directly about food in this issue, we’re talking about food— and drink!—spaces. In Stellar Cellars (page 34), writer Kim D. McHugh talks to Darryl Hogeback, the master woodworker behind Savanté Wine Cellars. His business has turned out some of the most incredible, custom wine cellars throughout the state. What’s more important when you’re cooking at home than top-of-the-line appliances? We look at today’s innovative options in What’s New in Luxury Appliances, page 38.

Why not put your new appliances in an updated or brand-new kitchen? Local designers share their top tips for creating a beautiful and functional kitchen in our feature Kitchen Not Confidential on page 44. Don’t miss these inspiring kitchens in an array of design styles.

Now, I ask you: What’s for dinner?

PHOTO: CHAD CHISHOLM

Heather Shoning

OCTOBER

For more local events visit avidlifestyle.com

October 1

ELIZABETH WINE IN THE PINES

The town of Elizabeth is celebrating 132 years, and Wine in the Pines is a great way to get the party started! Admission includes unlimited tastings from at least a dozen Colorado wineries, and there’s also live music, artisan vendors and food trucks. RUNNING CREEK PARK, elizabethwineinpines.com

October 1

GREENWOOD VILLAGE FALL FEST

The ultimate pop-up mini-golf experience has arrived in Denver! The course’s 18 interactive holes—inspired by favorite Disney/Pixar stories and characters—are open seven days a week through Nov. 27. There’s also Pixar Putt After Dark, for ages 18+. THE RALLY HOTEL/ MCGREGOR SQUARE, pixarputt.com

Opens October 21

DALÍ ALIVE

Immerse yourself in the world of artist Salvador Dalí! This world-premiere production—complete with “captivating imagery, stirring soundscapes and evocative aromas”—opens Oct. 21 in the new digital art gallery at Stanley Marketplace. THE LUME COLORADO, thelume.com

October 1

11TH ANNUAL HOOTENANNY OWL & MUSIC FESTIVAL

Educators from Denver Audubon teach attendees about the secret lives of owls (with majestic owls on site) at this annual event that also includes live music and interactive tables sponsored by other area nonprofits. 10 a.m.–2 p.m. at DENVER AUDUBON NATURE CENTER AT CHATFIELD, denveraudubon.org

GV residents get their own special autumn celebration, complete with live music, interactive art projects, games, inflatables, a costume contest and more. Get free tickets online ahead of time; they’re required for residents to enter. 1–3:30 p.m. at CARSON PARK AND CITY HALL , greenwoodvillage.com

October 1

BREWERY BOOT CAMP FOR BREAST CANCER

“Cancer’s a beach,” and Colorado Fitness Headquarters tries to help each year with this fundraiser, featuring a total-body workout followed by a brew festival. Proceeds benefit Drink for Pink, a Colorado-based organization that raises funds specifically for breast cancer. 10 a.m.–2:30 p.m. at the Centennial location of COLORADO FITNESS HEADQUARTERS, bbc4bc.com

there’s more ➼

Aurora offers something for everyone!

Explore the cultures of the world within the city’s neighborhoods.

PHOTO: ZDENEK

MACHACEK

PIXAR PUTT

PHOTO: COURTESY

PIXAR PUTT

LIVE ON THE LONGEST GOLF COURSE IN NORTH AMERICA

Super custom, all walkout homesites from the mid-$400s are available now overlooking the championship 18-hole golf course of RainDance National Resort & Golf.

RAINDANCE NATIONAL GOLF COURSE INITIATION FEES WAIVED*

Luxury New Homes from American Legend Homes and Trumark Homes from the $700s to Over $1.5 Million RAINDANCECOLORADO.COM | IN WINDSOR, 2 MILES EAST OF I-25 ON CROSSROADS BLVD.

©2022 RainDance *RainDance National Golf Course membership initiation fees waived with purchase of custom homesite inside Sugar Hills and Festival neighborhoods. Speak to a representative when inquiring for more details. All pricing, specifications, amenities, landscaping & timing is subject to change without prior notice.

October 2–9

DOWNTOWN CASTLE ROCK BURGER WEEK

During this tasty annual event, participating restaurants offer up special deals on their most unusual and most popular specialty burgers! Try a different one each day—or more than one a day, since some locations even showcase breakfast burgers. DOWNTOWN CASTLE ROCK, bbc4bc.com

October 7–9

BRECKENRIDGE CRAFT SPIRITS FESTIVAL

Head up to Breck for this annual festival showcasing the very best of craft spirits, plus live music, artisanal snacks and people’s choice voting. A number of other events are taking place in town on the same weekend, including a haunted tombstone tour, historic walking tours and a scavenger hunt. The festival’s host hotel, Beaver Run, offers a variety of lodging options, from hotel rooms to two-bedroom condos. BRECKENRIDGE, breckenridgecraftspiritsfestival.com

October 7–9

CASTLE ROCK HOME SHOW

Meet with local and national vendors, check out the latest trends, and get inspired for home remodeling and decor projects. This big show offers free admission and runs 10 a.m.–5 p.m. each of the three days at DOUGLAS COUNTY FAIRGROUNDS, castlerockhomeshow.com

October 14–15

FOREVER YOUNG

This award-winning musical production, set in a suburban basement, follows a group of friends as they discover the greatest hits of all time. Includes tunes by Michael Jackson, Billy Joel, The Rolling Stones, The Beatles, Johnny Cash and many more. LONE TREE ARTS CENTER, lonetreeartscenter.org

October 15

SCHWEIGER RANCH FALL FESTIVAL

The city of Lone Tree’s annual fall festival includes pumpkin picking, marshmallow roasting, carriage rides, a petting zoo, craftmaking booths, live music, food trucks and a program detailing the history of the ranch. 10 a.m. –2 p.m. at SCHWEIGER RANCH, cityoflonetree.com

October 16

CARVING & COCKTAILS

Bring your mad carving skills and turn some gourds into ghouls at Terminal Bar’s Carving & Cocktails event. Tickets to this 21+ event start at $35 per person and include a pumpkin, all the Jack-o-Lantern carving necessities and one delicious seasonal cocktail. Starting at 1 p.m. at UNION STATION, unionstationindenver.com

October 15

CASTLE ROCK FALL FESTIVAL

Castle Rock’s big event celebrates all things autumn, with activities for all ages and seasonal vendors. The Douglas Land Conservancy also presents a Halloween-themed animal booth showcasing Castle Rock’s “creepiest creatures,” like spiders, snakes, toads and roaches. 10 a.m.–3 p.m. at FESTIVAL PARK, crgov.com

there’s

to

PHOTO: COURTESY TOWN OF CASTLE ROCK

PHOTO: AMIRALI MIRHASHEMIAN

Y O U R H O M E | O U R C H E F S

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I N T U E A T . C O M

October 18–23

GLOW AT THE GARDENS

You haven’t really seen fall decorations until you’ve experienced this spectacular nighttime event at Denver Botanic Gardens! You’ll see larger-than-life sculptures, jack-o-lanterns galore, and a plethora of glowing and twinkling lights. Timed tickets must be purchased in advance. DENVER BOTANIC GARDENS (YORK STREET), botanicgardens.org

October 22

CASTLE PINES FALL FEST

Celebrate fall in Castle Pines with this annual festival featuring face painting, barrel rides, a petting zoo, live music and food trucks. The event also includes Trick or Treat Street—if a business has a pumpkin out front, it means little ghosts and goblins are welcome to stop in for treats (and maybe a few tricks)! 10 a.m.–2 p.m. in CASTLE PINES, castlepinesco.gov

October 22

BOURBON & BEEF

Learn how to pair bourbon with beef at this hands-on cooking class for couples! You’ll make (and enjoy) a gourmet, bourbon-centric meal, from appetizers to dessert, sipping on bourbon cocktails along the way. Uncorked Kitchen in Centennial also has lots of other cooking classes and other events on the schedule, including Knife Skills (Oct. 15), Rustic Italian Dinner (Oct. 19) and Bubbles & Bites (Oct. 27). Register soon, as classes fill up. UNCORKED KITCHEN, uncorkedkitchen.com

October 29

EMMA CRAWFORD COFFIN RACES & FESTIVAL

This one-of-a-kind event in Manitou Springs features exciting coffin races, of course, but also a parade, live music, food and a beer garden. While you’re in town, you can also check out the ghostly walking tours, and stop by local businesses to vote for the best-decorated skeleton. The parade begins at noon in MANITOU SPRINGS, emmacrawfordfestival.com

ONGOING

SOUTH METRO FARMERS MARKETS

Autumn is here … and that means most area farmers markets have already wrapped up for the season. A few are still going strong, though, so get your fresh produce while you can. You’ll also find farm-fresh eggs, local meats, cut flowers, artisan cheeses, gourmet foods, local products and much more.

BELLEVIEW STATION: Sundays

October 22

WHISKEY WARMER

This event was so popular last year that it’s back again! The afternoon includes tastings from Colorado whiskey and spirits distillers, plus live music, yard games, local vendors and food trucks. Admission is free, but tickets for tastings must be purchased online in advance. 1–5 p.m. at CENTENNIAL CENTER PARK, centennialco.gov

9 a.m.–1 p.m. through Oct. 2 at Belleview Station (DTC), peopleandproducebvs.com

HIGHLANDS RANCH FARMERS MARKET: Sundays 10 a.m.–2 p.m. through Oct. 30 at 9288 Dorchester St., denverfarmersmarket.com

PARKER FARMERS MARKET: Sundays

8 a.m.–1 p.m. through Oct. 30 at 19565 E. Mainstreet, thelocalcolorado.com

PHOTO: COURTESY CITY OF CENTENNIAL

PHOTO: SCOTT DRESSEL-MARTIN COURTESY DENVER BOTANIC GARDENSL

W I T H A $ 1 0 0 R E S O R T C R E D I T

What better place to breathe in the crisp autumn air than Colorado? You can relish in the changing colors of the trees while enjoying a round of golf at our famed 27-hole Kissing Camels Golf Course. Use your credit for one-of-a-kind outdoor experiences from Resort Outfitters like guided hikes, bike tours, or falconry. Treat yourself to a massage before relaxing by our outdoor firepits with a craft, smoked cocktail. Everything you need for the perfect autumn getaway.

719.632.5541

* Book and stay by December 20, 2022. Offer based upon availability. Restrictions apply. May not be combined with other offers. Blackout dates apply. Any unused portion of credit does not carry cash value and does not carry over. Gratuity additional and not included in the package. Not valid for group bookings. Rate does not include resort fee, incidental charges, or taxes. Not valid for group bookings. Cancellation information – This reservation may be cancelled, or stays shortened, up to seven days prior to arrival. Cancellations or shortened stays will forfeit deposit if made within seven days of arrival. Deposit information – Your credit card will be charged immediately upon booking for the first night’s room rate plus 2.50% property improvement fee and 8.25% tax fee. Upon arrival to the resort, your card will be authorized for the remainder of your stay, as well as an incidental authorization equating to $100 per night. Any authorizations not used will be refunded to your card within five to seven business days. Resort Fee Additional – $38 per room, per night + tax. Resort Fee includes valet parking, in-room Nespresso Coffee & bottled water,

digital newspapers/magazines, WiFi & access to club amenities and dining outlets.

CREATING BEAUTIFUL COLORADO HOMES

SINCE 1927

Feeding La Famiglia

SOUTH METRO’S TRATTORIAS continue Denver’s long legacy of warm hospitality and al dente linguine

By John Lehndorff

SUNDAY DINNER is not a gangster movie cliché, nor is it just another meal for Denver’s Italian families. Dinner with la famiglia remains an essential gathering that’s less about the pasta and red wine and more about the bonding. There is always room for one more around those long dining tables.

Sunday dinner is the warm experience good Italian restaurants have always strived to replicate for diners. More than a century after Denver’s first pasta was plated, Italian pizzerias, delis and trattorias are as popular as ever, despite increased competition from a world of cuisines.

“Italian dining is still so popular because it’s about family and culture and memories all tied together,” Mark Valente says. “The food is very comforting, and Italian culture is naturally welcoming.”

The Valente name has been synonymous with Italian food in Denver for 75 years. Now a Denver real estate broker focusing on restaurants, Valente was a partner in the classic Valente's Italian Restaurant, which operated for 44 years in northwest Denver. A cousin still runs the old-school Valente's Deli, Bakery and Italian Market in Westminster.

WHEN RED SAUCE RULED NORTH DENVER

North Denver was ground zero for Italian bakeries, grocers, sausage makers, bread bakers and affordable red sauce and spaghetti joints, all family-run. Italian “truck farms” supplied fresh produce to the city.

Over time, Denver was labeled a meat-andspuds “cow town.” Looking back, it was really a “spaghetti and meatball town.”

For longtime local diners, certain legendary Italian dining spots trigger a flood of taste memories. The Denver litany includes Carbone's Italian Sausage Deli, Little Pepina’s Restaurant, Pagliacci’s and Patsy’s Inn. Some classic spots such as Three Brothers, Gaetano’s Restaurant, Carmine Lonardo’s in Lakewood and Romano’s Italian Restaurant are still serving.

While nostalgia for those old days is fine, Valente says he’d rather go out for linguine carbonara in the Denver metro area today. “The food is much better now, for sure. We have much better access to ingredients, and the menus are much more sophisticated. There’s a lot of really fine artisan Italian restaurants run by chefs,” he says.

Colorado Italian-American cooking has expanded beyond spaghetti and meatballs at fine-dining trattorias with menus inspired by individual regions of Italy and complex dishes ranging from osso buco to risotto Milanese.

PHOTO:

PHOTO: CLARK

From Zane's Italian Bistro in Denver to the charming Scileppi's set in the Old Stone Church in Castle Rock, Italian eateries of all flavors are dining magnets throughout Denver’s southern suburbs.

Besides the many pizzerias, choices range from old-school Gallo Italian Supper Club and Bakery in Englewood to upscale destinations like Venice Ristorante Italiano

A NEIGHBORHOOD PIZZA JOINT

George Eder has been serving authentic Nea politan pizza for 13 years at Pizza Republica in Greenwood Village, but he has eaten Italian food his whole life.

“I grew up Italian in Detroit, and we still use Mom’s and Grandma’s recipes in the restau rants,” Eder says. A second Pizza Republica location opened in Denver.

“I think the effect Italian restaurants have had on dining in Denver has been to demonstrate a warm and embracing sense of hospitality,” Eder says. “Our regulars can go anywhere for pizza, but they keep coming back. We know them by name. I know where they want to sit and what they’re going to order.”

Despite Pizza Republica’s modern look and extensive wine list, Eder says his restaurant is just a neighborhood eatery. “We’re not a corner pizza delivery place. We’re not the big, fancy place, either,” he says. “We’re really just another ma-and-pop restaurant.”

Mussels arrabbiata, rigatoni Bolognese, the burrata cheese appetizer and Rustica pizza have a “cult” following, according to Eder, and must remain on the menu. The pizzas made from Italian flour bake for about 90 seconds in a 1,000-degree wood-fired oven. The crusts are topped with house-made mozzarella and sausage from Denver’s Polidori, a legacy business in operation since 1945.

CHICKEN CACCIATORE WITH A PERSONAL CONNECTION

If you’ve ever dined at Cranelli’s Italian Restaurant, you’ve been befriended by

Lasinda Crane. The engaging hostess is coowner of the almost 10-year-old eatery in Lone Tree with her husband, Jimmy Crane, who creates the cuisine.

“When you walk into Cranelli’s, you’re walking into my home,” Lasinda Crane says. “The most important thing to me is to speak to my guests and get to know them.”

Jimmy Crane grew up in an Italian family in Denver and started working in pasta places at an early age. He met Lasinda while cooking at a little Italian eatery.

“There’s something about walking into a restaurant where you immediately feel embraced, where you are greeted and cared for,” Lasinda says, explaining why the eatery has so many diehard devotees.

She adds that those regulars from a 20-mile radius make the pilgrimage for Cranelli’s bestsellers crowned by baked lasagna, spaghetti aglio e olio (regular and gluten-free), a crispy eggplant sandwich and a hidden gem: saucy chicken cacciatore.

While the food needs to be great, Lasinda says it’s all about service—and the corps of servers— who distinguish Italian restaurants and explain their long-lasting appeal. “The people who work at Cranelli’s are part of our family. I want people that give a damn. Not robots. Not order takers. We kept them all working during the pandemic,” she says.

There are so many foods that we love so much that we think of them as “American,” but Italian eateries introduced them. So, if you love espresso, pizza, meatball grinders, spaghetti, chicken Parmesan, gelato, mozzarella and tiramisu, kiss an Italian-American today. Now, that’s amore!

TASTING ITALIAN

in Denver’s South Suburbs

CHIANTI RISTORANTE ITALIANO 5121 S. Yosemite Street, Denver veniceristorante.com

Dish to taste: Gnocchi Primavera Potato dumplings and vegetables in citrus chardonnay sauce

CRANELLI'S ITALIAN RESTAURANT 10047 Park Meadows Drive, Lone Tree cranellis.com

Dish to taste: Baked giant pasta shells stuffed with ricotta and garlic baked with mozzarella and marinara

GALLO ITALIAN SUPPER CLUB AND BAKERY 3470 South Broadway, Englewood gallosupperclub.com

Dish to taste: Lobster tail (don't let the name fool you), a crispy puff pastry filled with vanilla cream dusted with powdered sugar

PIZZA REPUBLICA 5375 Landmark Place, Greenwood Village pizzarepublica.com

Dish to taste: Rustica Pizza with San Marzano tomatoes, fresh mozzarella, Genoa salami, prosciutto and red pepper flakes

ROMANO’S ITALIAN RESTAURANT 5666 S. Windermere Street, Littleton romanospizzeria.com

Dish to taste: Romano’s Triple Treat with eggplant parmigiana, cheese ravioli and pasta with Italian sausage, marinara and Parmesan cheese

SCILEPPI'S AT THE OLD STONE CHURCH 210 3rd Street, Castle Rock scileppis.com

Dish to taste: Linguine carbonara with prosciutto, Parmesan cheese, cream and egg

VENICE RISTORANTE ITALIANO 5946 Holly Street, Greenwood Village veniceristorante.com

Dish to taste: Scaloppine Marsala with veal and mushrooms in Marsala sauce with vegetables

ZANE'S ITALIAN BISTRO 3535 S. Yosemite Street, Denver zanesbistro.com

Dish to taste: Zane’s Favorite Pizza with red sauce, jalapeños , cream cheese, pepperoni and mozzarella

PHOTO: COURTESY PIZZA REPUBLICA

PHOTO:

Baked With Love

By Jessica Hughes

FROM A YOUNG ENGINEER in Brazil to a gourmet cake baker in Denver, Taiane Bozzay has come full circle with her first entrepreneurial venture. “Growing up in Brazil, baking and cooking was always a part of my life,” she says. She carried the passion with her more than 1,000 miles northwest to Colorado, where she now creates one-of-a-kind desserts with her new company, Made by Hand Cakes

Taiane grew up in Barra Mansa, just two hours from Rio de Janeiro, with her mom, dad, brother and grandmother nearby. “My brother and I would visit my grandmother’s house where I always saw her cooking and baking for the family,” Taiane says. “She taught me how to make different things like brigadeiro, pineapple cake, caramelized banana cake and dulce de leche—all made from scratch.”

Brazilian TAIANE BOZZAY bakes a bit of her culture into every dessert

PHOTO:

Steve Robinson, PA PHYSICIAN ASSISTANT, MEDICAL CONSULTATIONS

Maeson Temple, RDN, CNSC REGISTERED DIETICIAN NUTRITIONIST

Even at home, Taiane was always helping her mom in the kitchen as a teenager, making meals and baking cakes for her entire family. “My favorite thing to bake when I lived in Brazil was coconut sponge cake with pineapple compote and coconut cream,” she says. “It was my grandmother’s recipe.”

After graduating from university in Brazil with a degree in agribusiness engineering, Taiane began work as a production engineer at an Italian food company. But a strong desire to learn English led her to the U.S. in 2019 to immerse herself in the language, which is when she met her now husband, Ben Bozzay.

The couple married in 2020, which ultimately prompted a permanent move to the U.S.—and a culture shock. She quickly found herself missing the “made by hand” food she grew up with in Brazil. “I grew up with my mom making our meals with fresh foods for lunch and dinner. But when I moved here and noticed all the processed foods, I was shocked,” says Taiane.

In their first few months of marriage, Taiane could not work in the U.S. until she received her visa. So, during this downtime, she began to dabble again with cooking and baking, making from-scratch foods and desserts.

The idea for Made by Hand Cakes was practi cally “baked” overnight when Taiane decided to make a cake for her husband’s birthday, which received much praise from family and friends. “People were asking why I wasn’t doing this for a living,” she says. She decided to go for it. Soon she received approval to work and decided to go into business for herself.

Mixing her passion for food and her new-found entrepreneurial spirit, she began researching on social media and watching online videos for inspiration. However, she couldn’t figure out how to start marketing her cakes. Then she happened upon someone’s post on NextDoor

inquiring about someone to make a red velvet cake. She jumped on the opportunity.

That evening she told her husband: I sold my first cake. Eager to help his wife, Ben used his business degree and his current career as a software developer to help her form a business plan and an official website. The website launched in November 2021, and today, Taiane sells about eight cakes per month, depending on the season.

Flavor and freshness are es sential to Taiane, so she takes pride in making much of the cake com ponents from scratch, including the jam, the filling, buttercream and the sponge. Because of this dedication to the product, it’s a three-day process from start to finish. “Typically, I start on Tuesday or Wednesday for weekenddelivery cakes,” she says. “First day is baking,

filling and jam, and then I let it rest. Second day, I piece the cake together, and the last day is for decorating.”

Her cake designs are simple and delicate, with the most popular flavor being vanilla cream with strawberry jam. In addition to cakes, she makes cupcakes and, as a nod to her home country, brigadeiro. This Brazilian dessert is similar to a chocolate truffle except that its outside is soft, and it comes with a variety of toppings such as almonds, pistachios or coconut.

Currently, the company is strictly online, so all cakes are hand-delivered to customers. And because being an entrepreneur requires the help of others, her husband and friends assist in delivering the cakes. Taiane says the plan is to add additional product offerings, such as holiday mini desserts, which will kick off this fall for the upcoming holiday season. While the possibility of opening a storefront is not off the table, there are no immediate plans to do so. Taiane is happy, for now, with her sweet new venture just the way it is.

madebyhandcakes.com

PHOTOS: COURTESY MADE BY HAND CAKES

“My favorite thing to bake when I lived in Brazil was coconut sponge cake with pineapple compote and coconut cream.”

TAIANE BOZZAY

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Topflight Air Fare

Serious seafood and an exciting view draw even non-flying diners to THE PERFECT LANDING at Centennial Airport

By John Lehndorff

“LET’S GO EAT dinner at the airport,” said almost no one ever, especially when they aren’t flying anywhere. Don’t tell that to the families on the waitlist to eat on a Sunday afternoon at The Perfect Landing Restaurant. Sure, they’re craving brunch, but the one thing diners demand most is a window table overlooking the busy Centennial Airport runway.

The eatery's appeal is evident when you settle in with a fluffy Denver omelet, a Hollandaisetopped crab cake Benedict or bananas Fosterstyle brioche French toast. Kids (and those with a lively inner child) get a “Top Gun” thrill watching jets blast off with an energy you can feel right through the tall windows that wrap around the restaurant space.

“It’s like an airshow almost every day. There’s still a certain amount of romance in flight,” says Sean Carter, who co-owns The Perfect Landing with his father, Jim Carter, who opened the eatery in 1992.

Looking beyond the runway, the restaurant boasts a panoramic view of the Front Range and sunsets so stunning that diners make reservations based on the time of the sun set. According to Sean, the uniquely en tertaining view can cause some booking problems. “People don’t want to leave. They want to wait to see the sunset or watch the F-18s take off on the weekends,” he says.

The Perfect Landing serves breakfast, lunch and dinner daily. The morning menu includes all the egg favorites, chicken fried steak with house-baked biscuits and sausage gravy, and freshly baked blueberry muffins with oversized mugs of coffee.

For lunch, the menu adds burgers, chile rellenos and substantial sandwiches, including a spicy birria torta stuffed with shredded beef. Carter says one of the most popular entrees is the aptly named Perfect Salad. Greens, candied pecans and blue cheese are dressed with orange

“It’s like an airshow almost every day. There’s still a certain amount of romance in flight.”

—Sean Carter

Balsamic vinaigrette and topped with fresh pan-seared salmon, sirloin or shrimp. Another favorite is the lobster roll on a split-top hot dog bun imported from Rhode Island.

The Perfect Landing transforms into an adult dining destination in the evening as a pianist plays familiar tunes in the lobby. The throwback cherrywood-and-etched-glass area is available for pre-dinner cocktails.

From starters like Swedish meatballs and carpaccio to weekend prime rib, steaks and pork chops with garlic mashers and creamed spinach, these dishes satisfy any meaty cravings. However, one glance at the menu reveals one secret to the restaurant’s longevity. The Perfect Landing is an unexpected haven of fresh seafood in Englewood.

The resident shuckers dish dozens of oysters on the half shell and more as baked oysters Rockefeller every day. Bowls of creamy New England clam chowder and spicy San Francisco–style cioppino head to tables along with halibut meunière, salmon Oscar, scallops with polenta and Newport seafood pie.

The reason for this oceanic focus is all about family. “We’ve always been coastal people. My family has lived and worked in Seattle, Vancouver, New England and San Diego, and we always loved seafood,” Sean says.

The eatery has chosen a different flight path for its wine list. “We don’t have a huge cellar with a large markup on the bottle prices,” he says. “We focus on a few classic wineries like Silver Oak and Jordan that have ties to Colorado.”

The Perfect Landing’s list includes about 50 wines ranging from $20 to $200 a bottle, with many reds, whites and sparklers available by the glass.

Sean admits that the Perfect Landing has one imperfection: “It’s a horrible location until you know how to find it.” GPS helps, but the signage is hard to see, and some first-timers drive toward the Denver Broncos' nearby facilities. He recommends looking for the large Denver Jet Center building. You’ll find the restaurant on the second floor.

THE PERFECT LANDING RESTAURANT 7625 S. Peoria St., Englewood 303.649.4478; theperfectlanding.com

PHOTO: SERENA

PHOTO:

Join Us For Our 27th Annual Holiday Open House

Thursday, Friday, Saturday October 20th, 21st, 22nd

10 a.m. - 5 p.m. Sunday October 23rd

11 a.m. - 4 p.m.

Christmas Florals, Pre-Lit Trees, Garland And Wreaths, Holiday Table Décor, Ornaments, Tree Skirts, Stockings, Gifts, Gifts, Gifts

The Streets At Southglenn 6851 S. Gaylord St., Suite 233 Centennial, CO 80122 carlasacd.com | 303.683.0372

PHOTO: COURTESY SAVANTÉ WINE CELLARS

Stellar Cellars

SAVANTÉ WINE CELLARS uncorks extraordinary custom wine rooms and wall displays

By Kim D. McHugh

ENTERTAINING certainly gives you the opportunity to showcase your culinary skills and ability to set an impressive table. But what if you’d like to go “next level” by wowing guests with a way to celebrate your appreciation of wine? Enlist the services of Darryl Hogeback.

A master artisan, he designs and handcrafts custom-made wine racking systems that pay homage to the bottled delight. The propri etor of Littleton-based Savanté Wine Cellars, Hogeback, who has more than 40 years of woodworking expertise, is skilled at creating unique wine spaces.

“My grandfather was a carpenter, and he really influenced me. My high-school shop teacher turned out some of the finest craftsmen in the Midwest, many of whom are doing beautiful work today,” says the Cincinnati native .

In his early 20s, Hogeback was a furniture maker whose talents eventually drew him towards finish carpentry and custom millwork on the interiors of high-end vacation homes in Aspen, Vail and Telluride. When a homeowner in Aspen asked him to build a wine room, he recognized an opportunity to create a better racking design. So he did.

WELL-CONCEIVED CELLAR DESIGN

Rooted in Old French, the word savant means a scholar noted for wisdom, and Hogeback thought to add the “e” with the accent to give his business more cache. Smart, too, is his imaginative approach to each project, where the space being considered for the wine room is measured, photographed, then pre-designed using computer gener ated, three-dimensional drawings.

“Clients have specific storage needs, which we build around. They may envision having five percent magnums, twenty percent cases and the balance in regular bottles,” he says. “Knowing that helps us create a space that is both functional and appealing.”

He first invites potential clients to review the company’s portfolio online, where there are more than a dozen examples of wine racking systems on display. Once you decide on what you believe best aligns with your wine presentation and preservation goals, he provides a few rough sketches of how the wine room or wall display could look.

A phone conversation, Zoom chat or inperson meeting then leads to advanced design ideas and ultimately an initial round of formal illustrations. Though creating efficient, climate-controlled storage is top of mind in the design considerations, Hogeback and his fabricators are also experts at crafting a custom tasting table, a decanting area, lasercut cabinetry, customized entry doors, artwork and strategically positioned LED and sconce lighting to illuminate your collection.

REDS, WHITES AND GREEN

Knowing that stains, paints and chemical finishes emit wine-spoiling gasses that can be absorbed by the cork, Savanté’s fabricators instead leave the wood raw or treat it with non-toxic, butcher-block type oil. Other “built-green” attributes include the use of formaldehyde-free sheet goods and a modest use of glue to assemble the wood racks.

Each wine racking system is made using certified American sources of renewable hardwoods like white oak. Significantly stronger than redwood, it enjoys the same decay resistance rating. Though white oak is frequently used to create wine rooms, the company also uses mahogany, cherry, maple and walnut in its projects. A recent addition is a metal racking system that incorporates laser cut steel with wooden dowels.

Most wine rooms or wall displays are designed around collections of 300 or more bottles, so they are certainly geared for enthusiasts and serious collectors. But whatever rack system fits your style for entertaining, count on having a conversation piece at your dinner parties.

SAVANTÉ WINE CELLARS 303.725.5131 savantewinecellars.com

What’s New in Luxury Appliances

Today’s appliance makers are dreaming up

CREATIVE WAYS TO MAKE KITCHEN TIME FASTER, EASIER AND MORE HEALTHY

By Lisa Truesdale

HOUSEHOLD APPLIANCES have come a long way since Miele introduced its first product—a mechanical butter churn—in 1900. Today, the German com pany is a household name within the realm of luxury appliances, along with brands like La Cornue, Gaggenau, Dacor, Sub-Zero, Wolf and many others.

“Manufacturers keep adding more and more electronics to their products, to make life easier, like more connectivity and integration with apps,” says Libby Hull with Specialty Appliance, “and they’re competing with each other to be at the top of that game.” Some examples of these creative new products include Dacor’s WineStation that holds and dispenses four bottles of wine, using pres surized argon gas to keep the wine fresh, and Miele’s dishwasher that uses its own detergent disc, dispensing the right amount based on the cycle you choose so you’re not wasting detergent.

Here’s a sampling of other new offerings in luxury appliances:

RANGES/COOKTOPS

Recent reports about older gas stoves emitting harmful pollutants into the air have consumers searching for alternatives. “I’ve had many customers talking about getting away from gas appliances due to health concerns,” says Hull. “We’re selling a lot of induction cooking appliances.”

PHOTO:

Aspen 970.925.8579 Crested Butte 970.349.5023

Denver 303.399.4564

Steamboat Springs 970.879.9222 Telluride 970.728.3359 Vail 970.949.5500

interior landscapes that delight the senses

Induction cooking uses electromagnetic fields to create heat, which then transfers to the pot. The induction method cooks food faster, using just 22 percent of the energy consumed by an electric resistance stove. Investing in induction might also mean buying new cookware, though, as pots and pans must be magnetic. (To test yours, see if a magnet sticks to the bottom.) Wolf makes induction cooktops with a “bridge” feature that joins two cooking zones together to create a larger surface area, like to employ as a griddle.

Maureen Ledwell of Mountain High Appliance says ranges with a sous vide hob, like the one from Signature Kitchen Suite, are also gaining in popularity. “You don’t need a separate sous vide unit taking up valuable counter space,” she says. Vacuum-sealed foods can simmer in their water bath for 48 hours or more, and you can check the progress from anywhere, using an app.

OVENS

Shane Beasley of Mountain High Appliance loves the electric hearth ovens from Monogram; he even created a pizza-making video for the company’s YouTube channel. “With a hearth oven,” he explains, “you’re getting a wood-fire experience, but inside, not out, and there’s no wood or fire.” At temps reaching 800°F or more, a Neapolitan-style pizza takes only 2 to 3 minutes, but you can also use it to cook other foods, like lasagna, whole fish and bread.

REFRIGERATORS

“Smart” fridges continue to be popular, says Beasley. He especially likes Dacor’s Heritage Column Refrigeration Collection, which has two cameras inside that snap photos each time the door is closed. “Using the app, you can look

PHOTO: COURTESY SUB-ZERO

PHOTO: COURTESY MIELE

Interior Designer: Angie Hilmes

Photo: EMR photography

inside without opening it,” he explains. And when you see you’re out of something? Just tap that ingredient to add it to your grocery list or send it directly to your favorite grocery ordering/delivery app.

Newer fridge technology also helps keep food fresher, says Hull: “Sub-Zero offers an air filtration system that makes it possible to store your food two to three times longer than in other refrigerators.”

All of these new, advanced-technology appli ances are great for consumers, but the problem now is pandemic-related delays. Because luxu ry appliances have more features and compo nents than the lower-end ones, many are taking 9 to 13 months to come in, so it’s best to order them far in advance of when you think you’ll need them. “Get in line now,” advises Ledwell. “Don’t wait until yours is broken.”

MOUNTAIN HIGH APPLIANCE

6905 S. Broadway, Littleton mountainhighappliance.com

SPECIALTY APPLIANCE

8775 E. Orchard Road, Greenwood Village buyfromsa.com

PHOTO: COURTESY SUB-ZERO

PHOTO: COURTESY GAGGENAU

Design experts weigh in on top tips for

By Heather Shoning

This kitchen features clean lines and a modern layout. There are traditional accents, such as the backsplash tile, but a decidedly modern style, too, in the all-bling island light fixture and the contemporary fixtures providing task lighting at the range. “Kitchens are a difficult space in which to add individually,” says Hall. “But lighting is a great way to incorporate the homeowner’s individual taste and design aesthetic.”

The designers made great use of a central wall that breaches the kitchen, dining and living areas. They wrapped the entire area with warm wood cabinetry, and it houses a pantry, a buffet for dining storage and a coat closet at one end.

The design duo added a bar to the living room side of the kitchen, which the homeowners desperately needed to separate some of the working areas of the space.

PROJECT DETAILS

DESIGN: Inspire Kitchen Design Studio, 720.650.0500, inspirekds.com and

Everyday Lovely Interior Design Studio, 303.953.1909, everydaylovelydesign.com

CONTRACTOR: Elton R Construction

CABINETRY: Homestead Cabinet & Furniture, custom white paint cabinetry, rift white oak with stain and glaze, decorative polished steel island support

BACKSPLASH: Decorative Materials, Breathe Moresque, Arabesquette

KITCHEN COUNTERTOPS: Kitchen Mystery White marble with Antolini zerocare

ISLAND BAR COUNTERTOP: Quartzite Metal Leather

FLOORING: Stained white oak

KITCHEN ISLAND LIGHTING: Williams Sonoma

SEATING AREA LIGHTING: Circa Lighting

RANGE WALL: Circa Lighting

2022 Top Indian

and more

“With a rotating menu‚ a chef-tasting menu and offerings that continually challenge the customer’s palette‚ Urban Village Grill is a showcase of Indian cuisine at a high level. The food is a culmination and reflective study of Chef Charles Mani’s origins as a chef‚ child and young man‚ yet it is food that is all at once simple‚ delicious and fresh.” —Brandon Rodriguez‚ 303Magazine

Greiner selected black matte for the cabinet hardware and the pendant metal to coordinate with the dark soapstone island. Classic faucets in chrome with white handles complement the quartz marble countertops and marble backsplash.

TRANQUIL TRANSITIONAL Photography by Katy Jo Caringer

For this kitchen refresh, Julie Greiner, principal, and Kathy Siple, senior designer, at JRG Design, wanted to create a “functional, user-friendly kitchen while keeping it interesting and timeless,” Greiner says. “The soothing sage green cabinets with the timeless Carrara marble create a kitchen where you want to spend time!”

TOP KITCHEN DESIGN TIP: Because the kitchen is a top spot for adding value to your home, Greiner says developing a realistic budget and being willing to splurge on an item or two is a great approach. “I suggest selecting an item or two to be the inspiration or ‘jewel pieces’ and design around those,” she says. “It’s important to make the remaining selections harmonious and ensure they don’t compete with the inspiration selections.”

PROJECT DETAILS

DESIGN: JRG Design, 303.601.9544, jrgdesignllc.com

CABINETRY: Crystal Cabinet Works (existing, painted)

BACKSPLASH: Carrara marble subway tiles, Natural Stone Sales Inc.

COUNTERTOPS: Pental Quartz Misterio, Total Floors

FLOORING: G3 Hardwood Flooring, Colorado Springs

LIGHTING: Urban Lights

Based on the clients’ original kitchen, it was clear to Wilkinson that the family needed a place for mail to drop, laptops and cell phones to be charged and meals to be planned. So, she resurrected a somewhat forgotten kitchen design element—the kitchen desk. Some older designs would tuck it away in its separate space, but here the desk is the same height as the rest of the perimeter cabinetry, so when it’s not in use as a desk, it can do double duty as additional prep space. “I also think that families like having a place for kids to do homework, where it’s visible to the active kitchen area in the mornings and evenings for supervision,” she says.

CASUAL & INVITING Photography by Emily Minton Redfield

Dawn Wilkinson, owner and CEO of Six Walls Interior Design, won’t embark on a kitchen design project without a thorough design discussion with her clients. She needs to fully understand what currently isn’t working for the clients so she can create thoughtful solutions for workflow and storage problems. Along with Saori Teasley from Six Walls’ Seattle office, who provided all the technical drawings, she designed an NKBA Award-winning kitchen for these clients.

TOP KITCHEN DESIGN TIP: Inventory and edit. When planning for a new or remodeled kitchen, Wilkinson says to ask yourself: “What do you need more of or less of? Think about countertop space, storage space, and how you like to cook and entertain in the space. Then you can be sure your new kitchen accommodates those needs. She also says drawers are easier to use and often have more accessible storage. “They cost a little more, but they are worth it, in my professional opinion.”

“A white kitchen is a classic that some say will never go out of style,” Wilkinson says. “I tend to agree, but—let’s admit it—white can be a bit boring. So, having a color in the center of your kitchen layout, if it can accommodate an island, like this one, is a great way to add a grounding, gathering focal point to the room.”

Although the sea of blue cabinetry might seem like a bold choice, Cindy Hellgren, operations manager for Thurston Kitchen + Bath, says, “Having all of the cabinetry match is a calm look overall that lets all of the other finishes such as glass cabinets, open shelves and backsplash tile stand out.”

Two cooks in the kitchen meant two full-sized sinks, as well as a large island and plenty of individual prep spaces around the perimeter cabinetry.

When Thurston Kitchen + Bath Aspen was hired for this kitchen project, they took into careful consideration that the homeowners would both be participating in the household cooking. That meant there needed to be ample space for moving around.

TOP KITCHEN DESIGN TIP: In a space dominated by cabinetry, bring visual texture with tile, open shelving and other design elements.

PROJECT DETAILS

DESIGN: Thurston Kitchen + Bath 303.399.4564, thurstonkb.com

CONTRACTOR: Timberline Construction

Incorporating an existing piece of furniture into the design is a great way to create a truly custom look. In this case, adding the dramatic tile backsplash from the floor to the tops of the cabinetry, calls attention to this unique space within the kitchen.

CABINETRY: Greenfield Cabinetry

ISLAND COUNTERTOPS: Honed marble

PERIMETER COUNTERTOPS: Quartz

Cabinetry with inset door styles creates a furniture-style look.

Mixing cabinetry with open shelving in a contrasting finish furthers that furniture feel.

MODERN FARMHOUSE Photography by FotoImagery, Tim Murphy

THANK YOU

On behalf of AvidLifestyle and Colorado AvidGolfer, we would like to thank you for attending our 2nd Annual Wheels of Dreams event on Saturday, August 20, 2022. We hope you had a wonderful evening enjoying the live music, culinary creations from local restaurants, cocktails, artist, aerialist, vintage cars, exquisite luxury & super cars and curated loungesbrought to you by AvidLifestyle, Colorado AvidGolfer and our dedicated partners.

For us, it was pure magic to be able to celebrate our charity partner, Bags of Fun. We are truly grateful for all your support. We could not have created such a wonderful event without your kindness and generosity.

We are growing and planning for net year, and we hope to celebrate with all of you at the 3rd annual Wheels of Dreams charity experience!

BOUCLE EYELASH TWEED JACKET, $1,895, at St. John

SMYTHE BOW COAT, $895, at Garbarini

Lovely Layering

LOOK GREAT ALL DAY EVEN AS THE COLORADO TEMPS SWING

By Hailee Lucchesi

A COMMON JOKE about Colorado weather is that we can experience all four seasons in just one day. And, well, it’s no joke! While the shift of actual seasons is a chance for a mental reboot, it’s also the perfect opportunity for a wardrobe refresh. So, stock up on lovely layering pieces to get you through the temperature swings that are inevitable this time of year.

One favorite, go-to designer for layering staples is St. John. This fall, take note of the timeless boucle eyelash tweed jacket. Pair with a crisp white tee and jeans during the day or silk pants for a night out. The leather notch collar jacket is one of the chicest pieces you will see this season. The sophisticated shape makes it a simple and eloquent layering garment that goes with virtually anything in your closet.

Next, head over to Garbarini for the cozy closed ecru sweater vest. Wear alone, layer with an oversized white button down or pair with faux leather pants for an edgier feel. For cooler nights, snag the Smythe bow coat. Aside from the dreamy cobalt blue color, the tailored silhouette and modern details provide an effortless look from day to night.

Lastly, a cape is quintessential for fall. The Qinti Clare cape in walnut, made in Peru, is no exception. With its creamy rib-knit collar and modern silhouette, this staple will keep you warm and fashionable all season long.

CLARE CAPE , $745, at Qinti

CLOSED SWEATER VEST, $420, at Garbarini

LEATHER NOTCH COLLAR JACKET, $2,995, at St. John

ST. JOHN Cherry Creek North 303.377.7572; stjohnknits.com

GARBARINI Cherry Creek North 303.333.8686; garbarinishop.com

QINTI

Larimer Square 720.728.5930; qintiperu.com

PHOTO: COURTESY QINTI

PHOTOS: COURTESY GARBARINI

PHOTO:

PHOTO: TAG RESTAURANT GROUP

Ohana

Infusion

HOW TROY GUARD’S HAWAIIAN UPBRINGING INFLUENCES HIS RESTAURANTS

By Lisa Truesdale

BORN AND RAISED in Hawaii, Troy Guard naturally infuses the Hawaiian spirit of ohana—family—into everything he does. That includes spending his precious free time with his wife and three children, of course, but it also influences how he treats the more than 450 employees who are part of his TAG Restaurant Group (TRG), and the guests who visit his many restaurants.

Guard has never known another industry; his first restaurant job was at age 13. At 19, he tried taking a few college courses to see if there might be another calling out there for him, but his heart just wasn’t in it. “I knew it wasn’t my calling,” he says. “I decided I was going to stick with what I liked to do—cooking. That’s when I started to look at it as a career.” He worked at restaurants in New York, Hawaii and California before opening his first restaurant in Colorado in 2002.

Today, TRG operates 13 restaurants (and counting) in Denver and Houston, across multiple concepts. Guard and Grace is a high-end, modern steakhouse, complete with an oyster bar and a posh, walk-in, floor-to-high-ceiling glass wine cellar. At the casual end of the spectrum, Bubu offers a fresh spin on build-your-own bowls, featuring seasonal, locally sourced ingredients. In between the two are HashTAG, a brunch hotspot; Los Chingones, a popular taquería; and Grange Hall, a curated collection of chef-driven food stalls, including a small-scale version of Los Chingones.

Though each concept is a bit different, they all have elements that reflect his island upbringing and his extensive globe-trotting. “I’ve lived in Hawaii, and I’ve traveled all over Asia,” he says. “I like Latin and Asian influences, big on flavor and big on boldness. Not very light, but not overpowering, either. I want people to wonder ‘Oh, what is that flavor?’ whether it’s garlic, soy or chilies.”

Guard has no plans to slow down; TRG is currently working on opening more locations in both cities in the near future. He says he owes much

PHOTO: CHAD CHISHOLM

PHOTO: RACHEL ADAMS, COURTESY TAG RESTAURANT GROUP

PHOTO: TAG RESTAURANT GROUP

of TRG’s growth and success to the fact that he prefers to promote from within.

“It’s part of our vision statement,” he says. “We grow our group through our ohana, through our family. There might be someone from out side with a better resume, but I would prefer to hire someone who’s already been working with us for a long time, who gets our vision and our core values. We win together, and we might have a bad night together sometimes, but we take care of each other.”

His fellow chefs from around the region (and the world) are his ohana, too. At Los Chingones, the Celebrity Chef Series invites a different chef each month to create a special taco, and the chef also gets to choose which nonprofit gets $1 from every taco sold. In August, Johnny Curiel, the culinary director of the Mexican restaurant My Neighbor Felix, intro duced a taco with West Coast and Guadalaja ra influences including agave-roasted sweet potato and crispy garlic. In December, guests can expect a unique offering from TRG’s CEO. “He’s from Korea,” Guard says, “so I’m really excited to see how that influences his taco creation.”

Guard and Grace also regularly hosts celebrity guest chefs, including a recent collaboration with Food Network star and award-winning cookbook author Rocco DiSpirito. The event was a fundraiser for the Boulder Community Foundation, to help those affected by the

Marshall Fire. “We always tie them into charity, because I want to provide the community with love and support,” says Guard. “These events are a big hit, and it’s fun to give our guests something new and different.”

When it comes to his work and his life, Guard is truly driven by ohana, but he’s also quick to practice another beloved Hawaiian tradition— aloha.

“Aloha means hello and goodbye, but it also basically means ‘hey, be nice to people,’” he explains. “That should be a natural in hospitality. You should love what you do, and smile and take care of people. It’s in my blood.”

THE TAG RESTAURANT GROUP FAMILY

GUARD AND GRACE

1801 California St., Denver 500 Dallas St., Houston guardandgrace.com

LOS CHINGONES

Downtown RiNo, 2463 Larimer St., Denver Los Lounge, 2461 Larimer St., Denver Central Park, 10155 E. 29th Drive, Denver DTC Belleview Station, 4959 S. Newport St., Denver Grange Hall, 6575 Greenwood Plaza Blvd., Greenwood Village (coming soon) 3541 E. Harmony Road, Fort Collins loschingonesmexican.com

BUBU

Granite Tower, 1099 18th St., Denver Larimer Square, 1423 Larimer St., Denver Republic Plaza, 303 16th St. Suite 3, Denver Grange Hall, 6575 Greenwood Plaza Blvd., Greenwood Village bubu-denver.com

HASHTAG 10155 E. 29th Drive, Denver hashtag-restaurant.com

GRANGE HALL

6575 Greenwood Plaza Blvd., Greenwood Village grangehall-colorado.com

PHOTO:

By Heather Shoning

Dining Down

AUSTIN HAS LONG BEEN known as an island of the hip and cool in a sea of … well, Texas. With monikers like “Live Music Capital of the World,” “People’s Republic of Austin,” “Bat City” and “City of the Violet Crown,” it’s no wonder more than 30 million people—just U.S. residents alone—flock there each year. The city hosts SXSW and Austin City Limits and has more than 250 music venues. And while it’s definitely all that, it’s also a dining destination worth every last morsel.

The city is large, and there are more restaurants than we can begin to cover, so we’re sticking to a few key areas of town. But we aim to steer you toward some special spots for a long weekend getaway. Our food tour focuses on downtown with seven regions— the main one being South Congress—all within walking distance (or a quick Uber ride) of each other—and feature nearby activities for when you’re not eating. Let’s start south of the Colorado River …

SOUTH CONGRESS Chances are, if you’ve been to Austin, you’ve been to this funky stretch south of the river lined with quirky shops; lots of restaurants, bars and coffee shops; and myriad murals that make a walk here Insta-worthy, for sure. Pop into Café No Sé for premium baked goods and

a shaken latte to power up for a day of walking. Need something more than a croissant to get you moving? Try the breakfast bowl chock full of red quinoa porridge, berries, kiwi, cocoa nibs and pistachios.

As you can imagine, there are plenty of taco joints in Austin, but give Güero’s Taco Bar a shot. They’ve been slinging tacos for more than 30 years here, and the vegan options will not leave you wanting! The atmosphere is lively, and like most places with a patio, there will be live music. Sometimes even midafternoon. So,

For a fine Japanese dining experience, head to OTOKO at the South Congress Hotel, but you’d better have a reservation, as the restaurant only seats 12 people. If you do, you’ll be treated to a multicourse omakase experience that blends Tokyo-style sushi and Kyoto-style kaiseki. The unique tasting menu is based on ingredient availability and seasonality, and the presentation is fantastic!

kick back with The Longhorn—a refreshing cocktail made with Corzo Silver, Cointreau, lime juice and a splash of orange juice—and soak up some sun and tunes.

HEAD SOUTH TO AUSTIN for a long weekend full of fun and food

OTOKO

GÜERO’S TACO BAR

PHOTO: COURTESY

PHOTO: KATE LESUEUR, COURTESY OTOKO

PHOTO: RICHARD CASTEEL, GÜERO’S TACO BAR

Locations dot the city—as well as Houston and San Antonio—but no walk down South Congress would be complete without a treat from Amy’s Ice Cream. You’ll find some elevated standards, including Mexican vanilla, Belgian chocolate and strawberry, but each location also includes a revolving selection of unique flavors such as brown sugar Pop-Tart, Hill Country crunch (cold press vanilla ice cream combined with honey, pecan pieces and soft chocolate chips), Remember the Alamode (a twist on the Alamo, of course, it contains Mexican vanilla ice cream blended with coffee and Jameson Whiskey) or White Lightning (white chocolate ice cream blended with rum). It’s a perfect end to a perfect day!

WHEN YOU’RE NOT EATING

There’s no lack of sights and attractions to keep you occupied between meals, but a few standouts should not be missed. OK, I’m just going to say it: Lady Bird Lake is confusing. Part of it is lake-like, but much of what is considered “the lake,” although it’s really a reservoir, is part of the river. Anyway, the water areas, generally referred to as “Lady Bird” or “Town Lake,” as it was once called, are beautiful places to spend a few hours. There’s a 10-mile trail that meanders along the water’s edge and passes skyscrapers, neighborhoods, ball fields and cultural attractions. There are plenty of places to rent canoes, kayaks and SUPs, or for a drier activity, take a river cruise. You can choose a lunch or dinner cruise or take an evening bat-watching cruise. Between March and November, Mexican free-tailed bats congregate under the Congress Avenue bridge, and hundreds of people line the bridge at dusk each evening to see the bats take flight. To the north side of downtown, don’t miss the Texas Capitol and wander the beautiful UT Austin campus—keep your eyes peeled for Matthew McConaughey.

Speaking of which, Austin is home to several famous people, including actors, musicians and athletes. With the crazy real estate market,

people could move in and out at a record pace. Still, you might spot Elijah Wood, Sandra Bullock, Dan Rather, Emma Stone, Willie Nelson, Paul Simon, Meatloaf, basketball player Chris Bosh, tennis great Andy Roddick and many more. According to its Instagram account, Pierce Brosnan was recently spotted at Güero’s Taco Bar, so you never know!

BACK TO THE FOOD

This vacation is about eating, so let’s explore more of Austin’s fine—and casual—dining spots. Just southeast of the Texas Capitol, in the Red River Cultural District, you’ll find

CAFÉ NO SÉ

LONESOME DOVE

LA CONDESA

BAT BRIDGE

AMY’S

PHOTO: COURTESY LA CONDESA

PHOTO: AMY WENSKE, COURTESY LONSEOME DOVE

PHOTO: COURTESY CAFÉ NO SÉ

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Stubb’s Bar-B-Q. This is a great venue, home to tons of live music, but—and I cannot stress this enough—you’re going to want to plan your trip around going here for the Sunday Gospel Brunch. There are two seatings each Sunday, and you can pay a bit extra to have a view of the band. Do it. Then enjoy huge helpings of house-smoked sausage, Angus beef brisket and chicken along with scratch-made enchiladas, vegetarian migas, macaroni and cheese, garlic cheese grits, biscuits and gravy and more. Wash it down with a mimosa, Bloody Mary or other cocktail, including a spiked peach sweet tea—what could be more Southern?

The nearby West 6th St. and East 6th St. areas offer a variety of dining options. A few include Lonesome Dove, an upscale steakhouse featuring wild game dishes, The Backspace, a wood-fired Neapolitan pizzeria, and Parkside, a gastropub known for small plates and its extensive drinks menu. South of the 6th streets, you’ll find the Warehouse District, a hotspot for high-end

cocktail bars, fine-dining restaurants and a variety of gay nightclubs. You’ll also find Wu Chow, a farm-to-table Chinese restaurant with mouthwatering crispy, spicy beef, handmade dumplings and crispy Beijing roasted duck (Thursday through Saturday only).

As you draw nearer to the river, the 2nd St. area is home to La Condesa, an upscale, modern take on Mexican street food. They say it’s where Mexico City meets Austin, and the menu follows suit. Try the short rib quesadilla, hongos (a

grilled mushroom and black bean tamal with mint chimichurri) and tres leches cake with fruit compote.

Finally, in the Rainey St. area, just east of the South Congress bridge, is Anthem, “A Tex-Asian pub for the people.” The eclectic menu serves up specialties like brisket-rangoons; a vegan curry hot dog; the Aloha burger with an Angus beef patty, bacon, Gruyère cheese, grilled pineapple, sake-braised onions, truffle yuzu, miso aioli and lettuce on a brioche bun; and other creative mash-up recipes. You can get a PuPu Party Platter to sample a variety of the small plates— perhaps a sober-up snack after a late-night music show and a few cocktails!

Austin has something for everyone, and it’s not the kind of place you’ll only want to visit once. As the restauranteurs get more and more creative with recipes, venue decor, live music offerings and more, you’ll want to visit again soon to taste—and see—what’s new.

STUBB’S BAR-B-Q

6TH ST.

THE BACKSPACE

PHOTO: COURTESY

PHOTO: JIM NIX

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PHOTO: COURTESY THE VELOX STANDARD

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