Tour de Forks Event Catalog 2014 by Kathy Amen Design

13TH ANNUAL TOUR DE FORKS RAISE YOUR GLASSES to the 13th Annual Tour de Forks, the delectable, signature fundraising series for the Center for the Arts Crested Butte. Throughout the 20 Tour de Forks events of the summer, food and architectural enthusiasts visit a variety of private homes and dine on epicurean delights from accomplished chefs. One evening may feature a private concert with folk trio Red Molly or up and coming country group Due West. A luxurious brunch finds you up the Ohio Creek Valley. One day is reserved for adventure, as you hike through private lands to the ruins of Cloud City with regional historian Duane Vandenbusche. Local and visiting chefs prepare an exotic array of fine food from French to Italian to Pan Asian. Your meals range from a lively immersion into the virtues of Marj O‘Reilly, Tour de Forks Chair a rum-inspired cuisine, to an elegant multi-course experience with boutique wine makers and elevated dining. Annually the Center for the Arts hosts over 624 events, rentals, classes and rehearsals to over 33,000 people, with the Center itself producing 277 of these. Our diverse shows engage residents and visitors from bluegrass with Leftover Salmon to “sacred steel” with Robert Randolph and the Family Band. Our free outdoor concert series, Alpenglow, welcomes thousands every summer, in a gathering that has truly become a community phenomenon. Through our partnership with the Crested Butte Film Festival we help support bringing independent films that invite discussions, spark creativity and promote cultural, social and environmental awareness to the community. We believe in fostering creativity and innovation through educational opportunities. Literally hundreds of students — from children to adult — have encouraged their own creative spontaneity, be it through an Aerial Dance Workshop with the Crested Butte Dance Collective, or an Outdoor Photography Workshop with the Art Studio. Our Piper Gallery provides an affordable venue for local and regional artists to display their work and showcase their talents. None of this would be possible without the support garnered through Tour de Forks. The Center must raise close to 60% of its operating budget each year through fundraising events and contributions, and Tour de Forks is the cornerstone of this effort. With resounding enthusiasm, the community comes together to assure the arts thrive in the Gunnison Valley by volunteering with Tour de Forks. Homeowners open their doors to host. Volunteers organize, serve and clean up. Chefs take time away from their busy restaurants to offer their cooking expertise without pay. Thank you to all our volunteers and attendees who make these events not only possible, but successful. Bon Appétit!

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TOUR DE FORKS SILVER SPONSOR

SUMMER SEASON PRESENTING SPONSOR

SUMMER SEASON GOLD SPONSORS

SUMMER SEASON ASSOCIATE SPONSORS

SUMMER SEASON PATRON SPONSORS

SUMMER SEASON FRIEND SPONSORS

BEVERAGE SPONSOR

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AN ARTIST’S WORLD DESTINATION: Pristine Point at Meridian Lake n ARRIVAL TIME: 5:30 p.m. EXCURSION MAXIMUM: 40 n TOLL: $125 TOUR GUIDES: Janet and Kurt Giesselman CHEF: Chef / Owner Michael Marchitelli, Marchitelli’s Gourmet Noodle

DELVING INTO THE HOME OF JANET AND KURT GIESSELMAN is immersing yourself in three worlds. The first is the world of nature — the multiple decks wrapping themselves around the exterior, jutting into the aspen grove. Inside, river rock from Powderhorn comprises the two fireplaces, the bar, the wine cellar. Walls of windows pull in the flanks of Crested Butte Mountain. The second world is an equestrian one. As dressage competitors and horse lovers, the Giesselman’s home showcases original paintings such as by famous West Coast animal artist, Melinda Cowdery. Saddles, horseshoes and hides. The third is that of the artist. As a guest here, you can explore Jan’s Naked Horse Pottery studio where her sculptural yet functional pottery makes its way into being. From high fire to naked raku, Jan’s pieces are eclectic and earthy, each utterly unique. Michael Marchitelli kicks off Tour de Forks with a light dinner alfresco. A meal with Michael is as much about the entertainment as it is about the food. Chef Michael is a Crested Butte classic, armed with a cooking repertoire stocked with family recipes from his mother, grandmother and father’s Italian heritage. Not surprisingly, Chef Michael began cooking at 10. Professionally he opened his first culinary endeavor, a New Orleans blues bar in Pennsylvania, with his mother. He immediately fell in love. The family tradition continues, as Michael serves the food he grew up on at Marchitelli’s Gourmet Noodle. His 17 years at “the Noodle” have garnered him a faithful following from the restaurant, as he now sews up his seasons touring as a private chef. Give the Italian a glass of wine and be ready for a raucous good time.

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OLD WORLD ARTISTRY DESTINATION: Downtown Crested Butte n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 30 n TOLL: $150 TOUR GUIDES: Denise and Bill Hayes CHEF: Chef / Proprietor Jason Vernon, Soupçon Bistro

THE ART OF DENISE AND BILL HAYES’ HOME lies in the architectural components themselves. The first you encounter are the doors. Each completely different salvaged antique door is a showcase of ornate, beautifully carved wood hand selected by Denise. Unique panels of engraved and varied scrolls, create the rises of the spiraling staircase, individually illuminated with lighting. Deeply dark naturally patinaed beams arch over the great room like a small cathedral, fastened with elaborate ironwork. The angular modernity of the fireplace couples with distressed woodwork, hammered metal and rusted iron kitchen accents. Indeed, four different metal artisans custom crafted each piece from the trusses to the chandelier. An old world nuance dances with clean lines and geometric shapes, rough and sleek all at once. It is a suiting home to exhibit the epicurean artistry of Chef Jason Vernon of Soupçon Bistro. Relishing in the romantic nuances of the French countryside with its deep history and leisurely pace of life, Jason sculpts dishes infused with passion, respect for ingredients and tender techniques characteristic of that region. Formally trained at the Culinary Institute of America, Chef Jason refined his prowess at such prestigious dining establishments as the Stanford Landmark, Chicago Four Seasons, Emeril Lagasse’s Nola in New Orleans, and RK, an American Brasserie in New York City. He is Tour de Fork’s only four time winner of the Chefs on the Edge competition.

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STEP BACK IN TIME DESTINATION: Downtown Crested Butte n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 30 n TOLL: $150 TOUR GUIDES: Shellie and Dan Greiner CHEF: Executive Chef Tim Egelhoff, Maxwell’s Steakhouse THE OLD NASH RANCH HOME used to sit dramatically at the foot of Crested Butte Mountain. Built in the 1880’s it rested there until it moved to downtown Crested Butte in the 1990’s. With the restoration and remodel completed by Shellie and Dan Greiner, the sensation of stepping into another era has been lovingly kept intact. Visitors can see the external logs, front door glass, kitchen floor, chimney and wainscoting of the original cabin. Utterly charming and completely cozy, the Greiners have maintained the persona of the home with that of its ancestry with wrought iron beds, patchwork quilts, and a rustic family dining table. The Nash’s were known for their hand-crafted ice cream just as Chef Tim Egelhoff is known for his meticulous use of ancient techniques of classic European cuisine. The slow braising of meats. Delicate French Bavarian pastries. Hand-crafted cheeses. Just as the Nash family prepared food with fresh milk from their farm, so does Tim work with the seasons of Colorado’s gifts. Chef Tim has completed stagiaire’s with Masa’s in San Francisco, the Coyote Cafe in Santa Fe, and Tommy Tsunamis in Denver. He served as the sous chef at Créme Caramel in Monterey and Chef / Owner of the Timberline Restaurant for 21 years. No doubt the Nash’s would be proud on all accounts.

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CRESTED BUTTE WINE & FOOD FESTIVAL

THE CRESTED BUTTE WINE & FOOD FESTIVAL returns this summer with the Center for the Arts! The festival strives to enlighten and educate wine and foodie experts and novices with a variety of wine seminars, elevated dining events, and food pairings throughout the weekend of July 10–13. The signature event for the festival in the summer is the Grand Tasting with over 500 select wines from 25 wineries and distributors. From exploring roses with Master Sommelier Damon Ornowski, to a Wine Hike and Gourmet Picnic Lunch with Sommelier Aaron Tomcak, there is a tasting for every palate. All seminars are spread throughout local restaurants with both visiting and local sommeliers and chefs lending their expertise and talent. All of the tasting isn’t just about the grape, however, as there are several fine dining opportunities as well, such as the Celebrity Chef Tour, Winemaker and Farm to Table Dinners, Dessert Extravaganza and Bursting with Bubbles Champagne Brunch. Many of the tastings additionally have food pairings accompany them provided by the talented roster of chefs from the Crested Butte area. More information about the festival can be found at crestedbuttewine.com or through the Center’s website at www.crestedbuttearts.org under the tables “Programs” then “CB Wine & Food Festival.” This festival is brought to you through a partnership with the Center for the Arts and Larimer Associates.

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

Seminar: A History of Malbec — One of the Five Bordeaux Grapes at a Private Residence with Peter Maxwell of Maxwell’s Steakhouse, $40 Wine & Food Festival Kickoff Celebration at Maxwell’s Steakhouse, $10 Seminar: Mixology — Balancing Flavor & Aroma in Artisan Cocktails at Montanya’s Distillery with owner / distiller Karen Hoskin, $40 Seminar: Roses — Man Enough to Drink Pink at Tracker’s Lounge with Master Sommelier Damon Ornowski and Shelley Sale, $40 Celebrity Chef Tour Dinner at Uley’s Cabin with Chef Kate Ladoulis (Django’s), Chef Troy Guard (TAG), Chef Lon Symensma (ChoLon) and Chef Eric Jaeger (CBMR), $250

FRIDAY, JULY 11 9:00 a.m. 10:30 a.m. 1:30 p.m. 3:30 p.m. 6:00 p.m.

VIP Breakfast at festival founder Jeff Hermanson’s home. Invitation only. Seminar: Riedel Glassware — Taste the Difference! at The Wooden Nickel with Doug Riedel, $75 Seminar: Thin Skinned Red Wines at Marchitelli’s Gourmet Noodle with Master Sommelier Damon Ornowski, $40 Seminar: Wines from the Rhone Region of France at the Irwin Building with Judy Byron (Grand Vin), $40 Winemaker Dinner at a private residence with Chef Jason Vernon (Soupçon), Winemaker Joe Buckel (Sutcliffe Vineyards) and guest chefs, $250

SATURDAY, JULY 12 10:00 a.m.

10:00 a.m.

2:00 p.m. 5:30 p.m. 7:30 p.m.

Wine Hike & Gourmet Picnic Lunch with Sommelier Aaron Tomcak and Chef Ashley Odom (Feast & Merriment). Offered in partnership with the CB Wildflower Festival, $65 Seminar: Beyond Mary’s & Mimosa’s —An Exploration into a New Breakfast Cocktail with Liz Satterlee (East Side Bistro). At the CB Plein Air Invitational Patrons Tent, $40 Grand Tasting at Big Mine Ice Arena with Crested Butte Music Festival String Quartet, $80 Farm to Table Dinner at Soir at the Sunflower with Chef Kalon Wall. Private event open to Culinary Champion Sponsors. Dessert Extravaganza at a private residence with Chef Noah French (Sugarmill), $50

SUNDAY, JULY 13 10:00 a.m.

Bursting with Bubbles Brunch at Bonez with Chef David Wooding and Sommelier Aaron Tomcak, $80

FESTIVAL PASSES n n n n

Seminar Pass: $250 Includes all seminars Premium All-Access Pass: $900 Includes entry to all events except VIP events and Farm to Table Dinner Patron Circle: $2,500 Includes two full festival passes to all events and special VIP parties, excluding the Farm to Table Dinner. Single Patron Circle passes available for $1,250 Culinary Champion: $7,500 Includes exclusive sponsorship of Celebrity Chef Tour and Winemaker Dinners; two full festival passes to all events and special VIP parties; exclusive invitation to the Farm to Table Dinner with four of your guests Events may be purchased singularly as well as priced in the Schedule of Events.

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CRESTED BUTTE WINE & FOOD FESTIVAL

CELEBRITY CHEF TOUR AT ULEY’S CABIN DESTINATION: Uley’s Cabin n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 50 n TOLL: $250 CHEF: Kate Ladoulis (Django’s), Troy Guard (TAG), Lon Symensma (ChoLon), Eric Jaeger (CBMR)

PART OF THE CRESTED BUTTE WINE & FOOD FESTIVAL is the much sought Celebrity Chef Tour. The Celebrity Chef Tour was begun in 2004 as a way to bring the unique experience of dining at New York City’s historic James Beard House to cities around the country. Celebrity Chef Tour dinners feature some of the nation’s top chefs coming together to create a fantastic multiple course dinner, paired with some great premium wines and authentic Belgian beers. Each a work of artistry and craftsmanship, the Celebrity Chef Tour travels to cities around the country bringing once-in-a-lifetime dinners to venues in Hawaii, Seattle, New York City, Chicago, Washington, D.C., San Francisco, Philadelphia and now Crested Butte. Each dinner also helps to benefit the James Beard Foundation, which is dedicated to celebrating, preserving and nurturing America’s culinary heritage through educational initiatives and scholarships to culinary schools.

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Chef Kate Ladoulis is the owner and chef of the internationally-inspired, small-plate bistro Django’s Restaurant and Wine Bar. Formally trained at the French Culinary Institute in New York and the International Chocolate Academy, Kate was recently honored as a Celebrity Chef at the James Beard House in New York City. She thrives on setting the trends, exploring new flavors in new textures and formats with all of the exciting new developments in food chemistry and technique. Her philosophy is to keep her food fresh, her menu evolving and the dining adventurous. Chef Troy Guard sculpted his distinct multi-cultural, globe-trotting style first with fusion legend Roy Yamaguchi in Hawaii. With his own restaurant in Denver, TAG, he has realized his vision of Continental Social Food — a combination of his Hawaiian roots, Pan Asian expertise and fresh, Colorado ingredients. His TAG Raw Bar serving innovative and personalized bowls, sushi and sashimi, was named by Westword as one of “Denver’s 10 Best New Restaurants of 2011” and by 5280 Magazine as one of the “Top 25 Restaurants in 2012 and 2013.” Chef Lon Symensma has travelled the world seeking culinary experience. Two Michelin two-star restaurants in the south of France. The acclaimed Arzak restaurant in San Sebastian, Spain. Southeast Asia and China with renowned chefs Jean-Georges Vongerichten and Gray Kunz. In New York City — Jean-Georges’ iconic Southeast Asian inspired restaurant, Spice Market. Four years at Buddakan, winner of a coveted New York Times two star review. Chef Lon Symensma brings these travels to life in ChoLon, his Denver restaurant featuring inspired interpretations of traditional dishes found across the continent. Chef Eric Jaeger A Colorado native, Chef Eric trained in Denver restaurants working for many of the top chefs in Colorado including serving as Sous Chef at two of the top jazz clubs in the city. He spent four years in Telluride perfecting his trade before taking the Executive Chef position in Crested Butte for the Conference Center. Chef Eric has an elegant style of cooking using clean, fresh flavors. His philosophy is rudimentary, “Food tastes good. It’s my job to simply accent and present the natural flavors.”

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CRESTED BUTTE WINE & FOOD FESTIVAL

WINEMAKER DINNER DESTINATION: Lacy Ranch n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 50 n TOLL: $250 TOUR GUIDES: Catherine and Bill Lacy n CHEF: Chef / Proprietor Jason Vernon, Soupçon WINEMAKER: Joe Buckel, Sutcliffe Vineyards THE CRESTED BUTTE WINE & FOOD FESTIVAL welcomes a new event — the Winemaker Dinner — as a benefit for the Center for the Arts. This is an exclusive opportunity to experience award-winning Colorado wines from Sutcliffe Vineyards paired with the elegance of Chef Jason Vernon’s cuisine, at the glorious Lacy Ranch. Speak with Joe Buckel, Winemaker at Sutcliffe, about his boutique wines and their process of coming into being. The working Lacy Ranch sits perched inside 750 acres beneath Crested Butte Mountain. Through gently curved Chef Jason Vernon windows Quarter horses graze outside in the eight surrounding pastures. It is a true ranch home in the grandest of styles. Hand painted wallpaper and overstuffed supple leather chairs neighbor the reclaimed oak floors that welcome spurs and boots — the marks adding more character as the years wear on. The home is constructed around treasure-hunted antique pieces — the heart pine Austrian

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Winemaker Joe Buckel Sutcliffe Vineyards

door that welcomes you, the French chandelier boldly forged from iron, each cabinet knob in the kitchen a different antique prize recovered from the trove. John Ingham Native American oil originals and Ben Eaton ironwork compliment saddle worked bar stools and delicate light scones of lace-like glass. Chef Jason Vernon of Soupçon Bistro prepares cuisine in the realm of excellence. He relishes in the romantic nuances of the French countryside with its deep history and leisurely pace of life. The aesthetic attention to detail characteristic of that region leaks into Jason’s style as he sculpts dishes infused with passion and respect for ingredients and technique. Guided by the fresh offerings of the seasons, Jason’s food becomes a heartfelt expression and sensual celebration of life. Formally trained at the Culinary Institute of America, Chef Jason refined his prowess at such prestigious dining establishments as the Stanford Landmark, Chicago Four Seasons, Emeril Lagasse’s Nola in New Orleans, and RK, an American Brasserie in New York City. He is Tour de Fork’s only four time winner of the Chefs on the Edge competition. Jason will be joined by two guest chefs. Sutcliffe Vineyards is 36 acres of Merlot, Chardonnay, Cabernet Franc, Syrah and Petit Verdot nestled at the foot of the Sleeping Ute Mountain in Southwestern Colorado. Sutcliffe is a small vineyard that takes great pride in defining themselves as Colorado farmers doing the seemingly impossible . . . making great award-winning Colorado wines! The estate and organically farmed acres are overseen by three quality-obsessed farmers who meticulously farm, harvest, and vinify, allowing the vineyard to ensure quality from conception to bottling. This attention to detail and commitment to quality wines is the reason Sutcliffe Vineyards is Wine Enthusiast’s Magazine most highly regarded producer from the southwest to date. Winemaker Joe Buckel journeyed to California to follow his passion for wine. There, he became Enologist at BR Cohn in the Sonoma Valley. Joe served as Winemaker of the legendary Chardonnay and Pinot Noir of Flowers Winery on the “True Sonoma Coast,” and at Rutz Cellars in the Russian River Valley. He established TAJ Cellars, a label that also produces extraordinary wine from Sonoma County. As winemaker at Sutcliffe Vineyards, Joe picks grapes on acid levels in conjunction with brix (grape sugars) to guarantee wines of balance and food-friendliness. He ferments each lot with a gentle hand, coaxing the characteristics of each vineyard into the wine.

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CRESTED BUTTE WINE & FOOD FESTIVAL

FARM TO TABLE DINNER DESTINATION: Lacy Ranch n ARRIVAL TIME: 5:30 p.m. EXCURSION MAXIMUM: 50 n TOLL: Culinary Champion Sponsorship TOUR GUIDES: Catherine and Bill Lacy CHEF: Executive Chef Kalon Wall, Soir at Sunflower

THE CRESTED BUTTE WINE & FOOD FESTIVAL introduces the new Farm to Table Dinner — a unique Crested Butte experience. It’s time to take “fresh” to the extreme! Explore a whole new culinary world, where each and every ingredient is sourced locally and brought together in creative and unique ways. Chef Kalon Wall will explain the story behind each course, so this dinner delves deeper into really understanding the foods around us and the importance of thoughtful food sourcing. Chef Kalon Wall Chef Kalon Wall has over ten years of experience in the restaurant business. His passion for food began at a young age while growing up in his family’s restaurant in the Pacific Northwest. He attended the New England Culinary Institute in Vermont and studied at Fore Street restaurant in Portland, Maine. Following completion of his education at NECI, Chef Kalon traveled to Europe to study food and wine in San Sebastian, Spain at Martin Berasetegue, a 3 Star Michelin restaurant, as well as spent time as an apprentice in rural northern Italy. Upon returning from Europe, Kalon became the Executive Chef at Plonk Wine Bar, in Bozeman Montana. There he specialized in wine pairings and multi course Chef Table dinners. Chef Kalon moved to Colorado in 2008 refining his skills under Frank Bonnano at Mizuna in Denver. He was the Executive Chef at East Side Bistro in Crested Butte for three years. In December 2013, he and two partners opened a farm sourced evening eatery at The Sunflower Community Kitchen, a co op restaurant space in Crested Butte. There his menu is ingredient driven from local farming, whole animals, and thoughtfully sourced foods. This Farm to Table Dinner is exclusive for Culinary Champion Sponsors only. Sponsors may bring four guests.

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HAUTE COUTURE RETURNS! DESTINATION: Maxwell’s Steakhouse n ARRIVAL TIME: 11:00 a.m. EXCURSION MAXIMUM: 50 n TOLL: $75 TOUR GUIDES: Kathy Barnhart, Melanie Lodovico, Molly Maxwell and Bev Luekemeyer CHEF: Executive Chef Tim Egelhoff, Maxwell’s Steakhouse MOVE OVER NEW YORK. WATCH OUT PARIS. The Tour de Forks runway has re-opened with their world-renowned Haute Couture Fashion Show. Forget the city streets, we need clothes that make us look fabulous but can also endure the rigors of the mountains. With fashionable shops like the Mountain Store, Milky Way, Lavish, Alpineer, Retail Therapy, Toggery, Circus Train, Treads-N-Threads, and “The Sweatshirt Lady” Karen O’Neil, there will certainly be an outfit for “every body.” Whether seeking a perfect sundress for Alpenglow, technical outwear for “extreme picknicking” or that casual dining attire that can whisk you effortlessly from the day into the night, there’s no reason to wear yourself out looking for it. Sit back and relax and let the fashion come to you. Your biggest effort will be concentrating on your glass of wine, enjoying your lunch and deciding which outfit you’re going to take home. Let Chef Tim Egelhoff ravish you with this luxurious luncheon planned just for you. Chef Tim’s expertise has been enriched by his natural inquisitiveness while traveling to the world’s fashionable culinary centers. He’s completed stagiaire’s with Masa’s in San Francisco, the Coyote Cafe in Santa Fe, and Tommy Tsunamis in Denver. He’s journeyed to Europe, served as the sous chef at Créme Caramel in Monterey, experimented his way through the restaurants of San Francisco and Napa Valley. His meanderings informed the incredibly successful Timberline Restaurant, where he served as owner and chef for 21 years.

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A DESIGNER’S VISION DESTINATION: Roaring Judy Ranch n ARRIVAL TIME: 5:30 p.m. EXCURSION MAXIMUM: 30 n TOLL: $150 TOUR GUIDES: Linda and Frank Fialkoff CHEF: Executive Chef Coy Webb, Coal Creek Grill THE ROAD TO ROARING JUDY Ranch winds lazily through acres of sagebrush and rolling hills before arriving at the perched cabin-style home of Linda and Frank Fialkoff. Linda is a designer by nature, working with such famed companies as Miriam Haskell and Kenneth Cole. So when it came time to design her own home, she played an active and creative hand. Her involvement is immediately apparent in details such as the freeform lines as wood meets stone in the floor of the entryway and kitchen, the custom living room pieces, and the choices of bright red accents against rich, dark 150 year old beams. Southwest art of beaded moccasins and ceremonial pieces, ledger drawings and spirit poles adorn the nooks and crannies creating a world of mysterious intrigue. Outside, nature is left to its own design with a voluptuous garden wildness fitting for the home’s location on 118 acres on the edge of an elk preserve. The complete outdoor kitchen with multiple surrounding decks face perfectly west, overlooking unique peaks such as Flat Top Mountain and Round Mountain, for that awe inspiring evening sunset. In Chef Coy Webb’s dishes, you experience the fusion of Spanish, Mexican and Native American influences that comprise his trademark Southwest Cuisine. Ingredients that personify the region play center stage. Piñon Crusted Rainbow Trout with Green Chile Cream. The intensely flavorful Buffalo Ribeye — smoked in house. Sautéed Shrimp with Roasted Sweet Corn Grits and Tequila Lime Sauce. His sauces maximize the exuberant spirit of the chile, exploring all its subtleties in a variety of accompanying flavors and techniques. Chef Coy was formally trained at Le Cordon Bleu of the Scottsdale Culinary Institute. His over 18 years of experience was garnered as Executive Chef at the Maggie and TenMile Station in Breckenridge, Sous Chef at McKinley Chalet in Denali, and Executive Chef at Marcello’s Chophouse in Albuquerque.

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RED MOLLY CONCERT AT 10,000 FEET DESTINATION: Wildcat at Trapper’s Crossing ARRIVAL TIME: 5:30 p.m. EXCURSION MAXIMUM: 50 TOLL: $150 TOUR GUIDES: Cody and Joel Benisch CHEF: Chef / Owner Ashley Odom, Feast & Merriment

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CLIMB TO THE UPPER ECHELONS OF 10,000 FEET for a joyous and intimate concert by Americana trio Red Molly. Their three-part caramel harmonies and crisp musicianship performed with the backdrop of Gothic Mountain, Paradise Divide, Mt. Emmons and Mt. Axtell will make you feel you are visiting heaven. Warm and engaging, Red Molly concerts brim with ethereal a cappella ballads, bluegrass-tinged folk and a touch of jazzy western swing. Their new CD “Light in the Sky” spent 20 weeks on the Americana Music Association’s Top 40 radio chart and charted as Folk DJ’s #3 Top Album of 2012. They’ve opened multiple shows for Willie Nelson, as well as played at venerable festivals such as RockyGrass and MerleFest. Red Molly is Laurie MacAllister (bass, banjo), Abbie Gardner (dobro, banjo) and Molly Venter (guitar). The voices of Red Molly will surely compliment the showstopping home of Cody and Joel Benisch. The main house mimics the old Victorian stables found in 1890’s, able to house a team of horses and wagons with room for the family upstairs. The mood inside is decidedly Western, complete with a wet bar, parlor and game room reminiscent of the cowboy bars and burlesque halls of the old West. Antiques fill the home, including most of the light fixtures, and are complemented with the presence of several leaded glass pieces. It is richly built with distressed cherry trim and handrail, oak floors and stairs, and cherry and heart pine antique timbers providing the structure. Bestowing the ambrosia of the evening is Ashley Odom, owner and chef of the high end catering company Feast and Merriment. Presentation is paramount in Ashley’s work, elevated to the point of design with colors, textures and shapes. Ashley specializes in traditional foods that are familiar and comforting, but with a fun and exciting twist. She began her cooking career over 13 years ago at high end catering companies such as 2 Dine 4 and Kurant Events, in addition to the boutique hotel Vintage Villas, all in Austin, Texas. Ashley’s clientele has included the governor of Texas as well as Whole Foods founder John Mackey. From the Farmer’s Market to the Wine Festival, Ashley’s inventive interpretations of old staples both satisfy and surprise her guests.

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À VOTRE SANTÉ DESTINATION: Skyland n ARRIVAL TIME: 8:00 a.m. EXCURSION MAXIMUM: 50 n TOLL: $110 TOUR GUIDES: Kathy and Clif Barnhart CHEF: Chef / Culinary Director John Ralston, Gunnison Valley Health

TAKING IN THE BREATHTAKING VIEWS OF THE GUNNISON VALLEY requires good nutrition and plenty of hydration, but there are other secrets to feeling great at the top of a peak. Gunnison Valley Health and Western State Colorado University team up to help you achieve optimum wellness at altitude with an inspirational health screening and brunch. Get a current picture of your health with a complimentary HealthScreen blood test (a $45 value). Additional tests are also available at special rates, including Vitamin D. After your healthy brunch, Dr. Kathleen Kinkema, Professor of Exercise and Sport Science and chair of WSCU’s Department of Recreation, Exercise and Sport Science present “Exercise as Medicine,” a Tour de Forks exclusive. Hear the latest insights into acclimatizing at altitude and learn exactly how those inspirational Gunnison Valley hikes contribute to your overall health. Chef John Ralston, creator of Teocalli Tamale and Culinary Director at Gunnison Valley Hospital, is known for transforming the hospital’s food into one of the best kept culinary secrets in the Valley. Believing that fresh food and impeccable preparation promotes health and longevity and quickens positive health outcomes, John has implemented the concept of “spa cuisine.” This healthful cuisine brims with fresh citrus, herbs, chilies and ginger combined with high quality produce and proteins and heart healthy choices that surprise and delight. His menus are as energizing as they are delicious, causing hospital administrators throughout the country to call and ask how they too can improve their culinary services. This unique event will truly help you live well, live healthy, and live inspired.

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HOW TO MAKE YOUR RESERVATIONS We hope you will join us for one or more of our Tour de Forks events! PLEASE FOLLOW THESE PROCEDURES IN MAKING YOUR RESERVATIONS: n Advance reservations are required for all events. All reservations should be made online, emailed, faxed or mailed. Reservations will be processed in order they are received. Many events sell out early, so we urge you to return your reservation form ASAP. n The preferred method for making your reservation is online at www.crestedbuttearts.org / tourdeforks. n Visa, MasterCard, Discover accepted. American Express accepted via fax or mail (but not online). n You may scan and email your reservation to stephanie@crestedbuttearts.org. n You may fax your reservation with your credit card information to (970) 349–5626. n You may also mail your reservation form with check or credit card information: Center for the Arts, Box 1819, Crested Butte, CO 81224. n Confirmation of your reservation will be sent by email once orders are processed. Directions to all destinations and other important details will be included in an email about one week in advance of the event. Please include all guests names on the reservation form. n Reservations for most events will close one week prior to the event to accommodate our chefs. n The tax deduction for each event will vary. A tax receipt will be mailed to you following the Tour de Forks series. CANCELLATIONS: n If you cancel at least seven days before an event, you may transfer to another event OR apply your entire payment as a tax-deductible gift to the Center. n If your plans change after making a reservation please call the Center for the Arts Tour de Forks “hotline” at (970) 349–7487, ext. 5. Please also notify the Center if someone other than yourself will be using your reservation for an event. n There are no refunds unless the Center changes or cancels an event. n If you cancel less than seven days before an event or do not attend an event, you may not transfer and your tax-deductible gift will be reduced by the costs of the food and wine that have been purchased for you. n Due to the nature of our events, we are unable to accommodate individual dietary requirements. Thank you in advance for your understanding.

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OLD WORLD ARTISTRY

JUN 28

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

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

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

= $ ___________________

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

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

DUE WEST CONCERT ON THE RANCH

JUL 23

EUROPEAN TRANSFORMATIONS

À VOTRE SANTÉ

JUL 22

JUL 29

8:00 a.m. ................................................... $110 X _________

RED MOLLY CONCERT AT 10,000 FEET

JUL 20

A DESIGNER’S VISION

JUL 16

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

HAUTE COUTURE RETURNS!

JUL 15

STEP BACK IN TIME

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

5:30 p.m. ........................................... $125 X _________

JUL 8

AN ARTIST’S WORLD

JUN 23

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

E-MAIL ADDRESS (Imperative!)_____________________________________________________________________________________

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

__________________________________________________________________________________________________ (UNTIL __ / __ )

LOCAL MAILING ADDRESS ________________________________________________________________________________________

__________________________________________________________________________________________________(UNTIL __ / __ )

HOME MAILING ADDRESS ________________________________________________________________________________________

NAME OF ATTENDEES ___________________________________________________________________________________________

TOUR DE FORKS REGISTRATION FORM

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

RECLAIMED HERITAGE

AUG 9

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

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

= $ ___________________

$ ___________________

= $ ___________________

TOTAL

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

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

THROUGH AN ARTIST’S EYE

THANK YOU!

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

NAME ON CARD ________________________________________________________________________________________________

NUMBER ___________________________________________________________________ EXPIRATION DATE ______/______/______

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

SEP 5

AUG 27 OF WOOD AND STONE

AUG 25 DAWN TO DUSK 100 HOLE GOLF CHALLENGE Player, includes Player and Sponsor Party n 7:00 a.m. .............. $1,000 X _________ = $ ___________________ Event Sponsor Party n 4:00 p.m. ............................................... $200 X _________ = $ ___________________

AUG 23 A DREAM COME TRUE

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

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

AUG 21 PROGRESSIVE DINNER AT WILDHORSE

AUG 17 A LUXURIOUS SUNDAY BRUNCH

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

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

AUG 14 MOUNTAIN RUM “INSPIRED”

DOWN BY THE RIVER

AUG 7

9:00 a.m. ................................................. $100 X _________

CLOUD CITY HIKE

WHEN EAST MEETS WEST

AUG 5

JUL 30

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

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

(970) 349–7487

AS THE CENTER CONTINUES TO GROW PROGRAMS in order to meet the needs of our diverse community and prepare for a facility expansion, we appreciate support at a variety of different levels. Operating the Center as an affordable community facility means that we must rely on contributions and fundraising for about two-thirds of our budget. We offer special fundraising groups to support the Center’s mission of offering engaging opportunities and educational experiences to enrich and expand the life of our community as well as a variety of volunteer opportunities. n

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

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

Center Circle For the Center’s 15th anniversary season in 2003, the first group of Center Circle members made a commitment to make the first Winter Season happen. The membership in this group remains strong, providing the funds that enable us to plan early for the next Winter Season and to expand our programming. Center Circle members make a financial commitment to bring extraordinary artists to Crested Butte year round.

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

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

WWW.CRESTEDBUTTEARTS.ORG / TOURDEFORKS

DUE WEST CONCERT ON THE RANCH DESTINATION: Old Rozman Ranch n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 50 n TOLL: $150 TOUR GUIDES: John Johnson CHEF: Executive Chef Tim Egelhoff, Maxwell’s Steakhouse RETURNING TO CRESTED BUTTE IS the smash hit from the 2014 Crested Butte Songwriter’s Festival — Due West! Up and coming country trio Due West is renowned for their tight, three-way harmonies and fresh tracks that sit on the cutting edge of the Nashville sound. Comprised of singer-songwriters Matt Lopez, Brad Hull and Tim Gates (from Wyoming, Arizona and Utah respectively), their four albums have enjoyed Billboard, Mediabase and Music Row chart success while their videos have hit the Great American Country’s Top 20. Strap on your cowboy boots and come enjoy this private concert with a group poised to go down in country music history as a three-lane road to magic. There are few homes as well-known as the old Rozman Ranch, homesteaded in the late 1800’s. Throughout its life the home has been surrounded by corrals, livestock and open pasture. Today, little has changed in this pastoral ambiance and the cozy structure has been restored to maintain its warm, intimate and historic nature. The surrounding 150 acres of pastureland are permanently preserved by the Crested Butte Land Trust. Details such as the intricate Victorian trim, original doors and hardware of that time are still intact. Step back into a simpler time and revel in the agrarian past of Crested Butte through this quaint historic home. Maxwell’s Steakhouse Executive Chef Tim Egelhoff marries the artisanal world of classic European foundations with his Colorado inspired cuisine. Specializing in farm to table cuisine, Tim works spontaneously with the season’s gifts — from fresh eggs to cherries ripened in the Rocky Mountain sun. Chef Tim’s professional expertise has arisen from stagiaire’s with Masa’s in San Francisco, the Coyote Cafe in Santa Fe, Tommy Tsunamis in Denver, and served as the sous chef at Créme Caramel in Monterey. Tim served as owner and chef of the incredibly successful Timberline Restaurant for 21 years.

(970) 349–7487

WWW.CRESTEDBUTTEARTS.ORG / TOURDEFORKS

EUROPEAN TRANSFORMATIONS DESTINATION: Downtown Crested Butte n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 33 n TOLL: $150 TOUR GUIDES: Sherri and Travis West CHEF: Chef / Proprietor Jason Vernon, Soupçon Bistro SHERRI AND TRAVIS WEST’S HOME in the historic district of Crested Butte was built in the late 1800’s. While their remodel of the home maintained the historic edifice, the interior became completely transformed. Styled by famous designer Jan Showers, the small home now opens airily with cool mint greens and pale sky blues, emitting a European elegance and sophistication. The clean feel of the kitchen is brought forth with sleek chrome and hand-crafted range and cabinetry from La Cornue. Jan’s inclusion of a combination of a variety of periods and styles complement each other in a mélange of timeless art, travel and fashion. Accents such as pops of color in a lamp, clear glass chandeliers, white marble bar and 20th century French pieces all contribute to the glamorous and spacious ambiance. Indeed, the home is featured in Jan’s book Glamorous Retreats. La Cornue ranges boast “gastronomic perfection,” and this is certainly what will appear under the partnership of such equipment and the hands of Chef Jason Vernon. Chef Jason of Soupçon Bistro creates cuisine that relishes in the romantic nuances of the French countryside with its deep history and leisurely pace of life. The aesthetic attention to detail characteristic of that region leaks into Jason’s style as he sculpts dishes infused with passion and respect for ingredients and technique. For this exquisite meal, Jason will employ specially selected local, organic and sustainable ingredients. Organic flowers by Kerry Noonan of Rain Crow Farms complete this perfect pairing.

(970) 349–7487

WHEN EAST MEETS WEST DESTINATION: Skyland n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 30 n TOLL: $150 n TOUR GUIDES: Karen and Jim Barney CHEF: Chef / Owner Troy Guard, TAG ARCHITECTS AND ARTISTS KAREN and Jim Barney utilized a minimalist Asian sensibility inspired by nature when creating their home, contemporary in design and employing a curva-linear style. The connection with the outdoors is visually and experientially immediate as walls of windows and internal open space bring the natural world inside for a visceral conversation. Like nature, there are few straight lines here. Walls mimic the contour of the landscape, exposed structure beams curve gracefully. Steel paneled balusters, reveal cut images of stone, reed and wind. Cherry floors’ geometry draws your eye, creating a sense of flow. Complementing the modern design are energy efficient inclusions such as the geothermal heat exchange system, solar hot water heating, and low V.O.C. and formaldehyde free products. Favorite returning chef from Denver, Troy Guard’s career began at the famed La Costa Resort in San Diego before he initiated his tutelage under fusion legend Roy Yamaguchi in Hawaii. His distinct multi-cultural style led him around the world from Executive Chef at the acclaimed New York hotspot Tao, to Chef de Cuisine at the worldrenowned Doc Cheng’s in Singapore, to Richard Sandoval’s award-winning Latin-Asian fusion restaurant Zengo. His own restaurant, TAG, espouses his vision of Continental Social Food, a combination of his Hawaiian roots, Pan Asian expertise and fresh, Colorado ingredients. His TAG Raw Bar serving innovative and personalized bowls, sushi and sashimi, was named by Westword as one of “Denver’s 10 Best New Restaurants of 2011” and by 5280 Magazine as one of the “Top 25 Restaurants in 2012 and 2013.” Yet Chef Troy is capable even beyond these roots. His most recent endeavors trot through different regions of the globe including Los Chingones (his take on Mexican), Sugarmill (a dessert lounge with sweet and savory dishes), and Guard and Grace — a modern American steakhouse.

WWW.CRESTEDBUTTEARTS.ORG / TOURDEFORKS

CLOUD CITY HIKE DESTINATION: Cloud City n ARRIVAL TIME: 9:00 a.m. EXCURSION MAXIMUM: 20 n TOLL: $100 TOUR GUIDES: Duane Vandenbusche CHEF: Gloria Kern and Jerry Brown DUANE VANDENBUSCHE, the premier historian of the region, leads a hike to the historic ruins of the small community of Anthracite, or Cloud City. Duane has served as a professor of history at Western State Colorado University since 1962, teaching courses on “Colorado History” and the “History of the Gunnison Country” specifically. He is the author of several books, including the monumental The Gunnison Country, the quintessential history of the area. Duane has also authored The Black Canyon of the Gunnison and Around Gunnison and Crested Butte. The extent of Duane’s knowledge of the area Duane Vandenbusche cannot be underestimated and participants will revel in the incredible personalized time with this passionate historian. Cloud City was so called because of its high elevation, with a population of around 200 in 1884 supported by a post office, library and school. The community existed to operate the Anthracite mine, the second largest coal mine in Crested Butte, with the only coal breaker west of Pennsylvania. This exclusive hike through private land winds through gorgeous aspen forests with bird’s eye views up the Oh Be Joyful Valley — quite a unique perspective. Participants will enjoy this rare opportunity to wander amongst the ruins of Cloud City, imagining the hard life of the miners while being regaled with informative tales by Duane. For your culinary pleasure, epicureans Gloria Kern and Jerry Brown will turn their talents to providing a gourmet lunch served alfresco in the aspen forests. This is no boxed lunch, but a fabulous foodie soiree. This promises to be a true outdoor celebration of the brief gifts of summer. Duane’s autographed books on the Crested Butte area will be available to all hikers. All personal Crested Butte libraries should contain one of these treasures.

(970) 349–7487

• INJURED & IN THE ER? JUST ASK THEM TO CALL ALPINE ORTHOPAEDICS! •

FELLOWSHIP TRAINED SPECIALISTS IN SPORTS MEDICINE, KNEE, SHOULDER & HAND

•

FRACTURE, DISLOCATION & LACERATION CARE

•

DIGITAL X-RAY, DIAGNOSTIC ULTRASOUND

•

PATIENT PRESCRIPTION SERVICE TO SAVE TRAVEL TO GUNNISON

•

TOTAL KNEE & TOTAL HIP REPLACEMENT SERVICES

•

PEDIATRIC ORTHOPAEDIC SPECIALISTS WITH ACTIVE STAFF AT DENVER CHILDREN’S HOSPITAL

DOWN BY THE RIVER DESTINATION: Hidden River Ranch n ARRIVAL TIME: 5:30 p.m. EXCURSION MAXIMUM: 38 n TOLL: $150 TOUR GUIDES: Melanie and Rob Green CHEF: Chef de Cuisine David Wooding, The Red Room MELANIE AND ROB GREEN’S HOME in Hidden River Ranch was designed to showcase the natural beauty of the wood. Visitors can bask in the warmth of a veritable forest of mixed hardwoods — poplar, cherry, walnut, hickory, alder. Be sure to look up — as the complexity of the box trusses and scarf joints of the old world styled timber frame adds an interest and depth to the structure of the home. Made of heart pine, beams are hand milled, stained and distressed to bring forth the history of the wood. Even the porches and covered decks are timber framed. Once outside, you can hear the quiet murmurings of the East River passing below you. Through the five acres of property on which the log home sits, unique views of Teocali Mountain and the jagged ridge of Castle Peak rise above the open grassland meadows, ripe with wildflowers. Special guest musician Owen Green, a founding member of the band Citywide Spectacular, will liven up the party with an eclectic mix of original songs and classic rock. David Wooding, Chef de Cuisine of the new Red Room, loves to feed people. A daring chef, he thrives on choosing his vegetables “off the truck,” at the beck and call of whatever is available that day. This is where his creativity excels. Southern cooking infuses his food, but so does French, Italian and Nouveau American. A hybrid of whatever reflects his mood du jour. Chef David attended the Johnson County School where he studied Culinary Arts. He served with Chef Michael Turner of the Classic Cup and Linda Dewar of JJ’s, both in Kansas City. His real teachers, however, were his mother and grandmom.

WWW.CRESTEDBUTTEARTS.ORG / TOURDEFORKS

RECLAIMED HERITAGE DESTINATION: Prospect in Mt. Crested Butte n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 48 n TOLL: $150 TOUR GUIDES: Terri and Matthew Peacock n CHEF: Chef / Owner Andrea Frizzi, Il Posto

THE FAMOUS TIPPLE HOUSE OF PROSPECT was designed to reveal the rich mining heritage of this area through its materials, design and layout while simultaneously respecting the natural environment. Both the interior and exterior materials — from the wood siding, soffit, fascia, doors, wainscot and stone veneer — were all recovered from the Gold Link Mine in Ohio City only 40 miles away. The original corrugated rusty metal from the 102 year old bunkhouse can be found on the kitchen island and wainscot. The namesake tipple observatory not only provides 360° views from its top, but also serves as the connecting point of the home. While at almost 7,000 square feet, each section maintains an intimate, comfortable and cozy log cabin feel while also providing a healthy environment. American Clay walls, recycled denim insulation and high efficiency appliances are just some of the green design features. The dramatic impact is one of exquisite design, creativity, and painstaking craftsmanship that melds effortlessly into the landscape and history of this place. To experience the full effect (with the recently completed addition) one must see the impeccable results in person. Don’t miss the picture of the actual mine in Ohio City over the fireplace.

(970) 349–7487

Chef Andrea Frizzi also expertly delves into his native heritage in his craft. Born and raised in Milan, Italy, Andrea’s passion for fine Italian cooking was fostered by his Venetian mother. He graduated with honors from the prestigious Italian Culinary Academy, and was awarded the “Distinguished Diploma o Merito” as the top graduate in the class. Andrea refined his culinary prowess in Milan for 12 years. As the Executive Chef at Saint Abroeus, he cooked for late Pope John Paul II, late US President Ronald Regan, Russian President Michael Gorbachev, Italian Prime Minister Andreotti, and many more. In the United States he served as Executive Chef for Bice Restaurant in Washington, D.C. and was named by Williams of Sonoma as “one of the new rising best chefs,” and “best new young chef” by Dining Digest. At his own restaurant, Il Posto in Denver, Andrea pays homage to a cuisine that relies on the day’s freshest ingredients.

MOUNTAIN RUM “INSPIRED” DESTINATION: Grant Lake at Skyland n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDES: Jaunea & Ken Ford CHEF: Chef / Owner Lon Lane, Lon Lane’s Inspired Occasions MIXOLOGIST: Owner / Distiller Karen Hoskin, Montanya Distillers SET AGAINST THE DRAMATIC BUTTRESSES of Crested Butte Mountain, on the shores of Grant Lake, Jaunea and Ken Ford’s home is reminiscent of the distinguished fishing lodges of North America. The great room exudes an ambiance of easy comfort of soft, natural colors with walls of windows overlooking the mountains — a perfect central gathering place. Throughout the three levels of the home are plenty of individual sections of bedrooms and baths to accommodate multiple families — all with their own private decks. On the walls are gorgeous mountain photos of bluebird days, clear fishing waters and secret holes. The fishing nuances are no mistake, as Ken was previously involved with a fly fishing show on ESPN. Fishing runs in the family here. It is the perfect location for another water-inspired entity — rum! Karen Hoskin and Lon Lane team up to present a rum inspired cocktail hour and light dinner. Enjoy Montanya’s rum not only in handcrafted cocktails, but throughout each dish from appetizer to dessert. Explore the liquid world of the islands through this innovative, exciting and cutting edge food and drink extravaganza. Wine will also be available. Chef Lon Lane is owner of the famed catering company in Kansas City — Lon Lane’s Inspired Occasions. Chef Lon has won prestigious awards such as Catersource Magazine’s “Achievement in Catering Excellence,” “Best Caterer” by Ingram’s Magazine and Kansas City Magazine, and “Best Personal Chef” by Independent Magazine, among others. His passion for cooking fuels his innovation and trend setting style as he creatively spins old favorites to tell a story in food and drink, thus creating an extraordinary experience for his guests. Karen Hoskin is well known for her expertise in market fresh mixology, using culinary flavors in genre-bending, paradigm-shifting cocktails with her favorite spirit — rum. That reputation began in 2008 when she and her husband founded Montanya Distillers, creating authentic and obsessively-crafted rum from scratch by hand. Her Montanya Platino and Montanya Oro Rums have won 14 gold and silver medals and awards including the “2013 Craft Distillery of the Year” by the American Distilling Institute.

(970) 349–7487

A LUXURIOUS SUNDAY BRUNCH DESTINATION: Ohio Creek n ARRIVAL TIME: 11:00 a.m. EXCURSION MAXIMUM: 30 n TOLL: $75 TOUR GUIDES: Julie and David Winn n CHEF: Chef / Owner Carolyn Riggs, Brick Cellar LAYING ACROSS THE TOP OF A SAGEBRUSH HILL, the views from the modern west styled home of Julie and David Winn spread out lazily through open meadows before reaching the dramatic backdrop of the Anthracites and Mill Creek Cliffs. The aura of the place is peaceful, welcomingly isolated. Yet, being only five miles up Ohio Creek, it is also just ten minutes from town. Maximizing this setting are the wide and expansive decks where you can rock and take it all in. Remarkably large stones creatively cover the exterior walls as well as the kitchen and fireplace, with unusual shapes, arrangements and colors drawing intrigue. The great room features floor to ceiling windows, so the view from the inside is just as good as from the outside. A family of readers, walls of bookshelves, reading nooks and a sumptuously blue reading room assure cozy and homey spaces in the spaciousness of 4,000 square feet. David Winn himself will accompany the brunch with a small concert on the Steinway concert grand piano in the great room. Let Chef Carolyn Riggs of the Brick Cellar Bar & Bistro lead you down an unconventional brunch path, playing upon your every sense. As a certified sommelier with a parallel passion for food, Chef Carolyn lavishes you in a five-course champagne brunch, each dish paired with a sparkling wine or sparkling cocktail. Dishes revolve around real, locally grown food and a play with contrasting flavors. Luxuriate in the richness of Sunday brunch with such delectables as Morning-After Rockefeller Oysters, paired with Veuve Clicquot Brut Yellow Label; and Orange Chipotle Eggs Benedict, paired with Sparkling Negroni cocktail.

WWW.CRESTEDBUTTEARTS.ORG / TOURDEFORKS

PROGRESSIVE DINNER AT WILDHORSE DESTINATION: Wildhorse at Prospect n ARRIVAL TIME: 5:30 p.m. EXCURSION MAXIMUM: 30 n TOLL: $150 TOUR GUIDES: Andrea and Chris Cappy; Mike Kelley and Rose Gebhart; Dorcha and Matt Boisen; Mary Alice and Paul Kirincic CHEF: Executive Chef Chris Schlaudecker, Uley’s Cabin THIS EVENT OFFERS THE singular opportunity to visit four separate homes in one spectacular evening. The Wildhorse at Prospect development is a unique housing concept of single family homes with a condominium development style of management. Each host lives the carefree life of a home that is maintenance free. Spacious, comfortable and livable, the Wildhorse residences all boast unrivaled views up the East River Valley of the buttresses of Gothic, the face of Avery, the high ridges of White Mountain. Similar in design, diversity is expressed through four distinct personalities. The opened floor plan of Mike Kelley and Rose Gebhart’s home. Modern contemporary at the Cappy’s. Western at the Boisen’s. For the Kirincic’s — a prairie home motif. The inimitable location offers peace and quiet in a dramatic setting, close to ski and bike trails, yet minutes from town. Chef Chris Schlaudecker will prepare a progressive dinner, pulling you to each home through a four course gourmet meal. It was the allure of the artistry and techniques of cooking that drew Chef Chris into the professional culinary world. His formal training at the renowned Culinary Institute of America in Hyde Park, New York is fortified with over 30 years of experience of bringing refined food to the table from a variety of regions. Classical French as Executive Chef at Poppies Bistro Cafe in Aspen. Southeastern influences from serving as Chef de Cuisine at Toucan Cafe in Savannah, Georgia. Chef de Cuisine at Cuvee World Bistro and Dogwood Grille in Basalt for a touch of alpine flair. His favorite ingredients are influenced by the seasons — such as fresh corn relishes in the summer and garden snipped herbs of chive, chervil, thyme, and tarragon.

(970) 349–7487

A DREAM COME TRUE DESTINATION: Skyland n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDES: Ginny and Gil Burciaga n CHEF: Chef Benjamin Drury AT THE END OF THE CUL DE SAC, set strikingly against the sensational buttresses of Crested Butte Mountain, aspen forest to the east, lush wetland to the west, sits the dream home of Ginny and Gil Burciaga. The great room opens onto Whetstone, with peripheral views of Red Lady and up the Slate River Valley. The gorgeous scrolls that grace the doorway, and greet you upon your entry, repeat themselves in curved flourishes in the dining room chairs, the chandeliers. As an interior designer, Ginny has an eye for the extraordinary. And you can find it in the gold flecked granite of the kitchen island reflected also in the warm gilded hues of the walls, tiles and fixtures. It is in the downstairs bar like a bank of cut and polished river stones. Chef Benjamin Drury, while boasting formal training from Le Cordon Bleu program of the Texas Culinary Academy, found the seed of his professional culinary inspiration from his grandmother, who taught him to cook with love from the heart. As such, he treats anyone coming to his professional table as friends visiting his home. Here, it is through the creation of his dishes, that he finds his self expression. Constantly seeking new and interesting concepts, Chef Ben draws from a colorful mĂŠlange of influences from Oaxaca, Mexico, to the Southern United States, to Spain and the Philippines. His previous experience includes cooking for Westin La Cantera and the SoGo Market in San Antonio and the Tanque Verde Ranch in Tucson.

WWW.CRESTEDBUTTEARTS.ORG / TOURDEFORKS

DAWN TO DUSK

DESTINATION: The Club at Crested Butte ARRIVAL TIME: 7:00 a.m. Breakfast for the Golfers n 8:00 a.m. Tee Time 4:00 – 6:00 p.m. Player and Sponsor Celebration Party (after golf) EXCURSION MAXIMUM: 36 golfers … Sponsors unlimited TOLL: Free to golfers with $1,000 in sponsorship $200 sponsorship includes Player and Sponsor Celebration Party TOUR GUIDES: Mike Swan, Gloria and Ren Kern CHEF: Executive Chef Ben Breslauer, Club at Crested Butte DUE TO ITS OUTSTANDING SUCCESS LAST YEAR, with over $37,000 raised, the 100 Hole Golf Challenge returns as a signature fundraising event for the Center. Join other zany golfers, playing 100 holes of golf from dawn to dusk. It’s a fabulous day on the links where you can practice to your hearts’ content. You may even be paired with pro, Mike Swan! How many of your friends can say they’ve played 100 holes of golf in one day? It will be a privilege to say you survived. Just ask our players from last year — Mike Swan, Steve Smith, Larry Brannian, Joe Newton, Don Haver, Rick Barnard, Bob Schutt and Dave Gilbert.

WHO WILL GET THE “ALMOST GREEN JACKET” THIS YEAR? Will Joe Newton “three-peat?” Will the coveted jacket be stolen by Mike Swan or Larry Brannian? Maybe it will hang in your closet!

HOW DO I SIGN UP? This event is limited to the first 36 golfers. Each golfer is responsible for soliciting their friends, family and other fools to sponsor them on a per hole basis. $1, $2, or $5 per hole sponsorships can easily parlay into the $1,000 minimum sponsorship needed to participate. Our ultimate goal is to raise $50,000 for the Center and you can be a part of that! Simply register by using the Tour de Forks registration form included in this brochure.

(970) 349–7487

new for 2014

skin care & waxing health coaching private yoga

kori caskey, AE, RYT-200, BCHHP

970.275.2789 clearriversholistics.com formerly clear rivers skin care & waxing

“It is a religious experience, a really hole-y event!” Ren Kern SPONSORSHIPS WELCOME AND APPRECIATED Even if you don’t play 100 holes you CAN participate in this event by supporting a player of your choice. Sponsorships are 100% tax deductible and anyone who donates $2 or more a hole is invited to the Player and Sponsor Celebration Party honoring all survivors. Corporate sponsorships are greatly appreciated. Last year the Johnson & Johnson Match Program and Simple Signal led the way.

PLAYER AND SPONSOR CELEBRATION PARTY When the sun begins to set the refreshments begin with all golfers and sponsors (who donated over $200) are invited to partake in the fun filled awards party. Featuring Colorado products and award winning spirits it’s sure to be a lively occasion. Chef Ben Breslauer will prepare hearty hors d’oeuvres with a Colorado Proud theme to refuel you after your big day. Expect dishes touting such local delicacies as fresh trout, local beef, foraged mushrooms, Paonia peaches and Olathe corn. Ben trained at the Chaing Mai Thai Cooking School in Thailand as well as the New Zealand School of Food and Wine. Cooking at the Timberline and Soupçon Bistro, he also served as Sous Chef at The Sharon Country Club in Sharon, Connecticut. FOR FURTHER INFORMATION CONTACT: Ren Kern: kactusren@aol.com

WWW.CRESTEDBUTTEARTS.ORG / TOURDEFORKS

OF WOOD & STONE DESTINATION: Glacier Lily n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDES: Susan and Kevin Logan n CHEF: Chef / Owner Mike Busse, Garlic Mike’s

THE STONE FIREPLACE IS one of the first impressive features upon entering the Logan’s home. The imaginative combination of thin vertical rock with large showcase stones makes this centerpiece functional art. Equally inventive is the use of the fireplace as a division of the space between living room and dining room. This technique is repeated in the three-quarter length walls carving the kitchen from the great room and entryway. The end result is one of open ceiling spaciousness, keeping the tremendous log beams running the length of the house exposed, while simultaneously providing individual living areas. Kevin worked in wood, and his affinity for the beautiful material is apparent in its coverage of floor, ceiling, logs and enviable kitchen. Two-toned wood cabinetry in both rough and smooth textured panels creates a cooking space burgeoning with the personality of Susan’s designer touch. It is doubly warmed by the copper topped island. Don’t miss the covetable bar and pool room. Mike Busse, with his gregarious personality and ear to ear grin, is a much sought Tour de Forks veteran. As a regular voyageur to the Umbria region of Italy, Mike brings new inspiration from the motherland to spice up his edible offerings. Like all good Italian chefs, Mike began his cooking career in the kitchen with his mother. Since the time of his formal training at the Academy of Culinary Arts and his 18 years of showcasing his Italian cuisine at Garlic Mike’s, he has earned the Gunnison People’s Choice Awards for Best Chef and Best Restaurant for seven years running, and the 2009 Chefs on the Edge Champion. Mike was recently featured on “Spotlight America,” a new national travel program, as well as the Travel Channel’s “Food Paradise.”

(970) 349–7487

THROUGH AN ARTIST’S EYE DESTINATION: Buttercup in Mt. Crested Butte n ARRIVAL TIME: 6:00 p.m. EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDES: Shelley and Mike Lockwood CHEF: Chef / Owner Michael Marchitelli, Marchitelli’s Gourmet Noodle FOR SHELLEY LOCKWOOD, the natural environment that surrounds her home inspires her as an artist — the starlight that enters the master bedroom at night, the sentinel’s views down valley of Whetstone from their airy nest. The golds, reds and blues that grow from these surroundings enter her paintings — not as landscape — but in the rich and bright shades of color that dominate them. The regionally unusual curvilinear wall of the front of the house allows plenty of creative window space for Shelley to pull light and inspiration in from the mountains. Elements of the home show like an art gallery — the rainforest and leathered granite, the suspended lightbulb chandelier chosen because it illuminates artwork at different levels, the custom Italian glass sculptures, the onyx tiles, the antique tribal Soumack rug from the Caucasus Mountains in Azerbaijan. Her own work, reminiscent of Gustav Klimt, with its textures of gold leaf, ravens and bluebirds line the walls. A meal with Michael Marchitelli is as much about the entertainment as it is about the food. Chef Michael is a Crested Butte classic, armed with a cooking repertoire stocked with family recipes from his mother, grandmother and father’s Italian heritage. Not surprisingly, Chef Michael began cooking at 10. Professionally he opened his first culinary endeavor, a New Orleans blues bar in Pennsylvania, with his mother. He immediately fell in love. The family tradition continues, as Michael serves the food he grew up on at Marchitelli’s Gourmet Noodle. His 17 years at “the Noodle” have garnered him a faithful following from the restaurant, as he now sews up his seasons touring as a private chef. Give the Italian a glass of wine and be ready for a raucous good time.

WWW.CRESTEDBUTTEARTS.ORG / TOURDEFORKS

JOIN US FOR PILATES AT THE CENTER FOR THE ARTS OUTDOOR STAGE!

(970) 596–1714 www.westernpilates.net Located upstairs in the Ore Bucket Building