Tour de Forks 2015 Catalog by Kathy Amen Design

14th Annual

Tour de Forks

e kE e P ak TT Sn e ED BU D ST OO CRE E & F AL WINFESTIV y l

Ju 26 2 3-

A Unique & Memorable Culinary Experience

Event Sch edule

A Marriage of Food, Art & Community

AISE YOUR GLASSES TO THE 14TH 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. Dining is an experience, as the hottest trending chefs from Crested Butte, Kansas City, Denver and Boulder strut their stuff in the freedom of Tour de Forks to showcase their greatest and most creative talents. Homes range from sharp modern décor and design to exquisite historic renovations. Throughout the Tour you may travel from Crested Butte to Hidden River Ranch to Ohio Creek. One evening features farm to table cuisine, another a Julia Child opera performance. Here you can learn cooking techniques during lunch, or see artifacts from the sport of skiing dating back Marj O’Reilly, Tour de Forks Chair to the 1800’s after dinner.

A Taste of What We Do 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 Americana phenomenon the Wood Brothers to “sacred steel” with Robert Randolph and the Family Band. Here you’ll see Grammywinning singer-songwriters like Claire Lynch as well as rising mountain music stars, the Ben Miller 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.

Tour de Forks — A Cornerstone None of this would be possible without the support garnered through Tour de Forks. The Center must raise close to 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! www.crestedbuttearts.org/tourdeforks

cover photos by Nathan Bilow

photos by Nathan Bilow

Summ er Season Gold Summ er Season Associate Summ er Season Patron

Summ er Season Friends

A Polished Image Beckwith Brick Black Dragon Construction Blackline Entertainment Camp 4 Coffee Casa Bella Crested Butte Events Crested Butte Property Mgt. Diamond Blue Pool & Spa Fitzâ&#x20AC;&#x2122;s Mountain Colors Painting

High Country Capital Mgt. Interior Visions Jack & Paula King Systems Chris Kopf, Coldwell Banker The Last Steep Lavish Milky Way The Mountain Store Mountain Surfaces

Old Town Inn Owens Property Mgt. Paradox Footwear Peak Property Mgt. Princess Wine Bar & Western Design Company Rocky Mountain Trees & Landscaping Sunlit Architecture Waste Management, Inc. Yoga for the Peaceful

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

Wed

JU2N 4 Destination Prospect

Arrival Tim e 6:00 p.m.

Excursion Maximum 40

Toll

$150

Tour Guides Anita & Bill Vallett

Ch ef

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

photo by Alison White

Grand Beginnings

THE VALLETT’S HOME IS DRAMATICALLY composed in the great lodge architectural style of twentieth century Parkitecture, where grand halls were constructed to harmonize with the natural environment. Wood and stone coalesce in a mountain elegance polish to compliment the majestic landscape on the edge of the Prospect hills. Segmented floor to ceiling windows push out into a monumental bay configuration before giving way to the soaring peaks outside. Yet for all its magnificence, bedrooms and sitting areas provide plush nooks and interesting, intimate spaces. The downstairs bar, commemorative to Jack Daniels, heralds the feel of an old Western saloon with tin ceiling and tooled leather bar stools. Be sure to wander down as Bill opens his bar for whiskey drinks from his special Jack Daniels collection to kick off the Tour de Forks season right! 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 grandmother’s Italian heritage. Not surprisingly, Chef Michael began cooking at 10. Professionally he opened his first culinary endeavor with his mother, a New Orleans blues bar in Pennsylvania. He immediately fell in love. The family tradition continues, as 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

An Extraordinary Evening with Chefs Lon & Stewart Lane

Th u

JUL 9

photo by Stewart Lane

Dramatic Flair

THE LARGE SCALE OF THE MCQUEEN HOME allows for a grand ambiance, providing the palette for showcasing a dramatic taste. Signature chandeliers are demonstrative showcase pieces hanging like jewelry from the ceiling. The great room is accessorized with oversized chairs and couches. All of these elements fill the space expertly, giving it an artsy flair. The house seems as if it were made to gaze on the chutes and buttresses of Whetstone, which sensationally fill the picture windows. Outside the decks are perfect for taking it all in, serving more as an outdoor living room with plush places to sit and enjoy the sunset. Chef Lon Lane, owner of the famed catering company in Kansas City — Lon Lane’s Inspired Occasions — always executes a knock out performance with consistent Tour de Forks sell-out events. 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. Stewart Lane began his career in culinary arts at a young age participating in the family catering business where he now serves as Research and Development Chef. He furthered his skills with studies at the Apicius Culinary Center in Florence, Italy specializing in Italian cuisine, bread making, and regional wines. Stewart was the Supervisory Chef at the USA House for the 2008 Beijing Olympics. Stewart writes a blog, “Culinary R and D,” chronicling all of his new and exciting creations.

photo by Nathan Bilow

Destination Skyland

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$150

Tour Guides Debby & Doug McQueen

Ch efs

Chefs Lon & Stewart Lane, Lon Lane’s Inspired Occasions (Kansas City, MO)

(970) 349–7487

www.crestedbuttearts.org/tourdeforks

Featuring Award-Winning Chef Elise Wiggins

photo by Nathan Bilow

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Riverside Refuge THE CABIN STYLE HOME of Murrie and Nick lies in five acres of open meadows on the edges of the East River. It was designed to be of three components to resemble the appearance of a home being built onto over time, differentiated by various facades of natural stone and reclaimed wood. While newly constructed, design components of the home give it an historic aura — sliding barn doors, rusted corrugated tin, hand wrought iron railings, fixtures to emulate antique glass. Yet it is the character of the wood that lends one the largest voices to the personality of the building. Wide-planked chestnut floors, and oak and hickory barnwood join reclaimed hand hewn beams still showing signs of their former life with original mortis and tendon joinery cuts. Chef Elise Wiggins began her cooking career by graduating with honors from the Colorado Institute of Art. She spread her exposure by taking classes, visiting markets, and sampling everything from street food to haute cuisine in a culinary journey that took her from Mexico to Panama. After garnering the Palio Restaurant of Westin Rio Mar Resort in San Juan, Puerto Rico a Mobil 4 Diamond rating, she moved to the Capriccio Restaurant in the famous Peabody Hotel in Memphis. Under her direction Panzano has been awarded a 4 Diamond status by the American Automobile Association, “Best Italian Restaurant in Denver” by Westword, “To Die For” by the Gabby Gourmet Restaurant Guide, and included in the “Top Restaurants in Denver” by 5280 Magazine and Zagat Guides. The American Culinary Federation named Elise “2005 Colorado Chef the Year” and the Colorado Restaurant Association bestowed her its “Outstanding Professional Award.”

JUL 1 6

Destination

Hidden River Ranch

Arrival Tim e 5:30 p.m.

Excursion Maximum 20

Toll

$150

Tour Guides Murrie & Nick Chirekos

Ch ef

Executive Chef Elise Wiggins, Panzano (Denver, CO)

(970) 349–7487

The Most Unique Experience on the Tour!

Fr i

JU17L Destination

Mt. Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 40

Toll

$125

Tour Guides

Kathy & Paul Hooge

Ch efs

Executive Chef / Owner David Wooding, Bonez (Crested Butte, CO); Chef Meg Antonczyk, Dogwood Cocktail Cabin (Crested Butte, CO)

photo by Nathan Bilow

Ski History Haus

STEP BACK IN TIME THROUGH this astounding museum collection of ski memorabilia in a true ski chalet. Recently featured in Powder Magazine, Skiing History and the Crested Butte Magazine, the Ski History Haus offers the most unique experience on the Tour. Curator and homeowner Dr. Paul Hooge holds a B.A. in Anthropology, B.S. in History / Political Science, and an M.A. and PhD. in Art and Archeology Aesthetics in Prehistory and writes for the International Ski History Congress. His astonishingly deep knowledge and passion is fascinating as he regales tales of the origins and evolution of skiing through the hundreds of artifacts that pack his home. Ten-foot long hand-carved skis date to the early 1800’s, many journeying from Norway and Scandinavia, while still others, closer to home, herald from Irwin. Skates with blades of bone found in bogs in Holland from the 1700’s are featured in one room, while other rooms feature the more recent evolutions in skiing and mountaineering — all encompassing in their coverage of famous athletes (be sure to see the skis signed by Bode Miller), manufacturers, repair specialists, innovations, and Olympians. If you’ve ever put skis on your feet, or just simply love mountain culture, you mustn’t miss this tour. David Wooding, Executive Chef and owner of the new sensation Bonez, likes to cook on the cutting and progressive edge and will be applying his signature techniques to this small plate dinner. David has gained a reputation for elevating “normal” cuisine, recreating it to be as exciting as it is accessible. Previously as Executive Chef at Maxwell’s, Chef de Cuisine at the

www.crestedbuttearts.org/tourdeforks

9 Chef David Wooding photo by Nathan Bilow

Lobar, and Executive Chef at the Secret Stash and Red Room, David is a daring chef. He thrives on spontaneity driven by freshness, his imagination excelling as his worldly dishes take on additional French, Italian and Nouveau American airs. Formally, Chef David attended the Johnson County School where he studied Culinary Arts. He additionally served with Chef Michael Turner of the Classic Cup and Linda Dewar of JJ’s, both in Kansas City.

A Dazzling of the Senses As the Dogwood Cocktail Cabin’s Pastry Chef and Baker, Meg Antonczyk merges the precision of mad science with creative experimentation to make outrageous desserts that have created a local craze. Not afraid of risks, Meg loves incorporating nontraditional ingredients into classic rustic recipes, deconstructing them, and adding a sleek, modern aspect. Initially learning the nuances from her Polish grandmother, also a cake maker, Meg honed her skills as the Assistant Pastry Chef at the Caribou Club in Aspen before beginning the bakery and pastry program at the Secret Stash. Be prepared for showcases of Colorado summer fruits and vegetables, lots of chocolate, and to leave for home happy.

If you’ve ever put skis on your feet, or just simply love mountain culture, you mustn’t miss this tour!

(970) 349–7487

A Chef Fit for Dignitaries

Tu e

JU21L Riverside Feast at

Wilder on th e Taylor Destination

Wilder on the Taylor, between Crested Butte & Almont

Arrival Tim e 5:30 p.m.

Excursion Maximum 50

Toll

$150

Tour Guides Wilder on the Taylor & Ranch Homeowners

Ch ef

Chef / Owner Andrea Frizzi, Il Posto (Denver, CO)

photo by Nathan Bilow

ENJOY A GLASS OF FINE WINE, and soak in the soothing cadences of the trout-rich Taylor River from the spacious lawn at Wilder on the Taylor, a working ranch dating back to 1910. Lounge in the safari-style Founder’s Porch, recline in hammocks along the river, try your hand at horseshoes and enjoy great company by a crackling fire. This preservation-oriented, 2,100-acre ranch community, wellknown for the picturesque hay meadow at the intersection of County Road 742 and Jack’s Cabin Cutoff between Crested Butte and Almont, features 26 homesteads, five miles of private fishing waters and access to extensive onsite and nearby trails. Chef Andrea Frizzi was born and raised in Milan, Italy where his 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.

www.crestedbuttearts.org/tourdeforks

Italian Fare Paired with Family Tradition

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Quintessential

JUL 26

Mt. Crested Butte CONTOURING PERFECTLY TO FULLY SPOTLIGHT the unobstructed back drop of the dramatic buttresses and runs of Crested Butte Mountain, the Gamble’s home is the quintessential ski and hiking retreat. Perched high on the edge of the hillside, your views encompass not only the village below, but Whetstone Mountain in full unhindered bloom. While externally oriented to scrupulously capture the mountains, inside the timber framed beams steal the show, easily illustrating how the whole home was designed around them. Sensational yet graceful arcs are further accented and strengthened by metal turnbuckles. This is a home for entertaining.

The Family Tradition Continues 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 grandmother’s heritage. Not surprisingly, Chef Michael began cooking at 10. Professionally he opened his first culinary endeavor with his mother, a New Orleans blues bar in Pennsylvania. He immediately fell in love. The family tradition continues, as 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.

photos by Nathan Bilow

Destination

Mt. Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 40

Toll

$150

Tour Guides

Maureen & Keith Gamble

Ch ef

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

(970) 349–7487

Experience World Cuisine with Famed Chef Troy Guard Chef Troy Guard, Tag

Tu e

JU28L photo by Nathan Bilow

Contemporary Cultures Destination

Mt. Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$150

Tour Guides

Christina & John Davenport

Ch ef

Chef / Owner Troy Guard, TAG (Denver, CO)

OF MODERN DESIGN, the curvilinear structure of the Davenport’s entryway, great room and picture windows contrast expertly with the straight square lines of the contemporary furniture. The sleek palette is singularly toned with steel gray, slate, chrome, and glass. This coolness is balanced by the warm cedar planks in the coved ceiling, carried through to the beams and cabinets. Clean lines and smooth finishes create uncluttered yet sophisticated simplicity. The trendy minimalist approach establishes an easy, open atmosphere full of youth. With seven bedrooms and 5,000 square feet, this is a place where groups of friends can gather. Uniquely positioned above Washington Gulch and the Rec Path, the perspective of Axtell above Crested Butte is not one often seen. Troy Guard’s distinct multi-cultural style has led him around the world, from Executive Chef at the acclaimed New York hotspot Tao, to Chef de Cuisine at the world-renowned Doc Cheng’s in Singapore, to Richard Sandoval’s awardwinning Latin-Asian fusion restaurant Zengo. His own Denver 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), TAG Burger Bar, and Guard and Grace — a modern American steakhouse.

www.crestedbuttearts.org/tourdeforks

Dinner & Cocktails in a Cozy Urban Hideaway

photo by Stewart Lane

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JUL 30 Mountain Cabin Hideaway ONE OF THE NEWEST HOMES in downtown Crested Butte exudes a cozy mountain cabin hideaway feel. Rustic textures of rough hewn floors, beams and board and chink walls partner with corrugated tin, river stone tile and natural tones of honey and rust. Hide, fur, leather and antlers accent throughout. Snugly, colorful quilts on plump beds, lamps that mimic old mining lights, and sliding barn doors complete the ambiance. This is a home that takes you back to a simpler life — clean and uncluttered, inviting without losing luxury. David Wooding, Executive Chef and owner of the new sensation Bonez, likes to cook on the cutting and progressive edge. He has gained a reputation for elevating “normal” cuisine, recreating it to be as exciting as it is accessible. Previously as Executive Chef at Maxwell’s, Chef de Cuisine at the Lobar, and Executive Chef at the Secret Stash and Red Room, David is a daring chef. He thrives on spontaneity driven by freshness, his imagination excelling as his worldly dishes take on additional French, Italian and Nouveau American airs. Formally, Chef David attended the Johnson County School where he studied Culinary Arts. He additionally served with Chef Michael Turner of the Classic Cup and Linda Dewar of JJ’s, both in Kansas City. Karen Hoskin is well known for her expertise in market fresh mixology 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. 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.

Destination Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$150

Tour Guides Brenda & Brad Harwood

Ch ef

Executive Chef / Owner David Wooding, Bonez (Crested Butte, CO)

Mixologist

Distiller / Owner Karen Hoskin, Montanya Distillers

(970) 349–7487

www.crestedbuttearts.org/tourdeforks

Sommelier Wine Pairings with Aesthetic Dishes

photo by Nathan Bilow

Sa t

AUG 1

Modern Shades of Colorado OLD COLORADO STYLE IS MET WITH a modern shading in the Warner’s downtown Crested Butte home. Raw ceiling and support beams are still notched from the Morton Salt Factory. Reclaimed white oak softly dresses the floors and trim. These rough and varying textures in differently aged woods combine with hand-forged iron railings, unrefined stone and jagged-edged surfaces to contrast with the smooth and contemporary shapes of the curvy furniture and fixtures, straight lines in the masonry and tile. Neutral colors of gray, mocha, sage and cream allow for a clean, open and airy space, and for the unobstructed views of Crested Butte Mountain to dominate. Do check out the artisan-crafted spiral staircase which is an architectural marvel. Chef Rose Reyes grew up in a time and place where farm to table ingredients were the only way to prepare food — shopping at the local farmer’s market for what was the freshest. Watching her mother work with what was available still stands as one of Rose’s strongest inspirations. Now formally trained at the Cook Street School of Culinary Art in Denver, Rose integrates that dedication to freshness into her Nouvelle Cuisine dishes that sparkle with an Asian Fusion twist. Her modern interpretations of wine country gastronomy reference classical French and Italian while assimilating the roots of her ethnic influences. Her sensibilities dedicate her to the full range of aesthetic and sensual experiences of eating. Teaming up with Rose is Level 2 Sommelier Terann Wight. With over 25 years in the culinary industry, Terann focuses her passion to perfectly pair a specially selected wine with each course from her large wine portfolio.

Destination Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$150

Tour Guides

Michelle & Bobby Warner

Ch ef

Chef Rose Reyes (Crested Butte, CO)

Somm elier

Terann Wight, Beverage Distributors (Crested Butte, CO)

(970) 349–7487

Elegant Ranch Home Restoration with Dinner & Music

Tu e

AU4G Evening at

Rock House Ranch

Destination Ohio Creek

Arrival Tim e 5:30 p.m.

Excursion Maximum 40

Toll

$150

Tour Guides Ann & Bob Osborne

Ch ef

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

Music

Dean Dillon

photo by Nathan Bilow

THE HISTORIC HOMESITE OF THE ROCK HOUSE Ranch is nestled close to Ohio Creek on 960 acres of open range, aspen and fir tree forests, protected by a Rocky Mountain Elk Foundation Conservation Easement, and adjacent to the vast Gunnison National Forest lands. The 1904 stone structure once served the railroad for the mines in the upper Ohio Creek Valley. Now, it is lovingly restored into a charming and elegant ranch home. Ann performed a tremendous job in bringing forth the true personality of the home with a keen eye and lots of antique treasure hunts. The old world feel is maintained with Chef Mike Busse, such accents as collections of Garlic Mike’s hotel silver, English ironstone pottery, herbarium botanical presses and doors from the 18th and 19th centuries. Antiqued fixtures, weathered cabinets and limestone countertops from an old church keep the décor in the rustic nuances of the period. Redesigned in cool, light colors of robin egg blue, spring green and gray, Ann allows for the outside views to dominate the rooms. Lush native gardens surround the lazy wraparound porch where you gather for cocktails and tours of the home. The barn where dinner is served, is encompassed by fields of wildflowers. Dinner is followed by music and storytelling by Dean Dillon with panoramic views of the Anthracites and Carbon and Whetstone Mountains.

www.crestedbuttearts.org/tourdeforks

Dean Dillon photo by Alison White

Mike Busse, Executive Chef and owner of the enormously popular Garlic Mike’s, 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 20 years of showcasing his Italian cuisine at Garlic Mike’s, he has earned the Gunnison People’s Choice Awards for “Best Chef” and “Best Restaurant” for many years, and was the 2009 Chefs on the Edge Champion. Mike has been featured on the Travel Channel’s “Food Paradise” and “Spotlight America,” a national travel program, as well as programming in Grand Junction and Denver. A coveted songwriter and inductee to the Nashville Songwriters Hall of Fame, Dean has written over 50 songs recorded by country music legend George Strait. Dean arrived in Nashville in the early 70’s in search of country music glory and wound up being one of the most successful songwriters in Music City. His compositions have been recorded by a wide range of artists including George Jones, Keith Whitley and Vern Gosdin. New country stars like Kenny Chesney, Lee Ann Womack and Toby Keith have also found chart success with Dillon compositions. With a writing style influenced by James Taylor for his beautiful melodies and Merle Haggard for his awesome story songs, Dean pulls his inspiration from life, people and conversations.

photo by Nathan Bilow

Dinner is followed by music and storytelling by Dean Dillon with panoramic views of the surrounding mountains.

(970) 349–7487

An Evening of Opera, Art & The French Chef

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photo by Nathan Bilow

G U A 9 Ch ez McCay Bon Appétit Destination Red Mountain Ranch

Arrival Tim e 5:30 p.m.

Excursion Maximum 40

Toll

$150

Tour Guides

Rhonda & David McCay

Ch ef / Diva

Chef Elizabeth Bond, Diva Catering (Colorado Springs, CO / London, England)

Music

Derek Cardin

JOIN OPERA DIVA AND PROFESSIONAL CATERER, Elizabeth Bond, in a musical evening inspired by Julia Child’s television show, The French Chef. Renowned British conductor and pianist welcomes you with a selection of French music as you arrive before Elizabeth whisks you into the first course of cuisine Julia made famous. Potage Parmentier is followed by Coq au Vin avec Riz, Salade Verte avec le Petit Souffle au Fromage. Thereafter, Julia (a.k.a. Elizabeth) presents “Bon Appétit! The Opera.” Desserts of Le Gateau au Chocolat l’Eminence Brune, Pain de Genes, and Plateau des Fruits partner with “Songs Inspired By and About Food” to close this magnificent evening. The McCay kitchen is warm and expansive, wellequipped and welcoming — a perfect host for such an artistically fabulous foodie night. The creative flair of Rhonda is apparent in the surprise of art throughout the home. As a plein air fine artist, Rhonda will be further enhancing the evening with live painting, which will be for sale, a portion of the proceeds benefiting the Center for the Arts. As a chef, Elizabeth formally trained at the Cordon Blue School (the same as Julia), and Leith’s School of Cooking before beginning Diva Catering in London in 1981 specializing in cakes. Elizabeth additionally studied at the Royal College of Music in London after studying music and romance languages at the University of Minnesota and voice at MacPhail College of Music. She flaunts an illustrious career of performing such roles as Madame Giry in The Phantom of the Opera at Her Majesty’s Theatre in London, as well as touring with Pro Musica and The Philharmonia Chorus.

www.crestedbuttearts.org/tourdeforks

Immerse Yourself in Architectural & Culinary Ambrosia

Tu e

AUG 11 photo by Nathan Bilow

An Arch itect’s Touch ASHLEY ODOM IS THE OWNER and architect Doug Wells and his firm, Wells + associates, have garnered over 40 honors including “Architecture of the Century” and “Environmental Excellence Award” and are the designers of this home. Originally the Elk Run Homeowners Association clubhouse with two tennis courts and swimming pool, the building site has been utterly transformed into a modern marvel. Three angular buildings are connected with links of polycarbonate glazing, illuminated to glow at night. Oriented to collect solar energy, the thermal mass of the polished concrete floor captures the heat gain of the day, where it is then technologically distributed to other needed areas. Exposed structural materials of steel columns, laminated wood beams, wood decking, and metal floor trusses create the dramatic interior design, complemented with traditional modern furnishings. Walls of insulated glass flood the building with sunlight, and open the views from Mt. Emmons to the East River Valley. Ashley Odom, is 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.

photo by Stewart Lane

Destination

Mt. Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$200

Tour Guides

Sarah & Doug Wells

Ch ef

Chef / Owner Ashley Odom, Feast & Merriment (Crested Butte, CO)

(970) 349–7487

Visit Four Spectacular Homes in One Lavish Night

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AU1 3G

photo by Nathan Bilow

Progressive on Anthracite Destination

Mt. Crested Butte

Arrival Tim e 5:30 p.m.

Excursion Maximum 30

Toll

$150

Tour Guides

Jim Runner & Banu Buriyeva; Kennedy & Martin Garcia; Pat & Bill Schroeder; Olivia & Tom Popplewell

Ch ef

Chef Chris Schlaudecker, Uley’s Cabin (Mt. Crested Butte, CO)

THIS EVENT OFFERS THE SINGULAR OPPORTUNITY to visit four separate homes in one spectacular evening. Perched high in the upper echelons of Mt. Crested Butte, all of these homes offer glorious views of Red Lady, Snodgrass and White Mountain with peeks further into the wilderness interior of the East River Valley. Begin at the Garcia’s with appetizers, where the engaging angles on the front porch and curvilinear dining room wall only further enhance the interest of sunset views. Journey a short walk to Jim and Banu’s residence for salad where the refreshing modern décor of whites, grays and rectangular lines emit an easy and open feel. Just next door, the Schroeder’s traditional mountain home is the perfect family gathering spot and the ideal venue for the main course. End the evening at the Popplewell’s and experience the spaces and magnificently self-designed kitchen of someone who loves to entertain. Indeed, Olivia will be spinning her magic in the final course — dessert. Chef Chris Schlaudecker will prepare each course of the progressive dinner (other than dessert), 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.

www.crestedbuttearts.org/tourdeforks

Historic Architecture & Organic Fare

Su n

AUG 16 photo by Alison White

History Rein vented THE EXTRAORDINARY WHITE PINE AND OAK BEAMS of the exceptionally crafted Humphrey home were reclaimed from an eight story grain elevator in Wisconsin dismantled as the home was being built. Artifacts and wood from the historic structure — from doors, trim, floors and cabinets to the reuse of colorfully rusted washers — exude personality and depth. The unique, complex and exposed hammer truss joinery and beams strongly compose the large, rustic cabin feel. The home is separated into two halves, resembling two cabins joined together by a bridge, a waterfall flowing underneath. Locate the picture of the old elevator in the main stairway. Then find the structure of the train tunnel there emulated in the spectacular downstairs hallway leading to the differently themed bedrooms. Watch for wear markings in the wood, indicating years of grain falling from the top bins as well, as the Maynard Dixon original downstairs. Chefs Dana Zobs and Stacee VanAernem of Crested Butte’s Personal Chefs have gained a premier reputation and obsessive following because of their focus on seasonal, local and organic ingredients and talents for constructing these quality components into simple, honest and delicious dishes. Dana’s 24-plus years in the food industry include an Associate Degree from the Culinary Institute of America in Napa Valley, managing Lil’s for seven years, serving as chef for Whole Foods, and developing and tasting recipes for William-Sonoma. Stacee has dedicated her life to food made from scratch and utilizing the local bounty. Her influences arise from her experience as a pastry chef as well as from her travels around the world. They excel at hand-crafted artisan foods.

photo by Nathan Bilow

Destination The Reserve

Arrival Tim e 5:30 p.m.

Excursion Maximum 40

Toll

$200

Tour Guides Cathey & Don Humphreys

Ch efs

Chefs Dana Zobs & Stacee VanAernem, Crested Butte’s Personal Chefs (Crested Butte, CO)

(970) 349–7487

Farm to Table Wizard Kalon Wall Amazes

photo by Nathan Bilow

Tu e

AU18G Loca vore Shangri-La Destination Crested Butte

Arrival Tim e 6:00 p.m.

Excursion Maximum 30

Toll

$200

Tour Guides Denise & Blake Hawk

Ch ef

Executive Chef / Owner Kalon Wall, Supper at the Sunflower (Crested Butte, CO)

THE HAWK HOME TAKES TRADITIONAL mountain home materials and translates them into a one-of-a-kind flair of expression. Barnwood — but red. Ax marks and old mortis and tendon joinery notches dating prior to 1840 prevalent in the repurposed beams and board and chink walls. Their lighter complexion juxtaposed to the dark antique oak floors. Mismatched doors and illuminated stair rises from India. Hand-forged iron fireplace, railing, brackets and racks. Large, bold kitchen backsplash tiles of red, black and white — lit for ambiance and definition. Leathered soapstone countertops. Copper fixtures. Bronze, marble and oak on the island. Distressed window trim. A variety of textures, edges and surfaces emerge — from smooth to rough, modern to old. An adventurous statement on the Colorado cabin. Chef Kalon Wall, the culinary wizard behind Supper at the Sunflower brings his farm to table magic to this event. Kalon attended the New England Culinary Institute in Vermont and studied at Fore Street restaurant in Portland, Maine. Following completion of his education at NECI, he 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, Kalon became the Executive Chef at Plonk Wine Bar, in Bozeman Montana, specializing 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.

www.crestedbuttearts.org/tourdeforks

An Exquisite Dinner on the Roaring Judy Ranch

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AUG 20 At Nature’s Edge THIS UNIQUELY POSITIONED HOME HIGH in the Roaring Judy Ranch is perfectly aligned topographically and architecturally to allow the spreading views to speak loudly. The entire south facing wall is constructed of huge picture windows capturing the fields of the ranch below while Flat Top and Whetstone Mountains formulate the horizon above, the East River winding at their feet. Combined with the blond lightness of the floor, cabinets and tiles, the atmosphere becomes spacious, airy and open. Gorgeously landscaped perennials surround the porches outside. Teetering just on the edge of the aspen forest, Mary has naturally filled the home with exquisite botanical prints, many antique, of orchids, roses and birds. Luke Martin is the Executive Sous Chef and co-owner of the newest local sensation — the Blackstock Bistro in Gunnison. Formally he studied at the International Culinary School at the Art Institute of Denver. Professionally he served as Sous Chef at Lil’s Sushi Bar & Grill as well as Sushi Chef at Sushi Hai and Hapa Sushi & Sake, both in Denver. His immersion into Japanese cuisine gave him an appreciation for Japanese culture’s devotion, perfection and simplicity in their cooking, and an inclusion of these skills in his own current culinary style of American Bistro. Chef Luke’s fine knife skills applied to the sculptural art of sushi are apparent in the precision of the perfectly sliced apple slaw that accompanies his seared scallops. His dedication to the essence of brilliant food shines in his short ribs with roasted leek and potato puree with Cabernet demi-glace.

photos by Nathan Bilow

Destination

Roaring Judy Ranch

Arrival Tim e 5:30 p.m.

Excursion Maximum 30

Toll

$150

Tour Guides Mary & Marti Richter

Ch ef

Executive Sous Chef / Owner Luke Martin, Blackstock Bistro (Gunnison, CO)

(970) 349–7487

photo by Nathan Bilow

www.crestedbuttearts.org/tourdeforks

Please Join Us for One or More of Our Events!

How to Make Your Reser vations Please follow these procedures in making your reservations: n

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Advance reservations are required for all events. All reservations should be made online, emailed, faxed or mailed. Reservations will be processed in order they are received. Many events sell out early, so we urge you to return your reservation form ASAP. The preferred method for making your reservation is online at www.crestedbuttearts.org / tourdeforks. Visa, MasterCard, Discover accepted. American Express accepted via fax or mail (but not online).

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

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

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You may also mail your reservation form with check or credit card information: Center for the Arts, Box 1819, Crested Butte, CO 81224. Confirmation of your reservation will be sent by email once orders are processed. Directions to all destinations and other important details will be included in an email about one week in advance of the event. Please include all guests names on the reservation form. Reservations for most events will close one week prior to the event to accommodate our chefs. The tax deduction for each event will vary. A tax receipt will be mailed to you following the Tour de Forks series.

Cancellations n n

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If you cancel at least seven days before an event, you may transfer to another event OR apply your entire payment as a tax-deductible gift to the Center. If your plans change after making a reservation please call the Center for the Arts Tour de Forks “hotline” at (970) 349–7487, ext. 5. Please also notify the Center if someone other than yourself will be using your reservation for an event. There are no refunds unless the Center changes or cancels an event. If you cancel less than seven days before an event or do not attend an event, you may not transfer and your tax-deductible gift will be reduced by the costs of the food and wine that have been purchased for you. Due to the nature of our events, we are unable to accommodate individual dietary requirements. Thank you in advance for your understanding.

(970) 349–7487

JUN 24 JUL 9 JUL 16 JUL 17 JUL 21 JUL 26 JUL 28 JUL 30 AUG 1 AUG 4 AUG 9 AUG 11 AUG 13 AUG 16 AUG 18

GRAND BEGINNINGS n 6:00 p.m. ................................................. $150 DRAMATIC FLAIR n 6:00 p.m. ........................................................... $150 RIVERSIDE REFUGE n 5:30 p.m. ..................................................... $150 SKI HAUS HISTORY n 6:00 p.m. ...................................................... $125 WILDER ON THE TAYLOR n 5:30 p.m. .......................................... $150 QUINTESSENTIAL MT. CRESTED BUTTE n 6:00 p.m. ....... $150 CONTEMPORARY CULTURES n 6:00 p.m. ............................... $150 MOUNTAIN CABIN HIDEAWAY n 6:00 p.m. ............................ $150 MODERN SHADES OF COLORADO n 6:00 p.m. ............... $150 EVENING AT ROCK HOUSE RANCH n 5:30 p.m. ................ $150 CHEZ MCCAY BON APPÉTIT n 5:30 p.m. ................................... $150 AN ARCHITECT’S TOUCH n 6:00 p.m. ........................................ $200 PROGRESSIVE ON ANTHRACITE n 5:30 p.m. ........................... $150 HISTORY REINVENTED n 5:30 p.m. ............................................. $200 LOCAVORE SHANGRI-LA n 6:00 p.m. ......................................... $200

= = =

X __________ X __________ X __________

X __________

$ _____________________

Please Sign Us Up for th e Following Itineraries!

E-MAIL ADDRESS (Imperative!)________________________________________________________________________________________________

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

LOCAL MAILING ADDRESS _____________________________________________________________________________________(UNTIL __ / __ )

HOME MAILING ADDRESS______________________________________________________________________________________(UNTIL __ / __ )

NAME OF ATTENDEES _______________________________________________________________________________________________________

14TH ANNUAL TOUR DE FORKS REGISTRATION FORM

X __________

$ _____________________ $ _____________________

= = =

X __________ X __________ X __________

TOTAL

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. THANK YOU!

NAME __________________________________________________________ NO. ________-________-________ -________ EXP. DATE ____ /____

n I AM ENCLOSING A CHECK PAYABLE TO THE CENTER FOR THE ARTS n PLEASE BILL MY VISA, MASTERCARD, DISCOVER, AMERICAN EXPRESS

$ _____________________

X __________

$ _____________________

X __________

$ _____________________

X __________

TO MAKE RESERVATIONS FOR WINE AND FOOD SEMINARS; BIKE, HIKE OR HISTORIC TOWN TOURS; FILM AND GRAND TASTING EVENTS VISIT WWW.CRESTEDBUTTEARTS.ORG/WINEANDFOOD

JUL 23 WINEMAKER DINNER n 6:00 p.m. ................................................ $250 JUL 24 WINEMAKER DINNER n 6:00 p.m. ................................................ $250 JUL 25 FARM TO TABLE DINNER n 6:00 p.m. ......................................... $250 JUL 26 BURSTING WITH BUBBLES BRUNCH n 10:00 a.m. ............. $75 JUL 26 SOUPÇON EXCLUSIVE DINNER n 8:30 p.m. ........................ $500 CALIFORNIA CULT WINES JUL 13 CALIFORNIA WHITE n 3:00 p.m. .................................................... $500 JUL 15 AWESOME CABERNETS n 3:00 p.m. ............................................. $750 JUL 22 TOP RATED REDS n 3:00 p.m. ......................................................... $1000

WINE & FOOD FESTIVAL EVENTS

AUG 26 COOKING WITH LOCAL FLAIR n 11:30 a.m. ............................ $75 AUG 31 CHEFS ON THE EDGE n 5:30 p.m. .................................................. $20 SEP 3 BACKCOUNTRY RETREAT n 5:30 p.m. ........................................ $200

TO REGISTER FOR GOLF, OR TO SPONSOR A GOLFER, VISIT WWW.CRESTEDBUTTEARTS.ORG/TOURDEFORKS, THEN GO TO THE “DAWN TO DUSK” EVENT PAGE TO COMPLETE A REGISTRATION FORM.

AUG 20 AT NATURE’S EDGE n 5:30 p.m. ...................................................... $150 AUG 24 DAWN TO DUSK 100 HOLE GOLF CHALLENGE

Get In volved!

photos by Nathan Bilow

For more information on any of these volunteer or donation opportunities please contact Executive Director Jenny Birnie at (970) 349â&#x20AC;&#x201C;7487, ext. 2. Donations may also be made through the Centerâ&#x20AC;&#x2122;s website at www.crestedbuttearts.org. www.crestedbuttearts.org/tourdeforks

A Great Way to Get Involved in Your Community

Th ere are Many Ways to Support th e Center AS THE CENTER CONTINUES TO GROW PROGRAMS in order to meet the needs of our diverse community and prepare for a facility expansion, we appreciate support at a variety of different levels. Operating the Center as an affordable community facility means that we must rely on contributions and fundraising for about two-thirds of our budget. We 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.

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

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

CENTER CIRCLE

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

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

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

(970) 349–7487

n Mo

AU24G photo by Nathan Bilow

Dawn to Dusk 4 th Annual

Th e Golf Destination The Club at Crested Butte

Arrival Tim e

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

Golfer Maximum 36

Toll

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

Golf Tour Guides

Mike Swan, Gloria & Ren Kern

THE 100 HOLE GOLF CHALLENGE RETURNS! As a signature fundraising event for the Center we are BUMPING UP the party. The 100 Hole Golf Challenge involves a bunch of zany golfers playing 100 holes of golf from dawn to dusk. Each golfer solicits their friends, family and other fools to sponsor them on a per hole basis and needs a $1,000 minimum sponsorship to participate.

HOW TO BE A KILLER PARTIER Want to join the party of the year? Sponsoring a golfer is your ticket. Find yourself a brave golfer willing to play 100 holes in one day between sunrise and sunset. Then, simply dedicate $1, $2 or $5 per hole and you’re in! Don’t know a golfer to sponsor? No problem! Get in touch with us and we’ll partner you up with one. Your sponsorship includes a killer party beginning at 4:00 p.m. after the golf. Party hearty with all your golfing friends at the home of Kathy and Andy Rector right around the corner from the Club at Crested Butte on Grant Lake. Enjoy out of this world small plates highlighting Colorado ingredients accompanied by plenty of Colorado spirits. Oh yeah … and did we mention there will be dancing?!

THE BAND OF THE PARTY

Doctor Robert brings a thoroughly modern sound and feel to the Beatle’s classics with extended, high-energy sets that include everything from “Please Please Me” to “Abbey Road.” With over 115 Fab Four songs under their belts, no two shows are ever the same, each being catered to the audience. Doctor Robert relishes the challenge of

www.crestedbuttearts.org/tourdeforks

recreating even the most demanding musical compositions, summoning the music and infectious energy of Beatles fans coming together.

THE HOUSE OF THE PARTY The custom design of the Rector home is immediately apparent as soon as you step through the doors. The stone rotunda entry emulates a wine barrel complete with wrought iron metal strapping. The enviable walnut wet bar features true leaded glass hand set by local artist Heather Peterson and rainforest marble. Handforged iron steel exists throughout, with highlights such as the torch style chandeliers composed of aspen branches and leaves, the hand-forged iron banisters, and stunning iron fireplace mantel. Hand-tooled, high-back leather chairs encircle the medieval style grand dining table. The timber framed Douglas fir beams are partnered by reclaimed oak wood floors and distressed alder kitchen cabinets.

WANNA GOLF? Awesome! Mike Swan, the pro at the Club at Crested Butte, said “It was the best way to practice that I’ve ever participated in.” You’ll need to get at least $1,000 in sponsorships by getting your family and friends to donate $1, $2 or $5 per hole. Modified rules, all the balls you need, and a golf cart help assure your success. Plus there are all sorts of special awards for you including the “Almost Green Jacket” and BIG prizes for most money raised.

Th e Party Destination Skyland

Arrival Tim e

4:00 – 6:00 p.m. (after golf)

Sponsor Maximum Unlimted!

Toll

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

Party Tour Guides

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

Music

Doctor Robert (970) 349–7487

www.crestedbuttearts.org/tourdeforks

Learn to Cook with a Local Flair photo by Nathan Bilow

Wed

AUG 2 6

Chef Spencer Hestwood, Ginger Cafe

Cooking Class Lu nch eon With optional h ike

SPENCER HESTWOOD OF THE GINGER CAFÉ brings his flair for Indian and Southeast Asian food combined with a laidback approach to this fun cooking class incorporating local edibles and wild mushrooms. Come early for the optional hike right out Gloria and Ren’s back door to the Upper Loop Trail to forage for the best ingredients for the class. Or, join the hikers upon their return for appetizers and wine as the prelude to the cooking workshop and luncheon. Learn from a pro the tricks of the trade and be ready for anything from knife skills to spicing combinations. Then, sit down and relax, and revel in a luxurious mid-day meal. This is the perfect house for entertaining that encourages socializing. You’ll enjoy the tremendous vistas from the Kern’s home as much as you will your newfound knowledge from the class. The views of Grant Lake steal the show with supporting roles by Crested Butte and Whetstone Mountains. With Gloria as the former Chef and West Coast Representative of the Silver Palate, the home boasts an expansive kitchen made for those who love to cook. The award for the most fascinating chef on the Tour this year definitely goes to Executive Chef Spencer Hestwood, owner of the Ginger Café. His passion for the arts runs deep with inclinations in photography, acting and music. But it was the culinary arts that propelled Spencer into the excellence of the Ginger Café. After touring with Mannheim Steamroller as casting director, Spencer became the lead caterer for Hawaiian folk musician Jack Johnson. This led to a once in a lifetime gig as the chef for the entire Crosby, Stills, Nash & Young entourage touring across the United States and Canada through 60 performances.

Destination Skyland

Optional Hike Arrival Tim e 10:00 a.m.

Lu nch eon / Cooking Class Arrival Tim e 11:30 a.m.

Excursion Maximum 15

Toll $75

Tour Guides

Gloria & Ren Kern

Ch ef

Chef / Owner Spencer Hestwood, Ginger Cafe (Crested Butte, CO)

(970) 349–7487

A Celebrated Event in CB – A Raucous Good Time!

n Mo

AU31G Ch efs on th e Edge

Chefs on the Edge photos by Nathan Bilow

Destination

Center for the Arts

Arrival Tim e 6:00 p.m.

Excursion Maximum 215

Toll $20

Local Ch efs

Jason Vernon, Soupçon Bistro Matthew Smith, Lil’s Sushi Bar & Grill David Wooding, Bonez

Emcee

Michael Marchitelli

Chef Jason Vernon, Soupçon Bistro

Chef Matthew Smith, Lil’s Sushi Bar & Grill

Chef David Wooding, Bonez

THE ROWDIEST CULINARY EVENT OF THE YEAR, Chefs on the Edge, has undergone a total transformation! Bring your best boisterous behavior and come check out the new, the improved, the even edgier gastronomic game show. Some of our crème de la crème local chefs have formed a power team trio of edible prowess. See Jason Vernon (Soupçon Bistro), Matthew Smith (Lil’s Sushi Bar & Grill), and David Wooding (Bonez) flex their cooking muscles against three visiting chefs from premier restaurants in Denver. More than the traditional “Bunsen burner,” two deluxe “kitchens” are being sponsored by Viking. A bag of groceries will be chosen by a non-competing chef. One judge’s spot will be raffled off, joining two other judging panelists. And then — the Secret Ingredient is unveiled. An unknown vegetable. An oft overlooked spice. Sparks fly from knives, creativity is brought to a boil, the crowd is off their feet and cheering. The ever entertaining Emcee — Michael Marchitelli — keeps the audience engaged and informed of the cooking acrobatics occurring on stage.

www.crestedbuttearts.org/tourdeforks

The heat is really on for this year’s bragging rights. Which team will slice, dice and sauté their way to the crown of the Chefs on the Edge competition?

You see and hear every garlic clove being minced, every red pepper being julienned. Each dish is reviewed by the panel of distinguished judges, looking especially at how the Secret Ingredient is utilized. Artistic expression. Taste. Texture. Flare. All are stirred into the mix to determine the 2015 Chef on the Edge Champion. Delectable appetizers by local restaurants are provided for the audience so you don’t get too hungry watching all the hot cooking action. And of course, a cash bar is available. The heat is really on for this year’s bragging rights. Which team will slice, dice and sauté their way to the crown of the Chefs on the Edge competition? Will the celebrated local talent be able to hold their own against the big city chefs? Don’t expect to just be able to sit lackadaisically in your seat. This is an event for the raucous food enthusiast — come cheer them on!

(970) 349–7487

www.crestedbuttearts.org/tourdeforks

Soupçon Elegance in the Quiet Countryside

photo by Nathan Bilow

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Backcou ntry Retreat TUCKED INTO AN ENORMOUS ASPEN GROVE and nestled into the folds of the hillside, sits the Ackerman’s log cabin home. Encapsulated within 82 private acres and secluded from other human intrusions, it is the perfect woods retreat. The backcountry feel is enhanced by the rustic Americana appointments — collections of antique majolica earthenware and transferware, mismatched Early Colonial chairs from the 1800’s around the family heirloom dining table. Rooms are made cozier by the prominent feature of wood from the alder in the cabinets (hand-crafted by Susie), to the lodgepole pine in the beams and ceiling. Board and chink walls take turns with moss rock. This is a place to settle in and enjoy the sounds and pace of nature.

The Grand Finale 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.

SEP 3

Destination

Roaring Judy Ranch

Arrival Tim e 5:30 p.m.

Excursion Maximum 30

Toll

$200

Tour Guides Susie & Ashe Ackerman

Ch ef

Chef / Proprietor Jason Vernon, Soupçon Bistro (Crested Butte, CO)

(970) 349–7487

www.crestedbuttearts.org/tourdeforks

All photos in the Wine & Food section by Nathan Bilow

THE CRESTED BUTTE WINE & FOOD FESTIVAL strives to enlighten and educate wine and foodie experts and novices with a variety of wine seminars, elevated dining events, and food pairings throughout the weekend of July 23–26. 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 Summer Wines with Sommelier Aaron Tomcak, to Wine Blending with Blanchard Family Wines’ founders James and Mark Blanchard, there is a tasting for every palate. There’s also a film about wine, guided hike and gourmet lunch, bike tour and historic town tour. All seminars are spread throughout local restaurants with both visiting and local sommeliers and chefs lending their expertise and talent. CRE All of the tasting isn’t just about the grape, however, STE as there are several fine dining opportunities as well, DB UTT such as the Winemaker and Farm to Table Dinners, and E Bursting with Bubbles Champagne Brunch. Many of FES T IVA the tastings additionally have food pairings accompany L them provided by the talented roster of chefs from Crested Butte and beyond.

Sn e ak

WIN E&

FOO D

Ju l 2 3-2 y 6

www.crestedbuttearts.org/wineandfood

Pee k

EVENT SCHEDULE THURSDAY, JULY 23 9:00 a.m. 12:00 p.m. 1:30 p.m. 3:00 p.m. 6:00 p.m.

Guided Mountain Bike Tour with Big Al’s Bicycle Heaven and Chef Dana Zobs and Stacee VanAernem (Crested Butte’s Personal Chefs). $65 Wine & Food Kick Off Celebration at Elk Avenue Prime. Lunch & Wine Tasting with Chef Curtis Higgins (Elk Avenue Prime) and Sommelier Aaron Tomcak (Mountain Spirits Liquors). $30 SEMINAR: Summer Wines at the Red Room with Sommelier Aaron Tomcak (Mountain Spirits Liquors). $40 SEMINAR: California Cult Wines on the Center for the Arts Outdoor Stage with Festival Chairman Ren Kern and Sommelier Aaron Tomcak (Mountain Spirits Liquors). $40 Winemaker Dinner at a Skyland Private Residence with Chef Kalon Wall (Sunflower), Chef Eric Jaeger (CBMR), Chef Kelly Whitaker (Cart & Driver), Chef Jorel Pierce (Stoic & Genuine), Winemaker / Founder Edgar Torres and Founder Erika Torres (Bodega de Edgar). $250.

FRIDAY, JULY 24 9:00 a.m.

VIP Founder’s Breakfast Invitation only breakfast hosted by Festival Founder Jeff Hermanson at his home in downtown Crested Butte 10:30 a.m. SEMINAR: Riedel Glassware — Taste the Difference! at Elk Avenue Prime with Doug Reed. Includes Vinum XL Tasting glassware set. $75 10:30 a.m. SEMINAR: The Evolution of Food — The Past, Present, and the Future! How food preparation has evolved over time. At Marchitelli’s Gourmet Noodle with Alex Seidel (Mercantile dining & provision) and Kalon Wall (Supper at the Sunflower). $40 12:00 p.m. SEMINAR: Mixology & Food Pairing at Montanya Distillers with Owner / Distiller Karen Hoskin and Chef Rose Reyes. $40 12:00 p.m. SEMINAR: Wine of the Paso Robles Region of California at the Center for the Arts Outdoor Stage with Winemaker / Founder Edgar Torres and Founder Erika Torres of Bodega de Edgar. $40 1:30 p.m. SEMINAR: Wine Blending At Slogar’s with Founders James and Mark Blanchard of Blanchard Family Wines. $40 1:30 p.m. SEMINAR: High Altitude Hops at the Wooden Nickel with TJ Hamilton and Brian Dillon featuring Odell Brewing Company. $40 3:00 p.m. SEMINAR: Regions of Italy at a downtown Crested Butte private residence with Master Sommelier Damon Ornowski. $40 3:00 p.m. SEMINAR: Zinfandel — A Universal Wine at a downtown Crested Butte private residence with Founder Steve Felton of Klinker Brick Winery. $40 6:00 p.m. Winemaker Dinner at a Skyland Private Residence with Chef David Wooding (Bonez), Chef Alex Seidel (Mercantile dining & provision), Chef Dana Rodriguez (Work & Class), Chef Tim Kuklinski (Rioja), Pastry Chef Lonne Cunningham (Mercantile dining & provision), Founders James and Mark Blanchard (Blanchard Family Wines), with “Savor Your Senses” piano concert by Elaine Kwon. $250 7:30 p.m. FILM: Somm presented by the Crested Butte Film Festival. Four sommeliers attempt to pass the prestigious Master Sommelier exam, a test with one of the lowest pass rates in the world. At Oh Be Joyful Church. $10

(970) 349–7487, Ext. 5

SATURDAY, JULY 25 9:00 a.m.

10:00 a.m.

2:30 p.m.

6:00 p.m.

Guided Wine Hike & Gourmet Picnic Lunch presented in partnership with the Crested Butte Wildflower Festival. With Chef Ashley Odom (Feast & Merriment Catering) and Sommelier Aaron Tomcak (Mountain Spirits Liquors), featuring The Infinite Monkey Theorum Urban Winery. $65 Historical Tour with Wine & Cocktail Tasting & Lunch presented in partnership with the Crested Butte Heritage Museum. Stops include Soupçon, The Wooden Nickel, Kochevar’s Saloon, Power House, and many more historically significant locations. Lunch at the Bacchanale with Chef Kate Ladoulis. $60 Grand Tasting at the Big Mine Ice Arena with Wine Auction featuring rare wines, Chef Demonstrations, showcasing the work of local artists, cuisine by local restaurants and music by Gypsy Jazz Social Club. $75 Farm to Table Dinner at Supper at the Sunflower with Chef Kalon Wall and Proprietors Chris & Natalie Phillips. $250

SUNDAY, JULY 26 10:00 a.m.

8:30 p.m.

Bursting with Bubbles Champagne Brunch at a downtown Crested Butte private residence with Chef Jason Vincent, Chef Kalon Wall (Supper at the Sunflower), and Sommelier Darin Thorn. $75 Soupçon Exclusive Dinner A five course tasting menu with Chef Jason Vernon (Soupçon Bistro) and Winemaker Benoit Touquette (Realm Cellars and Fait Main Wines) and Founder Juan Mercado (Realm Cellars). $500

More information about the festival can be found at www.crestedbuttearts.org/wineandfood. This festival is brought to you through a partnership with the Center for the Arts and Larimer Associates.

FESTIVAL PASSES n

SEMINAR PASS: $225 includes all seminars PREMIUM PASS: $1050 includes entry to all events except VIP events, Farm to Table Dinner and Soupçon Exclusive Dinner

PATRON CIRCLE: $3,000 includes two full festival passes to all events and special VIP parties, excluding the Soupçon Exclusive Dinner; VIP preferred seating at all events; and festival recognition. Single Patron Circle passes available for $1,500

CULINARY CHAMPION: $7,500 includes exclusive sponsorship of

Winemaker and Farm to Table dinners; two Patron Circle passes to all events and special VIP parties; attendance to one exclusive private tasting events of California Cult Wines; collector’s bottle of wine signed by participating chefs; VIP preferred seating at all events; festival recognition; private wine tasting at your residence Events may be purchased singularly as well as priced in the Schedule of Events. Reservations are required for all events, including by Seminar and Premium Pass holders, and Patron Circle and Culinary Champion members.

www.crestedbuttearts.org/wineandfood

Thu

L JU 23 WINEMAKER DINNER DESTINATION

THE CHEFS Chef Kalon Wall, the culinary wizard

Private Residence at Skyland

behind Supper at the Sunflower brings his farm to table magic to this event. Kalon attended the New England Culinary Institute in Vermont and studied at Fore Street restaurant in Portland, Maine. Following completion of his education at NECI, he 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, Kalon became the Executive Chef at Plonk Wine Bar, in Bozeman Montana, specializing 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. A Colorado native, Chef Eric Jaeger 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.” Chef Kelly Whitaker is the co-founder and Executive Chef of Boulder-based Basta, a wood fired, farm-based Italian restaurant inspired by his time off the coast of Naples. Prior to opening Basta, Kelly worked in Los Angeles as a chef at the renowned 1 Star Michelin Hatfield’s, as well as the 2 Star Michelin, Providence. Chef Kelly concentrates

ARRIVAL TIME 6:00 p.m.

EXCURSION MAXIMUM 80

TOLL $250

TOUR GUIDES Shelly & Pete Wilson

WINEMAKERS Winemaker / Founder Edgar Torres & Founder Erika Torres: Bodega de Edgar (Paso Robles, CA)

(970) 349–7487, Ext. 5

THE CHEFS

Chef Kalon Wall

Chef Eric Jaeger

Chef Kelly Whitaker

Chef Jorel Pierce

Executive Chef / Owner Kalon Wall: Supper at the Sunflower (Crested Butte, CO) Executive Chef Eric Jaeger: Crested Butte Mountain Resort (Mt. Crested Butte, CO) Chef / Owner Kelly Whitaker: Basta (Boulder, CO), Cart-Driver (Denver, CO) Chef de Cuisine Jorel Pierce: Stoic & Genuine (Denver, CO)

on locally grown produce and domestic charcuterie to feature his passion for creating magnificent flavors from simple, seasonal foods. As such he won the “Heart of the Collaborative” award from Chef’s Collaborative. Whitaker recently opened his second restaurant, Cart-Driver, a 640-square foot shipping container wood-fired pizza and oyster spot in Denver’s RiNo arts district. When Jorel Pierce served as Sous Chef at Jen Jasinski’s Rioja, he was named “Best Rising Star Chef” by Denver’s Westword. The two opened Euclid Hall, which received “Best New Restaurant” by both Westword and 5280 Magazine, while Zagat included it in “American’s Top Restaurants.” Now as Chef de Cuisine of the most recent Crafted Concepts (Rioja, Euclid Hall and Bistro Vendôme) restaurant, Jorel turns his talents to fish in opening Stoic & Genuine focusing on fresh seafood and an oyster bar. It too has been met with rave reviews and joined the ranks of 5280’s “Best New Restaurant” honor list. As Jasinski’s Sous Chef, the two made it all the way to the finals of Top Chef’s “Season 10” and “Masters’ Season 4.” The James Beard Foundation has nominated this ever flexible chef as “Rising Star Chef of the Year” for 2014.

THE WINEMAKER One of Paso Robles most respected winemakers, Edgar Torres is known for bottling handcrafted masterpieces. The story began with his father, a young immigrant who envisioned a better life for his family. Now, Edgar and his wife Erika produce 100% varietals and blends full of heart and heritage from their own Bodega de Edgar. With respect for his Hispanic roots, Edgar’s passion for Spanish wines shines in both flavor and name — from his Toro de Paso of the Fiesta Blends described by Wine Enthusiast as “lusty and ripe,” to the presence Edgar Torres, of “Bodega,” Spanish for winery or cellar, in their name. He Winemaker / Founder focuses on sourcing the highest quality fruit to craft the best wines, pouring into every vintage a love of the art of winemaking, a love of the land, and an unyielding commitment to small production, natural wines. With a moniker of “wines made for people who work hard but enjoy playing harder,” Bodega de Edgar wines are a match made in heaven for Crested Butte.

www.crestedbuttearts.org/wineandfood

Fri

L JU 24 WINEMAKER DINNER DESTINATION

THE CHEFS David Wooding, Executive Chef and

Private Residence at Skyland

owner of the new sensation Bonez, has gained a reputation for elevating “normal” cuisine, recreating it to be as exciting as it is accessible. Previously as Executive Chef at Maxwell’s, Chef de Cuisine at the Lobar, and Executive Chef at the Secret Stash and Red Room, David is a daring chef. He thrives on spontaneity driven by freshness, his imagination excelling as his worldly dishes take on additional French, Italian and Nouveau American airs. Formally, Chef David attended the Johnson County School where he studied Culinary Arts. He additionally served with Chef Michael Turner of the Classic Cup and Linda Dewar of JJ’s, both in Kansas City. Chef / Owner Alex Seidel’s fame found its principle fire through his four-star Fruition Restaurant in Denver. Fruition is listed as one of the “Top Ten Restaurants in the U.S.” by gayot.com, and “25 Best Restaurants” by 5280 Magazine, as well as “Number One Restaurant in Colorado” by Zagat. Food & Wine magazine named Seidel “Best New Chef,” Denver Magazine and 5280 Magazine both called him “Chef of the Year,” and he has been a semi-finalist for the James Beard Foundation’s “Best Chef Southwest.” Alex’s focus on local food shines in his 10-acre Fruition Farms Dairy, Colorado’s first artisan sheep’s milk creamery, as well as home to a heritage breed pork, and fruits and vegetables, that supply his restaurants’ kitchens. With his most recent endeavor, Mercantile dining & provision, Alex further solidifies the continuity and sustainable relationships between restaurant, farm and market. Tim Kuklinski received his formal culinary training

ARRIVAL TIME 6:00 p.m.

EXCURSION MAXIMUM 70

TOLL $250

TOUR GUIDE Haythem Dawlett

WINEMAKERS Founders James & Mark Blanchard: Blanchard Family Wines (Healdsburg, CA)

MUSIC Elaine Kwon

(970) 349–7487, Ext. 5

THE CHEFS

Chef David Wooding

Chef Alex Seidel

Chef Tim Kuklinski

Chef Dana Rodriguez

Executive Chef / Owner David Wooding: Bonez (Crested Butte, CO) Chef Alex Seidel: Fruition, Mercantile dining & provision (Denver, CO) Executive Chef / Owner Dana Rodriguez: Work & Class (Denver, CO) Chef Tim Kuklinski: Rioja (Denver, CO)

from Denver’s Johnson & Wales University before joining Chef Jorel Pierce to become the backbone of Denver’s award-winning Rioja kitchen. Tim has augmented his style from working alongside Rioja Chef / Owner Jennifer Jasinski and Work + Class Chef / Owner Dana Rodriguez with a personal pursuit of new ingredients and innovative techniques to incorporate into the Mediterranean influenced Rioja menu. Tim has also cooked at Denver’s Euclid Hall as well as staged at Michelin-starred Grace and Graham Elliott in Chicago. Executive Chef Dana Rodriquez began her formal cooking career at Panzano, an upscale Italian restaurant in the Hotel Monaco in Denver. Under the wing of awardwinning chef Jennifer Jasinski (Panzano, Bistro Vendôme, Euclid Hall Bar and Kitchen), Dana became Sous Chef at Panzano. She continued working with Jasinski for many years, going on to become a Sous Chef at Rioja and Chef de Cuisine at Bistro Vendôme. But it is perhaps Dana’s roots of grinding corn down to masa for tortillas with the mother in her native Chihuahua, Mexico that speaks to Dana’s excitement about cooking food that is close to the heart.

THE WINEMAKERS Blanchard Family Wines is a family owned wine label formed to express two brother’s vision of the uniting qualities of great wine. James and Mark Blanchard’s dream is to offer artisan selections that truly showcase a sense of place, and exhibit boutique wine making techniques. Sourced from top vineyards in Sonoma County, the brothers work closely with growers with the same focus and passion for quality. All wines are handcrafted in a small facility, creating elegant wines in limited quantities. Most wines are either 100% varietal or single-vineyard products. THE MUSIC Listen, Taste, Experience! Savor Your Senses® brings award winning concert pianist Elaine Kwon together with Mark and James Blanchard to pair musical pieces with specific wines and food based on such aspects as mood and origin. Elaine holds a doctorate in music and is a lecturer at MIT. She has performed as a solo artist with numerous orchestras, including the National Music Festival Orchestra and the Toronto Philharmonia, as well as headlining sold-out benefit concerts at Carnegie Hall and appearing on the Oprah Winfrey Show.

www.crestedbuttearts.org/wineandfood

Sat

L JU 25 FARM TO TABLE DINNER DESTINATION Supper at the Sunflower

ARRIVAL TIME 6:00 p.m.

EXCURSION MAXIMUM 30

TOLL $250

TOUR GUIDES Proprietors Natalie & Chris Phillips Supper at the Sunflower (Crested Butte, CO)

CHEF Executive Chef / Owner Kalon Wall Supper at the Sunflower (Crested Butte, CO)

THE FARM TO TABLE DINNER IS THE CULMINATING event for Saturday of the Crested Butte Wine and Food Festival. Open your culinary world and experience the hippest (and most important) trend in fine dining. In true farm to table style, Chef Kalon’s dishes inventively revolve to accommodate the change of seasons and availability from the small, local farms that provide the organic ingredients. The clean flavors of these artisanal creations pop with brightness, attentiveness and ingenuity. Proprietors Chris Executive Chef and Natalie further warm the Kalon Wall inviting evening with the fun and festive atmosphere of dining in a friend’s home. Each dish is explained, so that the dinner delves deeper into really understanding the foods around us and the importance of thoughtful food sourcing. Chef Kalon Wall attended the New England Culinary Institute in Vermont and studied at Fore Street restaurant in Portland, Maine. Following completion of his education at NECI, he 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, Kalon became the Executive Chef at Plonk Wine Bar, in Bozeman Montana, specializing 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.

(970) 349–7487, Ext. 5

Sun

JU L 26

Bursting WITH BUBBLES BRUNCH NOTHING IS MORE LUXURIOUS than a Sunday champagne brunch. Live lavishly by allowing Chicago Chef Jason Vincent joined by Kalon Wall serve you their award-winning dishes in this lazy weekend meal. Sommelier Darin Thorn utilizes his over 17 years of fine dining and wine experience to pair beautifully Chef Jason Vincent bubbling sparkling wines with each of Jason’s delectable offerings. Jason Vincent served as Executive Chef at Chicago’s Nightwood for five years, during which time he won Food & Wine’s prestigious “Best New Chef” award. He is additionally the winner of the Chicago Cochon 555 and the Grand Cochon at the Food & Wine Classic in Aspen. In a world of chefs using avant-garde techniques, Chef Jason is known for making simple, delicious food Sommelier with superb skills, not technology. Darin Thorn Formally trained at the Culinary Institute of America, he additionally spun his talents at Arzak (San Sebastián, Spain), rated a 3 Star Michelin and Eighth Best Restaurant in the World by S. Pellegrino; foodie destination Lulu Café (Chicago) and Fore Street (Portland, ME).

www.crestedbuttearts.org/wineandfood

DESTINATION Private Residence in Crested Butte

ARRIVAL TIME 10:00 a.m.

EXCURSION MAXIMUM 40

TOLL $75

TOUR GUIDES Lenni & Bill Burke

CHEFS Chef Jason Vincent (Chicago, IL) Executive Chef / Owner Kalon Wall Supper at the Sunflower (Crested Butte, CO)

SOMMELIER Darin Thorn (Crested Butte, CO) 47

Sun

L JU 26

Soupçon

EXCLUSIVE DINNER DESTINATION Soupçon Bistro

ARRIVAL TIME 8:30 p.m.

EXCURSION MAXIMUM 32

TOLL $500

CHEF Chef / Proprietor Jason Vernon, Soupçon Bistro (Crested Butte, CO)

WINEMAKERS Winemaker Benoit Touquette & Founder Juan Mercado, Realm Cellars & Fait Main Wines (St. Helena, CA)

EXPERIENCE THE GRAND FINALE and show stopping event of the 2015 Crested Butte Wine & Food Festival. Realm Cellars and Fait Main Wines represent some of the most exclusive and highly sought wines by collectors. Here you have the opportunity to meet prized and otherwise inaccessible Napa Valley Chef Jason Vernon wines. Utilizing the nuances of these wines as inspiration, Chef Jason Vernon of Soupçon Bistro pairs brilliant dishes perfectly aligned with the extraordinary personality of these varietals through a five course tasting menu. Chef Jason’s 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. Making incredible wine at the very highest level is the foundation of Realm. In utilizing the finest vineyards, carefully curated and cared for, Realm illuminates and

(970) 349–7487, Ext. 5

reflects the pinnacle of Napa Valley winemaking. Founder Juan Mercado established Realm with dream, risk, restless enthusiasm and life-affirming passion. Today their wines are pioneers in precision, polish and professionalism. Their 2012 wines swept the Robert Parker ratings with their finest to date, with six wines of 96 points and above, two of which were awarded the three digit tour de force of 100. He called all of them â&#x20AC;&#x153;outrageously delicious.â&#x20AC;? Realm winemaker and Bordeaux native Benoit Touquette brings exceptional talent, extensive global experience and fresh perspective to the creation of wine. With a Masters degree in Enology from the University of Bordeaux, this rising star has worked alongside such well-known winemakers as Michel Rolland and Andy Erickson, gaining sensitivity to site and a deft touch in the cellar over years of apprenticeship. Benoit is committed to creating wines that express the unique attributes of a particular vineyard site through attentive vineyard management, minimal intervention in the winery and precise blending practices. It is with this same touch that Benoit crafts the extremely small production, and therefore exceedingly exclusive and mysterious Fait Main wines.

www.crestedbuttearts.org/wineandfood

Private Tasting of

CALFORNIA CULT WINE PRE-FESTIVAL EXCLUSIVE! JOIN US FOR A ONCE IN A LIFETIME WINE EXPERIENCE, featuring wines rated between 95 and 100 points by Robert Parker. Three opportunities to taste over the top, extremely limited wines in conjunction with the Crested Butte Wine & Food Festival. Then, later in the week, an auction to enable you to add these highly sought after wines to your private cellar. Festival chairman Ren Kern, Sommelier Aaron Tomcak and Peter Maxwell will share their extensive knowledge and host these exclusive events. The tastings will also include winery owners, winemakers and a Master Sommelier.

Mon

Wed

JU13L

JU15L

L JU 22

CALIFORNIA WHITE

AWESOME CABERNETS

TOP RATED REDS

Rated 96 Pts +

Rated 98-100 Pts

IN THE CELLAR OF

IN THE CELLAR OF Haythem Dawlett

ARRIVAL TIME

Rick & Kathy Barnhard

3:00 p.m.

ARRIVAL TIME

3:00 p.m.

EXCURSION MAXIMUM

3:00 p.m.

EXCURSION MAXIMUM

IN THE CELLAR OF Robert & Noel McCarter

EXCURSION MAXIMUM

TOLL

$500

TOLL

$1000

FEATURED WINES

$750

FEATURED WINES

Morlet Realm Vineyard 7&8 Bure Bevan Aubert

ARRIVAL TIME

FEATURED WINES Fait Main Vineyard 7&8 Barbour Kenzo Estates Casa Piena Revana

2008 Kapscandy, Grand Vin 2008 Blankiet 2012 Realm 2012 Morlet 2008 Carte Blanche 2012 Laila

www.crestedbuttearts.org/wineandfood

(970) 349–7487

Crested Butte, Colorado

Postal Custom er

Our Delectible Signature Fundraising Series Returns!

Summ er Season Presenting Sponsor

Tour de Forks Silver Sponsor

(970) 349â&#x20AC;&#x201C;7487 crestedbuttearts.org / tourdeforks

P.O. Box 1819 Crested Butte, CO 81224

14th Annual Tour de Forks NONPROFIT US POSTAGE PAID CRESTED BUTTE, CO 81224-1819 PERMIT NO. 44