Cherry Creek January 2016 by City Lifestyle

Cherry Creek JANUARY 2016

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Lifestyle Letter

Life of food. F

JANUARY 2016 publisher

or the majority of my working career, the food and beverage industry was my primary source of employment. The progression from bussing tables, to later opening my own restaurant, certainly had all the ups and downs that you would expect. Once I graduated from college, I swore I would never go back to the restaurant industry. I took a job as a recruiter for a healthcare staffing company. We had to be in the office at 7:00 in the morning, and rarely left before 7:00 at night. Needless to say, that gig lasted about as long as my dating relationships at the time. I moved to Vail later that year, and needed to supplement my income from Vail Resorts. Naturally, I looked to the food and beverage industry that I knew so well, but landing a bartending job in a ski town is surprisingly difficult. The opportunity to ski all day, then make several hundred dollars at night, was a pretty sweet gig. Most of the guys and gals in these positions were lifers, and weren’t about to let a newbie take their spot. Fortunately, one of my college roommates had been bartending at the Tap Room in Vail for two years prior to my arrival. Although there weren’t any bartending positions open, I was able to start at the bottom of the ladder and be a bar back. To my good fortune, one of the other guys flaked out, and I had impressed the management enough for them to give me a shot. I made it! Roughly four weeks later, I broke my ankle snowboarding and was out for the season. The circle of life in a ski town. The next year I moved back to my hometown, Lake Lotawana, Missouri, and had the idea to open a restaurant of my own. For five months, my business partner and I did a majority of the manual labor on our own, converting a former salon into a replica of an original lake cabin. The time had finally come to open our doors...only about two months later than projected. We had a full house, every seat was full. About an hour into the dinner hour, the whole restaurant goes black. This was the first time we had all of the power on at once, and the electrical box was completely overloaded. I had been stressed in this industry before, but this was a whole new level. We turned off the air-conditioning, opened the garage doors, and were able to salvage the night. The next morning, we were installing a new electrical panel at 5 a.m. After five fantastic years, my family was growing, and it was time to say farewell to the restaurant business, and hello to a new chapter in Colorado. I’m proud to say that the Canoe Club Restaurant is still going strong, into it’s ninth year. Always a blast to go visit the crew when we are back in KC. As challenging as it was at times, the restaurant industry taught me some invaluable life skills - and my wife can attest that none of those have to do with cooking!

Andy Manz | AManz@LifestylePubs.com administrative coordinator

Keeley Mahanes | KMahanes@LifestylePubs.com advertising sales

Kevin Kieras, Katie Sznewajs managing editor

Kate Manz | KManz@LifestylePubs.com editorial director

Dana Lapinel | Dana.Lapinel@LifestylePubs.com contributing writers

Sam Alviani, Jacqueline Battista, Amy Ehmann, Dana Lapinel, Emily O'Brien, Allyson Reedy, Ashlae Warner contributing photographers

Sam Alviani, Nicole Dina, Alexander Gabriel, Colleen Kelly, Michael Rainero, Ashlae Warner staff photographer

Colleen Kelly

CORPORATE TEAM | Steven Schowengerdt

CHIEF EXECUTIVE OFFICER

CHIEF SALES OFFICER

| Matthew Perry

CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING

| Brad Broockerd

| Sara Minor

ART DIRECTOR EDITORIAL DIRECTOR AD COORDINATORS

| DeLand Shore

| Nicole Sylvester

| Cyndi Harrington, Chelsi Hornbaker, Kim Foster, Megan Seymour

LAYOUT DESIGNER DESIGN SPECIALIST

| Nicolette Martin | Ashleigh Thomson

EXECUTIVE ASSISTANT COPY EDITOR

| Melanie Carlisle

| Kendra Mathewson

APPLICATION ARCHITECT WEB DEVELOPER

| Michael O’Connell | Hanna Park

Looking forward to a fantastic 2016! Andy Manz Publisher

Andy Manz, Publisher AManz@LifestylePubs.com ON THE COVER Dish from Zoe Ma Ma at Union Station PHOTOGRAPHY BY COLLEEN KELLY

Cherry Creek Lifestyle | January 2016

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P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Cherry Creek Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Cherry Creek’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Cherry Creek Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

January 2016

28 Tastebuds Take A Trip

An Icelandic vegetarian stew recipe from food & travel blogger Ashlae Warner.

30 Savory Street Food

A local line up of some of the best street eats.

Departments 8

Our Contributors

Good Times

Around Town

Open House

Healthy Lifestyle

Hot Spot

Artist’s Palette

Trend Setter

Financial Buzz

Renovate & Refine

Lifestyle Calendar

Parting Thoughts

34 Bringing Home The Bacon

The story behind Tender Belly, our favorite local pork purveyors.

Our Contributors

OUR CONTRIBUTORS ALLYSON REEDY

Allyson Reedy is first and foremost an eater. While her affinity for food was detrimental to her dreams of modeling swimwear, it helps her tremendously when writing about local restaurants for Boulder Lifestyle. She's competed in eating contests around town, never met a Thai curry she didn't like and has been written love poems by waiters in awe of her impressive appetite. WHAT YOU'RE LOOKING FORWARD TO IN 2016?

"More amazing new Boulder restaurants, the end of election season and seeing my kids's faces when we go to Disneyworld for the first time." EMILY O'BRIEN

Emily O'Brien started writing in high school, although it was mostly bad poetry and ambitious attempts at screenplays. The skills might not have been developed yet, but the passion sure was! Most of her work now consists of magazine articles and web content for small businesses. "Boulder is such a hotbed of fascinating people and innovative companies; I'm never in short supply of content." WHAT IS YOUR 2016 NEW YEAR'S RESOLUTION?

"My New Year’s resolution is to continue working on breaking my multitasking addiction. It’s better to live fully in the moment." ADAM PERRY

Adam Perry, who studied writing at the University of Pittsburgh and Naropa University, has covered everything from rock ‘n’ roll to high-tech dog collars for Lifestyle. Recaps of Adam’s international adventure-cycling journeys can be found in recent issues of Bicycle Times and Peloton. Adam lives with his partner, Irene, and their daughter, Sidney, in Boulder, where he works in veterans’ law and plays the drums. YOUR FAVORITE MEMORY OF 2015?

“Probably taking my daughter to Star Wars night at Coors Field, seeing how stoked she was to see thousands of people all dressed up. Plus, she was yet again handed a ball by a Rockies player before the game.” LAURA KINSER

Event Photographer Laura Kinser is based in Denver. She started photographing professionally in Las Vegas 10 years ago. Her specialties include head shots, portraits, lifestyle and event photography. Laura has had the opportunity to photograph many celebrities including, Kelly Clarkson, Journey, and many of the Denver Broncos. YOUR 2016 NEW YEAR’S RESOLUTION?

“To enjoy life as its happening, savor now and not be in such a rush for the future.” COLLEEN KELLY

Colleen became interested in photography in 2010 and hasn't slowed down since. She loves photographing animals, food, awesome people and hopes to one day capture Bigfoot on camera. Living in Colorado has expanded her horizons in ways she would have never thought possible. She consistently is working to improve in all aspects of her creative ventures and loves being challenged by what life throws at her. WHAT'S A PHRASE THAT BEST DESCRIBES YOUR PAST YEAR?

The master has failed more times than the beginner has even tried. "This has been a year of learning and challenges. Without failure, we don't grow. I embrace life's challenges and hardships and look at them as ways to improve both in work and in spirit. Here's to 2016." MICHAEL RAINERO

Michael Rainero is a Denver-based artist and photographer. He graduated in 2014 from the University of Cincinnati with a Bachelor of Fine Arts. He loves photographing nature and the world around him. The beautiful scenery gives Michael no shortage of inspiration for his photography. WHAT DO YOU LOVE MOST ABOUT STARTING A NEW YEAR?

"Wondering where this year's travels will take me and what will happen." 8

Cherry Creek Lifestyle | January 2016

Good Times

Trice Jewelers Holiday Launch

OnÂ November 18, 2015, Trice Jewelers kicked off the 2015 holiday season with their catalog launch party! All models from this yearâ&#x20AC;&#x2122;s catalog were invited to attend the party as Trice unveiled their beautiful photos to the town. PHOTOGRAPHY LAURA KINSER

Wayne & Lisa Cavanaugh with Justin Klomp

Leonid Yuffa & Cami Cooper

Cory & Gabrielle Greer

Bob & Claudia Beauprez

Byron & Lisa Haselden

James & Kristi Genuario

The lucky winner of an autographed football, Nancy Pertcheck winning a fabulous signed by Emmanuel Sanders prize giveaway

Emmanuel & Gabby Sanders after winning a Justin Klomp welcoming the crowd diamond necklace 10

Cherry Creek Lifestyle | January 2016

The 2016 Trice Wish Book unveiled!

Around Town

AROUND TOWN

WALDORF SCHOOLS ENDORSED INTERNATIONALLY

LOGAN HOUSE COFFEE COMES TO DENVER Logan House Coffee, formerly based in Grand Lake, kicked off its move to Denver in early December at its new RiNo roasting home. “It made sense to move here,” co-founder Brooks Gagstetter says. “It’s centrally located in a growing part of the city. Logan House is renting 3,500 square feet of space at 3200 Walnut St., but Gagstetter said the roaster will only occupy 1,000 square feet. He wants to use the remaining area to hold special events like weekly yoga classes and pop-up brunches where local chefs will cook meals paired with coffee. Logan House produces about 300 pounds of coffee and switches beans every

Denver's Waldorf school takes an unconventionally nurturing ap-

month, Janusz says. Logan House Coffee can be found in some Denver

proach to learning, making them a unique approach to education. Ini-

bakeries, like La Fillette on Eighth Ave., but the roaster primarily deliv-

tially, some viewed the schools as emphasizing play over learning, but

ers its beans straight to customers in repurposed wine bottles via bike

now a growing number recognize that the Waldorf model supports

or car. Gagstetter, 34, and Janusz, 36, are currently Logan House’s only

educational and personal habits, which often go overlooked and un-

two employees, but that will change in the spring when they open their

der-appreciated in traditional schooling. According to the Association

first cafe in Aurora’s upcoming Stanley Marketplace. “We’re opening

of Waldorf Schools of North America (AWSNA), Waldorf schools are

our flagship this spring and we’re planning on having five (cafes) in the

highly attuned to the quest to establish each child's own level of ac-

Front Range,” Gagstetter says. LoganHouseCoffee.com

ademic excellence. The International Conference on Education of the United Nations Educational and Scientific Cultural Organization endorses the Waldorf method, saying it "places the development of the

DENVER NAMED TOP PLACE TO TRAVEL

individual child in the focal point, convinced that the healthy individ-

Travel and Leisure released their

ual is a prerequisite for a healthy society." With this mindset, Waldorf

annual list of the best places to

schools and educators encourage their pupils to thrive in a healthy

travel in the upcoming year and

environment where their opinions and differences are respected rath-

Denver is listed at number 23. The

er than stifled, and according to the AWSNA, a staggering 94 percent

annual list is determined by the

of Waldorf graduates attend college, 89 percent expresses great sat-

Travel and Leisure editors, who

isfaction with career choices, and 90 percent place high value on the

thoroughly and meticulously con-

importance of tolerance of other viewpoints. WaldorfColorado.com

sider a variety of factors that contribute to overall travel appeal.

SPYDER CONTINUES WITH U.S. SKI TEAM

Denver made the list because of its increasing artistic diversity. Although Colorado is known for its snowy peaks, art and design make up the heart of everything in the Mile High City. The year 2015 was

Spyder, a leading ski and performance

a big year for Denver with the opening of ART Hotel, the $16.1 million

brand, announced in November a re-

expansion of the Children’s Museum, and the development of the

newed longstanding partnership with the

Westin at Denver International Airport. These spectacular additions

United States Ski Team (USST) for an ad-

to the already artistic Denver make it a top contender for one of the

ditional four years, through 2020. As part

best places to travel in 2016, and we are all lucky to experience its

of the agreement, Spyder will continue to

wonders every single day. TravelAndLeisure.com

serve as the team’s official apparel supplier through the PyeongChang 2018 Winter

NEW WATER PLAN FOR DENVER

Olympics. In the renewed partnership, Spy-

The Denver Metro Chamber of Commerce released the following

der will supply its highest performing products, which fuse proprietary

statement in December regarding the publication of the Colorado Water

technology, form, function and style to outfit the U.S. Ski Team through

Plan. “Today marks an important milestone in a long journey to find col-

June 2020. Spyder has served as the official apparel sponsor of the U.S.

laborative, pragmatic solutions that will address Colorado’s future water

Ski Team since 1989, collaborating closely to design innovative perfor-

needs. The planners recognized there is no silver bullet to facing this

mance gear for the world’s top athletes. “Spyder has helped maximize

challenge and take a holistic, all-of-the-above approach,” says Denver

the performance of our team throughout seven Olympics and twelve

Metro Chamber of Commerce President and CEO Kelly Brough. “I ap-

World Championships,” said Mike Jaquet, Chief Marketing Officer of the

plaud the Colorado Water Conservation Board for leading a truly col-

U.S. Ski Team. “We are very pleased to extend our partnership, and I am

laborative process that took feedback from business and the broader

confident that, as they continue to design the most innovative and tech-

community and integrated it into the plan. Today we not only celebrate

nologically advanced products, Spyder will enable us to reach unlimited

this accomplishment but we also enter a new phase in managing our

potential.” Spyder.com

water resources: putting this plan into action.” DenverChamber.org

Cherry Creek Lifestyle | January 2016

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Open House

CONTEMPORARY

NEUTRAL ARTICLE KATE MANZ AND DANA LAPINEL | PHOTOGRAPHY NICOLE DINA

my Ehmann is a graphic designer by trade, whose talented work can be seen

all over Minted.com. She recently invited us into her home where we learn that her passion for design takes a new form through her newly remodeled kitchen. Take a seat and learn a thing or two from Amyâ&#x20AC;&#x2122;s tips on how she brought her modern farmhouse kitchen to life.

Cherry Creek Lifestyle | January 2016

“I'M INSPIRED BY PLACES AND PEOPLE AROUND ME. WHEN I DESIGN A SPACE I LIKE TO BRING THE OUTDOORS IN THROUGH WOOD OR PLANT LIFE. I ALWAYS TRY TO CONSIDER MY HUSBAND AND KIDS IN A SPACE - SO I DON'T GO OVERLY FEMININE AND I MAKE SURE ITEMS ARE DURABLE AND COMFORTABLE FOR THE KIDS.”

Amy's Tips on having a kitchen with both Form + Function • Splurge on the backsplash and take it all the way to the ceiling. It doesn't cost all that much more to the budget but adds high end impact. • Use smart storage solutions like pull out spice racks and hide your microwave in lower cabinet. • Make sure your dishware is both pretty and useful and have lots of extras so you're shelves don't sit empty when the items are in the sink or dishwasher. • Keep it classic with white and glass dishware. That way it's easy to match and easy to replace. • Have a focal point like our pair of copper pendant lights - I call them my kitchen jewelry! • Adding shelf brackets to big box store floating shelves, gives extra support for that heavy dishware and creates a custom style without a custom price. CONTINUED >

January 2016 | Cherry Creek Lifestyle

Open House

(CON TI N U ED)

THE MINIMALIST KITCHEN

2 3

Whether you just moved into a new home or are inspiring to be an at-home chef, there are a few essentials for a starter kitchen. Don't just run out to the store and buy every kitchen gadget in sight. Start with learning the basics to building an ide-

CANOPY SKINCARE ROSE CLAY SOAP

CULINARY HERB GARDEN

al kitchen for a home chef, and then you're

2. Arguably the number one essential to the start-

3. Getting to know Mother Nature’s delicious

well on your way to food greatness.

er kitchen is good soap. Technically any soap will

spices and utilizing them in the kitchen is

do but with a local Colorado business like Canopy

what any good chef would do. Rosemary,

Skincare in your backyard it’s silly to not shop lo-

sage, basil, thyme, parsley and oregano are

cal. Their rose clay soap is organic and sustainably

just a few of the many spices budding chefs

harvested and most importantly moisturizes. Your

can use for recipes. The best part about

hands will thank you considering the dry winter

spices is that it’s easy to start your own

air will do damage to those dish-doin' digits. Made

pure-seeded herb garden and keep your

with olive oil and cleansing pink illite clay and a

aesthetically pleasing plants by your kitch-

subtle combination of essential oils for a light herb-

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al scent. $8 CanopySkincare.com

waste your time on spices you won't use.

MODERNIST CUISINE AT HOME 1. Listen – it’s 2016 and finally time to get rid of that 13th edition Better Homes & Gardens Cookbook that's been gathering dust on your shelf. Modernist Cuisine at Home shines a light on the science behind some of your favorite dishes along with the step-by-step recipes. I mean what’s really happening when you roast a chicken? And why are pressure cookers best for cooking soup? Home cooks will discover the ins and outs about stocking a modern kitchen, the latest cooking techniques and modernist recipes (406 to be exact). This is a must-have for the at-home chef whether you’re a beginner or expert. With this scholarly advice you’re sure to become an expert in no time. $105 ModernistCuisine.com

BLADE & KNOLL WALNUT REFLECT

WESTERN DAUGHTERS

CUTTING BOARD

BUTCHERY CLASSES

5. Blade & Knoll is a small business right here in

4. It takes a little training to truly become a master

Denver who hand craft homemade goods. This one

in the kitchen. Let Western Daughters Butcher

of a kind walnut cutting board will be made to order,

Shoppe be your guide from everything to Pork

smooth to the touch and perfect as a charcuterie

101, Sausage 101, Knife Skills and of course how

platter, pastry plate or as an all-in-one cutting board.

to become a stay-at-home butcher. Classes are

The interesting design is hand burned into the wood

held at LoHi and The Source Marketplace which

and the carved triangle handle on the top is perfect

is where Western Daughters calls home. Classes

for displaying this functional piece of art. Every cu-

range from $50-$75 and are available through-

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Cherry Creek Lifestyle | January 2016

Healthy Lifestyle

Natural Remedies JUST IN TIME FOR COLD AND FLU SEASON

ARTICLE AND PHOTOGRAPHY SAM ALVIANI

inter is here, and with it, that cool, crisp air and the ever contemptible cold and flu season. In the days of yore, a kitchen

or pantry would be stocked with herbs, tinctures and teas that could rally to battle any range of ailments and illnesses — in North America specifically, a wealth of ancient herbal traditions survived the flood of new settlers in the early 17th century. The same plants and herbs cov-

eted by those traditions — like nettle, mint, yarrow, and chamomile — were the original healers, and the foundation for modern medicine, from homemade to store-bought remedies. No matter where you live, if you take a look outside chances are you’ll have access to a host of flora and fauna that pack a beneficial punch. Juniper, for example, is a common shrub with berries that act as a powerful antiseptic. Crabapples are chock-full of vitamin C. Harvesting plants from the wild can yield ingredients for anything from tea to cough syrup, all that can be crafted in your own kitchen. If you take a look outside only to see a brick wall and a view into your neighbor’s bathroom, you can still make your own seasonal cure-alls — just use a reputable resource like Mountain Rose Herbals or Frontier Co-op to find high-quality ingredients in bulk. Beyond the science-experiment novelty of creating your own natural remedies, it’s a healthy, economical alternative to the drugstore dash. “There’s an energy of self-care around making your own remedies, and it’s proven to help you heal faster,” explains Shae Whitney, founder of Colorado-based DRAM Apothecary. “In the fall, you can harvest elderberry, chokecherry, rosehips, any kind of pine [EXCEPT for Ponderosa Pine — that one's toxic] are all good for cough and colds, just to name a few. This is a belief in many cultures — what you need to heal you usually grows in your backyard, you just need to look for it.” Here, you’ll find three of Shae’s recipes for healing at home, whether you decide to get out there and forage locally (‘tis the season!) or source from your trusty herbalist. CONTINUED >

Cherry Creek Lifestyle | January 2016

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Cherry Creek Lifestyle | January 2016

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Healthy Lifestyle

(CON TI N U ED)

H HOP-INFUSED BODY OIL For dry skin relief

s o p

r ELDERBERRY COUGH SYRUP For immunity, colds, and coughs

Hops aren’t just found in your pint glass — they have nourishing

Elderberries and chokecherries are packed with vitamin

properties for your skin and can be found growing in alleyways and

C and when boiled down, make a potent syrup for coughs and

historic districts. You can also find them at your local brew store.

colds. If you’re planning on hunting them down, chokecherries

“Hops naturally contain constituents that can inhibit the enzymes in

are great in late September and early October, but you’ll be able

skin that cause aging,” explains Shae. “For this reason, they’re a won-

to find them in the wild up to the first frost of the season. Using

derful addition to your winter self-care game when skin can become

local honey instead of sugar helps fight location-based illness,

more stressed due to harsh temperatures and dry weather.”

such as seasonal allergies.

INGREDIENTS:

“Berries contain high levels of antioxidants which help the body

Oil: olive, apricot, jojoba, or a blend of all three

build immunity and clear out toxins,” says Shae. If you’re already sus-

Hops, de-stemmed, rinsed, and dried well

ceptible to winter illness such as the flu, it’s a wise move to have a

Essential oil. Before you settle on a scent, test a small drop on your

bottle of elderberry syrup on hand. Bonus points — chokecherry and

bare skin. Some essential oils can be harsh to some people.

elderberry syrups taste delicious!

INSTRUCTIONS:

INGREDIENTS:

Cut stems from hops and rinse in a strainer. Let air dry until they

2 cups water

are completely dry, or dry them in an oven set low at 150 degrees with

1 cup elderberries or chokecherries

the oven door slightly cracked.

1 cup sugar or ¾ cup honey

Fill a Mason jar or glass bottle with hops, then pour oil in until it covers the hops entirely. Use a solar infusion (that is, let the jar sit in the sun and infuse for a day) then strain out the hops and return oil to your jar. Apply to skin as desired.

2 vanilla beans ½ tablespoon cinnamon INSTRUCTIONS:

Add water and berries to a saucepan and boil on high until the berries fall away from their seeds. Remove, strain through a fine sieve, then return to saucepan and bring to a boil again. Scrape any foam

Check out DRAM Apothecary's website at DramApothecary.com to learn more about their humble Denver beginnings, their Western heritage history, and their future expansions in the historic (and haunted) frontier town of Silver Plume, Colorado. This article originally appeared on the Huckberry Journal, Huckberry.com/Journal Huckberry is an e-commerce site and online magazine that inspires active, adventurous, and stylish lives.

Cherry Creek Lifestyle | January 2016

that collects at the top and discard. Add sugar or honey, cinnamon, and vanilla beans (split the beans to allow the seeds to disperse). Reduce to desired thickness. Sanitize the bottle you’ll be storing your syrup in by running it through the dishwasher once or washing with hot, soapy water before bottling. The syrup keeps for one year in a cool place out of sunlight or in the fridge.

JUNIPER & ROSEHIPS TEA For immunity and to soothe sore throats A cup of tea is as beneficial as it is comforting. The 1:1 formula makes for an easy way to play with the scale of this recipe, depending on how much you find yourself drinking in the colder

months. Juniper and rosehips are in season late summer through late spring, with rosehips getting sweeter as they remain on the branch and dry in the sun.

“Tea doesn’t have to be complicated or fancy to offer healing benefits,” Shae explains. “It’s one of the best ways to make use of medicinal plants as all you need is hot water. You can use fresh or dried plants, but if you’ll be drying them for the season be sure to provide a space with ample airflow to avoid molding.” INGREDIENTS:

1 part juniper berries 1 part ground rosehips INSTRUCTIONS:

Pick juniper and rosehips and dry thoroughly, then grind with a mortar and pestle or in a food processor on its lowest setting. If you buy your herbs, they’ll likely do this work for you. Toss herbs together and feel free to add other favorites like peppermint (warms the body and settles the stomach), nettles (source of

calcium), or fir needles (great for lung health.) Brew to your liking in a tea press or individual tea infuser for at least 10 minutes.

cheers to winter in downtown denver This winter, enjoy the best local fare of the season at The Nickel. Grab a barrel-aged cocktail and indulge in our menu staples that distill the best flavors of Colorado.

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Cherry Creek Lifestyle | January 2016

In Iceland

The self-proclaimed foodie always tries to go out and try something new. Sure, you’ve had traditional Thai, maybe even dishes originally from Morocco. But have you ever enjoyed a dish from Iceland? If not --- you really should. ARTICLE DANA LAPINEL | RECIPE AND PHOTOGRAPHY ASHLAE WARNER OF OH, LADYCAKES

here’s something exciting about trying a new recipe or a different type of food from around the world. And yes, it would be ideal to get a taste of Icelandic by actually venturing to one of the most magical places in Europe where it’s rumored elves live, but until summer vacation rolls around, food and travel blogger Ashlae Warner of Oh, Ladycakes will be your guide to the Land of Fire & Ice, or at least provide a delicious recipe to try at home. Ashlae visited Iceland in May of 2012 and again in November of 2014. Reykjavík remains one of her favorite capi-

Cherry Creek Lifestyle | January 2016

tol cities she has visited; that in large part has to do with the new Nordic cuisine. “Not only is it highly walkable and visually stunning, but I’m 99.9 percent positive it’s impossible to get a bad meal or sub-par cup of coffee in that little city,” says Ashlae. With a new respect for what can be done with root vegetables, Ashlae came home with a perfected Icelandic Vegetable and Oat soup. Perfect comfort food for sheltered nights by a warm fire. OhLadycakes.com

ICELANDIC VEGETABLE AND OAT SOAP INGREDIENTS

IT’S TIME TO PLAY & LEARN

• 3 to 4 tablespoons extra-virgin olive oil • 1 small yellow onion finely chopped • 1 medium leeks trimmed and thinly sliced • 3 to 4 garlic cloves minced • 10 cremini mushrooms thinly sliced • 3 to 4 medium carrots cut into 1/4-inch slices • 6 to 8 cups water or low-sodium vegetable broth • 2 medium Yukon Gold potato small dice • 2 cups cauliflower florets • 1 medium dried bay leaf • 1/4 cup old-fashioned rolled oats • 1 cup finely chopped kale optional INSTRUCTIONS

Heat the olive oil in a large, heavy bottom saucepan over medium heat. Once heated, add the onions and leeks; cook for 5 to 6 minutes, until the onions are soft and transparent. Add the garlic and mushrooms, then cook for an additional 2 to 3 minutes. Add the carrots and sauté for 1 to 2 minutes, just until lightly fragrant, then cover with 6 cups of water. Add the potatoes, cauliflower, and bay leaf and bring to a boil. Reduce heat to low, cover, and cook at a simmer for upwards of 2 hours. After two hours, add the oats and kale and continue cooking for 10 to 15 minutes. Season with a few heavy pinches of sea salt and serve with fresh ground pepper.

For newborns to 5 years old.

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Hot Spot

all it a reversal of the food truck trend of the past several years. Instead of

restaurant-style food hitting the streets via food trucks, now street food is finding its way to the brick and mortars. Denver diners have long known that the perfect

Y | PHOTO REED GR ON AP S Y HY L L A

AR TIC LE

NZ MA TE KA

Street Eats

taco isnâ&#x20AC;&#x2122;t so simple and that the perfect dog takes more than just a stale bun and slosh of mustard. Chefs have taken note and are taking a chance on opening fullscale restaurants devoted to food formerly served up out of carts and stalls. Here are some spots around town that are capturing the soul of street food off the streets. TACOS

Perhaps the quintessential street food, tacos are ripe for experimentation, and Pinche Taqueria was at the forefront of the fancy taco trend. Modernizing the Mexican street food staple means concocting bold flavor combinations, like sweet and sour braised pork belly laced with candied garlic, or agave-dipped fried chicken topped with chimichurri. And why not update the margarita while theyâ&#x20AC;&#x2122;re at it? The spicy-tangy serrano marg is muy caliente. 1514 York St. & 3300 W. 32nd Ave., TacosTequilaWhiskey.com

Pinche Taqueria

Photo Colleen Kelly

Cherry Creek Lifestyle | January 2016

The Uber Sausage

Tacos have always dotted Denver’s landscape, but nothing quite like the adventurous combinations seen at Los Chingones. Self-described as being ‘sassy, spicy and sometimes irreverent,’ taco fillings go beyond your basic ground beef. (Although the beef cheek with sweet corn is an elevated version.) Think outside the bun with protein options like lamb neck, oc-

Zoe Ma Ma isn’t just a clever play on words;

topus and shrimp. Just not all in the same tortilla. 2461 Larimer St., LosChingonesMexican.com

there’s an actual mama - Anne Zoe – making sure the comforting Chinese dishes coming out of the Union Station eatery are up to her

DOGS

If there was a mascot for 16th Street Mall,

The Über Sausage doesn’t just sell one of

standards. Edwin Zoe opened the first Zoe Ma

Jim Pittenger (aka Biker Jim) would be it. More

the city’s best sausages, they make it them-

Ma (just off Boulder’s Pearl Street) six years

than a decade ago Jim started slinging gour-

selves. While most shops source their meat

ago, and he filled the menu with street favorites

met hot dogs – think rattlesnake and pheas-

from outside vendors, über creates their own

like steamed buns, pot stickers and loads of

ant with Malaysian curry jam and elk jalapeno

artisan sausages from naturally raised meats,

noodles. Insider tip: They’re not on the posted

cheddar with cream cheese – out of a tricked-

including buffalo, lamb and even crawfish.

menu, but if you ask nicely and the kitchen isn’t

out cart on a bustling downtown street corner.

For the ultimate indulgent meal, don’t miss

slammed, you may be able to score Ma Ma’s

His dogs were so popular, and so much better

the spiced tater tots and local beers. 2730 E.

delicious scallion pancakes. Just keep it on the

than the rest, that he expanded to a brick and

Colfax Ave., TheUberSausage.com

down low. 1625 Wynkoop St., ZoeMaMa.com

mortar restaurant in the Ballpark neighborhood. 2148 Larimer St., BikerJimsDogs.com

NOODLES

With riffs on Thai noodles, Burmese curry and Chinese dumplings, Cho77 takes diners on a culinary tour of Asian street food. Chef Lon Symensma (of fine din-

a M a Zo M

ing Asian favorite ChoLon) fell in love with the casual, but not necessarily simple, dishes eaten on the streets of Bangkok and Hanoi during his travels. He re-creates the highlights at Cho77, with a

Los C hin

menu full of shareable plates and spicy, palate-pleasing drinks. 42 S. Broadway, Cho77.com

gones

7 7 o h C

Photo Colleen Kelly

January 2016 | Cherry Creek Lifestyle

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Tender Belly A Cut Above

ARTICLE EMILY O'BRIEN PHOTOGRAPHY MICHAEL RAINERO

hances are you may not know who The Duffy brothers are, but you’ve probably devoured slices of their bacon. They’re the founders of Tender Belly, which has been serving up tasty pork products for a handful of years now. Mouthwatering cuts are sizzled all over town at places like Snooze, Salt and Pizzeria Locale to name a few. Rumor has it that chefs find their pork hard to resist. Shannon and Erik Duffy are brothers born and raised in the Midwest—Iowa to be exact—who grew up where they felt farmers created the gold standard of pork. The company itself was born out of necessity in 2010. Erik had a killer bacon recipe and both needed steady work. “Necessity is the mother of invention, right?” says Shannon Duffy. And since entrepreneurialism runs deep in their family’s veins, the two crafted a recipe for success. Duffy says, “We believe our bacon is the best stuff on the planet.” THE BEST OF THE BEST

While this may be true, they sell more than just their dry cured and cherrywood-smoked to perfection bacon. Tender Belly uses the whole pig. We all know good things take time and commitment. And the brothers know this, too; the tremendous amount of care and devotion to the well being of their pigs is the secret to their sauce and is why they are part of the "Slow Meat" movement. Tender Belly is careful that their pigs are raised naturally and allowed … well … to be pigs. We’re living in an era where 34

Cherry Creek Lifestyle | January 2016

The Tender Belly Team

this sadly goes against the norm with massive industrialized farms that churn out unthinkable quantities of meat products on a regular basis. The Duffy brothers, however, partner with small, family farmers in Iowa, Missouri and Colorado to supply them with the finest meats available and who allow their pigs to live a stress-free life with an abundance of space to roam around and get exercise. It’s this type of freedom that encourages fine intramuscular marbling that cannot be attained any other way. These heritage pigs also have a special diet that consists of 100 percent vegetarian, all-natural feed—with no rendered animal byproducts, no antibiotics and no hormones—to inf luence the f lavor of the pork, which creates an exceptional meat to fat ratio. Fully traceable methods to produce their meat are met with strict codes of responsibility and humane animal husbandry. Additionally, they are environmentally responsible, and all products are hand-inspected to ensure each end product “makes the cut” so to speak. “It’s about using the highest quality ingredients we can find. From real Vermont maple, to fresh herbs and spices, it is all 100 percent natural,” says Duffy. These rock solid core fundamentals are not taken lightly and truly provide the backbone of their success. “It’s all about moderation. If you’re going to eat bacon, you don’t buy the cheap stuff and eat it every day. You get the good stuff and eat a few slices on a Sunday,” says Duffy. GET YOUR HANDS ON IT

Photo Tender Belly

Are you hungry yet? In addition to grabbing a package to fry up on the grill or noshing on some tasty pork when you’re out to dinner, you can also order directly from their website. Choose from a variety of specially curated packages like The Game Day Porker (franks, baby back barbecue ribs and dry-rub uncured bacon) or The At-home Chef (Berkshire pork tenderloin, St. Louis ribs and maple cured bacon). For the DIYers, Tender Belly partnered with Man Create to create “The Baconology Kit” that features a whole pork belly, dryrub mix and instructions for curing and smoking the belly. It also includes a package of Tender Belly bacon so customers can compare their results with the real deal. And for the true diehards out there, you can also join the Bacon Every Month Club where you’ll get 4lbs CONTINUED > of bacon delivered to your doorstep...every month. January 2016 | Cherry Creek Lifestyle

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TENDER BELLY

(CON TI N U ED)

PIGS FLYING HIGH The original plan of selling their perfected bacon recipes to a few restaurants has been thrown on the back burner. With business booming not just here in Colorado but also in Arizona, Texas, Southern California, there are some changes on the horizon. They are currently working on making their products accessible commercially so the at-home chef can have some fun with creative

swine cuisine. In the future, we might find Tender Belly products not just online, but also in local mom and pop shops. Also, there's a jerky line on the horizon. The Duffy brothers are now known as professional pork purveyors. Someone along the way might have said, "When pigs fly," and now pigs are flyin' high.

Pork 101: CUT DEETS

HEAD .....................................................................................................................Scrapple CHEEK ...........................................................................................Staple of soul food SHOULDER & PICNIC ...........Ground and used for special sausage HOCKS...........................................................Smoked hocks make tasty tacos LARD......................................................................................................................Cracklins 38

Cherry Creek Lifestyle | January 2016

LOIN ...................................Often used for pork chops or Canadian bacon RIBS ..........................................................................................Mmm… Barbecue ribs BELLY .........................................................Makes the best bacon in the world HAM .................................Works for ground pork, city ham or maple ham

ARTICLE DANA LAPINEL | PHOTOGRAPHY THE KITCHEN COMMUNITY

Real Food The Kitchen Community is building a food revolution starting at the roots.

ave you heard of that old saying, “You are what you eat?” Or maybe this one: “The children are the future.” These two simple truisms are often overlooked. They may be known and often times heard, but there’s no significant motivation to abide by these simple words of wisdom. Kimbal Musk and Hugo Matheson, Colorado founding fathers of the farm-to-table movement, took action to not just follow one of these phrases, but both. They’ve created The Kitchen Community, a non-profit founded in 2011 that builds outdoor Learning Gardens across the U.S., teaching students about healthier food choices and ultimately building stronger communities through food.

TECH ROOTS

To start things off, there’s a whole other life behind the story of The Kitchen Community. We may have caught your ear at ‘Musk.’ The Musk we’re talking about is the younger brother of Elon Musk, who is the mind behind PayPal, Tesla Motors and SpaceX. Kimbal Musk was on board with all of these innovative companies since day one. It’s clear that the entrepreneurial spirit runs deep in the family. Both brothers have ideas of changing the world for the better. South African-born and now Boulderite Kimbal Musk shied away from the sultans of Silicon Valley (although he’s still on the board for Tesla and SpaceX) and decided to pursue his childhood interest – food. 40

Cherry Creek Lifestyle | January 2016

“Getting involved with the internet, especially in the late 90s, was very, very exciting and I wouldn’t change anything about those experiences, but my passion has always been food,” says Musk. “Growing up, I cooked in the house, and when I cooked everyone would sit down and eat, and it was just kind of the way I connected with my family,” says Musk. “The moment Elon and I sold our first internet company I knew I wanted to pursue food and become a trained chef.” So that’s just what he did. Musk moved across the country to New York City to pursue his passion. “I moved to New York and lived only a few blocks from the French Culinary Institute, so I decided to enroll. For a year I spent six hours a day being verbally abused by master chefs. In the class of 18, only six of us graduated,” says Musk. DOG MEET DOG WORLD

After graduating in mid-2001 and officially achieving his childhood dream, Musk knew what he had to do next: open his own restaurant. The perfect foodie destination? Boulder, Colorado. After only a week of living in Boulder, Musk’s black lab freed himself from the leash on Pearl Street and caught the attention of an Englishman at a local coffee joint. Call it what you will, but most people call it fate Photo Colleen Kelly

Da vis Ti ll y

o to gra

phy

that Musk met Hugo Matheson. Matheson had recently moved to Boulder from England to accept a job as an executive chef at a local restaurant, and the two fellow chefs naturally became chummy. Matheson then invited Musk over to his house for dinner. With Musk’s NYC, French-trained background he was pleasantly surprised with the simple and casual dinner Matheson created in his kitchen that night. “It was completely different than what I learned in New York, where you’d spend six hours preparing and cooking something,” says Musk. Musk jumped at the opportunity to work under Matheson’s tutelage and landed a job as a line cook. They worked together for a year until eventually in March 2004 the pair opened their own restaurant with the goal to serve simple, healthy cuisine.

faith you could build a business while buying the produce you want. It was opposite to buying as cheap as you can,” says Matheson. A NEW VISION

It didn’t take long for the Boulder community to realize fresh is best, and for Musk and Matheson to recognize that restaurants can (and do) impact the food culture. With this realization, their vision expanded to tackling a pressing problem in the United States: obesity. Something that started to skyrocket in the mid-90s and 10 years later in early 2005 had become a full-blown epidemic.

WHAT’S COOKING

The name the two chefs settled on established the preface for the restaurant: The Kitchen. Simple, honest menu options you could cook in your own kitchen. Unlike other restaurants in 2004, The Kitchen only used high-quality, fresh ingredients from local vendors and farmers, which made the simple recipes taste amazing. Now in 2015, farm-to-table is a household name, but it’s safe to credit The Kitchen, Musk and Matheson as the forefront innovators who met the new demand for real food. “I would say that my mother was the largest influence in what I do. Then Rose Grey and Ruth Rodgers gave me

Davis Tilly Photography CONTINUED >

January 2016 | Cherry Creek Lifestyle

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REAL FOOD

(CON TI N U ED)

Enter The Kitchen Next Door. Similar in style to The Kitchen, Next Door is faster, less expensive and filled with community tables for getting to know your neighbors and taking care of families. Musk wanted to create a greater and healthier community through food. Starting with the kids. Building upon the mission of the Kitchen Next Door, Musk and Matheson had a new idea to clean up our nation’s food system and affect communities on a larger scale. “I broke my neck in 2010 and decided to put all my time and energy into my passion for a world thriving on real food. Hugo and I had been supporting a school garden program called Growe Foundation in Boulder - a wonderful organization that we still support to this day. I wanted to continue reaching kids in schools but go about it a bit differently to make a larger impact in areas of the country who are in food deserts,” says Musk. That’s when after researching the best options, Jen Lewin designed The Kitchen Community Learning Gardens. The gardens are outdoor classrooms that introduce kids to healthy, nutritious food and education on gardening.

“I believe thatthat by increasing kids’ “I believe by increasing kids’exposure exposure and and preference preference for and vegetables, we can themtake take the the first for fruits andfruits vegetables, we can helphelp them first step toward a healthier lifestyle, ” says Musk. step toward a healthier lifestyle,” says Musk. Since 2011 when the operation first started, there are now 260 Learning Gardens in schools across Colorado, Chicago, Los Angeles and Memphis. The Kitchen Community is successfully reaching more than 140,000 students every day. 44

Cherry Creek Lifestyle | January 2016

Davis Tilly Photography

“We hope to make even more impact by building 1,000 Learning Gardens in schools across 10 communities by 2020,” says Matheson. Not only is this local non-profit planting the seed for improving childhood nutrition, but the initiative also helps with socialization and student achievement. Tackling childhood obesity is the underlying goal, but they are taking a more grounded approach. “We are hoping to build healthy behaviors over time, as well as increasing student academic engagement and increasing kids’ knowledge and likability of fruits and vegetables,” says Matheson. Because the children are the future, and you are what you eat.

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Artist’s Palette

Homegrown

IN THE WORKSHOP WITH DAN SMITH BY KATE MANZ

PHOTOGRAPHY BY ALEXANDER GABRIEL

“Woodturning is this beautiful combination of creativit y, physical and mental control, and very challenging. This combination has always been irresistible to me.”

“Sometimes the wood leads you, sometimes it follows, other times it’s a battle and you just need to walk away and come back when you’re in a better state of mind. It really is an enjoyable experience in and of itself, and unlike many other activities, when you’re done there is actually something to show for the effort.”

Cherry Creek Lifestyle | January 2016

n impromptu purchase has been inspiring Dan Smith for eight years when he purchased his first lathe. Initially, Smith didn’t know how to work with wood, but throughout the years he has been perfecting his craft and the wood keeps turning. Smith practices as much freehand as possible; making his work without limits. Woodturning allows for creativity to trump over analytics, which is the reason this craft has resonated with him. Embracing the zen in life that is so often overlooked and a challenge to hold creates beautiful, transformative pieces of art. The discipline of woodturning is something that Smith will continue to challenge himself with, because in the world of art, there's no such thing as perfection.

WHAT DREW YOU TO THE WOOD CARVING CRAFT AND HOW DID YOU GET STARTED?

We call what I do "woodturning," instead of wood carving. The two disciplines use different tools and techniques, although there are many wonderful woodturners that also carve on their turned pieces to some truly impressive results. Colorado's own Trent Bosch comes to mind, although the pinnacle is the French turner Alain Mailland. In wood carving, the wood is static, and the force is applied to the tools to remove the wood. In woodturning, a lathe turns the wood at high speed, say 500 to 3000 RPMs depending on the size of the piece, and the tool, supported by a tool rest, moves relatively slowly across surface of the wood to shape it. So the lathe provides the power by spinning the wood. Back to your question, I was outfitting a speaker building wood shop when I purchased my first lathe. It was really on a whim. I had actually never used a lathe before I bought my first, but when I saw a video of Richard Raffan, a famous Australian turner, it just looked "right." Woodturning is this beautiful combination of creativity, physical and mental control, and very challenging. This combination CONTINUED > of has always been irresistible to me.

WHY BOWLS AND VASES?

One of the aspects of the type of woodturning that I enjoy is that it requires little measuring, that is, it is more creative than analytical, which is very different from other types of woodworking. Also, it is a nice contract to and break from the patent work I do at CableLabs, which is highly technical and cerebral in nature. When turning a bowl or a vase (what turners call a "hollow form") the material is turned away until a pleasing shape remains...that's it. Sometimes the wood leads you, sometimes it follows, other times it's a battle and you just need to walk away and come back when you're in a better state of mind. It really is an enjoyable experience in and of itself, and unlike many other activities, when you’re done there is actually something to show for the effort. That said, there are other aspects of woodturning that I enjoy, like making tops (which Sawyer usually ends up with) and boxes (which my wife calls lidded cylinders). There are also others aspects that, for now, frustrate me to no end, such as thread chasing and turning really large and deep hollow forms. But as long as there are areas of turning that I can improve in then it will hold my attention.

the process 1

I first pick a tree and use a chain saw to cut it into the large pieces.

WHERE DO YOU DRAW INSPIRATION FROM?

That is hard because for such a simple act there are so many dimensions and the sources of my inspiration has changed over time. In regard to shape and form, I am inspired by the great turners, like Alain Mailland (of France) and Cindy Drozda (also of Boulder) for their unsurpassed ornate and detailed work, and others like Glenn Lucas (of Ireland) for his simplistic elegance. I have also started looking at areas of design and art that resonate with me, such the clean lines of art deco, forms found in nature and modern pottery.

The tools are sharpened 5-15 times during the process.

HOW LONG HAVE YOU BEEN WOODTURNING?

I started when my wife was pregnant with our son Sawyer, so that was eight years ago. I had been rock climbing quite a bit up until that point. Turning was a great and engaging past time and, unlike climbing, kept me close to home and to my family. It still is and now Sawyer joins me in the shop turning chess pieces on the lathe and carving canoes with the tools that have been collecting dust since I started turning.

Next I place the bowl blank on the lathe "between centers," which means the log pinched between the lathe's head stock and the tail stock.

WHAT IS YOUR DAY JOB?

I have actually been doing patent work at a law firm for the past seven years as a technical specialist (an unregistered patent draft person), but have had to have a "registered agent" review my work before one of my patents gets filed. I moved to CableLabs 5 months ago doing the same work. 48

Cherry Creek Lifestyle | January 2016

The tool rest, which supports the tool is then moved in as close as possible. The lathe is revved to a nice fast pace and the shaping of the outside begins.

After the inside is rough turned and the bowl has a nice thick wall. I place the rough bowl inside a paper bag with wood shavings for 6 - 12 months so it drys from 30-40 percent moisture content to under 10 percent, but very slowly.

The bowl then rests for another few months to ensure it won't crack.

When I am satisfied the bowl is stable I turn away the tenon that held it on the lathe, sand the bottom and apply a finish.

I then sand the bowl on the lathe, using a drill with a sanding pad.

January 2016 | Cherry Creek Lifestyle

Trend Setter

The Suitable D Man

ress for success. That old saying has been used for ages because there’s some truth behind those words of wisdom. If you

want to stand out in the crowd – and not abide by the basic office

PHOTOGRAPHY COLLEEN KELLY SUIT & ACCESSORIES ANDRISEN MORTON MODEL DAVID DIGIANNANTONIO

dress code – the little details make all the difference. Andrisen Morton selected a modern suit fit for the season, and the

well-dressed man. “Suits are not timeless…suits today are closer to the body – trimmer,

shorter, cap or soft shoulder. Trousers now have a trimmer thigh, narrower bottom and the length should just touch the shoe,” says Craig Andrisen. According to Andrisen a well-dressed must-have is, “wearing the right model that fits your body. Better the quality – a better fit.”

MIX N’ DON’T MATCH

An easy way to stand out of the crowd is incorporating a patterned gutsy shirt and a textured woven tie. No need for a tie accessory with this look; the skinny tie does all of the talking. Shirt $495 ISAIA | Tie $265 Brunello Cucinelli Suit $2,795 Ermenegildo Zegna

FOR THE SOLE

Only black, brown or burgundy will do when it comes to a professional setting. There’s no rules against mixing an ombre black with brown, though. Lose the laces, embrace a chunky sole and the final touch to a narrow pant is the practice of cuffing pants. Not only does it protect the fabric from the streets but also it’s a modern look your grandpa might not understand.

POCKET SQUARE PANACHE

When it comes to a polished look, take careful consideration of the little details. Stuff a retro-patterned pocket square into your lapel jacket to personalize your look – solid colors, or patterned. It’s old school cool because some staples never die. Shirt $495 ISAIA | Pocket Square $180 Brunello Cucinelli | Tie $265 Brunello Cucinelli | Suit $2,795 Ermenegildo Zegna

Shoes $795 Di Bianco

BEAUTY & THE BELT

A good leather belt is the last thing to put on, but the first thing to get noticed. A belt should match the color of shoes so you get a clean, minimalist look that brings the whole look together. Also if you have accessories like cuff links or a watch, make sure the belt buckle has the same color finish. Belt $295 W. Kleinberg 50

Cherry Creek Lifestyle | January 2016

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CIRCLE

Financial Buzz

OF FINANCE

FINANCIAL ADVISOR JACQUELINE BATTISTA GUIDES US ON FINANCIAL PLANNING AT EVERY LIFE STAGE. ARTICLE JACQUELINE BATTISTA CFP, MBA, APMA, SM

ust like there are four seasons in a year, there are different seasons of

sets you’ve accumulated. After a few months, reevaluate your plan

financial planning during a lifetime. For each season you need to pre-

and make adjustments so you stay on track.

pare in a different way – sometimes with pulling out the wool sweaters and other times breaking out the swimsuit. Just like seasons, it’s import-

• Leaving a legacy — As you become older and more financially

ant to know what to expect during each life stage, and the best ways to

secure, leaving a legacy becomes paramount. Legacy is about the

plan ahead. Financial planning can help you can gain a better under-

impact you’ll make on people, charities and causes that are important

standing of where you are at financially, how to prepare for challenges

you. It’s also about making sure you have the right beneficiaries in

that may be ahead, and how to plan for where you want to go.

place to protect your assets.

Of course, every situation is unique, including the age and circumstances under which you begin implementing a financial strategy. And what suits you at age 25 is typically different from what meets your needs at age 55.

Regardless of the stage you’re in, it’s important to make sure that your legal and financial documents are properly organized to safeguard the most efficient and effective transfer of your assets — including property,

In a nutshell, the stages include:

personal belongings and investments — in the event of your death. Do-

• Building assets — At the beginning of your career, your financial

ing so can give you the added peace of mind that comes from knowing

focus is typically on accumulating your assets. Your ability to earn in-

your family is as financially stable no matter what happens.

come may be your most valuable asset, so investing in your career is

Remember, it’s never too late to start planning for the future.

critical. It’s also important to establish an emergency fund, build your

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personal savings and pay off student loans. • Investing for the future — When you grow more successful financially, you will increase your discretionary income. During this stage, you’ll start planning and saving for future goals, such as a child’s college education and/or a comfortable retirement. Make sure you have a well-balanced and tax-diversified portfolio to provide potential growth opportunities. • Planning for retirement — As you near retirement, planning for it often becomes your financial priority. Begin by thinking about your retirement goals and dreams. Then, create a detailed plan that will help you get there. You’ll want to make sure you have the flexibility to take income in tax-efficient ways that will enable you to continue your lifestyle and be prepared for the unexpected in retirement. • Generating retirement income — Once it’s time to enter retirement, begin implementing your retirement plan and enjoying the as52

Cherry Creek Lifestyle | January 2016

• • • •

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NEW YEAR, NEW LOOK

WE TALKED WITH THE AMAZING DESIGNERS AT FLOR DENVER ABOUT THE NEWEST INTERIOR DESIGN TRENDS FOR 2016. WITH THESE CUSTOM RUGS, YOU CAN BRING THE LOOKS INTO YOUR HOME FROM THE FLOOR, UP. ARTICLE DANA LAPINEL

DISTRESSED FOR SUCCESS

Love the vintage look? You can create that distressed, heirloom

gives you the freedom to explore with color and texture in other

feel with brand new, eco-conscious FLOR styles. Go with a neutral

ways in your space. You can also get the distressed vintage look

palette that has a lot of texture. MixingÂ soft, vintage styles in tan,

by designing with rich, exotic colors in styles inspired by ancient

cream and gray tones look great with everything. A neutral rug

Turkish rug techniques.

Cherry Creek Lifestyle | January 2016

YOU’RE A NATURAL

Bringing nature-inspired elements into your home is always a good idea. It’s especially fashionable right now and has proven health benefits, both physical and emotional. You can do it in subtle, elegant ways with FLOR styles that are designed to mimic natural textures like tire treads in a mountain path or the striations in a canyon wall. These natural neutrals, in colors ranging from sand to surf, look amazing on their own and blend beautifully in custom area rug designs, too, because the textures are created to be complementary. It’s such a simple solution to elevate your mood and the design of your home. GO BIG AND GO HOME HAPPY

Fun graphic patterns make for eye-catching designs. We’re seeing this look everywhere from rugs to runways. The shapes and colors can generate an energy unlike any other design approach. Even a bold field of one primary color can make for an impactful yet minimal graphic look. Try mixing textures, pairing a tighter loop pile with a more plush style in a monochromatic palette for a fresh feel. Or create a full spectrum of striped styles for a charming, optimistic foundation for your favorite room. FLOR

2500 E. 2nd Avenue, Ste. 110 303.321.3253 January 2016 | Cherry Creek Lifestyle

January Lifestyle Calendar

JANUARY 1

JANUARY 15 IT’S A PARTY, DEAR WATSON DENVER MUSEUM OF NATURE AND SCIENCE Apply reasoning, adopt a disguise and bring your mad forensic skills to this Victorian affair rife with mystery and intrigue. Investigate the International Exhibition of Sherlock Holmes, sip a cryptic cocktail and

COMEDY FOR CANINES

taste the finer treats London's aristocracy has to offer. Ticket includes

SOUTH GENEVA STREET

one drink, appetizers and the exhibition. Victorian and Sherlock

Comedy for Canines will include dinner, a cash bar, silent and live

Holmes-inspired costumes are encouraged. DMNS.org

auctions, great friends and some of the funniest comedy available. Benefiting grants for seizure-response dogs and life-saving move-

JANUARY 20

ment monitors for those in need. ChelseaHutchisonFoundation.org

GEYSER PEAK AND WINE DINNER

JANUARY 1 - 9

COOHILLS The evening will begin with hors d’oeuvres including the restau-

EXTRACTION

rant's famous chicken liver pâté accented with dried grapes on bri-

WALKER FINE ART

oche Gougères. Chef Tom Coohill will then offer a special menu

The Brigan Gresh Back Gallery presents Chris Richter, Ana Zanic and

of European-inspired dishes chosen to pair with Geyser Peak’s

Melissa Borrell. The featured artist, Brigan Gresh, will be exhibiting

award-winning wines, while winemaker Ondine Chattan, Geyser

the exploration of her latest Vessels series—Extraction. She has cho-

Peak’s winemaking team leader since 1999, will offer insight into the

sen vessels that hold heirlooms, history and secrets, to deconstruct

selections. Coohills.com

and use as the projectors of her thoughts. WalkerFineArt.com

JANUARY 2

JANUARY 22 & 23 WINTER BREW FEST

HISTORY & WHISKEY TOUR

COLFAX AVENUE

LODO & FIVE POINTS

The Winter Brew Fest will celebrate craft beverages from around Col-

Enjoy your history with a side of whiskey on

orado and beyond, featuring live local music, food and other vendors.

this walking tour of Denver's LoDo and Five

This event benefits Swallow Hill Music Association, a nonprofit com-

Points districts. You'll learn how Denver went

munity founded in 1979 for musicians and music lovers who appreciate

from a mine town to a hub for travelers head-

the ability of music to bring people together. DenverBrewFest.com

ing west as you visit historic Union Station and Denver's first hotel, the Crawford Hotel.

JANUARY 28 - 31

CentennialSpecialtyTours.com

2016 WINTER X GAMES

SECOND THURSDAYS

ASPEN For an unprecedented 12 straight

CIVIC CENTER NOSH & POSH

years, Buttermilk Mountain in Aspen

WEST 14TH AVE.

has been the home of ESPN’s Win-

Civic Center Nosh & Posh brings several of

ter X Games. Admired athletes such

your favorite Civic Center Eats trucks together

as Olympians Shaun White, Hannah

with local fashion trucks for a fun and unique

Teter, Gretchen Bleiler and many

way to spend lunch in Civic Center Park. Shop boutique items, snag

more have elicited gasps from the

local gems and grab a delicious bite (to go or stay) at our monthly

crowds with their acrobatic antics

gathering of food and fashion trucks. CivicCenterConservancy.org

and big air. AspenSnowMass.com

JANUARY 14 - 17

JANUARY 29

DENVER INTERNATIONAL SPORTSMEN'S EXPOSITION

PAELLA CLASS AND FLAMENCO

COLORADO CONVENTION CENTER

TAPAD D'JEREZ

Attracting attendees from all around Colorado and surrounding

Join Chef Jose Manuel to see how fresh seafood paella is made

states, ISE Denver is the region's annual outdoor showpiece. The ISE

as he demonstrates the process step by step. You will partici-

fills a 300,000-square foot space with more than 500 companies fea-

pate and all questions about the cooking process of Spain’s most

turing hunting and fishing products and destinations. A show-within-

famous dish are welcome. Natalia Perez del Villar, an accom-

a-show, the "Try Fly Fishing Pavilion" spotlights retailers, factories,

plished flamenco dancer, will perform before and after the paella

special features, guides, outfitters and lodges. SportsExpos.com

is finished. TapasDJerez.com

Cherry Creek Lifestyle | January 2016

How will you be brilliant? I can help. I’m not only in the business of helping you pursue your wealth. I’m also in the business of helping you create a plan so you can grow your financial confidence in the future. I’ll help you balance pursuing your dreams for tomorrow with what you want today. We’ll use our exclusive Confident Retirement® approach, which begins with a straightforward conversation about your financial goals. I’m here to help you live the life you’ve earned.

When you have the right advisor, life can be brilliant. ETHOS FINANCIAL PARTNERS

A financial advisory practice of Ameriprise Financial Services, Inc.

JACQUELINE BATTISTA

CFP®, MBA, APMA® Financial Advisor

9351 Grant St. - Ste 300, Thornton, CO 80229-4375 303.252.9777 | jacqueline.m.battista@ampf.com ameripriseadvisors.com/jacqueline.m.battista

The Confident Retirement approach is not a guarantee of future financial results. Certified Financial Planner Board of Standards Inc. owns the certification marks CFP®, CERTIFIED FINANCIAL PLANNER™ and CFP (with flame design) in the U.S. Investment advisory products and services are made available through Ameriprise Financial Services, Inc., a registered investment adviser. Ameriprise Financial Services, Inc. Member FINRA and SIPC. © 2015 Ameriprise Financial, Inc. All rights reserved.

Parting Thoughts

IN THE CELLAR OF... 3.

4. WHO: CLIF LOUIS WHERE: THE VINEYARD WINE SHOP

VineyardWineShop.com FAVORITE REGION FOR WINE?

Bordeaux RED, WHITE OR ROSÉ FOR 2016?

Rosé in the summer for sure and then more

reds are being consumed the rest of the year WHAT WINE WOULD YOU BUY THIS YEAR TO SAVE FOR YEARS TO COME?

2010 Brunello di Montalcino's

1. 2000 Hospices de Beaune Corton Cuvee Docteur Peste Grand Cru 2. 2010 Valdicava Brunello di Montalcino 3. 2008 Baron Philippe de Rothschild Chateau Mouton Rothschild 4. Wine Carafe 5. Tilt Variable Aerator 6. Coravin Wine System 7. Laguiole Wine Key

Cherry Creek Lifestyle | January 2016

SOLD - Hilltop

SOLD - 7th Avenue Historic

SOLD - Park Hill

Denver’s Leaders in Luxury Real Estate

SOLD - Washington Park

SOLD - Cherry Hills Village

SOLD - Country Club

SOLD - Observatory Park

SOLD - Washington Park

The

WOLFE Group CHRIS BOUC FRED & NANCY WOLFE IAN WOLFE

SOLD - Bonnie Brae

SOLD - Washington Park

SOLD - Hilltop

SOLD - Cherry Hills Village

ANOTHER YEAR OF RECORD-BREAKING RESULTS www.WolfeGroupDenver.com