Cherry Creek Magazine Spring 2024

An American Masterpiece

AWARD-WINNING AMENITIES

• 5-Star Spa and Fitness Center

• 2 Championship Golf Courses

• 3 Pools, including Seasonal Infinity Pool

• 5 Tennis Courts

• 3 Pickleball Courts

BOUNDLESS ADVENTURE

• The Broadmoor Manitou and Pikes Peak Cog Railway

• The Broadmoor Seven Falls

• The Broadmoor Soaring Adventure

• Falconry Academy at The Broadmoor

• Hiking

• Mountain Biking

• Horseback Riding

• Fly Fishing

• On-Site Bowling Alley

EXCEPTIONAL DINING & RETAIL

• An Abundance of Distinct Restaurants, Cafés and Lounges on Property

• 20 Unique Retail Outlets

AUTHENTIC, ALL-INCLUSIVE WILDERNESS PROPERTIES

• Cloud Camp

• The Ranch at Emerald Valley

• Orvis-Endorsed Fly Fishing Camp

All aboard the most state-of-the-art cog railway in the world. While the entire experience of riding the railway has been enhanced, the journey itself and the iconic, breathtaking views as you ride to the summit of America’s Mountain remain the same. Visit cograilway.com to purchase your e-ticket today.

Welcome to exhilaration. Boasting picturesque mountains and canyons, The Broadmoor Seven Falls offers hiking through “The Grandest Mile of Scenery in Colorado.” Our Soaring Adventure features 10 zip lines spanning 250 feet to 1,800 feet. You can marvel at nature as you hike across two 200-foot suspension bridges, with a controlled 180-foot rappel back to the canyon floor. Reach new heights at sevenfalls.com.

CLAYTON LANE FINE ARTS

SAID,

BAR CART

VOLKAN OLMEZ OF LE BILBOQUET 36. BEYOND THE CREEK TIDBITS FROM EVERYWHERE

HOMECOMING

HIGH STYLE IN TELLURIDE

THE DINING GUIDE

WHERE TO EAT IN CHERRY CREEK

ESCAPE TO VAIL

Wake up to a hot breakfast at your door and enjoy a cup of coffee with views of the fresh mountain snow. Don your ski gear and head over to Basecamp, where your freshly tuned skis and warm boots are waiting for you to hit the slopes. Revive your tired muscles with a recovery massage before Après-ski with your fellow Owners before retiring to the comfort of your vacation residence.

Welcome to life at the Residences at The Sebastian – Vail, a prestigious Private Residence Club nestled in the heart of Vail Village. With recent renovations and unmatched five-star services and amenities, the Residences offers a seamless and hassle-free way to own a vacation home in our beloved Rocky Mountains destination.

Embrace the endless possibilities and adventures awaiting you in Vail. Discover the unparalleled fractional ownership opportunities at the Residences at The Sebastian – Vail.

PUBLISHER

EDITOR IN CHIEF CREATIVE DIRECTOR

BETSY MARR PRESIDENT

EDITORIAL DIRECTOR

KEVIN MARR Copyright 2024 by Marr & Company, LLC. All rights reserved. Cherry Creek Magazine is published three times annually. Reproduction without permission of the Publisher is prohibited. Marr & Company, LLC and its affiliates, employees, contributors, writers, editor (Publisher) accepts no responsibility for inaccuracies, errors or omissions with information and/or advertisements contained herein. The Publisher has neither investigated nor endorsed companies and/or products that advertise in the publication or that are mentioned editorially. The Publisher assumes no responsibly for the claims made by the Advertisers or the merits of their respective products or services advertised or promoted in Cherry Creek Magazine. Publisher neither expressly nor implicitly endorses such Advertiser product, services or claims. Publisher expressly assumes no liability for any damages whatsoever that may be suffered by any purchaser or user for any products or services advertised or mentioned editorially herein. Opinions expressed in the magazine and/or its advertisements do not necessarily reflect the opinions of the Publisher.

“CODE RED” BY DAVID YARROW Archival Pigment Print

Large (framed): 71x85; Standard (framed): 52x62 Edition of 12

Enjoying Oahu’s North Shore after a several-day long flight delay. Sometimes, the unexpected adventures are the best adventures of all. Our trip to Hawaii in January was proof positive.

M IN LOVE WITH THIS ISSUE. We’ve had the honor and privilege to interview and meet so many talented and wonderful human beings for our spring installment.

Plus, it’s our first ever travel issue. Talk about sunny and warm vibes parachuting out of winter.

A mind-blowing interview with world famous artist and Relevant Galleries partner Russell Young (page 53). Local resident and Denver Nugget DeAndre Jordan takes us on a few trips through his illustrious NBA career (page 44). We saw Lanai, Hawaii, up close and personal with an unforgettable experience at two separate Four Seasons properties on one ultra-private island (page 48). There is zero lack of dining coverage with a magical night at Narrative at The Jacquard (page 32), along with our Spring Dining Guide (page 73), and the BEST Japanese and sushi experience ever at LoHi’s Kumoya, featured in our first ever edition of “Beyond the Creek,” (page 38). Plus, a local restaurateur gives us his culinary picks from travels around the world (page 59).

All of this and our constant looks at those around Cherry Creek who make up this special slice of Denver. Betsy and I are proud to present this latest issue.

Now get ready for takeoff and enjoy the trip.

Cheers!

Kevin Marr

BEGIN YOUR FERTILITY

Whether you’re ready to build your family today or looking to preserve your fertility for tomorrow, CCRM is where to begin.

Our clinics, genetics labs and surgery centers are all on site, making the patient experience convenient and streamlined. And our world-class success rates are some of the highest in the world.

Call us or request an appointment online at: CCRMIVF.com/Colorado

Scan the QR code below to learn more:

Lone Tree 10290 RidgeGate Circle Lone Tree, CO 80124 (303)-788-8300

Denver Rose Medical Center 4600 Hale Parkway, Suite 490 Denver, CO 80220 (303)-355-2555

Louisville Avista Two Medical Plaza 80 Health Park Drive, Suite 240

Louisville, CO 80027 (303)-665-0150

Colorado Springs 6160 Tutt Boulevard, Suite 150

Colorado Springs, CO 80923 (303)-788-8310

DEANA LENZ contributor

BORN IN COLORADO

HANDCRAFTED IN THE USA

LIFETIME GUARANTEE

Deana Concilio-Lenz has forged an illustrious career spanning over two decades as an accomplished executive producer, director, and creative visionary. Her diverse talents converge in the realm of interior design, where she orchestrates immersive experiences that transcend mere aesthetics, guiding clients towards envisioning and manifesting modern, timeless living spaces. Deana takes pride in her evolution from a pioneering producer to an esteemed interior designer, embarking on a journey marked by innovation and transformative design. For over eight years, her company, Deana Lenz Interiors, has been creating and visualizing new environments for clientele across the country. Deana Concilio-Lenz engaged in advanced studies within the prestigious Parsons, The New School for Design Decorative Arts and Architecture Masters Program. Drawing from her extensive experience as a former creative director, Deana possesses a keen eye for detail, with a unique focus on illuminating the inherent beauty and architectural framework of every space. Her design journey begins by meticulously assessing the interplay of lighting and spatial elements, laying the foundation for a distinctive and inviting home tailored to her clients’ needs. Deana’s innovative approach challenges conventional norms; rather than starting from the ground up, she orchestrates her designs from the top down, envisioning how each textile and furniture piece will be accentuated by the nuances of light. In her philosophy, each lighting fixture serves as a luminous jewel, casting a radiant glow that elevates the ambiance of the room to unparalleled heights. See her work in Homecoming: High Style in Telluride (page 40).

GETTING TO KNOW HER...

I’d rather be…A light fixture!

My bucket list trip is…Morocco

Every home should be...Comfortable yet luxurious, reflecting the owner’s personality by injecting a few wow artisan pieces. jewelrybybloom.com

+ MORE VIA deanalenzinteriors.com

CHERRY PICKED

Lele Sadoughi

Crystal Lily Earrings, $198 Neiman Marcus Denver

Area

Ruffle Flower Mini Dress, $1,195 Neiman Marcus Denver

Tiffany & Co

Set of Three Heritage Plates, $480

Tiffany & Co Cherry Creek Shopping Center

Peony

Ruched Floral-Print Stretch Swimsuit, $220 Net-a-Porter

Serpui

Mia Flower Bun Clutch Bag $398 Neiman Marcus Denver

Herend

Candy Figurine, $175 White Peacock Denver

7. Little Bird

18KT Diamond & Morganite Ring, $3,250 Hyde Park Jewelers

8. Tiffany & Co

Chains Square Scarf, $400

Tiffany & Co Cherry Creek Shopping Center

9. Santoni

Audrey Pumps, $890 Neiman Marcus Denver

10. Bloom Jewelry

Coral Triple Wrap Bracelet, $82 jewelrybybloom.com or Garbarini

11. Chanel

Classic 11.12 Handbag, Gradient Pink, $13,200 Chanel Boutique at Neiman Marcus Denver

12. Gucci Vernis À Ongles Polish, Peggy Sunburn, $35 Gucci Denver

13. Black Halo

Percy One-Shoulder Ruffle Gown, $525 Neiman Marcus Denver

1. Kiton Men’s Textured Wool-Blend Blazer, $9,900 Neiman Marcus Denver

2. Tom Ford

Bitter Peach Fragrance, $395 Neiman Marcus Denver

3. Valentino Garavani

Men’s XVI Double Bridge Aviator Sunglasses $865 Neiman Marcus Denver

4. Johnnie-O

Samet Vintage Style 7” Surf Shorts, $89 Johnnie-O (coming soon) or Neiman Marcus

5. Prada

Men’s America’s Cup Patent Leather Sneakers, $895 Neiman Marcus Denver

6. Tiffany & Co

Tiffany T True Ring, $2,250 Tiffany & Co Cherry Creek Shopping Center

7. Bottega Veneta

Braided Leather Bracelet, $600 Nordstrom Cherry Creek

8. Peter Millar

Sandblast Linen Sport Shirt, $155 Peter Millar Cherry Creek

9. Pottery Barn

Orbetto Outdoor Drinking Glasses - Set of 4, $40 Pottery Barn, Cherry Creek Shopping Center

10. Vineyard Vines

Angler Printed Tie, $85 Vineyard Vines

11. Assouline Marrakech Flair, $105 Haven Collective

Curated for the Curious

A Modern Members Club Designed for Creators, Dreamers, and Doers of Denver.

JOHNNIE-O to open in Denver

West Coast purveyors of prep Johnnie-O will open their first Colorado retail store in Cherry Creek North this summer. The brand, which has taken over the former Perch space on Third Avenue, is set to open in July and will showcase its self-described “So Cal vibe meets East Coast Classics.”

Founded by Chicagoan turned Angeleno John O’Donnell in 2005, Johnnie-O retails a colorful collection of classic polo shirts, tailored button downs, and innovative performance wear, all emblazoned with the brand’s signature surfer and surfboard emblem. Johnnie-O specializes in clothing for men and boys, but this season launched its first women’s capsule collection, which is sold exclusively online and in select Johnnie-O retail stores, Denver’s among them.

The Los Angeles-based company, which sells through its own stores as well as other upscale retailers, has nine storefronts across the country, Cherry Creek being its tenth.

Fun fact: the real “Johnnie O” is one of seven children. His brother is actor Chris O’Donnell and his sister, Angela Howenstein, is a Boulder-based fashion coach and insta-lebrity.

+ MORE VIA // johnnie-o.com

jenni Kayne

Los Angeles-based designer Jenni Kayne, known for her luxury, heirloom quality wardrobe staples, has opened her latest storefront in Cherry Creek North. Kayne, who began with women’s fashions in 2002, has since gone on to become a lifestyle brand featuring home furnishings and decor, men’s and children’s fashions, and skin and body care under the label Oak Essentials. The brand has become a fast favorite amongst fashionable consumers looking for effortless style with an enduring appeal. The Columbine Street shop opened this month and offers Kayne’s signature look of neutral wardrobe essentials that stand as heirlooms in their own right.

“We design pieces that are meant to evolve alongside you—effortlessly and simply. From the vintage-inspired bag you never part with to the knit you turn to day after day,” the company says. Kayne’s cult classic pieces include her cashmere fisherman sweaters, Italian leather mules, pleated maxi skirts, and oversized “Cocoon” cardigans. Jenni Kayne Home follows suit, with an all-neutral color palette of chairs, upholstered headboards, sofas, linens, rugs, throws and more. Visit Jenni Kayne at 250 Columbine Street.

In a market rich with realtors, Ann Kerr stands out from the pack.

And while her sales record speaks for itself, (Ann is recognized as one of Denver’s top producers and has been named to the Who’s Who of Luxury Real Estate) she’s anything but a salesperson, believing instead in the power of relationships. “I’m not very good at ‘selling’ per se – my view on brokerage is that my role is to help my client make the best buying or selling decision relying on my expertise, which may or may not result in a sale in the short term,” the long time Cherry Hills Village resident reveals. “I’m in it for the long haul and as a friend and neighbor to many of my clients, I value these personal relationships.” Indeed, her more than twenty-year tenure in the industry reflects the type of staying power that can only be achieved through honesty, integrity and unrelenting authenticity.

What’s more, when you hire Ann, you get Ann. “I answer phone calls and emails directly. It’s extremely important to me that I take responsibility for knowing every detail of every transaction,” she attests. A notion that may seem simple, but in a thriving market such as Denver’s, one that is far too often not the case. “There are so many ‘experts’ in the media providing misleading information which cannot be universally applied across the board to every home sale,” she explains. “A broker who has experience in your area and has been selling real estate through many market cycles can give the best advice on selling your home to the right buyer for the right price.”

It’s this type of honesty and expertise that has made Ann not only a real estate leader, but a community leader as well. In fact, she has served on countless boards and committees including the Cherry Hills Village Planning and Zoning Commission, The John Lynch Foundation, University of Oklahoma Alumni Association, Swim Across America, the Cherry Hills Village Elementary School Accountability Committee, the Colorado Lacrosse Foundation, US Lacrosse and the University of Denver Lacrosse, and the Denver Ballet Guild.

I’m in it for the long haul and as a friend and neighbor to many of my clients, I value these personal relationships.

Ann most definitely walks the walk, enlisting a wide variety of tools and programs for both buyers and sellers. “No two clients and no two homes are alike. I like to approach each listing from a fresh perspective, engaging my wide network of contacts and a wide variety of strategies – whether it’s a wine tasting event at a new listing or an article in a local publication – to sell a home.” This creativity, coupled with tried-and-true knowledge and a stellar reputation, serves her clients extremely well.

“To be successful in any kind of real estate market, you must start with the needs of your clients, always be committed to those needs and utilize your experience to the maximum,” she finishes.

Hw’s new home

HW Home, Colorado’s favorite independent furniture retailer and design boutique, marks its 25th anniversary with a relocation to Cherry Creek Shopping Center. This move comes amidst the transformative redevelopment of Clayton Lane, where HW Home has resided for the past 20 years. “Saying goodbye to Clayton Lane is bittersweet, but we’re thrilled about this new chapter,” says Ron Werner, Co-Founder and President of HW Home.“Cherry Creek Shopping Center offers a vibrant, central location and the opportunity to expand our offerings to our growing clientele.” The new location boasts a spacious and inviting showroom, showcasing HW Home’s extensive collection of furniture, accessories, and design services.

The new HW Home encompasses a 14,000 square foot space near Nordstrom and Apple. The brand remains committed to providing highend instant gratification, with nearly all items in stock and available for immediate delivery.

“We’re incredibly grateful for our loyal Denver community’s support throughout our 25 years,” shares Jim Hering, Co-Founder and Vice President of HW Home. “This relocation allows us to serve both existing and new customers with an exceptional selection and an even more inspiring environment. We can’t wait to welcome everyone to our new home!”

Spreading Joy

Denver-based best friends and creative entrepreneurs Jill Hodges and Alison Repp are taking the body care world by storm with Joy Breeders, their recently launched brand of organic body butters and lip treatments. Born out of personal experience, “Moist” Butter Cream and “Pouty Mouth” Lip Whip emerged from a quest to treat a loved-one’s skin condition with clean, organic, skin-loving magic. Formulated with 52% shea butter, MOIST Hand & Body Butter Cream provides nextlevel hydration. The thick and rich texture is luxuriously smooth, like spreading a velvety dream on your hands, body, and lips. Pouty Mouth Lip Whip, the duo’s second product, is made with Mango Butter, Beeswax, Castor Oil, Jojoba Oil, Vitamin E Oil, Lavender and Eucalyptus

Essential Oils and treats event the driest Colorado lips with unmatched results. Expect new products and fragrances to roll out later this year, including “Bushy” eyebrow balm and “Dew-O” Lip and Cheek Tint. Joy Breeders products range from $14-$54 and can be found via the brand’s website or at Bloom by Anuschka in Cherry Creek North.

Without Compromise.

Surround Yourself with

Beauty.

thelist

COLORADO’S BEST…

When it comes to posh resorts, there really is no place like home. Colorado plays host to a number of bucket-list properties, all offering their own unique brand of luxury. From grand hotels steeped in history, to mountain modern masterpieces, these are our top Colorado hotels and resorts, in no particular order. -- Betsy Marr 2 2 3 4

THE BROADMOOR

1 2 1 3 4

The Broadmoor has long been one of Colorado’s grandest hotels, with a storied past, impeccable service and immaculately manicured grounds. Crystal chandeliers, Oriental rugs and hand-painted ceilings make up the resort’s lavish interiors. Originals and replicas of the owner’s American Western art collection — the largest in the world — line the walls, making the hotel a bona fide museum. What’s more, Broadmoor boasts two toprated golf courses, three swimming pools, five tennis and three pickleball courts, a bowling alley, spa and fitness center. There are also 26 luxury shops on property. broadmoor.com

HOTELS & RESORTS

RITZ-CARLTON, BACHELOR GULCH

Rugged meets refined at this resort, located at the base of Beaver Creek Mountain. From the 10-gallon-hat-clad doorman who greets you to the rustic great room, the Ritz captures the spirit of the Old West, with a luxe twist. Rooms are comfortable and stylish, with leather chairs, dark wood furniture and woodbeamed ceilings. This familyfriendly resort offers a bevy of activities, including fly fishing, a horseshoe pit, two children’s play areas, an outdoor pool, golf and of course, skiing. What’s more, the in-house restaurant, Wyld, recently landed on the Michelin Guide’s recommended list.

ritzcarlton.com

FOUR SEASONS, VAIL

If you’re lucky enough to find yourself at the picturesque Four Seasons Resort, well then, you’re lucky enough. An idyllic alpine lodge with peaked roofs, wooden beams and stone exteriors, Four Seasons Vail is perhaps the town’s toniest respite. Natural hickory wood accents and limestone on the interior connect seamlessly to the great outdoors with large windows, balconies, terraces and a yearround outdoor pool with two whirlpools. The resort’s 121 suites and guest rooms are all beautifully appointed and equipped with the trappings one would expect of a modern luxury hotel. What’s more, the expansive rooms are the largest in the entire Vail Valley. fourseasons.com/vail/

THE LITTLE NELL

Quite simply, there’s no place like the Nell. As Aspen’s only five-star, five-diamond resort, The Little Nell is situated at the base of Aspen Mountain located 17 steps from the Silver Queen Gondola and is the only true ski-in/ski-out hotel in all of Aspen. Legendary for its incredible apres-ski scene at Ajax and its bevy of celebrity guests, the Nell could be an elitist tourist trap, yet is decidedly anything but. In fact, the property feels more like a boutique hotel than a magnet for bold-faced names and those who wish to be near them. The intimate vibe is apparent in the hotel’s lobby and cozy Living Room, where guests can hang out, have a drink and chat about their day.

thelittlenell.com

“WELCOME TO THE LITTLE NELL” BY GRAY MALIN

7 6 5 7

ST. REGIS ASPEN

Located at the base of Aspen Mountain, the St. Regis is an alpine manor that redefines mountain chic. Clean, modern lines, floor-to-ceilings windows and decadent decor abound. There’s plenty of posh gathering spaces throughout, including a Ralph Lauren-esque library with working fireplaces. A beautifully appointed RAKxa Wellness Spa is easily the most opulent in town with individual oxygen stations, a cold plunge, steam room, hot tub and confluence waterfall area. Dining at the St. Regis is equally impressive, with Velvet Buck’s rustic mountain cuisine, as well as Michelinstarred fine dining at the seasonal Chefs Club.

marriott.com

DUNTON HOT SPRINGS

Nestled in a valley near Telluride, Dunton Hot Springs began as a mining camp in 1895. Today, the property has been re-imagined as a resort steeped in rustic luxury. Dunton offers six hot springs (enjoy a soak under the stars or even in your own cabin) to really get away from it all. Choose from a menu of spa treatments or any number of outdoor activities—flyfishing, horseback rides on the surrounding mountains trails, or hikes. There’s also a quiet library, outdoor chapel, and a saloon and dance hall. Fun fact: the saloon’s original wooden bar stands in homage to a bygone era of lawlessness and is carved with Butch Cassidy’s name, among others, giving visitors a true taste of the west.

duntonhotsprings.com

Who said fine dining can’t be fast and affordable?

DEVIL’S THUMB RANCH

Six thousand acres is an awful lot of space to have at your disposal on a mountain getaway, especially with a landscape of sweeping meadows, winding creeks, endless trails and pine forests. Throw in unobstructed views of the Continental Divide and you have Devil’s Thumb Ranch Resort & Spa in Tabernash. The18,000 square foot Ranch Creek Spa offers 15 treatment rooms, a couple’s suite, a yoga lookout studio and multiple steam rooms, while a pool and hot tub offer million dollar valley views. The Ranch House Restaurant occupies the property’s original homestead and serves fine cuisine. Accommodations range from well-appointed lodge rooms to large, private cabins.

Chef-crafted gourmet favorites. Delightful global influences. 100% from scratch with real, whole ingredients.

Open seven days a week for breakfast, lunch, and – beginning in June – dinner!

ENJOY DAILY HAPPY HOUR FROM 3-5 P.M. AND HALF PRICED BOTTLES OF WINE EACH WEDNESDAY FROM 3 P.M. TO CLOSE

Talk about the travel that you do for BALANI. I travel quite regularly, as I oversee a nationwide team of clothiers. We have 14 showrooms across the U.S. and, in my role, I have the opportunity to visit these various markets throughout the year.

Any cities you particularly enjoy visiting on business trips? Being our headquarters, Chicago is a frequent stop, and I always enjoy the views and the amazing food scene. Florida is high on the list as well, because who doesn’t love the sunshine and the beach scenery?

Do you have a routine that you practice when you travel? A fresh haircut and crisp outfit are a must. Also, as my wife likes to point out, I’m one of those people who will talk to anyone anywhere, and generally befriend at least one person per flight.

Yaneev Benami BALANI of meet

Not only does he know Cherry Creek like the back of his hand, but he’s also a walking GPS in cities like Houston, Atlanta, Chicago, and Los Angeles, just to name a few. In this travel edition of Man About Town, we feature a man who’s always on the move whether it’s here in Cherry Creek or across the country in a slew of different zip codes and time zones. Meet Yaneev Benami, VP of Sales for BALANI Custom Clothiers.

Any advice on making traveling as smooth as possible? Get a good night’s sleep, stay hydrated, and be on time. Also, dress comfortably yet stylishly to feel good about yourself, and make sure to invest in good luggage. For me, our Balani weekender bag is a must have for those two-to-three-day trips.

Favorite spots to shop and dine in Cherry Creek? for breakfast. Hillstone, Cherry Creek Grill, and Toro are my go-to lunch and dinner spots. Sweet Greens is a good choice for something quick and healthy. I’m a bit biased, but of course, my favorite store is Balani.

Most memorable moment from your travels? While I’ve had lots of cool moments on the road, those that really stand out were in the context of personal travel while visiting family overseas. It’s hard to beat the feeling of stepping off a 12-hour flight and knowing you’re in one of your favorite places in the world and about to reunite with loved ones you haven’t seen in a long time.

What would you tell your 18-year-old self now? Buy Amazon stock.

What’s the best advice you’ve ever received? Work hard and be persistent in your pursuits. Don’t let failure or setbacks get you down because they are a normal part of the growth process. Keep pushing forward to achieve your goals and have a positive attitude. Above everything, treat others with respect!

What’s your favorite style that BALANI is featuring for spring? Suiting with natural stretch, bold colorful blazers/sport coats and bomber jackets.

What’s the last book that left an impression on you? Extreme Ownership by Jocko Willink

What’s something that most people don’t know regarding men’s fashion? Although there are always current trends, fashion and style are unique to the individual. A good custom clothing or styling experience should always be centered around the client’s preferences first and foremost.

Three things you can’t live without? Family, friends and coffee.

Who are your five dream guests to join you for dinner and what are you eating? Michael Jordan, Joe Rogan, Benjamin Netanyahu, Elon Musk and Adam Sandler. We’d have a steak dinner for sure.

The most fun you’ve had in a city is Florence, Italy

gal about town

Mary Nguyen OLIVE & FINCH meet of

She’s been the chef behind some of Denver’s most delicious dishes for 20 years. Her brand and reputation for elevated and convenient dining have been a mainstay in Cherry Creek for the past seven years. Meet Mary Nguyen, who has pioneered the high-end counter service/fast-casual concept with Olive & Finch. As our latest Gal About Town, Nguyen walks us through her untraditional jump into the restaurant world, what inspires her, the last song she sang while driving, her five dream dinner guests, and her favorite city to have fun in – especially for food!

How did you get into the restaurant industry, and what inspires your craft? Growing up in a large traditional Vietnamese family where food was the center of everything, I developed a deep appreciation for the power of a delicious meal to bring people together. However, my start in the restaurant industry is an unusual one. I started my career in finance, working in Public Finance and as a commodities trader, but I was always tinkering around in the kitchen, fascinated with different ingredients and obsessed with hosting elaborate dinner parties. This obsession became a passion, and I was determined to open my own restaurant one day. I quit finance to pursue my dream and 20 years lat er, I haven’t looked back. I’m inspired every day with the privilege and opportunity I have to create experiences that bring people together – small experiences that bring so much joy to others. There’s something magical about the way food can evoke memories, spark conversations, and foster connections. That’s what inspires me every day—to serve great food, but also create unforgettable moments for those who share them.

What’s something about your industry that most people wouldn’t know? While the restaurant industry may seem glamorous from the outside, there’s a lot more to it than meets the eye. Behind the scenes, we work long days, often sacrificing personal time to ensure everything runs smoothly. Moreover, the margins in this industry are notoriously thin, making it a constant struggle to balance quality, affordability, and sustainability.

For those not familiar, what’s the menu like at Olive & Finch? Olive & Finch is a “fine-casual” eatery, blending the chef-crafted quality and ingredients of a fine-dining kitchen with the convenience of a fast-casual café. From familiar favorites to globally influenced flavors, everything is made 100% from scratch with real, whole ingredients. While we offer an all-day menu spanning breakfast, lunch and entree options, we also have an expansive pastry counter. In addition, we have a full bar with a robust coffee program, serving Intelligentsia caffeinated drinks, as well as a cocktail, beer and wine menu that lends itself to a hopping happy hour after 3 p.m. The breakfast menu spans simple yet satisfying options like breakfast sandwiches and burritos, to eggs benedict and pancakes. At lunch and dinner, you’ll find a variety of carefully crafted sandwiches, salads, burgers, bowls, pastas and entrees – such as half roasted chicken and steak. We are proud to offer allergy-conscious options and a variety of vegetarian dishes too. Our goal is to provide a welcoming, affordable dining experience where everyone can find something delicious to enjoy. Part café, part restaurant, part workspace, part community center, we are the fabled “third place” between work and home.

What’s new with Olive & Finch? After paring our hours during COVID, we’re reviving our dinner service to bring back the joy of evening dining. Starting this May, we’ll be extending our hours until 9 p.m. daily, with a fantastic happy hour from 3-6 pm. to kick things off right. We’re also refreshing and expanding our menu from comforting classics like flat iron steak and pastas, to shareable options like flatbreads. And true to our commitment to affordability, nothing on our menu will be over $20. In addition to our revamped menu, we’re looking forward to hosting special events like BBQs on the patio, wine and spirit community dinners, and creating unforgettable experiences for our guests.

What advice would you give your 18-year-old self? Be bold, be courageous, and never underestimate the power of your goals.

What’s the last book you read? Tiny Beautiful Things by Cheryl Strayed. Sometimes I need a good dose of Cheryl’s honesty and wisdom.

What are three things you can’t live without?

1. My iPhone, even though I seem to lose it every day.

2. My daily matcha latte, shade-grown in Japan.

3. I’m pretty old school and work best when I am working with physical documents – so paper is really important to me. I organize myself by writing on paper with an actual pen (preferably blue). I definitely will not go to the grocery store without a list written on … you guessed it, paper!

What’s the last song you sang to in your car? I have 9-year-old twins, so it was definitely Taylor Swift’s “Anti Hero.”

Besides Olive & Finch, what are your go-to Cherry Creek haunts? Drinks with friends at Local Jones, family interactive dining night at Gyu-Kaku, flowers from Bloom by Anuschka, dinner at Narrative, grilled artichokes at Hillstone, Chicken parm pizza at Quality Italian, weekend brunch at Toro, and a weekly stretch at StretchLab.

What’s your favorite way to relax?

Connecting with friends and family over a shared meal or a couple of cocktails.

Who are your five dream dinner guests and what are you eating?

1. Chef Jean Georges: Soy-braised lamb shanks – the perfect fusion of French and Asian flavors

2. Ali Wong: Beef for sure!

3. Roger Federer: Fondue – we can bond over raising twins and my husband’s Swiss heritage

4. Ruth Reichl: Spaghetti and meatball recipe from Gourmet, her favorite all-time recipe

5. Ho Chi Minh: A steaming bowl of Pho

What city in the world have you had the most fun in?

Tokyo – it’s magical for food-lovers!

conveniently located near cherry creek

DR. EMILIA HERMAN

DR. MARTA JANION

he said she said

NARRATIVE

We’re married. We work together. We see each other all the time. So, what could we possibly talk about while out for dinner? In this case, food. And lots of it. Join us at Narrative.

He: Narrative comes up quite a bit with locals as a favorite for any meal and a wonderful happy hour, and I can see why. They’ve got live music tonight. There’s a low hum of chatter everywhere in the restaurant. People are having fun. It’s a great vibe.

She: It’s definitely a spot where there’s always a lively atmosphere. It’s nice to see Cherry Creek thriving like this.

He: I was really excited for a new Narrative dining experience with Chef Jon Keeley when he arrived a year ago. He’s been a part of three different Michelin Star restaurants in Chicago, and it shows. He’s really elevated the menu here.

She: Yes. Even at a glance, you can tell that things have changed quite a bit. I’m excited to see what Chef has up his sleeve.

He: Chef Keeley starts us out with an unexpected treat –grilled cornbread. I’m going to go out on a limb and guess that you loved this.

She: This was an “OMG” moment for me. Totally unexpected and beyond delicious.

He: This is the first time experiencing their New England lobster corndogs, but it will not be the last time. And this smoked pepper honey to go with it is a star. I love the heat to this.

She: They’ve been a mainstay since Narrative opened, but this iteration is a step above. The sauce is innovative and beyond delicious. It gives the dish an entirely new flavor profile.

He: These hummus bites are a winner. So creative. They’re like mini-Hot Pockets with a puff pastry, roasted red pepper hummus, cucumber salad, and chili crunch. Guests on both sides of us have them too.

She: Yes, super unique. I love when a chef takes a classic snack food and re-imagines it like this. And the flavors are incredible.

He: I also really like Chef’s Caesar Salad recipe, and it goes well with the smoked Wagyu tartare, too. This baked fresh chive popover pastry thing is ridiculously tasty. I could eat about 40 of these…maybe 43.

She: The presentation is awesome, too. The smoke under the glass, unveiled tableside. It’s like performance art for foodies.

He: Staring at the bookshelf wall here, I’m seeing a Red Hot Chili Peppers Greatest Hits framed album and then the artwork from Pink Floyd’s Relic album. I’m loving all of the various eye candy to zone out to in here.

She: It’s a gorgeous restaurant. We did our first ever Cherry Creek Magazine photoshoot here, so I am clearly a longtime fan!

He: You can tell that this is a special team that Narrative has. Just watching the service and interaction around us with other guests, you can sense a genuine chemistry, and everyone seems happy to be working here. That’s more rare than you know in the restaurant industry. Betsy, we’ve seen our fair share of restaurant teams that have been lacking. Narrative is great.

She: I couldn’t agree more. You can’t fake that and the attitude plays a huge role in the overall experience.

He: This roasted pork shoulder is one of the best things I’ve eaten anywhere in the last several years. I’m ready to come back another day and order it again and I’m not even done yet. Tender. Juicy. Mind blowing flavor. Wow. The bourbon maple glaze on this masterpiece with the mustard spätzle, Napa cabbage and Cippolini onion just made my current Cherry Creek North Mount Rushmore.

She: I kind of have order envy, but my braised short rib and polenta runs a very close second. The orange mustarda sauce that accompanies it is the perfect touch.

He: Of course we want to sample three desserts. The S’mores Cake. The Fruity Pebbles Cheesecake. The Baked Meringue. For me, the baked meringue with raspberry Chantilly cream, fresh berry compote, and a hint of mint is another superlative for Chef Keeley’s portfolio. Often times, restaurants don’t seem to have the bandwidth to close out a meal with a stunning dessert. Narrative doesn’t have the issue.

Kevin and Betsy Marr are “He” and ‘She.” They work and live in the Denver area, where they produce Cherry Creek Magazine and raise their four and six-year-old boys…all under one roof.

DISCOVER INSPIRED EXPERIENCES IN CHERRY CREEK NORTH

We’re your muse at the confluence of Cherry Creek and the Platte River, where you will discover world-class shopping, restorative stays, and transformational dining. Crafted for the explorer and the epicurean, moments at Hotel Clio always inspire.

bar cart

VOLKAN OLMEZ LE BILBOQUET meet of

In this beautifully appointed restaurant dining room sits an equally alluring bar, equipped with every thoughtful element necessary for an unforgettable experience. And whether you seek that perfect sip of Champagne, something heavenly from their extensive wine collection, or a delicious cocktail, Volkan Olmez from behind the bar is your man. This is Bar Cart at Le Bilboquet.

PHOTOS BY LUCY BEAUGARD

How did you get into this industry and why?

I grew up in Turkey and was able to learn at an early age since the legal age to drink alcohol is 18. I studied hospitality and tourism in high school. My bar and service lessons teacher thought bartending was suitable for my character and encouraged me to learn the ins and outs. From there, I started working in hotels as an intern during the summer and worked as a barback for three summers before getting my first bartender position.

What’s the vibe at Le Bilboquet? How is it different from other bars in the neighborhood? Le Bilboquet is a little corner of Paris in the heart of Cherry Creek, from the classic French fare to the rotating collection of fine art and stylish décor. The outdoor Parisian-patio is also vibrant and reminiscent of dining at a European sidewalk café, perfect for a buzzy al fresco experience on a warm day.

I imagine that you take Champagne very seriously here. Tell me something about Champagne that most people are unaware of? One of the most fascinating fun facts people are unaware of is that there are approximately one million bubbles in one glass of champagne!

Talk a little about your wine and Champagne program. What do you feature and why? Our wine list is frequently changing with new selections from all around the world and we offer more than 25 French wines by the glass from different regions and producers. We carefully curate our wine menu to offer the best varietals out there with different characters and depths. The most important part of our program is teamwork. We taste every single wine with our team, who offer different expertise and palates to ensure we’re featuring the best of the best.

What’s the most interesting comment you’ve overheard from guests while working behind the bar? I once received the Vulcan salute for Star Trek, that was a funny and unique moment for me.

What’s the oddest drink order you’ve ever received? Jeppson & Malört. Malört is a bitter, wormwood-based Swedish liquor and its famous for being the number one worst rated spirit.

Where do you get your inspiration?

A little bit of everywhere. Having started my bartending career at a young age, I’ve had the opportunity to work in many different countries and cities, including Bodrum, Istanbul, Dubai and Maldives. So far, I have worked and/or managed more than 50 bars all around the world and I’ve learned so many things from different people with each experience. Additionally, learning about other cultures and trying their unique foods and drinks was helpful for me in expanding my creations. I love to work with different combinations of flavors and our cocktail program is successful because we like to experiment.

Give us your recommendations for the best cocktails, wines and Champagnes. For classic cocktail lovers, I recommend a coffee brewed negroni, which is my favorite so far. We have Port de Cardomomme on our menu, which is the perfect nightcap to end dinner. For a red wine, I recommend Bordeaux Blend, wines from Pomerol are some of my favorites. Amaretto/Tawny Port and our house made cardamom syrup combination is nothing like you’ve ever tried before. I also really like the Brut Nature Champagnes, it’s one of the purest expressions of the Champagne. My recent favorite white wine is Capensis Silene Chardonnay from South Africa. It has everything I look for including citrus notes, stone fruits and minerality.

Anything new behind the bar that you’re excited to feature? Yes, a lot of new cocktails. I am excited for the launch of our summer cocktail list. We will be completely changing our menu and there will be 10 new unique and refreshing cocktails. It’s going to be a lot of Mediterranean influence in our cocktails. We will also be adding additional Chassagne/Puligny Montrachet and Cuvee des Ormes from Burgundy to our wine list. Most importantly, our Saturday DJ Brunches will be back with new Champagne featured this summer.

+ MORE VIA lebilboquetdenver.com / 299 St. Paul Street

beyond the creek

A LITTLE WELLNESS AT THE LITTLE NELL

As if you needed another reason to escape to The Little Nell in Aspen, the world famous property has now added a stunning new addition to its repertoire with The Spa at The Little Nell. Designed by the acclaimed Luis Bustamante Interior Design of Madrid, Spain, GM Henning Rahm explains, “It truly stands apart from other spas with the focus on traditional and holistic treatments and cutting-edge technologies in an artful and intimate setting,” Designed to provide guests with both performance enhancement and rejuvenation, the spa menu comprises three distinct therapeutic pathways, Recover + Repair, Replenish + Restore, and Reset + Rebalance, all tailored to suit individual needs. With a variety of integrated rituals, bodywork, and skincare solutions in partnership with premier experts, The Spa comprises three treatment suites - each equipped with a private changing room and steam shower. Two of the suites boast a hybrid infrared sauna with halotherapy and a dedicated resting area while one is equipped with dual treatment tables. A separate guest changing area with a restroom, vanity, and steam shower is also available.

+ MORE VIA // thelittlenell.com

MUSIC TO OUR EARS

A new music hall has opened in the RiNo neighborhood for those looking for a fun-filled evening out in the coming warmer months. Two Moons Music Hall is an intimate music venue featuring open-door, live entertainment. The venue offers recurring nightly themes, genre nights and regular programming six to seven nights a week. On occasion, Two Moons features ticketed events and closed-door shows, but most of the entertainment is accessible and approachable on a day-to-day basis. The design of Two Moons provides 4,000 square feet and two levels of seat ing, so that guests can walk in from street level and be stage adjacent or look out over the nightly festivities on Larimer Street. Featuring craft cocktails and light food, Two Moons Music Hall is located at 2944 Larimer Street.

+ MORE VIA // twomoonsmusic.com

Kiss the Chef

The Colorado Restaurant Association (CRA) recently handed out some awards for their 2023 Chefs of the Year as part of its Industry Spotlight Awards. The four winners include Jenna McNeil of Jax Fish House & Oyster Bar in Glendale, Kenneth Minton of Coperta in Denver, Greg Weadick of Monarch Chophouse at Monarch Casino Resort Spa in Black Hawk, and Nicholas Winden of Laundry Kitchen & Cocktails in Steamboat Springs. Since these awards commenced in 2018, the CRA recognizes chefs who demonstrate culinary excellence, creativity, outstanding leadership and contributions of service or involvement within the community. “This particular award was really established as a way to show that Colorado is home to outstanding culinary talent and shine a light on the individuals who are making a name for all of us in the dining scene," said Sonia Riggs, President and CEO of the Colorado Restaurant Association. Riggs said mentorship is also a big part of the award. Chef McNeil, the only female winner, represents a growing trend in the industry, "More women are represented both in management and ownership than in any other industry. So the restaurant industry is really making a name for itself for being much more inclusive, and you're seeing women and people of color more represented than they ever have before."

+ MORE VIA // corestaurant.org

More women are represented both in restaurant management and ownership than in any other industry.”

Done Deal

Downtown Denver has recently been gifted with an elevated cocktail lounge in the atrium of Republic Plaza, courtesy of renowned chef and restaurateur Troy Guard. Done Deal is an experience featuring an epic blend of flavors and vibes replete with handcrafted cocktails, premium spirits, and gorgeous décor. Open from 3 p.m. to 7 p.m., Monday through Friday, It’s the perfect spot downtown before a show, a ballgame, or just a quick meet up or happy hour celebration. Small plates from the menu include Shrimp Cocktail; King Crab Cocktail; Ricotta, olive oil and Focaccia, TAG Tuna Taco; and a Charcuterie and Cheese Plate.

+ MORE VIA // drinkdonedeal.com

BIG FISH

WORDS BY KEVIN MARR

Should we ever find ourselves choosing sides for the best Japanese and sushi restaurant that’s not just in Denver…and not just in Colorado…and not just in the western United States….or the entire country…

I’ll take Kumoya and you can take the rest of the field.

If I’m a betting man – and ask Vegas, I am – then my money is on renowned sushi chef and Kumoya owner Corey Baker and his team of all-stars at the corner of West 32nd Avenue and Zuni Street in LoHi. I have no doubt that they’ll stomp out any questions regarding how damn exceptional this dining experience is. As they say, “If you know, you know.”

Well, now it’s time for you to know.

Where to begin? How about with the GM, Wes Zelio? Regardless of where you settle down into this beautifully appointed restaurant, Wes will find you, check up on you, and make sure that everything is perfect. Wes is great like that. He’s too fun and charming to not ask him to join you for a sake and some stories.

I found Wes on my own one early afternoon in March. It was the calm before the storm of another busy dinner crowd (they’re always busy), so the restaurant was bereft of anyone who wasn’t a highly skilled hospitality ninja…except for me. So, what was this place all about? Why was I hearing so much chatter about a must-visit, can’t-miss experience based on a credo of Come be loud, boisterous, and let go?

Zelio, ever the silver-tongued ambassador, walked me through all of it, “We’re creating a hospitality that I think is a direction that fine dining is going,” he begins in a matter-of-fact tone. “A lot of times, you’ll walk into a fine dining restaurant, and it has this oppressive, pretentious ‘We’re better than you,’ feel to it and that’s not always what fine dining should be. Fine dining should be incredible, impeccable service with a really engaging staff and we should cook food that is next level, but I think what some miss out on is the ability to have fun and enjoy themselves. Enjoy the space, enjoy the food, and our staff needs to be fun and relaxed without the arrogance of fine dining.”

And make no mistake about it, Kumoya is fine dining. They just don’t concern themselves with the old guard perceptions of a required dress code, particular background music, and hushed up etiquette. “If somebody wants to come here after a day on the mountain in full ski gear and have a wonderful meal, then by all means. You can also join us wearing a tuxedo and a ball gown. We want everyone to be comfortable when they walk through the door.”

You also won’t hear any fancy violin unless it’s a mash-up with the 90’s hip hop that the DJ plays later in the evening. And the staff loves celebrating the traditional Japanese culture, toasting and yelling “Kanpai!” The vibe is a marriage between Kaiseki-style dining (traditional multi-course Japanese dinner) and Izakaya (Japanese pub-style) attitude.

Kumoya’s DNA originates in the always churning mind of Corey Baker.

You can hear a Beastie Boys song while wearing a Scooby Doo t-shirt and scream when you drink at a myriad establishments in Denver. But you’re not consuming a bucket list-type meal from a team led by one of the premier sushi chefs anywhere on the planet.

“Corey isn’t just talented. He’s gifted,” Wes calmly shares in a manner that gives me chills. “That kind of creation doesn’t exist very often, so, for me, it’s a point of pride to work with a chef life that.”

The restaurant is a concept that had been brewing in Baker’s brain for a while, but none of those fish find their way to LoHi without getting the green light from The Culinary Creative Group, Kumoya’s restau rant group, “The support from CCG made Kumoya happen,” Baker explains. “They said, ‘We’re giving you whatever you want,’ which means I’m able to do these dishes, I’m able to have this program put in place, and I’m able to have the staff trained correctly.

The menu. Not since the f-word have four letters formed a phrase with more meaning than what the menu signifies at Kumoya.

“We push the boundaries here,” Zelio says with pride. “We’ve found that diners are willing to be adventurous and they want to see things like scorpion fish, coral grouper, firefly squid and fun things like that on our menu.”

The GM with 22 years of Japanese cuisine experience and a total of 28 years in the restaurant industry continues, “The first words from most of our patrons are, ‘We need some guidance.’ Our menu doesn’t look like a traditional Japanese restaurant, so it’s up to our staff to walk guests through what everything is.”

For instance, Kumoya doesn’t have a traditional Spicy Tuna Roll because they put fresh fish in it, unlike most places that just use the scrape. The fish vendor relationships that Chef Baker has fostered over the past two decades span across the world, and now they’re making deliveries through that back kitchen door on a daily basis, “Corey’s connections allow us to get a hold of things that most people either can’t get or don’t get the first pick with, and that creates an incredibly high quality of the product,” Zelio shares.

Their dry aging program performed in house is another impressive and extremely unique element that further places Kumoya in rarified company. It’s a concept that has just started to gain traction in big time food cities like Los Angeles and New York City, and even for someone like Zelio, who has tasted his fair share of amazing, it is cause for pause, “Our dry aged toro is one of the best singular bites of nigiri sushi that I’ve ever had, which is a bold statement. It’s spectacular and it’s what we like to refer to as ‘an eye-closing dish’ because you take a bite and then close your eyes to process the moment.”

Consider this restaurant Godzilla in today’s tier system of Japanese cuisine. There’s a pastry chef to close out every meal with a dessert that’s on the same level with the masterpiece you’ve eaten up to that point. And their commitment to perfection in the kitchen is equally executed behind the bar as well. Craft-cocktail wise, they’re pushing the boundaries of what their drink program looks like, while creating proprietary cocktails as opposed to their spin on an existing drink. Also, their quest for the biggest and best whiskey collection in Denver continues, “And we’ve got the best sake collection, that’s for sure,” Baker shares with a laugh. While Zelio adds, “We’ve got three of the top seven rarest sakes out there right now.”

So, yeah, Kumoya is fine dining, but they trick you with it and it’s absolutely brilliant. From jump street, you don’t see it coming. Wes shares that you will probably never see him in a full suit and tie, and you won’t see the staff in a uniform with a logo on the front of it nor will you catch a bartender in

beyond the creek

Corey’s connections allow us to get a hold of things that most people either can’t get or don’t get the first pick with.”

a uniform with a logo on the front of it nor will you catch a bartender in a bowtie or suspenders. To hear him tell it, they want to lower the expectation of dining, but not to dumb it down or come across as being humble about their food.

“When people come in with an expectation of dining, you almost always say, ‘I expect the dish to taste this way,” Zelio begins. “But if you immediately get rid of those expectations when you arrive here, then you break through those barriers and you find yourself relaxing and saying, ‘I don’t quite know what to expect now,’ and that eliminates the expectation of the menu.”

Kumoya believes education is what every diner should receive as a gift, from sake to whiskey to everything else. That’s why, in addition to Wes getting in front of every single guest at some interval during the meal, you’re also likely to catch Chef Baker floating about the restaurant too.

Baker explains, “I don’t like to control every area, but I do like to make sure everyone here knows that I can do their job and I am here to help. I’m usually on the sushi bar but, if there’s time, then I’ll jump back in the kitchen and make sure plates are going out correctly. I’ll come out to the floor and bring dishes to tables and clear tables, and I’ll help wash dishes and be at the bar and help as a barback. There’s always support for every aspect of this restaurant.”

“Not to mention his exceptional knowledge of Japanese whiskey and Japanese sake,” Zelio chimes in. So, don’t be surprised to see Baker pop in to make some suggestions.

If this dining experience sounds like a well-oiled machine, it’s because it is, and it stems from the chemistry between Baker and Zelio. It’s much easier said than done to have a chef and General Manager who are in sync and simpatico with one another, “He’s the only one who I could see on the same page with my goals without having to look over his shoulder every five seconds,” Corey lauds about his partnership with Wes. “I trust him completely in making this restaurant what it is, and teaming up with him was a no brainer considering his background and experience.”

“After my first meeting with Corey, the story goes that he texted Culinary Creative Group CEO Juan Padro and said, ‘I think I found my new best friend,” Zelio shares with a laugh. “The cool thing about the friendship that we have is that we see the vision of the restaurant moving in the same place. We understand what the capabilities are with what we consider a major market quality restaurant in a town like Denver that is very quickly becoming a major market player.”

By the way, I’ve already mentioned the name 11 times in this article, so what the heck does Kumoya mean? The literal translation in Japanese is “house of clouds,” or a valley of clouds or a place for clouds. From this, Baker interpreted this to being transported to a space unique

and captivating, with dishes that mirror the vibe and ambiance. “There are both light and dark connotations in Japan for the word ‘Kumo,” Baker explains, “and I want to bring the positive energy that the name invokes.”

There was absolutely nothing “cloudy” about how our night went at Kumoya. We sat at the sushi bar where you can see and be a part of everything, not to mention experiencing the fascinating one-on-one engagement with your chef. In our case, it was Corey.

How Chef Baker got me to eat a scallop (hotate on the menu), I’ll never know. Up until this evening, it had been on my “Hell No” list after several failed attempts at reputable establishments across the nation. So, right there, he’ll go down in my extensive eating history as a miracle worker worthy of a stone monument, or at least a plaque.

The rest of our culinary lineup was a murderer’s row of the finest and tastiest fare anywhere, including mind blowing catches from Japan, Croatia, New Zealand, Spain, and Mexico as well as East Coast and West Coast representation.

Chef Baker counts 15 different countries that the restaurant sources from, and our passport palate dined on several of them through the likes of Wagyu Tartare, Chawanmushi (steamed egg with cauliflower, apple Shiro dashi, brown butter, roasted cauliflower), Nasu Misoyaki (broiled eggplant), soft shell crab rolls, and an unforgettable, award-worthy six-piece omakase of assorted nigiri.

The end result for us was, “What in the world did we just witness and is tomorrow evening too soon to do it again?” The answer is that it’s never too soon for a return visit. It’s like listening to that song a few times in a row that you can’t get enough of. I’ll say it now…The Michelin Guide is going to love this place.

“There are no handcuffs to where I want to go with this. I have free reign,” states Baker.

And Wes Zelio will be the first one to tell you that you’re welcome to bring handcuffs to Kumoya if you like. This place likes its guests to be comfortable when they walk through the door.

home COMING HIGH STYLE IN TELLURIDE

ARCHITECT: LEA SISSON | BUILDER: MICHAEL OSBORNE | LANDSCAPE ARCHITECT: AMY

When designer Deana Concilio-Lenz saw the site of her client’s future home in Telluride, she was immediately inspired. A blank ski-in/ski-out canvas perched atop a picturesque peak on Cortina Drive, the mountaintop locale was ideal for Lenz’s vision of a re-imagined chalet. The homeowner, an avid skier, saw the land as the ideal spot on which to build his dream home.

“I wanted to reinvent the idea of a traditional ski house by making this home a collection of artisan pieces that speak to the wood, stone and metals of the interiors while using nature as the constant inspiration throughout each room,” the designer explains.

Indeed, the home’s furniture, lighting and textiles were thoughtfully chosen to reflect Telluride’s unmistakable elements. Case in point? The dining room carpet features textures resembling the White Birch trees that can be seen outside the room’s angled windows.

“I wanted our client to feel like he and his guests were surrounded by an elegant, cozy blanket perched on a mountain top in each room they walk into,” Lenz continues. “I chose pieces that had modern silhouettes, yet were plush and conducive to long, soulful conversations about the views and community.” All the while, the designer ensured that the decor complemented rather than competed with the home’s incomparable architecture and atmosphere. “I took the viewpoint of getting dressed. It is always best to wear the dress rather than have the dress wear you,” she smiles.

Likewise, architect Lea Sisson had the same philosophy when designing the footprint of the stunning abode. “I wanted to create a feeling of indoor-outdoor living, where the lines between the two were blurred,” she attests. Using natural light and mountain views as her guides, Sisson approached the project so that each space integrated with its exterior counterpart, allowing for a truly cohesive flow.

WORDS BY BETSY MARR | INTERIOR DESIGN : DEANA CONCILIO -LENZ | PHOTOS: DAVID MARLOW

SMITH

ABOVE: A stunning kitchen and dining area offer handmade, custom finishes that ooze opulence while remaining approachable and comfortable.

SHOWN HERE: The roof line, far from traditional, boasts an innovative cantilever design that mimics the peaks and angles of its mountainside terrain.

TOP: “Furniture designer Thomas Hayes made this incredible custom dining table created in walnut and steel. It had to be constructed in a way that it only slides one way because of the slanted windows,” Lenz explains.

RIGHT: A gorgeous staircase features hand-laid stone work so each piece offers a unique angle and look.

ABOVE: The living room wows with a modern fireplace and sweeping mountain views.

“I wanted our client to feel like he and his guests were surrounded by an elegant, cozy blanket perched on a mountain top in each room they walk into.”

-DEANA CONCILIO-LENZ

And while the pandemic, a remote locale, and steep terrain certainly presented challenges, the process between architect, builder, and designer was seamless. “The clients were so genuine and the builder so competent, it was one of my favorite projects to date,” Sisson remarks. “The site was small and steep but had terrific ski access and sunlight, and we really made the most of that as a team,” she finishes.

In particular, designer Deana Concilio-Lenz cites the living and dining rooms as areas to note. “We truly used nature as a backdrop and chose artisan pieces for those spaces that stand out, but do not compete with the incredible views,” she beams.

Builder Michael Osborne adds “The roof form and fenestration lines terminating into different exterior materials is incredibly unique. The finished product transcends a calming tone to the home and its surroundings.”

+MORE VIA

RIGHT: Rich textures and organic materials give the home a modern yet inviting aesthetic - one that seamlessly blends with its jaw-dropping mountaintop locale.

BELOW: Vibrant, original artwork and handcrafted, artisan furnishings offer character without overwhelming the space.

CALLED for TRAVELING

Denver Nugget DeAndre Jordan takes us inside his world of travel, NBA style

WORDS

Kevin Marr

“My least favorite part about traveling is unpacking when you get home. That’s the worst.”

DeAndre Jordan isn’t the only one who doesn’t care for his “unpacking.” Just ask the hundreds of basketball players who’ve had the misfortune of battling against him over the years. The 16-year NBA veteran and current Denver Nugget has been unpacking vicious slam dunks, blocked shots and rebounds since he entered the league back in 2008.

And while traveling in a basketball game is a turnover violation, traveling off the court is an indispensable vehicle for players – to and from games, buses, airports and planes, not to the mention all of the trips that Jordan has taken on his own over the years.

So, on this spring morning in the bowels of Ball Arena just a few hours before a home game against the New York Knicks, Jordan – or “DJ” to many – strides into a private lounge to discuss all things travel. The seven-foot Houston native touches down on a leather sofa fit for a giant, sporting a welcoming smile and hospitable nature that is unmistakably Texas.

Fellow Texan and country music legend Willie Nelson might as well be singing, “I’ve Been Everywhere” in the background because that’s what we’ve uncovered through our chat with the 35-year-old Jordan.

“I felt like Kevin McCallister in Home Alone when I first went to New York City,” he shares when asked about the first traveling experience that blew his mind. He was at Texas A&M playing in the preseason N.I.T. tournament in Madison Square Garden. It was then that walking around Manhattan would end up being a precursor to many more unforgettable travel experiences in his illustrious career.

Let’s start with just his travel as an NBA player. While there’s absolutely nothing glamorous and enviable about arriving in Cleveland at 3 a.m. following a night game on the road in Memphis, DeAndre is quick to point out that while the travel can take a toll on the body, the mind, and sleep schedules, the accommodations are second to none, “We’re so spoiled with our travel,” he says with unabashed admission. “We stay at the finest hotels and, the majority of the time, we fly in big, chartered Delta planes. Every seat is like a big first-class cabin seat.”

This type of plane pampering is crucial for the best basketball players in the world to play at their highest level. NBA players cope with a travel schedule that most wouldn’t believe. In fact, DJ had a hard time believing it in the beginning, “Before the season, they show you the map of how many miles you’re going to travel and, when you look at it, you think, ‘No. There’s no way that’s real,” he says with a hearty laugh. “The NBA schedule is pretty tough but after a couple of years, you get used to it. And when you get through it, you think, “Damn. I see it now.”

“Fashion is important to me because of how it makes me feel. My style is hippie/cowboy, and I really enjoy that. I get inspiration from Keith Richards, Bob Marley, and even a little bit from Walt Frazier”

While there are countless stories of people with travel routines that range from what they wear, where they park at the airport, where they sit, a charm that’s brought for good luck, a fake name used at a hotel, and so on and so forth, Jordan is not that superstitious or rigid. However, there are a few bullet points that he has on repeat, “On the plane, I watch movies or read. Every game day, I nap at the same time, and I eat the same thing. For breakfast, it’s a rice scramble or a vegan egg scramble with vegetables and a blueberry waffle with peanut butter. For lunch, I’ll have a salad with vegetables or a Caesar salad and some veggie pasta.”

Favorite cities of his to visit during the season include Phoenix, Dallas, New York City, and Miami, “Because I don’t spend a lot of time in those places outside of basketball. I live in Los Angeles in the off-season and that’s where I want to be in the summer.”

Unless, of course, there are other committed destinations for his summer months. In 2016, DeAndre was chosen for the Summer Olympic basketball team that represented the United States in Rio de Janeiro. “It was my first time to Brazil, and it was a fan fest like nothing I’d ever experienced,” he explains in genuine astonishment. “The people and the culture there were amazing. I am forever grateful to represent my country, compete for gold, and win the gold medal. Watching the Olympics as a kid with my family and then getting that opportunity was unbelievable.”

Jordan knows exactly where his passport is, and it gets its fair share of use. He and his wife Bethany have shared charcuterie and cheese plates while sipping wine on the streets of Paris, and they’ve soaked in the sun and the sea at another favorite escape in Mykonos, Greece. This summer, they’re eying the likes of Spain or Portugal to check off some more bucket list getaways as well as looking down the line at an African safari that they had to originally cancel when COVID hit.

When you’re a professional athlete, every day during the season is normally spoken for and planned out for you. It’s an endless itinerary of constant movement where you need to be here at this time and you need to be there at that time, and then afterwards you need to take care of this before having to do that. So, it’s of little surprise when DJ shares his favorite thing about traveling when he’s away from the Nuggets, “Having a schedule that you don’t have to stick to is what I like most. Just being able to be spontaneous and bounce around. I also enjoy the days leading up to my trip and even my time at the airport right before I get on the flight. It’s the calm before the storm and the excitement and anticipation of it all.”

Fashion has long been a popular stimulant that has always ridden shotgun when traveling. You want to make an aesthetic splash and turn some heads in the airport, the resort, a restaurant or club. So, what’s making the cut with DeAndre’s wardrobe when he’s packing?

“Fashion is important to me because of how it makes me feel. My style is hippie/cowboy, and I really enjoy that. I get inspiration from (The Rolling Stones’) Keith Richards, Bob Marley, and even

a little bit from (former NBA Hall of Famer and current New York Knicks television broadcaster) Walt Frazier. For me, traveling means comfortable clothing and you’ve got to be conscious about the weather you’re headed to as well. Sometimes I just want to wear sweats, and that’s OK too.”

Music is another wingman that can provide the perfect soundtrack to a special jaunt. Jordan is likely to bring all sorts of different music to his ears, “I like my music. I have an eclectic taste where some days it’s rap, R&B, and hip hop, and other days it’s classic rock, which I like because I’m falling more in love lately with the guitar. It’s a frustrating instrument but it’s beautiful. I tend to gravitate to background guitars and solos in songs because I’m trying to get an ear for that a little more. In general, music sets my mood.”

Another aspect that has captured his mood has been an island club that DeAndre has been a part of since 2020. The island is actually Rhode Island. The club is actually Brown University in Providence. Jordan went back to school and is more than halfway finished to getting his degree at the Ivy League college, “During COVID, there was nothing to do. I couldn’t play golf every day,” his laughter filling the room, “so I enrolled in a summer course at Brown for a program that I was interested in.” The course that caught DJ’s eye is Contemplative Studies, and it focuses on human consciousness, mindfulness, and the early ancient traditions of meditation, all of which he is very interested in at this point in his life.

“I registered for the class, met with the deans, and I’m very excited. I took a summer class to show them how serious I am about this. It’s challenging, and I can’t do a full course load because of basketball, and, at some point, I will have to take classes on campus.”

Brown isn’t used to too many seven-foot students. This has a reality show or documentary written all over it. But don’t count on it. DeAndre also doesn’t have any college eligibility left to help Brown on the court against Harvard, Yale, and Princeton. He will be recognized, but that’s something that’s not new to him, “It’s been going on for so long that I just go with it. When people only see me on television, seeing me in person can be different, and I enjoy meeting people and making a nice impact like that.” Jordan pauses and then admits, “It’s better when I’m hanging out with (two-time NBA MVP) Nikola (Jokic),” he says with a grin, “everyone wants to meet him, and I can be seven-feet tall and blend in.”

Nowadays, “blending in” means time in more remote, out-of-theway places as he’s gotten older, “Now I look forward to the isolated mountain cabin-type trips.”

The man knows what he likes. It’s almost as though he’s traveled before. Now he’s ready to trek the world with those who mean the world to him – his wife and his two sons.

And when he returns home, perhaps unpacking won’t be so bad.

The

WORDS BY BETSY & KEVIN MARR

ven in the dark of night, through shadowy silhouettes after sunset, we knew we had just arrived somewhere special.

This privileged escape to Sensei Lana’i, A Four Seasons Resort, could not be more relevant or timelier. With a focus on health and wellness, the days ahead would become life changing.

When daylight presented itself the following morning, all that was cloaked under the evening stars was on full, majestic, jaw dropping display. Lush almost seems like an understatement. Acres of towering trees. Never-ending foliage and tropical plants. Koi ponds stocked with the most gorgeous fish imaginable. The soundtrack of occasional chatter from roosters, chickens, birds and ducks, while handsome butterflies float through the air. Stunning pops of pristine, colorful flowers mesh beautifully with the wavy palm trees, sultry lake, and thought-provoking art installations alongside the stone paths traversing the grounds.

The 96-room resort is an elegant, relaxing oasis, set upon 24-acres on a secluded Hawaiian island. Guests can choose from a collection of curated experiences to more structured programs that best align actions to intentions on their journey to well-being. In collaboration with pre-arrival specialists and Sensei Guides, customized itineraries are crafted to meet each guest’s personal goals and preferences in an inspiring and supportive environment.

When it’s time to nourish the body, the resort’s signature restaurant is none other than Nobu. Clean eating at its finest. Breakfast is a master class on flawless creations to begin the day correctly whether it’s whole wheat avocado toast, flaxseed pancakes, gluten-free bacon and sausage, or a collection of fresh fruit and smoothies.

The day’s agenda is geared to assuage both the body and the mind. The caliber of care and instruction at Sensei is incomparable, with its practitioners recognized globally as some of the finest in their respective fields. These professionals - many of whom have masters degrees in their areas of practice - have sought out this property specifically for the curriculum that Sensei Lana’i celebrates. So, it’s not only a destination for the guests, but for the staff as well.

peaceful and luxurious setting. “Move” focuses on the importance of mobility and features a choice of a Land or Sea bodywork session. On Land, Thai Stretch massage techniques are applied or take the movement to the Sea in a private pool where a water shiatsu technician floats, rocks, cradles and stretches the body. “Rest” takes the art of unwinding to a new level, beginning with a soothing, skin-nourishing bath and continuing through breathwork, face and scalp stimulation, and finally, a transformative full body massage. “Nourish” begins with active, engaging breathwork and peacefully transitions into a full body massage with candle-oil and warm body wrap using locally inspired oils and extracts.

The hale (pronounced HA-LAY and defined as a house on Hawaii) is a can’t-miss therapeutic treat. It’s hosted at your own private Japanese/Hawaiian-inspired studio replete with an ofuro bath, steam room, infrared sauna, outdoor cold plunge, hot tub, and showers, all designed for quiet and private reflection and body therapy. Two of the hales even feature outdoor Watsu pools for unique aquatic bodywork - something that would become a highlight of our stay. While floating in a body-temperature outdoor pool at our personal hale, we began by setting our intentions and joining in a guided meditation. Next, our therapist cradled our body, gently twisting and pulling to create a continuous flow that eased tension and induced a deep state of waking relaxation. Liran Ozeri, our highly trained practitioner who is considered one of the world’s foremost experts on Watsu, led us through a series of intuitive stretches combining elements of massage, joint mobilization, and shiatsu. The treatment also included an aquatic sound bath, which further deepened our state of relaxation.

Treatments and workshops run the gamut with unrivaled offerings featuring thermal body mapping, massage, restorative aerial yoga, one-on-one sessions with nutritionists and wellness instructors, and nature walks. The Sensei way philosophy is brought to life in the spa with a collection of 120-minute Sensei featured experiences which showcase the practices of movement, nourishment and rest in a

For those craving more strenuous body movement, the Koloiki Ridge Trail is a five-mile loop adjacent to the property that winds its way through an enchanted forest-like journey under the watchful eyes of hundred-foot trees. You’ll witness breathtaking views of the historical valley Maunalei as well as the Pacific Ocean and the neighboring islands of Molokai and Maui. At the beginning of the hike, you’ll see the Lana’i Adventure Park, an exhilarating experience of ziplining, tree climbing, obstacle courses, and problem solving activities aimed at both the mental and the physical.

Dinner at Nobu is another praiseworthy experience showcasing what the world famous restaurant is all about: Yellowtail Jalapeno; House made Special Sushi Roll with tuna, yellowtail, salmon, hirame, avocado, and cucumber; Prime Ribeye with roasted wild mushrooms and vegetables, purple sweet potatoes and the Nobu Sauce trio; and the delicacy that is A5 Japanese Wagyu Beef Tobanyaki.

And when you head into town – and you must go to town - the charm and authenticity of Lana’i City will live with you forever. Support the local businesses like The Local Gentry for apparel, souvenirs, and other gift ideas for children, teens, and adults. Meet Mike Carroll and his wife Kathy at Mike Carroll Gallery where we couldn’t get out of there without buying half a dozen gorgeous works. For classic Hawaiian cuisine, we fell in love with breakfast at Blue Ginger Café and the Loco Moco Fried Rice at No Ka Oi Grindz Lanai. For dinner, we had an incredible meal at Ganotisi’s Pacific Rim Cuisine.

The only reason we didn’t leave Sensei Lana’i kicking and screaming was because we had a date with the Four Seasons Lana’i beach property for a few days. Perched along gently sloping hillsides that roll to the shores of Hulopo‘e Bay, we arrived through verdant tropical gardens and waterways that revealed spectacular vistas to the Pacific Ocean, framed by Lana’i’s iconic cliffs and dramatic geologic formations. By day, the landscape is a journey through a paradise of color and fragrance serving as a backdrop for commissioned works of outdoor art & sculpture. At night, tree-tops and slate paths lit by the glow of tiki torches lead the way to entirely new rooms that reveal special qualities even before entering.

In the end, however, it was Hulopo’e Bay that was the apple of our eye. Private. Remote. Sand as soft as silk. Some of the best snorkeling anywhere with an underwater marine scene peppered with yellow, blue, black, orange, and white sea life. Nothing seemed more calm and relaxing. The Four Seasons beach staff could not have been more accommodating and welcoming. Meanwhile, when your food source is from the renowned Malibu Farm just up the hill on the resort’s property, it just completes a day full of winning.

You know that the Four Seasons brand takes their spa experiences seriously. This property is no exception. Steam. Sauna. Massage. Meditation. Skin services. Yoga. Hawanawana Spa, whose Hawaiian name translates to whispering ocean, offers a range of treatments inspired by the blue waves just outside its door.

After a day at the spa, prepare for an unforgettable meal at One Forty for steaks and seafood or Nobu Lana’i. Yes, both properties have a Nobu, the beach resort’s following the iconic sushi chef’s more traditional menu. Set cliff side overlooking a protected marine preserve, Nobu draws upon Chef Matsuhisa’s classical training as a sushi chef in Tokyo, his life abroad in South America and his travels around the world. The Lana’i outpost of the world-renowned brand showcases signature new-style Japanese cuisine as well as new creations infusing local ingredients. Sip a cocktail in the lounge, take a seat at the sushi bar or enjoy dinner at one of the outdoor tables as you gaze upon the sand and waters of Hulopo‘e Bay.

All the while, you’ll experience a private island adventure across 90,000 acres of diverse landscape with an incredible array of activities, many managed by Four Seasons. Venture out on horseback with your personal wrangler for a peaceful ride along quiet trails. Manele Golf Course is a golfer’s dream, where ocean views are yours to enjoy from every hole. If you’re seeking an adrenaline charge, climb aboard the Resort’s 65’ catamaran for a snorkeling adventure or a sunset sail.

You’ll also want to rent a Jeep and explore the island. With only 30 miles of paved road, the island of Lana‘i is well suited for off-roading with plenty of rugged terrain. All the while, take in the scenery of Keomoku Village, petrogylphs, Keahiakawelo (Garden of the Gods), Polihua Beach and Kaiolohia (Shipwreck Beach). The resort even offers chef-prepared picnics to set up at the location of your choice.

Other activities through the resort include whale watching, kayaking, outrigger canoeing and every other water activity you can think of, plus the property’s various pools and the resort’s fitness center that overlooks Hulopo’e Bay.

The Highlights

GETTING THERE A private fleet of Pilatus PC-12 aircraft offer flexible, daily service for travelers. Each plane seats up to eight passengers in elegant and spacious surroundings. At the Daniel K. Inouye International Airport in Honolulu, guests are greeted at their arrival gate and escorted to baggage claim for their luggage (if needed), then to Lana‘i Air for their flight. Guests can wait in comfort at a new lounge in the private hangar. Upon landing on Lana‘i, a Four Seasons Resort Host will await to swiftly escort guests to the Koele Retreat where they will be welcomed for the start of their journey.

STAY Four Seasons plays hosts to two distinctive luxury properties on the ultra-private island of Lana’i. Four Seasons Resort Lana’i is a more traditional property, located beachfront on the southernmost part of the island. Sensei Lana’i is a unique wellness retreat located north of the main resort, in the central part of the island where the landscape shifts from beachfront oasis to mountainside serenity.

DINE The clean food philosophy at Sensei is not only about the enjoyment of the meal, but about how an individual feels after the meal. Consuming food the way nature delivered it, with optimal nutritional benefit and flavor, is core to all dishes. Menus have been designed by world-renowned Japanese Chef Nobu Matsuhisa and his team in close collaboration with Sensei nutritionists, utilizing an evidence-led approach to nutrition within the context of full-body health. The culinary team partners with growers who share a passion for organic, local and seasonal foods. Produce from Sensei Farm is featured, where the distance from farm to table is measured in footsteps.

RELAX Try the art of Watsu with aquatic bodywork, during which you’ll be floated, cradled, rocked, and stretched in the body-temperature outdoor pool of your private hale garden. Also unique to the resort is Thermal Body Mapping. This Sensei-developed thermographic technology creates a visual map of your body, revealing asymmetries, muscle tightness and areas of pain, which can help inform more targeted massage treatments.

RIDE Escape on horseback into the hills surrounding Ko‘ele, once the center of ranching operations on the island and enjoy an alternative way to explore the wooded valleys and trails of the extraordinary upland terrain. Custom tours, carriage rides and private lessons also available.

PLAY High above the crashing surf of Hulopole Bay, the Signature Jack Nicklaus Manele Golf Course offers a premier 18-hole layout with a reputation for excellence in design and playability at sister property Four Seasons Resort Lanai. Built on lava outcroppings, the course features three holes on cliffs, which use the Pacific Ocean as a water hazard. The five-tee concept challenges the best golfers – tee shots over natural gorges and ravines must be precise. Lessons, complimentary events and driving range are available.

+ MORE VIA

Four Seasons Resort, Lana’i fourseasons.com/lanai/ 808.862.5842

Sensei Lana’i, A Four Seasons Resort fourseasons.com/sensei/ 808.809.6753

Young at Heart

Words by Kevin Marr

With his world-famous work featured at Relevant Galleries in Cherry Creek North, Russell Young’s journey through life has been a true Hollywood story.

“To die by fire is not horrendous. You just pass out and you die, and you don’t know it.”

Russell Young thought he was done. The world-renowned artist was losing consciousness after watching the Thomas Fire of 2017 become a bright, glowing red assassin outside of his Southern California home. He had chosen to stay and ignore fire evacuations and had soon become mesmerized by this one specific color that he could see burning in this pending doom. Always the artist. In the middle of a raging inferno, he’s noticing an elusive color for one of his projects in the looming flames.

By luck, the air came back into the valley just in time for Young to fight off collapse and high tail it out of there to Cedars-Sinai Medical Center in Los Angeles to get treated for carbon monoxide poisoning.

“I’ve always felt comfortable around fire,” he admits from his coastal property in Carpinteria, California, just 18 miles north of L.A. “I’ve always cooked on fires outside in fire pits, and I had a wood-burning stove and pizza oven in the house. I watched the Thomas Fire for four or five days.”

Russell Young was born into fire. The irony of it all is that it was ultimately stoked and fanned in the frigid, damp, miserable surroundings of Northern England. Born in 1959 in Yorkshire, he was immediately put into a foster home, then a nunnery, and was adopted before reaching the age of one. No one exactly knew who his birth parents were, though there were rumors that his mother was 14, and his father was from Italy. Much of Russell’s childhood was spent moving from town to town and living an isolating existence.

The beginning of what would transform his life forever was serendipitously sparked by “scary trees.” At the age of three, Russell was gifted with large, beautiful pieces of paper and some graphite pencils from one of his aunts for Christmas. He immediately dropped to the floor and began drawing the “scary trees” that occupied the forest in his aunt’s backyard. “In those early days, I had the need to really experiment with what I wanted to do.” Off and running in the art department at an early age, his adoptive father would help continue to shape young Russell’s foray into the creative with a routine that the boy would never forget, “My father would take me to the movies,” he says with a glowing smile. “Marilyn Monroe. Liz Taylor. Westerns. That was my escape. It was gray, dark, and brutal under the deadened skies in Northern England, and the movies I watched were masterfully geared towards Americana. That led me wanting to come to California. This to me was nirvana, heaven, utopia.”

He would add photography to his portfolio of interests at the age of eight. It would serve him well when he acted on his instincts for something better in life. Russell realized at an early age that he was being groomed by society for a nothing life destined to go nowhere, “I knew Northern England was terrible. I knew it was a horrible place. The fights every day. The grayness. The coldness. The wet. And my school was factory fodder. They wouldn’t let us be anything else or do anything else, and that’s what we were

trained for...to go work in a factory.”

Russell has the scars to prove everything, “I’ve got three big holes in the back of my head from Northern England – one from a glass, one from a bottle, and one from a typewriter. I’ve got two knife wounds in my sides, and those are just the physical wounds. There are a lot more inside.”

So, Young planned a prison break of sorts. And he would use his affinity for art to eventually Shawshank his way out of England. He would lie about his age when he was 15 to attend art college. Had he not lied, he’s convinced he would have most likely moved to the streets of London and died. In college, he would achieve a four-year degree with honors in graphic design while specializing in film and photography. It was here where he knew he was on to something with his photography, “The art college asked me if my uncle or father was a photographer who took the pictures because they felt I couldn’t have taken them. So, I clearly had a good eye for light and dark and negative and composition and everything else.”

Five years after graduating, Young moved to London and would catch the attention of photographer Christos Raftopoulos, whom he assisted for several years. Raftopoulos introduced Young to another side of himself, building him his own darkroom, taking him to the opera, and showing him that the limits of his life did not need to confine him or his work.

It was during this chapter in Russell’s life when the music began to play. Literally. While he was still susceptible to occasional homelessness and an admitted “rough in nature” attitude, his innate eye and decision making with photography was rock solid, landing him early magazine photoshoots with R.E.M., Bauhaus, and The Smiths. His first record sleeve cover would come in the form of George Michael’s 1986 legendary, multi-platinum album, Faith. During this period, he also shot portraits of Morrissey, Björk, Bruce Springsteen, Bob Dylan, New Order, Diana Ross, and Paul Newman. His star was on the rise while rubbing shoulders with the stars of the world.

The 80s were a groundbreaking period full of ways to get distracted. Some good. Some not so good. In Russell Young’s case, his excessive consumption was a rare breed that most couldn’t identify with…directing music videos. “I was meant to direct one music video,” he says with a laugh. “I did 100. I got sidetracked in the heyday of MTV and had some good times in my 20s and 30s in the rock n roll industry.”

In the 90s, Young would end up calling an audible with his career path, changing his fate forever, “It fell out of love with me and I fell out of love with the music business. The jobs got more corporate and less creative. I went searching for something else,” he explained in an interview with Conner Williams of artnet Auctions. That “something else” ended up being a lost love from his childhood. It was a return to the “scary trees.”

“I regret that the three-year-old didn’t get his way and that I wasn’t always an artist,” Russell confesses with stark admission. “I was really good at life drawings and, while I still draw today, I should be drawing every day. I wonder what I’d be doing now if I’d stuck with it. I think about all the paintings that weren’t done because of the disruption of photography.”

But the prodigal son did return, quitting photography and music videos cold turkey, and he started to paint seriously. Young’s artistic style would end up kicking down doors all over the planet. His series, Pig Portraits, would be the somewhat unintentional springboard to his reputation for “fame and shame” portrayals, spotlighting the mugshots of musicians, actors and political figures while blowing them up as bold, colorful, silkscreen, portraits. “I do go to the counterculture of America and the elements of a dark side, which I love.” Among the featured were Sid Vicious, Elvis Presley, Jane Fonda, Malcolm X, Steve McQueen, Frank Sinatra and Lee Harvey Oswald. “They were meant to be anti-celebrity portraits. Perhaps it was to take a dig at my former career.”

Credit Russell’s father for taking him to the movies for the resonating inspiration that’s now taken center stage with his art. His contemporary and modern pop art stems from watching films like The Magnificent Seven and falling in love with America, the culture, the counterculture and all of the aspirational images he experienced at the movies. Young explains, “I do portraits and modern takes on classic portraits, going back into the history of art to interpret them in very different ways. In no way am I putting myself anywhere near this company, but Rembrandt did certain things with colors and his marks that were so beautiful that the skin in his work looks real; and Van Gogh put paint that’s so thick that made these beautiful portraits.”

And don’t forget the diamond dust.

This sounds like a 1980’s party reference and while it’s not a drug, Young’s signature art treatment certainly has hypnotized its fans like one. The glittery, eye-popping, pulverized diamonds are shrouded in mystery as to its origins and execution because Young keeps it close to the vest, “Kevin, it’s a secret.” What isn’t a secret is the popularity and respect that Russell’s artwork has garnered, including many prominent private and institutional collections like those of Elon Musk, the late David Bowie, Drake, Angelina Jolie, David Hockney, Kayne West, and Brad Pitt, as well as The Getty Collection in Los Angeles and The White House Collection in Washington, D.C. His works have crossed the auction block at all of the world’s major auction houses, including Sotheby’s, Christie’s, and Phillips, while gracing space across the world as the only art window display in the history of Harrods in London, the Modern Art Museum Shanghai, Multimedia Art Museum Moscow, Cornell Art Museum, Polk Museum of Art, and the Goss-Michael Foundation.

His feature debut in Denver at Relevant Galleries is another feather in his cap, “I love their program,” Young begins with his praise for the popular gallery in Cherry Creek North. “They have such a great positive energy as well as enthusiasm, knowledge, and love for my work. That’s what I want to be surrounded by. They have the artist’s best interest at heart, and they understand it’s about the art and not about commerce. The art must lead the commerce and they’re one of the few galleries that really gets that.”

Outside the museums, galleries and mansions that host his artistic creations, his true playgrounds for self-growth and introspection transpire in much more unassuming settings.

“I like where it takes me, where it pushes me, and how it makes me think.”

“JAGGER” FROM THE “FAME” SERIES, 2018

“BARDOT COWGIRL”

“My rings are like armor. I feel naked without them.”

It would appear that Young’s spiritual animal is a fish because he regularly swims a mile out into the Pacific Ocean in the middle of the night to see the moon rise. You read that correctly. The ocean is a different kind of canvas from what Young paints on, but it yields an equally magical experience. It’s a true exercise for both the body and the mind, “After floating for 20 minutes, you come to the upright position, and you automatically sink. You can’t fight against sinking,” Young reveals. “All the way out there and back, you’re on your own in the middle of the night and there’s something very beautiful about it.”

Then there are his campouts under a nearby freeway overpass. Once again, he’s an artist on an exploration, following beauty in whatever form it appears. Here we are with his gravitation to water once again, “There’s a spot you can go to by the freeway right by the ocean and, when it rains, the rain comes down like a waterfall and you get particularly exposed to massive waves down below,” he divulges. “I like where it takes me, where it pushes me, and how it makes me think. Life is so easy with phones and everything, right? We’ve all been sanitized to such a ridiculous degree that I know I need these experiences.”

How about an experience rolling around in goat’s blood on some bed sheets? It happened in Greece while visiting his mentor, Raftopoulos. “Something in my head had me feeling creative,” he begins. “I was at a butcher shop and I saw some blood in the back. Christos asked the butcher, ‘Can he have the blood from the next goat that you kill?’ A few days later, I get a plastic water bottle full of blood and rolled around on sheets that I found in Christos’ closet.”

“The last thing I am is an adrenaline junkie.” I thought I had misheard Russell, so I had him repeat that. I had him pegged wrong. “The experience as a human being and as an artist is what I like. There’s no way I’d jump out of a plane with a parachute. That is absolutely stupid to me,” he concedes.

Speaking of adrenaline, the Thomas Fire wasn’t the only time that Young had escaped death. Most notably, 2009 could have easily been the final year on his tombstone. While in Greece, he contracted the H1N1 virus. He was in a coma for over a week.

“I died a couple of times and was resuscitated.” The recovery was grueling and terrifying for Young and his family, with a particular story exhibiting just how far he was from living a normal life again, “I’m in a walker and on oxygen. I can’t read or write. I saw a color that I didn’t recognize so I asked, ‘What color is that?’ It was the color green. I had to relearn all of those things. One of my sons brought me a book about animals and I could hardly believe that polar bears existed. Then I asked him, ‘Do dinosaurs still exist?’ and that really frightened my son.”

What does exist with Russell Young is a bit of everything. He just turned 65, but he tells his kids that he’s really 27-years-old, if that. He’s getting married this year, he continues to surf big waves, his current projects are accompanied by a record player blasting Jimi Hendrix and Nirvana, and some of his happiest moments are hiking for hours in the Los Padres National Forest with his dog.

And, of course, there are his rings. “My rings are like armor. I feel naked without them,” he confides. He wears six at a time and one, in particular, stands out, “I had a skull ring made by the same people who made Keith Richard’s ring. Keith has had his for 15 years and I’ve had mine for 13. People are always drawn to it. There are only nine of these rings made in the world. Johnny Depp has one of the nine. When I ran into him, I told him, ‘We can’t die until Keith dies. He’s going to go ‘down there’ and set up a VIP room for us. This (the ring) is the entry fee. This is the pass.”

One thing is for certain, regardless of where Young’s afterlife reservations may be, the art he brings with him is going to be fantastic. But we feel he’s got a lot more time left here on Terra firma.

Remember the old Timex watch slogan, “It takes a licking and keeps on ticking?” Russell Young is a walking Timex. He even addressed it not too long ago, “My friend interviewed me recently and said, ‘You’re like a cat with nine lives.’ I immediately replied, ‘If I was a cat, I’d be dead by now.”

But he’s still feeling forever Young.

The Jacquard Hotel & Rooftop, in the heart of Cherry Creek, is the perfect spot for you to relax and renew. In-room amenities like elegant linens, comfy robes, soft towels, and custom-designed furnishings help deliver a truly restful stay.

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The Denver-based Restaurateur’s Culinary Passport Picks He’s been to thousands of restaurants.

Sometimes he’s visited up to eight in one day. His passport has been stamped in 32 different countries. All 50 states have been checked off as has every province in Canada. He’s opened 20 dining establishments of his own and has consulted on another five.

It’s safe to say that the culinary industry is right in Juan Padro’s wheelhouse.

So, when he’s visiting someone else’s “house” while on a trip, each dining experience further fuels his passion for discovery, “The opportunity to see how food is truly prepared and created is what binds us. It’s our commonality as human beings,” he explains from his Cherry Creek office. “If you can get someone to the table and share a great meal, you’ll likely be able to solve most of your differences.”

In this installment, Padro is our kitchen confidant for introducing you to dining room tables from around Mexico, Argentina, Chile, and Puerto Rico.

“Latin America is the future,” Padro explains. “Spanish is the third most spoken language in the world, and, in America, we are second in the world behind Mexico for Spanish speakers. In Latin America, people are passionate about art, culture, food, music, and politics. Who you are matters more than what you do. So, for me, I love that. I was brought up that way and I crave that, so I seek it out as much as possible.”

So, should you find yourself in any of these magnificent corners of the world, bon appetit.

Tell them Juan Padro sent you.

Buenos Aires Argentina

Don Julio Parilla is widely considered to be one of the world’s best steakhouses. As I was escorted to my table, what would be a “bar” in America was a bunch of grills with meat on them, visible to everyone in the dining room. It is a magical setting with a huge wine list of mostly Argentinian wines and expertly grilled local beef.

Mishiguene is known for its creative approach to Jewish cuisine, lending itself beautifully to Buenos Aires’ large Jewish population. The restaurant offers a unique and modern twist on traditional Jewish dishes, and it features the best short rib dish that I’ve ever eaten. Mishiguene has received recognition on the world’s best restaurants list for Latin America, and deservedly so. It’s one of the top restaurants I’ve been to in Latin America over the past few years.

Any pizza place in Buenos Aires is one that you should pop into. Nowhere takes more pride in their pie than Argentina (and I’m from the East Coast). Italians migrated to Argentina in the late 19th and early 20th centuries. It is typically cooked in a brick oven, which gives it a crispy outer crust while keeping the inside doughy and soft. It is often served in large rectangular slices called “porciones” or “porción de pizza,” and is commonly enjoyed as a casual meal or as a late-night snack. The popular called “fugazza,” is topped with caramelized onions and sometimes cheese.

Florería Atlántico is a hidden speakeasy-style disguised as a flower shop. Once inside, you are greeted by a hostess and brought downstairs where the interior is reminiscent of a 1920s era prohibition-style bar. It’s exclusive and a sophisticated destination for those seeking a memorable and immersive drinking experience. The DJ was actually part of the action, spinning vinyl next to the team that was making some of the best cocktails I have ever tasted. If you ever questioned what cool was, this is it. It’s been named to the top 50 best bars in the world.

Santiago chile

Borago has been recognized as one of the best restaurants in Chile and Latin America. It’s a dining destination that’s experiential first and foremost. Borago is known for its innovative and creative cuisine that showcases indigenous ingredients and traditional Chilean flavors. I loved it. I got to tour the kitchen and see whole animal cooking as well as the artistry of the staff plating some of the most beautiful food I’ve ever seen. This is for an adventurous eater, not someone with a plain palate. It’s artsy, sustainable, beautiful, and the beverage pairings were curated perfectly.

Mestizo Restaurant combines traditional Chilean cuisine with international flavors. The menu focuses on local ingredients, showcasing the country’s diverse culinary culture but in a more simple presentation than Borago. The restaurant really prides itself on its commitment to sustainability and supports local producers. The setting for our meal was a beautiful outdoor terrace overlooking an expansive public outdoor space. I went here with a party of delegates from Colorado, and they did an amazing job with our large group.

Wine is a big deal in Chile, and it should be. Take advantage of their extensive history of winemaking and reputation as one of the premier wine-producing countries in the world. Their location is situated along the western edge of South America, with the Pacific Ocean to the west and the Andes Mountains to the east. This geography creates a natural barrier that helps protect the vineyards from pests and diseases, allowing for the production of high-quality grapes. Overall, Chilean wines have gained international recognition and continue to impress wine enthusiasts with their quality. I certainly enjoyed myself and even went to a vineyard. Veramonte is a winery located in Chile’s Casablanca Valley. They produce a variety of wines, including Sauvignon Blanc, Chardonnay, Pinot Noir, and Cabernet Sauvignon.

In addition to wine, Siete Negronis is an awesome cocktail bar known for its unique twist on classic Negroni cocktails, thus the name “seven” negronis. Snacks we had included ceviche, empanadas and grilled meats. The atmosphere was very cool with the bar having a second level area in the form of a luxury suite.

Mexico City Mexico

Maximo Bistrot is my favorite restaurant in Mexico City. The restaurant is known for its French-inspired cuisine made from local and organic ingredients. The seasonal produce and incredible butchery and fresh fish allow for simplicity, but also for the chef to create innovative dishes. The ambiance and interior of the restaurant are super hip yet warm, and the hospitality I found to be incredible. This is, without a doubt, one of the best restaurants in all of Mexico.

Pujol, known for its innovative and modern approach to Mexican cuisine, was founded by chef Enrique Olvera in 2000, and has gained international recognition for its unique dishes that combine traditional Mexican ingredients with contemporary techniques. Pujol also has produced some of the globe’s best chefs, including my favorite chef on the planet, Daniela Soto Innes, who was named “World’s Best Female Chef” at the age of 28 by World’s 50 Best Restaurants. Pujol has received numerous accolades and is continuously ranked as one of the world’s best restaurants.

Licorería Limantour is an award-winning bar that is often considered one of the best cocktail bars in Latin America, if not the world, and frankly, I’ve never had better cocktails. Everything is so innovative and the attention to detail is through the roof, while maintaining a very high level of playfulness and hospitality.

Fifty Mils in the Four Seasons Hotel is a stylish and upscale cocktail bar that offers a sophisticated menu of classic and contemporary cocktails. The bar is known for its impeccable service and elegant ambiance. The setting is truly classic and gorgeous. It’s the perfect place for a romantic night with your significant other.

Baltra is a hidden gem located in the Juárez neighborhood. This cozy bar specializes in Mezcal-based cocktails and offers a curated selection of artis anal Mezcals from different regions of Mexico. It also has a laid-back and welcoming atmosphere.

My favorite wine bar is Hugo Wine Bar. It’s very Parisian and has delicious fare like cheese and charcuterie boards, salads, sandwiches, and desserts. The bar provides a warm and inviting atmosphere, perfect for enjoying a glass of wine with friends.

Tulum Mexico

Tulum is in the Yucatan Peninsula and has a very diverse food scene defined by the region’s rich Mayan heritage and fusion of international flavors. I think everyone is shocked at just how great the food is there.

Yucatecan cuisine features ingredients like achiote (annatto seed), habanero peppers, and citrus flavors. A traditional dish that is my absolute favorite is co chinita pibil (slow-roasted pork), and the best place to get it is outside of the Tulum Centro at a place called Chaan Paal. They make the most amazing tortillas to go along with the pork and delicious hot sauces with varying heat. A couple of other traditional dishes are poc chuc (grilled marinated pork), and sopa de lima (lime soup).

Being a coastal town, Tulum has the freshest seafood. You can enjoy ceviches, grilled fish, and shrimp dishes at many beachfront restaurants. Try tikin xic, a traditional Mayan dish of grilled fish marinated in achiote and sour orange.

Tulum is also famous for tacos. You’ll find a wide variety of options, from traditional street-style tacos to gourmet creations. Al pastor (marinated pork), cochinita pibil, grilled shrimp, and vegetarian options like grilled cactus or mushroom tacos are everywhere in town. Tulum embraces the farm-to-table concept and some restaurants even have their own organic gardens. This focus on fresh and sustainable ingredients adds a unique touch to the dining experience in Tulum as well as the world class chefs flocking there. My three favorite restaurants are:

Arca: Chef Jose Luis is a Noma alum and can flat out cook. The setting is in the jungle, the cocktails are world class, and the food is considered some of the best in Mexico.

Hartwood: This restaurant focuses on fish, meat and vegetables. It’s all live fire cooking, simple and delish.

Kitchen Table: This is another jungle restaurant that doesn’t get the same acclaim as Arca, but it is my favorite due to its intimacy and world class hospitality. They offer a tasting menu, a vegan menu and a la carte. I love this place.

Finally, I do want to mention a place called Cetli. This restaurant is on the outskirts of town and the woman is a one-person show, so be prepared to wait. However, everything is cooked from scratch and, because she’s from Puebla, you get the best mole you’ve ever had. It’s truly mind blowing. Go for a leisurely lunch.

San Juan Puerto Rico

San Juan is the love of my life. My father is from Puerto Rico, and its capital city is my favorite in America. The colonial era old town is worth the trip alone, as it sits on a cliff overlooking the Atlantic Ocean and is surrounded by the Spanish fortress El Morro. Other areas in and around San Juan are Condado, Santurce and Mirimar, and they have incredible food and drink options.

Vianda in Santurce is putting some of the best food on a plate anywhere on the island or anywhere else, for that matter. The husband-wife team of Chef Frances Guzman and front-of-the-house savant Amelia have created a must-visit experi ence with incredible hospitality. The room is simple and elegant, and the food uses ingredients local to the island as well as some sourced specialty items from the mainland.

El Jibarito in Old San Juan is classic Puerto Rican soul food. “Jibaro” is essentially a person from the countryside, mostly farmers who live a very traditional life. My father was a Jibaro, and I grew up eating the same things this restaurant does so well like rice and beans, Asopao, which is like our version of a gumbo; pasteles which are essentially a tamale but made with plantain and yuca; bacalaitos which are cod fritters and mofongos which are mashed plantains stuffed with seafood or meat and topped with a creole sauce or a garlic sauce.

La Factoria might be the greatest bar on earth. The building is several centuries old, and it’s actually seven bars under one roof with various themes. The bartenders dictate the vibe, putting on a show behind the bar. There’s a salsa bar, a speakeasy, a wine bar and a dance bar as well. It’s a tremendous destination where an all-time great, Roberto Bercedia, remains a fixture as one of the owners.

The Pork Highway, also known as “La Ruta del Lechón,” is a famous culinary route in Puerto Rico that stretches along Highway 184 in the town of Guavate, about an hour’s drive from San Juan. This stretch of road is lined with restaurants and lechoneras (roast pork stands) that specialize in serving traditional Puerto Rican roasted pig, or lechón. At the lechoneras along the Pork Highway, you can witness the traditional process of roasting a whole pig on a spit over an open fire. The pigs are seasoned with a variety of herbs and spices, such as adobo (a seasoning blend), garlic, and oregano, to create a flavorful and crispy skin. In addition to the lechón, the lechoneras also offer a variety of side dishes and accompaniments. These may include arroz con gandules (rice with pigeon peas), yuca (cassava), morcilla (blood sausage), tostones (fried plantains), and many other traditional Puerto Rican dishes. The Pork Highway not only offers delicious food but also a cultural experience. It is a place where locals gather to enjoy good food, live music, and a festive atmosphere. It’s a great opportunity to immerse yourself in Puerto Rican culture and indulge in the island’s culinary delights.

Juan Padro’s Culinary Creative Group is responsible for critically acclaimed restaurants throughout Denver, Aspen, and New Orleans, featuring award-winning fare and unforgettable hospitality experiences.

INN love

words by Betsy Marr

N othing quite compares to the charm of a small, boutique hotel. From coast to coast, we take a peek inside the dreamy doors of the most enviable stays imaginable.

These are America’s most idyllic inns.

TWINFARMS.COM

BARNARD,

J

ournalist Dorothy Thompson agreed to marry Nobelprize winning author Sinclair Lewis if he would buy her a sprawling Vermont farm, and the couple found their idyll in 1928. Nestled in 300 acres of Vermont forest, the 1795era farmhouse welcomed a who’s who of the 1930s: political and literary figures clamored for an invite to the couple’s legendary parties. Today, five luxe cottages have been added to the original estate lodge, along with a world-class spa and bespoke dining. New England’s fall foliage is second to none, and the acreage surrounding Twin Farms is breathtaking. Enjoy fishing or canoeing on Copper Pond, biking or hiking the surrounding trails, or simply playing a board game in front of a crackling fire.

TWINFARMS.COM

AT WOODLOCH

HAWLEY, PA THELODGEATWOODLOCH.COM

An award-winning retreat nestled in on 150 acres (with a lake) of Pocono countryside, the lodge focuses on helping guests re-focus, with daily spa treatments, culinary education, art classes, and yoga and fitness programs. Seasonally-inspired menus come from one of the on-site gardens, there are multiple pools, saunas, and whirlpools to enjoy and both indoor (spin, weights, dance) and outdoor (golf, hiking, kayaking) fitness options. The Lodge is also big on giving back: They house a turtle sanctuary and a number of charitable community programs, as well as a commitment to environmental sustainability.

SAN YSIDRO RANCH

Relax poolside or tee off with an ocean view at this iconic resort. Choose from elegantly appointed suites or cottages at an all-encompassing resort that lends its spectacular scenery to its gardens and dining rooms, or venture into town for a visit to the beach, Santa Barbara’s historic mission or farmers market. Outdoor adventures are also on the menu, from horseback riding to naturalist-guided hikes, this getaway is a change of pace.

POST RANCH INN

The Post family was among Big Sur’s founding families, and under their care for generations, their hundredacre homestead developed from a ranch into an acclaimed luxury resort with a unique commitment to environmental and social stewardship. Lodgings are built with sustainable materials, the hotel uses solar power, and the grounds provide a habitat for a number of wild creatures. The onsite restaurant, Sierra Mar, has an award-winning wine cellar. Enjoy a hot stone couples’ massage before a cozy fire with a view of trees and sea cliffs. Dramatic ocean views paired with modern glass and wood cabins make this an unforgettable destination.

LODGE

THE INN AT LITTLE WASHINGTON

Pioneering American Chef Patrick O’Connell started this legendary inn in a former garage in 1978, where out of necessity he made use the now-trendy farm-to-table concept by allying himself with local farmers and producers. A self-taught chef, he has earned countless accolades and is credited with re-inventing American cuisine. Over the past thirty-odd years, the inn has grown to include four standalone houses from the colonial era, each sumptuously decorated by London stage and set designer Joyce Evans. The small village in rural Virginia remains nearly as unspoiled as it was when George Washington himself named the streets in 1749. Nearby towns offer antiquing and pick-your-own orchards, winery tours, and scenic drives through the Shenandoah Valley and Montpelier and Monticello presidential estates

LODGE ON LITTLE ST. SIMONS

WINVIAN FARM

In 1775, the local doc, Doctor Bird, owned the parcel of land where this unconventional resort now sits, until Winthrop and Vivian Smith purchased the historic estate in 1948. The farm, (on which the Smiths raised ample fruit, vegetables, and livestock) remains in the family today, the original manor at the heart of the 113-acre resort. Eighteen uniquely designed cottages have whimsical themes; one is a treehouse replete with Jacuzzi and fireplace suspended 35 feet above ground, a childhood fantasy become real. Three acres of organic gardens and three greenhouses, plus an apiary, henhouse, and an orchard supply the restaurant with fresh goods (cooking classes are part of the offerings, too). The spa and fitness classes are the perfect rejuvenating retreat, and activities for all ages and seasons ensure that there’s always a way to enjoy Winvian.

LITTLE ST. SIMONS ISLAND, GA LITTLESTSIMONSISLAND.COM MORRIS, CT

T his little island has been privately owned since 1908 and is only accessible by boat. It offers seven miles of beaches and 10,000 acres of wilderness to explore with naturalist programs ranging from birding to bicycling to beach combing. The island’s six charming cottages--surrounded by moss draped oaks and marshland—can accommodate 32 guests; the perfect getaway for a family reunion. Sustainable family-style dining is inspired by the island’s seed-totable garden, which provides organic fruits and vegetables alongside locally procured seafood. Enjoy the unhurried pace of island life at this jewel of the Georgian Golden Isles.

BLACKBERRY FARM

WALLAND, TN BLACKBERRYFARM.COM

In the 1930s, Chicagoans Dave and Florida Laiser discovered the perfect location for their dream home in the foothills of the Great Smoky Mountains when Florida snagged her silk stocking on a wild blackberry bramble. In 1976, Sandy and Kreis Beall took over the home (son Sam was just four months old), situated on 4,200 acres of tranquillity, and converted it into a six-room country inn. Thirty-nine years later, their son, Sam, took the reins until his untimely passing in 2016. During that time, Sam honored and expanded the vision of his parents. During his tenure, the Farm saw the creation and evolution of the Farmstead, the development of the Wellhouse, expansion of its retail offerings, the creation of two new restaurants and worldwide acclaim, with accolades ranging from Travel + Leisure’s #1 Hotel in North America, to receiving three James Beard Awards. Today, Sam’s wife, Mary Celeste, is Blackberry’s proprietor, and she and their five children live on the Farm and carry on his legacy.

CHEBEAGUE ISLAND INN

Take a scenic ferry ride from downtown Portland to this picturesque island to an inn that’s been a mainstay and destination for visitors since the 1880s. In the 1920s when the original hotel building burned down, it was replaced by the elegant Greek Revival-style building that stands today. Each of the rooms are singular, with hand-picked details from furniture to artwork created by local artists. The acreage surrounding the inn are home to a golf course and tennis courts, and cruiser bikes, kayaks, and paddleboards to explore the miles of beaches are at guests’ disposal. While away an afternoon playing bocce ball on the lawn, pack a picnic and head to the shore, or explore the boutiques and restaurants in the island’s village.

STONOVER FARM

BMA

eautiful and serene, this luxury retreat is in the heart of the scenic Berkshires of Massachusetts. Innkeepers Tom and Suky Werman show their attention to detail with afternoon wine and cheese and cooked-to-order breakfasts each day. The complex, built in the 1890s and later inhabited by Herbert Parsons (a congressman) and wife Elsie (a professor and anthropologist) is a treasured area landmark. Accommodating just 14 guests, everything about this retreat is private and intimate. Enjoy a stroll on the grounds near the duck pond, take a drive nearby to take in New England’s stunning fall foliage or enjoy nearby Tanglewood’s cultural attractions, from museums to theatre.

The Woodstock has come a long way from its humble beginnings as a trading tavern in 1795, today embracing the vision of conservationist hoteliers Laurance and Mary Rockefeller. Surrounded by acres of National Park, the resort is the epitome of New England charm, history, and elegance. Wrapped in luxury, from its signature Vermont decorating style to its hand-dyed blankets, it has personalized details throughout. With a renowned 18-hole golf course, an indulgent spa, and scores of recreational activities from hiking to falconry, there truly is something for everyone at this oneof-a-kind retreat. The Woodstock Inn also houses Kelly Way Gardens, providing more than 200 types of vegetables to inspire the chefs at the four onsite restaurants.

What began as a local tavern in 1795 on New England’s primary trade route evolved into today’s warm and charming retreat--comprised of three original buildings situated on fifteen bucolic acres. Innkeepers Brian and Leslie Mulcahy first visited the inn as guests in 1992, and within a couple of years were learning the ropes before taking over the inn in 1997. They continue the same tradition of personal attention and warm welcome that have been in place for centuries. Indoors, the Snooty Fox Pub is cozy nook to grab a pint or assemble a puzzle, while outdoors, a gazebo is the perfect reading space after an early morning walk to the spring-fed pond.

RABBIT HILL INN

SPRING HAS SPRUNG...

And Denver’s chefs are excited to roll out some delicious new flavors and ingredients while putting winter in the rear view. So, who’s doing what and where does the excitement lie with fresh menu items? Here’s a look at some of the best in the area.

NARRATIVE

TELL US ABOUT YOUR NEW OFFERINGS THIS SEASON...

CLAYTON HOTEL & MEMBERS CLUB Executive Chef John Kramer We are rolling out a Roasted Mushroom Pizza with whipped blue cheese, grilled scallions, and Saba that is pretty incredible.

HAPA SUSHI CHERRY CREEK Chef de Cuisine Scott Nakasone We are working on changing a bunch of things for the spring. Our changes will go beyond a Hawaiian/ Japanese fusion style, and will incorporate a little more of an international feel, combining ideas from South America to South East Asia. We plan on doing new sashimi, ceviches, and other tasty bites.

NARRATIVE

AT THE JACQUARD

Executive Chef Jon Keeley We created a new burger for the spring and summer that has double smash patties and flavors that invoke summer memories with smoked items and playful textures.

OLIVE & FINCH Executive Chef & Owner Mary Nguyen One dish I can’t wait for is the Pan Roasted Salmon, served with sweet corn puree, corn salad, arugula, cotija, toasted pepitas and a zesty schug sauce. Another highlight is our Garlic Roasted Half Chicken, paired with crispy sweet and red potatoes, roasted cabbage and a flavorful herbed pan sauce. If you’re in the mood for something with a bit of spice, our Dan Dan Noodles are a fantastic choice, featuring spicy minced pork, Sichuan peppercorn, mushrooms, kale, sesame paste, cucumbers, peanuts and scallions.

KONA

GRILL

VP of Culinary Chef Vincent Menager

I’m particularly thrilled about our current special, the Parmesan Cheese Crusted Sole. It’s been receiving rave reviews. Additionally, I can’t wait for the return of the Kona-style Jambalaya, now with a revamped presentation that adds a new twist to the original dish.

A5 STEAKHOUSE

Chief Culinary Officer Max MacKissock, Culinary Creative Group

Chef Tony Mills and the team are working on a Tamarind glazed Lamb Shank from Buckner Family Farms that’s amazing. They are going to do a take on a saag curry with ramps and spinach from Esoterra Farms.

CULINARY DROPOUT Director of Culinary Jalen Jones

We have been experimenting with Peking Duck and Shrimp Fried Rice for some time now, and we really feel like we found the perfect ingredients and execution that the guests will love!

BLANCO

COCINA + CANTINA

Senior Manager of Culinary Eddie Coronado Spicy Mango Ceviche is an exciting menu item because we introduce watermelon into the dish and other ingredients like mango, cucumber, radishes, and tomato, which are all great in the spring. And it’s not a new menu item, but we especially love our guacamole because avocados are at their best in late spring and early summer.

801 CHOPHOUSE Executive Chef Francis Berrios

This spring I am excited to utilize raw radish and peas. The radish will be in 801’s featured Spring Salad. I will incorporate the peas into a multitude of spring dishes in various forms.

801 FISH Sous Chef Owen Cardwell

Peas and fava beans are a must-have on a spring menu. Both will likely make their way on to a wide range of upcoming dishes in the form of purees, vinaigrettes, sautéed as well as raw. We’re also excited to have Morel mushrooms in-house. Morels have a deep earthy flavor that pairs amazing with a lot of the other spring ingredients we’ll be working with on our entrée menu.

LOCAL JONES Executive Chef Dan Young

RARE BIRD

The Lemon Pepper Chicken is a childhood favorite. We brine the chicken for 24 hours, and then it’s aired dry for crispy skin.

- Saturday, 4:00 PM to 10:00 PM Sunday, 4:00 PM to 9:00 PM

WHAT’S ONE INGREDIENT THAT YOU LOVE TO COOK WITH FOR SPRING

AND WHY?

CLAYTON HOTEL & MEMBERS CLUB Fennel. It has a fresh sweet grassy flavor that is great charred or seared. It also adds wonderful background flavors to almost anything.

HAPA SUSHI CHERRY CREEK Using fresh seafood is my favorite item to prepare. If you are in the mood for a light meal, maybe a dish of sashimi or a ceviche with some sake or wine would satisfy you. If you want something a little more hearty, a grilled, broiled or poached filet could comfort you. Fresh seafood is a very diverse item that has many applications.

NARRATIVE AT THE JACQUARD I love fresh shell beans like English peas, fava beans, and Romano beans. In the springtime, when they are in the height of the season, the flavor is so clean and bright. The versatility of those ingredients lends well to raw, soups, purees and adding to things like rice pilaf or cous cous. The applications are endless.

OLIVE & FINCH I’m all about spring vegetables. There’s something truly special about their flavor during this time of year, especially when you can source them locally like arugula, artichokes, asparagus, beets, carrots, mint and spring peas.

KONA GRILL During the spring, I enjoy crafting dishes with the vibrant freshness of seasonal vegetables such as asparagus, peas and baby carrots.

SENOR BEAR (EXECUTIVE CHEF BLAKE EDMONDS) - Fava beans are one of those cool ingredients that, when at their height, are so delicious and have so many cool uses. In years past, I've done dishes such as a fava bean and peanut salsa with burrata and fried plantain chips. It had great texture, surprising flavor combinations, while working together as a delicious and cohesive dish.

CULINARY DROPOUT I have always loved to cook with artichokes in the springtime. They are not only healthy for you, but there are also so many ways to prepare them. You can poach them, char them, puree them, the possibilities are endless, and they have so much depth of flavor.

BLANCO COCINA + CANTINA Most ingredients are available all year round, but I really enjoy cooking with pineapple, and spring is the peak season for it. You can do so much with this fruit, like making a simple snack of sliced pineapple and tajin, or creating a fantastic dish with Al Pastor meat, keeping it classic with pineapple upside-down cake, and even living on the edge by adding it to pizza.

801 CHOPHOUSE Morel mushrooms. Morels are highly sought after for their meaty and tender texture. The nutty and earthy flavors compliment both steak and seafood.

801 FISH Ramps have a delicious and mild flavor, like green onions mixed with garlic. They can be grilled, sautéed, or a beautiful base for any sauce. Once the short season comes to an end, we can use a number of preservation methods to keep them on our menu for the rest of the spring. Since the season is less than a month long, it’s always exciting to see them become available again to kick start a seasonal menu change.

LOCAL JONES Spring veggies appeal to me because we are coming out of winter and there's really not a lot of exciting produce out besides root veg. It's a signal of life back in nature and the cooking inspiration is the same.

GIVE US THE PERFECT MEAL FROM YOUR MENU.

CLAYTON HOTEL & MEMBERS CLUB Burrata with apple mustard, braised fennel, and radish; a New York Strip Steak with sunchoke, pistachio, and caponata; Devil’s Food Cake with hazelnut praline crunch and peanut butter mousse; our Yo Soy Joaquin cocktail with Fresno-infused Don Julio Blanco, Orange Liqueur, Aperol, mango, and lime.

HAPA SUSHI CHERRY CREEK Tuna poke – Fresh tuna served on a taro cake; Hapa-style sashimis; calamari and gyozas are a great appetizer to start for those not into eating raw foods; an al carte plate of nigiri and rolls; our house made Raspberry Chocolate Cake; the Mazinga Mule - Patrón Silver Tequila, Hapa’s raspberry infused sake, lime and ginger beer.

NARRATIVE AT THE JACQUARD Our cool burrata dish with garlic toast points and a citrus salad; pan seared halibut with champagne butter sauce; mixed berry Pavlova that creates warmth and texture with a sweet ending.

OLIVE & FINCH Tuna Tiradito, featuring fresh tuna served with aguachile, Granny Smith apples, Fresno chilies, and cilantro; Cacio e Pepe Flatbread topped with Parmesan, provolone and black pepper; our Mediterranean Board, which includes baba ghanoush, dolma, hummus, feta, roasted tomatoes, olives, pickled turnips and fennel and schug served with crispy pita crisps; hangar steak served with potato mille feuille, grilled broccoli, bordelaise and chimichurri; vegan Chocolate Raspberry Trifle.

KONA GRILL The Kona Calamari; Sweet & Bleu Salad paired with either our Sweet-Chili Glazed Salmon or KG Cheeseburger.

A5 STEAKHOUSE I’d start off with some oysters from Maine Oyster Company with a dirty martini. Next, an order of Japanese A5 Wagyu. This is extremely decadent, so I like our guests to begin with that. Then I’d do a fish crudo like our Tuna Tataki and our Beef Tartare Sando. Next, our bone-in New York Strip “Chef Max style,” with two sides, charred cabbage and Japanese milk bread rolls. I’d drink a bottle of Margherita Bottitio Barolo with the steak.

CULINARY DROPOUT Our Famous Fried Chicken is the perfect meal. Made to order breaded chicken, mashed potatoes and gravy, coleslaw and a warm buttered biscuit.

BLANCO COCINA + CANTINA Guacamole with roasted poblano and Anaheim chiles, caramelized onion, cotija cheese; Chicken Pastor Tacos with caramelized pineapple, salsa Verde, green onion, and jalapeño; Tres Leches Cake with strawberry orange jam, and Chantilly cream.

801 CHOPHOUSE East and West coast oysters served with pungent cocktail sauce and a tangy mignonette; a glass of Champagne; a glass of Oakville Cabernet; A-5 Wagyu Beef served with a Ponzu dipping sauce; Dry-aged, bone-in steak - Delmonico cooked medium rare topped with cognac butter and portobello mushroom ragout; creamed spinach and creamed corn; vanilla bean creme brulee with fresh berries paired with sweet wine from Tokaj, Hungary, Royal Tokaji.

801 FISH Fresh oysters from our extensive fresh-catch list, currently 15+ varieties with a glass of 1818 champagne; our tuna ribbons with an avocado crema, lime-ginger marinade and breakfast radish dressed in chili oil; the halibut paired with a glass of Pine Ridge Chenin-Blanc; the Meyer-lemon cheesecake.

LOCAL JONES Mas Gabinele grenache gris (our Sommelier Greg Huertas selected this to signify the change in seasons. Aromas of yuzu, citron and finished with verbena blossom.) The beet hummus. Lemon pepper chicken. Mile High chocolate cake (21 layers of chocolate love).

GUIDEBOOK

801 FISH

999 17TH STREET

720.407.3474 / 801FISH.COM

801 CHOPHOUSE

3000 E 1ST AVENUE

303.214.6474/ 801CHOPHOUSE.COM

A5 STEAKHOUSE

1600 15TH STREET

303.623.0534 / A5DENVER.COM

ASH’KARA

2005 W 33RD AVENUE

303.537.4407 / ASHKARADENVER.COM

AVIANO COFFEE ON 2ND

215 ST PAUL ST. SUITE 180

720.389.9948 / AVIANOCOFFEE.COM

AY PAPI

248 DETROIT STREET AYPAPIDENVER.COM

BAR DOUGH

2227 W 32ND AVENUE

720.668.8506 / BARDOUGHDENVER.COM

BLANCO COCINA + CANTINA

4177 E 9TH AVENUE

720.779.0199 / BLANCOCOCINACANTINA.COM

CLAYTON HOTEL & MEMBERS CLUB

233 CLAYTON STREET

303.551.1600 / CLAYTONDENVER.COM

CULINARY DROPOUT

4141 E 9TH AVENUE

720.779.0190 / CULINARYDROPOUT.COM

FORGET ME NOT

227 CLAYTON STREET

720.259.5369 / FORGETMENOTDENVER.COM

FOX AND THE HEN

2257 W 32ND AVENUE

303.862.6795 / FOXANDTHEHEN.COM

KONA GRILL

3000 E. 1ST AVENUE

720.798.3447 / KONAGRILL.COM

KUMOYA

2400 W 32ND AVENUE

303.862.6664 / KUMOYADENVER.COM

LOCAL JONES

249 COLUMBINE STREET

720.772.5022 / HALCYONHOTELCHERRYCREEK.COM

MISTER OSO 103 S OGDEN STREET

303.955.0352 / MISTEROSODENVER.COM

NARRATIVE

222 MILWAUKEE STREET, IN THE JACQUARD

720.571.8080 / NARRATIVECHERRYCREEK.COM

OLIVE & FINCH

3390 E 1ST AVE

303.955.0545 /OLIVEANDFINCH.COM

RED TOPS RENDEZVOUS

2917 W 25TH AVENUE

303.955.5752 / REDTOPRENDEZVOUS.COM

SENOR BEAR

3301 TEJON STREET

720.572.5997 / SENORBEARDENVER.COM

TAP & BURGER

2219 W 32ND AVENUE

720.287.4493 / TAPANDBURGER.COM

Pictured Here: Sundowners, by Slim Aarons, 1958. Two bikini-clad holidaymakers enjoy a glass of wine outside the Carlton Hotel in Cannes, France.

Photo courtesy Getty Images

JOI DE VIVRE!