Denver Colorado Luxury magazine Fall 2022 by Ventker Media Group

MEET TROY GUARD TOM BURBERRYFASHION IN THE TRENCHES CONRAD PUNTA DE MITA denvercoloradomagazine.comTwee COLORADO’S PREMIERE LUXURY MAGAZINE CELEBRATING LIFESTYLE, PLACES, FASHION AND CULTURE GETTING TO KNOW CHICO DIMAS WHISKEY THAT WOWS IN DENVER HIDDEN GEMS: DENVER’S BEST BRUNCHES CARMEL VALLEY RANCH Feeling “Spritzy” WITH NIKKI GUARD Denver’s Art Hotel and Meow Wolf

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Trisha Ventker is an author, photographic artist, branding expert, social media influencer, publish er of ELIFE magazine, NoCo magazine and Denver, Colorado Luxury magazine. Reader impressions have surpassed 11 million for the magazines, with the Denver, Colorado Luxury magazine leading readership, being nationwide. She is best known for her first book Internet Dates From Hell which had the movie rights optioned by Paula Wagner. Trisha is also one of the first Indie Book authors to have a book optioned for the big Ventkerscreen. is originally from New York City, presently residing in Colorado for the last 14+ years, with her husband and son.

EDITOR IN CHIEF Trisha Ventker CHIEF CREATIVE OFFICER Trisha Ventker FASHION DIRECTOR Charlie Price CONTRIBUTORS Richard Carroll Michael Moore Charlie Price Trisha Ventker NATIONAL AND ADVERTISINGREGIONAL trisha@ventkermedia.com VENTKER MEDIA ventkermediagroup.comGROUP photo credit above: Hardy Klahold cover: Al Torres

Trisha Ventker About the Editor

Inside Tom Burberry-Fashion in the Trenches Twee Whiskey That Wows in Denver Meet Chico Dimas Meet Troy Guard Troy Guard’s Fall Fun Feeling Spritzy with Nikki Guard Luminous Skin and Lips Must Haves: Fall Gift Ideas Around Town Conrad Punta de Mita Carmel Valley Ranch and The Angler Hotels, Restaurants, Hidden Gems: Denver’s Best Brunches Boutiques and Culture HealthFoodFashion&WineFeatures&BeautyGiftGuideTravelDenverGuide

Michael Moore “Luminous Skin & Lips” Richard Carroll “Tom BurberryFashion in the Trenches” Contributors

Contributors Charlie“Twee”Price Trisha Ventker “Whiskey That Wows in Denver” “Around Town” “Conrad Punta de Mita” “Carmel Valley Ranch” “The Angler”

FEATURE

Troy

Chef

Troy Guard

Please tell us about your background in Hawaii, working as executive chef at TAO in New York and what was it that finally brought you to Denver?

Chef Troy Guard

N ew York at least once in their life. I was there for three years and it’s a great notch on my re sume that moved my career forward. I met a great chef named Richard San doval when I was in Singapore. We hit it off and partnered up to open Zengo in Denver. I had been wanting to get out of big cities, and Denver seemed like the perfect place. I’ve been in love with the city since I moved here 21 years ago.

What is the process when developing a new dish? Does it first come to you as a random idea or do you set out to plan new dishes periodically?

T My family goes back five gen erations in Hawaii. Growing up there, being around the aloha spirit, the people and culture has in spired everything I do. It’s a beautiful place and as a chef, I’m always think ing about the fresh fish and ingredi ents that are available there. Working at TAO was an exciting opportunity that really felt like I was part of some thing special. It’s the busiest place I’ve ever worked, times two. Every night we had movie stars, rock stars, anyone you could think of coming through our doors. I think everyone should live in

T The recognition from the James Beard Foundation is a great ac knowledgment but winning things like Top 25 Restaurants from 5280 and Best Chef in Denver in the past have touched me more since they are coming from our own community - the guests that eat our food and visit our restaurants. My proudest moment though would be paying off my first restaurant, TAG, because it was a great team victory and led to everything else we’ve been able to accomplish.

You’ve been recognized as one of the “Great Regional Chefs” by the James Beard Foundation among many other accolades. Tell us about one in particular that touched you.

D What are your plans over the next five years?

T I want to continue to grow the company with great “Ohana” which means great family. We’ll continue to do great work in our com munity, building our amazing staff and partnering with different local char ities. Five years from now, I’d love to have one of my kids working in the restaurant with me. My oldest daugh ter is 12 now so she’ll be at the perfect age to get started in this industry.

The process happens both ways for me. Sometimes things just pop into my head, sometimes I plan ahead when it’s that time of year and seasonal ingredients like fresh corn or tomatoes are available. I can be inspired when I’m walking through the produce and meat section at the store, or when I’m looking through a magazine or a book. Coming up with the ideas is my favorite part of being a chef and I’m constantly thinking of new recipes.

D Tell us something that most people don’t know about you.

T I am a devoted fan of 80s rock n’ roll. I like to bring the flair and attitude of that music into my kitchen and into the food I make. Bon Jovi is my all time favorite for not only his songs and lyrics but his work as a humanitarian.

Find Troy Guard at

We visited TAG in the past on Larimer and recently had the pleasure to dine at Guard and Grace. Please tell us about your other restaurants.

T We have Bubu where we make globally inspired bowls with fresh and local ingredients. The Aloha Poke bowl is my favorite. Los Chingones has five locations where we make some badass margs and Mexican food. HashTAG is our brunch spot in Central Park where you can get some of the best pancakes, breakfast burritos and eggs benedicts in town. Recently we opened Grange Hall in Greenwood Village as a community space and food hall. We have our in-house brewery, Little Dry Creek Brewery there. Last, we have FNG, a neighborhood bar and restaurant with some killer elevated comfort food. All of my restaurants are very different and exciting and we have a lot of fun playing around with a vari ety of cuisine and food.

Recipe Courtesy of Nikki Guard 2022 Feeling Spritzy Serves 1 • 1oz Lalo blanco tequila • .5oz aperol • .5oz fresh pink grapefruit • .25oz fresh oj • Pour over ice into Collins glass, top with • 2 oz sparkling wine & • 1oz grapefruit soda of choice (squirt/ jarritos)

Recipe Courtesy of Executive Chef Troy Guard 2022 Fall Fun Serves 4 4 store bought roti or naan 8oz warmed duck confit For the sauce combine: • 2 cups plain yogurt • 1 T cilantro ( small cut ) • 1 T scallion ( small cut ) • 2 T cucumber small dice ( remove the seeds) • 1/2 tsp. toasted cumin seeds For the salad toss and combine: • 2 c arugula • 1 c dill ( rough chop ) • 1 c cilantro ( rough chop ) • 1 c mint ( rough chop ) • 1/2 tsp freshly squeezed lemon juice • Salt and pepper to taste •topping:2csliced squash - lightly charred on grill or roasted in oven • 1 c grilled red onion / rough chop • 8 small cherry tomatoes - cut in half Heatmethod:roti/naan in pan on high with 1 T oil or straight on grill brushed with oil for 10 seconds or until lightly charred. Next spread yogurt sauce over roti. Evenly spread confit duck over roti. Place salad over top of roti and top with squash, red onion and cherry tomatoes. “Fall Fun” can be eaten like a taco or cut and served like a pizza!

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FASHION

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Richard

Carroll

Tom Burberry

–Fashion in the Trenches

Across the Atlantic, Colorado was an outback territory sprinkled with hardy pioneers, horseand-buggy farmers who had arrived from the Midwest and East Coast. Not yet a state, Col orado also attracted scores of hard-working miners with picks and shovels in hand, hold ing colossal dreams of success, and scram bling in search of an elusive cache of gold.

Thomas Burberry was born in 1835 in Brock ham Green, a small village in Surrey 25 miles from London. His father, a farmer and grocer, was quickly aware that his talented son had a sharp, observant eye and a bright mind often overflowing with imaginative thought. Dur ing his teenage years, Tom chanced upon a job in a local draper’s shop and like so many fashion trendsetters was exposed to fabric which became a passionate, lifetime love af fair. A young shop owner gifted with an opti mistic and inquisitive mind, he was searching for improvements in fabrics from his time as an apprentice. The dress of the day for ladies

“Tom Burberry-Fashion in the Trenches” by Richard Carroll was full bell velvet and plaid skirts, but Burb erry’s attention advanced from the everyday commoner and worker to the sportsman and all-purpose outdoor clothing for those fishing, hunting, and strolling. He was criti cally dismayed at the nonexistence of wear able waterproof fabrics other than rubber ized mackintosh raincoats that were apt to melt in hot weather, and similarly displeased with other clothing of the day which was hot, cumbersome, and the antithesis of stylish.

Surprisingly, Burberry’s fabrics proved ideal for Colorado’s rough, active, outdoor lifestyle and, in due course, found their way to the territory and throughout the new country.

Burberry began testing various fabrics and weaves that would be appealing to Basing stoke’s emerging middle class and coun tryside, and became hugely popular with his fabric innovations. By 1861 Burberry had hired seven men, seven women, and three boys to assist with his thriving business, and ten years later his staff included 70 employ ees. With the house of Burberry booming he moved to a home in Basingstoke which had 160 acres, servants, and having been prolif ic on the home front as well, a much need ed governess to tend to their six children. A devoted Baptist and teetotaler, and avidly against the use of tobacco, each morning he held prayer meetings which was an effica cious and matchless lifestyle for Tom Burberry.

Gabardine Gold – A flash of inspiration In 1879, Burberry developed Gabardine, a cutting-edge creation of tightly-woven, breathable, hardwearing fabric made of an Egyptian cotton blended with wor sted wool and water-proofed before being woven, making it neatly water repellent. British through and through, Gabardine, which is a Shakespearean term Boundless Burberry In 1856, at the improbable age of 21, young Tom Burberry was already in the throes of be coming a brilliant apparel wonder. Soon after opening his own draper’s shop with his wife Catherine, T Burberry & Sons Limited, on Win chester Road in the old market town of Basing stoke, Hampshire, (pop. 4,500), 48 miles south west of London, Burberry was recognized as an astute innovator and visionary designer.

1914 – 1918 Trench Warfare World War I found British and American soldiers fight ing the Germans in military trenches, toxic swathes in the earth that stretched along the entire war front through France and Belgium. Constructed to defend soldiers from enemy fire, the trenches were built deep into the ground in a zigzag pattern, capped with barbed wire, and habitually encrusted with sludge. Uniforms quickly became beyond grimy, soaked, and fetid from rain and snow and caked with the muck of war. Illness followed, contributing to the extreme loss of life in this brutal and lethal means of warfare. With Burberry’s Gabardine increasing status as a lightweight fabric ideal for tough terrain and situa tions, the British War Office asked Burberry to up date the Tielocken for serviceable military outerwear in the trenches and battlefields, which could super sede the existing bulky and cumbersome coats. He accepted the offer and designed a lightweight coat with belt D-rings to hold grenades, maps and flasks, shoulder straps for binoculars and gas mask, epau lets, storm pockets, a button-down shoulder storm flap, and buckled cuff straps, all using his revered fab ric that allowed rain to run off more efficiently. Today many of these war-time design features remain on the historic and momentous Burberry trench coat, which has been widely copied throughout the years.

Thomas Burberry that refers to shelter from inclement weather, was Burberry’s treasure. He skillfully developed five dif ferent Gabardine fabric weights which he patented in 1888, and promoted as The Burberry - Rainproof, Windproof, Drizzleproof, Dustproof, because it ven tilates naturally. Burberry and his illustrious fabric were splashed across the domain of fashion when numerous celebrated explorers and aviators, includ ing Sir Ernest Shackleton on his trek to the South Pole, wore Burberry Gabardine on their explorations. In 1891 Burberry made a shrewd decision and launched his first London store at 30 Haymarket. Three years later Catherine died, and in 1896 he married Mary Marshall. In 1909 he opened in Paris at 8 Boulevard Malesherbes. Constantly on the move, Burberry was further etched into the world of fashion with his Tielocken, a buttonless coat de sign he patented in 1912, with a belt that fastened around the waist, which was a huge step toward the design of the legendary Burberry trench coat.

Today many of these wartime design features remain on the historic and momentous Burberry trench coat, which has been widely copied throughout the years. In addition to the trench coat, Burberry also do nated a much-needed soup kitchen to the Brit ish Red Cross in order to further the war effort.

For more than 50 years Burberry’s classic trench coats have been manufactured in Cas tleford, Yorkshire, created in five styles and named after London locales: Westminster, Waterloo, Chelsea, Pimlico, and Kensington. It takes one year for expert tailors with inordi nate dexterity to absorb the intricate stitching technique of the collars, the most complex part of the trench coat where more than 180 stiches are sewn by hand to achieve a smooth curve that fits impeccably on the neck. Then in 1920 the Burberry check, registered as a trade mark, was introduced as a lining for the trench coat, and later marketed as a Burberry scarf. Burberry retired in 1917 concentrating his en ergy on healthy living, spiritual and altruistic endeavors. He died peacefully in 1926, age 90, at his home near Basingstoke, having built up a fashion empire from a small draper’s shop to an internationally recognized corpo ration with more than 500 stores world-wide.

Audrey Hepburn wore Burberry in Breakfast at Tiffany’s, as did Catherine Deneuve in The Umbrellas of Cherbourg, and Humphrey Bo gart in Casablanca, but it is also renowned as the perfect garment for Colorado and out West where the weather, unlike Tom Burberry’s re liably damp England, is notoriously capricious.

Richard Carroll is a nationally known travel writer honored with eight international writing awards. Richard has covered all seven continents, and with family heritage dating to early Colorado.

With Burberry’s Gabardine increasing status as a lightweight fabric ideal for tough terrain and situations, the British War Office asked Burberry to update the Tielocken for service able military outerwear in the trenches and battlefields, which could supersede the exist ing bulky and cumbersome coats. He accept ed the offer and designed a lightweight coat with belt D-rings to hold grenades, maps and flasks, shoulder straps for binoculars and gas mask, epaulets, storm pockets, a button-down shoulder storm flap, and buckled cuff straps, all using his revered fabric that allowed rain to run off more efficiently.

(888) 258.7885 | sales@occularium.com

photography: Fred Langer @fred.langer.photography hair/haircolor/fashion styling: Charlie Price@charliepricehair makeup: Tiaja Pierre @tiajamaisondebeaute models: Daryan Masseyl @daryaneliese Emerson Bonati @emersonsoleil Billy Upchurch @billyupchurch production/additional fashion styling: Isaiah Paul Munoz @isaiahpaulmunoz fashion: Electric Bubblegum @electric_bubblegum fur: A Tsagas twee@atsagasfurandleatherdesigns

FOOD&WINE

Whiskey that Wows in Denver by Trisha Ventker

Just as beer is to the Germans, wine is to the French, bourbon and rye are also an integral part of the history and culture of the United States with Denver a colossal player. I discovered that the origin of whiskey began over 1,000 years ago via the migration of traveling monks, and in 1405 the first written record of whiskey appeared in Ireland, and now Denver is enhancing the legend.

Denver is leading the way with the fascinating art of creating award-winning, five star whiskey. Laws whis key and Deviation Distillery is a city highlight for any one intrigued with the skill, knowledge, and careful at tention to detail that is involved in the creation of fine whiskey. For me, a wonderful asset is that Laws Four Grain Straight Bourbon and Rye is sourced from Colora do-grown grains and aged in Denver’s mile-high setting, and is wholly unique to Colorado within the viable world of spirits. Chatting with Juan “Chico” Dimas, an avid col lector and passionate bourbon authority unlocked for me another link to history, and the select talent of enjoy ing fine bourbon which is expressive of their ingredients.

Laws’ flagship whiskeys are its Four Grain Straight Bourbon and San Luis Valley Straight Rye. Characteristically these whiskeys have rich and bold fla vor profiles originating from the unique Colorado-grown grains and high-ele vation aging in Denver. You can find these whiskeys and more from Laws Whiskey House at retailers, bars and restaurants throughout Colorado.

Laws Whiskey House is a grain-to-glass distillery in Denver, Colorado that applies a “there are no shortcuts” philosophy to each batch of whiskey produced. Each batch is milled, cooked, fermented, dis tilled and aged on-site utilizing heritage and heirloom grains from family-owned Colorado farms. The practice of open air, on-grain fermentation captures the essence of Colorado’s terroir while the copper pot-column still produces a ro bust, grain-forward style of whiskey that is aged in 53 gallon charred oak barrels for a minimum of three years.

Law’s Whiskey House

For Barista Spirits, Deviation partnered with local purveyors, using barrels from Oskar Blues and cacao shells from Cultu ra Chocolate in its Mocha Whiskey. Each of the three whiskies is made with hand selected and roasted coffee from Cop per Door Coffee Roasters, the previous next-door neighbor of the distillery when they were in the Baker neighborhood.

Aztec Maple Old Fashioned Serves: 1 Prep time: 3 minutes Recipe: • 2 oz Barista Aztec Whiskey • 3 tsp pure maple syrup • 3 dashes orange bitters • Pinch of ground cinnamon or whole clove Instructions: • Add ingredients to a cocktail mixing glass and fill with ice. • Stir until chilled. • Pour into a fresh rocks glass with ice. • Top with a pinch of ground cinnamon or clove to garnish.

Deviation Distilling’s Barista Spirits

In 2020, Deviation Distilling an nounced the release of Barista Spir its, a line of three coffee-inspired whiskies, marking its first departure away from its signature gin line.

The brand consists of three whiskies: Americano Whiskey (a bourbon whis key paired with Guatemalan coffee beans), Aztec Whiskey (a rye whis key paired with Ethiopian coffee, Sai gon cinnamon and Madagascar vanil la beans) and Mocha Whiskey (paired with Brazilian coffee and chocolate).

Juan “Chico”

“Chico” Dimas

What provoked an interest in whiskey?

Juan “Chico” Dimas

There are certain rules that dis tillers must follow, in order to classify their distilled spirit as bourbon. Some of the most well-known requirements (to producers and con noisseurs) are: They must put their dis tilled spirit into brand new charred oak barrels, the bourbon recipe (the mash) must utilize at least 51% corn and a pro ducer cannot utilize additives in their Bourbon. Additionally, one common misconception about bourbon is that it must be produced in Kentucky to be called bourbon. Under the Federal Reg ulations, as long as one follows “The bourbon production requirements”, you can make bourbon in any part of The United States. It is due to these regulations; bourbon is very much a handcrafted spirit that is sold to con sumers on a national scale. The reason why I started collect bourbon is very much connected to the Snowflake Sto ry we know from childhood. Growing up, we are told: “No two snowflakes are alike”. Bourbon is very much like that quote as there are many variables that may occur to a barrel (as they are not hermetically sealed and are exposed to the elements via a rickhouse) during the aging process. Creating the possi bility for a different experience, each time one is drinking bourbon “neat” or in a cocktail. I love the uniqueness and opportunity to experience a different flavor profile, each time.

Please tell us about yourself: C My name is Juan “Chico” Dimas ; I am a second-generation native of Colorado and a bourbon con noisseur. I am a proud member of the private 5280 Whiskey Society and The Black Bourbon Society (which was es tablished in 2016). Outside of bourbon, my other hobbies include: coin & stamp collecting, yoga, philanthropy and trav eling. I also hold a MBA from Regis Uni versity and I am currently working to wards my doctorate in Organizational Change and Leadership at the Univer sity of Southern California.

My favorite whiskey of all time is: Heaven Hill 27-Year-Old Barrel Proof , which was released in the fall of 2018. The Heaven Hill Dis tillery has even drafted up a story that accompanies each bottle of this histor ic release. The story is as follows: “This one-time, barrel-proof bottling is com prised of 27-year-old Kentucky Straight Bourbon produced between 1989 and 1990 at Old Heaven Hills Springs Distill ery before it was destroyed by fire in 1996. Only 41 barrels of pre-fire Bour bon were included in this bottling, and when all barrels were mingled, the natural proof was an unusually low 94.7-barrel proof. Produced from some of the oldest barrels in Kentucky, this Bourbon will make a profound state ment on bar shelves and palates alike”. In the fall of 2018, I was fortunate enough to attend a tasting of this bourbon with Mr. Bernie Lubbers. Mr. Lubbers serves as the Whiskey Brand Ambassador for Heaven Hill Distillery and is known to many as “The Whis key Professor” (due to his extensive knowledge on bourbon). As we en joyed this release together, I had many thoughts come across my mind and a very unique taste on my palate. When it came to this release, there were only 2,820 bottles available and we had one of them sitting on the table at this tast ing to view, etc. Additionally, the flavor of this bourbon was a contrast of mel low oak flavors and inviting flavors of citrus and vanilla. By the end of this experience, I had a deeper apprecia tion of bourbon that had been aged for long amounts of time. As for many of the bourbons on the market today (and back in 2018), are most commonly age stated in the 10 to 12 years of mat uration period.

What is your favorite Whiskey of all time?

Tell us something that most people don’t know about you.

I am academically dedicated to finding and reintroducing the many untold African American/ Black stories that are part of American History regarding bourbon and whis key, for all to recognize and celebrate. As of 2022, we are residing in a time where we must reintroduce the African American/Black contributions that we all benefit from in the present day. As a member of The Black Bourbon Society , I fully recognize and help to retell the story of Mr. Nathan “Nearest” Green. Jack Daniels for many is known as the #1 most sold whiskey in the world and that it is created in Lynchburg, Ten nessee. Yet, it is not very well-known that Mr. Nathan “Nearest” Green (an en slaved man) taught Mr. Jasper Newton “Jack” Daniel how to make the whis key we all know today as: Jack Daniels. If it was not for Mr. Nathan “Nearest” Green, Jack Daniels would not be the whiskey we have all seen siting upon li quor store shelves, bars and in people’s homes. For further information about whom Mr. Nathan “Nearest”: Green was, I highly recommend that you vis it nearestgreen.com . This homepage contains additional information about the impact Nathan “Nearest” Green has made, his life story and the whiskey company that was launched to honor his lifetime contributions that are ex perienced on a global scale.

Would your knowledge of whiskey be something you would want to offer in the future, for restaurants nationwide? C I would highly enjoy sharing my whiskey knowledge with restaurant groups, private clubs, restaurateurs and other con noisseurs. As many often see whiskey as monolithic, to the point many in dividuals have told me: “Most of the whiskeys I have consumed burned my throat”. When we are looking at the available options in The Whiskey World, the consumer is met with an expan sive catalogue of choices to consume. Additionally, whiskey does not always need to be consumed in an Old Fash ion cocktail format or just at the end of a dinner with a dessert. Whiskey is much more versatile and we can incor porate it into many aspects of a restau rants cocktail program and the dinner pairings they have on their menu. I can be contacted at DEIBourbon@gmail com for further conversations about whiskey.

TRAVEL

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Conrad Punta de Mita Trisha Ventker

Unfortunately, there was no time to explore Puerto Vallarta, one of Mexico’s great cit ies with its superb dining prospects and mile long Malecon or seawall promenade that serves as a booming open-air art gallery. It was easy to understand how the seeds of travel lore were planted in the city when the classic film, “The Night of the Iguana” was filmed here, and Elizabeth Taylor and Richard Burton’s extramarital affair attracted pa parazzi world-wide, transforming the city into an illustrious tourist destination overnight. The steamy intrigue of their love affair extended to Puerto Vallarta where the two bought, like Frida Kahlo and Diego Rivera in Mexico City, adjoining homes connected by a bridge.

Conrad Punta de Mita Trisha Ventker

Punta Mita Resort Sparkle Arriving at the Conrad Punta de Mita, I found inside the first gate a challenging par72 championship golf course, designed by Greg Norman with two stunning ocean-side holes. Negotiating the second gate, the Conrad staff warmly greeted me, and I fully ap preciated a lobby that revealed colorful local art, large bamboo lamps, and sparkling cobalt chandeliers with a Moroccan vibe. A new driver with his dependable little golf cart drove me to my casa past a gigantic main lawn with a waterfall and three sparkling swimming pools, one for adults only, bordered by lush foliage, tropical flowers, and palm fronds dancing in the wind, rubbing and clapping a symphony of percussive music.

Chatting with Sergio on the twenty-mile drive north to the Conrad property in Punta Mita, I learned that all recent development was north of Puerto Vallarta along a beautiful stretch of beach with coves and inlets, and a surprising surf. I was aware of the 625-squaremile-Banderas Bay fronting Puerto Vallarta, one of Mexico’s deepest, largest, and most attractive bodies of water. Playful porpoise, humpback whales, and tuna abound, and on warm days, large manta rays float six inches beneath the surface of the water, sunning themselves like royalty.

My love affair with Mexico is ongoing thanks to stunning resorts where hospitality is a ubiquitous precedence. My early summer journey south of the border began with a twohour flight from Denver to Puerto Vallarta, and the minute I disembarked from the plane I could feel the joy in the air. I’m leaving my comfort zone behind to find a new one, and the joy is just being there. Customs was a breeze and waiting for me with a sign was Ser gio, a delightful driver from the Conrad resort in Punta Mita.

Zarandeado Style

Arriving at table was a large catch of the day from La Cruz Bay, prepared Zarandeado style. Sides were Shishito Peppers flavored with sesame oil and bits of onion; Orange-glazed brus sels sprouts with herbs and a sprinkle of parmesan cheese; and San Blas Coast shrimp. The menu’s flavors covered all of Mexico, and I noticed the widely popular Caesar salad which actually originated in Tijuana at the Caesar Hotel which was listed on the menu. Dinner and conversation eventually concluded at 11:30 p.m. when I walked back to my casa and relaxed on the terrace writing some thoughts, listening to the rhythm of the waves, and realizing how small and trifling we are in this vast world.

The driver explained that Punta Mita is a 1,500-acre peninsula found at the far north end of Banderas Bay’s 60 plus miles of sun-dappled beach front, also with small colorful towns with a bohemian allure that I instantly placed on my “must see” bucket list. My casa, nume ro 5, offered a brilliant panorama of the Pacific Ocean with an inviting private dipping pool on the balcony. The suite was cleverly decorated with modern Baja chic furnishings and held a spacious bathroom with a free-standing bathtub, spa rain shower, two sinks, and a convenient makeup table and chair. I took a few minutes to reflect on an area that is rich in the culture, history and heritage, of the Indigenous Huichol people who have lived in Mexico for thousands of years. Their complex culture is noted for yarn paintings, embroidery, bead creations, peyote ceremonies, living off the land, and keeping their values pure. Gazing at the expansive ocean, I contemplated the simple pleasures that brighten the day, how travel creates space to experience the natural world, to embrace the sea, and enjoy the mad beau ty of life. In the early, pearl soft evening, the sun casting slants of shadows across the patio, I walked to Tuki, the appealing lobby bar and lounge whose name in the Huichol language translates to “temple”, where I met Cassie and Yvonne, of the wonderful Conrad communi cation team, and a group of journalists on assignment from throughout the United States.

The group dining experience in Mezquite, for me, was a favorite, though I found that the din ing at Conrad is award-winning throughout. The alfresco restaurant overlooking an expan sive two-mile long beach, pays homage to the flavors of Mexico and Latin America as well as the traditional Zarandeado style cooking originating here on the Mexican Pacific Coast, linked to Nayarit and Jalisco, and dated to pre-historic times. Traditionally, seasoned fish is smoked on a grill over mangrove wood or charcoal, and served with a sauce of garlic cloves, lime juice, mustard, yellow bell peppers and spices, or the chef’s very own secret Zarandea do Thesauce.sunwas slowly disappearing beneath the horizon, the rhythms of the ocean persisted, as Chef Pedro, trained in Paris and having worked throughout the world including Dubai and Costa Rica, was cooking over open coals. I was delighted to experience his Tasting Menu.

Conrad Punta De Mita

Conradfolks. Punta De Mita

Early breakfast was an immense buffet at Arbol, again alfresco. I ordered a custom ome let with chorizo, Oaxaca cheese and cilantro, a glass of fresh-squeezed orange juice and a Mexican pastry. After overindulging, I headed to the spa located in a private mangrove, with casitas, water therapy pools, waterfalls, and a clay Temazcal lodge for guests who wish to purify, meditate, and sweat off toxins. The spa, a contemporary concept on Hu ichol symbolism and the physical world, offers treatments in open-air cabanas focusing on spiritual meditation. I adored a full body massage with essential oils and, with a fresh boost of energy, walked to the adult pool and ordered a Banana Colada at the swim-up bar, floated about in the pool like I was on a cloud in the sky, and even dozed off for a minute or two. Tequila Blast In late afternoon, I joined the group of journalists to partake in an agave tasting at the resort’s agave studio with 200 samples of Agave spirits at hand. They explained that the birthplace of Tequila is a town of the same name in the state of Jalisco, one hour from Guadalajara. The national drink of Mexico is created from hand-harvested blue agave plants. High-end Tequila can cost in the range of a fine bottle of Bordeaux wine, and the common ritual of adding lime and salt to exceptional tequila is ill-advised and, among Tequila aficionados, exceedingly discreditable. Fine tequila is to be sipped like a flute of Veuve Clicquot champagne. I tasted two mezcals and two tequilas, a silver Milagro and a preferred San Matias Reserve that was distilled from hand-harvested, 100% pure weber agave and pure spring water, refined in American and French oak barrels with a smooth, fresh, agave flavor. With the savory essence of agave still lingering on my tongue, my culinary experience continued with dinner at Codex, Conrad’s signature restaurant. Inspired by the ancient Aztec book of herbs, Codex offers regional Mexican cuisine through a menu with incredible flair and invention. Sayulita Savvy

The following day I visited Sayulita, a small former fishing village discovered by American and Canadian expats with a robust bohemian, surfer character. Beckoning beach restau rants hosting a mix of hip residents and sun-burned tourists, tattoo shops, open-air yoga parlors, and colorful boutiques including the Tierra Huichol Art Gallery and Gift Shop pro moting Huichol traditional art pieces, express the essence of this wonderful little beach town. I added to their economy buying a Mexican blanket, a silver ring, and lunch at Don Pedro’s enjoying a fish sandwich and mango colada while watching the barefoot beach

For information and booking: conradpuntademita.com

farewell and, on the journey back to the Puerto Vallarta airport, I re alized that travel is nourishment for both body and soul.

Restaurant Arbol was my final goodbye dinner before departing the next morning. The thoughtfully prepared menu underlined experience, knowledge, and technique. I ordered a Mexican Mushroom Risotto with Oaxaca cheese lightly powdered with chili ancho, a flamboyant roasted beet and orange salad created with goat cheese and arugula, and sprinkled with a Dijon mustard vinaigrette that was so delightful I wish a few bottles had been available for the table back home. The lobster Tamal was a treat with mole. Mole originated in Pueblo, and is an honored Mexican specialty offered in countless Mexican Itrestaurants.wasamemorable

dine with us. stay with us nobuhotelloscabos.com

Designed to provide incredible privacy and the ultimate in comfort, Zama Oasis in Aldea Zama, Tulum has an exclusive feel and personalized service, with extraordinary attention to detail that creates a relaxed yet upscale ambiance Our tropically inspired property gives our guests the feeling of being in a “home away from home," by offering a luxurious stay in a high design concept Our 2 bedroom/ 3 bathroom with private infinity pool penthouse suite is thoughtfully designed and locally inspired, so you can Instagram to your heart’s content! At Zama Oasis, the high end finishes and best accessories make the difference between a nice stay and a fantastic getaway you can’t wait to have again Book Today! 2 bedrooms 3 bathrooms modern kitchen family room wraparound deck private penthouse infinity pool air conditioned washer & dryer on site parking ZAMA OASIS: REDEFINING LUXURY https://airbnb.com/h/jungleph I Reservations: 303.650.2600 Prol Sayil, Lote 4, Aldea Zamá, Tulum 77780, México

Carmel Valley Ranch Trisha Ventker

We negotiated Carmel Valley Road, the chief route which starts at Scenic Highway 1, driv ing eastward maneuvering along Carmel River past restaurants and loads of wine tasting prospects appreciating that Carmel Valley is among California’s notable wine growing re gions with twenty or more wineries of which three-quarters are open for tastings without an appointment. I was anxious to visit Carmel Valley Village which appeared to me as a sublime pastoral country hamlet nestled in the foothills of the lofty Santa Lucia Mountain Range. The Village only a mile or so long with one-of-a-kind boutiques, is where I heard frazzles of laughter, enjoyed loads of art galleries with enough wine tasting opts to keep taste buds afloat, though the Village dining likings are for another time.

Carmel Valley is a California delight and the perfect retreat for a few days or a week of bliss. After a tad of research unequivocally I decided, and with challenging thoughts, to experience first-hand Carmel Valley and Carmel Valley Ranch. I’ve been to Napa and San Francisco in the past but I’ve never experienced the coastal area. I jumped on a quick flight to San Francisco where I rendezvoused with Team Member, Peter, my sales and marketing director, a former sales and marketing director at IBM, excellent writer, avid gourmand, and a great asset to the Ventker Publishing Empire. We rented a car and fighting traffic headed south about 120 miles to Carmel Valley and Carmel Valley Ranch Carmel Valley Saga

Carmel Valley is a colossal 189 square miles, and rated among the most calming, peaceful and pictorial destinations in the country. There was something about the landscape, the smell of the land, the curve of smiling faces, the deep blue cloudless sky, nicely planted rolling vineyards, and grazing horses kicking up their hoofs, which helped me to give way to the Valley’s serenity. Amidst a strong regional identity the Valley is dappled with me andering fences which led us forward to the next bend in the road, and while finding our way to the Ranch we were swept onto Eucalyptus Tree Road just off Carmel Valley Road. The towering trees lining either side of the road were planted between 1874 and 1881, list ed on the National Register of Historic places, and appearing like a watercolor rendering. Standing like devoted sentries the trees were in place when horse and buggies rumbled down the dirt roads on their way to market.

Ranch Living

Approaching the 500 acre Carmel Valley Ranch property at dusk I noticed lush trees, attrac tive rolling hills encompassing a pristine area, the mountain range in the foreground, and with the vast Ranch next to the 4,400-acre Garland Ranch Regional Park there is plenty of room to roam. Entering the resort’s lodge it instantly reminded me of Colorado and I sensed a splendid feeling of belonging. The lodge’s huge crackling fireplace was glowing, and above the mantle a cool painting caught my eye with characters adorned in Old West garb, as well as a Native American. Dave, the concierge, explained that it was painted in 1972 and por trayed from real persons. The collection of characters definitely set an impression with me. We straightaway recognized that Carmel Valley Ranch emphasizes an eco-awareness, call ing to the outdoor enthusiasts, and with the feeling of ranch style living designed in a luxury and modern ranch resort panache. The environment is extremely comfortable and particu larly for guests who are not familiar with farm animals, but regardless, a few days here can open a window to the temperament of nature in a suitable and unassuming way. The Ranch offers enough activities to keep one occupied for weeks, including a par-70 Pete Dye de signed Bentgrass golf course, a large full service spa, swimming pools, loads of animals, a vineyard producing their own wine, and with this range of possibilities I’m enormously anx ious to experience the opportunities Before arriving at my suite I was advised that the Carmel Valley Ranch is an all-suite resort (177 rooms) with fireplaces and most have private decks designed to grasp the spectacle of nature. The suites also include a kitchenette with table and chairs in an alcove tucked in near a large window. Luxury amenities consisted of a comfy robe, slippers, special lavender bath products, and also a huge bathtub perfect to wash away the ills of the world. It was close to 9 p.m. when I finally settled in. I unpacked and after a long day was ready for bed. I’m usually an insomniac unable to shut down my thoughts, but the king bed felt like a big hug from a cloud and moments later I was out like a light. I enjoyed breakfast with Peter at Valley Kitchen, the restaurant appearing as the spirit and essence of the Ranch with dining choices where one can enjoy the ambience of a chic in door setting with floor to ceiling windows and views of a pool and the green links of the golf course, or dine al fresco on the veranda appreciating the wide-ranging vistas. For those who are fervently pursuing fine dining, Executive Chef Nelson Torres will not disappoint with his innovative ranch-style cooking, aided by in-house cheeses, honey, wine, bread, pastries, and Ranch vegetables and fruit. My homemade French Toast was encircled with fresh berries, whipped cream, and a dusting of powdered sugar. I also ordered a vanilla oat latte, my favorite, and Peter was delighted with his farm omelet loaded with fresh garden

Carmelvegetables.Valley Ranch

Be Beautiful Spa Aiyana is set in an attractive natural surroundings and the ideal setting to lift yourself into a wistful world of complete relaxation. The scent of lavender is everywhere and sets a healthy mood. Modern yet ranch-style country, Aiyana is administered by highly trained massage therapists, offering an advanced and innovative spa menu with Hypnotherapy that smoothly infuses moisture, vitamins and antioxidants into the skin, as well as ten massage therapies, and treatments for sleep, weight, and mental wellbeing. The HydraFacial begins with a calming mask, and a scalp and neck massage with herbs, florals and botanicals har vested from the Ranch. The aim of Aiyana is the essence of well-being, care of the skin, and with insights that can carry one through life. In my view, Aiyana is in the upper level of spas and advancing the resort’s high standing with zest.

At 11 a.m. we were scheduled to visit the farm animals, and being a former New Yorker it was a wonderful opportunity because the closest one could come to experiencing farm an imals in New York City was in a movie or video. Led by naturalist Giana it was the ideal time to visit the animals while three weeks earlier one of the South African Boer goats gave birth to several kids. One, named Cinnamon, was a most gentle and sweet creature. Holding her I imagined what life would be if I had her as a pet in Denver. At the goat enclosure we met Joss and Aliza, two highly skilled ranch hands who introduced us to the Saanen goats from Switzerland. Each had a bell looped around their neck, were super friendly and loved to be touched. We also greeted the Alpacas which originated in South America in the Andes of Peru, which are bred for their fiber, are intelligent, clever, extremely observant, and trainable. We didn’t get too close because they are known to spit, but were super friendly and baby Luna was adorable. One other enclosure housed Pygmy goats originally from West African countries, and there were also two therapy horses. In the afternoon we had a remarkable blended sea salt tasting at the lodge. It was a first for both of us. I tasted four different blends, the crystals glistening, and was surprised at how fla vorful they were. Carlo Overhulser in the mid-2010s, discovered the essence of the salt when drenched by a large wave, and today Big Sur Salts is a Monterey blessing. The land of Big Sur is part of the National Wilderness Preservation System, and Big sur Salt is as pristine as the vibrant ocean. The salt is harvested from the Monterey coastline have traces of potassium, iron and calcium, and represent the area in color, taste and aroma. I ordered a tasting box and can’t wait to use them in dishes at home.

Carmel Valley Ranch

Animal Life

A last walk through the Ranch we shared our farewells. Carmel Valley Ranch is well-worth savoring and an ideal destination for a family with active children, or for those who just want to relax and have a romantic rendezvous. carmelvalleyranch.com

A bee’s life was my favorite by far. We met in an organic garden arranged through the Re sort’s Artisans-in-Residence programs, and beekeeper Tyler held my undivided attention when teaching about the fascinating life of bees. Tyler shared that we rely on bees to help our food grow, pollinating nearly 85% of all food crops for humans as well as food fed to animals. They also have a keen sense of smell, can fly up to 15 miles per hour. and have the distinction of being the only insect that produces a food consumed by humans. Suiting up and going into the beehive area was both scary and thrilling and a memory forever. For sure, Honeybees are doers of virtuous deeds.

Artisans-In-Residence; A Bee’s Life

To end a graceful and terrific day Valley Kitchen hosted dinner. I ordered a delightful burra ta tomato salad with heirloom tomatoes, pickled green strawberries, shaved fennel, tossed with a basil vinaigrette dressing. I shared with Peter a scrumptious Red Wine Braised Beef Short Rib dish created with black garlic puree, grilled asparagus, charred eggplant and en dive marmalade that should win an award. Surprisingly, Executive Chef Nelson Torres took a few minutes from the kitchen to greet us and other guests too. Speaking with him I could actually taste the love and care Chef Torres invests into his art. I asked him what he suggest ed for dessert and he said he would send out both the Garden Carrot Cake and The Ranch Chef’s Crème Brulee and both were delightful. This was the ending of the most perfect day. The sky was all stars that sent me into a relax ing spin, and after another goodnight’s sleep, I was anxious to experience the last day before heading home to Denver. Breakfast at Valley Kitchen was a refreshing Greek yogurt parfait with fresh berries, and the Ranch’s granola and lavender honey, and of course a cup of my irresistible Vanilla Oat Latte.

321 17th Street | T +1 303 297 3111 | brownpalace.com | @brownpalace Iconic Luxury in Downtown Denver

Onecvrreservations@carmelvalleyranch.comOldRanchRoad,Carmel,California 93923 carmelvalleyranch.com / carmelvranch / TELEPHONE 855.687.7262 STAY. PLAY. CATCH SOME RAYS. ESCAPE FOR SUN + FUN THIS FALL AT CARMEL VALLEY RANCH Fall is our favorite season at Carmel Valley Ranch—and it just might be yours, too. The days are warm (but not too hot). The nights are cool (but not too cold). It’s perfect for just about any way you want to play. Championship golf. A luxurious spa. Casual and elevated dining. Activities with animals and experiences with artisans. Pools for splashing, trails for hiking, spacious rooms for resting (not that you’ll want to do a whole lot of that). Consider this your invitation for fall fun—on a 500-acre California playground you’ve got to see to believe.

The Angler by Trisha Ventker

The frequent occasions I have visited San Francisco I finally and decisively set aside a chunk of time from a demanding travel schedule to dine at Angler. However, from this moment on Angler is the newest entry on my San Francisco “mandatory dine” list. I discovered that fishing and sea life for Angler is far removed from a hobby but an ardent endeavor. After a hefty business agenda to Mexico and California, Angler was an enormous repose. Appropriately tucked away on the Embarcadero water front, overlooking San Francisco Bay, the setting is ideal for Angler impacting an overpowering sense of place. I arrived with Peter, my sales and marketing VP at 6 p.m. and with glowing embers sparkling from an open hearth, and large live fish tanks looming, the ambiance of San Francisco was wall-to-wall. Fortunately, we were honored to be introduced to Chef Adam Stacy, Angler’s Chef de Cuisine, who happened to be in house on this day. Stacy graduated from the Culinary Institute of America, cooked in the illustrious Gramercy Tavern, often voted the most popular restaurant in New York City, was an Executive Chef at Newport Ranch, and also worked at Saison in San Francisco, among other fine restaurants. He suggested to us the “Cook For You” menu curated by the culinary team, and intensified with a selection of house wines.

Angler, a person whose hobby is trying to catch a fish with a fishing rod line, sinker and hook.

On table for a taste was a Blue Fin Tar tare served with a large Nori Seaweed crispy cracker, along with Chef Stacy’s Grilled-Hand Dipped Scallops dipped in a savory sauce, and additionally with an assortment of vegetables, and a platter of warm Parkerhouse Rolls with yummy cultured seaweed butter. Casting the menus aside we unequiv ocally opted, why not! It’s a distinctive idea, something different, and totally unique for both of us. Inquisitive about our “Cook For You” recommendation, we were informed that all plates arriving at table revolve from an open, expansive, wood-burning hearth, while sourced from selected local fisherman, farmers and ranchers. Long aware that San Fran cisco is one of the country’s optimum dining destinations, we were eagerly looking forward to Chef Stacy’s culinary offerings. The Grilled Black Cod was the first to set the mood with an intriguing yogurt sauce layered with the flavors of turmeric, curry, tarragon and Thai bas il, with a flute of champagne that en hanced the elegance. Arriving from the Raw Bar was a Antelope Tartare, slight ly cured with watermelon, radish and breadcrumbs, infused with antelope oil, served and wrapped with lettuce and sprinkled with basil, mint, atomized shiso buds, white soy dashi, anchovy flake, and shitake mushrooms.

Of Note Angler, 132 The Embarcadero, San Francisco, CA. Tuesday-Thursday415.872.9442. 5 p.m. to 10 p.m. Friday and Saturday 5 p.m. – 11 p.m. anglerrestaurants.com/san-francisco

Thankfully we were instructed to wear bibs for the Radicchio creation. The core was scooped out and fashioned with sherry, vinegar, garlic, shallots, and wait ing patiently was the mischievous beet juice. On table for a taste was a Blue Fin Tartare served with a large Nori Seaweed crispy cracker, along with Chef Stacy’s Grilled-Hand Dipped Scallops dipped in a savory sauce, and additionally with an assortment of vegetables, and a platter of warm Parkerhouse Rolls with yum my cultured seaweed butter. Finally, I was struck by the zestful richness of a whole pastured chicken layered with a tangy barbecue mustard sauce roasted in a wood oven. Dessert was a Soft Serve Vanilla Sundae topped with caramel. Chef Stacy’s, “Cook For You” menu was a tantalizing presentation and inviting ly enchanting. We both concurred that Angler is further complementing San Francisco’s fabled dining reputation.

Trisha AroundVentkerTown

• Two

via a courtesy vehicle or complimentary

thearthotel.com303.572.8000

The name says it all; Hilton features many talented local artists. Located in the heart of Denver, the hotel welcomed my friend Amy and me with the rainbow colors of contemporary art that caught my eye with a sparkle. The 165-room Art, opened in 2015, is a classic Denver boutique hotel with two intriguing art galleries, sweeping glass windows, and a porte-cochere ceiling designed with 20,000 LED lights creating mesmerizing patterns. We thoroughly enjoyed eating at Fire Restaurant. We both decided we wanted to share some key dishes. We started with the tuna tartar with apple chips, fennel, watercress salad topped with basil. Next was the stuffed squash blossoms that highlighted mascarpone, crab, arugula, saffron aioli and sumac. For the main entree we devoured the delicious 48 hour beef short rib with carrots, charred onion salsa verde and cardamon vinaigrette. We were both quite stuffed (like the squash blossoms) for dessert but felt very satisfied with the Wolf Trance cocktails. I had previously scouted out the New Mexico location, but a must see this Fall is the fun and zany Meow Wolf. Meow Wolf’s newest art exhibition has officially landed in Denver. This interactive art experience spans 4-stories and is home to 70+ unique installations, rooms and portals – a must see for all art enthusiasts traveling to TheirDenver.artful guests are now invited to simplify the supernatural experience and transport themselves into the Convergence Station dimension with The Meow Wolf Experience at the ART Hotel Denver.

Meow Wolf Denver Experience includes: ARTfully designed accommodations in Denver’s #1 Hotel complimentary Wolf Trance cocktails from FIRE Restaurant & Lounge Meow Wolf Denver and the ART Hotel UBER (based on Colorado 80203

• Complimentary transportation between

availability) • Complimentary in-room surprise amenity The Art Hotel 1201 Broadway, Denver,

•

The Art Hotel, Curio Collection by Hilton

HEALTH&BEAUTY

COLLABORATION IS THE DIFFERENCE WE COMPREHENSIVELY DIAGNOSE AS A TEAM. Proper diagnosis leads to proper treatment. With five experienced specialists on the team, we’re able to see every angle for the most comprehensive and best diagnosis. WE COORDINATE PERSONALIZED TREATMENT PLANS AS A TEAM. Coordination provides a comprehensive view of treatment approaches and perspectives. The multifaceted view allows us to meld ideas to craft the best plan WE COLLABORATE TO CREATE LONG-LASTING BEAUTIFUL RESULTS AS A TEAM Patients and doctors all want the same thing – amazing results. Our specialized master team fully collaborates together to create transformational smile solutions. Sara Qadi, DDS | Ryan Lewis, WHAT HAPPENS WHEN TEAM OF SPECIALISTS – THE BEST DIAGNOSIS. THE BEST Rocky Mountain Dental Specialists Team (as pictured from left to right): Sara Qadi, DDS | Ryan Lewis,

DMD, MSD | Christine Cole, DDS, MHS | Andrew Johann, DDS, MS, PC | Giles Horrocks, DDS, MS WHEN AN EXTRAORDINARY SPECIALISTS JOINS FORCES? BEST PLAN. THE BEST RESULTS. –rmdentalspecialists.com720-597-3344 1551 Professional Lane, Suite 250 | Longmont, CO 80501 Lewis, DMD, MSD | Christine Cole, DDS, MHS | Andrew Johann, DDS, MS | Giles Horrocks, DDS, MS

Luminous Skin & Lips Michael Moore

Michael Moore

Eventually, the quality of the Colorado lifestyle—the healthy, natural atmosphere that inspires his technique—drew him out west, where he opened Moore For Life in Denver’s own center of chic, Cherry Creek North. mooreforlife.com

Fall 2022 is a return to color and luminous skin as well as luminous lips. When picking out the wardrobe for your face this fall, I want you to think about adding a pop of color to the eyelid. I don’t want you to look like have been playing in your daughter’s makeup case. So, think about taking your neutral toned shadows and adding a pop of color to the crease or layer the bright tone onto your lid adding a neutral color in the crease. These are two tips to keep your look subtle with an essence of color to your eyes. Lips are a gloss finish with the sheerness of color. So play, have fun but don’t compete with the eyes. Harmonize. Skin make it glow, think of coverage that brings glow of definition to the face. The perfect way to achieve this is a custom blended foundation. The foundation is built for you, designed for you, your skin type, skin tone and texture.

Luminous Skin and Lips

MUST

HAVES

Postino WineCafé, the restaurant and wine bar with three Denver locations, launches Postino Wine Cult, a membership-only wine club offering hand-picked wines, buzz-worthy experiences, and exclusive Postino perks Cult members.

Members that sign up before June 30 will be considered Founding Members, or “Members of the Cru.” Founding Members will get a bonus bottle of wine on their anniversary as Wine Cult mem bers, exclusive perks, and first access to Postino events. postinowinecult.com

Wine Cult memberships are available on a quarterly ($60) or annual ($220) basis. Members will receive two Cult Boxes per quarter, each including two wines (a mix of reds and whites). The wines are accompanied by educational and mind-expanding content, all curated by Postino’s beverage director and Advanced Sommelier, Brent Karlicek. As with Postino’s seasonally changing wine list, Karlicek focuses on finding the most palate-pleasing boutique wines that are equally adventurous and approachable.

MUST HAVES Fall Ideas

Upon signing up, Wine Cult members will pick up their Cult Boxes from their selected Postino locations. Guests who sign up for Wine Cult memberships get a $50 Postino credit, and all Wine Cult members can stock their wine supply with an anytime 20% discount off Postino’s in-house, boutique bottle collection to-go. Wine Cult members can manage their subscriptions and perks seamlessly through the downloadable Postino Wine Cult app.

POSTINO WINE CULT

ieskincare.com GIFT GUIDE

Citrus Facial Scrub - Exfoliating the skin 2-3x’s a week will help promote cellular turnover, and remove dead skin and debris to brighten the complexion, smooth the skin and enhance the absorption of other skincare products.

“Sunshine, wind, a dip in the pool or the ocean, even air conditioning takes a toll on our skin throughout the sum mer. To help prep your skin and repair some of the damage that the summer months can bring, we suggest ingre dients to help hydrate, brighten and promote cellular turnover.

For Fall, Intelligent Elixirs co-founder, Cat Tatman, recommends the Intelligent Elixirs Citrus Facial Scrub and Brightening Serum:

Brightening Serum - One of the telltale signs of sun damage is hyperpigmentation, this serum brightens existing pigmentation and also helps prevent the formation of melanin, which contributes to the formation of dark spots. Additionally, the Brightening Serum contains Niacinamide, which in addition to brightening also enhances the skin barrier to help skin maintain better hydration.”

INTELLIGENT ELIXIRS

What’s more, sip HALCYON’s Pelotonia-inspired cocktail, Amore Viola, and a donation will be made for every cocktail sold. The floral cocktail is mixed with Wheatley Vodka, fresh lemon juice, creme de violet, lavender syrup and pea flower mix, garnished with an edible flower.

The hotel is giving guests the opportunity to make an impact and book the

HALCYON is proud to be part of the Pelotonia community and fight to see an end to cancer.

“Anyone Can Be a Legend” Package, where $50 per room night will be donated to Pelotonia for cancer research.

• Guest room accommodations in HALCYON’s custom Pelotonia-themed guest room

MUST VISIT Fall Ideas

HALCYON PELOTON PACKAGE

The package also includes:

• A Peloton Bike equipped in the guest room so you can keep your workout strong Peloton-inspired workout accessories including a yoga mat, water bottle and House of Wise Gummies

halcyonhotelcherrycreek.com

Rates are per room per night. A limited number of packages are available. Some blackout dates may apply. Not available to groups of ten or more rooms or in conjunction with other promotional offers. Guests need to contact the Hotel Spa in order to schedule appointment times for the services. Contact the Spa: (303) brownpalace.com312-8940

The Spa Menu The Spa at the Brown Palace per night.

spa

includes everything from rejuvenating massages to facials, full body scrubs, and much more. Includes $125.00 USD credit to

THE BROWN PALACE Treat yourself to a retreat in Downtown Denver including of service with a $125.00 USD credit to The Spa at The Brown Palace Hotel.

your choice

HERMES Edouard Hat in flamme linen and cotton canvas with “H Droit” embroi dery on the side. Lining in tone-on-tone linen. Made in France Brim Length: 2.6” hermes.com$500 MUST HAVES Fall Gifts

The writing instruments in the Guilloche series are made to accompany us through everyday life in style and to help us rediscover the charm of our own handwriting. Both visually and in terms of functionality, the Classic models are true highlights: With their slender shape, they fit perfectly in the hand, and sophisticated mechanisms such as the spring-loaded clip ensure that the pleasure of using them is just as timeless as their design.

Ballpoint: $325, Rollerball: $350, Fountain Pen: $515 graf-von-faber-castell.com

GRAF VON FABER-CASTELL’S GUILLOCHE

GIFT GUIDE

Black edition Faber-Castell, one of the world’s largest and oldest manufacturers of pens, pencils, art and office supplies, was founded in 1761 and has a fascinating history.

GUIDE

D Denver’s leading guide to highly-rated hotels, restaurants and culture

The Crawford Hotel The Crawford is a truly unique hotel, located in Denver’s Union Station. Designed within the original walls of this historical landmark, which dates back to 1881, guests find themselves enjoying a new room experience at each visit, as no two rooms are the same. The hotel boasts histori cal yet modern design features, with rooms that feel cozy yet luxurious. Guests looking for a peaceful atmosphere can curl up with a good book in one of the reading nooks while those looking for more excitement need only walk downstairs to The Great Hall. Also known as Denver’s Liv ing Room, The Great Hall features a vibrant array of shops and restaurants with award winning chefs. Whether pa trons are enjoying a craft beer from the Terminal Bar or competing in a friendly game of shuffleboard, The Great Hall brings people together, a perfect reflection of the building’s original (720)Denver,1701www.thecrawfordhotel.comintention.WynkoopStreetCO80202460-3700

The Brown Palace Hotel and Spa is aptly named with its palatial atrium aweing guests of all ages. The hotel first opened in 1892 and has kept its historical charm while providing modern and luxurious amenities. A walking tour of the hotel is available to enlighten visitors of the heart and soul that went into its design and highlights special details only visible to a knowledgeable eye. De spite the close proximity to a bustling downtown, guests enjoy the many restaurant options on-site, including af ternoon tea time in the stunning atrium, complete with devonshire cream shipped in directly from England, and the culinary mastery offered at the Palace Arms restau rant, served in a room with hand painted wallpaper and surrounded by ancient 321www.brownpalace.comrelics.17thStreet,Denver,CO 80202 (303) 297-3111

The Brown Palace

HOTELS

The Gaylord of the Rockies

Located minutes from Denver International Airport in the idyllic All American City of Aurora, Gaylord Rockies Resort & Convention Center will feature over 1,500 guest rooms including 114 well-appointed suites and over 485,000 square feet of extraordinary meeting and convention space. As a gateway to the Rockies, Gaylord Rockies will offer memorable experiences to its guests with first-class restaurants, a luxurious spa and salon, diverse shops, winding waterways and picture perfect sunset views. Rustic alpine charm and exciting “open-air” activity make this Rocky Mountain Front Range retreat an adventure in (720)Aurora,6700www.gaylordhotelsnews.comitself.NorthGaylordRockiesBlvd.Colorado80019452-6900

(303)Denver,1111www.fourseasons.com/denverDenver.14thStreetCO80202389-3000

Four Seasons Four Seasons hotels are known for their luxurious accom modations and unmatched customer service, and the Four Seasons Denver is no exception. From the moment guests enter the hotel, they are treated to an experience like no other. Large suites with stunning mountain views, unforgettable meals at the famed EDGE Restaurant & Bar, relaxing treatments at the full-service spa, and de licious cocktails served poolside at the rooftop pool oa sis, are just a few of the unique amenities awaiting Four Seasons guests. Its convenient location across from the Denver Center for the Performing Arts complex and just steps away from Larimer Square and the 16th Street Mall, allows guests easy access to shows, shopping, restau rants, sporting activities, and exciting nightlife offered in downtown

(303)Denver,1881www.ritzcarlton.com/denversteakhouse.CurtisStreetCO80202312-3800

(303)Denver,1600www.theoxfordhotel.com17thStreetCO80202628-5400

HOTELS

The Ritz-Carlton The Ritz-Carlton Denver, located in the heart of down town, lives up to its name with quality and modern so phistication incorporated into every inch of the hotel. Special attention to detail is evident throughout and pro vides guests with a tranquil setting to enjoy a luxurious home away from home. Even the youngest of guests are considered VIP’s and eligible to take part in the Ritz Kids program. A myriad of dining options are available within walking distance of the hotel but many guests enjoy pay ing tribute to famed Broncos quarterback John Elway, by indulging in the fine dining offered on site at ELWAY’S

The Oxford Hotel, in addition to being one of the most popular luxury hotels in downtown Denver, is the old est operating hotel. It has seen many enhancements through the years, perfecting the art that is a luxury ho tel, while preserving the character and integrity of its his tory. As a registered landmark on the National Register for Historic Places, and boasting a stunning display of art and historical architecture, it’s no wonder the hotel re ceives guests from across the globe.

The Oxford Hotel

Owned and operated by restaurant veterans, Sean and Betsy Workman, Acova debuted in the Lower Highlands area of Denver in June of 2018 and was designed to be the neighborhood joint for friends and family. The kitch en creates an eclectic menu for all lifestyles and dietary restrictions and serves lunch, happy hour, dinner and weekend

RESTAURANTS

One of Colorado’s best northern Italian restaurants, Baro lo Grill has also been recognized as one of the world’s best restaurants for wine. In 2018 Barolo was honored with both Wine Spectator’s Grand Award and Wine Enthusi asts’ Best 100 Wine Restaurants award. Known for hand crafted modern Piemontese cuisine and knowledgeable, attentive staff, Barolo is the perfect choice for special oc casions or a great night out. Their seasonally changing menus highlight items from the staff’s annual pilgrim age to Northern Italy and features locally sourced ingre dients from regional farms and artisans.

3030www.barologrilldenver.comEastSixthAvenue,Denver, CO 80206 (303) 393.1040

Mon - Thurs Fri 11:30 am - 10:00 pm 11:30 - 11:00 pm Sat 10:00 am - 11 pm Sun 10:00 am - 3:00 pm Dinner Tues - Thurs 5:00 pm - 9:30 pm Fri - Sat 5:00 pm - 10:00 pm Sun - Mon closed Barolo Grill

3651www.acovarestaurantcombrunch.NavajoStreet,Denver, CO 80202 (303) 736.2718

Acova

websitephotocourtesy of Eater Denver

Mon - Tues 3:00 pm - 10:00 pm Wed - Sun 11:00 am - 2:00 pm 3:00 pm - 10 p.m.

Ash’kara Ash’Kara, a globally inspired restaurant with influences from Israel, the Middle East and Mesopotamia, is a col laborative partnership with the restaurateur team of chef Daniel Asher and Josh Dinar (River and Woods, the forth coming Tributary Food Hall in Golden and Mother Tongue at Broadway Market) and Culinary Creative Group (Bar Dough, Senor Bear, Morin and the forthcoming Maine Shack). Ash’Kara is located in Denver’s Lower Highlands 2005www.ashkaradenver.comneighborhood.W33rdAvenue,Denver, CO 80211 (303) 537-4407

The restaurant features warm dining spaces, with local stone and classic mahogany throughout to create an un paralleled ambiance. Enjoy Denver’s premiere smoking lounge with more than 65 cigars to choose from in our humidor. Located in the prestigious Greenwood Village area, it’s the perfect place to reconnect over an intimate dinner and is one of the best steakhouses in Denver.

RESTAURANTS

Del Frisco’s Double Eagle Steakhouse

8100www.delfriscos.comEOrchardRoad, Denver, CO 80111 (303) 796-0100 Lunch Weekdays 11:30 am - 2 :00 pm Dinner Mon - Thurs 5:00 pm - 10:00 pm Fri- Sat 5:00 pm - 11:00 pm Sunday 5:00 pm - 9:00 pm Cocktails check

RESTAURANTS Guard and Grace There’s a reason that Guard and Grace is the first name on people’s lips when asked for a steakhouse recommen dation in Denver. Chef and owner Troy Guard wows his patrons with a fine dining experience featuring mouth watering steaks and a delicious raw bar, turning any so cial gathering into a 1801www.guardandgrace.comcelebration.CaliforniaStreet,Denver, CO 80202 (303) 293-8500 Dinner Sun - Thurs 4:00 pm - 9:30 pm Fri - Sat 4:00 pm - 10:00 pm photo credit Rachel Adams Le French Founded by Senegalese French sisters Aminata and Rougui Dia, Le French is a gourmet, casual-chic French bakery and bistro. Le French specializes in high-end pastries and elevated modern Parisian cuisine with glob al influences, a nod to the sisters’ heritage. 4901www.lefrenchdenver.comS.NewportSt.Denver, CO 80237 (720) 710-8963 Tues - Thurs 11:00 am - 9:00 pm Fri 11:00 am - 10:00 pm SunSat 8:00 am - 10:00 pm 8:00 am - 2:30 pm

ThursWed - Fri 5:00 pm - 8:00 pm 5:00 pm - 10:00 pm Sat - Sun 5:00 pm - 8:00 pm Happy Hour Tues- Sun 5:00 pm - 6:30 pm

Mon - Fri 11:30 am - 9:00 pm Sat 11:00 am - 10:00 pm Sun 5:00 pm - 11:00 pm Sat - Sun 10:30 am - 9:00 pm photo credit Emily Teater Photography Spuntino Spuntino Food & Wine claims a “Global Mind, Colorado Body, and Italian Soul” and the statement could not be more true. The owners, a husband and wife team, bring their passion for Italian food and culture to the Highlands region of Denver. Fresh, house-made focaccia, gnocchi, and gelato are enhanced by an extensive wine list and intimate 2639www.spuntinodenver.comsetting.W.32ndAvenue,Denver, CO 80211 (303) 433-0949

RESTAURANTS

Dinner

Le Bilboquet Reminiscent of a charming French bistro, Le Bilboquet Denver is located in Cherry Creek North within the St. Paul Collection. The restaurant offers a vibrant atmos phere paired with simple, classic French cooking - bring ing a slice of Parisian café culture to the neighborhood. Le Bilboquet is a natural gathering spot to enjoy a chilled bottle of rosé alfresco or classic bistro fare like croque monsieur paired with a local draft beer. 299www.lebilboquetdenver.comSt.PaulStreet,Denver, CO 80206 (303) 835-9999

6:00 am - 11:00 pm Fri- 6:00 am - 12:00 am 7:00 am - 12:00 am 7 :00am - 11 :00 pm

RESTAURANTS

The Corner Office The Corner Office, located in downtown Denver, opened in 2008 by restaurateur Peter Karpinski of Sage Restau rant Group. The Corner Office is where enjoying great food and cocktails is your only assignment Loosen up, kick back and slide into prime time with colleagues, friends or someone special. Designed with a modern eye for comfort and good times, The Corner Office features a bustling bar, energetic dining rooms, communal table and private event rooms.

Tamayo Patterned after Tequileiras in Mexico, Tamayo invites patrons in for delicious small plates and specialty margaritas designed to perfection, inciting conversation and community. This modern take on Mexican cuisine is not found at a typical Mexican restaurant. Served on the terrace while watching a spectacular sunset over the Rocky Mountains, first time visitors are sure to return. 1400www.eattamayo.comLarimerStreet,Denver, CO 80202 (720) 946-1433 - Fri 11:00 am - 2:00 pm - Thurs 5:00 pm - 10:00 pm Fri - Sat 5:00 pm - 11:00 pm Sat - Sun 10:30 am - 2:30 pm Hour Daily at the tequila bar & lounge 2:00 pm - 6:00 pm

SundaySaturday

Dinner Sun

Brunch

(303)1401www.thecornerofficedenver.comCurtisStreet,Denver,CO80202825-6500Mon-Thurs

Lunch Mon

Happy

cocktails and

Breakfast Mon -Fri Sat

The Fort The Fort, an award-winning Denver western restaurant located just southwest of Denver, is one of the nation’s most recognized establishments and sells more buffalo steaks than any other independently owned restaurant in the country. Featuring fine beef, buffalo, game and sea food, The Fort’s menu offers a tantalizing selection of old and new foods from the Early West.

5:30 pm - 8:30 pm the tradition of Central and South American convivial Toro Denver features a ceviche bar, small family-style entrees, plus, hand-muddled local beer and Toro features authentic Latin ingredients, international flavors, and artful dishes at their Cherry Creek Denver restaurant. Denver, CO 80206 10:30 am - 3:00 pm 4:00 pm - 10:00pm Sat 5:00 pm - 10:00 pm 5:00 pm- 11:00 pm - Sun 6:00 am - 10:00 am 6:30 am - 10:00 am - Sun 3:00 pm - 5 :00 pm

RESTAURANTS

Dinner Mon - Thurs

Toro In

dining culture,

Fri & Sun

Happy Hour Mon

150www.torodenver.comClaytonLane,SteB,

(303) 253-3000 Brunch Sat - Sun

plates, and

(303)Morrison,19192Thewww.thefort.comFortHighway8CO80465697-4771Mon-Sun

wine.

Hidden BBrunchesDenver’sGems:Best

Hidden Gems: Denver’s Best Brunches

321www.brownpalace.com17thStreet,Denver,CO 80202 (303) 297-3111 Brunch Ellyngton’sat Sun 10:00 am - 2:00 pm

Hidden Gems: Denver’s Best Brunches

Brunch Sat

Bistro Le Roux Bistro LeRoux, Chef Lon Symensma’s ode to the Meditteranean bistro, is gorgeously appointed and features an inventive menu of decadent fare in the heart of Denver’s LoDo neighborhood. From savory Croques Madame to decadent fresh-baked Cinnamon Rolls, LeRoux’s menu draws inspiration from Symensma’s time spent training (and eating!) in kitchens across Europe.

1510www.lerouxdenver.com16thStreetDenver, Colorado 80202 (720) 845-1673 - Sun 10:00 am - 3:00 pm

Brown Palace Perked in an elegant corner of The Brown Palace Hotel and Spa, Ellyngton’s is a stylishly appointed breakfast and lunchroom that offers a classy Sunday Brunch. With an extensive selection of exquisite menu items – guests can relish entrees like the prime rib quiche or the cured salmon toast. Patrons will get a taste of the hotel’s rich 130-year history by dining among the ornate décor and 19th century structures. .

Hilton Denver Inverness Set against the backdrop of the picturesque Rocky Mountains, Hilton Denver Inverness’ Champagne Sunday brunch features over a 100 offerings each week. A local favorite, the Sunday brunch is hosted in The Garden Terrace and offers an omelet station; shellfish display, including shucked oysters; smoked salmon; snow crab legs; bay scallops; and more. Additionally, a wide display of mini desserts and weekly rotating dessert flambe is available. Prices start at $64.95 per person and $32 for children ages 6-12 (guests under five are 303-397-6411200www.theclubatinverness.com/garden-terracecomplimentary).InvernessDriveWest,Englewood,CO80112 Brunch Sun 9:00 am - 1:00 pm Hidden Gems: Denver’s Best Brunches Tamayo Tamayo’s Bottomless Margarita Brunch is everything you want and everything you need going into fall and winter brunch dates with friends. The free-flowing small plates and brunch cocktails are offered every Saturday and Sunday from 10:30 a.m. to 3:00 p.m. Enjoy unlimited small plates featuring delectable favorites like huevos rancheros, carnitas tacos and tres leches paired with mimosas, margaritas and Bloody Marias for $42. 1400www.eattamayo.comLarimerStreet,Denver, Colorado 80202 (720) 946-1433 Brunch Sat - Sun 10:30 am - 3:00 pm

Urban Village Grill brunch is served Saturday and Sunday from 11:00 a.m. to 2:00 p.m. All brunch items are priced between $8 to $14 dollars and over half the brunch menu is gluten-free. Go see for yourself what all the buzz is about!

8505www.urbanvillagegrill.comParkMeadowsCenter Dr #2184, Lone Tree, CO (720) 536-8565 Brunch Sat - Sun 11:00 am - 2:00 pm

150www.torodenver.comClaytonLane,SteB, Denver, CO 80206 (303) 253-3000 Brunch Sat - Sun 10:30 am - 3:00 pm

Hidden Gems: Denver’s Best Brunches Urban Village Grill

Toro Denver is a city built on brunch and Toro’s brunch menu is a pioneer in pairing breakfast favorites with unique cultural cuisines from all over the world. Toro’s bottomless brunch is perfect to enjoy with friends and family in their outdoor courtyard that’s hidden within the dining room. Offered Saturday and Sunday with a bottomless food and drink option for $49 and bottomless food only for $30, this brunch is exclusive but surely one you’ll never forget. Their new brunch menu, just launched this month, features exotic dishes with Latin flair like the Zucchini Tiradito, huevos rancheros, shrimp corn enchiladas, churrasco and eggs and quinoa-fried rice. Toro is also introducing a new brunch dessert, which is sure to become a fan favorite: churro bread pudding!

You might not expect to find the best Indian restaurant in the state within a mall in Lone Tree, but that’s what makes it a hidden gem! Pay a visit to Urban Village Grill to taste their newly revitalized brunch menu. Chef Mani simply outdoes himself with this menu that features classic brunch favorites with an Indian twist in dishes like the masala French toast, pav bhaji bruschetta, vegetable masala burger and more.

Jill’s at The St. Julien

Sat - Sun 7:30 am - 2:00 pm

(720)249www.halcyonhotelcherrycreek.comColumbineSt,Denver,CO80206772-5022

Although in Boulder, Jill’s definately is worth the drive from Denver! Brunch has returned to Jill’s Restaurant on both Saturdays and Sundays, from 7 a.m. to 3 p.m., with a new menu from executive chef Rich Byers. The thoughtful menu features fresh, local and dynamic ingredients with dishes such as a brioche croque madame with black truffle béchamel, Gruyère, an overeasy egg and River Bear ham, Shrimp & Grits with Gayla’s Georgia grits, and various Benedicts. Plus, brunch-goers can enjoy a buildyour-own Tito’s Bloody Mary Bar loaded with mixes, toppings, hot sauce and more, in addition to bottomless mimosas. 900www.stjulien.comWalnutSt.,Boulder, CO 80302 (720) 406-7399

Local Jones Local Jones, a neighborhood American Bistro and Bar, is nestled in the heart of the bustling Cherry Creek North. The socially engaging atmosphere features indoor and outdoor seating where friends and soon-to-be friends come together to celebrate what we all cherish: great food, great drinks, and great company. Enjoy a newly launched brunch menu by Executive Chef Brendalee Vialpando and Executive Pastry Chef Saura Kline - featuring brunch favorites including Saura’s Jerusalem Bagel, LJ cinnamon roll and the pork green chilli burrito. On Sundays, enjoy “Vinyl Brunch” from 10AM - 2 PM where cocktails flow as the vinyl spins.

Brunch

Sat - Sun 7:00 am - 3:00 pm

Hidden Gems: Denver’s Best Brunches

Brunch

1497www.postinowinecafe.comParkCentralDr.,Highlands

Postino

Urban Farmer Located in Denver’s charming LoDo neighborhood Urban Farmer Steakhouse offers an extensive selection of brunch offerings, including classic dishes like buttermilk pancakes, waffles and French toast, and unique options such as rabbit hash, served with fingerling potato, endive slaw and confit egg yolk. The restaurant also offers a Bloody Mary bar, encouraging guests to concoct their own creations each weekend for just $25. The buffet is complete with 26 different toppings, including olives, celery, pickled vegetables, fresh cucumber, fresh horseradish, togarashi, inhouse candied bacon with brown sugar and chili flake, a selection of spices, house made bloody mix and much, much more. For those who prefer bubbles, the mimosa bar features a selection of freshly-squeezed orange, grapefruit and cranberry juices and a selection of up to four berry

Brunch Sat - Sun 9:00 am - 2:00 pm

The weekend brunch at Postino is in a category all its own and will appeal to Highlands Ranch residents and visitors looking for a curated selection of farm-fresh comfort foods like Umbria Egg Toast featuring scrambled egg with crèma and white truffle, crispy oyster mushroom, and parmigiano reggiano atop a toasted ciabatta, and the Smoked Salmon Carpaccio with Sicilian garlic yogurt, smoked salmon, capers, pickled red onion, avocado, and dill. Brunch cocktail highlights include the Lectric’ Eye composed of Cappelletti, Dolin Blanc, fresh lemon juice, and soda, and the Sherry Mary featuring Oloroso Sherry. Ranch, CO, 80129 410-8600 Sat - Sun 9:00 am - 1:00 pm

(720)

Brunch

(303)1659www.urbanfarmersteakhouse.comtoppings.WazeeSt,DenverCO80202262-6070

Hidden Gems: Denver’s Best Brunches

LUXE FAVS A Tsagas Furs and Leathers Designs A Tsagas Furs and Leather Designs is a Leather and Fur Clothing Store in Denver, CO that creates customized designs, offers alterations, and even restyles your old fur and leather pieces into something current and stylish. If you’re looking for edgy fashions made of leather or fur, visit us today or contact us to find out more about our unique (720)Denver,974www.atsagasdesigns.comservicesSMonacoPkwyCO80224941-3877 Tues - Fri 11:00 am - 6:00 pm Saturday 10:00 am- 6:00 pm Gnat Jewelers Today, father and son create a beautiful array of custom jewelry ranging from classic to contemporary. While Gnat Original Design is well known for our exquisite en gagement rings, we also craft one-of-a-kind pieces in the entire range of jewelry using precious metals, fine gem stones and certified (303)Denver,Suite250www.gnatjewelers.comdiamonds.ColumbineStreet130CO80206355-5050 Monday-Friday 10:00 am- 7:00 pm Saturday 10:00 am - 2:00 pm Sunday CLOSED

(303)Denver,3035www.mooreforlife.comEast3rdAvenueCO80206484-1857Tues-Saturday

Cherrywww.hermes.comCreekShoping Center 3000 E. First Avenue, Space P-206 Denver, CO 80206 (303) 388-0700Tues-Saturday 11:00 am- 7:00 pm Sunday CLOSED

Michael Moore has worked in the cosmetics industry since 1988 with brand leaders such as Bobbi Brown Essentials, Chanel, and Estée Lauder. In New York City, he was often seen backstage during fashion week, supporting major designers such as Oscar de la Renta, Bob Mackie, and Vera Wang. Michael’s client list included Oscar winners, First Ladies of the United States, and royalty. Eventually, the quality of the Colorado lifestyle—the healthy, natural atmosphere that inspires his technique— drew him out west, where he opened Moore For Life in Denver’s own center of chic, Cherry Creek North.

Moore For Life

10 am - 6 pm

LUXE FAVS Hermes A family company whose craftspeople make, often by hand and always with love , bags and belts, diaries and dishes, scarves and shoes, perfumes and purses, ties and travelling furniture, as well as gloves, hats, watches, jew elery and clothes.

1101www.denvercenter.org/13thStreet,Denver, CO 80204 Administrative offices: (303) 893-4100 Main Box Office: (303) 893-4100 CULTURE Mon - Thurs 10am - 5pm Fri 10am - 8pm Sat- Sun 10am - 5pm Mon - Sun 10am - 8pm Closed holidaysmajor

the Performing Arts

From

The Denver Center for the Performing Arts (DCPA) is the largest non-profit theatre organization in the country. Broadway tours including performances such as Phantom of the Opera, Rent, Les Miserables, Wicked, to more intimate theatres featuring comedy shows and other events, and education for all levels of thespian tal ent, the DCPA offers something for everyone.

Denver Art Museum

for all 100www.denverartmuseum.orgages.W.14thAvenueParkway, Denver, CO 80204 (720) 865-5000 Denver

The Denver Art Museum continues to wow visitors dai ly with its extensive display of world-class art, featuring painting and sculpture disciplines, modern and contem porary art, photography, textile art, and other representa tions from around the world. Temporary exhibitions pro vide a constant source of new art to view and appreciate. Special activities and games for kids are incorporated into the museum, allowing for an engaging and enlightening experience Center for

and

Denver Botanic Gardens

The Denver Botanic Gardens offers visitors an escape to a tranquil, 24-acre floral oasis. It features endless trails to meander while surrounded by a stunning display of natural beauty, showcasing local plants as well as plants from around the world. Many enjoy stopping in at the Offshoots Cafe for a coffee and croissant before continu ing their journey. Families enjoy the Mordecai Children’s Garden, a rooftop garden designed for kids, providing them with a safe space to explore and connect with na 1007www.botanicgardens.orgture.YorkStreet,Denver,CO 10am - 9pm Fri-Sat 10am - 9:30pm - 9am -

80206 (720) 865-3500 CULTURE Sun-Thurs

5pm

Mon

Downtown Aquarium

The Downtown Aquarium is truly an underwater adven ture with exhibits featuring creatures in multiple habitats across the globe. From the desert to the rainforest and everything in between, visitors of all ages will marvel at the beauty of this underwater life. Aquarium visits are enhanced by dining at the aquarium restaurant where delicious meals are served with a view of a 50,000 gal lon aquarium containing tropical fish, sharks, and even a mermaid or

Sun

(303)700umdenverwww.aquariumrestaurants.com/downtownaquaritwo.WaterStreet,Denver,CO80211561-4450

Museum

shows offered at

CULTURE Denver Museum of Nature & Science

The DMNS provides visitors with multiple exhibits to ex plore and perform hands-on activities. Visit the Health ex hibit to test your strength and view your self-portrait from 50 years in the future. Explore the Space Odyssey exhibit and experiment with the impacts of water, air, and mag nets. Walk through the Wildlife dioramas to experience the magnificent size of a bear. The Discovery Zone was specially designed for small children and gives them the opportunity to expand the use of their fives senses within a safe environment. visitors also enjoy the many the IMAX and Planetarium.

2001https://www.dmns.org/ColoradoBlvd.,Denver, CO 80205 (303) 370-6000 Museum Mon - Sun 9am - 5pm except Dec 25) Shop Mon - Sun 9am - 5pm Dock Hours 8am - 2:30pm photo courtesy of The Ritz Carlton

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