Resturant News of the Rockies

September 2012

Restaurant News Established 1986

Volume 26, No. 7 www.RestaurantNewsRockies.com

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Serving the Hospitality, Foodservice, Equipment, Food, Beverage, and Supply Industry in the 8-State Mountain Region

Colorado Governor’s Garden Party Features Colorado Chefs This Year

Mountain Winefest in Palisade, CO Turns 21, Adding Free Seminars Colorado Mountain Winefest turns 21 this year, and with it entering legal age, it has become just a little smarter. All festival chef demos and educational seminars are now included in this year’s ticket price, instead of being costly additional add ons to the original price.

So festival goers can now enjoy wine tasting, mingling with winemakers, amazing food and wine, and enough education to consider themselves wine experts by the time they leave. All for $43.

The festival will take place in Palisade’s (CO) Riverbend Park on Sept.

15, bringing 50 of Colorado’s premier wineries together to celebrate local wine with hundreds of acres of vineyards as the backdrop. The biggest day in Colorado wine each year will also include a grape stomp, ice carving display, and attendees will walk away with a commemorative wine glass and wine tote to carry bottles back home with them.

Mountain Winefest typically draws 6,000 each September, with a majority of guests coming from the Grand Val-

ley, Front Range of Colorado as well as New Mexico, Utah, Texas and Arizona.

Plus, the days before and after the festival are filled with amazing events to help your audience enjoy the winesoaked adventures the Grand Valley offers. See a complete list at WineColorado.org.

Please let us help brainstorm story ideas for your audience and can arrange interviews with just about anyone involved in the festival. I also have a limited number of media credentials, so please let me know as soon as you can if you plan on attending.

About CAVE: The Colorado Association for Viticulture and Enology (CAVE) is a member-based association that exists to encourage and support enology and viticulture in Colorado.

CAVE — one of two organizations that supports Colorado wine — promotes the interests of Colorado grape growers and wineries in legislative and political matters, provides a forum for the exchange of ideas, and disseminates current information pertaining to optimum winemaking and agriculture practices for vineyards in the area. CAVE seeks to establish contacts and relationships with other associations, both regional and statewide, to further development and growth of the industry.

Chef Jason Morse and Colorado Douglas County School District Team

ACF Colorado Chefs were proud to provide guests with a sampling of Colorado cuisine at the 2012 Governor’s Residence Preservation Fund Annual Garden Party. Almost 350 guests attended this event held at the historic, beautiful Colorado Governor’s Mansion in Denver. An early rain shower quickly changed to a warm summer night and created a perfect evening.

Glittering lights outlined unique décor Created by the Colorado Architectural community. A special welcome from Governor John Hickenlooper followed by entertainment from Lannie Garrett put everyone in a festive mood.

ACF Chefs providing Colorado culinary cuisine included: Chef David Oliveri, La Cave, Chef Michael DeGiovanni, Morningstar Senior Living, Chef Robert Meitzer and Chef Andy Ellis, Red Rocks Country Club, Chef Chris Puter,, Pinehurst Country Club, Chef Danny Flanagan, Sanctuary Golf Course, Chef Gerg Matchett and students, Escoffier Culinary School, Boulder, Chef Chris Wingande students, International Culinary School of the Arts Institute, Chef Aran Essig, University of Northern Colorado, Chef Brandon Duno, Row 14, Pastry Chef Sara Callaway, Panzano’s and Chef Jason Morse, Douglas County Schools.

For more photos see Governor’s Garden Party page 6

What’s In This Issue: Page 1

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Page 4 Page 5 Page 8

Page 9 Page 10 Page 12 Page 14

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Winefest 2012 Colorado Governor’s Garden Party Publisher’s Letter Lou Mozer Article 18 Peak of the Season Vail Events Selling Your Restaurant Buy Local, Eat Cheese Taste of Colorado – Best Taste Awards CRA News Chef Talk du Jour Restaurant, Lodging & Tourism News Roosevelt School District, Phoenix, AZ Culinary & Wellness Center Marketplace New Foodservice Products, People and Places

October Features: Fish & Seafood Pork Month Bakery Month

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RESTAURANT NEWS OF THE ROCKIES

Letter From the Publisher

By Bob Grand

September is here and there is a lot of activity. It never ceases to amaze me about the enthusiasm and energy the people in the hospitality field have. I wonder if it is a genetic thing. Seriously though if you look at the coming events schedule this month there is a lot going on.

The fund raising event to support the renovation of the Colorado Governor’s Residence was a sight to behold.

The event was supported by a variety of chefs and culinary school students that just worked out great. People did not worry about who did what. Each just did their part well. Our politicians could learn a lot from that. Joan Brewster, Executive Director of the ACF CCA and her cadre of professional s, as usual, did a fine job at the event. The Chef’s just seem to make everything seem to come together so easily. Make no mistake a lot of time and effort by good people is what produces the events they have.

Congratulations for doing a great job and for providing an opportunity for our young people to participate in an effort that gives them good experience on how to work together.

In reviewing the activities around our Rocky Mountain Region area it is apparent that several things are going on. More folks are realizing that the hospitality industry encompasses a very broad area that develops business opportunities for many pieces of

the industry. Events generate traffic that generates business. Looking at the Great American Beer Festival, the Denver Wine & Food Classic, the Colorado Winefest are just a few of the examples of significant events that develop traffic that translates into business. We will look to explore what the various states and organizations are doing in terms of tourism development to generate incremental traffic and thus business.

Lou Mozer has updated us on the attendees at the retired culinary folks that was held at the Warwick Hotel last month. Lou had an interesting observation. He told me that he was about done with writing about the past and wanted to start talking about the future. His reflection was that the restaurant business and food supply has changed dramatically with the bigger chains, both in restaurants and supply, now having a greater part of the business. It will be of interest to read Lou’s thoughts on this over the next couple of months. He is a prime example of people in the industry having energy levels that are way above the norm.

The ACF CCA’s Chef’s Lose for School Program kicks off later this month. Ten chefs and myself (how did I get into this?) will be working on a weight loss program with the highest percentage weight loss winning prizes for their sponsoring schools. This will be interesting to follow as the program evolves. I was asked if we would have before and after pictures and that is yet to be decided!

The ACF CCA’s Chef of the Year 2012 competition will be at the Sysco Show on the 19th of this month.

Next month we are planning a story

September 2012

on the new Hospitality Learning Facility at Metropolitan State University of Denver and what that means to the Hospitality program at the school. Dr. Chad Gruel, the new Department Chair, will share his thoughts and plans for the coming year(s). It is quite a facility.

Bob Grand, Publisher Restaurant News of the Rockies bob@restaurantnewsrockies.com Phone: 303-753-6109

A Colorado Food Historian’s Story Part Eighteen

By Lou Mozer, Colorado IFSEA Branch Founder, Historian & IFSEA Board Member Emeritus

Well, fall is just around the corner, and I think we are all looking forward to the warm days and cool nights of September.

For many of us, it is our favorite time of the year in Denver!

In my last article, we wandered the streets of Cherry Creek and Cherry Creek North, but didn’t quite finish our tour. Mizuna, on 5th Avenue was originally Abergine. At 6th and Marion Blair Taylor had Dudley’s Restaurant and then Mel Master and his wife were affiliated with it. When Blair left to open Barolo Gill on 6th Avenue, the restaurant at 6th and Marion became Pismo. Now it is part of the swinging bar scene.

In the new Cherry Creek Shopping Center some of the restaurants that have come and gone were the Rainforest Café, and the Japanese Café. Also there was Paul’s Restaurant and my brother’s bagel francise, Scolnick’s. Roy’s of Cherry

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Fresh from our Garden to your cup

PUBLISHER Bob Grand EDITORIAL CONTRIBUTORS Joan Brewster, John Dienhart, Mary Beth Hill, Rob Hudson, Madonna Kash, Jackson Lamb, Lou Mozer, Velma Ryan, Scott Smith, Bruce Sparrow, Eric Swick, Dick Weil

Large selection of teas in gourmet and food service packaging.

Now also available at Marczyk Fine Foods.

CONTRIBUTING PHOTOGRAPHER Michael Pizzuto ADVERTISING SALES Bob Grand 303-753-6109 bob@restaurantnewsrockies.com

303.745.2800

www.CeylonPearl.Com

Facebook.com/ceylonpearltea 7770 E. Iliff Avenue, Suite A Denver, Colorado 80231

Restaurant News of the Rockies is published monthly, P.O. Box 489, Keenesburg, CO 80643.

Restaurant News of the Rockies is not responsible or liable for editorial content or advertising copy originating outside our offices.

Statement of Editorial Policy (Effective 1/1/02): Restaurant News of the Rockies is a nonpartisan, nonpolitical business publication dedicated to the Hospitality and Foodservice Industry. Our publication is totally independent.

Restaurant News of the Rockies reserves the right to refuse or edit any editorial submitted for publication. For advertising rate information and editorial news releases, call 303-7536109. Annual Subscription: $24.

Creek was facing 1st Avenue, as was the Rattlesnake Club and three or four other restaurants, before California Pizza Kitchen and Kono’s took over.

We cross the street to what used to be the Tattered Cover. Prior to that it was Neusteters Department Store with a coffee shop on the top floor. Later run by Stromberg, then by Shaner, and two other restaurants. After that, the Fourth Story Restaurant took over and it ran for quite a while. This was a wonderful, upscale restaurant!

There were many restaurants that called 235 Fillmore “home”. Among them were Café Bonaparte, Continental Broker, Eugene’s, Craig Morton’s, Ramon’s Abalone, Chianti’s, and 235 Fillmore. Mel’s was there over 12 years, the longest of the group. It is now occupied

by The Egg Shell. I am very familiar with that particular spot, as my wife, Mitzi, had her shop, Mitzi M, across the street.

There were many small restaurants up and down 2nd and 3rd Avenues. At 2nd & Milwaukee the Manhattan Grill was there as well as many others. There were 5 or 6 restaurants operating in that location. That does it for Cherry Creek North for now!

In late 1982 I sold my brokerage business because I no longer wanted to be a boss. I wanted to be a salesman and forget the management part of brokerage.

I became very much involved in a couple of the Associations, ASHFA, IFSEA, and the Chef’s Association. I took a job with Robinson Dairy and worked in the mountains and in Colorado Springs for them.

Then I went to work for Mr. Whalen with Cheese Specialties. I also worked for Lombardi Meat and Redbird Farms.

I changed completely and went to work at United Glassware, and sold restaurant and table top dishes, pots and pans, etc.

Enough for now! Talk to you in September!!!

Picky About “Organic”?

Here’s The Scoop!

By Jeniffer Aloysius There are certain things you just don’t talk about at a cocktail party: politics, religion, taxes, and death (not debt) – and a new one – to be or not to be “organic.” What’s listed below will not help you decide either way.

• Small organic producers with sales less than $5000 per year are not required to become organically certified; however, they may verbally communicate to customers that they are using organic methods of production.

• The USDA has added 38 non-organic ingredients to the national list.

These 38 items, chosen from more than 600 requested by food manufacturers, can now be used as minor ingredients in 95 percent organic products if a company can prove to its certifier that an organic version is not available in the quality or quantity needed.

• “Organically grown” food is food grown and processed using no synthetic fertilizers or pesticides. Pesticides derived from natural sources (e.g., biological pesticides) may also be used See Picky About “Organic”? page 7

September 2012

RESTAURANT NEWS OF THE ROCKIES

Page 3

A Taste of Colorado Names ‘Best of Taste’ Marketplace Awards

(Denver, CO) The Best of Taste Marketplace Winners were announced at the 29th annual A Taste of Colorado.

The Arts & Crafts Marketplace and Fine Art in the Park featured award-winning, original works of art and products from exhibitors across the West. The four-day, free admission, food, music, and entertainment Festival took place Labor Day weekend, Aug. 31 through Sept. 3, in Downtown Denver’s Civic Center Park.

The 2012 Best of Taste Marketplace Winners are: The Best of Show: Hermosa Jewelry, original designs influenced by a blend of the cultures of Spain, Portugal, Morocco, and Italy. www.hermosajewelry.com Fine Art 1st Place: Rokoko, mixed media wall art. www.rokokoart.com Fine Art Runner-Up: Young Mounce Studios, abstract to surreal colorful paintings. www.lefthandart.com Handcrafted 1st Place: Ashner by Elizabeth, versatile and flattering styles of comfortable clothing. www.AshnerByElizabeth.com Handcrafted Runner-Up: Patty & Company, unique hair accessories and

hats. www.pattyandcompany.com Commercial 1st Place: Filosophy, fair trade accessories from Thailand and Nepal. www.filosophyonline.com Commercial Runner-Up: Shell Shack, beaded jewelry.

Festival of Mountain and Plain…

A Taste of Colorado is a community celebration that is produced by and benefits Downtown Denver Events, Inc., the Downtown Denver Partnership family’s community events non-profit organization. The Festival is an opportunity for people throughout the region to come together to experience and appreciate our diverse cultural traditions, and to learn more about our state’s Western heritage. The Festival highlights visual and performing arts in addition to featuring educational programs and culinary demonstrations.

Visit www.ATasteofColorado.com, www.facebook.com/ATasteofColorado, www.twitter.com/ATasteofCO, or call (303) 295-6330 for more information.

A Taste of Colorado press release Submitted to RNR.

Annual Get Together Luncheon For Retired Chefs And Purveyors Who Were Active During The 50’S, 60’S, 70’S And The 80’S!!!

Handcrafted 1st Place: Ashner by Elizabeth

The Best of Show: Hermosa Jewelry

Fine Art 1st Place: Rokoko

On July 12th the annual luncheon was held at Randolph’s Restaurant in the Warwick Hotel, for the Retired Chefs and Purveyors. This get together is always such a treat for all who attend!

Egon Peterson, former chef at the Cosmo, the Regency, the University Club, and Porter Place, spearheads the event and calls everyone on the list to make sure they attend!

This year there were 11 chefs and 11 purveyors who attended the wonderful luncheon and a great time was had by everyone! Bob Grand, Editor of the Restaurant News of the Rockies, was also invited to attend and see the enjoyment and relationships developed by this outstanding group. I would like to give you a list of the Chefs and the Purveyors who were in attendance and name some of the places where they offered their outstanding talents: CHEFS: Walter Schmuki, Chez Walters Sigi Krauss, Petrolelum Club Egon Petersen, Cosmopolitan Hotel, Regency, University Club Chris Leventus, F&B – Cosmopolitan, Wolhurst Sam Masoud, Petroleum Club Robert Chesney, Green Gables & Wolhurst Cruz Imaz, Cherry Hills & Wellshire CC Andy Lucero, Holding’s Little America in Cheyenne (Andy was a fantastic chocolate painter) Pat Rhodes, Secretary of Chef’s Asso-

ciation for 35 years Robert Buttner, Little Banquet Alex Rodriguez, 26 Club

PURVEYORS: Larry Covillo, Coffee Salesman, Millar Coffee Albert Diterro, Montfort Meat Company Dick Smith, Sinton Dairy John Zaremba, Valero Mercantile Ed McCallum, MJB Coffee Dick Weil, Westman Commission Paul Pacheco, Booth Fish Bob Gates, Chemical Company Lou Mozer, Everything Bob Grand, Restaurant News of the Rockes

As we got together, laughed, remembered many great times, and talked about “how the restaurant business used to be”, we all agreed we couldn’t wait until next year to get together again!!!

GO GREEN! To receive the latest issue of the paper by email contact the Restaurant News of the Rockies: editor@restaurantnewsrockies.com

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RESTAURANT NEWS OF THE ROCKIES

A Taste of PEAK OF Colorado THE SEASON Announces Annual “Festimates”

By M.H. Rudolph

In the Rocky Mountain west we get beautiful herbs all season; cherries, peaches, pears and juicy melons; we get mustard and collard greens, kales, spinach, chards and lettuces. In early spring and again in August local carrots and radishes show up, then on-the-vine and heirloom tomatoes; an array of squash, and then onions and root vegetables. Organic growers have outdone themselves again this year, responding to diners and chefs who are experimenting with combinations, tastes and textures that promise a new joy in eating and the health to keep doing it.

I work with a lot of good cooks, and one of my favorite ways to explore new and unfamiliar fruits and vegetables is to blackboard what’s on hand with familiar bases, herbs, condiments and methods.

The New York Times’ Mark Bittman has done a series of flowcharts that have helped us do the same. After a few weeks of corn-on-the-cob-on-the-grill, it’s time for some serious inspiration.

When we meet resistance in someone who has decided arugula can only be bitter, we tempt them with grilled greens, or roasted ones that turn a tad sweet in the process. For eaters who believe pasta sauce is never less than 98% tomato sauce, we substitute a diced tomato, still warm from the vine, some swiss chard and warmed up garlic. The thing about black-boarding (I credit the Beard Foundation for reminding me how useful this is) is that you put your freshest stuff to work in combinations that both surprise and satisfy.

When I go out to eat, I mostly want to be fed first – and surprised maybe. Before I am game for a big surprise, I have to trust the chef. I have to know her intent is to feed me, nourish me and delight me. But once I trust a kitchen, I love the jolt of something unexpected.

The truth is, every culture has tastes that astonish the mouth – savory with a little sweet, perfectly tender chewiness and silky sauce, a sweet with a little heat.

Our Rocky Mountain cherries got a little brown sugar, a bit of ground chilè, and a quick sauté before they were spooned over homemade vanilla ice cream. We sprinkled sliced Palisades peaches with grains of raw sugar, chopped basil and a few spoons-full of white wine, slipped it in the oven when we sat down to a patio dinner, and by the time we’d eaten and talked, it was the perfect communal dessert in the middle of the table.

All summer we’ve been collecting these idiosyncratic combinations of flavors, as all enthusiastic cooks do, so that the next locally available thing might inspire us. When you introduce someone to something new, a root vegetable or a leaf or a fruit, it’s something like teaching them a new language. The next time they’re in the grocery, their universe has expanded and their world is richer.

Even though 2012 brought us an early growing season and stretches of hot, dry weather, it’s looking like September could be the peak for availability of locally grown produce from farmers we know and love. Explore. Enjoy.

M.H. Rudolph blogs, Tweets, Pins and posts for FreshPack Produce, fastest growing produce distributor in Colorado.

(Denver, CO) After four days of fun, food, and family entertainment enjoyed by roughly 500,000 people at the 29th annual A Taste of Colorado in Civic Center Park, Festival organizers have compiled their annual list of “festimates.”

• 70,000 ribs • 550 lbs. of chocolate • 22,000 ears of corn on the cob • 700,000 calories burned by Date

Night Denver volunteers practicing

for their flash mob • 8,800 turkey legs • 5,000 toothbrushes and tubes of

toothpaste provided by Comfort

Dental • 4,100 gallons of BBQ sauce • 600 free backpacks donated by BIC

to Denver’s Cowell Elementary

School, in partnership with nonprofit

Adopt-A-Classroom • 8,500 tacos • 120,500 tomato slices • 21,500 slices of pickles • 2,000 “ride ’n drives” of Ford

electric and hybrid vehicles • 21,700 lbs. of shrimp • 600 lbs. of crawfish • 825,000 Jelly Beans • 3,100 lbs. of goat and lamb • 19,200 lbs. of chicken • 875 lbs. of cinnamon and sugar • 1,500 gallons of International

Delight Iced Coffee • 11,300 lbs. of steak • 10,200 sausages • 1,200 lbs. of cheddar cheese sauce • 10,000 lbs. of Albert Bartlett Rooster

Potato wedges • 22,000 meatballs

Visit www.ATasteofColorado.com, www.facebook.com/ATasteofColorado, www.twitter.com/ATasteofCO, or call (303) 295-6330 for more information.

A Taste of Colorado press release Submitted to RNR.

Vail Restaurant Month Celebrates Fall with 50+ Events (VAIL, Colorado) An annual celebration of the spectacular fall season in Vail, Vail Restaurant Month, September 17 – October 14, 2012, welcomes visitors to experience the entertaining, adventurous, inspiring – and delicious – lifestyle of Vail.

With more than 50 events and activities, the seasonal celebration features four themed weeks showcasing Vail’s world-famous restaurants, hotels, resorts, spas, boutique shops, galleries, golf courses, biking, running and hiking trails, and wide array of outdoor activities.

“It’s kind of a local secret that this is actually our favorite time of the year,” enthuses “Iron Chef” and “America’s Top Chef” competitor Kelly Liken.

Alongside legendary Vail restaurants like Terra Bistro, Larkspur, Ludwig’s, La Tour and Sweet Basil as well as new culinary hotspots like Matsuhisa, Flame at the Four Seasons, and BOL, Liken’s celebrated eponymous restaurant is one of the many restaurants, hotels and resorts in Vail to feature singular dining adventures, chef demos, and themed menus during the fall event.

Each week of Vail Restaurant Month has its own theme highlighted by special events and activities for singles, couples, groups and families.

“Market to Table Week”, September 17–23, features educational and inspirational events highlighted by delicious dining, artisanal and fresh farmed produce, hands-on cooking with star chefs, beer, spirits and wine tastings, and a special finale Vail Farmers Market on Sunday, September 23.

“Health, Wellness & Outdoors Week”, September 24–30, highlights Vail’s ever-popular outdoor activities like trail running, biking, hiking, yoga, flyfishing, golfing, kayaking, climbing and even ballooning, while also offering rejuvenating resort packages that include world-class spa treatments.

“Family Week”, October 11–17, offers a classic family vacation remixed for today, focusing on activities for all ages, including sports, family dining, movie screenings, and “Little Foodies in the Kitchen” cooking classes and parties for kids. Kids learn from Vail’s top chefs how to cook and entertain for their friends and family, while gaining tips and education about nutrition, healthy eating habits and natural and organic ingredients.

“LoveFest Week”, October 8-14, serves up romantic activities for couples including wine and bubbly tastings, unforgettable romantic dinners, couples spa experiences, and all-inclusive romantic getaway packages at Vail’s acclaimed hotels and resorts.

A scenic two-hour drive or Colorado Mountain Express shuttle from downtown Denver or Denver International Airport will land visitors in the heart of the Town of Vail, Vail Village and Lionshead, where public parking is free throughout the season. Vail-Eagle Airport also provides convenient onestop connections from virtually any city in the U.S via Dallas/Ft. Worth or Denver International.

Dogs and their owners should prick up their ears for this one! Vail is one of America’s most dog-friendly resort towns, and Vail Restaurant Month welcomes dogs and their families with a wide range of pet-friendly hotels and outdoor restaurants, doggy hikes, pet health seminars and numerous outdoor activities four-legged family members will love.

Vail Restaurant Month is an I Openers production, and is sponsored by the Town of Vail, Stella Artois, The Denver Post, Moët-Hennessy Estates & Wines, Mrs Dash, Chandon, Colorado Beef Council, Family Fun Magazine, Organic Valley, Colorado Mountain Express, and the Vail Farmers Market.

For more information, a complete calendar of events, and special lodging packages, visit www.VailRestaurantMonth.com. For invitations, contests, prizes, recipes and chef secrets, go to www.

Facebook.com/VailRestaurantMonth

Vail Restaurant Month press release submitted to RNR.

Vail, CO Fall Events

Vail Farmers’ Market & Art Show – Sundays through September 23 Get a taste of Colorado with the Vail Farmers’ Market and Art Show, open weekly throughout the summer. Colorado’s finest are showcased during the farmer’s market including locally grown produce, international dishes, fresh

September 2012

baked goods and even Colorado wine.

The Art Show feeds travelers’ creativity offering everything from beautiful clothing and jewelry to handmade home items.

Oktoberfest (Lionshead and Vail Village) – September 7-9 and September 14-16 Emulating the more than 200-year-old celebration known by millions around the world, Vail’s Oktoberfest will delight guests for two whole weekends with Bavarian music and dancing, traditional fare, yodeling, alpenhorn blowing, beer from and much more. Oktoberfest 2012 will see the return of many crowd favorites like bratwurst eating contests, keg bowling contests and the Oktoberfest Fun Run. Women’s Empowerment Workshop – September 13-16 The 2nd Annual Women’s Empowerment Workshop is a unique opportunity empowers women to nourish mind, body and spirit by connecting to the natural world in a way they never have before.

Women will discover and renew their personal strength and confidence through soulful and expertly guided activities from world class providers including hiking, rafting, rock climbing, photography, self-care and equine therapy.

NEW! Vail Symposium: Living at Your Peak – September 13-15 The “Living at Your Peak” Summit is a two and a half day program designed to promote life-long health and fitness through information and activities incorporating the physical, spiritual, intellectual and emotional aspects of performance. Program presenters are proven experts and peak performers in their fields of fitness, nutrition, psychology, medicine and cutting edge research. Whether it’s being field tested by a marathon legend, doing preventative health checks or challenging the brain, this event will motivate each individual to pursue a higher level of performance in all aspects of life.

Vail Restaurant Month – September 17 – October 14 Set in Vail’s active fall season, Vail Restaurant Month is a four week series of singular events integrated into the lifestyle of Vail’s restaurants, lodges, and retail communities. A wide array of events, activities and packages, that is available for singles, couples, families or groups.

Enjoy the four themed weeks: “Market to Table Week”, “Health, Wellness & Outdoors Week”, “Family Week featuring Little Foodies in the Kitchen” and “LoveFest Week”.

The America Cup International Fly Fishing Tournament – September 20-24 The America Cup is a catch and release, fly-fishing tournament with 80 International, US, Youth and Adaptive anglers competing on the best trout waters in Colorado. Join this event as a Controller and go riverside with a world-class fisherman.

Run, Ride, Refresh – September 29 Enjoy the fresh crisp mountain air and beautiful fall surroundings in Vail with a guided group run or bike ride on Vail mountain, followed by some much deserved refreshment and relaxation at the Vail Chophouse. Reward yourself with a variety of delectable Chophouse appetizers and refreshing libations and continue See Vail Fall Events page 5

September 2012

RESTAURANT NEWS OF THE ROCKIES

eral months to a year prior to you putting the business on the market. Plan ways to increase profits. Of course overstating the true profitability of your restaurant can result in a law suit. It is fraud and not CPA Tips for worth the risk. Instead, focus on ways to Restaurant Owners increase profits. Reducing unnecessary expenses is the quickest solution. PlanSelling ning also includes accurate record keepYour ing. If the numbers make sense and add CPA Tips for Owners then Restaurant you can assure the buyers that Restaurant up, what they see is what they get. If your restaurant is not profitable, take a year and clean up your profit and loss statebyEric EricSwick Swick By ment and make it profitable or at least Considering selling your restaurant? show improvement. It is important to During the last few years and challeng- have good profit and loss statements. We ing economic times I have seen increased have seen some CPAs put labor costs in activity with restaurant turnover. While with overhead expenses. Then we have you may feel you need to act quickly to try to figure out what the true food and there are many things to consider which labor costs are. can significantly impact the experience Make certain your equipment is in you have. Here are just some of the criti- good repair and that you have records of cal items to consider if you are serious those repairs. It is amazing how few restaurant owners look at cleaning up so it about making a move. shows well.

The First Step The first step to take when selling your Deal Breakers business is to decide whether to use a One of the most common deal breakers broker or sell it yourself. Usually we do is a buyer who does not qualify for an not see franchise owners use a broker, alcohol license. A buyer cannot have a while individual owners will. Unlike criminal past. Landlords can also be deal residential real estate, there is no multi- breakers because most leases prevent aslist for businesses on the market. As signment of the lease without permission a result, your choice of broker is very of the landlord. Landlords can scrutinize important. They will be the only one a potential buyer to the point they loose who will be advertising your business. interest in the deal. If a landlord agrees Choose one who has experience selling to assign the lease, you are likely to still restaurants, has good references and a be liable for the lease. Use a lawyer who plan to achieve quick, positive results. specializes in contracts and not one who Often a broker that specializes in restau- handles only personal matters. rants already has clients he is working Before You Close with that are looking at existing loca- Allocation of the purchase price is more tions. Another benefit of working with important to the buyer than the seller. a broker is that they are objective. They The seller will, in most cases, pay the will price your business based on as- same amount of tax. However, buyers sets and profitability – not on emotion must be concerned with how quickly as owners often will. In addition, they they can write-off the purchase. Consultshould pre-screen buyers and get signed ing fees can usually be written off over agreements before releasing records on the life of the agreement. Equipment, your business. This will narrow the mar- furniture and signs can be depreciated ket to qualified buyers. usually over five to seven years. Goodwill, covenants and other intangibles are Pricing Your Restaurant A common formula for setting the price usually fifteen year. Leasehold improveof a bar or restaurant is three to four ments are amortized over 39.5 years. The times the cash flow. Under some circum- buyer is responsible for paying sales tax stances restaurants will sell for replace- on the allocated price of the furniture, ment cost (the cost of equipment). This fixtures and equipment. They also will will happen when the existing operation pay personal property tax on the equipis unprofitable but still has a good lo- ment every year. There also is sec. 179 cation. If you are expecting to have an that allows you to accelerate some of this all cash deal, you probably will have to depreciation. A qualified accountant can discount the price. Often what we see is help you determine the allocation that is the seller will receive 25% - 30% down best for you. and carry a loan for the balance. If you Selling a business is not like selling have to carry-back a loan be sure to act a home. There is no reinvestment option like a banker. Get personal financial or exclusion of gain. statements on the buyer. Also make the After you have sold your restaurant, buyer pledge his/her personal assets for you will have to file final payroll taxes, additional collateral. You also need to sales taxes and issue W-2s. You also may charge an interest rate comparable to a be responsible for your share of the perbank’s rate if not a little higher. In many sonal property tax bill, which will not cases where the buyer is looking for you come until the following January. to carry the loan, they are in a position Obviously there is a lot to think about where they may not be able to attain a if you want to sell your business, but the sooner you begin to plan and seek the bank loan.

Be sure that you check with your ac- appropriate professional assistance the countant before agreeing to any terms. better the outcome should be.

If you have depreciated the assets, you If you have suggestions or comhave to recognize all the depreciation as ments, please feel free to contact Swick ordinary income in the year of sale. This & Associates, P.C. We also would like has caused many sellers to owe more in to invite you to visit our new web site taxes than they received as a down pay- to learn more about us at www.swickco. com or call us at 303-987-1700. ment.

Eric Swick is president of both Planning Swick & Associates, P.C. an accountWith some careful planning, you can in- ing firm specializing in restaurant accrease the sales price of your restaurant. counting and Payroll Specialists, LLC This may require you to take action sev- located in Highlands Ranch, CO.

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The Money on the Table

The Money on the Table

Buy Local, Eat American Cheese

By Mary Beth Hill, Cheese Specialist, Italco Food Products

I am not referring to the plastic wrapped singles we enjoyed in our grilled cheese sandwiches our mother’s made for us. Today, we have an ever increasing number of American produced artisan cheeses to choose from. The recent American Cheese Society Judging and Competition held in Raleigh, NC had a record 1,711 cheeses entered by 254 different cheese companies across North America. For a bit of perspective, just 7 years ago in 2005, 725 cheeses were entered. Congratulations to our Colorado cheesemakers who brought home 10 top awards in their categories. Mouco Cheese Company took the gold with their newest cheese, Ashley, a soft ripened cheese covered with a thin layer of ash. Haystack Mountain grabbed 5 ribbons and Fruition Farms won a bronze with their Sheep’s Milk Ricotta.

New winners emerged from Maine to Montana, but Wisconsin once again dominated with over 90 ribbons. Master Cheesemaker Sid Cook from Carr Valley Cheese gathered 14 wins including ribbons for his Cave Aged Cardona, an American Original aged goat cheese and the Apple Smoked Cheddar. Other Wisconsin winners include Hook’s Little Boy Blue, a Wisconsin original version of Roquefort, and Pleasant Ridge Reserve from Uplands Cheese, a four time winner at the ACS competition.

Emmi Roth USA won a ribbon in the Hispanic and Portuguese category with Roth Gran Queso. The other local cheesemaker in neighboring Utah, BeeHive Cheese, took home the gold with TeaHive, their Promontory cheese rubbed in Earl Grey tea and Bergamot oil. Cypress Grove Chevre from California, an early pioneer of American produced Chevre since 1983, took a first place with Truffle Tremor, their soft ripened goat milk cheese with Truffle. For a complete listing of the 2012 ACS winners, go to http://www.cheesesociety. org/competition/2012-winners/ October is American Cheese month, a celebration of North America’s diverse cheeses, and the farmers, cheesemakers, and chefs who bring them to your table.

It’s the perfect time to raise awareness of the quality and diversity of American cheeses, and to support and promote local and regional cheese, family farms, traditional cheesemaking methods, and sustainable production. Here are a few suggestions to celebrate American Cheese month: Feature an American artisan cheese plate on your menu in October; incorporate American cheese into special recipes; invite local cheesemakers and brewers/wineries to organize a special tasting evening at your restaurant, or host a cheese dinner with an American Original cheese included in each course.

You can post the event on the American Cheese Society web page at http://www. americancheesemonth.org/ I gave it my best to sample all 1,711 cheeses in Raleigh. Let’s all spread the word, experience great American cheeses, and help support the local communities and passionate producers.

Vail Fall Events Continued from page 4 to take in the incredible views of Vail Mountain from the restaurant’s slopeside deck as you get the inside scoop on the newest and best gear and technology, training tips and more from Runners World and Bicycling Magazine’s experts Ellen Miller and Matt Phillips.

NEW! Tour of Vail – September 29-30 Cyclists of all ages and abilities can participate in this non-competitive and fully supported bike marathon on a tour of the scenic Vail Valley to benefit local charities. Saturday features a scenic ride through the Vail Valley, while Sunday’s event include a criterium-style Pro/Am race in downtown Vail Village. Participants and visitors also can enjoy the Tour of Vail Expo in Vail Village throughout the weekend.

For more information on Vail activities, lodging options and vacation experiences, please visit vail.com.

GO GREEN! To receive the latest issue of the paper by email contact the Restaurant News of the Rockies: editor@restaurantnewsrockies.com www.RestaurantNewsRockies.com

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RESTAURANT NEWS OF THE ROCKIES

September 2012

More Photos of Governor’s Garden Party Continued from page 1

Alessandro, Stephanie, Diana and Gordon Stadnck

Chef Brandon Durio

Escoffier student team

Chef Danny Flanagan

Metro student Ivy Barron

Chefs Jason Morse and Greg Matchett

Students from Art Institute of Colorado

Metro students Todd Reenan and Ashley Tortarella

Chefs Andy Ellis and Robert Meitzer The team from University of Northern Colorado

See More Photos of Governor’s Garden Party page 7

September 2012

RESTAURANT NEWS OF THE ROCKIES

Page 7

Food Entrepreneur Organization “Delicious New Mexico” Launches September 11 (Albuquerque, NM) The Rio Grande Community Development Corporation is proud to announce the launch of its latest economic development project – Delicious New Mexico.

Delicious New Mexico was created as a vehicle to help local food entrepreneurs launch and grow their businesses, and create jobs. Delicious New Mexico is a brand and membership organization that will provide support, networking and education to grow and nurture existing small food businesses in the state, connect those small business owners to each other, provide resources and tools for food entrepreneurs to launch their businesses, and connect existing business members to larger markets. The outcome is to build the most respected and recognized brand for authentic, locally produced food in New Mexico.

“A network that focuses on our New Mexico value-added food producers will help strengthen our local economy and build small, strong businesses all over the state. This is a great way to showcase the best of New Mexico’s great foods,” said Terry Brunner New Mexico USDA Rural Development State Director.

Funding for Delicious New Mexico comes from Citi Community Development “Citi believes in the economic boost that this network can bring to the state of New Mexico and we’re proud to support it,” said Melissa Briggs, NM State Director for Citi Community Development. “Our hope is that it can be scaled and replicated as a model for organizations in other markets so that we can continue to empower entrepreneurs to work together, grow their businesses and generate jobs in their communities.”

Other local sponsors of Delicious New Mexico include Bueno Foods, Ben E. Keith Foods, Fiery Foods Festival, Mid-Region Council of Governments, Hyatt Regency Downtown Albuquerque. The launch of Delicious New Mexico will be held at the Hyatt Regency Downtown Albuquerque on Tuesday September 11, from 5:30 to 7:30pm.

The event is free, with light appetizers.

Cash bar available.

What: Delicious New Mexico Launch Party Where: Hyatt Regency Downtown Albuquerque, 330 Tijeras NW When: Tues, Sept. 11 Time: 5:30 – 7:30pm RSVP: email only to vickipozzebon@ gmail.com Picky About “Organic”?

Continued from page 2 in producing organically grown food.

Increasingly, some consumers are purchasing organically grown and processed foods as a way to reduce their exposure to synthetic pesticides and fertilizers. Many supermarkets now stock organic products for their consumers.

We focus on public hype, such as the evil of BPA (Bisphenol A). Did you know that practically every can of any type of beverage, whether organic or not, is lined internally with a BPAcontaining liner? Here’s what Coke says about it: Q: Why do you maintain that the levels of BPA found in aluminum Coke cans are safe? A: The clear scientific consensus is that there is no risk to the public from the miniscule

amounts of BPA found in Coca-Cola or other beverage cans. Q: Why is BPA in Coke can liners? A: BPA is a chemical used worldwide in making thousands of materials, including some plastics, coatings, and adhesives. Virtually all metal cans used for food and beverage products are lined on the inside with a coating that uses BPA as a starting material. This coating guards against contamination and extends the shelf life of foods and beverages. http://www. thecoca-colacompany.com/contactus/ faq/coca-cola-bpa.html

Tea, on the other hand, is as natural as it gets because it’s derived solely and

exclusively from the Camillia Sinensis.

Quality tea is produced by acceptable processes, such as withering, aeration, and drying. Some tea plantations in Sri Lanka use self-sustaining rubber wood (instead of man-made fuels) for the drying of tea. What sets Ceylon Tea aside from other tea-growing nations is that Ceylon Tea is hand picked, not machine harvested. Skilled workers know to pick the first two leaves and the bud.

Those three contain 98.7% of the total polyphenols. What’s a polyphenol?

Polyphenols include flavonoids that are extremely beneficial to good health! If you want to enjoy great health benefits,

drink at least three cups of true tea per day -- whether organic or organically grown is immaterial!

Until later, Jen

Jeniffer Aloysius is President & CEO of Ceylon Pearl Inc. – The Denver Tea Company. Jeniffer can be contacted at 303.960.0737. or www.facebook.com/ceylonpearltea.

Advertise in the RNR Call: 303-753-6109 or email:

bob@restaurantnewsrockies.com

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RESTAURANT NEWS OF THE ROCKIES

September 2012

tainment Festival takes place Labor Day weekend, Aug. 31 through Sept. 3, in Downtown Denver’s Civic Center Park.

The 2012 Best of Taste Restaurant winners are: The Best of Taste 1. Joe’s Crab Shack 2. Saltgrass Steakhouse 3. La Fondue Best Decor 1. Saltgrass Steakhouse 2. Sushi by Night 3. Falafel King Most Unique 1. Hard Rock Cafe 2. Bayou Bob’s 3. Tocabe Best Value 1. Perkins Restaurant & Bakery

September 2012

2. La Fondue 3. Joe’s Crab Shack Best Menu 1. Joe’s Crab Shack 2. Mustard’s Last Stand 3. Marco’s Coal Fired Pizza

The 2012 Best of Taste Fine Dining winners are: Best of Taste: Randolph’s Restaurant Best Decor: Parallel Seventeen Most Unique: Randolph’s Restaurant Best Value: Parallel Seventeen Best Menu: Randolph’s Restaurant

Visit www.ATasteofColorado.com, www.facebook.com/ATasteofColorado, www.twitter.com/ATasteofCO, or call (303) 295-6330 for more information.

A Taste of Colorado press release Submitted to RNR.

COMING EVENTS

Arizona: 10 ACFAZ General Meeting 5:00pm National restaurant Supply, Phoenix, Arizona 10 ACF CASA General Meeting – 2:45pm – 4:00pm, The Arizona Inn, Tucson, Arizona 15-23 Arizona Restaurant Week,Tucson and Phoenix/Valley Area

West Flanders Brewing Company Opens in Old BJ’s Location

Successful restaurateurs and iconic brewmaster create THE place for beer and food in Boulder

(Boulder, CO) West Flanders Brewing Company (WFBC) will open in the old BJ’s Pizza location on the Pearl Street Mall on Monday, Sept. 24. The owners are restaurant veterans Mark and Chris Heinritz who have owned The Sink in Boulder since 1992, and were founders of the Redfish New Orleans Brewhouse, which was tremendously popular in Boulder in the mid-to-late 90s, and whose beer and food-centric menu was one of the first of its kind. Mark and Chris are joined by longtime restaurateur Barry Wolfman who will be the operating partner.

They are also joined by award-winning brewmaster Brian Lutz, previous brewmaster at Left Hand Brewing Company, Redfish and Oskar Blues. Lutz is known for his audacious beers with creative flavor profiles, and for being instrumental in helping Oskar Blues become the first craft brewery to can their beer (Dale’s Pale Ale).

West Flanders will be the fulfillment of decades of dreaming and planning to build a brewpub that celebrates both community and beer. “When we heard that BJ’s would be vacated, it reignited

all the unfulfilled dreams from the Redfish days,” said Mark Heinritz. “It’s the perfect second act, but in a better location - and with the addition of decades of collective experience.”

“The world’s beer drinkers have also been evolving since that first batch of Angry Monk I made,” says Lutz. “Now the craft beer community is finally ready for beers with complex flavor that are as dynamic as they are intriguing. Make sure your seat belt is buckled, because we are about to go on one hell of a ride!”

Jamie Lucas was a natural choice as executive chef. He had an innate understanding of how to pair food with beer to create entirely new flavor combinations. Together Lutz and chef Lucas have created a never before seen beer-centric menu that will surprise and delight beer and food lovers alike.

West Flanders Brewing Company will be open 7 days a week, from 11 am–1 am, serving lunch, dinner, and late night snacks. For more information visit http://wfbrews.com.

A Taste of Colorado Names ‘Best of Taste’ Restaurant Awards (Denver, CO) Downtown Denver’s biggest menu is served at the 29th annual A Taste of Colorado, with many of Colorado’s favorite food establishments and noted restaurants being awarded the honor of “Best of Taste.” The four-day, free admission, food, music, and enter-

Colorado: 6 ACF Pikes Peak Chapter General Meeting at 3:00pm at Saint Paul’s Catholic Church– Julie Penrose Hall, Colorado Springs, Colorado 6-8 CRA 8th Annual Denver Food & Wine at Metropolitan State University of Denver, Denver, Colorado: Thursday: 6:00 pm; Friday: 6:30pm; Saturday Noon – 4:00pm 7- 8 San Luis Valley Potato Festival, at Fullenwider Park, Monte Vista, Colorado 9 CRA Pikes Peak Chapter Annual President’s Dinner, 3:00pm – CRA Pikes Peak Chapter Annual President’s Dinner, 3:00pm – 5:00pm at Paravicini’s Italian Bistro, Colorado Springs, Colorado 10 CRA Summit County Chapter’s Welcome” Tailgate Party & Luck of the Draw” 6:00pm to 9:30pm upstairs at Johnny-Gs, Frisco, Colorado 11 CRA Summit County Chapter Golf Tournament & Post Tournament Buffet Dinner & Raffle, 9:00 am until… at Copper Creek Golf Club, Copper Mountain Resort, Copper Mountain, Colorado Buffet Dinner & Raffle at JJ’s Rocky Mountain Tavern, Copper Mountain, Colorado 13-16 CAVE Mountain Wine Fest, Palisade, Colorado 13 CRA Pikes Peak Chapter Board Meeting, 8:30am – 9:30am at Shuttles Restaurant (The Satellite Building) Colorado Springs, Colorado 13 CA HOSTPAC/HIPAC Committee Meeting 12:00(noon) – 1:30pm at CRA Building in Denver, Colorado. Colorado State Senator Cheri Jahn speaking.

15 ACF Pikes Peak Chapter Save the Datel ACF Culinary Passport Fundraiser, Saint Paul’s Catholic Church, Julie Penrose Hall, Colorado Springs, Colorado 18 CRA Mile High Chapter Meeting & Member Mixer 3:30pm to 6:30pm at the Palm Restaurant, Denver, Colorado 18 CRA Northern Colorado Chapter Meeting, 4:00pm to 6:00pm at Kenny’s Steak House, Greeley, Colorado 19 Sysco Denver EXPO 2012 9:00am to 5:00pm at the Denver Merchandise Mart, Denver, Colorado ACF CCA Chef of the Year Finals 25 US FOODS – PRODUCT SHOWCASE 10:00am – 3:00pm, Sheraton Denver Tech Center, Denver, Colorado 29 ACF CCA – Chefs Lose for School Launch at Walmarts, Highland Ranch, Colorado Nevada: 6 NHLA Security Task Force Meeting location TBD 11 NHLA Sustainability Meeting 11:00am – 12:00 (noon) location TBD 17 NHLA Educational Seminar: Preventing Identity Theft for Property Managers 9:00am at the Eldorado Hotel Casino, Reno, Nevada 17 NHLA Northern Nevada Member Social Featuring a Live Auction 6:00pm to 9:00pm at Wolf Run Golf Club, Reno, Nevada 17 NHLA Nevada Hospitality Golf Classic VIII 1:30pm – 6:00pm at Wolf Creek Golf Club, Reno, Nevada 19 NvRA Understanding the OSHA Inspection Process Webinar 24 NHLA Membership Sales Committee, 11:00am-12:00(noon) at NHLA Offices, Las Vegas, Nevada 24-Oct 5 NHLA Fall On Line Auction 25 ACF Chefs Las Vegas Monthly Meeting at 6:00pm Desert Pines Golf Club, Las Vegas, Nevada New Mexico: 12th Shamrock Food Show, 10:00am to 4:00pm at Hard Rock Hotel & Casino, Albuquerque, New Mexico 18 New Mexico State Fair, Tourism and Agriculture Departments Co-Host Green Chile Cheeseburger Challenge Featuring Local Restaurants located at EXPO New Mexico, Albuquerque, New Mexico 25-26 New Mexico Restaurant Association Hospitality Industry Awards/Annual Members Day 2012 at Hotel Albuquerque at Old Town, Albuquerque, New Mexico Utah: 20 Utah Hotel & Lodging Association WIL (Women in Lodging) Luncheon 12:00 (noon) til 2:00pm at St. Regis Deer crest Resort, Park City , Utah Wyoming: 6 WLRA Golf Fundraiser in Jackson at Jackson Hole Golf & Tennis Club, Jackson, Wyoming Please send notices of industry related meetings and events to Restaurant News of the Rockies PO Box 489, Keenesburg, CO 80643; Fax 303-732-4444; email: editor@restaurantnewsrockies.com

September 2012

CRA Update News It’s Not Too Late! Help End Childhood Hunger in America Share Our Strength’s Dine Out For No Kid Hungry™ is a national fundraising event, sponsored by the National Res-

taurant Association that brings together thousands of restaurants and millions of consumers to help make sure no child in America grows up hungry. It’s an astounding and sad statistic that one in five children do not know when their next meal will come. You can join the CRA and the restaurant industry September 16-22, 2012 in this united effort to put an end to childhood hunger in America.

In 2011, the No Kid Hungry campaign invested funds in strategic private-public state and city partnerships, and in community organizations in all 50 states to help surround at-risk kids with healthy food where they live, learn and play, through programs including school breakfast and summer meals.

To participate, register on line: www.DineOutForNoKidHungry.org. If you have questions, contact Jessie Sherrer at jsherrer@strength.org or call 202478-6505.

September is National Food Safety Month 2012 Theme: Be Safe, Don’t Cross Contaminate!

Food safety is one of the most important issues in the restaurant and foodservice industry throughout the year, and is receiving particularly attention this time of year. As part of the National Restaurant Association’s (NRA) continuing efforts to educate the industry and the public about food safety best practices, National Food Safety Month (NFSM) will be held for the 18th consecutive year in September.

Restaurants serve 130 million patrons each day, making the industry’s role in food safety critical. The NFSM campaign underscores the importance of training employees in safe food handling practices.

The CRA supports the NFSM campaign and encourages all restaurants in Colorado to participate. The NFSM materials are designed to be used in quick, in-store huddles to keep food safety top of mind for all employees.

This year’s NFSM theme is “Be Safe, Don’t Cross-Contaminate,” focusing on best practices for avoiding the spread of pathogens from one food or surface to another. Weekly training

RESTAURANT NEWS OF THE ROCKIES activity areas are: personal hygiene; hand-washing; cleaning and sanitizing surfaces; preventing cross-contamination during storage, preparation, and cooking; and preventing cross-contact of food allergens. These materials and more are available for free download at www.foodsafetymonth.com.

All the materials are based on the NRA’s ServSafe® Food Safety program – the leading source of food safety training and certification for the restaurant industry for nearly 40 years, with more than 5 million certifications issued. The NRA launched ServSafe 6th Edition this spring with optimized, recalibrated and focused content created by the industry, for the industry.

Because the ServSafe program is developed by the NRA, rather than a private enterprise, proceeds go toward helping improve the foodservice industry through research and education.

National Food Safety Month 2012 is sponsored by SCA, a global hygiene company and makers of the Tork® brand of awayfrom-home paper products.

Restaurant Industry Comes to Aid of Victims of Aurora Shooting The CRA Mile High Chapter, The Aurora Chamber and several other community groups, in conjunction with over 50 restaurants and vendors, helped feed over 800 first-responders, police and those displaced by the senseless tragedy that took place the night of July 20 at the Century 16 Theatre in Aurora.

The tragic loss of 12 lives and injuries to over 60 victims of the shooting captured the attention of our nation. As the details of the horrific night unfolded, we discovered one of the 12 deaths was Alex Sullivan of the Red Robin store at

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1491 S. Havana Street in Aurora. Alex was 27 years old, was a Colorado ProStart alumni, and had worked at the store for about five years. He was celebrating his birthday the night of the shooting. Two other Red Robin employees were hospitalized and have since been released.

A special thank you to Mile High Chapter board member Garrett Ladd who allowed the Mile High Chapter to use Gibby's as a coordinating point to stage food to be delivered in the days following the shooting and to all who participated in a chapter-wide event August 25. Proceeds from the silent auction will be donated to GivingFirst.org and

the Community First Foundation that has established the Aurora Victim Relief Fund in partnership with Colorado Governor John Hickenlooper to meet the immediate and long-term needs of victims and their families. Community First Foundation has waived all fees for the administration of this fund. The first $100,000 in donations has been matched dollar-for-dollar, thus providing a total of $200,000 to those in need.

Submitted to RNR by Lynn Bishop, Communications Manager, Colorado Restaurant Association. Please visit the CRA for more information at: www. coloradorestaurant.com.

8th Annual

Denver Food and Wine September 6th-8th at Metropolitan State University of Denver 7th & Lawrence Way (just off Auraria Parkway)

Presented by

COLORADO RESTAURANT ASSOCIATION

DENNVEER DENVER FOOD FO OOD D W E WINE AND AN ND D

A SSAMPLE, AMPLE, SIP & SSAVOR AVOR CLASSIC C

Featured Events

THE GRAND TASTING Saturday, September 8, 2012 Noon – 4:00 p.m.

Food, wine and spirits enthusiasts will sample more than 600 featured wines, signature spirits and cuisine from over 35 of Denver’s finest restaurants. Demonstrations by International Chef Dario Cecchini from Panzano, Italy, and notable Denver and National Chefs.

RESTA URAN TS

ROCK

Friday, September 7, 2012 6:30 p.m.

www.denverfoodandwine.com Facebook | Twitter No one under the age of 21 will be admitted, including babies and children.

Photo I.D. Required.

Benefiting: Metropolitan State University of Denver, the Denver Post Community Foundation and the CRA Education Foundation Scholarship Program

At SpringHill Suites by Marriott on the Metropolitan State University of Denver Campus.

Featuring entertainment by Opie Gone Bad, culinary delights from celebrated Denver restaurants, and “Art of the Cocktail” Party.

www.denverfoodandwine.com

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RESTAURANT NEWS OF THE ROCKIES

September 2012

Colorado ACF Chef Of The Year Finalists In a first year, state wide search for the 2013 Colorado Chef of the Year four Chefs have been selected and the finalists are: Jon St. Peter, CEC, Chef Instructor, Colorado Mesa Culinary Program; Richard Beichner, Executive Chef, The Stanley Hotel; Lee Reitz, Executive Chef Wystones Tea Café; Robert Meitzer, CEC, AAC, Executive Chef, Red Rocks Country Club.

These four chefs will compete on September 19th at the Sysco Food Show at

the Denver Merchandise Mart for the overall title of Colorado Chef of the Year. Finalists will prepare four plates each of an appetizer, entrée, and dessert in a 75 minute time limit with an additional 15 minutes allowed for plating. Each Chef has been asked to define Colorado cuisine through their menus.

Sponsors for the Colorado Chef of the Year are Sysco-Denver, and the Colorado Beef Council.

Chef Rich Beichner in Winning ACGCCA Northern Colorado Semi Final for ACFCCA Colorado Chef Of the Year

Colorado Governor’s Garden Party Attracts Chefs and Students

By Jackson Lamb

Stanley Hotel Team Congratulates Chef Rich Beichner in Winning ACGCCA Northern Colorado Semi Final for ACFCCA Colorado Chef Of the Year. Left to right: Melinda Merrill, Chef Rich Beichner, Midge Knerr, Rick Benton, Sara Walker

Kari Jensen, ACFCCA; Chef Peter Abarcar Jr., Executive Chef Hapuna Beach Prince Hotel Kamuela, Hawaii; Monica Leonard, ACFCCA

The Governor’s Residence Preservation Fund recently held a evening Garden Party on the Governor’s Mansion grounds at 8th and Logan Street. The Preservation Fund was established to help support the maintenance and upkeep for the donated mansion that has served as the official Colorado governor’s residence since 1948. No state funds or tax revenues are used to maintain this stately home.

Notables among the crowd were former Governor and First Lady Bill and Jeannie Ritter, former First Lady Frances Owens, Lt. Governor Joe Garcia, and current Governor John Hickenlooper.

Food and beverages were coordinated by Wendy White of the Colorado Department of Agriculture. Donors of product, along with chefs from the Colorado Chefs Association, featured items using local Colorado foods. Chefs that contributed to making the evening a success included Danny Flanagan, Aran Essing, Michael DiGiovanni, Robert Meitzer, Andy Ellis, David Olivieri, Greg Matchett, Chris Wing, Jason Morse, Brandon Durio and Jason Morse. Students from the Escoffier Cooking School in Boulder, and the Art Institute of Colorado School of Culinary Arts helped provide and serve the passed hors d’oeurves. Students from the Metropolitan State University of Denver’s Hospitality Department staffed the three bars scattered around the property. There were 350 guests in attendance, and the crowd was entertained by a musical set from songstress Lannie Garrett.

Albuquerque, New Mexico, International Balloon Festival Picked

By National Geographic As One Of The Best Fall Trips 2012 ACFCCA semi finals at the Ameristar Casino

Joan Brewster, Executive Director of ACFCCA and Chef Wayne Smith, President ACFCCA

All eyes will be on the skies over New Mexico’s largest city October 6th – 14th for the 41st Albuquerque International

Balloon Fiesta. More than 600 hot air balloons are expected to lift off in mass ascensions from launch fields spanning the equivalent of 54 football fields.

This fall also marks the final chance to join New Mexico’s 100th birthday celebration. Special statehood centennial events include “Dinosaur Century: 100 Years of Discovery in New Mexico” at the New Mexico Museum of Natural History and Science. In October the exhibit focuses on some of the state’s earliest and largest residents – giant dinosaurs. For more information see: http:// travel.nationalgeographic.com/travel/ best-trips-fall-2012

Vail Media Harvest Dinner at Elway’s Cherry Creek

Vail’s culinary experience continues to evolve with new internationally popular offerings such as Matsuhisa, regional favorite Elway’s and Vail favorites Sweet Basil and Larkspur. Chefs from these fine restaurants provided an evening of culinary exploration providing sample signature dishes and a sneak preview of upcoming fall menu items.

See other articles in this issue about fall events and adventures in Vail.

Chef Lose For School Contest Names Are In! The contestants have been named: Danny Flanagan – Sanctuary Golf Corse Joe Piazza – Cherry Hills Country Club Jorge De la Torre – Johnson & Wales University Jeremy Glas – Riviera Hotel & Casino Jason Morse – 5280 Culinary/Douglas County Schools Eric Evert – Red Bird Farms Chris DeJohn – Center Plate Sports Authority Field at Mile High Bob Grand – Restaurant News of the Rockies Jean- Luc Voegele – Westin Tabor Center Joe Hsu – Simms Steakhouse

Advertise in the RNR Call: 303-753-6109 or email:

bob@restaurantnewsrockies.com

September 2012

RESTAURANT NEWS OF THE ROCKIES

Page 11

CRA Fundraiser to Benefit CRA Education Foundation & Colorado ProStart Held at Outback Steak House in Aurora

Chef’s Line™ Melting Cake Batter

CRA held a fundraiser at the Outback Steak House in Aurora joined by Heineken Brands. Mike Garcia and his staff at the Outback did a great job with superb appetizers. Heineken products were provided. The event benefitted the CRA education fund and Colorado ProStart. As a surprise CRA CEO Pete Meersman’s birthday was celebrated. A good time had by everyone.

your customers wiLL meLt Want desserts that people talk about? Start with the right ingredients. This indescribably rich cake batter is made with dark, Colombian chocolate with 53% cacao content that absolutely explodes with flavor.

To learn more about our innovative products, call your US Foods rep or visit us online at usfoods.com.

watch us on youtube Below left to right: Derek Figueroa, Seattle Fish Company; Michael Garcia, Proprietor, Outback Steakhouse Aurora; Julie Robertson, Bloomin’ Brands; Kevin Walters and Stephen Hutcherson of Heineken

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news

RESTAURANT NEWS OF THE ROCKIES

September 2012

from the Mountain Region Hospitality Industry:

RESTAURANT, LODGING AND TOURISM ASSOCIATIONS ter. Riedel brings 250 years of glassmak- NHLA Fall Online Auction will run Department of Agriculture; and “Sciarizona ing skill to the finest wineglasses in the from September 24th through October ence of Melon Safety” by Dr. Trevor September 15th through the 23rd Arizona Restaurant Association is celebrating Arizona Restaurant Week.

There are 200 establishments in the Tucson and the Phoenix/Valley area participating. This statewide affair gives foodies the chance to explore culinary delights from hidden taco shops and steak houses to high end, award winning white table cloth eateries. Arizona Restaurant Week celebrates the best the state has to offer. Leave the cooking to someone else and head over to that restaurant you have been dying to try. Phoenix area is $30 or $40 three course prixfixe menus available, Tucson $20, $30, or $40 three course with prix-fixe menus available. For more information: http:// arizonarestaurantweek.com/restaurants/

colorado CAVE (Colorado Association of Viticulture & Enology) presents the 21st Annual Colorado Mountain Winefest in Palisade, Colorado. Enjoy chef demonstrations, live music, interactive seminars, grape stomping, ice carving and unlimited sips from 50 Colorado wineries over the September 13th through the 16th. This September 5th meet the people behind the wines and be part of the climate, altitude, and energy that make Colorado and Colorado wines our passion. This festival is a celebration of food and wine featuring the opportunity to taste wines from 50 Colorado wineries. Colorado Mountainfest features a great venue to learn about and taste how Colorado’s wine scene has matured while enjoying unique artisan booths and delicious food vendors. A specially designed tent to store your large purchases and wine will be available for you convenience. For more information email: info@coloradowinefest.com

The Colorado Restaurant Association and Southern Wines & Spirits presents the 8th Annual Denver Food & Wine Classic on the campus of the Metropolitan State University of Denver on September 6th thru the 8th . More than 30 restaurants will be featured. Enjoy bites from restaurants from A to Z, (Ambia to Zengo). Restaurants will provide sample items from their delicious menus and a variety of cuisines will be represented. From barbeque to comfort food to Italian, French, Vietnamese, Mexican, Modern American and farm-to-table, every palate should be sated at the festival.

The three day food and wine experience in Denver begins with a butchery demonstration and multi course tribute dinner at Panzano restaurant. The dinner celebrates the appearance by “The Mad Butcher of Panzano,” Dario Cecchini. An eighth generation Chianti butcher (and restaurateur), Cecchini is the renaissance man of meat. An artisan butcher for 37 years, Checchini is the last of a family that has practiced the craft for more than 200 years. Cecchini also will lead a demonstration on Saturday, September 8th, at the Viking Stage during the Denver Food & Wine Classic.

On September 7th, from 4:00pm to 5:00pm the Riedel Glass Seminar will be held at the Hospitality Learning Cen-

world. During this guided journey, taste for yourself how the flavors and aromas of wines are enhanced when a glass shape is designed according to the character of the wine. The five wine glass varieties are properly paired with Trinchero Napa Valley Mary’s Sauvignon Blanc, Pine Ridge Dijon Clone Chardonnay, Darouhin Pinot Noir, Trinchero Napa Valley Chicken Ranch Cabernet Sauvignon and Burgess Syrah along with artesian cheeses.

On the same night from 6:30 pm to 9:30pm, as part of the event, the DFW Festival will host ”the Restaurants Rock” fundraiser which will fill the Metro State’s Spring Hill Suites by Marriott and the Hospitality Learning Center with music, delectable cuisine from some of Denver’s favorite restaurants and a cocktail party under the starts with the masters of mixology”, the Colorado Bartenders Guild.

On Saturday, September 8th from Noon until 4:00pm enjoy the Grand Tasting. Held under tents, 3,500 food and wine enthusiasts will enjoy the “Grand Tasting” event which will feature samplings of more than 600 wines, signature spirits and cuisine from 40 of Denver’s finest restaurants. Patrons will also experience the thrill of Viking Culinary Chef Showcase, the Beam Global Cocktail Party, Pernod Ricard’s “Perfect Mix” Lounge, Skyy Spirits, the W.J. Deutch Wine Bar, Trinchero Family Estates Winery and a silent wine auction.

For event questions please contact Rachel Cummings at: rcummings@coloradorestaurant.com On September 9th the CRA Pikes Peak Chapter will hold its Annual Presidents Dinner at Paravicinni’s Italian Bistro in Colorado Springs, Colorado.

On September 10/11 the CRA Summit County Chapter will hold it’s Welcome “Tailgate” Party & Luck of the Drawer Upstairs at Johnny-G’s in Frisco, Colorado. The next day will be the Chapter’s Annual Golf Tournament at the Copper Creek Golf Club at the Copper Mountain Resort in Copper Mountain. Colorado.

On September 13 the CRA HOSTPAC/HIPAC Committee will meet at the CRA Building in Denver, Colorado. Guest speaker will be Colorado State Senator Cheri Jahn representing Colorado Senate District 20.

The CRA Northern Colorado Chapter Meeting will be held on September 18th, at Kenny’s Steak House in Greeley, Colorado at 4:00pm.

The CRA Mile High Chapter will meet on September 18th at the Palm Restaurant in Denver, Colorado.

The Sysco Denver EXPO 2012 will be held at the Denver Merchandise Mart in Denver, Colorado, on September 19th.

nevada

Nevada Hospitality Golf Classic VIII will be held at the Wolf Run Golf Club in Reno, Nevada on September 17th. For more information please contact Jamie Newberry at 702-878-9272.

5th. NHLA is gathering packages, tickets and great deals for their 2012 Fall Auction that will serve to promote the best that companies have to offer. The auction items will be bid on by 200,000+ affluent, cause minded customers via our online auctioneer Biddingforgood.com.

For more information contact Jamie at 702-878-9272 ext 1175

new mexico The New Mexico Restaurant Association will hold the Hospitality Industry Awards/Annual Members Day on September 24th/25th at the Hotel Albuquerque at Old Town in Albuquerque, New Mexico. We will be honoring the Restaurateur, Manager and Chef of the Year as well as our Restaurant Neighbor Award recipient. New this year we will be honoring two employees with employee excellence Awards, Exemplary Employee of the Front-of-the-House (Host, Server, Bar Staff, Bus Staff) and Exemplary Employee of the back-of-theHouse (Cooks, Dish Person, Prep Cook, Cleaning Crew).

wyoming

The Wyoming Lodging and Restaurant Association will hold it’s Golf Fundraiser in Jackson at the Jackson Hole Golf & Tennis Club on September 6th.

Please send notices of industry related meetings and events to:

Restaurant News of the Rockies PO Box 489, Keenesburg, CO 80643 Fax 303-732-4444 or email: editor@restaurantnewsrockies.com for consideration to be printed.

2012 Rocky Mountain Food Safety Conference (Golden, CO) The Rocky Mountain Food Safety Conference, the largest food safety conference in the Rocky Mountain Region, took place in the Student Center at the Colorado School of Mines on May 15 and 16. Over 150 attendees participated in the two day conference, in addition to several vendors from the food and non-profit industries and multiple government agencies.

The conference began Tuesday with presentations centered around the cantaloupe listeria outbreak of 2011.

The seminars presented were “Epidemiology of Listeria” from Dr. Barbara Mahon, epidemiologist at Centers for Disease Control and Prevention; “Epidemiology of Jensen Farms Outbreak”

by Alicia Cronquist, epidemiologist at Colorado Department of Public Health and Environment; “FDA Response to Cantaloupe Listeria Outbreak” presented by Devin Koontz of FDA; “Analytical Challenge of Produce and Melons” from Kristi McCallum, a Microbiology Program Manager with the Colorado

Suslow, Extension Research Specialist at University of California, Davis which detailed the unique challenges to preventing food-borne illness in cantaloupe. Additional seminars presented on Tuesday were “Grower Industry Best Practices” by Michael Bartolo from the Rocky Ford extension of Colorado State University; “Retail Industry Best Practices” from Joel Ortiz, a research specialist with Whole Foods Market; and “Liability of Third-Party Auditors”

by William Marler, an attorney with the law firm Marler Clark in Seattle, WA, in which he discussed the legal side of listeria outbreak and narrated the story of one of the victims of the outbreak.

Wednesday’s agenda featured five more presentations. A seminar by George Gansner from International Feature Standards on “Third-Party Auditor System” explained the difference between audits and inspections, accreditation and certification, the different types of audits, and the IFS Integrity Program. Also presented was “Retail Food Initiative” by Mario Seminara from US Food and Drug Administration; “Low-Acid and Acidified Canned Foods” by Janice Brown, Laboratory Manager at Colorado State University; and “Non-0157 STECs” from Jeffrey Nauseda of Biomerieux. The day was capped off with “Cottage Food Industry Panel” which discussed the newly passed Cottage Food Bill in Colorado.

The panel was comprised of Linda Stratton with the Wyoming Department of Agriculture, Patti Klocker from the Colorado Department of Public Health and Environment, and Amy Steinhoff representing Sen. Gail Schwartz’ office.

Stratton spoke about Wyoming’s experience with their cottage food bill which was passed July 2009. Patti Klocker spoke on behalf of the state health department to voice their concerns regarding the safety of foods made under the act. Amy Steinhoff works with Sen. Schwartz, who pioneered the Colorado Cottage Food Bill, gave a presentation breaking down the different parts of the law and why Sen. Schwartz worked so hard to get it passed. The floor was then opened to audience questions and a spirited debate followed.

A silent auction took place during the conference with proceeds funding the Lydia P. Cole Memorial Scholarship, which is awarded at the conference each year. 2012 conference partners included: The US Food and Drug Administration, The Colorado Beef Council, The City and County of Denver, Jefferson County Public Health, Colorado Department of Agriculture, Colorado Department of Public Health and Environment, the US Department of Health and Human Services, TriCounty Health Department, Colorado School of Public Health, Colorado State University, Western Dairy Association, Industrial Labs, King Soopers, and Boston Market.

Advertise in the RNR Call: 303-753-6109 or email:

bob@restaurantnewsrockies.com

September 2012

RESTAURANT NEWS OF THE ROCKIES

Page 13

2012 GOVERNOR’S TOURISM CONFERENCE SILENT AUCTION (Steamboat Springs, CO) Good News!

We are having the very popular silent auction again. We only have a few days to coordinate the Eleventh Silent Auction to be held in conjunction with the 2012 Governor’s Tourism Conference.

This year’s Conference will be held in Steamboat Springs, Colorado.

We urge you to become involved and support this statewide tourism promotion, by donating “top-selling” items such as a two night lodging package, gift baskets, tickets to area attractions, souvenirs, wine, ski lift tickets, unique arts and crafts, advertisements, jewelry and airline tickets… to name just a few!

This auction will help to promote your community, attraction, event, or lodging facility to more than 500 tourism professionals and volunteers at the Conference. We encourage your participation, and ask that you create a distinctive gift to impress the attendees. New for 2012, the Silent Auction will be held primarily online and proceeds will be used to help provide free Governor’s Conference registration for select students and industry professionals whose budgets typically might not allow them to attend this valuable conference.

Please feel free to contact me for more information or any questions at 303-693-0550 or email patlee13@aol. com.

With your support, we can make this a memorable and successful auction while benefiting Colorado Tourism. I am hoping that you will support this wonderful auction on behalf of the Colorado Tourism Board, and help us to inaugurate our new tourism program.

Please send the attached form to me via email patlee13@aol.com (fax 303-428-9154) Your gift or gift certificate must be received by Friday, September 28th.

Thank you!

Pat Lee, Silent Auction Coordinator Please mail certificates and smaller items to me at the address below: Pat Lee 3100 Cherry Creek So Drive #608 Denver, Colorado 80209

Larger items may be brought to the conference but please be sure to complete the attached form so that your detailed information is included in the on the website.

Chef’s Line™ Mango Mousse Cake

A LittLe Bit of DecADence Let your customers indulge, while you take all the credit! Light and flavorful, this dessert unites a vanilla génoise sponge cake with a mango-flavored center and a mango-purée topping.

To learn more about our innovative products, call your US Foods rep or visit us online at usfoods.com.

watch us on youtube

like us on facebook

11955 E. Peakview Avenue, Centennial, CO 80111

follow us on twitter |

303.792.3663

CRA Fundraiser Photos Continued from page 11

See More CRA Fundraiser Photos page 16

Page 14

RESTAURANT NEWS OF THE ROCKIES

September 2012

Roosevelt School District, Phoenix, Arizona Grand Opening of Culinary & Wellness Center

(Phoenix, AZ) Roosevelt School District celebrated the Grand Opening of the much-anticipated Culinary and Wellness Center on Friday, August 24, 2012. This five-acre site houses a unique and innovative multipurpose facility designed to serve as a hub for the District’s Child Nutrition Department as well as an instructional resource to enhance and support Wellness and Nutrition Education within the Roosevelt School District.

The design and purpose of this state-of-the-art facility is to directly promote healthy lifestyles for the students and residents of the South Mountain community. The Roosevelt School District plans to offer classes I nutrition, cooking, healthy living and healthy lifestyles, with science and math interwoven throughout those areas. The goal is to provide innovative educational opportunities for families that culminate in the improvement of health, district-wide.

The Center combines important as-

Deseo, and Chef Kyle Coleman, of the Salvation Army Kroc Corp Community Center donated time and service to deliver a culinary feast. A fantastic group of volunteers from the school Nutrition programs and aspiring grades school culinary students served over 120 dignitaries, community members and guests.

Dishes had a distinctly Nuevo Latino, Southwest cuisine and indigenous and local flair, and included Roasted Pork Tenderloin with chipotle BBQ glaze, fresh tilapia with a smoked paprika served with a lip-smacking habanero mango salsa and black bean succotash.

Other featured dishes were innovative, with a keen eye on health and nutrition. A trio of black, red, and white quinoa with fresh local peaches and peppers, tossed in an Arizona citrus vinaigrette amazed guests with its freshness, originality and healthfulness. Local heirloom tomatoes were paired with avocado, pomegranate gastrique and Manchego crisps and

WEB SITE DIRECTORY CHEFS ASSOCIATIONS American Culinary Federation Colorado Chefs Association - Denver ACF Chefs Association of Arizona ACF Chefs Association of Southern Arizona - Tucson ACF Pikes Peak Chapter - Colorado Springs ACF Idaho State Chefs Association - Boise ACF Chefs de Cuisine of the Inland Northwest - (Coeur d’Alene) ACF High Sierra Chefs Chapter - Reno/Sparks/Tahoe ACF Chefs Las Vegas ACF Beehive Chefs Chapter - Salt Lake City ACF Rio Grande Valley Chapter Montana Chefs Association - Billings

acfchefs.org acfcoloradochefs.org acfaz.org acfchefsarizona.org www.pikespeakchefs.org acfchefs.org/chapter/id013.html acfchefs.org/chapter/id053.html acfhsca.org acfchefslasvegas.org acfutahchefs.org acfchefs.org acfmontanachefs.org

INDUSTRY ASSOCIATIONS

pects of both environmental and social sustainability by incorporating such features as a tilapia farm, on-site gardening, a and the use of edible plants as landscaping.

The Grand Opening Ribbon cutting ceremony began with an assortment of refreshing hand-made aquas frescas and featured a lavish buffet and action stations. Guest chefs Larry Canepa, from Restaurant Marketing Partners, Chef Daniel LeGarde, Le Cordon Bleu, Scottsdale, Chef Robert Madrid, from

drizzled with local Queen Creek lemon olive oil. Hand formed beef short rib empanadas were garnished with a mango and roasted corn relish and a hoja santa pesto. To keep the meal especially nutritious, a heavenly assortment of delicate micro greens with a mas portell vinaigrette was paired with a goat cheese and watermelon salad. The evening’s finale of Apple Tartin and Bulletproof coffee, guaranteed to “supercharge the body and upgrade your brain,” left guests energized and ready to help the community.

National Restaurant Association NRA Educational Foundation International Food Service Executives Association National Cattlemen’s Beef Association National Pork Board Arizona Restaurant Association Arizona Hotel and Lodging Association Colorado Restaurant Association Colorado Hotel and Lodging Association Montana Restaurant Association Montana Innkeepers Association Nevada Restaurant Association Nevada Hotel and Lodging Association New Mexico Restaurant Association New Mexico Lodging Association Utah Restaurant Association Utah Hotel and Lodging Association Wyoming Lodging and Restaurant Association

restaurant.org nraef.org ifsea.com beef.org porktimes.org azrestaurant.org azhla.com coloradorestaurant.com coloradolodging.com mtretail.com montanainnkeepers.com nvrestaurants.com nvhotels.com nmrestaurants.org nmlodging.org utahdineout.com uhla.org wlra.org

September 2012

RESTAURANT NEWS OF THE ROCKIES

Restaurant News of the Rockies

MARKETPLACE Help Wanted

Sales Rep Wanted – Omega Marketing Candidate will work with our distributor account executive for Shamrock Foods.

Makes end user sales calls. Salaried position based on a 40-45 hour work week.

Establishes, grows and maintains relationships with distributor sales force.

Interpersonal skills are a must.

Qualifications: 3-4 years experience in foodservice (kitchen, culinary, sales, distribution). Basic computer skills a MUST using Microsoft Office Suite. Some college. Self-confidence. Must have prospecting, presentation and closing skills and be able to meet sales goals. Territory management. Product knowledge. Motivation for sales. Must be able to manage time effectively.

Please no phone inquiries. Submit resume in writing to: Omega Marketing, Steve Eason, 7000 E. 47th Ave. Drive, Unit 850 Denver, CO 80216 or email to: season@omegamkt.com Please include resume and a cover letter describing your work experience, career goals and any other pertinent information you feel would support your candidacy for this position.

Products & Services

NEW FOODSERVICE PRODUCTS, PEOPLE AND PLACES Twirl Boulder Rides Wave of the Future With LevelUp Launch and Grand Opening (BOULDER, CO) Twirl Boulder, Boulder’s frozen yogurt shop and community gathering place, is holding a five-day long Grand Opening event September 1721. They are also celebrating the launch of LevelUp, a free app that enables customers to pay with their phones and save money. LevelUp offers a strong customer rewards program, and charges merchants zero percent processing fees. Twirl Boulder is the first Boulder County owned business to offer LevelUp. For the Grand Opening celebration, Twirl will offer special events and fundraisers every day, including local musi-

cian performances, a Magic Show, a Hunger Games giveaway, a Walking Dead marathon, and a Twirl video contest, “How Do You Twirl?” More information can be found at: http://www.twirlboulder. com/.

A portion of the proceeds of the Twirl Grand Opening and LevelUp Launch will go to local charities and non-profits. Participants will also have the opportunity to donate to the charity of their choice by placing their donation in one of five purple donation buckets on display.

“When we learned about Twirl’s popularity, Robin Luff, and her connection to the Boulder community, we knew Twirl would be the perfect business to introduce LevelUp,” said Max Mozes of LevelUp. During Launch Week, LevelUp will offer extra rewards to those who pay with their LevelUp app, or register at Twirl.

Twirl Boulder is a community hub with a heart: • Twirl Boulder owner Robin Luff has a passion for projects that help people connect with one another and a tradition of commitment to Boulder community and schools.

• All year long, Twirl Boulder sponsors Boulder-area sports teams, groups, and special events such as the eighth grade class 2012 Mt. Everest Trek.

• Twirl is the only froyo spot in town with a Student Advisory Council (from Boulder High School) and a Student Marketing Team (from CU Boulder).

• A downtown location, a block from Boulder High, makes Twirl Boulder a convenient gathering spot for students, families, and locals.

• The “Purple Lounge,” in the back room of Twirl Boulder, is a fun and inviting place complete with wraparound couch, fireplace, and beanbag chairs. It also features widescreen TV, free Xbox game console, Karaoke, and Wi-Fi Internet.

• Twirl Boulder proudly hosts a variety of family-oriented events such as movie nights, “Dance Central” parties, and Mom and Child movie mornings.

• Twirl is committed to local sourcing, purchasing all natural frozen yogurt from Boulder’s Yoki Bliss. Toppings and menu items are organic whenever possible.

• Twirl serves unique homemade froyo

toppings such as brownie crumbles, chocolate chip cookie dough, and cheesecake crumbles.

“We value community and want people to feel at home here, like Twirl is an extension of their own living room,” says owner Robin Luff.

For more information, visit http:// www.twirlboulder.com/.

Game-changing Breakthrough to Make Snack Packaging More Sustainable

BASF partners with Seattle Mariners to debut new compostable snack bags (SEATTLE, WA, & Wyandotte, MI) BASF, The Chemical Company, has made a game-changing breakthrough towards sustainable snack packaging that can help companies and communities everywhere get closer to their goal of zero-waste.

On September 5, BASF will partner with one of the greenest teams in Major League Baseball, The Seattle Mariners, and use the iconic snack of the American pastime, peanuts, to debut prototype packaging developed with its advanced biopolymer technology. The first 10,000 fans to arrive at Safeco Field that day to see the Seattle Mariners take on the Boston Red Sox will receive a free bag of peanuts in a 100% compostable snack bag.

“Flexible packaging with this BASF technology is a big step forward for the snack food industry,” said Kimberley Schiltz, Market Development Manager Consumer Packaging, BASF. “It means that popular snack foods can be brought to market in compostable packaging that delivers needed shelf-life at a competitive price point, with a more sustainable ‘end-of-life’ solution than with conventional packaging materials.”

As a member of the Green Sports Alliance, the Seattle Mariners’ aggressive zero-waste goals make Safeco Field a natural place for BASF to introduce this new sustainable snack packaging to the American public. This season, the team is on track to divert 85% of its waste from landfills, up from just 12% in 2006.

Mariners VP of Operations, Scott Jenkins, has his sights set on 90% diversion, but closing the gap has proven to be an elusive goal. “All of our service ware is already compostable, but snack food bags have been one of the biggest barriers preventing us from getting to our goal,” said Jenkins. “Flexible packaging made with BASF biopolymers could represent the holy grail of greening for our waste stream.”

Like all advances in sustainability, major breakthroughs must balance economic and environmental interests. As Jenkins puts it, “Whenever there are contaminants in our compost stream, like regular snack bags and candy wrappers, we have to pay a premium to have them removed by hand. If all of the snacks sold at Safeco came in compostable packaging, it would represent a significant savings of time and money for the team and get us a whole lot closer to achieving zero waste.”

People who follow the industry may remember earlier attempts to introduce fully compostable snack packaging that fell short of consumer expectations.

Page 15 BASF’s biopolymers technology can meet those expectations and provide a viable solution to the snack food packaging industry.

“Compostable snack food packaging made with BASF’s advanced technology can put us much further down the path to a zero-waste world, much faster,” said Stephan Banchero, Cedar Grove Composting, General Manager.

As municipalities grapple with how best to implement greening initiatives and engage citizens, this kind of technology could represent a more convenient alternative to the punitive approach already in place in some cities.

“We welcome technological advances like this that inspire our entire society to move toward sustainability and help municipalities like the City of Seattle divert more waste than ever away from landfills.” said Brett Stav, Seattle Public Utilities, Senior Planning & Development Specialist.

To learn more about BASF advanced biopolymers technology, please visit us at: www.basf.us/sustainablepackaging

ELEMENT 47 TO OPEN NOVEMBER AT THE LITTLE NELL

(Aspen, CO) – Plans are underway to remodel The Little Nell’s famed Montagna Restaurant in the fall of 2012, with the award-winning restaurant re-emerging as Element 47 on Thanksgiving Day. Element 47 is silver on the periodic table, a precious metal firmly tied to Aspen’s past. The City of Aspen was founded as a mining camp during the Colorado silver boom of the 1880s.

New to Element 47, and a major departure from the current prix fixe menu format at Montagna, guests will choose from a menu separated into four distinct “elements” labeled Garden (vegetable dishes), Sea (fish), Sky (poultry) and Field (beef, game, etc.). Each quadrant will include appetizers, sharable items and entrees. Colorado agriculture will be the focal point of Chef Robert McCormick’s menu, drawing from local produce and livestock as well as sustainable seafood from both the East and West coast.

“This remodel will help us create a more approachable and inviting dining experience where guests can join us for just a few small plates or a multi-course dinner,” said Sabato Sagaria, food and beverage director at The Little Nell. “The décor will be contemporary and warm, and our commitment to sustainable, local food and drinks will be stronger than ever.”

The Little Nell hired 2012 James Beard Restaurant Design award-winner Bentel & Bentel to spearhead the renovation. Design elements include a fortified connection between the vibrant bar scene to the dining room, a focus on large-scale artwork, a glass wine wall incorporating the restaurant’s Wine Spectator Grand Award-winning cellar and lighting that will provide a distinct look for each meal period. The space will also include natural elements such as stone, sumptuous wood, blackened steel and rich leather seating softened by luxurious fabrics and wall coverings.

The restaurant will close Sept. 10 for the renovation.

The Little Nell is a year-round destination hotel at the foot of Aspen Mountain. For more information and reservations, please call 970-920-4600 or 888-843-6355. Or visit www.thelittlenell. com.

Page 16

RESTAURANT NEWS OF THE ROCKIES

September 2012

Dr. John Dienhart Retirement Reception at the Metropolitan State University of Denver new Hospitality Learning Center

Chef Jackson Lamb (L) and Chef Travis Smith of the Metro H.T.E. Department giving their best wishes to the Dienhardt’s for a great retirement!

Friends and colleagues of John Dienhart gathered at the new Hospitality Learning Center to wish John and his wife Dianne the best in this new chapter in their lives.

Many of John’s colleagues were there to wish him well after a distinguished career.

CRA Fundraiser Photos Continued from page 13

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