tour de forks event catalog 2014

13TH ANNUAL TOUR DE FORKS

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RAISE YOUR GLASSES to the 13th AnnualTour de Forks, the delectable, signaturefundraising series for the Center for theArts Crested Butte. Throughout the 20 Tour de Forks events

of the summer, food and architecturalenthusiasts visit a variety of private homesand dine on epicurean delights fromaccomplished chefs. One evening mayfeature a private concert with folk trio RedMolly or up and coming country groupDue West. A luxurious brunch finds you upthe Ohio Creek Valley. One day is reservedfor adventure, as you hike through privatelands to the ruins of Cloud City withregional historian Duane Vandenbusche. Local and visiting chefs prepare an

exotic array of fine food from French toItalian to Pan Asian. Your meals rangefrom a lively immersion into the virtues ofa rum-inspired cuisine, to an elegant

multi-course experience with boutique wine makers and elevated dining. Annually the Center for the Arts hosts over 624 events, rentals, classes and rehearsals

to over 33,000 people, with the Center itself producing 277 of these. Our diverse showsengage residents and visitors from bluegrass with Leftover Salmon to “sacred steel” withRobert Randolph and the Family Band. Our free outdoor concert series, Alpenglow,welcomes thousands every summer, in a gathering that has truly become a communityphenomenon. Through our partnership with the Crested Butte Film Festival we helpsupport bringing independent films that invite discussions, spark creativity and promotecultural, social and environmental awareness to the community. We believe in fostering creativity and innovation through educational opportunities.

Literally hundreds of students — from children to adult — have encouraged their owncreative spontaneity, be it through an Aerial Dance Workshop with the Crested ButteDance Collective, or an Outdoor Photography Workshop with the Art Studio. Our PiperGallery provides an affordable venue for local and regional artists to display their workand showcase their talents.None of this would be possible without the support garnered through Tour de Forks.

The Center must raise close to 60% of its operating budget each year throughfundraising events and contributions, and Tour de Forks is the cornerstone of this effort.With resounding enthusiasm, the community comes together to assure the arts thrive

in the Gunnison Valley by volunteering with Tour de Forks. Homeowners open theirdoors to host. Volunteers organize, serve and clean up. Chefs take time away from theirbusy restaurants to offer their cooking expertise without pay. Thank you to all our volunteers and attendees who make these events not only

possible, but successful. Bon Appétit!

Marj O‘Reilly, Tour de Forks Chair

BEVERAGE SPONSOR

SUMMER SEASON FRIEND SPONSORS

SUMMER SEASON PATRON SPONSORS

SUMMER SEASON ASSOCIATE SPONSORS

SUMMER SEASON GOLD SPONSORS

SUMMER SEASON PRESENTING SPONSOR

TOUR DE FORKS SILVER SPONSOR

WWW.CRESTEDBUTTEARTS.ORG / TOURDEFORKS 3


DELVING INTO THE HOME OF JANET AND KURT GIESSELMAN is immersing yourself inthree worlds. The first is the world of nature — the multiple decks wrapping themselvesaround the exterior, jutting into the aspen grove. Inside, river rock from Powderhorncomprises the two fireplaces, the bar, the wine cellar. Walls of windows pull in the flanksof Crested Butte Mountain. The second world is an equestrian one. As dressagecompetitors and horse lovers, the Giesselman’s home showcases original paintings suchas by famous West Coast animal artist, Melinda Cowdery. Saddles, horseshoes andhides. The third is that of the artist. As a guest here, you can explore Jan’s Naked HorsePottery studio where her sculptural yet functional pottery makes its way into being.From high fire to naked raku, Jan’s pieces are eclectic and earthy, each utterly unique.Michael Marchitelli kicks off Tour de Forks with a light dinner alfresco. A meal with

Michael is as much about the entertainment as it is about the food. Chef Michael is aCrested Butte classic, armed with a cooking repertoire stocked with family recipes fromhis mother, grandmother and father’s Italian heritage. Not surprisingly, Chef Michaelbegan cooking at 10. Professionally he opened his first culinary endeavor, a NewOrleans blues bar in Pennsylvania, with his mother. He immediately fell in love. Thefamily tradition continues, as Michael serves the food he grew up on at Marchitelli’sGourmet Noodle. His 17 years at “the Noodle” have garnered him a faithful followingfrom the restaurant, as he now sews up his seasons touring as a private chef. Give theItalian a glass of wine and be ready for a raucous good time.

DESTINATION: Pristine Point at Meridian Lake n ARRIVAL TIME: 5:30 p.m.EXCURSION MAXIMUM: 40 n TOLL: $125TOUR GUIDES: Janet and Kurt GiesselmanCHEF: Chef / Owner Michael Marchitelli, Marchitelli’s Gourmet Noodle

AN ARTIST’S WORLD

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THE ART OF DENISE AND BILL HAYES’ HOME lies in thearchitectural components themselves. The first you encounterare the doors. Each completely different salvaged antique door is

a showcase of ornate, beautifully carved wood hand selected byDenise. Unique panels of engraved and varied scrolls, create the rises of

the spiraling staircase, individually illuminated with lighting. Deeply dark naturallypatinaed beams arch over the great room like a small cathedral, fastened with elaborateironwork. The angular modernity of the fireplace couples with distressed woodwork,hammered metal and rusted iron kitchen accents. Indeed, four different metal artisanscustom crafted each piece from the trusses to the chandelier. An old world nuancedances with clean lines and geometric shapes, rough and sleek all at once. It is a suiting home to exhibit the epicurean artistry of Chef Jason Vernon of Soupçon

Bistro. Relishing in the romantic nuances of the French countryside with its deep historyand leisurely pace of life, Jason sculpts dishes infused with passion, respect foringredients and tender techniques characteristic of that region. Formally trained at theCulinary Institute of America, Chef Jason refined his prowess at such prestigious diningestablishments as the Stanford Landmark, Chicago Four Seasons, Emeril Lagasse’s Nolain New Orleans, and RK, an American Brasserie in New York City. He is Tour de Fork’sonly four time winner of the Chefs on the Edge competition.

DESTINATION: Downtown Crested Butte n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 30 n TOLL: $150 TOUR GUIDES: Denise and Bill HayesCHEF: Chef / Proprietor Jason Vernon, Soupçon Bistro

OLD WORLD ARTISTRY


THE OLD NASH RANCH HOME used to sit dramatically at the foot of Crested ButteMountain. Built in the 1880’s it rested there until it moved to downtown Crested Buttein the 1990’s. With the restoration and remodel completed by Shellie and Dan Greiner,the sensation of stepping into another era has been lovingly kept intact. Visitors can seethe external logs, front door glass, kitchen floor, chimney and wainscoting of theoriginal cabin. Utterly charming and completely cozy, the Greiners have maintained thepersona of the home with that of its ancestry with wrought iron beds, patchwork quilts,and a rustic family dining table. The Nash’s were known for their hand-crafted ice cream just as Chef Tim Egelhoff is

known for his meticulous use of ancient techniques of classic European cuisine. The slowbraising of meats. Delicate French Bavarian pastries. Hand-crafted cheeses. Just as theNash family prepared food with fresh milk from their farm, so does Tim work with theseasons of Colorado’s gifts. Chef Tim has completed stagiaire’s with Masa’s in SanFrancisco, the Coyote Cafe in Santa Fe, and Tommy Tsunamis inDenver. He served as the sous chef at Créme Caramel in Montereyand Chef / Owner of the Timberline Restaurant for 21 years. Nodoubt the Nash’s would be proud on all accounts.

DESTINATION: Downtown Crested Butte n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 30 n TOLL: $150TOUR GUIDES: Shellie and Dan GreinerCHEF: Executive Chef Tim Egelhoff, Maxwell’s Steakhouse

STEP BACK IN TIME

THE CRESTED BUTTE WINE & FOOD FESTIVAL returns this summerwith the Center for the Arts! The festival strives to enlighten and

educate wine and foodie experts and novices with a variety of wine seminars, elevateddining events, and food pairings throughout the weekend of July 10–13. The signature event for the festival in the summer is the Grand Tasting with over 500

select wines from 25 wineries and distributors. From exploring roses with MasterSommelier Damon Ornowski, to a Wine Hike and Gourmet Picnic Lunch with SommelierAaron Tomcak, there is a tasting for every palate. All seminars are spread throughoutlocal restaurants with both visiting and local sommeliers and chefs lending theirexpertise and talent. All of the tasting isn’t just about the grape, however, as there are several fine dining

opportunities as well, such as the Celebrity Chef Tour, Winemaker and Farm to TableDinners, Dessert Extravaganza and Bursting with Bubbles Champagne Brunch. Many ofthe tastings additionally have food pairings accompany them provided by the talentedroster of chefs from the Crested Butte area.

CRESTED BUTTE WINE & FOOD FESTIVAL

More information about the festival can be found at crestedbuttewine.com or

through the Center’s website at www.crestedbuttearts.org under the tables

“Programs” then “CB Wine & Food Festival.” This festival is brought to you

through a partnership with the Center for the Arts and Larimer Associates.

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FESTIVAL PASSESn Seminar Pass: $250 Includes all seminarsn Premium All-Access Pass: $900 Includes entry to all events except VIP events and

Farm to Table Dinnern Patron Circle: $2,500 Includes two full festival passes to all events and special VIP

parties, excluding the Farm to Table Dinner. Single Patron Circle passes available for $1,250n Culinary Champion: $7,500 Includes exclusive sponsorship of Celebrity Chef Tour

and Winemaker Dinners; two full festival passes to all events and special VIP parties;exclusive invitation to the Farm to Table Dinner with four of your guestsEvents may be purchased singularly as well as priced in the Schedule of Events.

THURSDAY, JULY 1010:30 a.m. Seminar: A History of Malbec — One of the Five Bordeaux Grapes

at a Private Residence with Peter Maxwell of Maxwell’s Steakhouse, $4012:00 p.m. Wine & Food Festival Kickoff Celebration at Maxwell’s Steakhouse, $101:30 p.m. Seminar: Mixology — Balancing Flavor & Aroma in Artisan Cocktails

at Montanya’s Distillery with owner / distiller Karen Hoskin, $403:30 p.m. Seminar: Roses — Man Enough to Drink Pink at Tracker’s Lounge

with Master Sommelier Damon Ornowski and Shelley Sale, $406:00 p.m. Celebrity Chef Tour Dinner at Uley’s Cabin with Chef Kate Ladoulis

(Django’s), Chef Troy Guard (TAG), Chef Lon Symensma (ChoLon) and Chef Eric Jaeger (CBMR), $250

FRIDAY, JULY 119:00 a.m. VIP Breakfast at festival founder Jeff Hermanson’s home. Invitation only.10:30 a.m. Seminar: Riedel Glassware — Taste the Difference! at The Wooden

Nickel with Doug Riedel, $751:30 p.m. Seminar: Thin Skinned Red Wines at Marchitelli’s Gourmet Noodle

with Master Sommelier Damon Ornowski, $403:30 p.m. Seminar: Wines from the Rhone Region of France at the Irwin Building

with Judy Byron (Grand Vin), $406:00 p.m. Winemaker Dinner at a private residence with Chef Jason Vernon (Soupçon),

Winemaker Joe Buckel (Sutcliffe Vineyards) and guest chefs, $250SATURDAY, JULY 1210:00 a.m. Wine Hike & Gourmet Picnic Lunch with Sommelier Aaron Tomcak

and Chef Ashley Odom (Feast & Merriment). Offered in partnership with the CB Wildflower Festival, $65

10:00 a.m. Seminar: Beyond Mary’s & Mimosa’s —An Exploration into a New Breakfast Cocktail with Liz Satterlee (East Side Bistro). At the CB Plein Air Invitational Patrons Tent, $40

2:00 p.m. Grand Tasting at Big Mine Ice Arena with Crested Butte Music FestivalString Quartet, $80

5:30 p.m. Farm to Table Dinner at Soir at the Sunflower with Chef Kalon Wall. Private event open to Culinary Champion Sponsors.

7:30 p.m. Dessert Extravaganza at a private residence with Chef Noah French (Sugarmill), $50

SUNDAY, JULY 1310:00 a.m. Bursting with Bubbles Brunch at Bonez with Chef David Wooding and

Sommelier Aaron Tomcak, $80

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DESTINATION: Uley’s Cabin n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 50 n TOLL: $250 CHEF: Kate Ladoulis (Django’s), Troy Guard (TAG), Lon Symensma (ChoLon), Eric Jaeger (CBMR)

CELEBRITY CHEF TOUR AT ULEY’S CABIN

PART OF THE CRESTED BUTTE WINE & FOOD FESTIVAL is themuch sought Celebrity Chef Tour. The Celebrity Chef Tour wasbegun in 2004 as a way to bring the unique experience of dining

at New York City’s historic James Beard House to cities around thecountry. Celebrity Chef Tour

dinners feature some of the nation’s top chefscoming together to create a fantastic multiplecourse dinner, paired with some greatpremium wines and authentic Belgian beers.Each a work of artistry and craftsmanship, theCelebrity Chef Tour travels to cities aroundthe country bringing once-in-a-lifetimedinners to venues in Hawaii, Seattle, NewYork City, Chicago, Washington, D.C., San Francisco, Philadelphia and now CrestedButte. Each dinner also helps to benefit the James Beard Foundation, which is dedicatedto celebrating, preserving and nurturing America’s culinary heritage througheducational initiatives and scholarships to culinary schools.

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Chef Kate Ladoulis is the owner and chef of theinternationally-inspired, small-plate bistro Django’sRestaurant and Wine Bar. Formally trained at theFrench Culinary Institute in New York and theInternational Chocolate Academy, Kate was recentlyhonored as a Celebrity Chef at the James BeardHouse in New York City. She thrives on setting thetrends, exploring new flavors in new textures andformats with all of the exciting new developments infood chemistry and technique. Her philosophy is tokeep her food fresh, her menu evolving and thedining adventurous.

Chef Troy Guard sculpted his distinct multi-cultural,globe-trotting style first with fusion legend RoyYamaguchi in Hawaii. With his own restaurant inDenver, TAG, he has realized his vision of ContinentalSocial Food — a combination of his Hawaiian roots,Pan Asian expertise and fresh, Colorado ingredients.His TAG Raw Bar serving innovative and personalizedbowls, sushi and sashimi, was named by Westword asone of “Denver’s 10 Best New Restaurants of 2011”and by 5280 Magazine as one of the “Top 25Restaurants in 2012 and 2013.”

Chef Lon Symensma has travelled the worldseeking culinary experience. Two Michelin two-starrestaurants in the south of France. The acclaimedArzak restaurant in San Sebastian, Spain. SoutheastAsia and China with renowned chefs Jean-GeorgesVongerichten and Gray Kunz. In New York City —Jean-Georges’ iconic Southeast Asian inspiredrestaurant, Spice Market. Four years at Buddakan,winner of a coveted New York Times two star review.Chef Lon Symensma brings these travels to life inChoLon, his Denver restaurant featuring inspiredinterpretations of traditional dishes found across thecontinent.

Chef Eric Jaeger A Colorado native, Chef Eric trainedin Denver restaurants working for many of the topchefs in Colorado including serving as Sous Chef attwo of the top jazz clubs in the city. He spent fouryears in Telluride perfecting his trade before takingthe Executive Chef position in Crested Butte for theConference Center. Chef Eric has an elegant style ofcooking using clean, fresh flavors. His philosophy isrudimentary, “Food tastes good. It’s my job to simplyaccent and present the natural flavors.”

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THE CRESTED BUTTE WINE & FOOD FESTIVAL welcomes anew event — the Winemaker Dinner — as a benefit for theCenter for the Arts. This is an exclusive opportunity toexperience award-winning Colorado wines from SutcliffeVineyards paired with the elegance of Chef Jason Vernon’scuisine, at the glorious Lacy Ranch. Speak with Joe Buckel,Winemaker at Sutcliffe, about his boutique wines and theirprocess of coming into being. The working Lacy Ranch sits perched inside 750 acres

beneath Crested Butte Mountain. Through gently curvedwindows Quarter horses graze outside in the eight

surrounding pastures. It is a true ranch home in the grandest of styles. Hand paintedwallpaper and overstuffed supple leather chairs neighbor the reclaimed oak floors thatwelcome spurs and boots — the marks adding more character as the years wear on. Thehome is constructed around treasure-hunted antique pieces — the heart pine Austrian

DESTINATION: Lacy Ranch n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 50 n TOLL: $250 TOUR GUIDES: Catherine and Bill Lacy n CHEF: Chef / Proprietor Jason Vernon, SoupçonWINEMAKER: Joe Buckel, Sutcliffe Vineyards

WINEMAKER DINNER

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Chef Jason Vernon


door that welcomes you, the French chandelier boldly forged from iron, each cabinetknob in the kitchen a different antique prize recovered from the trove. John InghamNative American oil originals and Ben Eaton ironwork compliment saddle worked barstools and delicate light scones of lace-like glass. Chef Jason Vernon of Soupçon Bistro prepares cuisine in the realm of excellence. He

relishes in the romantic nuances of the French countryside with its deep history andleisurely pace of life. The aesthetic attention to detail characteristic of that region leaksinto Jason’s style as he sculpts dishes infused with passion and respect for ingredients andtechnique. Guided by the fresh offerings of the seasons, Jason’s food becomes a heartfeltexpression and sensual celebration of life. Formally trained at the Culinary Institute ofAmerica, Chef Jason refined his prowess at such prestigious dining establishments as theStanford Landmark, Chicago Four Seasons, Emeril Lagasse’s Nola in New Orleans, and RK,an American Brasserie in New York City. He is Tour de Fork’s only four time winner of theChefs on the Edge competition. Jason will be joined by two guest chefs. Sutcliffe Vineyards is 36 acres of Merlot, Chardonnay, Cabernet Franc, Syrah and Petit

Verdot nestled at the foot of the Sleeping Ute Mountain in Southwestern Colorado.Sutcliffe is a small vineyard that takes great pride in defining themselves as Coloradofarmers doing the seemingly impossible . . . making great award-winning Coloradowines! The estate and organically farmed acres are overseen by three quality-obsessedfarmers who meticulously farm, harvest, and vinify, allowing the vineyard to ensurequality from conception to bottling. This attention to detail and commitment to qualitywines is the reason Sutcliffe Vineyards is Wine Enthusiast’s Magazine most highlyregarded producer from the southwest to date.Winemaker Joe Buckel journeyed to California to follow his passion for wine. There,

he became Enologist at BR Cohn in the Sonoma Valley. Joe served as Winemaker of thelegendary Chardonnay and Pinot Noir of Flowers Winery on the “True Sonoma Coast,”and at Rutz Cellars in the Russian River Valley. He established TAJ Cellars, a label thatalso produces extraordinary wine from Sonoma County. As winemaker at SutcliffeVineyards, Joe picks grapes on acid levels in conjunction with brix (grape sugars) toguarantee wines of balance and food-friendliness. He ferments each lot with a gentlehand, coaxing the characteristics of each vineyard into the wine.

Winemaker Joe BuckelSutcliffe Vineyards

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THE CRESTED BUTTE WINE & FOOD FESTIVAL introduces thenew Farm to Table Dinner — a unique Crested Butteexperience. It’s time to take “fresh” to the extreme! Explore awhole new culinary world, where each and every ingredient issourced locally and brought together in creative and uniqueways. Chef Kalon Wall will explain the story behind each course,so this dinner delves deeper into really understanding the foodsaround us and the importance of thoughtful food sourcing. Chef Kalon Wall has over ten years of experience in the

restaurant business. His passion for food began at a young age while growing up in hisfamily’s restaurant in the Pacific Northwest. He attended the New England CulinaryInstitute in Vermont and studied at Fore Street restaurant in Portland, Maine. Followingcompletion of his education at NECI, Chef Kalon traveled to Europe to study food andwine in San Sebastian, Spain at Martin Berasetegue, a 3 Star Michelin restaurant, as wellas spent time as an apprentice in rural northern Italy. Upon returning from Europe,Kalon became the Executive Chef at Plonk Wine Bar, in Bozeman Montana. There hespecialized in wine pairings and multi course Chef Table dinners. Chef Kalon moved toColorado in 2008 refining his skills under Frank Bonnano at Mizuna in Denver. He wasthe Executive Chef at East Side Bistro in Crested Butte for three years. In December2013, he and two partners opened a farm sourced evening eatery at The SunflowerCommunity Kitchen, a co op restaurant space in Crested Butte. There his menu isingredient driven from local farming, whole animals, and thoughtfully sourced foods.This Farm to Table Dinner is exclusive for Culinary Champion Sponsors only. Sponsors

may bring four guests.

FARM TO TABLE DINNER

Chef Kalon Wall

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DESTINATION: Lacy Ranch n ARRIVAL TIME: 5:30 p.m.EXCURSION MAXIMUM: 50 n TOLL: Culinary Champion Sponsorship TOUR GUIDES: Catherine and Bill LacyCHEF: Executive Chef Kalon Wall, Soir at Sunflower

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MOVE OVER NEW YORK. WATCH OUT PARIS. The Tour de Forks runway has re-openedwith their world-renowned Haute Couture Fashion Show. Forget the city streets, we needclothes that make us look fabulous but can also endure the rigors of the mountains. Withfashionable shops like the Mountain Store, Milky Way, Lavish, Alpineer, Retail Therapy,Toggery, Circus Train, Treads-N-Threads, and “The Sweatshirt Lady” Karen O’Neil, therewill certainly be an outfit for “every body.” Whether seeking a perfect sundress forAlpenglow, technical outwear for “extreme picknicking” or that casual dining attire thatcan whisk you effortlessly from the day into the night, there’s no reason to wear yourselfout looking for it. Sit back and relax and let the fashion come to you. Your biggest effortwill be concentrating on your glass of wine, enjoying your lunch and deciding whichoutfit you’re going to take home. Let Chef Tim Egelhoff ravish you with this luxurious luncheon planned just for you.

Chef Tim’s expertise has been enriched by his natural inquisitiveness while traveling tothe world’s fashionable culinary centers. He’s completed stagiaire’s with Masa’s in SanFrancisco, the Coyote Cafe in Santa Fe, and Tommy Tsunamis in Denver. He’s journeyedto Europe, served as the sous chef at Créme Caramel in Monterey, experimented his waythrough the restaurants of San Francisco and Napa Valley. His meanderings informedthe incredibly successful Timberline Restaurant, where he served as owner and chef for21 years.

DESTINATION: Maxwell’s Steakhouse n ARRIVAL TIME: 11:00 a.m.EXCURSION MAXIMUM: 50 n TOLL: $75 TOUR GUIDES: Kathy Barnhart, Melanie Lodovico, Molly Maxwell and Bev LuekemeyerCHEF: Executive Chef Tim Egelhoff, Maxwell’s Steakhouse

HAUTE COUTURE RETURNS!


THE ROAD TO ROARING JUDYRanch winds lazily through acresof sagebrush and rolling hillsbefore arriving at the perchedcabin-style home of Linda andFrank Fialkoff. Linda is a designerby nature, working with suchfamed companies as MiriamHaskell and Kenneth Cole. Sowhen it came time to design herown home, she played an activeand creative hand. Herinvolvement is immediatelyapparent in details such as thefreeform lines as wood meetsstone in the floor of the entrywayand kitchen, the custom livingroom pieces, and the choices ofbright red accents against rich,dark 150 year old beams.Southwest art of beadedmoccasins and ceremonial pieces,ledger drawings and spirit polesadorn the nooks and cranniescreating a world of mysterious intrigue. Outside, nature is left toits own design with a voluptuous garden wildness fitting for thehome’s location on 118 acres on the edge of an elk preserve.The complete outdoor kitchen with multiple surrounding decksface perfectly west, overlooking unique peaks such as Flat TopMountain and Round Mountain, for that awe inspiring evening sunset. In Chef Coy Webb’s dishes, you experience the fusion of Spanish, Mexican and

Native American influences that comprise his trademark Southwest Cuisine. Ingredientsthat personify the region play center stage. Piñon Crusted Rainbow Trout with GreenChile Cream. The intensely flavorful Buffalo Ribeye — smoked in house. Sautéed Shrimpwith Roasted Sweet Corn Grits and Tequila Lime Sauce. His sauces maximize theexuberant spirit of the chile, exploring all its subtleties in a variety of accompanyingflavors and techniques. Chef Coy was formally trained at Le Cordon Bleu of theScottsdale Culinary Institute. His over 18 years of experience was garnered as ExecutiveChef at the Maggie and TenMile Station in Breckenridge, Sous Chef at McKinley Chaletin Denali, and Executive Chef at Marcello’s Chophouse in Albuquerque.

DESTINATION: Roaring Judy Ranch n ARRIVAL TIME: 5:30 p.m.EXCURSION MAXIMUM: 30 n TOLL: $150 TOUR GUIDES: Linda and Frank FialkoffCHEF: Executive Chef Coy Webb, Coal Creek Grill

A DESIGNER’S VISION

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DESTINATION: Wildcat at Trapper’s CrossingARRIVAL TIME: 5:30 p.m.EXCURSION MAXIMUM: 50TOLL: $150 TOUR GUIDES: Cody and Joel BenischCHEF: Chef / Owner Ashley Odom, Feast & Merriment

RED MOLLY CONCERT AT 10,000 FEET

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CLIMB TO THE UPPER ECHELONS OF 10,000 FEET for a joyous and intimate concert byAmericana trio Red Molly. Their three-part caramel harmonies and crisp musicianshipperformed with the backdrop of Gothic Mountain, Paradise Divide, Mt. Emmons andMt. Axtell will make you feel you are visiting heaven. Warm and engaging, Red Mollyconcerts brim with ethereal a cappella ballads, bluegrass-tinged folk and a touch ofjazzy western swing. Their new CD “Light in the Sky” spent 20 weeks on the AmericanaMusic Association’s Top 40 radio chart and charted as Folk DJ’s #3 Top Album of 2012.They’ve opened multiple shows for Willie Nelson, as well as played at venerablefestivals such as RockyGrass and MerleFest. Red Molly is Laurie MacAllister (bass,banjo), Abbie Gardner (dobro, banjo) and Molly Venter (guitar). The voices of Red Molly will surely compliment the showstopping home of Cody and

Joel Benisch. The main house mimics the old Victorian stables found in 1890’s, able tohouse a team of horses and wagons with room for the family upstairs. The mood insideis decidedly Western, complete with a wet bar, parlor and game room reminiscent ofthe cowboy bars and burlesque halls of the old West. Antiques fill the home, includingmost of the light fixtures, and are complemented with the presence of several leadedglass pieces. It is richly built with distressed cherry trim and handrail, oak floors andstairs, and cherry and heart pine antique timbers providing the structure. Bestowing the ambrosia of the evening is Ashley Odom, owner and chef of the high

end catering company Feast and Merriment. Presentation is paramount in Ashley’swork, elevated to the point of design with colors, textures and shapes. Ashleyspecializes in traditional foods that are familiar and comforting, but with a fun andexciting twist. She began her cooking career over 13 years ago at high end cateringcompanies such as 2 Dine 4 and Kurant Events, in addition to the boutique hotelVintage Villas, all in Austin, Texas. Ashley’s clientele has included the governor of Texasas well as Whole Foods founder John Mackey. From the Farmer’sMarket to the Wine Festival, Ashley’s inventive interpretations ofold staples both satisfy and surprise her guests.


TAKING IN THE BREATHTAKING VIEWS OF THE GUNNISON VALLEY requires goodnutrition and plenty of hydration, but there are other secrets to feeling great at the topof a peak. Gunnison Valley Health and Western State Colorado University team up tohelp you achieve optimum wellness at altitude with an inspirational health screeningand brunch. Get a current picture of your health with a complimentary HealthScreenblood test (a $45 value). Additional tests are also available at special rates, includingVitamin D. After your healthy brunch, Dr. Kathleen Kinkema, Professor of Exercise andSport Science and chair of WSCU’s Department of Recreation, Exercise and SportScience present “Exercise as Medicine,” a Tour de Forks exclusive. Hear the latest insightsinto acclimatizing at altitude and learn exactly how those inspirational Gunnison Valleyhikes contribute to your overall health. Chef John Ralston, creator of Teocalli Tamale and Culinary Director at Gunnison

Valley Hospital, is known for transforming the hospital’s food into one of the best keptculinary secrets in the Valley. Believing that fresh food and impeccable preparationpromotes health and longevity and quickens positive health outcomes, John hasimplemented the concept of “spa cuisine.” This healthful cuisine brims with fresh citrus,herbs, chilies and ginger combined with high quality produce and proteins and hearthealthy choices that surprise and delight. His menus are as energizing as they aredelicious, causing hospital administrators throughout the country to call and ask howthey too can improve their culinary services. This unique event will truly help you live well, live healthy, and live inspired.

DESTINATION: Skyland n ARRIVAL TIME: 8:00 a.m.EXCURSION MAXIMUM: 50 n TOLL: $110 TOUR GUIDES: Kathy and Clif BarnhartCHEF: Chef / Culinary Director John Ralston, Gunnison Valley Health

À VOTRE SANTÉ

We hope you will join us for one or more of our Tour de Forks events!

PLEASE FOLLOW THESE PROCEDURES IN MAKING YOUR RESERVATIONS:n Advance reservations are required for all events. All reservations should be made online,emailed, faxed or mailed. Reservations will be processed in order they are received.Many events sell out early, so we urge you to return your reservation form ASAP.

n The preferred method for making your reservation is online atwww.crestedbuttearts.org / tourdeforks.

n Visa, MasterCard, Discover accepted. American Express accepted via fax or mail (butnot online).

n You may scan and email your reservation to [email protected] You may fax your reservation with your credit card information to (970) 349–5626.n You may also mail your reservation form with check or credit card information:Center for the Arts, Box 1819, Crested Butte, CO 81224.

n Confirmation of your reservation will be sent by email once orders are processed.Directions to all destinations and other important details will be included in an emailabout one week in advance of the event. Please include all guests names on thereservation form.

n Reservations for most events will close one week prior to the event to accommodateour chefs.

n The tax deduction for each event will vary. A tax receipt will be mailed to youfollowing the Tour de Forks series.

CANCELLATIONS: n If you cancel at least seven days before an event, you may transfer to another eventOR apply your entire payment as a tax-deductible gift to the Center.

n If your plans change after making a reservation please call the Center for the ArtsTour de Forks “hotline” at (970) 349–7487, ext. 5. Please also notify the Center ifsomeone other than yourself will be using your reservation for an event.

n There are no refunds unless the Center changes or cancels an event.n If you cancel less than seven days before an event or do not attend an event, youmay not transfer and your tax-deductible gift will be reduced by the costs of thefood and wine that have been purchased for you.

n Due to the nature of our events, we are unable to accommodate individual dietaryrequirements. Thank you in advance for your understanding.


HOW TO MAKE YOUR RESERVATIONS

General Contracting | RoofingSnow Removal | Excavation & Dirt Work

Box 1448 | 313 Elk Ave | Crested Butte | (970) 349–5122 (office) or 970 209-5392 (mobile)

NAME OF ATTENDEES ___________________________________________________________________________________________

HOME MAILING ADDRESS________________________________________________________________________________________

__________________________________________________________________________________________________(UNTIL __ / __ )

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HOME PH ( ______ ) ______ - ____________ (UNTIL __ / __ )

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nI am enclosing a check payable to the Center for the Arts n

Please bill my Visa, M

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NUMBER___________________________________________________________________EXPIRATION DATE ______/______/______

NAME ON CARD

________________________________________________________________________________________________

Reservations for Tour de Forks events may be made online at www.crestedbuttearts.org/tourdeforks; or by scanning and emailing this

form with credit card information to [email protected]; or fax this form with credit card information to Center for the Arts

to (970) 349–5626; or by mailing this form with check or credit card information to P.O. Box 1819, Crested Butte, CO 81224.

THA

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(970) 349–7487

For more informationon any of thesevolunteer or donationopportunities pleasecontact ExecutiveDirector Jenny Birnie at(970) 349–7487, ext.2. Donations may alsobe made through theCenter’s website atcrestedbuttearts.org.

“Hosting a Tour de Forks event was one of the best things we ever did in Crested Butte. It was the highlight of our new home, and the opportunity of meeting the community supporters, thevolunteers, and of course the Chef, was an absolutely wonderful

experience we will never forget.” Mary Lou Blaharski

n Volunteer with Tour de Forks It truly takes a village to make this magnanimousfundraising series happen and you can contribute. Tour de Forks is always seekingvolunteers to assist with executing these glorious dinners, and liaisons to head upeach event. In addition, we are always on the lookout for new homes in which tohost our events. If you are interested in hosting a Tour de Forks event in your homeplease let us know! As a volunteer you experience wonderful opportunities to get toknow new people, learn more about the Center, and truly help in a meaningful waytowards a worthy cause

n Support for Fundraising Events Our vital volunteers help fundraise over a thirdof the Center’s budget not only through Tour de Forks but also through a variety ofauctions, feasts, and private music events as well as the Crested Butte Wine & FoodFestival. If you would like to get involved in one of our other signature events pleaselet us know!

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

n Founders’ Club The Founders’ Club plays a key leadership role in providing theCenter for the Arts with a solid foundation for growing and sustaining high qualityand progressive programs. They ensure the continuation of the Centers originalvision — to be responsive to the needs of the community. By making a financialcontribution, the Founders’ Club supports programs in the following areas: visualarts, adult education, children and youth programs, the Piper Gallery and worldevents and cultural diversity.

n Join Our Board of Directors The Board of Directors plays a critical role in thesuccess of the Center for the Arts. Their primary responsibility is to fulfill andpromote the mission of the Center through leadership and sharing of expertise. Thisgroup of dedicated individuals sets policy, ensures resources, fundraises and attendsregular board and committee meetings. Focusing on the goals of: Strategic ResourceDevelopment; Remarkable Human Resources; Extraordinary Mission Delivery andCreating a Best-in-Class Facility, each board member serves as an ambassador in thecommunity — instilling their passion for the arts by encouraging the community toget involved!


AS THE CENTER CONTINUES TO GROW PROGRAMS in order to meet the needs of ourdiverse community and prepare for a facility expansion, we appreciate support at avariety of different levels.Operating the Center as an affordable community facility means that we must rely

on contributions and fundraising for about two-thirds of our budget. We offer specialfundraising groups to support the Center’s mission of offering engaging opportunitiesand educational experiences to enrich and expand the life of our community as well asa variety of volunteer opportunities.

28 (970) 349–7487

RETURNING TO CRESTED BUTTE ISthe smash hit from the 2014Crested Butte Songwriter’s Festival— Due West! Up and comingcountry trio Due West is renownedfor their tight, three-way harmonies

and fresh tracks that sit on thecutting edge of the Nashville sound.

Comprised of singer-songwriters Matt Lopez, Brad Hulland Tim Gates (from Wyoming, Arizona and Utahrespectively), their four albums have enjoyed Billboard,Mediabase and Music Row chart success while theirvideos have hit the Great American Country’s Top 20.Strap on your cowboy boots and come enjoy this privateconcert with a group poised to go down in countrymusic history as a three-lane road to magic. There are few homes as well-known as the old Rozman

Ranch, homesteaded in the late 1800’s. Throughout itslife the home has been surrounded by corrals, livestockand open pasture. Today, little has changed in thispastoral ambiance and the cozy structure has beenrestored to maintain its warm, intimate and historicnature. The surrounding 150 acres of pastureland arepermanently preserved by the Crested Butte Land Trust.Details such as the intricate Victorian trim, original doorsand hardware of that time are still intact. Step back into asimpler time and revel in the agrarian past of CrestedButte through this quaint historic home. Maxwell’s Steakhouse Executive Chef Tim Egelhoff

marries the artisanal world of classic Europeanfoundations with his Colorado inspired cuisine.Specializing in farm to table cuisine, Tim worksspontaneously with the season’s gifts — from fresh eggsto cherries ripened in the Rocky Mountain sun. ChefTim’s professional expertise has arisen from stagiaire’swith Masa’s in San Francisco, the Coyote Cafe in SantaFe, Tommy Tsunamis in Denver, and served as the souschef at Créme Caramel in Monterey. Tim served asowner and chef of the incredibly successful TimberlineRestaurant for 21 years.

DESTINATION: Old Rozman Ranch n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 50 n TOLL: $150 TOUR GUIDES: John JohnsonCHEF: Executive Chef Tim Egelhoff, Maxwell’s Steakhouse

DUE WEST CONCERT ON THE RANCH

WWW.CRESTEDBUTTEARTS.ORG / TOURDEFORKS

30 (970) 349–7487

SHERRI AND TRAVIS WEST’S HOME in the historic district of Crested Butte was built inthe late 1800’s. While their remodel of the home maintained the historic edifice, theinterior became completely transformed. Styled by famous designer Jan Showers, thesmall home now opens airily with cool mint greens and pale sky blues, emitting aEuropean elegance and sophistication. The clean feel of the kitchen is brought forthwith sleek chrome and hand-crafted range and cabinetry from La Cornue. Jan’s inclusionof a combination of a variety of periods and styles complement each other in amélange of timeless art, travel and fashion. Accents such as pops of color in a lamp,clear glass chandeliers, white marble bar and 20th century French pieces all contributeto the glamorous and spacious ambiance. Indeed, the home is featured in Jan’s bookGlamorous Retreats. La Cornue ranges boast “gastronomic perfection,” and this is certainly what will

appear under the partnership of such equipment and the hands of Chef Jason Vernon.Chef Jason of Soupçon Bistro creates cuisine that relishes in the romantic nuances of theFrench countryside with its deep history and leisurely pace of life. The aesthetic attentionto detail characteristic of that region leaks into Jason’s style as he sculpts dishes infusedwith passion and respect for ingredients and technique. For this exquisite meal, Jason willemploy specially selected local, organic and sustainable ingredients. Organic flowers byKerry Noonan of Rain Crow Farms complete this perfect pairing.

DESTINATION: Downtown Crested Butte n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 33 n TOLL: $150 TOUR GUIDES: Sherri and Travis WestCHEF: Chef / Proprietor Jason Vernon, Soupçon Bistro

EUROPEAN TRANSFORMATIONS


ARCHITECTS AND ARTISTS KARENand Jim Barney utilized aminimalist Asian sensibilityinspired by nature whencreating their home,contemporary in design andemploying a curva-linear style.The connection with theoutdoors is visually andexperientially immediate aswalls of windows and internalopen space bring the naturalworld inside for a visceralconversation. Like nature, thereare few straight lines here. Wallsmimic the contour of thelandscape, exposed structurebeams curve gracefully. Steelpaneled balusters, reveal cutimages of stone, reed and wind.Cherry floors’ geometry drawsyour eye, creating a sense offlow. Complementing themodern design are energyefficient inclusions such as thegeothermal heat exchangesystem, solar hot water heating, and low V.O.C. and formaldehyde free products.Favorite returning chef from Denver, Troy Guard’s career began at the famed La

Costa Resort in San Diego before he initiated his tutelage under fusion legend RoyYamaguchi in Hawaii. His distinct multi-cultural style led him around the world fromExecutive Chef at the acclaimed New York hotspot Tao, to Chef de Cuisine at the world-renowned Doc Cheng’s in Singapore, to Richard Sandoval’s award-winning Latin-Asianfusion restaurant Zengo. His own restaurant, TAG, espouses his vision of ContinentalSocial Food, a combination of his Hawaiian roots, Pan Asian expertise and fresh,Colorado ingredients. His TAG Raw Bar serving innovative and personalized bowls, sushiand sashimi, was named by Westword as one of “Denver’s 10 Best New Restaurants of2011” and by 5280 Magazine as one of the “Top 25 Restaurants in 2012 and 2013.” YetChef Troy is capable even beyond these roots. His most recent endeavors trot throughdifferent regions of the globe including Los Chingones (his take on Mexican), Sugarmill(a dessert lounge with sweet and savory dishes), and Guard and Grace — a modernAmerican steakhouse.

DESTINATION: Skyland n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 30 n TOLL: $150 n TOUR GUIDES: Karen and Jim BarneyCHEF: Chef / Owner Troy Guard, TAG

WHEN EAST MEETS WEST

(970) 349–7487

DUANE VANDENBUSCHE, the premier historian of the region,leads a hike to the historic ruins of the small community ofAnthracite, or Cloud City. Duane has served as a professor ofhistory at Western State Colorado University since 1962,teaching courses on “Colorado History” and the “History ofthe Gunnison Country” specifically. He is the author of severalbooks, including the monumental The Gunnison Country, thequintessential history of the area. Duane has also authoredThe Black Canyon of the Gunnison and Around Gunnison andCrested Butte. The extent of Duane’s knowledge of the areacannot be underestimated and participants will revel in the

incredible personalized time with this passionate historian. Cloud City was so called because of its high elevation, with a population of around

200 in 1884 supported by a post office, library and school. The community existed tooperate the Anthracite mine, the second largest coal mine in Crested Butte, withthe only coal breaker west of Pennsylvania. This exclusive hike throughprivate land winds through gorgeous aspen forests with bird’s eyeviews up the Oh Be Joyful Valley — quite a unique perspective.Participants will enjoy this rare opportunity to wanderamongst the ruins of Cloud City, imagining the hardlife of the miners while being regaled withinformative tales by Duane. For your culinary pleasure, epicureans Gloria

Kern and Jerry Brown will turn their talents toproviding a gourmet lunch served alfresco in theaspen forests. This is no boxed lunch, but afabulous foodie soiree. This promises to be a trueoutdoor celebration of the brief gifts of summer. Duane’s autographed books on the Crested

Butte area will be available to all hikers. Allpersonal Crested Butte libraries should containone of these treasures.

Duane Vandenbusche

DESTINATION: Cloud City n ARRIVAL TIME: 9:00 a.m.EXCURSION MAXIMUM: 20 n TOLL: $100TOUR GUIDES: Duane VandenbuscheCHEF: Gloria Kern and Jerry Brown

CLOUD CITY HIKE

• INJURED & IN THE ER? JUST ASK THEM TOCALL ALPINE ORTHOPAEDICS!

• FELLOWSHIP TRAINED SPECIALISTS INSPORTS MEDICINE, KNEE, SHOULDER & HAND

• FRACTURE, DISLOCATION & LACERATION CARE

• DIGITAL X-RAY, DIAGNOSTIC ULTRASOUND

• PATIENT PRESCRIPTION SERVICE TO SAVETRAVEL TO GUNNISON

• TOTAL KNEE & TOTAL HIP REPLACEMENTSERVICES

• PEDIATRIC ORTHOPAEDIC SPECIALISTS WITH ACTIVE STAFF AT DENVER CHILDREN’S HOSPITAL


MELANIE AND ROB GREEN’S HOME in Hidden River Ranch was designed to showcasethe natural beauty of the wood. Visitors can bask in the warmth of a veritable forest ofmixed hardwoods — poplar, cherry, walnut, hickory, alder. Be sure to look up — as thecomplexity of the box trusses and scarf joints of the old world styled timber frame addsan interest and depth to the structure of the home. Made of heart pine, beams are handmilled, stained and distressed to bring forth the history of the wood. Even the porchesand covered decks are timber framed. Once outside, you can hear the quiet murmuringsof the East River passing below you. Through the five acres of property on which thelog home sits, unique views of Teocali Mountain and the jagged ridge of Castle Peakrise above the open grassland meadows, ripe with wildflowers. Special guest musicianOwen Green, a founding member of the band Citywide Spectacular, will liven up theparty with an eclectic mix of original songs and classic rock.David Wooding, Chef de Cuisine of the new Red Room, loves to feed people. A daring

chef, he thrives on choosing his vegetables “off the truck,” at the beck and call ofwhatever is available that day. This is where his creativity excels. Southern cooking infuseshis food, but so does French, Italian and Nouveau American. A hybrid of whatever reflectshis mood du jour. Chef David attended the Johnson County School where he studiedCulinary Arts. He served with Chef Michael Turner of the Classic Cup and Linda Dewar ofJJ’s, both in Kansas City. His real teachers, however, were his mother and grandmom.

DESTINATION: Hidden River Ranch n ARRIVAL TIME: 5:30 p.m.EXCURSION MAXIMUM: 38 n TOLL: $150 TOUR GUIDES: Melanie and Rob GreenCHEF: Chef de Cuisine David Wooding, The Red Room

DOWN BY THE RIVER

36 (970) 349–7487

RECLAIMED HERITAGE

THE FAMOUS TIPPLE HOUSE OF PROSPECT was designed to reveal the rich miningheritage of this area through its materials, design and layout while simultaneouslyrespecting the natural environment. Both the interior and exterior materials — from thewood siding, soffit, fascia, doors, wainscot and stone veneer — were all recovered fromthe Gold Link Mine in Ohio City only 40 miles away. The original corrugated rusty metalfrom the 102 year old bunkhouse can be found on the kitchen island and wainscot. Thenamesake tipple observatory not only provides 360° views from its top, but also servesas the connecting point of the home. While at almost 7,000 square feet, each sectionmaintains an intimate, comfortable and cozy log cabin feel while also providing ahealthy environment. American Clay walls, recycled denim insulation and highefficiency appliances are just some of the green design features. The dramatic impact isone of exquisite design, creativity, and painstaking craftsmanship that melds effortlesslyinto the landscape and history of this place. To experience the full effect (with therecently completed addition) one must see the impeccable results in person. Don’t missthe picture of the actual mine in Ohio City over the fireplace.

DESTINATION: Prospect in Mt. Crested Butte n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 48 n TOLL: $150 TOUR GUIDES: Terri and Matthew Peacock n CHEF: Chef / Owner Andrea Frizzi, Il Posto

Chef Andrea Frizzi also expertlydelves into his native heritage in hiscraft. Born and raised in Milan, Italy,Andrea’s passion for fine Italian cookingwas fostered by his Venetian mother. Hegraduated with honors from theprestigious Italian Culinary Academy,and was awarded the “DistinguishedDiploma o Merito” as the top graduatein the class. Andrea refined his culinaryprowess in Milan for 12 years. As theExecutive Chef at Saint Abroeus, hecooked for late Pope John Paul II, lateUS President Ronald Regan, RussianPresident Michael Gorbachev, ItalianPrime Minister Andreotti, and manymore. In the United States he served asExecutive Chef for Bice Restaurant inWashington, D.C. and was named byWilliams of Sonoma as “one of the newrising best chefs,” and “best new youngchef” by Dining Digest. At his ownrestaurant, Il Posto in Denver, Andreapays homage to a cuisine that relies onthe day’s freshest ingredients.

38 (970) 349–7487

SET AGAINST THE DRAMATIC BUTTRESSES of Crested Butte Mountain, on the shores ofGrant Lake, Jaunea and Ken Ford’s home is reminiscent of the distinguished fishinglodges of North America. The great room exudes an ambiance of easy comfort of soft,natural colors with walls of windows overlooking the mountains — a perfect centralgathering place. Throughout the three levels of the home are plenty of individualsections of bedrooms and baths to accommodate multiple families — all with their ownprivate decks. On the walls are gorgeous mountain photos of bluebird days, clearfishing waters and secret holes. The fishing nuances are no mistake, as Ken waspreviously involved with a fly fishing show on ESPN. Fishing runs in the family here. It is the perfect location for another water-inspired entity — rum! Karen Hoskin and Lon

Lane team up to present a rum inspired cocktail hour and light dinner. Enjoy Montanya’srum not only in handcrafted cocktails, but throughout each dish from appetizer to dessert.Explore the liquid world of the islands through this innovative, exciting and cutting edge

food and drink extravaganza. Wine will also be available. Chef Lon Lane is owner of the famed catering company inKansas City — Lon Lane’s Inspired Occasions. Chef Lon has wonprestigious awards such as Catersource Magazine’s “Achievementin Catering Excellence,” “Best Caterer” by Ingram’s Magazine andKansas City Magazine, and “Best Personal Chef” by Independent

Magazine, among others. His passion forcooking fuels his innovation and trendsetting style as he creatively spins oldfavorites to tell a story in food and drink,thus creating an extraordinary experiencefor his guests. Karen Hoskin is well known for her

expertise in market fresh mixology, usingculinary flavors in genre-bending,paradigm-shifting cocktails with herfavorite spirit — rum. That reputationbegan in 2008 when she and herhusband founded Montanya Distillers,creating authentic and obsessively-craftedrum from scratch by hand. Her MontanyaPlatino and Montanya Oro Rums havewon 14 gold and silver medals andawards including the “2013 CraftDistillery of the Year” by the AmericanDistilling Institute.

DESTINATION: Grant Lake at Skyland n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDES: Jaunea & Ken FordCHEF: Chef / Owner Lon Lane, Lon Lane’s Inspired OccasionsMIXOLOGIST: Owner / Distiller Karen Hoskin, Montanya Distillers

MOUNTAIN RUM “INSPIRED”


LAYING ACROSS THE TOP OF A SAGEBRUSH HILL, the views from the modern west styledhome of Julie and David Winn spread out lazily through open meadows before reachingthe dramatic backdrop of the Anthracites and Mill Creek Cliffs. The aura of the place ispeaceful, welcomingly isolated. Yet, being only five miles up Ohio Creek, it is also justten minutes from town. Maximizing this setting are the wide and expansive decks whereyou can rock and take it all in. Remarkably large stones creatively cover the exterior wallsas well as the kitchen and fireplace, with unusual shapes, arrangements and colorsdrawing intrigue. The great room features floor to ceiling windows, so the view from theinside is just as good as from the outside. A family of readers, walls of bookshelves,reading nooks and a sumptuously blue reading room assure cozy and homey spaces inthe spaciousness of 4,000 square feet. David Winn himself will accompany the brunchwith a small concert on the Steinway concert grand piano in the great room. Let Chef Carolyn Riggs of the Brick Cellar Bar & Bistro lead you down an unconventional

brunch path, playing upon your every sense. As a certified sommelier with a parallelpassion for food, Chef Carolyn lavishes you in a five-course champagne brunch, eachdish paired with a sparkling wine or sparkling cocktail. Dishes revolve around real,locally grown food and a play with contrasting flavors. Luxuriate in the richness ofSunday brunch with such delectables as Morning-After Rockefeller Oysters, paired withVeuve Clicquot Brut Yellow Label; and Orange Chipotle Eggs Benedict, paired withSparkling Negroni cocktail.

DESTINATION: Ohio Creek n ARRIVAL TIME: 11:00 a.m.EXCURSION MAXIMUM: 30 n TOLL: $75 TOUR GUIDES: Julie and David Winn n CHEF: Chef / Owner Carolyn Riggs, Brick Cellar

A LUXURIOUS SUNDAY BRUNCH

40 (970) 349–7487

THIS EVENT OFFERS THEsingular opportunity to visitfour separate homes in onespectacular evening. TheWildhorse at Prospectdevelopment is a uniquehousing concept of singlefamily homes with acondominium developmentstyle of management. Eachhost lives the carefree life ofa home that is maintenancefree. Spacious, comfortableand livable, the Wildhorseresidences all boastunrivaled views up the EastRiver Valley of the buttressesof Gothic, the face of Avery,the high ridges of WhiteMountain. Similar in design,diversity is expressedthrough four distinctpersonalities. The openedfloor plan of Mike Kelley andRose Gebhart’s home.Modern contemporary at the

Cappy’s. Western at the Boisen’s. For the Kirincic’s — a prairiehome motif. The inimitable location offers peace and quiet in a

dramatic setting, close to ski and bike trails, yet minutes from town. Chef Chris Schlaudecker will prepare a progressive dinner, pulling you to each home

through a four course gourmet meal. It was the allure of the artistry and techniques ofcooking that drew Chef Chris into the professional culinary world. His formal training atthe renowned Culinary Institute of America in Hyde Park, New York is fortified with over30 years of experience of bringing refined food to the table from a variety of regions.Classical French as Executive Chef at Poppies Bistro Cafe in Aspen. Southeasterninfluences from serving as Chef de Cuisine at Toucan Cafe in Savannah, Georgia. Chef deCuisine at Cuvee World Bistro and Dogwood Grille in Basalt for a touch of alpine flair.His favorite ingredients are influenced by the seasons — such as fresh corn relishes inthe summer and garden snipped herbs of chive, chervil, thyme, and tarragon.

DESTINATION: Wildhorse at Prospect n ARRIVAL TIME: 5:30 p.m.EXCURSION MAXIMUM: 30 n TOLL: $150 TOUR GUIDES: Andrea and Chris Cappy; Mike Kelley and Rose Gebhart; Dorcha and Matt Boisen; Mary Alice and Paul KirincicCHEF: Executive Chef Chris Schlaudecker, Uley’s Cabin

PROGRESSIVE DINNER AT WILDHORSE


AT THE END OF THE CUL DE SAC, set strikingly against the sensational buttresses ofCrested Butte Mountain, aspen forest to the east, lush wetland to the west, sits thedream home of Ginny and Gil Burciaga. The great room opens onto Whetstone, withperipheral views of Red Lady and up the Slate River Valley. The gorgeous scrolls thatgrace the doorway, and greet you upon your entry, repeat themselves in curvedflourishes in the dining room chairs, the chandeliers. As an interior designer, Ginny hasan eye for the extraordinary. And you can find it in the gold flecked granite of thekitchen island reflected also in the warm gilded hues of the walls, tiles and fixtures. It isin the downstairs bar like a bank of cut and polished river stones. Chef Benjamin Drury, while boasting formal training from Le Cordon Bleu program of

the Texas Culinary Academy, found the seed of his professional culinary inspiration fromhis grandmother, who taught him to cook with love from the heart. As such, he treatsanyone coming to his professional table as friends visiting his home. Here, it is throughthe creation of his dishes, that he finds his self expression. Constantly seeking new andinteresting concepts, Chef Ben draws from a colorful mélange of influences from Oaxaca,Mexico, to the Southern United States, to Spain and the Philippines. His previousexperience includes cooking for Westin La Cantera and the SoGoMarket in San Antonio and the Tanque Verde Ranch in Tucson.

DESTINATION: Skyland n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDES: Ginny and Gil Burciaga n CHEF: Chef Benjamin Drury

A DREAM COME TRUE

42 (970) 349–7487

DESTINATION: The Club at Crested ButteARRIVAL TIME: 7:00 a.m. Breakfast for the Golfers n 8:00 a.m. Tee Time4:00 – 6:00 p.m. Player and Sponsor Celebration Party (after golf)EXCURSION MAXIMUM: 36 golfers … Sponsors unlimitedTOLL: Free to golfers with $1,000 in sponsorship$200 sponsorship includes Player and Sponsor Celebration PartyTOUR GUIDES: Mike Swan, Gloria and Ren KernCHEF: Executive Chef Ben Breslauer, Club at Crested Butte

DAWN TO DUSK

DUE TO ITS OUTSTANDING SUCCESS LAST YEAR, with over $37,000 raised, the 100Hole Golf Challenge returns as a signature fundraising event for the Center. Join otherzany golfers, playing 100 holes of golf from dawn to dusk. It’s a fabulous day on thelinks where you can practice to your hearts’ content. You may even be paired with pro,Mike Swan! How many of your friends can say they’ve played 100 holes of golf in oneday? It will be a privilege to say you survived. Just ask our players from last year —Mike Swan, Steve Smith, Larry Brannian, Joe Newton, Don Haver, Rick Barnard, BobSchutt and Dave Gilbert.

WHO WILL GET THE “ALMOST GREEN JACKET” THIS YEAR?Will Joe Newton “three-peat?” Will the coveted jacket be stolen by Mike Swan or LarryBrannian? Maybe it will hang in your closet!

HOW DO I SIGN UP?This event is limited to the first 36 golfers. Each golfer is responsible for solicitingtheir friends, family and other fools to sponsor them on a per hole basis. $1, $2, or$5 per hole sponsorships can easily parlay into the $1,000 minimum sponsorshipneeded to participate. Our ultimate goal is to raise $50,000 for the Center and youcan be a part of that! Simply register by using the Tour de Forks registration formincluded in this brochure.

SPONSORSHIPS WELCOME AND APPRECIATEDEven if you don’t play 100 holes you CAN participate in this event by supporting aplayer of your choice. Sponsorships are 100% tax deductible and anyone who donates$2 or more a hole is invited to the Player and Sponsor Celebration Party honoring allsurvivors. Corporate sponsorships are greatly appreciated. Last year the Johnson &Johnson Match Program and Simple Signal led the way.

PLAYER AND SPONSOR CELEBRATION PARTY When the sun begins to set the refreshments begin with all golfers and sponsors (whodonated over $200) are invited to partake in the fun filled awards party. FeaturingColorado products and award winning spirits it’s sure to be a lively occasion.

Chef Ben Breslauer will prepare hearty hors d’oeuvres with a Colorado Proud theme torefuel you after your big day. Expect dishes touting such local delicacies as fresh trout,local beef, foraged mushrooms, Paonia peaches and Olathe corn. Ben trained at theChaing Mai Thai Cooking School in Thailand as well as the New Zealand School of Foodand Wine. Cooking at the Timberline and Soupçon Bistro, he also served as Sous Chef atThe Sharon Country Club in Sharon, Connecticut.

FOR FURTHER INFORMATION CONTACT: Ren Kern: [email protected]

“It is a religious experience, a really hole-y event!” Ren Kern


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44 (970) 349–7487

THE STONE FIREPLACE IS one of the first impressive features uponentering the Logan’s home. The imaginative combination of thin vertical

rock with large showcase stones makes this centerpiece functional art. Equally inventiveis the use of the fireplace as a division of the space between living room and diningroom. This technique is repeated in the three-quarter length walls carving the kitchenfrom the great room and entryway. The end result is one of open ceiling spaciousness,keeping the tremendous log beams running the length of the house exposed, whilesimultaneously providing individual living areas. Kevin worked in wood, and his affinityfor the beautiful material is apparent in its coverage of floor, ceiling, logs and enviablekitchen. Two-toned wood cabinetry in both rough and smooth textured panels creates acooking space burgeoning with the personality of Susan’s designer touch. It is doublywarmed by the copper topped island. Don’t miss the covetable bar and pool room. Mike Busse, with his gregarious personality and ear to ear grin, is a much sought

Tour de Forks veteran. As a regular voyageur to the Umbria region of Italy, Mike bringsnew inspiration from the motherland to spice up his edible offerings. Like all goodItalian chefs, Mike began his cooking career in the kitchen with his mother. Since thetime of his formal training at the Academy of Culinary Arts and his 18 years ofshowcasing his Italian cuisine at Garlic Mike’s, he has earned the Gunnison People’sChoice Awards for Best Chef and Best Restaurant for seven years running, and the 2009Chefs on the Edge Champion. Mike was recently featured on “Spotlight America,” a newnational travel program, as well as the Travel Channel’s “Food Paradise.”

OF WOOD & STONE

DESTINATION: Glacier Lily n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDES: Susan and Kevin Logan n CHEF: Chef / Owner Mike Busse, Garlic Mike’s


FOR SHELLEY LOCKWOOD,the natural environment thatsurrounds her home inspiresher as an artist — the starlightthat enters the masterbedroom at night, thesentinel’s views down valley ofWhetstone from their airynest. The golds, reds andblues that grow from thesesurroundings enter herpaintings — not as landscape— but in the rich and brightshades of color that dominatethem. The regionally unusualcurvilinear wall of the front ofthe house allows plenty ofcreative window space forShelley to pull light and inspiration in from the mountains. Elements of the home showlike an art gallery — the rainforest and leathered granite, the suspended lightbulbchandelier chosen because it illuminates artwork at different levels, the custom Italianglass sculptures, the onyx tiles, the antique tribal Soumack rug from the CaucasusMountains in Azerbaijan. Her own work, reminiscent of Gustav Klimt, with its textures ofgold leaf, ravens and bluebirds line the walls.

A meal with Michael Marchitelli is as much aboutthe entertainment as it is about the food. ChefMichael is a Crested Butte classic, armed with acooking repertoire stocked with family recipes fromhis mother, grandmother and father’s Italianheritage. Not surprisingly, Chef Michael begancooking at 10. Professionally he opened his firstculinary endeavor, a New Orleans blues bar inPennsylvania, with his mother. He immediately fellin love. The family tradition continues, as Michaelserves the food he grew up on at Marchitelli’sGourmet Noodle. His 17 years at “the Noodle” havegarnered him a faithful following from therestaurant, as he now sews up his seasons touring asa private chef. Give the Italian a glass of wine andbe ready for a raucous good time.

THROUGH AN ARTIST’S EYE

DESTINATION: Buttercup in Mt. Crested Butte n ARRIVAL TIME: 6:00 p.m.EXCURSION MAXIMUM: 40 n TOLL: $150 TOUR GUIDES: Shelley and Mike LockwoodCHEF: Chef / Owner Michael Marchitelli, Marchitelli’s Gourmet Noodle

JOIN US FOR PILATES AT THE CENTER FOR THE ARTS

OUTDOOR STAGE!

(970) 596–1714 www.westernpilates.net Located upstairs in the Ore Bucket Building

tour de forks event catalog 2014

Documents

forks silver

forks eventsof

sponsor tour

annual tour

private concert

thearts crested butte

free outdoor concert

crested butte film festival