Detailed Program
Thursday, April 2
Registration
7:00 a.m. - 6:00 p.m.
Breakfast
7:30 a.m. – 8:30 a.m.
Hospitality Suite
8:00 a.m. – 6:00 p.m.
Sponsored by Cuisinart
IACP Conference Bookstore Open
8:00 a.m. – 6:00 p.m.
Opening & Welcome
8:00 a.m. – 8:30 a.m.
Cathy Cochran-Lewis, IACP President
Sylvia Tawse, Host City Chair
John W. Hickenlooper, Mayor of Denver
General Session: The Soul of Sustainability
8:30 a.m. – 10:00 a.m.
What’s soul got to do with it? For these trailblazers– everything! If business helped create our environmental challenges, what is business doing to create solutions? How do we move from heartfelt ideas to action? While green living is no longer weird or fringe, controversy and confusion abounds as to what is truly green for today’s businesses. Can we really trust that corporate America cares? Can business really make a difference? Two experts from different perspectives share their definitions for truly green business while Lynne Rossetto Kasper of American Public Media’s The Splendid Table®, moderates this lively conversation. Size and scale? Organic and local? Price and quality? Mission driven or money driven? What is at the core of sustainability? A human survival instinct to preserve and protect? A deep need to do no more harm? Or a primordial desire to preserve certain pleasures of Nature in our lives? Sustainability is not too far of a stretch from sustenance – certainly a value to all culinary professionals. In these especially precarious times, it is grounding to explore practical, sustainable solutions for the food industry while also considering a longer view and a more soulful perspective.
Lynne Rossetto Kasper, moderator, American Public Media’s The Splendid Table
Dan Barber, Executive Chef,/Co-owner Blue Hill and Blue Hill at Stone Barns Center
Walter Robb, Co-President and Chief Operations Officer, Whole Foods Market, Inc.
Networking Break
10:00 a.m. – 10:30 a.m.
Sponsored by Canolainfo
Concurrent Workshops – Session I
WS-01
Gluten-Free Goes Mainstream: Meeting the Needs of This Growing Market Tasting
10:30 a.m. – 12:00 p.m.
Once considered a niche, the gluten-free (GF) market has become mainstream. An estimated 15 million Americans follow this diet, and approximately 90 million are genetically pre-disposed to gluten intolerance. Over 3,000 foods bear GF claims, and the market for GF foods will reach $1.7 billion by 2010. For people with Celiac disease––an autoimmune form of gluten intolerance––the only treatment is a lifetime without wheat, rye and barley ––mainstays of the American diet. No pill, vaccine or surgery cures gluten intolerance, so this concern is not a passing fad and knowledge of GF food is essential.
Jean Duane, Alternative Cook, LLC
Beth Hillson, Gluten-Free Pantry
Chef Elise Wiggins, Panzano Restaurant
WS-02
Native Foods of the Sonoran Desert: Mesquite Beans to Cholla Buds Tasting
10:30 a.m. – 12:00 p.m.
Before the 1960’s, diabetes was unknown among the people of the Tohono O'odham Nation in southern Arizona. Today, they have the highest rate of adult-onset diabetes in the world. The cause of this devastating change is the destruction of traditional food systems and diet. Several studies have confirmed that the nutritional content of traditional Tohono O'odham foods—including tepary beans, mesquite beans, and cholla buds—have the effect of lowering and/or stabilizing blood sugar. Learn the cultural and nutritional importance of these native plants and the techniques used to harvest fruit of saguaro cactus, pods of the mesquite tree, and pads and fruit of prickly pear cactus. Recipes using these native plants will be provided, along with tastes of two dishes incorporating these native ingredients.
Barbara Pool Fenzl, CCP, Les Gourmettes Cooking School, Phoenix
Eric Garton, Desert Botanical Garden
Mary L. Paganelli, Tohono O’odham Community Action
WS -03
Artisan Pizza: Going Beyond Gourmet Pizza
10:30 a.m. – 12:00 p.m.
Pizza is hotter than ever (and the one restaurant concept that can withstand economic downturns). A new generation of pizza makers is redefining the experience and the realm of possibilities. It all begins with the crust, not the toppings (this is the major difference between artisan and gourmet pizza). Three major players in this movement will present an overview (and many photos) to illustrate the point, as well as share some secrets of their success. This workshop is not just about pizza; it’s about pushing boundaries in search of excellence and establishing new culinary benchmarks.
Peter Reinhart, CCP, Executive Pizzaiolo, PieTown, Charlotte, NC, Author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Chris Bianco, co-owner and chef, Pizzeria Bianco, Phoenix
Brian Spangler, Apizza Scholls, Portland, OR
WS-04
International Models for Children’s Healthy Futures
10:30 a.m. – 12:00 p.m.
When seeking dynamic, quality international food education programs for youth, three models come to mind – one centered in Norway, one from England and the third from Brazil. It is impressive how far-reaching the Norway program is – with participants in Spain, Germany, Austria, Czech Republic, Poland as well as Norway. While the Norway model is interwoven with the school curriculum and focused on secondary students, the program from England is after-school cooking clubs and is offered to students in primary, middle and secondary schools. The program in Brazil teaches the nutritional value and culture of the Brazilian staple manioc through informal classes, theater and hands-on cooking in the classroom and after school. Come learn what other parts of the world are doing to create savvy, healthy adults for the future.
Catherine Pressler, CCP, moderator, Culinary Educator/Chef, Food FUNdamentals, USA
Teresa Corção, Culinary Educator/Chef, Projeto Mandioca, Brazil
Caroline Fanshawe, Operations Manager, Let’s Get Cooking, UK
Scott Givot, CCP, Educator, Cookbook Author, Health (A)ware, Norway
WS-05
Sustainable Sourcing for Quality Organic Spices: Understanding Spice Evaluation
10:30 a.m. – 12:00 p.m.
This workshop will give you key snapshots of how spices journey from the fields where they are grown halfway around the world to your kitchen table, showing you the essential steps in-between. You’ll learn about source development, country of origin, and why sustainable practices are important in delivering quality products to the marketplace. Discover the methods used in formal spice evaluation, ranging from organoleptics (the human senses for evaluation) to the application of sophisticated analytical instrumentation such as High Performance Liquid Chromatography (HPLC) that analyzes and defines attributes for the highest quality of spices. We will also review quality manufacturing systems and will end with a hands-on demonstration of a spice product cutting.
Ravin Donald, Ph.D., Frontier Natural Products Co-op
WS-06
Blogging Made Simple: A Hands-On Class
Johnson & Wales Computer Lab
Limited to 30 participants
10:30 a.m. – 12:00 p.m.
Do you want to start a blog, but have no idea how to start? It’s easier than you think. In this hands-on computer lab session, you will learn the differences from various blog platforms and then go through the steps to set up a sample blog. You’ll learn how to put content on the blog, how sites are “found” by search engines, how to imbed images and video. You’ll also learn about RSS, de.li.ci.ous, meta tags, Google Ad words and other key terms. This interactive workshop will not cover content or strategy, but simply offer a chance for the non-tech savvy to catch up with online technology and terms. Each attendee will leave with a booklet about blog creation and definition of online terms. Attendees are welcome to bring their laptops, but this is not required. The education will continue in the online IACP forums.
Kathleen Flinn, Author, The Sharper Your Knife, The Less You Cry
Maggie Dutton, The Wine Offensive Blog
WS-07
Bison is Big – The Ultimate ‘Slow Food’
10:30 a.m. – 12:00 p.m.
Learn how to offer delicious, healthy dishes using North America’s native meat source, bison. Topics covered will include ranching, health and environmental benefits and cooking techniques. Chef Michael Paley will talk about underutilized cuts of meat and discuss dishes like bison bresaola, carpaccio and marrow bones, all served in his award-winning restaurant, Proof on Main in Louisville, Kentucky. The processing of bison under USDA inspection grew by 21 percent in 2006, and bison is now raised in every state in the U.S. Bison offers hearty flavor but contains less fat and cholesterol than beef or chicken. The choice of a new generation, bison is changing the way we think about meat in both fine dining and home kitchens.
Kristine Kidd, moderator, Bon Appetit Magazine
Steve Wilson, Kentucky Bison Company
Chef Michael Paley, Proof on Main, Louisville
WS-08
Low-Mileage Eating – Two Catalysts For Real Change in Your Backyard
10:30 a.m. – 12:00 p.m.
It’s become easier for most culinary professionals to know their local farmers and producers and to cook more seasonally, even in urban areas with the rise in popularity of farmers markets, community gardens, and Community Supported Agriculture (CSA). But what about actually connecting a new generation of eaters with low-mileage eating and the first link of the food chain in your own community? Whether it is the school cafeteria, the college student union or the city park, all are canvases ready for real change in connecting people to their food, and the source of that food.
Two nationally recognized non-profit programs provide ‘can do’ blueprints for changing the way children eat and think about food. Join Judy Fink, Education Programs Director at Stone Barns Center for Food and Agriculture and Chef Michel Nischan, President/CEO of Wholesome Wave Foundation to discuss their strategies and successes for introducing children of all ages to the joys and benefits of delicious, seasonal, locally-grown food fresh from the farm.
Amy Bodiker, moderator, Development Director, Stone Barns Center for Food and Agriculture
Michel Nischan, Chef, President/CEO, Wholesome Wave Foundation
Judy Fink, Education Programs Director, Stone Barns Center for Food and Agriculture
Luncheon
12:15 p.m. – 1:45 p.m.
In Memoriam presented by Scott Givot
Richard Sax Hunger Relief Grant presented by Janet Cabot, Chair of The Culinary Trust
Richard Sax Memorial Fund Recipient
Hundreds of IACP conference attendees partner each year with The Culinary Trust to make a contribution to a hunger relief organization in our host city. This year’s recipient will be the Food Bank of the Rockies. Since 1978, Food Bank of the Rockies (FBR) has been fighting to ensure no one goes without needed nutrition. Last year, through over 700 agencies who facilitate more than 1,000 hunger-relief programs– food pantries, soup kitchens, meal programs - in Metro Denver, Northern Colorado, the Western Slope and Wyoming, FBR distributed nearly 25 million pounds of food - enough for our partner agencies to provide almost 53,000 meals each day to hungry children, seniors, families and individuals. These programs are the front line between health and happiness versus hunger and despair. With our financial support, Food Bank of the Rockies can turn $1 into four meals and $0.96 of every dollar received goes directly towards food. FBR has been awarded the highest rating – four stars – from Charity Navigator, and are a BBB Accredited Charity. Your donation will support this worthy local group.
Concurrent Workshops – Session II
WS-09
Farmers & Chefs Face the Future of Food Together: An Open Conversation
2:00 p.m. – 3:30 p.m.
Our industrial food system has tended to value specialization, simplification and economies of scale to achieve maximum production yields and short term monetary return. The future of food will be the focus of this dialogue which will demonstrate how the farmer and chef conversation is vital to shaping our culinary future. New challenges have led some creative entrepreneurs (and agripreneurs) to envision a new food structure which has now emerged along side the industrial system. They have discovered exceptional value in organizing food systems around complex relationships enabling them to achieve superior quality, mutual benefit and reliability -- and doing so with environmental gains for soil, water and plant diversity. Our experts will discuss their experiences in developing such working relationships, from soil to plate.
Fred Kirschenmann, Ph.D., moderator, President, Stone Barns Center for Food and Agriculture; Distinguished Fellow, Leopold Center, Iowa State University, organic farmer & IACP Scholar-in-Residence 2009
Dan Barber, Executive Chef & Owner, Blue Hill Restaurants at Stone Barns Center and Manhattan
Jack Algiere, Four Season Farmer, Stone Barns Center for Food and Agriculture
Gregg Twehues, Director of Nutrient Management, Stone Barns Center for Food and Agriculture
WS-10
Mood, Food and Sex
Tasting
2:00 p.m. – 3:30 p.m.
With food’s role of inducing pleasure, it is no wonder it has a role in human sexuality. Our twin appetites of sex and hunger have shaped our culture, our very being. Top scientists in the field will present their groundbreaking work revealing how food and emotion are inextricably linked. From the study that revealed the top arousing scents of pumpkin pie, doughnuts and Good n Plenty candies, to the pioneering Mood Mapping? technique, this workshop will take a scientific and historical look at the sensuality of food. This session will examine the ways in which food is tied to emotions in the world of flavor manufacturing. Attendees will better understand the physical effects of food along with the mechanics of building flavor and aroma.
Glenda Galvan-Garcia, Whole Enchilada Consulting
Marie Wright, International Flavors & Fragrances, Inc.
WS-11
A Coffee Conundrum: What IS the Best Coffee Anyway?
Tasting
2:00 p.m. – 3:30 p.m.
Organic, Fair Trade, sustainable, bird-friendly, shade grown — what is the best coffee? The promoters of certifications want consumers to believe that these are the most important factors to consider in buying coffee. But professionals who buy and roast coffee have their own parameters, based on knowledge of the farms they buy from, and the taste experience the coffee provides. And consumers and roasters don’t always agree. Many coffee drinkers like sweet, full-bodied, dark roasted coffees, while most specialty coffee roasters want consumers to be drinking bright, light roasted coffees with high floral notes. This is similar to what’s going on in the wine world, where many sommeliers recommend lighter, low-alcohol wines, but wine drinkers would rather spend big money for deeply extracted, high-alcohol wines. Come learn the key to this conundrum.
Note: In the tasting, two coffees will be featured: a lightly roasted, floral coffee favored by coffee professionals and a dark roasted, full bodied coffee, preferred by consumers. Similarly, a light red wine will be tasted against a deeply extracted red - one being preferred by sommeliers, the other by many wine consumers.
Joan Reis Nielsen, Author,The Great Coffee Book
Timothy Castle, Castle Communications
Christy Thorns, Allegro Coffee Company
WS-12
Sustainable Seafood: From Confusion to Solutions
Cookery Demonstration and Tasting
2:00 p.m. – 3:30 p.m.
Global fisheries are in crisis, and food lovers have the power to make a difference. As public demand for seafood grows worldwide, conscious consumers want more information to help them sort through the issues and make informed choices that please the palate and protect the health of the oceans. In growing numbers, chefs and retailers are responding by shifting their buying habits to support sustainable fisheries and fish-farming practices. Our panel of experts will cover the basics of sustainable seafood from varying perspectives and address the underlying environmental issues, and what consumers, chefs and writers can do to make a difference. We’ll offer tastes of some up-and-coming sustainable seafood items, featuring a recipe from one panelist’s cookbook.
Barry Estabrook, Gourmet Magazine
Sheila Bowman, Monterey Bay Aquarium
Rick Moonen, RM Seafood, Las Vegas NV
WS-13
Fighting Media Fire During A Food Crisis - Two Real Crisis Communications Case Studies
2:00 p.m. – 3:30 p.m.
Food insecurity is rampant with today’s consumers due to increased incidence of food safety scares – some valid and others exaggerated and likely over reported. Culinary professionals should be asking their companies, “Do we have a crisis communications plan in place and has it been tested with our own fire drill?” during these times of heightened vulnerability for food companies, whether the crisis is scientific, financial, philosophical or legal in nature. Anyone answering ‘no’ to these two questions will benefit by hearing directly from two culinary professional communicators who have weathered significant storms, from E Coli in spinach to an outbreak of Hepatitis A from a foodservice employee in a retail grocery store. Video tape excerpts and personal testimony about lessons learned make this presentation compelling and constructive.
Sylvia R. Tawse, The Fresh Ideas Group
Samantha Cabaluna, Earthbound Farm
Sonja Tuitele, Aurora Organic Dairy
WS-14
Time Management for Time-Starved Culinary Professionals
2:00 p.m. – 3:30 p.m.
This workshop will focus on the theory of managing one’s time effectively. In depth instruction is provided on how participants can use their electronic productivity tools, i.e. Outlook and/or Lotus Notes, more effectively to manage their calendars, email, contacts and tasks. Participants will also learn how to set attainable goals, manage email, prioritize and manage interruptions and procrastination during their day. To support time management goals, participants will also learn how to prioritize and plan their days/weeks.
K.J. McCorrey, Officiency Inc.
WS-15
Life’s a Pitch: A Detailed Look at Cookbook Publishing and the All-Important Pitch
2:00 p.m. – 3:30 p.m.
This presentation is a “must” for all wanna-be cookbook authors. A live demonstration of how a cookbook idea is “pitched” from agent to editor and editor to “pub board” and/or marketing & sales kicks things off. Following the demonstration, each expert will explain their roles in the process and offer advice for those with a cookbook idea in mind. The agent will provide specific cookbook proposal guidelines, and all panelists will offer their insight into what guides their evaluation process, as well as offer predictions for the future of the cookbook market, given tougher economic times. A Pitch Slam keeps things lively: audience members will have the opportunity to approach the microphone with a one-minute pitch and get immediate feedback from the agent, editor and marketing person.
Lisa Ekus-Saffer, The Lisa Ekus Group, LLC
Peter Perez, Chronicle Books
WS-16
Digital Food Photography for Non-Photographers
2:00 p.m. – 3:30 p.m.
Great food photography can provide a major enhancement to food blogs and food-based web sites, while bad imagery can detract enormously from the most elegant prose. But those macro food shots of perfect risotto aren’t easy to master. This session on digital food photography offers a practical, nuts-and-bolts introduction for the non-photographer into the world of macro lenses, basic food styling and lighting, with advice on everything from equipment to photo editing software to basic theories about photo composition and basic food styling.
Steve Adams, Steve Adams Studio
Jim Scherer, Jim Scherer Photography
H. Alexander Talbot, Ideas in Food, LLC
WS-17
Bootstrap Online Marketing for the Internet Impaired
2:00 p.m. – 3:30 p.m.
The internet’s boundless reach has shaped it into THE marketing medium of all time. Does this make you excited or frustrated? Not everyone is a computer geek, so don’t worry. There are easy, fast and cheap ways for practically any do-it-yourselfer to harness web-power. We’ll skip over websites and e-mail to focus on demystifying fresh (and mostly free) resources such as blogs, craigslist, PayPal, Google, e-newsletters, and YouTube. Hands-on demos will teach how to put many to work within any budget, timeframe or experience level. (For fun, we’ll use aging equipment, too.) Discover simple, effective techniques to promote your service, whether you are a consultant, author, manufacturer, instructor, cooking school owner, spokesperson, tour director, restaurateur, or other self-marketer.
Patti Londre, The Londre Company
Networking Break
3:30 p.m. – 4:00 p.m.
Sponsored by Driscoll’s
Committee / Section Meetings
4:00 p.m. – 5:30 p.m.
All standing committees, professional-interest sections and special-interest groups meet to plan their programs for the 2009-2010 year.
Annual Conference & Host Committee
Certification Committee
Chefs, Restaurateurs & Sommeliers Committee
Cooking Schools and Teachers Section
Corporate Members Council
Country Coordinators Committee
Culinary Tourism Committee
Entrepreneurs Section
Food History Committee
Food Photographers and Stylists Section
Food Writers, Editors and Publishers Section
Grassroots Committee
Kids in the Kitchen Committee
Marketing Communications Section
Nutrition & Food Science Section
Test Kitchen Professionals Committee
Optional Evening Events
OP-23
A Magical Evening at the Legendary Fort - The Culinary Trust Dinner & Silent Auction
Take a historic journey across the old and new foods of the Great West to benefit The Culinary Trust during a fun-filled evening of music, eating and learning at The Fort Restaurant, a replica of 19th century Bent’s Fort nestled in the red rocks just outside of Denver. Guests can start with a signature Hailstorm drink and sample a buffet of Native America foods along with many Fort specialties such as buffalo prime rib, bison sausage wrapped quail eggs and Rocky Mountain Oysters Rockefeller.
The evening will also feature a tribute to Sam Arnold, founder of The Fort, host of PBS’s Frying Pans West and author of numerous cookbooks. IACP member and owner of The Fort, Holly Arnold-Kinney, will share research on food from the period of The Fort and how that is reflected in their menu today.
Where: The Fort, Morrison, Colorado (transportation provided)
When: Thursday, April 2, 6:00 p.m. – 9:00 p.m. (buses depart between 5:30 and 5:45 p.m.)
Cost: $135 for IACP members; $165 for non-members
Limited to 300 attendees.
Primary Sponsor: Deshong Studios
Supporting sponsor: The Fort Restaurant
Contributing sponsor: USA Rice Federation
OP-24
SPLASH – A Photo Shoot and Cocktail Party SOLD OUT
Depart 6:30 p.m. – Return 9:15 p.m.
Fee: $90
Transportation Provided
Limited to 45 guests
Evening Overview: A bus will transport our IACP guests from the hotel to the host studio in Golden, CO. Travel time is approximately 15 minutes while guests get to receive some interesting commentary on Golden and surrounding areas from a local historian. Refreshments will be served aboard the bus. Guests will then be transported to Souders Studios. Here guests will be able to watch a professional beverage photo shoot featuring a splashing drink in Rick’s very retro studio. Rick Souders, a resident of Denver and voted world’s top beverage photographer, will be conducting the shoot. There will be a bar featuring a private reserve beer brewed exclusively in Golden, as well as many organic wines and other beverages. The evening event will also feature appetizers and hors d’oeuvres from Colorado-based restaurants and food producers and will include several organic/natural selections. The evenings appetizers will be prepared by three respected chefs from the region. Hors d’oeuvres will include such items as Seared Spice-rubbed Colorado Lamb on Pomegranate Onion Confit, Chilled Honey Lemon Thyme Chicken and a Salsa and Colorado Cheese Bar.
Itinerary:
6:30 p.m. - Bus Departs Sheraton Downtown with Historian on Board
7:00 - 9:00 p.m - Splash Photography Cocktail Party
9:15 p.m. - Bus Departs Golden to return to Denver Sheraton
Event Coordinators: Kellee Hassler, Rick Souders (303) 384-3128
OP-25
Pub Dinner & Scotch on the Rockies
Depart 6:30 p.m. – Return 9:30 p.m.
Fee: $75
Transportation not provided. Limited to 35 guests.
You won’t need your passport as we journey a short distance from the hotel to the largest single malt whisky collection at Pints Pub (the largest west of Edinburgh, Scotland). If peat, smoke and wort all tantalize your taste buds, then you must join us for one of three traditional pub dinners of Medallions of Apple Smoked Pork Loin with Mashed Potatoes; Bangers & Mash; or New World Fish & Chips (broiled salmon). Afterwards four fine malts (Island – Bowmore Legend, Campbeltown – Springbank 10 years, Highland – Glenfarclas 10 years, Lowland – Auchentoshan Select) representing the full range of regional characteristics that will be sampled. You’ll get a great taste of single malt whisky and may even want to try some of the other 250 kinds.
5280 Wine & Dines
5:30 p.m. – 9:30 p.m.
Transportation not provided.
Come and explore Denver’s distinct foodie neighborhoods and their top chefs and restaurants. We’ve wrangled a select group of restaurants, all chef-owned, and asked the chefs to create special IACP pre-fixe menus with 4 – 6 courses and wine pairings. Transportation will be the responsibility of the participant. Hospitality Suite staff can help provide resources and recommendations. All prices are inclusive of wine and gratuity.
OP-26
Fruition *CANCELLED
Fee: $110.00
Transportation not provided. Limited to 6 guests.
Located in Denver’s historic 6th Avenue district, Fruition has received rave reviews from local critics and attracted the attention of Gourmet magazine and Bon Appetit magazine since it opened in 2007. Chef Alex Seidel takes classic comfort foods and spins them into a very satisfying dining experience with a menu that changes based on the availability of specialty meats and seasonal produce. He will offer a four-course menu that combines classic French with contemporary flourishes.
*This event has been cancelled. If you are registered you will be contacted by Headquarters with the option to select another opportunity or be refunded.
OP-27
Jax Fish House
Fee: $170.00
Transportation not provided. Limited to 8 guests.
Beloved in Denver’s historic LODO district and voted one of the Top 10 Best Restaurants in Denver by 5280 magazine and named Best Seafood Restaurant by Westword and Citysearch, Jax Fish House is one of Denver’s most popular destinations for unforgettable food & drink. At Jax, Executive Chef Sheila Lucero uses abundant locally produced and sustainable ingredients for her innovative menu presented in a colorful, vibrant downtown Denver space. Chef Lucero will produce a six-course tasting menu that highlights local ingredients and wines.
OP-28
The Palace Arms, Brown Palace Hotel
Fee: $170.00
Transportation not provided. Limited to 12 guests.
Every palace has its crown jewel, and the contemporary fine dining at the Palace Arms is a treasure. Recipient of “Best of Award of Excellence” from Wine Spectator magazine and consistenly rated among Denver’s finest dining experiences, the Palace Arms is the flagship restaurant of Denver’s historic Brown Palace Hotel. Chef Thanawat Bates will offer a sumptuous six-course menu paired with sustainably produced wines.
OP-29
Restaurant Kevin Taylor *CANCELLED
Fee: $170.00
Transportation not provided. Limited to 12 guests.
Chef Kevin Taylor has been a fixture in Denver’s fine-dining scene for more than 20 years. Restaurant Kevin Taylor is the only Denver restaurant to achieve both 4-Star and 4-Diamond ratings. Using only the freshest ingredients, Chef Taylor creates elegant dishes that walk the delicate lines between fusion and French, the American Southwest and the Asian Rim. Chef Taylor will present a seasonal six-course wine-and-food tasing menu in his elegant dining room in Denver’s Hotel Teatro.
*This event has been cancelled. If you are registered you will be contacted by Headquarters with the option to select another opportunity or be refunded.
OP-30
Rioja
Fee: $110.00
Transportation not provided. Limited to 12 guests.
Rioja’s Mediterranean-inspired cuisine, influenced by local and seasonal products, has earned it the reputation as one of Denver’s most exciting dining experiences. Award-winning Chef Jennifer Jasinski will present four courses of food with wines in Rioja’s intimate, bustling dining room in downtown Denver’s Larimer Square.
OP-31
Lola
Fee: $110.00
Transportation not provided. Limited to 12 guests.
Located in the heart of Denver’s hip Highlands Neigborhood and named one of the Top 5 places to drink tequila in the country by Food and Wine magazine, Lola is one of Denver’s most acclaimed dining destinations, serving cuisine inspired by Mexico’s coastal regions. Named one of 5280 magazine’s Chefs of the Year, Jamey Fader mixes up Denver’s best ceviche, as well as seasonal favorites. He will offer a four-course menu of Mexican specialties with wines and/or tequilas.
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Wednesday, April 1
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Saturday, April 4
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