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Culinary Colorado
Copyright © 2003, Claire Walter
ISBN: 1555914551
480 pages, $18.95
Published by Fulcrum Publishing, Golden Colorado
The ultimate guide to the finest in dining out, culinary arts, and home cooking in Colorado!
Bite into a juicy sweet peach grown on Colorado's Western Slope. Nibble the "Spoons of Truffle Potatoes and Scallops" starter at Denver's trendy new Adega Restaurant. Pick up an authentic French tarte tatin in Fort Collins at Babette's Feast. Master the mysteries of lemongrass, cilantro, and chilies in a class at Boulder's renowned Cooking School of the Rockies. And head for the mountains in June to watch dueling chefs at Aspen's Food & Wine Magazine Classic. Whether dining in or out, Culinary Colorado is a food-lover's guide to the Mountain State's delectable food scene! This ultimate "food trip" includes:
Outstanding bakeries with artisan breads and fabulous pastries
Great places to dine in major cities, as well as small towns
Cooking schools for professional training or individual classes
Top festivals and culinary events throughout the state
Farmers' markets where local, organically grown produce is abundant
Selected specialty wine retailers
Delicious recipes for home-cooking pleasures
Best-selling author Claire Walter, winner of the Lowell Thomas Award for Excellence in Guidebook Writing, has written more than a dozen books about outdoor sports, travel, and other subjects, including Snowshoeing Colorado, Rocky Mountain Skiing, and The Complete Idiot's Guide to Skiing. She is widely published in many national and regional publications. She lives in Boulder Colorado.
Table of Contents
Introduction
The Front Range
Denver
Boulder
Colorado Springs
Fort Collins
The High Country
Summit County
The Vail Valley
Aspen and the Roaring Fork Valley
Crested Butte
The Northern Resorts
Estes Park
Winter Park and the Fraser Valley
Steamboat Springs
The Southern Resorts
Salida and the Arkansas River Valley
Telluride
Durango
The Western Slope
Grand Junction
The Grand Valley
Paonia
Appendices
If you are aware of changes to any of the events or businesses mentioned in Culinary Colorado, please send us an email so we can post it here and correct it in subsequent editions. Thanks!
March 2006 Update
Changes
Denver. Jason Burgett, formerly sous-chef at Sparrow, has purchased Adagio Baking Company, quality Park Hill neighborhood bakery.
Denver. Great news is that Cook’s Fresh Market, a fine upscale grocery store, will reopen in spring at 1643 Glenarm Place. It will again be the place to go for hand-cut meat, fresh seafood, an international selection cheeses, house-baked breads and pastries, chef-created prepared foods, classes, and more. Check www.cooksfreshmarket.com for details and an opening date.
Boulder. Belvedere Belgian Chocolates has moved to larger space at 1468 Pearl Street. The storefront is actually on 15th Street, between Pearl and Walnut. Sharing the space is the Bookcliff Winery’s tasting room, and there’s now also a small on-site café. The phone number is 303-447-0336, and that location’s web address is www.belvederechocolates.com/shops-bdr.html.
Boulder. Jason Rogers, formerly at Olives Aspen, is now executive of Jill's Restaurant and culinary director of the St. Julien Hotel, in which it is located. For the frequently changing menu, go to http://www.stjulien.com/stjulien_jills.htm and click on the meal of your choice. The St. Julien and Jill’s were not yet open when Culinary Colorado was written, but Olives Aspen was already an epicurean destination.
Boulder. Chef Don Gragg, who is cooked in Denver and in France, has now brought his skill and experience to Mateo.
Aspen. Executive chef Todd Schlossberg has left the Century Room, the Hotel Jerome’s classic fine-dining restaurant, and is now doing private catering. George Mahaffey, an award-winning chef previously at the Restaurant at the Little Nell (now Montagna) and Conundrum, is now at the helm of the Century’s Room’s kitchen.
Grand Junction. Steve Thoms is the new owner of The Winery, a long-popular downtown restaurant.
Vail Valley. Rick Kangas, long-time chef at Beaver Creek’s Grouse Mountain Grill (www.grousemountaingrill.com) in the Pines Lodge, has opened his own place, the Chef’s Corner at Cordillera. Kangas serves natural, organic and seasonal breakfast and lunch, but he’s off the dinner shift these days. When it warms up, Kangas will be growing veggies and herbs in a garden out back, and he maintains a terrific foodie website at www.foodstuff.com/english/. Ted Schneider is now executive chef at Grouse Mountain Grill.
Beaver Creek. Chef Steven Topple moved from the foot-of-the-mountain Wildflower in the Lodge at Vail to on-mountain Beano’s Cabin at Beaver Creek.
Beaver Creek. Charles Hayes is executive chef and Michael Izbicki is sous-chef at Toscanini's, a center-village restaurant at Beaver Creek.
November 2005 Update
Changes
Denver. New chefs reign in several Denver restaurants. Laurent Loubot replaces Robert Tournier as Le Central’s top toque, overseeing an all-French kitchen in this classic Gallic eatery. Joel Gaillot is now pastry chef. The Brown Palace’s new executive chef, Kevin Goodwin, and Palace Arms’ new chef de cuisine is Thanawat Bates. Mirepoix's new chef is Billy Boyle.
Denver. Cook’s Fresh Market has closed its store on Belleview near the Denver Tech Center and plans to reopen at a new location in spring 2006. Check the website, www.cooksfreshmarket.com, for the new address.
Denver. Oliver’s Meat Market has moved into smaller space – but space that it no longer shares with another retailer – and changed its name to Oliver’s Meat and Seafood Market to reflect a shift in its protein mix. The family-run store, founded in 1923, still sells fine, hand-cut meats but also fish, shellfish and deli meats of all sorts. The new location, four blocks east of the old, is at 1718 E. Sixth Ave. The phone number remains (303) 733-4629.
Denver. Whole Foods has opened a second Denver store at Tamarac Square (7400 E. Hampden Ave.). In addition to the usual Whole Foods mix of quality produce, meats, seafoods, cheeses, olives, fresh bread and other baked goods, and prepared and frozen foods with a decided boutique-y, organic bent, this location also features a salsa bar, an tortilla counter, a barbecue section and a wine store called Merchant of Vino. The phone number is (303) 488-2000.
Aspen. Ryan Hardy is the new chef at Montagna in the Little Nell Hotel. After college, he enrolled in the California Culinary Academy and ultimately worked in kitchens from San Francisco to Martha’s Vineyard. In Aspen, he was sous-chef at the acclaimed Renasissance and chef at Rustique.
Aspen. Adam Mali is the new executive chef at the Ajax Tavern at the base of Aspen Mountain. He previously owned the highly acclaimed but short-lived Restaurant Kody in Evergreen.
Boulder. With Scottish-born chef Cameron Grant now ruling the kitchen at venerable Laudisio’s, the restaurant is shifting from its pure Italian roots to a more eclectic, international style of food.
Boulder. Trattoria on Pearl has settled into the former location (and with much of the same ambience) as its predecessor, Café Girasole, and immediately before that Le Délice. New owners (Guillermo and Sara Casarubias) and a new chef (Daniel Cofrades) have refined the mostly Italian menu, available at lunch and dinner. Spanish-born, Euro-trained, Cofrades is an alumnus of both Adega and Restaurant Kevin Taylor, so he has cooked with Denver’s best. The trattoria is at 1430 Pearl St.; phone (303) 544-0008.
Centennial. The newest Tony’s Meats & Specialty Foods is open at 874 Happy Canyon Rd. in Castle Rock. The phone number is (303) 814-3888.
Grand Junction. Orh Peronne, owner of the Cottage, has introduces the Red Pear Grill next door. The brick-oven deli offers fresh-baked breads, roasted meats and sandwiches with a Greco-Mediterranean accent. The phone number is (970) 243-8929.
R.I.P.
Denver. Shock of shocks for gourmets and oenophiles alike, Adega abruptly shut its doors. Chef Bryan Moscatello, one of Colorado’s Food & Wine Best New Chefs of the Year, has reportedly moved to the New York with plans to open his own restaurant there.
Boulder. The Belgian Bakery has closed.
Grand Junction. Chef’s New World Cuisine is shuttered.
June 2005 Update
News
Aspen. Lachlan Mackinnon-Patterson of Boulder’s Frasca (opened after Culinary Colorado was published) is the most recent Coloradan to be named as one of Food & Wine’s Ten Best New Chefs of the year.
New York. A quartet of Denver who cooked at the prestigious James Beard House on May 11, 2005, comprised Jennifer Jasinski (Rioja), Matt Selby (Vesta Dipping Grill), Frank Bonanno (Mizuna, Luca d'Italia) and Bryan Moscatello (Adega).
R.I.P.
Denver. Le Delice, a French pastry shop and casual eatery in Cherry Creek North, est fermé.
Denver. Adjacent Nonna’s Bakery and Clair de Lune have both closed, but the good news is the owner-chef Sean Kelly has expanded his restaurant into both spaces to creat Somethin’ Else, a lighter, less formal and less expensive restaurant. Meanwhile, across the street, Oliver’s Meat Market has expanded as a deli into the entire space that housed a small supermarket more than half a century ago. Previously, Oliver’s shared with a succession of grocery stores and delis.
Denver. The Mile High City says au revoir to Tante Louise, which has been serving fine French cuisine for 33 years. Some of Denver’s most talented chefs have presided over Tante Louise’s kitchen. The building has been purchased by the owners of the Broker steakhouses who have renamed it Cork House, ostensibly after Tante Louise’s long-time owner, Corky Douglass. I wonder whether patrons will assume it is related to Boulder’s Cork.
Denver. The large Wolfgang Puck Café in the Denver Pavilions entertainment and shopping complex along the 16th Street Mall has closed.
Boulder (Broomfield). ChefJam, an innovative, exciting, varied food mecca that was ChefJam, morphed into a regular catering business called The Lodge Catering. Gone are the inspring cooking classes. Gone are the wonderful meals served under the marketing names, Supper Club and the Restaurant at ChefJam. Gone is superchef James Mazzio. Earlier this year, Mazzio helped launch an upmarket salad bar called Green Fine Salad Company in Denver, featuring fresh, made-to-order salads topped with Mazzio-created dressings, but he has since moved to Chicago. Mile High City’s loss; Windy City’s gain.
Boulder (Louisville). Pour, A California-style wine bar, has poured its last glass.
Boulder (Lafayette). Smashing Grapes. This boutique wine store has crashed and evaporated.
Colorado Springs. Alors, Colorado Springs has said a final au revoir to The French Store, a wonderful downtown shop that specialized in gourmet food products, linens and tabletop items imported from France.
Grand Junction. Tom Favor, a kitchen pro and food enthusiast has suspended the cooking classes he conducted in his home. He reports, “The Country Cook is retired. Very little interest in cooking in Grand Junction. The city offers classes at very low prices and uses the chef from the convention center…, and UTEC now offers classes given by a catering outfit…Can't compete with that.”
Changes
Denver. Chris Farnum, Adega’s talented sommelier, has departed for Chicago of all things, to work for Chioptle, the burrito chain launched in Colorado and now owned by McDonald’s. He is the second sommelier, after Kenneth Fredrickson, to leave the restaurant that was named after a Portuguese above-ground wine “cellar” since it opened.
Denver. Devil’s Food Bakery has gown from a modest bakery and patisserie on South Gaylord into a restaurant by expanding its space, its hours of operation and its menu . In addition to its original breakfast and lunch items, it now service dinner and even has a liquor license. The dinner offerings change constantly, depending on what’s available and the chef’s whim.
Denver. Enstrom Candies, a renowned Grand Junction toffee-maker, has expanded its Cherry Creek North location at 201 University Blvd. to accommodate a café serving coffee, ice cream and other treats.
Denver. JouJou, a popular brasserie in the Hotel Teatro, has morphed into an Italianish bistro called Primo. The new place, like the old, remains under Kevin Taylor, the talented chef whose eponymous fine-dining establishment is also in the Hotel Teatro.
Boulder. CenTex Supply Company, a restaurant supply house, has moved to 2845 29th Street, just south of Valmont. Chefsmart is the name it gives to the part of the operation that reaches out to the cooking public. Phone number and website remain the same.
Boulder. Spruce Confections has opened a second location to purvey excellent breakfast pastries, gorgeous cakes, good bread, and an increasing selection of fresh salads and soups. It is in North Boulder, at officially at 4684 North Broadway, but the entrance is actually on the side street. The phone number is (303) 449-5819.
Colorado Springs. Colorado’s fifth Williams-Sonoma outlet is at Briargate Lifestyle Center, 1885 Briargate Parkway. The phone number is (719) 593-0261.
Aspen. David K.
Gibson, former food writer and editor, is the new owner of the Cooking School of
Aspen and the adjacent Fine Food Market. The phone numbers remain (800) 603-6004
and (970) 920-1879. Founder Rob Seideman’s private chef and salt-importing
businesses became too time-consuming for him to devote sufficient time and
attention to the school, and Gibson, who had been working there, jumped at the
chance to take it over. The website, www.cookingschoolofaspen.com, posts the
schedule of hands-on classes given during the day and demonstration classes
offered in the evening.
Aspen. Les Chefs d’Aspen has moved from its historic storefront
to larger, more modern space at 400 East Hopkins. Phone numbers remain (800)
769-6226 and (970) 925-6217.
Aspen (Basalt). The Kitchen Cupboard now has a website, www.kitcup.com.
Telluride. Rob Scherner has stepped down as executive chef at Allred’s, the dining-room-with-a-view at the gondola’s top station. Sous-chef Erich Owen was promoted to the top spot at Allred’s.
Telluride. At Home in Telluride has moved to a new location in an arcade off Colorado Avenue (address is 200 West Colorado). It still carries gourmet food products but much less kitchenware. The new focus is bed, bath and decorative items. Filling to void for avid cooks is the Telluride Panhandler, a spacious kitchenware store at 220 E. Colorado Ave.; phone is 970-728-7016.
Telluride. Chef Jeff Blackwell has come to 9545 Restaurant, this fine restaurant at the Inn at Lost Creek, from Sun Valley. In keeping with a commitment to environmentally conscious cuisine, he uses with the freshest beef, chicken, pork, and regional organic vegetables and fruits to create an indigenous menu that reflects the flavors of the Rocky Mountains accented with global flair. Sea-to-kitchen fresh seafood is shipped daily direct to 9545 from ecologically sustainable fisheries. During ski season, he offers lunch and dinner, and patrons who prefer not to eat in ski boots can change to warm slippers.
Telluride. The Wildflour Bakery has moved from its original location at the base of the Telluride gondola to 225 South Pine Street. Replacing the bakery is Chair 8, a restaurant described whose comfort food with flair is described as “truck stop deluxe.”
Vail Valley (Edwards). As part of the Lodge at Cordillera $5 million makeover, the acclaimed Restaurant Picasso was renamed Restaurant Mirador. There’s new contemporary décor, new table settings, new napery, a new private dining room, a new chef’s table in the wine room (called the “family table” in this restaurant), a new menu, and a casual new annex called the Café Mirador. Happily, chef Fabrice Beaudoin remains at the helm.
Vail. Mark Chmielewski is the new executive chef at the Lodge at Vail’s two restaurants, Wildflower and Cucina Rustica. His resume includes such fabled New York restaurants as La Caravelle and Le Cirque.
Vail. Austrian-born and European-trained Rainer Schwarz is now executive chef at Chap’s Grill & Chophouse at the Cascade Resort Hotel & Spa.
Organizations
Slow Food USA. This international movement, which celebrates and promotes small growers and the traditional pleasures of the table, is slowly entering the cyber-age. Colorado contacts given in Appendix A of Culinary Colorado, have changed as new local convivial (chapters) have been established and new people have stepped forward to head existing convivial; some also have set up their own websites. Current Colorado contacts are:
Aspen/Roaring Fork Valley – Joyce Falcone, info@italianconcierge.us
Boulder – Jo Ann Issenman, Joanne@epharmaca.com, www.slowfoodboulder.com
Colorado Springs – Melina Murphy, melinda_m@hotmail.com
Denver – Matt Jones and Sally Kennedy, sally@slowfooddenver.com; www.slowfooddenver.com
Durango – Sean Devereaux, devro@frontier.net
Fort Collins – Todd and Stefania Arndorfer, toddandstefania@hotmail.com
October 2004 Update
R.I.P.
Denver. Nonna’s Bakery. Recently I sadly reported on the demise of Sean Kelly’s Clair de Lune, and now comes news that Nonna’s Bakery next door has also closed. The good news is the Kelly is reconstituting his space and expanding it into the former Nonna’s into a lighter, less formal and less expensive restaurant called Somethin’ Else. Meanwhile, across the street, Oliver’s Meat Market has expanded as a deli into the entire space that housed a small supermarket more than half a century ago. Previously, Oliver’s shared with a succession of grocery stores and delis.
Boulder (Broomfield). ChefJam. The innovative, exciting, varied food mecca that was ChefJam has morphed into a regular catering business called The Lodge Catering. Gone are the inspring cooking classes. Gone are the wonderful meals served under the marketing names, Supper Club and the Restaurant at ChefJam. Gone is superchef James Mazzio. Earlier this year, Mazzio helped launch an upmarket salad bar called Green Fine Salad Company in Denver, featuring fresh, made-to-order salads topped with Mazzio-created dressings.
Boulder (Louisville). Pour. This California-style wine bar has poured its last glass.
Colorado Springs. The French Store. Alors, Colorado Springs has said a final au revoir to this wonderful downtown shop, which specialized in gourmet food products, linens and tabletop items imported from France.
News
Denver. Devil’s Food Bakery. From a modest bakery and patisserie, this South Gaylord business has grown into a restaurant by expanding its space, its hours of operation and its menu . In addition to its original breakfast and lunch items, it now service dinner and even has a liquor license. The dinner offerings change constantly, depending on what’s available and the chef’s whim.
Enstrom Candies. This Grand Junction toffee-maker has expanded its Cherry Creek North location at 201 University Blvd. to accommodate a café serving coffee, ice cream and other treats.
JouJou. Sometime in February, this popular brasserie in the Hotel Teatro will close and become an Italian bistro called Primo. The new place, like the old, remains under Kevin Taylor, the talented chef whose eponymous fine-dining establishment is also in the Teatro.
Boulder. CenTex Supply Company. This restaurant supply house has moved to 2845 29th Street, just south of Valmont. Chefsmart is the name it gives to the part of the operation that reaches out to the cooking public. Phone number and website remain the same.
Spruce Confections. Excellent breakfast pastries, gorgeous cakes, good bread, and an increasing selection of fresh salads and soups is now available in a second location in North Boulder. The official address is 4684 North Broadway, but the entrance is actually on the side street. The phone number is (303) 449-5819.
Colorado Springs. Williams-Sonoma. Colorado’s fifth outlet of this fine cookware and tableware chain is at Briargate Lifestyle Center, 1885 Briargate Parkway. The phone number is (719) 593-0261.
Aspen. Cooking School of Aspen. David K. Gibson, former food writer and editor, is the new owner of the Cooking School of Aspen and the adjacent Fine Food Market. The phone numbers remain (800) 603-6004 and (970) 920-1879. Founder Rob Seideman’s private chef and salt-importing businesses became too time-consuming for him to devote sufficient time and attention to the school, and Gibson, who had been working there, jumped at the chance to take it over. The website, www.cookingschoolofaspen.com, posts the schedule of hands-on classes given during the day and demonstration classes offered in the evening.
Les Chefs d’Aspen. This kitchenware, tabletop and cookware shop has moved from its historic storefront to larger, more modern space at 400 East Hopkins. Phone numbers remain (800) 769-6226 and (970) 925-6217.
Telluride. 9545 Restaurant. Chef Jeff Blackwell has come to this restaurant at the Inn at Lost Creek formerly of Sun Valley Resort. In keeping with a commitment to environmentally conscious cuisine, he uses with the freshest beef, chicken, pork, and regional organic vegetables and fruits to create an indigenous menu that reflects the flavors of the Rocky Mountains accented with global flair. Sea-to-kitchen fresh seafood is shipped daily direct to 9545 from ecologically sustainable fisheries. During ski season, he offers lunch and dinner, and patrons who prefer not to eat in ski boots can change to warm slippers.
Vail Valley . Restaurant Picasso in the Lodge at Cordillera (Edwards). As part of the lodge’s $5 million makeover, this acclaimed restaurant is now called the Restaurant Mirador.. There’s new contemporary décor, new table settings, new napery, a new private dining room, a new chef’s table in the wine room (called the “family table” in this restaurant), a new menu, and a casual new annex called the Café Mirador. Happily, chef Fabrice Beaudoin remains at the helm.
Wildflower and Cucina Rustica. Mark Chmielewski is the new executive chef at the Lodge at Vail’s two restaurants. His resume includes such fabled New York restaurants as La Caravelle and Le Cirque.
Chap’s Grill & Chophouse. Austrian-born and European-trained Rainer Schwarz is now executive chef in this breakfast, lunch and dinner restaurant in the Vail Cascade Resort & Spa.
Organizations
Slow Food USA. This international movement, which celebrates and promotes small growers and the traditional pleasures of the table, is slowly entering the cyber-age. Colorado contacts given in Appendix A of Culinary Colorado, have changed as new local convivial (chapters) have been established and new people have stepped forward to head existing convivial; some also have set up their own websites. Current Colorado contacts are:
Aspen/Roaring Fork Valley – Joyce Falcone, info@italianconcierge.us
Boulder – Jo Ann Issenman, Joanne@epharmaca.com, www.slowfoodboulder.com
Colorado Springs – Melina Murphy, melinda_m@hotmail.com
Denver – Matt Jones and Sally Kennedy, sally@slowfooddenver.com; www.slowfooddenver.com
Durango – Sean Devereaux, devro@frontier.net
Fort Collins – Todd and Stefania Arndorfer, toddandstefania@hotmail.com
Western Slope and North Fork Valley – Eugenia Bone, egbone@aol.com
August 2004 Update
R.I.P.
Julia Child (1912-2004). No one who loves food or writes about food can fail to memorialize Julia Child, whose passion for food, lust of life, generosity and influence on the American culinary scene are unsurpassed. Bon apétit, Julia.
Denver. Clair de Lune. Sorrowfully, I report on the closing of this small, exquisite restaurant. Sean Kelly, one of Denver’s most gifted and giving chefs who actually cooked for his patrons, was able to fill his intimate restaurant on weekends, but sparse midweek crowds weren’t enough to keep the doors open.
Durango. Meritage. This sprightly and informal restaurant near the Durango & Silverton Narrow Gauge Railroad Depot has closed.
News
Denver. Devil’s Food Bakery. In Culinary Colorado, I described this outstanding bakery on Old South Gaylord as having a “handful of tables.” Now a 50-seat café, serving breakfast, lunch and dinner, has been appended to it, creating another spot for Washington Park locals and visitors to indulge. Breakfast features egg specialties and a killer peach French toast. Lunch and dinner offerings include house-made soups, sandwiches, salads, and entrée specials.
The Fourth Story. The latest in the a chain of chefs who have passed through the revolving kitchen door of the New American Cuisine restaurant atop the Tattered Cover in Cherry Creek is Tim Opiel, most recently of the Rialto Café.
Palettes Restaurant. Kevin Taylor’s classy eatery in the Denver Art Museum is closing for approximately one year while the prow of the museum’s new Hamilton Building is completed. During the closure, the restaurant will be remodeled in preparation for its scheduled reopening in fall 2005. Palettes Express will remain open during construction, offering pastries, fruit, pre-packaged sandwiches, salads, soft drinks, coffee and tea.
Durango. Jean-Pierre Bakery - The French French Baker. The mouthful is the name of a new downtown location for a fabulous French bakery that had heretofore sold its tasty treats at retail from what was primarily a wholesale operation. The new bakery and tea room is located at 601 Main Avenue, long a Durango landmark. This 113-year old corner building has long been a local landmark, because it has a mural on the side of the building. Owner Jean-Pierre Bleger not only repurposed the inside, but he had the exterior mural restored. The phone number is (970) 247-7700.
Silverthorne (Summit County). Blue Moon Bakery. Benjamin and Kim Reil are the new owners of this bakery in an unprepossessing but very convenient shopping center just off I-70. Trained at Johnson & Wales in Rhode Island, Ben is a masterful pastry baker who turns out fabulous muffins, scones, Danish, drop and bar cookies, brownies, popular French pastries, fresh fruit tarts, pies, cakes and tortes. His wedding and other special-occasion cakes are renowned in the county.
June 2004 - July 2004 Update
R.I.P.
Boulder. PanAsia. This innovative fusion restaurant known for its finely crafted, Asian-inspired food and splendid tea service and selection is gone. In its Walnut Street place is another sushi restaurant, the fifth in fact, within a few blocks of each other in downtown Boulder. PanAsia still maintains a stand at the Boulder County Farmer’s Market.
Colorado Springs. Breadheads in Manitou Springs has closed. The space is now occupied by Sugar Magnolia, which offers baked good but more in the sweets than the savory breads department, as well as excellent ice cream. The phone number (719) 685-5416.
Aspen. Conundrum. It’s a puzzle to me – and conundrum, really – why so fine a restaurant as Conundrum closed. But it has. At this writing, the sleek and glamorous space across the street from the Hotel Jerome and around the corner from Piñons stands empty.
Steamboat Springs. Albrecht’s European Bakery. This fine and very authentic Continental bakery has, unfortunately, closed.
News
Denver. The father-and-son team of Stephen and Ian Kleinman headed to New York to cook at the James Beard House once again on August 4, 2004. Stephen, the dad, is currently with the Boettcher Bistro at the Denver Center for the Performing Arts. Son Ian is chef at Go Fish Grill, a seafood heir to the restaurant in that same location that was, for a time, was called Indigo. When they first cooked at the Beard House, Stephen was at Winter Park’s Gasthaus Eichler and Ian with the Hilltop Café in Golden.
Changes
Denver. Le Delice. Aline and Jean-Pierre Mantel are the new owners of this classic Cherry Creek North café and bakery. In addition to authentic French fare and pastries, Le Delice is also a place to brush up on your French with free classes every Thursday from 4:00 to 5:00 p.m.
Denver. The Fourth Story. Christopher Reap was recently named chef at this fine eatery atop The Tattered Cover, Cherry Creek, but his tenure was short-lived, and he is now gone. Reap replaced Tyler Wiard, who is now in charge of the kitchen Mel’s Restaurant and Bar. This is Wiard’s second time at Mel’s, but no one has thus far been hired to replace Reap.
Denver. Pazano. Ever since Jennifer Jasinski left Panzano, where she was the much-lauded executive chef, rumors have abounded about what her intended new restaurant would be like and speculation has revolved on who would replace her. Now, both questions have been answered. Jasinski’s planned Mediterranean restaurant, named Casa, will open on Larimer Street in LoDo sometime this fall, and Elise Wiggins is the new top toque at Panzano. Elise is an honors graduate of the Colorado Institute of Art’s culinary school in Denver. She worked Bella Ristorante, a Southern Italian restaurant in LoDo, traveled through Central America to learn about other cuisines in situ, before joining the Westin Rio Mar Resort in San Juan, Puerto Rico, as chef de cuisine at the resort’s Palio restaurant, which earned a Mobil 4 Diamond rating during her watch. She then took an opening chef position for the Capriccio Restaurant in the Peabody Hotel there. Now, it’s back to Denver.
Denver. Rhinelander Bakery. This classic bakery, established in Olde Town Arvada more than 40 years ago, no longer bakers is authentic German breads (boo-hoo) and has turned to just pastries and other sweets. The sugar kitchen is also the sugar-free kitchen, because they have the best sugar-free sweets in Colorado.
Denver. Tante Louise. This romantic restaurant has undergone a subtle facelift, and Chef Marlo Hix has also updated the menu to match. She is supplementing the true French dishes that have been Tante Louise’s signature with sprightly Asian touches. This is a tad ironic, since Hix’s predecessor, Duy Van Pham whose roots are Asian, is a classic French chef, while Hix incorporates Asian influences into her creations.
Colorado Springs. The Cliff House. David Sivits and Scott Savage, sous-chefs under Deneb Williams, now have teamed up to step into his shoes and are co-executive chefs at the restaurant of this splendid inn in the heart of Manitou Springs.
Aspen. Olives Aspen. Phil Evans is now executive chef at this restaurant located in the St. Regis Aspen. He has revamped New American cuisine menu by adding Mediterranean influences and incorporating seasonal flavors.
Beaver Creek. Beaver Creek Pastry Competition. Once a blow-out pastry competition, which began as a three-member team contest and slimmed down to one that pitted individual pastry chefs against each other, this “bakextravganza” has now been narrowed down still farther and refined into a wedding cake competition. It is still held on a Saturday in mid-June.
Montrose. Uncompahgre Valley Farmer's Market. The market, which has relocated to Centennial Plaza, is open Wednesdays from 9:00 am to 1:00 pm and Saturdays from 8:00 am to 12:00 noon, beginning in late spring and running through early fall. Montrose. Get details from (800) 873-0244 or www.visitmontrose.net.
Boulder. Le Francais, a long-running classic French bakery, has baked its final baguette.
Winter Park. Marvin’s Hideaway Park Restaurant has unfortunately closed.
Denver. McCormick & Schmick’s Seafood Restaurant. A new sister restaurant to McCormick’s Fish House in the Oxford Hotel in LoDo has debuted at Penterra Plaza near the Denver Tech Center. Highlights are a happy hour menu at the bar (3-6 p.m. and after 9 p.m.), lunch and dinner service, and an oyster bar where the restaurant’s flown-in-fresh items really shine. The new restaurant is at 8100 East Union Avenue. The phone number is 720-200-9339.
Boulder/Louisville. Paradise Bakery. The latest outlet of this Aspen-based chain has opened at 1207 Pearl Street (on the Pearl Street Mall), in the former Panera location.
Superior. Wild Oats Natural Market. The newest location in the Boulder area is at Superior Marketplace, at U.S. 36 and McCaslin Boulevard. The 32,000-square-foot store, billed as the chain’s flagship, boasts a sit-down sushi bar, an enhanced cheese department, and a large specialty deli.
Boulder. Hapa on the Hill. The new location of this popular sushi house, grill and sake bar is 1220 Pennsylvania Avenue.
Durango. Mahogany Grille. The former Henry’s Chop House in the historic Strater Hotel has been renamed and revamped. It’s still basically a good steakhouse in an over-the-top Victorian setting, but the menu has been tweaked and updated.
Manitou Springs. The Cliff House. Chef Deneb Williams has left the area, replaced by his two sous-chefs as co-executive chefs.
Telluride . La Marmotte. After 16 years, Bertrand and Noelle Lepel-Coointet sold this enduringly popular restaurant to another couple, Mark and Marien Raggiannini. He graduated from the Culinary Institute of America and was sous-chef at one of the legendary Jean-Georges Vongerichten’s New York restaurants. He respectfully updates classic French cuisine.
Telluride. 9545 Restaurant. Aaron Miller, a freshness fanatic, is now executive chef at 9545 Restaurant in the Inn at Lost Creek in Telluride Mountain Village. He uses natural and organically pure foods from sustainable farms and fisheries, including daily seafood shipments direct through EcoFish, an environmentally responsible purveyor dedicated to sustainable fishing practices and locally owned fishing operations. At this writing, 9545 Restaurant is the only eatery in North America that exclusively uses Ecofish seafood.
Vail Valley. Avon Bakery & Deli. Business has been so good that this establishment near the bottom of the Beaver Creek access road has doubled in size by taking over the space next door since Culinary Colorado was published. There are even more baked goods and a greater array of excellent prepared foods to eat in or take out. The location remains 0025 Hurd Lane.
Vail Valley. La Bottega. The website, www.labottega.com, now links to an Italian design firm. For the Vail restaurant, go to http://www.visitvailvalley.com/vailalways/show.php?vendid=3691.
Winter Park. Wildcreek Restaurant. The restaurant is now called the Untamed Steakhouse at Wildcreek, offering entertainment, big billiard tables, and yes, good food. The address and phone number remain the same. The website is now www.untamedsteakhouse.com.
Berthoud. Third and Mountain. Open Thursdays, 3:00 to 7:00 p.m., from mid-June to mid-October
Cañon City. Veteran’s Park (off U.S. 50). Wednesdays, 7:30 a.m. to 1:00 p.m., mid-June to mid-October.
Castle Rock. Castle Rock Shopping Center, 51 Meadows Boulevard, Thursdays, 8:00 a.m. to noon, mid-July to early October.
Centennial. Smoky Hill Baptist Church, 19315 Smoky Hill Road, Thursdays, 10:00 a.m. to 2:00 p.m., early June to late October
Denver. Historic Elitch Garadens, West 38th Avenue and Tennyson Street. Saturdays, 7:30 a.m. to 12:30 p.m., mid-June to early October.
Estes Park. Estes Park Brewery parking lot, 470 Prospect Village Drive, Thursdays, 8:00 a.m. to 12:30 p.m., early June to late September.
Evergreen. Home Depot parking lot, Evergreen Parkway. Mondays, 10:00 a.m. to 2:00 p.m., early June to mid-October.
Fort Collins. Harmony Market Place, Lemay Avenue and Harmony Road. Wednesdays, 2:00 p.m. to 6:00 p.m., mid-May through October.
Fort Collins. Old Town Fort Collins, LaPorte and Howes Streets, 8:00 a.m. to noon, Saturdays, mid-June to early October; and Thursdays, 4:30 p.m. to 8:00 p.m., mid July to mid-August.
Golden. Washington Avenue and Ford Street, Saturdays, 8:00 a.m. to 1:00 p.m., early June to early October.
Greeley. 2050 Greeley Mall, 17th Avenue and U.S. 34, Sundays, 11:00 a.m. to 3:00 p.m., July through October.
Highlands Ranch. 9568 South University Boulevard, Saturdays, 8:30 a.m. to 1:00 p.m., mid-June to mid-October.
Lakewood. Alaska Drive between Teller and Salisbury Streets, Sundays, 10:00 a.m. to 2:00 p.m., mid-May to late October.
Littleton. 1500 West Littleton Boulevard, Tuesdays, 9:00 a.m. to 3:00 p.m., late June to sometime in October.
Lone Tree. The Great Indoors at Park Meadows Mall, Saturdays, 9:30 a.m. to 2:30 p.m., late May to late October.
Longmont. Fourth and Kimbark Streets, Saturdays, 8:00 a.m. to 1:00 p.m., mid-May to late October.
Loveland. 3133 North Garfield Avenue, Sundays, 10:00 a.m. to 2:00 p.m., July through October.
Manitou Springs. 404 Manitou Avenue, Wednesdays, 7:00 a.m. to 1:00 p.m., mid-July to late September.
Mead. Town Park, Fridays, 4:00 p.m. to 8:00 p.m., June through September.
Pueblo. Midtown Shopping Center, Fridays, 7:00 a.m. to 1:00 p.m., early June through September.
Woodland Park. U.S. 24 and Fairview, Fridays, 7:00 a.m. to 1:00 p.m., mid-June to mid-September.
Boulder. Two beacons on fine food in downtown Boulder are gone. Trios Grille and Wine Bar and Triana have closed. Trios’ downstairs Home Gallerie, a home-furnishings store, remains open, as does the owner’s Trios Enoteca in LoDo, Denver. Corporate bookings had served as a foundation of the restaurants business. Triana, which debuted with a bang in 2000, shut suddenly with a whimper. Both restaurants suffered from the dot.bomb economy and the shift of Boulder business down U.S. 36 toward Interlocken and other new office parks and retailing toward the FlatIrons Crossing mega-mall. In addition to names the started with “Tri” and close by locations, former Trios chef Hugo Matheson announced plans to open The Kitchen in the Triana space. The Kitchen is to feature fresh, house-made fare and a menu aimed at young families.
Boulder. The Seed Wine Shop and The Corner Gourmet, located just blocks from each other on Pearl Street, have closed. Downtown wine-buyers still have the West End Wine Shop (and the Boulder Wine Merchant is also nearby), while cheese-lovers who used to shop at The Corner Gourmet can now go to a new retail specialist, the Boulder Cheese Company…
Longmont (Boulder County). The Belgian Bakery branch here has closed. The original Boulder location is still open.
Denver. The Fourth Story, Mel’s Restaurant and Bar, and Panzano have all lost gifted chefs. Jeff Saudo left Mel’s, who – rumor has it – might be moving to the East Coast. Meanwhile, talented Tyler Wiard moved down a few flights and down a few blocks, leaving The Fourth Story to replace Jeff Saudo at Mel’s. Joining Wiard in his new kitchen is sous-chef Michelle Leslie Brown, which means that The Fourth Story, at this writing, is ready for a new team of culinarians. Jennifer Jasinski has left Panzano, reportedly to open her own Denver restaurant.
Ken Caryl (Denver). The newest Wild Oats Market is at 8194 South Kipling Parkway here.
Boulder. John Bizzarro, longtime owner-chef of John’s Restaurant, has sold it to Corey Buck, a six-year veteran of the Flagstaff House’s kitchen, and his sister Ashley Maxwell. Bizzarro remains affiliated with his namesake landmark eatery in some capacity. Buck is keeping most of John’s signature dishes on the menu, adding some French brasserie-style offerings and other of his favorites too.
Aspen. Grand Junction-based Enstrom Candies has opened a full-on retail store at 523 East Cooper Street. Also, an Enstrom’s kiosk has debuted at Park Meadows Mall, south of Denver.
Steamboat Springs. Vino, this resort town’ fabulous wine store, has moved from its downtown store to more spacious quarters at 345 Anglers Drive in the shopping center now called Sundance at Fish Creek, not far from Albrecht’s bakery. Vino has also added a selection of artisan cheeses, crackers, gourmet condiments, and other upscale food products. The phone number remains (970) 875-1183.
In the October 2003 issue, 5280 Magazine, which keeps tabs on such things, published its selection of the Denver metro area’s best new restaurants opened since January. In case you missed it, here is their list: Luca d’Italia, Cosmopolitan Bread Café, Bistro Vendôme, Kabul Kabob (Aurora), L’Atelier (Boulder), Pho 2000 (Aurora), Junz (Parker), Ted’s Montana Grill, Yummy Yummy Tasty Thai Food (Aurora), and Proto’s Pizza Napoletana (Denver plus Lafayette, Longmont, and soon Boulder).
Boulder and Louisville. These Boulder County outposts of the Panera Bakery have closed. However, Colorado isn’t lacking in Panera locations. In addition to those listed in Culinary Colorado, there are now also Panera Bakeries at Academy Shops, 7344 North Academy Boulevard, Colorado Springs, (719) 522-1100; Stapleton, 3700 Quebec Street, Denver, (303) 398-5200; and Park Meadows, 9233 Park Meadows Drive, Lone Tree, (720) 875-0500.
Fort Collins. The Tea Table has closed its downtown retail operation but is still selling wonderful loose and bagged tea and other goods for tea lovers by mail, phone, or web order.
Denver. The Denver Bread Company has opened a second outlet at 4100 Tennyson Street. The original bakery and retail store at 3200 Irving Street is still open as well.
Denver. Parisi Italian Market is moving to 4401 Tennyson Street from 4408 Lowell Street and shortening its named to simply Parisi. The family feels that the new, larger location will be so multi-faceted that they couldn’t come up with a name that would say it all. The phone number remains (303) 561-0234.
Boulder. Boulder chefs have been playing “musical stoves.” Moving up into Zolo Grill’s executive slot is Ed Lilley, previously sous-chef. Hosea Rosenberg, previously at the late Dandelion and most recently at Triana, now is Lilley’s sous-chef. Zack Stoughton, who had worked with Rosenberg at Dandelion, is now top toque at Triana.
Boulder and Boulder County. After a brief stint at the Stanley Hotel in Estes Park, much-lauded chef Erik Skokan is back at Gold Lake Resort near Ward, both in the kitchen and managing the entire property. Alice’s Restaurant and Gold Lake Resort are now open Fridays through Sundays only.
Colorado Springs. Par Avion, the Springs’ gourmet grocery par excellence, has opened a second, larger location at 1872 Southgate Road (corner of Nevada). The second Par Avion is 8,000 square feet, can accommodate 400 varieties of cheese, 250 to 300 varieties of produce, and 150 kinds of olive oil – and more, of course.
Colorado Springs. Kathy and David Simonds are the new owners of the Craftwood Inn in Manitou Springs. Chef Jeff Knight still presides over the pots and pans, turning out the same fine examples of new Colorado cuisine as before. The Simondses are subtly tinkering with the décor, bringing in more pieces that reflect the building’s Tudor style and more antique copper to honor the mansion’s original owner, a coppersmith. Phone number and website remain the same.
August 2003 Updates
Denver. Reservelist, the upscale wine shop in the Denver Tech Center area, has unfortunately closed. Its selection and particularly its merchandising were among Denver’s most interesting. Happily, it’s next-door neighbor, Cook’s Fresh Market, is thriving and is a Tech Center area Mecca for foodies; they’ll just have to go elsewhere for their wines.
Boulder County (Longmont). In spring of 2003, In The Kitchen moved its pots and pans, gadgets and gourmet products from its original Main Street location in downtown Longmont to a new strip development on Ken Pratt Boulevard. It should have stayed where it was, for this arterial had no foot traffic and no established following. The cookware shop sadly closed just a few months later.
Denver. In addition to discounts at Cook’s Mart, Marczyk Fine Foods, Parisi Deli, and Tony’s Meats & specialty Foods, those taking cooking classes at The Seasoned Chef may now pick up coupons for 10 percent off purchases at Compleat Gourmet & Gifts and Spinelli’s Market.
Boulder. Broomfield’s innovative caterer/cooking school ChefJam has recently been approved for a liquor license. It is recasting its Supper Club into The Restaurant at ChefJam. The catering kitchen and dining room will transform into a four-star restaurant on select nights of the week, including special guest appearances, wine tastings and theme nights, with the bonus to guests of being able to hobnob with owner/chef James Mazzio and his crew, talking about food, and watching the pros cook “up close and personal.”
Aspen. It’s early September as I write this, but the first snows have blanketed the mountains, bringing the promise of the ski season. By the time the lifts are cranked up at Aspen Highlands, the retro ambience and fare of the Merry-Go-Round Restaurant will be history. George Schermhorn kept the Merry-Go-Round in something local observers think of as a time warp. Now, the Aspen Skiing Company will be running the eatery, with Chef Andreas Fischbacher, who restkled and re-menued the small Cloud Nine Restaurant up the hill into a delightful high-mountain bistro, will be in charge at the Merry-Go-Round too.
Aspen. Jason Rogers has left Olives Aspen, but Todd English is staying true to form by appointing another young talent in his place. After culinary school, Olives’ new chef, 25-year-old Phil Evans, spent a year and a half in Europe and returned to the United States where he was executive sous-chef at the St. Regis Houston.
Grand Junction. Enstrom Candies, maker of legendary toffee, welcomes visitors to its plant between 9:00 a.m. (not 7:30 a.m.) and 3:30 p.m. on weekdays.
Denver. The wonderful Denver Bread Company is reportedly opening a retail location at 41st and Tennyson. Stay tuned for details.
Fort Collins. Updates so often focus on what is no longer there – a chef, particular meal service (perhaps lunch is no longer offered), and so on. So it’s always a pleasure to report on something that has been added. Pulcinella Ristorante (page 195) has added Italian cooking classes from 11:00 a.m. to about 2:00 p.m. every couple of Sundays. The demonstration classes are held in the restaurant kitchen. Bridges Over Borders is the restaurant’s cultural series held monthly to promote international understanding through exploration of themes that include heritage, history, politics, and of course, cuisine. Call (970) 221-1444 for details or to book either.
Colorado Springs. By November 1, Par Avion, the city’s premier gourmet grocer (and one of the state’s best), will open a second, far larger store in the southern part of the city, near The Broadmoor. More details when it is open.
Aspen. Richard Betts, who oversees the 20,000-bottle wine cellar at Montagna in the Little Nell Hotel, has become the 112th person in the world and the 57th in the United States to hold master sommelier status. Not only did he pass the rigorous three-day test administered by the American chapter of the Court of Master Sommeliers, but he also was only the ninth candidate to earn the Krug Cup for passing it on the first attempt. In addition to Betts, Colorado’s current master sommeliers are Wayne Belding and Sally Mohr of the Boulder Wine Merchant and Jay Fletcher of Southern Wine & Spirits of Colorado and Aspen Wine Sense Consulting.
Even with today’s publishing technology, printing, binding, and distributing a new book are time-consuming. Between when I finished the final proofs of CULINARY COLORADO and just a few weeks after publication date, the changes listed below occurred.
Denver. Mizuna. Loyal customers and the Denver restaurant community were stunned and saddened by the death of Mizuna partner Doug Fleischmann, when his car was broadsided on June 22, 2003. Fleischmann presided over Mizuna’s front of the house with warm hospitality and efficiency, while chef Frank Bonanno put his culinary imprimatur on its fine Italian dishes. Prior to opening Mizuna, Fleischmann had worked in various Vail restaurants and at Café Giovanni, Strings, Starfish, and Mel’s Restaurant and Bar in Denver. With two-year-old Mizuna established as one of Denver’s best restaurants, Fleischmann and Bonanno established Luca d’Italia in early 2003. This moderately priced restaurant was located just steps away from Mizuna.
Denver. Beehive Restaurant. Charm, good food, and a terrific wine list were not enough to sustain the Beehive (page 33) beyond the Summer of ’03. When I began to research CULINARY COLORADO, owner/chef Janice Henning was expecting twins – and perhaps the demands of the restaurant business and new parenthood were too much for Henning and her husband and partner, Tim Elenteny. Rumors abound that Adega will take over the Beehive’s location, just off Sixth Avenue.
Boulder. European Café. This long-time Boulder favorite closed its doors in late June 2003. Radek Czerny, who originally established it and subsequently opened and closed several restaurants in Denver and elsewhere, has turned his attention and talents to a boutique restaurant called L’Atelier at 1739 Pearl Street, Boulder, where a number of European Café alumni are now working. C.J. Gonzalez, the executive chef who purchased the European Café from Czerny, is reportedly considering reopening either in Boulder or in Denver.
Louisville. Atlanta Bread Company: The Louisville branch of this chain has closed. Highlands Ranch and Northglenn are still operating.
Vail Valley. Zino Ristorante. The hiss of steaming platters of mussels, the happy buzz of satisfied diners, and the thunk of bocce balls were silenced when this popular Edwards restaurant closed its doors in 2003. The closure, of course, means that the future of the Pro-Am Duck Confit Cook-Off is in serious question.
Aspen. Gwyn’s. This venerable eatery on Aspen Mountain is closed. To compensate, at least partly, the Sundeck’s outdoor seating area has been expanded.
Steamboat Springs. The Swiss Haven: This restaurant is now closed. The Harbor Hotel, in which it was located, is being condominiumized.
Telluride. Campagna. Local connoisseurs and visitors alike no longer have the fine and authentic Italian food at this cozy restaurant to look forward to. Award-winning Campagna closed its doors for good in the spring of 2003.
Telluride. Wildflour Cooking Company. Monika Callard, the talented baker who launched this in-town bakery, passed away on July 30, 2003, after an intense battle with cancer. Her sister, Terry Catsman, wrote in a memorial tribute, “She fought very hard, but in the end, it was her time to move to a bigger kitchen in heaven.” A gifted chef as well, she moved to Telluride to open the Senate Bar & Restaurant, a popular Greek eatery of the ‘70s and ‘80s; a catering business called Monika’s, and finally Wildflour with partners Karen and Mike Levitas.
Denver Area. Tony’s Meats & Specialty Foods. Executive chef Ben Davis, who oversaw the three stores’ excellent prepared foods and taught popular cooking classes in the Bowles Village Market, has left, reportedly to open his own cooking school. Stay tuned.
Denver. The Seasoned Chef Cooking School. This cooking school’s website is now www.theseasonedchef.com.
Boulder. Cooking School of the Rockies. Big news, effective January 2004, is the following announcement:
Cooking School of the Rockies Changes Name
Cooking School of the Rockies announced that it is changing its name to Culinary School of the Rockies. The name change reflects a new strategic direction for the school, focusing on learning, growth, and transformation.
The goals for the school over the next several years are to concentrate on hands-on, techniques-based classes. Beginning in January 2004, Culinary School of the Rockies will offer 5-day Cooking and Baking Techniques Courses, along with occasional special events and other extended courses for the general public. We will no longer offer demonstration-style classes.
According to the announcement, all classes planned through December 2003 contained in the catalog for that period and available through the school's website will be held as scheduled. The school advises customers with gift certificates and volunteer assistant with credits to plan to use them through December 2003.
Boulder. Le Délice/Trattoria Girasole. This small write-up on page 96 appears in the Boulder/Bakeries section, because when the bakery/restaurant pairing set up shop on the Pearl Street Mall, it was riding on the acclaim of the Denver bakery. Initially, the smaller section of the space was devoted to Le Délice’s fine pastry, while the larger part housed a stylish new Italian restaurant. The pastry area has now become Trattoria Girasole’s cozy bar, but the restaurant does still bring in Le Délice pastry from Denver.
Boulder. Tea Train: This
endearing Longmont establishment has closed, but tea lovers need only scoot down
the Diagonal Highway to Boulder, where Tea Train owner Paul Cattin is partnering
and managing the Pekoe Sip House, with a similar format and the addition of
coffees to teas from around the world. The Sip House is located at 1225 Alpine Avenue,
Boulder, in the same shopping center as Ideal Marker and across the street from
the Boulder Wine Merchant and Breadworks; (303) 444-5953 or
www.pekoesiphouse.com.
Telluride. Rose Victorian Market (page 386) is now Clark’s Market, part of a small-supermarket group with locations in a number of mountain towns, including Aspen, Vail, and others.
Winter Park. The Gasthaus Eichler (page 232) has morphed from a German restaurant to a Swiss one, maintaining its central European roots and ambience but with a slightly different accent. René and Joan Weder bought the inn and restaurant from founders and long-time owners Hans and Hanne Eichler. Swiss-born René was executive chef at Denver’s Brown Palace Hotel for six years before taking on managerial duties at the Brown and other hotels, and Joan was in human resources in the high-tech field. They fled corporate America for the Colorado mountains. The restaurant now serves lunch and dinner seven days a week, and in addition to adjusting the menu, a new fondue stube underscores the Swissness of the place.
Even after the most careful editing and proofreading of a manuscript, errors somehow creep through. This page describes the discrepancies that have been reported and we have found to date.
If you find an error, please send us an email so we can post it here and correct it in subsequent editions. Thanks!
The Fort (page 36). The Fort is south, not north, of downtown Morrison.
The Palm (page 417). There is still a Palm restaurant (called Palm One) at its original location on Second Avenue in New York. The convenience store mentioned in the write-up is actually nextdoor to that location and has not replaced the original Palm.
Now You’re Cookin’ (page 361). The correct phone number for is (970) 349-2112; the website is www.now-youre-cookin.com.
The Cupboard (pages 191 and 199). The website for this fine cookware retail store is www.thecupboard.net, not www.thecupboard.com. You can sign up for The Cupboard’s cooking classes on the website.