Category Archives: Chef

Kelly Liken Key to New Wellness Program

Monthly sessions combine luxury lifestyle elements.

beavercreek-logoIn European spa resorts, guests come to renew, rejuvenate and relax — and eat well. That concept with an American spin comes to Beaver Creek this winter. Beginning in January, and taking place monthly thereafter, the essential elements of Earth, Water and Fire inspired for the new ‘Mind, Body and Appetite’ series at this luxurious mountain resort. Each element is to be  incorporated into the series to complement movement, nutrition, and cuisine.

What intrigued me was that Vail Valley star chef Kelly Liken is the culinary key to this new series with the “appetite” part offered at her new-ish restaurant, Harvest By Kelly Liken in Edwards. The press release describes this combination thus:

Each event begins in The Sonnenalp Club’s new Movement Studio with 45 minutes of yoga and meditation, taught by renowned yogi Suzanne Oliver, concentrating on one of the three elements. After the yoga class, guests move into The Lounge at Harvest by Kelly Liken to hear a talk from Ashley Eaves, certified nutritionist, dietitian and intuitive coach about how the element affects the body. Guests then enjoy inspired cuisine created by Chef Kelly Liken, comprised of ingredients chosen by Eaves, from a customized menu that stimulates the appetite while interpreting the components of each element through a culinary lens.

The Schedule & MoInfo

January 25. Earth Element (Prithvi), representing all that is stable and unwavering.   Mind – Yoga class includes standing postures and gentle hip openers, ending with a guided meditation and grounding breath work.   Body – The effect of grounding the body through nutrition and its application on mind/body balance . Appetite – Menu focuses on earthy, hearty winter vegetables while incorporating a healthy balance of macronutrients.

February 22. Water Element (Apah Jala), representing the force of attraction and enables flow, circulation, rhythm and fluid movement.   Mind – Using the breath as the guide and meditation to bring intention to thoughts and desires.  Body – The effects of water, hydration, nutrients in fresh juices from fruits and veggies, Omega3, detoxing and healthy digestion.  Appetite – Fresh seafood, healthy fats and umami vegetables, plus juice bar offerings from The Pantry at Harvest.

March 22. Fire Element (Agni), delivering a spark of heat, stimulation and movement, digestion and attitude.  Mind –Yoga session focuses on drawing energy up from the earth into the core of the pelvis, firing up power for arm balancing postures.   Body – Nutrition session focuses on metabolism and the effects of caffeine, proteins, carbohydrates and spicy foods on the body.    Appetite – Menu incorporates spicy foods known to boost metabolism.

Each session takes place from 4 to 6 p.m.  and starts at $65 for Sonnenalp Club members and $80 for non-members;  all three classes start at $175 for members, $215 for non-members. And for those who an adult beverage at the end of the day, “specialty elemental cocktails” are available for an additional charge during the culinary portion. Reservations are required; call 970-477-5377.

Cross-posted to Travel Babel.

Culinary Treasure in Old Town Erie

24 Carrot Bistro serves great cocktails & sublime food.

p1120723Until last night, I’d only eaten one dinner in Erie — years ago at my friend Kuvy Ax’s birthday dinner at a now-defunct Mexican restaurant. It was at Kuvy’s behest that I ate there again last night. This divine dinner was at 24 Carrot Bistro, a farm-to-table restaurant with a stellar pedigree. The eatery’s name comes from a play on words — 24 karat relating to the finest gold and carrots referencing a key ingredient in fine classic cuisine.

Not only are partners Bianca Retzloff and Kevin Kidd both chefs, but Bianca is the daughter of Mark Retzloff, founder and owner of Alfalfa’s Market  (now Markets, because there are three).  Between them, Bianca and Kevin had worked at Alfalfa’s and in various Boulder County restaurants (SALT, Colterra, Jax and others) before crossing the line to Weld County and Erie. This town has exploded with housing developments, but it lacked any good restaurants until July 2015 when 24 Carrot Bistro opened in an 1880 building, originally a butcher shop and most recently a steakhouse. Now exposed brick walls and exposed joists create a warm, rustic and hospitable look.

24 Carrots Bistro exemplifies the aesthetic of paring a building down to its bones -- exposed brick walls, exposed joists and minimal distracting decorations. Along one side is the bailiwick of D.J. Riemer and his behind-the-bar team, who mix great cocktails and conduct monthly mixology classes.
24 Carrot Bistro exemplifies the aesthetic of paring a building down to its bones — exposed brick walls, exposed joists and minimal distracting decorations. Along one side is the bailiwick of D.J. Riemer and his behind-the-bar team, who mix great cocktails and conduct monthly mixology classes. (Oliver Retzloff photo, courtesy 24 Carrot Bistro)
24 Carrots' skilled bartenders work with house-made liqueurs, digestifs, shrubs and spirits of various sorts. Their speciality is pre-Prohibition contails -- and contemporary ones too.
24 Carrot’s skilled bartenders work with house-made liqueurs, digestifs, tinctures, shrubs and spirits of various sorts, including on-site barrel-aging. Their specialty is pre-Prohibition cocktails — and contemporary ones too.

A blackboard near the entrance lists the local vendors they buy from, but being from Scituate, Mass., executive chef Kevin Kidd has a soft spot for fresh seafood so he has it flown in six days a week.

Elsewhere, calamri can be rubbery, but 24 Carrots' tender and crsisp-fried version might just be the best I've ever had. Chef Kevin soaks it buttermilk, coats in seasoned flour and fries it till it's
Elsewhere, calamari can be rubbery, but 24 Carrot’s tender and crisp-fried version might just be the best I’ve ever had. Chef Kevin soaks it in buttermilk, coats it in seasoned flour and fries it till it’s “just right” — like Baby Bear’s calamari would be. It comes with smears of basil aioli and Romesco, two Mediterranean-inspired sauces.
An elegant and delicious salad of roasted cauliflower, sliced apple, cpinack, celery. some cheddar, hazelnuts for crunch and an elegant cherry vinaigrette.
An elegant and delicious salad of roasted cauliflower, sliced apple, spinach, celery, some cheddar, hazelnuts for crunch and an elegant sherry vinaigrette.
The lighting did not flatter the roasted quail, but the cornbrad stuffing, bacon-braised collards and apple-cranberry compote made for a lovely homage to Thanksgiving.
The evening lighting did not flatter the roasted quail, but the cornbread stuffing, bacon-braised collards and apple-cranberry compote made for a lovely homage to Thanksgiving.
Pan-roasted red snapper with seared sweet potato, spinach, fennel and pistachio in a pool of red pepper/paprika butter sauce.
Pan-roasted red snapper with seared sweet potato, spinach, fennel and pistachio in a pool of red pepper/paprika butter sauce.
The interesting sweet potato cheesecake had a moist crumbly texture, not dissimilar to a rum cake. It is served with a cranberry-tarragon couli, some maple pecan pieces and a crown of whipped cream.
The interesting sweet potato cheesecake has a moist crumbly texture, not dissimilar to a  booze-free rum cake. It is served with a cranberry-tarragon coulis, some maple pecan pieces and a crown of whipped cream.
On a warmer evening, we might have had drinks on the cute little patio, but on a cold night, we went out for a peak at the near-dormant raised boxes where 24 Carrots chefs grow their own herbs,
On a warmer evening, we might have had drinks on the cute little patio, but on a cold night, we went out for a peak at the near-dormant raised boxes where 24 Carrot chefs grow their own herbs.

Price check: At dinner, appetizers, $7-$12 plus $14 for an artisanal cheese plate; salads, $6-$8; small plates, $12-$17; entrées, $17-30 plus $12 for a Bistro Burger; desserts, $7-$8 plus just $2 for a daily selection of mini-bites and ice cream/sorbet tastes.

24 Carrot Bistro is at 578 Briggs Street, Erie; 303-828-1392.

24 Carrot Bistro Menu, Reviews, Photos, Location and Info - Zomato

Denver Rises on Top Food Cities List

Mile High City on Zagat’s list of country’s  best cities for food.

Zagat-logoThe Zagat name has been synonymous with restaurant reviews and recommendations since Tim and Nina Zagat launched it in New York in 1982 as a compilation of diner reviews. It’s now an on-line empire with correspondents in what in considers to be worthy food cities. Zagat’s newly released list of “The 26 Hottest Food Cities of 2016.”

The write-up includes the links that Zagat typically inserts into all its posts, and the image accompanying the write-up is of Denver’s hot new Central Market in RiNo.

No. 3: Denver, CO

The best city for singles. For millennials. For entrepreneurs. For outdoorspeople. Over the past few years, Denver has ranked at or near the top of virtually every U.S. index there is; it was only a matter of time before outsiders “discovered” its dynamic dining scene too. This year alone, Nobu Matsuhisa, Gregory Gourdet, Deborah Schneider and Hugh Acheson staked claims here; Jeffrey Wall of Atlanta’s Kimball House is on his way, and so is the team behind New York’s Death & Co.

Meanwhile, there’s no stopping our homegrown talent. Beard award-winners Bobby Stuckey and Lachlan Mackinnon-Patterson (Frasca) will be opening Tavernetta soon; fellow recipient Jennifer Jasinski (Rioja et al.) is expanding her mini empire with Ultreia. Rising stars like Hop Alley’s Tommy Lee, The Way Back’s Chad Michael George, Joshua Pollack of Rosenberg’s Bagels & Delicatessen and Bar Dough’s Mac MacKissock have swiftly garnered national acclaim. The spotlight that was already trained on our impressive field of food halls (The Source, Avanti F&B, Union Station) just intensified with the opening of The Central Market; Stanley Marketplace will be even bigger. And though Denver’s long been at the craft-brewing forefront, it’s poised to break whole new ground (theoretically, at least) with the legalization of cannabis use in restaurants and bars. Innovationwise, this is the wonderfully Wild West all over again.

Ruth Tobias

Flagstaff House Chef Wins ‘Chopped’ Episode

Royster prevails in on Food Network show.

Addendum: The Denver Post ran an interesting piece on Royster after the competition, concluding with “Royster’s winning dessert will make its way onto the menu at Flagstaff House, and plans for a dinner featuring his ‘Chopped’ dinner are in the works.”

chopped-logoI recently posted an item about Chris Royster’s upcoming appearance on the Food Network’s “Chopped.” That episode, aired last night, and the Flagstaff House chef de cuisine came out the winner. The last two standing out of the initial field of four contenders turned out to be Colorado chefs. Royster’s runner-up was Brother Luck of namesake Brother Luck’s Street Eats in downtown Colorado Springs.

This episode was called “Beast Feast.” The  theme of this heavily formatted mano a mano a mano a mano was supposed to be “meat.” One of those “meats” was chicken, which I would classify as poultry. Oh well. Each contestant is presented with a four-ingredient box of items that must be used in creating a dish. These four have nothing  to do with each other (in fact, clash), and it is a testimony to their skills and creativity that they can produce anything edible or attractive in the required 30 minutes or less.

Immediately following this episode was a rerun of last week’s “Battle of the Butchers.” One of the contestants was from Denver’s Western Daughters Butcher Shoppe, but frankly, I couldn’t bear watching another of these contrived programs. Remember, I’m the one who ardently dislikes the unreal realm of “reality” television — even as I celebrate the victory or even the appearance of any Colorado contestant.

In case I still have your interest, here’s how this excessively formatted show goes: “After each round, a rotating round of culinary judges critique the dishes based on presentation, taste and creativity. The judges then decide which chef is “chopped,” and that chef is eliminated from the competition. By the Dessert round, only two chefs remain. When deciding the winner, the judges consider not only the dessert course, but the entire meal presented by each chef as a whole. The winner of the competition receives prize money, usually in the amount of $10,000.”

Hop Alley Named Eater’s Best Restaurant

Nationnal site’s annual Denver honors announced.

EATER_Awards2013No Colorado chefs/restaurants made it to Eater.com’s 2016  national honors (disappointment again, but no surprise), but Denver and the greater metro area’s list of local awards is out. Click here for the whole four-item list that includes nominees and people’s choice honors.

  • Restaurant of the Year. Hop Alley.
  • Chef of the Year . Kelly Whitaker (Basta and Ash).
  • Most Beautiful Restaurant of the Year. Matsuhisa Cherry Creek.
  • Bar of the Year. B&GC.
  • Game-Changer of the Year. The Denver Central Market.

Boulder Chef to Appear on Chopped

Flagstaff House’s chef de cuisine Royster to be on Food Network.

chopped-logoI guess I’m going to have to watch “Chopped” this Tuesday, because another gifted Boulder chef will be on television, and the only time I watch reality TV is when a local is competing. This time it’s Flagstaff House Chef de Cuisine Chris Royster, named on the Zagat 30 Under 30 list,  His appearance on the Food Network’s “Chopped” is to be aired on Tuesday November 22 at 10 p.m. EST/8 p.m. MST.

chrisroysterChef Chris grew up in Hyde Park, NY, and I wonder whether the breeze wafting from the Culinary Institute of America infected him with a passion for food. If not that, it was more likely in the genes. His mother had a cake decorating business, and his father and grandfather were avid hunters. Whole animal butchery is a thing now, but once upon a time, it was country folk and hunters who utilized the whole animal, so he learned those skills from his immediate forebears.

Chef Chris has worked in restaurants since he was a teenager, first — along with his brother, Adam — at a local modern American restaurant called The Twist,  rising from washing dishes to being co-chef at the age of 17. Seventeen! He then attended the CIA, where an externship  at the Flagstaff House initially brought him to Colorado.  Prior to his return to this iconic Boulder restaurant, he cooked  in Coloradoat the Red Rocks Amphitheater and various restaurants in the Three Leaf Concepts group and since 2001, back at the Flagstaff House, first as Sous Chef, then as Chef de Cuisine.

I’ll be watching and rooting for Royster. How about you?

Panzano Names New Executive Chef

Award-winning Bay Area chef to helm award-winning Denver restaurant.

panzano-logoWhen chef Jennifer Jasinski left Panzano in Denver’s Hotel Monaco to open Rioja, hers was a tough culinary act to follow. Elise Wiggins managed brilliantly, and now, she left earlier this year to establish her own restaurant, Cattivella in Stapleton, opening at some unannounced date but presumably soon.

Patrick Kelly
Patrick Kelly

Taking her place at Panzano is Patrick Kelly, who was at La Folie in San Francisco. In addition to this Michelin one-starred and San Francisco Chronicle 4-starred restaurant, he served as executive chef at Angèle before moving on to executive chef of culinary operations for the Au Bon Repas group that included Gitane, Claudine, Café Claude, Gaspar Brasserie and Café Claude II, as well as opening executive chef of Lure + Till in Palo Alto. I know that I just dropped a bunch of names that are familiar to Bay Area foodies but not to most of us in Colorado.

Kelly’s early years were not spent in places that foretell a sterling culinary career.  Born in Fremont Nebraska, Kelly and his family moved to Cheyenne when he was 12 years old, so in a broad sense, coming to Denver is a therefore bit of homecoming for Kelly. Between then and the Bay Area, he attended the prestigious Culinary Institute of America in Hyde Park, New York, and worked at James Beard Award-wining Spiaggia. Moving West,  he was garde manger at Yountville’s Redd Restaurant), sous-chef  at Napa’s Angele Restaurant,  chef de cuisine at San Francisco’s La Folie (see above) and back at at Angele as executive chef (again at Angele). His wife Bridget is also an accomplished chef, but as far as I can tell, she’s not cooking professionally in Colorado.