Tag Archives: colorado FIVE

spicy cucamelon cocktails | why culinary treats are the best travel souvenirs

First of all, happy almost-end-of-summer!! I’m excited to share the story behind this spicy cucamelon cocktail that I created after returning from a trip to NYC, where I toured and savored its verdant famers markets. I’m definitely reveling in these final days of summer and doing my best to capture their vibrancy by making jams, jellies, relishes, chutneys, and, of course, cocktails.

This particular trip to New York City in the fall of 2019 just might be my favorite culinary trip I’ve taken. Yes, I’ve had some incredible food-and-wine-centric trips throughout my wine career. Traveling to historic places like Burgundy, France; visiting the Vinho Verde region in Portugal; exploring the Piemonte, home to Barolo and Barbaresco, in Italy; and touring the vineyards in Ribero del Duero y Rueda in Spain were all career and personal highlights for me.

None of these trips, however, compared to traveling to New York City two years ago with several of my favorite chef and sommelier friends within the culinary industry. There is nothing like rolling out of bed (maybe a little hungover?) and exploring the city’s various farmers markets to source produce, flowers, or meat that will be served at a dinner later that evening, with the very chefs, who will be cooking the dishes.

In 2019, my husband and I were chosen, along with our industry friend and colleague, Jen Mattioni, to be the beverage component of the Colorado FIVE, a group of five talented chefs, who are changing the face and direction of the Colorado culinary scene. I’ve shared one of the epic dinners we’ve thrown in another post, to reference the kind of scale and pomp these dinners have. Throughout the summer season, each of the five chefs within the Colorado FIVE team hosts a five-course dinner at his or her respective restaurant, we pair the drinks, and we all raise money for charity.

The year culminates at a dinner that we host at the James Beard House in New York City.

Yes, that James Beard.

Continue reading

Jen Mattioni of Q House garnishing her Five-Spice Old Fashioneds.

five-spice old fashioned | knapp ranch dinner with the colorado FIVE

Just over two weeks ago, Steve and I helped host and orchestrate a dinner at the most epic location. Expansive hillside views, lush and abundant wildflowers, and cool and fresh mountain air, alongside a culinary team of which dreams are made. Hosted by Chef Bryan Redniss of The Rose, in Edwards, Colorado, this Japanese kaiseki-style dinner was a bucket list event not only for us, who helped produce, execute, and capture the dinner, but also for the 80 people who were lucky enough to snag a seat before the experience sold out.

That evening was one of those moments that doesn’t come along very often, where you look around and take notice of what’s actually happening – you truly can’t imagine someplace else that you’d rather be. It felt like it may have been the highlight of the Colorado food scene this year. The scenery was so beautiful that photos can’t even capture the magnitude of the  S P A C E  there at Knapp Ranch. For the design enthusiasts and foodies out there, this property is owned and curated by the former owner of Architectural Digest and Bon Appétit magazines, Bud Knapp. I had the pleasure of meeting him and touring his home and expansive gardens at his ranch that sit at 9,000 feet above sea level.

I am sharing one of my favorite cocktails that evening from my friend and fellow Colorado FIVE beverage team member, Jen Mattioni, owner of Q House in Denver. She crafted this bright, savory, spiced version of the classic Old Fashioned cocktail for the appetizer course at the Knapp Ranch dinner and paired it alongside savory bites like Duane Walker of Morin Restaurant‘s panko-fried confit chicken thighs with black garlic, sweet chili fish caramel, spicy mustard, foie gras aioli, and furikake.

Continue reading