the front page of Restaurant News of the Rockies

December 2013
Volume 27, No. 10
8
www.RestaurantNewsRockies.com
Serving the Hospitality, Foodservice, Equipment, Food, Beverage, and Supply Industry in the 8-State Mountain Region
Colorado Governor’s Residence
Preservation Fund 2nd Century
Celebration Friday Evening
November 1st
Since 1908 the magnificent
Governor’s Residence at the
Boettcher Mansion has stood
serenely in a neighborhood once
referred to as “Quality Hill.” In
1959 Boettcher Foundation offered the mansion to the state to
be used as Colorado’s Executive
residence. The legislature declined then accepted the house
- saving this special place for centuries to come.
Throughout the years, first
families worked to maintain and
restore the splendor of the residence and its grounds. A major
Colorado Governor’s Residence Fund Celebration Dinner.
preservation effort, let by former
First Lady Frances Owens, raised
has taught Colorado Leadership History to
private funds to restore the home’s inte- more than 15,000 elementary students, and
rior and gardens and to save the handsome has welcomed 50,000 visitors from around
carriage house from demolition and the el- the state, the nation, and the world. Thank
egant Boettcher Cabinet Room.
you for your generous support of this stoFormer First Lady Jeannie Ritter en- ried treasure; a symbol of our shared civic
sured the ongoing preservation of this Col- history and our bright future!
orado treasure through the establishment
of the Governor’s Residence Preservation
See Governor’s Residence
Fund. Since 2008, the fund has completed
Preservation pg 2
over $500,000 of preservation projects,
2014
Top
Trends
By David
Kincheloe
For ten years now, our “Top Trends”
forecast has set the industry standard for
insight into what operators can expect in
the coming year. We have completed our
latest research and are happy to announce
our “Top Trends for 2014.”
Confusion With Obama Care
Reigns!
Most companies and individuals think
that the Affordable Care Act (ACA) has
been delayed for businesses until 2015. The
requirement to provide health insurance
may have been delayed, but the reporting
requirements and regulatory issues have
not been. Restaurants have no idea what
actions they have to take and what they
are or will be responsible for. Confusion
will reign! We expect restaurants to incur
additional costs to recreate these required
reports when they realize what Obama
Care documentation needs to be reported
in about the middle of 2014.
We expect this conundrum (we do not
know what else to call it) to continue for
the next 24 months. The launch of this program is fragmented, confusing, and it’s the
number one burr in the saddle of almost
every restaurant operators out there. The
scary thing is that most of them do not even
know it. For the record, we’d much rather
be talking about foods and service trends-not healthcare!
Net result will be
the drive to 29.5 hours
per person and overtime will no longer be
a taboo for full-time
employees that you
are paying benefits.
See Top Trends
pg 7
Chefs Jean-Luc Voegele, Joe Thorpe and
Trinity Mack take top toque at Pairsine
Winners from 9th annual Denver
International Wine Festival “Taste of
Elegance” announced
Winners Jean-Luc Voegele (People’s Choice Winner), Trinity Mack Judges Choice “Best Chef”),
and Joe Thorpe (Judges Choice “Most Creative Chef”).
DENVER, Colo. (November 15, 2013)
– Thursday November 7th, 10 high caliber chefs competed in the “Pairsine, Fine
Food and Wine Pairing Competition,” also
called the Taste of Elegance. Executive
Chef Jean-Luc Voegele of The Westin Denver Downtown was voted “People’s Choice
Chef” by popular vote, and a panel of seven
professional food editors and critics voted
Lucy Pie Pizza Executive Chef Joe Thorpe
“Best Chef” and Chef Trinity Mack of Town
and Country Foods “Most Creative Chef.”
The Pairsine Competition was part of
Wine Country International ® magazine’s
9th annual Denver International Wine Festival (DIWF,) a five-day wine and food festival that ran Nov. 6-10 this year, bringing
exquisite food and wine to Colorado, and
showcasing more than 300 international
wines from 15 countries. The DIWF was
recently named one of the Top 10 Fall Wine
Festivals in the U.S. by Fodor’s. This year’s
Festival was the most successful yet, and
most of the events sold out.
Pairsine (pronounced “pair-zeen”) is
Wine Country Network’s signature culinary event, and featured 10 master chefs
creating 20 culinary pairings with the 20
wines that won gold medals at the 2013
Denver International Wine Competition
September 7. The chefs’ challenge was to
create two spectacular dishes to pair with
their each of their assigned, gold-medalwinning wines.
People’s Choice 2013 Winner
Jean-Luc Voegele, Executive Chef &
Six Sigma Green Belt, The Westin
Denver Downtown
Judges Choice “Best Chef” 2013
Winner
Joe Thorpe, Executive Chef, Lucky Pie
Pizza & Taphouse
See Taste of Elegance pg 2
What’s In This Issue:
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2 More Bad News for Beer?
2 New Thirst Quenching Tour of Glenwood Springs Features Local Libations
3 “Tables to Farms” Raises Over $40,000
3 Tapping into Craft Beer’s Feminine Side
4 Colorado’s Coolest Snow Destinations for Families
5 Joe D’Alessandro and Gary Bauer Added to Prestigious List
6 CPA Tips for Restaurant Owners by Eric Swick
7 1515 Restaurant Uses
Alice in Wonderland
Themed Menu
8 ACFCCA Nov. Meeting
9 CRA News
10 ITALCO 2013 Mountain Food Show
13 Restaurants Face
Shortened Holiday
Shopping Season
14 Mulay’s Sausage Contest
14 Restaurant News of the Rockies Marketplace
15 Tropical Smoothie Cafe Enters Colorado Market
15 Nachos Borrachos
Page 2
RESTAURANT NEWS OF THE ROCKIES
Letter
From the
Publisher
By Bob Grand
The Holidays are upon us and the Restaurant News of the Rockies and its staff
wants to wish you and your families a safe,
healthy and prosperous holiday season and
new year. For most of us it is a busy time
with work and unfortunately deprives our
families of what most other folks enjoy, but
that tends to be the nature of the business,
so do not forget to make it up them over
the year.
Also try and remember those less fortunate who do not have the luxury of enjoying some of the basic things at the Holidays. The local IFSEA Chapter did their
annual Thanksgiving dinner at the Brandon House. That certainly reminds us that
there are many out there who are not as
fortunate as others.
A special thanks to Lou Moser and his
wife Dolores for spear heading this year’s
effort.
The Restaurant News of the Rockies
will be going to an all digital issue in 2014
but will be publishing each month with an
advertizing program that reflects the cost
savings. Look to our web site soon for the
updated information.
We ask you to think about what is happening to our country. It is not whether
you are Republican or Democrat but what
we are doing to our children and the legacy
that we are creating for them. It is not a
pretty picture. Get involved. Leadership is
important to have anything successful happen. It does not happen by default as our
President is finding out, the hard way.
Our Colorado United State Senators,
Michael Bennett and Mark Udall are bright
fellows but it amazes me how they have
supported the President’s party line 100%
without asking any of the tough questions.
What happened to that Colorado spirit of
beo9ing stand up and independent thinkers? Negotiations are important. We are
the richest country in the world, and our
new oil reserves provide us with resources that we should be looking to develop
throughout the state and the country which
we should use to help our citizens who
need assistance. Not bigger government at
the Federal level but stronger government
at the state level where services can be
more effectively delivered. Why does this
seem to be such a mystery?
Governor’s Residence Preservation
Continued from front page
of the Governor’s Residence Preservation Fund. Since 2008, the fund has completed over $500,000 of preservation
projects, has taught Colorado Leadership
History to more than 15,000 elementary
students, and has welcomed 50,000 visitors from around the state, the nation, and
the world. Thank you for your generous
support of this storied treasure; a symbol
of our shared civic history and our bright
future! To celebrate this event, the American Culinary Federation Colorado Chefs
Association provided a culinary team to
prepare the dining event. This included the
following chefs:
Ed Janos, Owner Cools Fresh Market,
ACF Certified Master Chef, International
Gold Medalist
Jennifer Jasinski, Executive Chef/
Owner Rioja, Euclid Hall, Bistro
Vendome, 2013 James Beard Best Chef
of the Southwest, Former Colorado Chef
of the Year
David Lewis, Executive Pastry Chef,
Brown Palace, Award Winner Atlanta
Live Pastry Competition
Craig Peterson, Executive Chef Cherry
Hills Country Club, Member of the 2004
ACF Culinary Olympic Team USA,
ACF Gold Medalist
Jonathan St. Peter, Western
Colorado Community College Instructor,
ACF Gold Medalist, 2012 Colorado Chef
of the Year
Travis Smith, Owner, Bistro Colorado
Field to Fork Restaurant and Catering
Company, ACF Gold Medalist, 2011
Colorado Chef of the Year, Military Chef
of the Year, Army Chef of the Year
Menu:
1st Course: Colorado Vegetable
Variety-Chef Jonathan St. Peter
2nd Course: Cornmeal Crusted Trout
with Hominy, Sweet Potatoes, Baby
Green Beans, with Crispy Pork, Leek
Slaw, and Whole Grain Mustard
Remoulade- Chef Craig Peterson
3rd Course: Roast Pheasant with
Chanterelle Mushrooms and PotatoesChef Ed Janos
4th Course: Colorado Lamb Loin and
Shoulder with Manchego-Saffron
Risotto, Medjool Dates, Acorn Squash,
Lamb Jous, Micro Mustard Beans-Chef
Jennifer Jasinski
5th Course: Warm Colorado Beet Salad
with Palisade Pears, Walnuts, “Tender
Belly” Bacon, “Broken Shovels” Goat
Cheese and Sherry Vinaigrette- Chef
Travis Smith
6th Course: Rooftop Honey Cake with
Orange Blossom Crème Brulee,
Bergamot Gel, Cinnamon Corn Streusel,
Raspberry Beignet, and Rooftop Honey
Foam - Chef David Lewis
Taste of Elegance
Continued from front page
Judges Choice “Most Creative
Chef” 2013 Winner
Trinity Mack, Town and Country
Foods, Centennial
This year’s professional judges were Kris
Browning-Blas, Food Editor of The Denver
Post, Amanda Faison, Food Editor of 5280
Magazine, Teresa Farney, Food Editor of
The Gazette, John Lehndorff, Radio Host
of Radio Nibbles on KGNU, Michael Long,
Chef and Radio Host of The Main Course,
Lori Midson, Café Society Food Editor of
Westword, and Claire Walter of Culinary
Colorado.
The 2013 Denver International Wine
Festival charity of choice is Share Our
Strength®, a national nonprofit that is
ending childhood hunger in America by
connecting children with the nutritious
food they need to lead healthy, active lives.
Next year’s Festival will be held fall
2014. Click here more information on
the Denver International Wine Festival, and here for high-resolution, professionally-taken photos: http://www.
flickr.com/photos/winecountrynetwork/
sets/72157637666223023/
For access to high-resolution photos,
or to arrange interviews or television appearances with Festival founders Christopher and Darcy Davies, call Kuvy Ax at
720.329.7327 or e-mail her at kuvy@rootpr.com.
To read Wine Country International ®
Magazine Digital Editions visit:
http://issuu.com/winecountrynetwork
More Bad News For
Beer?
By: Jack Robertiello
Restaurant operators
as much as anyone know
that beer sales have been
fluctuating in a way unseen for decades. Reliable premium American
brews have lost luster,
imports are up and down,
and crafts, while increasing dramatically, offer a
wild and ever changing
December 2013
array of selections that can make the average consumer’s head spin.
So keeping in tune with micro and macro
trends makes sense, though the takeaway
can sometimes be confusing. Take the justreleased Alcoholic Beverage DemandTracker, a periodic survey of US adults aged 21
and up who consume some type of alcohol
at least once a week. As could be expected,
the survey shows that beer continues to
lose ground as consumers’ favorite beverage. But inside the gloom is the news that
some consumer groups are getting more attuned to the beer experience.
In the September survey, 39 percent of
alcohol consumers named beer as their favorite category, with wine at 30 percent,
spirits at 28 percent, flavored malt beverages at four percent, and hard cider at one
percent. Compared to September 2012,
beer has lost two percentage points at the
expense of other categories, according to
Consumer Edge Insight, which created the
survey and tracks consumer preferences
along a range of products.
Beer’s share loss is driven by men – the
majority (51 percent) still call beer their favorite beverage alcohol category but that’s
down from 54 percent the same time in
2012. Meanwhile, beer is getting more popular among women – 26 percent named
beer their favorite alcoholic beverage in
September 2013 vs. 24 percent last year.
Not big growth, but the way beer has been
trending, good news is where you find it.
Women were also more likely than men
to say they were drinking more beer due to
“finding new brands” (39 percent of women
versus 36 percent of men) and “finding new
flavors” (38 percent women, 31 percent
men).
Beer took its biggest hit among 21-27
year olds (33 percent called beer their favorite versus 39 percent in 2012) and 35-54
year olds (down from 47 percent to 41 percent). Yet older drinkers age 55 and above
are increasingly beer-friendly – 38 percent
this year said beer was their favorite, compared to 31 percent in September 2012.
As Consumer Edge Insight president
David Decker points out, while there is
some good news when it comes to growing market segments, there is also cause
for real concern about the habits of beer’s
traditional sweet spot – men under 30. The
major reason given by 21-27 year olds when
asked why they are consuming less beer –
39 percent said they are “getting tired of
the taste of beer.” Ouch!
“Our latest consumer research reveals
some serious warning signs but also a few
bright spots for the beer industry,” said David Decker, President of Consumer Edge
Insight. “While the category is seeing a
decline in affinity among the two groups
of consumers that the beer industry has
long-considered its primary targets, men
and 21-27 year olds, the good news is that
the beer category is seeing gains among
the two groups that it has long-struggled
to reach, women and older drinkers. However, the lower per capita alcohol consumption among females those who are age 55+
means that the beer industry needs to keep
working hard to restore the strong affinity
to the beer category among men and young
adult drinkers.”
Data for this Alcoholic Beverage DemandTracker was collected in September
via an online survey of more than 2,000
US consumers, age 21 and over, designed
and weighted to be representative of the US
adult alcohol-drinking population.
http://
www.nightclub.com/
beer/beertrends/
more-badnews-forbeer
Restaurant News
MONTANA
IDAHO
NEVADA
of the Rockies
Phone: 303-753-6109
Fax: 303-732-4444
WYOMING
UTAH
COLORADO
ARIZONA
NEW
MEXICO
editor@restaurantnewsrockies.com
www.restaurantnewsrockies.com
PUBLISHER
Bob Grand
EDITORIAL CONTRIBUTORS
Joan Brewster, John Dienhart,
Mary Beth Hill, Rob Hudson,
Madonna Kash, Jackson Lamb,
Lou Mozer, Velma Ryan,
Scott Smith, Bruce Sparrow,
Eric Swick, Dick Weil
CONTRIBUTING
PHOTOGRAPHER
Michael Pizzuto
ADVERTISING SALES
Bob Grand
303-753-6109
bob@restaurantnewsrockies.com
Restaurant News of the Rockies is published monthly,
P.O. Box 489, Keenesburg, CO 80643.
Restaurant News of the Rockies is not responsible or liable for editorial content or advertising copy originating
outside our offices.
Statement of Editorial Policy (Effective 1/1/02):
Restaurant News of the Rockies is a nonpartisan, nonpolitical
business publication dedicated to the Hospitality and
Foodservice Industry. Our publication is totally independent. Restaurant News of the Rockies reserves the right to
refuse or edit any editorial submitted for publication.
For advertising rate information and editorial news
releases, call 303-753-6109. Annual Subscription: $24.
New Thirst
Quenching Tour of
Glenwood Springs
Features Local
Libations
Glenwood Springs, Colo. (October 24, 2013) – Brewers to the east,
vineyards to the west and distilleries to
the south – oh, my! Connect flavor, scenery, history and more with a regional
tour that includes everything from local
coffee roasters and brewers to vintners
and distillers. This tasty adventure begins in Glenwood Springs and culminates with a new understanding of the
people and places behind the beverages.
“Not only are people interested in the
source of their sustenance, but local food
and drink tell a distinctive story about
an area – think of the Piedmont region
of Ita ly, Provence, France, or even Gilroy, Calif., the garlic capital of the world,”
said Lisa Langer, vice president of tourism marketing for the Glenwood Springs
Chamber Resort Association. “With our
proximity to the state’s premier farming
and growing regions, Glenwood Springs
is fast becoming a destination base for
visitors interested in adding an epicurean component to their travel itinerary.”
Agritourism – when agriculture-related
practices attract visitors – is a trend that
continues to gain momentum in Colorado,
especially within the beverage industry. In
fact, according to statistics from the Colorado Tourism Office, Colorado currently ranks
third in the nation for the number of breweries, with 139 craft breweries in existence
and an additional 75 in the planning stages.
Colorado’s wineries and distilleries have
experienced similar growth in recent years.
From micro-brews, wine and spirits to
hand-crafted root beer, slow-roasted coffee beans and even a rediscovered cure
for an assortment of ailments, give these
locally-sourced libations a try to savor a
whole new side of Glenwood Springs.
December 2013
Defiant
Bean
Roasters
and
Bonfire
Coffee
Located at 3421 S. Grand Ave., Defiant
Bean Roasters is a family-owned company
that began when brothers Brian and Jeff
Hollenbaugh started experimenting with
roasting raw coffee beans in their home
kitchens. Impressed with the flavor of the
freshly roasted beans, it was only a matter
of time before the duo went into business
together. They recently merged with Bonfire Coffee, based out of Carbondale, with a
goal of becoming the Western Slope’s premier coffee company. Now, Defiant Bean
Roasters and Bonfire Coffee offers fully caffeinated, decaf and 50/50 blends in 13 varieties, ranging from Garage Blend and Blend
X to Sumatra Mandheling. In addition to
sales at the roastery, Defiant Bean coffees
are also sold at the Book Train in downtown Glenwood Springs. For the best cup of
java, Jeff Hollenbaugh recommends drinking coffee within two weeks of purchasing.
Glenwood
Hot
Springs
Visitors have been “taking the waters” at Glenwood Hot Springs for
health benefits and relaxation for 125 years. While
soaking in the world’s largest mineral hot springs pool
is the typical method for
enjoying the hot springs,
some visitors choose to
ingest the warm, mineraldense liquid straight from
the source. During Victorian times, it was the job of
young Bartow Duncan to
serve cupfuls of the spring water to visiting guests. An acquired taste, water from
the drinking spring contains 15 dissolved
minerals and has historically been used
as a remedy for a variety of maladies. Today’s visitors can find the drinking spring
in its original location at the east end of
the property but will have to supply their
own cups, as Duncan is no longer available.
Glenwood
Canyon
Brewing
Company
In 1995, Steve and April Carver were
visiting Durango and ended up waiting
in line for breakfast at the popular Carver
(no relation) Bakery and Brewing Company. They bought a growler of beer, sat
on the sidewalk and decided that Glenwood Springs really needed a quality local
brewery. Who better to partner with than
Jim and Bill Carver, owners of that bakery and the second craft brewery in Colorado? Over breakfast, the Carvers met the
Carvers, some convincing took place and
the successful partnership began. Located
in the historic Hotel Denver, Glenwood
Canyon Brewing Company is now one
of the most award-winning breweries in
Colorado. Try these beers on tap this fall:
Shoshone Stout, Imperial Red and Dotsero Cream Ale. The pub’s handcrafted
root beer is also a favorite of all ages.
Woody
Creek
Distillers
Woody Creek Distillers (WCD) is
the first and only craft distillery in the
United States with control over every element of vodka production. WCD grows
its own potatoes at Scanlan Family Farm
in nearby Woody Creek, south of Glenwood Springs, and sources local fruits,
grains and mountain spring water to produce its line of ultra-premium American
spirits. Nowhere else in North America
does a distillery harvest its own potatoes
and get them in the still the same day. Try
WCD’s Potato Vodka and their Limited Reserve Stobrawa Vodka. The distillery welcomes visitors to its tasting room located
at 60 Sunset Drive, in the town of Basalt.
The Pullman & Rivers Restaurant
From Glenwood Springs, take a day
trip to Paonia or Palisade, Colorado’s wine
country, or stay in town and sample the
fruit of vines at local restaurants. The Pullman, located on Seventh Street in down-
RESTAURANT NEWS OF THE ROCKIES
town Glenwood Springs, serves Colorado
wine such as 5680’ Elevation, a Paoniagrown Zinfandel and Tempernillo blend.
5680’ is named for the elevation of the
vineyard, which is part of the highest recognized wine-growing region in the U.S.
Wine aficionados can also head over to
Rivers Restaurant, south of downtown, for
scenic views of the Roaring Fork River while
sipping the Cabernet Sauvignon blends
produced by Palisade’s Canyon Wind Cellars. With the assistance of renowned Napa
Valley winemaker Robert Pepi, the Christianson family produces award-winning,
signature wines utilizing sustainable and
low-intervention winemaking practices. Glenwood Springs is a destination filled
with flavors, and visitors are invited to experience them all. Find out more about the
foodie scene in Glenwood Springs at www.
visitglenwood.com.
Photo Credit: Glenwood Springs Chamber
Resort Association
About
Glenwood
Springs
Glenwood Springs is located between
Aspen and Vail, 165 miles west of Denver
and 90 miles east of Grand Junction on Interstate 70 off Exit 116. Glenwood Springs
is home to many attractions and amenities,
including Hanging Lake, Glenwood Caverns
Adventure Park, Glenwood Hot Springs,
Yampah Vapor Caves and Sunlight Mountain Resort. For more information about
Glenwood Springs, Colorado, call 970-9456589 or go to http://www.visitglenwood.
com/. A complete press kit, press releases
and downloadable photos are available at
http://www.visitglenwood.com/media.
“Tables to Farms”
raises over $40,000
(and counting!)
for Boulder County
farmers, SALT and
Colterra offer celebratory feasts for
the holidays
November.
On Thanksgiving Day (Thursday, Nov.
28th, 2-7 pm) Colterra will be serving an
exceptional three-course prix fixe menu
for $55 per person ($15 for kids age 12 and
under,) offering holiday favorites as well as
Mahi Mahi, Prime Rib and a Fall Vegetable
Tasting. Reservations required.
Also on Thanksgiving Day, from 12
noon-7pm, SALT Bistro will offer a very
special three-course prix fixe menu for $55
per adult, $20 per child (confirmed reservations only.) The menu will offer items
such as Butternut Squash Soup, Vegetable
Cassoulet, and Braised Pasture Raised Beef
with roasted pumpkin chevre soft polenta,
as well as desserts from Pastry Chef Zack
Rampulla.
Colterra’s Christmas Eve dinner (4-9
pm) is a three-course prix fixe ($65 per person for adults, $20 for children aged 12 and
under) with menu offerings such as Lobster
Risotto and Grilled Vintage New York Strip
Steak. Reservations required.
SALT and Colterra are both closed
Christmas Day but open Boxing Day (Dec.
26.) Parties of eight or more people who
dine at SALT or Colterra either Christmas
Eve or Boxing Day will receive a wrapped
“Mystery Gift Card” – some cards will be
worth $100. Both restaurants are closed
on New Year’s Day.
SALT continues their tradition of a very
special New Year’s Eve with a prix fixe
four-course dinner with two seatings (reservations required): the first is 5-8 pm and
is $75 per person, the second is 8-10:30
pm for $125 per person, and includes a
glass of champagne and live 1920’s swing
music from the Hot Club of Pearl Street
Band. There is also “a la carte dining” at
the upstairs and downstairs bars.
Colterra’s New Year’s Eve dinner (4-9
pm) is a four-course prix fixe ($75 per person for adults, $20 for children aged 12 and
under) with menu offerings such as Local
Boulder Lamb Two Ways and Tenderbelly
Berkshire Pork Tenderloin. Reservations
required.
Colterra holds a wonderful wine dinner
every month featuring authentic cuisine
and wines from a particular region of Europe. December’s wine dinner is Thursday
Dec. 19th.
Both SALT and Colterra offer wonderful space, food and service for exceptional
and memorable holiday parties. Visit this
page for SALT and this one for Colterra
for more information.
An American bistro with a European
flair, SALT features a completely open
kitchen with a wood-burning rotisserie
and wood-burning oven. The dishes are
bold and exciting, with an emphasis on local organic ingredients. The philosophy at
SALT is simple, and based on beliefs that
the best food travels the shortest distance
from farm to table, that
menus should change with
BOULDER, Colo. (November
the seasons, and that lo22, 2013) -- Tables to Farms,
cally sourced ingredients,
a program launched by Front
combined with European
Range chefs and restaurateurs
technique and innovaas a direct way to help Boulder
tive thinking make for a
County farmers whose crops
truly remarkable experiwere lost or severely damaged
ence. Salt is located at
by the September floods, has al1047 Pearl Street in Boulready raised over $40,000. Dinder, Colo. For more generers can still give to the cause at
al information, visit www.
www.tablestofarms.com, or by booking saltboulderbistro.com.
their next reservation online at OpenT able.com and clicking on the “Tables to
Colterra (from the Latin, «to cultivate
Farms” link. The idea came from a conver- the Earth») - On-site vegetable gardens
sation Bradford Heap, chef/owner of SALT reflect Heap’s commitment to use fresh,
Bistro in Boulder and Colterra Food and seasonal ingredients, creating menus that
Wine in Niwot, had with his neighbor, John continually evolve and change. Heap is
Bachman of Big Red F Restaurant Group. also passionate about working intimately
SALT and Colterra will donate $1 for every with local farmers, ranchers, and purveyreservation made through the month of ors, and selects only robust produce at
Page 3
the peak of its flavor and goodness. The
menu is inspired by the classics of southern France and northern Italy, and brings
new sophistication to Old Town Niwot. The
dining rooms are handsome and cozy, the
outdoor dining area a stone patio under a
canopy of hundred-year-old trees. Colterra
is located at 210 Franklin St., Niwot, Colo.
For more general information, visit www.
colterra.com. For access to photos and recipes, or to
arrange interviews with owner/executive chef Bradford Heap, call Kuvy Ax at
720.329.7327 or e-mail her at kuvy@rootpr.com.
Tapping into Craft
Beer’s Feminine
Side
By: Donna Hood Crecca
Is craft beer more appealing to women
than other types of beer? Given its broad
spectrum of flavors and styles and its food
friendliness, craft certainly presents unique
ways to engage women. The gender-neutral
marketing of most craft brands may be another element in its favor. The lack of images involving women either in bikinis
or depicted as serving beer to men (or, at
worst, bikini-clad servers), positions craft
beer as not only approachable and interesting to women, but also welcoming. Here’s
what the numbers say:
•
•
•
More women (21%) than men (17%)
ordered a craft beer during their
most recent on-premise occasion,
according to the just-released BarTAB Report.
Three in 10 women (29%) report
they are ordering craft beer in bars
and restaurants more often now
than they did three years ago, which
is on par with men (30%), according
to BarTAB.
Six in 10 women (60%) report ordering a craft beer at least once a
month on-premise, as compared
with seven in 10 (69%) men, according to a recently-conducted
survey done in anticipation of the
soon-to-launch On-Premise Craft
Beer & Cider: Opportunities, Challenges and Innovations study. Only
domestic light beer had a closer order incidence rate (77% women and
81% men reported ordering domestic light beer once a month or more
often). The study will dive into onpremise consumer behaviors regarding craft beer and cider by gender and other demographic factors.
Savvy casual-dining operators may want
to explore ways to engage women with craft
beer. Such efforts need not require a menu
revamp, as numerous women-focused beer
organizations often seek beer-friendly locations to host events. Girls Pint Out, for example, is a national craft beer organization
for women with local chapters around the
country that organizes meet-ups at restaurants and bars to taste and talk about beer,
often with a charitable element.
In addition, an increasing number of
women are now entering the ranks of brewers and the business of brewing. The Pink
Boots Society boasted 60 members when
it launched in 2007; the organization devoted to helping women carve out careers
in the beer industry now has 250 members.
The growing presence of women in the craft
beer industry only adds to the “story” angle
that bartenders and servers can bring to the
point-of-sale conversation. In the battle for
the on-premise adult-beverage occasion,
craft beer offers ways to bring women’s attention to the brew side of the drink menu. Page 4
RESTAURANT NEWS OF THE ROCKIES
The
Power of
Potassium
By Laura Brieser-Smith
Registered dietitian,
Certified personal trainer
Sleep Your Way to
Good Health
A good night’s sleep is something you
may take for granted. However, a growing
number of Americans find that they are doing more tossing and turning than dreaming at night. Experts agree that sleep deprivation is not something to be taken lightly,
as it increases your risk for serious illness.
Here are just a few of the many reasons
why getting your zzz’s is so important.
Hypertension. People who get five hours
or less of sleep each night are more than
twice as likely to develop high blood pressure as those who get the recommended
seven to eights hours.
Type 2 diabetes. Researchers know that
poor sleep quality and sleep debt are associated with higher glucose levels in people
already diagnosed with diabetes. However,
they are still not certain about the role sleep
plays in developing the disease. Many scientists feel that there may be a link between
sleep problems and the increased incidence
of diabetes in the population as a whole.
Body weight. A proper night’s rest may
help women especially fight the “spread”
that happens with age. One reason that
weight gain often occurs is that sleep deprivation alters levels of the hormones involved in appetite control and metabolism
– leptin and grehlin. When you don’t get
enough sleep, leptin levels drop and keep
you from feeling satisfied after you eat.
Grehlin levels rise, stimulating your appetite and causing you to consume more
food. Cortisol, the hormone associated
with stress, may also rise when one is deprived of sleep. High levels of cortisol may
cause more weight gain, especially weight
gain around the middle. In addition, you
may tend to crave more sugar and refined
carbohydrates in an effort to boost dragging energy levels caused by too little sleep.
While these foods are fine in moderation,
they contain “empty calories” that can promote weight gain when consumed in excess.
So what can be done to improve your
slumber from a nutrition and fitness perspective? First, try not to eat a lot of food
right before going to bed. No eating two to
threes hours before bedtime is a good rule,
as your body can not fully relax when it is
busy digesting a meal. Second, try eating
foods that boost serotonin levels. Serotonin is a chemical in the brain that helps
to make you feel relaxed and sleepy. Some
serotonin-boosting foods are dairy products, tuna, poultry, beans, whole grains,
sunflower seeds, peanuts and peanut butter, bananas, and rice. Third, avoid stimulants, such as caffeine. Many people find
that they need to lay off the coffee, tea, and
cola 4 to 6 hours before bedtime to prevent
trouble falling asleep. Finally, regular exercise will definitely improve your sleep; just
make sure you complete your workout a
few hours before bedtime to allow time for
adrenaline to leave your system.
Laura Brieser-Smith, RD, MPH, CHFS
is the owner of Healthy Designs, LLC which
provides nutrition counseling and personal
training to clients in their homes or offices.
She can be reached at 303-635-1131 or at
hlthydsign@aol.com.
December 2013
Winter Wonderland: Colorado’s Coolest Snow
Destinations for Families
As winter approaches and the snow beings to fall, Colorado is hearing up with
snow-filled activities, unique offerings,
and special packages for families. From
the magical Ullr Nights activities and train
rides to ski trails just for kids, and kids ski
free deals, families are sure to dins a perfect fit for their winter escape. Following
are a variety of options for families looking
to create lasting memories in Colorado this
winter. For more information, visit http://
colorado.com/articles/top-ski-resortsfamilies-colorado.
Aspen/Snowmass: Plan the ultimate
family winter getaway this season with
plenty of unique offerings at Aspen and
Snowmass. Friday nights during ski season, families are invited to Elk Camp, the
new mid-mountain restaurant at Snowmass, which transforms on Ullr Nights into
a nighttime winter wonderland. Ullr nights
include winter outdoor activities like Ullr’s
Ghost Ship made of snow with lights and
a slide, a Viking Sledding Hill, snowshoe
tours as well as s’mores and hot chocolate
by the bonfire. For little chefs, Little Nell in
Aspen is hosting a series of cooking classes
for kids ages four and older that will teach
kids how to create savory and sweet items
along with skills like measuring, mixing,
and chopping. Classes will be held on November 20 and December 18. Families
can also book the Perfect Holiday package
where kids ski, rent equipment, and eat
lunch free with the purchase of an adult
lift ticket, equipment rental, and lunch at
select on-mountain restaurants (book by
November 15 for travel December 20-25.)
Copper: Copper Mountain takes winter
fun to the net level with Woodward at Copper’s Barn, a 19,400 square-foot indoor
playground with year-round ski, skateboard, and bike programs. The Barn features mini ramps, foam pits, and Olympic
fly-bed trampolines for athletes of all skill
levels to practice their tricks for their next
trip down the slopes. For some friendly
competition, Copper Mountain also presents the Alpine Rush Zip Line where two
riders can soar side-by-side 30 feet above
the West Lake ice skating rink, reaching
speeds of up to 30 miles per hour along the
300-foot line. Currently at Copper Mountain, guests can book the One. Two. Free!
package and book two nights of lodging
and two days of rentals to receive a third
night of lodging free, a third day of rentals
and group ski lessons free as well as free
skiing for kids 12 and younger.
Crested Butte: This winter, Crested
Butte brings lots of new activities for kids to
explore and discover. Crested Butte Mountain Resort (CBMR) has created three new
trails for kids, including a trail that winds
through the trees for a forest-like experience. The resort will also introduce its own
mini Elk Avenue (Crested Butte’s Main
Street) with facades along the trails for
kids to ski through and play. Additionally,
kids will be able to ski through a bear cave,
US Forest Service Lodge and gold mining
building with interactive activities. CBMR
also features Adventure Park with a Zero
Gravity BagJump, rock-climbing wall, and
bungee trampolines, The Grandest Christmas package ties the whole experience together with stays from December 13-26, including four nights at Grand Lodge, three
days of skiing and three days of Adventure
Park access, starting at $999 for a family
of four.
Durango: Families are in for a magical
experience this winter with the return of
the Polar Express on the Durango and Silverton Narrow Gauge Railroad. The Christmas-themed train ride invites kids to get in
their PJs and enjoy hot cocoa and cookies
along with a reading of The Polar Express.
At their destination, the kids will get to visit the “North Pole,” where they are greeted
by Santa and his helpers who join for the
return trip, sing Christmas carols, and give
each child a special Sleigh Bell gift, bring-
ing the story to life. Heading to the slopes at
Durango Mountain Resort, a new offering
from the Durango Dog Ranch includes dog
sledding with hour-long, hands-on experiences where rides are whisked along with
Old Flume Trail by Siberian and Alaskan
Huskies. Durango Mountain Resort also
presents the Kids Ski Free package where
four nights of lodging and four days, of lift
tickets for adults gets kids’ lift tickets for
free, starting at $299 per family, per night.
Glenwood Springs: Just a few miles
south of Glenwood Springs, Sunlight
Mountain Resort covers 680 acres of skiable terrain with 67 trails, including one of
the longest runs in the state. The friendly
and affordable ski environment is great
for families looking for a spacious locale
to hone their ski skills. Starting at $99, the
Sunlight’s Ski Swim package is a favorite
for families, offering a lift ticket, admission
to the Glenwood Hot Springs Pool, slopeside or in-town lodging, and free skiing for
kids 12 and under with a paying adult.
Keystone: Taking children’s programming to the next level, Keystone Resort
offers a Kids Ski Free program with no
blackout dates, no lift ticket requirement
for adults, availability on all weekends and
holidays and only a two-night minimum
stay required, This season the Resort is
introducing the first-ever family ski trail.
The Schoolyard will debut on Keystone’s
signature green cruiser, Schoolmarm.
The resort is also introducing Free Family
Front-Row Parking in its main parking lot,
just steps from Keystone’s Gondola. Other
family-oriented amenities will include convenient wagons and gear chauffeurs available throughout the resort to help guests
easily transport skis and snowboards to
and from the lifts. Throughout the season,
visitors can enjoy special family programming, including a weekly Kids Après gathering, a Sunday morning Ripperoo Brunch,
a mountaintop Snowfort, and the fourth
consecutive year of the resort’s popular
Kidtopia programming.
Steamboat Springs: Known as Ski
Town USA, Steamboat Springs has built
itself over the past five decades as one of
the best family ski resorts in North America. With a focus on award-winning family
programs, the resort offers a variety of options on and off the slopes. Steamboat provides the perfect environment for kids and
families learning how to ski with kids-only
lifts in the form of beginner magic carpets,
private full and half-day lessons for the
whole family, and Sunshine Family Trail,
complete with Snow Monsters, Steamboat
Olympians, and other characters along the
way. To make a trip to Steamboat Springs
even simpler for families, when a parent/
grandparent purchases a 5-or-more-day
regular adult lift ticket or rental, one child/
grandchild age 12 and under receives a free
lift ticket and rental.
About Colorado: Colorado is a fourseason destination offering unparalleled
adventure and recreational pursuits, a
thriving arts scene, a rich cultural heritage,
flavorful cuisine, and 25 renowned ski areas
and resorts. The state’s breathtaking scenic
landscape boasts natural hot springs, the
headwaters of seven major rivers, many
peaceful lakes and resercoirs, 13 national
parks and monuments, and 58 mountain
peaks that top 14,000 feet.
Colorado Centennial
IFSEA Branch Celebrates 25th Year
Providing Thanksgiving Dinner at
Brandon House
tions from the IFSEA members a special
thanks to Sinton Dairy and Sparboe Farms
who provided product. As usual Todd
Story, Executive Chef at the Arvada Center
prepared the food. On site Chef Mike Pizzuto led food prep and serving. Carol Greisen
did her usual wonderful job of collection
and preparing holiday gift bags.
A special thanks goes to Wheatridge and
Golden Curves locations owned by Jackie
Liebman and another location owned by
Lou Huff and Happy Feet and Body Works
owned by Lucia Hammer. Together they
collected 125 pairs of gloves, 250 pairs of
socks, over 50 hats and scarves, 100 toothbrushes with toothpaste, 50 daytimers, lotions, coloring books and crayons, school
supplies, and personal items along with
private donations of over &750. The total
collection enabled us to fill 100 gift bags for
the mothers and their children. Also a special thanks to Christopher Banks for donating all the bags for us to fill.
This year we involved both elementary
and high school
students to decorate the gift bags.
The children’s bags
were decorated by
Littleton S.D. 1st
grade class and the
mother’s bags were
decorated by Legacy High School
Cheerleaders.
The Saturday before Thanksgiving has
been a day of tradition at the IFSEA Centennial Branch marked by providing a
Thanksgiving Dinner with all the trimmings to the residents of the Volunteers of
America, Brandon House, a place for battered woman. Brandon House provides a
housing, counseling and basic human services to women who have suffered abuse.
This year almost 70 residents including
children were served. Aside form dona-
For more information or a copy of the
2013 Colorado Official State Vacation
Guide, visit www.colorado.com or call
1-800-colorado.
December 2013
A Cheese
Pilgrimage
By Mary Beth Hill, Cheese
Specialist, Italco Food Products
The Language of Cheese
Your favorite Cheese Specialist (wink
wink) has just scheduled a cheese tasting. She may ask what kind of cheeses
you prefer to taste. A common reply may
include “sharp” Cheddars. Sharp to some
may mean salty, to others it means tangy or
acidic, as is a common description of Cheddar. But describing real farmhouse Cheddar as merely sharp misses the complexity
of flavors.
Cowy, catty or brothy?
In an attempt to find a common language
to describe the taste of cheese, researchers
in Ireland, and then more recently at North
Carolina State University, chose Cheddar
as the cheese to taste with volunteers. The
team whittled down the list of descriptors
to 17 words including cowy, catty and brothy, to describe the “majority of flavors in
Cheddar cheese.” The technical definition
of cowy: “Aromas associated with barns
and stock trailers indicative of animal
sweat and waste.” Remember that when
describing your favorite Cheddar as merely
“sharp”.
Describing the taste of cheese, or creating a cheese language is not easy. Nutty
is a commonly used descriptor, yet we
know there are no nuts in cheese (author
excluded), and is a subjective term. Those
in the know would suggest nutty cheeses
many people refer to would suggest firmer
aged cow, or sheep’s milk cheeses. In order
to serve the cheese that best matches the
customer’s palate, it helps to find a cheese
dialogue that works for you. The best way
to expand our cheese vocabulary is to taste
more styles and types of cheeses.
What does this flavor mean to you?
There are many parallels between cheese
and wine tasting. An associate of mine,
when I worked a season at a famous Napa
Valley winery, taught me that tasting wine
is all about memory. When you taste a wine
or cheese, whether you realize it or not, you
ask yourself, what does it remind me of? If
your sensory experience of aromas and flavors found in cheese are limited, you have
a limited data base to draw from. The wine
industry has long used a flavor wheel to
describe variations in wine flavors. There
are cheese flavor wheels modeled after
the wine wheel available to help you find
a common language to describe cheese flavors and aromas.
“Fromagerotica.”
I like to provide cheese descriptions
from the cheesemaker so we know what
the cheese is supposed to taste, smell and
feel like. Some use metaphors to describe
how we should feel when tasting the cheese
such as describing a special Gouda as “a
fresh, buttered South Carolina biscuit”. A
recent article in the New York Times by J.
Gordinier, referred to it as “fromagerotica”.
The Times asked for readers to submit
their most memorable cheese experience.
Thanks to Katherine from Huntsville, AL, I
may never experience Limburger the same
way again.
“Limburger: Like a hedge fund guy at the
bar who thinks he’s God’s gift to Wall Street
and women, this handsome cheese comes
on strong. He’s breathy, loud and expensive. He’s from Germany, or Belgium, or
some other country he namedropped. And
yet…he’s irresistible, and you bring him
home even though you’ve been with his
type before: semi-soft, smells like socks.”
Perfect.
RESTAURANT NEWS OF THE ROCKIES
Joe D’Alessandro
and Gary Bauer
Added to Prestigious
List of Most Admired
CEOs
Nov. 20, 2013 – The San Francisco Business Times has named Joe D’Alessandro,
president and CEO of the San Francisco
Travel Association and Gary Bauer of Bauer’s Intelligent Transportation to the publication’s prestigious list of Most Admired
CEOs.
The fact that two of the eleven Most
Admired CEOs are from the travel and
tourism industry reflects the growing importance of the industry in San Francisco
Bay Area. D’Alessandro and Bauer were selected in the categories of Nonprofit, Small
and Private Company, 100-500 Employees
respectively.
Of D’Alessandro, Business Times reporter Renee Frojo wrote, “As president
and CEO of the San Francisco Travel Association, D’Alessandro has singlehandedly transformed how San Francisco sells
itself to the rest of the world. His good work
shows.
“Since he took the reins in 2006, the
organization has more than doubled its
budget from $12 million to $27.9 million,
grown its staff from 70 to nearly 100 employees and opened new offices in New
York, China and Brazil.
“Now in his seventh year at the organization, D’Alessandro has presided over tourism in the city as it reached a high point,
with an estimated 16.5 million travelers
visiting San Francisco last year. Visitor
spending has grown to $8.9 billion while
hotel room rates are hitting their highest
levels ever as occupancy tops 80 percent.”
“He also encouraged more socially progressive campaigns and made an effort to
market more of the city’s neighborhoods
beyond the better known tourist attractions
such as Fisherman’s Wharf and Chinatown.
“Perhaps his biggest game-changing
idea was the introduction of the Tourism
Improvement District, which collects (an
assessment) to fund the association and a
number of city projects. The establishment
of the district not only secured the association’s future, it also led it to grow beyond
merely a sales and marketing organization
to more of a policy advocacy group.”
Gary Bauer, who serves as Vice Chair of
the San Francisco Travel Board of Directors and chairs the organization’s Community Engagement Council, was described by
Business Times contributor David Mills as
a self-made success and leader. “For Gary
Bauer, a business career started in 1988
with his purchase of a Cadillac for a few
thousand dollars,” he wrote.
“Over the past three decades, that first
vehicle has grown into a fleet. Bauer’s Intelligent Transportation is now a limousine
and shuttle service with more than 150
luxury vehicles that serves thousands of
customers a day and employs more than
400 people.
“In the past three years, the company’s
revenue has risen from $16 million annually to $27 million.”
“Today’s most successful companies are
led by CEOs with strong values, clear vision
and integrity. They are innovators, risk takers and change agents. In our region, we
find that they also have plenty of heart, and
tend to invest their talent and passion in
our community at large,” wrote San Francisco Business Times Publisher Mary Huss. The San Francisco Travel Association
is a private, not-for-profit organization
that markets the city as a leisure, convention and business travel destination. With
more than 1,500 partner businesses, San
Francisco Travel is one of the largest membership-based tourism promotion agencies
in the country. Tourism, San Francisco›s
largest industry, generates in excess of $8.9
billion annually for the local economy and
supports over 74,000 jobs.
The San Francisco Travel business offices
are located at 201 Third St., Suite 900, San
Francisco, CA 94103. San Francisco Travel
also operates the Visitor Information Center at Hallidie Plaza, 900 Market Street at
the corner of Powell and Market streets.
For more information, call 415-974-6900
or visit www.sanfrancisco.travel.
For an insider’s perspective, join the
more than 540,000 people who follow San
Francisco Travel on Facebook at www.
facebook.com/onlyinsf and the more than
116,000 who follow “OnlyinSF” on Twitter
at http://twitter.com/onlyinsf. San Francisco International Airport
(SFO) offers non-stop flights to more than
31 international points on 30 international
carriers. The Bay Area›s largest airport
connects non-stop with 76 cities in the U.S.
on 15 domestic airlines. For up-to-the-minute departure and arrival information, airport maps and details on shopping, dining,
cultural exhibitions, ground transportation
and more, visit flysfo.com. Follow SFO on
twitter.com/flysfo and facebook.com/flysfo.
Million Dollar Tourism Marketing Campaign Touts Denver
& Front Range As
HolidayDestinations
Page 5
and ready for holiday tourism business, so
we thought we would expand Mile High
Holidays this year, and encourage people to
visit Denver and all our neighbors up and
down the Front Range,” Hancock said.
Mayor Hancock encouraged families in
the Rocky Mountain region to come and
see the Parade of Lights, attend The Santaland Diaries and other productions at
the Denver Center for the Performing Arts,
ride horse-drawn carriages under a canopy
of lights down the 16th Street Mall or Larimer Square, and view lighting spectacles
such as Zoo Lights or the Botanic Gardens’
Blossoms of Lights.
The Mayor also encouraged visitors and
residents to “shop local,” and support both
Cherry Creek Shopping Center and Cherry
Creek North as well as downtown shops
while also patronizing local artists and
craftsmen in neighborhoods such as the Art
District on Santa Fe, Tennyson Street Cultural District, Antique Row, RiNo, Golden
Triangle Museum District, Old South Gaylord and South Pearl, among others.
“There are more than 200 holiday
events, from Manitou Springs to Fort Collins and Greeley,” Mayor Hancock said.
“This holiday season, I want to encourage
families to start new traditions and by getting out and enjoying live music, theatre,
and spectacular lighting displays all over
the Front Range.”
Richard Scharf, president & CEO of
VISIT DENVER, said, “40 Denver hotels
are participating in the promotion by offering packages, including 17 hotels that have
rooms for the ‘mile high’ price of $52.80.”
Scharf encouraged locals and visitors to access MileHighHolidays.com, where holiday
events are listed, as well as many restau-
DENVER, Nov. 13, 2013
/PRNewswire-USNewswire/ -- Denver Mayor Michael B. Hancock joined
VISIT DENVER, The Convention & Visitors Bureau,
and other tourism business leaders from across
the Front Range at a press
conference at the Garner
Galleria Theatre in the
Denver Performing Arts
Complex to kick off the
tenth annual Mile High
Holidays campaign.
The marketing promotion, valued at more
than $1 million of paid
Denver Mayor Michael B. Hancock joined Crumpet the elf and Front Range
and in-kind advertising, Tourism leaders to launch the 2013 Mile High Holidays advertising campaign.
is designed to market
Denver as the ultimate holiday vacation
destination for the period of late Novem- rant, hotel and shopping specials.
Scharf said that when the flooding ocber through New Year’s Eve fireworks and
through National Western Stock Show & curred in Colorado in September, many
people wondered how they could help
Rodeo in January.
In 2013, the holiday promotion was ex- those people that were impacted. “The best
panded to include the towns most impact- way to help after a natural disaster is to vised by the severe floods earlier this year, in- it those areas when they reopen, and that
cluding: Boulder; Estes Park; Fort Collins; time is right now,” Scharf said. “Tourism is
Greeley; Longmont; Loveland; and Mani- the second largest industry in Colorado and
there’s not an area of the state that doesn’t
tou Springs.
Sponsored by VISIT DENVER, the City benefit from tourism visits. But after a natof Denver and more than two dozen other ural disaster, there is often a large drop in
partners, the integrated marketing cam- tourism numbers to impacted areas. So this
paign will reach 10 markets throughout holiday season, we encourage all Coloradothe Rocky Mountain region and the West ans and all people in the Rocky Mountain
through radio and television commercials, West to come and enjoy the hundreds of
direct mail, regional newspaper and mag- events taking place up and down the Front
azine ads, outdoor billboards, RTD ads, Range,” Scharf said.
In its tenth year, Mile High Holidays is
newspaper inserts, digital ads, a dedicated
a
collaborative
marketing program to inwebsite, public relations and social media
promotions. A total of $500,000 is being crease the overall number of visitors to
invested in the campaign, which through Denver and the surrounding area in the
media partnerships and in-kind services traditionally slow period of November
will generate an advertising value of more through January. Participating entities include: VISIT DENVER; the City & County
than $1 million.
Denver Mayor Michael B. Hancock of Denver; the Downtown Denver Partnerstated, “The holidays are a magical time ship; Comcast; CBS Outdoor; CBS 4; King
of year, but they are also a crucial make-it Soopers; Yellow Cab; The Denver Center
or break-it period for many businesses in for the Performing Arts; and the National
Denver and along the Front Range. The Western Stock Show.
The joint campaign will allow the partdevastating floods in September caused
ners
to reach more people than any partner
10,000 people to be evacuated and did
more than $2 billion in damage. Colora- could reach on their own with information
dans are tough. We’ve picked up, dried out about Denver’s holiday activities and the
and rebuilt. The Front Range is open again terrific seasonal bargains offered by Denver
and Front Range businesses.
Page 6
RESTAURANT NEWS OF THE ROCKIES
visited Italian wine country at least 50
times, visiting more than 1,000 wine cellars and producers. In turn, many of these
vintners have traveled to Las Vegas to visit
Gino and Rosalba at Ferraro’s.
The Money
on the Table
CPA Tips for
Restaurant Owners
About Ferraro’s Italiam
Restaurant & Wine Bar
Using
FinanThe
Money on the Table
cial Ratios
to EvaluateCPA Tips for Restaurant Owners
Your Business
Health
byEric
EricSwick
Swick
By
Phone Scam claiming
to be IRS
It seems like every week there is a new
scam to warm my clients about. This one
is serious enough that the IRS has actually
issued a warning.
Callers claiming to be from the IRS tell
intended victims they owe taxes and must
pay using a pre-paid debit card or wire
transfer. The scammers threaten those
who refuse to pay with arrest, deportation
or loss of a business or driver’s license.
The callers who commit this fraud often:
•
Use common names and fake IRS
badge numbers.
•
Know the last four digits of the
victim’s Social Security number.
•
Make caller ID appear as if the
IRS is calling.
•
Send bogus IRS emails to support
their scam.
•
Call a second time claiming to be
the police or DMV, and caller ID
again supports their claim.
The truth is the IRS usually first contacts
people by mail - not by phone - about unpaid taxes. The IRS will never ask for payment using a pre-paid debit card or wire
transfer. The agency also won’t ask for a
credit card number over the phone.
If you get a call from someone claiming
to be with the IRS asking for a payment,
here’s what to do:
•
You can report the incident your
self by making a call to the
Treasury Inspector General for
Tax Administration at 800-3664484.
•
You can file a complaint with the
Federal Trade Commission at
FTC.gov.
•
Or you can call us and we will
follow-up with the IRS for you
If you file a claim through the FTC.gov
website, make sure to include “IRS Telephone Scam” in the comments of your
complaint.
You can also forward scam emails to
phishing@irs.gov. If you receive a suspicious email of this type, be sure not to open
any attachments or click on any links in the
email.
Be alert for phone and email scams that
use the IRS name. The IRS will never request personal or financial information by
email, texting or any social media.
If you have suggestions or comments,
please feel free to contact Swick & Associates, P.C. We also would like to invite you
to visit our web site to learn more about us
at www.swickco.com or call us at 303-9871700.
Eric Swick is president of both Swick &
Associates, P.C. an accounting firm specializing in restaurant accounting and Payroll Specialists, LLC located in Highlands
Ranch, CO.
December 2013
FERRARO’S “LOCALS
TOO” CARD HONORS
NEVADA RESIDENTS
WITH SPECIAL
OFFERS, VALUES
LAS VEGAS (Nov. 2013) – Las Vegas’ longest running, family-owned and operated Italian restaurant, Ferraro’s Italian
Restaurant & Wine Bar, introduces the
LOCALS TOO program, created especially
for Nevada residents.
Locals who dine at Ferraro’s can tell
their server they’d like to join LOCALS
TOO. Then, after providing an email address and valid Nevada identification, they
will receive their LOCALS TOO card as well
as exclusive news and offers from Ferraro’s
delivered right to their inboxes. These special perks might include new menu information, wine tastings or other locals-only
values.
Right now, locals can receive 25 percent
off their entire check when ordering from
the dinner menu (food and beverage included; may not be combined with other
offers).
“We will always have special offers for
locals and having this card ensures they
will receive them,” explains Gino Ferraro,
owner, Ferraro’s. “Why do we like to treat
our local customers to extra perks? Because
we’re locals, too!”
Gino and his wife Rosalba moved to
the United States from Italy more than 40
years ago. They’ve been Las Vegas residents since 1976, when they moved here
from Syracuse, N.Y., to open several cafés in the gaming and entertainment city.
Quickly realizing Las Vegas wasn’t ready
for the café concept, Gino found work at casinos until 1983, when he started Italfoods,
a wholesale business purveying Italian specialty products to area restaurants. Gino’s
passion and nostalgia for his homeland,
combined with his entrepreneurial spirit,
motivated him to be the first company to
introduce Italian staples such as Barilla
pasta, fine olive oils, Parmigiano-Reggiano
cheese and prosciutto to the Las Vegas culinary market.
In 1985, Gino debuted Ferraro’s as a deli
and pizzeria at Sahara Avenue and Jones
Boulevard. With just six tables and with
Gino working the kitchen as chef, the establishment’s popularity flourished almost
immediately, resulting in the need to add
more tables. In 1992, Ferraro’s moved to
a location on West Flamingo Road, began
its fine-dining service and launched what
would become its renowned wine collection.
Gino envisioned Ferraro’s as a way to
bring the experience of authentic Italian
fine dining to Las Vegas. Family-recipe
meatballs, house-made sausages, legendary
Osso Buco, light gnocchi, savory risottos,
perfectly prepared all natural meats, Safe
Harbor® seafood and—most importantly—freshly made pastas and sauces provide
the foundation of Ferraro’s lunch, dinner
and late-night menus. Ferraro’s Restaurant
and Wine Bar has occupied its current location on Paradise Road since December
2009. Gino has turned over executive chef
responsibilities to his son, Mimmo, but he
and Rosalba are at the restaurant almost
daily welcoming guests, hosting meals with
friends and business associates and generally perpetuating the signature Ferraro’s
gracious family atmosphere.
Gino’s love for sharing authentic Italian cuisine with his customers is matched
by his passion for wine. Gino is a certified
sommelier and currently studying Italian
wines with the North American Sommelier
Association. Ferraro’s collection of more
than 12,000 bottles places special emphasis on Italian wines and Gino himself has
As Las Vegas’ longest running, familyowned and operated restaurant offering
authentic Italian cuisine in a fine-dining atmosphere, Ferraro’s Italian Restaurant &
Wine Bar has offered guests a five-star experience since 1985. Specializing in freshly
made pastas and sauces, legendary osso
buco, savory risottos, expertly prepared all
natural meats, Safe Harbor® seafood, as
well as an extensive award-winning wine
list, Ferraro’s is famous for its attention to
detail, welcoming environment and passion for food that runs in the family. Owners Gino and Rosalba Ferraro, Chef Mimmo Ferraro and Special Events Director
Teresa Ferraro-Marretti devote themselves
to ensuring each guest has a memorable
experience, whether for lunch, dinner, latenight or private parties and events. Open
Monday through Friday from 11:30 a.m.
to 2 a.m. and Saturday and Sunday from 4
p.m. to 2 a.m. Ferraro’s is located at 4480
Paradise Road, Las Vegas, Nevada 89169
(across the street from the Hard Rock Hotel and Casino). For reservations, call (702)
364-5300. For more information, find us
on Facebook and Twitter.
Advertise in the
RNR
Classified ads as low as
$35 per month
Call: 303-753-6109
or email:
bob@restaurantnewsrockies.com
December 2013
Top Trends
Continued from front page
The Importance of “Local” or
“Farm-to-Table” Will Skyrocket
in 2014
These two phrases really mean “freshness” to consumers and guests. It is great
to support our local farmers and ranchers who provide high quality produce and
meat products. It is important to develop
a relationship with a producer for protein,
bread, dairy, and/or produce. However,
many times this comes at a cost and may
not be as reliable as other supply options.
Menus will need to contain disclaimers.
Farm-to-Table is hot right now and will
continue to grow, especially with the under-35 crowd. The key for restaurateurs
will be to properly promote the use of “local” sourcing and ensure they meet highquality standards. Use the name of the
supplier on the menu or your daily specials.
This will help your restaurant guests know
it truly does come from a local source. Don’t
source local just for the sake of local. Make
sure you receive a return for the additional
time and costs associated with local.
Bold Tastes Will Be Popular
Bold rich tastes are nothing new. Chefs
have been searching for the next big thing
for decades. In 2014 we will see more tastes
from south of our borders here in the United States. This will include new twists from
Mexican and Peruvian dishes. This will not
just be isolated to entrees. The trend will
give rise to different desserts and libations.
These will create unique flavor profiles that
will rely on sauces in addition to spices.
Food Inflation for 2014
The drought of
2012 is behind us.
This is clearly evident in the large
drop in prices for
grains which resulted in one of the largest dips in the FAO
Indices decreases in
years in September
2013. Grain harvests
in the United States
will hit records this
year.
There are
bumper crops in
South American and
Russia. Prices will
stabilize in the 4th
quarter of 2013. On
the flip side, cattle
prices hit an all-time
high in September
2013 as a result of the herds being depleted
in the 2012 drought. This will encourage
farmers to increase their inventory but will
not have a dramatic impact on the market
into the fourth quarter of 2014.
With all of that being said, we believe the
markets will return to more historic levels
of commodity increases for next year. Expect a food cost rise of between 2.9 – 3.7%.
Efforts should be made now to offset this
expected rise through announced price increases or menu adjustments.
Gluten Free Options Need To
Be Understood
Last year, gluten free opened a huge new
market and you needed to have this option
on your menu. This year it will still remain
extremely important but the trend is leveling off. Consumers now just expect a restaurant to have this as an option and expect
their servers to direct them to gluten free
Options. It will be critical to inform your
guests that you cannot guarantee gluten
free as there is potential cross contamination as products are made in the same
kitchen as non-gluten free. The size of this
RESTAURANT NEWS OF THE ROCKIES
market will grow upwards of 50% through
2016, but will remain less than one percent
(1%) of the total dining market.
Fast Healthy Is Growing
As Subway’s
growth shows,
consumers prefer a healthy
sandwich over
most
burger
and greasy options. As the
largest
fast
feeder
with
over
40,000
restaurants
and adding another 10,000
by 2017, McDonald’s and
similar
type
chains
have
reason to be
concerned.
While all restaurants need
to begin adding
more healthy
options and be
cognizant
of
this trend, they need to be careful not to
remove old favorites that people love. As
the chart shows, people want to eat what
they want and splurge when they go out. So
don’t jump in to the health trend with both
feet, stick one toe in at a time.
This creates an opportunity to add both
a healthy option to your menu as a unique
signature item in conjunction with a traditional standby comfort food dish.
There Needs To Be a Continued Effort in Taking Care of the
Kids
For seven years,
we have stressed the
importance of taking care of the kids
and improving the
menu options for
this important age
group. The “Gen Y”
and “Millennials”
will not stop eating out just because
they become parents. They will just
change their eating
habits to include
their children. It will
be even more important than ever to
cater to this group.
Good tasting health
options will need to be offered for the kids.
But do not go over the deep end. Mac and
cheese and French fries will still need to
be on the menu. American Demographic
Magazine states that married couples with
children spend an average of 44% more at
restaurants than those without children.
Happy kids mean happy parents. Provide
a fun and unique selection of foods for the
kids.
Marketing, Technology and
Social Media
The face of marketing to the restaurant
guest is changing. In the past we placed a
tremendous emphasis on establishing a
brand. The dollars followed to create this
brand as we pumped precious resources
into newspaper, radio and television advertising. We would do direct mailers and offer coupons to drive people into our seats.
Today there is a tremendous amount of
technology available to us that allow restaurateurs to get closer to our consumers.
This allows for more of a personal relationship. People always buy from people. Using
this technology allows you to almost touch
Page 7
your guest with a one-on-one strategy.
Advertising budgets will begin to shrink
and restaurants should now start to pour
their dollars into social media managers
to develop a personal relationship with the
guests. Once this happens, you will have a
very loyal customer that is value driven and
not coupon
driven. Everyone likes
to go somewhere they
are known.
Labor
Will
Continue
to Try to
Organize
Restaurant Employees
Last year
we saw Organized Labor attempt
to unionize
restaurant
employees. They did this in a number of
different ways; through minimum wage
(living wage) protests, paid vacation and
sick leave protests, and sick outs. These efforts will increase in 2014 as this is one of
the last areas that unions see they can increase union dues.
Can We Help You with Any of
the Above?
National Restaurant Consultants is a
world renowned leader in providing restaurateurs with assistance in resolving some of
the most challenging aspects of their businesses. This includes refining or expanding concepts to take advantage of an ever
changing market place. Our most popular
service, Operations Analysis™ has saved
operators nationwide thousands of dollars
and is one of the most powerful tools available! If you believe that you are not ready
for any of the above changes occurring next
year, or need assistance in your operations,
we would love to speak with you. Please call
or send us an email, and we will get you on
the road to expanding your revenues and
increasing your profits.
1515 Restaurant
Rings in the New
Year with an Alice in
Wonderland Themed
Menu
Chef Hal Stead Slides
Downthe Rabbit Hole to Bring
the Distinctive Flavors
of the Season
DENVER (Dec. 5, 2013) - As Lewis Carroll wrote in Alice and Wonderland, “Which
way you ought to go depends on where you
want to get to.” The quote summarizes what
Chef Jonas Halstead was thinking when he
created a menu that will playfully, and tastily, ring in the New Year at 1515 Restaurant.
The Alice in Wonderland -themed foodie
experience will take guests where they want
to go – gourmand heaven. 1515 will offer
two seatings on Dec. 31. Reservations for
the first seating begin at 5:00 p.m. with a
3-course menu for $40++ per person and
the second seating begins at 6:00 p.m. with
a 4-course menu and a champagne toast
for $60++ per person. An in-house DJ will
add ambience to the evening’s celebration
beginning at 10:00 p.m. Reservations are
required and can be made by calling 303571-0011 or online at 1515restaurant.com.
The 3-course menu (detailed below) features an amuse bouche, a choice of Pepperless Turtle Soup or Edible Garden Salad,
an Intermezzo followed by a choice of The
White Rabbit, The Lobster Quadrille, The
Pig and Pepper or The Mad Hatter Filet
Mignon. Dessert options are the Queen of
Hearts or a Lemon Tart.
The 4-course menu adds an extra course
to follow the Amuse Bouche, offering a
choice of Senseless Frog and Snails, Tea
and Crumpets Quail or the Big and Small
Mushroom Medley.
Chef Halstead incorporates his experience and creativity into the menu and says,
“The inspiration for the menu comes from
Lewis Carroll’s classic and magical tale,
‘Alice in Wonderland’. We let our imaginations soar with menu items that pay tribute
to this wonderful story. We hope that the
menu transports our guests into an otherworldly experience and catapults them into
an enchanted and charmed new year!”
Gene Tang, 1515 owner and sommelier
adds, “We look forward to sharing this unforgettable holiday meal with you and your
loved ones!”
1515 RESTAURANT HOURS AND HOLIDAY PARTY INFORMATION
Dinner is served from 5 p.m. to 10 p.m.
Monday through Saturday and lunch from
11 a.m. to 2 p.m. Wednesday through Friday. Click here for reservations. 1515 Restaurant offers special menus for holidays
and special occasions either in the restaurant or in one of their banquet rooms. To
inquire, please call 303-571-0011.
ABOUT 1515 RESTAURANT
1515 Restaurant celebrated its 17th anniversary this past October. Guests can park
for free any time after 5pm at 16 Market
Square, on the east side of the restaurant.
Over the years, 1515 Restaurant has become
a leader in the field of Modern American
Cuisine, combining molecular gastronomy
with classic cooking. It was the first restaurant in Denver to be certified for sous-vide
cooking and has been awarded Wine Spectator’s “Award of Excellence” for the past
10 years with the additional distinction of
“Great Value”.
The restaurant is also a leader in implementing sustainable practices through
their Green Initiative, which includes buying local, composting, recycling, water
and electricity saving devices in place and
more. 1515 Restaurant was one of the first
in Colorado to be certified by the Department of Environmental Health as an “Environmental Achievement for Restaurants”,
a “Certifiably Green Denver” partner and
has a “Gold Level Achievement” with the
Colorado Environmental Health in Environmental Leadership Program.
Page 8
RESTAURANT NEWS OF THE ROCKIES
ACFCCA November Meeting held at Denver Beer Company
Featuring Seattle Fish Company
The Denver Beer Company was the location for the November ACFCCA meeting
which featured brewery tours and a wide
selection of signature brews from the Denver Beer Company. High light of the evening
was the Oyster Shucking contest, a seafood sustainability presentation, a whole
fish cutting competition,
a Seattle Fish signature Oyster Stout
tasting and “Tastes” from Chefs using “Discarded Fish”. As always Derek Figueroa
and the staff of Seattle Fish hosted an excellent, informative and fun event as can be
seen by the pictures!
December 2013
December 2013
RESTAURANT NEWS OF THE ROCKIES
Page 9
Plan to Compete
ture. Competition builds teamwork. Learning to work with others in tough situations
By Tom Macrina,
prepares you for that rough day you will
experience as head of your own kitchen.
CEC, CCA, HGT, AAC
And wether you compete
I would like to talk
in a culinary “knowledge
to you about culinary
bowl” or a regular cookcompetition, and I
ing competition, that
know that many of you
learning experience will
are already competing,
put you ahead of others
either individually or
in your class.
on a team. Competition
The American Culiis good for all aspects
nary Federation (ACF)
of your culinary educaoffers several opportution, whether you are
nities for you to engage
just starting out or are
in competition, but it
ready to graduate.
is up to you to take the
The
interesting
first step. The American
thing about culinary
Academy of Chefs, ACF’s
competition is that you
honor society, has a mendon’t compete agantorship program that can
ist a standard. The
help. The majority of
standard is set sothat
ACF’s competition judgTom Macrina, American Culinary
everyone starts out
es, and many competiFederation
President
with enough points to
tors, are AAC members.
earn a gold medal, and
Visit ACF’s website and go to the AAC page,
points are deducted for items that don’t where you can sign up to be in the membermeet the standard. Competition gives you ship program. It is something you will be
a goal to work toward. Each time you com- glad you did, and it doesn’t cost you anypete, you can see how close to the standard thing other than a little of your time.
you are and keep going until you reach the
I hope everyone enjoys the winter weathtop. And, you will.
er coming up. From the warmth of Florida
Competition helps build the knowledge to frigid Alaska, take advantage of what is
and skills you will need when you are a there for you and your future.
chef. It also builds character. The more
you compete, the sooner you will discover a
From Sizzle Magazine
part of your character that you didn’t know
http://www.sizzle-digital.com/sizzle/
you had, and it will begin to shape your fu- winter_2013?pg=4#pg4
Glenwood Springs
Resort Report
Brilliant Holiday Festivities Begin
at the Hotel Colorado
The Hotel Colorado in Glenwood Springs
jump starts the holiday season with its annual Holiday Lighting Ceremony. The free
event takes place in the main courtyard on
Friday, November 29, from 6:00 to 7:30
p.m. At the magical moment when nearly
one million lights burst through the darkness, Santa Claus also appears standing on
the hotel balcony overlooking the courtyard, waving to children and adults below.
The outdoor events culminate with a fireworks show that adds the final embellishment to a festive evening. Afterwards, visitors are invited inside the Hotel Colorado to
warm up and enjoy the elaborate seasonal
decorations and displays including holiday
“sets,” many with moving parts. For more
details see www.hotelcolorado.com.
Ski Swim Stay: Sunlight Mountain
Resorts No Hype & No Hassle Package
Sunlight Mountain Resort’s Swim Stay
package is loaded with value, not hype
and hassle. It bundles the best of Sunlight
Mountain and Glenwood Springs, all for a
price that keeps skiing and snowboarding
affordable for families. Ski Swim Stay packages start as low as $99 and include a lift
ticket to ski or ride at Sunlight Mountain
Resort, unlimited all-day admission to the
world-famous Glenwood Hot Springs Pool
and conveniently located lodging in Glenwood Springs. Best of all, kids 12 and under
ski free with a paying adult. For complete
details and to book a Ski Swim Stay package, please visit Sunlight Mountain Resort
online at www.sunlightmtn.com or call
1-800-445-7931 for reservations.
Glenwood Vaudeville Revue Opens
New Holiday Show in a New Location
Glenwood Vaudeville Revue, the com-
edy show known for its side-splitting humor and cast of professional talent, is all
new this holiday season: new show, new
location. Relocating to 915 Grand Avenue,
Glenwood’s main street, the venue features
exciting upgrades that include a twotier
dining area, a new stage and enhanced
lighting and sound. One of the most anticipated changes is the addition of a 1918
Orchestrion, an instrument designed to
sound like a full orchestra but that can be
played by a single musician. Mr. Jonathan
Gorst, who made a name for himself as
the musical director of the national tour of
“The Phantom of the Opera” will be bringing the Revue’s Orchestrion to life! While
the changes are many, the best of the Glenwood Vaudeville Revue remains the same:
hysterical comedy that’s original and family appropriate. Dates for the Holiday 2013
season run from Nov. 29 – Jan. 4. Doors
open Thursday, Friday and Saturday at
6:30 p.m.; Sunday at 5:30 p.m. Contact
gvrshow.com/ or 970-945-9699.
Spa of the Rockies Named Best
Mineral Springs Spa by Spafinder
Spa of the Rockies at Glenwood Hot
Springs once again received Spafinder’s
annual Readers’ Choice Award. It is the
third successive year Spa of the Rockies
was named a top spa in the Best Mineral
or Thermal Spring Spa category. The 2013
awards were based on votes submitted
worldwide at Spafinder.com. Visit www.
spaoftherockies.com.
Glenwood Hot Springs Rings in
2014 with a Splash
Ring in the New Year at the Glenwood
Hot Springs’ annual New Year’s Eve Celebration on December 31, 2013. The alcohol-free event is ideal for those wishing to
socialize and celebrate in a family-friendly
setting. The Glenwood Hot Springs Pool
will stay open until 1:00 a.m. Festivities include party favors for revelers and a countdown to 2014. Visit www.hotspringspool.
com. Resort Trends, Inc. 970-948-4923
Vicky@ResortTrends.com
Stanley Lake High School John Beck, Texas Roadhouse Mark Black, Ameristar Casino
Resort Spa Dave Coder, Sysco Denver Jorge de la Torre, Johnson & Wales
University David Goetz, Service Systems
Associates
Chad Gruhl, Metropolitan State
College of Denver
Rob Haimson, Roadkill Sports Grill Tracy Johnson, Southern Wine
& Spirits Steve Kanatzar, The Airplane
Restaurant Josh Nations, Coca-Cola Jessica Doerffel, The Common Link Laurence Rua, Centerplate Bob Sabina, Chili’s Restaurant Stephanie Van Cleve, Colorado Hotel
& Lodging Association Tyler Wiard, Elway’s (Cherry Creek)
Elise Wiggins, Panzano Restaurant
Your Opportunity for
Time with Your
Legislators – CRA’s
Blue Ribbon Reception
We invite you to attend the reception
that launches the 2014 legislative session!
Date: Thursday, January 8, 2014
Time: 5:00 – 7:00 p.m.
Location: Grand Ballroom at the Grand
Hyatt Hotel, 2nd floor at 1740 Welton S
treet, Denver, CO 80202.
Please note this is a different
location than previous years. It is
on the second floor of the hotel –
not in the adjacent building. Cost: $60 per person, payable to
“HOSTPAC.”
Save the Date
Drink Red Wear Red
This is your once-a-year opportunity to
meet and visit with the 100 members of
Colorado’s General Assembly and talk to
them about what is important to you and
your business. All current members of the
Colorado General Assembly, plus Governor
Hickenlooper are invited to attend. The reception will support CRA’s HOSTPAC and
HIPAC fundraising goals for 2014. Enjoy a hosted bar and hors d’oeuvres
compliments of some of Colorado’s fantastic distributors and restaurants while
you mingle with legislators and other CRA
members. Please respond to Sara Nakon at
(303) 830-2972 or snakon@coloradorestaurant.com by January 2, 2014 if you will
attend.
CRA Education Foundation
Officers
Paul Aylmer, Epicurean Culinary Group
– Vice Chair
Derek Figueroa, Seattle Fish Company –
Secretary/Treasurer
Christine Chassen, Event Specialists,
Inc. – Vice President Fundraising Committee
Karen Kristopeit-Parker, The Fresh Fish
Company – Vice President Education Committee
January 26th - 6:30 – 9:30pm
A CRA Mile High Chapter Benefit Event
Palazzo Verdi at Fiddler’s Green,
Greenwood Village, CO
Visit www.DrinkRedWearRed.com
Advertise in the RNR
CRA Education
Foundation Board
Valerie Baylie, ProStart Teacher,
Call: 303-753-6109
or email:
bob@restaurantnewsrockies.com
Coming Events: December 2013
Arizona:
2nd ACFAZ Board Meeting 3:30 Kelly’s in Scottsdale, Arizona
3rd Arizona Restaurant Association 10th Annual Golf Classic, Links & Drinks,
TPC Scottsdale Championship Course, Scottsdale, Arizona
13th Arizona Lodging & Tourism “Stars of Industry” 11:30 am Fairmont Scottsdale Princess,
Scottsdale, Arizona
Colorado:
3rd - 4th Fall Food Show of the Rockies, 10:00 am – 4:00 pm at The Sebastian Vail, Vail, Colorado
3rd Shamrock Food Show, 12:00 noon to 4:00 pm at the Hotel Jerome , Aspen, Colorado
4th Shamrock Food Show, 12:00 noon top 4:00 pm at the Vail Cascade Resort, Vail, Colorado
7th ACFCCA – 1st Annual Minor’s Chefs Challenge, International Culinary School
at the Art Institute, Denver, Colorado
Nevada:
4th Nevada Hotel & Lodging Association hosts the “Hospitality Stars of the Industry
Gala Awards Ceremony”, 6:00 pm to 9:30 pm, Red Rock Resort and Spa, Las Vegas, Nevada
10th ACF Chefs Las Vegas Annual Christmas Party, 6:00 pm, Sam’s Town Hotel, Las Vegas, Nevada
13th UNLV Center for Business & Economic Research 2014 Economic Outlook, 8:00 am to
10:30 am at the M Resort, Las Vegas, Nevada
13th Nevada Restaurant Association, The Best of the Silver State Awards Gala, 5:30 pm
At the Sands Showroom in the Venetian, Las Vegas, Nevada
Page 10
RESTAURANT NEWS OF THE ROCKIES
ITALCO 2013 Mountain Food
Show Held
At the Vail Cascade Resort &
Spa in Vail, Colorado
ITALCO held its 2013 Mountain Food
Show at the Vail Cascade Resort & Spa. As
usual
Chris & Mike Laurita and their staff put
on a great show. The selection from the
over 50 vendors that attended was excellent and participation from buyers was
great. The Tuesday night event at Bol’s was
certainly enjoyable, although the bowling
scores were not great a good time was had
by all. The staff at the Vail Cascade Resort
& Spa was wonderful and very professional. It is always a pleasure to stay there. As
can be seen from the pictures everyone had
a great show!
December 2013
December 2013
RESTAURANT NEWS OF THE ROCKIES
Page 11
Page 12
news
RESTAURANT NEWS OF THE ROCKIES
December 2013
Restaurants Face
Shortened Holiday
Shopping Season
from the Mountain Region Hospitality Industry:
RESTAURANT, HOTEL &
LODGING AND TOURISM
ASSOCIATIONS
arizona
Buy Local Month: Local Deals, Contests
and Shopping Tour Local First Arizona›s annual holiday
campaign, Buy Local Month, is one short
week away! From November 29 - December 24, we want to see Arizonans flocking to locally owned shops, flooding their
town’s Main Streets and seeking out local
service providers for their holiday needs.
Here is what we have planned to help celebrate! Enter our video contest! Make a short
video on your smartphone or computer and
tell us ONE thing you›re excited about buying locally this holiday season. You have
until December 8 to enter and get the most
votes for your video! The video with the
most votes wins an amazing culinary experience (Devoured Culinary + Wine Classic
tickets anyone?). Click here to enter! Join us on a Localist Shopping Tour!
Shoppers who are looking for a different
holiday gift buying experience can join Local First Arizona for a chauffeured road trip
to the Old Pueblo on December 7th! Local
First staff will be your tour guides to take
you to spots where you can find books, artisan house wares, antiques and collectables,
clothing, toys, jewelry and many more
unique items. Click here to sign up! Find local deals! Many locally owned
businesses have holiday promotions, special offers and gift packages. Check out
some of the offers that Local First members have going on here and check back
often as we add more everyday! Check out our tips for going local this
holiday season! We can help you find local
solutions for your gift giving, party throwing, traveling and for giving back. Stars of the Industry
December 13th, 11:30am-1:30pm
Fairmont Scottsdale Princess,
Scottsdale, AZ
The Arizona Lodging & Tourism Association is hosting the “Stars of the Industry.” The Stars of the Industry award was
created more than forty years ago by the
American Hotel & Lodging Association to
recognize outstanding accomplishments in
the lodging industry. While categories have
evolved over the years, the concept is still
the same, to honor lodging employees who
best symbolize the quality service of the
industry. If you have any questions please
contact Alena Hicks at 800-707-3921 or
ahicks@azlta.com
NEVADA
Hospitality Stars of the Industry Gala Awards Ceremony
December 4th, 6:00 pm - 9:30 pm
Red Rock Resort and Spa
Join the Nevada Hotel & Lodging Association industry leaders and some of the best
employees in Nevada at the Hospitality
Stars of the Industry Gala Awards Ceremony in Conjunction with the 2013 Nevada’s
Governor Conferenc.
By: Mark Brandau
Nominees and guests will be welcomed
“Oscar Style” on the red carpet by of the
most beloved and best known leaders of
Nevada, Mr. Oscar Goodman, during the
cocktail hour. Special guest Lt. Governor
Brian Krolicki will open the dinner celebration with a warm welcome for the super
stars in the hospitality industry in our great
State of Nevada. Assemblyman James
Healy will serve as emcee
ensuring everyone has a great time. Eric
Bello, NHLA Chairman of the Board, will
handle the commencement of the awards
ceremony along with other board members. Join us for a fabulous evening as we
honor Nevada’s Stars of the Industry. For
more information contact NHLA at 702878-5009.
Silver State Awards
Friday, December 12
Sands Showroom in the Venetian
The Nevada Restaurant Association will
be holding the Silver State Awards at the
Sands Showroom in the Venetian on Friday, December 13, 2013. Champagne Reception & Silent Auction begins at 5:30 pm
in the Sands Lobby with the Awards Ceremony beginning at 6:30 pm. This year the
event will be hosted by multi-Emmy award
winning journalists Nina Radetich, Dayna
Roselli, and Robin Leach.
Celebrity Chef Emeril Legasse will be
presenting Special Awards. As a national
TV personality Chef Emeril
Lagasse has hosted more than 2,000
shows on the Food Network and is the food
correspondent for ABC’s “Good Morning
America”. His latest TV show, Emeril’s
Florida, premiered January 2013 on the
Cooking Channel. He has established the
Emeril Lagasse Foundation to support
children’s educational programs that inspire and mentor young people through the
culinary arts, nutrition, healthy eating, and
important life skills.
At first glance, an egg is an egg is an egg.
Or, is it?
All proceeds from the event go towards
funding the Nevada Restaurant Association’s educational and scholarship programs, which help to educate and inspire
thousands of students each year. A prime
example of which is the ProStart program,
a national high school culinary skill and
restaurant management program. For
more information contact 702-878-2313 or
info@nvrestaurants.com
At Sparboe, our eggs are held to
a higher standard.
Our commitment to being the best doesn’t end
with striving to supply a preferred product –
that’s where it begins.
Economic Outlook
December 16, 8:00 am - 10:30 am
M Resort, Las Vegas
The University of Nevada Las Vegas Center For Business & Economic Research
will host the CBER’s 2014 Economic Outlook on Monday, December 16, 2013 from
8:00 am to 10:30 am at the M Resort in Las
Vegas, Nevada . The program will present
CBER’s forecasts for the United States,
Nevada, and Southern Nevada economies.
For further information please contact
CBEFR at 702-895-3191.
December 2013
Our eggs are:
The best in freshness and quality
UEP Certified for animal care
Proudly produced in Colorado
To learn more about Sparboe Farms eggs, visit
www.sparboe.com or call 1-800-BEST EGG
Get the free mobile app at
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Retailers, including restaurants, expect
to grow sales during the shopping season
this year, but with six fewer days between
Thanksgiving and Christmas compared
with 2012, foodservice operators are planning to manage through a more hectic holiday.
New research from the National Restaurant Association estimated that 46 million
Americans would dine out around shopping trips on Nov. 28 and 29, as annual
deals for “Black Friday” would spread this
year to Thanksgiving Day, when several
major retailers like Walmart and Macy’s
plan to open at 6 p.m. and 8 p.m., respectively.
Of the respondents to the NRA’s survey
who plan to shop on Thanksgiving Day, 39
percent plan to visit a restaurant while doing so, while 60 percent of potential Black
Friday shoppers intend to visit a restaurant, the data found.
“More customers will visit restaurants
during post-Thanksgiving shopping trips,
providing a boost to restaurants located in
or near shopping malls and centers,” said
Hudson Riehle, senior vice president of the
NRA’s Research and Knowledge Group.
In addition, Thanksgiving Day’s online
spending is expected to grow 21 percent,
reflecting the decision of many retailers
and malls to turn the holiday into another
milestone shopping day this year. That’s
according to a recent “Adobe Digital Index”
report from software giant Adobe, which
analyzes billions of visits to retail websites
to predict spending patterns.
Adobe’s report noted that aggressive
offers and deals at many major shopping
centers before Thanksgiving would cause
further holiday creep.
Preparing for the rush
Restaurant brands, particularly ones reliant on foot traffic at malls and other highvolume shopping centers, recognize the
challenges presented by a shopping season
with only 27 days between Thanksgiving on
Nov. 28 and Christmas Day. But leaders for
those chains, such as soft-pretzel specialist Auntie Anne’s or Cinnabon, said their
priority would be to focus on what they can
control.
“Approximately 25 percent of our sales
occur in the last two months of the year, so
that’s what we’ll be measuring,” said Bill
Dunn, president and chief operating officer of Lancaster, Pa.-based Auntie Anne’s.
“Shopping hours are getting longer and
longer. Three years ago the holiday season
started at midnight on Black Friday, last
year it was 10 o’clock on Thanksgiving, and
this year it will be 8 o’clock.”
With the advent of Thanksgiving as a nationwide shopping day, Auntie Anne’s franchisees expect to add labor hours to staff up
for the busy season, Dunn said.
“But the most important thing is to make
sure that we’re hiring A-plus players that
will enhance the guest experience,” he said.
“We want to make sure we’re quick and efficient based on the pace of how things are
moving in our malls and shopping centers.”
Bill Gellert, a franchisee with four Cinnabon locations in major malls in the New
York metro area, might not like shopping
hours starting earlier on Thanksgiving Day
— “I’m not a fan of it, but I have to strike
when people are there,” he said — but he
did recognize one benefit of a shorter shopping season.
“It takes some of the lull out of what
you typically see in this period,” he said.
“Where e-commerce has increased, you
get big peaks of sales on Black Friday and
Cyber Monday, with a quiet period until
people get panicked closer to Christmas
Eve and go for the next round of deals. This
should even some of that out.”
Gellert, whose four Cinnabon units are
RESTAURANT NEWS OF THE ROCKIES
located in New York City’s Penn Station
and major malls on Long Island, said one
benefit of the timing of Christmas this year
is that the holiday falls on a Wednesday,
“which is about perfect.”
“We’re likely to get four days of a huge
push Dec. 21-24,” he said. “One way the
calendar will help us is that Monday and
Tuesday should be very strong days. It
should alleviate some of the lost and traded-out shopping days.”
The “wild card,” Gellert added, is the
weather, because if a big snowstorm in
the Northeast depresses traffic on a holiday season with six fewer shopping days,
it could be very hard to make up those lost
sales.
“If you lose any shopping days, that hurts
us as restaurants because we’re an impulse
purchase,” he said. “…. Two years ago we
had a mild winter, and we had an amazing
Christmas season.”
Auntie Anne’s COO Dunn agreed that
any positive calendar shift could be undone
by a day of severe winter weather.
“When does that bad weather fall during
the week?” he said. “If it’s on a weekend,
that’s very concerning, but if it’s during the
middle of the week, not so much.”
He added that Auntie Anne’s corporate
staff will be working extra hours this holiday season as well to be on call, supporting
franchisee partners on a special helpline
for operations challenges. The chain has
more than 1,400 locations worldwide.
Creative rewards
Even restaurant chains not necessarily located in high-foot-traffic malls have
found ways to capitalize on heightened holiday shopping. Lakewood, Colo.-based Einstein Noah Restaurant Group, for instance,
is promoting a Black Friday catering special for businesses to feed their workers for
$1 per person at breakfast or $4 per person
at lunch on their busiest day of the year.
The company’s Einstein Bros. Bagel’s
and Noah’s New York Bagels chains will
open as early as 12 a.m. on Black Friday
in some locations to offer the catering special, which requires a minimum order of 30
people. The Bagel and Shmear Nosh Box of
24 bagels and four tubs of signature shmear
will sell for $24, and a 96-ounce box of coffee will sell for $10.
“Everyone knows Black Friday is the
kickoff to holiday shopping and a time for
customers to receive great deals on holiday
items,” chief concept officer Glenn Lunde
said in a statement, “but we think it is just
as important to create a promotion that rewards the hard-working employees across
the country who devote many hours on the
job serving shoppers on one of the busiest
shopping days of the year.”
Last In Concepts, a Baton Rouge, La.based multiconcept operator of 10 casualdining restaurants, also will seek to reward
early shoppers on Black Friday and Cyber
Monday with discounts on the company’s
gift cards.
From 12 a.m. to 11 a.m. on Black Friday, shoppers who stop in to any of Last
In Concepts’ restaurants like Walk-On’s or
Schlittz & Giggles will receive 50 percent
off their bill for gift cards. From 11 a.m. till
closing, the discount on gift card purchases
will be 25 percent.
For every $50 in gift cards purchased
online on Cyber Monday, Last In Concepts
will reward the purchaser with a $20 Holiday Bonus card to be used during January
2014.
“Our customers have told us they love
giving out our gift cards as Christmas
presents and as customer and employee
incentives,” Brandon Landry, co-founder
and owner of Last In Concepts, said in a
statement. “Everyone appreciates the great
deals we offer on Black Friday, and Cyber
Monday shoppers like using the bonus
cards as stocking stuffers or as a gift to
themselves.”
Article from http://nrn.com/consumertrends/restaurants-face-shortened-shopping-season?page=1
U.S. Receives Gold
at Dubai
World Hospitality
Championship 2013
American Culinary Federation’s Chef
Team Places Second out of 12 Teams in
Dubai, Nov. 16–18
St. Augustine, Fla., December 2, 2013—
The American Culinary Federation (ACF)
culinary competition team received a
gold medal at the Dubai World Hospitality Championship 2013, Dubai, UAE,
Nov. 16–18, giving the U.S. second
place overall in the international
competition. Singapore’s culinary
team placed first and Australia’s team
was third.
Page 13
compote
•Fig tapas with honeycomb, fig pearls
and pistachio
Hot-food buffet
•Mushroom and horseradish crusted
beef strip loin and glazed root vegetables
•Braised beef short rib with potato
dumplings and mustard butter
Dessert buffet
•Crispy waffles with cherry compote and
pistachio ice cream
•Lemon bar with blueberry compote
•Crispy coconut layer cake with lime
curd, banana cream and coconut white
chocolate mousse
“The U.S. team worked together
to represent the fresh, unadulterated
flavors of American cuisine,” said Edward Leonard, CMC, WGMC, AAC,
team captain. “After two months and
three practice sessions, we finished
second against 11 other countries and
achieved our goal of a gold medal
based on flavors, craftsmanship and
teamwork. My toque is off to my fellow chefs in pastry and cuisine. They
excelled in this competition with passion, pride and a quest to be the best.”
ACF organized a team of seven
chefs at the invitation of His Highness Sheikh Hamdan Bin Mohammed Al Maktoum, Crown Prince of
Dubai, to represent the United States
at the inaugural international competition
held at the Dubai World Trade Centre,
Dubai. The ACF team competed against 11
other teams from Australia, Brazil, Canada,
Germany, Hong Kong, Russia, Singapore,
Slovenia, South Africa, United Arab Emirates and Wales.
The seven U.S. chefs competing were:
•Edward Leonard, CMC®, WGMC,
AAC®, team captain; vice president
culinary education/corporate chef, Le
Cordon Bleu North America,
Schaumburg, Ill.; ICA-ACF Big Apple
Chapter
•Brian Beland, CMC®, executive chef/
director of food and beverage, Country
Club of Detroit, Grosse Pointe Farms,
Mich.; ACF Michigan Chefs de Cuisine
Association
•Joachim Buchner, CMC®, executive
chef, Chevy Chase Club, Chevy Chase,
Md.; ACF Nation’s Capital Chefs
Association
•Andy Chlebana, CEPC®, CCA®,
culinary arts professor/pastry chef,
Joliet Junior College, Joliet, Ill.; ACF
Louis Joliet Chapter
•Carlo Lamagna, executive chef, Benny’s
Chop House, Chicago
•Susan Notter, CEPC®, director of
pastry education, YTI Career Institute,
Lancaster, Pa.; ACF Harrisburg Chapter
•Austin Yancey, CEC®, CCE®,
instructor, Le Cordon Bleu College Of
Culinary Arts in Chicago; ACF Windy
City Professional Culinarians Inc.
Teams were required to produce a pastry and cuisine buffet in 40 hours and 55
portions of the hot-food main course in 3.5
hours. The U.S. team featured dishes focused on well-known American-style foods,
such as apple pie salad, Key West shrimp
cocktail, turkey and U.S. prime beef, to
highlight the country’s cuisine.
Sample of the U.S. Team Menu
Cold-food buffet
•Autumn salad with cider-poached
butternut squash, roasted grapes and
blue cheese mousse
•American turkey platter with chestnutstuffed smoked turkey breast, braised
leg terrine, and cranberry and orange
In addition to the international competition, the Dubai World Hospitality Championship highlighted Arabian culture and
cuisine for visitors and international chefs
by hosting an Emirati competition for Arabian home cooks, and amateur and professional chefs. The Emirati portion of the
competition also provided opportunities
for visitors to learn about the authentic cuisine of UAE from its traditional chefs and
home cooks.
Zaabeel Palace Hospitality organized the
Dubai World Hospitality Championship,
under the directive of the Crown Prince of
Dubai, in cooperation with the World Association of Chefs Societies and The Emirates
Culinary Guild. To learn more about the
championship, visit www.dwhc.ae.
About the American Culinary Federation
The American Culinary Federation, Inc.
(ACF), established in 1929, is the premier
professional organization for culinarians
in North America. With more than 20,000
members spanning 200 chapters nationwide, ACF is the culinary leader in offering
educational resources, training, apprenticeship and programmatic accreditation.
In addition, ACF operates the most comprehensive certification program for chefs
in the United States, with the Certified
Executive Chef®, Certified Sous Chef®
and Certified Executive Pastry Chef® designations the only culinary credentials accredited by the National Commission for
Certifying Agencies. ACF is home to ACF
Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the
Chef & Child Foundation, founded in 1989
to promote proper nutrition in children
and to combat childhood obesity. For more
information, visit www.acfchefs.org. Find
ACF on Facebook at www.facebook.com/
ACFChefs and on Twitter @ACFChefs.
Editor’s note: Please contact Jessica
Ward at jward@acfchefs.net or (904) 4840213, or Patricia Carroll at (904) 484-0247
or pcarroll@acfchefs.net for high resolution photos or to arrange an interview with
a team member.
Page 14
RESTAURANT NEWS OF THE ROCKIES
Colorado Proud
Chef Bob Holloway and Chef Michael Pizzuto participated in a luncheon at the Governor’s Residence that celebrated the successful Colorado Proud Choose Colorado Tour.
The Choose Colorado Tour was a three-week statewide road trip in August 2013 that partnered with Safeway and local farmers’ markets and celebrated Colorado Proud month
and the agriculture industry. The Colorado Proud-wrapped vehicle made 12 stops across
the state to educate consumers about locally grown produce, the importance of buying
local, and its impact on the state’s economy.
December 2013
Mulay’s Sausage Holding Contest
It all started with my Nana’s recipe from
Sicily. Long before it was trendy, the Mulay’s made their sausages with the freshest
natural ingredients and a whole lotta love.
Today, we are happy to continue our family
tradition of making great sausage and are
proud to be able to share it with you. As an
added perk we are running a monthly recipe contest in 2013, where Mulay’s fans are
able to enter and/or vote for their favorite
fan-made sausage recipe each month. Every
recipe entrant receives a coupon for a free
package of sausage, and the top recipe of the
month is entered to win the Grand Prize:
$1,000 of Mulay’s Sausage. Good food is our
passion, and our family has loved trying all
of our fan-favorites! Follow along on our
facebook page, you can vote every day!
Pictured with the chefs: Kevin Wehrly (Safeway), Kris Staaf (Safeway), Tom Lipetzky
(Colorado Department of Agriculture)
Restaurant News of the Rockies
MARKETPLACE
Products & Services
Used Cooking Oil
Collection & Recycling
Denver Metro Area • UCO will be
recycled into local Biodiesel
GreatWest BioFuels
Call Rex at 303-294-0026
Rexmoore@greatwestbiofuels.com
www.oildropoff.com
To receive your
personal copy
of Restaurant News of
the Rockies send your
email address to:
editor@restaurantnewsrockies.com
Your email will not be
shared with anyone else.
Locally Raised & Produced Bison
Fresh & Frozen Burgers Delivered
Direct From Producer w/ Biodiesel
Other Cuts & Samples Available
Rock River Ranches
Call Rex at 303-294-0026
rexm@rockriverranches.com
www.rockriverranches.com
Advertise in the RNR
Classified ads as low as
$35 per month
Call: 303-753-6109
or email:
bob@restaurantnewsrockies.com
Click HERE to join the contest!
or visit mulayssausage.com/contest
WEB SITE DIRECTORY
CHEFS ASSOCIATIONS
American Culinary Federation
Colorado Chefs Association - Denver
ACF Chefs Association of Arizona
ACF Chefs Association of Southern Arizona - Tucson
ACF Pikes Peak Chapter - Colorado Springs
ACF Idaho State Chefs Association - Boise
ACF Chefs de Cuisine of the Inland Northwest - (Coeur d’Alene)
ACF High Sierra Chefs Chapter - Reno/Sparks/Tahoe
ACF Chefs Las Vegas
ACF Beehive Chefs Chapter - Salt Lake City
ACF Rio Grande Valley Chapter Montana Chefs Association - Billings
INDUSTRY ASSOCIATIONS
National Restaurant Association
NRA Educational Foundation
International Food Service Executives Association
National Cattlemen’s Beef Association
National Pork Board
Arizona Restaurant Association
Arizona Hotel and Lodging Association
Colorado Restaurant Association
Colorado Hotel and Lodging Association
Montana Restaurant Association
Montana Innkeepers Association
Nevada Restaurant Association
Nevada Hotel and Lodging Association
New Mexico Restaurant Association
New Mexico Lodging Association
Utah Restaurant Association
Utah Hotel and Lodging Association
Wyoming Lodging and Restaurant Association
acfchefs.org
acfcoloradochefs.org
acfaz.org
acfchefsarizona.org
www.pikespeakchefs.org
acfchefs.org/chapter/id013.html
acfchefs.org/chapter/id053.html
acfhsca.org
acfchefslasvegas.org
acfutahchefs.org
acfchefs.org
acfmontanachefs.org
restaurant.org
nraef.org
ifsea.com
beef.org
porktimes.org
azrestaurant.org
azhla.com
coloradorestaurant.com
coloradolodging.com
mtretail.com
montanainnkeepers.com
nvrestaurants.com
nvhotels.com
nmrestaurants.org
nmlodging.org
utahdineout.com
uhla.org
wlra.org
December 2013
RESTAURANT NEWS OF THE ROCKIES
Page 15
NEW FOODSERVICE PRODUCTS, PEOPLE AND PLACES
The Little Nell Names New Executive Chef:
Bryan Moscatello returns to the property
after 14 years
ASPEN, CO (November 22, 2013) –
The Little Nell is pleased to announce that
Bryan Moscatello will return to the property as executive chef. Moscatello served
in the position from 1992 to 2000 and has
since worked at a variety of acclaimed restaurants around the country.
Moscatello most recently has been the
chef partner at Storefront Company in
Chicago, where he earned three stars from
the Chicago Tribune. He was the executive
chef/general manager at Bistro Toujours,
Levy Restaurants in
Deer Valley; executive
chef/managing partner
at Adega Partners in
Denver; executive chef
at Stir Food Group in
Washington, DC; and
culinary director with
Tenzing Wine & Spirits in Chicago. He was
recognized by Food &
Wine magazine as one
of America’s Ten Best
New Chefs in 2003.
“Coming back to
Aspen is like coming
home,” Moscatello said.
“I’ve returned to Aspen over the years for
snowboarding trips and
events like the Food &
Wine Classic, but there
has always been this desire to find my way back.”
Little Nell General Manager Simon
Chen, who himself returned to the property this year after nearly 20 years away, is
excited to offer guests the next iteration of
dining at the hotel.
“Bryan’s style of cooking is really the
alpine mountain cuisine that put Aspen on
the map,” Chen said. “He will continue to
promote our farm-to-table ethos and devotion to great local products, but what guests
should expect to see is a heartier approach
to food with deeper
flavors and sustenance.”
Moscatello looks
forward to working with the hotel’s
team of dedicated
chefs and cooking
dishes like Colorado lamb with charred local onion, sautéed kale and Yukon gold gnocchi with wild
chanterelle mushrooms.
He also looks forward
to getting back into Colorado’s famous healthy
lifestyle.
“I was so much
healthier when I lived in
Aspen,” he said. “I can’t
wait to start snowboarding and mountain biking
again.”
Moscatello will begin
work at The Little Nell
on December 2. He replaces Robert McCormick, who accepted a position with Emma Farms
Cattle Company as vice
president of sales and
marketing. McCormick
will work to expand the
current 150 head of Wagyu cattle into 5,000 by
2020. He will continue
to collaborate closely with The Little Nell
as a purveyor of the local product. Cosmopolitan yet intimate, contemporary yet timeless, The Little Nell invites
guests to experience Aspen’s only ski-in/ski
out legendary hotel and the newly opened
element 47 restaurant. For more information, and for reservations, call 888-TheNell (888-843-6355) or visit www.thelittlenell.com
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Tropical Smoothie Café Enters The Colorado Market
With Community In Mind
Streets at SouthGlenn Grand Opening benefits Children’s Hospital’s EB Center
DENVER (Nov. 25, 2013) – Tropical
Smoothie Café, known for its healthy food
with a tropical twist, entered the Colorado
market in October, 2013 with the opening
of their store in the Denver Tech Center,
located at 5332 DTC Blvd., Greenwood Village, 80111. Their second store will open on
Black Friday, Nov. 29, 2013 in the Streets
at Southglenn, 6955 S. York St. #420, Centennial, 80122. A third location will open
in early 2014 in the Centennial Promenade
on County Line Road. Husband and wife
franchisee team, Kriss and Michelle Shriver, currently own and operate three stores
in Nevada and the “Franchisee of the Year”
winners recently bought the rights for the
franchise in the state of Colorado. The cafes are in line with the increasing consumer
demand for healthier food options, and
the strong performance of existing cafés
explain the rapid growth of the food and
smoothie franchise, which currently has
over 345 locations throughout the United
States. While a national franchise, the Shriver’s
focus is local. They are passionate about
education and use their businesses to support schools in the communities where the
stores are located. “We do a lot with our
local schools,” Michelle said. “Education is
very important to us.” Another cause dear
to their hearts is Epidermolysis Bullosa (EB), a rare genetic skin disorder that causes
extreme skin fragility. The
grand opening of the Streets at
SouthGlenn store will serve as a
fundraiser for Children’s Hospital Colorado’s Regional Epidermolysis Bullosa Center,
and the Shriver’s will present a
check for $1,500 to the center.
number one for growth in U.S. system-wide
sales among brands included on its “Second 100” list. To inquire about franchise
opportunities, visit www.tropicalsmoothiefranchise.com. For locations and general
information, visit www.tropicalsmoothiecafe.com.
About Tropical Smoothie Café
Established in 1997, Tropical Smoothie
Café has taken the smoothie concept to the
next level by offering diners a healthy alternative to typical fast food. The concept
provides consumers with a variety of highquality, made-to-order real-fruit smoothies, specialty wraps, sandwiches, grilled
flatbreads and salads. The company also
caters. Tropical Smoothie Café includes
menu options for breakfast, lunch and dinner. For several consecutive years, Tropical
Smoothie Café has been included in Entrepreneur magazine’s “Franchise 500” list as
well as ranked in the publication’s “America’s Top Global” franchise category. Tropical Smoothie Café has 345 locations open
in the United States, with an additional 60
currently in development. For more information, including franchising opportunities, visit www.tropicalsmoothiecafe.com.
In 2013, Nation’s Restaurant
News recognized Tropical Smoothie Café on its list
of “Top 10 Newcomers” and
ranked Tropical Smoothie Café
Nachos Borrachos
We knew we wanted to make a
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Page 16
RESTAURANT NEWS OF THE ROCKIES
December 2013