Colorado Cookin' 2009

International Chef and Author Keith Jones known as Chef Keith, is the live Host of the Colorado Cooking program. He feeds all the senses while sharing twenty-three years of culinary artistry and chef’s secrets through his “Eatertainment” presentations. Jones is a Certified Executive Chef and owner of Chef’s Secrets. Jones was certified as an Executive Chef in December 1999 and has won several medals in culinary salons from Michigan, Ohio, Illinois to Colorado. For more information about Chef Keith visit www.chefkdj.com

Chef Jeremy Glas, representing the Colorado Beef Council, is a Certified Executive Chef who has been cooking in Colorado for almost 20 years. Chef Glas obtained his culinary education through the Art Institute of Colorado and has been a member of the Colorado Chefs Association for 10 years. He was the 2008 President of the chapter, is the current Chairman of the Board and the Western Region Representative Sergeant at Arms. Chef Glas has worked as a Corporate Regional Chef for a large seafood chain almost half of his career, was the Executive Chef of the the oldest and largest brewpub in the Western United States focusing on locally raised livestock and produce and is currently the Executive Chef and Food and Beverage Director at the Riviera Casino in Black Hawk, Colorado. Recently Chef Glas was awarded a Presidential Medallion for his work nationally in the ACF for outstanding contributions to the culinary world.

Chef James Bell Consulting Chef for Denver Meat Company, provides the chef's point of view during sales presentation, provides current and potential Denver Meat Company clients with product solutions and handling practices. He has a background in the food retail industry and sharpened his natural and organic food knowledge as Executive Chef for Wild Oats Markets. Chef Bell attended the Culinary School of the Rockies and received a culinary arts degree with High Honors.

Denver Meat Company, The Colorado-based Denver Meat Company has researched, patented and successfully manufactured and test marketed unique “Natural” (USDA minimally processed, no artificial ingredients) precooked beef, pork, lamb, turkey and bison. Their products are presently sold to restaurants and delicatessens. Their prime rib and smoked brisket was recently introduced nationally in Cabela’s gift catalog and website to order product cabelas.com. For produce inquiries and information - consumerinfo@denvermeatcompany.com

Paul Bonacquisti owner of Bonacquisti Wine Company enlightens everyone about “Colorado Wines”. Have you ever wished you could make a career out of your passion? Well, Paul Bonacquisti did just that! Paul’s grandfather, Giovanni Battista Bonacquisti, emigrated from Italy in 1900 and began work as a coal miner in Southern Colorado. It was here that Giovanni developed a unique blend of American influenced Italian wine. The art of winemaking evolved from a family tradition to a passion for Paul. The doors opened October, 2006 and today, Bonacquisti Wine Company operates out of what Paul refers to as a “funky urban industrial condo” located at 4640 Pecos Street in Denver. The winery includes a tasting room and space for wine tasting events, private parties such as birthdays, anniversaries and fund raisers. Learn more about Bonacquisti wines at www.denverwines.net.

Elizabeth Yarnell, Glorious One Pot Meals, is an author and multiple sclerosis patient. After her 1999 diagnosis of Multiple Sclerosis, she was forced to take a good look at her diet and lifestyle, she dove into researching the connection between what we eat and how we feel. The infusion cooking technique she subsequently invented and patented has not only given her a way to manage the course of her health, but has also provided a quick and convenient weeknight dinner solution able to satisfy the pickiest of eaters. Her newest cookbook, Glorious One-Pot Meals: A Revolutionary New Quick and Healthy Approach to Dutch Oven Cooking, will be released nationally on January 6, 2009. She creates recipes that help busy people eat healthy, home-cooked meals. Perfect for the time-challenged cook, Elizabeth's patented method for healthy cooking will become a staple in your kitchen.

Chef Ceasar Garcia of Buckhorn Exchange Restaurant, at Denver's oldest restaurant serving up a unique menu of wild game and steak in a rustic elegant, old west atmosphere for over 100 years. The menu features steak, buffalo, elk and a host of other rarities. This historic steakhouse is Denver's genuine old west and a "must see" for everyone. 

The Muffin Lady, Author Randi Levin, was raised in Philadelphia where she would often watch, help and taste the goodies that her Grandmothers’ and mother would cook and bake. After moving to Colorado in 1977 for college, she shortly found that these favored cookies, muffins, brownies, breads and cakes, needed ingredient adjustments or they would be flat or sunken and horribly unattractive. It was at this time that she began playing around with various ingredient adjustments until she got them “just right.” As the time passed, many of her customers persistently requested her recipes and her baking tips for culinary success high above the ocean. In response she wrote and published her first cookbook: Baking at High Altitude. Fortunately for the palates of many, the persistent requests for more of her recipes inspired another cookbook: Sharing Mountain Recipes. Filled with 472 time-tested recipes for deliciously easy meals, as well as some new baked treats, this new book to date, has been highly praised and used daily by many. For more information or to purchase The Muffin Lady’s books, please go to www.themuffinlady.com

Maggie & Molly Bakery, owner Mary Lovett, owner founded Denver’s premier online bakery in 2006 with the launch of the web site, maggieandmollys.com. Heavily influenced by southern and Midwestern cooks, Mary creates many of her sweet home tasting treats using recipes developed by her Oklahoma and Kansas born grandmothers and her Oklahoma born mother. Mary is a frequent visitor to Charleston, South Carolina and Savannah, Georgia and has developed many recipes and creative ideas inspired by her favorite Low Country chefs. Maggie & Molly’s Bakery is an online bakery with delivery service throughout the Denver metro area. The menu includes cupcakes, cookies, pies, cobblers, pastries, cakes, specialty holiday treats, scones, cinnamon rolls and muffins. Everything is make to order in Maggie & Mollies commercial kitchen in west Denver and flavors and decoration are prepared at the customer’s desire. Maggie & Molly’s Bakery’s motto is “No Mixes Ever!!!” and we never have and we never will! www.maggieandmollys.com

Fancy to Fantasy Catering Company owner and executive Chef Debbie Strom, since she was a child, Debbie has had a passion to cook, and she turned that passion into reality eleven years ago when she "cooked up" her full service catering business, Fancy to Fantasy Catered Affairs 303.863.1970. Fancy to Fantasy’s clients relax and enjoy their event, while their guests rave about the food and service. Whether the party is for 2 or 2,000 we care about every last detail. Also offering gourmet home delivered meals by Dinners to Your Door.

Chez Cheese Gourmet, representative Don Pieratt.  Chez Cheese Gourmet Market was established in November of 2005 by the owners Kris and Geoff Morris.  Don Pieratt has been with Chez Cheese in the capacity of manager, cheese monger and florist since its inception.  We started with a selection of 18 cheeses and rapidly increased that to 85.  In addition to the evolving cheese selection Chez Cheese also offers gourmet gift baskets, cheese platters, specialty grocery items, floral arrangements and much more.  As part of the Chez Cheese experience, customers are welcomed to sample cheeses and educated about wine pairings as well as recipe ideas.

The Gourmet Spoon, Chef Dan Witherspoon, has been a professional chef, caterer and culinary instructor for 28 years. He also offers culinary team building events for corporate clients. As a professional culinary instructor, his goal is to share culinary secrets with his students to make cooking more enjoyable. Visit www.thegourmetspoon.com

Scott Hybbeneth Executive Chef California Cafe, began his professional cooking career working part time as a way to earn extra money to pay for college. After graduation, Scott worked his way up through the ranks of several restaurants in his native New Jersey. Scott honed his high volume skills as a Sous Chef at the Wynkoop Brewing Company, before heading to the venerable Barolo Grill. Here, Scott was given the opportunity to learn the art of pastry and desserts. During his tenure, Scott served as Pastry Chef as well as Chef de Cuisine. It was not until a trip to Italy’s Piemonte in 1998 that Scott fell in love with the sincerity and simplicity of Northern Italian food. On subsequent trips to Italy and other European countries, he had the unique opportunity to meet with food and wine producers and was privileged enough to indulge in some of the best meals of his life. Sourcing artesian products and working with the finest seasonal ingredients became the backbone of his cooking. Visit www.californiacafe.com/littleton

Chef Tony Cockerham, has over 15 years of culinary experience, he apprenticed under a Master Chef and a Michelin 2 star chef. His areas of expertise are French and Mexican. He has received several accolades including "Best Food" at the Taste of Colorado in 2008. He attended the Art Institute, and is a certified sommelier. Most recently he was the executive chef for "Food and Wines" Best New Chef 2000 recipient.