CELEBRITY CHEFS

Cooking Workshop Demo:

"TEQUILAS & TAPAS "

Join chef Richard Sandoval and culinary nutritionist Diane Henderiks on a culinary adventure.  Learn how to lighten up traditional Mexican finger foods without sacrificing flavor.

"MARKET FOODS
OF MEXICO "

Sample a flight of tequilas paired with wide variety of authentic and modern day Mexican tapas prepared by Chef Richard Sandoval.

Richard Sandoval, Chef and Owner
Richard Sandoval Restaurants

Chef Richard Sandoval: Restaurateur of the Year by Bon Appétit in 2006, one of the Best Chefs of 2003 by New York magazine, and Mexican Chef of the Year by the National Toque d'Oro in 1992.

Growing up in Mexico City, Chef Sandoval and his family would gather at his grandmother's table for large, lively meals. Chef Sandoval would join his grandmother in the kitchen as she prepared authentic Mexican feasts from scratch.

From his grandmother, he learned to respect fresh, authentic ingredients and to create the vibrant flavors that turned family dinners into celebrated events. Meanwhile, his restaurateur father, owner of Madeiras and Villa Fiore in Acapulco , imparted lessons in service and restaurant management.

These early influences inspired Chef Sandoval to enroll at the Culinary Institute of America. Upon graduation, he gained the attention of New Yorkers with his contemporary French restaurants, Savann and Savann Est. Soon, though, he returned to his first love – the Mexican food of his childhood. In 1997 he channeled his passion into Maya, his flagship modern Mexican restaurant in New York. Chef Sandoval opened his second modern Mexican concept, Tamayo, in Denver in 2001.

In 2003, Chef Sandoval and opera star Placido Domingo partnered at Pampano, which would become their first of many restaurants together. Located in midtown Manhattan, Pampano serves coastal Mexican cuisine. 2004 took Chef Sandoval back to Denver where he opened Zengo, his first Latin-Asian restaurant.

From modern Mexican, to coastal Mexican to Latin-Asian, Chef Richard Sandoval's diverse collection of restaurants explores the potential of Latin cuisine. Each unique menu combines authentic Latin ingredients with international flavors and inventive culinary techniques to create a new and unexpected, Latin dining experience.

As Chef and Owner of Richard Sandoval Restaurants, now a leading international restaurant group with more than twenty six locations in New York City, Washington DC, Virginia, Denver, Las Vegas, Santa Monica, Snowmass Village, Mexico, Dubai and Qatar, Chef Sandoval maintains the stellar reputation of his restaurants while identifying opportunities to bring Latin American flavors to larger and increasingly diverse audiences.

Through the years, expansion continued with Zengo restaurants in Washington DC, New York and Santa Monica, as well as Isla Mexican Kitchen and Tequila Bar at Treasure Island in Las Vegas. La Sandia Mexican Kitchen and Tequila Bar serves authentic Mexican cooking in Santa Monica, two locations in Denver and in Tyson's Corner, VA. La Biblioteca de Tequila, Chef Sandoval's first Tequila library, serves over 400 Tequilas in the heart of Manhattan. He opened Masa 14 with a menu of Latin-Asian small plates in Washington, DC. Venga Venga Cantina & Tequila Bar opened in Snowmass Village, CO in December 2010.

Chef Sandoval created Latin-inspired menus for T&T at the Luxor in Las Vegas, La Hacienda at the Fairmont, Scottsdale and Raya at the Ritz Carlton, Laguna Niguel. Richard Sandoval Restaurants also went international with Pampano at the Pearl in Qatar and Maya at Le Royal Meridien in Dubai. In Mexico, Chef Sandoval created custom menus for Ketsi, the casual yet elegant restaurant at the Four Seasons Resort in Punta Mita and Brasserie La Moderna at the Hotel Brick, Mexico City. In 2011, Richard Sandoval Restaurants created Latin-Asian menus for DohYO, Terrace and Club Lounge at YOTEL, New York.

Over the years, Chef Sandoval has received numerous awards. He was a semi-finalist for the prestigious James Beard "Outstanding Restaurateur" award, as well as the Cordon d'Or "Restaurateur of the Year" in 2011. In the same year, Raya was recognized as "Restaurant of the Year" by Riviera Orange County, while Pampano in Qatar was voted "Best Seafood" by Time Out, Doha and Maya was awarded "Best Latin-American" by Time Out, Dubai. Chef Sandoval was Bon Appetit's prestigious Restaurateur of the Year in 2006, and he was named one of the "Best Chefs of 2003" by New York Magazine. Maya and Pampano are the only two Mexican restaurants to have been awarded two stars by The New York Times. International accolades include the National Toque d'Oro, Mexican Chef of the Year, and the MENA's Best Fine Dining Restaurant award for the experience at Maya, Dubai.

About Richard Sandoval Restaurants Richard Sandoval Restaurants is a leading international restaurant group with outlets in Denver, Las Vegas, New York City, Santa Monica, Washington DC, Mexico, Dubai and Qatar. Owned by acclaimed Chef Richard Sandoval, the group includes Tamayo in Denver; Zengo in Denver, Washington DC, New York City and Santa Monica; La Sandia in Denver, Washington DC metro area and Santa Monica; Maya in New York City and Dubai; Pampano in New York City and Qatar; Isla in Las Vegas; Masa 14 in Washington DC; Venga Venga in Snowmass Village. Chef Sandoval has developed custom menus for Raya at the Ritz-Carlton, Laguna Niguel; Ketsi at the Four Seasons, Punta Mita; La Hacienda at the Fairmont Princess, Scottsdale; Brasserie La Moderna at Hotel Brick, Mexico City; T&T at the Luxor, Las Vegas; and DohYO and TERRACE at Yotel, New York.  For more information visit www.richardsandoval.com.

http://www.richardsandoval.com

Cooking Workshop Demo:

"Smoking at Home"

Join Hosea up close and personal to learn creative ways to smoke fish and meat in your home kitchen and backyard. A perfect compliment to summer, this gastronomic experience will teach you how smoking meats and fish will expand your cooking skills and acquire new unique recipes.

Chef Hosea Rosenberg

Chef Hosea Rosenberg:  Bravo TV's TOP CHEF 2009 Winner, Best Chef of Denver International Wine Festival (2006, 2007, 2008); seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House (2007), NYC, 1994-2009 Best Seafood Restaurant, Jax Fish House.

Hosea Rosenberg, originally from Taos, New Mexico, was always good at math. After graduating 3rd in his class at Taos High School, he moved to Boulder, CO to study at the University of Colorado. His dream was to be an astronomer. During his years as a Colorado Buffalo, Hosea worked in local kitchens to pay his way through school. In 1997, he was awarded a Bachelors of Science in Engineering Physics. After graduation, he spent some time traveling and it was then he realized he was spending more time thinking about food than about math.

Hosea's first restaurant job was as a dishwasher at the Apple Tree Restaurant in Taos. Since then he has worked his way up the ranks, from prep cook to line cook and finally to chef. Past positions include working for Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query. His first Chef position was at Dandelion Restaurant in Boulder in 2001.

Hosea first joined the Big Red F Restaurant Group as Sous Chef at Zolo Southwestern Grill before moving to Jax Fish House Boulder in January, 2004. During his tenure at Jax, Hosea won numerous awards and accolades: Best Chef of Denver International Wine Festival (2006, 2007, 2008); seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House (2007); and most recently was named winner of Bravo's Top Chef Season 5 (2009). Jax Fish House has also been named Best Seafood Restaurant in the Denver/Boulder area since opening in 1994.

Most recently, Hosea joined forces with branding expert Laura Rice to form StrEatChefs, a mobile restaurant housed in a 23 foot Airstream trailer. The StrEatChefs team turns out global cuisine daily in a variety of locations. Opened in July 2010, the StrEatChefs brand has already received fantastic reviews and is utilizing social media to form a very large, very loyal fan base. Their plan is to go nation-wide with the concept.

Hosea is active in many local and national charitable organizations. He proudly represents and supports the Boulder County AIDS Project, Share Our Strength, Chefs Up Front, March of Dimes, Colorado Music Festival, Operation Frontline, and the American Cancer Society, among others.

Hosea works closely with many of the local farmers and ranchers in Colorado. He supports sustainable agriculture, conservation, and buys local and organic whenever possible. The seafood he buys is sustainable and on "green" lists. The restaurants he has managed are PACE certified, on the Colorado Proud list, use Wind Energy and practice composting, recycling, and water conservation.

When Hosea isn't in the kitchen you can find him enjoying what the mountains of Colorado, New Mexico and Utah have to offer. He is an avid skier, mountain biker, fly fisherman, and all-around outdoor enthusiast.

http://www.chefhosea.com

Cooking Workshop Demo:
CLICK HERE TO DOWNLOAD THE WORKSHOP RECIPIES

"MAKING SHEEP’S MILK RICOTTA- Simple & Easy "

 Join Alex in his unique farm to the table demonstration of making cheese from sheep’s milk from his own farm. See Alex in action making two delicious recipes with his own Colorado’s first artesian sheep’s milk cheeses.

Chef Alex Seidel

Chef Alex Seidel: Named by Food and Wine Magazine as one of its 2010 "Best New Chefs in America" , "Chef of the Year" in Denver magazine in 2009 and by 5280 magazine in 2008, Nationally recognized Fruition Restaurant as "One of Top 10 New Restaurants" in America in 2007.

Alex Seidel, now Chef/Owner of Fruition Restaurant, began his culinary career at age 14 in his home state of Wisconsin. He quickly moved from the line to Sous Chef of Main Street Bistro by age 20. Inspired by food at a young age, Seidel studied at Western Culinary Institute in Portland, Oregon, graduating at the top of his class.

After graduation, he wanted to move to the California coast and work with the best chefs, local produce, and bounties from the nearby waters. He found his way at Hubert Keller's Club XIX at the prestigious Pebble Beach Resort, along with some of the state's finest kitchens. He went on to become Sous Chef at Antoine Michelle and Chef at Carmel Valley Ranch both in Carmel, California. From there, he left the coast for the Rocky Mountains of Colorado.

After a spontaneous trip to the Vail Valley, Alex fell in love with the strikingly beautiful natural setting and quality of life in a mountain town. He found a home as the Chef De Cuisine in one of Colorado's most renowned establishments, Sweet Basil in Vail, Colorado. Keeping his roots in Vail, Alex's thirst for culinary knowledge and experience took him to France, Italy and Morocco, where he experienced firsthand the foods that formed his foundation in French cooking techniques. Following his first love (wife Melissa), Alex moved to Denver and became the Executive Chef at Mizuna. There he stayed for four years compiling the necessary ingredients (Vision, Hard Work and Ethics) needed to grow and understand what it takes to become a successful restaurateur. Seidel opened his first restaurant, Fruition, in the historic 7th Avenue district tucked between downtown Denver and Cherry Creek. Fruition quickly became popular with a 3 1/2 star rating in the Denver Post. In June of 2007, Gourmet Magazine featured Alex's new eatery, noting, "Fruition has opened a whole new chapter for Denver." The next month, Denver's 5280 Magazine rated Fruition with four stars. "Spectacular technique, innovation and precision define this dining destination that is destined to become a superstar the metro area". Gayot.com rated Fruition as one of the top 10 new restaurants in the U.S. for 2007, along with World-renowned Chefs such as Gordon Ramsay, David Burke and Michel Richard. Zagat Guide has honored Fruition by rating the food the highest in the state of Colorado. Seidel has been recognized by the James Beard Foundation with several nominations for "Best Chef Southwest" and also an invitation to cook for the 20th Anniversary "Dinners across America."
Alex has been named "Chef of the year" in Denver by 5280 magazine in 2008 and Denver magazine in 2009. Just recently, Food and Wine Magazine named Alex Seidel as one of its 2010 "Best New Chefs in America".

In May 2009 Seidel purchased a 10 acre farm in Larkspur, CO. The farm is where Alex and Josh Halder produce fruits and vegetables for Fruition and many other top-tier restaurants in Denver. This small farm is now home to a flock of forty milking sheep. Alex along with Jimmy Warren, Val Landrum, and Josh Halder tend to the flock, milking them twice daily to produce Colorado's first artesian sheep's milk cheeses. The sheep's milk ricotta is being used and sold by several local restaurants and specialty shops in Denver. Chickens, Pigs, and Bees will also be used to help educate Seidel's staff about the proper
techniques used to create several types of farmraised products.

Honored by his success and recognition from the local and national media, Alex's focus remains on the quality and consistency of his food, the education for his staff and clientele, and the ultimate dining experience for Fruition's patrons.

http://www.fruitionrestaurant.com

Cooking Workshop Demo:
"Nicose Salad with Tuna Conserva"

Chef Frank Bonanno

Chef Frank Bonanno:  2009 James Beard Foundation semifinalist for Outstanding Restaurateur, Zagat rated #1 restaurant (Mizuna) in Colorado and one of the finest restaurants in North America.

Frank Bonanno shaves a rich dark truffle over a crackling egg and the look on his face can be summed up in a single word: passion. Bonanno lovingly plates this simple creation and explains, "I have a great life, and most of who I am today comes from food experiences I had from a very early age." The aroma of fresh pastries and pastas from his Italian grandmother permeated Bonanno's New Jersey home. He got his own first jabs at cooking playing sick from school so he and his mother could watch Julia Child together and test out her recipes. Weekends, Bonanno's parents would bring him to explore restaurants in New York City, and Bonanno's award winning venues—Mizuna, Luca D'Italia, Osteria Marco, Bones, Green Russell and Lou's Food Bar—reflect that upbringing. The scope of their variant styles and price-points—from high-end French-American to an upscale bar behind a tiny pie shop—reflect the strength of his financial education at the University of Denver and formal training begun at the Culinary Institute of America in Hyde Park and culled through working stages at some of the finest eateries in the world.

At Mizuna, Bonanno says "The cooking is inspired by classic French techniques, but with the simplicity of great American fare." Warm and elegant, Mizuna pays homage to Bonanno's stretches at The French Laundry and Gramercy Tavern, where he whet an appreciation for fresh, locally grown items at the peak of their flavor.

Two years after the hugely popular Mizuna opened and just after the Mizuna Cookbook was published; Luca d'Italia celebrated an inaugural Valentine's Day, where Bonanno notes that again, "The quality and freshness of the ingredients speak for themselves." Luca is where flour, water and first press olive oil evolve into paparadelle, agnolotti and gnocchi; tagliatelle, orecchiette and mezzaluna—each creation gently tossed with intense, aromatic sauces. Even the cheeses and breads are made from scratch (including the best buratta in this part of the country) and Bonanno heads an intense salumi program at this venue.

Although Bonanno loves the high-end fare offered at Mizuna and Luca d'Italia, he found it frustrating that "so many people come in for special occasions only. Denver really needed a restaurant that offers quality and freshness, but at an accessible price point." So Bonanno worked to open three more highly acclaimed spots—Bones, nestled between Luca and Mizuna in Governor's Park, Osteria Marco, housed on historic Larimer Square (designed to be the little brother to Luca) and Lou's Food Bar, in Denver's Sunnyside neighborhood (designed to be the little brother to Mizuna).

The final touch? --Green Russell, an "adult cocktail joint," Bonanno wanted to open a place where drinks are paid the same careful attention as his food, where cocktails are crafted with fresh, quality ingredients, where the atmosphere is low-key and inviting and where the fare steps up from traditional bar snacks.

Frank Bonanno has become a key component of the Denver culinary scene, shaping its restaurant-scape, setting the bar for new restaurateurs—and then raising that bar on a consistent basis. His philanthropic endeavors support Denver Public School lunch programs, Mile High Squash, The Children's Hospital and Judi's House—raising over a million collective dollars in the past six years for Colorado causes.

As his restaurant empire's grown, Bonanno's cooking philosophy has extended well beyond the kitchen to embrace customer service, with the belief that "a great meal consists of two primary components: exceptional ingredients and care—care in the way the food is prepared, in the way we treat one another and in the way we treat our clients." In fact, while the "star" at every Bonanno eatery is the food, it's his close-knit restaurant family that makes the dining experiences exemplary. "Every member of our team is in this business because we love it. We see food as a way to express ourselves and our passion. That's why we do it. Whether we serve seven or seventy people dinner tonight, there's only one way to do it," he says smiling, "With passion."

http://www.frankbonanno.com

Mark Fischer
six89, phat thai & the Pullman

Attracted to the absurdity of the kitchen after graduating from college with a degree in biochemistry and figuring he'd give professionsal cooking a try, MF enrolled in the Pennsylvania Institute of Culinary Arts, and graduated as valedictorian.

Fischer has since traveled and cooked and worked at trying to understand this art in the kitchens of New York City's Le Cirque and Mesa Grill, as well as Sailor's Thai in Sydney, Australia and many places in between. His career also includes four years at Aspen's Caribou Club, during which he served as sous-chef and then executive chef followed by a time as chef at San Francisco's famed Fog City Diner.

That range of culinary experiences culminated in the fall of 1998 with the opening of Carbondale's Six89. This was followed in the winter of 2003 with Phat Thai, also in Carbondale. More recently, Fischer opened the Pullman in Glenwood Springs. He feels it's the people that work at his restaurants that make them special places.

Committed to the ideals of local and sustainable, his restaurants are strong supporters of local farms and ranches, including the Slow Food movement. All three are actively involved in the community and support the causes of education (the Waldorf School, Carbondale Community School), animals (CARE and ARF), the arts (CCAH, 5Point Film Festival) as well as the outdoors (CAIC).

Fischer has been a James Beard Foundation Best Chef Southwest semi-finalist for the last 5 years. He's received accolades from around the country including features in The New York Times, Gourmet, Bon Appetit, the Wall Street Journal and Food & Wine magazines, exceptional reviews from The Denver Post, Aspen Magazine, The Aspen Times, The Aspen Daily News, and Mountain Living as well as coverage in Conde Nast Traveller (UK), InStyle, Nation's Restaurant News, and Outside magazine.

Response from locals and visitors to Aspen and the Roaring Fork Valley continues to be overwhelmingly favorable.

Bryce E. Orblom

I was born and raised in Denver, Co. I started cooking at home as early as age 12, learning lessons all the way from my mother's wonderful cooking. Once my parents purchased a flower shop, I was home alone quite a bit, so naturally I took my hobby of cooking and turned it into a necessity. My junior year of high school I completed a year long culinary arts trade program which included competing in cooking competitions with schools from all over the Denver metro area. It was after I completed that program that I began working as a pantry cook at Campo de Fiori in Cherry Creek. I was 17. My senior year of high school was mostly spent at Johnson & Wales University in Denver where I was completing my freshman year of culinary arts simultaneously. One year after high school I graduated Johnson & Wales University with an Associate's Degree in Culinary Arts. At that point I was named sous chef of Campo de Fiori at age 19. At Campo, I was given the
opportunity to refine my cooking skills and apply my education in a way that reflected through daily specials and the menu itself. I worked at Campo de Fiori for five years where I truly learned the art of Italian cooking. (all regions of Italy). The owners of Campo de Fiori were so impressed with the cuisine we were building, that they moved myself and two other chefs from the Denver restaurant to Aspen (November 2007) in order to transform their sister concept, Gusto Ristorante, into a finer dining experience. At Gusto, the days and nights were long, but at the same time we were creating a new menu
every night and really had the chance to create new foods with limited interference. Then the opportunity of a lifetime came to me. Mark Fischer was looking for a new chef to take over six89, and he had heard of me through my neighbor who was working at Phat Thai. One conversation led to another and before I knew it I was on board. My time so far at six89 has been wonderful. It has also been great working so close to home here in Carbondale where I can spend more time with my lovely and supportive wife Kali and our delightful daughter Danielle (2). Mark has been a great mentor and coach, and has turned me on to all sorts of different cooking styles and techniques. I've began making our own sourdough breads, different cheeses, cured meats, ethnic ferments and cooking styles from all over the world. It has been great and the future is bright and promising.

Cooking Workshop Demo:

"A Colorado Kitchen:  Celebrating Farm-to-Table Menus and Decor "

 Join PBS Chef and entertaining expert,
Christy Rost as she puts
a creative spin on the current focus on of
farm-to-table cooking.  Learn how to combine
local foods, nature and artwork into your menus, kitchen decor, and
everyday celebrations.

Christy Rost

Author of The Family Table: Where Great Food, Friends, and Family Gather Together and Where's My Spatula? Fast, Healthy Meals When Your Kitchen or Your Life Is A Mess, Rost hosts the national television special A Home for Christy Rost: Thanksgiving, viewed by millions across the United States on PBS and Create TV each November. Connecting with viewers in every part of America with her warm and clear approach to cooking and family celebrations, Chef Rost's pubic television program is centered around her and her husband Randy's extensive restoration of their 1898 mountain home, "Swan's Nest" in Breckenridge, Colorado, set in the stunning Rocky Mountain Ten Mile Range.

Christy Rost's expertise in cooking, decorating, and celebrating home and family was first featured in the fall of 2009 on public television and Create TV with the premiere of the one-hour Thanksgiving production A Home for Christy Rost: Thanksgiving. This national special is an introduction to Christy's forthcoming national television series for American Public Television, At Home with Christy Rost, which is currently in pre-production. The Thanksgiving program enjoyed great success in 2009, reaching more than 86 percent of the country, on 338 stations in 43 states. Coverage for 2010 resulted in similar strong major and multi-market success in the United States.

Produced by Emmy Award-winning Eagle Ridge Media and broadcast on more than 200 Create TV stations, A Home for Christy Rost: Thanksgiving has covered 21 of the top 25 major US markets, including New York, Los Angeles, Chicago, Philadelphia, Boston, Washington DC, Detroit, Phoenix, Tampa, Seattle, Minneapolis/St. Paul, Miami, Denver, St. Louis, and Portland.

A Home for Christy Rost: Thanksgiving also was broadcast throughout November on more than 100 public television stations, including those in the major United States media markets of New York, Los Angeles, Chicago, San Francisco, Philadelphia, Denver, Portland and Miami.

The widespread broadcast and viewer response to A Home for Christy Rost: Thanksgiving reflects the show's strong connection with audiences with Rost's unique blend of cooking, decorating, history, and home restoration highlights. Viewers get a fresh view of the American holiday, joining Christy and Randy Rost preparing their home for the Thanksgiving holiday with an appealing and refreshing approach in the majestic Rocky Mountains, celebrating blessings and gratitude with family recipes and time together.

Along with writing cookbooks, Rost is the host of the now syndicated show Just Like Home, is a radio personality, culinary instructor, popular guest presenter for Macy's and other retailers as well as numerous charity events, and a passionate expert in all things "home and family." She is an avid gardener, and shares her realistic, attainable, and signature approach to casual living with an affordable, elegant flair, and her particular sense of commitment to making family feel special and friends feel like family.

Chef Rost has extensive experience representing major retailers as a favorite presenter of cooking techniques, entertaining tips, tablescapes, decorating how-to's, and dining etiquette for clients such as Macy's, Kaufmann's, Mikasa, World Market, Sur La Table, Whole Foods, Market Street, Market District, The Cook's Nook, Texas Cooks!, The Snowmass Colorado Culinary and Arts Festival, Visions: The Women's Expo, Taste Addison, The Dallas Outdoor Flower and Living Show, The Dallas Home & Garden Show, the Fort Worth Home & Garden Show, The Santa Angela Festival, Milestone Culinary Center, Southern Methodist University's Cox School of Business, and many other venues.

She is also a frequent guest on WGN-TV in Chicago and FOX-4 in Dallas for her expertise in cooking, entertaining, and quick mealtime solutions, and was a popular guest chef and entertaining expert on FamilyNet television's At Home-Live!, which reached almost 40 million households. In addition to FamilyNet's EveryDay with Marcus & Lisa, Christy Rost has also appeared on Dallas' Good Morning Texas, Dallas' Good Day, Pittsburgh TODAY Live, television programs in Austin, Cleveland, Columbus, Dayton, Houston, El Paso, Green Bay, Milwaukee, Minneapolis, Providence, Rochester, Rockford, IL, San Antonio, St. Louis, Syracuse, Youngstown, and many more.

http://www.christyrost.com

Cooking Workshop Demo:

""Meatless Mondays" "

 Where's the beef? Not in this demo! Join personal chef and culinary nutritionist Diane Henderiks as she shows creative ways to prepare sumptuous meals that are meat free but fit for even the most sophisticated palate. Going meatless at least once a week is a great way to help reduce your risk of chronic preventable diseases, achieve a good body weight and help the planet. You will have a great time learning about an exciting healthy alternative way to eat.

Diane Henderiks

Diane Henderiks, R.D. aka "Dietitian in the Kitchen™" is a leading U.S. nutritionist, personal chef, cookbook author and television personality. Diane's passion is teaching how to cook, shop and live healthy! Diane is contributing chef/RD for Prevention Magazine and regular on-air contributor for ABC's Good Morning America Health. She is also consulting nutritionist for TrueLemon and Camp Shane and has been expert contributor for numerous print and online resources including Redbook Magazine, Vegetarian Times Magazine, Women's World Magazine, Disney's Family Fun Magazine, SheKnows, iVillage, Livestrong.com, AOL Health and more. She has been featured in The New York Times and Shape Magazine.

Media appearances have included the CBS Early Show, Good Day New York, Good Morning America, CBS News, ABC News, NBC, FOX, CNN, TLC, BetterTV and Martha Stewart Radio.

Live guest chef appearances have included: Disney's Epcot International Food & Wine Festival, Foxwood's Food & Wine Festival, WOR Radio's Taste of New York, Taste of the LPGA, Taste of Vail, Gulf Coast Woman's Expo, Atlantic City Food & Wine Festival, Philadelphia Food & Wine Festival, Summit Food & Wine Festival & Phoenix Women's Expo, to name a few.

Diane manages two companies "Diane's Daily Dish", her personal chef service and Diane M. Henderiks, R.D. & Associates LLC, her nutrition consulting firm. She has offices in New Jersey and hosts regular culinary demonstrations and supermarket tours at D'Agostino Supermarkets in Manhattan. Diane has raised the culinary bar for healthy cooking and is renowned for her expertise in creating wholesome cuisine that is both delicious and nutritious.

www.dishwithdiane.com

VIKING STAGE COOKING DEMOS:

CELEBRITY CHEF COOKING DEMOS:
Frank Bonanno- Mizuna, Luca D'Italia, Osteria Marco, Bones, Green Russell and Lou's Food Bar
Mark Fischer- Six89, Phat Thai, & the Pullman
Richard Sandoval- Venga Venga

FEATURED CHEF COOKING DEMOS:
Vaughn Hobbs
David Von Holten- The Artisan
Clark Church- Garnish

Chef Vaughn Hobbs

Vaughn Hobbs has spent the last 27 years in the Culinary trade. He has two degrees and is a Graduate of the Culinary Program at Century Plaza Hotel in California and a Recipient of the Chef Keller Award. Vaughn's experience consists of Executive Chefs for Mt. Gate Country Club in Beverly Hills, CA and the Hiwan Country Club in Evergreen, CO.

Vaughn has been the Executive Chef for Kimball and Viking for the past 13 years. Vaughn has cooked for such notables as President Ford and President Carter, all of the angels from the original Charlie's Angels case, the stars from Dynasty TV series, Johnny Mathis, Joan Rivers, and Sammy Davis Jr. What makes Vaughn so good at what he does? He has a wonderful sense of humor and he "loves to cook and eat!"

Chef Clark Church

Chef Clark Church opened Garnish Restaurant in December 2010 at its "NEW" location at the Timberline Condominiums in Snowmass Village. Garnish underwent a complete renovation and serves dinner daily in its fun, modern environment. "I create local cuisine that represents the best of Colorado. Everything on my menu is made from scratch, and I source only the finest ingredients from our region," explains Chef Church.

Each item on the menu features a unique "Garnish" which Chef says, "completes every dish and adds a little fun to the plate."
For après ski and happy hour, Garnish offers dishes to share including Molasses Cured Elk Loin and Rocky Mountain Smoked Trout with local Chevre and Housemade Apple Chutney as well as daily drink specials. Garnish is the 2007, 2008 and 2009 winner of the "Soupskol" contest that takes place in Aspen for Clark's famous "Church's Chowder"! Also in 2010 for the new winning creation, "Wisconsin Beer Cheese Soup" that can be sampled on his menu as well.

Clark hosts group events and dinners in the restaurant and also continues to cater events bringing his unique and delicious meals to clients throughout the Roaring Fork Valley. Garnish Catering was established in 2007 after Clark worked as the Sous Chef at the famous Hotel Jerome in Aspen and before that as the Executive Chef at the Whitetail Inn, a fine dining establishment in Northern Wisconsin. Clark has built up his catering business and it has been a huge success catering for weddings, corporate events, family parties and many other special events. He grew up in Sister Bay, Wisconsin and moved to Snowmass Village in 2001 and currently resides in Snowmass Village with his wife Jodi and 3 year old son Carson.

www.garnishsnowmass.com

Cooking Workshop Demo:

"Cooking With Pork Belly"

Chef Alan Sirull

Chef Alan Sirull was trained at the Culinary Institute of America in Hyde Park, New York and, prior to coming to Colorado, has worked at a variety of restaurants, hotels and resorts in Florida, Massachusetts, New York, North Carolina and Rhode Island. Some of his memorable engagements were with the Windows of the World, Boston Harbor Hotel and the Hotel Thayer. Chef Sirull, his wife and daughter have called Snowmass Village home for the past 3 years. He is currently executive chef at the Silvertree Hotel and Conference Center.

Chef Sirull enjoys incorporating locally grown food into the ever-changing menu at the Silvertree's restaurant, the Brothers' Grille. He has especially enjoys experimenting with food native to states where he works. He has participated in a number of culinary festivals in the Snowmass Village, Colorado Springs and New York City.

Cooking Workshop Demo:

"The Flexibility of Fruit"

Make use of your farmer's market this summer! Learn how to get creative with local fruits and various ways to prepare local fruits from savory to sweet. Inspired by the freshest seasonal ingredients, you'll want to cook with fruits all season long.

Chef David Von Holten

Born in Denver Colorado, Chef David Von Holten has called Snowmass village for the last 6+ years. Cucina Leone, The Swan, Bravo!, Highlands Garden Cafe, Bloom and North restaurants are just some of his prior stomping grounds. 

Influenced by modern Italian, French, Asian and New World Cuisine, Chef David Von Holten brings his remarkable palette and distinctive perspective to dining in Snowmass, Colorado.  He's already won over the locals, with Aspen Magazine declaring him "the best new reason to go to Snowmass," and his cuisine has received raves from Aspen Peak and Sojourner Magazine.  His food centers on fresh, seasonal ingredients and local specialties, portrayed in both modern and classic dishes.

Rob Zack – Viceroy Snowmass Executive Chef
The renowned culinary team at Viceroy Snowmass is led by Executive Chef Rob Zack. He oversees all operations, including Eight K restaurant, bar and lounge, Nest, the Kelly Wearstler-designed pool café, in-room dining, and banquets.

Executive Chef Rob Zack has an exemplary culinary career, with more than 10 years experience in the Aspen area. Zack was chef/partner of Crave Kitchen in Basalt, a popular fine-dining restaurant. For many years, Zack was the chef de cuisine at Aspen's Hotel Jerome. He came to Aspen as opening chef for locals' favorite Pacifica Seafood & Raw Bar. Zack's culinary career started in Telluride, Colo. where he relocated following university. The executive chef at the Doral Hotel took Rob under his tutelage and trained him in both Telluride and Florida, before Zack returned to Colorado.

Will Nolan – Chef de Cuisine, Eight K
Chef de Cuisine Will Nolan graduated from the Western Culinary Institute in Portland OR., a Le Cordon Bleu School. Nolan's most recent culinary experience includes roles as Executive Chef at the Palace Restaurant in Durango, CO. and the Bourbon Orleans Hotel in New Orleans, LA. Nolan traveled to Singapore and opened a New Orleans style restaurant at "The Big Easy" fine-resort property, and he was awarded first place in Durango, CO.'s "First Iron Chef Battle." Nolan's experience includes numerous fine restaurants throughout North America including New Orleans' Café Adelaide, and he further focused his expertise on Colorado cuisine at the Cascade Grill in Purgatory, CO., the Palace Restaurant in Durango, CO., the Foxfire Grill in Durango, CO. and Lady Falconburgh's, also located in Durango, CO.

8k Restaurant, Viceroy Snowmass

Napaporn Chansri
My name is Napaporn Chansri all my friends call me MOD, that's my nick name. I started working in the hospitality industry in 2001 as part time, while still in University in Bangkok, Thailand. I graduated on BBA and obtained a Diploma of Hospitality industry from I-TIM ( International Hotel and Tourism Industry Management School ) in Thailand. I cooked at " Basil " Thai restaurant at Sheraton Grand Sukhumvit Bangkok, trained front of the house at Sage Restaurant , Snowmass club, also I went to England and worked at " Dart Marina Hotel and Spa " in Dartmouth where I became Assistant Restaurant Manager.As a Thai chef today I would love to invite you to try my home cooking style with Thai Cooking classes, catering, and home delivery service.

www.lemongrassthaicatering.com

Lisa Ruoff - Eco-Goddess
Lisa Ruoff is the founder, owner, chef, and head goddess of Eco-Goddess in Carbondale. Eco-Goddess is one of the few restaurants in the country which uses all organic ingredients, from the olive oil to the garnishes. Even the full bar is organic! With over 12 years experience in running her own commercial kitchen, Lisa's passion for organics and local foods is the driving force behind the success of this one-of-a-kind restaurant in Carbondale.

Vicky Bogner - BLT
Vicky Bognegrew up in the Roaring Fork Valley and opened BLT in Basalt 2.5 years ago after opening Valley Girls Catering 4 years ago. While sandwiches and burgers are her main attractions at BLT, she enjoys creating new menus and items for both Valley Girls Catering and BLT. Come by and see her in Basalt!

Sarah Helsey

Sarah Helsey-Formerly Chef de Cuisine at The Little Nell, Sarah Helsley, has left to make her own with M&M Home Dining Service; bringing her talents directly to your home. She fuses her love for local, seasonal ingredients with a background in Italian and Spanish cuisine; the end result being simple approachable food with flavors that simulate and entertain the palate.

Juan Martinez

Juan Martinez-I have been the Executive Chef at the Snowmass Club since January of 2011. Before joining the Snowmass Club, I was working as the Executive Banquet Chef at the Little Nell in Aspen. I am a graduate of the Culinary Institute of America and also completed the Culinary Apprentice program at the Greenbrier Resort in West Virginia.  After working with Michael Chiarello in Napa Valley, I joined his team at Ajax Tavern in the 90's as a sous chef and have been a chef in Aspen, Boulder, Vail, South Bend Indiana, and several restaurants in my home state of Michigan. I have been fortunate enough to have cooked at the James Beard house in New York City and have been blessed with the opportunity to have worked with a number of talented and well known chefs along my career path.  I currently live in Snowmass Village with my wife and two beautiful children.

Rocky Mountain Chocolate Factory

Rocky Mountain Chocolate Factory has been part of the town of Snowmass Village since 1988! Our creamy fudge and gooey caramel apples are hand made right in the store! Choose from a vast selection of gourmet chocolates for immediate consumption or in a box to take home to family and friends. Stop in today for a free sample!

http://www.rcmf.com