Jim Warren – Cheese Maker

Fruition Farms Dairy

Jim Warren – Cheese Maker/Shepard

It was at Auburn University that Jimmy discovered his passion for food and cooking. His path in food led him to his degree at Johnson and Wales University in Providence, RI. Working with the areaʼs best chefs, Jimmy used that knowledge to land himself a cooking position at Fruition Restaurant in Denver. His work ethic and bright mind propelled him through the ranks of the kitchen to sous chef within a short period of time. Those same qualities are what made him so valuable at the farm.

Without any farming background, Jimmy took to animal husbandry and became the dairyʼs first shepherd. As the year progressed, so did his job description. His capacity for learning helped transition the direction of our cheese making procedures and aid in the development of the dairyʼs first soft ripened cheese.  He is now the lead cheese maker at Fruition Farms Dairy, making delicious cheese like the Shepard’s Halo.

Brett Shaheen’s name is synonymous with excellence in Denver fine dining. His career began in 2001 at downtown hotspot Sambuca as a cook and Sous Chef. In 2006 Brett’s talents took him to a position as Chef d’ Cuisine at Italian restaurant Luca d’ Italia, owned by local restaurateur Frank Bonanno. Impressed with his obvious talents, Bonanno offered Brett the position of Executive Chef at his Larimer Square location, Osteria Marco. Now, with more than a decade of culinary experience, Brett is ready to share the helm with his friend and business partner Jane Duncan Knauf.

Jane Duncan Knauf brings her extensive background in hospitality and food service to The Wooden Table. From 2000 to 2006 Jane worked as a server, then Director of Catering Sales and later General Manager of Sambuca; working along side her now-business partner Brett. After her tenure with Sambuca, Jane moved on to a position as Director of Catering and later Director of Food and Beverage for the downtown boutique hotel The Magnolia. After more than 4 years with The Magnolia, Jane felt that it was time to take a leap of faith, and partner with Brett to breathe life into The Wooden Table.

The Wooden Table … simple dining at its finest.

An interview with Jack Pappalardo, president of Art District of Santa Fe (Denver).  Jack talks about the thriving and growing food and craft beer scene in this up and coming neighborhood.

Richard & Arlis Arrowood

Richard Arrowood is an iconic winemaster who has been making wine exclusively in Sonoma County for 48 years. From 1974 until 1990, he created the wines for Chateau St. Jean, where he developed some of the first vineyard designates produced in Sonoma County. He and his wife Alis founded Arrowood Winery with the 1985 vintage. Each year, he made an extraordinary 22 different small-lot varietals and vineyard designates. Richard was the winemaster at Arrowood Winery until June 2010, when he left to devote himself full-time to making wines for their new winery, Amapola Creek Vineyards and Winery.

Amapola Creek is located just north of the town of Sonoma, on the Arrowoods’ 100-plus-acre estate. The 20 acres of vineyards are spread from 350 to 1,000 feet above the valley floor on a western-facing slope at the top of the Mayacamas Mountains. The vineyards are CCOF (California Certified Organic Farmers) certified organic. In addition, the winery has also been certified by the CCOF as an organic handler.

Cabernet Sauvignon is Amapola Creek’s largest case production and Richard’s main focus. The winery also produces Cuvée Alis, an estate blend of Syrah and Grenache named after Alis Arrowood. Amapola Creek’s neighbor, the historic Monte Rosso Vineyard, is the winery’s source of old vine Zinfandel, planted in the 1890s. Starting in 2010, Amapola Creek began producing Chardonnay from Jos. Belli Family Vineyards (CCOF) located in the Russian River Valley, with which Richard has had a working relationship for many years.
Amapola Creek, named for the Spanish word for “poppy,” runs through the Arrowoods’ estate. When in bloom, the golden poppies line the creek and offer a stunning sight with the vineyards as a backdrop. Richard and Alis Arrowood planted their vineyards in 2000 using the most advanced organic methods, and Richard made the winery’s first vintage in 2005. Amapola Creek is an ultra-premium winery in a state-of-the-art facility designed to produce just 3,000 handcrafted cases annually.

After more than 47 harvests, this is the ideal next step for Richard in his legendary winemaking career. At Amapola Creek, he can focus on the very philosophy that has driven him from day one: quality without compromise and, above all, excellence. Amapola Creek Vineyards and Winery is quite simply Richard’s quest to make his greatest wines ever, and is a perfect example of the phrase “saving the best for last.”

Rich Byers
Executive Chef
The Corner Office

Executive Chef Rich Byers leads The Corner Office Restaurant + Martini Bar’s global street food preparation, vision and delivery. Byers was selected for the role of Executive Chef after serving as the Sous Chef for the restaurant for more than a year. His passion for unique flavors and creativity in the kitchen are evident throughout his career.

His culinary experience comes from all over: Olives Restaurant at the St. Regis Aspen (CO), Oskar Blues in Lyons (CO), Executive Sous Chef at the St. Julien Hotel in Boulder, and most notably a Chef in the Borgata Hotel and Casino in Atlantic City.

In his role as Executive Chef for The Corner Office, Byers manages the day-to-day preparation and delivery of the globally inspired breakfast, lunch, dinner, happy hour and brunch menus. Along with developing the daily menus, Byers will master the cuisine for large events taking place at The Corner Office’s renowned private party and event space. He looks forward to creating a cohesive culinary team that has an edge in global cuisine.

A native of Long Island, NY, Byers studied at The Culinary Institute of America, in Hyde Park, NY. When he’s not cooking award-winning fare, Byers enjoys Colorado’s Rocky Mountains by skiing, mountain biking and camping.

Cory Morris
Chef de Cuisine
Mercat

Chef Morris was born in Salt Lake City, Utah, and showed an interest in cooking from a very young age. Growing up, his earliest culinary memories were cooking dinner for his siblings so they could avoid store bought, pre-packaged meals while his parents we busy working. Chef Morris began his culinary career in 2000 as an assistant to the chef at the fine dining restaurant Mariposa in Park City, Utah. In 2004, Morris was appointed executive chef of Red Rock Grille, and later as chef of The Club at Spanish Peak in Big Sky, Montana, where he created seasonal menus and utilized local, organic ingredients. Morris eventually moved to Chicago, where he was named sous chef at Mercat a la Planxa when it opened in early 2008 under the direction of Executive Chef Jose Garces and Chef de Cuisine Michael Fiorello. Now, as chef de cuisine, Morris enjoys adding a modern spin to Catalan classics. Chef Morris’s approach to food is derived from his travels through Spain, France, and the United States, as well as the industry luminaries he has worked alongside, including chefs Jose Garces and Joyce Goldstein. He believes that food is meant not only for consumption but to excite the palate and create memories. In his spare time, Chef Morris enjoys cycling and exploring different cultures through Chicago’s diverse neighborhoods and their food.

Frank Bonanno

Join host Becky Creighton as she interviews Denver restauranteur Frank Bonanno.  Frank’s restaurant empire started with Mizuna 13 years ago and has grown into an impressive list of ten restaurants from fine dining to the very casual.  Listen in as we talk about Luca d’ Italia, housemade charcuterie and cheese, why Frank became a chef and much more.

A delicious show with Clay Markwell, owner of Scratch Burrito, and barman Tyler Lewis.  Listen in to hear about the different types of burritos they do and the craft cocktails.  Including the fried chicken burrito!

Maurice Wedell
Wedell Cellars

Host Becky Creighton interviews winery owner, Maurice Wedell of Wedell Cellars.  Listen in to hear what Maurice did before he started a winery and what got him to wine country in the first place.  Think you know California Pinot Noirs?  Think again, Wedell Cellars will change how you think about them.

Zengo, Executive Chef
Clint Wangsness

Love Mexican/Asian fusion food?  Take a listen to chef Clint Wangsnes and General Manager Kelly Berger of Zengo join Culinary Connectors LIVE! host Becky Creighton. Clint and Kelly are part of  Richard Sandoval‘ Restaurant group and discuss his private selection tequila, the fusion food and why the $35 bottomless brunch has been such a hit.