Teresa Farney, food editor at the Gazette in Colorado Springs, was named the 2017 Outstanding Media Professional for Colorado by the Colorado Restaurant Association. The award was presented at the organization’s annual Industry Spotlight Award dinner on June 27. This is the fourth year for the media award presentation.
Categotry Archives: Member News
Holly Arnold Kinney, proprietress of The Fort restaurant in Morrison, Colorado, has received several prestigious awards recently. Remaining loyal to her father’s visions and her own passion for cultural heritage, Holly was named Denver Business Journal’s 2016 Outstanding Woman in Business in the Mile High Leaders category; shortly thereafter, Holly was inducted into the Visit Denver and Colorado Tourism Hall of Fame in recognition of her outstanding impact on tourism in Colorado.
Finally, an awarded cookbook author, Holly also recently wrote a children’s book, about her experiences growing up with a pet black bear, called Sissy Bear at The Fort. The book is a finalist in the Colorado Book Awards, children’s literature category, and a Western Writers of America 2017 Spur Award finalist.
Dame Carol Fenster is pleased to announce her 14th cookbook, Gluten-Free Cooking for Two (Houghton Mifflin Harcourt, 2017). The cookbook is designed for small households such as couples, empty-nesters, and others who want two-serving recipes.
Carol says she her latest cookbook was inspired by this experience:
“I was preparing dinner one night when I had a BFO (Blinding Flash of the Obvious): I realized that I live in a two-person household, yet I’ve always cooked for the standard family-of-four. That worked well when my son was growing up because he ate all of the leftovers, but now my husband and I are empty-nesters. Full-size recipes yield too much food, my husband dislikes leftovers (meatloaf! again?), and I hate wasting food.
Raised by depression-era parents (clean your plate!), my upbringing instilled a sense of guilt about wasting food. So, after scaling down all of my recipes I now prepare just enough for two. I transformed all of this information into my latest cookbook, Gluten-Free Cooking for Two which is now available at Amazon.com.”
What’s in the book? Carol says that everyone knows how to grill two steaks, bake two potatoes, or fry two eggs. That’s easy. Instead, her book focuses on 125 more complex dishes that require kitchen math to downsize. As she learned, it’s not always as simple as dividing a 4-serving recipe in half. These dishes range from favorites like Main Dishes (e.g., Meat Loaf, Pizza, Chicken Soup with Dumplings, Shrimp Creole, and more) to Breads (e.g., French Baguette, Cornbread, Muffins, Banana Bread, and so on) to Desserts (e.g., Cakes, Pies, Cookies, Cheesecakes, Bars, Puddings, and so on). There are also recipes for soups, stews, breakfast dishes, side dishes. Everything you need to cook perfectly-proportioned meals for two.
Plus, she offers advice on how to shop for food and which utensils and appliances are best for small-scale meals. The goal is to make it as easy as possible to cook right-size dishes, reduce leftovers, and eliminate waste. All of the recipes are dairy-free and many are also vegetarian. Plus, each recipe offers nutritional information as well.”
Colorado Dame Elizabeth Buckingham, an American chef, and her husband Nick, an English photographer live on a miniature urban homestead just outside of Denver, Colorado. While the couple have traveled extensively before, they are now on a great adventure together: a five-month round-the-world sabbatical, which will be followed by the quest to find, in their words, “our own piece of agricultural land back in the U.S. We aim to start our own teaching farm where we can produce just about everything we eat and teach others to do the same.” You can follow the journey through their blog, Finding Quiet Farm.
Just over a month after their first sale, Know Brainer the thinker’s creamer, won the People’s Choice Award for Best of Show at Coffee Fest, the country’s largest coffee trade show. Know Brainer (knowbrainer.com), dubbed “the thinker’s creamer,” is a portion-controlled creamer made primarily of organic grass-fed clarified butter and non-GMO MCT oil, a medium chain triglycerides oil boasting health benefits that include improved cognitive function and weight management.
“I created this ketogenic creamer in order to incorporate essential fats into my diet,” said Know Brainer founder and LDEI CO Dame Shari Leidich. “The creamer provides sustained energy for the mind and body and supports ketosis, an essential metabolic process often lacking in our daily regimen.”
Shari, who 15 years ago was diagnosed with multiple sclerosis, started the company Two Moms in the Raw to help her and others wrestling with health challenges use food to heal. She launched Know Brainer for the same reason. “Food is my medicine,” she said. “ Every bite counts, even creamer in our morning coffee (in my case, morning tea). I have a long history in innovation, research and development, and now am on a mission to make ‘butter coffee’ easily accessible for people seeking a fuel-driven ketogenic creamer.”
Coffee Fest (coffeefest.com) in Anaheim, California is the largest trade show for the industry with more than 3,600 attendees and 250 booths. Thousands of products compete for People’s Choice awards, with the Best of Show award representing the highest honor. “Attendees come to Coffee Fest to determine what is new and exciting and will improve their specialty coffee business in the upcoming months, and the new and unique product Know Brainer stood out and grabbed the attention of the masses,” said Erika Lowery, Vice President of Americas’ Coffee & Tea Tradeshows. “Know Brainer, the thinker’s creamer, a first time exhibitor, introduced a new healthy alternative to
power your mind while adding healthy deliciousness to any cup of morning coffee.”
The creamers come in four flavors: French Vanilla, Hazelnut, Mocha and Original, with a manufacturer’s suggested retail price of $1.99 per unit. The creamer does not contain any sugar or artificial flavors. Three of the flavors are also available as lactose and casein free. All products are gluten-free, non-GMO and Kosher. For more information, visit www.myknowbrainer.com; Get in touch by telephone, 303-475-0456; or email, firstname.lastname@example.org. Follow Know Brainer, the thinker’s creamer, on Facebook, on Instagram, and Twitter.
Congratulations to Holly Arnold Kinney, who won the Outstanding Business Woman of the Year award in the category of Mile High Leaders! The Denver Business Journal recognized Denver’s most influential women in business for 2016 in 13 categories: architecture, engineering and construction; banking, finance and accounting; communications, media and public relations; education, government and nonprofits; energy; health care; large business owners (more than 20 employees); law; lifetime achievement; Mile High Leaders; real estate; small business owner (20 or less employees); and technology and telecommunication. Nominations were taken online at the DBJ website for several months. More than 240 nominations were received for 190 individuals.
Newly appointed Colorado Lieutenant Governor Donna Lynne was the keynote speaker, Belen de Leon of 9 News was the emcee and Lifetime Achievement Winner, Yana Vishnitsky of Jewish Family Services gave a powerful and touching acceptance speech upon receiving her award. Holly accepted the award at the ceremony at the Marriott City Center in downtown Denver. Holly graciously thanked her late Aunt Mary for her influence and guidance in her life, inspiring Holly by her strength and leadership. Holly also thanked her husband Jeremy for insisting she buy The Fort from her father (Sam Arnold), and for being her partner and rock. Holly also thanked Tesoro board members in attendance, Max Bryant and Lorenzo Trujillo, Fort Staff (Chris Seres & Victoria Lathrop) and Tesoro Staff, and Chelsea O’Neill of B Public Relations, all of whose support has been a significant part of her success.
Dame Kuvy Ax’s company, ROOT PR, has teamed up with The Daily Meal’s and Global Gumshoe’s Ron Stern to host two food and beverage photography workshops in Boulder this month. Photojournalist Ron Stern is an international food and travel photojournalist. His work has been featured in publications such as Shape Magazine, The Daily Meal, and The Chicago Tribune. He will teach attendees camera basics, lighting fundamentals, composition, subject matter, and styling in a fun and comfortable environment. The workshops are designed to teach photography essentials that will help attendees promote their business, increase social media followings, develop Pinterest pages, create marketing content or simply supplement their love of sharing food photos. Continue reading →
Each summer Dame Michele Morris teaches a wide range of cooking classes for kids’ in her teaching kitchen in her home. The classes for Budding Chefs cover Sushi, Pizza, Dessert, Italian, Mexican and Breakfast, and kids can sign up for just one, a few, or all of the classes.
Class size is kept small – 8-10 kids typically – and includes a full meal or take home desserts. Visit the Budding Chefs page on Michele’s website for complete information and to sign up.
People on a gluten-free diet find it hard to navigate the menus at springtime celebrations (graduations, bridal showers, Mother’s Day, Father’s Day, weddings) since these menus usually feature baked goods—which are forbidden if you can’t eat gluten.To help these people, Carol Fenster, author of Gluten-Free 101, demonstrated how to make gluten-free cakes, cookies, cream puffs, breads, and mini-pie crust tarts at the Bob’s Red Mill Cooking School in Portland, OR. Students sampled these treats while Carol offered tips and answered questions on making the more difficult gluten-free foods—such as rolling pie crust or handling yeast breads.
The clear hit of the class was Cream Puffs, which were filled with whipped topping or pudding for a dessert. Or, filled with egg salad or herbed cream cheese for sandwiches. One student said, “I’m going to serve these for Afternoon Tea.” Bob’s Red Mill is a worldwide leader in whole grains, as well as a leader in gluten-free products. Carol developed the initial gluten-free line of foods and has taught at the cooking school for over 12 years.