PRESENTING SPONSOR!
MAJOR SPONSOR!
Peach Cuisine with Colorado Chefs
Saturday, August 18 • 11:00 am - 7:00 pm
Sunday, August 19 • Noon - 4:00 pm
Peach Cuisine Tent at Riverbend Park
Free (ticket required to enter Peach Festival in Riverbend Park)
Sponsored by Dos Hombres Clifton!
It’s all about peaches… and the inventive ways chefs incorporate them into tasty recipes! Features chef demonstrations that showcase diverse & delicious culinary creations from entrees to desserts, from sauces to beverages. Pick up tips, tricks and techniques as engaging, professional Colorado chefs prepare both easy to make as well as gourmet recipes using Palisade peaches.
This fun and mouth-watering culinary event is a Festival favorite.
• Pick up free copies of recipes at the demonstations
• Taste free samples after each chef demo
Here are the Peach Cuisine with Colorado Chefs Recipes from 2012 (pdf file)
Many thanks go out to our chefs and sponsor Dos Hombres Clifton!
Participating Chef Profiles
Jeremy Alderman
Chef, Kannah Creek Brewing Company
1960 North 12th St, Grand Junction, CO 81501
970-263-0111
This email address is being protected from spambots. You need JavaScript enabled to view it.
www.kannahcreekbrewingco.com
Jeremy Alderman’s journey to become a chef began in Denver, at an Italian restaurant where he washed dishes, worked the sauté line and threw pies. Wanting to further his education he started culinary classes at a local vocational school. After graduating, he hit the ground running. This took him to various hotels where he learned the intricate details of the kitchen world.
He had so much interest in the business that he enrolled in an apprenticeship program as advertising manager for the Colorado Tourism Board. After working on a computer, he realized he needed the warm smell of roasted garlic and the sound of a sizzling sauté pan around him again.
He came to Grand Junction to work for the Olive Garden. Over time, Jeremy had a desire to run his own kitchen. His creativity was overflowing and he wanted to play with ideas and create delicious meals. Kannah Creek was getting off the ground and needed just that.
With the input of the owners, staff and customers, Jeremy takes our dreams of delicious food and makes it a reality. Jeremy takes traditional dishes and adds a bold twist. Between the open kitchen and the brick oven, you can watch your food being prepared and cooked, resulting in an exciting dining experience. With Jeremy’s fascinating ideas and the support of the owners, Kannah Creek is definitely in a league of its own.
Coleen Bradley
Chef/Owner, JayLeen Catering and Culinary Arts
316-303-7375
This email address is being protected from spambots. You need JavaScript enabled to view it.
www.jayleencatering.com
Coleen Bradley, owner of JayLeen Catering, prepares meals any place you need food - for any size group! From the top of a mountain to the country ranch or your business meeting, their mobile commercial kitchen - complete with a professional chef - is able to come to your location and prepare food so it is absolutely fresh!
JayLeen is licensed in the states of Kansas, Oklahoma and Colorado. Based in Rose Hill, Kansas, JayLeen (Coleen and husband Jay’s names) love coming to the Peach Festival in Palisade every year to participate in the Chef Demonstrations with their well-equipped mobile kitchen. Coleen and Jay resided in Palisade for four years a while back, and they take advantage of the chance to stock up on Palisade peaches during their annual Peach Festival visits!
Coleen is a graduate of Oklahoma State University and Johnson & Wales University. She is also a talented culinary educator and demonstrator.
Rhonda Follman
Area Director and Family and Consumer Science Agent
Colorado State University Extension Tri River Area
This email address is being protected from spambots. You need JavaScript enabled to view it.
www.extension.colostate.edu/TRA/
Rhonda Follman is the Area Director and Family and Consumer Science Agent for Colorado State University Extension in the Tri River Area. Rhonda holds a Masters of Science Degree in Human Development. She has been a Master Food Safety Advisor in home food preservation since 2007 and a Certified ServSafe instructor for retail food service managers since 2006. Rhonda has extensive experience in retail food service and food safety training. Via her position with CSU Extension, Rhonda teaches canning and home food preservation across the region.
Paola Legarre
Owner, Sage Creations Organic Farm
3555 E Road, Palisade, CO 81526
970-623-9556
This email address is being protected from spambots. You need JavaScript enabled to view it.
Farm activity, harvest info and seasonal hours: Sagecreationsorganicfarm.com
Paola has been involved in organic farming for 18 years, starting in the San Joaquin Valley of California growing specialty crops. Her love of herbs spurred her interests in growing lavender as a cash crop.
She believes in “edible landscapes” and creating simple and delicious culinary creations from her farm. Wholesome and local ingredients are abundant in the Grand Valley and she enjoys educating and supplying people with those ingredients and plants that can be in everyone's kitchen. Paola contributed a number of tasty recipes to Spike it with Lavender, Recipes for Living cookbook, published by the Lavender Association of Western Colorado.
Sage Creations Organic Farm is Paola’s family-run, certified organic farm located in Palisade (just south on East Orchard Mesa), where a unique blend of mountain weather and high desert elevations lends to tasty fruit and high quality lavender. Sage Creations features:
- Sensibly grown sweet cherries, 50 varieties of lavender, heirloom tomatoes, and specialty culinary herbs and vegetable plant starts; fresh cut herbs too.
- 50 varieties of Lavender plants; both fresh & dried cut bundles. Lavender wreaths. Culinary lavender, our own recipe herbes de Provence.
- Essential oil distillation for hand-crafted, quality lavender bath & body products.
- Agritours of beautiful blooming lavender fields, production area. U-Pick lavender.
- Greenhouse and Farm Store. Try tasty new organic cherry jams.
Called "one of the area's most beautiful farms," Sage Creations is an informative example of how organic farming practices care for land and water in harmony with birds, bees, and other wildlife.
The farm store is open June through September (check website for hours). Also find Sage Creations Organic Farm at Sunday Farmers Market in Palisade from 10 am – 2 pm.
Lee Mathis
Chef/Owner, Decadence Gourmet Cheesecakes & Catering
2591 Legacy Way, Grand Junction, CO 81503
970-256-4688
This email address is being protected from spambots. You need JavaScript enabled to view it.
www.decadencecheesecakes.com
Lee was born and raised in South Jersey on 'Da Shore'. After living in Northern California for over 20 years, he moved to the Grand Valley in 2002 and to Palisade in 2003. In November 2004, while still a culinary student, Lee started Decadence Gourmet Cheesecakes. He makes and sells a variety of cheesecakes on a wholesale basis to restaurants as well as wineries in the Grand Valley. Cheesecakes to order are also available on a retail basis. Lee has developed a unique product he calls "Cheesecakes in a Jar" a gourmet dessert with all the flavor of his full-sized cheesecakes, individual portion-sized cheesecakes baked in recyclable glass jars. Decadence's 'Cheesecakes in a Jar' are now also available locally as well as for shipping nationally through their website. Decadence also offers Full-Service Catering for all events.
In both 2004 and 2005, Lee was the 1st Place Winner in the Palisade Peach Festival Recipe Contest, Pies & Cheesecakes Division. He is a graduate of The Colorado Culinary Academy at Mesa State College and has served on the Colorado Mesa University Alumni Board of Directors.
Lee has headed up the Multiple Sclerosis U.G.L.Y. Bartender Challenge for a number of years. Lee is also a proud participant in both Signature Chefs and Edesia. His other interests... cooking, cooking, lacrosse and traveling the foodways and byways of America.
Theo Otte
Chef/Owner, Chef/Owner, 626 on Rood
626 Rood Ave., Grand Junction, CO 81501
970-257-7663 www.626onrood.com
Theo Otte brings 25 years of experience to the modern American cuisine of his restaurant - 626 on Rood – Modern American Cuisine & Wine Bar in downtown Grand Junction. Chef Theo's food is known for innovative takes on American classics, influenced by southern Europe, Latin American, and Asia.
Theo has broad culinary and restaurant experience, having worked the stoves for fine dining restaurants with Wine Spectator listings as well as for several nationally recognized brew pubs. He also enjoys teaching cooking classes, conducting food and wine pairing seminars, and writing for national publications. In 2004, Theo was named Chef of the West by Taste of the Nation - Share Our Strength. His latest venture, 626 on Rood opened in December 2006, and has been noted in local, state, and national publications as one of Grand Junction’s top signature destinations for dining and unwinding.
Theo works with Palisade area growers to source the finest local ingredients; these are featured on the menu throughout the summer and at his weekly cooking demonstration at the Thursday Main Street Farmers’ Market in Grand Junction. His family includes Brenda Wray, his partner in life as well as business, Charlie, the couple’s 70 pound standard poodle, and Petri, a cat of broad character.
Diana M. Tarasiewicz
Chef Instructor At the Worldtable Cooking School
and Western Colorado Community College
970-201-3883
This email address is being protected from spambots. You need JavaScript enabled to view it.
Diana M. Tarasiewicz grew up in the Alsace Lorraine region of Northeastern France. She has been involved in the gourmet food world for many years, starting in Ann Arbor, Michigan, moving on to New York City, and finally bringing her knowledge to Grand Junction, Colorado. With over 25 years of culinary experience, this award-winning chef, menu stylist and educator brings a broad range of knowledge, technique and insight to the local community. Holding a degree in Fine Arts from the University of Michigan in Ann Arbor, Diana appreciates food as an art form. Diana co-owned DMT Catering for 14 years with Holly Garcia, and is now an adjunct instructor at the Colorado Culinary Academy at Western Colorado Community College.
Diana is a strong supporter of sustainable growing methods for organic foods and she is very involved with Field to Fork CSA in Palisade where she gets all of her produce. She also teaches cooking classes at various locations as well as private cooking classes through her company “At the Worldtable Cooking School.” Classes vary from New World Spanish Tapas to French Bistro and Comfort Food as well as custom classes tailored for specific groups. Please email Diana for more information on cooking classes.
Diana is also available for Personal Chef Services. She can come to your home and fill your fridge with wonderful healthy and tasty options, as well as assist with any special event you may have.
Awards
Taste of the Grand Valley “Best Theme” award, 2004
Taste of the Grand Valley “Best of Show” award, 2003
Dixon Center for Entrepreneurship “Excellence in Entrepreneurship award. 2002
Wedding Extravaganza, Second Place winner, “Best décor theme”, 2002
First place winner in the Chocolate Fantasia Culinary Competition, Grand Junction CO, 1999 (last year the event was held)
First place winner in the Chocolate Fantasia Culinary Competition, Grand Junction CO, 1998
First place winner in the 1996 Chile Cook-off. Grand Junction, CO
First place Colorado winner in the Asti Spumante dessert contest, 1995
Third place winner in the 1994 Chile Pepper Magazine Cooking contest, with the recipe “Voodoo Shrimp and the gang of four”
Third Place winner in the 1994 Colorado Beef Cook-off with “Asian stir-fried beef salad” recipe
Erick Thompson
Executive Chef, Blink Twice
10983 Highway 65, Mesa, CO 81643
970-268-5612
This email address is being protected from spambots. You need JavaScript enabled to view it.
While in high school taking baking classes, Erick Thompson knew he wanted to become a chef. Erick worked at a local grocery store in the bakery department while finishing high school and starting college. Erick cooked at home and took classes at Santa Fe Community College, in Santa Fe, New Mexico. Erick then joined the Army and served as an MP, stationed at Ft. Richardson, Alaska. While there he spent time as a deck hand on a military fishing vessel out of Seward, Alaska, where he was exposed to a variety of fresh Pacific seafood. Erick also spent a year in Afghanistan, where he was exposed to Middle-Eastern cuisine. Upon leaving the military, Erick stayed in Alaska for a year and a half, working in the liquor industry, where he was exposed to a variety of different beer, wine and spirits.
Erick moved to Scottsdale, Arizona where he attended Scottsdale Culinary Institute. While attended the Le Cordon Bleu Associates of Occupational Specialty program, Erick learned classical French cooking and baking techniques from many Executive Chefs and one Master Baker. Erick completed his externship as a line cook, at Papago Brewing Company, in Scottsdale, AZ.
Upon graduating with honors from Scottsdale Culinary Institute, Chef Erick moved to Colorado’s Western Slope where he worked as a lead line cook at the Breckenridge Ale House, under Chef Christopher Martinez. Chef Erick then accepted a position as kitchen supervisor at 626 on Rood, in downtown Grand Junction, working under Chef Theo Otte. While at 626, Chef Erick learned about using local produce and meat from the Western Slope, and where he honed his skills in preparing fresh Hawaiian seafood, and modern American cuisine. Chef Erick accepted the Executive Chef position at a new restaurant, Blink Twice, in Mesa, Colorado, which opened in July of this year. Chef Erick’s passion for culinary artistry and Southwestern flavor and flare is evident in every bite.
Blink Twice is located across the street from Blink Coffee Co., in the old Mesa Grande building; owners Laura Sudler and Nathalie Ames Sweet. Blink Twice features new and traditional American Cuisine at breakfast, lunch, dinner, as well as brunch on Sundays. A full bar offers daily drink specials, and the diverse menu includes fresh Palisade produce and preserves, cage free eggs from Delta, CO, and free range chicken from Boulder, CO. Family friendly with a kids menu for every meal, Blink is your perfect start, or finish of a day enjoying the beautiful Grand Mesa. Blink Twice is open Tuesday-Sunday, and closed Mondays. Breakfast is served 7 - 11am, lunch 11am - 2 pm, happy hour 2 - 5 pm and dinner 5 - 8 pm Sunday, Tuesday - Thursday; until 9 Friday - Saturday. Brunch is served Sundays 9 am - 2 pm. Don’t forget when you drive through Mesa, to Blink Twice.
Jesse Wilson
Assistant Executive Chef, Wine Country Inn/Tapestry Lounge
777 Grande River Drive, Palisade, CO 81526
Phone: 888-855-8330 or
970-464-5777
coloradowinecountryinn.com
Jesse Wilson is the Assistant Executive Chef at Wine Country Inn. Wine Country Inn is an 80-room Victorian style hotel, nestled among 21 acres of vineyard in Palisade. The Inn’s Tapestry Lounge is open daily from 5 pm to 10 pm for your dining pleasure. The Wine Country Inn of Palisade has been named one of seven premier vineyard properties in the U.S. by Wine Enthusiast Magazine in its June 2011 issue.
Jesse is a self-taught chef who learned to love cooking from his father who is a Chef in Montrose. Jesse is passionate about his food and loves to share his dishes.