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2024 JBF Outstanding Restaurateur
@thewolfstailor @brutodenver @bastaboulder @dry_storage @nonesuchokc @barnoneokc @heykiddo_oy @okyeah_hk

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Washington Wine Road Trip 2026!

As I deepen my explorations of lesser sipped corners of North America, I was excited to see what surprises were in store in the high desert of Eastern Washington.

What an honor to be part of the first international cohort representing wine pros from 12 countries. Many perspectives came together to consider the uniqueness and status of Washington wine. Wild geology, evolving styles, open mindedness, and a can-do approach were themes I saw across dozens of wineries and hundreds of wines. We started in foggy Seattle and got to witness firsthand the famous rain shadow effect as we crossed the Cascades into the desert. We drove all the way across the Columbia Valley to Walla Walla with stops in Woodinville, Rattlesnake Hills, and Yakima Valley. I briefly got to cross state lines to Oregon in an effort to make sense of the Rocks district as well.

I loved learning about the Sustainable WA certification and the great efforts the state organizations made to secure federal grants to make the dream a reality. It represents environmental, social, and economic sustainability efforts. I got to hear what wineries like @hedgeswine @grosgrainvineyards @twomountainwinery @upsidedownwine and many more are doing to further thoughtful stewardship of these lands. Just like Colorado and throughout the West, water rights and agricultural feasibility are an existential concern, one we can all learn more about.

It was a blast to be participating in this road trip during harvest so we could get our hands and boots a little dirty. Highlights include punch downs (pictured), tasting winery samples across various stages of fermentation, tasting raw cab juice from multiple blocks and attempting to match them blind to their finished wines, harvesting samples and testing brix, and leaving a little native CC yeast seasoning behind at all the wineries 😉

Massive thank you to @wa_state_wine for leading an incredible, passionate experience - you are best in class for logistics AND fun!

Hero selfie: dawn at spring valley ranch, walla walla

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The inaugural Global Breckenridge (@global_fire_ ) culinary event roared into the mountains this weekend (Oct 9–10) with two unforgettable evenings of food from Colorado’s most celebrated chefs! 🏔️✨

🔥 Fri, Oct 9: Global at the Mine - An invite-only, live-fire feast at the historic 1887 Country Boy Mine — easily one of the most unique food events I’ve been to this fall. Guests enjoyed unlimited flame-cooked bites (like slow-braised short ribs, beef cheek skewers, beef tongue with Rancho Gordo beans, black garlic-glazed coulotte, and crab & shrimp chili oil wontons) paired with endless wine and spirits. Between dining, attendees could explore the decommissioned mine’s historic buildings, go on tunnel tours, or try axe throwing, all with music by @djlord (of Public Enemy & Cypress Hill) keeping the energy high. ⛏️

🍽️ Sat, Oct 10: Global on the Ridge - A ticketed community event featuring a seated long-table dinner for 240 people, framed by a mountain skyline and rows of golden autumn aspens. The four-course, family-style meal was collaboratively cooked by all the featured chefs, followed by a free concert open to the town featuring Cut Chemist, Chali 2na (Jurassic 5), and DJ Lord 🎶

The incredible roster of talent behind food included host chef & Summit County native Matt Vawter (@rootstalkbreck), Penelope Wong (@yuanwonton), Kelly Whitaker (@thewolfstailor), Caroline Glover (@annette_scratchtotable), Justin Fulton (@margot_denver_), Jason Harrison (@redmaplecatering), Duncan Holmes (@beckon_denver), and Alex Seidel (@mercantiledenver), alongside visiting LA chef Lord Maynard Llera (@kuyalord_la).

Want to see this come back next year? Drop a comment below and let the organizers (@tastenetwork, @gobreck) know you’d be there if they bring back the event!👇

Disclosure: I was invited as a guest of the Breckenridge Tourism Office. All opinions and coverage remain completely independent.

Follow me for more cool and interesting food, art, and travel ideas in Colorado.

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September flew by!

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What does luxury taste like?

At the Big Sky Food & Wine Festival, Chef Kelly Whitaker and Executive Pastry Chef Emily Thompson of Denver’s two MICHELIN Star restaurant, The Wolf’s Tailor, shared their answer.

Their savory masa macaron brings together sweet corn, Tsar Nicoulai caviar, egg yolk, and chive blossom. The bite grew from a project with farmers to grow corn for masa and celebrate the value of this ingredient. Chef Emily’s 60% chocolate pairs rye grown by the team with soba cha.

A beautiful reminder that luxury can begin with knowing where an ingredient comes from and honoring the people who grow it.

@bigskyfoodandwine @thewolfstailor
#BigSkyFoodAndWine #bsfw2026

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🍽️ Denver food news you’ll actually want to know.

The local dining scene is serving up plenty of reasons to make plans this week. From new spots and seasonal menus to chef moves, limited-time bites, and events worth putting on your calendar.

👀 A few things on our radar: • New restaurants bringing fresh energy to the city • Fall menus packed with cozy-season cravings • Chef and restaurant news you might’ve missed • Limited-time dishes worth trying before they disappear • Local food events happening around Denver

Consider this your weekly Denver dining cheat sheet. 👇

What’s on your must-try list right now?

📲 Read the full roundup from @linneacovington at link in bio.

#DenverFood #DenverEats #DenverRestaurants #DenverFoodie #DenverDining

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Smoke, ember, flame, ash.

Chef Kelly Whitaker’s @sheep_twt has turned the sixth floor of @claytondenver into a four-course love letter to open fire and Colorado grain. The grilled oyster is fire and ice in a single bite, and the bread traces back to one small farm in the San Luis Valley.

The residency closes Sunday, Oct. 4, which leaves less than one week. Walk-ins are welcome.

The full story from our September issue is at the link in our bio.

#DenverFood #DenverEats #ThingsToDoInDenver #CherryCreek #denverinfluencer

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The inaugural Japanese Breakfast @nonesuchokc has been on my mind all week.

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A heartfelt congratulations to all of the restaurants and individuals recognized by the @michelinguide yesterday. These distinctions are the culmination of years spent honing a craft, of long days, countless details, creative risks, generous hospitality, and an unwavering commitment to making something special.

A Michelin distinction is rarely the thing a restaurant sets out to achieve. More often, the pursuit is simply to cook well, care deeply, welcome people warmly, and create something meaningful. That is what makes this kind of recognition all the more special.

There are, in my mind, a number of exceptional restaurants who weren’t on this year’s list. Their absence does not diminish the work or the extraordinary depth of our dining community. For those who were recognized, however, this is a moment worth celebrating.

Congratulations to every team who retained their recognition or newly made the list. What a day, and what an honor.

A few photos from a very fun evening celebrating with some of the remarkable people behind these restaurants. 🥂

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Quick trip to Denver where in 2 days I lived many lives ✨

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FiNO’s Funky Crush curriculum has dropped. 🍾🍇

On Friday, September 18th, @ie_caroline takes us on a tasting journey through North American natural wines. Caroline is a driving force in Colorado wine and hospitality, known for her impact at The Wolf’s Tailor, Bruto, Basta, and all @idest_hq programs.

Seats are limited. Class is in session, and we brought drinks and snacks. 📝

Register on FiNO’s @resy page or at our link in bio.

Questions? Slide into our DMs and our Funky Crush team’s got you covered.

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FiNO’s Funky Crush is a week-long natural wine fest, September 14-20. Weekday crush courses, chef takeovers, and a weekend wine garden tasting with 100’s of natural mwines. Visit www.finocolfax.com for all of the juicy info. 💦🍷

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We’re excited to welcome Chef Carolina Zubiate as Culinary Director, joining Kelly Whitaker and the BRUTØ team.

Born and raised in Peru, Carolina’s earliest understanding of cooking came from her grandfather. More than a decade in Colorado has since allowed her Peruvian roots to evolve alongside the ingredients, agriculture, and seasons of the region.

Her work with BRUTØ begins through STUDIØ x BRUTØ, our current menu built around seven foundational fermentation processes.

Reservations available through link in bio and @opentable

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Hospitality Community Win!! Over two years ago a Michelin Bib Gourmand award went missing from @heykiddo_oy - last night through talking with people while on Door Duty at @occidental_bar I discovered the person who made a drunken mistake and removed said award. I asked for it back and she delivered. Bringing it home to @idest_hq family asap!!

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