Elegant & Energized Entrance
Friday June 30
This summer’s Tour de Forks kicks off in one of the newest homes at Meridian Lake, just designed and built this past October by Ben Somrak, Somrak Concept + Structure. Mountain modern is characterized in the vaulted ceilings with large beams and hand hammered metal rails. A touch of French country finds itself in antique, distressed kitchen cabinets and knotty, imperfect hardwood floors. Dazzling light fixtures, simple, clean lines and low-key, neutral tones call up elegance, while elements of feng shui design radiate a happy, energetic feel of openness, spaciousness and flow. The great room is anchored on one side with a stone fireplace, balanced in the enviable kitchen with a stone range cave. As a private chef, one of Stephanie’s top priorities was an exquisite kitchen outfitted with top of the line appliances complimented with a prep island and entertaining island where everyone gathers. Open the French doors in the center of the massive floor to ceiling windows and you find yourself on an expansive deck with equally expansive views of Crested Butte Mountain.
We kick off our culinary adventures with an elevated twist on Italian favorites from Chef Michael Marchitelli. Chef Michael is a Crested Butte classic, armed with a cooking repertoire stocked with family recipes from his grandmother’s heritage. Not surprisingly, Chef Michael began cooking at 10. Professionally he opened his first culinary endeavor with his mother, a New Orleans blues bar in Pennsylvania. He immediately fell in love. The family tradition continues, as Michael serves the food he grew up on at Marchitelli's Gourmet Noodle. His nearly two decades at “the Noodle” have garnered him a faithful following from the restaurant, as he now sews up his seasons touring as a private chef. Give the Italian a glass of wine and be ready for a raucous good time.
Award-winning Pastry Chef Danielle Riesz tops off the evening with pastries and desserts that are spectacular on the plate and palate. Danielle graduated from Johnson & Wales University in Providence, RI with a degree in baking and pastry arts before training abroad in the Netherlands for a Relais & Château property and a Michelin star rated restaurant. She afterwards joined the prestigious 5-star / 5-diamond properties of the Four Seasons Hotels in Jackson Hole, Washington, D.C., Dallas and San Francisco. In Aspen she became Executive Pastry Chef at The Little Nell, a 5-star / 5-diamond Relais & Château property, and contributor to the Food and Wine Classic in Aspen. Danielle now owns Wildflour Sweets in Crested Butte.