The Grand Finale

The Grand Finale

When: September 8th, 2018

Time:  6:00 p.m.

Cost:  $200

Destination: Prospect
Arrival Time: 6:00 p.m.
Excursion Maximum: 30
Toll: $200
Tour Guides: Geri & Bob Orlinski
Chefs: Executive Chef / Proprietor David Wooding, Soupçon Bistro (Crested Butte, CO) & Executive Chef / Owner Dana Rodriguez: Work & Class (Denver, CO);
In this Grand Finale, give a regal toast to a summer well spent with a reunion of Tour de Forks favorite Chefs David Wooding of Soupçon Bistro and visiting Chef Dana Rodriquez of Work & Class in Denver . Let’s end this season with a bang!

As we begin to turn our attention towards the incoming snows of winter, the Orlinski’s home is a perfect setting for the change of season. If you’ve ridden the Prospect lift in the winter, you’ve experienced the Orlinski’s home on your chair ride to the top. Situated on the edge of the base of the Prospector run and neighbored by federal wetlands, a more enviable, and truly ski in ski out residence does not exist. Understandably, the best room in the house just might be the mud room off the ski run, with cubbies for all the children and grandchildren. Once inside, however, the most magnificent feature of the house prevails – the immense cathedral ceilings and mirrored church-like floor to ceiling windows to take in every inch of Crested Butte Mountain, the East River Valley and White Mountain. Aside from the stunning and truly uniquely fluted stone fireplace, the chef’s kitchen stands out as a family gathering center.
Chef David Wooding cooks on the cutting and progressive edge, gaining a reputation for elevating "normal" cuisine, recreating it to be as exciting as it is accessible. He thrives on spontaneity driven by freshness, his imagination excelling with additional French, Italian, and Nouveau American airs. David studied Culinary Arts at the Johnson County School, and previously served with Chef Michael Turner of the Classic Cup and Linda Dewar of JJ's, both in Kansas City. His experiences include Executive Chef and Chef positions at Bonez, Maxwell’s, Lobar, Secret Stash, Red Room, AlpenChix and Marchitelli’s. As the new Executive Chef of Soupçon Bistro, David’s evocative expertise and range of talent truly shines.

Executive Chef Dana Rodriquez began her formal cooking career at Panzano, an upscale Italian restaurant in the Hotel Monaco in Denver. Under the wing of award-winning chef Jennifer Jasinski (Panzano, Bistro Vendôme, Euclid Hall Bar and Kitchen), Dana became Sous Chef at Panzano. She continued working with Jasinski for many years, going on to become a Sous Chef at Rioja and Chef de Cuisine at Bistro Vendôme. But it is perhaps Dana’s roots of grinding corn down to masa for tortillas with the mother in her native Chihuahua, Mexico that speaks to Dana’s excitement about cooking food that is close to the heart.