• Savory appetizers made with Girl Scout Cookies
• Entertainment by Todd Musselman
• Tickets $35; Adults 21 and over, please. Tickets available at the door for $40.
• Tickets available in advance at All That Jazz or purchase online
• Your ticket includes: A taste of all appetizers, 2 drink coupons and an entry to win a valuable prize basket. Additional chances to win prize baskets available by making a donation.
Call Nancy Mucklow at 970.846.2630 for more information.
Having great after school jobs got me into the industry. After a few years of scooping ice cream and making pasta, I went culinary school in Pittsburgh, then on to Chicago for ten years. Working in the hardest kitchens I could find with the best chefs possible was the goal - Four Seasons Hotel, Park Grill, MK, Pump Room,Boka and others. After a few ski vacations to Steamboat the deal was sealed and I've been under the Yampa Valley curse since 2007. Since then, I have been chef at Catamount Golf house, Rex’s and Mazzola’s. I like outdoor activities including skiing, hiking, and golf.
Chef Ben will be preparing Chicken Satay with Spicy Do-si-Dos Sauce.
I moved to Steamboat Springs from Napa, CA in 2000 to work at Ragnars and snowboard. I had worked seasonally in Alaska at Brooks Lodge in Katmai National Park and returned to Ragnars and snowboarding year after year. In 2006 I decided to make Steamboat Springs my full time home. I was lucky enough to be offered an opportunity at Catamount Ranch and Club in 2007. Hundreds of banquets and menus later I’m attempting my Executive Chef certification. My commitment to my work to serving our members with world class customer service and taking every advantage of the wonderful outdoors that surround Steamboat Springs.
Chef Dan will be preparing Lamb Chop Thin Mint Mole.
Joe attended Illinois Central College and obtained degrees in culinary arts and restaurant management. Joe has worked in a number of restaurants and has experience in all facets of the restaurant business. He currently prepares breakfast and lunch for Creekside Café.
Chef Joe will be preparing Ancho Tenderloin Crostini (Trefoil)
Heather’s interest in food began when she accepted the Chef position onboard Endless Summer II, a yacht based in the British Virgin Islands. Cooking three meals a day for 11 people in a galley measuring 4’x4’ proved to be a challenge she was excited by. Starting the day with a snorkel or a beach run provided her with plenty of enthusiasm to share this Caribbean experience with her guests. In 1988, Heather and her husband, Robin, started Moving Mountains Chalets in Steamboat Springs. The Luxury Catered Chalet experience provides a complete package with lodging in one of our premier residences, meals and transportation. Our staff’s mission is to exceed our guests’ expectations. Heather's cooking is legendary in Steamboat where she oversees the menus and food preparation for all of the chalets. Heather has attended classes at Le Cordon Bleu in London and Ottawa, The Culinary Institute of American in Napa and the International School of Baking in Bend, Oregon. While travelling through Europe in a VW minibus, she has authored her own cookbook, Simple Pleasures, which highlights her most successful creations.Heather loves living in Steamboat with her family of Robin, Maddie and Chili. They all enjoy skiing/snowboarding, mountain biking and camping trips. Annual trips back to the beach or on the ocean are always anticipated with great excitement!.
Chef Heather will be preparing lemon & almond crusted shrimp (Savannah Smiles) with cilantro pesto.
Executive chef Chol McGlynn returned as Executive Chef May 2012. He was previously sous chef at Vista Verde from December 1997-October 2006. In between he focused on learning artisan bread baking at Red Hen Baking in Middlesex, VT and was Frasca Food and Wine’s (Boulder, CO) first bread baker. Vista Verde Guest Ranch’s cuisine ranges from ranchy (BBQ night) to fine dining focused on beef, game and seafood. Vista Verde also specializes in special dietary needs.
Midnight has been a chef for over 20 years. He was born in Sweden to parents in the US Navy and has lived in 48 of the 50 United States. He has a bachelor’s and master’s degree from Florida State University in Psychology and Business Management. He graduated in the top 3 of his class at Le Cordon Bleu Culinary School in Rome, Italy. Midnight moved to Steamboat in 2012 most recently from Oahu where he owned his own restaurant.
Chef Wahya is preparing Samoa Crab Cakes.
Debbie Aragon - State Farm
Colorado Event Rentals
Cook Chevrolet & Subaru
First National Bank of the Rockies, Hayden
Home on the Range
Kiwanis Club of Steamboat Springs
McKnights Irish Pub & Loft
Mountain Valley Bank
Steamboat Ace Hardware
VFW Post 4264
VFW Post 4264 Auxiliary
Willowcreek Oxygen & Medical Supply, Inc.