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Chefs to cook up presentations at upcoming Winefest

Four chefs will demonstrate cooking techniques during various events scheduled for the upcoming Colorado Mountain Winefest in the Grand Valley.

Kelly Liken, a chef and restaurateur who operates the Restaurant Kelly Liken in Vail and has appeared on the “Iron Chef America” and “Top Chef D.C.” cable television shows, will join in a reception, cooking demonstration and dinner set for Sept. 17 at the DoubleTree Hotel in Grand Junction.

A reception is set for 4 p.m., following by a cooking demonstration at 4:30, dinner at 6 and an Enstrom’s chocolate and wine tasting at 7:30. Tickets are available for individual events and range from $50 to $75. Tickets for all three events sell for $170.

A series of 45-minute cooking demonstrations is scheduled for Sept. 18 at Riverbend Park in Palisade.

Vaughn Hobbs, executive chef with the Viking brand of cooking appliances, will serve as emcee and present demonstrations at 11 a.m. and 3 p.m. Liken will present at noon and 2 p.m.. Wayne Smith, a certified executive chef and instructor at Western Colorado Community College in Grand Junction, will present at 1 p.m. Kevin Clarke, a certified executive chef and director of the culinary apprenticeship program at Colorado Mountain College, will present at 4 p.m.

Adult general admission tickets to the Winefest Festival in the Park range from $23 to $180.

The Colorado Mountain Winefest, an annual event for 19 years, features wine tastings, wine tours, a grape stomp and other activities. The Winefest serves as a fund-raiser for the Colorado Association of Viticulture and Enology, a trade association of grape growers and winemakers. For tickets or more information, log on to www.ColoradoWinefest.com.

The Business Times has served as the definitive source for Grand Junction business news since 1994. The journal offers news, views and advice you can use twice each month in print with daily updates online at www.TheBusinessTimes.com
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Posted by on Jul 29 2010. Filed under Business Briefs. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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