Cherry Creek, CO May 2025

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Made in May

After April always teases us with a false start to Spring, we have finally made it to May! I have to say, every year May proves itself to be my favorite time of year! We finally have the green light to dive all the way into gardening, my personal favorite event of the year (running with Rutledge Cancer Foundation at Colfax Marathon) takes place, it’s time to break out the white dresses and pants just in time for Memorial Day, but most of all we get to celebrate the ones that make it all happen: Moms!

Growing up in such a female-focused family, the matriarchy is everything! The generations of women who have brought me up have taught me everything from independence and how to treat others with kindness to how to ride a bike. Family gatherings always landed us surrounding the kitchen island, as my mom and aunts dumped cans of this and that, creating Midwestern delicacies, and while they may not be in my regular recipe rotation, nothing brings me back like some chili bean dip, green chile eggs, cheesy funeral potatoes, and cranberry twists.

In our celebration of moms this month, we hear from some of our favorite chefs in the Front Range about stories of cooking with their mom, the lessons they learned, and the way they carry these traditions through their restaurants today. I was lucky enough to photograph a couple of these families, and it filled a place in my heart that I often crave living far from my own Mom. Chef Rema and her mom reminded me so much of my relationship with my own mom that being in their kitchen with them felt truly like a taste of home. And Chef Ken brought his daughter, Autumn, over to cook with his mom, and Autumn quickly stole the show trying to tell her Po Po how to make the dumplings. They took me right under their wing, and by the time I left. Autumn was calling me, Auntie, which felt like a true honor to be bestowed this term of endearment.

The coziness of cooking together, planting new seedlings, and building community just really gives me the ultimate feeling of comfort, which once again reminds me why May is my favorite.

KELSEY HUFFER, EDITOR @CHERRYCREEKLIFESTYLE

May 2025

PUBLISHER, SALES DIRECTOR

Andy Manz | amanz@citylifestyle.com

MANAGING EDITOR

Kate Manz | kmanz@citylifestyle.com

PUBLICATION DIRECTOR

Chantel Ellerington | chantel.ellerington@citylifestyle.com

EDITOR, STAFF PHOTOGRAPHER

Kelsey Huffer | kelsey.huffer@citylifestyle.com

COPY EDITOR

Tony Firestine | anthonyjfirestine@gmail.com

INTERN

Edson Graycar | edson.graycar@citylifestyle.com

CONTRIBUTING WRITERS

Meredith Rowe, Colin Gbolie, Kelly Ernst, Katherine Owen

CONTRIBUTING PHOTOGRAPHERS

Amanda Proudfit, Poppy & Co. by Kelsey Huffer, Benjamin Anderson Studios, Shawn Campbell

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Rachel Chrisman

LAYOUT DESIGNER Kirstan Lanier

QUALITY CONTROL SPECIALIST Anna Minnick

the issue

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A

Artist Benjamin Anderson, Represented by Boulder’s SmithKlein Gallery, Transports Viewers Into

Mother’s Day Wine and Flower Pairings with Leevers Locavore and Buckley House of Flowers

city scene

WHERE NEIGHBORS CAN SEE AND BE SEEN

1-6: Following a brief closure for remodeling, Le Bilboquet reopened its doors on Februrary 27 with a fresh new look and feel. Le Bilboquet has anchored the corner of St. Paul Street and Third Avenue in Cherry Creek since opening in 2019, and Le Bilboquet Creative Director Darrah Ferrari Wahlstedt transformed the elegant French restaurant into a quaint bistro with multiple private spaces.

Photography Courtesy of Lucy Beaugard

business monthly

Food Lab Expands to Platt Park with New Denver Location

Boulder-based Food Lab is set to open its doors in Denver’s Platt Park neighborhood late this summer. The new location will offer the same engaging cooking experiences, including corporate team-building events, kids’ camps and classes, and interactive hands-on classes for adults. Staying true to Food Lab’s signature style, the space will feature a beautifully designed, inviting, and approachable atmosphere for all guests. Follow their journey on Instagram @foodlabcolorado.

Colorado Eye Consultants is committed to delivering compassionate and quality care in a safe and nurturing environment. Using the latest technologies and innovative practices, our doctors dedicate themselves to excellent outcomes…every time. For more than 40 years, the Colorado Eye Consultants team has been caring for patients and changing lives. To learn more, or to schedule a consultation, please contact us at (303) 730-0404

COLORADO EYE CONSULTANTS 1501 West Mineral Avenue Suite 100 | Littleton, CO 80120

ColoradoEyeConsultants.com

American Tapas Every Day 4-CL

Happy Hour Every day 3-5:00pm

Brunch Tuesday - Sunday 10-2:30pm

1210 E 17th Ave, Denver, CO

*Park free in the parking garage in our building

John Atencio Launches New Collections for Mother’s Day

Just in time for Mother’s Day, John Atencio debuts fresh designs across his Bellagio, Havana, Arrivo Petite, and Medallion collections—alongside meaningful birthstone styles that speak from the heart. Celebrate the important woman in your life with distinctive, timeless design. Shop the Gift Guide and visit John Atencio’s Denver boutiques at the Cherry Creek Mall, Larimer Square, and Park Meadows Mall. JohnAtencio.com

“The structure and advice provided by the Haley team in the drawing and planning stage was invaluable in allowing us to build through the pandemic with minimal impact to our schedule, and minimal impact to our budget. If you want a team that will provide quality workmanship in a timely manner, talk to Haley Custom Homes. The entire team was always professional, responsive and a pleasure to work with, even when we were working through challenges. The Haley team stuck with us through every challenge, and we always felt we were working together towards a solution. The house we built together fulfills all our hopes.”

Deb Beckman

RECOGNI Z ING DEPRESSION IN TE ENS

WHAT PARENTS AND CAREGIVERS SHOULD KNOW

ARTICLE BY KAITLYN SEIKUNAS, MA, LPCC

Adolescent years can be a time of excitement, discovery, and growth, but they can also be challenging and emotionally turbulent due to changes in hormones and the pressures of transitioning out of childhood. The rise of social media adds another layer of stress for teens. The constant exposure to peers’ curated lives and the pressure of always being visible can contribute to feelings of inadequacy, anxiety, and emotional distress.

WARNING SIGNS

While mood swings and occasional bad days are normal, persistent sadness, withdrawal, or changes in behavior could be signs of something deeper: depression. According to The American Psychiatric Association (2025), some key warning signs of depression include persistent sadness, hopelessness, or irritability; feelings of guilt or worthlessness; frequent crying; and heightened sensitivity to rejection or failure. Behavioral changes, such as withdrawing from family and friends, losing interest in hobbies or school, changes in sleep patterns (insomnia or excessive sleeping), and engaging in risky or self-destructive behaviors like substance use or selfharm, are also important to watch for. It is crucial to recognize that thoughts of death or suicide can be a serious symptom of depression and should never be ignored. If your teen is experiencing these thoughts, seeking immediate help from a mental health professional is essential. see crisis resources at the end of this article

NEXT STEPS

The most effective treatment for depressive disorders often involves a combination of medication and psychotherapy (Dailey et al., 2014). Psychiatrists and psychiatric nurses can prescribe medications and oversee medication management, while counselors focus on providing therapy. For teens, starting therapy can feel like a big step, and how the conversation is introduced can significantly impact their willingness to engage. Many adolescents may feel hesitant, anxious, or even resistant to the idea, so approaching the discussion with care and empathy is key. To navigate this conversation effectively, consider normalizing therapy, giving your teen a sense of control, and practicing patience. Emphasize that therapy isn’t just for those in crisis—it’s a

valuable resource for anyone seeking support, learning coping strategies, or working through life’s challenges. Since teens value independence, involve them in the decision-making process. Encouraging your teen to explore therapists on PsychologyToday.com can support their independence in the early stages of beginning therapy. If your teen isn’t ready, avoid pushing them. Instead, continue checking in and reminding them that therapy remains an option whenever they feel prepared. Sometimes, simply introducing the idea and leaving the door open can make all the difference when they’re ready to take that step.

GRATITUDE

Modeling gratitude for your teen is a great way to incorporate the principles of Positive Psychology and Cognitive Behavioral Therapy (CBT). By shifting our mindset from "I don’t want to get out of bed today" to "I get to get out of bed today," we can foster more positive actions and behaviors, creating a ripple effect of change.

MEDITATION ON GRATITUDE

Take a deep breath and close your eyes. Inhale slowly, and as you breathe out, let go of any tension you’re holding. Think about one thing you’re thankful for today—something simple, like a good conversation, your favorite song, or even a cozy spot to relax. Imagine that gratitude growing inside you like a warm light filling you up. With each breath, say to yourself, “I’m grateful for this moment. I’m grateful for this feeling.” Let it be a reminder that, even in tough times, there’s always something worth appreciating. Continue to follow your inhales and exhales.

Kaitlyn Seikunas, MA, LPCC 720-925-1859 | Alpenglow-Counseling.com kaitlynseikunas@alpenglow-counseling.com

CRISIS

RESOURCES AVAILABLE FOR IMMEDIATE SUPPORT:

• Colorado Crisis Services Phone: Call 1-844-493-8255 to connect with trained crisis counselors

• 24/7 Walk-In Center: Visit the 24/7 walk-in center at 3180 Airport Road, Boulder, CO 80301.

• National Suicide Prevention Lifeline Phone: Dial 988 to reach the 24-hour crisis line.

• Boulder Valley School District (BVSD) Mental Health Services Phone: 303-447-1010

• University of Colorado Boulder Resources Phone: 24/7 at 303-492-2277.

• Crisis Text Line Text: Text "TALK" to 38255 to connect with trained counselors 24/7.

A heartfelt look at how moms passed down recipes, roots, and a love for food.

ARTICLE BY COLIN GBOLIE

BY POPPY & CO. BY KELSEY HUFFER

MAMA’S MEALS TO MENUS

Every great chef has a story behind their first taste of inspiration— and more often than not, that story begins at home, in the kitchen, standing beside their mother. As Mother’s Day approaches, we’re celebrating the women whose hands stirred the first pots, whose recipes became the blueprint for dreams, and whose love of food sparked entire careers.

For me, it all started with the rich, intoxicating aromas of West African cuisine wafting through our home. I can still picture my mom in the kitchen—focused, graceful, always cooking with intention. From sizzling jollof rice to perfectly seasoned

stews, she taught me not just how to cook, but how to connect through food. Watching her create magic from simple ingredients planted the seed that would one day grow into my own food business.

In this piece, we honor the moms behind the chefs—the unsung heroes whose recipes, traditions, and sacrifices helped shape some of the most talented culinary minds today.

Their answers are heartfelt, nostalgic, and full of flavor—just like the meals that started it all.

Here’s what they (and I!) had to say:

LET’S START WITH THE BASICS. HOW WOULD YOU DESCRIBE THE CULTURE AND TRADITIONS BEHIND YOUR FAMILY'S COOKING, AND HOW HAS THAT HERITAGE INFLUENCED YOUR APPROACH TO FOOD TODAY?

The traditions behind my family’s cooking—and the cooking I watched my mother do growing up—are rooted in love and deep appreciation for the dishes she grew up eating in Sierra Leone. She always added her own unique flair to traditional recipes, which made them even more special. That creative spirit, paired with a strong connection to culture, has absolutely inspired how I approach food today. It taught me that cooking isn’t just about following recipes—it’s about honoring where you come from while also making room for your own expression.

WHO TAUGHT YOUR MOTHER TO COOK? WHAT WAS HER CULINARY JOURNEY LIKE, AND HOW HAVE THOSE TRADITIONS AND TECHNIQUES BEEN PASSED DOWN THROUGH YOUR FAMILY?

My mom learned to cook from friends and family. You know the saying, “it takes a village”—that really applies to her story. She grew up surrounded by a strong community where everyone contributed something, and the lines between blood relatives and family friends often blurred. To her, everyone was an auntie or uncle, and each one brought a recipe, a tip, or a lesson to the table. She picked up pieces from all around her, and that collective knowledge shaped her style—something she’s definitely passed down to me.

WAS THERE A PARTICULAR DISH YOUR MOTHER MADE THAT INSPIRED YOUR CULINARY JOURNEY? HAVE YOU ADAPTED OR MODERNIZED IT IN YOUR OWN COOKING?

Absolutely. One of my favorite dishes growing up was pepper soup, a spicy and comforting dish we often made around Christmas time. Over time, that evolved into groundnut stew—a peanut-based soup that’s rich, hearty, and completely customizable with different meats. While I’ve modernized certain elements, I also found inspiration in a sweeter direction. My business in Colorado centered

around donuts, or chin chin , a sweet West African snack we traditionally gifted during the holidays. That combination of memory and reinvention continues to drive my creativity in the kitchen.

WHAT VALUES OR LESSONS DID YOUR MOTHER TEACH YOU IN THE KITCHEN (OR OTHERWISE) THAT YOU STILL CARRY WITH YOU TODAY AS A CHEF?

One of the biggest lessons my mom taught me— whether directly or through her actions—is to treat time in the kitchen as sacred. It’s a space for intention, whether that means having fun, staying focused, or simply being present. Cooking can be meditative, and she showed me how to turn it into a personal ritual. That’s something I carry with me every time I step into a kitchen—it’s a space to reset, express, and connect.

WHAT COOKING MEMORIES DOES YOUR MOTHER HAVE OF YOU?

When I asked her, she just laughed—because when she was in the kitchen, her rule was that everyone had to stay out of her way! Still, some of her favorite memories are probably of my brother, my dad, and me lingering around, trying to sneak little bites of whatever she was making. We knew better than to touch anything without permission, but if she did let us taste something mid-prep, we knew it was a real honor.

KENNETH WAN

OWNER AND CHEF OF MAKFAM

LET’S START WITH THE BASICS. "HOW WOULD YOU DESCRIBE THE CULTURE AND TRADITIONS BEHIND YOUR FAMILY'S COOKING, AND HOW HAS THAT HERITAGE INFLUENCED YOUR APPROACH TO FOOD TODAY?”

Whenever my mother cooked for us growing up, she would always make sure things we ate were balanced, healthy and nutritious. Rice was always a staple in our meals, but she would also make us vegetables and a protein to go along with it and would never use ingredients like butter, salt, or sugar in excess.

This influenced my approach to cooking in the sense that sometimes less is more, especially when it comes to Chinese food. A lot of times, chefs get caught up in all the seasonings and start adding things to make something taste good. Often in Chinese cooking, chefs will do their best to not add too much and let the proteins and vegetables stand out on their own.

"WHO TAUGHT YOUR MOTHER TO COOK? WHAT WAS HER CULINARY JOURNEY LIKE AND HOW HAVE THOSE TRADITIONS AND TECHNIQUES BEEN PASSED DOWN THROUGH YOUR FAMILY?”

My grandfather on my mother's side was a cook and taught my mother a lot about food. My mother never cooked professionally

in Hong Kong, but immigrated to America and decided to open a Chinese restaurant in Boston based upon the knowledge she gained from her father. By cooking for us growing up, she showed us dishes from my grandfather and things she ate when she lived in Hong Kong. This gave my sisters and I the opportunity to try different types of food that our peers didn't have access to.

HOW DID YOUR MOTHER SHAPE YOUR LOVE FOR COOKING, AND DO YOU HAVE SPECIFIC COOKING MEMORIES THAT STAND OUT?

Once I was old enough, I went to work at our family restaurant and it was there my love for food was born.  I was a bit of a fat kid and I loved to eat so having an entire restaurant at my disposal brought me pure joy.

One specific memory I have is whenever our family went out to eat, I would always order the most expensive thing on the menu, thinking it would taste the best. Our family wasn't very wealthy growing up, so this gave my mother some cause for pause, but let me order the dish anyways. She would tell me, “You can order the expensive meal, but if you do, you have to make sure you learn and study hard in school." Her generosity gave me the chance to try new and different things that I otherwise wouldn't have been able to.

WAS THERE A PARTICULAR DISH YOUR MOTHER MADE THAT INSPIRED YOUR CULINARY JOURNEY? HAVE YOU ADAPTED OR MODERNIZED IT IN YOUR OWN COOKING?

My mother's spare rib recipe is the recipe that started our entire business. I used it as the signature dish for our pop-up way back when we started in NYC.  I've changed only one element of the dish, going from spare ribs to pork belly, but other than that it's the same exact recipe she used.

WHAT COOKING MEMORIES DOES YOUR MOTHER HAVE OF YOU?

Her first memory of cooking with me is when I moved out of the house, I asked her to show me how to make her congee. Congee is pure Chinese comfort food and it was something I wanted her to teach me.  Her second memory is when my sisters and I were young, my mother would spend the afternoon with us making scallion pancakes. She would show us how to make the dough and then have us roll out all the pancakes with a rolling pin. We would make so much and have piles on top of piles of pancakes to eat. She liked watching us play around with the dough and enjoyed knowing she wouldn't have to cook so much for the remainder of the week.

MAMA WAN’S DUMPLINGS

Depending on preferred size, makes 2-4 pancakes

INGREDIENTS:

• 1 cup of flour

• 1/3 cup Corn Starch

• 1/2 cup of warm water

• 1/2 tsp salt

• 1 cup thinly sliced scallions

• 2 tbsp of vegetable oil

DIRECTIONS

• In a mixing bowl, combine the flour, salt, corn starch, and warm water, kneading the dough gently on the counter until smooth but not sticky. You may not need the entire 1/2 cup of water. Add a little at a time until you reach the right consistency. Place a damp towel over the dough and let it rest for 20-30 minutes at room temperature

• Shape the dough into a smooth ball. Then place the ball on a flour dusted clean counter and roll the dough until it forms a thin disk that’s about 1/8 inch or less

• With a pastry brush, lightly brush a thin layer of oil on top of the disk and then evenly distribute the scallions on top

• From one side to the other, roll dough around green onions into a long, cylinder-like shape. Pinch the ends closed and then twist the cylinder into the spiral

• Heat 1 tbsp of vegetable oil in a skillet over medium heat and cook until golden brown, 2 to 3 minutes per side

• Serve with your favorite dipping sauce such as soy sauce and vinegar

REMA MAALIKI

CHEF DE CUISINE AND CO-OWNER OF BEAR LEEK

LET’S START WITH THE BASICS. "HOW WOULD YOU DESCRIBE THE CULTURE AND TRADITIONS BEHIND YOUR FAMILY'S COOKING, AND HOW HAS THAT HERITAGE INFLUENCED YOUR APPROACH TO FOOD TODAY?"

Coming from a culture that places importance on large gatherings, food is always at the forefront. Growing up, there was always a dinner my mom was hosting in our home. I was involved in the preparation of those from a young age, luckily I loved it. Being Middle Eastern, with parents from Palestine and Lebanon, it was easy to fall in love with cooking. I crave the dishes that my Mother and Grandmother cooked for me growing up, but when I started cooking professionally I was exposed to many different cultures and cooking techniques. My time spent in the kitchens of Mercantile and The Wolf's Tailor sparked my love for freshly made pasta and more European and Asian influences. When I started my Poppy Pop Ups, I felt like it was finally my chance to combine my heritage with my professional cooking experiences. Every menu has some dishes that are traditional and authentic, but some are a bit more creative and prepared very non-traditionally.

"WHO TAUGHT YOUR MOTHER TO COOK? WHAT WAS HER CULINARY JOURNEY LIKE AND HOW HAVE THOSE TRADITIONS AND TECHNIQUES BEEN PASSED DOWN THROUGH YOUR FAMILY?

Her mother and grandmother taught her to cook. She was living in Palestine with her grandmother during high school and was helping around the house and learning the traditions from her. She learned the recipes and cooking techniques that have existed for many generations before us. Once she came to the U.S. it was a little bit different to cook

those same meals- you have to adapt based on the ingredients available here. She was also excited to learn new dishes and learn them with me. We bonded while watching the Food Network. There was always a mixture of meals throughout the week. Maybe stuffed grape leaves and cabbage for a few days and then lasagna and enchiladas at the end of the week. But during Ramadan is when we really enjoy cooking the traditional dishes and make the time to spend meals together.

HOW DID YOUR MOTHER SHAPE YOUR LOVE FOR COOKING, AND DO YOU HAVE SPECIFIC COOKING MEMORIES THAT STAND OUT?

My mom showed me that cooking doesn't have to be a chore. It's a way to show your love to people and bring the community together. A favorite memory over the years is when my mom makes Maqlouba. The word in English translates to "upside down". It's definitely a showstopper. It's a delicious dish made up of rice, lamb, tomatoes, carrots, cauliflower, and potatoes. While it seems very simple it's something that every family makes in their own way. Once it's done cooking and gets flipped over, everyone is always impressed! It's normally made in a very large pot to serve a lot of people. I think it's a perfect example of how gatherings don't have to be fussy and over the top - we just want everyone to be full and happy when they go home.

WAS THERE A PARTICULAR DISH YOUR MOTHER MADE THAT INSPIRED YOUR CULINARY JOURNEY? HAVE YOU ADAPTED OR MODERNIZED IT IN YOUR OWN COOKING?

One dish that has been a favorite of mine is called Msakhan. It involves dicing lots of onions, cooking them down with sumac.

Then the onions are served on a pita bread with roasted chicken and pine nuts. There are so many dishes from my heritage and upbringing that have inspired me, but this one just always stands out. It's sweet, tart, savory, and nutty.

For my first pop up, I thought it would be fun to reinvent this dish. I made agnolotti with a  braised chicken and ricotta filling. The dish then consisted of an onion soubise, caramelized onions with sumac, the agnolotti, then topped with a crumble made from crispy chicken skin and pine nuts. I loved creating something unique and new out of flavors that are familiar.

WHAT COOKING MEMORIES DOES YOUR MOTHER HAVE OF YOU?

She said she remembers that I liked to make desserts a lot more at first. Because I have a sweet tooth and I liked to make things pretty. I would make rice crispy treats, jello desserts, cookies and cupcakes. Then when I could actually use the stove, I started to explore more savory dishes.

MAMA MAALILI’S MAQLOUBA“UPSIDE DOWN” PALESTINIAN RICE AND LAMB DISH

Serves 6 people  | Prep time: 1 hour | Cook time: 2.5 hours

INGREDIENTS:

• 2 cup basmati rice, soaked in water for 1 hour

• 0.5 head of cauliflower, cut in bite-sized pieces

• 5 carrots, cut in bite-sized pieces

• 4 russet potatoes, peeled and cut in bite-sized pieces

• 4 tomatoes, sliced

• 1.5 pounds bone-in lamb chops (5-6 portions)

• 1 onion, diced

• 1.5 teaspoon allspice

• 1 bay leaf

• 1 cinnamon stick

• 1 qt of chicken stock or water

• Salt and pepper to taste

DIRECTIONS

• In a medium pot, heat oil over medium heat. Add onions and salt.

• Once the onions have softened, add the lamb, season with salt and pepper.

• Cover with chicken stock or water, if the lamb is not fully covered you can add a bit more water. Add all spice, bay leaf and cinnamon stick.

• Bring to a simmer, lower the heat and cover with the lid slightly ajar. Braise the lamb for 2 hours. Then turn off the heat.

• While the lamb is cooking, roast the vegetables. Roast the potatoes, carrots and cauliflower (with oil and salt) in the oven at 350 degrees for 10 minutes until tender, but not fully cooked.

• Assemble. In a large pot begin with the sliced tomatoes on the bottom, covering the bottom of the pot entirely. Then layer in the lamb pieces (reserve the liquid), then the roasted vegetables. Then the rice (strained from the water).

• Strain the reserved liquid from the lamb. Add it to the large pot. You will need to add more water if the rice isn’t fully covered. Also slightly push everything down so it’s level.

• Place the large pot on the stove. Turn the heat to medium. Bring to a simmer. Lower the heat to medium-low and cover with a lid.

• Cook for 20-30 minutes until the rice is cooked.

• Turn off the heat. Let it stand for 10 minutes.

•  Find a platter that is bigger in diameter than the pot. Uncover the pot. Place the platter upside down over the top of the pot.

• Using oven mitts and maybe with help from someone else, place one hand on the bottom of the platter and one under the pot. Flip the pot over so the rice dish is now upside down on to the platter.

• Serve with yogurt and toasted pine nuts.

CHEF AND OWNER OF FISH ON RICE

“WHO TAUGHT YOUR MOTHER TO COOK? WHAT WAS HER CULINARY JOURNEY LIKE AND HOW HAVE THOSE TRADITIONS AND TECHNIQUES BEEN PASSED DOWN THROUGH YOUR FAMILY?”

My grandmother taught my mom for the most part, but herself being an only child she self taught a lot. My grandmother and mom lived near the American Air Force Base in Korea. She immigrated from Korea when she was 19, and has worked in restaurants her whole life. Herself owning a sushi restaurant helped pave the way for my culinary journey. The biggest technique she taught me was the idea of hard work and a positive attitude. All other skills can be learned but if you don’t have the right mindset then life will be an uphill battle.

HOW DID YOUR MOTHER SHAPE YOUR LOVE FOR COOKING, AND DO YOU HAVE SPECIFIC COOKING MEMORIES THAT STAND OUT?

My mother shaped my cooking by helping me understand flavor composition. How to build flavor, not to over power and to highlight. Picking the right ingredients and taking the time. Not to rush and focus. My fondest memory is her waking up early to make fried wontons for a school project I had. I had to fold while she fried. It was a total nightmare but we somehow got it done.

WHAT VALUES OR LESSONS DID YOUR MOTHER TEACH YOU IN THE KITCHEN (OR OTHERWISE) THAT YOU STILL CARRY WITH YOU TODAY AS A CHEF?

LET’S START WITH THE BASICS. "HOW WOULD YOU DESCRIBE THE CULTURE AND TRADITIONS BEHIND YOUR FAMILY'S COOKING, AND HOW HAS THAT HERITAGE INFLUENCED YOUR APPROACH TO FOOD TODAY?

My Mexican heritage and the food traditions that come with it have shaped who I am as a chef today. My family has always had an open-door policy, one where everyone had a seat at the table at all times. My family, friends, and neighbors built a community by coming together to break bread at the table. That's how I approach hospitality today.

WHO TAUGHT YOUR MOTHER TO COOK? WHAT WAS HER CULINARY JOURNEY LIKE AND HOW HAVE THOSE TRADITIONS AND TECHNIQUES BEEN PASSED DOWN THROUGH YOUR FAMILY?

My mother learned how to cook from her life experiences. She picked up tips and tricks from friends, family and neighbors along her journey. She loved to cook pozole, menudo and tamales––all of which I have fond memories of from my childhood. She taught me how to make rice, pibil and more, but I will always remember when I cooked for the first time without her help. I fell in love with cooking when I made Sopa de Tortilla on my own at age 10 or 11.

HOW DID YOUR MOTHER SHAPE YOUR LOVE FOR COOKING, AND DO YOU HAVE SPECIFIC COOKING MEMORIES THAT STAND OUT?

The amount of love she puts in everything she cooks is what has shaped me into the chef I am today. Everything she cooked was a labor of love. Most importantly, she taught me the meaning of hospitality. After cooking for everyone, she would scan the table to make sure everyone is enjoying themselves, even when she's taking a bite of something herself. She would eagerly await all of our reactions, similar to how chefs touch tables during dinner service.

WHAT COOKING MEMORIES DOES YOUR MOTHER HAVE OF YOU?

"I will always remember him helping me make pico de gallo and other salsas for the table. Eventually, he helped his dad fire up the grill. Another fond memory is the first time he cooked for himself without my help––he made a beautiful Sopa de Tortilla when he was only 11 years old." - Santa Lucina Rojas

ERASMO CASIANO MARK DINH

The biggest value she taught me was to be patient. Whether it be with yourself or others. Not every dish is going to be amazing, but take what you learn and grow. To help others as they grow, to remember one day you were in the same position.

IF YOU COULD COOK A SPECIAL MOTHER’S DAY MEAL FOR YOUR MOTHER (OR IN HER HONOR), WHAT WOULD BE ON THE MENU AND WHY?

The menu would be Korean based. With kimbap, which is a type of korean style sushi roll with vegetables, pickles and seafood. I also would make Miyeokguk, which is a beef broth based soup with seaweed (we usually use oxtail). As this dish is common for birthdays and after giving birth. The seaweed has healing properties. For myself, my birthday isn’t only about myself but is a special day for my mother as she gave birth to me.

CHEF AND OWNER OF LUCINA AND XIQUITA

VIRGIL DICKERSON

CHEF AND OWNER OF KREAM KIMCHI

LET’S START WITH THE BASICS. “HOW WOULD YOU DESCRIBE THE CULTURE AND TRADITIONS BEHIND YOUR FAMILY’S COOKING, AND HOW HAS THAT HERITAGE INFLUENCED YOUR APPROACH TO FOOD TODAY?”

I grew up in a Korean American household. My mom is Korean and my dad was from a small town in Indiana. My mom is the best cook I know. My love of food came from my mom’s cooking. I, of course, loved all the Korean food she cooked, but I also grew up eating biscuits and gravy and fried bologna sandwiches and fried chicken. My mom was doing things in the kitchen I see people doing now. For example, she’d take leftover fried chicken and make fried chicken fried rice. We didn’t start out loving kimchi so she’d make things like kimchi jigae (a Korean stew she made with kimchi, hot dog, and bacon (the recipe is on my website). We loved the spicy meat with rice and just pushed the kimchi to the side, but she planted that seed and those flavors into our palate. Everything I do with KREAM and my own home cooking is inspired by my mom!

“WHO TAUGHT YOUR MOTHER TO COOK? WHAT WAS HER CULINARY JOURNEY LIKE AND HOW HAVE THOSE TRADITIONS AND TECHNIQUES BEEN PASSED DOWN THROUGH YOUR FAMILY?”

My mom’s family grew up very poor. Before the Korean war, there was no North and South Korea. Her family relocated to what became South Korea. Her father passed away from tuberculosis and after that they struggled. To give you an example of how poor they were, my mom would be gifted steamed, white rice on her birthday. As she grew up and became an adult, she moved to Seoul. While she learned some things from her mother, she learned more living with her older sister. When she came to America, she had to figure out how to recreate the food she loved with the ingredients available in Colorado. In the 70s there was no H Mart or Asian grocery store. She taught herself to recreate those flavors with what she could find and it still blows my mind how she figured it all out. Much like a musician who teaches themselves to play by listening to songs, she figured out how to make her favorite dishes from the memory of things she had in Korea.

WAS THERE A PARTICULAR DISH YOUR MOTHER MADE THAT INSPIRED YOUR CULINARY JOURNEY? HAVE YOU ADAPTED OR MODERNIZED IT IN YOUR OWN COOKING? KREAM kimchi is my mom’s recipe. Years and years ago,

I asked my mom to show me how to make it. Korean moms (most immigrant moms) don’t have recipes written down. It’s all in their head and it’s to taste. I didn’t grow up like that. I need recipes. We made kimchi together and everything she threw in the bowl, I caught it, and measured it, taking notes and photos along the way. I’d make this kimchi all the time and share it with friends that I’d have over dinner. I sometimes gifted the kimchi to friends. When the pandemic shut everything down, I started giving kimchi to friends to share some love in a confusing time giving away over 500 jars of kimchi. People told me to start a business. I did so launching KREAM Kimchi August 8 2020!

IF YOU COULD COOK A SPECIAL MOTHER’S DAY MEAL FOR YOUR MOTHER (OR IN HER HONOR), WHAT WOULD BE ON THE MENU AND WHY?

My mom has only let me cook for her a few times. I’d likely put together a menu of all of my favorites I’ve learned from her. There’d of course be kimchi and steamed rice. I’d make mandu and gimbap for starters. I’d make banchan of Korean marinated, braised spinach and spicy soy bean sprouts. I’d make kalbi (Korean bbq marinated short ribs) and spicy stir-fried garlicky blue crab.

WHAT COOKING MEMORIES DOES YOUR MOTHER HAVE OF YOU?

After battling cancer and dealing with chemotherapy, she can’t really eat anything spicy anymore. Luckily, she’s cancer free. Unluckily, spice is everything to a Korean mom. One reason I started making white kimchi is because of her inability to handle spice. She liked it but started making her own because she likes her cooking better!

AT THE TABLE WITH ALTEÑO

The more I reflect, the more I find it funny how hard we try to spend as many hours as possible in restaurants; at least, I’ll assume you are like me, and this is true. But for every hour we spend hosted by someone else, our biggest desire is to leave. We desire to be brought to another place, somewhere across the world, to be transported to the desert landscape someone else calls home, their childhood playground, their family’s dinner table.

We walked into the dark, moody, and warm dining room of Alteño—and there it was, that familiar feeling of desire to be taken to those beautiful places. I put on my seatbelt, ready to be transported.

A Taste of the Campestre

ARTICLE BY KELLY ERNST

CAMPBELL

THE PLACE

Alteño, is the Spanish word for highlander, referring directly to the name given to the people who call the high mountains of Jalisco their home. We were told of a place full of sensory-rich experiences deeply rooted in tradition and family life, especially around food. Meals are more than just nourishment—they're moments of connection.

The ‘campestre’ style is the soul of Chef Curiel's menu at Alteño, ‘campestre’ meaning the “countryside” cuisine often found in Jalisco and implies a focus on quality ingredients straight from the land as well as a communal layer to eating, reflective

of Jalisco’s food culture. Campestre meals are often cooked outdoors over wood fires, using simple, traditional ingredients—think handmade tortillas and or fire-roasted meats like the Barbacoa Tatemada, a Colorado lamb shank with a garbanzo consomme, served with a silky guacachile and escabeche found on the Alteño menu. These meals usually take place in open spaces with long tables, live music, and lots of laughter. It's a style that celebrates land, family, and the joy of slow, shared living.

THE PEOPLE

When we arrived, we hosted—and I don’t mean asked our names to trail to a table. I mean hosted . We were introduced to the faces of the founding team, chit-chatted with the in-house sommelier and beverage director, who opened our eyes to a bar program of wildly crafted and exquisite Mexican spirits. The star spirit of their Mezcal negroni, a small-batch and complex Mezcal distilled with the bright botanicals of gin,

oh and the Mexican style fernet, an herbal and warm digestif unlike any I’ve tried. We laughed all night with our server, who compassionately educated us on the proper use of the cutlery. The Camote Asado, an agave roasted sweet potato with fennel whipped requesón, was served with a large spoon, and no, it’s not to shovel the whole thing in your mouth all at once because it was so dang good.

We laughed all night. This is it, I would think to myself; this is the  ‘campestre’ spirit, the joy of slow shared living- the story of Alteño.

THE FOOD

Chef Curiel and team have set the bar high for themselves, after their first Michelin recognition with Alma Fonda Fina, and acclaimed and beloved two other sister restaurants, we couldn’t help but walk in with a tall order. It didn’t take long for our hearts and bellies to be melted.  On a recommendation from the house, we ate the ‘Pan De Elote,’ a jalapeno cornbread with huitlacoche butter, smoked honey,

and black truffle, and a baked Hokkaido scallop served with a beautiful citrusy salsa negra (and served on a clamshell to our delight) while we waited for the main courses; a classic carne asada, and fire-roasted chicken. While we gushed over the meal, the best surprise of them all was the seafood. We were served a deliciously bright bluefin tuna with a green apple aguachile and a lemon oil fennel after a familiar but unique kanpachi tostada.

Chef Curiel shared with us: "While Alteño is rooted in campestre-style cooking, the raw bar is a really important part of the restaurant to me. Seafood plays a big role on the menu because, growing up, my dad and I would take trips along Mexico’s coast, visiting different cevicherías. We’d eat oysters, scallops, and all kinds of fish—those moments really stuck with me. Including a raw bar at Alteño felt like a natural way to bring those memories in and honor my dad."

END

We ended our evening, bellies stuffed, with our laughter still lingering. We hugged our waiter goodbye and waved to the bar staff. But you know what I realized in those last few minutes of a wonderful evening with friends and food?

I realized we never left.

We didn’t need to be transported to another place because where we were was already where we needed to be—right here. What Chef Curiel and his team have done so beautifully is share his incredible history, food, culture and family with his neighbors and friends. Melding new cultures together and creating new stories, eating delicious local food, and learning to celebrate land, family, and the joy of the spirit of the Alteño. Sitting for a meal at Ateño becomes a reminder that sometimes, the best places to be are the ones we are already in.

To learn more or make a reservation, visit AltenoRestaurant.com

Artist Benjamin Anderson, Represented by Boulder’s SmithKlein Gallery, Transports Viewers Into a World of Water

ARTICLE BY KATHERINE OWEN

PHOTOGRAPHY BY BENJAMIN ANDERSON STUDIOS

Blue

Into the

“It can be It can be nostalgic for people if they recognize that feeling when you’re swimming in water, and they can relate to it .” conceptual.

These days, Benjamin Anderson is looking pretty blue. The artist feels fine—but his nails, clothes, and studio are all coated in an oceanic palette of cerulean, navy, aquamarine, and all shades in between.

“My wife complains that every single piece of clothing I have has blue on it,” he laughs.

From his studio in Carpinteria, California, Benjamin conjures the universal tranquility of water in oil paintings that span from the realistic to the abstract. For nearly two decades, he’s studied the way the refractions and reflections of water provide a “natural abstraction” to a subject, be it a person or object. The meaning of that, however, is up to the viewer.

“It can be conceptual. It can be nostalgic for people if they recognize that feeling when you’re swimming in water, and they can relate to it,” he says. “The cars are a whole other thing; it has a lot to do with man vs. nature—but it could also be as humorous as just giving a car a wash.”

Benjamin got his start in the world of sculpture, studying art at the Academy of Art University in San Francisco before following a professional path into portraiture. Today, that sculptural element is still very much at play in his paintings, as he builds up layers of oil to play on the third dimension.

“Right now, [my paintings] are becoming a little more sculptural in the sense that I’m using quite a bit more oil paint on them. So, I’m adding a lot of layers of paint that becomes this 3D element on the painting surface, which is pretty fun,” he says. “That’s been a new path for me to try and tie in that sculptural need that I have, doing more palette work and moving the paint around like clay on the surface,” Benjamin explains.

The opportunity to explore new territory with his work is a major factor in his relationship with the galleries that represent him, like SmithKlein Gallery in Boulder, owned by Nathan and Ann Klein.

“[Nathan and Ann] are very open to the creative process; they’re open to the idea that artists don’t really want to stay in the same lane all the time, but instead push their creative process in different ways,” Benjamin explains. “It’s nice to have that kind of creative freedom, especially when adding tons of texture to painting—Nathan is just so into that. It’s cool to have that kind of support."

Visit SmithKlein Gallery, located at 1116 Pearl Street in Boulder, to see Benjamin's work in-person, or visit BenjaminAnderson.com to learn more.

perfect A PAIR

When it comes to Mother’s Day, what better gift than wine and flowers (and maybe a little treat snuck in there too). Buckley House of Flowers and Leevers Locavore come together to pair your favorite wines with arrangements, bringing the unique flavors together with vibrant spring blooms to create easy, no-brainer gifts for the amazing mom in your life! Who doesn’t love a gift that’s a one-stop shop but looks and feels like you’ve gone above and beyond?

100% Malbec - Toasted aromas of vanilla and chocolate; dark red fruit on the palate. 2022 MI TERRUÑO “EXPRESIÓN” MAIPÚ, MENDOZA, ARGENTINA $18.99

WINE COMPANY, MOTHERSHUCKER 2023, OREGON $19.49

36% Sauvignon Blanc, 32% Riesling, 21% Pinot Gris, 11% Chardonnay

- Aromas conjure a mix of salt and sand and coastal flowers. Great texture and fruit make this a great pairing for seafood and shellfish.

100% Old Vine Carignan

-Ripe raspberry, peach, orange zest, fresh-picked herbs, lemon peel, and sea spray

May Around Town

3rd - 4th

THE DEN OPENS IN CHERRY CREEK NORTH

Welcome to The Den, Cherry Creek North’s newest destination for elevated home design. Founded by Michael Saavedra and Gary Abeyta, this thoughtfully curated boutique blends Colorado craftsmanship with global style-offering everything from timeless furniture and vintage finds to handpoured candles and artisan ceramics.

3rd Through May

DENVER MINI DERBY

The Denver Mini Derby brings all the flair of the Kentucky Derby plus mini horse races and the beloved Corgi Race! Enjoy a live band, DJ, open bar, food galore, and best-dressed contests, all while watching the Derby on a giant screen. Dress to impress (yes, that means big hats and bold pastels). For more information, go to DenverMiniDerby.com.

CINCO DE MAYO FESTIVAL

Celebrate culture, community, and cuisine at Denvers Cinco de Mayo Festival, one of the city’s largest cultural events. Enjoy live music, traditional dance, a taco eating contest, a lowrider car show, and family-friendly fun all weekend long in Civic Center Park. For more information, go to CincoDeMayoDenver.com.

May 3rdOctober 11th

CHERRY CREEK FRESH MARKET

Denver’s favorite open-air market is back! The Cherry Creek Fresh Market offers local produce, artisan goods, flowers, and gourmet treats in a lively, walkable setting. A perfect Saturday stop for fresh finds and neighborhood vibes.

31st

COLORADO TROUT FEST

Celebrate Colorado’s fishing culture at Trout Fest, a fun-filled day of fly fishing demos, local brews, live music, outdoor vendors, and family activities along the South Platte. Whether you’re an angler or just love the outdoors, this fest is a “reel” good time.

31st - June 1st

THE OUTSIDE FESTIVAL

The Outside Festival returns with a weekend of outdoor adventure, wellness, and live music in the heart of Denver. This year’s headliners include Khruangbin, Sylvan Esso, Lord Huron, and Trampled by Turtles, plus plenty of gear demos, athlete talks, and outdoor inspiration. A perfect blend of mountain spirit and city energy. For more information and tickets, go to Festival.OutsideOnline.com.