Wednesday, September 22, 2010


After 6 months of preparation and many sleepless nights we executed Sparkoplis. It took a lot of planning and help from my sisters Rachael and Kaylie and team of professional friends to pull it off. Here is a link to the article in the Denver Post about charity events this summer.

Passed appetizers

Colorado lamb meatball wrapped in angel hair and rosemary

Roasted sweet Colorado corn and apple shooters

Smoked Rainbow trout Bruschetta

Chef’s garden grown vegetable kabobs with sweet pea pesto

Long family pork belly sliders with asian slaw and hoison aioli

Rocky ford melon pipettes with serrano peppers and proisutto

Food Entertainment Stations


Baked rolls and sesame crackers from City Bakery

Artisan cheese from Haystack Mountain Dairy

Goat cheese baked in olive oil and rosemary

Pickled watermelon and mint with feta

Creamy buttercup with Colorado peach chutney

Snowdrop with jalapeno caramel


Hand rolled mini tamales with red chili or green chili and pork

Featuring Colorado cheeses,farm to table vegetables and unique sauces

Cotijo cheese, Asadero, western slope corn, hatch chili, chef grown tomatoes

yuzu avocado and black olive chipotle

Colorado poured bar


Cottonwood cellars, Debuque canyon winery

Great divide and Breckenridge brewery

Stanahan’s whiskey, Colorado vodka and Montanya rum

Creation Stations


Stanahan’s whiskey caviar and cream

Montanya rum carbonated over vanilla ice cubes

Colorado vodka peach martini with strawberry pop rocks

Ice cream station

Strawberry mint ice cream, hot fudge ice cream and Madagascar vanilla sorbet made with liquid nitrogen. Topping bar includes:

Exploding banana whipped cream, chocolate bubbles, pineapple bubbles, frozen caramel rocks, coconut marshmallows, mint paper and carbonated cherries

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