© 2013   One of 99

Allison Widdecombe
Allison Widdecombe
press to zoom
Williams & Graham
Williams & Graham
press to zoom
Williams & Graham
Williams & Graham
press to zoom
Hapa Sushi
Hapa Sushi
press to zoom
Hapa Sushi
Hapa Sushi
press to zoom
Hapa Sushi
Hapa Sushi
press to zoom
Mario Latona
Mario Latona
press to zoom
The Oceanaire
The Oceanaire
press to zoom
Chef John Robinson, The Oceanaire
Chef John Robinson, The Oceanaire

Chef John Robinson is the Executive Chef at the Oceanaire Seafood Room in Denver. Upon graduating from the Culinary Institute of America in Hyde Park, NY, John went on to hone his skills under James Beard award-winning chef, Zane Holmquist, at the legendary Stein Eriksen Lodge in Park City. John has already been recognized for his innovative twists on The Oceanaire's ultra-fresh seafood and is inspired by the abundance of local ingredients the front range has to offer.

press to zoom
Kevin Burke
Kevin Burke
press to zoom
Colt & Gray
Colt & Gray
press to zoom
Chef Nelson Perkins, Colt & Gray
Chef Nelson Perkins, Colt & Gray

Nelson, a native of Colorado, spent 15 years in the securities brokerage business before packing up his young family and moving to New York to attend the French Culinary Institute. Nelson graduated among the top of his class, earning the Grand Diplome de Cuisine. Nelson credits years of travel, cooking, adventure and time spent on his family’s ranch with forming his gastronomical tastes. His food philosophy is to use the best available ingredients and treat them gently.

press to zoom
Rob Corbari
Rob Corbari
press to zoom
The Populist
The Populist
press to zoom
Chef Jonathan Power, The Populist
Chef Jonathan Power, The Populist

Westword interview part 1 http://blogs.westword.com/cafesociety/2013/04/jonathan_power_exec_chef_populist_interview_part_one.php Part 2 http://blogs.westword.com/cafesociety/2013/04/jonathan_power_exec_chef_populist_interview_part_two.php

press to zoom
Colin Dart
Colin Dart
press to zoom
Coohills
Coohills
press to zoom
Chef/Owner Tom Coohill, Coohills
Chef/Owner Tom Coohill, Coohills

A chef since 17, Tom Coohill began his love affair with French cuisine at L'Auberge des Champes in Kentucky. Training under master chefs at the three-star Michelin L'Oustau de Baumaniere in France, the five-star Mobile Le Francais in Illinois, and Ma Maison in Los Angeles. He opened the renowned Ciboulette restaurant in Atlanta in 1992, ranked by Conde Nast Guide in the top 10 and by Esquire in the top 25 nationwide. Chef Coohill also owned and operated Coohill's Steakhouse & Bar in Atlanta.

press to zoom
Mike Henderson
Mike Henderson
press to zoom
Root Down
Root Down
press to zoom
Linger
Linger
press to zoom

 CULINARY ARTS SERIES

 

 

 

info@culinaryartsseries.com

 

 

 

 


These foodie-fueled events benefit One of 99  culinary arts education outreach programs to local youth through the Boys & Girls Clubs, and collaborating organizations providing community food and culinary arts programs.

 

 

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 

 

 

To quote Wikipedia:

 

TASTE

 

Taste, gustatory perception, or gustation is one of the five traditional senses.  Taste is the sensation produced when a substance in the mouth reacts chemically with receptors of taste buds.  Taste, along with smell (olfaction) and trigeminal nerve stimulation (which also handles touch for texture, also pain, and temperature), determines flavors, the sensory impressions of food or other substances.

 

Humans perceive taste through sensory organs called taste buds, or gustatory calyculi, concentrated on the top of the tongue.  There are between 2000 and 5000 taste buds that are located on the back and front of the tongue.  Others are located on the roof, sides and back of the mouth, and in the throat.  Each taste bud contains 50 to 100 taste receptor cells.

 

The sensation of taste can be categorized into five basic tastes: sourness, saltiness, umami, sweetness, and bitterness.

 

 

 

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 

 

 

 

 

TASTE

 

5 POP-UP  COCKTAIL EVENTS

featuring celebrated MIXOLOGISTS,

crafting off-menu cocktails,

and food pairings by acclaimed CHEFS,

highlighting five taste sensations:

SOUR, SALTY, UMAMI, SWEET, BITTER

 

EVERY WEDNESDAY IN OCTOBER 2013

5:30PM - 8:00PM

 

bulthaup

1038 Bannock Street

Denver, CO 80204

 
TICKETS

 

sourtasteevent.eventbrite.com

 

saltytasteevent.eventbrite.com

 

umamitasteevent.eventbrite.com

 

sweettasteevent.eventbrite.com

 

bittertasteevent.eventbrite.com

 

 

 

You know where the party's at!

 

 

bulthaup

1038 Bannock Street

Denver, CO 80204

 

 

 

 

 

 

CONTACT

 

info@culinaryartsseries.com