VENUE:
Uley's Mountain Cabin
Crested Butte Ski Resort
Crested Butte, CO 81225
303-685-8120
DATE:
July 20, 2011
Time:
6:00 PM
PRICE: $200 per person inclusive
$375 for 2 tickets inclusive
To Purchase Tickets, please call or
email Radhika Black: (303) 685-8120
HOST VENUE - Uley’s Cabin
Uley's Cabin takes it's name from local historical figure / bootlegger Uley Scheer. Uley Scheer's major claims to fame as a provider of food and moonshine are the inspiration for the dining and entertainment Uley's Cabin.
Far from the burly, sometimes grubby mountain man image that so many of his generation sported, he was known as a strikingly tall figure with a long neatly trimmed beard and clean white hair to his shoulders.
As an excellent cook and perhaps even better supplier of libations until his move to the "cross bar hotel" at the Gunnison County Jail (for unintentionally providing local lawmen with moonshine), Uley was one of the friendly, legendary cast of characters that make our community memorable and his memory is commemorated in Crested Butte's newest dining experience.
Experience Uley's Cabin for an elegant sit-down lunch, cocktails or a fantastic dinner. Reservations are recommended for lunch and required for dinner during Ski Season.
GUEST CELEBRITY CHEF - Carla Hall
Alchemy by Carla Hall
America fell in love with Carla's heart‐felt approach as she cooked her way into the finals on season five of the award‐winning Bravo show, Top Chef. Today, Carla continues to cook from the heart, and balances her Southern traditions, classic French training, and holistic approach to food as an entertaining expert, and owner and Executive Chef of Alchemy by Carla Hall in Washington, DC.
Carla's commitment to wellness and balance connects her passion for natural, organic and locally sourced ingredients with her belief in yoga and meditation. For Carla, the preparation of dishes is a mindfulness practice, as well as an opportunity to transform and inspire the way people approach food. Carla's cuisine is based on a philosophy of authentic connections and her warmth can be felt in all aspects of her work. From the preparation and serving of her dishes to her interactions with guests at events, every relationship is given tribute and meaning.
A native of Nashville, TN, Carla graduated from Howard University with a degree in Accounting. However, her passions were elsewhere. Carla's striking good looks led her to the catwalks of Paris, Milan and London, where she discovered her true love: food. After graduating L'Academie de Cuisine, Carla worked as sous chef at the Henley Park Hotel, and Executive Chef at both The State Plaza Hotel and The Washington Club.
At age 42, Carla got married to Matthew, an attorney with the FDA, professional photographer, and master of their home kitchen; with that she also gained teenage stepson, Noah, and realized the beauty of family, which further inspired her passion for food.
Carla's charm and experience make her a natural teacher. Dedicated to sharing her philosophy of how to "Cook with Love," Carla has passed on her genuine love and joy for being in the kitchen by teaching at CulinAerie and L'Academie de Cuisine, as well as extending her personal philosophies in team building classes at different venues in the DC metropolitan area.
Carla is a believer that, "If you're not in a good mood, the only thing you should make is a reservation."
GUEST CELEBRITY CHEF - Jesse Griffiths
RESTAURANT - Dai Due, Austin TX
Jesse Griffiths is the chef/co-owner of Dai Due Supper Club and Butcher Shop with his wife Tamara Mayfield. He enjoys obtaining his own food, as long as it's trying to get away from him. Aside from hunting and fishing, they maintain a small garden and a few chickens on the East Side and pretty much eating or planning meals most of the time.
HOST CHEF - Eric Jaeger
RESTAURANT - Crested Butte Ski Resort
Chef Eric Jaeger was born and raised in Colorado. He trained in Denver restaurants working for many of the top chefs in Colorado, and spent a few years working as a sous chef at two of the top jazz clubs. Then he moved to Telluride to take a sous chef position for the resort. He spent four years working there perfecting his trade before taking the Executive Chef position in Crested Butte for the Conference Center. Chef Eric has a very clean elegant style of cooking. He uses fresh clean flavors in his cooking and believes "Food tastes good. It's my job to simply accent and present the natural flavors."
