The Broadmoor, the iconic, Five Star, Five Diamond resort located in Colorado Springs, CO, will host acclaimed chefs and beverage experts from around the country at the inaugural Taste & Savor epicurean weekend, March 5 – 8, 2015. This exclusive, culinary event will provide guests an opportunity to savor gourmet dishes, world-class wine and craft cocktails; attend seminars and panel discussions, and interact with culinary and viticultural leaders, all set against the backdrop of the picturesque, Rocky Mountains.


Tony Abou-Ganim – Mixologist and pioneering bar professional, author and National Ambassador of the U.S. Bartenders’ Guild

Doug Frost – American Master of Wine, Master Sommelier, noted wine writer and author

Sean Kenyon – Williams and Graham, named Bartender of the Year 2014

Martin Riese – Water Sommelier, Ray’s & Stark Bar, Los Angeles, CA

Christina Perozzi – The Beer Chicks founder, Los Angeles, CA


 Kelly Liken – Owner, Chef of Restaurant Kelly Liken in Vail

Alex Seidel – Chef of Fruition, and Mercantile Dining and Provision in Denver

Tyler Wiard – Culinary Director of Elway’s in Denver

Frank Bonanno – Owner, Chef of Mizuna, Lou’s, Osteria Marco, Bones, Smoke House, Green Russell, Wednesday’s Pie, LUCA, Vesper Lounge, Bonanno Brothers Pizzeria, Salt & Grinder in and around Denver


Greg Denton & Gabrielle Quiñónez Denton – OX, Portland, OR

Curtis Duffy – Grace Restaurant, Chicago, IL

Danny Trace – Brennan’s of Houston, Houston, TX

Hugo Ortega – Hugo’s, Houston, TX

Shawn McClain – Sage, Las Vegas, NV

Sarah Kosikowski – Valrhona

Jessica Koslow – SQIRL, Los Angeles, California

 Suzanne Tracht – Jar, Los Angeles, CA

Frank Bonanno 

Frank Bonanno 

Frank Bonanno: Owner, Chef of Mizuna, Lou’s, Osteria Marco, Bones, Smoke House, Green Russell, Wednesday’s Pie, LUCA, Vesper Lounge, Bonanno Brothers Pizzeria, Salt & Grinder in and around Denver

What inspires your restaurant concepts?

A lot has to do with what I’m reading at the time, or where I’ve travelled recently. For example, the Mizuna menu change that I just did, I was in Paris and London for 3 weeks at Christmas and I was influenced by what I ate and what I saw. Mizuna is a French inspired restaurant and I’m classically trained in French cuisine, even though I’m Italian, so that’s also a huge influence.

How did you get involved with the Broadmoor Taste and Savor weekend in March?

They reached out to us and we love the Broadmoor anyway, we usually go a couple times a year, so it makes for a great weekend with my kids. It’s a fantastic facility and convenient to get to.

What’s your role going to be during the Taste and Savor event?

I’m going to be doing fresh pasta demos.

Look for full story in April’s issue of Colorado Collective.

Kelly Liken

Kelly Liken

 Kelly Liken: Owner, Chef of Restaurant Kelly Liken in Vail

Do you feel like the culinary culture and history of Colorado has influenced your cooking?

Oh yes, 100%. It’s been a learning process for the last 15 years, but when I first opened my restaurant I said, “I’m going to cook food that comes from Colorado.” and people literally laughed at me, I was only 27 years old, and people thought, it’s snowing here half the year, you can’t do that. My husband Rick and I weren’t sure we could do it either, but we thought we’d better try since we told people we were going to. This was before farm to table was really a movement, and we would drive around Colorado in our Subaru picking up produce and meat. But it’s been a journey and I’m really proud to say that I’ve been a part of what is now a really thriving culinary culture. It’s not just about the chefs who are being really creative, but it’s about the farmers supporting the chefs and the chefs supporting the farmers and now we have this great, multifaceted culture. 

How did you get involved with the Taste and Savor weekend at the Broadmoor?

I do a lot of culinary events and I really enjoy them. It’s a great way to get yourself out there and meet both new and loyal customers. I’ve had a relationship with the Broadmoor marketing team for a long time and when they told me they were doing this inaugural food and wine weekend I thought it was perfect! It’s right in my backyard and it’s exactly how I want to spend a weekend.

What will your role be during the weekend?

I’m doing a demo called “The Veggie Revolution”. My point of view is very much not vegetarian, but I am passionate about vegetables. I’m constantly designing my plates and dishes around vegetables and new, different ways to present them, instead of always designing plates around the steak or the duck breast. I’m really excited to show people some fun, new, different ways to prepare vegetables instead of the same old ways they’ve been preparing them for years. At the Grand Tasting, I’ll be serving one of my signature dishes – Colorado Elk Carpaccio. 

Look for full story in April’s issue of Colorado Collective.

Image from

Image from

Sean Kenyon: Co-owner, Bartender of Williams and Graham

What gave you inspiration for Williams and Graham?

I turned down a ton of opportunities to open other bars. I really wanted to open a neighborhood bar. A lot of the cocktail bars around the country were really stuffy. They weren’t friendly places. I wanted to open a bar that was able to execute great cocktails and be friendly. I met partner Todd Colehour in late 2010 and we talked and he wanted to open a serious cocktail bar and I wanted a neighborhood bar and we merged our two schools of thought. He had the original idea for Williams and Graham but we changed it around a little bit. Once you walk in things change. During prohibition all the rules existed BEFORE you walked into the door. We have standing room …there’s energy throughout the room. I wanted to be able to present some classic cocktails and a good array of them but present it in an accepting atmosphere.

How did you get involved in the Taste and Savor Event?

My good friend Steve Olson, who I’ve worked with, asked me to come and be a part of the event. I’ve been to the Broadmoor plenty of times. It’s an awesome property. It’s an iconic hotel and resort in Colorado and the opportunity to work there for the weekend was inspiring and I’m looking forward to it.

The Taste and Savor is amazing because for one weekend people have access to the best chefs in the country and some of the most intelligent wine and spirit minds, and mixologist minds, as well. It is a great opportunity for someone on the consumer side, and even people in our industry. Every moment I get I’ll probably sit in on someone elses seminar. Many of these people are friends of mine, but sometimes you look at these people as your friend and forget how brilliant they are. They’re the best minds in the country in their respective field and it’s cool to get them all in one spot.

What’s your role going to be during the event?

I’m teaching a home bar seminar on Friday – basically advanced bartending for the home bartender, and building a great home bar. We are doing a pop-up Williams and Graham at the wednesday event and the Saturday party. I also did a brunch cocktail as well for the final brunch.

Look for full story in the April issue of Colorado Collective