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Showing posts from November, 2010

Denver International Airport Has Bold Development Plans For The Future

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Denver International Airport Has Bold Development Plans For The Future
By Christopher J. Davies

The Denver International Airport, or DIA as locals call it, is just 15 years young. It's a super-sized airport comprising of 34,000 acres or 53 square, which makes it larger than Disney World in Orlando (25,000 acres).

Getting to DIA from downtown Denver takes a little time as its terminal is actually 24 miles away from Larimer Square. Once you enter DIA, the drive to the terminal is similar to entering Disney World in Orlando, sans the monorail. As you get closer to the terminal you see its enchanted white roof which depicts snow-capped mountains.

Having all of the space is a good thing. As in 15 short years, DIA has grown to be the world's tenth busiest airport and the fifth busiest airport in the United States. In 2009, 50 million passengers were transported through DIA making it one of the busiest hubs in the aviation world.

As a frequent world traveler, I made the decision to mo…

Taste of Elegance 2010 dishes by The Fort

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Geoffrey Groditski, Executive Chef, The Fort
Shares his Dishes From the Taste of Elegance! 
Story and photos by Christopher J. Davies

The 2010 Denver International Wine Festival Taste of Elegance Chefs Food and Wine Competition took place ion Thursday November 4, 2010. The event celebrates the gold medal wines from the Denver International Wine Competition.



Twelve Master Colorado Chefs were assigned two gold medal wine each and had just 7 days to create custom paired dishes for 450 guests.









The dishes were tasted by a prestigious panel of judges: 
* Hosea  Rosenberg, Top Chef Season 5 Winner
* Kelly Liken, Chef/Owner Restaurant Kelly Liken-Vail, CO
* Claire  Walter, Food Critic & Author of "Culinary  Colorado"
* Wes Marshall, Wine Writer and Author of "What's a Wine lover To Do?"
* Tom Spilman District President, KeyBank

This year I was excited that one of my favorite restaurants, The Fort had agreed to let their chef participate! Better yet, Chef Geoffre…