Toasting Breckenridge | SummitDaily.com
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Toasting Breckenridge

KIMBERLY NICOLETTI

BRECKENRIDGE – Even by Summit County standards, a $60,000 to $80,000 kitchen stands out. And when it only lasts for a weekend, it’s something to see.Coordinators of the Toast of Breckenridge built an outdoor, temporary demonstration kitchen featuring a 16-foot island, a 2,700 BTU wok and a 4-foot grill. The ensemble will last three days, then it will vanish, along with the rest of the Toast of Breckenridge, said event coordinator Chris Garrett.The event features culinary delights, wines and spirits today through Sunday at Main Street Station.”Our kitchen is so much more elaborate than any other cooking show,” Garrett said. “And everyone can follow along (on five 50-inch televisions) with exactly what the chefs are doing.”This year, the third annual event brings some changes. Rather than including music and such outdoor activities as golf and fly-fishing, it offers more food and wine presentations.Saturday night, weekend passholders can enjoy a four-course dinner with celebrity chefs. Sunday, Chef DeJohn of the Art Institute of Colorado presents a brunch.Other visiting chefs include Todd Gray from Equinox in Washington, D.C., and Paul Kirk, aka the Baron of Barbecue, from Kansas City, Mo.Wine seminar topics include: all about bubbles, wines of Spain, Rhone rangers, West Coast versus France, and Italian and California wines.Weekend passes are $250, and the grand tasting is $100. A portion of the proceeds benefit the Breckenridge Outdoor Education Center.Kimberly Nicoletti can be reached at (970) 668-3998, ext. 245, or at knicoletti@summitdaily.com.


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