Where food and music merge | SummitDaily.com

Where food and music merge

KIMBERLY NICOLETTIsummit daily news

Music and cuisine engage the senses in delightful ways, so it’s no wonder Applause! decided to produce a cookbook. “Cooking and putting together an orchestra are not all that dissimilar,” said Breckenridge Music Festival Maestro Gerhardt Zimmermann. “In both, you need a basic ingredient -in the main dinner dish, it could be beef, chicken or fish. Or perhaps just pasta. For the orchestra, that main ingredient or foundation would be the string section. After the all-important decision of the main ingredient, we need to decide on the sauce: white sauce, flute; red sauce, oboe; cream sauce, clarinet; verde sauce, bassoon. You thicken the sauce with butter-lots of butter: piano.”So writes Zimmermann in the Applause! cookbook, “Entertaining Summit Style.” He goes on to pair specific vegetables with instruments (he linked the accordion and ukulele with broccoli, the latter of which he doesn’t like – no word on how he feels about the accordion or ukulele, but we haven’t seen him integrate the instruments into his ensemble recently). Then he likens the harp to rosemary, the snare drum to chile pepper, basil to bells, and so on.The Applause! 219-page book mostly contains recipes from locals, but it also features recipes from top Summit County restaurants. And, to depict the personal warmth, energy and creativity in Summit County, sidebars (and photos) illuminate the lifestyle, from locals’ love of dogs to history or wildflower hikes.”What I find unique about this project is it evokes the feeling of what it is to live here,” said Laura Dziedzic, an Applause! member and chairperson for the sidebars.The way Applause! grouped recipes also stands out. The cookbook begins with “Opening Night,” or hors d’oeuvres for elegant pre-concert gatherings, nutritional snacks and lunches for wildflower hikes, summer favorites for a festive Fourth of July, no-fuss recipes for ski weekends, Southwestern flavors for Cinco de Mayo, savory recipes for spring, fairway favorites for golfers after playing a round, and more. In addition, chapters contain fabulous recipes from restaurants such as Relish, Briar Rose, Keystone Ranch, Hearthstone, Ski Tip Lodge, Le Petit Paris Bistro, Food Hedz World Caf and Ember. And, Summit Daily’s columnist Vera Dawson shares her knowledge of High Country baking.People submitted about 1,000 recipes for inclusion, and 60 to 70 volunteers tested them two or three times last summer. They accepted more than 200 recipes from residents. The entire process of compiling the cookbook took a year and a half.”It was a labor of love, for sure,” said BMF spokesperson Rick Hansen.Nancy Sawvell came up with the idea New Year’s Eve, 2009, because she loves to collect cookbooks from places she travels, she said. Linda and John Mirro and Bob Winsett generously gave their time to present beautiful photography throughout the book, and McGraphix Creative “took it to the (sophisticated) level we are at,” Sawvell said.The BMF plans to use money raised from cookbook sales to increase its reserves, for emergencies and downturns in the economy, such as the one the nation is experiencing, said Mary Grace McAlister, Applause! member.To gain seed money for the project, an anonymous donor put up $5,000 and challenged people to match that amount. Applause! ended up with $17,000. They pre-sold $1,000 worth of the cookbook, which just came out Aug. 16, and so far, they’ve sold 2,000.”Once they got here, everyone was going nuts over it,” Hansen said, adding that funds raised from the cookbook may be greater than those from the BMF’s annual gala.The BMF printed 6,000, with a vision to sell them at summer concerts. Their goal: to raise $90,000.”It’s a timeless book, so it will be sold for years to come,” Hansen said.

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