WATCH, LISTEN AND LEARN
Superior ingredients deserve excellent preparation. Watch as these expert chefs and stars of the culinary world prepare a variety of dishes in our on-site kitchens. They’ll demonstrate different cooking techniques as well as share their knowledge and love of working with local farms and suppliers.
SET THE TONE
Nothing rounds out a day of amazing food and drink like amazing (and free) live music. Five unique, national acts, plus Chipotle's very own DJ will be performing on the Music Stage throughout the day, adding a layer of groove to the celebration.
GET YOUR GROW ON
Cultivate is a celebration of delicious, sustainably raised food, where it comes from and the farmers who raise it. To that end, the farmers that are supplying the food for Cultivate are here as well − because it is essential to understand the connection between farms and the food we eat in order to create a better food supply and a more sustainable future.
RICHARD BLAIS
Executive Chef, The Spence and Juniper & Ivy
Chefs Tent, 5:30 PM
Perhaps most recognizable as the winner of Bravo’s Top Chef All-Stars, Richard Blais is a graduate of The Culinary Institute of America in Hyde Park, NY and has studied under the likes of Thomas Keller, Daniel Boulud, and Ferran Adria. In 2000, Blais established Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated some of Atlanta’s most popular eateries including Flip Burger Boutique, HD-1, and The Spence-—a new restaurant concept in Midtown Atlanta. His debut cookbook was published by Clarkson Potter in the spring of 2013. Blais has appeared on Food Network, Discovery Science and CNN and in numerous publications including The New York Times, InStyle and Food & Wine magazine.
AMANDA FREITAG
Chef & TV Personality
Chefs Tent, 4:00 PM
The former executive chef of New York City's The Harrison, Amanda Freitag has battled Bobby Flay on Iron Chef America and has a recurring role as a judge on the wildly popular Food Network series, Chopped. In the fall of 2009 she competed for the title of Next Iron Chef. Currently, you can find her as a contributing chef on Unique Eats, a weekly program on The Cooking Channel. Now, after almost 20 years of being a groundbreaking, highly acclaimed Chef in New York City, Amanda is proud to be working on her passion project; a restaurant of her own.
LACHLAN MACKINNON-PATTERSON
Executive Chef & Co-owner, Frasca Food & Wine
Chefs Tent. 1:00 PM
Lachlan Mackinnon Patterson was named one of Food & Wine Magazine’s "Best New Chefs" in 2005 and was recognized by the James Beard Foundation as the first-ever "Rising Star Chef" nominee in Colorado. In addition, Frasca Food and Wine was named Colorado’s Top-Rated Restaurant in the 2008 Zagat Survey. In May, 2008 the James Beard Foundation named Lachlan the Best Chef in the Southwest Region of the United States. In 2009, Lachlan appeared on Bravo TV’s hit show, Top Chef Masters, where he competed with some of the nation’s finest chefs to raise money for local charities.
NATE APPLEMAN & JOEL HOLLAND
Chefs, Chipotle Mexican Grill
Chefs Tent, 2:30 PM
Nate and Joel work together to improve cooking techniques, restaurant operations and ingredient sourcing across the company. They have also been at the forefront of menu development for ShopHouse Southeast Asian Kitchen, Chipotle's new restaurant concept in Washington D.C. and Los Angeles.
Named a Rising Star Chef by the James Beard Foundation and a Food & Wine Magazine Best New Chef, Appleman has worked in critically acclaimed kitchens in California and New York before joining Chipotle in late 2010.
Joel has worked as a chef for 22 years, learning his trade at Spago, Chinois and Nobu. He then launched Restaurant Terroir and Koshu to critical acclaim before becoming a consultant to Chipotle Co-CEO and Founder, Steve Ells, in 2006, eventually coming on full-time in 2009.
SCOTT PARKER
Executive Chef, Table 6
Chefs Tent, 11:30 AM
Scott Parker has been in the restaurant business since 1993. He cut his teeth at several distinguished restaurants, such as Adega (Denver), Game Creek Club (Vail), Grouse Mountain Grill (Beaver Creek), Company of the Cauldron (Nantucket), Demarco (Nantucket), and San Sofia (Telluride). He has risen to Executive Chef at Demarco, San Sofia, and now Table 6. He has an innate ability to create unique, thought-provoking and seasonal dishes at the drop of a hat, which has already been an asset to Table 6. Table 6 had the luxury of having Scott Parker as its Sous Chef for two years and, now, as Executive Chef, Scott brings a playful yet grounded atmosphere to the restaurant.
COLD WAR KIDS
6:15 PM
Los Angeles four-piece Cold War Kids elevate their passionate take on indie rock with their emotionally-raw fourth album Dear Miss Lonelyhearts. Formed in 2004, the band's breakthrough debut, Robbers & Cowards, was released to considerable acclaim in 2006. The darker Loyalty To Loyalty followed two years later and 2011's Mine Is Yours introduced deeper anthemic qualities to the eclectic group's catalog.
Dear Miss Lonelyhearts, which features the rollicking, energetic single "Miracle Mile," is Cold War Kids' first release with former Modest Mouse and Murder City Devils guitarist, Dann Gallucci, who also handled its production alongside Lars Stalfors. Dear Miss Lonelyhearts was released April 2, 2013 via Downtown Records.
BLITZEN TRAPPER
4:45 PM
When Eric Earley was twenty-three he had a waking vision of a creature trying to get inside his apartment. At the time he couldn't tell if it was malevolent or bent on his destruction since it would not speak, but only scrabbled at the windows and beat on the walls. Whatever it was, it had wings and was terrifying. All night he piled furniture in front of the door to keep it from getting in, which seemed to work. It's worth mentioning that he also had a fever and was taking exotic narcotics to deal with it. The upshot of this episode was that he dropped out of school and began to write songs, to play music. This was not music that ever traveled, at least not for many years (his lower-class, small town upbringing ensured he had absolutely no ambition), but it was music that permeated everything. He and his friends lived together, made recordings, played occasional shows and mostly just worked out their demons through narcotic substance and song.
ALLEN STONE
3:15
USA Today has called Allen Stone a “pitch-perfect powerhouse” and The New York Times has likened his socially conscious music to that of Stevie Wonder, Marvin Gaye, Donny Hathaway and Bill Withers. But the 25-year-old singer-songwriter from the tiny backwoods town of Chewelah, Washington just sees himself as “a hippie with soul.”
One look at his long, curly blond hair and thick-rimmed glasses brings home the first part of that equation – and perhaps leaves one unprepared for the raw, soulful power unleashed when Stone opens his mouth to sing.
GOOD OLD WAR
1:45 PM
Over the past three years, indie-folk trio Good Old War has captivated countless audiences with their acoustic-driven, sing-along-inspiring live performances. Now, with the release of their third full-length record Come Back as Rain, the Philadelphia- based band harnesses the high-spirited simplicity that makes their shows so unforgettable. Like Only Way To Be Alone (Good Old War’s 2008 debut) and their 2010 self-titled sophomore effort, Come Back as Rain showcases the delicately textured melodies and multipart harmonies that have become the band’s signature. Once again revealing their penchant for infectious folk-pop, Good Old War this time sharpens their sound by infusing Come Back as Rain with the same joyful passion they’ve ceaselessly brought to the stage.
AIR DUBAI
12:15 PM
Denver band Air Dubai is more than the sum of its parts. It’s not about the exciting combination of eclectic genres or even the explosive onstage energy. The group’s appeal lies in its member’s passion for the music they create, as well as their love for the people who come to see them perform. A heady mix of hip- hop, pop, soul, rock and electronic, Air Dubai exists not to fit into one specific category or sound, but instead to create something new and fresh on each album and even every song.
The band's roots date back to 2008, when two high school friends, singer Jon Shockness and rapper Julian Thomas, decided to create a hip-hop duo using the name Air Dubai.
CHRIS GOLUB
Spinning between bands
The groovin' soundtrack of the Chipotle in-restaurant experience is curated by Christopher Golub, owner of Studio Orca in NYC. He will be hosting the main stage and spinning the Chipotle program between sets.
MILBERGER FARMS
CHIPOTLE INGREDIENTS
Pueblo, CO
In 1986, Shane Milberger started farming with a small tractor and a few acres. He grew a variety of vegetables including pueblo chiles, sweet corn, and many more and sold them at local farmers markets and roadside stands. Each year his business expanded to include a little bit more. Milberger Farms has been in business for 24 years. Now Milberger Farms is a business that involves the whole family as Shane shares it with his sons. Their season begins with asparagus and continues through the summer with a variety of vegetables until the season ends with the pumpkin harvest.
HUNGENBERG PRODUCE
CHIPOTLE INGREDIENTS
Greeley, CO
Hungenberg Produce is a fifth generation family farm that started in 1908. It began as a small farm, but over the years has expanded to about 4,000 acres and added its own processing and packing plant. It is currently run by brothers Jason and Jared Hungenberg, the great-great-grandchildren of Emily Hungenberg, who purchased the original seven-acre farm over one hundred years ago.
Hungenberg Produce now farms delicious, Colorado-grown carrots, cabbage, onion sets, and rotation crops of pinto beans and shell corn. The splendid Colorado summers consist of warm days, and cool nights that can condense the sugars – which is why Colorado carrots taste sweeter than any other carrot in the world.
Today, Hungenberg Produce ships carrots and cabbage all over the United States. Buying Colorado grown carrots and cabbage promises you are receiving premier vegetables grown in the best methods from their field to your table, in the freshest manner possible.
PETROCCO FARMS
CHIPOTLE INGREDIENTS
Brighton, CO
In the early 1900's, Maria and Dominic Petrocco began farming in Hanna, Wyoming shortly after their voyage from the region of Abruzzo, Italy. They grew only enough vegetables to feed their family. When Dominic Petrocco passed away, his sons Albert and John were only eight and ten years old. The boys began working for the farm at this time and later dedicated their entire lives to helping it grow immensely. Seeking a new farming location, north Denver became a landing point for the next 30 years as the responsibilities of the farm were later assumed by Albert's children. David Petrocco Sr. took ownership of the business after his father's death in 1985 and now farms on 2,000+ acres of land in Brighton, Colorado. Since its official incorporation in 1985, David Petrocco Farms, Inc. has become locally and nationally renowned, earning the business of several major national chain stores.
CURE ORGANIC FARM
WITH CHEFS LACHLAN MACKINNON-PATTERSON AND AMANDA FREITAG
Boulder, CO
Anne P. Cure is the Farm Manager at Cure Organic Farm. Anne has farmed in the Pacific Northwest at Full Circle Farm and in Colorado at Short Grass Farm and Hedgerow Farm. She is thrilled to call Cure Organic Farm home. Anne makes the crop plans and leads the farm through the seasons in the fields. She is active in working to keep agriculture land in the hands of farmers, and is passionate about bringing more young farmers into the fields. She believes that community involvement is instrumental in the revival of small family farms. Anne is dedicated to using sustainable methods that help to maintain a healthy farm ecosystem and is often introducing new crops and animals into the mix.
OSKAR BLUES HOPS & HEIFERS
WITH CHEF RICHARD BLAIS
Longmont, CO
The foundation for Hops and Heifers is the integration of efficient sustainable agriculture with the values and stewardship of yester year’s family farm. A crucial part of that foundation is the ability to seamlessly integrate the Brewery waste outflows into productive farm inflows. The farm currently grazes 100% Oskar Blues raised Black Angus cattle that are part of the sustainable model at the Hops & Heifers farm. In addition, the ranch hosts 3,500 hop plants across 2 acres.
ZANDER'S PLACE FARM
WITH CHEF SCOTT PARKER
Elizabeth, CO
Run by three generations of family under one roof, their small farm is located on 40 acres of high-elevation prairie in Elizabeth, Colorado, making them both local and convenient. Whether it's the multi-colored eggs from organic, cage-free, pasture-raised hens or the organic, free-range, goat milk collected by hand each day, the high quality of their products will impress you from the very first nibble. Their growing flock of ducks also offers top-shelf organic eggs from happy gals for the finest brunch fare your palate can handle. The orchard has been planted and they are looking forward to making use of the apples, pears, plums, peaches, and cherries it will provide in years to come. With a vision of small-scale, sustainable greenhouse farming, they hope to soon offer aquaponically-grown greens and tilapia, hand-harvested honey, and heirloom vegetables from ancestral, non-GMO varietals.