The Chipotle chefs have been hard at work coming up with new recipes just for Cultivate. Each dish will be created around fresh, responsibly grown ingredients from local farms.
Soft corn tortillas with grilled chicken or Sofritas™, fresh tomato salsa, and shredded cheese.
Grilled flat bread with steak or braised pork, escabeche, sour cream, and queso fresco.
A salad of charred corn, shredded cabbage, and crispy tortillas, tossed with roasted tomatillos, sour cream, pickled onions, and cotija cheese.
Jasmine rice with pork & chicken meatballs or organic tofu, charred green beans, green curry and green papaya slaw. ShopHouse Southeast Asian Kitchen is Chipotle's new concept in D.C. and L.A.
Whether you want to sample some of the best craft brews in the region or treat your palate with top quality wines, we've got you covered.
Take one giant tent, fill it wall to wall with delicious samplings from an amazing collection of regional, artisinal food, add in a hungry crowd of Cultivate attendees, and voilà!
If the Tasting Hall doesn't meet your needs, we'll have a variety of other beverages to quench your thirst.
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.
Executive Chef, The Spence and Juniper & Ivy
Chef & TV Personality
Chefs, Chipotle Mexican Grill
Executive Chef, Table 6
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.
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.
WITH CHEFS LACHLAN MACKINNON-PATTERSON AND AMANDA FREITAG
WITH CHEF RICHARD BLAIS
WITH CHEF SCOTT PARKER
Chefs Tent, 5:30 PMPerhaps 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.
Chefs Tent, 4:00 PMThe 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.
Chefs Tent. 1:00 PMLachlan 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.
Chefs Tent, 2:30 PMNate 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.
Chefs Tent, 11:30 AMScott 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.
Spinning between bands
Pueblo, COIn 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.
Greeley, COHungenberg 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.
Brighton, COIn 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.
Boulder, COAnne 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.
Longmont, COThe 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.
Elizabeth, CORun 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.
Visit the six experiences around the festival, learn from what they have to offer, and get your program stamped. Once you've completed at least four, bring your program to the Info Tent and you'll receive a coupon for a FREE burrito, bowl, salad or order of tacos at any Chipotle.
CALIFORNIA AVOCADO EXPERIENCELearn how California Avocados are grown, talk to the growers, and pick up ideas on how to use them in delicious recipes.
FRESH VS. PROCESSED EXPERIENCESee what's being served up in typical fast food compared to what is served at Chipotle.
CINEMA EXPERIENCE PRESENTED BY SOUTHWEST AIRLINESEnjoy several short films that speak directly to the journey toward better food and a healthier environment.
FARM FACTS EXPERIENCELearn about the differences between raising animals on pasture and raising them in confinement.
TABASCO® MASH TASTING EXPERIENCEGet a glimpse into the production process of making TABASCO® Brand Pepper Sauce and taste their pepper mash.
20TH ANNIVERSARY EXPERIENCEIn celebration of Chipotle's 20th birthday, find the fun facts about our history scattered around the festival.
Join several of our favorite companies as they present special experiences for your enjoyment at the festival.
Enjoy samples of IZZE Sparkling Juice and discover an alternative to traditional soda that you can FEEL GOOD about. With 70% real fruit juice, no added sugar, and no high fructose corn syrup it’s easy to say yes to the distinctively bubbly flavors of Clementine, Pomegranate, Grapefruit, or Blackberry!
Meet Chef Mike, Wüsthof's executive chef, who will be demonstrating new and essential precision forged cutlery from various Wüsthof collections. He’ll also expertly demonstrate knife skills and proper care of fine cutlery, including how to sharpen the blades.
Join Executive Chef Sarah LaCasse for a salsa demo, samples, recipes, coupons and more! Learn about Earthbound Farm's nearly 30-year commitment to organic food and farming and how they keep 19 million pounds of conventional agricultural chemicals out of the environment every year.
Make a fashion/environmental/personal statement with our stylish line of responsibly produced apparel and accessories designed by Loomstate for Chipotle. Chipotle and Loomstate are working together because both food and clothing ultimately start from the same place, the farm. Get a preview at the Chipotle Store.
Go ahead, indulge. With Applegate's worry-free franks - made with just beef, water, salt and spices - parents can say "yes" to hot dogs after years of denial. Bring the kids to the Applegate Kids' Zone for a delicious snack served up with a side of creativity.
Learn how and where California Avocados are grown and pick up ideas on how to use them in recipes. Meet California Avocado growers and learn about their passion for the fruit they grow. Make sure to grab a coupon for free guacamole made with California Avocados on your next visit to a Chipotle restaurant.
Get a glimpse into the production process of making TABASCO® Brand Pepper Sauce. See the barrels where Tabasco pepper mash is aged for up to three years before it is turned into the world famous Tabasco original pepper sauce. Take a small taste and you'll be rewarded with a special silver spoon.
They may be an airline, but they do some of their best work on the ground, and it always comes from the heart. Southwest is sharing its commitment to recycling and environmental stewardship by supporting the waste separation and reduction program at the Cultivate Festivals. Check out their other sustainability efforts in a special film at the Cinema Experience.
The Applegate Kids' Zone is filled with fun, educational activities that teach kids where their food comes from and why it's important.
PLANT THE SEEDGet those kids gardening by decorating biodegrable pots and planting some seeds to start their very own salsa garden at home.
APPLEGATE ART YARDBring your imagination and we'll provide the rest. Kids (and grown ups too!) can paint an individual tile to add to the Applegate mural.
INTERACTIVE CHALK BOARDGiant chalk boards and colored chalk will inspire kids to share their thoughts and drawings about their favorite fresh foods.
APPLEGATE HOT DOGSGo ahead, indulge. With these cleaner wieners parents can rest easy while kids enjoy a yummy summer snack.
FOOD, FAMILY, FARMING FOUNDATIONKids experience the diversity in nature's food pantry by tasting different apple varieties. Then pin an apple on a tree to win a prize!
THE KITCHEN COMMUNITYSee how a Learning Garden helps to connect your kids to nutritious food by creating an outdoor classroom and experiential play space with edible vegetables.
Try our new recipes created just for Cultivate. Learn more here
Six experiences, created to help make learning about food & sustainability not only palatable, but more enjoyable. Complete at least four and get a FREE burrito card. Learn more here
No car? No problem. City Park is accessible by a number of public transportation options. To learn more, call (303) 299-6000 or use the RTD's trip-planner.
BUSES#15 stops at the E Colfax Ave. and Colorado Blvd. station. Walk north on Colorado Blvd. about 5 minutes, enter park on 17th St., and follow the path to the Festival.
#20 stops at 17th Ave. and Harrion St. Enter the park right there and follow the path to the festival.
#20 & #40 stop at the Colorado Blvd. and Montview Blvd. station. Enter the park at the Museum and follow the path behind it to the Festival.
TRAINSTake the D, E, or F lines on the lightrail to the 16th and California Station. Walk to 17th St. and Welton St. and take the #20 bus. Follow the directions above.
CABSDirect the driver to the Museum of Nature & Science at City Park. The Festival is located just behind the museum. If you can't flag down a cab, here are a few companies to call:
Metro Taxi Denver (303) 333-3333South Suburban Taxi (303) 888-8888Yellow Cab of Denver (303) 777-7777
Making a road trip out of it? Here's the best way to park that car of yours.
You can park on the street in the neighborhoods surrounding the park. Keep in mind that the Festival is on the east side of the park behind the Museum of Nature & Science.
There will be limited parking available at the East High School field lot on Josephine Street. There will be a free shuttle service running every 10 minutes. Otherwise, it's about a 15 minute walk through the park to the Festival gates.
Make the green and healthy choice by biking to the festival.
We will provide a free bike valet at the festival to check that bike of yours.
The valet will be located right behind the Museum of Nature & Science
Cultivate likes to keep good company - so there are lots of things to see and do around City Park.
Denver Museum of Nature & Science
2001 Colorado Boulevard
Hours: 9 am - 5pm
2300 Steele Street
Hours: 9 am - 5pm
3317 East Colfax Ave
Hours: See theater schedule
Colorado State Capital
200 East Colfax Ave