Jazz Aspen Snowmass Sauté & Swing
Aspen, CO – January 18, 2008 – Jazz Aspen Snowmass’ annual fundraising dinner, Sauté & Swing Celebrity Chef Dinners, has a new date! The dinner, which in past years has taken place in July prior to their annual gala, has
been moved to Saturday, March 15, 2008. One of Aspen’s most unique fundraisers, Sauté & Swing features celebrity chefs in Aspen’s most exclusive homes, paired with incredible wines and emerging jazz musicians, creating
spectacular culinary experiences, raising funds for music education. JAS Special Events Chair Nancy Rogers joins Sauté & Swing chair Carolyn Powers and cochair
Susan Plummer in planning this amazing evening.
This year’s dinner will include two spectacular chefs in one exceptional home, not to mention fabulous wines and outstanding jazz music. Chef Dean Fearing of Fearing’s at the new Ritz-Carlton in Dallas and formerly of The Mansion on Turtle Creek, will be collaborating with Chef James Boyce from Montage Laguna Beach formerly of Mary Elaine’s at the Phoenician. Together these Chefs will prepare a culinary masterpiece paired with exceptional wines and champagne compliments of Veuve Clicquot. Dinner will take place at the home of Michael Goldberg.
Entertainment for the night will be provided by acclaimed jazz vocalist Annie Sellick. Sellick combines a dazzling stage presence with a beautiful voice. An unusually engaging performer, she has won a large devoted following and earned rave reviews. To quote the L.A. Times, “Sellick’s buoyant singing brings to mind the question of how Janis Joplin might have sounded had she been born 40 years later and focused on Jazz. But there’s more than Joplin in Sellick’s well formed style, which also includes traces of Anita O’Day’s roughhewn rhythms, Ruth Brown’s blues and even more – her own utterly unique musical personality.” Only fifty seats are available for this special evening at a cost of $2500/each. Seats can be purchased by calling the JAS Office at 970-920-4996.
All proceeds benefit the education and performance programming of JAS. The mission of Jazz Aspen Snowmass is to present and preserve Jazz, Americanand popular music through world-class festivals, performance and education programs. For more information on Sauté & Swing and JAS programming, please visit www.jazzaspen.org.
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Press: Andrea Beard (970) 920-4996 or email@example.com
Dean Fearing: Long known as the “Father of Southwestern Cuisine” and now the creator of a newer generation of highly-flavorful dishes, Chef Dean Fearing spent 20-plus years at The Mansion on Turtle Creek before opening his own acclaimed restaurant, Fearing’s, in August 2007 at the new Ritz-Carlton Dallas. Fearing’s
Restaurant received its first major award just weeks later, winning America’s “Restaurant of the Year” and “Table of the Year” in the November 2007 issue of
Fearing’s whirlwind debut can largely be attributed to the lively personality and flavorful menus of Chef Dean Fearing. With his “Elevated American Cuisine – Bold Flavors, No Borders” and a focus on Texas’ rich cornucopia of fresh farmto- market ingredients, Fearing has created an indoor-outdoor culinary experience
that is like no other in Dallas.
A popular TV celebrity chef Fearing has long been a beloved fixture on the Dallas restaurant scene. He has cooked for visiting celebrities, rock stars and heads of state, many of whom have spread the word about his larger-than-life personality, his friendly demeanor and the colorful boot embroideries on his chef’s whites. Dean captured The James Beard Foundation Restaurant Award for “Best Chef in the Southwest” and led earlier restaurant teams to win Mobil Five-Star ratings from 1995 to 2001 and the AAA Five Diamond award from 1990 to 2006. He is the author of two best-selling cookbooks and a graduate of the Culinary Institute of America.
James Boyce: With his experienced, inventive approach to the culinary arts and dynamic leadership qualities, James Boyce was tapped to be the anchor of Studio when it opened in 2003. Now, four years later, there is no question that Boyce has and continues to be the motivating talent who has raised the bar for high-end dining in Southern California at the signature restaurant at Montage
A longtime scholar of food history, Boyce describes his artful approach to cooking as “modern French with Mediterranean nuances and very strong California influences.” His renowned cooking is also characterized by rich, robust flavors – artfully enhanced by fresh, artisanal ingredients from the region. Seasonal produce, daily-caught seafood, farm-raised meats and game are showcased on the ever-changing dinner menu.
Boyce’s passions and allegiance to terroir have been duly noted since Studio’s opening. The restaurant has most recently been recognized by Robb Report as one of “America’s Finest Dining Restaurants,” has also been named one of Esquire Magazine’s “Best New Restaurants in America” and Food & Wine Magazine’s “Top 50 Hotel Restaurants”. Studio has also earned the “Best of Award of Excellence” from Wine Spectator and is rated one of Zagat Survey’s “America’s Top Restaurants”