Food with a Story: A Timeline of Food in Colorado
Presented by Marczyk Fine Foods
In celebration of Colorado’s 150th anniversary, join Bill St. John and Marczyk Fine Foods for a three-part series taking a closer look at the role and significance of food throughout our state’s history. Take the full series for the complete experience or join an individual session that interests you. Each lecture is accompanied by a tasting prepared by Marczyk Fine Foods.
I. Before Statehood (pre - 1876)
Thursday, August 13, 6 - 7:30 p.m.
After an overview of the current state of agriculture in the State of Colorado, Bill lays out the foods and foodways of the territory’s Indigenous peoples, as well as the influence of both European settlers (especially the Spanish) and those living in the neighboring territories. The lecture will conclude with painting a picture of eating in Denver in the 1850s.
II. From Statehood to Today (1876 - today)
Thursday, August 20, 6 - 7:30 p.m.
Bill discusses food production on the Western Slope and Eastern Plains, metropolitan foods and foodways and mapping the history of Colorado food in local newspapers.
III, A History of Colorado Cooking from Campfires to Michelin Stars
Thursday, August 27, 6 - 7:30 p.m.
Learn about cooking in Colorado at home and in saloons, inns and restaurants from the days of the pioneers to today.
Price: $25 per session
Get 20% off when you register for all 3 sessions
Location: York Street
Instructors:
Bill St. John has worked in the kitchen on the Orient-Express, interviewed the nuns who cooked for the Pope, traveled round-trip overnight to Burgundy to interview Georges Duboeuf on Beaujolais, lived at the Abbey of Orval to watch its monks make beer and offered his shoulder as a resting place for a napping Julia Child during boring meetings.
Since his start as a writer and teacher in 1983, Bill has contributed to publications far and wide, most extensively in The Rocky Mountain News, The Denver Post and The Chicago Tribune. His writing, recipes and reflections are archived in more than 100 U.S. and overseas newspapers and magazines. In 2001, he was nominated for a James Beard Award for his column in Wine & Spirits magazine, “The Fearless Omnivore.”
As a former professor and natural educator, Bill has taught at both Regis University and The University of Chicago. He has also shared, at schools of his own devising, his vast knowledge of wine, food, restaurants, cooking, travel and the history of cuisines.
Peter Marczyk, CEO, co-founder, Marcyk Fine Foods
Peter moved to Denver, Colorado in the 90s from Easthampton, MA. He carried with him his painting and plastering skills but was soon hired by Merrill Lynch in 1993. He had great success there, winning a Rookie of the Year Award, working as a broker and then with a mortgage team. However, his passion was for stock of a different sort. In 2000, with his wife Barbara Macfarlane, he began to create the outline for Marczyk Fine Foods. His vision was for a family-owned grocery, a world class neighborhood market that would bring in the best ingredients from all over the U.S. and Europe, where the staff was knowledgeable and the ingredients were fresh. Everything, from the layout of the meat cases to the products on the shelves, was his vision. In April 2002, Marczyk Fine Foods opened its doors, and Pete soon became "Denver's most eloquent grocer." Pete worked closely with ECRS, the market point of sale provider, and has made Marczyk’s into one of their star pupils.
James Fader, Executive chef, Marczyk Fine Foods
Over the years, Jamey asked Pete and Paul to contribute a course and fresh bread for his successful Dos Casas charity dinner, and they got to see how each one worked under pressure. During rare free time skiing and fishing with the Marczyk team, the conversation often turned to food and once included a hunt for enchiladas in downtown Winter Park during an epic storm that closed the pass home. When it was time to find a new culinary director, Chef Fader was the first choice: He was looking for a new opportunity and adventure outside of the restaurant industry and the MFF team was looking to expand and grow their brand. It was a perfect fit. Chef Fader contributes at a high level to MFF, well beyond the kitchen: He kicked off the first-ever employee survey, and under his leadership MFF achieved a participation rate of over 90%. His creation of new, exciting and HEALTHY options for our guests in prepared foods has resulted in consistent growth in this department.