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    Home » Colorado » Summer Pickled Beet Gazpacho & Snowmass Culinary & Arts Festival

    LAST UPDATED: August 21, 2018 • FIRST PUBLISHED: July 21, 2012 By Toni Dash 14 Comments

    Summer Pickled Beet Gazpacho & Snowmass Culinary & Arts Festival

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    snowmass gondola

    With reality TV becoming such a pop culture cornerstone, the lines of chef and celebrity have become significantly blurred. Rightly so as anyone who can take a box of disparate food items and present a cogent dish in 23.5 seconds with TV cameras rolling deserves the fan accolades worthy of a traditional movie star in my view.

    One such local star is Colorado’s own Chef Jenna Johansen. We locals have tracked her rise through various ventures and restaurants including Dish in Vail (of which she is the former co owner and  Executive Chef). The introduction to Jenna has spread much more broadly this year with her participation on Bravo TV’s recent culinary adventure show ‘Around the World in 80 Plates’. Jenna proved a fierce competitor, speaking the language of every country visited (flawlessly), producing food always acknowledged in the top dishes weekly and orchestrating her team assignments with clear vision and direct ‘no drama’ engagements with her teammates. Her ‘force to be reckoned with’ execution was eventually met with demise when a fellow teammate put in the position of breaking an elimination tie chose to excuse her from the competition stating the threat she posed with her notable culinary prowess as well as ability to easily fit into any challenge or cultural situation thrown at her.

    A person posing for the camera
    In a more stressful moment, we the audience see a teary Jenna describe her fiancé Mark Denittis, a charcuterie chef and clearly her personal rock. He lovingly proposed with a salami ring and the rest is history. As Jenna’s path has broadened more into the public domain of culinary engagement outside the traditional restaurant kitchen, so seems to be Mark’s. With the limelight charcuterie practice has assumed in the focused theatre of elevated food, Mark’s talents have taken to the public spectrum conducting various demonstrations at events and festivals in compliment to his long history in the educational domain. The pair have developed a clear synergy each supporting the other as ‘sous chef’ while the other takes center stage.
    A man carving meat
    The opportunity to meet and speak with both Jenna and Mark was my kick off to this year’s Snowmass Culinary and Arts Festival. Jenna and I had had a near miss a few months back when I was to attend a dinner she was the chef for at Studio F in Denver. At the last minute I was unable to attend but it forged a connection that would finally result in meeting live in Snowmass. I watched ’80 Plates’ religiously admiring her direct honestly and avoidance of the cameo mudslinging that sadly she was subject to, often being called ‘annoying’. Of course whenever someone is recognized as competent with a superior skill set, I suppose it would be annoying to co-competitors. I was excited to finally meet in person.

    I also was excited to meet Mark as our paths had crossed too. My long time CSA farm in Boulder, Cure Organic Farm, has been one of a select few raising a heritage breed hog, the Mangalitsa. They are only one or two in the U.S. producing small batch charcuterie and it is Mark who prepares the cuts and ages them to perfection. It is really at Mark’s hand that I’ve become completely addicted to Lardo.

    butchering a pig
    Mark ‘broke down’ a full Colorado lamb carcass explaining American lamb is raised to about 140 pounds. Those whose age is between 1 to 2 years are considered ‘yearlings’ and over 2 years ‘mutton’, known for a stronger, gamier flavor due to age.
    A man standing in a kitchen with tools
    Though these are
    official work togs, the ensemble seemed to fit Mark’s talented though playful nature.

    I met up with Jenna and Mark at the Snowmass Culinary and Arts Festival today as they were getting ready to each conduct a demo kicking off the two day festival. Mark would break down an entire Colorado lamb carcass. He wanted to suspend the carcass from the rafters by a respectable sized chain and carve mid air but unfortunately the food powers that be were twitchy about it; nonetheless Mark’s natural showmanship was not dampened by the denial. His enthusiasm is contagious and I left feeling I’d look pretty darn good in a culinary chain-mail apron and that I might want to try my hand at some butchering.
    chef carving meat

    chef demonstrating meat carving butcherychef trussing meat
    chef trussing meat with string

    chef carving meat holding up ribschef carving ribs
    chef demonstrating meat carving

    boxes of bread slices and sliced sausage
    Watching Mark’s expert breakdown of this lamb was awe inspiring. I frankly was not sure how I’d feel about it before it was underway and he handled it with such aplomb and respect I felt fortunate to have seen his mastery. The dish he served at the end of the demo was Lamb Merguez Sausage with Lemon Aioli and Seared blade cutlets from the lamb.

    In all reality Mark made it look effortless and was expert at discussing equivalent cuts of beef and pork making the demo each a fascinating exhibition of his carving artistry as well as extremely educational. Not a surprise in learning he’s been prevalent in the culinary education sector for years as an instructor for Johnson and Wales, 1 of 10 Top Rising Stars in the Meat Processing industry (2007), now maintains his own educational program of the Rocky Mountain Institute of Meat all in addition to his thriving Salumeria, Il Mondo Vecchio (incidentally the state’s only USDA inspected facility).

    chef making a salad

    chef demonstration making salad
    Jenna suggests when salting something (in this case kale to be baked into chips) to do so with one’s hand high above the dish. This allows the salt to distribute more evenly (as well as makes you look cool). Also she’s a proponent of kosher sale as it dissolves better into food.
    chef demonstration making salad at snowmass culinary festival
    Jenna is warm, fun, funny and expressive. The crowd loved her, along with her tongue and cheek apologies if anyone found her ‘annoying’.
    chef demonstration making gazpacho
    Using a microplane to zest limes allows for the flavor without the acidity of the lime juice.
    chef demonstration in Snowmass
    Jenna suggests adding sparkling water to summer soups to thin them adding a light effervescence. Try flavored waters like lemon as well.
    chef demonstration removing corn from cob
    When slicing corn off the cob (this having been roasted on a grill first at a 10 o’clock angle then 2 o’clock to get the grill marks diners love) place a small bowl upside down within a larger bowl. Place the end of the cob on the small bowl and slice the kernels off. They will fall neatly inside the larger bowl.

    Following Mark, Jenna took the stage to make simple, delicious seasonal dishes of Kale Chips, Pickled Beet Gazpacho (recipe below) and Corn Salsa. She’s easy, friendly and funny engaging naturally with the crowd as I suspect she would with good friends. Jenna is full of great tips to make things easy. Her devotion to local and seasonal produce is evident as well. I felt I was looking at my twin when she paused mid recipe to admire the beauty of a sliced beet, the circular pattern, the luscious color. I too find these simple recognitions in the food realm undyingly exciting and it made me like her all the more.

    I could not sign off about Jenna without mention of the 80 Plates experience. When Q & A time came for the demo audience, cooking questions lead but then the reality TV quickly followed. Each Jenna and Gary Walker (fellow chef castmate and friend of Jenna’s who popped into the festival today) expressed it was an extraordinary opportunity to travel the world (a new country every 4 days) and have the experiences they did. Jenna’s favorite country was Italy; she felt at home there and flourished with her linguistic skills and in meeting her live I’m sure her warm demonstrative nature meshed very naturally there. In terms of future TV, she’d love her own show. I personally think we may not have seen the end of her in reality TV as grueling as the experience looks to be from the outside. She certainly makes great food and after meeting her and experiencing her infectious charisma, I know people will want to see more of her however they can get her.

    A group of people sitting at a table
    Despite the sense of controversy between contestants converyed in the ’80 Plates’ episodes Jenna maintains the contestants are friends and often talk daily. The friendship between Jenna and Gary and Mark frankly was clearly joyful.
    Summer Pickled Beet Gazpacho in mini bowls
    Chef Jenna Johansen’s Summer Pickled Beet Gazpacho

     

    The evening of the festival offered two additional events. At the Viceroy Hotel Chef Will Nolan was serving a 5 course lamb dinner using the lamb Chef Mark Denittis had prepared. Chef Richard Sandoval’s restaurant Venga Venga hosted a Tequila and Tacos evening. I love everything I’ve eaten at Venga Venga and the ‘Father of Modern Mexican food’ delivers with flavor, ingenuity and creativity.

    plate of appetizer
    Swordfish, pickled onion and avocado bite

    tequila tasting with limes

    Last year I met Chef Diane Henderiks, personal chef and registered dietician. She is a vibrant, funny Jersey girl with a passion for good food and people. Diane met Chef Sandoval at Disney’s Epcot Center International Food and Wine fest and became fast friends. They plan to co-author a cookbook (to be released in 2014) featuring Chef Sandoval’s recipes and interjections from Diane whose specialty is tailoring flavorful food to be more healthy without sacrificing the appeal.

    chefs together at Snowmass Culinary festival
    The Venga Venga management team (and Diane Henderiks)

    Chef Richard Sandoval and Chef Diane at snowmass culinary festival

     

    chefs together at Snowmass Culinary festival
    The Venga Venga management team and Diane Hendriks
    glasses of Margarita
    Watermelon Margaritas

    I spent a few minutes with them catching up at Venga Venga. Chef Sandoval had flown in from Shanghai for the Culinary and Arts Festival and had paired up with Diane at her demo early today. The depth of their friendship is palpable as is their chemistry; like best childhood friends. We had an amusing conversation about how opposite they are each comparing how they prepare for a demo; Chef Sandoval meticulously scouring his recipes the night before, every utensil accounted for, Diane having everything organized but as she begins to speak she shares ‘everything in her head’ including a nonsequitur about working in the garment district in New York City selling jeans which she related to the quality of salt used in cooking, all delivered in her fast-talkin’ Jersey accent. They are the festival’s other dynamic duo; an ‘odd couple’ who joyfully have found an appreciation for what each other brings to the culinary forum. They are fun to be around and I’m sure we’ll see more than a book in their collaborative future (I’m again banking on a reality TV show). Their culinary partnership is a highlight of the festival.

    mexican appetizers

    The Snowmass Culinary and Arts Festival runs through Saturday July 21 culminating in a Palette of Pairings events with notable chefs dishing up small plates thoughtfully paired with an adult beverage (wine or cocktail). More exciting demos will play out all day spanning the culinary gamut. For more info or to buy tickets to the pairing event, click here.

    Summer Pickled Beet Gazpacho in mini bowls

    Summer Pickled Beet Gazpacho

    The roasting and pickling of the beets is absolutely the secret.  It’s fresh, easy and perfect for these sweltering temps.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 6
    Calories: 127kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 4 large beets scrubbed  (Jenna used golden beets for her demo batch)
    • 1 cup white vinegar
    • ½ cup sugar granulated
    • 1 tablespoon pickling spice
    • 1 cucumber
    • ½ clove garlic minced
    • ½ shallot diced
    • ¼ inch ginger nubbin piece of ginger
    • 1 tablespoons extra virgin olive oil
    • Soda water as needed to thin
    • 1 spoonful Greek yoghurt or crème fraiche or sour cream garnish
    • Kosher salt and pepper to taste
    • Dill or other desired fresh herbs for garnish

    Instructions

    • Day prior to making the gazpacho:    Wrap beets in foil, roast at 350 degrees for one hour or until tender.  Remove foil; peel off skin, dice beets and place in the vinegar, sugar and pickling spice.  Cover and place in refrigerator overnight.
    • The day of making the gazpacho:   Peel the cucumber and remove the seeds using a spoon and dice.
    • Remove the beets from pickling liquid, and discard the liquid.
    • In a food processor or with an immersion blender, combine cucumber, beets, garlic, shallot and ginger and puree adding soda water (if needed) to achieve desired consistency.  Season with kosher salt and pepper.  Garnish with the Greek yogurt (or suggested equivalent) and fresh herbs.

    Notes

    Note: this recipe is prepared over two days.

    Nutrition

    Calories: 127kcal | Carbohydrates: 24g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 45mg | Potassium: 263mg | Fiber: 2g | Sugar: 21g | Vitamin A: 55IU | Vitamin C: 4.9mg | Calcium: 25mg | Iron: 0.6mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Golden Oven-Baked Pancake Topped with Sauteed Peaches
    Grilled Coffee-Rubbed Bison Tacos and Apple Green Cabbage Slaw »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. michelle says

      July 24, 2012 at 2:20 am

      I am such a geek for stuff like this! Had to be so cool to watch!
      Subscribed and subscribed again, so that even without Buzz, I won't miss a post! I would love it if you would follow me too!

      Reply
    2. All That I'm Eating says

      July 23, 2012 at 3:07 pm

      5 stars
      It all looks and sounds amazing! Watermelon margeritas and everything! Your pictures are fab but I bet it was really interesting to see the whole thing live.

      Reply
    3. Jessica says

      July 22, 2012 at 8:10 am

      love the blow-by-blow shots of the lamb being broken down. experts at work on meat are a beautiful thing. thanks for sharing!

      Reply
      • Boulder Locavore says

        July 22, 2012 at 3:31 pm

        You are welcome Jessica. I found it very instructive. Many of the cuts with names sounding to be from a certain area of the animal are actually not and have interesting histories about their names.

        Reply
    4. Ellen B Cookery says

      July 22, 2012 at 3:01 am

      How exciting!

      Reply
      • Boulder Locavore says

        July 22, 2012 at 3:28 pm

        Was a very fun and delicious day! Day two with more recipes coming soon!

        Reply
    5. Diane Henderiks says

      July 21, 2012 at 1:59 pm

      Great to see you again Toni! Would have loved to attend the lamb butcher demo…amazing pics!! See you later today 🙂

      Reply
      • Boulder Locavore says

        July 22, 2012 at 3:28 pm

        You too Diane; it's always fun to spend time with you. You would have loved the demo. Very instructive and Mark makes it very fun.

        Reply
    6. jenna johansen says

      July 21, 2012 at 6:40 am

      Thank you so very much for the article, Toni. It was amazing to meet you and I always look forward to your posts! Thanks for trying the beets and I am so glad you liked them. I can't wait to see you soon!!! A quick note… I no longer own dish… my former business partners have taken over as I am now in Denver full time… but keep your eyes peeled for something amazing in the future!!!

      Reply
      • Boulder Locavore says

        July 22, 2012 at 3:25 pm

        Thanks for the Dish update Jenna (updated the article). I have high hopes of becoming a comfortable beet eater, maybe even a beet lover (taking baby steps) but the Gazpacho was fabulous. Took it in whole heartedly rather than the usual trying to get it over my tongue without touching.

        Reply
    7. adventuresomekitchen says

      July 21, 2012 at 6:26 am

      omg- what a day!!! How inspiring to see such talent at work. I have always been fascinated with butchery and wish I could manage it better at home.

      Reply
      • Boulder Locavore says

        July 22, 2012 at 3:22 pm

        It really was fascinating to watch (the carcass breakdown). Mark made it look effortless. It was very interesting to see where different cuts some from physically. He also as I mentioned equated cuts in pork and beef so I learned alot. Great guy too; made it really fun!

        Reply
    8. Kirsten@My Kitchen in the Rockies says

      July 21, 2012 at 4:44 am

      Hey Toni, Thanks for sharing your day up at Snowmass. Very interesting! Great pictures and I truly enjoyed reading your post.
      I still remember your round up from last year. Time flies.

      Reply
      • Boulder Locavore says

        July 22, 2012 at 3:20 pm

        Thanks Kirsten. I'll have another post on the second day coming with more recipes. I agree on the time flying!

        Reply

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