A Creative + Culinary Affair
2026 Annual Fundraising Party
$250 + service fees/$200 Members
Step into an unforgettable evening of art, flavor, and imagination—all in support of Breck Create’s free education and community programs.
Your journey begins at Old Masonic Hall, where our immersive exhibition Other Worlds sets the tone for the night. In partnership with Mountain Top Explorium, artists Jill Hadley Hooper and Sadie Young transform the galleries into fantastical realms of yarn-wrapped landscapes, storybook forests, wild creatures, and friendly monsters. It’s an invitation to leave the ordinary behind and wander somewhere wonderfully unexpected.
From there, drift across the Ridge Street Arts Square campus as it morphs into a dreamlike celebration inspired by curiosity, nature, and a touch of whimsy. Savor inspired small plates crafted by some of the finest local chefs, enjoy live culinary demonstrations, and indulge in imaginative cocktails and decadent desserts designed especially for the evening.
In the studios, creativity reigns. Craft your own fabric mushroom, design a Mad Hatter–worthy hat, create a wild bolo tie with 3D pens, or assemble a house-of-cards–inspired stained glass keychain. Throughout the night, expect playful surprises—pop-up performances and unexpected circus-style moments..
Whether you come for the art, the culinary adventure, the spectacle—or all three—A Creative + Culinary Affair promises an immersive, transportive night unlike any other, all while championing Breck Create’s mission to make the arts accessible to all.
Need childcare during the event?
Mountain Top Explorium’s Kids Night Out offers an evening of fun, creativity, and discovery for children ages 3 and up who are bathroom independent. Kids will enjoy dinner, hands-on activities, artistic adventures, and exciting experiments whole parents get a well-deserved night off!
You may drop your child off at 5PM and pick them up at 9PM just a short walk away from the event!
Advance registration is required. Book your spot here.
the menu
SAVORY
Breckenridge Distillery • Swordfish Ceviche: Swordfish, Cucumber, Red Bell Pepper, Red Onion, Tomato Garnished with Edible Hibiscus Flowers, Micro Cilantro, Citrus Tuille
El Perro Negro • Smash & Grab: Tortilla Smash Burger with Shredded Lettuce, Pico De Gallo, Oaxaca Cheese and Chipotle Mayo
Fatty’s • Wild Game Meatball with Heirloom Grape Tomato Caprese Salad
Giampietro’s • Summer Truffle Tortelloni Fonduta
Hearthstone • Braised Lamb Shank, Palisade Peaches, Mint and Pistachio Tuile
Highside Brewing • Smoked Chicken Tostada with Cilantro Crema and Fresh Pico De Gallo & Pulled Pork Slider with House Made BBQ Sauce and Pickled Onion
Horseshoe • Mustard Four Ways: Braised Mustard Greens with Peppered Lardon, Carnitas, Carolina Gold Pearls, Pickled Mustard Seed, Honey Mustard Braised Heirloom Radish
Prospector • Smoked Trout Mousse Crostini
Rootstalk, Radicato & Threefold Bakery • Heirloom Baby Tomatoes, Crispy Eggplant, Buffalo Burrata, Pine Nut Vinaigrette, Basil
Twist • Pani Puri: Puffed Cracker Stuffed with Edamame Hummus, Avocado, Mandarin Orange and Baby Shrimp. Finished with Tamarind Water Stuffing
Sweet
Baked in Breck • Brown Butter Sea Salt Chocolate Chip Cookie (GF/V option available), Lemon Cookie with Lavender Cream Cheese Frosting, Palisade Peach Cheesecake, Pistachio Raspberry Cupcake
La Française Bakery and Bistrot • Mousse au Chocolat & Lemon Meringue Tart
Ridge Street Kitchen • Salted Rosemary Shortbread, Cinnamon Crepe with Brown Butter Peaches, Whipped Mascarpone & Colorado Honey
COCKTAILS + n/a DRINKS
Breckenridge Distillery • The Beachcomber: Casa Breck Blanco Tequila, Li Hing Mui, Agave, Lime, Lava Sea Salt, Lime Air
Coconut Telegraph (Old Fashioned): Breckenridge Port Cask Finish Whiskey, Coconut, Balsamic, Fig, Worthy Bitters
N/A Drink: Psychedelic Vortex: Breckenridge Non-Alc Mock One Gin, Huckleberry, Hibiscus, Pepperberry, Fever Tree Sicilian Sparkling Lemonade
Continental Divide Winery • 2024 Colorado Albarino, 2023 Colorado Rose, 2022 Colorado Cab Franc
El Perro Negro • Pink Pony - G4 Blanco Tequila, Watermelon Liqueur, Clarified Lime, Carbonated Water
N/A Drink: Yerbabuena, Fresh Mint, Grapefruit Soda, Citric Acid
Highside Brewing • Coming soon
Prospector • The Woody: Woods Barrel Rested Gin, Antica Vermouth, Bitters
N/A Drink: The Strawberry Spritzer: Strawberry Mint Syrup, Ginger Syrup, Soda
RMU • Sandi Sunset: Fords Gin, Cardamon Bitters, Local Alchemist Blood Orange, Lemon Juice, Vanilla Syrup, and Absinthe Rinse
N/A Drink: Dreamiscle: Ritual Zero-Proof Gin, Local Alchemist Blood Orange, Vanilla Syrup, Lemon Juice, and Club Soda
Rootstalk, Radicato & Threefold Bakery • N/A Drink: Watermelon Ginger Tonic
The Carlin, The Tavern Underground • A Lad Insane: Tanqueray No. 10, Triple Sec, Clarified Lime, Cranberry
N/A Drink: Under Pressure: Seedlip Spice 94, Giffard Sirop Aperitif, Grenadine, Pineapple, Lime
FEATURED CULINARY TALENT
Cooking Demonstration by
MATT VAWTER
Owner/Executive Chef
James Beard Award-winning chef Matt Vawter began his culinary career in Summit County before refining his craft with Chef Alex Seidel at Fruition and Mercantile in Denver. Returning to his mountain roots in 2020, he opened Rootstalk in Breckenridge, followed by Radicato in 2022 and Threefold Bakery in 2025. Known for his ingredient-driven approach and commitment to Colorado producers, Vawter is committed to creating environments where hospitality professionals can flourish amid mountain living, and envisions all of his establishments as more than dining destinations — they’re places where guests are welcomed and embraced, invited to savor exceptional food, drink, and genuine hospitality.
PAIRING Demonstration by
BILLIE KEITHLEY
Liquid Chef
Founder of Psycho Billie’s Vermouth, Cordials & Mixers
Named 2021 Icons of Whisky for Bar Manager of the Year by Whisky Magazine, Billie Keithley says “if it is edible, I can make a cocktail out of it.” Her creative approach to mixology as well as crafting memorable experiences using award-winning whiskeys is an art and “science” that she has mastered in her years of training and teaching. The endless possibilities of ingredients and inspiration found in Colorado & beyond are her muse – whether it is the aroma of fresh herbs in the spring, a unique honey from a local hive, or the nostalgia of Star Wars. Keithley’s approachable demeanor, expertise, passion for the craft boldly shine as she has worked with bars and restaurants across the country. Her role at the Breckenridge Distillery can be summed up in one word – unique. Guests can expect show-stopping cocktails with smoke, fire, and bubbles, a signature of Billie’s.
Diego Rotea
Executive Chef
With a globally inspired, ingredient-driven approach to contemporary mountain dining, Chef Diego blends refined technique with bold, approachable flavors rooted in Colorado-sourced ingredients. Influenced by his Argentine heritage and extensive experience with Asian and South American cuisines, his culinary style balances innovation, authenticity, and playful creativity. After relocating to Summit County in 2021 to pursue elevated seasonal cuisine, he quickly established himself as a creative culinary leader known for thoughtfully incorporating Breckenridge Distillery’s award-winning spirits into his menus. The result is a dining experience that feels both distinctly local and internationally inspired.
Josh applegate
Executive Chef
Chef Josh moved to Colorado from Asheville NC in 2007 and has worked at The Four Seasons in Vail, The Chefs Club by Food and Wine in Aspen and Bouchon in Las Vegas. He now is the Executive Chef at El Perro Negro and is committed to creating fine Mexican cuisine for the Breckenridge Community.
cameron baker
Partner/Chef de Cuisine
Cameron Baker began his culinary journey at age 15 in Summit County, working under chef David Welch at Food Hedz World Café. After studying culinary arts and hospitality management at Colorado Mountain College, he joined the team at Mercantile dining & provision in Denver, eventually becoming Sous Chef and later continuing his growth at Fruition Restaurant. In 2020, Cameron returned to Summit County to help open Rootstalk as Chef De Cuisine and now holds that role at both Rootstalk and Radicato, where he is also a partner. Known for his dedication and leadership, Cameron is committed to fostering a passionate, collaborative kitchen environment that delivers exceptional dining experiences.
Paul Bozzella
Head Chef
Paul Bozzella is the Head Chef at Prospector in Breckenridge, Colorado, where he brings a worldly, ingredient-driven approach to the kitchen. A graduate of Johnson & Wales University in Providence, Rhode Island, Paul holds a degree in Food Service Management and built his foundation at one of the country’s most respected culinary institutions. Paul’s culinary philosophy is rooted in simplicity and curiosity: great ingredients, prepared thoughtfully, and presented in ways that feel welcoming rather than intimidating. His inspiration draws from years of travel and tasting, and from the breadth of kitchens he’s worked in. The result is food that feels both familiar and surprising, grounded and adventurous.
KELLY BRENHOLT
Owner/Chef
Kelly’s culinary background started young with a family in the Midwest who loved to eat. Growing up with a large family made mealtime fun and crazy. From then on, Kelly has loved and enjoyed food. Before making the move to the Rocky Mountains, Kelly attended Le Cordon Bleu Culinary School in Canada and London, graduating with a diploma in Cuisine and Pastry. As well as Ridge Street Kitchen, her and her husband Paul Brenholt own South Ridge Seafood Grill.
MIKE DOYLE
Bar Manager
From Fayetteville, Arkansas, by way of Las Vegas — Mike is a Colorado-based bartender and spirits professional who spent years behind some of the city’s most celebrated cocktail programs at The Cosmopolitan. After honing his craft at the highest levels of the industry, he went on to serve as the Corporate Mixologist for Bacardi North America before trading the desert for the mountains. These days you’ll find him at El Perro Negro in Breckenridge, bringing world-class cocktail culture to one of Colorado’s most iconic mountain towns.
CHRIS GALCERAN
Head Chef
Chris Galceran is a long-time culinary professional who is passionate about scratch kitchens. He has worked with large restaurants groups such as Dave and Busters, Canyon Café and Iron Cactus Mexican grill. He has worked all over the world including developing and opening The Sunshine Café in the Cayman Islands. For last 20 years he has called Breckenridge his home where he has owned and operated several restaurant concepts including Highside Brewing and BBQ.
MATT FACKLER
Owner/Chef
Matt graduated in 1991 from the Culinary Institute of America in Hyde Park New York and has been cooking ever since. He has worked in Nantucket, North Carolina, Florida and Chicago before making his way west to Colorado. Matt was the Chef de Cuisine at Cafe Alpine for 8 years and Head Chef at Ski Tip for 2 years, allowing him to grasp the Colorado food scene. He has opened several restaurants in Breckenridge including Relish and Twist and took over operations at Fatty’s Pizzeria in 2019.
Chris Hunsicker
Owner/ Executive Chef
At just 33, Chef Chris Hunsicker brings 17 years of culinary experience shaped by a career that spans Pennsylvania, Colorado, and Italy. A graduate of Johnson & Wales University in Denver, he trained at acclaimed restaurants including Fruition and Jax Fish House before spending a year in Florence working at a farm-to-table domaine and studying Italian and European cooking techniques. After returning to Colorado, he became one of Keystone’s youngest executive chefs and later opened Breckfast in Breckenridge, which he has owned for seven years. Inspired by mentor Chef Yvan Heraud, Chef Chris co-founded La Française Bistrot four years ago, where he brings refined French cuisine to the Rockies using fresh, simple, locally inspired ingredients.
Ed Jeffcock
Lead Bartender
Ed Jeffcock is the lead bartender at The Carlin. Born in Texas, Ed was raised in the UK. He’s a 12-year veteran of Destination Hospitality in Breckenridge and Steamboat Springs and the former bar manager at Aurum, helping to open both Aurum Breckenridge and The Carlin.
DAN KRAFT
Winemaker
Originally from Western Colorado, Dan first became interested in fermentation while homebrewing at Colorado College where he got his bachelor’s degree in chemistry. Dan then headed to California to Navarro Vineyards in Anderson Valley, where the process of vinification proved captivating. He completed his Master’s in Food Science with an Enology concentration at Oregon State University. After graduating, he began working at Kevin White Winery in Washington and also produced his own label, Seekseekqua, from organic vineyards in the Willamette Valley. Dan has been the Winemaker at Continental Divide since 2018.
JORDAN KUHRY
Executive Chef
Chef Jordan Kuhry has spent his career in the mountain kitchens of the American West – from Steamboat Springs, Colorado to Talkeetna, Alaska to the high desert of Bend, Oregon. Every stop along the way deepened his understanding of regional ingredients, seasonal rhythms, and the kind of cooking that belongs to a specific place.
At Hearthstone, he channels that background into menus that are rooted in the Rocky Mountain region – hand-cut steaks, wild game, Colorado lamb, and the freshest seafood available, prepared with precision and served without pretense.
Teddy Lamontagne
Service & Beverage Director
Teddy Lamontagne moved to Breckenridge in 2020 to help open Rootstalk as Bar Manager and has since advanced to Service & Beverage Director after serving as General Manager. Prior to joining Rootstalk, he helped lead multiple bar programs in Denver, developing seasonal cocktail menus and managing successful beverage operations. Known for his passion for hospitality, Teddy is dedicated to creating memorable guest experiences while fostering a positive, growth-oriented culture for the Rootstalk team. Having worked alongside Chef Matt Vawter for the past four years and Patrick Murphy for more than 15, he credits his move to Summit County as one of the best decisions of his life.
THOMAS LARSEN
Head Brewer
Meet Thomas, Highside Brewery’s Head B! He has many years of being the head brewer for multiple well-known Colorado breweries, (plus some time brewing in Norway). You’re going to love all the craft brews he comes out with!
randy lemere
Owner/Chef
Traveling the world in search of culinary adventures, Chef Owner of Twist Restaurant, Randy LeMere embraces the Colorado Rocky Mountains to bring you bold, fresh and unique flavors.
TODD NELSON
Owner/Chef
Todd Nelson began his restaurant career at age sixteen in Dallas, Texas, developing a passion for the industry that led him to graduate from the Culinary Institute of America in 1994. He honed his skills at the Michelin-starred Restaurant Sihlhalde in Zurich before returning to Dallas to lead the kitchen at Mi Piaci. In 2001, Todd moved to Breckenridge, Colorado, turning a favorite family destination into the home base for his restaurant ventures. With two business partners, he opened a series of successful concepts, including Giampietro Pizza and Pasta, Empire Burger, Briar Rose Chop House and Saloon, Park & Main Quality Foods (now closed), and Sancho Tacos & Tequila.
NICCI RUSSELL
Owner/Head Baker
Nicci Russell is the founder of Baked in Breck, a woman-owned bakery she launched in 2021 after trading a career in neuroscience for a life of joy in the Colorado mountains. Inspired by her grandmother’s love of baking, Nicci blends nostalgia, creativity, and heart into every treat she creates. Baked in Breck isn’t just about sweets—it’s about crafting moments of warmth, connection, and lasting memories.
ALEX SANDI
Senior Bartender
Alex has worked for RMU for years, creating many of RMU’s craft cocktails. She is the smiling face that you see every Friday or Saturday morning at their OG Tavern location in downtown Breckenridge.
MAXWELL SCHROEDER
Bar Manager
Originally from Cincinnati, Ohio, Maxwell Schroeder brings over 16 years of hospitality experience to his role as Bar Manager at Prospector Gastropub. A proud Colorado resident for the past five years, Max has made a name for himself in the local bar scene through his creativity, attention to detail, and commitment to crafting memorable guest experiences.
Known for his inventive cocktails and warm hospitality, Max thrives on curating drinks that surprise and delight. With a deep passion for the craft and no plans of leaving the industry anytime soon, Max continues to elevate the bar program at Prospector with both skill and heart.
Michael Walker
Lead Bartender
Michael Walker is the lead bartender at the Tavern Underground. A South Carolina native, Michael got his start in the kitchen at age 15, working as a dishwasher and line cook before making the switch to bartending in the spring of 2025.
jOE ZERWAS
Partner/Executive Chef
Originally from Houston, Chef Joe attended the Texas Culinary Academy. He opened Bourbon & Bacon as owner and proprietor quickly followed by a second venture, Bacon Brothers. Joe then joined the Breckenridge Ski Resort as chef and senior general manager overseeing three on mountain locations before becoming the Executive Chef of Horseshoe on Main Street. When not in the kitchen Chef Joe can be found hiking Summit County trails, snowboarding down Breckenridge ski resort or in the chair adding to his extensive tattoo collection!
FEATURED MUSICAL TALENT
SUGAR CANDY MOUNTAIN
Helping to spearhead a revival of neo-psychedelic pop, California’s Sugar Candy Mountain fuses sunny, retro sounds with lush, sophisticated composition. Blending classic ’60s West Coast psychedelia with pastoral folk and pulling inspiration from pop experimentalists and Brazilian Tropicalia. Their latest album “Do Right” takes a more modern approach layering vibrant synths alongside more organic instrumentation. Oscillating between the hazy psychedelic pop of Mild High Club, the driving energy of Tame Impala and the danceable familiarity of The Supremes, the band is a perfect cocktail of old and new, imploring the listener to take a ride into the sunset with Sugar Candy Mountain.
Thank You to Our Corporate Sponsors
STUDIO AND LOUNGE SPONSORS
COMMUNITY SPONSOR
Thank you to our Individual SPONSORS
GOLD
Laura and Jerry Dziedzic
MJ Wurster
RUBY
Geri and Louis Gasperut
diamond
Sue and Howard Carver
Louise and Larry Glenn
Jill and David Hughes
Margaret and Tim O’Neal
Karen and Jim Warrick
pearl
Eric and Shannon Dahman
Maggie and Wally Ducayet
Joann and John Paul Johnson
Aileen and Andrew McCormick
Jenifer Ward and Keith Crow