A Creative + Culinary Affair
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.
FEATURED CULINARY TALENT
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.
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.
MATT FACKLER
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.
AMY FLANNERY
Sommelier
Amy Flannery is a Certified Sommelier through the Court of Master Sommeliers and is the Beverage Director for several restaurants in Breckenridge, Colorado including: Briar Rose Chophouse, Giampietro, Empire Burger and Sancho Tacos & Tequilas. When Amy is not sharing her passion for food and beverage pairings with others, she enjoys traveling to other regions of the world to experience new cultures and cuisines and also spends as much time exploring in nature as possible.
michael halpin
Partner/Chef
Originally from Chicago, Mike attended culinary school at Kendall College, and later worked as Chef de Cuisine at Merriman’s, on the big island of Hawaii. Mike’s culinary passions center on great taste first and foremost, followed by freshness of ingredients, a belief that simple is often better, and a commitment to using locally sourced and sustainably raised foods whenever possible.
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.
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
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/Master 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.
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. 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.
jOE ZERWAS
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!
JIM ZOELLER
Chef de Cuisine
Chef Jim Zoeller is a creator at heart, influenced by a lifetime of adventure, creativity, and a bit of chaos. From his childhood in Burlington, Vermont, through his years as the vocalist for a heavy metal band, and as he laid down roots in Summit to start his family and build his career, Jim has met each chapter of his life with fearlessness, enthusiasm, and an appetite for the unexpected.
Along his journey, Chef Jim has honed his craft the old-fashioned way, in the kitchen, learning by doing. Over 23 years in Breckenridge, he’s worked with many talented restauranteurs and chefs, refining his skills, clarifying his vision, and shaping a style all his own.
His approach to food is guided by the same sense of adventure and creativity that has led him here. He uses varied textures, colors, and bold, layered flavors to create an adventure on each plate. Whether he’s reinventing comfort food or experimenting with vibrant seasonal ingredients, Chef Jim brings a unique, personal touch to everything he creates.
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.
Become an event sponsor
Have questions about becoming a sponsor? Please contact Karlie McLaughlin • karlie@breckcreate.org • 903 821 3422
Corporate Sponsorships
For corporate sponsorships please contact Angelique Lochridge • angelique@breckcreate.org • 813 293 0388
Choose your level BY JUN 1
$15,000 - PRESENTING
All the benefits below plus:
Event naming recognition as Presenting Sponsor of A Creative + Culinary Affair
Acknowledgment of your generosity from the stage, with the option to share brief remarks
A fully hosted, reserved table for 10 with name cards
Bottle service for your table
“Meet and greet” with the featured talent
Dedicated Breck Create staff host for the evening
$10,000 - GOLD
All the benefits below plus:
Your own hosted table for friends you want to celebrate with
Total of 8 reserved seats at a table with name cards
Commemorative sponsor gift
Invitation to a brief post-event impact conversation with Breck Create leadership
$7,500 - SILVER
All the benefits below plus:
Total of 6 reserved seats at a table with name cards
Curated wine selection at your table
Premium seating location
Sponsor recognition in pre-event communications
$5,000 - RUBY
All the benefits below plus:
Reserved seating for 6 with name cards Preferred seating location
Event photo package
Public acknowledgment of your generosity in e-newsletters promoting the event
$3,000 - DIAMOND
All the benefits below plus:
Reserved seating for 4 with name cards
Name recognition on the AirStage screen during set breaks
Sponsor acknowledgment as a supporter of free community arts programs
$1,500 - PEARL
Total of 2 reserved seats with name cards
Early entry to the event, including a welcome reception at Old Masonic Hall with champagne and live music
Select seating location
Public acknowledgment of your generosity on website and in the event program
Thank You to Our Corporate Sponsors
STUDIO AND LOUNGE SPONSORS
COMMUNITY SPONSOR
