Our VIP experience will feature numerous talented individuals in the CO food and beverge scene. We will also highlight new and important collaborations between these trailblazers at the event. Two of the people helping to shape and evelate this expereince are Mara King and Jonnie Long of Id Est's The Wolf's Tailor. Read a short bio on each to learn about their current and past work. Attend our event for the opportunity to speach with and learn from these two!
Amus Bouche Currator: Mara King
Mara King has built a robust career as a food professional in Colorado, USA. Working as a chef in her 20s, a business owner in her 30s, and a fermentation educator and researcher in her 40s. As the Director of Fermentation and Sustainability for Id Est, Mara brings into play her passion for good food, traditional arts, and robust local food systems. She is working to estbalish and enliven systems for circular economies to close loops and and prevent food waste within the restaurant group and the community at large. Her presence goes beyond her local arena into the world through education, film making, and public speaking. You can see her TedX presentation and the People's Republic of Fermentation, a film servies she helped to create, on Youtube.
Cocktail and Mocktail Currator: Jonnie Long
Jonnie is the visionary Bar Manager at The Wolf's Tailor, where he leads a pioneering bar program rooted in sustianability and seasonality. With a deep respect for both the past and the present, Jonnie employs a myriad of techniques, drawing from old-world preservation methods such as fermentation and tinctures. His approach embraces the concept of 'Nose to Tail' usage, ensuring that every part of an ingredient is utilized to its fullest potential, thereby extending the shelf life of products and reducing waste.
Jonnie's program is not just about creating exceptional cocktails; it's about fostering a conscious connection to the grpwing season cycle and recognizing the finite nature of our resources. By honoring the seasons and using onyl what is needed, preserving essentials, and returning what is not, Jonnie has crafted a bar program that respects and celebrates the natural rhthym of the environment.
A proud alumnus of the University of Utah, Jonnie has recieved numerous accolades for his work. Jonnie's work at Death & Co was named one of the Top 50 Bars in North America in 2019, and in 2023, Jonnie's excellence in cocktail creation was recognized with a Michelin Star Award.
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