Just last evening we had the honor of catering the annual Holiday Party for Mount Evans Hospice. This makes two years in a row when we got to help those who help others sit back and enjoy their community, friendship, and the appreciation that the community feels for them. Doug Kinzey and Holly Jorgenson at Colorado Serenity cover the cost of the annual event for Mount Evans and we are proud that we were chosen to handle the details for the second year in a row. The guests at this party told me that many people ask them how they can work a job like the one at Mount Evans Hospice… their answer, “how can I not do this work because it so meaningful.”
We are catering the Evergreen Metro District holiday luncheon and holiday dinner parties for the third year and the Soda Creek Home Owners Association holiday gala for the second year running. Evergreen Cycle Club will join us this month for their holiday event and we look forward to helping them celebrate. Making the guest experience special is our primary mission.
Families celebrated the end of life, the beginning of life and the union and growth of life with us this year. Special anniversaries, significant birthdays and remembrance of loved ones have filled our dining room over the last twelve months.
We catered for several families celebrating the marriage of loved ones. Chelsea and Cody Dale danced their first dance in style and the family was so gracious. They wrote about us multiple times on the pages people read when they are looking for a venue to have a special event. Jayme and Tim Hartwig wed under the black willow behind BICO and then celebrated with their friends and family in our dining rooms. And I would be remiss if I didn’t mention the big wedding for us with the official union of my daughter Rachel and her new husband Adam. This one involved me of course as the father of the bride. Pride filled my heart and tears filled my eyes during the speech that I somehow made it through. Rachel and Adam had quite the little fairy tale of a wedding with their ceremony taking place behind the restaurant and looking into the open space meadow behind Blue Quill Angler and Huiting Financial Advisors.
Celebrating our four-year anniversary as a restaurant in the Evergreen area, we feel fortunate. The experience of owning and operating a small business has brought us many experiences and we have learned a great deal. We feel blessed to exist in this special community where the beauty of our surroundings is matched by the beauty of our customers. Our customers are so very special to us and many of you have become much more than guests, you have become friends that we plan on knowing for many years to come. Thank you for your continued support in this community where so many businesses have made the decision to relocate or simply surrender. It is because of you that we can declare victory and celebrate our decision to stay as long as we can.
Existing as a restaurant owner and operator in the Evergreen market has proven to be the biggest challenge of my life. There have been many days and weeks when I just knew that we would have to close and move on to other chapters in our lives. There are the really highs and the very lows that I reflect back on over our infancy as Bistro Colorado. And we aren’t even out of the rough quite yet as many of you would suggest when you ask us how we’re doing in this community. A lot of our guests wonder if we will make it and if so, for how long. Some have asked, “how does BICO stay in business when the dining room is only half full on a Saturday evening?’
Last March our lease term came to an end and I figured we’d probably be able to make it until about the end of October before we had to shut the doors. After all we had a couple of weddings and other events that we had committed to and for those events, the show must go on. We negotiated an extension on our lease and the show did go on. Now it is December and the time when many businesses make a decision to stay or to go out of business. It makes sense to go out of business in December so you aren’t getting into another tax year with a slow January and February and possibly March.
As I was exploring a few opportunities for my life after BICO I spoke to one of my friends who is the Executive Chef for Cherry Hills Country Club. He called me up and said that he saw my application and wondered why I would consider going from a restaurant owner with a brand that I had developed, an MBA, and all of the credentials that I have amassed over my career to being a line cook at a country club. I didn’t really have a good answer. Then he told me that his dream was to some day have his own business. It’s funny how things turn out and we sometimes think that the orchards are more fruitful elsewhere. In reality our pastures are as green as we can make them and quite often there is lots of rain between the sunshine.
When my wife and I discussed the possibility of moving on from this restaurant venture, she asked me, “What will I do for work if we close?” It made me realize that she too is deeply vested in this experience. Even though we ache and can hardly walk when we get up in the morning because of the pain in our legs and feet from walking 8 to 10 miles a day on concrete floors, we still do it because we love the work. So my wife, Un, that many of you know told me this: “Let’s keep going for another five years and then consider our options.” I said to her what any smart man would say; “Yes Dear,” and then went on my merry way.
This month’s simple but amazing recipe:
Chocolate Truffles ~ One part heavy whipping cream and one part 58% chocolate. Heat the cream to 200 degrees and pour it over the top of the chocolate chips or shavings. Stir with a wire whisk until the mixture is homogeneous. Place in the refrigerator for 12 – 24 hours and when the mixture is set firm you can scoop them into truffle balls. Coat them with some additional melted chocolate and let them set in the refrigerator one more time for few minutes. Enjoy!