Issue link: http://digital.copcomm.com/i/126443
THE MESSAGE PHOTO: MARC PISCOTT Preparing for Take-Off! A Riff on Tradition I n Denver, ChoLon's Executive Chef/owner Lon Symensma's extensive Asian travels and time at Buddakan and Spice Market in New York and Jean-Georges in Shanghai allow him to riff on tradition while appealing to western tastes. "Take Shanghai dumplings, which are filled with pork or seafood and can be large and awkward," he says. "Ours are bite-size and filled with French onion soup and Gruyère, but our techniques are still old-school." Specialty cocktails incorporate infused syrups such as lemongrass, ginger, kaffir lime leaf and Thai basil. The Pearsecco, a heady blend of Prosecco, St-Germain, and Asian pear, is one such result, perfectly proportioned for the Kaya Toast, Coconut Jam and Egg Cloud. A stellar list of wine, craft beer and tea completes the effect. ChoLon refers to the Chinese-inluenced "Big Market" of Saigon, and Director of Operations Dustin Skudlarek counsels his staff to never think they are above a certain job. "We have cooks who stay late just to learn how to break down animals." In addition to Chef Lon and Skudlarek, co-owners Alicia Pokoik Deters and Jim Deters, Executive Sous Chef Ryan Gorby, Sous Chefs Jeff Stoneking and Thach Tran, Assistant GM Nick Porpiglia, and PR & Marketing Director Lauren Feder Place round out a top-notch hospitality team. —Ben Weinberg Correction Time! n our April issue, we made a few mistakes in describing Maestro Dobel Tequila (SRP $49.99). Allow us to clear a few things up: Maestro Dobel Tequila is the first multi-aged tequila. Acclaimed for its smoothness, Maestro Dobel is a single-estate tequila comprised of a special blend of Extra Añejo, Añejo and Reposado. Its iconic packaging is a modern twist on a vintage apothecary-style bottle inspired by a sample bottle used by the Master Distiller. Maestro Dobel is named for its creator, 11th-generation tequila producer Juan Domingo Beckmann Legorreta. 20 / the tasting panel / may 2013 PHOTO: JEREMY BALL I PHOTO: ELYSE GLICKMAN Executive Chef/owner Lon Symensma of Denver's ChoLon Bistro. lready an Avión Tequila lover, when André LaMon, Director of Sales, Southern Wine & Spirits of Southern California, was introduced to limited-edition Tatuaje Fausto Avión cigars (crafted in Nicaragua) by L'Atelier Cigars, an idea lit up: Why not position two Avións on the same landing strip, and invite some of the sophisticated members of L.A.'s exclusive Grand Havana Room club on a trip of discovery? As guests geared up to pair the tequilas with Molly Murphy, Brand the cigars, they Manager, Aviòn Tequila, were greeted by and Sean "Casper" an all-Avión crew: Johnson, a co-founder Sean "Casper" of L'Atelier Cigars. Johnson, a co-founder of L'Atelier Cigars, and L.A. Area Avión Brand Manager Molly Murphy. The creative juices were lowing. Said Johnson, "I was even inspired to come up with a new version of the Old Fashioned, using Avión Añejo. Not only was the inal cocktail wonderful, but it made for a very luxurious, sophisticated pairing with the cigars, given the tobacco is spicy, while the cocktail is spicy-sweet." —Elyse Glickman