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Frasca
Boulder, Colorado

More Information: http://www.frascafoodandwine.com/

Lachlan's burgeoning culinary career began at the Old Warson Country Club in St. Louis, Missouri. In 1999 he moved to Paris to obtain his Certificate d'Aptitude Professionnelle at the prestigious Ecole Gregoire-Ferrandi. After completing his training, he apprenticed with Benoit Guichard at the famed Jamin, a Michelin two-star restaurant renowned for its classic French cuisine. Thereafter, he continued to hone his culinary skills working under owner and chef Guy Guilloux at La Taupiniere, a Michelin rated one-star restaurant in Pont Aven, Brittany.

Lachlan moved back to the United States in 2001 to join the staff of The French Laundry in Yountville, California, as chef de partie under chef Thomas Keller. His international experience and expertise in this role contributed to the restaurant's innovative menus and numerous awards. It is here that he also met his future business partner, sommelier Bobby Stuckey.

Lachlan moved to Boulder, Colorado in the fall of 2003 to join Bobby and to pursue their vision of opening a neighborhood restaurant reminiscent of the Frascas they had visited in Friuli-Venezia Giulia, Italy. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals. Today Lachlan applies his culinary talents at Frasca to create innovative yet traditional dishes true to the indelible spirit of Friuli, Italy.

In 2005, Lachlan was named one of Food & Wine Magazine’s “Best New Chefs” in America and was also recognized by the James Beard Foundation as the first-ever Rising Star Chef nominee in Colorado. In addition, Frasca Food and Wine was cited on the 2006 Conde Nast Traveler “Hot List” and was the only Colorado restaurant to appear on the 2006 Gourmet Top 50 Restaurants in the US list.

Events:
On Wednesday, April 11, at 7 p.m., Ludwig's Restaurant, in the Sonnenalp Resort & Spa, hosts Mackinnon-Patterson and four other acclaimed Vail Valley chefs for the festival’s first Chefs Showcase Dinner. The five-course, five-chef gourmet dinner — in which courses are paired with special selections from fine wineries attending the festival — promises to be a true culinary extravaganza, followed by a live auction featuring rare bottles from the wineries. Tickets, $150 per person, are not included with the Festival Pass and are only available through Taste of Vail.

On Friday April 13, 2007 from 9:30 AM - 11:00 PM at the Vail Marriott Mountain Resort & Spa, Lionshead
Join Special Guest Chef Lachlan Mackinnon-Patterson and his partner Master Sommelier Bobby Stuckey, of Frasca Food and Wine, in Boulder, for a demonstration class and tasting of his Friuli food classics. Mr. Stuckey will compliment the food by showing several wines from the region. Seminar included in the Festival Pass.


Chef Mackinnon-Patterson will also be one of the many aclaimed Chef's at the Grand Taste, Auction & Dance on Saturday, April 14, from 7:00pm - 10:00pm.