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This profile was last updated on 6/1/13  and contains information from public web pages and contributions from the ZoomInfo community.

Yvon and Joanna Gros

Wrong Yvon and Joanna Gros?

Owner

Phone: (970) ***-****  HQ Phone
Email: y***@***.com
Leroux Creek Inn
1220 3100 Rd.
Hotchkiss , Colorado 81419
United States

 
Background

Employment History

32 Total References
Web References
This serene setting, reminiscent of the ...
orecommunications.com, 1 Feb 2011 [cached]
This serene setting, reminiscent of the Provence countryside, is the perfect backdrop for a number of workshops offered by chef and winemaker Yvon Gros and his partner Joanna Reckert.
...
During March (and possibly April, depending on the availability), join Leroux Creek Inn owner Yvon Gros as he shares secrets to selecting the best plants and how to prepare them in delicious dishes. For $50 you'll go on a dandelion forage walk with Gros and enjoy a lunch featuring a delicious dandelion salad and wine, of course.
Culinary School of the Rockies Blog » Adventures in Culinary Arts
www.culinaryschoolrockies.com [cached]
The meatballs melted on the palate and were the perfect start to the evening, pairing nicely with the Chamerborcin wine made by Chef Yvon Gros of LeRoux Creek Winery down the road. Dinner started with warm loaves, of sourdough bread baked in a wood-burning oven delivered to each table along with mixed greens tossed with a tart vinaigrette and lentil salad. Following that were roasted potatoes with herbs and braised bison served with a creamy mustard sauce and rhubarb compote. Yums and sighs filled the barn as guest enjoyed the meal. Amidst the dinner, a herd of buffalo trotted down from their pasture to make for a scenic picture while the food was served. The students worked quickly to bring out a dessert of apple tart tatins alongside an oatmeal crisp and chocolate truffle. After guest's bellies were full, the students, led by Chef Adam Dulye and Chef Yvon Gros, came out before the guests to be praised on their delicious meal by the community and their chefs.
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After Thistle Whistle we headed to LeRoux Creek to learn about viticulture and bottling wine and Chef Yvon did a barrel tasting with the class. While the group was bottling we made a little dinner consisting of White Rose Potato Gnocchi with Austin Family Farms Peas, Hotchkiss Bacon, and Lemon Cream; The Living Farm Greens with Basil Vinaigrette; Braised Rabbit Legs with Grain Mustard Reduction; Hotchkiss Bacon wrapped Pork Loin, Grilled with Thistle Whistle Pepper Relish; The Living Farm Candy Carrots; and Austin Farms Blackberry Cobbler.
More to be come on Monday. Stay tuned for footage, stories and photos of the 3rd Annual Wine & Buffalo Feast we'll be cooking for over the weekend at High Wire Ranch. Chef Yvon Gros will be there sharing his wine, there will be live music and lots of fun.
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Yvon Gros, chef/owner and winemaker at LeRoux Creek Bed and Breakfast, and I made a welcome dinner at LeRoux Creek Vineyards.
Culinary School of the Rockies Blog
www.culinaryschoolrockies.com [cached]
Yvon Gros, the Guest Chef Instructor on the Western Slope and owner of Leroux Creek Inn, gave us directions to an attorney's office in Paonia.
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The class bottled over 100 cases of wine with chef and wine-maker Yvon. Mark, from Thistle Whistle, joined us for dinner and brought some peppers for a tasting/challenge of how much heat you can take. He had with him one of the rarest of pepper plants, the Bhutan or ghost pepper which is known to be the hottest pepper in the world at 1.2 million scoville units (by the way a Habanero is 350K). StudentKevin made the request to taste the pepper and both Mark and Chef Adam joined him. Yvon Gros joined in too.
Source Guide New | Edible Aspen
edibleaspen.com [cached]
Joanna Reckert & Yvon Gros
Culinary School of the Rockies Blog
www.culinaryschoolrockies.com [cached]
Yvon Gros, chef/owner and winemaker at LeRoux Creek Bed and Breakfast, and I made a welcome dinner at LeRoux Creek Vineyards.
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