Join City Club of Denver in welcoming Denise Mickelsen, Food Editor of 5280 Magazine.
Entering her second year as food editor of 5280 Magazine, Denise will share her experience and observations on media and the Denver marketplace. Topics include where the Colorado dining scene stands within the national conversation, and the role of regional/city magazines like 5280. In the face of print consolidation and digital dominance, how does 5280 continue to deliver engaging, valuable food and drink content to its audience? What is a 5280 dining story, and how does it differ from those of other local media outlets? What are the restaurant and cooking trends we can expect to see in Denver in 2018? And when is the Denver restaurant bubble going to officially burst? All opinions and insights are welcome, so please come prepared with questions and comments.
Bio:
Denise Mickelsen is the food editor of 5280 Magazine, responsible for overseeing all of 5280’s food and drink coverage.
Mickelsen holds a culinary arts degree from the Institute of Culinary Education (ICE) in New York City, and she cooked in two renowned Manhattan restaurants, Blue Hill NYC and Fleur de Sel, before entering food media. Mickelsen was an editor in the test kitchens at Saveur andMartha Stewart Living magazines before transitioning to story editor atFine Cooking magazine in 2007. During her seven years at Fine Cooking, Mickelsen became a senior editor and an award-winner; she edited a feature that earned the 2014 Bert Greene Award for Instructional Culinary Writing from the International Association of Culinary Professionals (IACP).
In late 2014, Mickelsen moved to Denver to manage culinary acquisitions at Craftsy, a digital media company. In 2016, Mickelsen edited two Craftsy videos that won national awards: the IACP Digital Media Award for Culinary Video Series and the James Beard Foundation Broadcast Media Award for Excellence in Instructional Video.
In late 2016, Mickelsen became 5280’s food editor. When she’s not dining at Colorado restaurants or writing about the delicious whirlwind that is the Centennial State dining scene, Mickelsen can be found cooking (seafood) and baking (pies); reading cookbooks like they’re novels; and hiking and skiing with her husband and son.
ON THE MENU
Butternut Squash/Apple Soup
Herb Crusted Chicken Breast with Polenta Pudding, Seasonal Vegetables, Tomato Fondue
OR
Cauliflower Steaks with Red Pepper Hummus, Lemon Caper Relish, Broccolini
Brown Palace Macaroons and assorted petit desserts
