Author: Becky Creighton

Website: http://culinaryconnectors.com

Fulfilling on a passion of how food and drink connect us Becky Creighton left a long & successful career in technology sales in 2008 to start the first food tour business, Culinary Connectors, in Colorado. In that time her company has taken over 2,000 people on food tours in Denver, Boulder and Aspen, introducing locals and tourists to the culinary talent in Colorado. Extending her love of introducing people to great food and drink, Becky hosts a weekly radio show on velocityradio.fm on Monday’s at 1 p.m. introducing her listeners to culinary talent from around the country and locally. In 2013 she launched a charity event called Toques & ‘Tails, a chef and bartender competition that benefits Share Our Strength, an organization that is fighting to end childhood hunger. She earned a Bachelor of Science degree in Consumer Advocacy from THE Ohio State University in 1992 and currently lives in Denver.

Author Posts:

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  The Keys to the (Bourbon) Kingdom – Blade & Bow

  May 6, 2019 | in Booze Review, Bourbon Girl, Issue 24 | Becky Creighton | 0

  There are five keys on the label of Blade & Bow, which represent the five steps of making bourbon. Do you know the steps?

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  Bad Guy Bourbon: Bourbon With a Serious Attitude!

  January 1, 2017 | in Bourbon Girl, Issue 22 | Becky Creighton | 0

  Admittedly, writing about bourbon doesn’t suck. It’s a little like golf: A bad day on the golf course is better than a good day in the office.

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  A Meritage of Bourbons to Please Even “A Purist”

  September 18, 2016 | in Bourbon Girl, Issue 21 | Becky Creighton | 0

  The Steward’s Solera Bourbon, a meritage of bourbons. Now, before you go and get all high and mighty that bourbon has to come from a single source, don’t!

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  A New Wave in Listening to Your Favorite Tunes

  June 8, 2016 | in Cover, Issue 20 | Becky Creighton | 0

  BOOM! BOOM! BOOM! Hear that music? The pulsating sound of the bass, the riff of the guitar, and the synchronistic sound of the drums? It’s like listening to your favorite music as it’s being produced in the studio.

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  How to Treat Your Meat

  June 8, 2016 | in Food, Issue 20 | Becky Creighton | 0

  Summer is upon us, which means grilling season is in full force—yay! And what goes better on a grill than a big fat steak or sausage?

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  Angel’s Envy: Bourbon That Gives You Wings

  June 8, 2016 | in Bourbon Girl, Issue 20 | Becky Creighton | 0

  When you walk into the small restaurant on Tennyson that houses an amazing Mexican restaurant, your thoughts may turn to the song, "Aye, yai, yai, yai, I want some…bourbon."

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  Please RSVP, You’ve Just Been Invited to Dinner with James Beard

  March 23, 2016 | in Business Spotlight, Issue 19 | Becky Creighton | 1

  If you consider yourself a foodie, you’ve probably heard of James Beard—cookbook author, teacher, and arguably, one of the most influential people in promoting the food culture of the United States. James Beard loved a party. As a former caterer and cooking school instructor, he knew a thing or two about throwing everything from a […]

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  Small Batch Bourbon—Yachting with the Colonel

  March 8, 2016 | in Bourbon Girl, Issue 19 | Becky Creighton | 0

  I was looking for a great bourbon—one that I could drink neat, with a drop of water (distilled of course), on the rock or in a Manhattan.

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  “Bourbon is Life…”

  December 28, 2015 | in Business Spotlight, Issue 18 | Becky Creighton | 1

  “Bourbon is life. I like the sweetness, the bite, and the burn." Spoken like a true bourbon gentleman.

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  Lewis Redmond Bourbon: Sweet and Smooth “Southern Style”

  February 19, 2015 | in Bourbon Girl, Cover, Issue 14 | Becky Creighton | 0

  Sitting in a condo in Aspen watching it snow is the perfect backdrop to write about bourbon…and of course to drink it as well. This month I’m taking a departure from interviewing Denver’s finest bar keeps and um…researching. Yeah, that’s what I do, research. I’m not even interviewing Aspen’s finest. We’re going to take a trip […]