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Judith Kleiner

Judith Winters was born in 1940 in Newark, New Jersey. She lived in Jersey (as those who live in New Jersey call it) until after she married Rick Kleiner, a scientist. First his job took them to Northeast Pennsylvania, but eventually they moved to Denver, Colorado, where they have made their home for over 25 years.

Judy was an elementary school teacher but eventually gave it up to raise her own children. She always loved to cook, so once her three children were in school, she decided to explore a career that involved food. She started a catering company with a friend and called it “The Gourmet Affair.” Their first job was a brunch for forty people, and they never looked back. The business was a wonderful success and Judy eventually bought out her partner. She ran the business until 1992, after all her children were in college and she was ready to slow down a bit.

Judy is very proud of the fact that her kids (all boys) love to cook as much as she does, and they helped her out periodically in her business over the years. Her youngest son, Scott, who lives and teaches in Eugene, is very proud of his mother’s culinary prowess and nominated her for this month’s M.O.M., since she’s coming to town to celebrate his wedding. Hopefully you’ll enjoy some of her specialties and she why she was so successful!

Lunch/Dinner

Starter

Fresh Baked Crab Dip

With Dungeness & Jonah crab, served warm topped with toasted almonds & house made pita chips

Lunch

Chicken Salad with Grapes

With a bed of poppy seed-dressed greens

Dinner

Chicken Cutlet Marsala

Sautéed chicken breast with mushrooms & marsala wine, served with rice pilaf & seasonal vegetables

Milk-Fed Veal Loin Francese

Egg & parmesan cheese-battered veal scallopini, pan-seared and finished with white wine, butter & lemon, served with rice pilaf and sautéed spinach

Braised Beef Stew

slow-cooked “painted hills” beef with potatoes, baby carrots, tomatoes & peas

Dessert

Cheesecake

Judy says this is one to go off a diet for—a creamy cheesecake with a hint of lemon, served topped with chef lisa’s special “strawberry goo”