For Patients For Caregivers For Medical Professionals

HELPLINE 1-800-465-4837
Mon-Fri 9am – 7pm

Our Mission

ALF promotes education, advocacy, support services and research for the prevention, treatment and cure of liver disease. The ALF Rocky Mountain Division provides a wide variety of these services including information and referral, education programs, support groups, exciting fundraising events, and an array of volunteer opportunities.

Serving Colorado, Montana and Wyoming

1660 South Albion Street
Suite 520
Denver, CO 80222
303-988-4388 Tel
303-988-4398 Fax

Juliane Swan
Executive Director

Catherine Evans
Community Events Manager


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Community Programs & Events

These are the Faces of Liver Disease

Stories of real people like you afflicted with liver disease

Signature Events

Liver Life Walk

Walk for your friends and family. Raise money to support ALF’s mission.

Find a Walk Event
Liver Life Challenge

Participate for your friends and family. Raise money to support ALF’s mission.

Find a Challenge Event
Flavors

Support ALF by dining at a Flavors event near you.

Find a Flavors Event
Car wash

Create your own way to raise money and support ALF’s mission. We’ll help!

Start Fundraising

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Recent Facebook Posts

Posted Friday February 21st

February 29th is Rare Disease Day! Let's work together to raise awareness for patients, families and caregivers around the world that are affected by rare diseases. #RareDiseaseDay ... See MoreSee Less

February 29th is Rare Disease Day! Lets work together to raise awareness for patients, families and caregivers around the world that are affected by rare diseases. #RareDiseaseDay

Posted Thursday February 20th

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Comment on Facebook

Posted Thursday February 20th

We would like to welcome back Chef Joe Martin from Castle Pines Country Club for his 2nd year at Flavors of Denver presented by UCHealth to be held on Thursday, May 14, 2020!

Chef Joe Martin was born and raised in Gilroy, California - the Garlic Capital of the world. Gilroy was home to not only Garlic, but had an amazing tomato canning business during Chef’s younger years. If you hit the right day in Gilroy, you could smell the garlic being harvested and the aroma of tomatoes being canned. This environment was a huge influence of Chef Martin’s career choice. The many influences that came from this small-town including produce, a small-town atmosphere of neighborhood cookouts and large California BBQs, would all lend itself to Chef Martin’s love for food.

Growing up, Chef Joe Martin was lucky to have a mother who had a love for interesting ingredients and a father who enjoyed BBQs, gardening fresh vegetables, and entertaining friends. While most kids grew up with Oscar Meyer in the fridge, Chef was fortunate to find assortments of imported cheeses and cured meats ranging from Coppa and Prosciutto to Brined and Smoked Turkey Breast.

After 5 years in Chico, California, where Chef found himself working in multiple restaurants including a Mongolian BBQ called Hula’s Grill and a from-scratch Italian Bakery and Sandwich Shop, Chef enrolled at The California Culinary Academy. Chef Joe Martin graduated with honors in 2002 and began his professional career.

After graduation, Chef worked in a multitude of establishments including The Four Seasons Newport Beach and The Four Seasons Maui. While in Maui, Chef was trained in Pacific Rim Cuisine and had the honor of working under two separate Italian Chefs giving him a classic training in Italian Cuisine. Chef departed from the Islands in 2007 and returned to California where he began his tenure at The Monterey Peninsula Country Club.

Chef Martin enjoyed almost a decade at MPCC overseeing multiple events including (6) AT&T ProAMs, events for the illustrious Concourse de’ Elegance, and serving dinner for Leon Panetta for both his ascension to Secretary of Defense and Head of the CIA. Following his time at MPCC, Chef was offered the Executive Chef position at The Lodge at Ventana Canyon where he stayed until the offer to run The Country Club at Castle Pines.

Chef Joe Martin has enjoyed an almost 4-year tenure at The Country Club at Castle Pines. During his time at Castle Pines, Chef has overseen the implementation of multiple new menus that cover a wide-range of different cuisines and influences. Most recently, the Country Club has implemented a honey bee program and built a brand-new garden. The Country Club has also installed a Mugnaini Pizza oven and has a “from scratch” pizza program.

#alfflavors #FlavorsofDenver
... See MoreSee Less

We would like to welcome back Chef Joe Martin from Castle Pines Country Club for his 2nd year at Flavors of Denver presented by UCHealth to be held on Thursday, May 14, 2020!
 
Chef Joe Martin was born and raised in Gilroy, California - the Garlic Capital of the world. Gilroy was home to not only Garlic, but had an amazing tomato canning business during Chef’s younger years. If you hit the right day in Gilroy, you could smell the garlic being harvested and the aroma of tomatoes being canned. This environment was a huge influence of Chef Martin’s career choice. The many influences that came from this small-town including produce, a small-town atmosphere of neighborhood cookouts and large California BBQs, would all lend itself to Chef Martin’s love for food. 

Growing up, Chef Joe Martin was lucky to have a mother who had a love for interesting ingredients and a father who enjoyed BBQs, gardening fresh vegetables, and entertaining friends. While most kids grew up with Oscar Meyer in the fridge, Chef was fortunate to find assortments of imported cheeses and cured meats ranging from Coppa and Prosciutto to Brined and Smoked Turkey Breast. 

After 5 years in Chico, California, where Chef found himself working in multiple restaurants including a Mongolian BBQ called Hula’s Grill and a from-scratch Italian Bakery and Sandwich Shop, Chef enrolled at The California Culinary Academy. Chef Joe Martin graduated with honors in 2002 and began his professional career. 

After graduation, Chef worked in a multitude of establishments including The Four Seasons Newport Beach and The Four Seasons Maui. While in Maui, Chef was trained in Pacific Rim Cuisine and had the honor of working under two separate Italian Chefs giving him a classic training in Italian Cuisine. Chef departed from the Islands in 2007 and returned to California where he began his tenure at The Monterey Peninsula Country Club.

Chef Martin enjoyed almost a decade at MPCC overseeing multiple events including (6) AT&T ProAMs, events for the illustrious Concourse de’ Elegance, and serving dinner for Leon Panetta for both his ascension to Secretary of Defense and Head of the CIA. Following his time at MPCC, Chef was offered the Executive Chef position at The Lodge at Ventana Canyon where he stayed until the offer to run The Country Club at Castle Pines.

Chef Joe Martin has enjoyed an almost 4-year tenure at The Country Club at Castle Pines. During his time at Castle Pines, Chef has overseen the implementation of multiple new menus that cover a wide-range of different cuisines and influences. Most recently, the Country Club has implemented a honey bee program and built a brand-new garden. The Country Club has also installed a Mugnaini Pizza oven and has a “from scratch” pizza program. 

#alfflavors #FlavorsofDenver
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