| {contents fall 2009} |
| DEPARTMENTS |
| 4 |
GRIST FOR THE MILL
By Lisa Houston |
| 8 |
NOTABLE EDIBLES
Local food and wine news |
| 10 |
COOKING FRESH
By Johnny Alamilla |
| 12 |
FOOD FOR THOUGHT
The gift of girasole
By Brook Le Van |
| 14 |
TASTING NOTES
Dozens of Colorado wines, three Master Sommeliers, one incredible list
By Richard Betts |
| 25 |
ROADSIDE DIARIES
Garvin Mesa’s wine loop tour
By Caramie Schnell |
| 40 |
EDIBLE READS
Delicious stories about food
By Annett e Gallagher Weisman |
| 43 |
EDIBLE TRADITIONS
Winemaking roots in the Roaring Fork Valley
By David Frey |
| 44 |
FALL FARMERS’ MARKETS |
| 47 |
ADVERTISER DIRECTORY |
| 48 |
THE LAST BITE
by isa catto |
|
| 16 |
FROM THE LAND
Does Colorado have a distinct terroir?
By Tom Passavant |
| 19 |
LIQUID ASSETS
Three top Colorado winemakers
By Cindy Hirschfeld |
| 29 |
FORAGING
In search of wild mushrooms
By Annett e Gallagher Weisman |
| 33 |
FROM THE KITCHEN
Christopher Keating’s Secret Garden
By Stewart Oksenhorn |
| 38 |
FEEDING THE COMMUNITY
A local club celebrates the art of homebrewing
By Amiee White Beazley |
Cover photograph: Master Sommeliers Jay Fletcher, Richard Betts and Jonathan Pullis.
By Hart Houston. |
|
 |
|
