CONTENTS
WINTER 2009 |
| DEPARTMENTS |
| 4 |
GRIST FOR THE MILL
By Lisa Houston |
| 6 |
NOTABLE EDIBLES
Food news from around the valley |
| 10 |
COOKING FRESH
Winter dishes to warm the soul
By Dava Parr |
| 14 |
FOOD FOR THOUGHT
Bring your own fork this holiday season
By Brook Le Van |
| 30 |
ABOVE THE TABLE
Feasting on a meal of food and ideas
By Paul Andersen |
| 39 |
CHEF’S MANIFESTO
Taking the “Locavore Challenge”
By Shane Coffey |
| 52 |
TASTING NOTES
Take a journey with Italian wines
By Richard Betts |
| 54 |
EDIBLE READS
Beautiful books to treasure this holiday season
By Annette Gallagher Weisman |
| 57 |
EDIBLE TRADITIONS
Cloud Nine Alpine Bistro goes from shack to chic
By Stewart Oksenhorn |
| 58 |
EVENTS CALENDAR |
| 61 |
ADVERTISER DIRECTORY |
| 62 |
THE LAST BITE
David Powers’ Hot Glass |
| COVER PHOTOGRAPHY BY ROSS KRIBBS |
|
| 19 |
MARKETPLACE
Sweet Talk: Confections that take center stage
By Allison Johnson |
| 25 |
LIQUID ASSETS
Celestial Seasonings’ early Aspen roots
By Stewart Oksenhorn |
| 32 |
FROM THE KITCHEN
DishAspen’s unique creations
By Paul Andersen |
| 43 |
FROM THE LAND
Osage Gardens advances “herb-iculture”
By Claire Walter |
| 47 |
MOVERS AND SHAKERS
Felix Tornare at the helm of Milagro Ranch and Louis’ Swiss
By Laurel Miller |
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