Recent Stories in FoodDrink

Unraveling the mysteries of olive oil (1)

April 15, 2014 — 

VAIL — There are few dishes that Steve Lewis doesn’t think can be improved with a dash of olive oil. You can use it in baking, you can drizzle it …

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Little bistro, big taste: Corner Bistro serves up eclectic gourmet with a neighborhood feel (2)

April 8, 2014 — 

EDWARDS — Mike Irwin knows how gourmet cuisine is done in the Vail Valley — he’s a veteran from the kitchens of some of the area’s most respected restaurants — …

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24th annual Taste of Vail comes to town (3)

April 2, 2014 — 

VAIL — In Vail, a town that seems to have more than its fair share of talented chefs creating culinary masterpieces, it’s not a question of where to eat, but …

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Crazy about condiments, astonished by accompaniments (4)

March 11, 2014 — 

Look in the refrigerator. What’s lurking on the door or on the top shelf? Are there three varieties of mustard? Four different brands of hot sauce? Hellman’s and Miracle Whip? …

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Satisfy your ice cream cravings (5)

March 3, 2014 — 

Some of the best ideas come in a flash, whether it be from an apple (Newton) or a spark (Edison). For Tim McCole, inspiration came in the form of a …

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Chef’s Roundtable: Special requests for the chef (6)

March 3, 2014 — 

The culinary arts are a unique combination of creative expression and consumer accommodation, which sometimes presents a unique conflict. Passionate chefs start with a specific vision, and combine ingredients so …

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Spicy sautéed creole duck breast with creole seasoning for Mardi Gras (7)

February 27, 2014 — 

With Mardi Gras looming, I thought it might be fun to cook up some New Orleans-style goodies featuring duck, Andouille sausage and Creole seasoning. These rich ingredients are typical of …

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Fabulous Pho (8)

February 25, 2014 — 

AVON — Part of any dining experience is appreciating how the food comes to you, and how good it is when it arrives. The story behind Pho 20 is an …

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Blue collar barbecue at Bearfish in West Vail (9)

February 22, 2014 — 

Cooking barbecue is like cruising in a classic car. “Low and slow is the way you do it,” said George Hilliard, owner of Bearfish Barbecue in West Vail. Hilliard rides …

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Blue collar barbecue at Bearfish in West Vail (10)

February 21, 2014 — 

Cooking barbecue is like cruising in a classic car. “Low and slow is the way you do it,” said George Hilliard, owner of Bearfish Barbecue in West Vail. Hilliard rides …

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Front-door fondue (11)

February 18, 2014 — 

Fondue virgins, take note. There are rules when it comes to fondue, and you best pay attention, otherwise prepare to pucker up or ante up, depending on your gender. “Tradition …

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An epicurean outpost (12)

February 15, 2014 — 

Editor’s note: This is the first in a three-part series. Check back next week to read more. Five a.m. comes early on a cold, snowy winter day. For the many …

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Breckenridge chef Christy Rost shares Olympics-inspired recipes (13)

February 15, 2014 — 

Every four years, fans around the globe enjoy an excitement-filled two weeks of edge-of-the-seat fun as athletes go for the gold on the snow, slopes, rinks and halfpipes at a …

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Wine event introduces Savor the Slopes, Keystone’s annual culinary festival (14)

February 15, 2014 — 

A crackling fire warms the room as couples and groups are escorted to their tables at the Ski Tip Lodge at Keystone. Each place is set with multiple wine glasses, …

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A culinary road map to romance (15)

February 11, 2014 — 

If the way to the heart is through the stomach, then there’s no better way to bypass the back roads and hit the freeway than with an aphrodisiac. The word …

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High Country Baking: Double ginger dunkers (16)

February 11, 2014 — 

Editor’s note: Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall and few baked goods turn …

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Behind the Scenes: A sinful sauce from the Holy Land (17)

February 8, 2014 — 

In the past two years, I’ve taken you into the vineyards of Napa, Valais, Switzerland and Piemonte, Italy and the Valle Grana in the Cottian where we savored Castelmagno cheese. …

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Five food trends you can expect to see on Eagle County menus (18)

February 7, 2014 — 

Each year, certain items and recipe elements become almost ubiquitous, popping up on menus in restaurants around the country and, specifically, in the Vail Valley. A few years ago, kale …

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Chef’s Roundtable: Craving comfort food on cold days (19)

February 4, 2014 — 

One very snowy day in early January, my husband, David, and I were where we always are when the powder gods are laughing out loud like that: Vail’s Back Bowls. …

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Celebrate Valentine’s Day with this chocolate-raspberry torte (20)

February 4, 2014 — 

Editor’s note: Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall and few baked goods turn …

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