Twin Lakes hosts its first culinary festival |

Twin Lakes hosts its first culinary festival

Christine Ina Casillas

Spectacular views and a peaceful setting is the back drop this weekend for the first Twin Lakes Culinary Weekend at the Twin Lakes Nordic Lodge Saturday.”A group of people in Twin Lakes thought it would be fun and entertaining to put on a culinary festival in the winter (mud season) when there isn’t a lot going on this time of year,” said Tom Driemeyer, culinary coordinator for the Twin Lakes Culinary Weekend.The 2007 theme is “Bounty of the Sea,” and a wide selection of Colorado’s fine wines and a selection of seafood flown in fresh by local seafood expert Phil Rush will be the highlights of the weekend, Driemeyer said.The festival will be an educational experience, too, with free food seminars and demonstrations throughout the day, beginning at noon.The culinary weekend will be a full celebration of the region’s culinary talents, with chefs from up and down the Arkansas River Valley, showcasing their favorite seafood recipes. The lineup of culinary wizards include Jacob Barker, from the Twin Lakes Nordic Lodge; Victor Christian, pastry chef from Saddlerock Smokehouse; Dakota, chef and owner of Dakota’s Bistro in Salida; Rachel Swett, chef from the Twisted Cork Restaurant in Salida and Tom Driemeyer, a retired chef from the Ski Tip Ranch in Keystone.The courses, of course, will have wine paired and presented by Woody Creek Winery’s award-winning winemaker Kevin Doyle.On top of the culinary side of the weekend, there also will be a parade of homes tour on four Twin Lakes houses for sale from noon to 4 p.m. Maps will be provided at the Twin Lakes Nordic Lodge. Reservations for the event are highly recommended. “We will turn people away once we’re full,” Driemeyer said.==========What: Twin Lakes Culinary Weekend.When: Starting noon Saturday.Where: Twin Lakes Nordic Lodge.Information: Cooking demonstrations begin at noon with a wine tasting and wine seminar at 3 p.m. An organic coffee seminar will begin at 4 p.m. All seminars and demonstrations are free, except the wine tasting, which costs $5. The weekend theme is “Bounty of the Sea,” with a six-course dinner starting at 6 p.m., featuring a selection of seafood being flown in fresh by local seafood expert Phil Rush. Reservations highly recommended. For more information, call 719-486-1830 or visit the Web site at Six-course dinner will be $85 with wine; $75 without wine.====================What’s on the menuAppetizer: Shrimp flan with spinach veloute by Victor Christian.Soup: Rachel’s seafood gumbo by Rachel Swett.Salad: Barramundi ceviche on field of greens by Tom Driemeyer and Victor Christian.First course: Hand-cut lobster raviolis with saffron cream by Dakota.Second course: Five-pepper blackened redfish, zucchini-apple pancakes and sassafras-poached dates by Jacob Barker.Dessert: Three chocolate mousses from plantation sources with sauces by Tom Driemeyer.Each course will be paired with a different Colorado wine.==========

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