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Winemaker goes back to Calif. to show off Colo. wine

By Dave Buchanan

It never hurts to hit the big time medal lists, and Grand Junction wineries St. Kathryn Cellars and Talon Winery recenty received some high praise from the San Francisco Chronicle Wine Competition. Both picked up medals in the eighth annual ...

Grazing on the green stuff

By Tess Furey

Green chili is hard to judge because there are so many different variations: Mexican style, New Mexican style, with tomatoes, no tomatoes, tongue-scalding, mild, soupy or thick. Everybody has a favorite style and taste, yet we decided to ...

Gluten-free millet gaining ground in U.S.

By Dixie Burmeister

Mention millet and most will say it’s in bird feed and other animal feed. I imagine few of you have it on your grocery list. But it may appear there in the near future. Although it has been eaten by people for centuries around the ...

Invitation to view Easter egg decorators work their magic at Enstrom Candies merits early mention

By Tess Furey

It’s so irritating when retailers and advertisers trot out the next holiday promotion months before the actual day. Who wants to see Valentine’s Day gifts right after Christmas? Or Halloween swag right after the Fourth of ...


Romagna winemakers aim for Tuscan quality

By Dave Buchanan

FAENZA, Italy — The dense humidity pressing against your skin and the heavy clay soils clinging to your shoes are part of everyday life in the Romagna region of northern Italy. Separated only by a range of small hills from the Adriatic ...

Edesia will feature Colorado wines, chefs and spirits

By Melinda Mawdsley

As far as Jerome Strack is concerned, an event to showcase the sophistication of Colorado food, wine and spirits is a no-brainer. Look around, Strack suggested. Vineyards dot the Grand Valley landscape. Quality restaurants, caterers and ...

Chef from Vail Valley’s The French Press to give demos at Palisade event

By Tess Furey

Chef Juan Cruz Anon was “slammed” when I called him at 10:30 a.m. on a Tuesday morning. When you serve breakfast, lunch and dinner at The French Press, every hour and every day is a “slammed” day. And he travels 10 days ...

Dixie: Dishing on Mardi Gras

By Dixie Burmeister

Throw on the beads, a mask and a wild outfit, then gather your friends and cook up some of these recipes for a Mardi Gras party! Easter isn’t until late April, which makes “Fat Tuesday” seem awfully late this year, but not ...

Gray Gourmet, Feb. 20, 2011

By Staff

Monday — Spaghetti and meatballs, green beans, tossed salad, ambrosia deluxe, Italian bread. Tuesday — Potato soup and tuna salad sandwich, strawberry fruit mold. Wednesday — Baked chicken, au gratin potatoes, zucchini and ...

The Cowboy and The Rose gains high praise

By Tess Furey

He’s The Cowboy and she’s The Rose. Zane and Mary Lou Lawson picked the name for their catering company, The Cowboy and The Rose, because, they say, it mirrors their life together. When they met as 13-year-olds one summer in ...

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