Food

Page 25 of 42


Vineyard waits to see how plants regenerated

By Dave Buchanan

Mid-April might be spring to most residents of the Grand Valley, but grape growers know better. “Traditionally our last frost here is April 23, but that’s never a given,” said Nancy Janes of Whitewater Hill Vineyards on 32 ...


Winefest tabs Boulder chef to headline demonstrations

By Staff

Executive Chef Kevin Kidd and beverage manager Evan Faber, both of Boulder’s Salt restaurant, have been selected as featured headliners at the 20th annual Colorado Mountain Winefest Sept. 15-18 in Palisade. “Two of the best that ...


No shortage of help celebrating birthday

By Tess Furey

If you like being the center of attention, or if you just like something for nothing, I’ve got a couple of places for you. I had the occasion recently to mark another year on the planet. I was hoping the day would pass with little ...


For perfect Easter eggs, do not boil

By Dixie Burmeister

National Egg Month always should be the same month as Easter, especially since 164 million eggs were purchased for Easter celebrations in the United States last year, according to the Incredible, Edible Egg group. That means lots of egg dye, ...


Decision to go into cheese making proves to be a winner for downtown business

By Tess Furey

Although it’s not officially part of the title, Lil’ Ole’ Winemaker could add “and brewmeister and cheese maker” to the name. It was the “we now sell cheese-making kits” on a blackboard outside of the ...


Some chefs hint at what’s in store for A La Mode

By Tess Furey

Top this. A mascarpone cheesecake with almond crust and chocolate hazelnut sauce. Or, top this. A chocolate caramel pretzel pie with honey vanilla ice cream. These are a couple of the desserts you might encounter at the Rotary ...


Sensing a trend: Restaurants turn out the lights

By Melinda Mawdsley

The concept of dining in complete darkness is not unique to Grand Junction. In fact, dining in darkness has become a trendy concept at some restaurant around the world. The restaurants employ blind or visually-impaired servers to help diners ...


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 ...


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