Food

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Wine Openers: Lower grape yields push up wine prices

By Dave Buchanan

Wine consumers could be paying higher prices as the world-wide glut of wine and wine grapes shows signs of ending. Reports from several major wine-trade websites are saying a series of low harvests worldwide along with a global rise in wine ...


On Food: Strawberries and asparagus, yes, it’s spring

By Dixie Burmeister

It is officially spring, the time of year when it feels cold and windy so you put a wintertime comfort food in the Crock-Pot and by dinner time the clouds are gone and it’s in the high 60s and you’re ready for a light spring ...


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A good pie crust is a culinary milestone

By Rachel Sauer

National Pie Day is March 14, so that was the day I intended to make a pie. Fresh pie! Homemade delight! Could anything be better? Except, maybe I needed to, um, do some laundry first. Yes! Clean dish cloths! And then perhaps I should mop. ...


Your Town: March 18, 2012

By Tammy Gemaehlich

Spring has sprung. Well, officially, it will be spring on Tuesday, March 20, at precisely 1:14 a.m. EDT, according to http://www.almanac.com. The one thing we don’t know — officially — is whether it will it be warm or cold, ...


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Wine Openers: Introduce yourself to cognac

By Dave Buchanan

Cognac seems a stranger to many wine drinkers, but with Edesia — A Palisade Culinary Wine and Spirits Adventure set for Sunday at the Wine Country Inn, now is the perfect time for a formal introduction. All Cognac is brandy, but not all ...


On Food: Recipes for springtime

By Dixie Burmeister

As I was welcoming winter — March 1–2 — by shoveling snow, I was thinking about March happenings and how to tie them together. There’s spring, National Nutrition Month and the appearance of Chef Glenn Smith of the ...


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Wine Openers: Cold temps welcomed by grape growers

By Dave Buchanan

Sunday’s snowstorm and cold temperatures may have come as a shock to those already thinking spring had arrived in the Grand Valley, but it was a good thing for the area’s grape crop. While the moisture was needed, it’s the ...


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Pillsbury Bake-Off finalist vying for $1 million prize

By Dixie Burmeister

How would you feel if you had a 1 in 100 chance of winning a million dollars? Not bad odds, wouldn’t you say? Frances Blackwelder of Grand Junction knows how it feels. Last August, while grocery shopping, she got the magic phone call ...


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Wine Openers: Moscato finds its sweet spot

By Dave Buchanan

There’s long been a saying in the wine industry that customers “talk dry but drink sweet.” That’s more true now than even 10 years ago, given the recent rise in popularity of sweet wines. These range from the ...


On Food: Super Bowl worthy grub

By Dixie Burmeister

Ready for more Big Game Platter Chatter for the event that captures the “heart” of every football fan, even the once a year football fans? Yes. And although we are saddened by our Broncos loss, the parties will continue. ...


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