Food

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Entertain guests with winery visit

By Dave Buchanan

It’s that time of year when days are short and the time to do everything that needs done before the holidays is shorter. Many in the wine business know this period as O-N-D, the three months when wine sales peak and customers literally ...


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Dash awarded as ‘best launch’

By Staff

Dash food magazine was awarded “best launch of the year” in the consumer category of min’s 2011 Editorial & Design Awards. Dash was launched by Parade magazine on Nov. 10, 2010, with a special holiday issue and began ...


Tess on the Town: Nov. 11

By Tess Furey

The menu at a good restaurant is an ever-evolving ode to endless possibilities. Here are a few of the evolutions in the Grand Valley restaurant scene. BETWEEN BREAKFAST AND LUNCH: The Wild Flour Café, 2148 Broadway, is offering a Sunday ...


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Hermosa grows 17 varietals on East Orchard Mesa

By Dave Buchanan

Ken Dunn laughs when you ask him about rkatsiteli, the curious white grape he grows in his Hermosa Vineyards on East Orchard Mesa. He pours an ounce or so of the pale-gold wine for a visitor but refrains from one himself. “I’m ...


Get ready for Taste of Home

By Staff

The questions started coming as far back as last spring: “This is the year for Taste of Home, right?” Well, fall is here and yes, it’s time for food, fun, good times and great recipes, prizes and great booths with the latest ...


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Gross treats for a Halloween feast

By Rachel Sauer

Among Halloween’s many delights — the fake scabs, the miniature Take 5 bars, the “Monster Mash” — is the opportunity to be really yucky. And not just your run-of-the-mill yucky, but secretly delicious ...


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Finger-licking good (hee, hee, hee-hee)

By Rachel Sauer

Poor witches. They really get a bad rap. Aside from some recreational mayhem and evil plotting, all they seem to want is a little peace and quiet (with the occasional snack of a plump first-grader). Then along come trespassing kids, villagers ...


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Muesli makes breakfast to swoon for

By Rachel Sauer

The vistas were great, all sky and cloud and endless horizon. And the sea was a tapestry of colors I’d never even seen before, dancing between turquoise and teal, aqua and dusky blue. I could gaze at it for days. Plus, there were the ...


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Green chili: a flavor like religion

By Rachel Sauer

It happens: A Southwest native gets transplanted somewhere far away — Tennessee, Vermont, Florida… Let’s not call it the hinterlands, but it isn’t here. So, one day, Southwest native is perusing the aisles of Walmart, ...


Fruit of your labor: What to do with bounty

By Staff

With the rather strange growing season this year, we’re now in the peak of the season for all those wonderful garden fresh fruits. Yes, I said fruits. Fruits such as tomatoes, eggplants, sweet corn, bell peppers of all colors, ...


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