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Peach & Tomato Gazpacho from Hadsten House Print E-mail
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Written by Ann Shepphird   
Tuesday, 14 June 2011 10:08

Hadsten House restaurantIf you're like me, it's pretty much impossible to even say peach-and-tomato gazpacho without drooling or making that mmm-gurgling sound that Homer Simpson makes. Luckily -- especially with both peaches and tomatoes in season -- Chef Aaron Dixon of Hadsten House Restaurant (right) in Solvang was kind enough to share his recipe. I met Chef Aaron a couple weeks ago when I ate at the restaurant, which is part of the recently renovated and re-launched Hadsten House Inn & Spa, and can attest that his homemade mushroom-and-spinach ravioli is simply amazing (not to mention the baked brie with port-wine-infused apricots and figs). Okay, I'd better stop before I start making the mmm-gurgling sound again -- enjoy the gazpacho!

Peach & Tomato Gazpacho

By Chef Aaron Dixon
Makes 4 servings

Ingredients:
4 cups chopped vine ripe tomatoes
2 cups fresh peaches pitted & chopped
1/4 cup crushed ice
2 tablespoons chopped shallots
2 tablespoons olive oil
1 tablespoon white vinegar
1 tablespoon fresh tarragon
1 tablespoon salt
1 tablespoon black pepper
1/2 cup fresh orange juice
 
Blend together until smooth 2/3 of the tomatoes, 1/2 of the peaches, with the ice, all shallots, 1/2 of the olive oil, 1/2 of the vinegar, 1/2 of the tarragon and 3/4 of the salt & pepper. Strain through a fine mesh strainer, discard the solids and mix in the orange juice.
 
In a separate bowl, mix together remaining ingredients to create the salsa. To serve, ladle soup into chilled bowls and top with the peach & tomato salsa. Note: A good wine to serve with this soup is a Santa Ynez Valley Pinot Grigio (for instance, the 2009 Di Bruno Pinot Grigio).

 
Basil Margarita from Cheyenne Mountain Resort Print E-mail
Written by Ann Shepphird   
Tuesday, 21 June 2011 08:43
Cheyenne Mountain Resort basil margarita

Hello summer! And what better way to celebrate than with an ice-cold margarita. The Will Rogers Lounge at the Cheyenne Mountain Resort in Colorado Springs has created an award-winning summer margarita that uses basil (six types!) picked fresh from their on-site organic garden. Here is the recipe for the version that uses Thai basil. Feel free to experiment with other basil varieties you may be growing.

 

Ingredients

3 oz. Thai basil sweet & sour mix (recipe below)

1½ oz. Cuervo 1800 Silver tequila 

¾ oz. Bauchant orange liqueur

 

Shake all ingredients and strain over ice. Garnish with Thai basil leaves. 

 

To make Thai basil sweet & sour mix: combine 1 cup sugar with 1 cup hot water in a blender and mix slowly. Add 20 Thai basil leaves and blend until completely chopped. Mix with 4 oz. fresh lemon juice and 4 oz. fresh lime juice. Chill overnight.

 
Black Cat: Farm-Table-Bistro in Boulder Print E-mail
Written by Ann Shepphird   
Friday, 10 June 2011 01:25
Eric Skaken of Black Cat

As its name suggests, Black Cat: Farm-Table-Bistro takes its farm-to-table seriously. In fact, the restaurant -- which opened in at 13th and Pearl in Boulder in 2006 -- has its own 70-acre farm run by chef/owner Eric Skokan. Not only does the farm service the restaurant but it's also often seen at Boulder's farmers market, as Linda Hayes reported in her post on "Bountiful Boulder." We recently chatted with Skokan about the restaurant, the farm -- and why his tractor is named Buttercup.

 

Which came first, the restaurant or the farm? The restaurant came first. At the time the farm was really just a little garden at my house. I wanted to grow some of the special, little things that were really hard to come by. I fell in love with puttering in the garden in the mornings before I went in to work. So, that first summer, I doubled the size of the garden. I loved it even more, so I doubled it again. The doubling continued over the last few years and now the farm is at around 70 acres.

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Bountiful Boulder Print E-mail
Written by Linda Hayes   
Tuesday, 07 June 2011 07:01
Boulder Farmers MarketIt was all about greens at last week's Boulder County Farmers' Market in downtown Boulder, Colorado. Piles of mustard greens and Egyptian walking onions from Red Wagon Organic Farm in Longmont. Pails of baby arugula, mixed lettuces and spicy greens from Black Cat Farm-Table-Bistro, an edgy little restaurant a few blocks away whose owners also run an organic farm just outside the city. (Note: We recently posted an interview with Black Cat chef -- and farmer -- Eric Skokan). Baskets of Bordeaux spinach, chives and other herbs from Toohey & Sons Farm in Hygiene.

'Alright by us,' my husband and I agreed as we packed up what we could into our cooler bag, knowing that it needed to survive the trip back home to Aspen. It had been a long, wet, chilly spring in the high country, Boulder included at 5,344 feet. We were overjoyed to see the early season crops from local farmers looking so perky and promising.

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A Sense of Season at the Pierre, New York Print E-mail
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Written by Ann Shepphird   
Sunday, 29 May 2011 07:33
Pierre watermelon salad

Chances are when you think of The Pierre, New York, which is celebrating its 80th anniversary this year, the thoughts run to the things one associates with an iconic New York City luxury hotel: elegant doormen, black-tie galas and an amazing concierge team. What might not come to mind -- especially in a bustling city like New York -- is an emphasis on environmental friendliness (the incredibly comfortable beds are made from recycled steel and bamboo fibers) and local, seasonal fare in the restaurants. But that’s just what is found in the hotel’s Le Caprice with new chef Ed Carew (who changes the menu weekly based on what’s in season) and in the Pierre’s Two E Bar & Lounge

 

Two E’s seasonal offerings run both to food and cocktails, most recently including a watermelon salad (left, featuring local goat cheese) and a cocktail called the Gin Gin that features ginger, cucumber, mint and lime. It was originally created as a seasonal cocktail for Fashion’s Night Out in 2009 but was so popular it became part of the standard menu and is still one of their best sellers.

 

Even better, they were kind enough to send along the recipes (click "read more"). Enjoy!

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