GRAND JUNCTION, Colo. - Edesia is the Roman Goddess of food who presides over banquets. She ensured the feast went well and the food was excellent. By reputation, this lady of great stature and formidable presence represents much more. With a billowing voice and equivalent appetite she is the final critic of beautiful cuisine and fine wine.And this Sunday, March 18, from 1-5 p.m. in Palisade, her presence will be seen, felt and tasted at the second annual Edesia Celebration, A Palisade Culinary, Wine & Spirits Adventure, which will take place at Wine Country Inn, 777 Grande River Drive. This is a great fundraising event for the Marillac Clinic. Cost is $49.The main libation sponsor this year is Remi Martin and guests will be enjoying spirits with wines from many of the finest in Colorado, including Grande River Vineyards, Talon Wine Brands, Colterris, Carlson Vineyards, DeBeque Canyon Winery, Maison La Belle Vie, Whitewater Hill Vineyards & Winery, Mesa Park Vineyards, Plum Creek Winery, Canyon Wind Cellars, Colorado Cellars Winery, Garfield Estates, Vineyard & Winery, Greystone Vineyards and other offerings!Culinary offerings will be provided by Le Rouge, Il Bistro, Red Rose Caf, Tapestry Lounge, Crossroads Fine Foods & Spirits, Fin's Grill, Dolce Vita, Bin 707 Foodbar, 626 on Rood, Decadence Cheesecakes & Catering, and many others!Glenn Smith, chef in residence at the Cooking School of Aspen, will be the featured celebrity chef! We were honored to participate in the inaugural event last spring and it was a fantastic time and this year's event looks to top that.So, come on out to the quiet end of the valley, help raise money for The Marillac Clinic, and help us celebrate Edesia!WEBSITE OF THE WEEKThis one is from the host of Edesia here in Palisade, The Wine Country Inn, featuring the recipes from Chef Juan from their inaugural event. Our Recipe of the Week is also from the same site - Rocky Mountain Ceviche!http://coloradowinecountryinn.blogspot.com/2011/03/chef-juans-edesia-recipes.html)Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. Reach him at firstname.lastname@example.org, via the website at www.decadencecheesecakes.com, or by calling 970-256-4688. Follow the adventures of Decadence on Facebook and on Twitter.Follow the adventures of Decadence on Facebook or on Twitter. We're close to 1,400 friends on Facebook and when we hit 1,500, we'll do another giveaway contest!============================Rocky Mountain CevicheCourtesy Juan Cruz Anon, executive chef of The French PressServes 624 ounces Rocky Mountain Rainbow Trout, skinned, de-boned, cut crosswise into 1/4-inch strips 1/2 cup shallots, finely diced 2 cups chanterelle mushroom, julienned1/4 cup Italian parsley, finely chopped 1 clove garlic, finely chopped 2 Tbsp. vegetable oil1 Tbsp. extra virgin olive oil3 limes salt and pepper, to taste 1 bunch watercressSeparate and julienne cut (if necessary) chanterelle and sautО lightly with vegetable oil until edges become soft, about 3 minutes. Set aside and chill. Combine all ingredients, except watercress, in bowl. Squeeze lime over all ingredients, toss lightly, and allow to cure for 30 minutes.Presentation: Spoon over bed of watercress.