Lee MathisINSANELEE DECADENTGrand Junction Free Press Food Columnist

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September 12, 2012
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FOOD: Come 'wine' in Palisade

Starting last night with Wine Pairing Dinners, the 21st annual Colorado Mountain Winefest kicked off out in our usually quiet little burg of Palisade! While we have many fair and festivals out here, this is one of my favorites as Colorado wineries come out swinging and show the rest of Colorado, and yes, the rest of the United States, just how far our wines have come.Today, (Friday, Sept. 14) starting at 11:30 a.m. you have a "Dine, Wine & Vine Experience" wine lunch with state enologist Dr. Steve Menke at Wine Country Inn; at 1 p.m. "The Life of Wine" with Max Ariza at the DoubleTree Hotel in Grand Junction; at 4 p.m. Demo & Dinner with Chef Glenn Smith at the DoubleTree Hotel; and at 7:30 p.m. Enstrom's Chocolate & Wine Tasting at the DoubleTree Hotel.Saturday (Sept. 15) kicks off at 8 a.m. with the 19th annual Bicycle Tour de Vineyards and then kicks into high gear at 10:30 a.m. with the 21st annual Colorado Mountain Winefest in Riverbend Park, Palisade. This festival is a celebration of food and wine featuring the opportunity to taste wines from 50 Colorado wineries. Enjoy live music, chef demonstrations (you gotta check out Chef Glen Smith!), interactive seminars, a "grape stomp" and ice carving - all of which are included with your ticket purchase. The fest is a great venue to learn about and taste how Colorado's wine scene and for the sixth year, we will again have our own booth as well as serving slices of our cheesecakes in the VIP tent.

A reader called to mention that in our last column, we left out one of the local farmers' markets - The Teller Arms Farmers' Market at 2401 North Ave. The market runs Wednesdays and Saturdays from 7:30 a.m.-12 noon through September (and when I checked on the internet, it looks like it runs into October, depending on availability!)Fall also means time for a Road Trip! This fall, I am thinking of doing a culinary tour of New Mexico and those great chilies! Always looking for suggestions!Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. Reach him at decadencecheesecakes@mindspring.com, via the website at www.decadencecheesecakes.com, or by calling 970-256-4688. Follow the adventures of Decadence on Facebook and on Twitter.

(from Southwest-Wine-Guide.com)2 tablespoons extra-virgin olive oil 3 large chicken breast halves with the ribs and skin, cut crosswise in half 3 chicken drumsticks with skin 3 chicken thighs with skin 1 cup 1/4-inch cubes of prosciutto (about 5 ounces) 6 garlic cloves, thinly sliced 2 tablespoons chopped fresh rosemary 1 1/4 cups dry white wine 1 cup low salt chicken broth 1 cup canned crushed tomatoesPreheat oven to 325 degrees F. Heat extra-virgin olive oil in heavy oven-proof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, sautО chicken until golden, about 4 minutes per side. Transfer chicken to a platter. Add prosciutto, sliced garlic and chopped rosemary to the same pot. Stir one minute. Add dry white wine, chicken broth and crushed tomatoes with puree. Bring this to a boil, scraping up any browned bits. Boil 5 minutes. Return chicken to the pot, arranging in single layer. Return to a boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20-25 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10-15 minutes longer. Remove pot from oven. Return chicken breasts to pot. Bring chicken mixture to simmer. Transfer chicken to a platter: tent with foil. Boil until sauce is reduced to 2 cups and coats the back of a spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve. Serves: 6


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The Post Independent Updated Sep 13, 2012 02:15PM Published Sep 12, 2012 06:48PM Copyright 2012 The Post Independent. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.