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Come get your fill in Glenwood

Stina SiegPost Independent StaffGlenwood Springs, CO Colorado
Kelley Cox Post Independent
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GLENWOOD SPRINGS, Colorado Every year, the Culinary Arts, Wine & Brewfest brings Mannya Haltom to the verge of happy tears.And its not just her love of good food that does it.Ever since she, the president of the Glenwood Springs Center for the Arts, got involved in this event six years back, shes been touched by the valleys love for it. This is the art centers largest annual fundraiser, and it always draws a countless number of wineries, breweries, restaurants and delis not to mention hundreds of hungry patrons. No wonder every time it ends, Haltom finds herself giving long hugs to fellow organizers Gayle Mortell and Ken Robinson.Its about the joy at seeing our community support such an event, Haltom said, with pride. I know, for me, its kind of emotional.Then this year should be a tear-jerker. For the first time anyone can remember, three new restaurants have decided to join in the huge sampling of drinks and high-end grub. Like all the other eateries, theyre volunteering their dishes, as well as their time. But the really delicious part is just how little they have in common.Glenwoods new Tatry Uncle Pizza, for example, specializes in both pizza and Polish offerings. Last year, when owner Karina Obrochta attended the night, she was just with Uncle Pizza, serving typical Italian fare. Now, with Tatry on board, shes added golumpkis (stuffed cabbage) and perogies.Those couple of things are typical in the Polish cuisine, she said. Nobody has them.While, during the last festival, she had to run in and out with food the whole time, she did stick around long enough to get a feel for the event. The place was so much alive, she said.This year, she hopes her restaurants hand-made, herb-infused dishes only add to the vibe.Swinging much more to the American side of things is the Miners Claim. The restaurant has been specializing in seafood and wild game in Silt for almost 10 years now, but this is its first festival appearance.I just believe were pretty damn good, to be honest with you, boasted owner Christian Harra.Hes pulling out all the stops, to boot. He and head chef Oscar Sanchez will be serving up a collection of dishes, which Harra described with an excitement only a learned food lover could muster. Theyll be serving wild bore ribs with chipotle dijon sauce and buffalo mozzarella with hot house tomatoes, crackers and basil balsamic vinaigrette. Theyll also demo a dish of ancho chili dusted, seared pork with apple raisin chutney for the crowd. At the same time, Harras wife, Jennifer, will be pouring shots of special, Sky Vodka drinks.Ever wonder what a Swedish lemonade, ruby red grapefruit or black chocolate cherry truffle martini might taste like? You can find out Saturday.Were doing something completely different, Harra said. The three of us are going to knock it out.

On the greener, lighter end of the spectrum is Lisa Ruoff, representing her new, veggie-friendly joint, Eco-Goddess Edibles. The only organic restaurant around, it was built mostly with recycled, reclaimed, natural or completely non-toxic materials and opened in Carbondale in January .Our restaurant is little, and were kind of off the beaten path, said Ruoff, sounding happy about those facts.For the event, shes thinking about shrimp and aioli finger sandwiches, as well as mini carrot muffins, topped with cream cheese frosting. Though the taste and look of her food is obviously important, more so is the precedence it sets. Her dishes are all organic and as local as can be, as most of her ingredients come from either her own garden or Paonia. This Saturday, shes not only trying to give people tasty, light little snacks, but appetizers that have a meaning that goes way beyond what one would expect.In her words, The important thing to me is environmental change brought about through how we eat.While Haltom probably knows this all sounds like a foodies dream, thats still not how she sees this night. Though most of the 500 or so attendees think theyre just coming there to drink beer or taste wine or eat fancy finger foods, Haltom gets to sit back, smile and be assured that their actions mean so much more. This night, after all, is what keeps her favorite little center for the arts going.They might not realize it, but thats what theyre doing for the art center, she said, a touch of emotion already in her voice.

Based on suggestions by: Ken Robinson, owner of Roaring Fork LiquorsPersonal tasting motto: Sip n spit. And keep an open mind. And moderation, moderation, moderation. Everything in moderation.1) Stand up at your table, put out your arm and say, Pour me!2) Take notice of the color and clarity of the wine. Unfiltered wines do tend to taste better, so if its a little cloudy, that should be fine. But if it looks like mud, youve got a problem. If you want to look smug, you can swish it around, check out its legs (how the wine runs down the inside of the glass). But real wine geeks will know thats nothing more than testing the amount of the drinks sugar and alcohol.3) Take a smell, and see if you like it. Pinot noir should smell like cherries, and cabernets smell like blackberries, mint and eucalyptus. Chardonnay should have the aroma of pineapple, while sauvignon blanc will have an air of grapefruit, citrus and sometimes cat pee. Rieslings may have notes of diesel fuel, but in a good way.4) Now, finally, take a sip. Swirl it around in your mouth, chew it up, breathe it in through your teeth. Youll notice tannins, which make your mouth pucker; fruits, which arent always sweet; and acids which make your tongue feel fat. In a perfect wine, theyll be fairly balanced.5) Now spit it out! Or, at the end of the night, youll be staggering.



Based on suggestions by: Chip Holland, head brewer at the Glenwood Canyon Brew PubPersonal tasting motto: Its the visual, then the aroma and then a sip to finish it off or a guzzle, for some people.1) Take a look at it. Is it clear, cloudy or slightly hazy? Just so you know, most Americans like a clear beer (think Budweiser, Coors, etc.). Drafts in the meatier German style are less filtered and probably more interesting. Once youve determined your beers forecast, check its head and foam retention. Does it leave a lace of foam on the glass when you take a sip?2) Now breathe it in. Just like in wine, your nose tells you as much as your taste buds. Notice whiffs of floral, hoppy, earthy, sweet, malted or spicy scents.3) Take a sip. As you swallow it down, ask yourself, hows the mouth feel? Is it viscous or thin, full-bodied or flat? Most importantly, does it make you want another taste? Let your tongue decide the next step.


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