Food & Wine USA - (06)June 2020

SPECIAL PARTNER SECTION

After so many meals at home, your taste buds will be craving a new adventure.

These signature fl avors of Colorado are ready when you are.

COLDWATER TROUT

Several trout species

swish through the

state’s lakes and Gold

Medal streams, many

introduced in the 19th

century. You’ll fi nd the

fi sh served as an elevated

entree, alongside eggs at

breakfast or whipped into

a zesty dip served with

pita and lemon.

TRY IT Colorado’s trout

streams burst with fi sh,

especially from mid-

summer into fall. Menus

around the state refl ect

that bounty.

COLORADO LAMB

Patient pasturing of

lambs in sun-soaked

mountain habitats,

which deliver a diet of

native grasses, berries,

wild carrots and other

natural goodies,

results in a distinctive

delicate fl avor and

marbled texture.

Look for loin chops

or slow-smoked ribs

on menus.

TRY IT Order a rack of

lamb—best encrusted

in grain mustard and

rosemary—at one

of the state’s many

stylish steakhouses.

CRAFT BEER

Colorado’s water boasts a profi le of minerals and pH that

make it ideal for brewing and easy to tweak to mimic waters

of other regions. That makes it a malleable canvas for the

state’s brewmasters to produce the gamut—Germany-evoking

Altbiers, California-fashion IPAs, Mexican-style lagers and a

host of others.

TRY IT Sample seasonal beers at one of more than

400 breweries around the state. And get an up-close look

at local techniques during guided craft brewery tours.

CHILE VERDE

Roasted green

chiles lend this

rich, pork-studded

stew its color and

fl avor. Coloradans

enjoy it on its own

(add cornbread)

or ladled like

gravy over a range

of dishes. For

hyperlocal fl avor,

seek out a sauce

made with Pueblo

chiles, grown

in the semiarid

desert in the

southern plains.

TRY IT You can fi nd

the state’s beloved

green chile as a

complement to

every meal—eggs

and breakfast

bowls, burgers

and fries, burritos

and steaks.

Great State of Taste

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PALISADE PEACHES

The Western Slope

climate nurtures a sweet,

natural juiciness—the

chin-dripping kind—in

these rosy, oversize gems.

Find the fruit in mid- to

late summer at roadside

fruit stands in the town of

Palisade. Or order them

sliced over salads, grilled

with meat or juiced into

handcrafted cocktails.

TRY IT Palisade bakeries

and restaurants embrace

the harvest with peach-

forward off erings.

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Plan

your next

adventure

colorado.com

CO_FW.indd 1 FINAL 4/17/20 3:19 PM