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Dish 2013

We use the term "food and drink" so liberally and so often because the two are so inextricably intertwined. Any great wine or beer pairing with a gourmet entrée proves that point, whether it finds sugar mitigating heat, or acid cutting through fat, or floral hops highlighting something finer in a dish.

A liquid plate-mate isn't about crudely washing something down your throat; it's about beautiful accentuation.

Taking that a step further, we've stocked this eighth annual Dish guide with recipes that somehow incorporate a vino, brew or spirit into the food. As such, we challenged Colorado Springs-area chefs to submit innovative new hooch-inspired concepts, or old booze-saturated favorites, as a celebration of alcohol's awesome impact on culinary creations. Now, you can have your cake and drink it, too.

A big thanks to all of this year's participating culinarians, as well as to wonderful photographer Brienne Boortz, who captured their liquored constructs.

Bon appétit, and cheers.

— Matthew Schniper

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