A shot of inspiration 

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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