Toasting the Rocky
The buffet table in our building shrunk by half last week, when the Rocky Mountain News ceased publication. We’ll miss not just the newspaper (and its food section in particular), we’ll miss the inspiration and energy we derived from the professionals behind it.
Food editor Marty Meitus, critic John Lehndorff, critic Lori Midson, photographer Ellen Jaskol and the numerous other contributors gave us an intelligent, practical, and beautiful Wednesday food section, plus sharp restaurant reviews on Fridays. These were must-reads for Colorado food lovers.
Here’s the cocktail we’ll mix to toast our comrades:
Old Pal Cocktail
Recipe from Mr. Boston Platinum Edition.
Ingredients
1/2 ounce grenadine
1/2 ounce sweet vermouth
1 1/4 ounce rye whiskey
Directions
Stir with ice and strain into chilled cocktail glass.
New blog on
In other news, we’re pleased to report that our new blog, “Well Preserved,” by food writer Eugenia Bone, is cooking on all burners.
Bone, who describes her kitchen as an ecosystem all its own, writes about time-honored techniques for preparing excellent, cut-above food without wasting a morsel. Timely stuff indeed.
Visit it here: .
