"Creamy, rich with nuanced melding of flavors, and perfectly al dente
Carnaroli rice did not disappoint."
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We owe this one to our loyal fans who value our unwavering passion for
a sustainable approach to artful cuisine. Featured in Edible Aspen's 2012 Spring Issue,
Executive Chef Todd Slossberg was recognized as an
Edible Communities Local Hero
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"And for the next course, Foie Gras Pate with Poached Sour Apples,
a Pistachio Balsamic and a Brioche alla Minute..."
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Aspen Sojourner's fall 2011 issue 25 Dishes They Can't Take Off The Menu
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Classical Classics, Aspen Magazine highlights how a top
chef reinvented the iconic dining space
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Plato's Executive Chef Todd Slossberg speaks with
Edible Aspen about his journey & philosophy
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