"Creamy, rich with nuanced melding of flavors, and perfectly al dente
Carnaroli rice did not disappoint."
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
"And for the next course, Foie Gras Pate with Poached Sour Apples,
a Pistachio Balsamic and a Brioche alla Minute..."
Aspen Sojourner's fall 2011 issue
25 Dishes They Can't Take Off The Menu
Classical Classics, Aspen Magazine highlights how a top
chef reinvented the iconic dining space
Plato's Executive Chef Todd Slossberg speaks with
Edible Aspen about his journey & philosophy