Behind the Scenes with Suzanne

Please enjoy my articles from the Vail Daily.

 

Editor’s note: This is the second in a two-part series.
Colorado

Published: March 9, 2014

Did you realize that after you’ve been seated at a restaurant, served a glass of wine, given a breadbasket and a plate of olive oil that you have before you the three sacramental foods?
Piemonte and New Orleans, LA
Published: March 1, 2014
Editor’s note: Second of a two part story. A big advantage of writing about restaurants from my own work behind the scenes is my ability to experience the kitchen firsthand, not merely through an interview.
Vail, Colorado
Published: February 23, 2014
Editor’s note: This is the first in a two-part story. Five a.m. comes early on a cold, snowy winter day. For the many who man Vail Valley’s restaurant kitchens, the hour passes unnoticed.
Vail, Colorado
Published: February 15, 2014

Exploring under-discovered Piemontese wines
Editor’s note: This is the fifth and final article in a five-part series. Nebbiolo is the undisputed king of Piemontese grapes. Certainly, it isn’t the only member of Genus Vitis in Piemonte worth noting.
Piemonte, Italy
Published: November 24, 2013

A languid Italian lunch
Editor’s note: This is the fourth of a five-part series. There may be three meals in a day, but lunch in Piemonte — the “slow food movement’s” birthplace — can’t be beat.
Canale, Piemonte, Italy
Published: November 16, 2013

‘New stories, old themes’ in Piemonte vineyards
Editor’s note: This is the third part of a five-part series.
Piemonte, Italy
Published: November 9, 2013

Harvesting pleasure in the Langhe
Editor’s note: This is the second installment in a five-part series.
Piemonte, Italy
Published: November 3, 2013

Behind the Scenes: A noble harvest in Piemonte
Editor’s note: This is the first in a five-part series about the Piemonte Nebbiolo harvest in the producers’ own words.
Piemonte, Italy
Published: October 27, 2013

Behind the Scenes column: The craft of ocean-farming salmon
This is the second installment of an article about craft ocean-farming salmon.
Published: October 20, 2013

Behind the Scenes: Vail chefs fall hook, line and sinker for Skuna Bay salmon
Editor’s note: This is the first in a two-part series about Skuna Bay salmon.
Published: October 14, 2013

Transplanting a Vail treasure
VAIL — The Roaring ’20s came to a crashing halt — literally — on Oct. 29, 1929. The decade of seismic changes in culture, literature, aviation and social mores would fast become a wistful memory as the world fell into the Great Depression in the pre-World War II decade.
Vail, Colorado
Published: November 1, 2013

Dreaming up
Editor’s note: This is the second installment in a two part series about the culinary discoveries made in an Italian weekly market.
Alba, Piemonte, Italy
Published: September 22, 2013

A gastronomic treasure hunt in the heart of the Mercato d’Alba
Editor’s note: This is the first installment in a two part series. Check back next week to read the second story.
Alba, Piemonte, Italy
Published: September 15, 2013

Behind the Scenes: Rounding up a grateful harvest
Editor’s note: This is the third and final installment of a three-part series on a recent Roundup River Ranch fundraiser dinner.
Vail Valley
Published: September 9, 2013

Learning farmhouse fine dining
Editor’s note: This is the second in a three-part series.
Vail Valley
Published: September 1, 2013

Vail chefs and sommeliers team up to raise money for Roundup River Ranch
Editor’s note: This is the first in a three-part series.
Vail Valley
Published: August 25, 2013 

The pleasure of making pleasure
This is the second part of a two part look at Boulangerie Taillens in Crans-Montana, Switzerland.
Crans-Montana, Valais, Switzerland
Published: August 18, 2013

Behind the Scenes column: Pastry haute cuisine on the Haut Plateau
Editor’s note: This is the first installment in a two-part series.
Crans-Montana, Valais, Switzerland
Published: August 4, 2013

Behind the Scenes column: The rebirth of a mountain hamlet
Editor’s note: This is the second part in a two-part series. Visit www.vaildaily.com to read the first installment.
Piemonte, Italy
Published: July 28, 2013

Adventures with a winemaker
Editor’s note: This is the first installment of a two-part series.
Piemonte, Italy
Published: July 20, 2013

Behind the Scenes column: Grape alchemy in Barolo
Published: July 14, 2013

Behind the Scenes column: Chefs confess their food sins
Published: July 8, 2013

Vail Daily column: When chefs sin
Published: June 24, 2013

Behind the Scenes: Cajun competitive eating
Published: June 14, 2013

Behind the Scenes: Crawfish insanity at the Mudbug Madness Festival 
Published: June 10, 2013

Behind the Scenes: Cooking with gas in the face of flames
Published: May 19, 2013

Behind the Scenes: Modern culinary revolution makes a return to the past
Published: May 12, 2013

Behind the Scenes: Denver’s farmhouse-style an epicurean revolution
Published: May 5, 2013

Behind the Scenes: Chocolate masters
Published: April 28, 2013

Vail Daily column: No longer a stranger in a strange land
Published: April 20, 2013

Vail Daily column: Behind the Scenes: Planting Mexican culinary roots in Italy
Published: April 14, 2013

Vail Daily column: Behind the Scenes: Tied to the terroir
Published: April 7, 2013

Vail Daily Column: Behind the Scenes: A woman and her wine
Published: March 31, 2013

Vail Daily column: Behind the Scenes: For kitchen ‘choreographers,’ timing is key
Published: March 24, 2013

Vail Behind the Scenes column: Connecting chefs with diners at Vin48
Published: March 18, 2013

Vail Daily column: Behind the Scenes: Preparing for romance at Vin48
Editor’s note: This is the first in a two-part series about vin48 in Avon. Check back next week for part two.
Published: March 8, 2013

Behind the Scenes: Hard work, great meals at a Piemontese wine estate
Published: March 3, 2013

Behind the Scenes: Anatomy of a wine dinner
Published: February 24, 2013

A taste of Piemonte in Edwards
Published: February 21, 2013

Hours of preparation, minutes of enjoyment
Editor’s note: This is the third and final installment of a three-part series. Visit www.vaildaily.com to read the first two.
Published: February 17, 2013

Behind the Scenes: Precision-oriented prep work
Editor’s note: This is the second in a three-part series. Visit www.vaildaily.com to read the first installment
Published: February 9, 2013

From the bayou to Beaver Creek
Editor’s note: This is the first in a two-part series. Check back next week to read the final installment
Published: February 3, 2013

Fifty years of culinary progress
Editor’s note: This is the second half of a two-part series. Visit www.vaildaily.com to read the first installment
Published: January 27, 2013

Vail Daily column: Vail’s ‘food pioneers’
Editor’s note: This is the second installment in a three-part series. Visit www.vaildaily.com to read the first column.
Published: January 21, 2013

Vail Daily Behind the Scenes column: What America was eating 50 years ago
Published: January 13, 2013

A sweet day at the Sonnenalp
Published: January 6, 2013

Zino: Neapolitan pizzas in the heart of Vail Valley
Editor’s note: This the second story in a two-part series about Zino’s in Edwards. Visit www.vaildaily.com to read the first installment
Published: December 30, 2012

Culinary couples of the Vail Valley
Published: December 25, 2012

Vail Daily letter: Full Bellies Food Rescue
Published: December 16, 2012

A lesson in tapas
Editor’s note: This is the second installment in a two-part series on Leonora
Published: December 16, 2012

Birth of a new Vail restaurant
Published: December 9, 2012

Axis of Caring brings therapeutic approach to health care reform
Published: December 2, 2012

Behind the Scenes: Getting more out of your holiday dining
Published: November 25, 2012

Vail Behind the Scenes column: Full bellies, not full landfills
Published: November 21, 2012

A day in the life of cheese
Published: November 18, 2012

There is a cheese for all courses
Published: November 11, 2012

Bing Cherry: Yogurt on the Bayou
Published: November 3, 2012

Ending on a delicious note
Editor’s note: This is the fifth part of a five-part series on Valais, Switzerland.
Published: October 28, 2012

Perfect ending to autumn day in Valais
Editor’s note: This is the fourth in a five-part series on Valais, Switzerland. Visit www.vaildaily.com to read the first three installments.
Published: October 21, 2012

Travel: A great Valaisan adventure
Editor’s note: This is the third installment in a five-part series about Valais, Switzerland. Visit www.vaildaily.com to read the first two.
Published: October 15, 2012

Behind the Scenes column: The slippery slope of a Valais Harvest
Editor’s note: This is the second installment in a five-part series about Valais, Switzerland. Visit www.vaildaily.com to read the first.
Published: October 8, 2012

Behind the Scenes column: An outsider’s inside view of autumn in Valais
Published: October 1, 2012

Vail Behind the Scenes column: Keeping the dishes flowing at Luca d’Italia
Editor’s note: This is the third and final installment in a series of columns about Denver restaurant Luca d’Italia.
Published: September 23, 2012

Behind the Scenes: Making pasta and eating barbecue at Luca d’Italia
Editor’s note: This is the second in a three part series on Denver restaurant Luca d’Italia. Visit www.vaildaily.com to read the first part.
Published: September 16, 2012

Behind the Scenes: Spreading culinary knowledge
Published: September 14, 2012

Taste of Italy on the Front Range
Published: September 8, 2012

Behind the Scenes: Rising to the Challenge on race day
Editor’s note: This is the second part in a two-part series. Visit www.vaildaily.com to read the first installment
Published: September 3, 2012

Challenge the skills of Beaver Creek Mountain Dining
Editor’s note: This is the first in a two-part series.
Published: August 25, 2012

Behind the Scenes column: Rounding up great chefs for Roundup River Ranch
Editor’s note: This is the first story in a two-part series. Look for the second part in Sunday’s High Life section.
Published: August 24, 2012

European vinotherapy provides a continuing hope for the future
Editor’s note: This is the second column in a two-part series. Visit www.vaildaily.com to read the first column.
Published: August 19, 2012

Chaine des Rotisseurs Beaver Creek dinner open to the public
Published: August 13, 2012

Behind the Scenes: Wine cellar scrapbook: Dreaming of happy days spent in Piemonte
Published: August 12, 2012

Behind the Scenes: The genesis of great barbecue
Published: August 4, 2012

Vail Daily Editor and Publisher Don Rogers: Dining at its peak
Published: August 2, 2012

Programming and transforming the sounds of music for the Bravo festival
Published: July 29, 2012

Behind the Scenes: Singing the song of the unsung Bravo heroes
Editor’s note: This is the first in a two-part series.
Published: July 27, 2012

Dining in support of education
Published: July 22, 2012

From the first movement to the final behind scenes at Larkspur
Published: July 15, 2012

Behind the Scenes: Bravo for Larkspur
Published: July 8, 2012

Swiss cuisine in the Colorado Rockies

Editor’s note: This is the second part in a two-part series focusing on the Swiss Chalet at the Sonnenalp Resort of Vail. Visit www.vaildaily.com to read the first part.
Published: July 1, 2012

A trip to Switzerland at the Swiss Chalet at Sonnenalp
Published: June 30, 2012

Louisiana’s Renaissance
Editor’s note: This is the second story in a two-part series on Grand Isle, La. Visit www.vaildaily.com to read the first one.
Published: June 16, 2012

Louisiana coast navigates uncharted waters
Editor’s note: This is the first in a two-part series. Look for the second part in High Life next week.
Published: June 9, 2012

Going crazy over craft beer
Published: June 3, 2012

Rating wines: It’s not just taste
Editor’s note: This column is the second part of a two-part series on wine ratings. Visit www.vaildaily.com to read the first column.
Published: May 27, 2012

Workers planting trees along Homestake Creek
Published: May 22, 2012

Wine rating: It’s all in a number, or is it really?
Published: May 20, 2012

The cult of the Big Green Egg
Published: May 13, 2012

Chefs’ home cookware tips
Published: May 6, 2012

Advice for aspiring chefs
Editor’s note: This is the second part in a two-part series of columns. Visit www.vaildaily.com to read the first part.
Published: April 29, 2012

Behind the Scenes: So you want to be a chef
Published: April 22, 2012

Behind the Scenes: Marinade magic
Published: April 15, 2012

Behind the Scenes: Completing Topple’s signature elk Wellington
Published: April 8, 2012

Big happenings for Vail’s Little Chefs
Published: April 6, 2012

Behind the Scenes: Restaurant techniques you can try at home
Published: April 1, 2012

Behind the Scenes at a fine-dining charity dinner, built from scratch
Published: March 26, 2012

Bureaucracy from vine to table
Published: March 18, 2012

Avon’s Blue Plate Bistro: A case study in Epicurean diversity
Published: March 9, 2012

State-of-the-art Four Seasons kitchen: Culinary nerve center
Published: March 4, 2012

Finding synergy in the kitchen
Published: February 26, 2012

Doing the cafe dance: Long hours serving short orders in Vail Valley
Published: February 20, 2012

Sneak peek at Sonnenalp’s kitchen
Published: February 13, 2012

Behind the scenes at a Beaver Creek kitchen
Published: January 30, 2012

Keeping the vino in the family
Published: January 21, 2012

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