Fluttering into town on a flurry of snowflakes, I was thus welcomed to Steamboat Springs ... aka, Ski Town USA! I meandered along Lincoln Avenue picking up issues of Steamboat Today, in which Ski Town Soups was featured. I also stopped into Elevated Olive of Steamboat, and met co-owners Carol and June. I was happily surprised to see the Ski Town Soups cookbooks preciously displayed in front of their crackling fireplace and pillow-lined chairs in their glorious new storefront located at 708 Lincoln Avenue, Suite A. Finally, I continued along Lincoln to Off the Beaten Path (68 9th Street).
Kim Keith, event and marketing coordinator at Off the Beaten Path, warmly ushered me into Steamboat's largest full service bookstore and a locals' favorite meeting place for Good Books, Good Coffee and Good Friends. I surely agree with this statement, because as people started arriving for the 2 seatings of the Soup Tasting and Book Signing event, friends greeted each other gregariously and joyously! There is nothing like mountain towns and the sense of community! During the 5pm and 6:30pm seatings, guests were delighted with the conversation about soups, the Ski Town Soups cookbook, travels and ski town life. And, they were even more thrilled with the sampling of 2 satiating soups. Kim made the bright, crisp and refreshing Watermelon Gazpacho (pages 182 - 183). Executive Chef of Truffle Pig since June 2012, Eric Laslow concocted his Butternut Squash Soup with hazelnuts, warm pear relish, truffle pumpkin seeds and basil cream. It was such a delight to co-present with Chef Laslow, as he is a self-proclaimed originator of the Farm-to-Table movement and is quite the champion of regional ingredients adding a Spanish flavor spin. With accolades of the highest degree, Chef Laslow is a high-caliber chef that any cookbook author or foodie, for that matter, would love to meet!
After a successful evening, I decided that an enjoyable treat was in order! I ventured to Cottonwood Grill and ordered the Chocolate Pyramid and what a delicious joy to end the evening that was: dark chocolate cake coated with a Callebaut ganache and finished with house-made caramel sauce, chocolate mousse and mango and raspberry infusions. It was a culinary whirlwind ending in a Steamboat Springs "staple"; in the morning, I devoured over-medium eggs, sourdough toast and the creamiest, spunkiest Green Chile and Cheese Grits at Winona's. I had not been to Winona's for 8 years, and it was a sweet coming-home!