Everyone's favorite Conservative takes his wife to Chef Dava Parr's Fresh & Wyld Bed and Breakfast and lives to write about it. "At six, servers brought out several appetizers, including roasted pumpkin seeds, sautéed eggplant with garlic and parsely, and my favorite, samosas made with curried pumkin,
chèvre chaud, and whole wheat phyllo dough. When I was a University of London student back in the early 80s, I would save my food money during the week and head into the Pakistani neighborhoods North of Euston Station for a meal of samosas. Ordinarily, samosas are made of potatoes, peas, onions, and paneer, but these were made of pumpkin and goat cheese. I wouldn’t have thought you could make a pumpkin work in samosas, but Dava did it..." Read the rest. It's a hoot.
Chef Dava Parr, chef to the stars, is ensconsed in Paonia with a singular mission bring the freshest and bestest food to the Roaring Fork Valley. "My kitchen is legal," she blogs, "so that little bit of info makes The Farmhouse a perfect day trip or overnighter for you looking for Gourmet, Organic Local Cuisine, a pretty drive and a peaceful afternoon or night away. Eggs are in short supply, so you can try ordering them but it is not a guarantee that the chicken will accommodate. It's getting a little hot over here for them too! We have beautiful Sunflowers of all shapes and sizes coming on in both the and the Farmhouse Bouquet, and Ashley will have her Sunny bouquet on offer for a few weeks."
Chef Dava Parr, famous for her delivery of fresh stuff to the valley, jumps into the B&B business with a new place in Paonia.
Posts filed under 'Paonia'
Last July 30, Chef Dava announced on Aspen Post the opening of her 1908 Paonia farm house as a Bed & Breakfast, so last month I decided to surprise my wife with a visit to Dava’s Bead & Breakfast for our 14th wedding anniversary. Frankly, I could not be more pleased with this decision, and neither could my wife.
After a morning of soccer games and kid shuttles, we dropped the children off at the grandparent’s house and began a weekend of uninterrupted, adult conversation. By the time we turned south on scenic Highway 133 at Carbondale, the burden of routine and responsibility began to lift. The cottonwoods along the Crystal River were just beginning to turn bright yellow, and we could see some orange hues in the oak brush. Even though most of the Aspens were still clinging to summer green, fall colors were everywhere. We stopped in Redstone, where we bought our first house fifteen years ago, and had lunch at the Crystal Club Café. After a drive through our old neighborhood, we turned south toward McClure Pass. Even at this leisurely pace, we were in Paonia in just two hours...
Continue Reading September 28th, 2008
Mother Nature and the Farmers told me we should have Potatoes, Garlic, Onions, Kale or Chard, Salad Mix, Tomatoes, Summer Squash, Sweet Corn, Beets, Cantaloupe and early Peaches. We will see!
You can order the first Raspberries from the Austins if you click on the Extras button on the Products page. There is not enough to go around to the boxes.
Continue Reading August 4th, 2008
Oh my goodness, It is official! I got my new dishwasher installed and my health Inspection and now I am officially open to serve you the rest of the summer with a 4-course Saturday Supper and a Sunday
Brunch every Weekend, so come on over soon! Thanks, Dava
Continue Reading July 30th, 2008
We have a good box for you this week and some new recipes, let's
hope! We have Cherries, Potatoes, Onions, Salad Mix, Tomato,
Cilantro, Garlic, Kale, Romaine Lettuce, Sugar Snaps and Snow Peas.
Wahoo! It's looking like summer! I think it will be one more week on
one size box and then next week we will have enough food to split
into half and full size. I may change my mind on that during pack
out, we will see.
Continue Reading June 29th, 2008
Last summer I started receiving a CSA (community supported agriculture) box from Paonia. I had never even heard of this before I became involved. You pay the farmers up front for future produce so they have money to grow the food. I paid for ten weeks of locally grown food and received whatever was abundant and in season. I received vegetables I had never eaten, or prepared, and a few I even had to look up their name! Always making the box of produce a little surprise.
Continue Reading March 24th, 2008
How's immigration working out for you fellow Americans? Got a goober in your back pocket? Like what you see in Mexi-fornia? How about Mexi-zona? What can you say about Mexi-Texas? How about that 1965 Immigration Reform Act that added 100 million people in four decades? How about the next 100 million immigrants added by 2040?
Continue Reading February 8th, 2008
Hello Good People,
I am making the journey over the hill this Thursday, the 10th if any one would like to re-up on some local food. We are temporarily out of Wild Alaskan Salmon. I exhausted that source and am looking for another sustainable fisher to work with. I sold out of cheese as well over the holiday and haven't had opportunity to replenish that stock yet. I do have plenty of juice, jam, beef, buffalo, elk, lamb, granola, Leroux Creek Spa Skin care and cookbooks for offer.
Continue Reading January 6th, 2008
Personally, I look forward to cooking in the colder months of a Colorado winter. I anticipate all the warming foods and the heartier fare that the body requires to grow a layer of fat and stay warm, with more than one errant taste bud tuned in to the good smells to come. I like the long slow braising and stewing methods of cooking. I like the warm spices melding together in a certain kind of Cooking Alchemy that can only happen on a cold winter day, with the wind howling outside, the sky dark and close to the ground and the snow piling up sideways at my front door.
There is also something very pleasurable about being a chef and stocking up a good winter larder. I walk through my kitchen and my eye is caught by all the different colors of dried Beans and grains in my glass quart jar collection on my counter tops. I see White Northern beans, Kidney beans, little red Aduki beans, Green Split peas, Red Split lentils, Black-eyed peas, brown buckwheat, White Basmati rice and golden quinoa staring back at me and oh, how the recipes start dancing around in my head.
Continue Reading December 17th, 2007
I invited my neighbor Miss Jodie over this morning for a Squash Blossom Breakfast. I've had a hankering for weeks now since Mona Esposito fed me one on my delivery route in Aspen, and boy was I hungry for them. I stuffed them with a mix of Haystack Smoked Chevre and James Ranch Belford, put in a sliver of roasted Jalapeno, rolled them in egg whites and then I dipped them in flour. Next a few minutes of saute on each side in a hot pan with a little ghee and grapeseed oil. I had made a marinara the night before out of garlic, lemon zest, crushed red pepper, olive oil, sage and fresh Heirlooms. That served grandly as a dipping sauce. A squeeze of lemon, a dusting of sea salt and Voilla! Crunch, Crunch. Two very happy, fat ladies, Miss Jodie and I!
Continue Reading September 2nd, 2007
We have two Parties coming up. Our first is on a Sunday, September
9th, at Zephyros Farm & Garden here in Paonia. We are having a Farm
Dinner under the stars. It is being cheffed by myself, Chef Ryan Hardy of the Little Nell, Mark Fischer of 689, and Paonia chefs Eleni Stelter of Eleni's Uptown and Bob Isaacson of Smith fork Ranch. There will be live music and Local wines will be on sale. Cover Price is $35 with additional contributions if you can make them to a local farm fund. Reserve your ticket Fast! with Don or Daphne at 970-527-3636.
Continue Reading August 26th, 2007
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