Book + Beverage — Fall 2021

THE BOOK

Behind the scenes of any meal in the kitchen is a loving and messy process of creativity, and The Aspen Cookbook will hold your hand through it all.

The Aspen Cookbook came into this world when meals with loved ones at local restaurants were not an option. To combat the lack of togetherness and the economic strife restaurants encountered in the face of the pandemic, the cookbook was born.

YPN Aspen, a committee of young professionals under the Aspen Board of Realtors, came up with the idea for the cookbook when seeking ways to stimulate camaraderie. The committee established a restaurant-relief grant fund, which all of the proceeds from The Aspen Cookbook go towards. By purchasing The Aspen Cookbook, you’re not just supporting your stomach, you’re supporting the delectable restaurants that sustain Aspen.

With over 100 recipes and their backstories, The Aspen Cookbook is well-balanced in cuisine and doesn’t fail to highlight beloved Aspen favorites. All of these recipes were gathered, tested and tweaked appropriately for home cooks by the editor, Amanda Rae Busch. Busch has been the food columnist for Aspen Times Weekly since 2013 and earned first place for The Aspen Cookbook in the Nonfiction Book for Adult Readers, General Nonfiction category in the National Federation of Press Women National Contest, among other accolades for the book.

Many of the foods are pictured through Julia Bridgworth’s charming illustrations.

“I just love the way [Bridgworth] put the whole thing together,” Busch says. “I think that she has such a great eye for something that was classy and timeless, but also a little funky and unique, which is I think just what Aspen is.”

Have your home kitchen smelling like fall with Moroccan Vegetable Tagine from Mawa’s Kitchen or Farro Rissotto from Pyramid Bistro. If you’re having a gathering, don’t miss Party Pico de Gallo & Guacamole from Silverpeak Grill (formerly 520 Grill). For quick weeknight meals, Busch recommends the Carrot Coconut Ginger Soup from Castle Creek Café. The Aspen Cookbook truly has a recipe for every occasion and craving.

Illustration by Julia Bridgforth/courtesy of The Aspen Cookbook

THE BEVERAGE

Be careful sipping your Orange Butterfly as you flip through the recipes of The Aspen Cookbook — Amanda Rae Busch’s drink pairing of choice for the book. The Orange Butterfly was concocted by Elizabeth Neckes, Woody Creek Distillers’ bartender, to accompany the Moroccan Vegetable Tagine. Busch selected this aperitif because of its locality; the Orange Butterfly is made special with Woody Creek Distillers’ vodka. Woody Creek Distillers was founded in 2013. Since then, they have earned numerous awards for their spirits. Their ingredients are either personally grown and harvested or sourced from other trusted Colorado farms. Their 100% potato vodka is produced from self-grown Rio Grande potatoes and local spring water, which makes the Orange Butterfly distinctly Colorado. The citrusy beverage will be optimal in the fall. Oranges are commonly misconstrued to best be enjoyed in the summer, but most orange seasons actually start in the fall and end before June, according to Hale Groves. Dig into the Moroccan Vegetable Tagine in between sips. With a cool glass of the Orange Butterfly, you won’t be the only thing sweating in the kitchen.

For more information visit aspencommunitycookbook.com and woodycreekdistillers.com.

Originally published in the Fall 2021 issue of Spoke+Blossom.