ROCKY MOUNTAIN KITCHEN

My kitchen in the mountains.

Here, over a fire, is where made our feast. I braised buffalo tongue in red wine, charred tenderloin with smoked belly and caramelized apples and onions, and cooked top sirloin in the Argentinian method of lomo al trapo I've been practicing all summer. I served it all with charred endives, wild mushroom wild rice pilaf, mashed potatoes, and table side Caesar salad.

I can't tell you how amazing it felt to sit down around the table with new and old friends to share this meal. An ideal celebration.

Dr. Cristina Allen ND