It’s still hot right now, but the smell of roasting chiles and the sight of plump Palisade peaches at roadside stands means that our summer days are dwindling. That fleeting moment is something that chefs across the state try to capture in their seasonal menus by incorporating both of these Colorado specialties.

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BING NEWS:
  • Palisade peaches and Pueblo peppers give this Thai restaurant a Colorado twist
    The Farrells caught the late-summer green chile wave in the late 1980s while living among Federal Boulevard’s legendary chile stands.
    09/13/2024 - 7:08 am | View Link
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