Pueblo Chiles made a tasty appearance in the nation’s capital Tuesday.
The chiles starred in a tart dish prepared by Boulder Aion Cafe chef Dakota Soifer for the Taste of Colorado event in Washington, D.C.
Soifer’s tart featured the local chiles, NobleGrain Alliance flour, Haystack Mountain Cheese chevre and caramelized onions.
The Colorado Tourism Office staged Taste of Colorado to expose the state’s wares to culture, food and travel journalists and to promote Colorado’s upcoming summer season.
In preparation for the expo, frozen Pueblo Chiles were brought to Mauro Farms Bakery by Dalton Milberger, president of the Pueblo Chile Growers’ Association, where they were packed and then shipped off.
Paul Fanning and Jeannette O’Quinn of Pueblo Water, who were in Washington for a water-related conference, were able to visit Taste of Colorado.
“With so many journalists who have seen every type of food dish, you’d think they’d be pretty jaded,” Fanning said. “But it was so cool. Several writers raved about the tart, with one saying, ‘I have never tasted anything like this in my life.’
“So it’s safe to say Pueblo Chiles made a superb impression in Washington.”
After one writer asked Fanning, “What do you do in Pueblo when you’re not eating chiles?” he seized the opportunity to tout the local arts and recreation scene, pleasing weather and the Historic Arkansas Riverwalk of Pueblo, among other attractions.
“So I’m going to keep that connection open and hopefully she will write about all that Pueblo offers,” Fanning said.
Original article via the Pueblo Chieftain | Photo by Bryan Kelsen