premier culinary arts institute. Eliza eventually settled in Telluride, and in 1999 began working at 221 South Oak. October marked her tenth year owning the restaurant. Last August, Eliza won the World Wine Tasting & Telluride Top Chef Competition, which raised funds for Telluride’s One to One San Miguel Mentoring Program for youth. Four local chefs went head-to-head in two grueling 30-minute rounds, using an ingredient that until game time was unknown to them. The first round’s secret ingredient was halibut. Eliza presented the judges with four dishes—her favorite among them the halibut and foie gras ravioli with a corn, mushroom and sweet potato reduction. In the final round, featuring Colorado lamb, she continued to showcase her creativity with four more winning dishes, including a lamb tartare with capers, lemon zest and Serrano ham with a shallot, garlic, blood orange and yuzu reduction. As if traveling, cooking and running a restaurant weren’t enough to keep Eliza busy, she has also authored two cookbooks. In 2006 she published Foreplay, A Book of Appeteasers, with 100 recipes for appetizers, canapés, and finger foods. Her second book, Recipes from 221 South Oak Bistro, was published in 2008.
Spicy Carrot Soup with Ginger The carrots, jalapeño, and ginger work together here to make a fabulous soup. If you really like the spice, add another jalapeño. Feel free to use this to steam open some clams or mussels and finish the dish with a bit of cilantro and chopped scallions. Serves 8 Ingredients 2 tablespoons olive oil 2 yellow onions, chopped 2 leeks, light green and white parts only, washed free of dirt and chopped 1 large red pepper, cored, seeded and chopped 7 carrots, peeled and chopped 3 garlic cloves, peeled and smashed 1 2-inch knob of ginger, peeled and chopped 1 fresh jalapeño, chopped
Method Heat a wide pot over high heat. Add the olive oil and reduce the heat to medium-high. Add the onion with a pinch of kosher salt. Sauté the onion until it is translucent, about 7 to 9 minutes. Add the leeks, red pepper, carrots, garlic, and jalapeño. Cook the vegetables until they are soft and fragrant, about 10 minutes. Increase the heat to high and add the sake or wine to the vegetables. Bring the liquid to a boil and reduce by half. Add the chicken stock to the pot and reduce by half. Add the cream to the pot and reduce by a third.
1 quart chicken stock
Working in batches, blend the soup until it is smooth. Reheat the soup in a pot and ladle into 8 warm bowls.
2 cups heavy whipping cream
See more 221 recipes at www.ediblesanjuanmountains.com.
2 cups sake or dry white wine
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