by: Janet Day

Colorado’s immense Northwest region is the state’s playground -- home to world-class ski resorts, national parks and award-winning wineries. It’s all tall mountains, deep canyons and roaring rivers stretching from the Winter Park ski area to the Utah border about 250 miles west. Eating adventures range from sampling juicy peaches right off the tree to tasting the newest Pinot Noir bottling; from grilling an organic burger over a campfire to the finest of fine dining in Aspen.

In the state’s infancy, food followed function in Northwestern Colorado as explorers, trappers, miners, timber barons, ranchers and farmers came to the area and tried to make the best of an often hostile geology and climate. Mountain cuisine grew out of what could be caught: game, fish and fowl. That history can still be found in the frequent appearance of elk, duck and Rocky Mountain Trout on many mountain resort restaurant menus.

Farther west, the area’s reliable sunshine and warm days proved perfect for fruit and other produce. A stretch along the Colorado River from Palisade to the aptly named town of Fruita continues to produce peaches, apricots, apples, pears and other tree fruits renowned for their sweetness. Farmers farther south found soil and sunshine that was perfect for produce, especially the sweet corn that made the tiny town of Olathe famous.

In the past two decades, those same growing conditions proved perfect for wine grapes, spawning a wine industry that’s producing lush award-winning reds and starting to bottle some crisp whites.