Subscribers will get a heaping insider view serving of all that is Western gourmet
Now that the October issue is off to the printer, I’d like to let you in on a bit of news. That issue is the one in which we run C&I’s Taste of the West special feature. Coinciding with the publication of the issue, which is due to hit newsstands September 4, C&I is launching the monthly Taste of the West email newsletter.
Whether I’m sitting around a campfire absorbing every move of a cowboy cook in his/her element, touring a restaurant’s aviary with the executive chef, or tasting my way through a distillery’s handcrafted spirits, as food and drink editor of C&I, I experience so much that I want to share with our readers. Too much, really. There’s an abundance of things to see and do and eat. And so many stories to tell — more stories than I can feasibly fit into each issue of C&I or on our website without sacrificing sleep.
That sums up the Taste of the West print edition, too. As it did last year, this year’s sprawling food feature, which I curate and contribute to, serves up a multicourse bonanza of Western regional eats to amuse and set your tummy rumbling. I hope it shows through the work C&I’s writers and I put into your hands. But this year — as was the case last year — there was more content than space in the magazine.
That’s where the Taste of the West newsletter comes in. Subscribers will get a heaping insider view serving of all that is Western gourmet. One installment might focus on behind-the-scenes efforts of chasing stories across along the Rocky Mountains, while the next might take a deep dive into a brewery on the doorstep of one of the country’s most stunning national parks. Perhaps we’ll regale you with a comedic tale of a trail ride to a camp lunch or explore the joys of the refined yet casual fare at one of the West’s best restaurants. Who knows where the newsletter will go next? There’s one way to find out, though.
To receive the monthly exclusive content in the Taste of the West newsletter — including recipes, featured cookbooks, and food and drink news from across the region — simply subscribe below. It’s totally free.
I look forward to sharing the bounty of the West with you. There’s a lot of plate to cover.
Photography: Robert Strickland.