Fall Favorites: Rocky Mountain Cuisine

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Fall is definitely in the air (even if it seems winter is close behind!). During this time of year, it’s nice to reconnect with your kitchen and whip up some seasonally-inspired dishes. For me, this means testing out some holiday dessert recipes that I can use for November and December gatherings. This week, I’ll be trying out a recipe shared by chef Michael Wilson, of Rocky Mountain Cuisine.

Of course, if you’re a little adverse to your own kitchen, maybe consider hiring Rocky Mountain Cuisine for your holiday season catering needs. Down to the detail, Wilson utilizes only the most high-quality ingredients in each of his dishes (hence the Persephone cinnamon rolls in the recipe below). And for more information on Rocky Mountain Cuisine, read our earlier article.

bread pudding

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Sam Simma

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

Tom Evans
Haagen Dazs