Public Television chef and host Christy Rost is the author of three cookbooks, a television and radio personality, lifestyle authority, entertaining guru, cooking teacher, recipe developer, home restoration expert, Registered Nurse, and popular guest chef for food and wine festivals, home shows, women’s expos, major retailers, and charity events.
Based in Texas and passionately dedicated to the celebration of Home and Family, Christy’s focus on sustainability, farm to plate, cooking with local ingredients, and food and wine pairings is heavily influenced by the months she lives and works in her recently-restored 1898 Breckenridge, Colorado historic mountain home. Conversing with farmers, ranchers, wine producers, distillers and food artisans, and being intimately connected each day with the land, water, and nature, has a profound effect on Christy’s commitment to sustainability.
I think autumn must be my favorite season. There’s something about nature’s vibrant colors, cooler, crisp temperatures, pots of chrysanthemums clustered by the front entry, and the urge to take long walks in the forest one minute; then nestle indoors the next that fills my heart with utter joy. And the aromas! For the past several weeks, I’ve been looking forward to baking the season’s first squash pie, fragrant with cinnamon and freshly-grated nutmeg, and cooking anything that involves just-harvested apples. Spicy gingerbread warm from the oven and topped with a generous dollop of Chantilly cream, or a hearty soup simmering on the stove make me practically salivate at the very thought of autumn cooking and baking.
It’s easy to fall in love with Fall this early in the season when we’re at Swan’s Nest. While our neighbors in Dallas are still coping with temperatures in the low 90’s, Randy and I noticed the first signs of fall at Swan’s Nest in early August. All at once, we had to don a heavy sweater in order to enjoy dinner on the veranda overlooking the mountains, and by mid-August, our rooftop was coated in frost nearly every morning. Two nights ago, we had our first freeze – before Labor Day!Read more