In this 'May 2005' Redstone Meadery Issue to our Colorado Friends and Family…

• May Means…Drink More Mead
• NEW Extended Tasting Room Hours
• Fun Events To Suggest To Like Minded Mead People Such As Yourself!
• Redstone Hires New Staffers
• This Month's Mead/Food Pairing; Navajo Tacos and Black Raspberry Nectar

Ah yes, after a long Colorado Winter we're all ready for warm sunshine and longer days outside. Redstone Meadery wants to be a part of where you celebrate life this summer season so stop by your local liquor store and pick up a bottle or keg for your next "ah" moment. Yes, remember our nectar's are also available in kegs, so feel free to ask your liquor store to order one for you.

Our walk in traffic is up enough to now EXPAND our tasting room hours! Plus snacks are now available to tide you over before dinner.

Monday - Friday Tours 1 pm and 3 pm /Open Tastings 12 pm - 6:30 pm
Saturdays Tours 12:30 pm / Open Tastings 12 pm - 5 pm

Remember to think of our tasting room as a destination to hang out, buy a glass of mead or try a free sample, listen to music and relax.

We are proud to be a beverage sponsor of the 18th annual Boulder Creek Festival. Over 500 vendors will be there while six performance stages feature a spectrum of music and dance. Look for the Redstone tent by the 'Band Shell' area. FREE to attend! www.bouldercreekfestival.com

The Park Hyatt Beaver Creek and Bon Appetit Magazine present an exclusive Colorado micro-brew beer/mead festival to great blues music. This event has seminars too where Redstone will conduct a special 'vertical' tasting of several different batches of Mountain Honey Wine. Call (970) 949-1234 for information and pricing.

We are proud to announce an amazing group of new talent who will help further the mead revolution.

Mason Thomas, the new Redstone Meadery Head Meadmaker, is a very exciting hire for our company. Mason comes to us from Great Divide Brewing Company with a wealth of product, brewing and warehouse experience. He decided to jump over to the mead world because the beverage as an industry is going places. Plus he relays that it provides him with a creative outlet to challenge his fermentation skills. Mason's favorite flavor of mead is Redstone Traditional which he states is good anytime of day!

Chris Maloney has been hired to replace Kat Torgerson as Office and Tasting Room Manager. Kat is leaving to take a once in a lifetime road trip and looking to move up North where she plans to live. Kat will be very missed! We were lucky enough to find Chris who heard about Redstone from a woman in a local post office! (Now we know we're getting around.) Chis comes to us from Stone Hill Winery in Missouri with extensive tasting room and grape wine appreciation experience.

Carolyn Pitcavage is our new Events Coordinator and is an event specialist with much of it gained over at Flying Dog Brewing Company. She has also been in the trenches as managing member of an event planning company that is geared toward craft beer events. Welcome Carolyn!

Navajo Tacos- Serves 6

1 pound ground turkey
1 large onion, chopped
1/2 cup water
3 cups chicken broth
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons dried basil
salt to taste
1 15 oz. can great northern beans

1/2 pound Roma Tomatoes, diced
1/4 cup chopped cilantro
2 green onions chopped
1 tablespoon lime juice, fresh
1 minced jalapeno
1 pinch sugar
1/2 head iceberg lettuce
8 oz. shredded cheddar cheese
1 package 6" flour tortillas

In a large saucepan, crumble ground turkey and chopped onion and place over medium heat. Cover tightly and simmer 15 minutes, stirring occasionally until meat and onions exude juices. Uncover and boil over high heat until liquid evaporates and browned bits stick to pan. Stir in 1/4 cup water, scraping to release browned bits. Boil, stirring often, until liquid is gone and browned bits stick. Add 1/4 cup water and repeat.

Add chicken stock, scraping to release browned bits. Add chili powder, cumin, oregano, garlic and basil. Bring to a boil over high heat. Lower heat, cover and simmer until broth is evaporated. Stir in canned beans.

Prepare fresh salsa using tomatoes, cilantro, green onions, lime juice, and jalapenos. Add a pinch of sugar and salt to taste. Serve with lettuce and cheese. Flour tortillas can be fried or just warmed in the oven! Serve along side a cold glass of Redstone Meadery Black Raspberry Nectar. Enjoy!

Recipe provided by Aimee Dill, owner of It's Thyme for Dill Personal Chef & Nutrition Service and Redstone Tasting Room employee! Check out itsthymefordill.com for more information.