Mountain Hideaways

Escape for a quiet, cozy, winter weekend at one of these delightful high-country retreats.

November 2009

Fresh and Wyld Farmhouse Inn

The best reason to go to Paonia, a sleepy agricultural town southwest of Glenwood Springs, is for the locally produced wine. The second-best reason is to eat a meal and spend the night at the Fresh and Wyld Farmhouse Inn. One of the most anticipated meals of your trip to the Western Slope will be breakfast at this 101-year-old inn. No matter what time of year it is, Dava Parr, Fresh and Wyld's owner and chef, cooks fresh, local ingredients that are either picked from the garden or hoop houses on the inn's grounds or sourced from local farms. A late-fall breakfast might look like this: elk or buffalo sausages; stewed apples; skillet hash with potatoes, garlic, and squash; and hot-from-the-oven loaves of savory pumpkin bread. Staying the night at Fresh and Wyld means quintessential bed-and-breakfast-style rooms (read: quiet, quaint, and small), but the beautiful gardens, on-site gallery, worth-a-look boutique, and, of course, the meals are anything but typical.

Highlight If you can't stay the night at the farmhouse, make a reservation for chef Dava Parr's Fridays at the Farmhouse Dinner, a communal-style, home-cooked meal made from organic and locally grown food. Dinners start at 6:30 p.m. on Fridays year-round. Or try Parr's Thanksgiving dinner (Nov. 26, 2009)—a feast of local turkeys, stuffing, root veggies, garlic mashers, and pies.

Best Room The new king suite ($145; 25 percent off in winter months) used to be the old innkeeper's apartment, but Parr refurbished it to include a king-size bed, private bath, living room, and kitchen.

Info 1978 Harding Road, Paonia, 970-527-4374, www.freshandwyldinn.com