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Food, history combine in cookbook from The Peck House

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By Ian Neligh

Colorado lamb Dijon, raspberry barbecue shrimp with smoked corn salsa and Mrs. Peck’s beef and oyster pie: The award-winning recipes of the historic Peck House are back in a new cookbook.

Three years after retiring, Empire’s historic Peck House Hotel and Restaurant owners Gary and Sally St. Clair have put many of their most beloved recipes in “The Peck House Cookbook.” The book showcases about 100 recipes from their more than 33 years in operation.


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Clear Creek Courant | circulation@clearcreekcourant.com | 303-350-1030
P.O. Box 2020, Idaho Springs, CO 80452
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