A Tasty Stop in Del Norte You Won’t Want to Miss!

Nestled at the corner of Grand Avenue in Del Norte, Colorado Grille & Tap House blends flavorful comfort food with a relaxed, welcoming atmosphere. Locals and visitors alike rave about the classic bar‑and‑grill favorites like juicy burgers, brisket tacos, hearty pasta, tasty sandwiches and refreshing craft beers — all served with a side of friendly service. Whether you’re grabbing lunch after exploring the Valley or settling in for dinner with friends, this spot is ideal for great food, drinks and good company. The Tap House also features a full coffee bar and rotating specials worth trying. 

Location: 590 Grand Ave, Del Norte, CO
Hours: Tuesday–Saturday, 11:00 am - 8:00 pm  (closed Sunday & Monday)

The San Luis Valley Quilt Guild is a group based in Monte Vista, Colorado, dedicated to promoting and preserving the art of quilting.

They host monthly meetings, workshops, and an annual quilt show to provide opportunities for members to learn new techniques and showcase their work.

The guild also participates in community service projects, donating quilts to various organizations.

They welcome quilters of all skill levels and encourage collaboration and camaraderie among members.

Membership information, meeting schedules, and upcoming events can be found on their website.

Anne Robinson, current sheriff of Rio Grande County, has filed for reelection and is seeking a second term in the 2026 election.

Robinson, who took office in July 2022 after Sheriff Don McDonald’s retirement, brings over 35 years of law enforcement experience and is known for her focus on transparency and community safety.

Her active leadership includes enhancing jail operations, collaborating on regional justice solutions, and engaging the public during high-profile incidents across the San Luis Valley.

Recent events, such as a South Fork school bus accident and the arrest of William Redden after a 40-minute standoff, highlight ongoing challenges for Rio Grande County law enforcement.

Although Robinson has not yet launched an official campaign platform, she is expected to increase public outreach soon.

The November 2026 sheriff’s race currently has no other declared candidates.

Moody, vintage-inspired digital wall art featuring wildlife, landscapes, fantasy scenes, and atmospheric compositions from around the world. Each piece is crafted to feel like a classic oil painting — rich texture, dramatic light, and soulful color — designed to elevate your space instantly.

San Luis Valley has a new force in animal welfare as the West Valley Humane Alliance expands its fight against feral cat overpopulation.

Founded by Dr. Jodi Duff, owner of the South Fork Veterinary Clinic, the Alliance focuses on rescuing, spaying, neutering, and rehoming stray animals between Pagosa Springs and Del Norte.

This nonprofit arose from the fast-growing demand for animal rescue services and the overwhelming community support for Dr. Duff’s earlier initiatives.

In 2025, the Alliance rescued, vaccinated, and rehomed dozens of cats and dogs, and treated 70 cats from local colonies, easing the strain on other Valley rescues.

As 2026 begins, the group seeks volunteers, donations, and reports of feral colonies to further their outreach.

A spay/neuter clinic is planned for March, with details coming soon as they prepare to launch their official website.

White Bison Stew

Cold nights in the San Luis Valley call for simple, comforting meals that don’t overcomplicate things. This white bison stew is a creamy, tomato-free take on a classic, made with lean bison, hearty vegetables, and just enough richness to take the edge off a winter evening. It’s the kind of slow-simmered dish that feels right at home on the Valley table — easy, satisfying, and perfect with a slice of crusty bread after a long day.

 Serves: 4–6

 Time: About 1½ hours (or 30 minutes pressure cook)

 Ingredients

 1½–2 lb bison stew meat, cut into bite-size pieces

 2 tsp Italian seasoning

 1 tsp garlic powder

 1 tsp dried sage

 4 Tbsp butter

 1 yellow onion diced

 3 celery stalks sliced

 3 cloves garlic minced

 ¼ cup all-purpose flour

 ¾ cup dry white wine (optional)

 2 cups chicken or garlic broth

 1–1½ lb baby potatoes, halved

 2 carrots sliced

 1 cup heavy cream or half-and-half

 Directions

 Season bison with Italian seasoning, garlic powder and sage. Melt butter in a heavy pot; brown bison briefly and set aside. Sauté onion and celery until soft; add garlic and cook 30 seconds. Sprinkle in flour and stir to coat vegetables. Deglaze with white wine, scraping up browned bits. Add broth, return bison to the pot, then add potatoes and carrots. Cover and simmer gently 60–75 minutes until tender. Stir in cream, season to taste, and simmer uncovered until slightly thickened.

Valley Note: Bison is leaner than beef — keep the simmer low and slow to stay tender.

Around the Table is a recurring food feature of The San Luis Valley Beat, celebrating simple, comforting meals made with everyday ingredients—perfect for mountain nights and busy Valley days.