Bradford Heap, owner of Salt in Boulder, Colterra in Niwot, and the recently-launched Bradford Heap Catering, has teamed up with Evan Faber to start a distillery.
Read the full story here.
Monday, December 5, 2011
Sunday, December 4, 2011
Colorado Egg Producers donate locally
Not that I have anything against those states, but why buy eggs that are shipped across the country? It's not like shipping in oranges or something else that doesn't grow here.
So when I got a press release from the Colorado Egg Producers, AND it was full of puns, I figure that at lease some of it was worth passing along.
It is the official kick off of the holiday baking season... Ummmm.... does it ever end? Not in my house.
With holiday guests in town throughout the season it is the perfect time to pull out all the stops and wow them with egg-cellent and hearty breakfasts as well as delightful baked goods. Be prepared and stock up on eggs – as an extremely versatile food eggs can be eaten alone, used to create magnificent meals and in holiday baking recipes.
“The holiday season now actually rivals Easter in terms of egg sales because people are baking more as well as cooking for holiday guests,” said Jerry Wilkins of the Colorado Egg Producers Association. “It is also the season of giving. As local farmers, we are dedicated to helping those in need, especially our neighbors who don’t know where their next meal will come from. Eggs – which are a powerhouse of nutrition – are often overlooked. Not only are eggs a great source of nutrition, but they also work well for families on any size budget.”
The Colorado Egg Producers Association is committed to doing what’s right. During the last year, Colorado egg farmers have donated more than 1 million eggs to local charities, including food banks and homeless shelters, to help feed those in need.
This holiday season, Colorado egg farmers have come together to donate more than 10,000 eggs to Food Bank of the Rockies in Denver. The CEP donation will help to provide more than 5,000 meals to those in need. In September, CEP wrapped up a three-month social media campaign on Facebook and Twitter in which they donated one egg for every “like” and “follow” to Food Bank of the Rockies. This campaign added nearly 2,000 eggs to CEP’s regular holiday donation.
This fall, CEP is also rewarding kids who egg-cell. Colorado elementary school students can enter to win an omelet breakfast for their school cooked and served by Colorado Commissioner of Agriculture, John Salazar; representatives of Food Bank of the Rockies and Colorado egg farmers.
For every student who enters, CEP will donate one egg to Food Bank of the Rockies to help feed those in need in time for Easter celebrations. Find out more at www.coloradoeggproducers.com
Some egg-cellent egg-centric recipes provided by the Colorado Egg Producers are over on Cookistry.
Friday, November 25, 2011
Flagstaff House wins four stars
Flagstaff House Restaurant in Boulder, won the Forbes (Mobil) Travel Guide four-star award again this year. They have done so every year since 1978, and are one of only four restaurants in Colorado to have achieved four-star rating this year.
Celebrating 40 years in business this year, Flagstaff House is one of the most decorated restaurants in Colorado: it has won Wine Spectator’s highest award, the Grand Award, this year and every year since 1983; the AAA Four Diamond Award every year since 1989; the DiRoNA Award every year since 1985; and was the only restaurant in Colorado to be named one of Open Table’s “50 Best Restaurants” in 2010.
“Our goal every day is to offer an unparalleled dining experience,” said chef/owner Mark Monette. “We combine an award-winning wine list from our 12,000 bottle wine cellar, exquisite food, and impeccable service, along with the personal touches of a family-owned restaurant. It’s wonderful to be recognized for our dedication to wine, food, and customer service.”
Flagstaff House is located on Flagstaff Mountain just five minutes up Baseline Road from downtown Boulder; the terrace and dining rooms offer breathtaking views of the city from an elevation of 6,000 feet. Their address is 1138 Flagstaff Road, Boulder, CO 80302. For more information, visit www.flagstaffhouse.com.
Celebrating 40 years in business this year, Flagstaff House is one of the most decorated restaurants in Colorado: it has won Wine Spectator’s highest award, the Grand Award, this year and every year since 1983; the AAA Four Diamond Award every year since 1989; the DiRoNA Award every year since 1985; and was the only restaurant in Colorado to be named one of Open Table’s “50 Best Restaurants” in 2010.
“Our goal every day is to offer an unparalleled dining experience,” said chef/owner Mark Monette. “We combine an award-winning wine list from our 12,000 bottle wine cellar, exquisite food, and impeccable service, along with the personal touches of a family-owned restaurant. It’s wonderful to be recognized for our dedication to wine, food, and customer service.”
Flagstaff House is located on Flagstaff Mountain just five minutes up Baseline Road from downtown Boulder; the terrace and dining rooms offer breathtaking views of the city from an elevation of 6,000 feet. Their address is 1138 Flagstaff Road, Boulder, CO 80302. For more information, visit www.flagstaffhouse.com.
Tuesday, November 22, 2011
Boulder Distillery and the Gin Project
Rob Masters, distiller of Rob's Mountain Gin, has crafted a limited edition batch entitled Boulder County Gin. The Gin was distilled using 100 percent neutral spirits from grain and organic herbs grown by Growing Gardens.
Additional components of the gin include juniper berries donated by Ollin Farms in Niwot and Indian Peaks Spring Water from the glaciers of the Continental Divide. All proceeds from Rob's Boulder County Gin will benefit Growing Gardens, a local non-profit dedicated to cultivating community through gardening. The concept for this creative fusion was developed by Rob Masters of the Boulder Distillery who was interested in sourcing a gin from 100 percent local and organic ingredients.
This is definitely not your standard gin. Other then the local juniper, all the other botanicals are considered non-standard in traditional gins. There's a nice floral component coming from fresh rosemary and a slight sweetness coming from sweet basil. It is all rounded out with a great fresh finish from a lemon cucumber infusion after distillation. They wanted to highlight the great things that were being grown at the gardens and they think they nailed it.
Growing Gardens horticulturalist Ben Turner was contacted early in the growing season to participate in the project, and he advocated that the botanicals for the spirit be sourced from the Growing Gardens' greenhouse and the Cultiva! fields.
Rob's Boulder County Gin was first released in August at the 12th Annual Growing Gardens ¡Cultiva! Harvest Dinner, which took place at the farm where the herbs for the gin were grown. Rob's Boulder County Gin is also available for purchase at a select number of bars, restaurants and markets in Colorado including the tasting room at Boulder Distillery (commonly known as 303) and Cured. Supply is limited, as only one batch was made for this special project. For more information on the production of the Boulder County Gin visit: www.mountaingin.com/growing-gardens.
About Growing Gardens
Growing Gardens is dedicated to enriching the lives of our community through sustainable, urban agriculture projects, such as: The Cultiva Youth Project (Ages 11 - 19), The Children's Peace Garden (Ages 4 - 10), Horticultural Therapy (Seniors and People with Disabilities), Fresh Food Families & Fitness (Low-Income Families), and The Community Gardens (General Public). In 2011, Growing Gardens served over 10,000 people from Ages 4 - 90 through education, garden programs and food donations; donated over 9,000 pounds of fresh, healthy and locally grown produce to families and community food banks; brought more than 1 million honeybees to Boulder County; and grew 35,000 seedlings for the community and their own programs. For more information or to donate securely online, please visit: www.growinggardens.org
About Boulder Distillery and Clear Spirit Company
The Boulder Distillery and Clear Spirit Company is based in Boulder's emerging East End and is the home of 303 Vodka (www.303vodka.com), 303 Whiskey and Rob's Mountain Gin. 303 Vodka and 303 Whiskey are distilled by Steve Viezbicke at 47th and Pearl Street using 100 percent Colorado potatoes and Rocky Mountain spring water.
Rob Masters is the distiller of Rob's Mountain Gin and this limited edition batch - the Boulder County Gin. The Boulder Distillery and Clear Spirit Company products are available across Colorado. Boulder Distillery has a great tasting room attached the distillery and offers tours Wednesday through Saturday.
Additional components of the gin include juniper berries donated by Ollin Farms in Niwot and Indian Peaks Spring Water from the glaciers of the Continental Divide. All proceeds from Rob's Boulder County Gin will benefit Growing Gardens, a local non-profit dedicated to cultivating community through gardening. The concept for this creative fusion was developed by Rob Masters of the Boulder Distillery who was interested in sourcing a gin from 100 percent local and organic ingredients.
This is definitely not your standard gin. Other then the local juniper, all the other botanicals are considered non-standard in traditional gins. There's a nice floral component coming from fresh rosemary and a slight sweetness coming from sweet basil. It is all rounded out with a great fresh finish from a lemon cucumber infusion after distillation. They wanted to highlight the great things that were being grown at the gardens and they think they nailed it.
Growing Gardens horticulturalist Ben Turner was contacted early in the growing season to participate in the project, and he advocated that the botanicals for the spirit be sourced from the Growing Gardens' greenhouse and the Cultiva! fields.
Rob's Boulder County Gin was first released in August at the 12th Annual Growing Gardens ¡Cultiva! Harvest Dinner, which took place at the farm where the herbs for the gin were grown. Rob's Boulder County Gin is also available for purchase at a select number of bars, restaurants and markets in Colorado including the tasting room at Boulder Distillery (commonly known as 303) and Cured. Supply is limited, as only one batch was made for this special project. For more information on the production of the Boulder County Gin visit: www.mountaingin.com/growing-gardens.
About Growing Gardens
Growing Gardens is dedicated to enriching the lives of our community through sustainable, urban agriculture projects, such as: The Cultiva Youth Project (Ages 11 - 19), The Children's Peace Garden (Ages 4 - 10), Horticultural Therapy (Seniors and People with Disabilities), Fresh Food Families & Fitness (Low-Income Families), and The Community Gardens (General Public). In 2011, Growing Gardens served over 10,000 people from Ages 4 - 90 through education, garden programs and food donations; donated over 9,000 pounds of fresh, healthy and locally grown produce to families and community food banks; brought more than 1 million honeybees to Boulder County; and grew 35,000 seedlings for the community and their own programs. For more information or to donate securely online, please visit: www.growinggardens.org
About Boulder Distillery and Clear Spirit Company
The Boulder Distillery and Clear Spirit Company is based in Boulder's emerging East End and is the home of 303 Vodka (www.303vodka.com), 303 Whiskey and Rob's Mountain Gin. 303 Vodka and 303 Whiskey are distilled by Steve Viezbicke at 47th and Pearl Street using 100 percent Colorado potatoes and Rocky Mountain spring water.
Rob Masters is the distiller of Rob's Mountain Gin and this limited edition batch - the Boulder County Gin. The Boulder Distillery and Clear Spirit Company products are available across Colorado. Boulder Distillery has a great tasting room attached the distillery and offers tours Wednesday through Saturday.
Sunday, November 20, 2011
Potluck for People with Food Sensitivities
People with food allergies or sensitivities can have a difficult time at potlucks, where ingredients like sugar, gluten, meat, dairy, wheat, soy, eggs, nuts, dyes/coloring, preservatives, and refined carbohydrates may mean a choice between eating no food at the meal or having a reaction. Such individuals often shun potlucks or dining invitations totally, sacrificing social connection for the safety of eating alone.
The Stoll Foundation for Holistic Health announces an ongoing Wellness Lunch & Learn Potluck that aims to accommodate such food sensitivities. Health-oriented participants fill out cards listing all ingredients for each dish, helping people avoid common allergens and accommodating special dietary approaches. A bulletin board is available for participants to post a profile about their food sensitivities and health concerns, so that people with similar issues can easily identify each other to swap recipes and health tips.
This ongoing event is held the second Thursday of each month from 12:00 noon to 1:00 p.m. at St. Andrew Presbyterian Church on Baseline Road in Boulder. The next lunch is Thursday, December 8, 2011. There is no fee for attending, just bring a healthy whole foods dish to serve 8 people. A whole food has no parts removed (such as brown rice instead of white rice; whole grain flour instead of white; potatoes with the peels left on, etc.). The lunch is open to anyone who would like to join.
The lunch event follows the format of the 3LS (3-Legged Stool) Wellness Program, which consists of about 15 minutes of gentle exercise, about 15 minutes of relaxation, and then the potluck lunch. Stress reduction,
proper diet, and movement are the three things that improve health the most, thus this lunch guides participants to apply all three healthy practices in one hour.
The 3LS Wellness Program is a holistic approach to health that empowers people to lead healthier lives. People who diligently follow this unique and very effective program often reverse their chronic physical or mental illnesses or symptoms, in addition to having more energy and a happier outlook in life.
The Wellness Lunch also provides an opportunity to meet others who care about health and to cultivate a supportive wellness community. Participants can come and go in one hour on a workday lunch break, or stay
longer and converse with others about health topics.
For more information, or to reserve your place, visit http://www.meetup.com/Holistic-Health-Meetup-Group, call 303-527-2886, or e-mail info@stollfoundation.org.
The Stoll Foundation for Holistic Health is a nonprofit organization that works to improve individuals' lives through health education, providing lasting and inexpensive solutions for disease reversal through self-care
and healthy lifestyle support (taking into account that conventional medical evaluation may be needed). It is a project of United Charitable Programs, Inc., a 501(c)3 public charity.
The Stoll Foundation for Holistic Health announces an ongoing Wellness Lunch & Learn Potluck that aims to accommodate such food sensitivities. Health-oriented participants fill out cards listing all ingredients for each dish, helping people avoid common allergens and accommodating special dietary approaches. A bulletin board is available for participants to post a profile about their food sensitivities and health concerns, so that people with similar issues can easily identify each other to swap recipes and health tips.
This ongoing event is held the second Thursday of each month from 12:00 noon to 1:00 p.m. at St. Andrew Presbyterian Church on Baseline Road in Boulder. The next lunch is Thursday, December 8, 2011. There is no fee for attending, just bring a healthy whole foods dish to serve 8 people. A whole food has no parts removed (such as brown rice instead of white rice; whole grain flour instead of white; potatoes with the peels left on, etc.). The lunch is open to anyone who would like to join.
The lunch event follows the format of the 3LS (3-Legged Stool) Wellness Program, which consists of about 15 minutes of gentle exercise, about 15 minutes of relaxation, and then the potluck lunch. Stress reduction,
proper diet, and movement are the three things that improve health the most, thus this lunch guides participants to apply all three healthy practices in one hour.
The 3LS Wellness Program is a holistic approach to health that empowers people to lead healthier lives. People who diligently follow this unique and very effective program often reverse their chronic physical or mental illnesses or symptoms, in addition to having more energy and a happier outlook in life.
The Wellness Lunch also provides an opportunity to meet others who care about health and to cultivate a supportive wellness community. Participants can come and go in one hour on a workday lunch break, or stay
longer and converse with others about health topics.
For more information, or to reserve your place, visit http://www.meetup.com/Holistic-Health-Meetup-Group, call 303-527-2886, or e-mail info@stollfoundation.org.
The Stoll Foundation for Holistic Health is a nonprofit organization that works to improve individuals' lives through health education, providing lasting and inexpensive solutions for disease reversal through self-care
and healthy lifestyle support (taking into account that conventional medical evaluation may be needed). It is a project of United Charitable Programs, Inc., a 501(c)3 public charity.
Friday, November 11, 2011
Robin Chocolates Grand Opening
This is the location of both the new kitchen and new retail store.
During the event, you can sample chocolates, confections, and pastries including the moist and chewy Grandma Moses molasses cookie, cream puffs, eclairs, chocolate buttermilk cake with fudge icing, and more.
Need goodies for the holidays? You can order chocolate platters, pumpkin pies, pumpkin cheesecake, Jack Daniels chocolate pecan pie, specialty cakes, cinnamon rolls, and just about any dessert you desire for the holidays
For gift giving, you can get a basket filled with chocolates and other confections. If you prefer to bring your own basket, you can have it filled with frills and confections, then have it wrapped and tied with a bow. If you need it shipped, they'll do that for you, too.
For more info, call 720-204-8003
Tuesday, October 25, 2011
Olive Oil Test Market
From the PR slush pile:
STAR® Fine Foods, the 113-year-old West Coast importer of olive oils and specialty food products, has selected the Mile High City to test a stable of new products, including the first locally grown extra virgin olive oil in its history scheduled for major distribution. Star’s new California Extra Virgin Olive Oil, recognizable by its lighter flavor, will be available in Denver this fall at Walmart and Albertson’s.
Okay, if it's in Denver, it will probably make its way to Boulder County as well, right?
Star representatives will be visiting Denver this week for a series of media appearances, as well as an olive oil tasting and pairing party Thursday at OTOTO Food & Wine — where the brand will be introducing its new olive oil to a handful of food and family bloggers and media members. Star is also out to create awareness about the Mediterranean Diet, which is being forsaken in Europe by the innovators of the lifestyle, according to recent reports.
Local bloggers that I know are attending are Cookistry from Longmont and Creative Culinary from Denver. After the event, I'm sure we'll know about all the rest of them.
If you can make it in the kitchens and restaurants of Denver and the West, home to some of the most discriminating Mediterranean cuisine-loving foodies and families in the world, you can make it anywhere.
That’s the thinking of Star Fine Foods, the 113-year-old West Coast importer of olive oils and specialty food products that has selected the Mile High City to test a stable of new products, including the first locally grown extra virgin olive oil in its history, which is scheduled for major distribution and promotion.
Based in Fresno, Calif., Star is among the Golden State’s oldest and most distinguished makers of Mediterranean specialty products, known for its locally distinctive olive oils produced from some of the richest olive-growing regions of the world.
The new Star® California Extra Virgin Olive Oil features a unique blend of fresh, first cold-pressed Arbequina, Arbosana and Koroneiki olives grown in California’s Central Valley. It arrives in Denver and Western U.S. supermarkets and specialty food retailers Fall 2011 in 16- and 24-ounce glass bottles for the suggested retail price of $9.45 and $12.98, respectively. It’s also available online now.
“Denver knows its Mediterranean cuisine like few other places in the country — so we knew we wanted to preview our new California EVOO here,” said Jeffrey Freeman, CEO and president of Borges USA.
According to Freeman, Denver olive oil fans can expect memorable aromas, fruity notes and a peppery finish that is uniquely complementary to Star’s olive oils grown in the Mediterranean region. Star will be working with Denver-based chefs, restaurateurs, food bloggers and other influencers to get the word out.
“Even the most passionate connoisseurs of Mediterranean cuisine are surprised to learn of the remarkable taste variances and pairing possibilities of regionally grown olive oils,” he said. “Our new California EVOO offers a bolder taste, perfect for a lighter menu. It pairs especially well with salads, pastas and marinades, and is great for bread dipping.”
Like all olive oils, Star California Extra Virgin Olive Oil is one of the healthiest fats, with no cholesterol, carbohydrates or trans fats. It is gluten-free and high in monounsaturated fats and antioxidants.
STAR® Fine Foods, the 113-year-old West Coast importer of olive oils and specialty food products, has selected the Mile High City to test a stable of new products, including the first locally grown extra virgin olive oil in its history scheduled for major distribution. Star’s new California Extra Virgin Olive Oil, recognizable by its lighter flavor, will be available in Denver this fall at Walmart and Albertson’s.
Okay, if it's in Denver, it will probably make its way to Boulder County as well, right?
Star representatives will be visiting Denver this week for a series of media appearances, as well as an olive oil tasting and pairing party Thursday at OTOTO Food & Wine — where the brand will be introducing its new olive oil to a handful of food and family bloggers and media members. Star is also out to create awareness about the Mediterranean Diet, which is being forsaken in Europe by the innovators of the lifestyle, according to recent reports.
Local bloggers that I know are attending are Cookistry from Longmont and Creative Culinary from Denver. After the event, I'm sure we'll know about all the rest of them.
If you can make it in the kitchens and restaurants of Denver and the West, home to some of the most discriminating Mediterranean cuisine-loving foodies and families in the world, you can make it anywhere.
That’s the thinking of Star Fine Foods, the 113-year-old West Coast importer of olive oils and specialty food products that has selected the Mile High City to test a stable of new products, including the first locally grown extra virgin olive oil in its history, which is scheduled for major distribution and promotion.
Based in Fresno, Calif., Star is among the Golden State’s oldest and most distinguished makers of Mediterranean specialty products, known for its locally distinctive olive oils produced from some of the richest olive-growing regions of the world.
The new Star® California Extra Virgin Olive Oil features a unique blend of fresh, first cold-pressed Arbequina, Arbosana and Koroneiki olives grown in California’s Central Valley. It arrives in Denver and Western U.S. supermarkets and specialty food retailers Fall 2011 in 16- and 24-ounce glass bottles for the suggested retail price of $9.45 and $12.98, respectively. It’s also available online now.
“Denver knows its Mediterranean cuisine like few other places in the country — so we knew we wanted to preview our new California EVOO here,” said Jeffrey Freeman, CEO and president of Borges USA.
According to Freeman, Denver olive oil fans can expect memorable aromas, fruity notes and a peppery finish that is uniquely complementary to Star’s olive oils grown in the Mediterranean region. Star will be working with Denver-based chefs, restaurateurs, food bloggers and other influencers to get the word out.
“Even the most passionate connoisseurs of Mediterranean cuisine are surprised to learn of the remarkable taste variances and pairing possibilities of regionally grown olive oils,” he said. “Our new California EVOO offers a bolder taste, perfect for a lighter menu. It pairs especially well with salads, pastas and marinades, and is great for bread dipping.”
Like all olive oils, Star California Extra Virgin Olive Oil is one of the healthiest fats, with no cholesterol, carbohydrates or trans fats. It is gluten-free and high in monounsaturated fats and antioxidants.
Sunday, October 23, 2011
Lunch, Whole Foods Style
The remodeled Whole Foods on Pearl Street has some pretty tasty options, whether you're cooking or you're grabbing a quick lunch. Last week, my husband and I grabbed lunch there, and I've got to say it was pretty darned good. And despite the "Whole Paycheck" reputation, it was actually a pretty good bargain.
We both decided on tacos. Before I ordered, I asked how big they were. The tortillas themselves were small, so I opted for three at $1.99 each. But they really piled on the fillings, so three tiny tacos ended up being quite a lot of food.
I opted for one chicken, one pork, and one fried avocado. The toppings on each taco was different, and I just let 'em pile on what was normal for that type of taco. I considered getting a side of guacamole or maybe beans and rice, but I was glad I didn't. Three tacos was more than enough.
My husband orchestrated his tacos as they were being filled and opted not to get all the toppings. Silly husband. But they still look pretty good, eh?
And let me tell ya, these weren't short on spice. These all had a pretty good kick to 'em.
If you're shopping for something to cook, and you're on a budget, check out this $20 Whole Foods meal.
We both decided on tacos. Before I ordered, I asked how big they were. The tortillas themselves were small, so I opted for three at $1.99 each. But they really piled on the fillings, so three tiny tacos ended up being quite a lot of food.
I opted for one chicken, one pork, and one fried avocado. The toppings on each taco was different, and I just let 'em pile on what was normal for that type of taco. I considered getting a side of guacamole or maybe beans and rice, but I was glad I didn't. Three tacos was more than enough.
My husband orchestrated his tacos as they were being filled and opted not to get all the toppings. Silly husband. But they still look pretty good, eh?
And let me tell ya, these weren't short on spice. These all had a pretty good kick to 'em.
If you're shopping for something to cook, and you're on a budget, check out this $20 Whole Foods meal.
Saturday, October 15, 2011
First Bite Boulder
What would you say to a $26 prix fixe meal at some of Boulder County's hottest restaurants?
Yes, you can!
November 11-19, restaurants will be participating in First Bite Boulder. There are a number of restaurants already signed on for the event, and you can see their menus online. More to come? We'll see!
Check out the website here.
Yes, you can!
November 11-19, restaurants will be participating in First Bite Boulder. There are a number of restaurants already signed on for the event, and you can see their menus online. More to come? We'll see!
Check out the website here.
Eating outside the box
Top Chef Hosea Rosenberg will be the next Hush Concepts chef, setting up a “pop up” restaurant in a secret downtown Denver location, Friday Oct. 28-Saturday Oct. 29.
Hush is Colorado’s first traveling dining event, and offers unique dining experiences: cutting edge gastronomy in wow, take-your-breath-away venues. The location will be revealed to guests one week before the event.
There will be two seatings each night, 5:30 pm and 8:30 pm. Diners will enjoy a six-course tasting menu with signature cocktails and wines paired by Chef Hosea’s partner, famed mixologist James Lee of Le Grand Bistro.
Chef Hosea was previously the executive chef at Jax Fish House in Boulder, and has won numerous awards and accolades, including Bravo TV’s Top Chef season 5.
In August, Hush Concepts held a sold-out event starring another Top Chef, Kelly Liken of Kelly Liken’s Restaurant in Vail.
“Hush is about “eating outside the box”, said owner Phil Armstrong. “We offer a culinary playground for both star chefs and rising star chefs. We’re incredibly lucky to have so many talented chefs in Colorado, and thrilled to bring so many of them to Hush.”
For tickets, more information on Hush, and to sign up to receive invitations to Hush events, visit www.hushdenver.com.
Hush is Colorado’s first traveling dining event, and offers unique dining experiences: cutting edge gastronomy in wow, take-your-breath-away venues. The location will be revealed to guests one week before the event.
There will be two seatings each night, 5:30 pm and 8:30 pm. Diners will enjoy a six-course tasting menu with signature cocktails and wines paired by Chef Hosea’s partner, famed mixologist James Lee of Le Grand Bistro.
Chef Hosea was previously the executive chef at Jax Fish House in Boulder, and has won numerous awards and accolades, including Bravo TV’s Top Chef season 5.
In August, Hush Concepts held a sold-out event starring another Top Chef, Kelly Liken of Kelly Liken’s Restaurant in Vail.
“Hush is about “eating outside the box”, said owner Phil Armstrong. “We offer a culinary playground for both star chefs and rising star chefs. We’re incredibly lucky to have so many talented chefs in Colorado, and thrilled to bring so many of them to Hush.”
For tickets, more information on Hush, and to sign up to receive invitations to Hush events, visit www.hushdenver.com.
Wednesday, October 12, 2011
Colorado Egg Producers
Autumn has officially arrived. Kids are back in school, leaves are changing and the holiday spirit will soon arrive with a dash of stress and a pinch of hectic scheduling. Meals and snacks don’t have to be a hassle this time of year, especially when using eggs. The Colorado Egg Producers (CEP) Association has a few ideas to incorporate eggs into meals for busy schedules.
Eggs are easy to prepare ahead of time for any meal and are excellent snacks for car rides, shopping trips and more. While eggs are oftentimes associated with stovetop cooking for leisurely weekend breakfasts, they can also be served as a quick snack or a meal on-the-go and satisfy hunger at any hour of the day. Here’s a look at how eating eggs can help save time in what can be the busiest season of the year.
Breakfast
Think you can’t find the time for an egg breakfast in the middle of a hectic morning? Think again. You can prepare an egg breakfast in a snap. Some ideas can even commute with you in a portable coffee mug.
Even if you find yourself far from the kitchen during the lunch hour, you can still enjoy eggs for a mid-day meal. An egg lunch doesn’t have to take long to prepare and can be easy to eat at your desk on busy days.
Many people enjoy relaxing after a long workday, and preparing a meal can sometimes seem like extra work. Don’t think of eggs as breakfast for dinner; think of them as a quick and inexpensive evening meal that can cook while you’re busy with other activities. Also, many dinner recipes may provide ample leftovers for future meals, which saves prep time throughout the week.
Eggs are as easy to snack on as any other finger food. Take a tip from CEP and trade traditional carb-loaded snacks for a punch of protein.
“As local egg farmers, we like to remind people of eggs’ health benefits. One egg offers nearly every vitamin a body needs and is a model source of protein,” said Terry Tormohlen, Colorado egg farmer and CEP member. “Additionally, eggs have all nine essential amino acids, which boosts metabolism.”
CEP offers recipes that can be prepared in advance and taken on-the-go at coloradoeggproducers.com.
Support your local egg farmer and those in need and “like” the Colorado Egg Producers on Facebook (www.facebook.com/CoEggProducers ). For every “like,” CEP will donate an egg to Food Bank of the Rockies.
CEP is a membership organization representing seven farms throughout Colorado. The organization is committed to doing what’s right for its community, as illustrated by the regular donation of thousands of eggs to food banks throughout the state. Egg farmers throughout Colorado pride themselves on providing eggs to Coloradans. We are also proud to offer consumers the choice between cage, cage-free eggs, organic, nutrient enhanced, brown and white eggs. You can find locally produced, fresh, wholesome and safe eggs in the dairy case of your favorite Colorado supermarkets. To see video of how chickens are raised in both cage and cage-free environments or to find a list of where to buy Colorado eggs visit coloradoeggproducers.com.
Eggs are easy to prepare ahead of time for any meal and are excellent snacks for car rides, shopping trips and more. While eggs are oftentimes associated with stovetop cooking for leisurely weekend breakfasts, they can also be served as a quick snack or a meal on-the-go and satisfy hunger at any hour of the day. Here’s a look at how eating eggs can help save time in what can be the busiest season of the year.
Breakfast
Think you can’t find the time for an egg breakfast in the middle of a hectic morning? Think again. You can prepare an egg breakfast in a snap. Some ideas can even commute with you in a portable coffee mug.
- Scramble eggs in the microwave for a meal in less than a minute.
- Stir a raw egg into oatmeal with milk. Microwave and enjoy with fruit on top.
- Make an egg sandwich with a bagel, English muffin or toast.
Even if you find yourself far from the kitchen during the lunch hour, you can still enjoy eggs for a mid-day meal. An egg lunch doesn’t have to take long to prepare and can be easy to eat at your desk on busy days.
- Hard boil eggs in advance, slice them up and add them to a leafy salad.
- Prepare a hearty sandwich with egg salad or use a sliced hard-boiled egg as a base for a delicious sandwich – toss in avocado, celery, fresh greens or any other addition you’d like.
Many people enjoy relaxing after a long workday, and preparing a meal can sometimes seem like extra work. Don’t think of eggs as breakfast for dinner; think of them as a quick and inexpensive evening meal that can cook while you’re busy with other activities. Also, many dinner recipes may provide ample leftovers for future meals, which saves prep time throughout the week.
- Use a slow cooker to make an egg bake and let the meal take care of itself.
- Prepare an egg casserole dish ahead of time, refrigerate it and bake it when you get home.
Eggs are as easy to snack on as any other finger food. Take a tip from CEP and trade traditional carb-loaded snacks for a punch of protein.
- Include a hard-boiled egg in you or your child’s lunch box. To make it even easier to eat, slide the egg onto a popsicle stick.
- Be the hit of any holiday party with deviled eggs – mix it up by adding tex-mex flavoring, cheese or bacon.
- Make bacon and egg cups by lining muffin tin holes with bacon, cracking eggs inside the holes and baking at 350 degrees for 20 minutes.
“As local egg farmers, we like to remind people of eggs’ health benefits. One egg offers nearly every vitamin a body needs and is a model source of protein,” said Terry Tormohlen, Colorado egg farmer and CEP member. “Additionally, eggs have all nine essential amino acids, which boosts metabolism.”
CEP offers recipes that can be prepared in advance and taken on-the-go at coloradoeggproducers.com.
Support your local egg farmer and those in need and “like” the Colorado Egg Producers on Facebook (www.facebook.com/CoEggProducers ). For every “like,” CEP will donate an egg to Food Bank of the Rockies.
CEP is a membership organization representing seven farms throughout Colorado. The organization is committed to doing what’s right for its community, as illustrated by the regular donation of thousands of eggs to food banks throughout the state. Egg farmers throughout Colorado pride themselves on providing eggs to Coloradans. We are also proud to offer consumers the choice between cage, cage-free eggs, organic, nutrient enhanced, brown and white eggs. You can find locally produced, fresh, wholesome and safe eggs in the dairy case of your favorite Colorado supermarkets. To see video of how chickens are raised in both cage and cage-free environments or to find a list of where to buy Colorado eggs visit coloradoeggproducers.com.
Monday, October 10, 2011
Day of the Dead in Longmont
Colorado’s largest DÃa de los Muertos
The Day of the Dead, celebration began at the Longmont Museum & Cultural Center on October 1 with the opening of the annual exhibition La Ofrenda de los Muertos: Honoring Days of the Dead.
Andres Chao, Consul General Mexico in Denver stated, “Visitors from around state will experience one of Mexico’s oldest traditions, “Dia de los Muertos.” Day of the Dead in Mexico represents a mixture of Christian devotion and Pre-Hispanic traditions and beliefs. As a result of this mixture, the celebration comes to life as a unique Mexican tradition including an altar and offerings dedicated to the deceased.”
This popular exhibition explores the history, art, and symbolism of DÃa de los Muertos, leading up to a community event on Saturday, October 29. Both the exhibition and the community event are free to the public.
Longmont Mayor Brian Baum remarked, “Longmont Museum’s DÃa de los Muertos exhibition and celebration has grown over the past decade to become the largest one in Colorado. The City is thrilled to sponsor an event that broadens cultural awareness through art.”
This year’s exhibition features altars from throughout the Longmont community, created and installed by community members in honor of deceased family members and friends, and the work of two artists, Zarco Guerrero and Laurie Beth Zuckerman. Guerrero, from Mesa, Arizona, is nationally renowned for his hand-carved wood and fiberglass skull masks.
Zuckerman, from Fort Collins, will create a large-scale altar installation in the Museum’s gallery, entitled “Homage to Old Mexico,” featuring found objects and vintage Mexican recuerdos, and handmade souvenirs from the 1800s and early 1900s.
Both artists will also present programs at the Longmont Museum – Zarco Guerrero will present a mask-making workshop and a storytelling festival. Laurie Beth Zuckerman will be the Altarmaker-in-residence at the Museum, installing her altar in the gallery and speaking with museum visitors on October 1, 2, and 7. She will also present an evening lecture on her experiences with DÃa de los Muertos in Mexico.
The Longmont Museum is partnering with the Consulate General of Mexico in Denver and the Mexican Cultural Center this year. In addition to the exhibition at the Longmont Museum, the Consulate General of Mexico and Mexican Cultural Center will host an exhibition of altars from October 20 to November 4 at 5350 Leetsdale Drive, Suite 200, Denver, CO 80246.
The celebration culminates with a free community event at the Longmont Museum
Saturday, October 29, 10 am to 5 pm.
Partake in traditional food, decorate a sugar skull, participate in Day of the Dead-related crafts, and enjoy live entertainment throughout the day, highlighted by the noon performance of Mariachi Vasquez, joined by the Colorado Mestizo Dancers at 12:30.
Major sponsors of DÃa de los Muertos at the Longmont Museum include the Scientific and Cultural Facilities District, the Friends of the Longmont Museum, the Longmont Community Foundation, the Community Foundation Serving Boulder County, and Ollin Farms.
Public Programs
Homage to Old Mexico: A tribute to 20th-century traditional folk arts
With Laurie Beth Zuckerman, Altarmaker-in-Residence
Wednesday October 12, 7 pm
$5, Free for Friends members
Join Laurie Beth Zuckerman as she shares her striking images of contemporary DÃa de los Muertos ofrendas and cemetery altars from Colonial Mexico. This lively presentation will be followed be a gallery tour of Zuckerman’s ofrenda installation “Homage to Old Mexico."
Volunteer Sugar Skull Making Day
Drop in to help make sugar skulls for the Longmont Museum’s Day of the Dead celebration on October 29. Groups of 8 or more, please call ahead: 303-651-8723.
Young children will require adult assistance.
Free admission
.
Calacas! Skeletons! at the Longmont Public Library
409 4th Avenue,
303-651-8477
Monday, October 24, 6 to 8 pm
Ages 3 and up.
Make and decorate your own paper calaca (skeleton) in this popular program! Free admission.
Day of the Dead Celebration
Saturday, October 29, 10 am – 5 pm
Longmont Museum, 400 Quail Road, Longmont CO 80501
Enjoy authentic dance, music, sugar skull decorating, traditional food, and much more in the largest Day of the Dead celebration in Colorado. Come dressed in your finest “calaca” (skeleton) apparel! Free admission.
The Day of the Dead, celebration began at the Longmont Museum & Cultural Center on October 1 with the opening of the annual exhibition La Ofrenda de los Muertos: Honoring Days of the Dead.
Andres Chao, Consul General Mexico in Denver stated, “Visitors from around state will experience one of Mexico’s oldest traditions, “Dia de los Muertos.” Day of the Dead in Mexico represents a mixture of Christian devotion and Pre-Hispanic traditions and beliefs. As a result of this mixture, the celebration comes to life as a unique Mexican tradition including an altar and offerings dedicated to the deceased.”
This popular exhibition explores the history, art, and symbolism of DÃa de los Muertos, leading up to a community event on Saturday, October 29. Both the exhibition and the community event are free to the public.
Longmont Mayor Brian Baum remarked, “Longmont Museum’s DÃa de los Muertos exhibition and celebration has grown over the past decade to become the largest one in Colorado. The City is thrilled to sponsor an event that broadens cultural awareness through art.”
This year’s exhibition features altars from throughout the Longmont community, created and installed by community members in honor of deceased family members and friends, and the work of two artists, Zarco Guerrero and Laurie Beth Zuckerman. Guerrero, from Mesa, Arizona, is nationally renowned for his hand-carved wood and fiberglass skull masks.
Zuckerman, from Fort Collins, will create a large-scale altar installation in the Museum’s gallery, entitled “Homage to Old Mexico,” featuring found objects and vintage Mexican recuerdos, and handmade souvenirs from the 1800s and early 1900s.
Both artists will also present programs at the Longmont Museum – Zarco Guerrero will present a mask-making workshop and a storytelling festival. Laurie Beth Zuckerman will be the Altarmaker-in-residence at the Museum, installing her altar in the gallery and speaking with museum visitors on October 1, 2, and 7. She will also present an evening lecture on her experiences with DÃa de los Muertos in Mexico.
The Longmont Museum is partnering with the Consulate General of Mexico in Denver and the Mexican Cultural Center this year. In addition to the exhibition at the Longmont Museum, the Consulate General of Mexico and Mexican Cultural Center will host an exhibition of altars from October 20 to November 4 at 5350 Leetsdale Drive, Suite 200, Denver, CO 80246.
The celebration culminates with a free community event at the Longmont Museum
Saturday, October 29, 10 am to 5 pm.
Partake in traditional food, decorate a sugar skull, participate in Day of the Dead-related crafts, and enjoy live entertainment throughout the day, highlighted by the noon performance of Mariachi Vasquez, joined by the Colorado Mestizo Dancers at 12:30.
Major sponsors of DÃa de los Muertos at the Longmont Museum include the Scientific and Cultural Facilities District, the Friends of the Longmont Museum, the Longmont Community Foundation, the Community Foundation Serving Boulder County, and Ollin Farms.
Public Programs
Homage to Old Mexico: A tribute to 20th-century traditional folk arts
With Laurie Beth Zuckerman, Altarmaker-in-Residence
Wednesday October 12, 7 pm
$5, Free for Friends members
Join Laurie Beth Zuckerman as she shares her striking images of contemporary DÃa de los Muertos ofrendas and cemetery altars from Colonial Mexico. This lively presentation will be followed be a gallery tour of Zuckerman’s ofrenda installation “Homage to Old Mexico."
Volunteer Sugar Skull Making Day
Drop in to help make sugar skulls for the Longmont Museum’s Day of the Dead celebration on October 29. Groups of 8 or more, please call ahead: 303-651-8723.
Young children will require adult assistance.
Free admission
.
Calacas! Skeletons! at the Longmont Public Library
409 4th Avenue,
303-651-8477
Monday, October 24, 6 to 8 pm
Ages 3 and up.
Make and decorate your own paper calaca (skeleton) in this popular program! Free admission.
Day of the Dead Celebration
Saturday, October 29, 10 am – 5 pm
Longmont Museum, 400 Quail Road, Longmont CO 80501
Enjoy authentic dance, music, sugar skull decorating, traditional food, and much more in the largest Day of the Dead celebration in Colorado. Come dressed in your finest “calaca” (skeleton) apparel! Free admission.
Saturday, October 8, 2011
Farm Vandalism
From a recent press release:
The Grant Family Farm’s mobile chicken coops were recently vandalized. Donated school buses turned chicken condos previously adorned with children’s paintings have been defaced with images of swastikas and anti-gay slurs. Grant Family Farm is one of Colorado’s first organic farms. They play a large role in the community and provide thousands of pounds of food to those in need.
“It is sad to see this happen to one of our members who is trying to provide his community with healthy, wholesome food,” said Troy Bredenkamp, Executive Vice President of Colorado Farm Bureau, “We will not tolerate this criminal behavior or any type of vandalism against farmers and ranchers.”
Colorado Farm Bureau is offering a $500 reward for any information leading to the arrest of the vandals. If anyone has information about this incident, they are asked to contact the Larimer County Sherriff at (970) 416-1985.
The Grant Family Farm’s mobile chicken coops were recently vandalized. Donated school buses turned chicken condos previously adorned with children’s paintings have been defaced with images of swastikas and anti-gay slurs. Grant Family Farm is one of Colorado’s first organic farms. They play a large role in the community and provide thousands of pounds of food to those in need.
“It is sad to see this happen to one of our members who is trying to provide his community with healthy, wholesome food,” said Troy Bredenkamp, Executive Vice President of Colorado Farm Bureau, “We will not tolerate this criminal behavior or any type of vandalism against farmers and ranchers.”
Colorado Farm Bureau is offering a $500 reward for any information leading to the arrest of the vandals. If anyone has information about this incident, they are asked to contact the Larimer County Sherriff at (970) 416-1985.
Wednesday, September 14, 2011
Boulder County blogger selected by William Morrow Cookbooks
Currie and nineteen other bloggers received advance copies of Emeril Lagasse’s cookbook, Sizzling Skillets and other One Other One-Pot Wonders, in order to prepare up to three meals each week for three weeks using recipes from the book. The bloggers are also writing about the recipes and photographing the results.
But it’s not all work. Blogger participants received cookware and gourmet food products from Chef Emeril Lagasse. The top performing culinary blogger, as selected by Lagasse’s cookware partner T-Fal, will be awarded an Emeril by T-Fal Slow Cooker at the conclusion of the three-week blogging party.
“I'm having fun with the cookbook,” said Currie. “I think the one-pot meal concept is a great idea.”
Morrow’s cookbook blog, The Secret Ingredient, will showcase the bloggers’ featured posts and provide Facebook and Twitter updates about the challenge as it progresses. Emeril’s test kitchen’s culinary team will also highlight their favorite posts.
You can follow Currie’s progress at on Cookistry where she will be giving away several gifts to readers courtesy of William Morrow.
Apparently Colorado has no lack of good food bloggers. The Colorado Springs blog Savoring Today was also chosen for this event.
Tuesday, September 6, 2011
I scream, you scream ...
My introduction to Ice Cream Alchemy came before that, when I tasted his balsamic vinegar ice cream at a farm dinner at Ollin Farms.
I fell in love with the ice cream, and when I was asked to write an article about local ice cream shops, I emailed him and asked if his ice cream was sold anywhere by the scoop. "I'll meet you," he said. "I'll bring some samples."
Well, okay, then.
Peter is an interesting guy. He had a lot of different ventures before he finally settled down in the ice cream business. Yes, settled down. He and his wife had a two-year-old child and she suggested that maybe it was time for him to find something he loved to do, and that he would stick with. "I wanted to make ice cream," he said, so he bought a local franchise that makes ice cream in its shops.
Pretty soon he started fiddling around with his own flavors, which he sold to local chefs. It didn't take long before he realized that creating special flavors was so much more fun than making company flavors based on the company recipes. So he left the franchise behind and launched his own business.
Flash forward to today, and he sells his ice cream through a distributor to restaurants in Colorado and New Mexico. He also sells directly to chefs who come to him with their ideas, or just give him the descriptions of the dishes they want an ice cream to pair with. Then he makes the magic.
Many local restaurants (including Jax, Salt, Colterra, Oskar Blues, The Med, Brasserie 1010, Empire, Pizzeria da Lupo, Dushanbe Teahouse, Zucca, The Pinyon, and the Laughing Goat) serve his ice cream for dessert, but when I first started looking, the only place I could find that sold scoops was The Old Chubway in Lyons. It's next to (and owned by) Oskar Blues, and when I went there, two of the ice creams contained Oskar Blues beer.
Beer ice cream was interesting, but the flavor that really surprised me was popcorn.
Yes, popcorn. On first taste, it was vanilla. Then butter crept in. Then the popcorn went "pow" and there it was. I was amazed, but that was before I met the man.
Peter told me, "People need to let down their inhibitions about how food should be ... how it could be."
He's not afraid to put anything in his ice cream. Anything.
Except that he prefers quality ingredients. "I'd rather make something that my kids can eat," he said. So there are no chemicals or preservatives added to the product. He explained that legally he could date his ice cream with a sell-by date two years in advance. Instead, he makes his ice cream over the weekend for customer pickup on Monday. "I want someone to eat an ice cream that was made two days ago."
All the ice creams are churned in a gelato machine which churns in less air for a thicker, denser product, and he makes sure the ice cream isn't over-sweetened, "so you can taste the flavors." The machines are capable of churning out 10 gallons in seven minutes, but in reality he's not making that much that fast. "It's not that efficient," Peter said. "There could be 30 flavors."
Although he creates a lot of custom ice creams and he works with a lot of different chefs with different ideas, he's pretty confident that he can produce what the chef wants - often on the first try. "Savory flavors are usually harder to make," he said. But that doesn't stop him. Yes, savory flavors. His site lists flavors like wasabi beef and sea urchin among some that are a little more ... normal.
With all of his ice creams, he strives to have the flavors come at you like that popcorn ice cream that started with vanilla and ended with popcorn. Like waves of flavor that start at the front of your mouth and finish at the back. It certainly makes the ice cream interesting. And a little surprising.
Did I mention that he gave me samples? Well, I sat down with the ice cream, spoons, and a notepad and jotted down my random thoughts as I tasted them. Here we go:
Vanilla Bean: Pretty much what you'd expect. Light creamy flavor with lovely vanilla notes. Really good ice cream, but nothing that you'd call up your friends about and say, "Guess what I ate!?!"
Bourbon Butterscotch: A slight flavor of bourbon, but I could have used a little more. The butterscotch finish had that caramelized-almost-burned sugar flavor that you only get from real caramel. A nice ice cream, and nothing too scary.
Dark Chocolate Hazelnut: Okay, here's a familiar flavor, but the chocolate is darker and more pronounced, and it finishes with the hazelnuts. The deep chocolate and the hazelnuts have that hint of yummy bitterness that's probably best for the adult palate. I loved it.
Kool-Aid Sorbet: It tastes just like I remember Kool-Aid, but not as watered down as the version my mother used to serve. Peter said that this sorbet was mostly used in bars, to make mixed drinks. Interesting palate cleanser, though. It bought out the little kid in me. But I could also see the value in enhancing it with a bit of vodka.
Corn Flake: Okay, this one is weird, but in a really good way. It starts with the milky-creamy flavor, then the corn sneaks in. Just about the time your taste buds are thinking "Corn chips? masa?" the ice cream has melted away and you've got corn flakes which are miraculously not soggy and icky. In a perfect world, this would be breakfast. I'm fine with it being dessert, though.
Fig Newton: You know those cookies? Well, that's what the ice cream tastes like. Fig up front and then it finishes with the flavor of the cookie part. How does he do that? It's weird that you taste the flavors separately. Alchemy, I tell you! Alchemy!
Sea Salt Caramel: Definitely salty, right from the beginning. Maybe a hint too much salt for me. The caramel flavor was nice, though. I think I'd prefer to serve this with something else. A scoop of it on its own might be a tad much. A dark chocolate drizzle would be nice, though.
Honey Lavender: The sweet flowery lavender came first, then the honey lingered after. I could see this being served with delicate white cakes.
Fava Bean Mint: Very "green" flavor from the fresh mint, followed by actual mint flavor. The fava beans didn't impart much flavor that I noticed, but they did affect the texture of the ice cream, and not in a way that I was very excited about. There was a slight grittiness and afterwards which is fine when you're eating refried beans, but a little odd in an ice cream. I picked a couple bits of fava bean skin from my teeth afterward. Not awful, but I wouldn't go out of my way to buy it.
Lemon Cream: Lemon, check. Cream, check. It reminded me of Dreamsicles, but with lemon instead of orange and with a much more gentle taste. The lemon wasn't super-tart or acidic, nor was the ice cream overly sweet. It was just a nice essence of lemon with a creamy base. This would pair nicely with the lavender honey ice cream right next to those delicate white cakes. It would also be great with sweet berries. Or, really, just by itself. Maybe with a side of limoncello.
Wild Berry Mint Sorbet: I'm not sure what berries there were in there, but they were jumping around, offering different flavors, and being chased by the mint. It was a complex sorbet, if there is such a thing. Like the Kool-Aid sorbet, I could see this one working in a drink. Some kind of berry mojito, maybe.
Lobster Caramel: Uh oh. Here we go. This is the one that was staring at me from the freezer every time I looked. "Eat me," it said, rattling its frosty lobster claws. Fearlessly, I dug in. The first flavor was salt and then in the middle there was caramel. I waited for the lobster to arrive, and erg ... not my favorite. I tasted it several times on different days, knowing what was coming. And still, it just ... ugh. For some reason, I had expected the sweet flavor of lobster meat, but instead this was more like the flavor of a lobster stock. Small distinction, maybe, but of all the flavors, this was the only one I truly disliked. My husband, on the other hand, said, "It's not as bad as I expected." He didn't, however, ask for more.
Monday, June 13, 2011
Walnut Brewery, Boulder
Now, I’m not saying that’s a bad thing. Big shiny tanks are often more interesting to look at than what hangs the average restaurant wall. And it gives some reassurance that you’ve found a real brewpub rather than a place that sells a lot of someone else’s beer.
The Walnut brewery didn’t disappoint. There, behind glass, were shiny tanks peeking out high above the bar. There was also a lot of dark shiny wood which might or might not have been walnut. There were no edible walnuts in evidence, however.
No sooner had we been seated than our server appeared. I asked about dark beers, and she quickly offered to bring a sample. In the blink of an eye, I had a small sample glass in my hand. No doubt about it, she moved fast.
She waited while I tasted and quickly offered to bring another if I wanted to try something different. I like that. It takes the risk out of ordering microbrews, but the first one was just fine. I finished the sample (free beer!) and we ordered our beers.
Full size beers arrived just as fast as the sample; a stout for me and a white ale for my dining companion. The white ale was exactly as the server described it, with hints of citrus and cardamom. My companion liked his selection and I liked mine.
The menu was typical – salads, steaks, burgers, sandwiches. I was looking for something unique, and then the Lobster and Shrimp Tacos ($16) caught my eye and my mind was made up. Inexplicably, my companion also chose a Mexican-themed item – Lucatero’s Guadalajara Enchiladas ($13).
The sauce was suitably mild to complement the mildness of the shrimp and lobster and lettuce added some crunch. Pico de gallo was added with a light touch, adding just a little heat without overpowering everything else.
Dark, spicy black beans came with the tacos and they had just enough cumin – too much can be overbearing, but this was just enough. They were topped with some sliced scallions and cilantro, adding color and flavor. It also came with Red Ale rice, subtly flavored with the brewery’s Red Ale and red in color as well.
My companion’s comment was most telling – if a Mexican restaurant we used to go to could have made enchiladas like this, we’d probably still be going there regularly. That’s a big compliment.
We finished the meal with the Pint Glass Sundae ($5.50), which was – no surprise – a sundae in a pint glass. The ice cream was espresso chip and it was layered with candied walnuts (Score! I found walnuts!) But what intrigued me most was the stout hot fudge.
I wondered if I would be able to detect the stout in the hot fudge and whether I would like that combination. In the end, it was a good sundae, but I couldn’t taste the stout in the fudge. I have no doubt it was there; maybe it’s a good thing I couldn’t taste it.
Monday, June 6, 2011
Zoe Ma Ma
Walking into Zoe Ma Ma, I figured the food was either going to be outstandingly good, or it was going to be similar to food-court fare. I hoped for the best and braced myself for the worst.
The place is tiny inside, with seven tables, and some of those seat only two. Outdoor seating is also available in a similarly small space. The menu is about as limited as the seating, but many of the dishes can be customized by swapping the noodles or rice, or by changing the protein. Even at that, there isn't a huge selection, so you better like what’s there. There are also three specials available on specific days.
The decor is a little tired, but even that can be a good sign - if a place has been around long enough to gather some wear and tear, it must have something going for it. Some of the best restaurant meals I’ve had have been in tiny, quirky, well-worn hole-in-a-wall establishments that haven’t redecorated because they’re too busy making great food.
There's no table service, but the person at the counter immediately noticed that we were unfamiliar with the place and quickly offered to answer questions and give us suggestions. If strangers are that obvious, there must be a lot of regulars. Another good omen.
The menu made a point that everything was natural, the eggs were cage-free, and the noodles were organic and homemade. Okay, but what’s for dinner? From the descriptions, this wasn’t typical Chinese-American fare. My expectations rose.
I asked what was good, and the uber-friendly counter person said that the Za Jiang Mian ($7) was most popular and the CPR ($7) was second most popular, so we ordered those and some pot stickers, picked up a can of Dale's Pale Ale and a bottle of Tsing Tao beer and snagged a cozy table for two.
We'd barely settled our behinds into the seats when our pot stickers were ready. There were several sauces offered, including one that was labeled "hot" which is what we went for. "But it's not really that hot" we were told. The pot stickers ($1.25 each) were pretty darned good. The dough was just thick enough, and the filling was moist and flavorful with hints of garlic.
These obviously weren't store-bought dumplings, and if they were, I want to know where to buy them. In bulk. The not-so-hot hot sauce added a lot of flavor, but I'd be hard-pressed to find anyone who thought it was spicy. The sauce seemed like something that was made in-house, so that was a plus.
I had a fleeting moment when I considered ordering more pot stickers, but in no time at all - too fast, really - the rest of our meal was ready. It's always a little worrisome when food shows up that fast, because it means that it's precooked and who knows how long it's been in a steam table getting soggy and pathetic. Okay, you're not going to cook rice to order, but still, it was done amazingly fast. Too bad we weren't in a hurry to get somewhere.
The Za Jiang Mian was a noodle dish topped with ground pork in the center and julienned fresh raw carrots and cucumbers around the outside, with just a bit of cilantro for garnish. It was a pretty dish, nicely arranged and colorful in a big red bowl.
On first glance it didn't look like a lot of food, but the egg noodles buried underneath (made by hand by mama - don't forget that!) were filling, and they were cooked perfectly. If they were done ahead of time, they didn't suffer from it.
The flavor didn't quite match with the presentation, though. The cucumbers tasted like cucumbers, the carrots tasted like carrots, the ground pork was meaty, and there was a thin sauce at the bottom of the bowl. The crunch of the vegetables was nice with the meat and noodles. But the sauce didn't have a huge amount of flavor and it wasn't doing a bang-up job clinging to those noodles, anyway. The whole dish needed just a little extra something to live up to the promise of the presentation.
The CPR certainly was unusual in the sense of “what made you decide to combine these three items?” At the bottom of the bowl was a large portion of rice, undoubtedly cooked with some flavoring since it had a yellowish hue rather than being stark white. That was topped with two chicken thighs and several large hunks of potatoes. A few slices of green onion and a few leaves of cilantro served as the vegetable.
The potatoes were obviously cooked in a sauce that was seasoned with five-spice. The chicken was moist and tender, but the five-spice flavor was much less obvious. The rice was ... rice. Again, there was a thin sauce at the bottom of the bowl, but it wasn't doing much good way down there.
Ah, but we still had the plate from the pot stickers with the remaining sauce. Dipping the chicken in that added a bit more interest to what was otherwise a very basic chicken and rice dish (with potatoes for extra starch! Comfort food!) A ladle of that sauce over the whole thing might have been a better idea. Or really, just a big plate of pot stickers.
Restaurant name: Zoe Ma Ma
Food (2 out of 4)
Service (2.5 out of 4)
Ambience (1.5 out of 4)
Price ($ $$)
Address: 2010 10th Street, Boulder
Phone: 303-545-6262
Web: www.zoemama.com
Hours: Sunday – Thursday: 11 a.m. – 10 p.m.; Friday – Saturday: 11 a.m. – 11 p.m.
Credit cards accepted.
Vegetarian and gluten free dishes are available.
Noise level: As loud as your fellow diners can make it. You’ll hear them all.
Recommended dishes: Pot stickers
Originally published in the Boulder Daily Camera.
The place is tiny inside, with seven tables, and some of those seat only two. Outdoor seating is also available in a similarly small space. The menu is about as limited as the seating, but many of the dishes can be customized by swapping the noodles or rice, or by changing the protein. Even at that, there isn't a huge selection, so you better like what’s there. There are also three specials available on specific days.
The decor is a little tired, but even that can be a good sign - if a place has been around long enough to gather some wear and tear, it must have something going for it. Some of the best restaurant meals I’ve had have been in tiny, quirky, well-worn hole-in-a-wall establishments that haven’t redecorated because they’re too busy making great food.
There's no table service, but the person at the counter immediately noticed that we were unfamiliar with the place and quickly offered to answer questions and give us suggestions. If strangers are that obvious, there must be a lot of regulars. Another good omen.
The menu made a point that everything was natural, the eggs were cage-free, and the noodles were organic and homemade. Okay, but what’s for dinner? From the descriptions, this wasn’t typical Chinese-American fare. My expectations rose.
I asked what was good, and the uber-friendly counter person said that the Za Jiang Mian ($7) was most popular and the CPR ($7) was second most popular, so we ordered those and some pot stickers, picked up a can of Dale's Pale Ale and a bottle of Tsing Tao beer and snagged a cozy table for two.
We'd barely settled our behinds into the seats when our pot stickers were ready. There were several sauces offered, including one that was labeled "hot" which is what we went for. "But it's not really that hot" we were told. The pot stickers ($1.25 each) were pretty darned good. The dough was just thick enough, and the filling was moist and flavorful with hints of garlic.
These obviously weren't store-bought dumplings, and if they were, I want to know where to buy them. In bulk. The not-so-hot hot sauce added a lot of flavor, but I'd be hard-pressed to find anyone who thought it was spicy. The sauce seemed like something that was made in-house, so that was a plus.
I had a fleeting moment when I considered ordering more pot stickers, but in no time at all - too fast, really - the rest of our meal was ready. It's always a little worrisome when food shows up that fast, because it means that it's precooked and who knows how long it's been in a steam table getting soggy and pathetic. Okay, you're not going to cook rice to order, but still, it was done amazingly fast. Too bad we weren't in a hurry to get somewhere.
On first glance it didn't look like a lot of food, but the egg noodles buried underneath (made by hand by mama - don't forget that!) were filling, and they were cooked perfectly. If they were done ahead of time, they didn't suffer from it.
The flavor didn't quite match with the presentation, though. The cucumbers tasted like cucumbers, the carrots tasted like carrots, the ground pork was meaty, and there was a thin sauce at the bottom of the bowl. The crunch of the vegetables was nice with the meat and noodles. But the sauce didn't have a huge amount of flavor and it wasn't doing a bang-up job clinging to those noodles, anyway. The whole dish needed just a little extra something to live up to the promise of the presentation.
The potatoes were obviously cooked in a sauce that was seasoned with five-spice. The chicken was moist and tender, but the five-spice flavor was much less obvious. The rice was ... rice. Again, there was a thin sauce at the bottom of the bowl, but it wasn't doing much good way down there.
Ah, but we still had the plate from the pot stickers with the remaining sauce. Dipping the chicken in that added a bit more interest to what was otherwise a very basic chicken and rice dish (with potatoes for extra starch! Comfort food!) A ladle of that sauce over the whole thing might have been a better idea. Or really, just a big plate of pot stickers.
Restaurant name: Zoe Ma Ma
Food (2 out of 4)
Service (2.5 out of 4)
Ambience (1.5 out of 4)
Price ($ $$)
Address: 2010 10th Street, Boulder
Phone: 303-545-6262
Web: www.zoemama.com
Hours: Sunday – Thursday: 11 a.m. – 10 p.m.; Friday – Saturday: 11 a.m. – 11 p.m.
Credit cards accepted.
Vegetarian and gluten free dishes are available.
Noise level: As loud as your fellow diners can make it. You’ll hear them all.
Recommended dishes: Pot stickers
Originally published in the Boulder Daily Camera.
Monday, May 30, 2011
At Mike O'Shays in Longmont
Over at Serious Eats, there's a daily feature called A Sandwich a Day. This is one of my submissions for that feature.
This isn't a filet 'o mystery-fish sandwich. The Fresh Salmon BLT ($11) at Mike O'Shays in Longmont, Colorado, includes a nice-sized salmon fillet served on a substantial baguette. It's topped with an herby garlic mayo, applewood smoked bacon, tomato slices and lettuce.
The salmon definitely plays the starring role but the green, garlicky mayo is just the right accompaniment. You also get a choice of fries (regular or sweet potato!), cole slaw, or salad.
Mike O'Shays
512 Main Street
Longmont CO 80501 (map)
303-772-0252
Friday, May 27, 2011
Food Swap!
Nineteen people signed up to attend. I didn't count how many showed up, but it was a nice gathering, and a pretty wide range of foods. There was marmalade, ice cream, cookies, elk sausages and burgers, fresh vegetables, eggs, jelly, home made lotions, granola, bread, and probably other things I'm not thinking of. Everyone was asked to bring a minimum of five items to trade. Some brought more. Some people brought five of the same thing, and some brought a variety.
It was a lot of fun, and there was plenty of time to chat with fellow foodies. As far as the trades, I'll bet everyone walked out of there thinking they made the best deal ever.
Photos here are by Amy DuBois. I forgot to bring my camera. (Bad blogger! Bad!)
Tuesday, May 24, 2011
At the Dickens Tavern in Longmont
Over at Serious Eats, there's a daily feature called A Sandwich a Day. This is one of my submissions for that feature.
The smoked pork and pickled pepper sandwich ($9) at the Dickens Tavern in Longmont Colorado isn't the prettiest girl at the dance, but looks are deceiving. The menu describes it as "smoked pork, pickles, hot peppers, melted cheese, all grilled on super toast with chipotle aioli," but it looks a lot plainer than that.
In fact, it looks like shredded meat with cheese sauce on a large slice of bread. One bite, though, tells a different tale. The there's the smokiness of barbecue followed by the heat of peppers, the creaminess of cheese and aioli, and more smokiness from the chipotle. I had to peek inside again to see where all the flavor was coming from, but no, there was nothing hiding, It looked like shredded meat with a melty cheesy sauce and bits of green that must have been the pickled peppers. The server that brought the sandwich said it was his favorite, and I can see why.
Monday, May 23, 2011
Cheap Eats at Fusion
Happy hour.
Basic grub and cheap draft beer.
"How cheap?" you ask. Really, really cheap. On the Thursday night we stopped by, the happy hour special was a burrito and a beer for $3. That's cheap. Heck, it's a budget night out that's hard to beat. I mean, there's beer involved, right?
The bar was full when we got there, so we were given a big table in the dining room. Really? We're here for cheap bar food, and we're allowed in the dining room with the real eaters? That's not bad. Then again we didn't look like a rowdy group, and the dining room wasn't exactly full.
For that price, the burritos weren't bad, and the beer was cold.
Thursday, May 19, 2011
Good-Bye Cayenne ...
Judging by the way the vultures were pecking over the corpse of this store on the first Saturday when the closing was announced, people LIKED the products Cayenne sold. That Saturday, prices were 25 percent off, which is a decent sale. But if you were on Cayenne's mailing list, you got a 25-percent-off coupon every month. That Saturday's 25-percent-off was a good sale, but shoppers could have gotten that discount every month, if it was the discount they were after.
But even with that monthly discount and other sales, there wasn't enough traffic to keep the business viable. People didn't think about shopping there until the store announced its closing. And then they flocked in..
It's a shame, too, because not only was it a great place to browse for cool cooking toys, but it was a store owned by two incredibly nice and generous people. It seemed like any time a charity asked for a donation, Cayenne ponied up with a gift card or a basket filled with product.
If only all the people who asked for donations had come back and shopped at Cayenne, the store might have had a chance at surviving. And if all the people who flocked there for the sale had stopped in once in a while over the past year, maybe that would have helped.
Too late now.
Another local business bites the dust, and now Longmont locals will have to shop elsewhere. It's not like there are no other choices. In Longmont, there's the Ace Hardware store that has just expanded its housewares selection. And in Boulder, of course there's Peppercorn.
But still it's sad to see a nice local store close.
I'll miss them.
Saturday, May 14, 2011
Ya gotta eat!
Whether you want to go out to eat, or you want to buy locally grown produce, or you want to support local companies that produce food, or local businesses that sell food, there's a heck of a lot of food in Boulder County, Colorado.
We're going to look at all of it. Good, bad, or otherwise.
We're going to look at all of it. Good, bad, or otherwise.
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