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.
Tuesday, October 25, 2011
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 Día 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 Día 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 Día 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 Día 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 Día 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 Día 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 Día 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 Día 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 Día 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 Día 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 Día 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.
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