James Beard Nominee

Congrats to Frasca Food and Wine for a James Beard Award nomination in the Outstanding Wine Program category. Other nominees in that category are A16, The Barn at Blackberry Farm, Emeril’s New Orleans, and No. 9 Park.

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.

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.

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.

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.

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.

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.

Walnut Brewery, Boulder

Somewhere there’s a secret rulebook for brewpub designers that says that the tanks must be on display. It’s true. Walk into just about any brewpub in any corner of the known universe, and somewhere you’ll see giant tanks with pipes and tubes and gauges, like giant versions of Bender on Futurama.

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).

I’m not going to say that the food arrived as fast as the beer, but it was suitably snappy. The tacos were a thing of beauty. The outside layer was a very thin white flour tortilla, recently warmed, with a few toasty spots from the griddle. Inside was a blue corn tortilla which provided a dark backdrop for the light seafood and light citrus sauce inside. Without that blue corn tortilla it would have been a monochromatic dish. The blue corn tortilla was a genius idea.

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.

The enchiladas didn’t present as pretty a picture, but flavor was another matter. Filled with shredded chicken, corn kernels, black beans and roasted peppers, they were topped with a fresh-tasting tomatillo salsa and pico de gallo. A dollop of sour cream on one side and black beans on the other completed the dish.

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.

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.

At Mike O'Shays in Longmont

This was previously published at Cookistry and si used with permission.

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

At the Dickens Tavern in Longmont

This was republished from Cookistry, with permission.

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.

Cheap Eats at Fusion

When you're talking about food, the word "fusion" invokes fancy food. But Fusion Food and Spirits is anything but that. Oh, the dining room has tablecloths, and the menu has food that sounds like it's probably nice, but what we went for was the cheap eats.

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.