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Thursday, June 25,2015

The rise of pop-up dinners

One of the biggest national dining trends is sweeping into Boulder

By Grace Boyle
Consider a group of strangers, gathering around a dining room table at a location they only just learned about the day before, to eat handcrafted delicacies from a thoughtfully considered menu. And so it is with the growing trend of secret supper clubs, pop-up dinners, and/or special chef collaborations. With social media to share our every move, along with the foodie movement, chefs and other food-centric creatives are choosing to step outside of their traditional restaurant locales and push the limit in one-time, often edgy, spaces to host dinners.
Thursday, June 18,2015

Print your cake and eat it too

How the 3-D food printing industry is going pro and planting seeds in multiple economies

By Natalia Bayona
Electronic devices do everything for us; smart phones comb over the world’s news to deliver us personalized feeds and we can connect with friends instantaneously using watches. Now, engineers are building printers capable of replicating mom’s homemade recipes.
Thursday, June 18,2015

A good representation

Brooklyn Deli does service to the East Coast

By Matt Cortina
There is a lot to like about Brooklyn Deli in Longmont. It imports many of its ingredients from New York or thereabouts. It accurately offers many of the classic sandwiches you’d find in a New York deli. It has a welcoming, East Coast sense of hospitality. It sells many of those imported goods by the can. And its casual interior is similar to, if not a little cleaner than, the delis back east.
Thursday, June 11,2015

Savory sweets

Blurring the lines between innovative and extreme

By Renee Moen
Caramelized onions are a fairly common term in cooking; caramel coated onions, on the other hand, are a definite niche that only appeals to a few brave souls. Where is the line between innovative and nauseating? Not all palates are created equal, which is why there is such a vast interest in finding what ingredients blend well and which are better left unsaid, or better yet, untried.
Thursday, June 4,2015

Keeping COOL

Country of origin labeling takes heat abroad

By Ari LeVaux
A recent move by the World Trade Organization (WTO) threatens to put more mystery in your meat, while undermining our national sovereignty. On May 18 the WTO ruled that American meat labels violate Canadian and Mexican free trade rights. The labels were created in accordance with the U.S. Country of Origin Labeling (COOL) laws, and show where the animal was born, raised and slaughtered. The labels are directed at American consumers, and were implemented through the American political process. But they put Mexican and Canadian livestock producers at an unfair disadvantage, the WTO ruled. So they must go.
Thursday, May 28,2015

A matter of perception

Multi-sensory dining and neurogastronomy gains momentum

By Renee Moen
You walk into a roadside gas station on some random afternoon. You’re busy with chores all day. As you’re paying for a bottle of water you catch a familiar blur of shape and color on the candy rack. You buy it and in the car, before you turn the ignition, you take a bite.
Thursday, May 21,2015

Sweet precision

A morning in the kitchen of Robin Chocolates

By Matt Cortina
Robin Autorino demands perfection. She demands it of herself, of the employees in her Longmont chocolate shop and of the ingredients she uses to make her award-winning chocolates. She demands it, too, of her chocolate-squirting robot, Frédéric. Fred is a magnificent beast, about the size and design of a commercial-grade frozen yogurt machine. In 10 minutes, he melts hard chocolate feves — ovals of various percents and types of chocolate — into a silky, liquid stream. The stream pools into a slowly rotating basin, where it eventually works its way to the bottom of the tun, is piped up to the top and entered back into the endless stream.
Thursday, May 14,2015

Setting a table responsibly

Balancing the expectation of having everything in season all the time

By Ari LeVaux
The question of how far food should travel between where it is produced and where it is consumed has become a frequent matter of passionate debate. The popular rule of thumb is that the more local the food, the better it is, and we’ve all heard of the many purported benefits that eating locally has on local economies, the environment and even one’s health.
Thursday, May 7,2015

Trading up

How lifting the embargo will impact American and Cuban culinary worlds

By Grace Boyle
On Dec. 17, President Obama announced a monumental decision for Cuba and United States relations in a speech on Cuba policy changes from the White House. “We will end an outdated approach,” the president said, “that for decades has failed to advance our interests and instead we will begin to normalize relations between our two countries.”
Thursday, April 30,2015

A young crop of chefs

Sixth annual Iron Chef competition brings the best out of local middle school cooks

By Renee Moen
Favorite foods were on everyone’s mind at the sixth annual Iron Chef Competition at Casey Middle School, which took place on April 23. When competitors and spectators were asked about their favorite dishes, the answers ranged from Italian to Indian and Mediterranean to bacon-infused Brussels sprouts.
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