Cuisine

The ‘it’ crop

Cauliflower is booming in Boulder County and beyond

By Noel Phillips

Growing up, outside of being the ugly, bad-tasting vegetable no one wanted on the veggie platter at parties — the one even ranch dressing couldn’t help — cauliflower was rarely seen at my house, but for one exception: fried cauliflower. In my current commitment to healthy, conscious eating and living, I cringe at the memory, but the smell of frying cauliflower remains a vivid part of my childhood. I can still hear the Fry Daddy bubbling and churning like a witches’ cauldron as my step-father dropped battered cauliflower florets into the waiting hot oil like tiny virgins being sacrificed to our appetites.

Cuisine

Celebrate food times, come on

There exists an entire holiday for your favorite food

By Renee Moen

George Bernard Shaw once said, “There is no sincerer love than the love of food.” No truer words were ever spoken. Food is needed to keep humans moving, functioning. Food may also be craved, savored and enjoyed. Americans love their food. From cooking contests to eating contests, there is no end to talking, reading or discussing food options. There are days, weeks and months devoted to specific food items.

Cuisine

Ocean Green

Seaweed is not just for sushi anymore

By Noel Phillips

There’s a new vegetable on the menu. Long found only in Asian, especially Japanese, cuisine, sea vegetables are experiencing an increased popularity in the Western diet.

Cuisine

A spot on the shelf

The competitive craft brewing scene in Colorado prepares for more challenges

By Tiffany Lutke

Colorado craft-beer drinkers have choices. Our local liquor store shelves are lined with craft offerings, and we’re likely to live within a few miles of a local brewery. As the Colorado craft-beer culture continues to thrive, like any booming industry, issues can arise.

Cuisine

Big Food’s profit process

How the top food producers influence nutrition research

By Ari LeVaux

According to a new report, many scientific studies about nutrition, as well as the trusted experts who disseminate this information to the public, are being funded by the very entities that should be scrutinized. The report, “Nutrition Scientists on the Take from Big Food,” details the ways that the world’s largest food corporations (aka “Big Food”) exert their influence on nutrition research and the people who conduct it. The report’s author, attorney and food advocate Michele Simon, has previously studied the influence of Big Food on the nation’s largest organization of Registered Dietitians (RD). Together, these reports paint a disturbing picture of how food corporations collude to manipulate how information on nutrition is researched and disseminated. The coyote isn’t just guarding the chicken coop here; it built the thing, and is holding onto the key.

Cuisine

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.

Cuisine

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.

Cuisine

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.

Cuisine

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.

Cuisine

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.

Restaurant Review

Out there

Vern’s Place in Laporte is worth a stop on your next trip

By Matt Cortina

There is no better conversation about stuffed mountain lions than the conversation about stuffed mountain lions you have at Vern’s. If you’re headed north, it might be your first of many dining conversations about taxidermy; if you’re headed back to Boulder County, it might just be your last for a while.

Restaurant Review

Here’s the twist

The French Twist food truck brings high cuisine to the street

By Matt Cortina

There’s a surprising amount of room onboard Louise. Chef Michael DeBoer and his wife Lori bought the old and deteriorating truck, which had lived a life as the famed Cheese Louise mobile restaurant. It died of having a hole in the floor underneath the driver’s seat, and truck-grade osteoporosis, which caused its support beams to rust to dust.

Restaurant Review

Rain or shine

Boulder’s Hungry Toad is an everyday, and everybody, type of bar

By Matt Cortina

The Hungry Toad was built for rainy days. It makes for a cozy pint when you can sit in the corner and watch the wind beat rain into the windows with wooden jambs. The fixtures are natural, from the exposed brick wall to the leather bar chairs to the wooden tabletops. The Hungry Toad is a warm blanket, a leather couch and a Saturday with Netflix.

Restaurant Review

Eating local

Kathmandu II joins Boulder’s unique Himalayan food scene

By Matt Cortina

When you travel, one of the first things you tell folks about your trip is how the food was. It’s just a simple way to engage your conversation partners in a talk about your trip, which we care about but don’t really want to hear about, and give them something to latch onto.

Restaurant Review

A special place

Prime rib night at the Niwot Tavern

By Matt Cortina

It’s prime rib night at the tavern. There’s a happy murmur in the dining room, likely because it’s the kind of place where you can get a fat prime rib and baked potato for ten bucks on a Monday night. The prime rib special is about community. I have driven into the night on some interstate countless times, headed for some easy weekend retreat, and popped into an Al’s or a Roadside or a Moonlight, finding a cheerful community, switching booths, chatting up neighbors and laughing at playful waitress sass.

Restaurant Review

Surprising seafood

Caf Blue boasts an extensive seafood menu in Gunbarrel

By Matt Cortina

It took a while to find Café Blue in Gunbarrel. It’s hidden in a strip mall, which is in the shadow of another, bigger strip mall, which is in the shadow of a King Soopers… part of a larger strip mall. But inside those doors is a quaint, friendly cafe that serves a variety of lunch and dinner options and has a homey bar set right in the middle of the dining room.

Restaurant Review

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.

Restaurant Review

Fresh air

The Riverside Cafe does outdoor dining in style

By Matt Cortina

There might not be a better atmosphere in which to grab brunch in Boulder County than The Riverside Cafe. There are a number of Pearl Street verandas and Dushanbe’s beautiful interior certainly have their claims, but the natural and upscale patio at Food at the Riverside is hard to beat.

Restaurant Review

The friendly, global curator

Modena Wine Cafe in Longmont brings in the best from elsewhere

By Matt Cortina

I wonder what Teddy Roosevelt would think of a swanky wine bar. You are confronted with that question at Modena Wine Cafe in Longmont. It’s located next to Roosevelt Park, but more pertinently, its large windows open up to a Rough Rider-era Roosevelt, cowboy hat and spectacle on, no doubt ready to storm the hill with nothing but testosterone and an under-manned army behind him. Peering into the other corner of Modena is Roosevelt, the politician, yelling reedy from a train car railing, summoning those who had forgotten his prowess as a leader of state with gritty determination and soul-weakening personality.

Restaurant Review

Simply satisfying

Tibet’s Restaurant & Bar effects satisfaction in food and atmosphere

By Matt Cortina

Perhaps nowhere else in Boulder County is food tied to a place as much as Tibet’s Restaurant & Bar in Louisville is to the country and perspective of its namesake. The interior is designed with care and intention. The owners Mark Herman, and Kami and Pasang Sherpa, the latter two of whom are from Nepal, have carefully placed artifacts throughout the restaurant to effect calm and pleasure. “Each decoration,” the owners write, “serves as a reminder of Buddhist philosophy. … Tibet’s has been decorated with strategically placed items to create the best energy for the space.”

TidBites

Tidbites | Week of July 30, 2015

The fundraiser will help bring in top names from the culinary and film world to the festival. One such target of the festival is Andy Ricker, the James Beard Award winner and chef of the famed Pok Pok restaurants. Ricker will appear in cohesion with the documentary Farang,.

TidBites

Tidbites | Week of July 23, 2015

The main event of Leftapalooza is the Mile High Tribute Band Competition, which pits the nation’s best cover bands against one another for the right to play a show at the Fox Theatre. This year features bands covering the likes of Journey, the Allman Brothers, Styx, the B-52s, Pink Floyd, the Grateful Dead and more.

TidBites

Tidbites | Week of July 16, 2015

The series pairs food with contemporary theater in a way unlike anything you can imagine. It’s a fully comprehensive, immersive experience for the attendee. This year, the program features foods from the wild summer — anything foraged and anything local — and dance, theater and music performances from The Catamounts and Control Group Productions.

TidBites

Tidbites | Week of July 9, 2015

Animals aside, the beer seems to be seriously interesting. Skeye is currently offering a pale ale, an IPA, a red ale and a porter. A pilsner is in the works and there are plans for more explorative brews in the near future.

TidBites

Tidbites | Week of June 25, 2015

Mmm. Aji in Boulder is in the midst of their summer of pig roasts. Every Friday this season, stop by Aji for some of that rotisserie pig meat. Enjoy full pork dinner specials and creative menu items on Friday nights. For more info visit www.ajirestaurant.com.

TidBites

Tidbites | Week of June 18, 2015

Festivities begin on Thursday with the “Art of Plating” demonstration by Chef Bob Sampson at 5 p.m. at the East Theatre. The demonstration will highlight all the ways plating can elevate food and present unique ideas to use at home.

TidBites

Tidbites | Week of June 11, 2015

The event features more than 25 breweries and 10 barbecue joints. There will be competitions, exhibits, samples and much more. Live music will be provided as well, and kids activities like face painting and games will be happening. There are also hot dogs and hamburgers available at the main event stand.

TidBites

Tidbites | Week of June 4, 2015

The day starts with a pancake breakfast followed by a parade through town. There will be local vendors as well as local food stands and trucks. All the action will take place on Mountain Avenue in Berthoud. The festival lasts all day and is perfect for families.

TidBites

Tidbites | Week of May 28, 2015

It is the first of six seasonal food festivals held by the Boulder County Farmers’ Markets this year. The Radish Festival will highlight 10 varieties of radishes grown locally, and will feature the Raddest Farmer contest, radish-based recipe demonstrations from the Escoffier School of Culinary Arts, and radish-centric games.

TidBites

Tidbites | Week of May 21, 2015

One-third of proceeds will benefit Himalaya Health Care, a group that is providing support to Nepal in the wake of the devastating earthquake there several weeks ago. Nepali pop star Deepesh Bhattarai and his band Kasthamandap will be at the festival to perform as well.

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