Cuisine

A fruitful, nutty challenge

Making a day of meals from only tree products for Arbor Day

By Matt Cortina

Could you make three square meals and a dessert out of only ingredients that come from trees? That’s the ridiculous question I posed to myself in honor of Arbor Day, which saunters through on April 24 in the unfortunate shadow of that fat cat Earth Day.

Cuisine

Colossal pairings

BruFrou brings culinary and brewing titans together

By Kristen Kuchar

Colorado’s culinary world will collide with the craft beer scene at the second annual BruFrou, a celebration of beer and food pairings. On Saturday, April 25, 80 Colorado brewers and chefs, including many from Boulder County, will team up to create 50 unique pairings to elevate the experience of both the dish and the accompanying brew.

Cuisine

A street smart chicken

Why one breed rises above the rest for backyard coops

By Ari LeVaux

There are many ways that a hen can die. If you raise them long enough, you’ll see your share. I’ve been keeping hens since before it was even legal in my hometown, since before anyone in Brooklyn or Portland had even heard of a chicken. Along the way, in both the city and the country, I’ve seen hens meet all manner of early demise.

Cuisine

Brewing something special

FATE Brewing participates in International Women’s Collaboration Brew Day

By Kristen Kuchar

A growing number of female brewers in Colorado and nationwide has shifted the dynamics of the industry. The start of a better gender balance in brewing has brought fresh ideas, fresh flavors and fresh celebrations. One such celebration was the International Women’s Collaboration Brew Day, which took place worldwide on March 8. The annual event celebrated women uniting in the beer industry.

Cuisine

Go Fish

How seafood gets from one side of the world to Boulder County

By Matt Cortina

At the recent High West Oyster Fest, Chef Dave Query, owner of Big Red F restaurants, and Paul Packer, president of Northeast Seafood, one of the biggest seafood suppliers in the state, are standing around backstage and talking about seafood.

Cuisine

Future food

CSU marries technology and agriculture at innovation summit

By Matt Cortina

The Front Range is poised to change how the world eats. That’s the message at the first ever “Advancing the Agriculture Economy Through Innovation” Summit at Colorado State University. Over the course of three days, March 18-20, Colorado farmers, entrepreneurs, experts, industry members and more discussed cutting edge topics related to agriculture in a series of panels and lectures. The topics ranged from dealing with water shortages to financing agricultural entrepreneurs to passing a collective $1 trillion and entrenched agricultural knowledge from the current generation of farmers to a new one.

Cuisine

The continuing adventures of Hosea Rosenberg

Catching up with one of Boulder’s favorite chefs

By Hudson Lindenberger

Hosea Rosenberg is a gypsy. Not one that moves from town to town hanging his shingle out for a season until moving on. No, his journey is a more personal one of selfreinvention where he is continually pushing his culinary boundaries in different directions. Some succeed, some fail, but the lessons learned stay with him. And it all is on display at his newest endeavor Blackbelly Market.

Cuisine

Artifical colors: Not so sweet

Some in the food industry are pushing to completely eradicate coloring additives

By Ari LeVaux

Nestlé recently announced plans to remove all artificial colors and flavors from its candy bars. The company said it was doing so in response to consumer preferences, not because there was anything dangerous about the artificial products they were using.

Cuisine

Quality versus quantity

What Boulder County chefs and farmers say about sourcing food locally and nationally

By Wyatt Carlson

When we talk about farm-to-table in our Boulder County grocery stores and restaurants, we can sometimes take it for granted. The trend is national now. We expect a certain quality, but we forget that those same establishments need quantity in order to stay in business. While local farms provide the quality, generally speaking, the larger farms provide the quantity necessary to fill menus and grocery aisles. It means chefs and farmers (and Boulder County consumers) need to be flexible, but it’s interesting to hear what people in the industry have to say about why when we look at small versus large farms. It is always a matter of quality versus quantity.

Cuisine

Out of the backwoods

Modern moonshiners share their thoughts on the craft

By Cody Gabbard

If one were asked to describe what they think of as a moonshiner, the image that comes to mind is typically of a toothless, overall-wearing hillbilly, with a hard, southern drawl often accompanied with subtitles on the Discovery Channel and a middle-finger attitude when it comes to the law.

Restaurant Review

Hiding in plain sight

Boulder Chophouse fills a surprising void

By Matt Cortina

Whether you like it or not, there is a perception outside of Colorado that steakhouses abound in this state. The assumption is that cattle farms abound out here, and that meat from top Angus and Kobe beef farms throughout the West is shipped to a bevy of hungry consumers at any number of steakhouses along the Front Range.

Restaurant Review

Crazy flavor

Sweet Cow Ice Cream brings unique, robust treats to Boulder

By Matt Cortina

There is no shame in the occasional indulgence. As long as your actions don’t hurt anybody and you don’t cross the invisible line of no return, joy becomes you during the indulgence of booze, pizza, burritos, fried food and ice cream. Especially ice cream. And especially the ice cream at Sweet Cow.

Restaurant Review

That’ll work

Good bar grub, better with beer, at Pumphouse

By Matt Cortina

This food was made for beer. So it’s a good thing the beer at Pumphouse Brewery in Longmont is both tasty and plentiful. Otherwise who knows if this bustling restaurant, with an attached bar called Red Zone, would be so bustling. That is to say, most diners in touch with reality and their own pretention, give a pass to fast casual bar and grills on the quality of the meals that accompany the beer, so long as the food is fresh and filling.

Restaurant Review

Master of one

Breadworks is a fine producer of… bread

By Matt Cortina

One business is the phenomenal bakery. Every morning, fresh dough is raised in the oven in a large industrial baker’s kitchen. The loaves — batard, olive and sage, focaccia, ciabatta — are arranged on a glass-covered shelf near the entryway. To the right are piles of croissants, popovers, muffins and more.

Restaurant Review

Stopping in, stepping out

Caspian Deli & Grocery is great casual food with a story

By Matt Cortina

You’ll have to be OK with picnic casual: good food made simply by friendly people. If you like that, you’ll like Caspian Deli & Grocery — an unassuming Middle Eastern market on Pearl and 26th Street that does nothing but charm as soon as you walk in the door.

Restaurant Review

Double vision

Clever combinations and exceeded expectations at Bao Asian Fusion

By Matt Cortina

Unsurprisingly, the Asian fusion restaurant was all about combinations. But not in the way one might expect. Indeed, expectations for Bao Asian Fusion in Louisville were sort of blurry. The building is a big beige block on a busy intersection, flanked by a closed-down Chili’s and an Outback Steakhouse, that you have to drive through a McDonald’s parking lot to get to.

Restaurant Review

Better than ever

A long overdue return to Georgia boys BBQ — even if it hasn’t been that long

By Matt Cortina

We first covered Georgia boys BBQ when they opened in Longmont back in 2011. In two stories over two weeks, Boulder Weekly profiled the two unemployed friends who had recently moved in from Georgia, Matt Alexander and Nick Reckinger, and built a side project of slinging smoked meat in paper bags into one of the most popular barbecue joints in the state seemingly overnight. So I wasn’t going to Georgia boys to highlight the hidden gem. I was going because I got tired of hearing how good it was and, well, seeing is believing.

Restaurant Review

Going off campus

Finding fresh food in an unlikely setting

By Matt Cortina

The location seems a bit out there, but Off Campus Cafe was there when we needed it. It was breakfast time on a recent Saturday morning. In Boulder, Lucky’s Café was four parties deep on the clipboard; Walnut Café was so flooded we got back in the car as soon as we got out; and the Village Coffee Shop had a line so long we just scoffed and drove right past it.

Restaurant Review

Everyone is happy

It must be something in the chicken

By Matt Cortina

Everyone is happy at The Post. On a Friday afternoon, three cooks are laughing behind the bakery counter. When I return a week later, three new cooks — or who knows — are laughing again. The waiters, too, are all happy. Not the giddy, storemandated affability that drives you nuts. Just the calm joy of a person who’s happy to be at work. Happiness inhabits the place, an old VFW that was chicly remodeled and restored into a post-industrial lodge. It keeps smiles on the faces of the folks who have to wait tables and the folks who have to wait for tables.

Restaurant Review

Looking good

Pr Wine House has created a fashionable menu and atmosphere

By Matt Cortina

It was the store that launched a thousand fashion blogs. Seemed that way, at least. Anthropologie. A women’s clothing store that taps into the area between fashion school and art school, selling unique clothing and lifestyle doo-dads.

TidBites

Tidbites | Week of April 23, 2015

Lucky for us, we’ve had a few Triple Crown runs in the last few years and though they’ve produced no winner, they have continued to grow the popularity of the Kentucky Derby, The Preakness and The Belmont Stakes.

TidBites

Tidbites | Week of April 16, 2015

“As the temperatures begin to rise, so does our excitement for the annual Upslope Get Down music festival,” said Upslope Marketing Manager Katie Hill in a press release. “Year one was a huge success and we’re looking forward to making the second annual event bigger and better.

TidBites

Tidbites | Week of April 9, 2015

Spring is the season of change. As we take the time to clean the junk from our homes, make plans for the summer and reorganize our lives, the restaurant scene in Boulder County is doing the same thing. New restaurants are replacing old ones, Boulder favorites are relocating and local businesses are expanding.

TidBites

Tidbites | Week of April 2, 2015

To many, Easter means a lot more than just celebrating the holiday — it’s a time to gather with friends and family and welcome in springtime. With the Farmers’ Markets opening in Longmont and Boulder on Saturday, flowers blooming out of nowhere and multiple meal options throughout the county, here’s a few ways to spend this weekend.

TidBites

Tidbites | Week of March 26, 2015

“We are thankful for this opportunity to have served Boulder’s dining community,” said owners John and Eleni Deering in a press release. “We gave it all our love which makes our closing bittersweet. We will miss all our wonderful customers and friends and our special connections with our local arts community like the Dairy Center.

TidBites

Tidbites | Week of March 19, 2015

On Thursday, attendees will receive free beer and appetizers starting at 5 p.m. The taproom is unique in that it employs a beer engine, which is a machine that pumps cask beer directly from the cask into the glass.

TidBites

Tidbites | Week of March 12, 2015

Or, head over to the ReAnimate Yourself beer tent where Oskar Blues brews will be served. Live music will be bumping at both. There’s also Grandpa’s Pub Crawl from 6:30 p.m. to 1 a.m. Saturday night — a free shuttle from Very Nice Brewery will be available.

TidBites

Tidbites | Week of March 5, 2015

Collaborations include those from Boulder County locals The Post, Twisted Pine, Upslope, Boulder Beer, West Flanders, Powder Keg and many more. Left Hand Brewing and Frisco’s Backcountry Brewery, for instance, have collaborated to make a chocolate rye weizenbock that will be available at the fest.

TidBites

Tidbites | Week of Feb. 26, 2015

The chefs will create tasting stations and serve small plates based on their chosen theme. Wines from the Francis Ford Coppola Winery will be served, and Lucky’s Bakehouse pastry chef Jen Bush will supply desserts. There will be live music from Maxwell Hughes, formerly of The Lumineers, and directors, actors and producers will be at the event as well.

TidBites

Tidbites | Week of Feb. 19, 2015

The Blind Café is teaming up with local blind organizations to raise awareness and benefit the local blind community, while also providing a unique dining experience for those who attend. The night includes a vegetarian meal, prepared by a local chef, and live music… all executed in pitch darkness.

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