Cuisine

Beg, borrow and steal

How and how not to bargain at the farmers’ market

By Ari LeVaux

It’s good to be able to drive a hard bargain; when buying a used snowboard on Ebay, for example, or attempting to stay out of a corrupt policeman’s car in some foreign city, with only $50 in your pocket. On such occasions, one should negotiate with all of the cunning one can muster.

Cuisine

All roads lead to Scotch

No matter what you drink now, you too can be a single malt whisky drinker, friend

By Matt Cortina

About eight months ago I made a New Year’s resolution to “get into” Scotch. Scotch, or “single malt whisky,” as I’ve since been corrected numerous times like some dumb alcoholic child, had never made it into my drinking portfolio, even though I love...

Cuisine

Farmageddon

How locavores will destroy the world

By Ari LeVaux

In the last 20 years, the amount of local foods consumed in the American diet has tripled, according to USDA, and now comprises two percent of food consumed in the U.S. As with anything that’s popular, some have seen fit to tear it down. Why do they do this? Do they find the locavores to be annoying, or do they seriously believe, as many argue, that local food enthusiasts pose a threat to the planet?

Cuisine

Making a beer run

Shoes and Brews in Longmont brings running and craft beer together

By Grace Boyle

Cheers and clapping come from the road as two eager runners take off in a sprint in the 800-meter road challenge for Shoes and Brews in Longmont. As the two runners loop back and head to the finish line, with Longs Peak looming behind them, owners, bystanders and shoe shoppers are whistling and counting down their time, urging them to the finish line.

Cuisine

Superfood does a body good… or does it?

A look at the dark alter egos of superfoods

By Renee Moen

Superfood; the term is thrown about with such abandon it seems to have lost most of its influence. Yesterday’s must-have health consumable is today’s discount fodder. Foods that have been dubbed as superfoods are equated with health and well-being, but is it possible to get too much of a good thing?.

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.

Restaurant Review

Worlds collide

Moxie Bread Co. brings Old World pastries and breads to Boulder County

By Matt Cortina

Worlds collide in layers at the new Moxie Bread Company in Louisville. Cut out all but the top display shelf at the entrance of the store and you’re in a patisserie somewhere in northwest France. There are fig and chocolate croissants, egg pastries and bubbling-over muffin crumbles. Each piece looks so ornate with so many variable ingredients that it’s a marvel to look at each one and wonder how. These are serious pastries, but the reproduction of each many times over on the stack of trays behind the counter make them look effortless.

Restaurant Review

From one home to another

Flower Pepper offers authentic Chinese home cooking in Boulder

By Matt Cortina

To be honest, Flower Pepper’s reputation preceded my visit. In just a few short months of business, Flower Pepper has already amassed dozens of emphatic reviews online.

Restaurant Review

A good bite

Murphy’s Tap House brings its menu and dozens of local taps to Louisville

By Matt Cortina

Out of the disemboweled corpse of a failed Chili’s emerged the shiny new Murphy’s Tap House in Louisville earlier this month. And though there are definite similarities in the skeletal structure of the two restaurants, Murphy’s Tap House has done enough in its remodel to differentiate itself from the fast casual chain both in the quality and diversity of the menu, as well as the slightly more authentic vibe within the walls of the building.

Restaurant Review

Experience it

This is not a review of Gold Hill Inn

By Matt Cortina

I cringe when the third course arrives at Gold Hill Inn. I cringe because I realize there’s no way to describe this unique experience without feeling gross and unqualified. You can’t review Gold Hill Inn in the same way you can’t review, say, a whale. You can’t review it because it is unique, earnest and wonderful in a way that cannot be put into words but can only be experienced.

Restaurant Review

Creation Story

Flatiron Coffee serves up quality, inspired drinks

By Matt Cortina

Creativity is paramount in the coffee game. Hell, creativity is the coffee game. Now, the folks at Folger’s would have you believe it’s about ease, and the hipsters downtown would have you believe it’s all about Bunsen burners and science bottles. But at its core, all good coffee comes down to creativity.

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.

TidBites

Tidbites | Week of September 3, 2015

“[It] is impossible not to love the spectacular wines of Burgundy,” said master sommelier and Boulder Wine Merchant owner Brett Zimmerman in a press release. “The greatest tragedy of loving these wines is not tasting the great ones often enough.

TidBites

Tidbites | Week of Aug. 27, 2015

Leaves are changing and so are drinking and eating appetites. To honor this year’s harvest and the coming of cooler weather, head out to the Longmont Oktoberfest celebration from Left Hand Brewing on Friday, Sept. 11 and Saturday, Sept. 12 in Roosevelt Park.

TidBites

Tidbites | Week of August 20, 2015

Attendees will get to sample beer from over 25 breweries, including: 12 Degree, Asher, Avery, Boulder Beer, City Star, Crystal Springs, FATE, Finkel & Garf, Gravity, J. Wells, Lefthand, Mountain Sun, New Planet, Oasis, Odd 13, Oskar Blues, The Post, Sanitas, Shine, Twisted Pine, Upslope, Walnut, West Flanders and Wild Woods.

TidBites

Tidbites | Week of August 13, 2015

This year’s festival will be bigger and better than ever; all in honor of that glorious crop we call the peach. Peach pies, cobblers, ice creams, smoothies and more will be available at the festival. About 30,000 pounds of organic peaches from Morton’s Orchards in Palisade will be for sale by the box at four locations throughout the festival.

TidBites

Tidbites | Week of August 6, 2015

Ten coffee and tea shops in Boulder will participate in the event on Saturday, Aug. 8. Participating shops include Ozo Coffee Roasters, Buchanan’s Coffee Pub, The Coffee Ride, The Cup, Innisfree Poetry Bookstore and Cafe, Pekoe Sip House, Trident Booksellers and Café and The Unseen Bean.

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.

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