Cuisine

Mussels don't stick around in acidic ocean water

By Miguel Llanos, The Daily Climate

Her job: testing how mussels in this idyllic bay, home to the nation’s largest harvester of mussels, are affected by changing ocean conditions, especially warmer and more acidic waters. It’s a question critical to the future of mussel farmers in the region.

Cuisine

It’s a global issue. Among major shellfish producers, New Zealand is creating an acidification monitoring network while resear

The lab finding is “part of a growing body of evidence that ocean acidification alone and combined with other stressors will have effects beyond shell mineralization,” says Terrie Klinger, a University of Washington marine sciences professor studying the impacts of acidification.

Cuisine

‘Tis the season

Gain that warm winter weight at a discount with Boulder Restaurant Week

By Josh Gross

From Friday, Nov. 14 to Sunday, Nov. 22, more than 50 restaurants in Boulder County are offering specially-prepared and discounted prix fixe three-course menus.

Cuisine

Glean on me

Boulder Fruit Rescue brings in a bountiful harvest

By Heather Ridge

On every street there seems to be at least one tree laden with branches bowed down with ripening fruit. Sauces, cider, pies and cobblers — it’s been hard for homeowners to use them all and many, overwhelmed with the volume, simply haven’t been able to organize their harvest.

Cuisine

Defining ‘Local,’ Part 2

How many degrees away from Farmer Kevin did you source your bacon?

By Heather Ridge

For many growers, the term “local” varies by commodity. “The things we grow are heavy,” reminds Stephen Koontz, professor of Agriculture and Resource Economics at Colorado State University. While selling locally may ease some of the burden of transport, it’s not alway possible for some items.

Cuisine

Farm to school

BVSD’s first annual Harvest Festival seeded through a USDA grant

By Heather Ridge

One year ago, the Boulder Valley School District learned it would be receiving almost $100,000 in funding from the U.S. Department of Agriculture to help support Farm to School initiatives that connect the schools to local farmers.

Cuisine

Facelift

Where is downtown’s dining scene heading?

By Hudson Lindenberger

The place downtown Boulders changes are perhaps most evident to the average person is downtown restaurants.

Cuisine

Second course

The Flatirons Food Film Festival returns for a sophomore year

By Michael J. Casey

Back for a second year, and sporting a new name, Flatirons Food Film Festival looks to expand the palate even more. Once again, five movies will be screened (Craft, Trattoria, Seeds of Time, Growing Cities, El Somni).

Cuisine

Chef Che

An artisanal army of food revolutionaries invades Boulder

By Josh Gross

“Food actually leads culture,” said Brito. “What happens with food affects every element with life. The clothes we wear. The houses we build. The things we fill those houses with. The things we use to clean those houses. How we move around in life. Food really does mean more than food.”

Cuisine

Defining local

Can one catchall word capture the meaning of the local food movement for grocers and consumers?

By Heather Ridge

According to the New Oxford American Dictionary (which actually selected the word “locavore” as its 2007 word of the year), local food is that which is sold and consumed within a 100-mile radius from where it was grown. But ask 10 people what they consider to be “local food,” and you’ll probably get 10 different answers.

Restaurant Review

McFoodies

The culinary conundrum of Lyfe Kitchen

By Josh Gross

Regardless of whether you’re on Team Offal, Team Slow Food or Team Molecular Gastronomy, a consistent theme in modern culinary thought is the idea of rejecting an industrialized food system, either to maximize the variety of experience, source effectively, or have an intimate knowledge of what you are eating in order to better hack your metabolism.

Restaurant Review

Upstairs and upscale

Spruce does justice to the revamped Hotel Boulderado

By Josh Gross

The large bowl of caramelized brussels sprouts from the small plates menu ($7) is another standout dish, taking something decidedly unexciting on the surface and making it sing through thoughtful preparation and seasoning. Take note parents: this is how you make kids not just eat, but demand brussels sprouts.

Restaurant Review

In need of a warm up

Ella Fine Diner is a double-sweatered sword on a cold day

By Josh Gross

However, on that visit, Ella was only marginally less chilly than the great outdoors. Perhaps my dining companion and I were just seated in a drafty corner, or the heat was just down.

Restaurant Review

That place

Finally making it into Rincon Del Sol after months of driving by

By Josh Gross

Though the specific locale is different for everyone, we all have that place, the one you drive past nearly everywhere you go, thinking to yourself, “I should stop in some time,” but keep driving past for at least another six to eight months. You know where I’m talking about.

Restaurant Review

Why do they even give you chopsticks?

Motomaki makes sushi for the burrito crowd

By Josh Gross

The rapid-service sushi joint offers 12 different rolls, or the choice to design your own. All are available as bowls, but are intended to be served as burrito-sized hand rolls, wrapped in foil and halved. It’s the perfect example of what Steve Jobs meant when he said the job of entrepreneurs was to provide what consumers didn’t yet know they wanted.

Restaurant Review

Parking your butt

Staying in one place serves Verde well

By Josh Gross

The Mexican street corn on the appetizer menu is worth a trip to Verde all by itself.

Restaurant Review

Baked on a budget

Michael’s Bavarian Bakery delivers the sweets on the cheap

By Josh Gross

The bratwurst special ($9.95) this reporter ordered had a strong, smoky flavor and a pleasantly firm texture for a brat. My server said that the sausages are currently made by friends of the owner, but that it is their ultimate goal to make them in-house.

Restaurant Review

Roadside romance

Marco’s Hot Dogs channels the feel of LA street food

By Josh Gross

When I went to school in Los Angeles, nearly a third of my meals were eaten at Cactus Taqueria, a tiny orange shack outside my apartment near Vine and Melrose. It had enough exhaust from passing traffic to function as a smokehouse, no shade, no seating, no bathroom, no ambiance and little else amenity-wise.

Restaurant Review

If it ain’t broke

Turley’s Kitchen tweaks American food instead of fixing it

By Josh Gross

In many ways, Boulder’s restaurant culture, with its focus on local, organic and high-quality ingredients and preparation, serves as a model for what the rest of the country could be doing to help Americans eat better.

Restaurant Review

The water’s fine

May Wah Restaurant and the art of simple Asian

By Josh Gross

One thing every diner needs in their toolkit is good, simple Asian food. Not simple in the sense that it’s of poor quality, but simple in the sense that it isn’t decorated to death, to the point of terminal tackiness. Just something approachably tasteful, and tasty.

TidBites

Tidbites | Week of November 20, 2014

Between that and the fact that turkeys are hard to cook, more and more people are choosing to eat out for their Thanksgiving meals, allowing them to leave the cooking and preparation to the professionals so they can enjoy quality food and quality time with loved ones, instead of just checking in with the fam inbetween bastings.

TidBites

Tidbites | Week of Nov. 13, 2014

By Nadia Mishkin

Wine, burritos and library cafes; it's this week in local food news.

TidBites

Tidbites | Week of Nov. 6, 2014

The new restaurant will include a dining room for full-service lunch and dinner, a bar with a cocktail menu designed by award-winning mixologist Michael Cerretani, a full butcher shop for fine meats and an allday grab-and-go market for food on the go.

TidBites

Tidbites | Week of Oct. 30, 2014

The Council is considering a motion that will authorize the city manager to sign an agreement formalizing the existence of a regional group known as Making Local Foods Work. This foundation’s goal is to create an interconnected food network in the community to make eating locally convenient and affordable.

TidBites

Tidbites | Week of Oct. 23, 2014

The newest addition to the family offers the same famed pub menu and 21 beers on tap as the other Mountain Sun restaurants, including at least 16 of their own beers brewed right here in Boulder. The “World Famous” Mountain Sun Margaritas and seven wines are also ready for pouring.

TidBites

Tidbites | Week of Oct. 16, 2014

By Josh Gross

Red Bull owes you a Red Bull, McDonalds hires a mythbuster and Motomaki opens.

TidBites

Tidbites | Week of October 9, 2014

The chain has 15 locations across the U.S., mostly in metro foodie centers, and focuses on making meals that are both healthy and delicious. Nothing on the menu clocks in at more than 600 calories and there are plenty of vegan, vegetarian and gluten-free items.

TidBites

Tidbites | Week of Oct, 2. 2014

Professional archaeologist Dr. Rebecca Schwendler was introduced to the beverage 10 years ago and has been mastering its preparation and discovering new variations ever since.

TidBites

Tidbites | Week of Sept. 25, 2014

“Guests will start the evening being guided into the dark by the blind wait staff with wine and dark chocolate followed by a delicious vegetarian sensory tasting,” says a press release. “The ultimate goal of The Blind Cafe is for guests to walk away from the event having changed the way they view themselves.

TidBites

Tidbites | Week of Sept. 18, 2014

Founded in San Francisco, Instacart has since expanded to 15 cities and relies on crowdsourcing for its labor, allowing independent “personal shoppers” to shop for and deliver groceries with their own personal transportation.

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