Cuisine

Everything has value

A night in the kitchen at a Boulder homeless shelter provides a lesson in resourcefulness

By Matt Cortina

There’s a big atrium and a recreation room with a TV. Lights out at 10 p.m., lights on at 6 a.m. Dinner at 6:30 p.m., breakfast at 6:30 a.m.

Cuisine

The meaning of mayonnaise

It’s not all bread buns and tuna fish

By Ari LeVaux

It’s not mayonnaise, complained the plaintiff, food giant Unilever, maker of Hellmann’s Real Mayonnaise. Unilever ended up backing down and the suit was dropped, thanks to a perfect storm of public relations blowback it created.

Cuisine

Tricks to not wasting fruit and vegetables

By Julie Schwietert Collazo

about one-third of the food produced in the world each year is lost or wasted, according to the United Nations Environment Programme. Some organizations that track food waste put that number even higher; the UK’s Institute of Mechanical Engineers contends that as much as half of the food we grow and make gets sent to landfills.

Cuisine

Finding the cure

Curing meats at home provides a world of culinary options you otherwise won’t find

By Matt Cortina

There’s a bit of magic in curing meat. Letting a fresh cut muscle or sausage hang just below room temperature while a salt cure slowly marbleizes and condenses the flavor of the meat over the course of months until you take it down, slice a few pieces and share it with friends and family.

Cuisine

Flat

What to do with expensive bubbles and brews when the party dies

By Matt Cortina

And with good reason — without carbonation, something just tastes off in our sparkling wines, beers and ciders. It’s also hard not to connote flat drinks with memories of stench-filled and grungy college mornings. It’s true letting drinks go flat is not ideal but it need not be a death sentence.

Cuisine

The perfect holiday spice

By Yvona Fast

Zingiber officinale initially came to us from the Far East — southern China and Malaysia. There, the root is used chiefly in savory dishes. It spread westward across Asia to Egypt and entered Europe through Greece. Both Egyptians and Greeks baked a type of gingerbread for ceremonial purposes.

Cuisine

Trimming the fat on fat

Everything you thought you knew about fat is wrong

By Ari LeVaux

With the salad days of summer behind us and dark, cold days approaching, fat is in season. The holidays, and the accompanying onslaught of rich feasts, present a timely opportunity to think about fat, and there is much to consider these days.

Cuisine

Eat your greens

Serving up sustainability in restaurants actually saves money

By Matthew Schniper

At New York’s Otto pizzeria, he’s added meatless Mondays and incorporated lessresource-intensive vegan and vegetarian items into the menu; he’s nixed bottled water service in favor of a house system and reusable glass bottles; food delivery is done...

Cuisine

Brewing battle

Grocery stores want voters to let them sell full-strength beer and wine, but is that really a good idea?

By Hudson Lindenberger

Major grocery chains say Colorado is outdated when it comes to alcohol sales. Its laws have existed since the repeal of the Volstead Act in 1933, and only issuing one liquor license per company for full-strength alcohol sales is out of step with today’s modern marketplace.

Cuisine

Brewing battle

Grocery stores want voters to let them sell full-strength beer and wine, but is that really a good idea?

By Hudson Lindenberger

There is a fight brewing that could become one of the biggest ballot issues in 2016.  After failing five times to get legislative approval for sales of full-strength beer and wine in the last

Restaurant Review

The food is the thing

China Gourmet elevates the old and introduces the new

By Matt Cortina

In the clown car kitchen of China Gourmet in Boulder, a dozen cooks are calmly doing two dozen things. Composed but busy, the kitchen is preparing Chinese-American standards like cashew chicken, mu shu pork and Szechwan beef alongside “Shanghai specials” like cold salty duck, kung pao squid, salt-andpepper soft shell crab and “Ants Climbing a Tree.

Restaurant Review

Temperature matters

Fish and chips joint comes to Lafayette

By Matt Cortina

The best fish and chips I ever had were at some wharf-side shack on Granville Island in Vancouver. Hands numb and cramped under a space heater, wet from it being Vancouver in November, and tired from a long, lost walk… temperature mattered. A crispy, thick shell held in steaming halibut, and all was in balance.

Restaurant Review

The unique taste of Peru

Rosario’s brings tradition to Boulder County

By Matt Cortina

On the table are communal plates of traditional Peruvian cuisine: lomo saltado, pollo a la parilla, chupe de camarones and tarralin verde. The table was colorful and vibrant with food, prepared from recipes brought to Longmont direct from a Peruvian cooking school, where Rosario’s mother is a teacher of Peruvian cuisine.

Restaurant Review

Where in the world?

Tucked away Bistro 503 does the word ‘international’ proud

By Matt Cortina

There’s something about the term “international” that makes it a sort of red flag when judging a restaurant by its menu cover. It’s understandable prejudice on one hand — jack-ofall-trades, master of none, bringing to mind half-assed buffets and ubiquitous houses of pancakes.

Restaurant Review

Over the forest, through the woods

Westfalen Hof is worth the trip

By Matt Cortina

Winding up snowy Coal Creek Canyon on the winter solstice, I’m gripping the wheel like my Dad in traffic on Christmas Eve trying to get to my grandparents’ house before he implodes.

Restaurant Review

How to mingle

Naked Lunch packs bold flavors into classic sandwiches

By Matt Cortina

The reuben was pleasant; nothing overbearing in it, nothing too quiet. The bread was undertoasted and it was short on rye, but it held up remarkably well given a healthy amount of cole slaw (which replaced the traditional sauerkraut) and Thousand Island dressing.

Restaurant Review

Top chefs

Blackbelly Market proves there is life after reality television

By Josh Gross

Blackbelly’s interior is tile, wood and piping, giving the decor a comfortable and solid feel, somewhere between a brightly lit corner shop and a neigh borhood pub. The kitchen is exposed, separated from the dining area only by a counter seating area similar to a diner.

Restaurant Review

The secret

Dagabi Cucina is basquetastic on the sly

By Josh Gross

Not because the food isn’t fantastic, but because while most Boulder restaurants are clustered in one of the city’s two walking neighborhoods, or in major-roadway stripmalls you could easily wander into, Dagabi Cucina is tucked away in the back spot...

Restaurant Review

The frontier

The North End at 4580 brings the taste of the urban core to the fringes

By Josh Gross

Boulder’s strict growth boundaries make heading north on Broadway a bit of a cliffdrop, with the city ending abruptly as the street y’s into U.S. 36. But nestled right up against the edge is a restaurant that would be as at home in the urban core as it is on the fringes: The North End at 4580.

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.

TidBites

Tidbites | Week of Jan. 22, 2015

“Due to the overwhelming response to the expansion of The Rib House landmark restaurant in Longmont (1920 S. Coffman St.) the dedicated owners Tracy and Merry Ann Webb, have decided to dedicate their efforts in Longmont,” The Rib House said in a recent press release.

TidBites

Tidbites | Week of Jan. 15, 2015

Black Cat Bistro in Boulder will be hosting a six-course beef dinner on Jan. 26 at 6:30 p.m. The beef will be sourced from their own farm, and the event is a special opportunity to honor the Scottish Highland cattle that were brought to the farm last year.

TidBites

Tidbites | Week of Jan 8, 2015

The event, called FEED: Cold, will serve patrons four small plates and cocktails that are accompanied by and supplemented by artistic performances. It is a follow-up to a previous event by The Catamounts, a theatrical production company that runs shows throughout Colorado.

TidBites

Tidbites | Week of Jan. 1, 2015

“Fernet is a dark minty liqueur made with herbs and spices and aged in oak barrels. Leopold Bros. has crafted its own unique recipe which includes lavender, honeysuckle, ginger root, bitter aloe, dandelion root, rose petals, chamomile and peppermint,” Odell said in a press release.

TidBites

Tidbites | Week of Dec. 24, 2014

Well, another year is in the books. Time to put on your classiest or trashiest and head out to celebrate the coming of a new year. A year, we hope, will bring the completion of goals, the finding of peace and the reunification of enemies once friends..

TidBites

Tidbites | Week of Dec. 18, 2014

Several prix fixe menus will be offered throughout Boulder on Christmas Eve. At Mateo, you can indulge in a three-course menu ($55) that starts with pickled beet and turnip salad, before a second course of panroasted Cornish hen served with confit broccoli and tomato marmalade with bacon lardons.

TidBites

Tidbites | Week of Dec. 11, 2014

By Josh Gross

Any food establishment with 20 or more locations will have to include calorie counts of its offerings on menus, including movie theater snack bars, grocery store delis and more. Even many alcoholic beverages will be covered, making the guidelines far stricter than most health advocates expected.

TidBites

Tidbites | Week of Dec. 4, 2014

“The evening will also highlight delicious dishes like a beet latke with parsnip sauerkraut paired with BRU’s Gabe & The Giant Peach sour mash golden ale or butternut brown toffee pudding with roasted squash and crème fraîche ice cream and paired with Wild Woods Butternut Brown Ale,” BRU wrote in a press release.

TidBites

TIDBITES

The restaurant took its time taking over the spot that used to house the North Boulder Cafe, staggering the opening with a big party on Halloween, featuring performances from hip hop acts Afroman and Nappy Roots, and then pulling things back before opening up all the way earlier in mid-November.

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.

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