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.

Cuisine

A matter of perception

Multi-sensory dining and neurogastronomy gains momentum

By Renee Moen

You walk into a roadside gas station on some random afternoon. You’re busy with chores all day. As you’re paying for a bottle of water you catch a familiar blur of shape and color on the candy rack. You buy it and in the car, before you turn the ignition, you take a bite.

Cuisine

Sweet precision

A morning in the kitchen of Robin Chocolates

By Matt Cortina

Robin Autorino demands perfection. She demands it of herself, of the employees in her Longmont chocolate shop and of the ingredients she uses to make her award-winning chocolates. She demands it, too, of her chocolate-squirting robot, Frédéric. Fred is a magnificent beast, about the size and design of a commercial-grade frozen yogurt machine. In 10 minutes, he melts hard chocolate feves — ovals of various percents and types of chocolate — into a silky, liquid stream. The stream pools into a slowly rotating basin, where it eventually works its way to the bottom of the tun, is piped up to the top and entered back into the endless stream.

Cuisine

Setting a table responsibly

Balancing the expectation of having everything in season all the time

By Ari LeVaux

The question of how far food should travel between where it is produced and where it is consumed has become a frequent matter of passionate debate. The popular rule of thumb is that the more local the food, the better it is, and we’ve all heard of the many purported benefits that eating locally has on local economies, the environment and even one’s health.

Cuisine

Trading up

How lifting the embargo will impact American and Cuban culinary worlds

By Grace Boyle

On Dec. 17, President Obama announced a monumental decision for Cuba and United States relations in a speech on Cuba policy changes from the White House. “We will end an outdated approach,” the president said, “that for decades has failed to advance our interests and instead we will begin to normalize relations between our two countries.”

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.”

Restaurant Review

Authentic import

Chez Thuy continues to bring big, interesting flavor to Boulder

By Matt Cortina

Chez Thuy rewards the brave. The menu is large and varied, representing Vietnamese cuisine that blends French, Chinese, Thai and Indonesian elements. There are myriad noodle dishes, many familiar. There are appetizers, soups, meats and curries that are no doubt delicious, but that are available at about the same quality just about everywhere.

Restaurant Review

Tracking down perfection

Wayne’s Smoke Shack is bold, confident barbecue

By Matt Cortina

You have to appreciate the moxie of a restaurant that is open until it sells out. Especially when you set up shop at the end of an empty parking lot, triangulated by Buffalo Wild Wings, PetSmart and Super Target, in the perpetually under construction, unglamorous superdevelopment of Superior.

Restaurant Review

Taste in colors

Busaba in Louisville is vibrant Thai

By Matt Cortina

Each new plate arrived to the table as a twist of a kaleidoscope. When we drained the color from one, another arrived, swirling colors into a different combination and pattern. We remembered the food by its color, not by each dish, when we left Busaba in Louisville.

Restaurant Review

Summer hang

Wapos should be packed as weather gets warmer

By Matt Cortina

I like Wapos. They serve excellent, sloppy-style Mexican food. They have an outdoor covered patio where a quick afternoon drink can quickly become a full-blown night out when the temperature plays nice. They have a dozen types of margaritas and a bunch of Mexican beers.

TidBites

Tidbites | Week of July 2, 2015

As the Fourth of July approaches, so does the trouble of deciding what to do on this happening weekend. Beyond the sights of the grill in your backyard and excessive use of sparklers, Boulder County will be offering a number of food-based events for this upcoming Fourth of July celebration.

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.

TidBites

Tidbites | Week of May 14, 2015

The events were planned as a response to “a cultural shift in consumers who are busier than ever and on-the-go, but who still want to take healthy, locally grown food with them (especially during summer activities),” according to the group’s press release.

TidBites

Tidbites | Week of May 7, 2015

With 30 Boulder County-area breweries and cider-makers participating in the event, attendees will taste the newest and most exciting flavors the area has to offer. Seven of the participating breweries weren’t open a year ago, and eight of them are new to the event, which is run by the Colorado Beer Trail.

TidBites

Tidbites | Week of April 30, 2015

The event gives people the opportunity to taste wines as they age in the barrel, giving amateurs and connoisseurs alike the ability to see how flavors and textures change in the barrel. Attendees will also compare single varietals aged in different barrels, thus seeing how different types of oak and char interact with the wine.

Close
Close