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.

Cuisine

Lovejuice

The power (or not) of aphrodisiacs

By Matt Cortina

Food and sex. That’ll do it for this week’s cuisine section boys, wrap it up! No, but it feels silly to talk about the two as if there needs to be analysis. Like a good meal or a good roll in the hay, vainly parsing the particulars only takes away from the alchemy that makes those things great. Food and sex are linked in our biology, our chemistry and our society. They are, in short, fundamental and wonderful.

Cuisine

Ski Town USA grows up

The culinary scene in Steamboat Springs is evolving

By Hudson Lindenberger

Something special is happening in Steamboat Springs, and it is only starting to gain attention outside the Yampa valley. The iconic mountain town long identified for its champagne powder and a laid-back cowboy lifestyle is undergoing a restaurant renaissance.

Cuisine

Raised locally

Chef from Boulder wins ‘The Taste’ reality television competition

By Matt Cortina

I like to relate food to sex, honestly, because I think it’s pretty similar,” says Gabe Kennedy. “I don’t ever want to be overtly sexual about it, but there’s not much we put in our body. Like we put in food and water, and some people put in a penis. It’s pretty intimate.

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.

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.

Restaurant Review

The re-creation of fun

House of Q delivers something; just not sure what

By Matt Cortina

The coleslaw was good. No, the coleslaw was great. The cabbage was crispy and fresh, lathered in sweet, creamy dressing that tasted like watermelon. They’d added some juice or vinegar into the coleslaw, and it was refreshing in the unseasonable warmth we’ve been getting.

Restaurant Review

Les bon temps

The food and vibe of Lucile’s in Boulder

By Matt Cortina

great Boulder restaurants. It strikes a chord in the community. When we talk about the Boulder location, we talk about the Victorian home just off Pearl Street in which diners cram in to every corner every morning. We talk about the worn fabric rags the silverware comes in, the chicory coffee and the Creole art on the walls.

Restaurant Review

A fresh memory

Exciting flavor, old cuisine at Volta

By Matt Cortina

The best food transports you. Where Volta transports you is to a long, green lawn on the side of a lake for a reunion of friends and family on a late spring day. You can smell it — in the drink and in the food, and in that place in your mind where the senses create memories, there are herbs and wine and warm air.

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.

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.

TidBites

Tidbites | Week of Feb. 12, 2015

Dickens has assembled a special Valentine’s Day menu for two ($100 total). The three-course special menu offers an eclectic selection of dishes to choose from, including lobster ravioli, duck breast salad, tournedos or seared Hawaiian tuna. The meal will conclude with the “ultimate chocolate cake” and bourbon cherries.

TidBites

Tidbites | Week of Feb. 5, 2015

“If you think about coffee as a crop, it makes sense that the raw, unroasted beans have a peak season of harvest.

TidBites

Tidbites | Week of Jun. 29, 2015

Without an ocean in sight for about 1,000 miles, one would not expect Boulder County to possess one of the best sushi hubs in the country. But Sushi Tora, at 2014 10 St. in Boulder, was recently named one of the 21 best sushi spots in America by Thrillist.

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.

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