Cuisine

Go Fish

How seafood gets from one side of the world to Boulder County

By Matt Cortina

At the recent High West Oyster Fest, Chef Dave Query, owner of Big Red F restaurants, and Paul Packer, president of Northeast Seafood, one of the biggest seafood suppliers in the state, are standing around backstage and talking about seafood.

Cuisine

Future food

CSU marries technology and agriculture at innovation summit

By Matt Cortina

The Front Range is poised to change how the world eats. That’s the message at the first ever “Advancing the Agriculture Economy Through Innovation” Summit at Colorado State University. Over the course of three days, March 18-20, Colorado farmers, entrepreneurs, experts, industry members and more discussed cutting edge topics related to agriculture in a series of panels and lectures. The topics ranged from dealing with water shortages to financing agricultural entrepreneurs to passing a collective $1 trillion and entrenched agricultural knowledge from the current generation of farmers to a new one.

Cuisine

The continuing adventures of Hosea Rosenberg

Catching up with one of Boulder’s favorite chefs

By Hudson Lindenberger

Hosea Rosenberg is a gypsy. Not one that moves from town to town hanging his shingle out for a season until moving on. No, his journey is a more personal one of selfreinvention where he is continually pushing his culinary boundaries in different directions. Some succeed, some fail, but the lessons learned stay with him. And it all is on display at his newest endeavor Blackbelly Market.

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.

Restaurant Review

Stopping in, stepping out

Caspian Deli & Grocery is great casual food with a story

By Matt Cortina

You’ll have to be OK with picnic casual: good food made simply by friendly people. If you like that, you’ll like Caspian Deli & Grocery — an unassuming Middle Eastern market on Pearl and 26th Street that does nothing but charm as soon as you walk in the door.

Restaurant Review

Double vision

Clever combinations and exceeded expectations at Bao Asian Fusion

By Matt Cortina

Unsurprisingly, the Asian fusion restaurant was all about combinations. But not in the way one might expect. Indeed, expectations for Bao Asian Fusion in Louisville were sort of blurry. The building is a big beige block on a busy intersection, flanked by a closed-down Chili’s and an Outback Steakhouse, that you have to drive through a McDonald’s parking lot to get to.

Restaurant Review

Better than ever

A long overdue return to Georgia boys BBQ — even if it hasn’t been that long

By Matt Cortina

We first covered Georgia boys BBQ when they opened in Longmont back in 2011. In two stories over two weeks, Boulder Weekly profiled the two unemployed friends who had recently moved in from Georgia, Matt Alexander and Nick Reckinger, and built a side project of slinging smoked meat in paper bags into one of the most popular barbecue joints in the state seemingly overnight. So I wasn’t going to Georgia boys to highlight the hidden gem. I was going because I got tired of hearing how good it was and, well, seeing is believing.

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.

TidBites

Tidbites | Week of March 26, 2015

“We are thankful for this opportunity to have served Boulder’s dining community,” said owners John and Eleni Deering in a press release. “We gave it all our love which makes our closing bittersweet. We will miss all our wonderful customers and friends and our special connections with our local arts community like the Dairy Center.

TidBites

Tidbites | Week of March 19, 2015

On Thursday, attendees will receive free beer and appetizers starting at 5 p.m. The taproom is unique in that it employs a beer engine, which is a machine that pumps cask beer directly from the cask into the glass.

TidBites

Tidbites | Week of March 12, 2015

Or, head over to the ReAnimate Yourself beer tent where Oskar Blues brews will be served. Live music will be bumping at both. There’s also Grandpa’s Pub Crawl from 6:30 p.m. to 1 a.m. Saturday night — a free shuttle from Very Nice Brewery will be available.

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.

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