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Thursday, March 13,2014

Tidbites | Week of March 13, 2014

By Josh Gross

PIG OUT ON PIG 

Sometimes you just want to eat like a pig. Sometimes you just want to do so by eating a pig.

You can do both in style this week at SALT with the “Boar and Bourbon” dinner on Thursday, March 20.

And in case you’re wondering, yes, everything on the six-course menu that night will be boar-tastic. Even the donuts that come for dessert all dressed up in creme anglaise and spicy chocolate ganache will be topped off with boar bacon. That’s right, boar bacon.

And the rest of the meal sounds even better than the donuts, which is a high bar for any meal. Appetizers include wild boar chicharrons with kaffir lime chili powder, followed by a wild boar cabbage soup, crispy pork belly with barbecue sauce and a root vegetable slaw, baconwrapped tenderloin with braised collard greens and then the boar d’resistance, oak fired wild boar chops and sweet potato puree with dried apricots and date roulade.

And then there’s the paired bourbon cocktails on top of that.

The event starts at 6:30 p.m. and costs $75. Space is limited. Call 303- 444-7258 to make reservations.

TWO SPOONS TWO GO 

Two Spoons Gelato & Soup recently took steps to radically expand the number of spoons involved in its gelato by including those in your kitchen as well as their own. The downtown Boulder shop’s creamy goodness is now available in pints at finer local grocery establishments.

“The distribution is just the Boulder/ Denver area for now,” says Greg Miller, who handles wholesale accounts for Two Spoons. “If they sell well at Whole Foods and Lucky’s Market, we should be going national relatively quickly.”

Miller says that though the pints are a new development, expanding beyond the shop and into the market has been a part of the plan at Two Spoons since it opened six years ago.

Six of the shop’s signature flavors are currently available in pints, with four more on the way.

“We have 100 flavors, but it is all about the label and getting the design work done and printed in sticker form for our containers,” says Miller.

Flavors currently available include cappuccino brownie, malt chocolate chip, sweet potato candied pecan, banana brownie, cinnamon oat raisin cookie and triple chocolate chunk. Indonesian vanilla, almond amaretto, caramel sea salt and chocolate hazelnut are on the way.

CAST THE SNAKES OUT OF YOUR KITCHEN 

Want to celebrate St. Patrick’s Day without waking up in a strange bathtub two towns away? Perhaps you should take this year as an opportunity to learn to cook with beer instead of drinking it from a funnel while shouting curses at the British crown.

If that’s the road you want to take, Escoffier School of Culinary Arts in Boulder has just the thing. It will be teaching a class on Monday, March 17 that will show students how to make things like beer and artichoke dip, ale vinaigrette salad dressing, beer-brined grilled pork chops and beer over soda bread.

The class costs $95. Register at http://homecookboulder.eventbrite.com/.

Respond: letters@boulderweekly.com

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