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Thursday, February 4,2010

Super Bowl to go

By Lauren Duncan

Food is a crucial part of any Super Bowl shindig, and several local restaurants will offer grab-and-go fare so cooking won’t get in the way of football fun. For $100, Centro Latin Kitchen will cook up whole braised pork shoulder served with smoky tomatoes, roasted potatoes, avocado, crispy onions, queso fresco and a stack of tortillas to serve 5–6 people. Call 303-442-7771; 24 hours notice required. Zolo Southwestern Grill will offer 25 chicken enchiladas for $130, including red or green chile sauce, pinto beans, salsa fresca and sour cream. Call 303-449-0444; 24 hours notice required.

Chocolate Affair

Chocolate lovers shouldn’t miss out on Arvada’s ninth annual Chocolate Affair on Saturday, Feb. 6, from 11 a.m. to 3 p.m. in Historic Olde Town Arvada. The festival will feature a chocolate treasure hunt, a creative chocolate chip cookie contest, face painting, balloon artistry and a discussion with chocolate therapist Julie Pech. Hearts will hang from the old town lampposts for added flair, and Olde Town stores will contain clues that participants may locate to receive chocolaty prizes. For more information, call 303-420-6100.

Latin wine lessons

Craving more wine knowledge? Centro Latin Kitchen has just debuted its monthly sessions on Latin American wines. On the first Tuesday of every month at 8:30 p.m., the restaurant will offer a tasting of nine different wines from a specific region in Latin America, as well as small bites Wines from Argentina will be featured on March 2, and wines from Spain, on April 6. $18 per person. Call 303-442- 7771 to reserve a spot.

Plentiful potatoes

More than two billion pounds of potatoes are produced annually in Colorado. From Russets to Fingerling, more than 100 different varieties are grown in the state, which is the nation’s fourth largest producer. Potatoes are a great way to work some local produce into one’s diet. The following recipe is provided by the Colorado Department of Agriculture as part of their campaign to feature a different regional commodity each month.

Mashed Potato Pizza

Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora. 10-inch Pizza Dough 1 fl. oz. garlic oil rub (mixture of olive oil, fresh garlic and herbs) 1/8 cup Asiago cheese, shredded 1-1/2 cups mashed potatoes 3 slices bacon, cooked and chopped 1/2 cup mozzarella cheese, shredded 2 stalks green onions, shaved 2 oz. shoestring potato chips Preheat oven to 450°F. Place pizza dough on sprayed pizza screen, brush with oil rub and top with Asiago cheese. Spread heated mashed potatoes on dough, then top potatoes with bacon and mozzarella cheese. Bake for six to nine minutes or until cheese is melted and pizza is browned. Remove from oven; garnish with shoestring potato chips and green onions. Cut into slices and serve. Visit www.coloradoagriculture.com.

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