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Thursday, May 6,2010

TIDBITES | Mother’s Day at Arugula Ristorante

Food happenings around town

Mother’s Day at Arugula Ristorante

The north Boulder Italian eatery Arugula Ristorante will be open on Mother’s Day, Sunday, May 9, from 12 to 8 p.m. The restaurant is normally closed on Sundays. For the holiday, its a la carte menu will feature local rabbit as well as lobster and other fresh seafood, in addition to specialties from its regular menu. Call 303-443-5100 for reservations.

West End Tavern hosts Triple Crown celebrations

All three legs of the Triple Crown races — the Kentucky Derby, Preakness and Belmont Stakes — will be celebrated at the West End Tavern on May 1, May 15 and June 5. The restaurant will offer food and drink specials during each race, such as Burgoo Burgers, Hot Brown Open Face Turkey Sandwiches, Strawberry Mint Julep Slushies and Bourbon Barrel Aged Beer. $5 Maker’s Mark Mint Juleps will be featured at the Kentucky Derby party, $5 Black-Eyed Susans for Preakness and $5 Belmont Breezes at the Belmont Stakes. Prizes will be awarded for best hat and best dressed at the Kentucky Derby, and at all three races, a chance to win a free lunch will be accompanied by the famous hermit crab races. All parties begin at 2 p.m. For more information, visit www.thewestendtavern.com.

Door to Door Organics introduces ‘Local Farm Box’

Colorado company Door to Door Organics, which delivers boxes of produce weekly to customers’ doors, is now offering a “Local Farm Box” from June to October. The box will feature 100 percent Colorado-grown produce, including corn and summer squash from Full Circle Farms in Longmont, peaches and cherries from First Fruits in Paonia, and spinach and other greens from Lippis Farms in Florence. Customers can still set preferences regarding produce selections, and items such as organic grass-fed beef, chocolate, coffee and non-Colorado produce will be available as well, upon request. Local Farm Boxes come in two sizes: the Bitty, designed for one to two people per week, and the Small, designed for two to four people. Delivery is included in the price, which ranges from $20 to $55, depending on the size and contents. Boxes also include farm news, details on farm events, seasonal eating tips and recipes. For more information, visit www.colorado.doortodoororganics.com.

Savory Spice Shop owner to host Food Network show

A new Food Network show called “Spice and Easy,” hosted by Savory Spice Shop owner Janet Johnston, premiered on April 24 and will air for six consecutive Saturdays at 9:30 a.m. The Denver-based Savory Spice Shop, which offers a vast array of spices from around the world, has four locations, including one in Boulder. The show will feature Janet preparing foods for various occasions, such as a “Movie Night” and “Friday Night Book Club.” Other episodes offer themes such as “All American,” featuring dishes like Mile High Smokey Mac n’ Cheese, made with sweet paprika, hickory smoked salt and marjoram, as well as a Maple Garam Masala-Glazed Ham with an orange juice-based glaze. Other spice-infused dishes featured on the show include Lemon Curry Corn Fritters and Ribs with Peanut Barbeque Sauce. Shot in both the Johnstons’ Denver home as well as in the Denver location of their store, the show demonstrates the simplicity of transforming everyday dishes using spice.

Colorado herbs ideal for spring

Colorado is home to many greenhouses that offer fresh, local produce even in winter months. This month, the Colorado Department of Agriculture is featuring fresh herbs, many of which are grown beneath the state’s 14.5 million square feet of greenhouse protection. The following recipe from Chef Jason K. Morse, of Aurora’s Valley Country Club, features several fresh herbs. Visit www.coloradoagriculture.com for a complete list of recipes.

Lemon Herb Parsley Pesto 1-1/2 cups basil, chopped 2 cups parsley, chopped 1/2 cup chervil, chopped 2 ea. lemons 6 cloves garlic, chopped 1/2 cup pistachios, chopped 1-3/4 cups extra virgin olive oil 1 tbsp. kosher salt

Zest two lemons. Toast pistachios and chop. Chop herbs and garlic, then add all ingredients in a mixing bowl. Use a hand blender to mix until combined. Adjust seasoning as needed. Serve on a vegetarian flatbread sandwich.

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