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Thursday, May 5,2011

Tidbites | Hollingsworth helps brew Hoopla

 

Hollingsworth helps brew Hoopla

Boulder Beer brewers and avid homebrewer Kyle Hollingsworth, keyboardist of the String Cheese Incident, have joined creative forces to create a new beer called Hoopla Pale Ale.

The ale is dry-hopped with generous amounts of Glacier hops for a fruity, floral aroma and flavor, balanced with a crisp, clean finish from a unique blend of U.S. and German grains.

“We wanted to make a beer that was hoppy, but still appetizing to non-hop-drinkers and drinkable on hot days at summertime festivals,” Hollingsworth says of the recipe. He captured the first full-production brewing session of Hoopla and some extra behind-the-scenes footage on film: http://bit.ly/hoopla-brew.

To kick off the release of Hoopla, Hollingsworth will join Boulder Beer in celebrating at the Official Hoopla Launch Party at the Boulder Beer Brewery & Pub on Saturday, May 14. From 3 to 5 p.m., guests can meet Hollingsworth and the brewers for an intimate tasting and discussion, as well as play launch-party games and enter contests for a chance to win prizes.

Colterra’s early summer bounty

Colterra Food and Wine restaurant in Niwot has extended its patio gardens, planted herbs and veggies for its chefs to use in the kitchen, and started growing flowers so guests can sip and dine in pastoral bliss.

They’ll celebrate Mother’s Day, May 8, with a $35 brunch buffet from 10 a.m. to 2 p.m. and dinner specials like warm duck confit and fresh berry salad, warm shellfish cocktail and lobster risotto.

They’ve also added a new outdoor dance floor and “satellite” bar for weddings and other celebrations.

They just introduced a “Tastes of Summer” happy hour from 4 to 6:30 p.m. daily, featuring a new Colterra cocktail program with housemade infusions like the Aperol Citrus Martini, Strawberry Lemondrop Martini and Violet Cranberrytini. The happy hour also features small plates such as a duck paté, “Braised Boneless Never Never Short Rib” and “Spring Vegetable Gnocchi.”

In addition, Colterra is offering wine dinners every third Thursday of the month. The May 19 dinner will feature wines from Tuscany and a special “late spring” menu from chef/ owner Bradford Heap.

Flagstaff marks sister’s anniversary

To celebrate the second anniversary of its sister restaurant, Monette’s Artisan Fish and Steak in Hawaii, the Flagstaff House is offering a special Monette’s menu from now until the end of May (CU’s graduation weekend, May 4-8, is excluded).

The four-course prix-fixe menu, while subject to change, is expected to include open-ocean-grown Kona Kampachi with Big Island hearts of palm and Lilikoi Vinaigrette; palm tree plank-roasted Opakapaka with roasted sweet pepper, banana and lemon; Kona Brewery Coconut Porter braised short ribs with an egg; and Hawaiian Vanilla Company vanilla bean crème brulee with fresh berries.

The cost is $55 per person, with an optional wine pairing at $35 per person.

Reservations can be made by calling 303-442-4640.

Margaritas ’til midnight

In response to customer requests, Boulder’s Rio Grande Mexican Restaurant, at 1101 Walnut St., is extending its hours to midnight on Fridays and Saturdays.

As spring brings warmer weather and longer days, The Rio is also promoting its rooftop patio for dining or drinks with friends.

Mateo, Isabelle Farms grow closer

Mateo Restaurant Provencal is participating in a Community Sustained Agriculture (CSA) program with Isabelle Farms.

The restaurant, located at 1837 Pearl St. in Boulder, is encouraging a true “farm-to-fork” experience through the new CSA. Mateo will support the farm in the months before harvest, while relying on the bounty of Colorado’s seasons for specials and menu items back at the restaurant.

Already, arugula, spinach, ramps and mint have arrived, inspiring a new seasonal dish: Spring lamb ragu with spinach and mint tagliatelle, grana, first pressed olive oil and bergamot mint.

More information is available at www.mateorestaurant.com.

Respond: letters@boulderweekly.com

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