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Thursday, June 2,2011

Tidbites | Additions to Tangerine, Amaro

Additions to Tangerine, Amaro

Alec Schuler, chef/owner of Arugula Bar e Ristorante, has added three new employees to sister establishments Tangerine and Amaro.

Sven Hedenas, previously the executive chef at the 14th Street Bar and Grill, joins the team as Chef de Cuisine at Tangerine. There he served traditional American food, as well as food and wine inspired by his travels and reading. France, with its star restaurants and its country cooking, is his main passion, but he also finds inspiration in modern and traditional cooking from his native land of Sweden.

Bianca Huggins and Dante Reesman will be the head mixologists and co-managers at Amaro. Huggins has worked in fine dining, bistro and high-volume restaurants, has a private bartending business, and is active in local mixology competitions. She loves working with small batch distilleries and wineries that are defining themselves with high standards rather than high yields.

Reesman hails from Detroit, Mich., where he established himself as one of the elite bartenders in the area. He has expertise in both beer and wine, but really found his passion while working in the Matt Prentice Restaurant Group, where he was allowed to craft custom cocktails specific to guests needs and wants.

For more information on Arugula and its sister establishments, see www.arugularistorante.com.

Cured Boulder in Broomfield

Cured Boulder will serve Colorado cheeses for the cocktail reception at the Taste of Elegance Chefs Food and Beer Pairing Competition, to be held June 7 in Broomfield.

The event, to be held from 6 to 9:30 p.m. in the Outdoor Pavilion at the Omni Interlocken Resort, will feature 14 master chefs, 24 dishes and 24 top beers.

The cocktail reception, presented by Roundhouse Spirits, will feature a cheese and bacon tasting by Cured Boulder and Tender Belly from 6 to 7 p.m.

The food and beer tasting will be held from 7 to 8:30 p.m., followed by

last call for the People’s Choice Awards.

Tickets are $75 per person and available online at www.denverbeercomp.com/taste.html.

Oogavé delivers natural soda

Denver-based Oogavé has introduced an all-natural agave-sweetened soda.

“Oogavé is a soda with integrity, made with simple, natural and organic ingredients,” said Stephen “Esteban” Anson, founder of the company. “Most of the time, ‘soda,’ has a negative connotation, as the word usually describes sugar-laden beverages filled with chemicals and high-fructose corn syrup. Oogavé is a ‘better-for-you’ option, allowing folks to enjoy a tasty, refreshing beverage without the junk.”

Frustrated with the lack of natural soda options on the market, Anson began concocting his own creations, sweetened with agave nectar, an all-natural sweetener extracted from the agave plant, and serving them in his restaurant. With positive customer reviews and high demand for his sodas, he began bottling Oogavé, and now it is distributed in nearly 40 states across the country.

As Oogavé is made with organic agave nectar, all of its sodas are low on the glycemic index, and are absorbed slowly by the body. For more information, visit www.oogave.com.

Hello, Hiveranno

On May 21, Odell Brewing released Hiveranno, the latest in its Single Serve series of offerings.

Hiveranno blends a traditional wild ale with bright American hop aromatics and soft oak tannins. It is Odell’s third offering that uses a wild yeast captured from the brewery grounds.

A “hiveranno” was a seasoned mountain man, one who had lived many years off the land, pioneering new ways to survive by exploiting available resources. To learn more about Hiveranno the beer, visit the brewery’s blog at odellbrewing.com/ blog, or follow Odell Brewing on Facebook at www.facebook.com/ OdellBrewingCo.

Respond: letters@boulderweekly.com

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