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Thursday, September 5,2013

Beef goes upscale

After decades honing mass-market appeal, the industry eyes artisanhood

By Greg Beato
At the Belcampo Meat Company in Larkspur, Calif., the primary merchandise is presented almost as fetishistically as the iPhones at an Apple store. Sirloin tip cutlets, whole rabbits, Chateaubriands, and a dozen or so other varieties of raw meat rest on white platters lined with brown butcher paper.
Thursday, August 29,2013

GABF 2013: The big beer run

Why there are no quick fixes for the GABF registration boom

By Steve Weishampel
The brewery registration process created frustration and led to complaints in print and online — complaints that have the typically genial craft beer world more terse and accusatory than usual. Brewers have accused the BA of being unprepared, ignoring its member organizations and failing to accommodate the growing industry it serves.
Thursday, August 22,2013

The woman who's changing the definition of 'foodie'

By Michelle Chen
As one of the largest low-wage sectors in the country, restaurant work is more than a tough gig — it’s an industrial pressure cooker.
Thursday, August 15,2013

Boulder County hop growers contribute to craft beers

By Camilla Sterne
The female Humulus lupulus, or hop plant, is something that all beer drinkers encounter every time they indulge in a cold one.
Thursday, August 8,2013

Gourmet camp food: Better dining under the stars

Authors encourage gourmet cooking for camping, backpacking

By Steve Weishampel
At home or at a restaurant, people don’t settle for boring food. And when they pack up the family and head out to a campsite, Robin Donovan says, that shouldn’t change.
Thursday, August 1,2013

The taco, revisited

Chefs put new twists on a classic

By Joseph Wirth
The taco has deep, traditional roots that go back as early as 18th-century Mexico, and still today those same flavors can be found at traditional Mexican restaurants across the United States and in Boulder County.
Thursday, July 25,2013

Cocktails with a kick

Why bartenders, patrons embrace peppery spice

By Steve Weishampel
There’s little doubt spicy cocktails have found a place on many menus. So Boulder Weekly sought the thoughts of several bartenders, mixologists and general managers around Boulder to find out what appeals to drinkers about spicy cocktails and whether capsaicin, chili peppers’ spicy chemical, is too hot to handle.
Thursday, July 25,2013

Relocation of The Buff delayed by building permits

Owners of Boulder breakfast staple waiting on remodel

By Ainslee Mac Naughton
Overflowing plates of hearty brunch food, tart Arnold Palmers in mason jars and silverware wrapped in mismatched cloth napkins crowd the tables shared by college students and older Boulder residents at The Buff. It’s hard not to feel at home in the restaurant that’s become a Boulder staple — and the $1 mimosas and Bloody Marys don’t hurt.
Thursday, July 18,2013

The pickling revolution takes Boulder

By Camilla Sterne
Throughout Boulder County, citizens and businesses alike are lining their shelves and pantries with a similar assortment of carefully pickled goods. A long-standing cross-cultural tradition has found its place in the community, in the form of instructive classes and local products.
Thursday, July 11,2013

School's out for summer

Hill’s restaurants aim to replace students with other customers

By Patrick Fort
Boulder’s University Hill neighborhood has a reputation for being the students’ part of the city. After all, it’s located directly across Broadway from the University of Colorado Boulder, and the Hill’s home to many of the bars frequented by students. But what happens to business when they leave for the summer? Do Hill businesses hit tough times, and how hard is it to survive without students?