Home » Articles » Cuisine »  Cuisine
 
Thursday, March 15,2012

Little restaurants that could

Small establishments hold their own against the giants

By Blair Madole
In a foodie town with freight engines like Frasca, Centro and The Kitchen, it is easy to get overshadowed. Yet with optimism, family support and fresh, authentic food, restaurants like Il Pastaio and Arabesque exemplify the little engine that could.
Thursday, March 8,2012

One baker’s road to cakes

By Hadley Vandiver
Cake, frosting, ganache, chocolate, physical therapy. One of these things is not like the others. Unless, of course, your name is Laurie Robin and you recently decided to forego your career and master’s degree in physical therapy to start a cakebaking business.
Thursday, March 1,2012

Local spice shop blends affordability, education

By Steve Weishampel
When Dan Hayward looks at his own store, he can see the obstacles it faces. Savory Spice Shop is tucked into the expensive-looking strip along Broadway north of Pearl Street — Hayward calls it a “destination shop” that probably looks like a fancier, more expensive option than the grocery store.
Thursday, February 23,2012

The great gluten debate

By Hadley Vandiver
The term “gluten-free” has become something of a catchphrase around Boulder. There are gluten-free restaurants, gluten-free frozen foods, gluten-free cookies, bagels and breads. Though gluten-free foods are becoming a norm in Boulder, there is some debate about whether going gluten-free is just a fad or truly a healthier life choice.
Thursday, February 16,2012

Shug’s is latest casualty in 13th Street’s revolving door

By Steve Weishampel
A band you like is playing one of the two restaurant/music venues on the 2000 block of Boulder’s 13th Street, so you fire up Google Maps to be sure of where you’re going. In the glare of a summer sun, between beer delivery trucks, you can just spot a sign outside: RedFish. Or, wait, there: b.side. Wait, no. Are you on the right block?
Thursday, February 9,2012

Tour, taste and have money left to waste

By Hadley Vandiver
Rather than submitting to the expensive and tedious activities of a “normal” Valentine’s Day this year, some suggest taking advantage of Boulder’s local breweries.
Thursday, February 2,2012

The second sex of sushi chefs

For women, mastering this difficult profession is only part of the story

By Steve Weishampel
Women’s hands are too warm, the argument goes, to handle the ingredients. They’d damage the raw fish. The perfume or makeup or lotion on women’s hands would ruin the salmon and tuna. Of course, these are animals that live in some of the filthiest ecosystems this side of the Death Star’s trash compactor.
Thursday, January 26,2012

Do your math when buying food

By Hadley Vandiver
he thought of doing more math on a daily basis is a terrifying prospect for some. Even the word “math” is enough to make some people’s palms sweat and breathing quicken. But doing a little more math, especially in the grocery store, could save those last few calories you’ve been trying to slice off your diet.
Thursday, January 19,2012

Keys to a healthier diet

By Alysha Witwicki
“People easily become discouraged when they set big goals because they are too overwhelming,” says Sarah Zangerle, a dietitian at Froedtert & the Medical College of Wisconsin’s Comprehensive Weight Loss Center. “In order to keep the motivation going, it’s important to focus on small, achievable goals.
Thursday, January 12,2012

More than a local gin joint

By Clay Fong
From an early age, Roundhouse Spirits’ Ted Palmer had distilling in his blood. At age 10, he was spending summer vacation at his grandfather’s house. His elder relative had mastered making wine and other spirits, and had decided to educate his young charge on the finer points of producing whiskey. This intrigued the young Palmer, but didn’t sit so well with his father. When his dad found out, Palmer recounts, “That was the end of summer vacation.”
Close
Close