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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.”
Thursday, January 5,2012

Making it bloody good

By Chris Erskine
Molotov had his cocktail; I have mine — a fiery Bloody Mary, three parts tomato juice, one part vodka. Crumble in bits of crispy bacon, add a splash or two of horseradish and hot sauce for extra tingle. There’s more to this classic drink, but that’s the basic plotline, the can’t-miss equation.
Thursday, December 29,2011

The simple made special for New Year’s

By Clay Fong
As the holiday season draws to a close, some prefer to spend a quiet New Year’s at home instead of venturing out. Ideally, preparing for this celebration should require a minimum of time hovering over the stove and standing in line at the grocery store. Chris Clarke, resident chef at Door-to- Door Organics, a service providing weekly home food delivery, recognizes the need for an elegant New Year’s menu that’s easy to prepare.
Thursday, December 22,2011

Spicing up your holiday recipes

By Boulder Weekly Staff
It’s that time of year again, the season for eating good food, and likely too much of it. Boulder Weekly asked some of our prominent local chefs for their favorite holiday recipes. Here’s what they came up with:
Thursday, December 15,2011

Strange bacon

By Blair Madole
Bacon is one of those things that people say makes everything better. Wrap it around scallops or a filet or toss some on a sandwich and you have a very popular menu item. One local bartender even said bacon is the reason he stopped being a vegetarian. However, it is possible that the bacon craze has gone too far.
Thursday, December 8,2011

Rio Grande plans to improve its food and reputation

By Christie Sounart
Rio Grande Mexican Restaurant is best known for its margaritas, while its food always seems to fall short of memorable. Changing a long-standing reputation is difficult, says Jason Barrett, Rio Grande’s CEO. However, the company is determined to change the public’s view of its food, and has taken many steps to try to improve its overall customer satisfaction.
Thursday, December 1,2011

Not your average neighborhood coffee shop

By Blair Madole
Vajra Rich looks like a mad scientist, complete with messy hair, a glint in his eyes and beakers and circular heaters that look like they belong in a chemistry lab. He doesn’t work with obscure chemicals or create monsters though. He makes coffee.
Wednesday, November 23,2011

Chef prioritizes local products

By Christie Sounart
Bradford Heap has a passion for quality food, and he says he will do what it takes to get it to you. Heap is owner of Pearl Street’s SALT bistro, Colterra Food & Wine in Niwot and his own catering company, Bradford Heap Catering. With each business, he says, he strives to incorporate the highest quality local and organic food he can find year round. As the winter freeze sets in and most restaurants finish the last of their local food supply, Heap continues to serve his customers fresh and local food.
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