Cuisine
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.
Cuisine
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.
Cuisine
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.
Cuisine
“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.
Cuisine
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.”
Cuisine
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.
Cuisine
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.
Cuisine
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:
Cuisine
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.
Cuisine
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.
Cuisine
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.
Dessert Diva
I hope you all were happy with your lowfat baked apple thingymabobby recipe I gave you last week. I hope you are feeling great about yourself, and still have a sweet tooth that is more than satisfied.
Dessert Diva
I hope you all were happy with your lowfat baked apple thingymabobby recipe I gave you last week. I hope you are feeling great about yourself, and still have a sweet tooth that is more than satisfied.
OK people, you asked for it, you got it. No, not a picture of me Tebowing in my kitchen (it really was a request), although I have assumed that position on numerous occasions when a souffle went kaput on me, but that’s beside the point (like I ever really have a point).
Fa la la la freakity la. The holiday season has finally come to a close. Of course, every day is a holiday when you have love in your heart and cookies in your jar. Or wear your heart on your sleeve, and toss your cookies. Either one works for me.
Well, I’m sure you thought, “It’s 2012, the beginning of the year, the time we all try and re-invent ourselves.” I’m also pretty sure you thought I would come out low-fat, gluten-free, no sugar, blah, blah-ing you to death. But nope, not the case. I’m giving you an awesome recipe that is fullon everything.
Dessert Diva
The season to indulge, smile, shake hands and kiss babies is upon us. And, of course, ’tis the season to enjoy a libation or two (or four) each and every night. At least that’s how I enjoy the season. Yes, I’m sentimental that way. Champagne, hot buttered rum, spiked — I mean spiced — apple cider, sniff sniff, I’m tearing up as we speak. Brings back family memories of tipsy aunts and sneaking egg nog under the table — memories that really make the holiday season special.
Dessert Diva
Tom Turkey was delicious once again. He never disappoints, and symbolizes the start of the shopping and hoopla frenzy. December is a fun month, a busy month, a slow-the-jingle bell-down-you-are-going-too-fast month. Which means we need a fun, simple fa-la-laddity-la treat to ring in the festivities.
Oh Thanksgiving, you are such a lovely holiday. With your beautiful earthy, dark colors (which look fantastic on me, by the way) and the absence of gifts, and gift cards, and going broke, and, well … truth be told, I love all those things, but nice to have a holiday all about gatherings, football and, of course, food.
So, I would like to comment on the flood (OK, more a drizzle than a flood) of remarks I got from last week’s rustic cheddar and apple pie. Who knew it would gross so many of you out. Seriously?
Pumpkin recipes are done for now (until I change my mind, of course). We had a lot of fun though, didn’t we? I’m still in the pumpkin mood, but time to move along and give you fine people something new.
November, you really snuck up on me. I love you for oh so many reasons, but none more than the gobble in my wobble this time of year.
Restaurant Review
The Bitter Bar occupies the Walnut Street space previously inhabited by the Happy Noodle House, which, like its successor, was operated by the Big Red F Restaurant Group. Given the new enterprise’s heavy focus on libations, it’s unsurprising that this spot retains a hip, lounge-like vibe that lends itself well to casual cocktails or an informal dinner.
Restaurant Review
The Bitter Bar occupies the Walnut Street space previously inhabited by the Happy Noodle House, which, like its successor, was operated by the Big Red F Restaurant Group. Given the new enterprise’s heavy focus on libations, it’s unsurprising that this spot retains a hip, lounge-like vibe that lends itself well to casual cocktails or an informal dinner.
Restaurant Review
When I first heard the name of Boulder’s new eatery Shine, I was hoping it would feature entertainment by a troubled pianist portrayed by actor Geoffrey Rush. Alas, Shine appears more to refer to notions of maximized self-actualization than David Helfgott, although music is on the menu. The latest venture from the Emich triplets, this gathering space, bar and restaurant is just a few doors down from their former establishment, Trilogy.
Restaurant Review
Lafayette’s 95a Bistro and Sushi, located on Arapahoe at the former site of the Magnolia Steakhouse is a contemporary and comfortable eatery that features affordable lunches, including $9 burgers with shoestring fries, $12 lamb shank tortellini and a $10 squash agnolotti pasta plate. Dinner choices include some of the light- Susan France er lunch choices as well as an affordable $16 aged ribeye steak and a $15 red snapper garnished with brown butter, caramelized onions and roasted peppers.
Restaurant Review
I thought Chef Radek Czerny’s L’Atelier, deeply influenced by classic French cuisine, would satisfy this hunger. The ambience here combines elements of the old and the new, melding retro Hummel figurines with an elegant yet modern palette of understated but not drab colors. As always, the service is among the most professionally rendered in town, and during a recent lunch visit, patrons were decidedly quieter than the livelier dinnertime clientele.
Restaurant Review
Local stalwart Murphy’s retains its longstanding atmosphere of conviviality, being equally suitable for both families with children and the solitary diner seeking a simple brew and burger at the bar.
Restaurant Review
Arriving at Boulder’s Aloy Thai Cuisine, I wondered if this restaurant is the Ken to its predecessor restaurant, Chy Thai, aka the Mark of this labored analogy. The location is the same, and an exterior banner touts that the food and ownership are the same, although the name has changed. Inside, the most noticeable difference is disappearance of the counter apparatus which gave the former incarnation a down-market, cafeteria vibe.
Restaurant Review
Our student body president would have felt at home at Minglewood, a new eatery primarily catering to a lunchtime worker crowd near 55th and Arapahoe. Staff wearing Steal Your Face t-shirts, posters featuring Jerry, and a menu paying homage to Beats and bands ranging from Kerouac to Jefferson Airplane (how Grace Slick could go from “Somebody to Love” to “We Built This City” still confounds) give this spot distinctive character.
Restaurant Review
My friend Auden was visiting from the Western Slope, and it’s customary for us to visit an Asian eatery, since decent ones are mighty scarce in his neck of the woods. To be frank, things didn’t go so well the last go-around. Attempting to prove our foodie street cred to one another, we’d gone to a Vietnamese restaurant and ordered congealed blood cube soup. Each of us tried to be hospitable by insisting that the other polish off this delicacy, but ultimately, much of the bowl remained unfinished. This time, I decided to play it safe by suggesting a visit to Boulder’s Korea House, located on 28th Street and Glenwood Drive.
Restaurant Review
For some odd reason, when I first heard of Boulder’s new eatery, Tossa Pizza, my mind swiftly visualized Luigi Risotto reciting this restaurant’s name in a comical Italian accent.
Restaurant Review
"Do you use Fox’s U-Bet syrup in your egg creams?” I asked, in the manner of a character in a spy movie probing the bona fides of a new but unproven contact.
Restaurants around Boulder are offering a step up from Bud Light and chips and salsa for the Super Bowl.
Restaurants around Boulder are offering a step up from Bud Light and chips and salsa for the Super Bowl.
The Gondolier, at 1600 Pearl St. in Boulder, is presenting “Art and L’Ora Sociale” daily from 2 to 6 p.m. Peruse the panoramic landscapes of local photographer Rich Wolf while enjoying a sampling of 32 tapa selections, 12 of them gluten-free, paired with a drink special.
Your Place or Vine, an establishment that opened in the Prospect neighborhood of Longmont last May, now serves Colorado spirits like Vodka 14, Leopold Bros. gin and Leopold’s flavored liqueurs for a select martini list.
TidBites
The oatmeal breakfast will be held from 7:30 a.m. to 12:30 p.m. at Pioneer Elementary, 101 East Baseline Rd. The Health Fair, which will feature more than 50 booths, will be held from 8 a.m. to 1 p.m. at the Bob L. Burger Recreation Center at 111 West Baseline Rd.
TidBites
Imperial Fez: Authentic Moroccan Cuisine opened recently at 820 Main St. in Louisville. The restaurant features traditional Moroccan entrees and tapas and a full bar. Patrons dine on cushioned benches or pillows and enjoy belly-dancing shows nightly.
TidBites
OAK at Fourteenth re-opened Dec. 14 in downtown Boulder, featuring a New American menu that highlights the flavor profile created by OAK’s custom oak oven and grill.
TidBites
Healthy BVSD vending machines Revolution Foods has announced that it is expanding its business with the launch of healthy vending machines in schools.
TidBites
The Greenbriar Inn has begun its Open Cellar Night series, which will take place every Wednesday night.
TidBites
The DRY Soda Tasting Truck is spending the month of November in Colorado, sampling their most popular flavors..
The restaurant offers homemade salads, sandwiches, soups and lunch entrees during the day, and delivers to local businesses from 10:30 a.m. to 2 p.m. Monday through Friday. The restaurant also offers a full bar with “Specialty Old Time American Cocktails” and Cuban cocktails, in addition to its “Minglewood only” imported spirits.
