Cuisine

Sweet precision

A morning in the kitchen of Robin Chocolates

By Matt Cortina

Robin Autorino demands perfection. She demands it of herself, of the employees in her Longmont chocolate shop and of the ingredients she uses to make her award-winning chocolates. She demands it, too, of her chocolate-squirting robot, Frédéric. Fred is a magnificent beast, about the size and design of a commercial-grade frozen yogurt machine. In 10 minutes, he melts hard chocolate feves — ovals of various percents and types of chocolate — into a silky, liquid stream. The stream pools into a slowly rotating basin, where it eventually works its way to the bottom of the tun, is piped up to the top and entered back into the endless stream.

Cuisine

Setting a table responsibly

Balancing the expectation of having everything in season all the time

By Ari LeVaux

The question of how far food should travel between where it is produced and where it is consumed has become a frequent matter of passionate debate. The popular rule of thumb is that the more local the food, the better it is, and we’ve all heard of the many purported benefits that eating locally has on local economies, the environment and even one’s health.

Cuisine

Trading up

How lifting the embargo will impact American and Cuban culinary worlds

By Grace Boyle

On Dec. 17, President Obama announced a monumental decision for Cuba and United States relations in a speech on Cuba policy changes from the White House. “We will end an outdated approach,” the president said, “that for decades has failed to advance our interests and instead we will begin to normalize relations between our two countries.”

Cuisine

A young crop of chefs

Sixth annual Iron Chef competition brings the best out of local middle school cooks

By Renee Moen

Favorite foods were on everyone’s mind at the sixth annual Iron Chef Competition at Casey Middle School, which took place on April 23. When competitors and spectators were asked about their favorite dishes, the answers ranged from Italian to Indian and Mediterranean to bacon-infused Brussels sprouts.

Cuisine

A fruitful, nutty challenge

Making a day of meals from only tree products for Arbor Day

By Matt Cortina

Could you make three square meals and a dessert out of only ingredients that come from trees? That’s the ridiculous question I posed to myself in honor of Arbor Day, which saunters through on April 24 in the unfortunate shadow of that fat cat Earth Day.

Cuisine

Colossal pairings

BruFrou brings culinary and brewing titans together

By Kristen Kuchar

Colorado’s culinary world will collide with the craft beer scene at the second annual BruFrou, a celebration of beer and food pairings. On Saturday, April 25, 80 Colorado brewers and chefs, including many from Boulder County, will team up to create 50 unique pairings to elevate the experience of both the dish and the accompanying brew.

Cuisine

A street smart chicken

Why one breed rises above the rest for backyard coops

By Ari LeVaux

There are many ways that a hen can die. If you raise them long enough, you’ll see your share. I’ve been keeping hens since before it was even legal in my hometown, since before anyone in Brooklyn or Portland had even heard of a chicken. Along the way, in both the city and the country, I’ve seen hens meet all manner of early demise.

Cuisine

Brewing something special

FATE Brewing participates in International Women’s Collaboration Brew Day

By Kristen Kuchar

A growing number of female brewers in Colorado and nationwide has shifted the dynamics of the industry. The start of a better gender balance in brewing has brought fresh ideas, fresh flavors and fresh celebrations. One such celebration was the International Women’s Collaboration Brew Day, which took place worldwide on March 8. The annual event celebrated women uniting in the beer industry.

Cuisine

Go Fish

How seafood gets from one side of the world to Boulder County

By Matt Cortina

At the recent High West Oyster Fest, Chef Dave Query, owner of Big Red F restaurants, and Paul Packer, president of Northeast Seafood, one of the biggest seafood suppliers in the state, are standing around backstage and talking about seafood.

Cuisine

Future food

CSU marries technology and agriculture at innovation summit

By Matt Cortina

The Front Range is poised to change how the world eats. That’s the message at the first ever “Advancing the Agriculture Economy Through Innovation” Summit at Colorado State University. Over the course of three days, March 18-20, Colorado farmers, entrepreneurs, experts, industry members and more discussed cutting edge topics related to agriculture in a series of panels and lectures. The topics ranged from dealing with water shortages to financing agricultural entrepreneurs to passing a collective $1 trillion and entrenched agricultural knowledge from the current generation of farmers to a new one.

Restaurant Review

Authentic import

Chez Thuy continues to bring big, interesting flavor to Boulder

By Matt Cortina

Chez Thuy rewards the brave. The menu is large and varied, representing Vietnamese cuisine that blends French, Chinese, Thai and Indonesian elements. There are myriad noodle dishes, many familiar. There are appetizers, soups, meats and curries that are no doubt delicious, but that are available at about the same quality just about everywhere.

Restaurant Review

Tracking down perfection

Wayne’s Smoke Shack is bold, confident barbecue

By Matt Cortina

You have to appreciate the moxie of a restaurant that is open until it sells out. Especially when you set up shop at the end of an empty parking lot, triangulated by Buffalo Wild Wings, PetSmart and Super Target, in the perpetually under construction, unglamorous superdevelopment of Superior.

Restaurant Review

Taste in colors

Busaba in Louisville is vibrant Thai

By Matt Cortina

Each new plate arrived to the table as a twist of a kaleidoscope. When we drained the color from one, another arrived, swirling colors into a different combination and pattern. We remembered the food by its color, not by each dish, when we left Busaba in Louisville.

Restaurant Review

Summer hang

Wapos should be packed as weather gets warmer

By Matt Cortina

I like Wapos. They serve excellent, sloppy-style Mexican food. They have an outdoor covered patio where a quick afternoon drink can quickly become a full-blown night out when the temperature plays nice. They have a dozen types of margaritas and a bunch of Mexican beers.

Restaurant Review

Hiding in plain sight

Boulder Chophouse fills a surprising void

By Matt Cortina

Whether you like it or not, there is a perception outside of Colorado that steakhouses abound in this state. The assumption is that cattle farms abound out here, and that meat from top Angus and Kobe beef farms throughout the West is shipped to a bevy of hungry consumers at any number of steakhouses along the Front Range.

Restaurant Review

Crazy flavor

Sweet Cow Ice Cream brings unique, robust treats to Boulder

By Matt Cortina

There is no shame in the occasional indulgence. As long as your actions don’t hurt anybody and you don’t cross the invisible line of no return, joy becomes you during the indulgence of booze, pizza, burritos, fried food and ice cream. Especially ice cream. And especially the ice cream at Sweet Cow.

Restaurant Review

That’ll work

Good bar grub, better with beer, at Pumphouse

By Matt Cortina

This food was made for beer. So it’s a good thing the beer at Pumphouse Brewery in Longmont is both tasty and plentiful. Otherwise who knows if this bustling restaurant, with an attached bar called Red Zone, would be so bustling. That is to say, most diners in touch with reality and their own pretention, give a pass to fast casual bar and grills on the quality of the meals that accompany the beer, so long as the food is fresh and filling.

Restaurant Review

Master of one

Breadworks is a fine producer of… bread

By Matt Cortina

One business is the phenomenal bakery. Every morning, fresh dough is raised in the oven in a large industrial baker’s kitchen. The loaves — batard, olive and sage, focaccia, ciabatta — are arranged on a glass-covered shelf near the entryway. To the right are piles of croissants, popovers, muffins and more.

Restaurant Review

Stopping in, stepping out

Caspian Deli & Grocery is great casual food with a story

By Matt Cortina

You’ll have to be OK with picnic casual: good food made simply by friendly people. If you like that, you’ll like Caspian Deli & Grocery — an unassuming Middle Eastern market on Pearl and 26th Street that does nothing but charm as soon as you walk in the door.

Restaurant Review

Double vision

Clever combinations and exceeded expectations at Bao Asian Fusion

By Matt Cortina

Unsurprisingly, the Asian fusion restaurant was all about combinations. But not in the way one might expect. Indeed, expectations for Bao Asian Fusion in Louisville were sort of blurry. The building is a big beige block on a busy intersection, flanked by a closed-down Chili’s and an Outback Steakhouse, that you have to drive through a McDonald’s parking lot to get to.

TidBites

Tidbites | Week of May 21, 2015

One-third of proceeds will benefit Himalaya Health Care, a group that is providing support to Nepal in the wake of the devastating earthquake there several weeks ago. Nepali pop star Deepesh Bhattarai and his band Kasthamandap will be at the festival to perform as well.

TidBites

Tidbites | Week of May 14, 2015

The events were planned as a response to “a cultural shift in consumers who are busier than ever and on-the-go, but who still want to take healthy, locally grown food with them (especially during summer activities),” according to the group’s press release.

TidBites

Tidbites | Week of May 7, 2015

With 30 Boulder County-area breweries and cider-makers participating in the event, attendees will taste the newest and most exciting flavors the area has to offer. Seven of the participating breweries weren’t open a year ago, and eight of them are new to the event, which is run by the Colorado Beer Trail.

TidBites

Tidbites | Week of April 30, 2015

The event gives people the opportunity to taste wines as they age in the barrel, giving amateurs and connoisseurs alike the ability to see how flavors and textures change in the barrel. Attendees will also compare single varietals aged in different barrels, thus seeing how different types of oak and char interact with the wine.

TidBites

Tidbites | Week of April 23, 2015

Lucky for us, we’ve had a few Triple Crown runs in the last few years and though they’ve produced no winner, they have continued to grow the popularity of the Kentucky Derby, The Preakness and The Belmont Stakes.

TidBites

Tidbites | Week of April 16, 2015

“As the temperatures begin to rise, so does our excitement for the annual Upslope Get Down music festival,” said Upslope Marketing Manager Katie Hill in a press release. “Year one was a huge success and we’re looking forward to making the second annual event bigger and better.

TidBites

Tidbites | Week of April 9, 2015

Spring is the season of change. As we take the time to clean the junk from our homes, make plans for the summer and reorganize our lives, the restaurant scene in Boulder County is doing the same thing. New restaurants are replacing old ones, Boulder favorites are relocating and local businesses are expanding.

TidBites

Tidbites | Week of April 2, 2015

To many, Easter means a lot more than just celebrating the holiday — it’s a time to gather with friends and family and welcome in springtime. With the Farmers’ Markets opening in Longmont and Boulder on Saturday, flowers blooming out of nowhere and multiple meal options throughout the county, here’s a few ways to spend this weekend.

TidBites

Tidbites | Week of March 26, 2015

“We are thankful for this opportunity to have served Boulder’s dining community,” said owners John and Eleni Deering in a press release. “We gave it all our love which makes our closing bittersweet. We will miss all our wonderful customers and friends and our special connections with our local arts community like the Dairy Center.

TidBites

Tidbites | Week of March 19, 2015

On Thursday, attendees will receive free beer and appetizers starting at 5 p.m. The taproom is unique in that it employs a beer engine, which is a machine that pumps cask beer directly from the cask into the glass.

Close
Close