The Good Housekeeping Test Kitchen recently awarded Rudi’s Organic Bakery’s “100% Whole Wheat Buns” top honors in a taste test of eight national brands. According to Good Housekeeping, tasters enjoyed the buns’ “real whole wheat flavor” and “pleasantly hearty” heft.
Full results are available at http://bit.ly/cuRu0a. Rudi’s was founded and is headquartered in Boulder, and is the nation’s largest producer of USDA-certified organic breads.
Party with a purpose
The Boulder Chop House & Tavern will host a fundraiser for The Women’s Wilderness Institute on Thursday, July 1. All proceeds from food and drink sales during happy hour, 4 to 6 p.m., will go to the institute’s Girl’s Wilderness programs. Celebrity guest bartender Nicole DeBoom, Ironman Champion and CEO of Skirt Sports, will prepare special cocktails, and attendees have a chance to win door prizes. For more information, visit www.womenswilderness.org. Boulder Chop House & Tavern is located at 921 Walnut St.
Flagstaff, Avery host dinner
The Flagstaff House is holding its Second Annual Avery Beer Dinner on Wednesday, June 30, at 6:30 p.m.
The Avery Brewing Company has selected some of its best offerings, which Flagstaff House executive chef Mark Monette has paired with a menu that includes Alaskan halibut, Florida soft shell crab and Kurobuta pork.
The cost is $78 per person, plus 18 percent service and tax.
Reservations are required and can be made by calling 303-442- 4640.
The Great Divide Brewing Company has added three 300-barrel capacity tanks to its brewery.
The expansion project, carried out on a $600,000 budget, will increase the brewer’s capacity by 50 percent, from 16,000 barrels per year to 24,000 barrels per year.
The three tanks, two for fermenting and one for carbonation, have been installed outside the brewery. Each tank holds the equivalent of around 10,000 gallons, 600 kegs, or about 4,000 cases. A fourth 300-barrel fermenter will be installed in September.
The three new tanks will allow Great Divide to brew and sell an additional 8,000 cases per month.
“Although we added 50 percent additional fermentation capacity to the brewery in 2009,” says founder Brian Dunn, “we’ve been running at full capacity from last fall through May of this year. So we’re expanding again.”