<![CDATA[Boulder - Weekly - Cuisine]]> <![CDATA[At home with Boulder chefs]]> Chefs from some of Boulder’s most popular restaurants seem to agree that when it comes to cooking at home, the only rules required are simplicity and good, fresh ingredients.]]> <![CDATA[Now seating the Flintstones]]> There’s no denying that paleolithic eating, which claims to mimic the ways of our pre-agricultural ancestors by focusing on protein and eschewing grains, legumes and industrially processed seed oils, is the saber-toothed tiger of current diet trends.]]> <![CDATA[Importing old tradition]]> The Bohemian Biergarten is not a restaurant, it’s a pub, says Srom, and traditional pilsners will dominate the taps.]]> <![CDATA[Feeding the Front Range]]> President John F. Kennedy once quipped that the farmer is “the only person in our economy who buys everything at retail, sells everything at wholesale and pays the freight both ways.” As long-term droughts continue to dry out the fertile valleys and plains of California, Oklahoma and Texas, and many parts of the country recover from unprecedented frosts, food prices across the country are anticipated to rise.]]> <![CDATA[Post-Katrina food: The perfect storm in edible New Orleans]]> Just two days after Hurricane Katrina barreled into New Orleans, chef John Besh, an ex- Marine who served in Kuwait and fought in Desert Storm, was already tapping his national network of military buddies to marshal resources — from propane tanks to red beans and rice — to feed workers, refugees and evacuees.]]> <![CDATA[Chef prioritizes local products]]> 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.]]> <![CDATA[Chai time]]> For the Rawats, chai is the glue that holds their family together. This summer, the Boulder residents had an idea to take their chai out into the community with the hope that their drink could make an impact on bringing people together. The idea flourished, and Rachna Rawat and her husband Rajeev Rawat watched as their two children, Radhika, 19, and Rishi, 21, took their family recipe and formed Hanuman Chai.]]> <![CDATA[Eat local this week]]> According to Michael Brownlee, a Transition Colorado “catalyst,” one of the best ways to prepare communities for relocalization is to become more resilient to energy and food shocks by meeting essential needs locally through community farming and farmers’ markets.]]> <![CDATA[Farmageddon]]> In the last 20 years, the amount of local foods consumed in the American diet has tripled, according to USDA, and now comprises two percent of food consumed in the U.S. As with anything that’s popular, some have seen fit to tear it down. Why do they do this? Do they find the locavores to be annoying, or do they seriously believe, as many argue, that local food enthusiasts pose a threat to the planet?]]> <![CDATA[The fast rise of ‘slow food’]]> The goal of the movement, according to Slow Food’s website, is to bring awareness to the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from and the social, economic and environmental impact of the food choices they make.]]> <![CDATA[In the heartland of homebrewing]]> For Boulder craft brewers, business is booming. But it’s not just beer drinkers to whom local brewers attribute much of their success; it’s also Boulder’s deep-rooted homebrewing community.]]> <![CDATA[Boulder and brownies]]> After Jan. 1, when your average Joe on the street won’t need a doctor’s prescription and a red card to buy marijuana, the popularity of edibles is expected to skyrocket, and the state is on the verge of issuing new regulations designed to make sure that all products are properly tested, handled and packaged.]]> <![CDATA[Natural/organic grocer finally sprouts in Longmont]]> It’s been a long time coming, but Longmont finally has its own large-scale natural/organic grocer.]]> <![CDATA[St. Patrick's Day gives new meaning to 'going green']]> Food and drink are a crucial element to such gaiety. According to Colm O'Neill, owner of Boulder's downtown Irish pub Conor O'Neill's, the most widely sold dishes in his restaurant on St. Patrick's Day are corned beef and cabbage, Reuben sandwiches and fish and chips.]]> <![CDATA[All roads lead to Scotch]]> About eight months ago I made a New Year’s resolution to “get into” Scotch. Scotch, or “single malt whisky,” as I’ve since been corrected numerous times like some dumb alcoholic child, had never made it into my drinking portfolio, even though I love...]]> <![CDATA[Alcohol at altitude: Wine and mead in Colorado]]> Colorado is a state with an abundance of recreational activities, mountains, snow and wine? Despite unforeseen snowstorms, tornado-like wind and temperatures varying from below zero to off the thermometer, Colorado hosts a bounty of sheltered microclimates and river valleys that are key to growing wine grapes.]]> <![CDATA[Future food]]> 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.]]> <![CDATA[Women in the kitchen: nurture or necessity?]]> The days of Julia Child's 12-hour pot roasts and intricate souffles have in large part vanished, at least on television. More popular cooking shows today include Rachael Ray's 30-Minute Meals and Giada De Laurentiis, Everyday Italian, both of which emphasize timely preparation for a busy individual.]]> <![CDATA[Breaking wine's glass ceiling: More women are in charge of the list]]> The svelte sommelier for San Francisco’s upscale Spruce restaurant looks like a polished Drew Barrymore as she works the floor with a warm smile. But, like all the restaurant jobs Guild Moore has had, this one, long associated with stuffy men in tuxedos, is surprisingly physical. You need only look at the 27-year-old’s orthopedic-like black clogs to know stilettos wouldn’t work in wine service.]]> <![CDATA[Morel madness in Colorado]]> Mushroom hunters are a strange bunch to begin with, scurrying through the forest with their eyes glued to all the damp and shady spots on the ground, hoping to find that treasure trove of delectable fungi. The morel-seeking clan is especially zealous for a particularly delicious variety starting to sprout along some Boulder-area streambanks right now.]]>