<![CDATA[Boulder - Weekly - Cuisine]]> <![CDATA[The latest trend among chefs: tattoos]]> Michael Voltaggio has no idea how many tattoos he has. The question makes him laugh. The wise-cracking 33-year-old chef is pretty well covered. The name of his restaurant, after all, is Ink.]]> <![CDATA[schedule]]> <![CDATA[Lactose intolerant? Try a slice of cheese]]> Cheese is arguably one of the world’s most prized commodities. Spanning the globe in vast diversity, it has remained a gustatory staple for thousands of years. Yet somewhere along the way, cheese gained a bad reputation and became, for many Americans, nothing but a guilty pleasure. For some, it’s become an enemy altogether.]]> <![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[Tricks to not wasting fruit and vegetables]]> about one-third of the food produced in the world each year is lost or wasted, according to the United Nations Environment Programme. Some organizations that track food waste put that number even higher; the UK’s Institute of Mechanical Engineers contends that as much as half of the food we grow and make gets sent to landfills.]]> <![CDATA[The rise of pop-up dinners]]> Consider a group of strangers, gathering around a dining room table at a location they only just learned about the day before, to eat handcrafted delicacies from a thoughtfully considered menu. And so it is with the growing trend of secret supper clubs, pop-up dinners, and/or special chef collaborations. With social media to share our every move, along with the foodie movement, chefs and other food-centric creatives are choosing to step outside of their traditional restaurant locales and push the limit in one-time, often edgy, spaces to host dinners.]]> <![CDATA[Print your cake and eat it too]]> Electronic devices do everything for us; smart phones comb over the world’s news to deliver us personalized feeds and we can connect with friends instantaneously using watches. Now, engineers are building printers capable of replicating mom’s homemade recipes.]]> <![CDATA[A good representation]]> There is a lot to like about Brooklyn Deli in Longmont. It imports many of its ingredients from New York or thereabouts. It accurately offers many of the classic sandwiches you’d find in a New York deli. It has a welcoming, East Coast sense of hospitality. It sells many of those imported goods by the can. And its casual interior is similar to, if not a little cleaner than, the delis back east.]]> <![CDATA[Whole hog]]> From New York City to Chicago and now even here in Boulder, chefs are attempting to embrace this new culinary challenge of serving the whole animal to their guests, leaving no parts out.]]> <![CDATA[Please pass the salt]]> <![CDATA[Dressed Up Salad Dressing brings flavor, color and, most importantly, nutrition]]> When Jamie Corder and Aryn Schlichting started “eating happy” in 2010, they realized that one aspect of their diet was still unhappy. As they wandered down the salad aisle, they could not find a dressing that matched their needs.]]> <![CDATA[Flagstaff adopts iPads for wine list]]> The system allows customers to search by price, region and variety among the several thousand wines offered by Flagstaff House, a function that was impossible with a paper list. 'It's so hard to search in a paper list like that. How could you see all the cabernets in the world at once?' Monette asks.]]> <![CDATA[Mixology in a modern world]]> It wasn't until the 1950s, long after Prohibition, that bartenders discovered the appeal and popularity of sweet cocktails. In the following decades, a sugary rush of mixology produced the Mai Tai, Pina Colada, Screwdriver, Daiquiri and Margarita, writes Harold McGee in On Food and Cooking.]]> <![CDATA[Soups for autumn]]> Fall is a fickle season: summer weather one day, icy breezes the next — too toasty for lentils, too cool for gazpacho. So we’re celebrating the season with some sublime fall soups, potages that showcase autumn’s harvest and work equally well no matter what the temperature.]]> <![CDATA[Relocation of The Buff delayed by building permits]]> Overflowing plates of hearty brunch food, tart Arnold Palmers in mason jars and silverware wrapped in mismatched cloth napkins crowd the tables shared by college students and older Boulder residents at The Buff. It’s hard not to feel at home in the restaurant that’s become a Boulder staple — and the $1 mimosas and Bloody Marys don’t hurt.]]> <![CDATA[Kitchen gifts: Little things that do a lot]]> There are two ways to gift shop for a cook. You can drop a wad on a spectacular piece of equipment that will get used three or four times a year and sit in the pantry the rest of the time. Or you can convert a relatively small amount of money into a potful of tools that will get used on a daily basis.]]> <![CDATA[A destination for mom's chocolate]]> He and his business partner, Jennifer Spielman, met while working together at the National Center for Voice and Speech in Denver. They soon realized they shared a passion for cooking, and spent a couple of years experimenting with their creations before launching Black Star.]]> <![CDATA[The gut as a second brain]]> We know that certain foods can affect the way we feel. But what about the way food makes us think?]]> <![CDATA[Cocktails with a kick]]> There’s little doubt spicy cocktails have found a place on many menus. So Boulder Weekly sought the thoughts of several bartenders, mixologists and general managers around Boulder to find out what appeals to drinkers about spicy cocktails and whether capsaicin, chili peppers’ spicy chemical, is too hot to handle.]]> <![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.]]>