<![CDATA[Boulder - Weekly - Cuisine]]> <![CDATA[Ski Town USA grows up]]> Something special is happening in Steamboat Springs, and it is only starting to gain attention outside the Yampa valley. The iconic mountain town long identified for its champagne powder and a laid-back cowboy lifestyle is undergoing a restaurant renaissance.]]> <![CDATA[One baker’s road to cakes]]> Cake, frosting, ganache, chocolate, physical therapy. One of these things is not like the others. Unless, of course, your name is Laurie Robin and you recently decided to forego your career and master’s degree in physical therapy to start a cakebaking business.]]> <![CDATA[A fruitful, nutty challenge]]> 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.]]> <![CDATA[Getting served]]> Think of the last meal you paid for. How was the service? Did a server fill your water glass before it emptied, or were you left stranded and parched? Did an employee smile graciously, or did he barely glance up as he took your order behind the counter?.]]> <![CDATA[The better Boulder burger]]> Editor%uFFFDs note: Boulder Weekly received this submission from the Imagine! CORE-Longmont reviewers and decided to let them head off this week%uFFFDs Cuisine section with an article on their experience at Rueben%uFFFDs Burger Bistro.]]> <![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.]]> <![CDATA[The great taco tour of Lafayette]]> If hashing can be a thing, despite vomit being the only reasonable response to jogging between beer-chugging stops, then a taco crawl is totally doable.]]> <![CDATA[The continuing adventures of Hosea Rosenberg]]> Hosea Rosenberg is a gypsy. Not one that moves from town to town hanging his shingle out for a season until moving on. No, his journey is a more personal one of selfreinvention where he is continually pushing his culinary boundaries in different directions. Some succeed, some fail, but the lessons learned stay with him. And it all is on display at his newest endeavor Blackbelly Market.]]> <![CDATA[Colossal pairings]]> 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.]]> <![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[CU dining halls push to go local]]> After freshman year of college, university dining halls become a mere memory that is, for many people, happily no longer a reality. Yet at the University of Colorado at Boulder, the effort that goes in to feeding thousands of students each day deserves more recognition than that.]]> <![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[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[Colorado restaurant servers could see pay raised by about $2 an hour]]> Raising the federal minimum wage to $10.10 like Obama wants would also raise the pay rate for tipped employees — including restaurant industry servers — which is currently set at $2.13 an hour nationally, to $7.07.]]> <![CDATA[Brewing something special]]> 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.]]> <![CDATA[Wild Woods Brewery adds a bit of the outdoors to beer]]> For Jake and Erin Evans, owners of Wild Woods Brewery, nature is not only their inspiration, but also their niche.]]> <![CDATA[VIDEO: Boulder brewers represent at the Great American Beer Festival]]> David Accomazzo and Josh Minor were at the the first night of the Great American Beer Festival. Check out the video below:]]> <![CDATA[America’s mayonnaise of record]]> Mayonnaise is the top-selling condiment in the nation, and is on a trajectory to overtake soy sauce on the world stage. The reasons behind this popularity are diverse and are the subject of much speculation — by me, anyway.]]> <![CDATA[Go Fish]]> 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.]]> <![CDATA[Farm-to-table goes large-scale]]> Pearl Street’s restaurant scene is well-known for its farm-to-table mentality, which centers on produce brought to restaurants from nearby farms to ensure freshness, while supporting the local farming community. Many independently owned restaurants around the Boulder area — including Black Cat, SALT and The Kitchen — share this philosophy and pride themselves on not being involved with large distributing companies.]]>