<![CDATA[Boulder - Weekly - Cuisine]]> <![CDATA[Glean on me]]> On every street there seems to be at least one tree laden with branches bowed down with ripening fruit. Sauces, cider, pies and cobblers — it’s been hard for homeowners to use them all and many, overwhelmed with the volume, simply haven’t been able to organize their harvest.]]> <![CDATA[Oak at Fourteenth keeps busy after fire]]> Oak had only opened about four months prior. Redzikowski and his partners, Bryan Dayton and Annie Polk, worked on a large part of the development of the restaurant themselves. He had been looking forward to preparing a whole fresh pig that had come in that morning for a pig roast the following weekend.]]> <![CDATA[The coffee is sweeter at Bittersweet]]> Editor’s note: Boulder Weekly received this submission from the Imagine! CORE-Longmont reviewers and decided to let them head off this week’s Cuisine section with a story on their experience at Bittersweet in Louisville.]]> <![CDATA[Video: Great American Beer Fest 2012]]> David Accomazzo and Josh Minor were on a quest to find unique brewers at this year's Great American Beer Festival. Check out the video they came back with. ]]> <![CDATA[Tricks for getting the most nutrients out of your food]]> The way you prepare your food can be just as important as what food you eat. Is there any point in eating broccoli, for example, if you cook the life out of its natural carcinogen killers? On the other hand, some foods, such as tomatoes, may offer more benefits when they’re cooked. Fortunately, nutrition experts know a few tricks to help you get the most nutrients out of your food.]]> <![CDATA[Local author takes vegan message to the masses]]> Just in time for the upcoming holiday season, the courses will focus on a festive menu of 15 different vegan fusion dishes, ranging from Brussels sprouts hollandaise to raw pecan pie.]]> <![CDATA[Slide on down]]> Could sliders be the perfect bar food? Perfect is a strong word, but sliders have a solid argument backing them up. Versatility, affordability and convenience all can be used to describe them and are reasons for their popularity in Boulder.]]> <![CDATA[Chef Che]]> “Food actually leads culture,” said Brito. “What happens with food affects every element with life. The clothes we wear. The houses we build. The things we fill those houses with. The things we use to clean those houses. How we move around in life. Food really does mean more than food.”]]> <![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[Shining a light on circadian rhythms in plants]]> Plant parts, like leaves and roots, keep living after having been separated from the plants on which they grew. For days, weeks, even months after being harvested, the component cells of these plant parts can carry on with their metabolic functions.]]> <![CDATA[Strange bacon]]> Bacon is one of those things that people say makes everything better. Wrap it around scallops or a filet or toss some on a sandwich and you have a very popular menu item. One local bartender even said bacon is the reason he stopped being a vegetarian. However, it is possible that the bacon craze has gone too far.]]> <![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[Eat a plant and spare a tree]]> Healthier diets — defined as meaning lower meat and dairy consumption — and reduced food waste are among the solutions needed to ensure food security and avoid dangerous climate change, the study says..]]> <![CDATA[Food gurus predict hot trends for 2010]]> With the new year upon us, it’s time to try predicting the year’s hottest food trends. Everyone from the National Restaurant Association to food bloggers get into this game. Here’s a look at five of these trends.]]> <![CDATA[CU dining services constrained from going local]]> Dining services at the University of Colorado Boulder is attempting to increase the percentage of local food served in on-campus dining halls. However, the rules and regulations involved in the process are hindering localization efforts.]]> <![CDATA[Smartphone apps allow for 3G eating]]> From banking to baking, there seems to be an app for every activity under the sun. Smartphone applications are available to more than half of cell phone holders in America, and 43 percent of cell phone users today have apps on their phone, according to a study from the Pew Internet Project.]]> <![CDATA[Eat and run]]> As the last snow begins to melt, flowers begin to bud and the temperatures rise, Boulder gears up to face the beautiful spring and summer months. One of the best ways to get the most out of spring is to take advantage of the nice weather and return of life with a good tour.]]> <![CDATA[It’s plain as day]]> Plastered with a reputation for plainness, a plant with a fairly short history of use is anything but. When studying vanilla, one discovers definitions that complement and clash when describing the world of this fairly ubiquitous taste. Its name even holds a dirty little secret.]]> <![CDATA[Decode your food cues]]> What hidden meal messages are you expressing that your child is eating up? Here’s food for thought. Maybe some of these common refrains sound familiar.]]> <![CDATA[Zone Denver offers healthy alternative for delivered food]]> Zone Denver, a diet delivery service that came to Colorado in 2008 and operates a kitchen in Boulder, offers one solution to the great debate of fast food and fatty versus homemade and healthy, delivering freshly made food to doorsteps all along the Front Range, including Boulder County.]]>