<![CDATA[Boulder - Weekly - Cuisine]]> <![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[Shug’s is latest casualty in 13th Street’s revolving door]]> A band you like is playing one of the two restaurant/music venues on the 2000 block of Boulder’s 13th Street, so you fire up Google Maps to be sure of where you’re going. In the glare of a summer sun, between beer delivery trucks, you can just spot a sign outside: RedFish. Or, wait, there: b.side. Wait, no. Are you on the right block?]]> <![CDATA[Third-generation chocolatier: Go soft on the fudge]]> Maryann Boho’s mother, Evelyn Dixon, started The Williamsburg Chocolatier in 1985. Evelyn learned the art of making candy from her own mother, Mary Conner. “My mother taught me what she knew about chocolate and candy-making, so many people do refer to me as a third-generation chocolatier,” says Boho, who lives in New Kent County, near Williamsburg, Va.]]> <![CDATA[Great American Beer Festival: Counting up the medal haul]]> Is bigger better? This year’s Great American Beer Festival didn’t provide a clear answer.]]> <![CDATA[Raw milk: A drink in the raw]]> Mike MacKinnon leads Christie into a small room and up onto a platform, where her neck is harnessed to keep her in place. Then he grabs a clean pail, pulls up a stool and begins to milk the French Alpine dairy goat, which recently gave birth at Frog Belly Farm in Longmont.]]> <![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[Brew-U]]> Spend the afternoon learning about brewing basics at this three-hour course taught by the Bob Baile, the owner of Twisted Pine. Graduates of the course will receive a diploma, a “Stay Twister” poster, and will have access to happy hour at the Twisted Pine for the rest of 2014.]]> <![CDATA[Local tastes available for Thanksgiving]]> Although most people celebrate Thanksgiving at home with family and friends, many local restaurants are concocting Thanksgiving feasts for those in need of a sound holiday meal. The Cork, Greenbriar Inn and Peaceful Valley Ranch have unique Thanksgiving menus and specials this year.]]> <![CDATA[The taco, revisited]]> The taco has deep, traditional roots that go back as early as 18th-century Mexico, and still today those same flavors can be found at traditional Mexican restaurants across the United States and in Boulder County.]]> <![CDATA[Facelift]]> The place downtown Boulderīs changes are perhaps most evident to the average person is downtown restaurants.]]> <![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[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[Brewing battle]]> There is a fight brewing that could become one of the biggest ballot issues in 2016.  After failing five times to get legislative approval for sales of full-strength beer and wine in the last]]> <![CDATA[Local consultant makes sense of recent dining closures]]> Those wishing to dine out these days may find that choices are more limited due to a recent string of restaurant closures throughout Boulder. Within the past four months, at least six local eateries have shut their doors, marking an undeniable shift in Boulder’s dining scene.]]> <![CDATA[Taste-trepreneurs]]> In recent years, Boulder has become a haven for startup companies and locally crafted products. One typically mass-produced item, chocolate, has blossomed in Boulder’s local craft market. ]]> <![CDATA[Desserts on the move]]> The Tasterie Truck is now in its fourth year of business in Boulder. Boulder’s first dessert truck started by only offering sweets and pastries. As a “a tasty mobile patisserie,” they were well loved for their whoopie pies, stickyboxes (bundt cake), milk and cookies cupcakes, lemon roulades and more.]]> <![CDATA[Season for seasoning]]> When we say we want to “spice it up,” whether that’s our career, our marriage or our food, it means that we want to make it better, more interesting, more exciting.]]> <![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[Hangover killers]]> Summer is more than here — it’s hangover. Be sure you have cash on hand kicking hard. That means it’s because they don’t take credit cards. the perfect time to enjoy the Illegal Pete’s:.]]> <![CDATA[There’s no business like brew business]]> Just like those bands who feel they have mastered their chords and progressions, though, “homebrewers are a dime a dozen,” says Michael Memsic of Sanitas Brewing Company. And despite how good your friends say your award-winning homebrew is, there’s a lot more to it than recipe development.]]>