<![CDATA[Boulder - Weekly - Cuisine]]> <![CDATA[A matter of perception]]> You walk into a roadside gas station on some random afternoon. You’re busy with chores all day. As you’re paying for a bottle of water you catch a familiar blur of shape and color on the candy rack. You buy it and in the car, before you turn the ignition, you take a bite.]]> <![CDATA[Sweet precision]]> Robin Autorino demands perfection. She demands it of herself, of the employees in her Longmont chocolate shop and of the ingredients she uses to make her award-winning chocolates. She demands it, too, of her chocolate-squirting robot, Frédéric. Fred is a magnificent beast, about the size and design of a commercial-grade frozen yogurt machine. In 10 minutes, he melts hard chocolate feves — ovals of various percents and types of chocolate — into a silky, liquid stream. The stream pools into a slowly rotating basin, where it eventually works its way to the bottom of the tun, is piped up to the top and entered back into the endless stream.]]> <![CDATA[New looks for fall]]> Nelson Kugel, owner of the Gondolier, unrolls a blueprint under the hanging halogen lights in his restaurant’s new location at the Meadows Shopping Center. His finger hovers just above the diagram before he points out where the full-service bar, the private dining room and the adjacent booths will fit amid the bare concrete of the now-skeletal space.]]> <![CDATA[Take it to the tap]]> It’s the summer of homebrewers. Or, more accurately, it’s the summer they’re stepping out. Starting in about a week, when BRU Beer will open its first taps, three new breweries will emerge in Boulder County’s already busy beer scene.]]> <![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[CU unveiling new dining extravaganza]]> Located in the southwest area of campus next to Regent Hall, the Center for Community (C4C) is easily accessible from Regent Drive for cars and bikes alike.]]> <![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[Sailing the seas of local cheese]]> According to Samm White, co-owner of Cheese Importers in Longmont, four basic elements are needed to create cheese: a milk source, heat, a turning motion and rennet, a natural enzyme complex produced in any mammalian stomach to digest the mother%uFFFDs milk.]]> <![CDATA[Put a twist on your Thanksgiving favorites]]> No other meal is as traditional as the Thanksgiving feast. If the host or hostess doesn't serve the family's favorite green bean casserole, Aunt Betty's sweet potato casserole or grandma's five-cup salad, there could be some holiday discontent.]]> <![CDATA[Hey, frackers — don’t mess with our beer!]]> In all, 36 brewers signed a letter to Gov. John Hickenlooper, mildly (and vaguely) expressing concern about energy development impacts to the state’s craft-brewing industry. Specifically, the brewers asked Hickenlooper to strike a better balance between energy development and resource protection by supporting more stringent rules for fracking and other fossil fuel development.]]> <![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[Beyond a pie in the sky idea]]> For David Segal, owner of Pie in the Sky Bakery, cooking has been a passion his entire life. Yet this past year he has ventured into the realm of baking, completely focused on his new business of selling gluten-free cheesecakes and key-lime pies.]]> <![CDATA[Quinoa conundrum]]> But amidst all of the tingling and buzzing, there’s another chapter being added to the quinoa story: Grain breeders are now working with farmers to make quinoa a sustainable crop in North America.]]> <![CDATA[Lovejuice]]> Food and sex. That’ll do it for this week’s cuisine section boys, wrap it up! No, but it feels silly to talk about the two as if there needs to be analysis. Like a good meal or a good roll in the hay, vainly parsing the particulars only takes away from the alchemy that makes those things great. Food and sex are linked in our biology, our chemistry and our society. They are, in short, fundamental and wonderful.]]> <![CDATA[BIFF: Dinner and a show]]> On Friday, Feb. 14, BIFF will be staging the Foovie, a schmancy catered meal from the folks at Front Range Catering that will be paired with the 2012 French comedy Le Chef, starring Jean Reno and directed by Daniel Cohen. That’s right: dinner and a movie.]]> <![CDATA[Local company sells gin-soaked raisins for arthritis pain]]> Wright has started a company based in Lafayette called DrunkenRaisins, which sells gin-soaked raisins online. Wright himself started using the raisins about four years ago when conventional methods weren%uFFFDt working for the pain he was experiencing in his hands.]]> <![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[Kitchen prodigy]]> Aaron Kirschner’s current dessert on the Black Cat menu is a beautifully plated dish of rose-scented peaches, peach granita, thyme syrup, peach powder and vanilla mascarpone mousse. Aaron is 14 years old. He began his foray into the world of food two years ago when he discovered the Food Channel. ]]> <![CDATA[Making the grade in dorm cooking]]> There's more to the college experience than fascinating lectures, frat parties and pricey textbooks. There's all that ramen, for one thing.]]> <![CDATA[Trading up]]> On Dec. 17, President Obama announced a monumental decision for Cuba and United States relations in a speech on Cuba policy changes from the White House. “We will end an outdated approach,” the president said, “that for decades has failed to advance our interests and instead we will begin to normalize relations between our two countries.”]]>