Community Table
Ginning up
Let’s start with some fun facts: 70 percent, at least, of the gin produced in the U.K. comes from Scotland. Three of the world’s...
Fun with truffles
The truffles you might eat at OAK at fourteenth this weekend, or that you might buy from Cured this month, or, if you were...
Chef and CU professor Carmen Pacheco-Borden on molé
Carmen Pacheco-Borden is one of two things, and possibly both: She’s either not your average mechanical engineering professor or she’s not your average molé...
Three’s a pair?
Gelato, cigars and peaches. What do those three things have in common? Boulder County, as it turns out.
In the next two weekends, three food...
The joy of failure, with Black Cat’s Eric Skokan
Eric Skokan had no idea how difficult it would be to grow a carrot.
“Literally something as granular as a carrot seed causes so many...
Time for tomatoes
It’s almost September, which means tomatoes are turning red. All the heat in June and July did wonders for the tomato plants in my...
’Tis the season
I’d argue that autumn is a super season, at least when it comes to food and drink. What we eat and drink this time...
Le French Café’s Agnes and Quentin Garrigou on casual French food
Agnes and Quentin Garrigou, the husband-wife owners of Boulder’s Le French Café, grew up around food. For, they are French.
“Food is so important,” Agnes...
Less is more
Launching Fresh Thymes Eatery in Boulder was the obvious culmination of Christine Ruch’s professional life. She had been a private chef, a restaurant chef,...
Return to service
There was a reason for all the platitudes during the coronavirus-related shutdowns — “We’re all in this together,” “Together, apart,” etc. What we missed...
From A to B and back again
Eric Lee has done a lot in the food industry. He’s worked every restaurant position from dishwasher to owner; he’s written a cookbook; and...
Community behind the craft
It’s fun work if you
think of it that way,” Joe says with a grin, grabbing empty beer cans, six at a
time, and arranging them...
