Community Table
Cafeteria 2.0
For years, the Boulder Valley School District (BVSD) cooked its meals for students in one of three regional kitchens. Under the direction of Chef...
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...
Longmont’s Dry Land Distillers share their unique, local spirits in the...
The folks at Dry Land Distillers in Longmont know how to buck a trend.
Nels Wroe, Aaron Main and Marc Staats had long entertained the...
‘There’s not one flour that will do everything’
How Kim and Jake’s gluten-free cakes and baked goods came to be in Boulder starts on a date in a Colombian restaurant and bakery...
Plants, elevated
When in Paris, I had the chance to dine at Chef Alain Passard’s L’Arpege, an internationally renowned restaurant that at the time (2015) was...
I’m a Garfinkel, you’re a Garfinkel
There are 10 of us total. Front of house and back,” says Dan Garfinkel, co-collaborator of Gunbarrel’s Finkel & Garf Brewing Company. He’s the...
Rare company
Natascha Hess was sitting in a restaurant with her husband, Steve, late one night several years ago. They were the only two people in...
What’s in the sauce
Smatta Phairatphiboon is explaining what makes Thai food exceptional. The truth is, the steaming bowl of bua loy in front of her says enough...
In season: Beets from Cure Organic Farm
For the longest time, I couldn’t stand beets. Now, I wasn’t doing them any favors by derisively, skeptically throwing them into the oven and...
That’s a wrap
When I was a teenage prep cook, I created a dish that never made it onto the menu, even as a special, and even...
The next biggest thing in alcohol is… seltzer?
You know, we should’ve seen this coming. There were whispers. Ghosts of future day-drinking excursions. Go back to the mini-fridge in the garage of...
Whey cheesy
A farmer friend gave me a box of spinach the other week. It wasn’t long until the novelty wore off. By then I had...
