Community Table
Tasting with your eyes
Colin Barclay was done with restaurants. He’d taken his lifelong passion for cooking, gone to culinary school and worked his way to a kitchen...
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...
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...
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...
‘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...
The easygoing style of Cafe Aion’s Dakota Soifer
There’s an overflowing stockpot of synonyms for “intense” that would describe most chefs and restaurateurs — “laid-back” is not in the pot. In a...
Bulking up
When Verity Noble moved from London to Boulder eight years ago or so, she was surprised to learn the city, so in-tune as it...
Taking off
After two “bonks” on the head rendered John blind, Ham the space monkey showed up, and Sheila quit her job as a landscape architect...
The uncommon tale of Cellar West’s uncommon beer
Zach Nichols lives on the edge. He dumped his shares in a successful and popular microbrewery and used the money to open a funky,...
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,...
Restaurant week, at home
Of course restaurants have taken it on the chin during the pandemic. But the call to support them has been so full-throated, in part,...
Arcana Cider’s and Beer Director Jordan Burghardt on cultivating craft cider...
Three years ago, Jordan Burghardt left his post as beer director at The Kitchen to help build a beverage program from scratch at Arcana,...
