Nibbles
Nightmare on Gourmet Street
Chefs dressed in their whites and apron cut imposing figures as they glide through restaurant dining areas. They happily talk about complex cooking techniques,...
Putting on condiments
As a former dining critic, I don’t like to admit that there is one restaurant I like to visit for the ketchup. I dine...
‘Do you have a reser-vaccination?’
Here’s the thing:
If you want to dine inside most Boulder restaurants this fall and winter, you should get the COVID vaccine ASAP.
While the State,...
Push your vegetable envelope with scallions, kohlrabi, fava beans and chard
This time of year I love sweet ripe tomatoes, freshly dressed lettuce and buttered roasted corn as much as any person can, but there...
Lettuce debate
In one of my singular childhood memories, my mom stands at the kitchen counter in the old, white house. She is up to her...
The worst of the worst
Rolling down Broadway toward downtown Boulder in my role as Lyft driver, the conversation turned toward restaurants. When my dining critic background comes up,...
New to market
If you’re convinced absolutely nothing good came out of the COVID pandemic, talk to Daniel and Talia Haykin. They may change your outlook and...
Using your noodles
The bucatini guanciale carbonara served at Boulder’s Emmerson restaurant only includes the essentials. The long, tubular, house-made noodles are cooked al dente and tossed...
Laf’ it up
I live in Lafayette, Boulder County’s hot new food, drink and dining destination.
Right. If you are laughing to yourself, don’t feel bad: You have a...
Prime produce time
Immersive is the style du jour, from Denver’s psychedelic Meow Wolf or beguiling Van Gogh exhibit, to the “liquid sky” music shows at Boulder’s...
Back to food school
I spent most of the past year working as a prep cook for a Boulder caterer. When I walked into the kitchen I was no...
When Ginger Pig flies
You don’t need GPS. Just follow your nose to figure out where Natascha Hess is cooking today. Sniff for the triad of garlic, ginger...
