Nibbles
Embracing duality
Recent reports about the death of retail shopping have been greatly exaggerated. Big box shopping certainly is threatened by online ordering and home delivery....
Heading to the kitchen
Sheila Lucero did not grow up dreaming of being an executive chef. Her goal was not to oversee the food at five restaurants in...
Fear of frying
I hadn’t fried anything in years.
I pan sauté ingredients all the time in olive oil, but that’s not the same. It has been drilled...
Who drank Laura Palmer?
How !@#$% hot is it?
It’s stinkin’ hot. Boulder smells like heat, sweat and softening asphalt (plus the usual pervasive hint of cannabis) with...
Stuffing happens
Holidays bring out the traditionalist in all of us. We have specific side dishes that need to be on the feast table to make...
Cream of the coffee crop
Heifer and the Hen, an artisan, organic ice cream shop in Boulder, is known to carry some envelope-pushing flavors (along with vanilla and chocolate).
“We...
Dishing Colorado kudos
There may have been a time when Colorado wasn’t a blip on the national culinary radar — certainly not Boulder or Aurora — but...
Off-road nibbling
During summer’s peak travel season I get variations on the same question from friends and sometimes strangers that go something like this: “We’re driving...
Carpe Pancakes
I’m awake before the alarm and before the dawn.
This is a situation I would have avoided at all costs when I lived a younger man’s...
Empty aprons
Boulder is experiencing a dire shortage of cooks and other restaurant workers. Ask any chef or restaurant owner in town about their biggest challenges...
Being the recipe
I’ve sometimes been accused of living in my head. At the very least I cook in my head and it spills into the kitchen....
