Cuisine

At face value, the Bourbon and Bacon Fest, which was held at the McNichols Civic Center in Denver on a late January Saturday afternoon, is what shows up in the dream catcher. It’s two hours of unlimited samples of about 50 bourbons, and variations on bacon ranging ...

Toward the end of the night, a patron of the Boulder Shelter for the Homeless said it’s bittersweet when volunteer kitchen manager Mark Biggers makes a meal — the food was always good, but, the man said, it was making him fat...

In the clown car kitchen of China Gourmet in Boulder, a dozen cooks are calmly doing two dozen things. Composed but busy, the kitchen is preparing Chinese-American standards like cashew chicken, mu shu pork and Szechwan beef alongside “Shanghai specials” like cold ...

Whiskey, the spirit that fueled the Wild West, is hot again, with global sales topping $3 billion last year, creating a run on all styles of the spirit. Fortunately for Coloradans, distillers are popping up across the state creating their own unique versions of this ...

As you have probably heard, start-up food company Hampton Creek was recently sued over the branding and labeling of its egg-free sandwich spread, “Just Mayo...

Temperature matters. It says so on the wall of Reelfish, a new seafood joint in Lafayette that specializes in fish and chips. I agree...

Let’s put a pair of leather chaps in the mash, or cactus or tumbleweed.” That was the first idea Jason Buehler, head brewer of Oskar Blues in Lyons, had for Hi*Beams Honky Tonk Ale, a collaboration beer made not with another brewery, but a honky tonk band. No chaps ...

Here’s a sobering food fact: about one-third of the food produced in the world each year is lost or wasted, according to the United Nations Environment Programme. Some organizations that track food waste put that number even higher; the UK’s Institute of Mechanical ...

Rosario sits down to lunch with her chef and her two waitresses. It’s all slush and pudgy fog this early afternoon, and I’m sitting across the empty dining room from the group when I’m waved over...

On a below-freezing Tuesday evening, half of the taproom at Großen (pronounced ‘grossen’) Bart in Longmont is filled with smiling people sitting in front of can-shaped glasses adorned with pictures of various facial hair styles and sampler trays in the shape of ...

There’s a bit of magic in curing meat. Letting a fresh cut muscle or sausage hang just below room temperature while a salt cure slowly marbleizes and condenses the flavor of the meat over the course of months until you take it down, slice a few pieces and share it ...

There’s something about the term “international” that makes it a sort of red flag when judging a restaurant by its menu cover. It’s understandable prejudice on one hand — jack-ofall-trades, master of none, bringing to mind half-assed buffets and ubiquitous houses of ...