Cuisine
Brewing with coffee
It’s not unusual to start your day with a coffee and end it with a beer. I do it all the time. They are...
Tour de Brew: Liquid Mechanics
It’s always important to know which side your bread is buttered on and the Liquid Mechanics Brewing Co. seems to know exactly where that...
Where the wild blues are
The Blueberry Man always showed up at the back door of my childhood home on hot summer Saturday mornings. I never knew the name...
Hillside afternoon
In the 13 years that Cafe Aion has operated from its intimate location at the base of University Hill, the Spanish and Moroccan restaurant...
From A to B and back again
Eric Lee has done a lot in the food industry. He’s worked every restaurant position from dishwasher to owner; he’s written a cookbook; and...
Put a radish anywhere but salad
A radish sends mixed messages. They can look like something designed by Willy Wonka, but taste like mustard gas. In perhaps the ultimate bait-and-switch...
The thickest cocoa
The hot cocoa in my life had never been acceptable. It was always too thin and runny. Too much like liquid, and I didn’t...
Try this week: The Larkburger @ Larkburger
With all the kerfuffle surrounding In-N-Out’s recent arrival in Colorado — people reportedly waited in line 14 hours to place an order — we...
My foodie selfie
Hi. My name is John, and I belong to a Facebook group called Food Porn. On a daily basis, members publish intimate photos of...
Know your brew: Belgian-style witbier
Spring in the Rockies means high-70s one day, snow the next and then clear blue skies while you tidy up from yesterday’s storm.
This kind...
