Cuisine
A Canadian guilty pleasure on the Hill
Despite its Francophone pedigree and deserved reputation as one of the most European of North American cities, Montreal claims surprisingly few culinary specialties as its own. Sure, there’s smoked meat, steak seasoning and wood-fired bagels, but these are reasonably...
Don’t toss those scraps in the trash
You just finished eating dinner and now you’re about to throw watermelon rinds, lettuce and a coffee filter into the garbage...
Longmont Restaurant Week returns with unique events, dining specials
Longmont Restaurant Week exceeded expectations when it launched last year. Folks at the Longmont Chamber of Commerce, including a handful of motivated Longmont restaurateurs,...
Blood, sweat and cheers
Before my career in culinary journalism, I was a Boulder restaurant cook. I was burned by hot fryer oil, injured in walk-in freezers, sliced...
A sip of CBD
For John Simmons, co-founder of Boulder’s Weller drink company with Matt Oscamou, one moment on Pearl Street captured the changing CBD reality. “We were...
Hacking pie crust
Pie crust has a bad reputation. It may be tasty, but it’s impossible to make. Popular culture has transformed simple dough into this magical,...
Drink this: Green Mountain Beer Company’s Whiskey Barrel-Aged Rauch Bock
The 2020 version of the Great American Beer Festival (GABF) is underway, which means if you haven’t picked up your GABF passport yet, you...
A perfect match
Boulder’s brewpubs — where outside the mountains’ snowy tips mirror the foam-headed pints lining the bar — are out to prove that beer and food are one and the same...
The pig that saved Avery
Stay in one place long enough, and you’ll see things come and go, only to come back around again. It’s been over 40 years...
Here we go a-wassailing
Cider makers, after rapidly gaining a foothold in the alcoholic beverage market, are now starting to imbue their beverages with some interesting flavors. A...
Taste of the Week: Casarecce and Fra Diavolo @ Pastaficio and...
Easy-to-serve convenience foods have gotten a bad reputation over the years, and yours truly has certainly been a vocal proponent of scratch-cooking and not...
Make it stop
Saturday morning in Boulder. Your eyes are bloodshot. Your mouth tastes like the venue. When you try to stand up, it feels like food poisoning on a ship in bad weather. But you promised yourself you wouldn’t waste this Saturday, given last weekend’s take out-and-...