Adrian Miller’s book launches at History Colorado museum.
Just in time for Presidents’ Day, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our Presidents from the Washingtons to the Obamas by award-winning Denver chef, author and soul food scholar Adrian Miller is now out.
It officially launches in the Mile High City on Saturday, February 18. The celebration starts with a pricy VIP party early, but from 5:30 to 7 p.m., the event is free and open to the public. In the course of the afternoon and evening, it includes former presidential chefs, presidential reenactors, presidential food and drink (from real White House recipes) and music (with the occasional campaign song thrown in) — some, of course, just for the VIP part. History Colorado Center, 1200 Broadway, Denver.
We’ve just gotten over Valentine’s Day, when up comes National Love Your Pet Day on February 20. I don’t know what marketing mind made this up, but Carrington Farms, purveyor of coconut oil and other healthy products developed a recipe for dog treats using coconut oil.
Here’s the company’s recipe for baking dog treats for your pooch or even to try yourself. After all, there’s nothing in it that’s not fit for human consumption:
Peanut Butter Bones
1/2 cup of creamy peanut butter
1/4 cup honey
1 tablespoon of Carrington Farm’s Virgin Coconut Oil
1 cup chicken broth
1 cup rolled oats
1 cup whole wheat flour
1 cup all-purpose flour
Preheat oven to 350 degrees.
Whisk together peanut butter, honey, oil and chicken broth. In a separate bowl, combine flours and oatmeal. Mix dry ingredients into wet ingredients.
Place dough on flour-dusted surface. Roll or press dough out to about ¼ inch thick. Use a small bone-shaped cookie cutter to cut out cookies — or any other shape; the dog won’t care. The size is up to you, depending on the size of your dog. Roll out leftover scraps and cut out as many as possible.
Line a cook sheet with parchment paper. Place cut-out cookies on the baking sheet. Bake for 14 to 16 minutes. Transfer to a cooling rack. Store at room temp in an airtight container for about a week, or longer if you store in the refrigerator.
The James Beard Foundation released its list of semi-finalists for its 2017 James Beard Award. Three Colorado chefs — all from the Front Range — are in the running for Best Chef, Southwest recognition:
Steve Redzikowski. Acorn, Denver. He also is with Oak on Fourteenth in Boulder.
Alex Seidel. Mercantile, Denver. Also, Denver’s Fruition, which just celebrated its 10th anniversary.
Eric Skokan. Black Cat. Also, Bramble & Hare, just next door in Boulder.
Also, Boulder’s Frasca Food and Wine was nominated as an Outstanding Restaurant. Not the first time, I believe.
A decade ago, Denver restaurant consultant Leigh Sullivan established Denver FIVE (which now appears to be FIVE Colorado) to showcase the culinary talent in the Mile High City. Now in its 10th season, the list has been expanded to include a beverage team. Also, the culinary team includes an alumnus from a past season.
Travel & Leisure’s latest “In Every State” roundup, “The Best Cheap Eats in Every State,” pegs Boulder’s Shamane’s Bake Shoppe for its chicken pot pie. The Ali Khan cited a noted food blogger and host of “Cheap Eats” on the Cooking Channel.
For an unforgettable comfort meal, head to Shamane’s Bake Shoppe in Boulder to try their chicken pot pie.
The hearty pie, at $8.25, is made with roasted chicken and a stock created from its bones to create an incredibly flavorful dish that Khan says is the best chicken pot pie he has had as of yet.
“What blew me away was the intensely rich and comforting roasted chicken flavors,” Khan said of the dish. “Chicken pot pie is one of those foods we crave often but seldom find done right, let alone done from scratch—not the case here.”
Veteran chef joins luxurious Colorado high-country ranch and spa resort.
Back in September, the team at Devil’s Thumb Ranch was in shock when chef Evan Treadwell died suddenly in a boating accident. There’s a new executive chef now –Joshua Bettis, an 18-year veteran with other award-winning hotels, resorts and restaurants on his resume. At DTR near Tabernash, he is in now charge of all food and beverage operations, including the Ranch House Restaurant, Heck’s Tavern and Hallowed Grounds coffee shop, catering and banquet operations and sister restaurants, Volario’s Family Ristorante and Caffé Giocondo, both in nearby Winter Park. You might say that he has a full plate.
Bettis, a graduate of the Scottsdale Culinary Institute, previously served as executive chef for The Brown Hotel in Louisville, Ky., and held executive sous-chef positions at the Montelucia Resort & Spa in Paradise Valley, Ariz.; the Fontainebleau Hotel in Miami and Loews Ventana Canyon Resort in Tucson . He was the opening executive chef for the French Bistro in Tucson, part of the Metro Restaurants Group and in Ireland, was chef de partie at Killarney Park Hoteland as executive sous-chef at Ballygarry House Hotel, both in County Kerry.
New York Times cites Boulder’s positive climate for food entrepreneurs.
Boulder restaurants are frequently featured in publications reporting on communities with great dining. They and their chefs are also recipients of numerous national and regional awards. But The illustrious New York Times business section recently described Boulder’s position as a leading hotbed of rising food businesses. See “Foodies Know: Boulder Has Become a Hub for New Producers.”
But the it’s not all boutiquey food businesses in and around Boulder. Smuckers is planning a 200,000-square-foot plant in East Longmont to produce something called Uncrustables, which are frozen peanut butter and jelly sandwiches. Sounds awful to me. My PB&J of choice crunchy, organic peanut butter, jalapeno jelly and whole grain bread. I’m not the company’s target market, am I?
Claire Walter's Colorado-oriented but not Colorado-exclusive blog about restaurants, food and wine events, recipes and related news. For address of any restaurant, click on the Zomato icon at the end of the post.