Claire Walter
Coloradans in the Running for Beard Honors
First step of much-anticipated annual culinary awards list revealed The New York-based James Beard Foundation has announced the semifinalists for the 2012 Restaurant and Chef Awards, with the finalists to be announced in Las Vegas on March 10 and the awards then presented in New York on May 5. It’s not the first time in [...]
Denver Fundraiser & Food Event on Friday
Public is invited to Colorado hospitality industry’s big Denver tasting fest Resorts and hotels certainly know to put on great food events for their own guests, so it’s not surprising that when a bunch of them join forces, the food is fantastic and the scene matches. This Friday evening from 6:00 tp 9:00 p.m., the [...]
Boulder Snooze the Peer of the Original
Ballpark-born Snooze is a good fit in Boulder Every so often, I have made it to the original Snooze - An A.M. Eatery in Denver’s vibrant Ballpark neighborhood. In fact, its fair to say that Snooze is largely responsible for setting off the vibrancy. It was a pioneering restaurant catering to a yuppie clientele in a decidedly downscale [...]
Two Families’ Efforts Shine at Vail Wine Dinner
Vail’s family-run Sonnenalp Resort hosted dinner featuring the Melville family’s wines –and kangaroo These days, there is no lack of five-star luxury lodging and dining to match in Vail and neighboring Beaver Creek, but the Sonnenalp with its lofty European standards of luxury, service and dining was there before any of the American chains arrived in the [...]
Denver’s Nearly Grand Bistro
Downtown eatery has French flair & French fare Naming a French restaurant Le Grand Bistro is an act of courage. “Le Grand” implies sweeping promises that are difficult to live up to. Denver restaurateur Robert Thompson, who opened, shutttered and promises to relocate and reopen the Argyll Gastropub, launched this French bistro last summer. It’s [...]
Quick Black Bean & Corn Soup
Two ingredients from the freezer or pantry are key to fast home-made soup Every once in a while, I develop an amibition to begin using up ingedients in the freezer. Containers of frozen black beans (no fat, no salt) and shucked corn kernels (ditto) called onb me to be liberated from their frozen state. Here’s the [...]
In Praise of Hummus
Help! I’ve Got Hummus Withdrawal It has been a week since I returned from the Society of American Travel Writers Freelance Council meeting in Israel. I’m (finally over) jetlag, but I’m still suffering from hummus withdrawal. At home, I’ve made hummus from chickpeas, tahini, garlic, olive oil, lemon juice and salt in various proportions, and I can [...]
