Fundraiser for I Have a Dream Foundation opens great local kitchens.
If you are thinking about building a home or remodeling the one you have and are looking for ideas, if you just enjoy visiting fabulous kitchens in terrific homes, or if you mainly want to support the I Have a Dream Foundation, don’t miss the 2016 Dream Kitchens Tour this weekend, Saturday, April 30. 10 a.m. to 4 p.m., and Sunday, May 1, 12 noon to 4 p.m.
On the 2015 tour are 11 Boulder County homes — up from just six last year. Tickets good for either or both days are $20. Purchase at the I Have a Dream office (5390 Manhattan Drive, Suite 200, Boulder). Online purchases or tickets bought at any King Soopers carry a service charge. FoMoInfo, call 303-444-3636.
Douglas Merriam shared his secrets of great food photography.
If you read glossy food magazines, you’ve probably seen Douglas Merriam’s work and drooled over the dishes he photographed. The Santa Fe-based food, travel and lifestyle photographer gave a presentation at the Society of American Travel Writers Western Chapter meeting on his secrets on how to take great food photographs. He shoots in situ, not in a studio. I’ve figured some of these trick out myself, but my trusty little Panasonic Lumix, which I operate on automatic, isn’t the equal of his SLRs. And I photograph food that I and any dining companions are about to eat, not between meal service times with dishes that the chef has specially prepared.
Some his advice is impossible for the likes of me. I can’t rearrange the furniture or stand on a chair to shoot down at dish, nor do I travel with white sheet, an iron, reflectors and even a spare plate in case the restaurant’s crockery is too busy. With those disclaimers, I write that if this blog has better photographs in the future, the credit goes largely to Doug Merriam.
Here are some of his tips that most of us can use:
Wear neutral-color clothing.
Use natural light. No flash!
Eliminate extraneous garnishes. Simple is best.
The eye is drawn to the brightest color, so the peel on the lemon wedge becomes the prominent element on the plate
Photographing food at a 45-degree angle most closely mimics the way diners see food.
Pizza and other flat foods can be photographed from directly above. Food with height should be photographed at an angle the shows the height.
If a beverage is included in the frame, use a short glass instead of stemmed wineglass,
However, the base of a stemmed glass, the rim of another plate, a piece of flatware or other element on the periphery can add compositional interest.
Photographing food via the “Merriam method” can improve ever so many food images.
On previous visits to Santa Fe, lunch or dinner at Cafe Pasqual ‘s has been on the food docket. I always enjoy this cheery eatery a couple of short blocks from The Plaza. The breakfast items are unusual, with flavorful versions of popular New Mexican favorites plus items I’ve never seen before.
Three ingredients mandated for Bavarian beer — and that’s all.
April 23, 1516, was not the date of William Shakespeare’s death. That wouldn’t happen for another hundred years. It was the date of the adoption of the Bavarian Beer Purity Act (Reinheitsgebot in German), decreeing that beer could be made only with three ingredients: water, barley and hops. Period.
This calls for all manner of celebrations, certainly in Germany where some festivals will stretch through the summer, but even in Colorado. Here are some:
AC Goldenand Sandlot Brewery, both part of the Coors family, serve limited release of the Reinheit brew at select World of Beer locations. Master brewer Andreas Gahr from St. Johann Research Brewery in Germany has collaborated on this authentic, old-style German lager.
Boulder’s Bohemiian Biergarten is turning up the party juice this evening, even though Bohemia is now the Czech Republic, not Germany. Really, who cares? Beginning at 8 p.m. this evening, they are serving $5 Paulaner and Hacker-Pschorr Biers (both from Munich and now corporately related). Also, there’s a raffle for commemorative mugs. Austrian Connection plays live. At least Austrian and Germany share a common language (more or less, depending on regional dialects). Create some Reinheitsgebot-themed attire and get a gift.
Mockery Brewing irreverently calls its its event Reinheitsgewhat?!. It starts today at noon, and the irreverence continues as the brewery invites guests to “spend the day rocking and mocking beer laws.” They’ve got limited beer releases, live music by the The Polkanauts (“Metal by Birth-Polka by Choice”) and commemorative beer steins for the first 100 guests. They are putting details on their Facebook event page.
The Rackhouse in RiNo is serving specialty brews from Call to Arms and Fässer, Andechs Döppelbock monastery from noon on. The kitchen is turning out the Bavarian specialty, Leberkäse, a pâté beloved in southern Germany, Austria and Switzerland.
Heifer & The Hen sounds like the name of a pub in an English country village, but it’s Boulder’s newest place for designer ice cream and related treats. It’s the work of the talented Ian Clark, the chef and brewmaster whose BRU Handbuilt Ales & Eats turns out unfiltered, naturally carbonated ales and excellent hand-tossed pizzas and pub food. He calls it a “gastrobrewery.”
Last Friday, Clark quietly unlocked the Heifer & The Hen door, and the next day, it snowed. A lot. Still, people made through the weather for the organic creamery’s divine ice cream, milkshakes and floats. I visited on Tuesday afternoon. There were no lines (yet) but a steady stream of adults and kids. Subway tiles cover the walls. The counter features unpainted tin panels made for ceilings with a top or concrete. Seating consists of three swings suspended from metal chains, tall barstools facing the window and on the patio. All over are clever design touches, which Clark credits to his wife Bryce.
Clark is committed to thick, butterfat-rich ice cream made on a custard base in an open kitchen, so guests can watch. Cream + eggs = custard. Therefore, the dipping store’s name. I tasted several of the innovative flavors that he calls “elevated versions of classics. Burnt Honey. Sour Cherry, Buttermilk & Dark Chocolate. Mint, Basil & Dark Chocolate. Each one packs more of a flavor punch than the last.
The side-by-side locations of BRU and the ice cream place make for a symbiotic destination. Families can come to eat, with the beer perhaps enticing the adults, while kids then want ice cream.
I had been lusting after an ice cream sandwich for a couple of weeks, and I found Heifer & The Hen’s irresistible and bought one for the road — the cold stuff between two robust chocolate chip cookies. Worth waiting for.
5290 Arapahoe Avenue, Unit H, Boulder; 720-328-3159.
Freshness stressed at stylish Ballpark restaurant.
I was fortunate to attend an opening party at Aloy Modern Thai in the cold grasp of last winter. The flames in the double-sided fireplace and the piquant cuisine from a very warm country provided a welcome contrast to the nippy outside. There were so many courses and so many paired adult beverages that I hit the wall before the end of the feast, The many dishes were so very good, but I was really on overload. Read my post to see what awesome abundance came to the table. At the time I wondered how sisters Bo Bean and Arisa Chanchokpong who own this restaurant and another in Boulder stay so slim. Several months along and meeting them again, I still wonder.
I was therefore delighted that Visit Denver hosted its most recent media reception in this welcome and wonderful restaurant. Rather than the overwhelming inaugural dinner, there were select small plates. With an opportunity to savor came the full impact of the restaurant’s commitment to super-fresh ingredients, especially the seafood and vegetables that are so important in Thai cuisine. Ten local farms are credited on the men for for supplying sustainable ingredients.
Former John’s location to be reborn as innovative seasonal eatery.
Come summer, a new community-focused restaurant called River & Woods should be open in the charming old John’s Restaurant space on Boulder’s East Pearl Street. John’s. This jewel of a special occasion restaurant was as classic as they come, but River & Woods will be nontraditional — innovatively crowed-sourced from funding to recipes.
The marquee name is Daniel Asher, the talented and idealistic chef who is known for his obsession with local agriculture, sustainable sourcing, seasonality and food justice. He was culinary director of The Edible Beats Group (Root Down, Linger, Ophelia’s Electric Soapbox), and he continues to oversee sustainability and culture for the group.
The partnership opening this restaurant consists of Asher and Josh and Kate Dinar (he being the publisher of DiningOut magazines in Denver and other cities, cofounder of First Bite Boulder and other food-related enterprises). Crowdfunding via Indiegogo is part of the business plan. The project raised nearly $5,000 in its first 15 hours. Maybe other restaurants have tapped into such sources, but I sure am not familiar with any. It is hard to imagine Asher needing help in developing recipes for the restaurant’s planned “Colorado comfort cuisine,” but there is a call for just that in order to engage customers in the totality of the restaurant.
Not only is the vintage building at 2328 Pearl Street being brought up to snuff, but there is to be a large, fully-enclosed backyard oasis. The building comes from a time when lots were generous, even in the city, so I’m guessing that it will sizable. In the plan — a grassy area for kids to run, an outdoor rotisserie and food bar, a mobile beer, wine and cocktail bar, strung lights and beautiful landscaping, Sounds lovely.
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.