Thrillist.com cites LoHi-based ice cream shop as “the best.”
I don’t envy “the decider” about which dipping store to crown “Denver’s Best Ice Cream”on Thrillist.com, because there are so many good ones. But the site did name Little Man Ice Cream, whose flagship is in the vibrant LoHi ‘hood. Here’s what one Andy Kryza wrote for the round-up of “The Best Ice Cream in Every State“:
Denver – Little Man Ice Cream
Look, we’re suckers for anything served out of a giant version of its core ingredient, but it’s not just the fact that Little Man’s housed in a gigantic old milk bottle that has us excited. It’s also not the fact that the Scoop for Scoop program matches each order with its equivalent in rice in beans for those in need around the world, though that’s also great! But this place could serve scoops out of an outhouse and we’d still be stoked about flavors like Fluffernutter, Creamsicle, and Banana Pudding, plus ample gelato and sorbet options. Maybe not as stoked, but still pretty stoked. Given the typical lines, Coloradans seem to be stoked as well.
I have always liked blue corn chips, and I first tasted blue corn pancakes at the historic and funky El Rancho Hotel in Gallup, NM, on a long-ago road trip. I’ve been unsuccessfully looking for them on menus ever since. Fast-forward to this past week, when my husband bought two pounds of Gold Mine Organic blue masa harina. It would take more years than I have left to use it all in tamales, so I decided to adapt a pancake recipe. I used as a base a Food.com recipe for Masa Harina Pancakes, conveniently portioned for two. Here’s what resulted,
Blue Corn Pancakes
1⁄2 cup masa harina
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 egg 1⁄2 cup milk
1 tablespoon canola oil
Combine dry ingredients in a medium bowl.
Mix wet ingredients in a small bowl. Combine with dry ingredients and mix until smooth (masa harina will not be lumpy as wheat flour would be).
Heat griddle on medium with a little oil . When it is hot, ladle on about 1/4 cup of batter for each pancake. Cook until nicely browned and firm, about two minutes each side.
These pancakes are very light and have a little crunch to them. I served them with a little fruit on the plate and bacon and maple syrup on the side, I still have a lot of blue corn masa left, so I imagine I’ll be making them again.
Boulder food truck central is also a meetingand mingling place.
At the end of a mostly cool, damp week and a day that included a quick dash of hail, the sun came out on Friday evening — and so did a crowd looking for good food, good brewskis and a good vibe. The destination by bike, by car or on foot was the buzzing Rayback Collective.
It had been a while since our last visit, and since then, Rama Ramen has become a regular that has built its own buzz. There is room for just four food trucks, and last night, the noodle four-wheeler shared space with Colombian food, pretzel and smokehouse meat purveyors.
The Rayback Collective is on Valmont Avenue, just west of 28th Street. Zomato.com lists neither it nor the Rama Ramen truck.
Stay in a culinary legend’s equally legendary country home.
Anyone traveling France whose lodging budget is on the threshold of $700 a night can stay at Julia Child’s home in Provence via Airbnb — if it is available and not being used for cooking classes. This is where she herself mastered the art of French cooking. Child, a traditionalist in the kitchen, died in 2004 and could hardly imagine such a lodging set-up.
Here’s how the decorating magazine, Domino, described it:
Foodies rejoice: Julia Child’s picture-perfect cottage in the Provencal countryside—dubbed La Pitchoune (“The Little Thing”) by Child and her husband Paul—is now available to rent on Airbnb. For just under $700 a night, the legendary bungalow, designed and built by the Childs in the 1960s, could be all yours, including the kitchen that helped spark the French cooking movement of the 1970s.
Nestled on several acres of rural land just North of Cannes, the cozy cottage once owned by Child offers three bedrooms (that can sleep up to six) and three-and-a-half bathrooms, as well as multiple gardens, terraces, and a saltwater swimming pool. Variety reports that the current owners bought the house in 2015 from the family that originally leased the land to the Childs. It has been updated since Child’s time, but many original details remain.
Click here for the AirBnB listing, noting that few dates remain for 2018 and reservations are being taken for 2019.
As award-winning Cordon Bleu-trained chef Marc Quinones was cooking his way around some of the top restaurants and resorts in the Southwest, he prepared a lot of excellent versions regional favorites. But when the recently appointed executive chef of downtown Albuquerque’s historic Hotel Andaluz was asked to cook for a Denver media reception on behalf of New Mexico travel interests, his imagination took wing, and he offered contemporary dishes from various traditions but using New Mexican-grown and -raised ingredients.
Some of the dishes:
I think I was too busy eating and sipping cocktails made with Colkegan single malt whiskey or gin from Santa Fe Spirits, a craft distillery, to take pictures of two terrific dishes: the Berkshire pork belly with Anasazi bean ragout, yellow corn and harissa-sherry reduction and the super-fab Mew Mexico ceviche — Bay scallops in tangerine, Maldon salt, pickled red onion and Chimayo chile vinaigrette.
Then there was the chocolate — the wonderful chocolate from Cacao Santa Fe, which produces fantastic chocolate bars, beautiful and interesting bonbons, workshops led by master chocolatier Melanie Boudar and Factory tours with owner Derek Lanter.
Then there was Clear Light, the Cedar Company, which has been producing Cedar Essence and other aromatic potions since 1971, giving complimentary hand and forearm massages. The boss’s business card is a thin slice of cedar.
It was wonderful to have New Mexicans bring their eats and drinks (and more) to Denver. High time to head south to eat in situ.
I have no plans to visit northern Michigan later this month, but a little corner of me wishes I could go. The 57th Annual National Morel Mushroom Festival taking place May 18-21 in Boyne City, on beautiful Lake Charlevoix is enough reason. Petoskey is the city you might have heard of. I know the area in winter for its Boyne Country ski areas. I’ve eaten morels, but not in situ, and I do know they are a potent lure for foodies.
Organizers invite people to come forage the woods in search of the rare morel mushrooms. They even schedule a guided practice hunt on Friday the 19th for newbies. There’s a Wine & Dine dinner that evening, and a morel breakfast on Saturday the 20th, followed by the National Morel Mushroom Hunting Championship. Yes, there is such a thing, with prizes in a variety of categories.
There’s a carnival with rides and games for the kids, mushroom seminars and the “Taste of Morels” where visitors can sample the best mushroom recipes from area restaurants. Click here for a full schedule.
The weekend snows are something of a nightmare for participants in Boulder’s annual Dream Kitchens Tour to support the I Have a Dream Foundation of Boulder County. Those who bought the $20 tickets in advance might tough it out, but I’m afraid there won’t be too many same-day sales. Nine fabulous Boulder County kitchens are open to view today, 10 a.m.-4 p.m., and tomorrow, 12 noon-4 p.m., with a demonstrator on duty at each and samples available.
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.