Category Archives: Boulder

World of Beer’s Appealing Happy Hour

West Pearl beer emporium’s long happy hour.

001Most Boulder happy hours end at 6 p.m., but the World of Beer’s downtown Boulder location of this franchise has a well-priced happy hour that starts at 3 p.m. and lasts until 7 p.m. That’s one of the things I really like about the place.

Billing itself as a “craft tavern,” WOB puts out a ginormous beer list with a goodly number of Colorado brews. Other pluses: the menu of substantial and shareable dishes, the congenial sidewalk tables and the fact that cocktails, wine and non-alcoholic beverages are also available. What I don’t like at all is the volume of the sound system. Outdoors is OK, but the noise level guarantees I won’t be there when it gets cold.

Tasty peach sangria is one of the World of Beer's alternative beverages.
Tasty peach sangria is one of the World of Beer’s alternative beverages.
Babacoa tacos, one of the two taco options offered on happy hour.
Babacoa tacos, one of the two taco options offered on happy hour.
The other happy hour taco is crisp chicken. Both are full-size, not street taco size. Each comes with a suitable salsa and other condiments are available on request.
The other happy hour taco is crisp chicken. Both are full-size, not street taco size. Each comes with a suitable salsa and other condiments are available on request.

004Price check: At happy hour, craft beers, $4; shareable food, $5; wine and cocktails, $6.

Zomato has not yet discovered this World of Beer, which is at 921 Pearl Street (former Bácaro location), west of the Mall. The phone number is 303-728-9155.

Food Film Fundraiser Fun

Flatirons Food Film Festival benefit a delicious evening.

FlatironsFoodFilmFest-logoBoulder are area foodniks (and a few filmniks) gathered yesterday evening in the spacious new lobby of the Dairy Art Center “Film, Chefs, Glorious Song,” to benefit the Flatirons Food Film Festival, coming up October 20 – 23. I’ll be out of the country then, but I’m glad I was here for the fundraiser. Kudos to organizer Julia Joun and to the chefs, sponsors, purveyors and volunteers who made this happen. Here are some images. And yes, there were wine and beer offerings too.

Kelly Whitaker of Basta in Boulder and when it opens, the restaurant in the new Source Hotel in Denver.
Kelly Whitaker of Basta in Boulder and when it opens, the stilol-unnanmed restaurant in the new Source Hotel in Denver’s RiNo district.
Chef Whitaker brought huge trays of rustic pizza in two flavors.
Chef Whitaker brought huge trays of rustic pizza with braised  goat, shisito peppera and garlic on farro crust.
Daniel Asher of the soon-to-open River and Woods in the treasured space once occupied by John's Restaurant.
Daniel Asher of the soon-to-open River and Woods in the treasured space once occupied by John’s Restaurant.
Lovely and delicious but atypical panzanella salad composed of greens, tomatoes, stone fruits and an edible flower -- all locally sourced -- with honey/poppyseed dressing.
Lovely and delicious but atypical panzanella salad composed of greens, tomatoes, stone fruits and an edible flower — all locally sourced — with honey/poppyseed dressing.

Continue reading Food Film Fundraiser Fun

Millet Tots an Alternative to Tater Tots

Natural foods grocers now carrying this Colorado product.

RollinGreens-lo9goBack in 2011, I wrote a feature on millet for edibleFront Range, a magazine that appears to be on permanent hiatus. I had a hard time finding millet for human consumption, either in restaurants or in products other than as one of the ingredients in multi-grain breads and other baked goods.

If I were writing that now, I would highlight RollinGreens’ packaged Millet Tots. This version of tater tots, made with an ancient seed, are small, crispy bites that are organic, gluten-free, vegan, non-GMO and soy-free. The product is now available in the frozen food sections of Whole Foods Rocky Mountain Region, Natural Grocers, Lucky’s Market, Alfalfa’s Market and independents throughout Colorado, New Mexico, Kansas, Utah, Idaho, Wyoming and Montana.

Millet Tots debuted in May 2015, but a recent E-mail from Lindsey Cunningham, who runs it with her chef-husband, Ryan,  is the first time I was aware of them. RollinGreens started out as a Boulder mobile food truck  and catering service (hence the name). Its packaged product line features a variety of frozen handheld bites that are organic, nutritious and innovative. Pop  frozen Millet Tots into the oven for 15 to 17 minutes or until crispy and thoroughly heated.  The first type is made with sea salt, and two new flavors are set to launch in September 2016.

Boulder Finally Gets Food Truck Park

Rayback Collective accommodates trucks, beer hall, play space & more.

001For 60 or so years, Rayback Plumbing occupied a long, deep lot on Valmont Avenue, just west of 28th Street in Boulder. After the owner, Marion Arthur Rayback, passed away in 2014 at the age of 92, the fate of this lot seemed briefly in limbo.  It is refreshing that rather than another housing complex or some sort of a shopping center, it has been reborn as the Rayback Food Collective — a place near the center of Boulder for food trucks and more.

Brand new picnic tables, mercifully shaded from the hot summer sun.
Brand new picnic tables, mercifully shaded from the hot summer sun.

An energetic young group of locals with the notion of a place off public streets where food trucks could assemble. They launched a Kickstarter campaign to create an outdoor area with food trucks, a stage and a shipping container housing a bar. As the funding came in, the concept gelled into the present Rayback Collective. What opened on Friday was The Marion, generous indoor space with more room for food, beer, music, (eventually) films and community. The plan is for year-round operations. Outdoors is the food truck area and a lawn for games and the welcome sight of lush green grass — at least for the time being.

Indoors is for beer and music.
Indoors is for beer and music.

My husband and I went there for Sunday lunch right at opening time, which explains the emptiness.. Although there is space outdoors for four trucks, there were two (Farmer Girl from Longmont and Sweet Cow’s MooMobile ice cream truck), plus a pretzel cart. One truck canceled. The plan is for four different trucks during the day and in the evening every day,  year-round. I hope they’ve thought out how to handle snow, because the ground is either grass or gravel.

We recently ate at Farmer Girl in Lyons, and on Sunday, their food truck rolled into Boulder.
We recently ate at Farmer Girl in Lyons, and on Sunday, their food truck rolled into Boulder.

Continue reading Boulder Finally Gets Food Truck Park

Midson Is Listmistress for New ‘Dining Out’ Feature

Veteran food journalist to laser in on Denver/Boulder food scene.

Lori Midson, the smart, irreverent and very knowledgeable observer of and reporter on the local food scene, has a new gig: compiling two lists a week of the best of very narrow-focus “bests” in the greater Denver/Boulder metro area for Dining Out’s online feed.

The project is called The List, and it includes not just restaurants but also anything else of interest to diners, cooks and those who just want keep up on all things food-related. It launches on July 5, and I can’t wait to read it. If you are also interested, click here and sign up using the box on the upper right-hand corner of the page. She has let it be known that she is open to reader suggestions, so if you have some, E-mail inthemix@diningout.com.

Fried Chicken Night in Boulder

Under the Sun’s Wednesday evening special.

P1100898Last month, when my husband and I enjoyed the new brunch menu at Under the Sun (click here for my post), the buzz around the communal table was for Fried Chicken Wednesdays. The chicken was great, we heard. The lines built up, we were cautioned. We promised ourselves that we’d try it, and now we have, arriving shortly after 4 p.m. to avoid the wait.

We ordered Fried Chicken for One, with three pieces and one side, plus  a couple of additional sides, which sufficed for us to share. My husband is a mashed potato addict, but when he learned that Under the Sun serves its without gravy, he made a comment and ordered biscuits and gravy instead. The waiter brought a complimentary  order of gravy in case the mashed potatoes that they were not sufficiently rich and buttery to stand alone. In my view they were — happily so, since I don’t really care for country gravy. Here’s the array of comfort dishes that we ate:

Lightly battered chicken is very crisp and moist. It comes with two dipping options -- one vinegary. the other sweeter.
Lightly battered chicken is very crisp and moist. It comes with two dipping options — one hot sauce and one honey mustard sauce.
Rich and buttery mashed potatoes on the left, and a side of country gravy with sausage on the right.
Rich and buttery mashed potatoes on the left, and a side of country gravy with sausage on the right.
Cornbread in a hot iron skillet with a big pat of butter on top.
Cornbread in a hot iron skillet with a big pat of butter on top.
Wood-roasted seasonal vegetables include summer squash, sweet peppers and pea pods.
Wood-roasted seasonal vegetables include summer squash, sweet peppers and pea pods.

Price check: On Fried Chicken Wednesdays, Fried Chicken for One (three pieces of chicken, choice of one side), $11.95; Fried Chicken for Two (six pieces of chicken, two sides), $20.95; Fried Chicken for Four (12 pieces of chicken, four sides), $38.95; Fried Chicken for Six (18 pieces of chicken, six sides); additional sides, $2 each.

627-A South Broadway (Table Mesa Shopping Center), Boulder; 303-927-6921.

Under the Sun Menu, Reviews, Photos, Location and Info - Zomato

Feasting at Farmer Girl

Lyons restaurant’s eclectic, pleasing cuisine.

015Last September, my husband and I stopped at a  small restaurant called LOCAL in Lyons en route home from Rocky Mountain National Park. As I wrote here, it was pleasant and the food was good. But for some reason — perhaps because there seemed to have been four or five people owning and/or running it. We all know the admonition about “too many cooks.”

The space is now named Farmer Girl, and one gifted person is in charge. Tim Payne, who ran Terroir on Longmont’s Main Street, is the chef at Farmer Girl, which calls itself a “community bistro.”  The decorative touches are fewer, as are the communal tables. But it has the same congenial vibe. Its motto is “local, sustainable food with soul.” Coming up later this month is the first dinner at the Lyons Farmette, a local artisanal farm. The good news for restaurant, farm and the Lyons Arts and Humanities Commission, for which it is a fundraiser,  is that it is sold out.

Long-time friends from New Jersey were coming to Estes Park for a wedding, we agreed to meet in the middle for dinner, and that meant Lyons and Farmer Girl. The simple menu lists seven each of small and large plates, plus a nice wine selection and other beverages and a couple of desserts. These change with availability of ingredients.

Farmer Girl Salad composed of Aspen Moon Farm greens, shaved baby turnips, carrots, sunflower seeds, and Parmesan with strawberry-herb vinaigrette.
Farmer Girl Salad composed of Aspen Moon Farm greens, shaved baby turnips, carrots, sunflower seeds, and Parmesan with strawberry-herb vinaigrette.
Mushroom Tartine features grilled mushrooms a fried egg laid by a local chicken, Aspen Moon Farm greens, ricotta and grilled bread,
Mushroom Tartine features grilled mushrooms a fried egg laid by a local chicken, Aspen Moon Farm greens, ricotta and grilled bread.
Dark meat in a pool of dark sauce with a dark green vegetable doesn't make for the best image, but the taste of the lamb Bolognese made with local meat, local greens and house-made pappardelle and Parmesan is rich and fabulous.
Dark meat in a pool of dark sauce with a dark green vegetable doesn’t make for the best image, but the taste of braised flat-iron beef  with potatoes, greens and milk stout demi-glace s rich and fabulous.

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