Category Archives: Boulder

Project Angel Heart Fundraiser Today

250 Denver-Boulder eateries participate in Dining Out for Life.

I’m en route back from South Asia today and am not certain I will be back home in time to eat out — or, if I will have the energy after three flights across eleven time zones, but if I do, it will be at one of the 250 of so participating restaurants and breweries in the Denver/Boulder area that are donating 25 percent of their day’s sales to Project Angel Heart’s Dining Out for Life. This wonderful organization prepares and delivers medically tailored meals to people living with HIV/AIDS, cancer, kidney disease and other life-threatening illnesses. Funds raised from the Dining Out For Life event are used specifically to support clients living with HIV/AIDS.

Here’s how you can help:

  1. Select a participating restaurant or brewery.
  2. Make plans to dine out for breakfast, lunch, or dinner (or drink a pint!) with friends, family, or colleagues. If possible, make a reservation at your selected restaurant or brewery. (Bonus points for letting them know you’ve selected their establishment because they’re participating in Dining Out For Life!)
  3. Enjoy a great meal or beverage, knowing you’ve made a difference for people in need.

Oskar Blues in the News

Craft brewery cited for innovation and also coming to Boulder.

Mid-country restaurants and other purveyors are largely like the Rodney Dangerfield of the food and beverage biz:  They “don’t get no respect,” or not enough respect. Coastal myopia, I’m afraid.

Denver and other Colorado locales have a robust craft brewing industry, from giants like Fort Collins’ New Belgium (the country’s 4th-largest brewer) and Blue Moon (Coors’ craft-beer sidekick) to tiny breweries in very small towns (Silverton Brewery and the Crestone Brewing Company, respectively deep in the San Juan Mountains and in an off-the highway community in the San Luis Valley). The Denver Festival is one of the largest in the country.

But when it came to listing “The 25 Most Important American Craft Beers Ever Brewed,” Food & Wine could think of only one (Longmont-born and -based Oskar Blues) and that was for its retro innovation (packaging), not for any of its beers or ales. Relying on a perhaps biased panel that includes a number of brewmasters, F&W wrote:

15) Oskar Blues Dale’s Pale Ale

Not all innovation happens in the brewing process. In 2002, Colorado’s Oskar Blues did something with a solid, but otherwise unassuming pale ale that changed craft beer forever: They put it into cans, becoming the first craft brewery to do so independently. Dale’s Pale Ale launched a movement (currently 2,162 beers strong, according to CraftCans.com) and this once-lowly container now holds some of the world’s most coveted beers.

On another note, Oskar Blues is coming to Boulder’s Pearl Street, taking over the space at No. 921 vacated by the World of Beer. Sometime late this summer, the location just west of the Mall will become taproom and live-music venue.  I’m not sure what, if any, food service there will be, but the food at Oskar Blues brew pubs, CHUBurgers, CylceHops Cantina and other Oskar-owned venues is very good and very fresh.

Time for Taste of Pearl ’17 in Boulder

Shops and galleries host restaurants, wineries & distilleries.

Fifteen downtown Boulder shops and galleries are again the venues for tastings from 15 local restaurants and 15 Colorado adult beverage purveyors during this year’s Taste of Pearl.  Terrific tasting and a congenial stroll-about along Boulder’s Pearl Street on a (hopefully sunny) spring afternoon — Sunday, April 23 from 2 to 6.

Click here for participating restaurants, here for wineries and distilleries and here for shops and galleries, some of which offer discounts to Taste attendees.  Ticket for general admission price is $65 in advance and $75 on event day, if any are left. VIP ticket is $75.  Note that the Flagstaff House and Frasca Food and Wine, on the pinnacle of Boulder’s top restaurants, are participating. Doesn’t happen that often.

Biju’s in Boulder

Denver-born South Indian restaurant resides in Whole Foods.

I’d heard all sorts of good things about Biju’s Little Curry Shop in RiNo, but have not yet gotten there. It’s actually come to me with a small food counter inside the big Whole Foods. The offerings are limited and each dish comes in a bowl, but the Chicken Vindaloo so spicy, so well-balanced, so all-fired delicious that I may never order anything else there.

Half a dozen hot main dishes, Basmati rice and condiments..
Chicken vindaloo, ready to take to the cashier,
Basmati rice on the bottom, then a large spoonful of spicy vindaloo — large chunks of moist chunks of chicken thigh, some fresh cabbage, crushed padacam and other fresh vegetables and a bit of yogurt. I was able to eat about half, and brought the rest home.

Biju Thomas opened his first fast casual restaurant in RiNo and his second in Berkley.  Guy Fieri shot an episode of “Diners, Drive-Ins and Dives” that was broadcast a bit over a year ago. There are now outposts in Whole Foods Markets in Boulder and Tamarac. A perfect fit, I’d say.

Price check: Entrees, $9.45-$13.45.

Zomato has not yet found Biju’s, whose Boulder locaition is iInside Whole Fooes at Biju’s Little Curry Shop, 2905 Pearl Street, Boulder.

The Kitchen On Best Farm-to-Table List

Food & Wine asked bloggers and other food experts in every state about “The Best Farm-to-Table Restaurants” in the state where they live. A number of Colorado restaurants now have their own farms, but Toni Dash, who blogs as  Boulder Locavore, selected a pioneer in farm-to-table sourcing and sustainability. Her choice  was The Kitchen, a Boulder baby that now has other Front Range locations in Denver and Fort Collins:

Colorado: The Kitchen

“Over the past five years in Boulder and Denver, I’ve noticed a big shift towards a vibrant restaurant scene with a palpable verve around sustainability,” said Toni Dash of Boulder Locavore. “Restaurants like Black Cat, Potager, and Fruition have really stepped up to the plate to deliver inspired seasonal cuisine.” Paving the farm-to-table way in Colorado is The Kitchen, which has establishments in Denver, Boulder, and Fort Collins and applies its strong eco-friendly philosophy—that includes everything from the locally sourced ingredients to wind power to composting—in each location. Founders Hugo Matheson and Kimbal Husk have also created a nonprofit that’s built over 200 Learning Gardens in schools in Colorado, Chicago, Los Angeles, and Memphis for 120,000 students to discover the benefits of growing and eating fresh healthy food.

I don’t know who changed the spelling of the name of one of the co-founders. It’s actually Kimball Musk, not Kimball Husk. He’s the brother of Tesla and SpaceX founder Elon Musk, but his commitment to good, healthy food does not end at his restaurants. Late last year, he launched Square Roots, an urban farming incubator program in Brooklyn, New York.

Good Greek Food in Boulder

Casual, independent eatery’s fresh food.

I wanted to stretch my legs on the drizzly day of errands, so I walked from McGuckin’s to REI. Boulderites will know my route. As I passed the shuttered Volta Restaurant, I rued its loss, but it did put me the mood for Greek food. I recalled a little Greek place in a nearby strip mall. Our errands completed, my husband and I headed for the Kalita Grill Greek Café.  Good decision.

The kitchen is visible from the order counter. The small staff (family?) delivers food to the table.

This is an order a-the-counter place. While it is not a hip open kitchen, the whistle-clean kitchen is visible as you wait to order. Hot food is delivered to the table hot; salads are cold; desserts are room temperature. I don’t know whether every single phyllo thing is made in-house, but everything we had was fresh and tasty — and the portions were generous.

Two skewers of moist and tender chicken breast meat, nicely seasoned and perfectly grilled, are the main attractions of the Chicken Souvlaki plate. It comes with a good Greek salad (feta held at my husband’s request), pita and a small side of house-made tzatziki sauce.
Spanakopita is one of my favorites. Kalita serves two phyllo-wrapped spinach pies that are crisp and flaky, Alongside is a feta-sprinkled Greek salad and some of that fine tzatziki sauce.
Sweet stuff in phyllo. On the left, walnut-filled flogera, a tube-shaped pastry squiggled with dark chocolate. On the right, pistachio-heavy baklava with honey.

If I have one criticism of this wonderful, reasonably priced café, it is the music selection. Greek tunes would be far better than the elevator music-style light jazz — just for the ambiance.

Price check: Soups, $3.50 for a cup, $3.99 for a bowl; gyro sandwiches and shawarma warps, $6.50-$8.50 (plus $2.99 for coma with fries, salad or soup and soda); salads, $8.50-$10.50; plates, $8.99-$12.99;  sides, $1.50-$5.99; desserts, $3.25-$3.99.

Zomato has not yet discovered Kalita, which is in at 2426 Arapahoe Avenue, Boulder; 303-443-0596. It is in the row of businesses between JoAnn’s Fabrics and Doug’s Day Diner.

Morning Mocha with a Cacoa Shot

Liquid cacao from Cholaca is the real deal.

Not long ago, my friend Kuvy Ax and I met for coffee at OZO, a do-it-right café that in a very Boulder way adheres to the “ideals of community, coffee and a calling” in the way they source, roast and store their beans and other products. Kuvy ordered a mocha Cholaca, and so did I. It provided a power hit of well prepared coffee with the flavor boost of pure cacao.

My own bottle of Cholaca  liquid cacao now resides in my refrigerator, and I pour a shot into my morning coffee to try to replicate the OZO experience.  Even before this product,  I often put a spoonful of chocolate powder into my morning coffee (along with sweetener and soy creamer, because I’m a wimpy coffee drinker). No matter whether I started with coffee and stirred in the powder or vice versa, there was always some sludge left in the bottom of the mug because the  powder completely dissolved. Tasty sludge, but sludge nonetheless. Not so with liquid, which blends easily and totally with the coffee and my other add-ins.

I try to be a responsible consumer, so I like to see labels proclaiming “organic,” “single origin” and “fair trade,” which aims to give growers fair compensation for their products. My Cholaca is “lightly sweetened” with organic, fair trade coconut sugar. They also make unsweetened and more sweetened, as well as pure cacao wafers that must be a dream to bake with. (Next time I’m in cookie-making mode, I’ll use some.) I’m not a beer drinker, but the Boulder Beer Company’s St. Patrick’s Day release of Irish Blessing, a seasonal oak-aged coffee stout brewed with an abundance of black and chocolate malts for a bittersweet chocolate finish might have changed my thinking.

I get together with friends for coffee at The Laughing Goat every Friday morning. I it turns out that they also carry Cholaca, so I’ll order my weekly cappuccino with a shot. The cacao is grown in Peru and Ecuador, and the company is based in Boulder. That makes it appropriate for this Colorado-focused blog — that and the fact that I really like it.