Category Archives: Colorado

Durango Wine Experience This Weekend

Food & wine showcased in Southwest Colorado event.

DurangoWineExperience2016-logoI seem to remember being at the very first Durango Wine Experience a decade ago. If not that one, I must have been at the second. In any event, it was an early one and it was terrific. Seminars and tastings, chefs and winemakers occupied Durango‘s charming Main Street. It’s kicking off today for the 10th time. Wish I were there.

Half-dozen educational seminars start today. The Walk-About Durango, the signature tasting event, provides attendees to enjoy a casual, multi-location stroll in downtown Durango tasting wine, beer, spirits and drinking in the artsy atmosphere. It takes place tomorrow, Friday, May 6 from 4 to7 p.m.

The Grand Tasting is grand indeed, with top local chefs and scores terrific wineries, distributors, breweries and distilleries from around the world featured on Saturday, May 7 from 3 to 6:30 p.m. If you can still make it, click here for tickets. If not, put it on your radar screen for 2017. I am.

500th Anniversary of German Beer Purity Act

Three ingredients mandated for Bavarian beer — and that’s all.

A German commemorative stamp celebrates the Reinheitsgebot, the world's first legal standard for the prodcution of a food or drink product.
A German commemorative stamp celebrates the Reinheitsgebot, the world’s first legal standard for the production of a food or drink product.

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 Golden and 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.

New Ice Cream Emporium in East Boulder

Heifer & Hen’s rich and flavorful ice cream.

012Heifer & 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.

The young and the young at heart can hop aboard a swing at the counter.
The young and the young at heart can hop aboard a swing at the counter.

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 menu is written on butcher paper -- easy to update when items change. In addition to ice cream and dairy-free sorbets, there are sodas made in-house, affogato with cold-brewed coffee and old-fashioned poured over ice ice cream and old-fashioned milkshakes.
The menu is hand-written on butcher paper — easy to update when items change. In addition to ice cream and dairy-free sorbets, there are sodas made in-house, affogato with cold-brewed coffee and old-fashioned poured over ice ice cream and old-fashioned milkshakes.

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.

Best ice cream sandwich wrapper ever.
Best ice cream sandwich wrapper ever.

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.

Heifer and the Hen Menu, Reviews, Photos, Location and Info - Zomato

Tastes of Thailand at Aloy

Freshness stressed at stylish Ballpark restaurant.

027I 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.

Aloy's Mai Tai made with a Thai spirit called Mehkong, Triple Sec, lime, an orange/almond syrup made in-house orgaet and Aztec bitter.
Aloy’s Mai Tai made with a Thai spirit called Mehkong, Triple Sec, lime, an orange/almond syrup called orgaet made in-house  and Aztec bitters.

Continue reading Tastes of Thailand at Aloy

River & Woods to Rise in Boulder

Former John’s location to be reborn as innovative seasonal eatery.

River and Woods logoCome 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.

Culinary Odyssey in RiNo

Foods plain & fancy in River North.

A few days ago, my friend Julia Joun and I took ourselves on our own  food tour in River North (RiNo), an emerging neighborhood in Denver. Her foodie credentials are solid. She she runs the Flatirons Food Film Festival. At this point, my credentials reside mainly on this blog, which I’m proud to say has won several awards. We left Boulder at 9:30 a.m. and didn’t return until almost 6 p.m. What a great and delicious day.

Rosenberg’s Bagels

Rosenberg-logoWe actually started at Rosenberg’s Bagels in Five Points, near enough to RiNo to count. A couple of years ago, when bagel shop and deli were a bright gleam in Josh Pollack’s eye, he stopped by and dropped off a bag of New York-style bagels. Were they ever good! Read my post here.

The Welton Street light-rail stop is directly in front of Rosenberg’s door, while some customers, like us, come in the back way from Clarkson. The gal from one of the city’s Whole Foods came in that way too, to pick up the morning order. Whole Foods is fussy about its sourcing, so this is a testimonial to the quality, taste and authenticity. Knowing that we had a long day of eating ahead, we shared an everything bagel with salmon cream cheese.

Racks of bagels.
Racks of bagels.
Retro style interior.
Retro-inspired interior with big tufted banquette.

Rosenberg's Menu, Reviews, Photos, Location and Info - Zomato

Babette’s Bakery at The Source

TheSource-logoIf one baked item for breakfast is good, two are better, so Julia and I proceeded to The Source, a renovated, repurposed and totally cool 1880s foundry that now houses restaurants, retailers, watering holes and other semi-related businesses.

011We made a beeline for Babette’s Bakery, which initially became known for its fabulous artisainal French country breads. The pastries fall in the to-die-for category too. We split one, bought things to take home — Julie snagged some bread to take home, and I bought a ham and cheese croissant for my husband.

Baker at work.
Baker at work.
Decisions, decisions, difficult pastry decisions.
Decisions, decisions, difficult pastry decisions.

Babettes Menu, Reviews, Photos, Location and Info - Zomato

Continue reading Culinary Odyssey in RiNo

1914 House New in Niwot

Downtown main drag gets a sparkling new restaurant.

001When I moved to Boulder, Rev Taylor’s Country Restaurant in downtown Niwot was a rustic dining destination on the second floor of an old wooden building. It has been closed for many years, but finally, a new place occupies the building. The 1914 House, which opened a few weeks ago, is on the main floor. No need to climb creaky stairs to eat.

The space is now warm and modern, with the makings of an outdoor patio complete with raised fire pit on the side. A small waiting area at the entrance, a bar to the left and booths and tables beyond are bathed in the glow of attractive light fixtures. Four of us sat in the comfortable arc of a semi-circular banquette, giving each of us a view of the dining room. The only flaw was that our shiny oak tabletop was already warped, and anything placed to near the edge landed on the floor. Fortunately, only flatware hit the deck. The lovely stemware was unscathed.

The service is still a little hiccuppy, but the American menu features a mix of nostalgia dishes and contemporary ones. The cocktail list looks good, but we all opted for glasses of wine from an eclectic list. It came in individual carafes, left for us to pour into nice glasses at will. Although the waiter assured me that the menu is available online, it isn’t, so I can’t provide the official name of each dish or the customary Price Check.

Hot peppers sided by mini-papusas a an appetizer.
Hot peppers sided by mini-papusas as an appetizer.
Sauteed muhrooms on crisp toast.
Sauteed mushroom duxelles s on crisp toast.
Fried chicken with gravy, honey and a biscuit. Those who had it praised the flavor and moisture of the chicken, but rued its lack of crispness.
Fried chicken with gravy, honey and a biscuit. Those who had it praised the flavor and moisture of the chicken, but rued its lack of crispness.

008

A side of mac and cheese comes in a small iron skillet.
A side of mac and cheese comes in a small iron skillet.
Rick and toothsome veggie risotto.
Rick and toothsome veggie risotto.

The 1914 House is at 21 Second Avenue, Niwot; 303-588-5511.

1914 House Menu, Reviews, Photos, Location and Info - Zomato