Category Archives: Colorado

The Kitchen Cited as Farm-to-Table Pioneer

Food & Wine picks The Kitchen for Colorado.

thekitchen-sign-jpgFood & Wine magazine selected its choices for the best farm-to-table restaurant in every state, where hey surveyed food writers and bloggers. Even though they didn’t contact me, I’m happy to note that Boulder-born The Kitchen was the Colorado choice.  I concur, because The Kitchen really pioneered the concept in this neck of the culinary woods.

Here’s what Toni Dash of Boulder Locavore wrote (but the fact-checking or proofreading was flawed. It’s Kimbal Musk, not Kimbal Husk):

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 . “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.

Long Running Blue Parrot Closing

Louisville landmark going dark after nearly a century.

BlueParrot-signWhen I moved to Boulder in 1988, “someone” told me about two terrific Italian restaurants in Louisville: Colacci’s and the Blue Parrot.  It took me a while to get to them, but compared to the southern Italian restaurants of the Northeast, they were not at all terrific. In fact, to my palate, they were remarkably mediocre.  Low-taste recipes and throw-back ambience, better for nostalgia than for actually eating there. The Colacci family was behind both.

Colacci’s closed some years ago, and now The Blue Parrot is planning on closing at the end of the month. Their spaghetti sauce is or was bottled, but I was never motivated to look for it. Too bad it couldn’t hang on for a couple of years to celebrate its 100th birthday.  I say “RIP,” but since I couldn’t bring myself to try it a second time,  I might be partially responsible for its demise.

Should you wish to pay it a farewell visit, it is at 640 Main Street, Louisville;  303 666-0677.

Seven Fishes Swimming to Fort Collins

Italian Christmas Eve feast coming to Jax in Old Town.

At Jax, oysters
Oysters at Jax.

Several years ago, a friend and I conspired to prepare the Feast of the Seven Fishes, a traditional southern Italian Christmas Eve feast. Eight or so of us had a great time. The food was good, but nothing compared to what a good restaurant kitchen can put out.

Jax Fish House & Oyster Bar in downtown Fort Collins is putting on  special Feast of the Seven Fishes on Christmas Eve, featuring  fresh seafood and other exquisite dishes prepared by Jax Chef Ricky Myers.  This is the third year that Jax has put on the Festa dei Sette Pesci, but the first time I’ve been aware of it. In fact, Jax is reportedly the only restaurant in the area that is offering this unique meal on Christmas Eve.

Menu

  • Oysters on the half shell; grapa mignonette
  • Big Eye Tuna Crudo, pickled fennel and celery, orange segments,
  • herbs and Ligurian olive oil
  • Sweet Potato and Crab Arancini, oregano aioli
  • Insalata Mista, fried anchovy, grilled baby octopus, gigante beans, arugula, cauliflower, olive, cured egg yolk, anchovy vinaigrette
  • Baked Cherrystone Clams, speck and Parmesan mornay, herbed bread crumbs
  • Pan Roasted Swordfish, gnocchi al Romano, Hazel Dell mushroom Bolognese
  • Raito Bianca, mussels, house-made linguica sausage, sea lettuce,
  • chestnut cream, potato, capers
  • Zeppoles, pomegranate crème anglaise, amaretto beer caramel

The cost is $55 per person. There will also be an optional bottomless wine offering (red, white or both), and a discounted menu of wine by the bottle. Reservations are required; call 970-682-2275.

The restaurant is at 123 North College Avenue, Fort Collins.

Jax Fish House & Oyster Bar Menu, Reviews, Photos, Location and Info - Zomato

Kelly Liken Key to New Wellness Program

Monthly sessions combine luxury lifestyle elements.

beavercreek-logoIn European spa resorts, guests come to renew, rejuvenate and relax — and eat well. That concept with an American spin comes to Beaver Creek this winter. Beginning in January, and taking place monthly thereafter, the essential elements of Earth, Water and Fire inspired for the new ‘Mind, Body and Appetite’ series at this luxurious mountain resort. Each element is to be  incorporated into the series to complement movement, nutrition, and cuisine.

What intrigued me was that Vail Valley star chef Kelly Liken is the culinary key to this new series with the “appetite” part offered at her new-ish restaurant, Harvest By Kelly Liken in Edwards. The press release describes this combination thus:

Each event begins in The Sonnenalp Club’s new Movement Studio with 45 minutes of yoga and meditation, taught by renowned yogi Suzanne Oliver, concentrating on one of the three elements. After the yoga class, guests move into The Lounge at Harvest by Kelly Liken to hear a talk from Ashley Eaves, certified nutritionist, dietitian and intuitive coach about how the element affects the body. Guests then enjoy inspired cuisine created by Chef Kelly Liken, comprised of ingredients chosen by Eaves, from a customized menu that stimulates the appetite while interpreting the components of each element through a culinary lens.

The Schedule & MoInfo

January 25. Earth Element (Prithvi), representing all that is stable and unwavering.   Mind – Yoga class includes standing postures and gentle hip openers, ending with a guided meditation and grounding breath work.   Body – The effect of grounding the body through nutrition and its application on mind/body balance . Appetite – Menu focuses on earthy, hearty winter vegetables while incorporating a healthy balance of macronutrients.

February 22. Water Element (Apah Jala), representing the force of attraction and enables flow, circulation, rhythm and fluid movement.   Mind – Using the breath as the guide and meditation to bring intention to thoughts and desires.  Body – The effects of water, hydration, nutrients in fresh juices from fruits and veggies, Omega3, detoxing and healthy digestion.  Appetite – Fresh seafood, healthy fats and umami vegetables, plus juice bar offerings from The Pantry at Harvest.

March 22. Fire Element (Agni), delivering a spark of heat, stimulation and movement, digestion and attitude.  Mind –Yoga session focuses on drawing energy up from the earth into the core of the pelvis, firing up power for arm balancing postures.   Body – Nutrition session focuses on metabolism and the effects of caffeine, proteins, carbohydrates and spicy foods on the body.    Appetite – Menu incorporates spicy foods known to boost metabolism.

Each session takes place from 4 to 6 p.m.  and starts at $65 for Sonnenalp Club members and $80 for non-members;  all three classes start at $175 for members, $215 for non-members. And for those who an adult beverage at the end of the day, “specialty elemental cocktails” are available for an additional charge during the culinary portion. Reservations are required; call 970-477-5377.

Cross-posted to Travel Babel.

Snooze Poised to Grow

Denver-born breakfast restaurant group gets New York investor.

snooze-logoA decade ago, when Denver’s Ballpark neighborhood was beginning to take off, brothers Jon and Adam Schlegel established Snooze, an A.M. Eatery. In fact, it was born April 2, 2006, and became an instand hit, sparking a movement toward creative, breakfast-oriented restaurants. It became known for its “atomic age’ mid-20th-century décor, energetic atmosphere and friendly service — and of course, it’s great breakfast items.

There are now 17 Snoozes in Arizona, Texas and California as well as Colorado. The capital and managerial infusion comes from York’s Stripes Group. The big name, food industry-wise, is David Swinghamer, former CEO of Shake Shack. He and two other Stripes Group partners are said to be joining Snooze’s board of directors. Will this corporatize Snooze? Will there still be lines spilling onto the sidewalk? Will it loose its Ballpark soul?

Culinary Treasure in Old Town Erie

24 Carrot Bistro serves great cocktails & sublime food.

p1120723Until last night, I’d only eaten one dinner in Erie — years ago at my friend Kuvy Ax’s birthday dinner at a now-defunct Mexican restaurant. It was at Kuvy’s behest that I ate there again last night. This divine dinner was at 24 Carrot Bistro, a farm-to-table restaurant with a stellar pedigree. The eatery’s name comes from a play on words — 24 karat relating to the finest gold and carrots referencing a key ingredient in fine classic cuisine.

Not only are partners Bianca Retzloff and Kevin Kidd both chefs, but Bianca is the daughter of Mark Retzloff, founder and owner of Alfalfa’s Market  (now Markets, because there are three).  Between them, Bianca and Kevin had worked at Alfalfa’s and in various Boulder County restaurants (SALT, Colterra, Jax and others) before crossing the line to Weld County and Erie. This town has exploded with housing developments, but it lacked any good restaurants until July 2015 when 24 Carrot Bistro opened in an 1880 building, originally a butcher shop and most recently a steakhouse. Now exposed brick walls and exposed joists create a warm, rustic and hospitable look.

24 Carrots Bistro exemplifies the aesthetic of paring a building down to its bones -- exposed brick walls, exposed joists and minimal distracting decorations. Along one side is the bailiwick of D.J. Riemer and his behind-the-bar team, who mix great cocktails and conduct monthly mixology classes.
24 Carrot Bistro exemplifies the aesthetic of paring a building down to its bones — exposed brick walls, exposed joists and minimal distracting decorations. Along one side is the bailiwick of D.J. Riemer and his behind-the-bar team, who mix great cocktails and conduct monthly mixology classes. (Oliver Retzloff photo, courtesy 24 Carrot Bistro)
24 Carrots' skilled bartenders work with house-made liqueurs, digestifs, shrubs and spirits of various sorts. Their speciality is pre-Prohibition contails -- and contemporary ones too.
24 Carrot’s skilled bartenders work with house-made liqueurs, digestifs, tinctures, shrubs and spirits of various sorts, including on-site barrel-aging. Their specialty is pre-Prohibition cocktails — and contemporary ones too.

A blackboard near the entrance lists the local vendors they buy from, but being from Scituate, Mass., executive chef Kevin Kidd has a soft spot for fresh seafood so he has it flown in six days a week.

Elsewhere, calamri can be rubbery, but 24 Carrots' tender and crsisp-fried version might just be the best I've ever had. Chef Kevin soaks it buttermilk, coats in seasoned flour and fries it till it's
Elsewhere, calamari can be rubbery, but 24 Carrot’s tender and crisp-fried version might just be the best I’ve ever had. Chef Kevin soaks it in buttermilk, coats it in seasoned flour and fries it till it’s “just right” — like Baby Bear’s calamari would be. It comes with smears of basil aioli and Romesco, two Mediterranean-inspired sauces.
An elegant and delicious salad of roasted cauliflower, sliced apple, cpinack, celery. some cheddar, hazelnuts for crunch and an elegant cherry vinaigrette.
An elegant and delicious salad of roasted cauliflower, sliced apple, spinach, celery, some cheddar, hazelnuts for crunch and an elegant sherry vinaigrette.
The lighting did not flatter the roasted quail, but the cornbrad stuffing, bacon-braised collards and apple-cranberry compote made for a lovely homage to Thanksgiving.
The evening lighting did not flatter the roasted quail, but the cornbread stuffing, bacon-braised collards and apple-cranberry compote made for a lovely homage to Thanksgiving.
Pan-roasted red snapper with seared sweet potato, spinach, fennel and pistachio in a pool of red pepper/paprika butter sauce.
Pan-roasted red snapper with seared sweet potato, spinach, fennel and pistachio in a pool of red pepper/paprika butter sauce.
The interesting sweet potato cheesecake had a moist crumbly texture, not dissimilar to a rum cake. It is served with a cranberry-tarragon couli, some maple pecan pieces and a crown of whipped cream.
The interesting sweet potato cheesecake has a moist crumbly texture, not dissimilar to a  booze-free rum cake. It is served with a cranberry-tarragon coulis, some maple pecan pieces and a crown of whipped cream.
On a warmer evening, we might have had drinks on the cute little patio, but on a cold night, we went out for a peak at the near-dormant raised boxes where 24 Carrots chefs grow their own herbs,
On a warmer evening, we might have had drinks on the cute little patio, but on a cold night, we went out for a peak at the near-dormant raised boxes where 24 Carrot chefs grow their own herbs.

Price check: At dinner, appetizers, $7-$12 plus $14 for an artisanal cheese plate; salads, $6-$8; small plates, $12-$17; entrées, $17-30 plus $12 for a Bistro Burger; desserts, $7-$8 plus just $2 for a daily selection of mini-bites and ice cream/sorbet tastes.

24 Carrot Bistro is at 578 Briggs Street, Erie; 303-828-1392.

24 Carrot Bistro Menu, Reviews, Photos, Location and Info - Zomato

Lyons Liqueur Medals in New York

Local liqueur features decaf coffee & clean alcohol.

richardosbottleRichardo’s Decaf Coffee Liqueur, a 40-proof liqueur made with naturally decaffeinated coffee, pure vanilla and neutral grain spirits, was awarded a Silver Medal at the 7th Annual New York International Spirits Competition. It is the fifth international award win for Richardo’s, which can be used in cocktails, cooking and baking, and served neat or over ice. Do alcohol and decaf coffee cancel each other out?

Richard England makes his liqueur through a patent-pending process blending neutral grain spirits with England’s signature mix of naturally decaffeinated coffee, high-quality vanilla and other ingredients, then aged for at least 30 days. England and his wife, Linda, started making Richardo’s in small batches in 1986 , mainly for family and friends. In 2012, he teamed up with Spirit Hound Distillers to take his recipe to production scale while still keeping the rich, creamy and smooth taste of the liqueur intact.

According to England, Richardo’s Decaf Coffee Liqueur is made with high-quality vanilla and decaffeinated coffee, which requires less sugar to overcome the natural bitterness of caffeine.

Made just outside Denver in Lyons, Colorado, Richardo’s is available at Spirit Hound Distillers tasting room on the east side of in Lyons. We’ve passed it a million times en route to Estes Park. We’ve got to stop next time for a distillery tour and to try some Richardo’s. If you aren’t going though Lyons, click here for Colorado liquor stores and restaurant where you can find it.  4196 Ute Highway (US Highway 36), Lyons; 303- 823-5696 (tasting room) or 720- 636-4525.