One of four cities to host the first American version.
I can still remember my first taste of gelato. It was in Rome a long lifetime ago at a gelataria across the street from and just to the right of the Pantheon. Thanks to the Internet, I am pretty sure it must have been Cremaria Monteforte (via della Rotonda 22), and that small flavor bomb on a hot summer day was the first of many that I have savored over the decades. It is still there — and still widely praised for its flavors and authenticity. And I do remember it even though I’ve consumed many little cups and cones of gelato since then.
The Gelato Festival launched in Europe 2010 and has taken root there, and Boulder is the first stop of the first Gelato Festival America from September 29 through October 1 at the Twenty-Ninth Street shopping area. The unique creations of seven gelato makers from Italy, the U.S. and Canada compete for the honors of being the best in show as voted on by a panel of judges and by the public. There are also sessions to learn about the long history of gelato and how it’s made.
Click here for tickets and here for a GroupOn offer that saves 20 percent. In addition to the Boulder event, Gelato Festival America then goes to Santa Barbara (October 20-22), Scottsdale (October 27-29) and Tucson (November 3- 5).
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.
Former aviation equipment factory now hub for food, shopping and community.
Being a fan of markets and of adaptive reuse of old buildings, I have cheered the development of the Stanley Marketplace from the other side of metro Denver since I first read about it. Yesterday, a friend visiting from New York, my husband and I went to take a look. It is located near the Aurora-Denver line and near the old Stapleton Airport, an area mushrooming from open space into a dense new urban development of housing, shops, offices and parks.
The cavernous building, once the home of Stanley Aviation, is being remade into a cutting-edge, multi-use building that hyper-industrial in design. It works. Businesses are moving in gradually (Cheluna Brewing and the fourth location of Comida being among the first and Mister B’s Wine and Spirits opening today, being the newest ), and with each opening and each special event, the attraction grows. Even on a weekday morning, there was activity, It was not just construction crews. Parents and little kids were playing in a tumbling space for tiny tots, gym rats were umping heavy iron in a weight training studio) and people needing their hair or faces done were visiting a hair salon, aesthetician or barber. .
We popped in and out of boutiques with wonderful fashions and accessories and peered into construction sites, and I even went upstairs to the shell that will become the newest location of The Infinite Monkey Theorem Winery. Here are some current eating/drinking opportunities, with more soon to follow.
Natural sodas & ice cream team up for summer cooler event at a brewery.
When it’s hot, we want ice cream or beer or lemonade or some combo thereof. The Denver Beer Company and Little Man Ice Cream have teamed up with the Rocky Mountain Soda Company, known for its all-natural sodas, to throw a summer party this Saturday, July 23 from 11 a.m. to 5 p.m.. Rolling off the successes of the Loveland Lemon Lime Shandy at the Sun Drenched Music Festival, the Denver Beer Company hosts what it expects will be the first Annual Ice Cream and Shandy Social on its new patio.
Denver Beer Company brewmasters have crafted five delicious shandies of five different Rocky Mountain Soda flavors, paired with five Little Man ice creams. Click here for tickets ($15) good for five 4-ounce shandies and five mini ice cream scoops. The Denver Beer Company is at 1695 Platte Street, Denver.
I often complain that when compiling lists of “top” this or “best” that, national sites pay scant attention to restaurants in the flyover states of the Mountain West. When some establishment makes such a list, more often than not, it’s in Denver.
So it came as quite a fine surprise when The Daily Meal’s selection of the World’s 35 Best Ice Cream Parlors 2016included the Taos Cow in tiny Arroyo Seco, a hamlet between Taos and Taos Ski Valley. It’s actually more than an ice cream parlor but a place to stop for breakfast and lunch offerings, including really good soups. I have no delusions that The Daily Meal actually had a correspondent try out. Bon Appétit, USA Today and the two Times newspapers (L.A. and New York) previously wrote about it. The Daily Meal’s words about this ice cream:
Taos Cow, Arroyo Seco, N.M.
Specializing in all-natural, rGBH-free ice cream since 1993, Taos Cow mixes traditional flavors with local ingredients, creating Southwestern-inspired varieties like Buffalo Chip (vanilla ice cream with dark chocolate-covered coffee beans), Maple Walnut (made with real maple extract and walnuts), Cherry Ristra (cherry ice cream with dark chocolate chunks and piñon nuts), and Holstein Sunset (strawberry ice cream with white, dark, and milk chocolate chunks).
In case you’re wondering, rGBH is a growth hormone commonly administered to cattle.
Another day, another appearance by a Denver eatery on some “top” this or that list. This time, it’s The Inventing Room’s “volcanic” root beer float, devised by the clever owner/chef Ian Kleinman, that is one of Tabélog’s 10 selections for “The 10 Most Outrageous Desserts in America!” Exclamation theirs — as is the mysterious accent aigu on the “e” in Tabélog. The selections are eclectic, ranging from a Michigan sports pub to Chicago’s ethereal Alinea. As usual, The Inventing Room occupies a category of its own. The site posted:
Our next outrageous dessert literally blows up in your face. The Inventing Room in Denver, CO is known for their crazy dessert creations. Unusual flavors of ice cream, frozen honey and frozen Cheetos are just a few of the tricks up their sleeve. But The Inventing Room got serious with their signature exploding whipped cream which provides a perfect topping for their root beer float. This normally fizzy dessert drink is made downright volcanic dessert thanks to the use of liquid nitrogen. Ask for some pop rock topping for maximum eruption.
The ice cream shop is at 2020 Lawrence Street, Denver; 303-885-2802.
Heifer & 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.
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 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.
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.
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.