Category Archives: Meat

‘Blended Burger’ Combines Meat & Mushrooms

Project to cut down on red meat consumption & up taste.

BlendedBurgerThis is the second year for the Blended Burger Project, designed to make burgers “better” by combining ground meat with chopped mushrooms. Not a promotion directly aimed at consumers (that is, you and me), it challenges chefs to create “an incredibly delicious burger that’s healthier for your guests and more sustainable for the planet.” The burgers, which are to be on the restaurants’ menus from Memorial Day through July 31, must be made with at least 25% cultivated, chopped mushrooms.  Foraged wild fungi need not apply.

The James Beard Foundation is behind the project, and winning chefs based on diners’ votes get a trip to prepare their blended burgers at the JBF Food Conference, October 17-18, the prestigious James Beard House in New York. I’m not clear on whether any Colorado chefs were involved last year, when it was called the Better Burger Project. The five winners were respectively from Indiana, Louisiana, Tennessee, California and Pennsylvania), but three of Denver’s best are offering a sneak peek to the 2016 project, and others are invited to participate, so there’s hope for this year. Chefs Alex Seidel (Fruition, Mercantile), Justin Brunson (Old Major, Masterpiece Deli) and Troy Guard (Guard & Grace, TAG Burger, Sunnyside Burger Bar and more) have each created their own renditions of a blended burger.

BlendedBurger

A media preview is scheduled at Fruition later in the month, but I’ll be out of town so won’t be able to attend. I regret the timing, because A) I believe that for environmental reasons, even the most responsibly raised beef cattle take their toll on the environment; B) for health reasons, many people need to cut down on their red meat consumption; C) I like mushrooms.

Guard & Grace Top Thrillist Steak List

Troy Guard’s steak place selected as Colorado’s best.

Thrillist-logoThrillist.com created a list of the best steakhouses in every state (plus the District of Columbia). For Colorado, the site picked Guard & Grace in Denver. The write-up:

Colorado takes steak seriously. Its biggest city, Denver, was once a “cow town” that hosted a huge Livestock Exchange. Today, Denver (not to mention Fort Collins and Colorado Springs) supports a ton of top-notch, upscale steakhouses like Elway’s and Shanahan’s, and other steak palaces not owned by Broncos affiliates.

Guard and Grace hits all the right modern steakhouse notes — a vibrant feel that doesn’t recall a funeral home, in-house charcuterie, and a raw bar with sashimi; plus barrel-aged Manhattans, an eclectic wine list, and side dishes like handmade truffled gnocchi and chipotle-lime smashed potatoes. Steak-wise, there are grass-fed filets (including a filet “flight” with 4oz prime, Angus, and grass-fed cuts), plus the traditional assortment of prime and Angus selections.

Meanwhile, only one Colorado restaurant, The Buckhorn Exchange, squeaked in at #48 on the recent Daily Meal selection of “America’s 50 Best Steakhouses.”

Keystone Ranch Now a Steakhouse

Two resort restaurants’ focus has shifted.

KeystoneRanch-logoKeystone was one of the first ski resorts in the Rockies to emphasize very good food.  Keystone Ranch is an original 1930s  homestead turned AAA Four-Diamond rated restaurant and Wine Spectator Award and DiRoNa winner. It is introducing a new menu when it opens for the ski season on Friday, November 20. In place of the earlier fine-dining approach, the Ranch now is presenting a Colorado steakhouse experience. 

The Ranch décor — over-sized log cabin, river-rock fireplace, elk antler chandelier and such — really lends itself to the steakhouse format. Chef Steven Vlass and his culinary team are utilizing the finest meats, a variety of game, locally sourced products and sustainable practices. Menu items include Imperial Ranch Waygu New York strip, Rosen Farms lamb chops, garden herb-rubbed Red Bird chicken breast, pumpkin and quinoa croquettes and the Ranch’s signature soufflé dessert.  

Previously, The Bighorn Bistro & Bar in the Keystone Lodge, which previously was a steakhouse, now offers fine dining in a relaxed atmosphere. Its focus is on seasonally inspired from-scratch appetizers and entrees, locally sourced when possible. 

For reservations at either, call 970-496-4386.

Cured West Now Open

Second location for gourmet food shop.

006Cured has opened a second smaller shop just a few blocks from my house. Color me happy that exquisite charcuterie, excellent cheeses, unique imported and artisanal American grocery items and small assortment of mouth-watering sandwiches and salads are to be had less than a 10-minute walk from my door. Oh yes, and chocolate.

Coral Frischkorn at the meat slicer.
Coral Frischkorn at the meat slicer.
Carefully selected imported and US food items in packages, jars and cans include seasonings, oils, jams, teas and more that are difficult to find anywhere else.
Carefully selected imported and US food items in packages, jars and cans include seasonings, oils, jams, teas and more that are difficult to find anywhere else.
Cured West's wall of chocolate bars.
Cured West’s wall of chocolate bars.

Will and Coral Frischkorn’s original Cured a few blocks east of the Pearl Street Mall has a greater selection, but proximity has its benefits. The shop is simple, pared-down and classy with quality finishes to its shelves, counters and islands as a suitable backdrop for the quality items.

2019 10th Street, Boulder; 720-389-8096.

Tasting the West in Italian Establishment

Sanity & taste buds required a break from hotel food.

P1050192The other day, we stopped at the Ranch Bar in San Martino di Castrozza for kicks. Yesterday, needing a break from both the Hotel Colfosco’s truly mediocre food and the constant wailing of one or another baby or toddler at this family hotel, we escaped to the Ranch Bar for dinner. Plus we were really curious about the backstory and food at this Western-theme outpost in Italy’s Dolomites.

The menu named some names.
The menu named some names. Tantalizing leads to the backstory, but not worth exploring beyond a quick initial search. After all, I’m not stalking them.
May there's a Boulder connection. Holubar was an old outdoor gear supplier in Boulder. This loo appears on the placemat.
Maybe there’s a Boulder connection. Holubar was an old outdoor gear supplier in Boulder. This logo appears on the placemat. Or maybe someone just thought that Holubar was a bar.

But what of the burgers?, you might ask. They’re huge! Three young guys at the next table each order two. Two of the trio picked them up American-style, while the third earnestly sawed away at his with a knife and fork.

When I wrote
When I wrote “huge,” I meant HUGE. Big burger from quality eat with or without cheese, on an enormous sesame seed bun.
Not just large, but juicy too. According to the menu, it comes with
Not just large, but juicy too. According to the menu, it comes with “salad.” That it fact is butter lettuce and sliced tomato.
Fries that must have been hand-cu because they are really irregular. They are less successful than the burgers because they weren't really hot when served.
Fries must have been hand-cut because they are really irregular. They are less successful than the burgers because they weren’t really hot when served.
Fries that must have been hand-cu because they are really irregular. They are less successful than the burgers because they weren't really hot when served.
Fries that must have been hand-cut because they were really irregular. They are less successful than the burgers because they weren’t really hot when served.