Tom Coohill raises the bar for professional kitchenwear.
Tom Coohill, chef/owner of his namesake LoDo restaurant, is a notable local chef and also an avid outdoorsman. Chefs’ whites haven’t changed much in a very long time, while outdoor clothing keeps evolving with new materials and new styles.
IKONIC CHEF is a Denver apparel company that is committed to design, performance and function for today’s best kitchens, and if you like the latest and greatest in appliances and gadgets in your home kitchen. check out this high-function apparel that uses IKCoolThread.
IKONIC sought out leaders in fabric technology and designers of performance gear to produce breakthrough chef wear to address the challenges of modern kitchen environments. The result: a system that they say “has been tested, optimized, and proven to keep chefs clean and cool under pressure.” The coat doesn’t come cheap ($169, plus $39 for an optional gray T-shirt), but staying cool and comfortable in the heat of the professional kitchen: priceless. FoMoInfo: email@example.com or 720-925-2716.
Natural foods grocers now carrying this Colorado product.
Back in 2011, I wrote a feature on millet for edibleFront Range, a magazine that appears to be on permanent hiatus. I had a hard time finding millet for human consumption, either in restaurants or in products other than as one of the ingredients in multi-grain breads and other baked goods.
If I were writing that now, I would highlight RollinGreens’ packaged Millet Tots. This version of tater tots, made with an ancient seed, are small, crispy bites that are organic, gluten-free, vegan, non-GMO and soy-free. The product is now available in the frozen food sections of Whole Foods Rocky Mountain Region, Natural Grocers, Lucky’s Market, Alfalfa’s Market and independents throughout Colorado, New Mexico, Kansas, Utah, Idaho, Wyoming and Montana.
Millet Tots debuted in May 2015, but a recent E-mail from Lindsey Cunningham, who runs it with her chef-husband, Ryan, is the first time I was aware of them. RollinGreens started out as a Boulder mobile food truck and catering service (hence the name). Its packaged product line features a variety of frozen handheld bites that are organic, nutritious and innovative. Pop frozen Millet Tots into the oven for 15 to 17 minutes or until crispy and thoroughly heated. The first type is made with sea salt, and two new flavors are set to launch in September 2016.
Oskar Blues soft drinks line quintuples its varieties.
Thanks to the richly deserved reputation for their roles in super-sizing America’, Coke and Pepsi are contributors to the country’s obesity epidemic and related health problems. I haven’t drunk either of ’em in years. So I would advise that if you must drink soda, make it sugar-reduced, flavorful and local.
Stiff and Son’s Old Fashioned Soda Pop Company, the kid-friendly branch of the Oskar Blues family tree, is adding four new flavors of craft soda to their product lineup. Their B. Stiff & Sons Root Beer is the top-selling local craft Root Beer in Colorado.
The four new flavors of small-batch sodas are zingy Ginger Beer, citrusy sweet Orange Cream, smooth Cream Soda and sweet-and-tart Black Cherry. These are old-school flavors reinvented by the B. Stiff wizards reinvented with their own creative twists. The original Root Beer recipe is revamped as well, with a 20% reduction in sugar, a change made in response to consumer feedback. It shoul go without saying that all B. Stiff & Sons products are gluten-free and also caffeine-free.
These new flavors are offered at top independent retailers throughout Colorado, Wyoming, North Carolina, South Carolina and Virginia, as well as at multiple large grocery retailers starting April 1st. The full line-up will remain available at all Oskar Blues restaurant locations (Oskar Blues Home Made Liquids and Solids, Grill & Brew, CHUBurger, CyclHOPS) and the new RiNo locations of CHUBurger and Hotbox Roasters Coffee Shop set to open in June of 2016.
The soda line was named for Brian Stiff, a Lyons local, bike-riding buddy and father of two, who passed away unexpectedly in February 2012. A portion of soda proceeds continue to provide support for the Stiff family.
Chef Lee Mathis’s great gimmick was to offer his tasty cheesecakes in cute little Mason jars. I happily ate some of those delicious well-named Decadence Gourmet Cheesecakes a number of years ago, he has added a line of savories to his traditional sweet flavors. Because people can’t wrap their noggins around savory cheesecakes, Mathis calls them savory spreads. I caught Mathis’s interview on Colorado Public Radio’s ‘Colorado Matters.’ The segment was called “Colorado Chef Took a Long Strange Trip to Create Cheesecake in a Jar.”
They are sold close to home (meaning at Western Slope farmers’ markets, fairs and festivals, at Grand Junction area retail locations) and in/around Richmond Virginia. They can also be ordered for shipping. The jars are shrink-wrapped and packed frozen in custom cardboard holders or in custom-made mini-wooden crates, then packed in a thermal cooler with composite, reusable gel packs, and shipped via FedEx right to your door. When a cheesecake craving hits, just thaw and eat.
When I tasted the green chili — both pork and veggie/vegan — at Lucky’s Market over the weekend, my palate rewound to Casa Alvarez, which for two decades was arguably Boulder’s most popular Mexican restaurant. Their green chili was the stuff of local legend. Customers used to pick it up by the pint or quart.
Even though Ernesto Alvarez and Betty Artes shuttered the restaurant in the Willow Gardens shopping center, their fabled chili is back. Casa Alvarez Foods is up and running, making these great chilies for retail sale, and Lucky’s is among the first (if not the first) to carry it. Frozen versions are to make their appearance soon as well, and salsas are probably in their future too.
The company’s website is not functioning yet, but news and recipes are posted on its Facebook page.
A lifetime ago, when I was quite young, garlic bread seemed like an exotic food item. Over the years, I’ve often made it — usually with a salad or soup, or perhaps with a pasta entrée. I’ve done it the “pure way,” mincing garlic and mixing it with softened butter. Then I began getting lazy and started using Lawry’s Garlic Spread* from the supermarket.
As I’ve become more ingredient-savvy and also more interested in supporting independent food enterprises, especially in Colorado, I tried lightly buttering both halves of a baguette cut lengthwise and sprinkling with a bit of garlic/jalapeño salt from the Colorado Buffalo Salt Company in Grand Junction,wrapping in foil and then baking as usual. Verdict: The Bufffalo Salt and butter combo was the best of the three that I’ve tried.
*If you want to make your foodie hair stand on end, here are the ingredients in Lawry’s Garlic Spread: Partially Hydrogenated Soybean And Cottonseed Oil, Water, Salt, Sugar, Tapioca Maltodextrin, Garlic Powder, Mono- And Diglycerides, Parmesan Cheese (Milk, Cheese Cultures, Salt, Enzymes), Citric Acid, Potassium Sorbate And Sodium Benzoate (Used To Protect Quality), Garlic Oil, Butter Oil (Milk), And Carrot Oil (For Color).” I’m just glad I never binged on the stuff.
I had just finished a small container of Noosa 0% fat salt caramel flavor yogurt the other day, when a package arrived. It held two containers of high-test Noosa blackberry serrano Greek yogurt, a new variety available only in Colorado. I opened one soon and loved the richness, the fruity flavor and the kick of serrano. But having only eaten non-fat and low-fat yogurt for years, I had to consume it in two helpings. Fortunately, it had a real lid and not that foil peel-off stuff.
I should add that I have a soft spot for Noosa Yoghurt, because it comes from tiny Bellevue, Colorado, north of Fort Collins and is made with local milk. My inspiration for the second container was a quick dessert recipe called “3 Ingredient Chocolate Strawberry Yogurt Bites” from a site called A Cedar Spoon and modified it to suit three main ingredients that I happened to have on hand. I didn’t take pictures, but here’s what a made for Valentines Day:
Chocolate/Blackberry Serrano Yogurt Bites
1 carton of 15 ready-made phyllo shells
1 container Noosa blackberry serrano yogurt
2 ounces organic dark chocolate
1. Preheat oven to 350 degrees. Place phyllo shells on baking sheet and bake for 8 minutes to crisp. Set aside to cool.
2. In a glass bowl, melt chocolate in a microwave set on medium power for about 8 minutes or until melted, stirring once or twice.
3. Stir yogurt into chocolate and spoon into shells.
4. Cut strawberries into small pieces and place a few bits on top of each.
Serve before the phyllo gets soggy.
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.