Paris reportedly boasts 100 baguette vending machines to compete with or to complement the boulangeries that grace the City of Light. Colorado does not yet have a vending machine that has been called “a baguette ATM” and an “on-demand bread bakery, ” with San Francisco not surprisingly getting the country’s first.
Le Bread Xpress brought its first machine to our shores and installed it at The Myriad, a food court and food-biz incubator where the first machine is located. Fresh-baked loaves are $4.25 each. According to SFGate.com, which sent a reporter to investigate, it works like this:
A bakery in Burlingame preps and partially bakes the dough (much like those finish-in-the-oven loaves at grocery stores).
The dough is then loaded into the machine, which has a built-in fridge and oven.
Baguettes are baked regularly throughout the day; worst case scenario, your baguette is a mere two hours old.
When you order, the baguette is then ready in about 20 seconds.
Tear into it with your bare hands (or take it home to consume with cheese).
I don’t know about you, but I’d be happy to find one around here, even though Breadworks is nearby and several French bakeries dor the greater metro area. Shall we start a write-in campaign? Contact email@example.com and get something started.
Denver event to honor winning wines, plus top chefs’ food sampling.
Governor John Hickenlooper was famously a beer guy, opening the Wynkoop Brewery with three colleagues back in 1988, the year that I moved to Colorado. He now presides over a state with a robust wine industry too, and on August 4, the winning wines from the annual Governor’s Cup are revealed in a public tasting event at the Colorado History Center.
The Colorado Wine Governor’s Cup is the only statewide wine- making competition exclusively for the Centennial State’s wines, including 236 wines from 33 local wineries. The panel of such experts as sommeliers, chefs, writers and wine experts annually evaluate the submitted wines to select the 18 (12 grape wines and 6 cider/mead/fruit wines). They are assembled into the “Wine Case” used to promote Colorado’s best.
The Governor’s Cup celebration on August 4 provides the opportunity to taste all the medalists paired with small bites prepared by some of the area’s best chefs. These include Elise Wiggins (formerly Panzano and soon opening Cattivella) , Mark Reggiannini (Cafe Marmotte), Ben Davis (Tony’s Market Dry Creek) and Ashlea Tobeck (Escoffier School of Culinary Arts).
VIP entry ($90) is at 6:30 p.m. and includes a chance to sample 2015 winners paired with an extended menu by Chef Samir Mohammad of the History Colorado Center’s Café Rendezvous. General admission ($45) begins at 7:30 p.m. The event ends at 9:30 p.m. Governor Hickenlooper presents the awards to the wineries. FoMoInfo or tickets, call 303-869-9177 or click here.
Don’t expect to see Canyon Wind Cellars, which is closing on July 31, having planted its first grape vines in 1991, early in the current Colorado wine era. The owners and wine-makers, Jay and Jennifer Christianson, are retiring. I wish them well.
Food, wine and music make for a wonderful evening.
Last year’s benefit for the annual Flatirons Food Film Festival was a tailor-made event for me. There were samples of food prepared by some of Boulder’s best chefs and nice adult beverages to sip. Beautiful voices sang lovely songs. But the tailor-made part was the location at The Riverside, a short walk from my house. The downside was that this lovely but modest space became crowded quickly. Click here for more on the 2015 fundraiser.
Participating chefs include Daniel Asher of Denver’s Root Down and Boulder’s soon-to-open River and Woods, Dave Query of the Big Red F Group, Kelly Whitaker of Basta in Boulderand Cart-Driver in Denver, Nate Singer of Blackbelly Butcher Shop. I’m glad for the return of interactive multi-sensory pairings of live opera from Opera on Tap Colorado with a short film and featured dishes. Proceeds from a live auction benefit the Flatirons Food Film Festival that will take place October 20-23. Click here for tickets ($85) to the fundraiser.
The Dairy Center is at 2590 Walnut Street (26th & Walnut), Boulder.
Steamboat’s treasured bistro c.v., one of the town’s pioneering fine dining outposts of contemporary Rocky Mountain cuisine, closes on July 29 after a storied 9-year run, that included an invitation just this past May to cook at New York’s James Beard House.
Brian and Katy Vaughn have decided to fold one of their Steamboat tents and set up another in Denver. Bistro c.v. is going away, but coming to the Front Range is a second LOW Country Kitchen, where the food speaks with a refined Southern drawl. They also established YAMA Modern Japanese Cuisine and Ramen Bar at Ski Time Square at the resort base. I am not sure whether it is being affected.
The Vaughns are not the first Steamboat restaurateurs to cross Rabbit Ears Pass. Backcountry Provisions started in Steamboat Springs in 1999 and now has three locations in Denver and one in Fort Collins. The Vaughns, who plan to split their time between Steamboat and Denver, also hope to grow LOW.
I hadn’t even gotten around to posting news of Larry Olmstead’s new book, Real Food, Fake Food before it hit the prestigious New York Times bestseller list. I’ve known Larry as an outdoor and travel writer, but he is also a foodie who has immersed himself in the food product scene. The book asks (and answers) the very big question: “What are you really eating?”
“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors that are hard to identify. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. I’ll never look at a menu the same way again,” Kirk Kardashian (no, not one of those Kardashians), author of Milk Money: Cash, Cows and the Death of the American Dairy Farm, wrote in praise of Larry’s book. Continue reading ‘Real Food, Fake Food’ on NYT Bestseller List→
The theme of the 2016 edition of the Crested Butte Wine & Food Festival is “Eat. Drink” Think,” due to the addition of panels and TED-style talks about food sustainability, something . Participants in the include James Beard award-winning author Adam Danforth doing a butchery demonstration and tasting. Michel Nischan, also a Beard winner, founder and CEO of Wholesome Wave, is a pioneering thinker about food system and its challenges.
Amanda M. Faison of 5280 magazine explained how the expansion came about. “The pilot program grew out of local chefs Alex Seidel (Fruition Restaurant, Mercantile Dining & Provision, Fruition Farms) and Kelly Whitaker (Basta, Cart-Driver) wanting more out festivals. .. [They] will sit on the panels and contribute to discussions…. The program hinges on the premise that restaurant-goers are increasingly becoming conscious consumers.”
The festival takes place from Thursday, July 28 through Sunday, July 31. Click here for a full schedule and links to ticket purchase pages. While most of the events from hikes to the Tour de Forks to the exemplary Grand Tasting carry a cost, the topics of sustainability are seen to be so important that the panels are free and open to the public, as well as ticket-buying festival goers. The panels are scheduled for Friday (11 a.m.-12:30 p.m. and 5-6:30 p.m.) and Saturday (11 a.m. -12:30 p.m.).
The festival benefits Center for the Arts Crested Butte, 606 Sixth St., Crested Butte; 970-349-7487.
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.
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.