Gerald Nicosia has spent a decade challenging the disposition of Jack Kerouac's $20 million literary estate. Along the way, he's annoyed most of what remains of the beat generation.
I'm not sure whether to laugh or cry.
On November 16, the good people at TiVo announced what has to be one of the signs of the foodie apocalypse: that through a partnership deal with Domino's, customers would now be able to order pizzas through their TV.
Why? Because getting up off the couch and finding the phone was just too much goddamn work. Because leaning over to switch on the laptop seemed too much like exercise to your average Domino's consumer. Because thousands of years of technol
On Oscar night, the entire food world was abuzz. Not because of anything that happened during the Academy Awards ceremony, but because of one of the (million and one) commercials that showed during the proceedings: namely, the Tom Colicchio Diet Coke spot that appeared to show the Top Chef judge and incredibly successful chef/owner of Craft in New York City just one step removed from shitting directly on chef Grant Achatz of Alinea in Chicago.
Now, all questions of whether or not Colicchio is
Tonight, from 6 to 7:30 p.m.,Morton's in the Denver Tech Center, 8480 East Belleview Avenue, is uncorking five different Argentinian Malbec wines for oenophiles willing to fork over $45 for plenty of sips, plus hors d'oeuvres, including cheeses, sliced tenderloin with chimichurri sauce, broiled sea scallops and miniature hot chocolate cakes. Reservations can be made by calling 303-825-3353.
On Saturday, June 27, Balistreri Vineyards, 1947 East 66th Avenue, and Dream Italia, are hosting grape
John Broening"We'll have head cheese at Olivéa on Friday -- I expect to see you there," summoned the e-mail. The note - short and to the point -- was from John Broening, the executive chef at Duo and Olivéa: the former a restaurant in Highland with a field-to-plate, seasonal approach to food; the latter a three-month-old restaurant in Uptown that embraces the same elemental philosophies, but pushes the culinary envelope by serving, among other things, head cheese, a gelatinous loaf comp
Michael McGill grew up in Kansas City and moved to Boulder for college, where he poured his first drinks. He has been behind a bar since 1998, and today can be found managing the bar at Osteria Marco in Larimer Square.
Now serving: Michael McGill.
How did you get into bartending? I was serving tables at a sports bar in Boulder when one of the bartenders was sick and I got thrown behind the bar on Super Bowl Sunday 1998, when the Broncos won their second Super Bowl. It's still the most m
