Subject: International Association of Culinary Professionals

• Bite Me

  May 5, 2005

• Desperately seeking volunteers for the IACP conference in Denver

  "Dearest Peers in Food and Life..." That's the word-for-word salutation lifted from an e-mail I just read from Sylvia Tawse, the International Association of Culinary Professionals' host city committee chair -- and a woman I've never met in my life. But you know what? Anyone who starts her e-mails with that kind of greeting must be worth meeting, right? Plus, we're both members of Les Dames d' Escoffier International (Google it, if you must), which means that we're kinda-sorta colleagues. Kiss,

  March 26, 2009

• Culinary memo to IACP conference-goers: Eat ethnic

  El Taco de MexicoBetween April 1 and 4, more than 700 professional foodniks -- writers, editors, columnists and critics, culinary directors, cookbook authors, food stylists, recipe developers, nutrition experts and food and restaurant PR flacks -- are expected to share in a little culinary camaraderie, namely the kind that comes packed into a food conference like the one hosted by the International Association of Culinary Professionals at the Sheraton Downtown Denver. It's cool that a bun

  March 31, 2009

• Wake-Up Call: Revving up for the week ahead

  You auto know better: In advance of the Denver Auto Show, which revs up in the Colorado Convention Center April 1 through April 5, the Metro Denver Automobile Dealers Association is hosting the second annual Rocky Mountain Auto Summit today, covering everything from technology to financing to green developments. The seminars run from 10:30 a.m. to 3 p.m. in the Colorado Convention Center, room 301 -- and they're all free. You can find more details at www.denverautoshow.com -- but we're willing

  March 30, 2009

• Who's holding down the Fort?

  The big food news in town continues to be the International Association of Culinary Professionals convention -- and tonight, The Fort - the replica of Bent's Fort overlooking Denver -- is hosting a special dinner for IACP attendees. But non-members are welcome, too, for $165; chef Trevor Dierolf will be backed by guest chef Bertina Cadman of the Dine tribe. To RSVP, e-mail conferencevent@theculinarytrust.com. In Denver tonight, brothers Pete and Paul Marczyk of Marczyk's Fine Foods will host

  April 2, 2009

• IACP Conference Report: Drunk and in possession of press credentials

  IACPers apparently flocked to Denver's hottest noodle bar, Bones, on the conference's opening night. For those of you not yet hipped to the big foodie news in Denver this week, the International Association of Culinary Professionals is in town -- a kind of traveling circus show of food writers, food editors, food pimps, chefs, authors, wine gurus and associated tradesmen. And, of course, Jason Sheehan is embedded right in the middle of all the action, causing trouble, sponging up free drinks and

  April 2, 2009

• IACP Conference Report: Food writers are good in bed

  For those of you not yet hipped to the big foodie news in Denver this week, the International Association of Culinary Professionals is in town -- a kind of traveling circus show of food writers, food editors, food pimps, chefs, authors, wine gurus and associated tradesmen. And, of course, Jason Sheehan is embedded right in the middle of all the action, causing trouble, sponging up free drinks and generally comporting himself in as disreputable a way as possible. His reports from inside the

  April 2, 2009

• IACP Conference Report: What do several hundred wet food writers smell like?

  For those of you not yet hipped to the big foodie news in Denver this week, the International Association of Culinary Professionals is in town -- a kind of traveling circus show of food writers, food editors, food pimps, chefs, authors, wine gurus and associated tradesmen. And, of course, Jason Sheehan is embedded right in the middle of all the action, causing trouble, sponging up free drinks and generally comporting himself in as disreputable a way as possible. His reports from inside the conve

  April 2, 2009

• Cafe Society: Week in Review

  In case you missed it...Marczyk's is bringing aboard pastry chef John Hinman. Brownies, blondies, whoopie pies and bacon-chocolate chip cookies coming soon.  Hawaiian plate lunch comes to Boulder, ruined by hippies.  The International Association of Culinary Professionals conference is in town.  Our bloggers make some recommendations for dining, including mandatory ethnic joints and the best new restaurants of 2008.  Sheehan reports from the conference and covers

  April 3, 2009

• IACP Conference Report: Hunting the most dangerous game of all. Man.

  For those of you not yet hipped to the big foodie news in Denver this week, the International Association of Culinary Professionals is in town -- a kind of traveling circus show of food writers, food editors, food pimps, chefs, authors, wine gurus and associated tradesmen. And, of course, Jason Sheehan is embedded right in the middle of all the action, causing trouble, sponging up free drinks and generally comporting himself in as disreputable a way as possible. His reports from inside the conve

  April 3, 2009

• IACP Conference Report: Dispatches from the front lines

  For those of you not yet hipped to the big foodie news in Denver this week, the International Association of Culinary Professionals is in town -- a kind of traveling circus show of food writers, food editors, food pimps, chefs, authors, wine gurus and associated tradesmen. And, of course, Jason Sheehan is embedded right in the middle of all the action, causing trouble, sponging up free drinks and generally comporting himself in as disreputable a way as possible. His reports from inside the conve

  April 4, 2009

• Another little piece of my heart: D'Corazon

  D'Corazon has won many heartsHere is a city where I can get breakfast burritos (delivered to the office, if necessary), tacos on almost every corner, decent (though never fantastic) green chile, the combined cuisines of Puebla and Michoacan and Chihuahua and the D.F., all without being assaulted for flaunting my literacy, without having to dodge the come-ons of the pubescent hookers working the stroll outside my three, four or five favorite places. I think I could eat Mexican food at a different

  April 7, 2009

• Biker Jim is on a roll

  April 9, 2009

• See? I'm not the only one who loves O's...

  Ian Kleinman is cooking with gas -- liquid nitrogen -- at O's.Steven Shaw, founder of egullet and a serious food-world heavyweight, was in town this month for the International Association of Culinary Professionals conference, and he somehow found time to take a spin up to Westminster to check out Ian Kleinman's molecular gastronomy menu at O's Steak and Seafood. I've been infatuated with the place since day one, and have long held up Kleinman as one of the true innovators in the field.  Bu

  April 15, 2009

• Molecular gastronomy is no fad, as Ian Kleinman proves at O's

  It would be impossible to repeat all the nice things that egullet's Steven Shaw had to say about Ian Kleinman and his molecular gastronomy menu at O's Steak and Seafood at the Westin Westminster, which Shaw experienced when he was in town for the International Association of Culinary Professionals convention. Shaw and I spent a long time chatting about Kleinman's menu. There were jokes buried in those four or five or six plates that no one in Shaw's party got until the next day (Kleinman's star

  April 16, 2009

• Biker Jim now takes credit cards: This is why I love living in the future

  Back when I was a kid, back when I was a teenager, even back when I was only slightly less of a grown-up than I am now, one of the biggest drags about eating on the street was having to carry cash.  Today, you can add parking, the occasional vending machine soda and supporting the local homeless community to the reasons for carrying cash. Still, I often find myself short of dough, which means I've been shit out of luck when it comes to getting my fix of Mexican ice creams, taco-truck tacos,

  April 20, 2009

• When in doubt, head to Bistro Vendome

  April 30, 2009

• Finally, a perfect plate at Rioja - followed by a second one

  June 11, 2009

• Ian Kleinman out at O's

  ​I just got the news twenty minutes ago. Ian Kleinman buzzed my cell shortly after. "So, you're unemployed, brother," I said. "Congratulations, I guess." "Yeah, well, not completely unemployed," Ian said, laughing. "But yeah." Yesterday, Ian was let go from his gig as chef and chief liquid nitrogen wrangler at O's Steak and Seafood at the Westin Westminster -- a normal, boring hotel posting that he somehow managed to turn into one of the coolest jobs in the country, one where he was e

  November 11, 2009