Each year, after the Food & Wine Classic in Aspen, a feast of piggish proportions follows, namely Grand Cochon, a swine showdown that gives the pork entourage the opportunity to stuff as much pig down their gullet as possible. Ten chefs compete in the battle, all of whom have won Cochon competitions ... More >>
Clothes to Kids Denver is a non-profit organization that provides free clothing for low-income, school-aged children. On Friday, April 4, the Cat Walk Club, comprising students from the Johnson & Wales University fashion merchandising program, will have host its annual Diver City fashion show, with ... More >>
Iain Chisholm Amerigo Delicatus Restaurant & Market 2449 Larimer Street 303-862-9850 amerigodelicatus.com This is part one of my interview with Iain Chisholm, chef-owner of Amerigo Delicatus Restaurant & Market; part two of our chat will run tomorrow. My mom never used salt. She thought it was th ... More >>
Johnson & Wales University, 7150 Montview Boulevard, is welcoming chef Lena Kwak for a cooking demonstration and tasting featuring her gluten-free flour: Cup4cup, which she co-developed during her time with Thomas Keller at the French Laundry in California. See also: - Reader: Gluten-free diets are ... More >>
Too busy to get to everything on Cafe Society's plate this week? Here's another helping of some of our entrees: Gretchen Kurtz reviewed Early Bird Restaurant in Westminster. Here's the capsule version of her full review: It might seem easy to make an omelet, but it isn't -- as the dishes flying out ... More >>
After watching Top Chef this season, I have a new theory on why chefs don't like brunch. Maybe it's not, as many restaurateurs suggest, because the meal is a disruption to the kitchen's regular routine. Instead, could it be that they're secretly afraid of cranking out omelets as brown and dry as the ... More >>
If you're Mark DeNittis, you don't wallow in pig shit when the USDA pulls the pork from underneath your livelihood. Instead, you pick yourself up, eat a sausage or ten (and porchetta, to boot) and map out a future that brings you back to what you love most: the classroom. See also: - Exclusive: Il ... More >>
Jay Leandro Pub 17 on Welton Street 1750 Welton Street hyatt.com/gallery/pub17/index.html 303-295-1117 This is part one of my interview with Jay Leandro, exec chef of Pub 17 on Welton Street; part two of our conversation with run tomorrow. According to Jay Leandro, it all started with a chicken. ... More >>
A sweet, springy cake, smooth frosting and colorful sprinkles -- a cupcake can be so pure and simple. That's how Porche Lovely, owner of Church of Cupcakes, likes to keep it. Her congregation worships cakes made from scratch with local, organic and sustainable ingredients, which are sacred to Lovely ... More >>
Are you a member of the date police? (I promise, this isn't going where you think it is.) Date police are folks who scrutinize labels and toss out food the nanosecond the expiration has passed. To a kitchen cop, if it's past the official "use by," it's outta there. I confess I have a quick trigger w ... More >>
Three years ago, Tyler Nemkov was a Johnson & Wales student who came to Cafe Society as an intern, interested in where a culinary career could take him. So far, it's taken him to J-school at the University of Colorado, a gig at Cured and, at the edge of 23, a short-lived job as exec chef at Mateo th ... More >>
This is where the cool kids from the food writing class at Johnson & Wales hang out after their last day of the trimester. Can you guess where we're eating? Special bonus: Anyone who gives the first correct answer to the week's Guess Where posts is entered into a pool -- and every Monday, we sele ... More >>
When Tyler Nemkov joined Cafe Society as a twenty-year-old intern from Johnson & Wales three years ago, he knew he wanted to pursue both a journalism and a culinary career. He opted to keep working in kitchens while he earned his degree at the University of Colorado -- right before it closed its jo ... More >>
As Patricia Calhoun wrote this morning, the Denver omelet isn't all it's cracked up to be.
Lori Midson J. Michael Melton Zydeco's 1730 Wynkoop Street 303-293-2887 www.zydecosdenver.com This is part one of my chat with J. Michael Melton, exec chef of Zydeco's. Part two of our interview will run in this space tomorrow. I got the gift of the Southern double name," drawls J. Michae ... More >>
Oskar Blues is celebrating its CANniversary, the coveted Beaujolais varietal gets released, and there's a lot more in food-and-beverages happening in this week's culinary calendar. Here's a taste of what's ahead:
Thomas Bohne with his winning dish.Food in the mess hall at the U.S. Army base in Wurzburg, Germany, was bad. So bad that Thomas Bohne, who had never even cracked open a blue box of Kraft Macaroni and Cheese, took it upon himself to make something edible. He dropped 99 cents on a Thai cookboo ... More >>
You be the judge. Cochon 555, the porkeriffic national competition that trots into Denver on Sunday, April 3, recently announced the five Colorado chefs combating for the Prince of Porc title: Jennifer Jasinski (Rioja, Euclid Hall and Bisto Vendome); Kelly Liken (Restaurant Kelly Liken); Alex ... More >>
Lori Midson Jorge de la Torre Johnson & Wales University www.jwu.edu This is part two of Lori Midson's interview with Jorge de la Torre, dean of culinary education at Johnson & Wales University. Part one of that interview ran in this space yesterday. Favorite restaurant in America: The She ... More >>
Lori Midson Jorge de la Torre Johnson & Wales University www.jwu.edu This is part one of Lori Midson's interview with Jorge de la Torre, dean of culinary education at Johnson & Wales University. Part two of that interview will run in this space tomorrow. "I'm a little worried about this in ... More >>
The winning team plating the winning dishLiveWell Colorado sponsored a nine-week after-school culinary program with three Denver high schools that culminated in the winning team from Martin Luther King Jr. Early College taking home first place at the competition last Friday. The all-female te ... More >>
Lori Midson Mark DeNittis Il Mondo Vecchio 1174 South Cherokee Street 303-744-6328 mondovecchio.net I dig this job, and I'm having a blast," says Mark DeNittis, knocking back another swig from a bottle of Peroni, his beer of choice. In front of him is a plate of salumi, pulled from the mea ... More >>
Lori MidsonThis is part two of Lori Midson's Chef and Tell interview with Eric Stein, chef/instructor at Johnson & Wales. To read part one of that interview, click here. Most embarrassing moment in the kitchen: I worked for a restaurant called Adesso in Providence, Rhode Island, that featur ... More >>
Lori MidsonEric Stein, Johnson & Wales chef/instructorThis is part one of Lori Midson's interview with Eric Stein, instructor and chef at Johnson & Wales University. To read part two of that interview, check back here tomorrow. Eric Stein Chef/instructor Johnson & Wales University Eric St ... More >>
Nancy LevineYes, we Westworders love our charcuterie. And this plate, stripped down to the quintessential French style (the proprietor of this establishment would have it no other way), comes courtesy of a charcutier who graduated from Johnson and Wales. Can you guess where I'm eating? Spec ... More >>
Lori MidsonSheila Lucero, exec chef of Jax Fish House"A few years ago, during a brainstorming session, I came up with an idea to create an all-female chef cooking event, something that would bring together some of the best female chefs in Denver," says Sheila Lucero, executive chef of Jax Fis ... More >>
Looks just like real bread, doesn't it? While I am not generally one for hyping the cause of vegetarian-this or vegan-that, there has always been something about the art (yes, art) of vegan and gluten-free baking that has tickled my geek bone. It's the same instinct that makes me love the m ... More >>
The decision went like this: "Okay, head to class now, or... I glance over at the simmering basil syrup in the works and strawberries blending in the robo-coupe. ... just stay here." "Here" was the kitchen, and "class" was college. I stayed "here" because it seemed like a good idea. Because ... More >>
I'm looking across the highway at the Pepsi Center and Invesco Field at Mile High, the settings for so many memorable sights during the Democratic National Convention, which kicked off exactly a year ago today. And between them -- at least from this vantage point -- is Elitch Gardens, where, ... More >>
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 Shee ... More >>
There is something so sensual about tearing into an airy croissant, steam gently rising as you let the pastry melt on your tongue. Creating this masterpiece is no easy feat (as I learned in my baking class at Johnson and Wales), necessitating hunks of butter and dough, steady hands and a patient min ... More >>
The next time you're munching on a tea cookie from Gateaux, our Best Bakery of 2001, you can take pride in the fact that a few of your dollars are going to a good cause. This year, Gateaux is giving 10 percent of all tea cookie sales to a different charity every month."We decided to allocate our don ... More >>
You know who have no sense of humor at all? National Guardsmen. They were not happy at all about having their pictures taken while hanging out in the sun in their official staging area: at the Denver campus of Johnson & Wales University.
Evil comes in many forms, and often isn't identified until it's infiltrated a community. But if a community is prepared for evil's unpredictable appearances, good can often triumph -- or at least stop evil dead in its tracks, making recovery easier. Bryan Krause knows all about evil. He's the princ ... More >>
The Mayananda is at your service
Johnson & Wales whips up a hoops treat from scratch.
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Sin for your supper at Cook's Fresh Market.