"For so long, we've been able to go to the store and get whatever cheap things we want. And now people are becoming more interested in handcrafted, regional products," says Shae Whitney, the City, O' City bartender who founded her own company, Dram Apothecary, which creates organic, handcrafted bitt ... More >>
James Van Dyk
3980 Broadway, Boulder
This is part two of my chat with James Van Dyk, exec chef of Lucky's Cafe in Boulder. Part one of our interview ran in this space yesterday.
Favorite restaurant in America: Just one: Momofuku Ssäm Bar in New York. David Chang's food ... More >>
In pondering the purchase of some local eggs recently, I recalled an article I'd read about the terminology of egg labels and how misleading they can be. So I was hesitant to buy "free-range" eggs, but I really wanted to make crepes and decided to pull the trigger.
Unfortunately, I made the wrong c ... More >>
I recently visited family and friends in New Orleans, and needless to say, we ate very, very well. Not to sound like a homer, but the food scene in that town truly is like no other. Flavor, for lack of a better descriptor, is intoxicatingly ubiquitous and engulfs you much like the ever-present humid ... More >>
I walked into In Season Local Market on a sunny, brisk, fall afternoon and was pleased to see a basket filled to the brim with delicious looking apples. An ever-present snack in my house and a frequent accoutrement to a plate of cheese, apples are my favorite fruit. But until recently, I had ... More >>
Though it's easy to over-drink and nearly impossible to over-read, books and beer go hand in hand. And a glass or two of the right beer with the right book can rightly relax the mind and stimulate the senses, thus drawing you deeper into both crafts. As is the case when pairing food with beer, the m ... More >>
Philip PostonI've been presented with many, many versions of beer bread over the years, and despite my love of both beer and bread, I've yet to try a loaf that I actually liked. Nothing against the people kind enough to share theirs with me, but they tended to choose darkish, full-bodied ale ... More >>
Philip PostonAn old friend was coming over for lunch the other day, and I wanted to make something special for him. He's a family man who works his ass off to support them and, needless to say, doesn't get to hang out with the fellas very often.
I had some duck eggs from Grant Family Farms ... More >>
Viva la fresh mozzarella.
"Age is not important unless you're a cheese."
"Cheese - milk's leap toward immortality."
Clifton Paul Fadiman
"If I had to give up cheese or chocolate, I'd give up chocolate in a heartbeat."
"Wine and cheese are agele ... More >>
I tore through Jonathan Safran Foer's book, Eating Animals, and then sat back and watched the weak-willed and easily influenced suddenly declare their vegetarian sovereignty with a blood-streaked smile on my face and a bloody rare cheeseburger in my hand. Novella Carpenter's Farm City was ... More >>
Photo by Lori MidsonThe tattooed knuckles of Vesta Dipping Grill executive chef Matt SelbyDuring the Taste of the Nation, the July 19 charity event that Matt Selby chef-chaired, he turned to me and uttered one word: "Wow." He was awestruck by the size of the crowd, but also by something else: ... More >>