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August 17, 2011
Cooking with Pete and Barb Marczyk: Peach crème brûlée
Barb MacfarlanePete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast. Guess wha ... More >>
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August 19, 2011
In the kitchen with Lachlan Mackinnon-Patterson: Frasca's summer beet salad
The day I interviewed Lachlan Mackinnon-Patterson, the executive chef of Frasca Food and Wine, for this week's Chef and Tell powwow, the kitchen crew had just been graced with a bounty of fresh beets, plucked straight from farm earth. The beets, in all their glorious, kaleidoscopic hues, ar ... More >>
Blogs
September 2, 2011
In the kitchen with Pete List: Grilled flank steak sandwiches
In this week's Chef and Tell interview, Pete List, the executive chef of Beatrice & Woodsley, confesses, without apology, that if he could serve shit on a shingle, he'd gladly do so. Some of you, no doubt, wish that he'd actually give up his recipe for S.O.S., the childhood dish he grew up ... More >>
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September 12, 2011
Vegan banana walnut muffins for breakfast on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but here's some incentive to join the growing movement. We're now featuring an animal-free recipe each week. For our opening act, we decided to tackle vegan baking. It's surprisingly easy: These muffins are moist and fluffy ... More >>
Blogs
September 15, 2011
In the kitchen with Pete and Barb Marczyk: Wild mushroom soup
Roman and Kaz Marczyk, the next generation of foragers.Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home w ... More >>
Blogs
September 16, 2011
In the kitchen with Uber Sausage's Brad Arguello: Apple coleslaw
Brad Arguello, who I interview in this week's Chef and Tell, spends his days slinging sausages at the Uber Sausage, the hot dog hut he opened in August. Several of his dogs are topped with apple coleslaw, a housemade recipe that thumbs its nose at mayonnaise in favor of apple cider. "My wife, ... More >>
Blogs
September 19, 2011
Thai-style green curry for dinner on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week. This green curry is more advanced than last week's banana walnut muffins -- you'll be making the curry sauce ... More >>
Blogs
September 21, 2011
Odell's Myrcenary adds sophistication to tradition when paired with beans and rice
Philip PostonWhen I dropped out of college for the first, but not last time (which I'm certain my parents are still upset about, and that my dad would be genuinely hurt if I didn't mention geaux Tigers here), I reluctantly moved in with my older sister and her then husband. I was 18 years old ... More >>
Blogs
September 22, 2011
Five Denver bartenders mix up vodka cocktails you can make at home
Kevin BurkeThe Gypsy Cocktail by Kevin Burke.Vodka has been the most popular spirit in America since the 1970s, and there's no sign of it slowing down. As outlined in "Clear Thinking," this week's cover story about Spring44, vodka's popularity keeps growing year after year, expanding into a m ... More >>
Blogs
September 28, 2011
Beer-infused tiramisu, with Left Hand's Wake Up Dead, a dessert for non-dessert lovers
Philip PostonI'm not a huge fan of dessert. Growing up in a somewhat sugar-free household, I never developed much of a sweet tooth. Moreover, I find the course itself tends to be unnecessarily lavish, like a double encore at an otherwise amazing show. Alas, there are exceptions to every rule, ... More >>
Blogs
October 3, 2011
Chickpea-bulgur salad for lunch on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as an incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week. One big misconception about a meatless diet is that plant-based eaters must subsist on salad and salad alo ... More >>
Blogs
October 5, 2011
Cooking with Pete and Barb Marczyk: Braised Swiss chard with cannellini beans
Barb MacfarlanePete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast. Ah, fall ... More >>
Blogs
October 5, 2011
Avery's Reverend and Left Hand's Nitro Milk Stout make fresh antelope the right ingredient
Philip PostonEvery year, my neighbor goes antelope hunting, and much to my satisfaction, shares the fruit of his labors. While the morality of meat is questionable, depending on your point of view, wild game is the most ideal form of it in my opinion. Not to be preachy, but with regard to s ... More >>
Blogs
October 10, 2011
Biscuits and gravy for breakfast on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as an incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week. Biscuits and gravy are a common comfort food, and sadly, it's very rare to find a good vegan b&g in Denver ... More >>
Blogs
October 11, 2011
Warm squash salad with bacon, goat cheese and Dry Dock's barleywine is more than comforting
Though it pains me to say it, seeing as how it signifies the fast-approaching end of hiking season, fall has begun. I do enjoy this time of the year though, mostly for its comforting nature: chilly enough to bundle up, but not uncomfortably so; colorful enough to lift the spirits, but softly, ... More >>
Blogs
October 12, 2011
Cooking with Pete and Barb Marczyk: Date and walnut phyllo rolls with Greek yogurt and honey
Barb MacfarlaneThe bees are busy in the backyard of the Marczyks.Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredie ... More >>
Blogs
October 17, 2011
Vegan chocolate-chip cookies for dessert on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as an incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week. Using the words "vegan" and "dessert" in the same sentence inevitably makes some people shudder. These ... More >>
Blogs
October 18, 2011
Homemade mole and smoked pork overwhelm Ska's latest Local Series beer
I've always loved mole for its spicy, chocolatey uniqueness. In fact, if I were forced to pick a favorite sauce, it might very well be mole (though Hollandaise holds a special place in my heart). Making it has always seemed like a daunting task, but the more I cook, the more I crave a challen ... More >>
Blogs
October 21, 2011
In the kitchen with Jensen Cummings, exec chef of Row 14: Alamosa striped bass crudo
Jensen CummingsIn this week's chef and tell interview with Jensen Cummings, the exec chef of Row 14, he sings the praises of Alamosa striped bass, which he procures from Colorado Catch located in -- where else? -- Alamosa. "It took a trip to Alamosa, in a plane that I'm pretty sure had duct t ... More >>
Blogs
October 25, 2011
Carrot ginger soup and Crabtree's Cezanne Saison will bring a smile to your face
One of the biggest challenges I face in life is making my girlfriend happy. We've been together almost four years, and I still haven't a clue as to how to bring a smile to her face. It's a beautiful smile though, rare as it is, lighting up both the room and my heart, and worth the effort -- e ... More >>
Blogs
October 26, 2011
Cooking with Pete and Barb Marczyk: Creamy parsnips and pears
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast. While this week's pear ... More >>
Blogs
October 31, 2011
Vegetable barley soup to warm up Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as an incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week. This vegetable barley soup is beef-broth-free -- but the cooking sherry and barley miso add a full-b ... More >>
Blogs
November 4, 2011
Recipe: apple cider doughnuts
If you try to tempt me with anything fried, I'm pretty much going to enjoy it no matter what it is -- except for doughnuts, which are frequently disappointing. Too often undercooked, over-glazed, floppy or dry, the truly exceptional doughnut is hard to come by. But when a doughnut is good, it ... More >>
Blogs
November 7, 2011
Shepherd's pie with tempeh satisfies on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as an incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week. Shepherd's pie is a comfort-food staple that contains several of our favorite things: mashed pota ... More >>
Blogs
November 11, 2011
In the kitchen with Patrick Horvat: Hanger steak and vegetable stew
Patrick HorvatIn this week's Chef and Tell interview, Patrick Horvat, the head chef of Venue, weighs in on crappy Mexican joints, six guys who just love to make great food and culinary tips for the home cook. "Start with the basics and go from there," Horvat advises. His recipe for beef st ... More >>
Blogs
November 14, 2011
Vegan carrot cake for a fancy dessert on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe. If you tried the banana-walnut muffin or the chocolate-chip cookie recipes, then you already know that all the hype about ve ... More >>
Blogs
November 15, 2011
Brussels sprouts, quinoa salad and Odell Mountain Standard: a meal fit for a vegan metalhead
I've always been fascinated with the discipline of being a vegan. It's doubtful I'll ever make the decision to be one myself, but I admire those who have. I especially appreciate those who choose to do so quietly, which is why I invited my good friend, fellow music enthusiast and Westword con ... More >>
Blogs
November 21, 2011
Ethiopian-style seitan and peppers entree on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe. Seitan is a wheat protein with a meatier texture than some of its meat-replacement cousins (such as tofu); it's also absorbent, ... More >>
Blogs
November 22, 2011
Stuffed squash from Monroe farms with Fort Collins IPA, a noble meal with a mentor
Over the years, there have been a number of people who've made an impression on me with regard to food. One of them is my old boss, close friend and head brewer at Great Divide Brewing, Taylor Rees. Back in the day, he'd painfully watch me throw away my hard-earned money on mediocre takeout f ... More >>
Blogs
November 23, 2011
Cooking with Pete and Barb Marczyk: Arugula, avocado, and orange salad
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast. In case you've convenien ... More >>
Blogs
November 28, 2011
Vegan green bean casserole for a holiday side dish on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe. Green bean casserole is a holiday favorite, but cream-of-mushroom soup is not a vegan-friendly ingredient. This recipe includes ... More >>
Blogs
December 2, 2011
In the kitchen with Amos Watts: creamed kale
Lori MidsonWhen it comes to kale, there are two camps: love and hate. Amos Watts, the mouthpiece of this week's Chef and Tell interview, loves the leafy green. "Greens of any kind are another one of my favorite ingredients," he says. "I grew up eating a lot of greens which may have something ... More >>
Blogs
December 5, 2011
Quinoa stir-fry with pineapple and cashews for Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe. Rice is always popular in a stir-fry dish, but why not give another grain a chance? This tropical entree will make you feel l ... More >>
Blogs
December 6, 2011
Gingerbread cookies with Crooked Stave Wild Wild Brett Orange, a collaborative effort
Brian Grant I've never been interested in baking, mainly because it's such a regimented process -- and that doesn't appeal to my nature (beer bread is an exception to this rule, not surprisingly). Unlike the carefree cooking method of chopping, tossing together and seasoning various combinati ... More >>
Blogs
December 8, 2011
Cooking with Pete and Barb Marczyk: turkey hash
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast. If you're one of those ... More >>
Blogs
December 12, 2011
Butternut squash and saffron risotto for a savory entree on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe. If you think you can't enjoy creamy, rich foods like risotto on a plant-based diet, this recipe will prove you wrong. The ... More >>
Blogs
December 14, 2011
Cooking with Pete and Barb Marczyk: Roasted tomato soup with feta and mint
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast. Like Pete and Barb, I'm ... More >>
Blogs
December 19, 2011
Mediterranean pasta salad for a lighter meal on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe. This pasta salad is filling enough to serve as an entree, but it will also work as a side. It's easy to prepare and can be serv ... More >>
Blogs
December 22, 2011
Marijuana edibles: Make your holiday feast a green treat
The holiday season is a time of giving, kindness, harmony and joy - or at least, that's what it should be. But these days, the true essence of the holidays seems to be overwhelmed by crazy amounts of traffic, ridiculous lines at stores, people beating each other over toys, dwindling bank acco ... More >>
Blogs
December 27, 2011
Kugel and Stephanie's from Crabtree Brewing, a perfect holiday treat
Truth be told, I haven't celebrated Christmas with my family in years, much to their chagrin. I do take time to visit them on my own accord, though, which is why I'll be happily soaking in the sun down south and supping upon unpretentiously badass food with family and friends in a few weeks. ... More >>
Blogs
December 29, 2011
Cooking with Pete and Barb Marczyk: Baked salmon with beurre blanc sauce
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast. Not that any of us here ... More >>
Blogs
January 3, 2012
Odell's Bourbon Barrel Stout eases a sweet potato soup conundrum
Unfortunately, because it's winter, a good portion of the produce in stock in Colorado right now, including In Season Local Market is from California. I'd been planning to buy some sweet potatoes for a soup recipe that's been hanging on the fridge and was bummed to hear the news. Alas, that's ... More >>
Blogs
January 5, 2012
Cooking with Pete and Barb Marczyk: Citrus salad with candied almonds
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast. During the month of Janu ... More >>
Blogs
January 17, 2012
Kicking it in the kitchen with squash, pickled turnips, Odell's Saboteur and a shot of whiskey
My close friend-slash-accidental mentor, Allen Johnson, is visiting from Mississippi this week. It's always bittersweet to see him, only in that it sucks to see him go. He happens to be one of the most inspirational people I've ever met, especially when it comes to cooking. His professional ... More >>
Blogs
January 20, 2012
Cooking with Pete and Barb Marczyk: Roasted sausages, peppers, potatoes and onions
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast. Super Bowl Sunday is ju ... More >>
Blogs
January 30, 2012
Homemade seitan for a meat substitute on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe. Seitan is a protein-rich compound made from wheat; it's easily found in most grocery stores, but making your own is simple an ... More >>
Blogs
January 31, 2012
A mediocre pizza joint inspires homemade pie with Fort Collins's Incredible Hop
I'm sad to report that I recently tried the pizza at a local popular purveyor of it and was quite disappointed. I won't share the name of the place, seeing as how we're all especially fervent about our favorite pizza joints, and I'd prefer not to step on anyone's dough. I will say, however, ... More >>
Blogs
February 1, 2012
Cooking with Pete and Barb Marczyk: Oven-fried potato chips and Super Bowl onion dip
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast. If you can't find someon ... More >>
Blogs
February 6, 2012
Vegan jambalaya for Mardi Gras on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe. The best thing about this jambalaya? You don't have to forgo this recipe during Lent -- or on any other day, because it's alway ... More >>
Blogs
February 7, 2012
Pedro steak and mashed potatoes with Avery's Reverend: a complete meal
I've never been a meat and potatoes kind of guy. I don't eat much meat for one, and I'm just as content with potatoes being the main course as I'm with their being on the side, if not more so. My buddy Jeff, on the other hand, is that type of guy, not that there's anything wrong with it. I l ... More >>
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