For every kind of fruit, there's a moment of perfection. At a certain time an apple, for instance, will be bright and crisp, perfectly balanced between sweet and sour. A week or two later, those apples are still delicious -- but there's a shade less crunch and the flesh has become a touch too sweet. ... More >>
The entire street smells of fresh dill, and there are all kinds of new and enticing things at the Boulder Farmers' Market Saturday: glowing red and yellow beets, carrots, little new potatoes (just wash well, boil and then roll them around in melted butter with shreds of mint. Conventional, but who c ... More >>
Aleece Raw, who got into Internet marketing in the early 1990s, found her trajectory shifting five years ago when her sister and mother were ill and she decided to go to natural chef school. While in school, Raw interned at Kate's at 35th Avenue, a restaurant located in a lovely Victorian house in P ... More >>
It's easy to eat seasonally when the fields are full of tomatoes and the trees are heavy with peaches, as I write in this week's review of Potager. But abundance, whether in August or May, brings its own challenges. This counter-intuitive lesson is one I learned first-hand when I was a part of a CS ... More >>
After I've eaten a few times -- sometimes numerous times -- at a restaurant that I plan to review, I find it helpful to talk to the chef so that I understand his or her vision and inspiration. We always chat by phone, to preserve my anonymity, and it's never easy finding a good time to converse with ... More >>
The crew at Crimson & Gold, a bar near the University of Denver, apparently didn't venture outside yesterday, because while Denver's finest meteorologists had it all wrong when they predicted that the city would be snowballed by Snowzilla-Snowmageddon-Snowpocalypse, it was definitely not "patio weat ... More >>
This is the sixth in a series of pieces profiling Colorado-grown products...and what some local restaurants do with them. Is there an ingredient that makes Colorado chefs salivate quite so much as Munson Farms corn? They simmer it into chowders. They bake it into biscuits. They sprinkle kernels, ra ... More >>
Ripe tomatoes or no, Potager's taking a vacation. The Capitol Hill bastion of local, organic and seasonal fare will be dormant from this Sunday, July 18 through Wednesday, August 4, reopening for dinner on Thursday, August 5. It's not a new thing. Potager closes its doors for vacation twice ... More >>
Lori Midson "My goal," says Sergio Romero, "is to be on a wait as often as possible, to have people love our food and eat it up, and to provide an experience that's a little different from everything else in Denver." And the exec chef of Argyll Gastropub fiercely believes that the Cherry Cree ... More >>
Mary Nguyen, executive chef/owner of Parallel 17"Food is the one thing that I grew up knowing would bring family and friends together, soothe wounds and mend hearts as well as improve any party or celebration," says Mary Nguyen, chef-owner of the Vietnamese-French bistro Parallel 17. "I enter ... More >>
"Value." "The economy." "No new concepts." "Staying open." I talked to four of the top chefs in the state (and possibly the western United States) and asked each of them about the top Colorado food trends of 2009. I wanted to share their bold predictions, like "the new hottest ... More >>
Sushi Den is a big fish in the Denver pond.
A weekly menu makes for a delicious change of pace and taste.
The ever-changing Potager keeps pace with itself.