EatDenver’s Harvest Week, a seven-day jubilation that pays homage to Colorado’s bountiful crops, ends tonight, with nearly forty of the city’s top independent restaurants strutting seasonal menus showcasing locally sourced ingredients, libations and products. Think it’s too late to snatch a seat at one of the restaurants celebrating Harvest Week?…
When Penzeys Spices, a Wisconsin-based gourmet spice company with shops in cities around the country, announced it would open on the Pearl Street Mall in Boulder, it caused a flurry of controversy. That was because the new location is just around the corner from an outpost of Savory Spice Shop,…
The owners of Mona’s Restaurant and Mo’ Taco (RIP) will be launching a new restaurant downtown in coming weeks. Mona’s Cafe, located in the former 212 Cafe spot at 1710 Sherman Street, is slated to open its doors the week of September 20, with a grand opening planned for September…
Time and time again, in our weekly Chef and Tell interviews, we read about local kitchen commanders lamenting the dearth of Denver restaurant exposure on a national level. In fact, Jeff Bolton, exec chef of Second Home Kitchen & Bar, and the subject of this week’s Chef and Tell Q&A,…
A monthly family pizza night has long been a tradition for brothers Eric, Joel and Reid Bakken. In fact, Eric even took it upon himself to build a pizza oven in his backyard a couple of years ago. But when Eric saw a mobile pizza oven atop a trailer in…
What’s for dinner? Whatever the answer, it’s probably got an ethnic origin–or a supposedly ethnic origin. Because many of the foreign foods that we all enjoy aren’t really very foreign at all. In other words, you can cross these ten dishes off your list, because, frankly, they’re all just as…
In this week’s Chef and Tell interview, Jeff Bolton, the exec chef of Second Home Kitchen + Bar in the JW Marriott, reveals that he and his staff have a fetish for Burger King’s Whopper Jrs. But that’s not the only food obsession of Bolton and his crew. Bolton is…
The number of submissions for our little bean pun contest, the winner of which scores two seats to the Highlands Chef Collaborative Farm Dinner at Aspen Moon, numbered more than 40. Several of your puns made us erupt into fits of giggles; others made scratch our heads and roll our…
When we were younger, Rocky Mountain oysters were used to play a cruel joke. We were all victims at some point, and we downed a couple of the fried testicles before learning what they were and turning white, vowing to never touch them again. The gross-out factor of a food…
If you’re not familiar with Rudi’s Organic Bakery, a Boulder-based bread company, then you should really make its acquaintance — particularly if you are gluten-intolerant. Rudi’s hasn’t used artificial chemicals or preservatives in its breads since the bakery’s founding in 1976, and started baking organic bread in 1990, before the…
Lunch options near the University of Denver are about to get more interesting. In less than two weeks, Mercy Dogs will begin serving local Continental brand hot dogs and brats near the intersection of East Evans Avenue and South University Boulevard…
Corn is one of the best grains out there — full of flavor, versatile and good for you. It’s particularly delicious roasted, and the city of Loveland must know that, because today and tomorrow, it’s hosting the Old Fashioned Corn Roast Festival, featuring a Friday night street dance, a parade,…
It’s time to put Top Chef out of its misery. At this point the show has deteriorated so wretchedly that half the time I forget to watch and have to play catch-up later. I didn’t find myself rooting for any of the remaining six chefs this week, or hoping anyone…
In cartoon world, Matt Groening brought us Duff beer, and Hanna-Barbera created fast food brontosaurus ribs. In books, C.S. Lewis is responsible for the Turkish delight with which the White Witch tempted Edmund in The Lion, the Witch and the Wardrobe, and we can credit Lewis Carroll for the growth-inducing…
A couple of months back, we saw a tweet from Frank Bonanno asking his Twitter followers whether Denver would rather see doughnuts or pie. Denver must have said pie. The chef, whose expanding restaurant group includes Mizuna, Bones, Osteria Marco and Luca d’Italia, acquired a lease on a 5,000-square-foot subterranean…
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. It’s peach season…
When head pastry chef Nathan Miller’s last day at The Kitchen, 1039 Pearl Street, rolls around, it will mark, almost to the day, his sixth anniversary working at the restaurant — six years of decadent sticky toffee pudding; six years of rich soufflé-like pot au chocolate; and six years of…
This year, the Minnesota State Fair is introducing corn dog pizza and camel-on-a-stick to its fair-worthy menu. Meanwhile, Iowa debuted octopus-shaped “octodogs,” and offered deep-fried pineapple and a number of other weird creations at its state fair, which wrapped up this past Sunday. Deep in the heart of Texas, fairgoers…
The final Highlands Chef Collaborative Dinner of the year is exactly six days away, and take our word for it: You don’t want to miss it. Why, you ask? Well, consider this: The five participating chefs — Max Mackissock (Squeaky Bean); James Rugile (Venue); Brad Rowell (Colt & Gray); Tyler…
August 19 was the deadline for breweries across the country to submit samples of their beers to the Boulder-based Brewers Association for judging at this year’s Great American Beer Festival, which will be held September 16-18 at the Colorado Convention Center. And the pressure is on — especially for Dry…
Kim and Jake Rosenbarger bake a lot of cakes for special occasions, but they’re just as likely to give customers a reason to come into their Boulder confectionery to enjoy dessert for no occasion at all. At Kim and Jake’s Cakes, 641 South Broadway, the couple has offered treats since…
This is part two of Lori Midson’s interview with Second Home Kitchen + Bar chef Jeff Bolton. To read part one of that Q&A, click here Rules of conduct in your kitchen: Have fun, don’t screw around when it’s business time, and be proud of every plate that you serve…
