Crickett Burns The Truffle Table 2556 15th Street 303-455-9463 truffletable.com This is part two of my interview with Crickett Burns, chef of the Truffle Table; part one of our chat ran yesterday. Most noteworthy meal you’ve ever eaten: When my family and I were in Denmark for a long stay,…
Last week’s episode of Top Chef Masters ended in a nail-biter for Denver fans — and Work Options for Women, the charity for which chef/contestant Jennifer Jasinski is competing. At the end of the August 28 installment, Jasinski and chef Sue Zemanick were both kicked off the show after the…
Do you have to be in the Windy City to get real Chicago-style, deep-dish pizza? Or can you find an excellent approximation in Cherry Creek, at an outlet of a California-based chain whose chef/co-owner, Patxi Azpiroz, was living in San Francisco when he decided to create a great deep-dish pie…
Civic Center Eats is on a roll. The food-truck fest will keep parking at Civic Center Park from 11 a.m. to 2 p.m. Tuesdays and Thursdays through September 26. See also Photos: The Food of Civic Center Eats…
At the risk of sounding crass, I’m going to start this review in a place that gets no air time in 99.9 percent of food coverage: the bathroom. (I’m going somewhere with this, I promise.) I bring up the bathroom in Denver’s Pizzeria Locale not just because it’s spotless, as…
On Sunday, September 22, DISH will dish out food and drinks from dozens of Cafe Society’s favorite restaurants and trucks, as well as Best of Denver readers’ winners, in the Sculpture Park at the Denver Performing Arts Complex. Williams & Graham, our pick for Best Contemporary Cocktail Bar in 2012,…
The Great American Beer Festival is the biggest and best sudstravaganza in the world. This year, the sold-out fiesta will take place October 10-12 and feature 626 breweries pouring an astounding 3,159 beers. But GABF is just the start. Beginning on Monday, and continuing all week, breweries, bars, restaurants and…
When a chef wants cheese (or any other food product for that matter), there’s one man to whom they turn: Nicholas Farrell, a former chef who’s spent the past nine years as a sales rep for Italco Food Products, four of which have also been devoted to managing a wholly…
“Hapa” is “a Hawaiian term that describes a harmonious blend of Asian and American cultures,” according to the Hapa Sushi menu. And this homegrown, four-restaurant chain is devoted to making moving between those cultures easy — and delicious. Those unfamiliar with sushi will find Hapa a comforting jumping-off point, with…
Two well-known out-of-state brewers are invading Colorado this month. Speakeasy Ales and Lagers, a sixteen-year-old brewery from San Francisco started pouring at a few bars around town this week and should follow up with bottles of some of its flagship beers, like Big Daddy IPA and Prohibition Ale, sometime soon…
“I started making charcuterie in 1980 while training under a master chef, and it fascinated me so much that I just never stopped,” says Brian Polycyn,” chef and author of Salumi: The Craft of Italian Dry Curing and the James Beard Award-nominated book Charcuterie: The Craft of Salting, Smoking and…
On Sunday, September 22,DISH will dish out food and drinks from dozens of Cafe Society’s favorite restaurants and trucks, as well as Best of Denver readers’ winners, in the Sculpture Park at the Denver Performing Arts Complex. Joining the lineup this year: Patxi’s, which will be dishing out two deep-dish pizzas…
Crickett Burns The Truffle Table 2556 15th Street 303-455-9463 truffletable.com This is part one of my interview with Crickett Burns, chef of the Truffle Table; part two of our chat will run tomorrow. “I can count on one hand the number of times we ate the same thing for dinner,…
In A Federal Case, I’ll be eating my way up Federal Boulevard — south to north — within Denver city limits. I’ll be skipping the national chains and per-scoop Chinese joints, but otherwise I’ll report from every vinyl booth, walk-up window and bar stool where food is served. Here’s the…
Go green with Chomp! The vegan supper club meets on the first Wednesday of the month; tonight’s gathering will start at 7 p.m. in Congress Park. The menu is Vietnamese-inspired, and the price is a suggested donation of $7 to $10, (Beer and soda will be available for an additional…
Creativity is a good thing, except in pizza, when cooks have been known to slap on ingredients better left to other things. Peaches, for example, are great inside a fluted, buttery crust, but not so good smothered with streusel on the dessert pizza I had at a festival this summer…
Yes, it looks pretty, but food, as we know, isn’t just about appearances. Flavor counts — a lot — and in the case of this paella, there wasn’t much flavor, if any, to be found, making me wonder if the kitchen was completely bereft of saffron, paprika, garlic, onions, salt…
On Sunday, September 22,DISH will dish out food and drinks from dozens of Cafe Society’s favorite restaurants and trucks, including Pink Tank, in the Sculpture Park at the Denver Performing Arts Complex. Pink Tank’s offering? Its award-winning Finger Lickin’ Waffles & Chicken dish — hold the chicken. See also: Best Food…
At this time of year many people start thinking about putting their gardens to bed. But chef Pat Perry has put the entire Highland’s Garden Cafe to bed. At the end of service on Saturday, August 31, the restaurant — two linked Victorian houses surrounded by lush gardens — closed…
As Westword’s Ask the Bartender columnist, I’ve talked with many bartenders for Cafe Society’s “Behind the Bar” series, posing numerous questions to Denver’s top bartenders…and often receiving the same answers: “I love chartreuse,” or “I’m really into smoked cocktails/barrel aging/bottled cocktails.” See also: A bartender by any other name…is still…
Growing up, I loved visiting my grandmother’s house because of everything she cooked. Now grown up, I still think she made the best American country cuisine I’ve ever tasted. One of the dishes she always had in her fridge was homemade applesauce. Much like homemade vegetable broth, applesauce made from…
Epic Brewing, which started making beer at its huge new Denver facility in July, has even more good news for fans of its brainless and off-kilter beers. The Salt Lake City-based brewery will use three 60-hectoliter wooden barrels — called foeders — that it just bought from New Belgium Brewing…
