It’s all Greek to me … but can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to the week’s Where am I drinking/eating posts is entered into a pool — and every Monday, we select one lucky winner who’ll receive a 2011 EatDenver dining…
Crazy Mountain Brewing in Edwards is the latest Colorado beer maker to undergo a major expansion, doubling the size of its brewery, adding high-speed canning and bottling lines, and hiring at least seven employees. All told, the Vail-area brewery, which was founded in 2010 by Kevin Selvy, will spend $4.1…
Brandon Foster Vesta Dipping Grill 1822 Blake Street 303-296-1970 www.vestagrill.com This is part two of my interview with Brandon Foster, executive chef of Vesta Dipping Grill. Read part one of my Brandon Foster interview. Favorite restaurant in America: Chez Panisse. I’ve been there twice, once for lunch and once for…
Hosea Rosenberg is a ham. The former exec chef of Jax-Boulder — and victor of Top Chef season five — has hijacked my computer, typing “Hosea is soooooooooo handsome” on the screen. But even Rosenberg admits that he’s nowhere near as handsome as his eight Berkshire piglets, all of which…
What’s your favorite Chipotle? The food at each one tastes different, founder Steve Ells revealed in his recent interview with Pulitzer Prize-winning critic Jonathan Gold, because employees at Chipotle actually cook. “When our employees walk in in the morning, they see food,” Ells told Gold. “They have to cook. At…
More than a dozen chefs from some of the area’s favorite restaurants (The Fort, Root Down and ChoLon, just to name a few) will face off tonight at Wings Over the Rockies Air and Space Museum, 7711 East Academy Boulevard, at the Chefs Food & Wine Pairing Competition. The chefs…
Eric Skokan’s Black Cat Farm may have started as a backyard garden, but over the past few years, it’s grown to a seventy-acre operation that provides a good deal of the food for his Boulder restaurant, Black Cat, throughout the year…
I got my own taste of living like a 1-percenter when, for this week’s review, I grabbed a table at Edge, the opulent restaurant tucked inside of the year-old Four Seasons hotel. Through a game-heavy steakhouse menu, the restaurant serves up its own version of Colorado — and it’s a…
How come no one ever seems to talk about how expensive it is to be a wine drinker? Think about it: Thanksgiving is a scant three weeks from now, and according to the near-endless refrain of shopping mall adverts, Christmas shows up in precisely 54 days. Heap on top of…
There’s terrible news on the peanut beat this week: “Peanut butter prices skyrocketing,” screams the headline across the peanut butter world. And with the Fool’s Gold Loaf now just a memory of the long-closed Colorado Mine Company restaurant, there’s no single way to enjoy peanut butter that reigns supreme. But…
The Mountain Sun string of brewpubs hopes to have its flagship operation at the Vine Street Pub in Denver up and running by February, which is also when Mountain Sun celebrates Stout Month — one of the most anticipated beer fests of the year. In the meantime, however, you can…
Sake, with its range of styles, light body and crisp finish, is ideal for food pairings as well as an easy thing to sip all night long. Plus, you can take down a lot of it and escape a hangover. Those factors should have long ago propelled it into a…
Hops & Pie, the pizza and craft beer palace on Tennyson Street, in Berkeley Park, is taking a huge slice out of the space next door, the square footage of which will more than double the size of Drew and Leah Watson’s neighborhood hangout…
Yesterday’s late-afternoon lunch: a little duck pâté, a dab of mustard, a few cornichons, good bread and boozy cherries. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to the week’s Where am I drinking/eating posts is entered into a pool — and every…
Brandon Foster Vesta Dipping Grill 1822 Blake Street 303-296-1970 www.vestagrill.com This is part one of my interview with Brandon Foster, executive chef of Vesta Dipping Grill. Read part two of my Brandon Foster interview. “Sweat Hog.” Those are the words inscribed on Brandon Foster’s deep-blue mechanic’s shirt. “Oh, no, are…
After a month-long renovation and expansion project, City, O’ City reopened in September to both raves and rants from fans of what had been a casual hipster hangout, and is now twice as big and much more polished. Veggie Girl had loved the original City, so she was a little…
The holiday season can be stressful enough, but when you’re homeless, stress levels go through the nonexistent roof. Today, participating restaurants in Home for the Holidays Dine Out will donate a portion of their proceeds to the Colorado Coalition for the Homeless. Go to www.coloradocoalition.org/events for a full list of…
A young woman pressed her face and hands to the window. She was wearing a tattered dress smeared with blood, which also dripped from the corner of her crimson mouth. That mouth contorted with an unheard moan as she scratched at the glass. Zombie or Occupy Denver protester? “Has to…
When President Barack Obama came to Denver last week, he snubbed the Brown Palace — which has hosted every president since Teddy Roosevelt except Calvin Coolidge — for the Four Seasons…
“The most innovative man in the world of food at the moment is Chipotle founder Steve Ells,” writes Jonathan Gold, the Pulitzer Prize-winning food critic at Westword’s sister paper, LA Weekly, in a profile of the CEO that ran in the Wall Street Journal late last week. That’s high praise…
Not surprisingly, the older I get, the more important family is to me. I’m well beyond my rebellious years, and the self-centered, booze-fueled, late-night haze of my twenties is fading fast. These days, my time is more meaningfully spent with loved ones, especially while cooking. Regrettably, my family and I…
All sakes start with rice and water, which are fermented in a process similar to that of brewing beer. But every toji — head sake brewer — has a different style, and rice polishing, additives and aging techniques all result in vastly different expressions of the spirit. Sake can be…
