We can’t even count the number of times we’ve stood agonizing over our decision in front of the seafood case, pondering the conundrum of farm-raised versus wild-caught salmon and whether our choice of tilapia or ahi grade tuna or fat silver prawns is going to single-handedly have an effect on…
“Everyone has a connection with crockpots, whether it’s sitting on top of your refrigerator collecting dust, or it’s something that your mom or grandmother used while you were growing up,” says Stephen Daniels. Daniels, who was living in New York when the idea of crock pot cooking seeped into his…
Love the lasagna, and the pizzas, too, but the service, at least on a recent Sunday night, was agonizingly slow, and worse, inept, making me hesitant to ever step foot in this joint again. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to…
Smother love: It’s easy being green in Denver in September, when the smell of roasting chiles overrides the odor of exhaust along Federal Boulevard, and the green chile at your favorite Mexican joint carries the heat of the new harvest. For the next several weeks, Cafe Society will feature some…
Last week, Cafe Society served up three Guess where contests (not including our seasonal green chile category), featuring everything from a dose of dosa at India’s to an amazing plate of Panzano pasta to this incredible risotto. For correctly identifying it as coming from Beatrice & Woodsley, Evan wins an…
What do you get when you cross a hippie with no grooming habits with someone who wants to loiter at your business all day? A slacker who won’t stick around once you increase your prices. Natalie Gonzales, a San Francisco McDonald’s franchise owner, was tired of the underworked and undersanitized…
Smother love: It’s easy being green in Denver in September, when the smell of roasting chiles overrides the odor of exhaust along Federal Boulevard, and the green chile at your favorite Mexican joint carries the heat of the new harvest. For the next several weeks, Cafe Society will feature some…
After ESPN released a summary of health-code violations for stadiums around the country, it stands to reason that you might want to avoid food at the game altogether. At a loss for where to bulk up before the Broncos? Business Week has you covered. In its write-up of restaurants located…
Self-described green chile warrior Jack Martinez, the owner/chef of two Jack-n-Grill restaurants (a third outlet, in Westminster, will open in October), and the subject of this week’s Chef and Tell interview, has a huge family that benefits from his cooking capabilities. One of their favorites dishes is Frito pie, a…
Now that the weather is showing signs of autumn, it’s the ideal time of year to chase away the chill with a warming bowl of pasta. Generously heaped with housemade pappardelle, pancetta and other meats, draped with a robust tomato sauce and sheeted with shavings of Grana Padano, the bolognese…
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. “We all know…
A few weeks go, I received an e-mail from a woman inviting me to a Patrón Secret Dining Society dinner in Denver, and since I’m a tequila tramp, I took the bait. The idea behind the dinners, which are organized by the people at Patrón and held throughout different American…
Smother love: It’s easy being green in Denver in September, when the smell of roasting chiles overrides the odor of exhaust along Federal Boulevard, and the green chile at your favorite Mexican joint carries the heat of the new harvest. For the next several weeks, Cafe Society will feature some…
I just went through a few receipts and found my tab for a recent review meal at Bella Bistro, 7702 Ralston Road in Arvada. The total was in line with the other meals I ate there, so I’d thought nothing about it when I paid the tab. But upon closer…
The setting for this penultimate episode of Top Chef was Singapore, which ginned up the interest level quite a bit. It was fun watching the four remaining contenders picking and tasting their way through the Singapore street-food scene under the guidance of chef-author Seetoh, a calm, knowledgeable, deep-thinking mentor. (Colorado’s…
I know what you’re thinking — and you’re wrong. That dosa? It’s not from Masalaa. And unless you’ve recently been to the restaurant where the above snap was flashed, it’s likely that you’ll be stumped. Suffice it to say, I was shocked. Can you guess where I’m eating? Special bonus:…
Bryan Dayton, president of the Colorado Bartenders Guild and former bar manager at Frasca Food & Wine, divulged the details of his forthcoming Boulder restaurant a couple of weeks ago, describing a menu rooted in North America supplemented with a geeky beverage program. He and his partners, which include chef…
From the moment Pupusas Sabor Hispano opened five years ago in a dilapidated roadside shack in north Boulder, the People’s Republic clamored, tripping over themselves in the 30-seat space to grub on griddled disks of masa stuffed with fiddlehead fens, chicharrón, beans, rajas and zucchini and molten cheese. Earlier this…
The first party thrown by the Justice League of Street Food amassed a crowd of over 2,000, drawn together in a dirt lot on 29th and Huron streets for food, alcohol and myriad forms of entertainment. And on September 16, the league is doing it again. But it’s also making…
Bill Ward learned a hard lesson in Larimer Square, where he owned Below Bar and Slim 7: At most clubs, you only have a small window — say, from 10 p.m. until closing — when you can make money. But now that he’s out of Larimer Square altogether, Ward’s planning…
Jack Martinez Jack-n-Grill 2524 Federal Boulevard; 2630 West Belleview Avenue 303-964-9544; 303-474-4242 www.jackngrill.com This is part two of Lori Midson’s interview with Jack Martinez, owner/exec chef of Jack-n-Grill. To read part one of that Q&A, click here. Six words to describe your food: My food is love made edible. Ten…
My spoon lay face-down next to the melted remnants of the watermelon-mint granita, a soft, sweet reminder of the glory of summer produce infused into a dessert with an airy texture that resembled snow. My espresso cup was as empty as my granita glass. The check had been paid, the…
