Thus ends four days of liver damage, debauchery, hangovers, embarrassments and a swollen stomach. The 2010 Food & Wine Classic in Aspen officially came to a close yesterday, and while the weekend isn’t without its fuzzy moments, my brain isn’t so washed up that I’m not without a fleet of…
Good Housekeeping has been keeping an eye on a lot of buns lately. The ladies’ magazine recently voted Boulder-based Rudi’s Organic Bakery’s buns the hottest of them all. Rudi’s buns won out over the likes of Sara Lee and Pepperidge Farm buns in a taste test comparing eight brands of…
Last week, if you recall, I brought you a list of five bar types adults should avoid. Now I’m back with a rundown of what your drink order says about you. Most bartenders aren’t judgmental people. We never really want to bite the hand that feeds. If you want your…
Pay-what-you-want is coming to Boulder. A new cafe modeled after Denver’s SAME Cafe is in the works with the operating name Community Cafe and a guiding philosophy of “giving back, giving forward.” Sandy Robinson, the brains behind the restaurant, says two things inspired her to pursue the pay-what-you-want model: a…
Mezcal mastermind Ron Cooper, who spent the weekend draining bottles of the Mexican distilled spirit at the Food & Wine Classic in Aspen, is in Denver today for a blowout dinner at Tambien, 250 Steele Street, where he’ll mix and pour cocktails made with his single village mezcals, including Del…
BenchWarmers will open its third Colorado location on Thursday, June 24, and in touting this accomplishment, the Colorado-based company offers the most succinct business plan ever: “I was at a Colorado Avalanche game one evening with friends,” founder and chief executive officer Kevin Foote, explains in this earlier Cafe Society…
In between feedings of pig skin from José Andrés’s own hands, the hysterical father-daughter banter between Jacques and Claudine Pépin during their caviar cooking demo, Tom Colicchio’s mighty fine guitar playing and passable singing and a really, really sloshed middle-aged drunk throwing up really, really good wine just outside the…
Project Angel Heart executive chef, Jon Emanuel, the subject of this week’s Chef and Tell interview, serves nearly 800 dishes a day to people with life threatening illnesses, including an herb-roasted pork with pan juices, a brining recipe, says Emanuel, that’s easy to do at home. “Everyone should know the…
Perky Cups has covered up. The Aurora coffee shop, which delighted some locals and infuriated others by offering up scantily-clad baristas along with caffeine, has apparently closed amid a dispute with its landlord. Store owner Jason Bernal couldn’t be reached for comment, but an Aurora Sentinel article says the dispute…
Starting next Tuesday, Gordon Biersch Brewery Restaurant is going to spice up Broomfield by introducing a limited-time Caribbean menu and a new Kolsch-style beer at its 1 West Flatiron Circle location. The menu features an assortment of seafood, fruit and spice combinations, including shrimp and lobster spring rolls, a Kobe…
Former Top Chef contestant Richard Blais was in Denver recently, and he’s still all shook up over what he found when he visited H Burger: a copycat version of his Burnt Marshmallow and Nutella milkshake. “Maybe I should just be flattered?” he asks in this steaming-mad blog post. “But instead,…
Greg Goldfogel checked in a couple of weeks to reveal his new plans since abruptly closing Alto, the restaurant that replaced the beloved Ristorante Amore, last summer. “I have finally got my head back on straight,” he said, “filed for bankruptcy, and decided to launch Amore Natural Foods, bringing back…
While by day you’ll find him teaching aspiring bartenders how to mix up a martini and what garnish to put in a White Russian, you won’t necessarily find Tom Lucas honing his cocktail-shaking skills at home…
“Eat*Drink*Play,” urges the logo of Chances, a new joint that just opened today in the spot at 1135 Bannock Street that had been Wolfie’s and, before that, Bambino’s. Make that half of the spot — the space has been cut back (the other half is a salon), but there’s still…
Gelman’s Restaurant and Bar has been turning out American classics like burgers and wedge salads and veal meatloaf since November 2005. Now it’s last call: The restaurant will be closing its doors on June 27 to make way for a new concept the Gelman Group is creating, a seafood restaurant,…
If this was a world in which the dining scene was scrutinized like professional sports, with gamblers placing bets on the what pastry will be the next cupcake, what technique will become the new foam or which chef is most likely to win a James Beard award, we’d head down…
Beer pairings aren’t the newest movement on the culinary scene, but how about an entire menu full of pairings — dessert included — numbering some sixty all told? That’s how many matches made in heaven Baker St. Pub & Grill has put together for diners interested in suds selected specifically…
Elway’s was hot, hot, hot at last night’s Hot Rocks Griller Challenge, a benefit for the men’s programs at Denver Health. Governor Bill Ritter welcomed the crowd — and got to speak from experience about Denver Health’s care, since he spent several days in the hospital in March after his…
The first episode of Top Chef D.C. aired last night, and like every other food obsessive I know, I was glued to the set. Now in its seventh season, at this point the show is pretty much pure formula — Quickfire Challenge, chefs’ race through Whole Foods, Elimination Challenge, critics’…
The new season of Man V. Foodstarted last night, and featured Adam Richman attempted to become a Wing King at the West End Tavern, a challenge that involves eating fifty wings in half-an-hour. Since the challenge was introduced almost a year ago, fifteen eaters have been crowned Wing King. Richman…
This is part two of Lori Midson’s interview with Jon Emanuel. To read part one of that interview, click here. Culinary inspirations: Without a doubt, my dad is my number-one culinary inspiration. When I was a real little guy, he was taking classes for his job, which kept him away…
I am not a dieter. I am not equipped with the willpower required to say no to delicious morsels like pork belly buns or triple creme brie or basically anything that’s battered and fried. Likewise, I’m never going to forgo a particularly good bread basket; in fact, I’m going to…
