10:30 am, May 9, 2013
If I could only drink one type of alcohol for the rest of my life it would be Champagne. It's light enough for brunch, its effervescence makes any cocktail hour more festive, and its acidity pairs well with a wide range of dinner entrées. Even better: Champagne comes in rosé, which I start to crave once the weather warms.If you are new to sparkling rosé, the style runs from slightly sweet to bone...
10:30 am, May 8, 2013
"Ask A Chef" is part of an on-going series in which we pose a single question to a local culinary luminary. May is Celiac Awareness Month, so it seems only appropriate to seek out Boulder blogger Elana Amsterdam, who was diagnosed with celiac disease long before most people had heard the term gluten-free. Amsterdam has become a go-to resource for the alternative diet (her blog regularly...
8:00 am, May 7, 2013
Roll down the car window anywhere near 16400 S. Golden Road, and the sweet aroma of barbecue will lure you to Tin Star Smokehouse. The perfume of smoldering apple wood and mesquite mixed with smoky pork, beef, and chicken lingers in the air as you order from the shop’s simple chalkboard menu. There are no frills here: just a few bare tables and a handful of barstools pulled up to the...
10:30 am, May 6, 2013
Since launching in March, the Dirty Cookie has satisfied many late-night cravings by delivering just-baked, still-warm cookies (plus milk and ice cream) until 3 a.m. With flavors including peanut butter chocolate, red velvet, and a spectacular gingerdoodle (pictured), the company has been wildly successful—so much so that co-owners Jennifer Coolbrith and Chris...
2:25 pm, May 3, 2013
Tequila is intimidating. Which varieties are best for slow sipping, and which are better off in the cocktail shaker? To bring you up to speed (just in time for Cinco de Mayo), 5280 sat down with Tamayo’s manager and tequila expert Chris Anderson to learn about this much-loved liquor. The story behind the spirit: Tequila production began in the 16th century in Mexico’s Jalisco...
1:01 pm, May 3, 2013
Prost Pils, Prost Brewing Co., DenverStyle: German pilsenerABV: 5.2 percentServing Type: GrowlerMalty? Hoppy? Lightly hopped and crispReviewed: April 2013Here's the book on pilsners: They're not particularly complex, which means they can be exceedingly difficult to brew. Simply put, there's nowhere to hide. Pilsners are so light that any off flavors acquired...
10:30 am, May 2, 2013
I'm not a thick-and-juicy steak kind of person. To me, flavor is more important than size, and I prefer a smaller, thinner cut. For both of these reasons, I'm a big fan of the flat iron—a cut that's taken over menus in recent years. Cut from the shoulder, the steak is a slender slice of beef that, thanks to its inherent marbling, still retains flavor and tenderness. One of my favorite versions of...
10:30 am, May 1, 2013
Consider the energy bar. It's both a brilliant creation—loads of calories jammed into a single serving—and the bane of many athletes' existence. The dense, chewy snacks often taste like little more than cardboard. Now, imagine the plight of the professional cyclist (or runner or triathlete or any endurance athlete) who needs to ingest thousands of calories while in motion. Enter Feed...
11:28 am, Apr 30, 2013
Spring and rhubarb go hand-in-hand—and despite Colorado’s reluctance to fully give in to the sun, I’m already craving rhubarb pie. I’ll have to wait to make my own (my plant is just beginning to poke its leaves through the soil) but I satiate my craving at the Shoppe.The Colfax bakery, which is best known for its cupcakes, also fills its glass case with scrumptious mini versions of homemade pies...
10:30 am, Apr 29, 2013
When Patrick Mangold-White launched Kaos Pizzeria on South Pearl Street in 2009, he divulged his plan to—someday—open a neighborhood taquería. Nearly four years later, Mangold-White (who also co-owns Gaia Bistro) is making it happen: Uno Mas Taquería will open in mid-May in the Budapest Bistro space. Drew Middleton, Gaia's executive chef, has been...
