From the Magazine
EAT & DRINK FROM THE MAGAZINE
12:09 pm, Oct 24, 2012
Victory Love + Cookies’ Booty Bars
Many say that the much-lauded chocolate-chip cookies are the ideal dessert. Not for me; I find them too one-note. But hand me a Booty Bar, and I’m enraptured. Kristy Greenwood of  Victory Love + Cookies is one of Denver’s most innovative bakers, and with this bar she creates crunchy, chewy, soft, sweet perfection. The base is shortbread... MORE
12:05 pm, Oct 24, 2012
The number of slices of pumpkin pie the Denver Rescue Mission serves each Thanksgiving.
600: The number of slices of pumpkin pie the Denver Rescue Mission serves each Thanksgiving. denverrescuemission.org MORE
11:56 am, Oct 24, 2012
Breakfast Meets Lunch
I firmly believe a panini press can turn a mediocre sandwich into something sublime. But at Wafflich, a four-month-old spot in Berkeley, owner Benny Kaplan and his crew up the ante by grilling the lunch staple on waffle irons. The eatery’s feel is Napoleon Dynamite–esque, with ’80s tunes, an orange and brown color palette, and Atari video games.... MORE
11:49 am, Oct 24, 2012
How To Make Nut Butter
1 - Place 2 cups whole nuts (such as peanuts, cashews, or almonds) in a food processor and run for 60 to 90 seconds, or until the nut mixture forms a few large chunks in the bowl. 2 - With the food processor running, slowly add 8 to ¼ cup of peanut oil. (The amount will vary depending on how many natural oils are in the nuts themselves.) Stop... MORE
11:43 am, Oct 24, 2012
Parallel Universe
The Kitchen Denver 1530 16th St.303-623-3127thekitchencommunity.com The Draw  An inviting and energetic modern space in the heart of LoDo; an unpretentious menu that emphasizes fresh, high-quality ingredients. The Drawback  On busy nights, both the kitchen and waitstaff are easily overwhelmed. Don’t Miss  Cold-smoked mussels,... MORE
11:32 am, Sep 21, 2012
The Vootbeer
On the outside, there’s nothing remarkable about the warehouse location of the Boulder Distillery & Clear Spirit Company. But inside, whiskey and vodka stills whir in the background as a bartender mixes the distillery’s potato vodka and whiskey (both sold under the 303 label) into cocktails behind the tasting room’s tall bar. One such creation... MORE
11:28 am, Sep 21, 2012
Growth Spurt
Colorado’s arid climate seems like an unlikely place to grow exotic, humidity-loving mushrooms. And yet Jim and Toni Hammond, the husband-and-wife team behind Hazel Dell Mushrooms in Fort Collins, have become the primary mushroom suppliers for more than 50 Front Range restaurants, grocery stores, and farmers’ markets.  Thirty-one years ago,... MORE
11:24 am, Sep 21, 2012
How Many Miles Does the Route 40 Argentinean Grill Food Truck Drive Each Week?
100: The average number of miles Route 40 Argentinean Grill food truck travels in a week. route40foodtruck.com MORE
4:54 pm, Sep 20, 2012
Roving Gourmet
When the Squeaky Bean reopened in June, an expanded cheese menu was a central part of the makeover. Owner Johnny Ballen and executive chef Max Mackissock refabbed a bar cart into a movable cheese station; stocked with goods from the Truffle Cheese Shop, servers wheel the display from table to table and diners can choose three-, four- or five-ounce... MORE
4:50 pm, Sep 20, 2012
How to: Herb-Infused Oil
1: Blanch 1 cup cleaned and packed herb leaves by placing them in boiling, salted water for 10 seconds and then quickly moving them to an ice bath to stop the cooking. 2: Combine the chilled, blanched herbs with ¼ cup of olive oil in a blender. Blend until very smooth. Transfer the mixture to a strainer lined with a coffee filter or... MORE
4:46 pm, Sep 20, 2012
Eat Cheap: The N.Y. Pizza Pub
When our server delivered the N.Y. Combo—a mammoth 16-piece, deep-dish Sicilian pie maxed out with pepperoni, sausage, mushrooms, green peppers, onions, and black olives—I knew we were in over our heads. I looked wide-eyed from the pizza to my husband to our server. His knowing grin told me we’d be eating the leftovers for breakfast, lunch, and... MORE
4:39 pm, Sep 20, 2012
Split Personality
CafeBar - 2 1/2 stars295 S. Pennsylvania St.303-362-0227cafebarcolorado.com The Draw  A casual neighborhood restaurant with an inviting patio, a small but energetic bar with kitchen-view seating, and a menu that relies heavily on seasonal, local ingredients. The Drawback  Spotty service; many dishes suffer from carelessness. Don’t... MORE
4:24 pm, Aug 27, 2012
Small Batch
Centro Latin Kitchen and Refreshment Palace executive chef Ian Clark lives at the end of a cul-de-sac in a neighborhood in north Boulder. Attached to the front of his home is a nondescript 400-square-foot garage. What’s inside is far from typical: Clark uses this space to operate his commercially licensed nanobrewery, BRU Handbuilt Ales. (... MORE
4:19 pm, Aug 27, 2012
On The Road Again
The drive from Denver into the mountains on a sunny fall day is, in itself, spectacular. But leaving the city isn’t just a chance to escape into the gold and green wilderness, it’s an opportunity to discover dining locales that have yet to make it onto your GPS. _____ Idaho Springs Smokin’ Yards is an unexpected find in Idaho Springs. Using... MORE
4:12 pm, Aug 27, 2012
Willy Wonka’s Got Some Pint-Size Competition
While most seven-year-olds are riding bikes, Miles Louison was starting his own company: Sushimee. The Denverite found a recipe for candy sushi in a Rachael Ray cookbook and loved the idea so much that he used it as his business model. Now 11, Louison distributes his bento boxes, suidishi (Rice Krispies treat and Swedish Fish), and gumi furuti (... MORE