RECIPES
10:33 pm, Feb 20, 2012
Luck of the Irish
Everyone likes beer. And everyone loves dessert. So when Kim & Jake’s Cakes in Boulder—whose specialty is baking with spirits—tempted me with chocolate stout cake, I had to indulge. Co-owner Jake Rosenbarger offers tips on baking with booze—and he shares the recipe for this ridiculously good, full-bodied treat. St. Patrick’s Day just got a... MORE
10:10 pm, Feb 20, 2012
How To: Make a Green Chile Cheeseburger
1. Peel and seed 2 roasted green chiles; cut into strips and set aside. Squeeze 1 lime into 1 cup of sour cream; stir and set aside. Make pico de gallo: Dice and mix together 1 tomato, ¼ of a red onion, ¼ of a bunch of cilantro, ½ a jalapeño pepper, the juice of 1 lime, and salt and pepper.2. Shape 1 pound of ground beef or bison into three... MORE
10:45 am, Feb 17, 2012
Mix It: The Barrel Aged Martinez at Steuben's
Steuben's continues to impress us with its ability to embrace trends without overdoing in. To wit: The Barrel Aged Martinez that is featured in "The 35 Best Bars in Denver." This classic cocktail just may be the precursor to the martini (read about one editor's search for the perfect martini here), but is updated with the cocktail trend of aging... MORE
3:29 pm, Feb 14, 2012
Mix It: Interstate Kitchen & Bar's Standard Etiquette
When we ask most bartenders to mix us their favorite cocktail, most falter. Not the case at Interstate Kitchen & Bar, which served us the Standard Etiquette (and earned a spot on our "The 35 Best Bars in Denver" list). Here, owner/operator Joey Newman shows you how to make this mix of bourbon, grapefruit juice, and honey at home. Cheers! ... MORE
11:49 am, Feb 10, 2012
Mix It: Olivéa's Ophelia
In our "The 35 Best Bars in Denver," we picked Uptown's Olivéa as one of our favorite watering holes because the "chef-inspired sips" bring culinary expertise to the cocktail menu. But could you recreate one of their carefully crafted cocktails at home? After watching this video, you'll be able to. Cheers!  MORE
5:43 pm, Dec 22, 2011
How To: Make Ceviche
1: Clean two pounds of bay scallops by removing the small muscles from the sides of the scallops, submerging them in ice water, and then thoroughly drying them on paper towels. Combine scallops in a large mixing bowl. 2: Add three tablespoons of minced red onion, one tablespoon of minced jalapeño, two tablespoons of minced red pepper, two... MORE
11:32 pm, Nov 23, 2011
Holiday Cheers
If you’re anything like us, your December social calendar is jammed with office parties and holiday celebrations. In order to stylishly sip without the guilt, we asked Allison Anderson, bar manager at Frasca Food and Wine, for festive non-alcoholic drinks to ring in the good cheer. (Bonus: If you insist on spiking these libations, we’ve got... MORE
11:29 pm, Nov 23, 2011
How To: Make Eggnog
Separate the egg whites and yolks of 4 eggs. Using a stand mixer, mix the yolks with 1/3 cup sugar, 16 ounces of whole milk, and 1 cup of heavy cream until frothy. Add 3 to 4 ounces of bourbon or whiskey. Add a teaspoon of freshly grated nutmeg or cinnamon (or both), and mix. In a separate bowl, beat the egg whites with 1 tablespoon of sugar... MORE
10:34 pm, Nov 23, 2011
Made in Colorado
In an area only accessible by four-wheel-drive vehicles, a small spring in the canyons outside of Fort Collins is helping fuel Colorado’s craft distilling boom. And no, we’re not talking about the big boys like Stranahan’s Colorado Whiskey or Leopold Bros. Last month, Spring44 began producing its first bottles of premium vodka and gin out of a new... MORE
1:10 pm, Oct 28, 2011
Gather Round
Panzano chef Elise Wiggins is the consummate hostess, both at her restaurant and in her Stapleton home. Her flavors are big, bold, and straight from the hearth—all of which makes Wiggins’ style of cooking ideal for entertaining. The following Italian feast for 10 to 12 diners was designed with sharing in mind—making it easy to duplicate. Buon... MORE
3:26 pm, Jul 27, 2011
Reinventing Vermouth
Wink and Nod 1 oz. Martini and Rossi Rosato Vermouth 1 oz. Dolin Blanc Vermouth de Chambery 1 oz. Dimmi Liquore di Milano Splash of Cava Splash of Leopold’s Blackberry Liqueur Pour first three ingredients over ice in a double old-fashioned glass. Top with Cava and a drizzle of Leopold’s Blackberry Liqueur. Garnish with a lemon twist. MORE
4:05 pm, Jun 23, 2011
Summer Sipper
In preparation for Domaine de Canton’s annual “Bartender of the Year” competition, Encore on Colfax’s bar manager Adam Dunbar dug deep into his liquor cabinet and came up with the “Allied Roots.” With notes of floral gin, ginger, root beer, and citrus, Dunbar’s cocktail rocketed him to the regional semifinals—where he competed against fellow Front... MORE
4:13 pm, May 27, 2011
In My Kitchen: Erika Cunha, Baker and Owner, Living the Sweet Life Bakery and Sweet Shoppe
Erika Cunha’s passion for baking began as a toddler in Plymouth, Massachusetts, when her mother pulled the dishwasher door down so she could have a place to work. Even so, it took her awhile to find her place in the baking world. She taught Montessori school, yoga, and took expressive therapy classes before moving to Denver in 2004. In 2007, she... MORE
7:24 am, Apr 30, 2011
In My Kitchen: Olav Peterson, Co-owner and Chef, Bittersweet
As a rough-and-tumble youth, Olav Peterson tested the rules: Three months into culinary school at Rhode Island’s Johnson & Wales University, the Castle Rock native was asked to leave after insulting an instructor’s tomato confit. He traded the classroom for travel, camping in the Tuscan hills and taking the bus into Florence to “stage”—work... MORE
12:32 pm, Apr 1, 2011
In My Kitchen: Brendon Doyle, City, O'City
Third-generation Colorado native Brendon Doyle grew up helping his mom prepare family dinners, but it was the tough, yet nurturing Rachel Woolcott, owner of now-closed Aix Restaurant, whom he describes as the mother of his culinary career. Doyle later developed his love of Italian-inspired dishes during his time at Campo de Fiori, where he began... MORE