While establishing a beer brand in Boulder County was hard, very hard, Henry Wood said one of the biggest blessings was starting in Colorado and immediately being compared to Left Hand and Avery. "If we couldn't compete we were going to be put out of business."
Whether you grew up in Colorado or came as part of the latest boom, chances are you'll have a craving for food from another region soon. When it hits, consider this list of 25 regional dishes your tongue's next travel itinerary.
It's not enough to be a locally owned and operated distillery. Your barley, wheat, corn, rye and potatoes increasingly must be local, too, as well as the mixers, bitters and other adjuncts used by your local mixologists to construct those craft cocktails.
Nao-san, as he’s known, received his training from a senior chef who is now a Michelin star chef in San Francisco while he worked at Sushi Zanmai. He worked his way up in the kitchen, and now eager patrons enjoy watching this master chef at work as he hand-wraps perfect temaki and carefully creates beautiful plate after beautiful plate of amazing fresh fish options.
This local hot spot goes well beyond the "GF" buzzword. Instead it's home to food without any processed seed oils, grains or processed sugars and very limited dairy. Locals have been flocking to this year-old establishment, thanks to Paleckova's dedication to her recipes, her creativity and her art.
What began as a modest catering operation in now a pride and joy of the Boulder foodie scene. It's all thanks to Rosenberg's fresh and detailed approach. "I have a math and science background, so I like things to be logical," he said. "But cooking is also an art, so I try to find the balance between what makes sense and what excites the senses."
The Wild Standard menu has no call-outs for vegan or gluten-free diners, which are plentiful in Boulder, because Chef Derek Baril has designed his dishes to be easily customized to accommodate a plethora of dietary requests.