Challenging Elements: Arugula at Flagstaff House

I recently pondered arugula. What does one do with arugula besides tossing it on a plate with dressing? How does one make the peppery green really shine outside of the salad realm? In an ode to spring, we challenged the masters of high-end, luxurious Colorado cuisine to create an inspired dish that puts arugula at the forefront. “At first, I thought, ‘Well, we do an arugula salad. We

Review: Could Be A Smash Hit

I’m sure every review of Tossa Pizza so far has mentioned the glut of excellent pizzerias in Boulder (and I just made this one no exception), but interestingly, Tossa fills its own niche. It’s not fast food or delivery like Naked Pizza; it’s not white tablecloth like Pizzeria Locale. It’s something in between. And it works. Started by Tom Ryan, creator of the Smashburger chain, Tossa

A Social Experiment

It’s interesting to me that in our culture, dining at a community table is not a common practice. I often find myself dining “alone” at a community table at events that I attend as part of my work, and I have found them to be some of the richest, most memorable dining experiences I’ve had. “We’re interestingly vulnerable in a community dining setting,” Christine Vasquez, owner of

The GMO Game

It’s one of the hottest topics in food: Genetically modified organisms are center stage with farmers suing ag corporations over the right to grow non-GMOs, watchdogs suing food corporations over the word “natural” on products with GMO ingredients, and protestors targeting Whole Foods’ GMO labeling. Boulder drew national attention when officials with Boulder County’s Parks and Open

Two for One

With the redevelopment of the sad, decrepit Westminster Mall, I hold high hopes that someday soon, Westminster will have a more diverse food scene—because right now, great dining, with a few notable exceptions, is a little thin on the ground. In steps Hideaway Steakhouse, a bastion of fine dining tucked away along a stretch of 112th Avenue out in the burbs. If my most recent experiences

Off-Campus Cafe takes on the challenging ingredient: Bacon

Bacon … hmmm. Bacon.” That was Nathan Bathurst’s calm, reflective response when I told him that he and his partner, Nick Carter, would be required to serve up some pork perfection to me and two hungry photographers at their Off Campus Café in south Lafayette. I soon learned this challenge was not about using bacon; the two cook a lot of the cured cut at their breakfast and lunch spot

The Butcher, The Baker…

It wasn’t all that long ago that I was afraid to talk to the butcher in my grocery store

Urban Fare

Riffs Urban Fare opened with a true Boulder pedigree, in covetable real estate next to the Boulder Book Store

Challenging Elements: Grapes

In Spain, revelers eat 12 grapes on New Year’s Eve, hoping to inspire good luck throughout the next year

Oh Baby!

A few weeks ago, we got to feed our daughter her very first taste of solid food. I stood behind my husband, camera at the ready to capture the priceless moment
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