A Main Street Longmont Old Fashioned Tour

Times like these call for something stronger than kombucha. The Old Fashioned dates back to the late 19th century. Where it originated remains up for debate, with Louisville, Kentucky and New York City vying for that honor. Whatever tale you believe, there is no denying its place as a classic, and it’s hard to find a menu that doesn’t offer some version of it.

Finding a friend who loves them as much as I do provided an opportunity to do an Old Fashioned tour. Wanting quality and walkability, I knew where we were headed: Main Street Longmont. I planned our stops, grabbed my notebook, and set forth to learn more about this drink from the people serving it. 

We started at The Roost, part of Longmont’s Gafner group of restaurants. Jennifer, our bartender, explained the foundation of the drink with their House Old Fashioned. It’s a simple drink composed of spirit, sugar, and bitters. From there, mixologists riff on that core. The Roost offers a plethora of bourbons and whiskeys and has a selection of spirits from local Colorado distilleries. Their House consisted of Buffalo Trace bourbon, demerara sugar, and bitters. I found it to be a classic taste: spirit-forward, smooth, and slightly sweet.

Jennifer explains how an Old Fashioned is one of her favorites. She loves the simplicity and the variety of whiskeys and bourbons, which create nuanced flavors. Plus, mixologists can get creative by using different spirits, but despite that, it still feels familiar. In October and November, The Roost and 99 Bar Saloon asks every bartender to create an Old Fashioned that is featured for one day. 

“I’m already working on mine,” Jennifer says with a grin.

Abbott & Wallace waits a mere one and a half blocks off Main Street. This grain-to-glass distillery commits to Colorado-grown ingredients and small-batch distillation. They source their grain from Schlagel Farms, only 5 miles away. While there, we meet co-founder John Young, who provides his take on the Old Fashioned. It’s their signature cocktail and the most popular one to do fun riffs on using the different spirits produced in-house. Committing to the classic core ingredients, their house Old Fashioned uses a sugar cube, which makes it easy to control measurements. My friend and I split one of these before moving on to an irresistible offering.

On the seasonal menu, we find a Bacon Old Fashioned. The bartenders collect bacon fat and infuse their house bourbon, a process known as fat washing. The sugar part of it comes from maple syrup, and the bitters consist of house bitters and walnut bitters. It’s then smoked for added flavor. Sam, our bartender, serves it up along with his thoughts on the Old Fashioned; it’s hard to go wrong because it’s timeless and comforting. This version definitely provides depth to the drink, with the bacon fat creating a unique viscosity.

Dry Land Distillers bill themselves as ground-to-glass. They celebrate Colorado by using native and local ingredients in their spirits. This time we pick the spirit to put in our Old Fashioned. We go with the rye. The cocktail reads bright and crisp, with hints of honey and comes in a slightly bougie glass. We discover a difference in the sweet component; Dry Land uses simple syrup.

Nels Wroe, owner and head distiller, takes time out of his busy day to come and sit with us. He explains he likes using the simple syrup because, when made in-house, control over the sweetness increases. Regarding ice, Wroe appreciates the large cube as it allows for the water to slowly dissipate into the drink. This provides for different experiences as the larger cube slowly melts. My friend, an engineer by trade who loves to quantify things, brings up how this process plays out in our tour.

I started off this tour appreciating the simplicity of my favorite adult beverage. As the day progressed, I became more aware of the complexity hidden under the surface. If you’re looking for a fun cocktail adventure, Main Street Longmont definitely delivers. Easy walking, friendly staff, and great beverages comprise the core ingredients.

You may be wondering what the best of the day was. Wroe sums it up perfectly.

“The best Old Fashioned is the one you like.”

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Main Street Longmont offers it all

Chris Curtis

I put forth the challenge of a meal focused on indulgence to the Gafner Group, who operate three concepts on Main Street Longmont. I wanted to see if they could create a meal that felt cohesive while uplifting local products. I also wanted an experience that anyone could easily recreate for an indulgent night out. The three concepts are within easy walking distance of each other on the flower lined, tree-filled street and I knew it would make for a great dining adventure.

Jefe’s | Longmont – The Chips + Dips Quatro

Extravagance: My indulgent afternoon began at Jefe’s, located at the southern end of Main Street. It was like walking into the epitome of joy. Bright colors abounded, juxtaposed with the dark floors and beautiful bar along an entire wall. The Chips + Dips Quatro arrived along with the four margaritas that make up their Margarita Flight. It’s an extravagant display of bites and sips that are made in-house daily. The guacamole takes the richness of the avocado and contrasts it with a bright pico de gallo on top. The queso ate smooth and creamy.
Coupled with the spice from local Buckner Family Farm’s chorizo, you can’t help shoveling it in with the gluten free homemade chips. A 50-year-old salsa recipe lightened things up a bit before I dove into the rich, earthy, velvety bean dip. Not to be outdone, the margaritas called out to be sipped alongside the dipstravaganza. The best selling toasted coconut margarita offered a tropical reprieve from the rich dips. The citrus notes of the house margarita and the delightful frozen strawberry were like smiles in a glass. Lastly, the mango, with a housemade rim, tasted like a richer tajin, reminding you why mangos are a staple in the margarita scene. Hannah, my hostess, summed up this extravagant appetizer indulgence better than me. “Why choose one when you can have them all?”

99 Bar Saloon | Longmont – Brek Burger

Decadence: A short walk brought me to 99 Bar Saloon. With its dark and rustic interior, patrons find themselves transported to an old time saloon right out of a Western, but with a bit of a chic, modern vibe. Decadence lurks in the dark corners, just waiting to be let loose on my palate. I ordered the Breck Burger. Cream cheese, cowboy candy — a sweet, jammy jalapeño concoction that served as a great bridge between my appetizer and main course rounds — bacon, lettuce, tomato, and barbeque mayo check all the boxes for creamy, spicy, salty, and decadent. My server asked if I’d like to make it a double. I indulged without hesitation. As I pondered the sides, my eyes locked in on the mac and cheese.

Dare I?

Oh, yes. I dare.

My burger arrived and as the juice dribbled down my chin and I dug into the creamy mac and cheese I was reminded that indulgence can take many forms and the decadence of indulging in comfort food should never be ignored.

99 Bar Saloon | Longmont – Old Fashioned

Premium: Copper Sky Distillery is located a block off Main Street Longmont. They strive to bring an elevated experience to their customers by offering premium spirits without the premium price. 99 Bar Saloon made fine use of their bourbon in one of my favorite cocktails, an Old Fashioned. The complexity of the caramel flavors, bitters, and demerara sugar provided a sweet reprieve from the richness of the loaded double burger and mac and cheese, allowing me to indulge more and more in those decadent bites, which deserve nothing less than a cocktail with premium spirits.

The Roost | Longmont – Bourbon Cheesecake

Satiation: Finally, I waddled my way up to The Roost, my third and last stop on this indulgent adventure through the Gafner Group’s concepts. Located at the northern end of Main Street, I found myself on their beautiful rooftop patio, the perfect setting for what awaited me. An indulgent meal should end with an indulgent dessert and it arrived in the form of Bourbon Cheesecake. The cherry compote reminded me of the luxardo cherry I shamelessly dug out of my old fashioned glass at my last stop, creating a great bridge between these two courses. The dessert capitalized on my experience through the notes of bourbon, orange-candied pecans, brown sugar crust, and Chantilly cream. It’s a sweet, tart, creamy combo with flavors and textures for days. I’m usually satiated by a regular piece of cheesecake, but this indulgent one definitely put the cherry on top of my meal.

The Roost | Longmont – Cherry Rye

Fulfillment: My Bourbon Cheesecake arrived accompanied by a cocktail dubbed the Cherry Rye. It featured a ginger beer made by Kures Craft Beverage Company out of Loveland. It’s an all natural product made up of only four ingredients that are all easy to pronounce. The ginger beer offered an effervescence to the cocktail, making it a complement to the indulgent cheesecake. The pairing occurred through a housemade cherry shrub. The shrub offered a fulfilling flavor to the cocktail with its blend of cherries, aromatics, sugar, and vinegar. Whiskey based, the Cherry Rye’s tart profile enabled me to return again and again to the cheesecake, creating a delightful conversation between the two. Fulfilled and satiated, I took a much needed walk back to my car and marveled at how these three diverse concepts came together for this multi-course, indulgent meal on Main Street Longmont.

Walk-Up Meals

Kristen Richard

Sitting down at a restaurant, ordering off the menu, and chatting with friends or family while waiting for your dish is always a nice reprieve from the world. But sometimes your evening calls for something a bit less, well, structured. Enter food trucks and dining halls. Peppered across the front range, these establishments serve cuisine from all over, all while providing a laid-back atmosphere. From the appetizer to the dessert, here are some of our favorite spots for when the “treat yourself” mood strikes.

Gator Tails Food Truck | Longmont — Gator Bites

Yes, you read that right, alligator.

Bryce Hansen, owner of Gator Tails, launched in December of last year, was determined to bring Cajun and Creole dishes to the Front Range. Dishes that he wasn’t able to find at many places out here. But why this cuisine specifically?

“New Orleans culture and food, well that’s true America right there,” said Hansen, with a smile. Admittedly, he said people from this area are sometimes skeptical of the truck as they have been let down before.

“We get a lot of people from Louisiana who are excited,” said Hansen. “But we also get people who are skeptical. Especially when they learn I’m from Indiana. But I have spent a lot of time studying and learning to cook these types of dishes. And after they try it, they almost always love it.”

One of his best sellers? The Alligator Bites.

“That’s definitely our top seller,” said Hansen. An anomaly, these deep fried snacks are served with remoulade sauce, which is the perfect accompaniment as it’s a mixture of mayonnaise, spicy mustard, horseradish, and a whole host of other ingredients.

Get Their Schedule Here

Chile con Quesadilla | Various Location — Mac Daddy Tacos

Christina Richardson didn’t set out to make a taco truck.

“Everyone has a taco truck,” said Richardson. “We wanted to do something different and so we started a quesadilla truck.” Chili con Quesadilla launched in March of 2020. And since it was considered take-out they were able to stay open. They quickly started racking up accolades and selling out of all of their … tacos?

“So, we became a taco truck,” Richardson said with a smile.

Richardson launched Chili con Quesadilla because she wanted to cook and serve the Mexican food she grew up with but couldn’t find in Colorado. Her and her family’s love for the dishes they prepare is evident. One of their best sellers? The Mac Daddy taco. It’s easy to see why. The perfect balance of cheesy goodness is achieved with rich melt-in-your-mouth pork. The mac has green chili mixed in, so there’s just a touch of spiciness.

Or opt for the Birria tacos. Richardson and her husband developed the recipe by traveling all over and sampling different types. Evidently, it paid off as it consistently sells out. Topped with Monterey Jack cheese, herbs, and lime for acidity, it is served with a consommè broth dip. This is definitely the taco I would pick after a long hike or bike ride.

Parkway Bar & Grill | Longmont — Dubbly Bubbly

You may think if you’ve seen one spritz, you’ve seen them all. That is until you order the Dubbly Bubbly. This show-stopper of a cocktail was created by Parkway Bar manager Rob Sloma, as a playful riff on the Barcelona Spritz with neighboring food stall — HipPOPs — in mind. Much like how these gelato popsicles are dipped in various toppings and sauces, the glass of this bright pink cocktail has a striking stripe of orange zest down the side.

“I love the community of food halls,” said Sloma, with a kind of earnestness that only comes from talking about something you’re truly passionate about. “So I made cocktails that are meant to pair with dishes from each station to help further tie us all together.”

The Dubbly Bubbly certainly is an excellent dessert accompaniment. It’s zippy and citrusy with just a hint of underlying sweetness. And while the outside of the glass is dipped in absinthe (to hold the orange zest) the aroma and taste (as you should lick the glass) play nicely with the sweetness of the actual drink.

Additionally, if you are not imbibing, or being the designated driver in the indulgent meal quest, you can opt for their mocktails.

Sweet Cow | Longmont, Louisville, Boulder -Root Beer Float

“It’s funny, you think you are just scooping ice cream but it’s so much more than that,” said Maureen O’Neill, director of marketing, communication, and tech, who started at Sweet Cow shortly after they were founded in 2010. “What we are doing is simple but it can really mean a lot to people.”

Community is key to Sweet Cow’s mission. “We want to create a community on both sides of the counter,” O’Neill shared with a smile. And that sentiment comes in the form of accommodating many requests to sample flavors to sourcing locally when possible. For instance, they use Ozo Coffee Company, which is based in Denver, to make their coffee-flavored ice cream. Additionally, they tap local candy company Hammonds for their hot caramel sauce.

And that sentiment certainly shines through in their root beer float, available in both their shops and trucks.

Now, you might be thinking, “A root beer float is far too sweet for me.” But it’s made with Boylan Bottling Co. Root Beer so it is perfectly balanced between botanical flavors and sweetness. The ice cream is creamy and sweet, yet still not heavy. It’s the ideal nightcap for even the most indulgent of meals.

Asian Pairing

Ryan Sullivan

Asian cuisine is a vast term encompassing an entire continent’s food, literally billions of people. Each person has their own idea of what constitutes Asian cuisine, but no matter what your taste, you can find something magnificent to represent this varied and often spice-forward region of the globe. This pairing highlighted the small establishments serving top-notch Asian cuisine in our area. Whether it’s food trucks, food halls, or hidden units in shopping centers between a laundromat and an antique store, these are all great places to discover delicious Asian fare. Here, reclusive, skilled chefs bring recipes from afar — from parents and grandparents — to the Front Range.

The word that kept coming to my mind as I tasted these dishes and drinks was liveliness. These chefs capitalized on the great strengths of the wide variety of Asian cuisine — bright, lively tang and heat, and a depth of flavor that requires the time and attention often missing in our Western quest for efficiency at any cost.

Mana Thai Comfort Food | Longmont – Tom Kha 

Even though shrimp claims to be the star of this traditional Thai soup, the real magic lies in the complex, multi-layered broth that’s almost impossible to describe. The sourness from lemongrass, savoriness from galangal root, creaminess and sweetness from coconut milk, herbaceousness from kaffir lime leaves, and heat from Thai chilies must all be perfectly balanced to create the ideal Tom Kha. This delicate task falls to the skill of the chef. Chef Noi Hoefer at the take-out restaurant Mana Thai, has perfected the process. She uses a mushroom-based broth instead of the traditional shrimp base, making the soup accessible to vegetarians while preserving the umami flavor that forms the foundation. This is the kind of soup I’d want if I were sick; it has a special quality that revives even the most downcast spirits.

Parkway Bar  | Longmont – Aichi Lychee

Hidden in the Parkway Food Hall is a bar serving unique and delicious cocktails designed to pair with the restaurants there. The Aichi Lychee falls somewhere between a highball and a sake spritzer, with a spicy kick from the ginger liqueur and light, floral notes of the beloved lychee fruit, native to China and commonly grown across Asia. It’s perfectly refreshing for a late summer afternoon. The cocktail is topped with an edible basil flower, to cleanse the palate before the next course.

Baa Hachi  | Longmont – Yakisoba with pork belly

Chef Adam Chan explained the principles behind his delicious Japanese street food. First, freshness and immediacy. He fries the noodles to order in the wok in front of the customer and serves them hot. He despises using a food warmer. Second, preparation. His Chashu-style pork belly starts with pork from the local Buckner Family Ranch, which he slowly cooks and marinates overnight to absorb the soy-salty flavor. The sauce for the noodles is meticulously prepared with a pork base, shoyu, and Japanese barbecue sauce, giving it tanginess and brightness. This preparation pays off in astounding flavor. Third, simplicity. During his time at Michelin-starred restaurants in Chicago, he learned not to add extra flourishes to a dish just because it looks pretty, showcases technique, or follows a trend. Each ingredient should have a purpose and contribute to the taste experience. Lastly, Chef Chan emphasized that good food must be made with love. “A chef just has to care about what he’s cooking.” This, he believes, is the engine that drives everything.

Shin Yuu Izakaya | Louisville – Kubota Daiginjo Sake

Kubota Daiginjo is polished to a pristine 50%, which gives a smooth and clean taste that’s easy to drink — dangerously so. The polishing ratio means that only the purest core of the rice remains, resulting in a sake that’s refined and elegant. Sake’s delicate flavor pairs beautifully with a wide range of dishes, from beef, to chicken, and fish, making it versatile for any meal. In Japan, sake is traditionally paired with sushi. At Shin Yuu Izakaya, I enjoyed it alongside a barbecued chicken yakitori skewer, and the sake’s subtlety perfectly complemented the dish.

Bee’s Thai Kitchen | Erie – Mango sticky rice

Mangoes are in season in Thailand from February to July, and people throughout the region indulge in mango sticky rice, the perfect summer treat. The dish’s popularity and accessibility have made it a global favorite. A tangy, ripe mango is sliced and paired with rich sticky rice, then a sweet coconut milk sauce is drizzled over top. This is everything you’d want in a dessert. Chef Bee Kisich learned traditional dishes from her mother, who ran a small food business out of her cellar in Thailand. Now, she serves delicious fare from her food truck in Erie. Chef Kisich’s version of mango sticky rice features green colored rice, which she dyed with pandan leaf juice. She uses other natural food colorings to get different colors, such as pea flowers to get a stunning blue hue. The result is a bright and colorful dish, which is guaranteed to make your day a little better.

Decadent Breakfast choices

Dani Cole

Ahh… Brunch, one of my favorite dining experiences. There is something undeniably wonderful about having breakfast out of the house, and the North Metro area boasts a plethora of great spots to choose from. I love the whole experience of walking into a breakfast restaurant, the smell of coffee permeating in the air, sitting to in a quiet corner if I’m by myself, or in a booth with friends, and enjoying a breakfast that almost borders on hedonism. I set out across Boulder and Lafayette to find indulgent options for brunch food and drinks that will make your next brunch day sinfully delicious.

Rollin’ In Daisies Bakery | Boulder – Gluten Free Cinnamon Rolls

On a sunny summer morning, I strolled into Rayback Collective, a bar on 28th and Valmont that hosts mobile food vendors. I visited with Jessy Tierney, owner and baker of Rollin’ In Daisies Bakery. She specializes in gluten free cinnamon rolls that will make your mouth water. Often gluten free baked goods are painfully noticeable that they’re a substitute, however, the cinnamon rolls from Rollin’ in Daisies are a delightful exception. Indeed, even a seasoned palate wouldn’t likely be able to tell.

Tierney began her business in June, and said, “I’ve always loved baking throughout the holiday season, and really all the time.” However, after she was diagnosed with Celiac’s Disease, her baking had to change. She said, “Cinnamon rolls were our favorite thing. We’d crack the Pillsbury can and it was the best memory.” After a year of tweaking her recipe, she was ready to bring her cinnamon rolls to the public. The results seem to have been worth it. The taste, texture, and crumb are sublime, and as I peeled the cinnamon roll down to the gooey center, I felt the same nostalgia she talked about. Tierney said, “It’s really fun to play around with the seasons and seasonal flavors.” Her maple pecan and caramel apple cinnamon rolls are coming in for autumn, and she’s already thinking of holiday flavors. In addition to Rayback Collective on Wednesdays and Thursdays, Rollin’ In Daisies Bakery can be found at Boulder Farmer’s Market every weekend as well.

Tangerine | Lafayette – Strawberry French Toast

For the next phase of my brunch journey, I visited Tangerine in Lafayette. ,Chef, proprietor, and founder Alec Schuler served his most indulgent expressions of breakfast and beverages. I started my sampling with the exquisite strawberry French toast. The brioche French toast was beautifully plated to showcase the strawberries, and the flavors were as appealing as the visual. The slight tang of the goat cheese highlighted the fruit, while the almonds lent their nutty crunch to the flavor and mouth feel. The real surprise, though, came from the sweet balsamic reduction drizzled over the dish.

Tangerine | Lafayette – Tequila Sunrise & Iced Strawberry Matcha

The beverages were as delicious as the French toast. Schuler brought me a tequila sunrise, and while I’m not a tequila fan, Tangerine is well on its way to converting me. Rather than the traditional grenadine, they use a raspberry puree and swirl the drink to provide a marbled look to the drink that makes the aesthetic highly appealing, while balancing the fiery nature of the tequila.
They also boast a selection of mocktails for those who don’t drink alcohol, or maybe just don’t want to start their day with booze. Alec served me the iced strawberry matcha, a concoction to delight anyone. Their house strawberry jam, and an oat milk matcha is combined to form a layered look, and the oat milk gives a rich, creamy mouth feel. Tangerine also has locations in Longmont and North Boulder.

The Buff Restaurant | Boulder – White Buffalo

For the final visit on my indulgent journey, I returned to Boulder and went to The Buff. I met with General Manager Dru Libby. One of the main things that drew me to The Buff was the White Buffalo coffee drink. Libby said, “it’s a white chocolate mocha, it has Ghirardelli white chocolate,” and added, “It tastes like birthday cake in a cup.” Indeed, the drink is indulgent and topped with a mountain of whipped cream. Libby said, “you can add booze to it, and Bailey’s Irish cream seems to be the popular boozy additive for the drink, but it’s good as is.”

When I inquired more on the story of The Buff, Libby told me about the family-owned business that’s nearing its 30-year anniversary. She said, “Our expo is the owner’s son, so there’s some element of family that’s always been tied to the restaurant.” The Buff also features some seasonal menu items for fall and Libby said, “we’re bringing in a bunch of pumpkin and Fall themed drinks.” The Buff’s décor features buffalo paintings and a bright dining room that feels welcoming, and their slogan gives a double entendre encouraging guests to “Eat in The Buff.”

The Buff Restaurant | Boulder – Cinnamon Roll French Toast

She also brought me their cinnamon roll French toast, which she described as, “A brioche French Toast stuffed with our homemade brown sugar sweet cream cheese, it’s rolled in graham cracker crust, deep fried and topped with white chocolate frosting.” The crunchy exterior contrasts to the creamy filling to create the feeling of a cinnamon roll in a stuffed French toast.

With my Brunch journey reaching its conclusion, I reflected on the decadence of the food and beverages I had tasted. An indulgent breakfast is, in my mind, one of the simple pleasures of life that makes it worth living, especially if coupled with an equally delectable beverage, adult or otherwise. So, whether it’s Sunday fun day, ladies brunch day, or even just a regular workday, consider the options for something a little more opulent than your regular routine. We’re looking at you, oatmeal!

 A vision of local, elevated, and accessible

Deborah Cameron

Any search for indulgence explores how Colorado is blessed with abundant talented culinary professionals and fresh, local produce. I called on three Boulder County chefs, a mixologist, and a wine purveyor. I asked them to express their skill centering around a main course by Farow, who sources 90 percent of ingredients from within a ten-mile range of their Niwot restaurant. The resulting five-course meal supports the idea that culinary indulgence shouldn’t be heavy, full of luxurious fats, or overly dramatic flavors. Instead, it can be an experience built by consciously chosen ingredients and skillful techniques, reflecting a passion for caring for guests. Indulgence can be a slow sensory moment in front of a plate expressing most of what food can be.

The drink: Buona Sera
24 Carrot Bistro, Erie

I walked into 24 Carrot Bistro on a Thursday night, just as the weekly after-work Farmer’s market was opening. Beverage Director Jennifer Shillington welcomed me warmly as I sat at the bar. Then, she started to measure, pour, and stir. As she did so, she explained that the base is as much like an Aperol spritz as anything you’ll find. But in addition to prosecco, it includes apricot liquor, lemon oil, mint, grapefruit bitters, and Grove Street Meyer lemon liqueur, which was created by Mixologist DJ Reimer, who made a name for himself pouring drinks at 24 Carrot’s bar. Shillington explained why she chose this recipe: “The prosecco gives the kind of breadiness that goes with the pasta, and I chose the lemon oil and mint to highlight those elements in the dish.”

Upon tasting, it was light but satisfying. The citrus matched the lemon in the pasta dish, and the prosecco’s yeasty flavors connected with the eggplant’s fullness.

The appetizer: Castelfranco with pancetta, sherry and egg yolk
Basta, Boulder

Regretfully, I tried to squeeze this tasting between late-day errands and a hard stop to watch the first presidential debate. My stress was no match for Basta’s hospitality, and once I was seated, time slowed. I requested a Castelfranco, a semi-bitter Italian chicory charred in the restaurant’s wood-fired oven, which is the restaurant’s only cooking method for any of its meals. The green was dressed with pancetta, egg yolk, and a sherry dressing that blended acid and richness. I enjoyed it with the sourdough piata, which is straight from the wood-fired oven in which they create all of their meals. The salad was rich, as expected, with the bacon fat, and I could taste the egg’s creaminess, but it also had some brightness and peppery notes. This first course was light enough to introduce the meal with complex flavors that set the stage for what was coming next.

The main course; Eggplant Confit with breadcrumb, lemon, and mint over fettuccini
Farow, Niwot

In the three years since it put out its welcome mat, Farow has given Niwotonians and regional diners a place for jazz happy hours, special occasion dinners, cocktail classes, or just a bite to eat.  Their commitment to hyper-local, seasonal ingredients and ability to source 90 percent of their food from a ten-mile radius has earned them the slow food seal of approval. The dish for this indulgent meal was inspired by the opening of Balcom’s partner property, Baa Hachi, at the Parkway Food Hall. It uses Miso and fairytale eggplant in an uncommon way, so it becomes a fun balance of umami and citrus. The eggplant shines in an iridescent violet, the noodles are made fresh, and the sauce is roasted eggplant with a velvety texture. When tasting it, the rich lemon of the pasta contrasted with the firm and almost sweet eggplant.

The wine pairing: Gruner Veltliner, 2019 Wachau Austria / Grillo, Colosi 2022 Sicily
Boulder Wine Merchant, Boulder

If there’s one shop I consider a relied-upon destination for Boulder’s wine community, it’s Boulder Wine Merchant. Owned by Master Sommelier Brett Zimmerman, founder of The Boulder Burgundy Festival (sorry, tickets for this year are already sold out), people who love wine, are curious about wine, or are just learning about wine head there. So I headed there to find suggestions for wine pairings with Farow’s meal. I spoke to the store’s assistant general manager, Jen Burger de Jimenez, about her selections. The first selection is from a top producer in Wachau, Austria, and was made from grapes allowed to ripen on the vine, so it has a weight that would stand up to the eggplant richness with flavor complexity that matches the lemon and mint in the pasta sauce. Burger de Jiminez chose her second option, an unoaked, aromatic Italian vintage because its flavors of flowers and honey “burst from the glass.” It would match the pasta’s complexities.

The dessert: Decadence tart
Suti & Co., Boulder

I’ve always Turned to Suti & Co. when I wanted to enjoy something decadent in a relaxing, sanctuary-like space.  When I asked Chef Andrea Uzarowski to complete my meal, she provided one of the naughtiest options possible, a satisfying contrast to the lighter but exciting flavors of the other components. Her suggestion was a rich, complex tart. In it, a decadent, house-made graham cracker shell was filled with Valrhona chocolate mousse and topped with dark chocolate and pistachio praline ganache. It’s heavier than the rest of the meal and a heavenly finale to everything I had tasted.

Indulgence Goes Head-to-Head

In addition to the meals we tasted, here are our suggestions on a handful of more minor, two-course pairings from throughout the area.

1. Pizza and beer

• Pizzeria Alberico’s Carciofi e Proscuitto – crème fraische, roasted artichoke, and prosciutto di parma
• Wild Provisions’ Czech-style pale lager

2. Steak and Chocolate

• Oak at Fourteenth Mushroom rubbed dry-aged ribeye with Yukon potatoes, horseradish, and garlic aioli.
• Piece, Love and Chocolate’s Razbeverly fudgy flourless torte

3. Hatch chili happiness

• Santo’s sweet potato enchiladas with Hatch green chili
• Santo’s Hatch green chili margarita with Grove St. Hatch green chili liquor

4. Late night on The Hill

• Chicken on the Hill – Spicy breaded Nashville chicken sandwich
• Fat Shack – Deep-fried Oreos

5. Modern Mid Century 

• Spruce Farm and Fish – Bison and bacon meatloaf
• The Sink – “Buff Mac” Crispy mac and cheese with buffalo chicken tenders, blue cheese crumbles, chicken tenders, scallions and breadcrumbs

The post The Challenge | Indulgence Issue 2024 appeared first on Yellow Scene Magazine.

Sprit Hound Distillers maintains international recognition

We’ve all been there. An email arrives in our inbox and our spamdar immediately engages. Who is this person? Why are they reaching out to me? Do I dare click? That’s what happened to Craig Engelhorn, founder, owner, and head distiller of Spirit Hound Distillers in Lyons, Colorado.

In 2022 Engelhorn sat at his computer in his office and noticed an email from a journalist in the United Kingdom asking for an interview. Why would someone in the UK be reaching out to a small distillery in the foothills of Colorado? This can’t be real, can it? Do I dare click?

Engelhorn came to Colorado in 1995 and he quickly became an early fan of Oskar Blues Grill and Brew. Having made friends with the owner, Dale Katechis, Engelhornproceeded to tease him about the lack of original Brew at Oskar’s. “I basically teased him into buying me some equipment,” the former software writer tells me with a chuckle.

With his newly purchased equipment, homebrewer Engelhorn set out to make his first big batch of beer. He took a homebrew recipe and “bigged it” in the basement of his home with help from his friend Brian Lutz. He added some grain, things boiled over, the fermenter lost product, and the endeavor yielded about 50% of the expected amount of beer. But it was delicious. This was 1998 and you may now recognize this test beer by the name Dale’s Pale Ale. and he became Oskar’s brewer.

Engelhorn beer success morphed into whiskey success. In 2012, he found business partners who trusted him to pick the ingredients he wanted to use. Engelhorn got to work on his whiskey recipe. To this day Spirit Hound uses the same recipe, the same supplier, in the same location, and in the same stills — which Engelhorn built himself — and it’s all Colorado.

Eleanor and Craig. Photo provided by Spirit Hound.

Whiskey, however, takes time. Working towards having the best product possible, Engelhorn insisted his first batch of straight malt whiskey be aged at least two years. You can’t have a distillery sitting idle for that amount of time, however, so he sets his sights on gin. The first batch did not meet his standards. Batch two did. And, true to form, the nine botanicals recipe stands to this day… and he’s never bought juniper.

That’s right. All the juniper, the core ingredient, comes hand-picked from the Rocky Mountain Juniper that grows outside of Lyons. Customers bring it in, exchange it for cocktails, and, if the bag is big enough, a whole bottle of gin! Eleanor, 90 years young, is the most consistent supplier of hand-picked, perfectly clean juniper berries. To honor her dedication, the Spirit Hound Whiskey Wenches made a bit more floral gin with botanicals known for supporting women’s health, and released it on Mother’s Day. Appropriately dubbed Eleanor Gin it is a testament not only to an incredible woman, but the commitment to community Engelhornexudes through all he does with Spirit Hound.

In  2015  the whiskey was finally ready. Barrel three of six became a favorite of Engelhornso he sent a bottle of it to Jim Murray, author of “The Whiskey Bible.” It earned an impressive 93 rating, which is at the top of the “brilliant” scale. “I wanted to keep that 93, so I wasn’t going to change anything,” Engelhorn exclaimed. Keep in mind, this was only the third barrel of whiskey he had made… ever! Over the years, he continued to send bottles to Murray and they continued to earn high marks. Spirit Hound’s reputation grew, both at home and abroad.

Fast forward to 2022. Engelhorn clicked that suspicious email. Come to find out, a bottle from barrel 138, shipped via FedEx to London, won the London Spirits Whiskey of the Year award. Engelhornhad no idea they had won. On top of that accolade, the bottle also won Best in Show-Americas, which means it beat all of the varieties of spirits and was the highest rated whiskey of the region. Taken by surprise, retail stores sold out, and the Spirit Hound crew, while ecstatic, were left scrambling over the increased demand for Spirit Hound whiskey.

Now, in 2024, Engelhorn and Spirit Hound find themselves, once again, receiving international attention. The American Single Malt Honey Whiskey, barrel aged with Berthoud Honey, won Whiskey of the Year in that category as well as Best in Show-Americas. It also received an unheard of rating from Murray: 95. This time the contest organizers sent an email. This time Engelhorn and his crew, still a bit incredulous, held a scheduled press release so they could “get their shit together.” Sales spiked.

Englhorn’s story is about a man who discovered he has a talent. The recipes he crafts stand the test of time and are, clearly, of the highest caliber. He is a man who loves his community of Lyons and gives back as much as possible. In our time together, he regaled me with other stories that just can’t be told in the space that I have. I would encourage you, however, to visit their newly renovated tasting room as well as their new location in Denver because nothing beats experiencing a story first hand while sipping an award winning whiskey.

The post Small Distillery, Big Flavors, and Big Accolades appeared first on Yellow Scene Magazine.

Manal Jarrar of Arabesque schools the teacher through food and conversation

Sharing food means sharing culture.

In addition to my work for Yellow Scene Magazine, I teach English full-time at a public junior/senior high school. My high school juniors and I recently read a short story by Kate Chopin. In it, the main character finds herself facing the loss of her husband. When she goes into a room by herself, we discover that it is spring outside. The sun is shining, a light rain is falling, and the birds are singing. This scene contrasts what we as readers are expecting to be a cloud of grief and mourning and creates a bit of cognitive dissonance for my 17-year-olds — especially when we start to unpack the symbolism of spring.

Renewal. New life. Light.

It jumbled their brainwaves for a bit until we found out why Chopin strategically placed that symbolism. In true Chopin style, “The Story of an Hour” concludes with a plot twist that leaves some of my teenagers reeling.

This lesson remained on my mind as I drove up to Boulder on a cloudy, snowy day to meet with Manal Jarrar, chef and owner of Arabesque. She had eagerly dove into a culinary challenge presented by my editor: food of Nowruz, the Persian New Year that is celebrated on or around March 21 to coincide with the spring equinox.

Nowruz combines the Persian words “now,” meaning “new,” and “ruz,” – meaning “day.” It was officially recognized by the United Nations General Assembly in 2010. It is a national holiday in a few countries and is celebrated by some community groups in the Middle East and Asia, stretching from Albania in the west to China in the east.

Photo by Kenneth Wajda

Enter Arabesque. Manal and Saib Jarrar opened Arabesque in Boulder in 2009. It has offered them the chance to share their Palestinian heritage and cuisine with the local community. Manal’s culinary journey includes working as a personal chef, caterer, and finally head chef of the brick-and-mortar Arabesque.

The welcome I received from them as I entered the restaurant after hours made me feel as if I was a regular as opposed to a first-time visitor. Manal sparkled with an electric energy, grounded both in a foundational culture of hospitality and in the excitement of finding cultural connections between the food she is familiar with and the ideas she had uncovered in her research of Nowruz.

On the table sat a bright salad that burst with a freshness and vibrancy. Spring on a plate, the salad originated from Shiraz, a city in southwestern Iran. Tomatoes, cucumber, onion, and parsley adorned the plate. Dried mint from Manal’s garden brought forth the cultural connection as it also can be found in salads served during Nowruz. It definitely provided a beautiful complement to the main course that followed.

Yellow, Manal explained to me, holds a significance to both her culture and Persian culture. For Manal, it holds the metaphorical meaning of new beginnings and rebirth. In Iran, it represents knowledge and intelligence, joy and wealth. To be fair, other metaphorical interpretations exist in Persian culture which carry a more negative connotation. But color symbolism often depends on context, therefore, I am going to go with the joy I felt when a dish with a gorgeous yellow rice base found its way to our table.

On top of the rice base sat mahi, a fish that exhibits a moderately firm texture, adorned with roasted almonds, the most luxurious of nuts in the Middle East, golden raisins, and glazed onion. “I added shrimp for fun,” Manal laughs. Like all good chefs, she can’t help but add her own twist on a dish. I’m definitely not mad at that. Tahina, a paste made from sesame seeds, rounded out the dish to perfection.

As we eat, I find myself renewed by Manal’s take on this culinary adventure she created and took me on. She explained that finding small connections between cultures can often grow like a seed, and we can all learn through those connections. She also advised that we must be open to the weirdest things, and when it comes to eating, be open, passionate, and excited, just as she felt when presented with the idea for this feature.

As our evening wound down, I left with a hug and two new friends. And even as I drove home through the dark and snow, through food and conversation I’ll admit I did feel a touch of spring inside.

Renewal. New life. Light.

The teacher had become the student.

The post Foodie: Nowruz; A Time of Renewal Through Food appeared first on Yellow Scene Magazine.

Lessons from a retired mechanical engineer, an accountant with a vision and palate to match, a hunter, and a chemist

Finely crafted DEK? mules.

In Old Town Lafayette sits family-owned and operated DEK? (“deck-eye”) Distillery. I had the honor of sitting down with Scott and Hélène, the driving forces behind this innovative concept, to hear their story and discuss some products that make their brand stand out.

After 40 years working in California as a mechanical engineer, Scott retired and moved with Hélène to Colorado. When I asked what the driving force was behind their move, they both smiled, and Hélène said, “Our grandsons are here.” A distillery, however, did not top the list of second careers. Opening a brewery seemed like a natural option, but with Colorado’s booming scene, the challenge of that quickly became clear. A pivot to a distillery occurred with Hélène, an accountant by trade, asking the visionary question she had been wondering all along: “What will differentiate us?”

One mule mix can craft 33 cocktails! Photo by Chris Curtis.

The family decided they wanted to make intensely flavored spirits that would help them craft the best cocktails. Enter the chemist, their youngest son. Working out of a basement, he began the research and design process and, after two years of work, created the line of spirits, all of which had to be approved by Hélène’s impeccable palate.

During this time, the vision of the distillery and tasting room became a reality. The family remodeled a hair salon, with Scott and his sons doing almost all of the work, including building the beautiful bar from the ground up. Scott used his engineering knowledge to design the still according to his son’s vision and, after putting numerous safety features in place (e.g., they can only distill when customers aren’t there, the boiler room could double as a safe room, and the fire suppression system delivers a torrential downpour), things began to take shape.

Naming the distillery was the next piece that needed to fall in place. The first name made the business sound like a plumbing company. Rebrand #1. The eldest son, the hunter, suggested “Twelve Points” as an homage to Colorado’s majestic elk. Unfortunately, that earned a cease-and-desist from a New York distillery, who kindly gave them six months to change. Rebrand #2. By hiring lawyers this time and gaining access to a database, the family was able to change to “On Point.” Unfortunately during this time, the federal government merged all wineries, breweries, distilleries, and cideries into one database of names. You guessed it. “On Point” was already taken. Rebrand #3. With what I am sure is a touch of exasperation — rebranding is expensive — the family decided they needed a made-up name with only two syllables. Using a computer app name generator, the family decided on DEK?.

Which leads us back to the vision of intensely flavored spirits and the recent innovation of the chemist. The Moscow mule has found its way onto many distillery menus. A delightful combination of vodka, citrus, and ginger, it’s a fun spring and summer drink that stays very cold when served in the traditional copper mug. DEK? offers a 750ml bottle of concentrated mule mix that yields a whopping 33 cocktails. The only mixer needed is a 7.5-ounce bottle or can of Sprite — make it skinny with Sprite Zero — per ¾ ounce of the mix. In the bar, mixologist Liliana can make one in eight seconds. While it may take a bit longer at home, it offers a very reasonable, high-yield option for spring and summer get-togethers.

Another innovative product comes in the form of DEK?’s two-flavored vodkas, which can only be found at the distillery. When I’ve wandered down the flavored vodka aisle at a liquor store, I’ve always found the fact that every single flavor is clear to be a bit suspect. The family of  DEK? agrees. When you get a bottle of either the raspberry- or blackberry-flavored vodka, it is the furthest thing from clear because it’s made with real raspberries and blackberries. When I asked about that process, Scott, the storyteller, smiled and confessed, “They won’t tell me.” Apparently, he’s the Tom Holland of the DEK? universe, and recipes and processes remain a closely guarded secret.

Our time came to a close, and Liliana mixed up a fun island mule for me using the mule concentrate mixer, proving that in the hands of a master mixologist, a high-quality cocktail mix can yield some fun surprises. Indeed, the mule section of the menu offers six different variations of the classic cocktail.

It’s definitely a stand-out.

The post In the Cups: Standing Out appeared first on Yellow Scene Magazine.

Take a trip to Maine with only a few steps off Pearl Street

I think about food often. One question that often intrigues me: Who was the first person to eat this?

Lobster remains at the top of my list when these musings take hold. I look at lobsters, with their beady eyes, antennae, and intimidating claws and wonder, “What made someone look at this and think, ‘Food!’? How hungry must they have been to crack it open and have a go?” Whoever that person is, I want to extend a heartfelt thank you for being more open-minded than I might have been. I absolutely love lobster.

Not having traveled much in New England, lobster rolls crossed my path only recently. Admittedly, I can be a bit of a minimalist when it comes to certain food items. When I eat lobster, I don’t even use butter. Instead, I prefer to enjoy the pure succulence of it. Lobster rolls, however, have won my heart. Maine Shack remains the primary cause of that.

With several restaurants including the Lower Highlands neighborhood, and now in Boulder just a short distance from Pearl Street Mall, this spot exists for one purpose: to bring people to Maine. On a frigid Sunday afternoon, I had the great fortune of being able to spend time with the founder and owner Drew Ryan.

Ryan hails from Maine and grew up in the food industry. His father owned and operated a small distributing company, and Drew made deliveries. Eventually, Ryan’s path took him into the music industry. When he came to Colorado in 2006, he missed the food from home. This eventually led to the opening of his first fast casual location in the Lower Highlands neighborhood in Denver in 2019, then, most recently, his Boulder location.

Entering into the restaurant, you can immediately tell that great time, attention, and care have gone into creating the atmosphere of a Maine lobster shack. Enlisting the help of his friends who run the Maine Cabin Masters TV show, he brought in repurposed and reclaimed wood, furniture, and decorations. From the chairs to the walls to the old and new lobster traps hanging from the ceiling, everything can be traced back to Maine. His eyes sparkled a bit as he showed me boat helms, nets, and traps. I can tell this is not only a sense of pride for him but also an homage to his childhood home. I can also infer he probably loves to come to the restaurant and just “be,” soaking in the New England vibes and food and rejuvenating his soul. Indeed, the decor, coupled with his New England accent, made me forget for a time that I was still in Boulder. The food only served to bolster that feeling.

If you’re going to claim that you want your customers to feel like they are in Maine, the lobster must be fresh. That’s no easy requirement from a landlocked state. A quick Google search revealed that from Denver to the southern Maine coast covers slightly over 2,000 miles. Stonington, the town where Maine Shack gets its lobster from, sits on an island about halfway between the southern and northern state lines. In order to ensure a fresh product and to keep prices as low as possible for the consumer, Ryan doesn’t work with a distributor. He deals directly with the lobstermen of GreenHead Lobster.

From the dock to the packaging plant, it’s about an hour. Once the lobsters arrive, they are euthanized using pressure, which is the most humane way, and then prepared for cooking. After being deconstructed, the lobster pieces are cooked separately to perfection. This fact boggles my mind briefly but then makes perfect sense. The different pieces cook differently. Claws are not tails, tails are not knuckles, and so on and so forth. The pieces are vacuum sealed with a bit of seawater and then begin their journey to Colorado.

After a direct flight from Boston and once passengers have disembarked the plane, the lobsters await pick up. Ryan also told me that these pick-up days often look like a Who’s Who of the Denver sushi and seafood scene as the restaurant owners and chefs make every effort to ensure the freshest of ingredients for the Colorado food scene. All told, the journey takes two days. “The Maine guys take care of us,” Ryan proclaimed.

Ever since I first set up the interview, the time I have been waiting for finally  arrives. “What would you like to try?” Ryan asked. I put myself in his capable hands. A trio of lobster rolls — I might label it a roll flight — arrived, and I am reminded why Maine Shack made my introduction to lobster rolls such an experience. Ryan wants the seafood to do the talking. No matter what roll you order, the butter, the mayonnaise, the other toppings are present but not overpowering. The locally made New England rolls from Boulder’s Breadworks provide added flavor and texture but remain a supporting character. I also got to try some fried clams, complete with clam belly, which arrive raw after their two-day journey. The New England Clam Chowder warmed my soul, and the Lobster Stew was chock full of claw and leg meat.

Ryan offered that with six lobster rolls on the menu, there’s a lobster roll for everyone. If not, “Have it your way,” he smiled.  

The post Off Menu: The Maine Taste appeared first on Yellow Scene Magazine.

Two chefs bring fine dining and next-gen farming together under one roof

At the intersection of Larimer and 24th Streets in Denver, you’ll find something completely unexpected.

A fully functioning farm.

That’s also a restaurant.

And a local market.

That’s where I met Head Chef Austin Breedlove and Sous Chef Chase Meneely. Calling them two peas in a pod wouldn’t be entirely accurate. They each bring their own skill set to the creation of their farm-to-table menu that includes salads, soups, and handhelds, complementing each other perfectly. The deep, mutual respect these two have for each other emanates from them, which makes it seem as if they have been working together for years when, in reality, it’s only been a few short months.

Austin serves as the head chef and co-owner of this one-of-a-kind place. His brother, Davis, started hydroponics in his garage because he wanted his wife to have the freshest and most nutritious lettuce during the winter months, as it’s her favorite food. That idea morphed into Farm & Market’s fully functioning hydroponics farm that sits about two dozen steps from where Austin, Chase, and I talk in the restaurant section.

Growing up with busy parents, Austin taught himself to cook. He created meals for himself and his family. He, however, ended up working in payroll with a tax insurance company, which didn’t satisfy him the way cooking did. He ended up attending culinary school for four years, and he admits to sneaking in fresh herbs from his brother’s garage garden. His culinary instructors couldn’t believe how much flavor the herbs had, and the seeds of an idea began to grow.

Davis, Austin’s brother, wrote the code for the entire farm. Compared to a conventional farm, herbs and lettuce grown through hydroponics use 90% less water and yield two times more produce due to the fact that it grows to maturity faster. Temperature, CO2, and lights are all controlled. The plants never get stressed and go into survival mode, which can greatly impact both flavor and nutrition. Additionally, a controlled environment means no pesticides ever need to be used. You also never have the chance of an outbreak that commonly creates recalls of bagged lettuce at grocery stores. The farm-to-table turnaround time is fewer than 12 hours and sometimes fewer than five minutes if an ingredient starts to run out. With all this in place, Austin knew it was time to find himself a sous chef to co-create the salad-focused menu.

When Chase Meneely saw the position open up, he knew that Farm & Market was where he wanted to be. Unlike Austin’s formal education, Chase’s education stems from his 18 years of experience in the industry. His cooking began at an early age. A self-described “picky eater,” his mom told him to make his own food. Through TiVo and DVR, American chef Anthony Bourdain became Chase’s instructor in the culinary arts. Chase admits the core of his vast knowledge can be traced back to Food Network’s Good Eats. With an “I don’t know how; please teach me, so I can do that” mentality, Chase started out washing dishes and moved his way up the ranks, eventually landing in fine dining. He’s even been on two cooking competition shows. The rounds he participated in? Salads.

With his destiny perhaps foreshadowed, Chase interviewed for — and landed — the sous chef job at Farm & Market. The menu of eight salads, four soups, and four handhelds represents a partnership that values feedback, openness, and precision. With fine dining concepts in place, where every ingredient is measured to the gram, Chase and Austin have created a menu where salads are more than the crunchy water element ordered as an afterthought. Each ingredient offers its own unique flavor profile. Chase compares working with the farm ingredients to working with Lego. “You’re given elements to play with, and the possibilities are endless; you can build all sorts of things and don’t have to build what’s on the box,” he says with a grin.

What does the research and design look like? Taking anywhere from two days to two weeks, Chase and Austin keep a journal to track their recipe ideas and development. And because they both know that any menu must be replicable by anyone on their kitchen staff, any adjustment made is recorded. With that in place, Chase can then train the staff to make the salads, which he confesses is one of the favorite parts of his job. That way, the chefs are able to change the narrative of having to be at the restaurant all of the time to ensure quality and consistency. The staff knows what they are doing. In fact, during the time we spent together, a steady flow of customers came through. Not once did Chase or Austin glance over their shoulder to see how things were going. Such is the confidence they have in themselves, their training, and their staff.

Farm & Market sits on the cutting edge of what farm-to-table can, and maybe should, be. The high-quality ingredients can often only be found in (and are reserved for) fine dining. Here, you can look through plexiglass and see them growing. The future is here. It’s on a city corner in Denver.  

The post Foodie: Farm to Table 2.0 appeared first on Yellow Scene Magazine.

Recently Boulder Spirits at Vapor Distillery released its 7-year Bottled in Bond American Single Malt Whiskey. I got the chance to visit and talk with Alastair Brogan, Boulder Spirits’ “Chieftain,” to find out about this milestone, as well as two other products that bear mentioning.

Hailing from Scotland, Alastair came to Boulder about twelve years ago with his American wife. They settled their family in Boulder due to its climate, and Alastair, who spent time in the military and then in business, started laying down whiskey. What initially started out as a hobby for him became so much more.

He begins by telling me about American Single Malt Whiskey and how that compares to the rest of the world. First, it goes into new American oak barrels that have been charred on the inside. Scotch whiskey goes into second-use barrels. Under malt whiskey rules, the whiskey must be a minimum of 51% barely, but some distillers will go all the way to 100%.

It’s at this time he tells me that Colorado, which exists in 1 of 5 maker climates here in the US, is on the cusp of legislating a standard of recognition for American Single Malt Whiskey. This would make it like tequila, which can only be made in designated states in Mexico: Guanajuato, Jalisco, Michoacan, Nayarit, or Tamaulipas. It would also give the United States its second proprietary spirit, the first being bourbon. Alastair’s excitement about this prospect is palpable.

With this background established, we move into tasting the progression of spirits offered. The first, aged for three years, contains caramel and notes that I’m familiar with but with that slight bite often associated with drinking a straight spirit. The 5-year smooths out a bit and the depth of flavor and complexity ramps up. Then comes the 7-year. The nose, or smell of the whiskey, feels like I’ve stuck my entire face in a bag of caramels. And it’s smooth. No bite at all. How did this happen?

Courtesy of Boulder Spirits

Alastair loves distilling in Boulder due to the water and the climate. El Dorado water from Boulder brings with it a certain natural purity. Our climate, semi-arid with temperature swings, causes the whiskey to move in and out of the char of the barrels, increasing flavor and decreasing that bite. This process has been going on for seven years and marks that special milestone for Boulder Spirits. But what makes creating a product like this a challenge for distilleries?

First of all, storage. Barrels take up space, and that space is also needed for products that don’t age as long. It’s the Angel’s Share, however, that Alastair claims makes aging a whiskey for this long challenging, especially in Colorado’s dry climate. 

History lesson time.

Back when distillers knew only a little bit about science, they would open their barrels and, much to their dismay, discover the barrels were no longer full. Incensed, they blamed the people storing them for pilfering their product. Frustrated, they needed guaranteed honest folk who also possessed the space to store barrels for years on end. Who could they turn to?

Monks.

Of course, the science known as evaporation found its way into the monastery, so when the distillers opened the barrels, they discovered missing product yet again. The monks quietly and calmly explained that when the angels came down to bless the whiskey, they took their share. Thus, what’s known as the “Angel’s Share” became part of distilling lore.

How much is lost to the Angel’s Share? About 2% to 5% each year. In Colorado that estimate increases slightly. Per year. Imagine losing, at minimum, about 14% of your product from each and every barrel when you age it for seven years. That’s why it’s a major accomplishment and a darn good whiskey. Boulder Spirits managed to get about 1,000 bottles. Being available for purchase in the tasting room only makes it even more special.

But maybe you’re new to whiskey and bourbon and want to engage in an initial exploration. They offer a very cool product in the form of a whiskey sample kit. It contains three bourbons and three single malt whiskeys, plus a map. You lay your product out on the map, scan a QR code, and Alastair himself pops up to take you on a 30-minute guided tasting tour via video.

Courtesy of Boulder Spirits

I also learned from Alastair something that made me a bit sad because I am a huge fan: Boulder Pumpkin King Cordial’s final year has arrived. Made with baby pumpkins from the local Munson Farms, it takes about one month to make. Ready to move on to other things, Alastair offers that they should have it on the shelf until Christmas.

My time at Vapor Distillery comes to an end, and I can’t believe the wealth of information swirling in my head. I also find I’m proud of the Colorado distillery scene and Boulder Spirits for making its mark on the national craft distilling scene. I’m eager to see where it’s headed.

The post Seven Years in the Making | In the Cups appeared first on Yellow Scene Magazine.

This isn’t your usual cardboard pizza and rock hard chicken nuggets.

You can’t miss the new Bounce Empire on Public Road in Lafayette. A converted warehouse, it contains within its walls the biggest collection of inflatables around and bills itself as a “revolutionary upscale amusement park concept.” With a claim like that, the food must follow the fun. Enter Chef Jorge Pedrianes.

Chef Jorge kindly opened up his kitchen to me on a day when Bounce Empire wasn’t in full swing. I found him and his sous chef preparing for a client’s in-house catered meal. He takes me over to an oven, opens it, and pulls out a tray of bison ribs, one of the signature pieces of his Flavors of the Rockies dish served from the aptly named Bison Bistro.

Bison ribs. Photo by Chris Curtis

As I try not to drool all over myself, Chef Jorge leads me up to the Alpine Terrace. Enjoying a view of the Flatirons — and keeping my eye on the rain clouds moving in — I eagerly await the platter of eats.

Flavors of the Rockies cannot be kept on the shelf. Inspired by Chef Jorge’s walks through Colorado, it took a year to conceive and perfect. His mission focuses on bringing delicious food using local ingredients that people in Colorado may not have experienced before. He carefully makes everything in house and uses local suppliers.

The ribs arrive and nearly fall off the bone after cooking for 12 hours. Slathered with a guava barbecue sauce and containing a bit of heat, I can taste the passion and dedication that went into this dish as well as Chef Jorge’s Latin flair.

Alongside the ribs sit yucca fries on top of a jalapeño aioli. With a desire to introduce this ingredient to Colorado cuisine, the fries seem to be the perfect way to do this. Yucca gets incredibly crisp on the outside, with the inside remaining light and fluffy, not quite as dense as a potato.

Yucca fries. Photo by Chris Curtis

With a chance to sit and talk, I learn very quickly that I am in the presence of a master chef, who adapts to his environment and constantly pursues local food, sustainability, and incredible flavors. Perhaps this came from growing up in his grandma’s kitchen, where everything was made from scratch. Perhaps it came from being on a farm where he killed his own chickens for dinner. Either way, he states he just likes to cook good food and doesn’t limit himself to a particular cuisine or style. Nature oriented, he claims, “Where I land, that’s what I like.”

After checking on the progress of his sous chef, he brings me the next delight — a prickly pear cheesecake. Before I dive in, we talk a bit about Bounce Empire. Being on the ground floor of the endeavor, he designed the kitchen himself and picked out many of the details in the Rubbish Bar, where I retreated when the rain arrived. Creating his own menu from Colorado ingredients held great appeal to him, and with his variety of kitchen and cuisine experiences in all kinds of food outlets, Bounce Empire was a natural fit.

Prickly pear cheesecake. Photo by Chris Curtis

His cell phone rings. His sous chef needs him down in the kitchen. I’ve been eyeing the cheesecake, a product of eight hours of work, and my chance arrives to indulge. It’s fluffy and flavorful. The deep red of the prickly pear sauce provides a visual contrast to the white cake. It also contrasts well with the cheesecake itself, bringing a more mild sweetness than strawberry, with notes of melon. I find myself going back again and again, eventually cleaning the plate and cleaning up as much of the sauce as I can.

Chef Jorge returns and asks what I thought. I show him my clean plate and satisfied grin. I have, however, one last curiosity on my mind before our time together ends. With this being an amusement park concept, what about the kids?

His passion comes out again as he discusses the kids’ menu at Bounce Empire. What impresses me the most is that he hasn’t oversimplified his menu for the kids. The Mac Attack boasts four different types of cheese and is made from scratch. He serves grilled chicken bites with broccolini and sweet potato fries. The response? Despite some “ew”s most kids end up loving their meal. You can’t get much higher praise than that in my mind.

I leave with thoughts that I’m sure many patrons have. I just ate some of the most incredible, healthy, locally sourced food — at an amusement park. But then I remember: “revolutionary upscale amusement park concept.”

Well done, Chef Jorge. Well done.

The post Amusement Park Food Gets a Major Upgrade appeared first on Yellow Scene Magazine.

YS paired together nearly 50 restaurants to create several different multi-course tasting experiences – with a twist!

When we decided to pair together 10 different tastings across BOCO and the North Metro, enlist 10 writers, coordinate numerous chefs, and bring along photographers, we initially thought we may have bit off more than we could chew. With dogged determination, a flurry of scheduling, and plenty of incredible options across the area, it all came together more perfectly than we initially imagined. What resulted was a culinary journey taking us through a three course meal with drink pairings to boot.

Each menu was organized around a main dish or ingredient — from corn to beef loins, from fresh seafood to smoky cocktails — taking us on an indulgent trip across counties. Follow in the footsteps of this extraordinary collaboration or simply live vicariously through the descriptions and photos of some of our favorite spots to eat, drink, and simply enjoy what our area has to offer. We were blown away by what local chefs and mixologists prepared, and cannot wait to share it with you.

Pairing #1

BY: Deb Cameron

This tasting slate was custom designed to show the bounty and abundance available from chefs, winemakers, and mixologists at the top of their game in Boulder. While I was never surprised with the caliber of each piece of the meal, I was delighted by something else — how chefs connected with corn, one of the supporting ingredients in the featured dish.

I look forward to corn each summer, and I’m currently growing heirloom varieties in my garden. In this pairing, corn purée was the base for scallops and pork belly, toasted corn was a key component of the artisanal mezcal in my cocktail, and popcorn as part of panna cotta in my dessert. The wine selections complemented the flavors and ingredients while the appetizer contrasted the sweetness of the corn with vivid, dramatic flavors.

Toasted Popcorn Panna Cotta with Plums held by Andrea Uzarowski of Süti. Photo by Judi Morell

Roots | Longmont – Papri chaat
“India is all about roadside snacks, and I’m representing only one, which is very popular in the northern part of India. It’s one of my favorite street snacks,” said Chef Madhoo of Roots, which has recently taken over the Dickens Opera House space on Main Street in Old Town Longmont and also operates a predominant catering presence in the state. She prepared a snack consisting of 12 components: spiced garbanzo beans seasoned with peppers, turmeric and roasted peppers, sweet and spicy tamarind, chopped cilantro, yogurt, mint chutney, fried garbanzo bean made in house from noodles, papri puffed crackers. After tasting, the spice of the flavors popped first, followed by the creaminess of the yogurt, freshness of the mint, and the crunch of the garbanzo beans. Light and satisfying, it made an exciting entry into the rest of the meal.

Farow | Niwot – Artisanal corn-based mezcal cocktail
Since opening two years ago, Farow has received a lot of attention for its commitment to creatively using hyper-local fresh and delicious ingredients. There are even hopes that Farow may be in contention for a green Michelin star, to be announced later this fall. While we love the restaurant’s approach to food, we’re also paying attention to its bar program. Mixologists Johnnie Adair and Noah Elkind have recently been asked to showcase their work in the Flor de Caña Most Sustainable Bartender challenge, as well as at the semifinals of the Woodford Reserve Manhattan Experience in San Francisco. Their creation for our challenge was made with mezcal infused with roasted corn. The drink was then rimmed with a brick-red lime pepper that was reminiscent of Tajín. Bright and beautiful in cut glass, it was possible to taste the corn in the drink, which contrasted with the lime and slight burn from the alcohol. The drink was the perfect choice, with spice that blends with both the main course and the heat in the appetizer.

SALT | Boulder – Pan-seared sea scallops and pork belly
As one of the highlights of SALT’s dinner menu, this dish is decadent and rich — what you’d expect from generous servings of scallop and thick, toast-sized portions of pork belly. The corn purée made a satisfying platform for both flavors and complemented the vegetables, including green beans, red peppers, and spinach. I requested some bread to sop up every last drop. I suggest you do the same.

Bookcliff Vineyards | Boulder and Palisade – 2022 Rosé and 2022 Syrah
Bookcliff has been at the forefront of Colorado-based winemaking for years. Providing options for two wines — either the rosé or the syrah, both of them matched with the main dish in different ways: The lighter rosé played much better with the seafood, offset the corn, and complemented the flavors of the dessert. The darker syrah made magic with the richer, smokier pork belly flavors. We don’t suggest anyone choose between them. Enjoy both if you can.

Toasted Popcorn Panna Cotta with Plums from Süti. Photo by Judi Morell

Süti & Co. | Boulder – Toasted popcorn panna cotta with plums
Andrea Uzarowski dove into this challenge, creating a complex but still light dessert that included corn panna cotta matched with plum, pistachio, and cacao nibs all dressed with bright edible flowers. The combination worked — the richness of the panna cotta acting as a call back to the corn, pork belly, and scallops in the main dish. But the bright plum with a hint of rich cacao, was a perfect finish to the meal.

Pairing #2

BY: Deb Cameron

It’s always exciting to explore options that are available in my hometown. I moved to Erie about six years ago and since then have delighted in watching how the food scene has evolved. For this challenge, I was able to access almost all of the locations on the list by foot or bike, except for Rumbo 52, which was just a short drive away. The proximity of this amount of community, entertainment, and culinary variety is one of the draws of the town. Area family and friends agree.

Ceviche from Rumbo 52. Photo by Paul Guise

Rumbo 52 Cochina and Cantina | Frederick – Ceviche Tuna Tartare
The appetizer was provided by chef and restaurant owner Fausto Felix who has shown a talent for bringing authentic Mexican and Latin American fare to the area. His most recent venture combines a location that previously housed both a diner and an Italian spot into a beautiful and comfortable destination for Latin American cuisine. His ceviche tuna tartare makes a fitting companion to Piripi’s seafood paella. It includes fresh yellow tuna, serrano peppers, grape tomatoes, shaved tomatillos, and mandarin orange in a light chipotle mayo. It was spicy but didn’t burn your tastebuds.

Smokin’ Scotsman & Green Tea dual cocktails from Erie Social Club. Photo by Paul Guise

Erie Social Club | Erie – Smokin Scotsman & Green Tea Cocktail
Erie Social Club also provided the cocktail, something which they gave so much thought to that they couldn’t decide between two of them, so they provided both. The first we tasted was a Smokin’ Scotsman, made with scotch whiskey, simple syrup, lemon, and rosemary. The smoke, in this case, came from charred lemon and rosemary on top of the drink. As it was being charred, it imbued the area within the glass with the heady campfire aroma that quickly reminded me of the fires under the paella, particularly the smoked sausages in Piripi’s mixta version. Alternately, the Green Tea Cocktail was made with housemade green tea, vodka, lavender simple syrup, and lemon. It’s the brightness that I could see pairing with either the vegetarian or seafood versions.

Paella from Piripi. Photo by Deborah Cameron

Piripi | Erie – Paella
Paella is luxurious, satisfying, and flavorful. It’s also not made quickly. Piripi’s chef owner Hugo Meyer told us it can take up to four days to prepare for paella nights at the restaurant, where they serve seafood, vegetarian, and mixta variations on the first Monday of each month. This rice dish is made better with high-quality ingredients including specialty grains, high-quality saffron, and the best seafood or meats possible. My favorite part of any paella is the socarrat, the caramelization of the rice at the bottom of the dish that occurs if the rice isn’t over stirred. It’s chewy, savory, and incredibly satisfying. To me, it’s the gold at the end of a pan of goodness, and Piripi’s is reliable.

Columna Albarino wine from Erie Social Club

Erie Social Club | Erie – Columna Albarino
The Spanish albarino suggested by Erie Social Club had a mineral quality that bartender Kelly Rahm felt would match well with the paella. She shared that this wine was grown in the Rias Baixas region of Spain, which is more inland, and it lent an earthiness to the wine. There was a lemony quality that made it an especially good choice to pair with paella. What was in the glass tasted rich, complex, and interesting. It not only held its own against the food, in turn, the food enhanced the flavors of the wine.

Cinnamon Roll Cheesecake from Stacy’s Kitchen. Photo by Kenneth Wajda

Stacy’s Kitchen | Erie – Cinnamon Roll Cheesecake
I first heard about Stacy Gustafson online when her social media fans besieged her with orders for decadent pies at holiday time, so it was great news to hear that she had opened her own shop on Cheeseman Street. For this pairing, she made one of her signature desserts, a cinnamon roll cheesecake which is often featured at the shop. The cheesecake was as rich as I had expected, but the crunch of the cinnamon filling stood out. The texture and richness held its own rather than being lost in the cheesecake’s creaminess. With the body of the cheesecake and the richness of the flavor combinations, this is every bit a statement end to the challenge meal.

Pairing #3

BY: Chris Curtis

Lobster Ravioli from Boulder Cork. Photo by Chris Curtis

The Boulder Cork | Boulder – Lobster Ravioli
Perfecting the art of indulgence since 1969, walking into The Boulder Cork feels like entering your best friend’s house. An intricate floor plan of rooms, exposed beams, and antique furniture all contribute to the atmosphere while the friendly staff made me feel like a regular. With thirty years of experience behind every dish, the chef sent out the lobster ravioli appetizer. I didn’t need to know much more than lobster for my anticipation to soar, but hand roll them in house made pasta, cover them with sun dried tomatoes and fresh herbs from the restaurant’s very own on-site garden, and I knew I would be hooked. The fresh herbs provided texture to the dish and the pasta arrived at a perfect al dente. I could easily see and taste that my night of indulgence just set sail for this long anticipated evening.

The Boulder Cork | Boulder – The Last Ferry
The bar at The Boulder Cork draws your eyes right to it when you walk through the doors. Dark wood juxtaposed against a well lit backsplash of carefully laid cream colored flagstone, beckons you to come to it and sit for a moment. The masterful mixologist indulged my request for a cocktail to pair with my incredible lobster ravioli appetizer and what arrived at my table couldn’t have been more perfect. Made with a base of Drumshanbo slow distilled gunpowder Irish gin, lime, lemon sorbet, prosecco, a hint of maple, and basil from the on-site garden, this citrusy delight brought a bright, flowery nose that balanced out the rich lobster ravioli. Aptly named The Last Ferry as a nod to the coast, I found myself amused that this last ferry kicked off my evening of indulgence in a bubbly way.

Heirloom Tomato and Beef Loin from Bramble & Hare. Photo by Chris Curtis

Bramble & Hare | Boulder – Heirloom tomato and beef loin
Opening the front door of Bramble and Hare I’m met by black curtains hiding the interior of the restaurant which, when pulled aside, creates the effect of going down a rabbit hole. Dark wood and warm lighting reveal intimate tables and I’m quick to notice faux pelts adorning the backs of some of the chairs. Knowing that Bramble and Hare runs a four hundred and twenty-five acre farm just outside of Boulder makes my mind race as to what delight awaits me. Much to my enjoyment, a dish created around heirloom tomatoes, quite possibly picked that very day based on how they tasted, arrived. My eyes and nose could hardly process all that awaited me. Creamy polenta, braised celery, sautéed kale, beef loin, parmesan cheese crackers, and a side of marinated tomatoes composed this textural masterpiece. Acidic, creamy, light and rich all at once, I no sooner blinked and it was gone.

Élevé from Snowy Peaks Winery. Photo by Chris Curtis

Snowy Peaks Winery | Estes Park – Élevé
Offering award-winning, hand crafted wines made from Colorado grown grapes, Erik and Candice Mohr endeavor to bring a taste of Colorado to your glass. To enhance my heirloom tomato and beef loin entrée, I found myself sipping on Élevé, a blend of Syrah, Petite Syrah, and Mourvedre. It definitely lived up to its name, being high in flavor, complexity, and indulgence. A hopeless fan of red blends, I enjoyed the boldness and spice of the Syrahs while at the same time appreciating the dark berry flavors of the Mourvedre. I imagined it shaking hands with the beef loin and joyfully tussling a bit with the acidity of the fresh heirloom tomatoes, all tempered by the polenta and parmesan crackers. Snowy Peaks now lives on my list of wineries to try and I can’t wait to see what more they have to offer.

Sticky Toffee Pudding from Jill’s Restaurant and Bistro. Photo by Chris Curtis

Jill’s Restaurant and Bistro | Boulder – Sticky toffee pudding
Hurtling towards an indulgent food induced nap, Jill’s Restaurant and Bistro, located in the St. Julien Hotel and Spa and an easy walk from my main course restaurant, perked me right up! Tall ceilings, bright lights, and that bustling bistro vibe all came together to energize me. What awaited me made all my dessert dreams come true. Sticky Toffee Pudding. I’ve always been fascinated by this dessert because what appears on the surface to be so simple, reveals itself to be a complex process. A classic British dessert, it’s made with chopped dates and toffee sauce. A light sponge, a perfect bake, and a balance of flavors form the base of the desert. It’s then smothered in a caramel sauce and Jill’s tops theirs with a creamy whiskey brickle ice cream. What sets this treat apart, however, can be found in the very tiny and crunchy garnish that brings an additional and delightful texture to the dish. A perfect end to an incredible evening. 

Pairing #4

BY: Sam Gilstrap

Familiar flavors came together in unexpected ways to present a fresh take on a family meal reminiscent of Italy. The main course was Cimini’s Pesto Crusted Salmon, with everything else catered around that flavor profile.Fresh tastes of pesto, strong cheese, and a surprising desert all made for a fantastic culinary journey you should recreate on your own.

Burrata from Jax Fish House. Photo by Sam Gilstrap

Jax Fish House & Oyster Bar | Boulder – Burrata
From their Charred Spanish Octopus with a lovely light tomato and red pepper confit to the Fried New England Calamari with sensational lime aioli to the Ahi Tuna Poke with serrano spice and fun mouth feel, the starter options at Jax Fish House & Oyster Bar are to be savored — especially this writer’s personal favorite, the Burrata. This version closes the summer with English pea gremolata and hibiscus reduction that synced up perfectly with the Pesto Crusted Salmon. The richness of these flavors is inspiring, especially as the smooth and creamy burrata cheese ties everything together atop a crispy pasta cracker! Hurry and try it before fall comes and the Burrata changes with the season.

Snowy Peaks Winery | Estes Park –  Mourvèdre
Mourvèdres make excellent pairings with strong cheeses – like burrata – or fatty meats – such as salmon. Snowy Peaks’ Mourvèdre is no exception. At first whiff, the cherry jam and spices take you to the vineyards of the Rhône. While this wine may be a bit more boozier than most, the bright berries, especially alongside the Pesto Crusted Salmon, hide that booziness and highlight the light pepper finish. There is a leathery quality to the tannins, which provide a rapturous mouth feel without distracting from the elevated tastes surrounding you. By the end you may even discover the lovely earthy notes of vanilla and chocolate. If you typically lean towards Cabernet Sauvignon, you’ll find a friend in Snowy Peaks Winery’s Mourvèdre.

Pesto-crusted Salmon from Cimmini’s. Photo by Sam Gilstrap

Cimmini’s Italian Restaurant | Niwot – Pesto Crusted Salmon
The familiar elegance of Cimmini’s Italian Restaurant in Niwot makes for a relaxing and savory experience. With the Pesto Crusted Salmon at the helm of this main course, you are presented with a decadent slice of familiar comfort. The salmon flakes perfectly with just a touch of a fork and almost melts in your mouth. A piquant pesto cream is generously applied to the outside of a sheet-baked cut of salmon covered with a crunchy breading. The texture alone reminds me of home. Couple that with buttered asparagus spears resting on angel hair pasta, and the whole course sings. The craft behind building community through food is at the forefront of Cimmini’s mission. And makes this an excellent spot to visit regularly for a family dinner experience.

Reposado Old Fashioned from Dry Land Distillers. Photo by Sam Gilstrap

Dry Land Distillers | Longmont – Reposado Old Fashioned
With rich and savory dishes, one must cleanse the palate with more earthy tones. Dry Land Distillers in Longmont and their Cactus Reposado Old Fashioned does just the trick. At first sip, a sweetness greets the tongue, and soon the back of the throat is caressed by peaty overtones. With an eco-conscious focus at Dry Land, our desire to return to the earth is never more evident than in this cocktail. You want something spirit forward to cut through and elevate the velvety pesto and cheese already seducing your taste buds, but you also want something that grounds you. The knowledge and craft demonstrated by the staff here and Dry Land’s Cactus is that stabilizing force.

Landline Doughnuts | Longmont – Palisade Peach Donut
For dessert I hope you saved room for light, melt-in-your-mouth donuts! But not just any donuts, no sir. These are made with potatoes, which makes them fluffier than Landline’s counterparts. This donut in particular has a lovely cream cheese frosting that provides a delicate tang opposite the juicy Palisade peaches that adorn this confection like a noble crown. It is indeed the perfect cap to an excellent meal, and the OZO Coffee Company cold brew gives a little lift to get you home in spite of the food coma. These meals and pairings reminded me of my past and the importance food and drink have played in those memories. Here at Landline Doughnuts, that reverie is not out of place. Their donuts are a vehicle to a happier place in time in your life and remind you to call mom.

Pairing #5

BY: William Underhill

Lafayette offered a complete culinary adventure filled with surprising pies, perfectly poured wines and great ambience. Everything was based around the impeccable Pork Tenderloin from Community Supper Club. Every chef and mixologist was able to create a compliment to this tender, melt-in-your-mouth dish. Beginning and ending with pastry showed the versatility of what you can bake, whether its sweet or savory.

NZ Ground Beef Pie from Tip Top Savory Pies. Photo by William Underhill

Tip Top Savory Pies – | Lafayette – NZ Ground Beef Pie
I started my day of culinary touring around Lafayette at Tip Top, who had prepared a wonderful savory pie to pair with the entree we planned to indulge in later. I  was excited, as, like many of the restaurants in Lafayette, I  had always heard wonderful things about Tip Top and eagerly wanted to know more. After I sat down at the solitary plastic table just in front of the counter, I  dug in and nearly lost myself in the food. I was expecting charming little pies with simple flavors and a decent crust. What I got, however, exceeded expectations tenfold. The NZ Ground Beef Pie is a rich, saucy, deeply savory pie with a shatteringly crisp, buttery crust. The ground beef filling is incredible on its own, similar to the filling one might find in a sloppy joe but with more delicate flavors, a little less sweetness, and more pronounced tomato notes. I  intended to talk a bit as we ate, but found myself nearly unable to speak  as I  became engrossed in the deceptively small pies.  I did not expect to leave as full and happy as I  did, and I can confidently say that Tip Top is one of the best restaurants I’ve ever dined at.

Marzen Beer from Liquid Mechanics. Photo by William Underhill

Liquid Mechanics Brewery Co. | Lafayette – Marzen Beer
Walking in from the parking lot, with the hot sun on my back, I was able to see just how seriously Liquid Mechanics take their craft. There were barrels up to the windows, stacked alongside all sorts of brewery equipment that I couldn’t identify. For pairing with the pork tenderloin from Community Supper Club, they chose a Marzen, an Oktoberfest, or sometimes simply called a ‘Fest’ beer, with a rich, subtle sweetness that contrasted beautifully with the saltiness and slight bitterness of Community’s excellent dish. Though I myself have not had much beer before, the Marzen from Liquid Mechanics is so good that my inexperience posed no obstacle to my enjoyment. It is, as said before, slightly sweet and a bit caramely, light on the palate, and easy and refreshing to drink.

Pork Tenderloin from Community Supper Club. Photo by William Underhill

Community Supper Club | Lafayette – Pork Tenderloin
I sat down at Community Supper Club after a long day of dining at restaurants all around Lafayette and somehow felt immediately welcome. The lights were cool and calming, and our server was extraordinarily kind and accommodating. I indulged in some of the best food I  had ever eaten. The pork tenderloin, chosen for me by Community’s Culinary Coordinator JV Hernandez, is a harmonious symphony of textures and flavors, with perfectly tender pork and potatoes delicately balanced with crunchy chips, sour-yet-sweet cherries, and sprigs of parsley. When  I finished my meal  my energy had somehow gone from a bit tired, weary after a long day, to energized and happy, a testament to the quality of our food here.

True Story Pinot Noir from /pôr/ wine house. Photo by William Underhill

/pôr/ wine house | Louisville – True Story Pinot Noir by William Snowden
Last, I took the bus to /pôr/ wine house in Louisville, spying it’s wonderful decor out of a cloudy plastic window. Even from my questionably clean bus seat, I was able to tell that /pôr/ was a wonderful place — the sort of chic, modern restaurant that comes to mind whenever one thinks of date night or any sort of celebratory dinner. Of their absolutely incredible selection of wines and liquors, the one served to me — William Snowden’s True Story Pinot Noir — is absolutely delightful, sweet, and refreshing. It was a perfect contrast to the pork tenderloin from Community. Not only is the wine itself delightful but so is the story behind it. As I drank, the owner of /pôr/ told me how the name, True Story, is a reference to Mr. Snowden’s boisterous nature. He’s the sort of person to introduce all sorts of tales with, “True story, but ….” /pôr/ is a delightful establishment, with all sorts of liquors that, just like the one I enjoyed, are great to taste and rich with interesting stories.

Peach Palisade from Button Rock. Photo by William Underhill

Button Rock Bakery | Lafayette – Peach Palisade
Next, I headed over to Button Rock Bakery, a quaint restaurant that had prepared a desert to pair with the other dishes. Walking in, I  saw counters of  impeccably decorated cakes near the front entrance, the smell of baked pastries wafting over to us from the rest of the restaurant. The food at Button Rock not only smells and looks incredible, but has a taste to match. They  feature a whole variety of rich, sweet, comforting baked goods prepared with the utmost care. Among these is the Peach Palisade, an almost unbelievable dish: layers of thick, crunchy pastry balanced atop layers of cream and semi-frozen peaches, with cream and jam on the side. The dish presents a wonderful textural and flavor contrast, the crispness of the pastry pairing perfectly with the smooth creaminess of the filling, and sweetness with just a little bit of tart from the jam.

Pairing #6

BY: Rona Goody

Unwinding after a hot afternoon full of Boulder summer fun calls for complex yet uplifting tastes to mirror the area’s diverse recreational offerings, perfect for Mediterranean-themed cuisine. Whether you’ve been parasailing over the foothills or strolling Pearl Street after helping your youngest set up their first-year dorm room, Boulder’s culinary creatives are ready for you.

Steak & Raisin Dolmas from Spruce Farm & Fish. Photo by Kenneth Wajda

Spruce Farm &  Fish | Boulder – Steak & Raisin Dolmas
Next, head up to the Boulderado’s ground-level Spruce Farm & Fish for a totally different atmosphere. Need a spot for a career-changing dinner meeting? Yes! Looking for a place to relax with old friends? Also yes! The Steak & Raisin Dolmas are an ancient Mediterranean dish reconceptualized by veteran chef Mike Thom, one of Boulder’s most experienced local experts in delish. Thom’s dolmas are a revelation, very herb- and fruit-forward, with a light and refreshing take on tzatziki. You may or may not be able to go back to your favorite conventional deli dolmades after this, because Thom’s are in a class apart, but luckily, the recipe is available below!

Chameroon from License No. 1. Photo by Kenneth Wajda

License No. 1 | Boulder – Chameroon
First stop: the classic yet cutting-edge Hotel Boulderado, built in 1909, for a Hemingway masterpiece of a cocktail by head bartender Jonathan Morse at the swanky downstairs bar, License No. 1. The Chameroon (pronounced with a “k” sound), a riff on the Martinez and named for a cigar wrapper style, has a bouquet that whets the appetite. With ingredients such as Turkish tobacco bitters, the apple-based brandy known as Calvados, and Chamomile-infused gin, its finely balanced, long-lasting hints of earth, spice, and fruit engage every sense on the palate. You’ll want to take your time, not least because of the exquisite web of tastes connecting the Chameroon with the evening’s appetizer and main dish.

Lamb Shank from Gemini. Photo by Kenneth Wajda

Gemini | Boulder – Lamb Shank
Just as the sun begins to set, walk west along the mall to Gemini for one of the finest yet down-to-earth dining experiences you’ve had in a long time. Perfect for a special date or for taking the family out for no particular reason, everything about Gemini is infused with clear intentions. From its care in selecting local ingredients, to its ethically sourced wine list, a meal at the family-owned and -operated Gemini feels great, ethically and gastronomically. As the warm shadows lengthen in the sunset and you soak in the sounds of musicians and kids playing on the mall, treat yourself to a symphony: an osso bucco–style crosscut of mellow lamb shank harmonized with some tart Western Slope cherries, delicately roasted carrots, the groundedness of walnuts, and a subtle surprise of cilantro. This is an entree you will not want to end.

Redstone Meadery | Boulder –  Traditional Mountain Honey Wine
Yet, nothing lasts forever, which is why you will have already purchased a bottle from master brewer David Myers’s Redstone Meadery for a combination nightcap and dessert aperitif! Try the Rum Barrel Aged Traditional Mountain Honey Wine, a new addition to Redstone Meadery’s extensive list of handcrafted meads, both honey wines and nectars. With this drink, Redstone has taken its distinctive barrel-aging in a new direction by aging its award-winning Traditional Mountain Honey Wine in rum barrels. Come for the notes of tropical fruit at the front of your palate at first sip, and stay for the warm and spicy tones in the middle, all sustained by an atmosphere of oaky rum. An experience for the ages, in the comfort of your own abode.

Pairing #7

BY: Tony Firestine

The culinary landscape of Longmont and the surrounding areas has grown exponentially in the past few years. Visiting five area restaurants/bars in a single afternoon was the challenge, and I was up for the task at hand. Ready to indulge, I put on my loose pants and headed north. What I discovered were just a handful of the culinary gems that the Longmont area has to offer.

Pomegranate Salad from Raglin.

Raglin Market | Boulder – Pomegranate Salad
After taking a brief detour off the Diagonal Highway on the way to Longmont, I land in Boulder’s neighboring Gunbarrel, and my first stop on the tour d’indulgence is Raglin Market. This is where the team behind Boulder’s French cuisine staple, Mateo, serve up fresh salads, sandwiches, and snacks for lunch and happy hour in a comfortable fast-casual setting alongside a handful of artfully curated classic cocktails, old-world wine selections, and local craft beer. Raglin’s Pomegranate Salad starts the expedition off right with a bright display of farm fresh ingredients, all on a bed of freshly harvested greens from Esoterra Culinary Garden. Raglin does their best to source both produce and meat within 50 miles of the restaurant. The pomegranate seeds burst and intermingle with the pepperiness of raw red onion and the brittle crunch of candied pecans. Specks of lush feta cheese dot the dish and even out the array of vivid flavors.

Bada Bing Cocktail from West Side Tavern.

West Side Tavern | Longmont – Bada Bing Cocktail
Longmont’s West Side Tavern is the perfect definition of a gastropub: an eclectic menu in a lively and unique setting rounded out by an awe-inspiring spirits list and a crew of bartenders to mix you just the right cocktail. Raglin’s pomegranate salad needed bright and piquant flavors to work alongside it for a faultless pairing, and West Side’s Bada Bing cocktail did not disappoint. A base of vodka is married to a lavish cherry balsamic shrub, rosemary syrup, and topped with a flamed rosemary garnish. Take a sip before the smoke settles. The sprig of rosemary is still crackling, and you get the combination of bold scarlet fruit and campfire aroma. If you tend to go for the brown stuff, the colossal whiskey selection is sublime and stays under lock and key in an old curio adjacent to the bar.

Bistro Steak from Sugarbeet.

Sugarbeet | Longmont – Bistro Steak
Located in Old Town Longmont, Sugarbeet has become an institution over the more than a decade and a half it’s been a beacon of modern American cuisine. The current owners took over about seven years ago and continue in the tradition of high-quality cuisine in a welcoming atmosphere. Their Bistro Steak is the perfect centerpiece of my indulgence journey; an elevated take on the classic steak frites. The plate is lined with tender baby kale and dollops of sauce Colbert, enriched with egg yolk and demi-glace similar to a hollandaise. The shoulder tender steak is rich and succulent and cooked perfectly to your liking; I went for medium rare. The pommes paillasson are grated and pressed, formed and cut into frites, fried in duck fat until crisp on the outside and unctuous on the inside, and topped with a light grating of truffled pecorino cheese, which adds a subtle earthiness to the dish. With a divine and creative kitchen, the hospitality needs to match the food, and Sugarbeet does this well; co-owner Ari Kara greets guests from behind the bar and remembers recurring guests by name. Regular appellation-focused wine dinners are a highlight for Sugarbeet’s perfect amalgamation of warmth, creativity, and celebration of artisan food and drink.

Avignonesi Rosso di Montepulciano from Küper Wine Bar.

Küper Wine Bar | Longmont – Avignonesi Rosso di Montepulciano
Wine from every part of the world goes into the diverse and distinctive selection at Küper Wine Bar. Owners Doug and Julie Oldfield curate a cozy space where you can lounge over nibbles and discover all that the world of wine has to offer. We found the consummate pairing for Sugarbeet’s Bistro Steak in Avignonesi Rosso di Montepulciano, an appellation from southern Tuscany vinified 100% from the Sangiovese grape. The mouth-watering acidity and bright red fruit notes cut into the rich sauce, and the rustic character of the wine matches the savory and succulent quality of the steak. This wine also drinks great on its own. If you’re feeling adventurous, build your own charcuterie board to go along with your wine flight. Or, join one of two tiers of their wine club where membership includes invites to private and exclusive events.

Raspberry Cheesecake from Longmont Bakery.

Longmont Bakery | Longmont – Raspberry Cheesecake
Who doesn’t deserve a decadent treat every now and again (and again)? Longmont Bakery has been a mecca of everything sweet and indulgent in Longmont for the past two years, and the owners bring decades of baking experience to the table. I found a slice of their silky cheesecake to be the perfect ending to my indulgent excursion. This little bit of heaven is both fluffy and rich, topped with a vivid raspberry swirl and airy whipped cream. The cases are filled with pastries every day: eclairs, cannoli, cream puffs, cookies, macaroons, and too many flavors of cake slices to mention. Order ahead and have them create a custom celebration cake with the perfect design or have them bake the perfect pie for your holiday festivities. They not only deal in the sugary side of things, but they bake more than a dozen types of bread on site, supplying a few local restaurants and serving sandwiches on their fresh loaves for the lunchtime crowd.

Pairing #8

BY: Cristina Trapani-Scott

There are so many wonderful restaurants in Boulder County. Choosing one can be difficult, but perhaps there’s no need to make a choice. On a recent weekend I took a culinary journey — one progressive dinner, five great Boulder County spots.

Garlic Mojo Baked Crackerjax Oysters from The Post. Photo by Cristina Trapani-Scott

The Post | Boulder – Garlic Mojo Baked Crackerjax Oysters
I must admit, while I’ve had my fair share of oysters, I’ve had nothing quite like the Garlic Mojo Baked Crackerjax Oysters at The Post. They are less oysters and more silky-smooth bites of heaven on a half shell. It’s no wonder these were featured on Guy Fieri’s “Diners, Drive-ins, and Dives.” They made a perfect start to my Boulder County culinary crawl.  According to manager Garrett Parsell, the oysters are brought in daily from the Chesapeake Bay area to ensure their freshness. What I loved about these was not only how fresh they tasted but how their smooth texture allowed the light lime and garlic of the mojo to have their moment. Toasted breadcrumbs topped each half shell, adding a garlic butter crunch that left me savoring the dish for a while after.

Kneebone Pils from Cellar West. Photo by Cristina Trapani-Scott

Cellar West Artisan Ales | Lafayette – Kneebone Pils
With a beautiful open space and a friendly staff, Cellar West is a great spot to get a cold lager to pair with any of The Post appetizers, especially the oysters. Founder and brewer Zach Nichols suggested the Kneebone Pils, the brewery’s flagship pilsner, as a pairing. What a perfect choice. I was immediately taken by the flavor, the spicy bitterness rounded out by a refreshing splash of honey. It balanced well with the garlic and lime of the oysters. Eric Eckhart, who is on staff at the brewery, said Kneebone is a classic German pilsner, one of the closest to a traditional pilsner he has tasted in a long time. He said this is one of his go-to beers, and he always keeps cans of it in his fridge when it’s available. Nichols founded the brewery in 2016 with his wife, Rachel, in a garage space in Boulder. They opened their Lafayette location two years later. Kneebone Pils speaks to that location, as it is named after the Kneebone Open Space nearby. This particular pilsner definitely exhilarates my palate, and I’ll also be snagging some to keep in my fridge.

Chicken Tikka Masala, Chicken Korma, and Saag Paneer from Taj Mahal III. Photo by Kenneth Wajda

Taj Mahal III | Louisville – Chicken Tikka Masala, Chicken Korma, and Saag Paneer
If the constant flow of regulars coming on a Friday night isn’t proof enough that this is some of the best Indian food around, then trust me — it absolutely is. The thick classic curry sauce in the chicken korma was like a blanket of savory goodness on my tongue. The coriander and cumin balanced to give the dish a hint of sweetness at the end of each delicious bite, and the chicken was tender and packed full of flavor. How about that tikka masala? I’m a sucker for garlic and thick creamy tomato sauce. This definitely was a savory delight with more of that tender chicken, but I kept coming back to the creamy saag paneer with the pillowy house-made cheese. Never has spinach melted in my mouth so deliciously. Finally, I’m a dipper, and there was nothing better than dipping the perfectly crisp garlic naan in each of these wonderful dishes. It’s easy to see why people come back time and time again for these popular plates.

Orin Swift Locations New Zealand Sauvignon Blanc from R Gallery + Wine Bar. Photo by Cristina Trapani-Scott

R Gallery + Wine Bar | Boulder – Orin Swift Locations New Zealand Sauvignon Blanc
This is the perfect place to find yourself post-entree in a progressive food crawl. Owner Rob Lantz curates his wine and beer with the care he gives to the artwork in his gallery. He also has a wonderful way of knowing specifically which wines will pair with all kinds of foods. In my case, he thoughtfully paired my classic Indian main dish with a fresh and clean sauvignon blanc. This was the perfect choice with its light hint of grapefruit and essence of grass. The flavors balanced well with the creamy savory dishes I’d enjoyed. Lantz said that, in his experience, this particular wine not only enhances the flavors of the food, but it elevates it. I understood clearly what he meant after my first sip. The Orin Swift Locations wines are created by David Phinney, one of Lantz’s favorite wine makers. The grapes for this come from the Marlboro region of New Zealand, which is known for its sauvignon blanc wines. “This wine has more meat and substance than a lot of sauv blancs from that region,” Lantz said. “This one, in particular, is a step above, in my opinion.” I am sure to return for another glass soon.

Dessert Bento from Japango. Photo by Cristina Trapani-Scott

Japango | Boulder – Dessert Bento
Capping off my progressive crawl with a Dessert Bento at Japango felt like the perfect ending to my journey. After all the delicious food and drinks I’d taken in, I was ready for something sweet and light, and Japango delivered. The dessert bento offered a beautiful array of small and light sweet treats starting with the Akuma Cake, a devil’s food cake topped with Glacier’s sea salt ice cream drizzled with fudge and caramel and garnished with a savory sesame brittle. This was perhaps the most decadent part of the box but small enough to satisfy me without overwhelming me. The Thin Mint Truffles combined the creamy richness of a dark chocolate truffle with the sharp cool mint of those familiar cookies we all know and love. The box also came with a choice of different-flavored mochi from Mochidoki, including green tea, strawberry, habanero chocolate, black pepper, and lychee. I got the green tea, and it was my last refreshing bite of the crawl. The light sweet tea, the cool cream, and the tender rice dough made for a perfect ending to the perfectly delicious restaurant pairings.

Pairing #9

BY: C.R. Dallas

Out-of-this-world appetizers to down-to-earth comfort food, these flavors speak to the breadth of what Boulder County has to offer. Citrus, smoke, butter, and cream, this procession of ingredients was a symphony of flavors trumpetting atop a deep bassline of comfort and satisfaction — with ambiance to boot.

Moroccan Grilled Zucchini from Outworld Brewing. Photo by Dallas Dorman

Outworld Brewing | Longmont – Moroccan Grilled Zucchini
Outworld Brewing crash landed into the brewpub scene in early 2020, though hip creatives will find them anything but alien. Boasting a cantina-style private lounge, cosplaying customers, a science fiction book club, and an array of meals and microbrews that would make even a Vulcan blush with excitement, Outworld brings an experiential and collaborative flair to their dining experience. And flair is exactly what this appetizer had: The Moroccan Grilled Zucchini kicked off the challenge with a bang. A thick, lengthwise filet of zucchini marinated in balsamic vinaigrette atop a bed of creamy hummus, topped with chermoula, toasted garlic, ginger crisps, pepitas, and sweet pickled serranos had a delightfully firm and flavorful body sizzling with the complex flavors of citrus and acid, sweetness and spice, all with a smoky finish. The bright flavors cascading over the palate anew and complex — with every bite, a firework.

The ‘R’ in Squash from Spirit Hounds. Photo by Dallas Dorman

Spirit Hounds Distillers | Lyons – The ‘R’ in Squash
Spirit Hounds’ bright-eyed and bushy-tailed approach to fine spirits is immediately apparent in the waitstaff’s radiant smiles and the “doghouse”’s irreverently rustic decor. From the barrel top tables, the prominently displayed pride flag, to the bare barnwood bar and copper pot still, the tasting room is a modern saloon where everyone is treated like a local. Their pairing to the Moroccan Grilled Zucchini was a delightfully autumnal and earthy whisky cocktail, The ‘R’ in Squash, which grounded the firecracker dish acting as a smooth, delicately sweet palate cleanser. An herbal, citrus perfume leads the cocktail — with a curt nod to the chermoula preceding it — into a refreshing procession of pumpkin, maple, and honey. Notes of cocoa in the whisky are accentuated by the nutty flavor of walnut essence.

Combo Platter from Kalita Grill. Photo by Dallas Dorman

Kalita Grill | Boulder – Combo Platter
Kalita Grill is family owned, and they cook like family. Owner and Chef Armin Madoyan believes food is at the heart of community, and appropriately, his dish is the heart of this challenge. And, you can taste the love. The meat, both the chicken and the gyro, are succulent, savory — qualities accentuated by Kalita’s made-from-scratch rustic hummus. The tzatziki sauce leads each bite with a flutter of refreshing creamy cucumber that the hummus finishes with a richly nutty and vaguely bitter concomitant. The meal feels like a hug from a beloved relative even before you try the plush pita bread, which adds a buttery, satisfying bite, tying together the whole dish. Kalita Grill may be in the business of food, but they’re serving comfort.

Élevé Blanc from Snowy Peaks Winery. Photo by Dallas Dorman

Snowy Peaks Winery | Estes Park – Élevé Blanc
Snowy Peaks Winery has all the charm of a hike during a Colorado sunrise. Their tasting room is vibrantly yellow, lined with quaint artisanal offerings for the wine lover or local fan. Easy smiles line the bar as the knowledgeable staff selects our final pairing: 2022 Élevé Blanc, a delicate but complex network of flavors, at once refreshing the palette and echoing our procession of dishes and cocktails. It is a dry white but not without a hint of sweetness hiding after an initial citrusy punch that cuts through the rich flavors of this bespoke meal without contradicting them. The wine expands over the palate, lingering with the aromatic sweetness of apricot and wildflowers which begs the next bite or sip.

Cherry Cheesecake from Cherry’s Cheesecake & Delights. Photo by Dallas Dorman

Cherry’s Cheesecake & Delights | Erie – Cherry Cheesecake
Cherry’s Cheesecakes and Delights may be lauded from the NFL to The White House, but Cherry’s star power shines brightest locally: through her customer’s smiles. From the first bite, I couldn’t help smiling myself. Cherry’s cheesecakes are pure joy. Sold in single serving cups with over 170 signature flavors, cheesecake lovers — even those who are vegan or gluten free — will never want to leave. Her classic Cherry Cheesecake paired excellently in this challenge. Cherry’s cheesecake is a delightfully airy subversion of a typically heavy dessert: the feathery whipped cream, saccharine cherries, silken cheesecake, and rich, buttery crust all sang in harmony, no element of the cake outshining the other. The crust was surprisingly crisp, adding a nice textural bite to the smoothness of the cake and the juicy emphatic pop of the cherries.

Pairing #10

BY: Doug Geiling

A Pearl Street gem, an auto shop-turned hipster vibe pizza joint, a refreshing distillery, and a cozy neighborhood haunt team up for a delicious BoCo culinary adventure. Our editor is in Provence, France at this very moment, the region full of fresh fruits, seafood, and pastas that inspired some of the dishes in this feast.

Mateo | Boulder – Poulet Frites
Inspired by the Provence region of Mediterranean France and “slightly Americanized,” chef and restaurant owner Matthew Jansen calls this dish his “tried and true — something you could eat every day.” Indeed, after one bite I knew I would be back for more as a customer. The chicken, creatively prepared, is essentially flash seared and then slow baked. It is served over a beurre fondue with a mixed green salad in sherry vinaigrette and hand-cut, salted French fries. It’s the crispy-seared chicken with the tangy fondue that made this dish for me. It is absolutely delicious and simultaneously unpretentious. It is also Mateo’s signature dish and a local favorite. It’s comfort food you can be proud of. And it fits the Pearl Street ambience perfectly. Inside the restaurant Mateo presents a cozy, welcoming atmosphere imbibed with a sense of serious quality, just like the signature dish they are known for.

Photo by Kenneth Wajda

Mateo | Boulder – Contratto Sparkling White
My server Griffin said this is all he ever drinks. Whether that’s really true or not, I understand why. This is the Alta Langa Metodo Classico Pas Dosé Millesimato, vintage 2019 sparkling white. Do I know what all that means? Heck no, but in the words of Thomas Haden Church in the wine-based comedy Sideways, it tastes pretty good to me! That’s an understatement. It is fragrant and refreshing like a summer breeze over a Mediterranean orchard, and the bubbles are lively, like the Pearl Street bustle just outside my window at Mateo. Indeed, this wine hails from the Italian Piedmont which borders the French Provence region that inspired Mateo’s signature chicken dish, the Poulet Frites. It is a match meant to be.

Barchetta Pizza | Boulder – Curry Butternut Squash Soup
Chef Jesse Jensen must have checked the weather forecast because the Curry Butternut Squash Soup he served me was perfect for a rare cool and rainy August afternoon in downtown Boulder. Just as I delved into my amazing soup, the rain picked up as if on cue, dappling the abundant windows of this spacious corner eatery. For just a moment I thought I was in New York City in October. I’m thinking that the secret to this amazing dish must be the slow-cooked caramelization (30 minutes!) and topping of roasted nuts. It was the perfect blend of creamy texture, subtle curry flavor, and nutty goodness. The word Barchetta, Jesse explained, is slang for a little sports car or boat. Indeed, this corner hangout used to be an auto shop, and the old garage doors were retained for its throw-back décor. Bob’s Burgers reruns played on the television. “This is a cartoon bar, not a sports bar,” Jesse happily explained before showing off his wife’s amazing cartoon-themed artwork on the wall.

Abbott & Wallace Distilling | Longmont –  Rosé Dawson Cocktail
Inspired by the French 75, slightly fruity but not overly sweet. This is how Abbott & Wallace’s Steph Young described their Rosé Dawson, a perfect match for Mateo’s main dish. For some reason this tasty concoction reminded me of a perfect summer day. It is made with Alpine Dry Gin with lemon rosemary simple syrup topped with a sparkling dry rosé and finished with a garnish of rosemary and a couple slices of fresh strawberry. Friends John Abbott and H.K. Wallace were beer guys who fell in love with distilling a few years ago. Their wonderful establishment rests on a quiet Longmont corner a few blocks west of Main Street. It is open and airy but tastefully adorned with DIY salvaged materials like the giant “swamp pad” wooden beams hanging from the ceiling. As Steph described from behind the bar, they pride themselves on quality and source their grains locally, specifically from two Colorado farms. The enthusiasm and care with which they run this business is as refreshing as their Rosé Dawson, like a crisp sunny day in late September on the Front Range.

West Side Tavern | Longmont – Strawberry Rhubarb Cheesecake
There are places that claim to be neighborhood haunts, and then there are the rare gems that really are such places. I accidentally passed this restaurant because I saw nothing but houses, and then I realized that one of those houses was the West Side Tavern. Inside is a mix of quirky décor and deep texture of brick walls and dark wood tables. The walls are decorated with wine racks, totem poles, and a giant picture of an Easter Island head (I think). Hanging over the bar is a tiny human skeleton riding a stuffed snowy owl. My kind of place. Pastry chef Carie Sorensen whipped up a traditional strawberry rhubarb-swirled and layered cheesecake topped with a drizzle of chocolate ganache and garnished with fresh strawberry slices. I am a tough customer with cheesecake, but this one was just about perfect — not too rich but with flavor for miles. I polished off the dessert even though I told myself repeatedly not to eat the whole thing. I couldn’t help it. As I left, very satisfied and impressed, I took a closer look at the beautiful leafy side patio and noticed the tiki bar. A tiki bar in the middle of a quiet west Longmont hood? Oh, how I wished I lived closer to this place, like in the house next door.

The post The Challenge | Indulgence Issue 2023 appeared first on Yellow Scene Magazine.

A journey to Oaxaca, Mexico through an exemplary beverage menu

In today’s food and drink scene, each component needs to be on par with the other. Great food but poor beverage selection? Or vice versa? That only leads to disappointment. One-month-young Masas & Agaves — also known as Masas Boulder — establishes equilibrium with food and beverage, both being top tier.

Offering Oaxacan cuisine, prepared as traditionally as possible and using local ingredients whenever available, the Agaves portion of this new and rising hotspot has been curated under the watchful eye of General Manager Manuel Gandara. Desiring to immerse patrons in the culture and cuisine of Oaxaca, one of Mexico’s southernmost states and foremost culinary destination, makes for a bold and unique drink menu.

The Oaxacan culture focuses on farm to table and uses ingredients with no additives or preservatives. In an effort to teach people about good tequila, only organic tequilas line the bar of Masas & Agaves. With a commitment to tradition and high quality, the mixologists squeeze the needed cocktail juices on the spot. You won’t find pre-squeezed citrus sitting around behind the horseshoe-shaped bar that greets you as you arrive.

Fermentations make up one section of the drink menu. These non-alcoholic options exemplify the Oaxacan tradition of using all parts of the ingredients. I tried the tejuino, made with leftover masa from the made-from-scratch tortillas. The piloncillo, a raw form of cane sugar, adds a touch of sweet, and fresh-squeezed lime brightens up the drink. It presents a juxtaposition between bright and earthy, and the use of a large cocktail ice cube keeps the beverage from getting watered down. Manuel tells me every beverage Masas & Agaves serves comes in its own unique and authentic container. This one came in a replica of a dried-out rind of a gourd-like vegetable and required a two-handed drinking approach.

Photo by Chris Curtis

Mezcal originated in Oaxaca and is known as the “beverage of the gods.” I had the great pleasure of sharing in a culturally focused tasting of a very limited edition mezcal, which came on a mini wooden cutting board in a tiny clay pot. The aging of mezcal occurs in clay pots, and the presentation offers an homage to that tradition. A slice of grapefruit and worm chile salt accompanied the tasting. “Mezcal was made for grapefruit,” Manuel explains. “Not lemon, not lime. That’s why a mezcal paloma is so good. It’s science.” I’m certainly not one to argue with that. We smell and then sip the mezcal to open up our palates. We then dip the grapefruit in the salt, take a bite, and experience another sip. Smooth and smoky, you can taste and see the attention to detail in this tasting. These tastings offer yet another way to be transported to Oaxaca and experience the rich culture. The incredibly knowledgeable staff will guide you through whatever type of experience suits your mood.

As I move into the agave cocktail section of the menu, a Clase Ancestral arrives at my table. This comes in what looks like an upside-down vase, with a broad base that then narrows at the top. Pure white and adorned with hues of blues in a very organic design, my eyes move to the top, which seems to be sealed by an orange slice. Curious, I lift it and cool vapor escapes, bringing with it notes of smoke from the two types of agave spirits, as well as orange and grapefruit. I often label drinks as patio sipping drinks, and this one definitely falls into that category. Crisp, bright, and sparkly, I find it refreshing even with the touch of smoke. All I need now is a beach.

Photo by Chris Curtis

The national drink of Mexico comes next, arriving on a cart. It will be made table side for me by an engaging young man from Guadalajara. And no, it’s not a margarita. It’s a cantarito. The margarita originated in Baja, quickly moving north into the United States and gaining a foothold. The cantarito started in the South, working its way north and permeating Mexican culture and cuisine. “Mexicans don’t drink margaritas,” Manuel informs me. While my cantarito expert squeezes the grapefruit, lime, and lemon juice right in front of me, he explains that during the Mexican Revolution of 1910, people were looking for a cheap, easy-to-make drink. Thus was born the cantarito. It can be found everywhere in Mexico and especially in rural areas. He serves it in a large clay pot with a chamoy and tajin rim. Made with Lalo tequila, I can taste why this drink is so beloved. It’s bright, citrusy, and just plain fun. With the rustic earth tones of the restaurant’s interior and contemporary Mexican music playing in the background, I can easily transport myself to Oaxaca.

As my time comes to a close, I notice another cocktail being served to a gentleman at the bar. It comes in a tall, slender glass and has a bubble resting on top. As the servers bring it over, I notice the guest’s face. Grinning ear to ear, he first examines the drink, takes a photo, and then pops the bubble. Smoke bursts from the bubble and cascades down his glass. I’m sure I can hear him mentally squealing in delight. Of course, that might have been me.

The post Beyond the Margarita appeared first on Yellow Scene Magazine.

Boulder’s newest restaurant takes customers on a culinary and cultural adventure.

At the corner of Walnut and 9th Streets in Boulder sits Masas & Agaves. I noticed the covered patio area situated behind agave plants and, behind that, an expansive bar. Overhead, Spanish music pulses from the speakers. Upbeat and toe tapping but unlike the typical Mariachi music that I associate with Mexican restaurants, I realize I am in for an experience different from what I’ve come to know as Mexican cuisine.

Masas & Agaves exterior. Photo by Chris Curtis

That’s because Masas Boulder specifically serves Oaxacan cuisine. Found in the southern part of Mexico, the state of Oaxaca exists as a cultural and culinary haven. Being the last area to fall to Spanish rule undoubtedly contributes to the strong culture and traditions.

Once inside, I meet Manuel Gandara, the general manager and my guide for the evening. Hailing from Durango, Mexico, Manuel came to Colorado to study business. He worked at a local restaurant, first as a server, then moving his way up through the ranks. When offered the chance to open up a new concept in Boulder, he knew it couldn’t be just another Mexican restaurant. It had to be new and different, and he feels the surrounding communities stand ready to be immersed in a new cultural experience guided by traditions of Oaxaca.

“We work towards little waste,” Manuel tells me. Making the tortillas daily, from scratch, with corn sourced from local farms, offers the chance to use the parts that might typically be thrown away. Deeply rooted in the farm-to-table mindset, Manuel explains how he works to source seasonal ingredients as locally as possible, wasting as little as possible. When I find out he spent some of his formative years on a farm, it all makes sense.

I know I need to slow down to savor this journey. Having traveled to Mexico in my youth, I recall the longer meals at off-the-beaten-path places.

Masas & Agaves appetizer. Photo by Chris Curtis

First up: the guacamole. Made by hand, served in a dark gray stone molcajete, the mound of vibrant green avocado sits with Oaxacan cheese covering one side and pickled onions on the other. I devour the whole thing and discover that I may never eat guacamole again without the tang of pickled onions.

Another appetizer arrives reflecting the Spanish influence on the cuisine: Croquetas a la Pibil. This two-bite wonder comes served on a bed of black beans, so it doesn’t go rolling all over the round, wooden dish it comes on. Manuel also advises me to pick it up with my fingers to not lose the integrity of the bite. I don’t have to be told twice to eat with my hands. Crunchy, velvety, and with an avocado sauce on it, I quietly reflect that I could eat about a dozen of them.

Fortunately, I’m distracted from the fantasies of my new love for croquetas by an Aquachile. Oaxacan cuisine includes seafood from its 331 miles of coastline. Tossing tuna quickly in chili water and serving it immediately distinguishes this dish from ceviche, which requires  marinating in citrus for 20-30 minutes. Manuel explains that the traditional way to eat this dish is with a fork, not chips.

Fresh, bright, and textural, it does not disappoint. And I don’t miss the chips at all.

Masas & Agaves Chicken and Mole. Photo by Chris Curtis

Mole master Lola cooks up her family’s fifth-generation recipe of this Oaxacan staple. It serves as the base to a rotisserie chicken dish, cooked for four to five hours. “Slow and low,” I comment to Manuel, who nods knowingly. A reddish orange hue contrasts with the vibrant greens on top of and below the breast and leg. Underneath that, the deep reddish brown mole sauce awaits. Don’t leave those greens behind. They add a freshness as well as some texture and help with every last drop of mole.

Churros wrap up this flavor escapade. They are crunchy on the outside, doughy on the inside, and enhanced by dulce de leche, Mexican chocolate, and a creamy vanilla ice cream. Rich, I find I can only eat one. A server comes to my rescue with a box and gives me a reheating tip.

Masas & Agaves interior. Photo by Chris Curtis

That underscores another aspect of Masas and Agaves that I appreciated. The incredibly knowledgeable staff shares the history and culture with everyone they interact with, including how to treat your leftovers. From the bartenders to the servers, each displays a passion for bringing patrons along on this cultural and culinary adventure. I left with my mind as full as my stomach.

Be prepared to be transported to Oaxaca and leave any current notions of a Mexican restaurant behind. You can feel the fine dining vibe, but the food remains approachable and satisfying. You won’t find sour cream, burritos, or enchiladas here. You will find food carefully crafted with quality ingredients and a fusion of traditional and modern influences. You won’t find sombreros or the staff belting out “feliz cumpleaños.” You will find tacos. And you will find yourself falling for Oaxacan cuisine and culture.

The post A Trip to Oaxaca, Mexico — No Passport Required appeared first on Yellow Scene Magazine.

A French crêpe maker grows his dream at a busy intersection.

At the corner of Arapahoe Avenue and Broadway Street in Boulder, I find a husband-and-wife team cooking up authentic French crêpes. And Holy Crêpe! is it good!

Holy Crepe exterior. Photo by Chris Curtis.

It’s a quaint little spot and a bit of an oasis at this busy intersection. In an effort to create a French countryside vibe, a painted bicycle, vines, flowers, and even a donkey decorate the outside of the building. Inside, fresh flowers sit in small vases on the tables, welcoming visitors and inviting them to sit for a bit.

In 2017, Chef Eric Albuisson and his wife Lisa brought Eric’s grandmother’s crêpe recipe to Boulder. Starting out as a food trailer, which still sits in the parking lot, they finally found themselves in a brick and mortar and have managed the adjustment well. Located within walking distance of Boulder High School, the CU Boulder campus, and Pearl Street makes for an array of customers who move in and out of the restaurant as I settle in for my sampling of pretty much everything on the menu.

Noticing the gluten-free option, I ask Chef Eric about the process. Having taken five years to conceptualize and perfect, he feels very good about what he’s created. Lisa agrees. “I tasted all of them, and when I had this one, I told him, this is it!” Eric offers to make me one but not tell me which one it is. It’ll be my job to see if I can figure it out and will occur during the sweet sampling. Challenge accepted.

Holy Crepe sweet crepe. Photo by Chris Curtis

Thus, it begins. I start off with a salmon, cream cheese, lemon, and chive crêpe aptly dubbed the Norwegian. Covering the plate with the sides folded in to create a square shape, I can just imagine how big the original crêpe must have been. I also enjoy the Ratatouille with goat cheese, the Parisian with melted Brie, Black Forest ham, and Dijon, and the Normandy with mushrooms, asparagus, sherry cream, and Swiss.

Cut to two college-age young women. After waiting a short time for their crêpes to come out, Eric rounds the corner with one savory and one sweet. Upon setting the sweet crêpe on the table, loaded with Chantilly cream and fresh berries, one of the young women actually claps with excitement and anticipation. That, I muse, is how food should make us feel.

Back at my table, the crêpes continue to flow. A crowd favorite, the Chicken Alfredo, surprises me. I usually find Alfredo sauce to be too rich, and I’m done after one or two bites. Not in this case. “I make it from scratch using a 20-year-old parmesan,” Eric tells me. I actually have difficulty not eating more, but with the arrival of Colorado, I’m instantly distracted. Roasted pepper, pork green chile, and cheddar make up this homage to our state. The green chili blows me away, and I find the idea of a French crêpe maker creating an incredible green chili almost too much to bear. “That’s the one thing I don’t make in house,” Eric confesses. “I leave it to the experts because I want to serve the best product possible.” Who can argue with that?

Holy Crepe savory crepe. Photo by Chris Curtis

Cut to a family of four: Avid at-home crêpe makers, the father dialogues with Eric a bit about crêpe making and how he and his family have been trying to recreate the crêpes they experienced on a family vacation to France. Eric discusses the importance of ratios and the fact that he has cooking implements from France. When the family finishes their crêpes and gets ready to leave, I ask the father how the crêpes were in comparison to France. “I’m back in France right now,” he smiles.

The sweet round begins at my table. Lemon Berry, which earned the applause earlier, combines squeezed lemon, strawberries, and Chantilly. That’s followed by Caramel Apple, with apple compote, caramel drizzle, and Chantilly; Classic, with cinnamon, brown sugar, and butter; and Very Berry, with a fresh berry medley, Chantilly, and a choice of sauce. I find I’m fully prepared for the crêpe nap I will be needing when I go.

As I leave with my mound of partially eaten crêpes in hand, it comes time to guess the gluten-free sweet crêpe. “The apple?” I propose. Surprisingly, I’m right. That, however, does not indicate any sort of refined palette or ability to parse out gluten-free through taste and texture on my part —it’s pure luck and logic. Truly, I had no idea. I commend Eric once again on his ability to include as many dietary preferences as possible in his menu as vegetarian crêpes proliferate the menu. I then ask about vegan options. “I have to make a roux…it’s butter and flour,” Chef Eric explains. “Without butter,” I can almost see him shudder and his French accent gets a touch thicker, “it’s just not…French.”

I couldn’t agree more.

The post Holy Crêpe!! Where Have You Been My Whole Life? appeared first on Yellow Scene Magazine.