Author Archives

Matt Hess

From Sea to Food: Finding fresh and sustainable seafood in BOCO

January 22, 2018 Like 0 Matt Hess

Boulder County is about 1000 miles from the ocean, we are just about equidistant from the Gulf of Mexico to the South and the Pacific Ocean to the West. Yet we have some top-quality seafood here. Yellow Scene set out…

Tid-Bites

Fish Stock, even for the faint of heart

January 22, 2018 Like 0 Matt Hess

Snout to tail—the act of cooking and eating every part of an animal—has grown in popularity, a natural step in ethical and holistic food movements. Restaurants have grown aware that choosing only the cuts of meat that fit recipes leaves…

Magazine

Roasted Veggies. Yum!

November 6, 2017 Like 0 Matt Hess

Roasting is one of the simplest and oldest ways of cooking. Fall is prime roasted vegetable season. Warming up the house with a hot oven starts to sound like a good idea as temps drop and our bodies crave something…

Magazine

BoCo Barley to Boco Beer

November 6, 2017 Like 0 Matt Hess

If you start a conversation at your local brew pub about what goes into a great beer, you will likely hear a lot about hops. The bitter IPA’s that have been a long trend in American beer culture have given…

Magazine

Secret Recipes: Holiday Deserts Edition

November 1, 2017 Like 0 Matt Hess

The holidays are not always the time to bring out your newest wacky culinary experiments. Do you remember the Friends Thanksgiving episode? It was funny because we all want to have the comforts of a traditional bite around the holidays.…

Magazine

The Newcomers & Established Eateries, 2017: Top 25 Dishes

October 16, 2017 Like 0 Matt Hess

1. WILD STANDARD 1043 Pearl St, Boulder If you want to meet a chef who is a genius, an artist, and a gentleman, spend an evening at Wild Standard. I was actually introduced to the fresh-picked-by-the-chef’s- children-that-afternoon porcini mushroom that…

Magazine

GMOs: Neighbor Feud

October 10, 2017 Like 0 Matt Hess

We in Boulder County have front row seats to a drama being played out with plenty of audience participation. The story mimics great literature. There are impassioned and colorful characters, tensions between rural and urban ways of life, financial gain,…

Magazine

Sampler Plate: The Cheesery to Fork

October 5, 2017 Like 0 Matt Hess

Turn the page if you are not in the mood to have another perfectly good food ruined. One day, an egg from a chicken raised out- doors on grass and bugs, and a yellow pear tomato from the garden that…