Cuisine

Off Menu, Foodie, In The Cups

Basement to Brewery

April 16, 2012 Like 0 James Burrus

Triple A baseball is to the Major Leagues as home brewing is to craft beer. If you want to see tomorrow’s brewing stars in action—while meeting great people, stoking your inner foodie and enjoying a homebrew—join a homebrew club. I…

Challenging Elements

Challenging Elements: Arugula at Flagstaff House

April 16, 2012 Like 0 Andra Coberly

I recently pondered arugula. What does one do with arugula besides tossing it on a plate with dressing? How does one make the peppery green really shine outside of the salad realm? In an ode to spring, we challenged the masters…

Restaurant Reviews

Review: Could Be A Smash Hit

April 16, 2012 Like 0 Lacy Boggs

I’m sure every review of Tossa Pizza so far has mentioned the glut of excellent pizzerias in Boulder (and I just made this one no exception), but interestingly, Tossa fills its own niche. It’s not fast food or delivery like…

Foodie

The GMO Game

March 20, 2012 Like 0 Lacy Boggs

It’s one of the hottest topics in food: Genetically modified organisms are center stage with farmers suing ag corporations over the right to grow non-GMOs, watchdogs suing food corporations over the word “natural” on products with GMO ingredients, and protestors…

Magazine

Two for One

March 20, 2012 Like 0 Lacy Boggs

With the redevelopment of the sad, decrepit Westminster Mall, I hold high hopes that someday soon, Westminster will have a more diverse food scene—because right now, great dining, with a few notable exceptions, is a little thin on the ground.…

Magazine

Off-Campus Cafe takes on the challenging ingredient: Bacon

March 20, 2012 Like 0 Andra Coberly

Bacon … hmmm. Bacon.” That was Nathan Bathurst’s calm, reflective response when I told him that he and his partner, Nick Carter, would be required to serve up some pork perfection to me and two hungry photographers at their Off…

Magazine

A Spirited Contest

March 20, 2012 Like 0 James Burrus

It was 9:30 a.m. on a sunny and unseasonably warm Saturday in February when I settled down in front of four unmarked plastic cups of vodka in a windowless room in the bowels of the Omni Interlocken Hotel in Broomfield.…

Magazine

Blending Beer

February 14, 2012 Like 0 James Burrus

First it was the increasing number of double-digit alcohol-by-volume beers, and then there was talk about how letting said high-alcohol beers age a year or more in wine, rum or whiskey barrels added all sorts of great flavors. And that…

Foodie