Indulgences: Farm to Table

The Hands Behind the Harvest

Some meals carry a meaning that reaches past the plate. They carry the hands that grew it, the land that shaped it, and the people who built a life around feeding others. Around here, certain farms and kitchens serve food that speaks as much to its origins as to its taste.

The Whistling Boar is led by Chef David Pitula, who spent 16 years cooking in New York before bringing his craft out West. In Brooklyn, his food’s origins were a mystery, but here he knows every root and cut. During the growing season, roughly 80% of the produce comes from local farms, as well as the meat. Everything is made from scratch, down to the bread. While heavily focused on catering, their restaurant has a rooftop bar and event hall attached. While they don’t have a liquor license yet, they make mocktails that are every bit as thoughtful as cocktails, like the Boar’s Whim, a playful take on a Shirley Temple. Their farm-to-table approach is simple: they cook with what is in season and coming fresh from nearby fields. Locally sourced food is their foundation, and they put their money where their mouth is, giving 2% of their revenue to Restore Colorado, which provides grants to farmers. They’re expanding their café and grab-and-go options, but catering is still their stage. Pitula says the secret is consistency and design, but what really makes it sing is their devotion to food that feels local, hand-touched, and unmistakably theirs.

Drive out to Lafayette and you’ll find Three Leaf Farm, owned by Lenny and Sara Martinelli. The Martinellis own multiple restaurants, as well as the Boulder Tea Company, and their farm feeds all of it. For Lenny, knowing and understanding where food comes from is non-negotiable. He runs with a motto “The answer is yes, what is the question?” That attitude permeates everything from farm dinners to workshops. Sara is a medical herbalist, and her knowledge fills the Medicine Trail that winds through the farm, educating visitors about the plants that grow naturally along the Front Range. The farm hosts four-course dinners for 50 to 60 guests, with a rotating menu. They also host the Botanica Festival, a beloved summer gathering that always draws a crowd. In late summer, almost everything on the menu comes from the farm itself, and favorite dishes include corn soup with chili shrimp, kale salad, and Lady Grey ice cream made with their own teas. Chickens, goats, and horses add to the farm’s ecosystem, and flowers, fruit trees, and herbs dot the property. Their work has earned them recognition: the Nature Conservancy’s Nature’s Plate Award for greenest restaurant in Colorado, designation as a Botanical Sanctuary, and in 2023, a spot in the Michelin Guide for their flagship Boulder Dushanbe Teahouse. Lenny says what makes Three Leaf special is its sense of community; it’s close to downtown yet carries the serenity of the country.

Ollin Farms, run by Kena and Mark Guttridge, takes its name from an Aztec word meaning constant motion or transformation. The idea is simple: the farm is alive, always changing, always improving.  What began as a family necessity to care for their grandmother has become a philosophy of nourishment. Kena says, “Food is medicine,” and she means it. They presented at the U.N. last May on the role of family in climate change and were the only family at the conference among representatives from entire nations. At the heart of Ollin Farms is education, especially for the next generation. They believe teaching kids that planet Earth is our home, a philosophy as important as growing the food itself. Alongside youth programs, their Farmstand sells their produce and that of trusted neighbors, and every first Saturday of the month, the fields come alive with a free community festival. Farm dinners feature four-course meals, with 90% of ingredients pulled from their land or nearby farms. They put an emphasis on young chefs carving their path to take the lead in the kitchen, giving them space to experiment. Ollin’s commitment to regenerative agriculture means no pesticides or herbicides, not even organic-approved ones. They build everything from the soil up in pursuit of the most nutritious and flavorful produce possible. Kena puts it straight, “When you’re here, you’re safe, happy, and you cannot beat the flavor.”

Each establishment has its own character, but they all illustrate that food is never just food. It’s care for people, a tie to tradition, and a way of keeping community alive at the table.

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Ways to Indulge

For twenty-five years, Yellow Scene Magazine has given you permission to treat yourself in the indulgence issue. For this special Silver Anniversary edition, we sought to luxuriate in local cuisine. Our writers traveled up and down Highway 36 to bring you the best tastes from Nederland to Westminster, and every hidden gem in between.

1. Casual- Really Casual

Boulder County’s Casual Classics: Great Food. Great Times.

Getting dressed up and going out can be fun, but sometimes you just want something casual with really good food. These four establishments fit the bill perfectly. So throw on some stretchy pants and get out there.

Village Coffee Shop

Village Coffee Shop, located at 1605 Folsom Street in Boulder, is “890 square feet of reality, surrounded by Boulder.”  According to owner Shanna Henkel, “Village Coffee Shop believes in building relationships and the vehicle for that is delicious food with generous portions at an affordable price.” But it’s not just about the amazing food, it’s about those relationships. She sat with me while I ate the lightest, fluffiest blueberry pancakes prepared by her husband, Chef Ryan. Beloved by their regulars, the wall by the register is covered in holiday cards from guests that the duo now consider family. You make friends here, and relationships continue way after the delicious meal has been consumed. I can’t wait to go back. 

Rising Tiger

Find yourself hungry at the Longmont Farmer’s Market?  Check out the pop-up, Rising Tiger. Chef and owner Devin Keopraphay is a master of both skill and innovation. He says, “My goal is to foster the bridge between cultures. My food is based in tradition, but not traditional.” One of the most exciting dishes on the menu right now is the Scallion Pancake. You get your choice of char siu or smoked tofu wrapped in a scallion pancake with local greens, provolone, egg foo young patty, and roasted garlic aioli. Try it with the chili crips. It has heat, but also a sweet component to it. The scallion pancake is a win. After success with pop-ups and catering, Rising Tiger is looking for a brick-and-mortar space.  

Marco’s Hot Dogs and Tacos

I had the pleasure of spending some time with Jose Luis Arce, owner of Marco’s Hot Dogs and Tacos. Marco’s has been a staple in Longmont for 25 years. It’s not just a restaurant, it’s a family legacy. Please go get a bacon-wrapped hot dog with everything. Pinto beans, mayo, ketchup, mustard, onions, tomatoes, and shredded cheese. Hear me out. It sounds like it wouldn’t work, but it is incredible. And do NOT skip the tacos. They offer a taco condiment bar to customize your experience: red and white onions, cilantro, pico de gallo, roasted jalapenos, salsa roja, and salsa verde. Marco’s flagship location is at 1647 Kimbark Street, but you can also find their food truck at the northeast corner of Main and 119. They offer catering as well. 

Crosscut Pizzeria and Taphouse

Take a beautiful drive up Boulder Canyon to Nederland, and you will find Crosscut Pizzeria and Taphouse in the center of town. Located at 4 E 1st Street, the place is hopping. When you walk in, the first thing you see is the massive wood-fired pizza oven. It runs around 900 degrees Fahrenheit and makes the most mouthwatering pizza. Owners Seth and Jessica Colter have found the perfect medium for their pizza: the dough. It is made of organic, Colorado-milled flour and undergoes a three-day fermentation process. It almost doesn’t matter what you put on it. It’s delectable. But I went with Mario. Colorado hot Italian sausage, pickled shallot, basil, cremini mushrooms, mozzarella, and an herbed ricotta sauce. Creamy and delicious with that heat from

2. Deli Feature

Northern Colorado isn’t exactly known for its delis. But tucked between breweries and the unavoidable flock of farm-to-tables, you’ll find a few counters that know their way around a sandwich. No gimmicks or East Coast cosplay – just charm and a reminder that lunch doesn’t have to be a letdown. Locals know them, outsiders don’t, and that’s the point.

Pelos Deli in Longmont

If you’re going to indulge, you might as well do it somewhere with a turtle terrarium in the back. There’s a psychic storefront next door to Pelos Deli in Longmont, but I can already predict your future after one of these sandwiches; you will be stuffed. The music drifts between R.E.M. and Bowie – not what you expect in a deli, but neither is the décor. Mule-blanket couches and a mix of hipster cowpoke saloon touches might confuse deli purists, but if your pastrami is good, I couldn’t care less. And here it is. Served with sauce on the side, kraut piled high, and thin, crispy fries that make a surprisingly fine stand-in for classic potato salad – a claim most delis can’t make. Grab a Dr. Brown’s cream soda, and speaking of indulgence, don’t skip the black-and-white cookie.

Your Butcher Frank in Longmont

On the surface, Your Butcher Frank in Longmont is an old-school butcher shop and Italian market, but there’s a friendliness here that rises above the stoicism you’d expect at first glance. The interior says “regulars only,” but the vibe is more neighborly than guarded: think a Sopranos–Brady Bunch mashup featuring Alice the Maid as a hitman that shoots winks and smiles, and maybe a free half pound of mortadel on your way out the door. The kale-lined meat case and white-with-red-accent subway tile are pure throwbacks, and the only remotely scary thing in here is the rack of meat hooks near the walk-in door toward the back. A crew in crisp white shirts, red caps, ties, and aprons turns out a short list of fat signature sandwiches alongside a broad make-your-own menu. Lunch in one hand, a T-bone for dinner in the other – that’s how Frank’s works.

Lolita’s Market & Delis

Lolita’s Market & Delis is Boulder’s take on the urban bodega, except instead of ciggs, scratchers, and taquitos spinning since sunrise, you’ll find organic crackers, all-natural cleaners, and enough gluten-free superfoods to pack the glove boxes of every Subaru in the Chautauqua parking lot. The deli counter runs from 7 a.m. to 6 p.m., serving sandwiches made without the attitude tax you’d pay in New York, while the market itself keeps the lights on until 1 a.m. – just in case you need late-night oat milk or an emergency bag of turmeric popcorn. Lolita’s is more Boulder than a kombucha-stained yoga mat. And truthfully, it’s hard not to love a spot that pulls off practical, quirky, and downright dependable all at once.

3. Color(ado) Me Impressed; Dining with a View 

Whether you are looking to woo a first date, impress the in-laws, or setting up a business dinner with a “wow” factor, scenic Colorado, and it’s gorgeous backdrop has you covered.. We found amazing locations that serve up delectable food with an extra-large helping of Colorado Front Range views. Here’s a scenic sampling of some of the best BoCo and surrounding area establishments that will make even the locals go loco. 

“I’ll never get over this view” is what I heard from a fellow restaurant patron as I roamed the outdoor dining area of Acreage in Lafayette. The sunset was nothing less than stunning from this hilltop location, but it is also so much more. Crisp, delicious ciders, the best truffle fries I’ve ever had, cornhole, music, trivia, and so much room for the kids and adults to frolic. Acreage is an absolute gem when looking for somewhere to entertain friends and family without having to do the cooking. A place I guarantee you will want to come back to time and time again. Oh, and did I mention the food is as wonderful as the views? 

It’s a bird, it’s a plane, it’s super good! The unsuspecting little joint called Blue Sky Bistro is tucked away in the Rocky Mountain Metro Airport in Broomfield and is absolutely one of a kind. I could have sat on the patio watching the planes come and go all day while munching on the Texas Toast Grilled Cheese with brisket and tangy pepper jam. It was the perfect amount of crunchy, melty, smoky BBQ goodness. The setting is casual, but the food is top-notch. And the view is just the proverbial chef’s kiss. Bring your kids, bring your buddies, bring your favorite grandparent; they’ll all enjoy it just the same. Keep an eye out for their music and weekly happy hours. This eatery is fly AF. 

I was transported from Boulder to Barcelona when I stepped out onto the patio of Corrida, in Boulder. This 4th-floor downtown establishment has all of the elements of a traditional tapas restaurant in Spain but with an astounding view of the Flatirons. I felt like my stress dropped away as I took the first sip of my Indigo Gin and Tonic, which is made tableside via their Service Cart. The Camarones (shrimp), Pimientos (shoshito peppers) and Queso Asado (goat cheese) tapas were so divine, it made for the perfect sunny afternoon. However, don’t limit yourself to tapas, they also provide one of the most delicious upscale dinner and brunch services as well. This place is impressive and sexy and will leave any guest you invite thinking you’re the most interesting person in the world -well, maybe not, but it would definitely help. 

Kick your boots up and get down with some wildly delicious ciders and wood-fired pizza at Wild Cider in Firestone. I felt like I was on my own back porch…if I actually had an awe-inspiring view of a country orchard, mature cottonwoods and countless  mountain peaks. The refreshing slushy peach agave cider combined with the Chicken Bacon Ranch pizza made the transition from work day to “weekend is here” so seamless. By the way, the perfectly thin, crispy, but chewy pizza crust has cider in it. Yeah, that’s right. To top it off, they have live local music artists on Saturday from 4-7 pm and a Sunday Maker’s Market with local artisan vendors. Don’tforget to include the kids and fur babies, because there is tons of room for them to roam while you sit back and relax. Y’all, I’ll be coming back now, you hear? 

If you’re looking for delicious food with the added “don’t act like you’re not impressed” sentiments, you can’t beat these restaurants. They truly put the awe in awesome.

4. Food Halls

Food Halls offer space, games, options for the whole family

Designed to provide large groups with comfort and options, food halls across Boulder County have one thing in common—they emphasize flexibility, convenience and a good time out with friends. I explored Rosetta Hall and Avanti, both in Boulder, Relish in Louisville, and Parkway in Longmont. While they can all boast of high ceilings, delicious chow from around the world, and space galore for families, business functions, and large groups, there’s plenty of variety between them to find your favorite.

Rosetta Hall

At Rosetta Hall in Boulder, the vibe is the highlight. Built to offer an eye-catching, classy, and inspiring space, this location’s interior will impress just about anyone. It has ceilings vaulted to three stories and a huge skylight over a massive central space filled with long tables. A mezzanine floats above, and guests can ascend further to a rooftop bar for cocktails and views of the Flatirons. Even during hot summer days, an array of misters (and spritzers) promises to keep you cool inside and out. 

Choose from a variety of cuisines inspired by the flavors of Europe, Central America, New York, and LA, prepared in individual restaurant spaces as you’d expect in any food hall, but with a twist. Every menu is curated under the same head chef, Mike Galen.

“We opened in 2018 with a bunch of different vendors,” Marketing Director Chelsea Meier said, “then COVID hit, and it became difficult for all the different restaurants to keep that happening, so now, they’re all under one independent operator.”

The cuisine owes its deliciousness in part to locally sourced ingredients and a secret rooftop garden where Rosetta’s chefs gather herbs and spices for drinks and finishing touches. In the “Chameleon” space, you can catch chefs preparing specialty whole-fruit super-juices and dehydrating citrus to add panache to cocktails. That is, until a guest pop-up restaurant might arrive, which happens often. 

I went to the rooftop and chose a light summer spritzer garnished with house-made dehydrated orange rounds, which complemented my falafel, cucumber, and labneh plate with a hint of mint and parsley. Head in around 6 p.m. on a Tuesday for live music on the rooftop or Thursday through Saturday for bands set up on the quirky main stage overlooking the entirety of the food hall. You’ve never seen a band perform higher—get it?

Avanti Food & Beverage

Now, if you want all-encompassing views of the Flatirons, head to Pearl Street and check out the rooftop of Avanti Food & Beverage. Having opened in 2020, it’s safe to call it Boulder’s second food hall, and I’d argue its panoramic vista is the best in town.

The ride up to Level 4 on the glass-sided elevator is its own attraction, giving you the sensation of rising from street-level like a city pigeon, and in about thirty seconds, you’re at the rooftop, feeling more like a red-tailed hawk. On busking days, you will hear some songsters. Bring a small pair of binoculars—from this vantage, you could probably spy on hikers in Chautauqua Park or eye a climber or two sending the Flatirons. Look north, and you’ll catch paragliders launching from Wonderland Hill in NoBo. To the south, you can ID NCAR and the sharp point of Bear Peak.

The cuisine on the street-level main hall offers options including Venezuelan arepas, Italian, Japanese, Mediterranean, and American, alongside coffee and a full bar, but to truly indulge, I’d suggest some pizza from New Yorkese upstairs. I housed a whole 14” Steverino, an olive oil-based pie, both rich and somehow light. Maybe it was the crunchy toasted kale or the hint of fennel seed in the Italian sausage. Coupled with the view, I felt like I owned the whole city.

Relish Food Hall and Pickleball

For a more active evening, head to Relish Food Hall and Pickleball in Louisville. I went with my partner and a friend, and we ended up killing four hours playing a round of America’s fastest-growing sport, and enjoying wine, cocktails, and seasonal cuisine inspired by the Palisade peach.

Built in a re-claimed Sam’s Club, this is the largest of the four, boasting of 50,000 square feet of pickleball courts (19 in all) and 30,000 square feet of food hall. Co-founder Tory Leggat said the name “Relish” pulls together the many sides of the concept.

“Obviously, the name is pickle-related; it’s food, but it also means ‘extreme enjoyment,’ and we want people to enjoy everything they’re doing here.”

If you’re a first-timer, you can get a court and a coaching session for the incredible price of $5, and serious competitors can have their matches recorded. Levels of experience are assigned to the courts themselves, so no matter your experience, you can find others to play with.

After your match, you can choose from eight different cuisines including some unique options like salad and charcuterie, a specialty soup, or a milkshake. Every vendor offers gluten-free and dairy-free options. While the courts are the main attraction, the food hall offers outstanding event spaces and live music every other Thursday. For families seeking more engagement, screen-free areas offer better eye contact.

Whatever you’re into, Relish is designed to be a place where people can connect, with a focus on families and retirees.

Parkway Food Hall

Now, for an easy, good time or a place to get a little wild, head to Longmont and pop into Parkway Food Hall. It’s a laid-back hangout—think pub with tons of space—with bar games for the whole family, including beer pong, darts, and cornhole in the 21-plus lounge and video games of all kinds in the arcade, both spaces off the main hall.

You’ll find heavier pub fare like barbecue, burgers, shawarma, and pizza, and some unique options like gelato bars, Asian fusion, and Cajun. I chose a fried alligator tail po’ boy from Back Alley Bayou, served with fries that taste like New Orleans-style kettle-cooked chips. Alligator is a white meat, lean and light like catfish, with a texture akin to calamari, but the star of this flavor profile is the remoulade, a tangy, spicy red sauce that perks up the swampy southern seasonings and will leave you talking about your meal all week.

Parkway promises a diverting evening out for both the young and the young at heart—sports, billiards, foosball, shuffleboard, and more. Come hungry, ready to compete, and with time to kill.

5. Hidden Treasures Of BOCO

Escape the Ordinary: Unearth Boulder County’s Hidden Restaurant Gems

In a world full of corporate-owned restaurants, discover the riches that these local eateries are offering. What I love about each of these restaurants is the immediate sense of feeling right at home. The owners and staff are welcoming and truly enhance your dining experience with their hospitality. Across the board, these gems will dazzle you.

John’s Table

The first stop is John’s Table located at 1700 Dogwood Street in Louisville. It is owned and operated by Alex and Kelli Gianopoulos. With a dealer’s choice at hand, Chef Alex prepared the Prime Rib Philly. This dish, like most dishes on their menu, has a story. Every year on their wedding anniversary, Alex prepares a prime rib for them to dine on. The next day, the couple has the Prime Rib Philly and watches movies from their childhood. The sandwich starts with marinated, roasted, and thinly shaved ribeye served with sauteed onions and peppers, drizzled with delectable Swiss cheese sauce. This is served on a perfect hoagie roll with a side of au jus and creamy horseradish. I’m not going to lie, I have thought about this sandwich every day since I tried it. It is meaty, cheesy HEAVEN. There are not enough words. Just GO. Your life will not be complete until you eat this sandwich.

Marigold

Next, I had the pleasure of meeting Theo Adley. He is the chef and owner of a little sensation called Marigold. Located at 405 Main Street in Lyons, it is the coziest place on the block. With just 40 seats, reservations are recommended. Everything is fresh and the menu changes daily based on what is available locally. This is the perfect spot for date night. We started with sourdough from Babette’s with beurre sarrazin and finocchiona. It was superb. Our waiter, Jordan, sliced the finocchiona on a table in the center of the room and it was nearly translucent. I chose the Poulet Rouge “under a brick” with charred romano beans and shishito. Chef Theo comes out of the kitchen periodically to check on diners and make sure they are enjoying their experience. He insisted we try the Budino for dessert, we were not disappointed. If I could marry a dessert, it would be this one. The dessert is a cold chocolate budino over a warm peanut butter mousse with little sea salt sprinkles. Absolute perfection.

Hidden Cafe

Ron Brown is the owner and chef of Hidden Cafe, which is tucked into 829 Main Street #5 in Longmont. Hidden Cafe is open for breakfast and lunch. Chef Ron takes pride in using the freshest of ingredients. The home fries are fresh, never frozen: seasoned to perfection. The outside is crispy, and the inside is soft and fluffy. I had these magic potatoes alongside the Mexican Scramble; it was wonderful. Scrambled eggs with chorizo, fresh tomatoes, onions, and peppers under a blanket of melty cheese, topped with house-made green chili and sour cream. They also make their sausage gravy in-house. My server, Steven, said the burgers are the best in Longmont. Plans have already been made to return to this homey spot.

Jamestown Mercantile

Feel like getting out of the city? Head up Left Creek Canyon and check out Jamestown Mercantile, which is affectionately referred to as the Merc. Chef and Owner Rainbow Schultz has created something really special in Jamestown. I dined there on a Thursday. It was Indian Food Night and the place smelled incredible. Chef Ryan Turano was in the kitchen whipping up some creamy Butter Chicken and Samosas. There was a zucchini salad appetizer with parmesan, mint, and pistachios which made for the perfect bite. Plus, what a great way to utilize all the zucchini in season. The portions were generous. So generous, that when it came time for Mango Cheesecake, I only had room for two bites. But boy, were those good bites. I enjoyed absolutely everything while listening to David Lawrence and the Spoonful. The food at the Merc is outstanding, they have a full bar, the decor is so fun, but what makes it so special is the community. People gather at the Merc. Some by chance, some by arrangement, but all are welcomed with open arms by Rainbow. It was a beautiful thing to see. Follow them on Instagram @Jamestown_Mercantile for their event schedule and menu.

6. Vegetarian Indulgence

I’m not giving up meat- let’s start there. But here are a handful of spots that don’t need it. Often, when a person cuts out meat, they go overboard on pasta. These places don’t need that crutch. The menus are built out of conviction by someone who cares as much about the product as the purpose behind it. You can feel good working these into your regular rotation without missing out

Falafayette is a food truck, but not in the traditional sense. You order online, pick a time slot, and pick up your food. They sell out often, so sign up for alerts or you’ll miss the next pop-up. The hummus is the best in the state, and you won’t find a fresher stuffed pita anywhere nearby. Don’t forget the fresh-squeezed lemonade of the day and fries in the pita or you’re doing it wrong. The only thing better than the food here is the owner, Adam’s, dad jokes.

Lotus Moon is the best magic show in town. Vegan “beef bowls,” “calamari,” “chicken wings.” Usually, these stunts collapse after the first bite, but here the tricks hold up. The pho broth tastes so good, I feel like I’m in a frozen yogurt Seinfeld episode; no way should it be that rich without bones and FAT. It’s one thing for vegans to line up for a place. The grand finale is how many meat-eaters keep coming back.

There’s no hiding it here. Vegan Thai Co in Longmont is 100 percent plant-based, full stop. Fresh ingredients, bold flavors. Thai food that is vegan, instead of dressing it up. There’s no shimmying around with “meat-ish” variations. Mostly a takeout operation with minimal seating, so you vegetarian skeptics can get in and out without anyone catching on to your hypocrisy.

Zeal is the restaurant equivalent of a non-denominational church. You can worship whatever you want as long as you keep it cool and don’t mess with the rest of the flock. Meat’s on the menu, but it isn’t a threat and it isn’t there to insult anyone. The place is pro-choice in the best way. Plant-heavy, with no dogma to it. The ideology here is simple: let the food speak for itself. Feel free to insert your own sal(i)vation joke here.

7. Main Street Lafayette

What is served on South Public Road

Lafayette is a town built on the arts. With a community that celebrates the creatives with Art’s Night Out, performing art centers, and free festivals with live music, it only makes sense that they also celebrate culinary art as well. From fried chicken, to pho, to frozen treats, Lafayette is the place to go.

In an unassuming strip mall, at the base of South Public is some of the best food you can find in Lafayette. When you walk up to Pho Cafe, do not be discouraged by the plain outside, once you open the door, you will feel right at home and ready to eat. A cup of hot tea and a perfectly rolled spring roll is an amazing way to start the meal. The peanut sauce is the perfect consistency and tea relaxes and warms. While there are plenty of options on the menu, from Thai curry to Kung Pao Chicken, I ordered the restaurant’s namesake and got a big bowl of Tofu Vegetable Pho. Delicious and hearty, it was packed with the broccoli, onions, jalapenos, bean sprouts, and lots of noodles, leaving me feeling nourished and satisfied.

On the more heavy side The Post Brewing Company specializes in chicken and beer. The menu is stacked with comfort foods like chicken and waffles, chicken sandwiches, and roasted chicken. Though, if you are feeling like you need some read meat, there is also burgers and meatloaf on the menu. I, a sucker for a good veggie, got the Roasted Vegetable Bowl, which was a vegetarian and gluten free option. It was an amazing and flavorful combination of broccoli, cauliflower, and a cucumber tomato salad, served with chickpeas and humus, to keep the protein count high. Served with the Townie Easy Drinking IPA, a lightly hoppy option, it was a great mix of homey and healthy.

For some, a nightcap might be a sip of liquor, but I will always tend towards a sweet treat and a cup of decaf. Stam Chocolatier is a great place to start or end your day. With a full coffee shop, an array of chocolates, and gelato there is plenty to indulge in. Kaycee, the cafe manager, steamed up the perfect cappuccino before our chat. The rich espresso, paired with a salted chocolate and praline chocolate was an incredible combination. Kaycee explained,  “People come here after dinner out a lot, they come for both the chocolate and gelato, but will stay for the atmosphere.” The large seating area with a piano in the corner, for evening melodies, gives the shop a European feel, which makes sense, since the Stam family began making chocolate over 100 years ago in Amsterdam.

8. Main Street Longmont

There are no shortage of amazing restaurants in Longmont, but it’s not a competition to them. Everyone wishes the best for one another and I love that for Longmont. This is what makes this community strong and vibrant.

It had been a minute since I had experienced Pumphouse Brewery located at 540 Main Street, but thanks to the hospitality of Bryan Schosker of the leadership team and my wonderful waitress, Melissa, I fell in love with it all over again. Pumphouse has been employee-owned since 2022, you can tell the staff takes pride in giving you an amazing dining experience. The menu is expansive, so there is something for everyone. Pumphouse offers a full bar in addition to in house brewing; they always have five beers continuously on tap and rotating seasonal beers.

I started with Pretzel Bites that were brushed generously with garlic butter and salt. Then came the sauces: White Cheddar “Wildfire” Fondue and Housemade Beer Mustard. The sauces are fantastic! I wanted to do shots of the fondue, but thought that might be frowned upon. I enjoyed the Cabo Fish Tacos;the fish was perfectly crispy yet light. But for me, the show stopper was the Toffee Fig Cake. It is served with a warm toffee sauce to pour over the rich decadent cake that is bursting with figs. The portions at Pumphouse are huge and you will leave with leftovers for lunch the next day.

Just a few doors down is Red Cedar Bistro located at 516 Main Street, which offers approachable, modern Tri-Regional Mediterranean cuisine. Red Cedar Bistro is the creation of Executive Chef Larry Shore and his talented wife, Sandy. Larry worked for Michelin Star Chef Serge Backes in Manhattan, who advised Larry to “get really good ingredients and don’t screw it up.” I have many favorites, but don’t skip the Steak au Poivre. It’s a perfect filet mignon from Buckner Farms with garlic mashed potatoes in a cognac jus. Absolutely impeccable. Stay tuned for some upcoming menu changes featuring a Bison Bourgeois over Pappardelle and a Triple Cream Brie and Phyllo with Moroccan Almonds. Is your mouth watering yet? The Bistro also offers themed wine dinners with menu creations by Chef Larry and wine pairings by Sommelier Roland Hermann. The best part about having this level of culinary talent in Longmont is that it is not pretentious. Larry and Sandy are very down to earth. You will leave with a full tummy and a set of new friends.

Miss Krissy’s Bistro is tucked into Brick’s at 471 Main Street. Chances are you will be greeted warmly by Miss Krissy herself upon entering this spacious hangout.  “My vision when I dreamed of opening the bistro was to have it feel like the TV show, Cheers. Where everybody knows your name.”  She has achieved exactly that, along with a killer menu and a full bar. Need a Bloody Mary at 10am on a Tuesday? Miss Krissy will hook you up. The bistro offers breakfast, lunch, and dinner. I had the pleasure of trying their new Shepherd’s Pie, which will debut in the fall. Chef Brigitte served up a hearty bite with probably the best mashed potatoes I have ever had in my life.  But the jaw-dropper on this menu is the Moroccan Flatbread. That Moroccan honey drizzle has so many layers of flavor. It will keep you coming back for more. It pairs perfectly with the roasted bell pepper, kalamata olives, and melty mozzarella. Need some more protein with it? Add the delicious oven-roasted chicken. Your taste buds will thank you.

A little further south on Main Street is Urban Field Pizza. Located at 150 Main Street, Chef and Co-Founder Nick Swanson is serving up some of the best pizza in town. The most popular pizza on the menu is the Arrabbiata. Calabrian chiles, house cheese blend, pepperoncini, Ezzo cup and char pepperoni, basil and hot honey. The way that honey fills those little cups of meat is culinary art. The pizza is phenomenal, but do NOT miss the Burrata. It is so bright and flavorful. It’s a beautifully baked flatbread topped with cherry tomatoes, arugula and roasted garlic oil. Follow them on Instagram to see the biweekly pizza specials. When I asked Nick what he wanted BOCO to know about UF, he said “I want people to know about the culture of our staff.” He went on to talk about the dedication of his team,  the enthusiasm they bring with them every day, and their commitment to making Urban Field feel like home. It definitely does.

9. Main Street Erie

Main Street Erie restaurants delight patrons with fresh, fine food and drink

Erie locals share a secret—this close-knit community off the beaten path is growing exponentially, and the restaurants downtown offer some of the best cuisine around. But the owners of fine dining establishments all know that in east Boulder County, while the mountain panoramas are great, the patrons are the real gem.

If you happen into Piripi, the Latin and Mediterranean restaurant whose name translates from the Spanish to “tipsy,” you’ll see how much of the world Owners Hugo and Victoria Meyer have brought to Erie through their food. Tucked into the top corner of a two-story building on Main Street, the menu offers tapas and dinners inspired by the cuisines of Spain, Italy, and Central America. With views of downtown from the balcony, the people watching is exceptional, especially on a Farmer’s Market Thursday.

There’s a touch of both land and sea with dishes like paella—a mixture of shrimp, squid, and mussels over rice—alongside Argentinian-style steak served with a delectable chimichurri sauce. I had a taste of the traditional, the chicken parmesan, one of Piripi’s bestsellers. It was rich and filling, with thick, savory mozzarella and a deep, tangy tomato sauce, the chicken crispy outside, juicy inside, and the pasta a perfect al dente.

At 24 Carrot, just a few doors down, the menu is as good as gold. The emphasis in this fine dining establishment is fresh-as-can-be, locally sourced ingredients, and a rotating seasonal menu that will keep even regulars on their toes, anticipating what delicacy might be up next. As its name suggests, the cuisine is high-quality, offering a casual fine dining experience with farm-to-table dishes.

What ingredients can’t be obtained locally are shipped to the restaurant within twenty-four hours. This includes the popular calamari and from May to September, the halibut flown in from Alaska, according to Owner/General Manager Bianca Retzloff. Even within these import partnerships, 24 Carrot seeks sustainably sourced foods.

When I stopped by, the kitchen was rolling out a new special, corn-on-the-cob “ribs,” prepared in a such a way that mimics the experience of eating meat off the bone. But I went for a bruschetta inspired by the seasonal Palisade peach and ordered a mezcal cocktail. The drink blew my mind, served with a plank of dark chocolate floating atop a square ice cube like a walrus on an iceberg, and the bruschetta was just as incredible—thick focaccia with a sliced half-peach glazed in balsamic vinegar atop a layer of honey-whipped goat cheese. It was as beautiful as it was delicious.

Photo credit: George Hudetz

You’ll know you’re at The Dugout, a baseball-themed sports bar at the end of Main Street, when you hit the Astroturf. Surrounded by plastic grass, this fun little drop-in serves tasty pub fare alongside your favorite glass of beer. Their burgers are to die for, but their specials will make the restaurant your sport-loving family’s second dinner table or your office crew’s regular happy hour haunt.

I was there on Wing Wednesday—a half-price pitcher after 5 p.m. and a $1.25 per-wing deal, so I got a basket of six tossed in a classic and killer Buffalo sauce. Other specials include $4 Taco Tuesday, with two-for-one margaritas after five, and Prime Rib Friday during Karaoke Night.

One of the newest additions to the downtown Erie scene, Cellar West is celebrating its grand opening in the second half of September after Founder Zach Nichols decided to expand his original Lafayette brewery northward. The brews offer something fresh out of a well-loved historic building, locally referred to as simply “The Yellow House.”

Nichols said he “immediately fell in love with it,” bought the building, and dove into a remodel to give the structure a welcoming feel with plenty of nooks and corners for a conversation over a pint. No brewing will happen on the premises, but the taproom will deliver Cellar West’s fan favorites and also feature a few proprietary recipes sold only in Erie. Call it a reward to the residents who welcomed him to town.

With an ample backyard area and an auxiliary building with a Grateful Dead-inspired interior, not to mention room on the premises for a food truck, Cellar West plans to offer a hangout spot perfect for an afternoon listening to live local music and catching up with best friends.

10. Main Street Louisville

The Taste of Community

Main Street Louisville is one of those idyllic streets. A former mining mecca, the town has transformed into a place for quirky local eateries, outdoor seating, and a vibrant music scene. With a museum, local shops, and plenty of people-watching, it is the kind of place you could spend the whole day. 

The Huckleberry

Start off your tour of Louisville with the best breakfast/ brunch around at The Huckleberry. In one of the historic buildings, there is a certain cozy feel that will immediately put you at ease. The restaurant is broken into two sections, group restaurant dining and a bakery/cafe. I started my meal with a starter of freshly baked apple fritters and a cup of perfectly brewed coffee; where I could relax and take to my favorite pastime: people watching. There was a group of women catching up, giggling about adventures of the past. A young couple and their baby celebrating a first birthday, a long-time married couple sitting in comfortable silence. Everyone had a space to be themselves and enjoy. Josh Adams, the general manager, agreed with this thought. “We get lots of families, and a lot of regulars coming in. It is great to see people over the years and get to know them.” 

For my main course, I had the Huevos Rancheros. Now, I am born and raised in Colorado and take my Huevos Rancheros very seriously. I could not help but feel a little skeptical when they were brought out with crunchy tortillas, stacked high and neat rather than slopped around the plate. As it turns out, this is now how I will be making them moving forward. The crip tortillas were the perfect compliment to beans and runny eggs.Not just a restaurant, but also a bakery and cafe, The Huckleberry is deeply entwined with the community. During my visit, they were in the midst of baking thousands of pies for the Lafayette Peach Festival.

The Jasmine Bar

There are only five blocks of Main Street Louisville, and they are packed with places to grab a drink, so it takes a little bit of work to stand out. However, The Jasmine Bar has it’s work cut out for it. A little hide-away, down a footpath through blooming flowers and rustic buildings, the most creative drinks you could imagine are being poured. Eli, the Bar Manager guided me through my wide-eyed wonder, setting me up with two cocktails: A Southern Hospitality and a Shadow Woman. The Southern Hospitality, made from a bit of dark rum and kashasa, a rum made from sugar cane and cinnamon-malassas, then adjusted with pineapple juice, coconut cream, and blueberry cane syrup. The final step of the drink was Eli stepping outside to cut a fresh flower to garnish the drink. and the Shadow Woman was a derivative of an Old Fashioned with a hint of pear, sweetened with honey, and a hit of robust Mitcher’s bourbon. 

I enjoyed a glorious sunset, soaking in the sweet florals and rosy rays. People flowed through with friends, on dates, taking in the last sips of summer. Eli explained that they get everyone from aficionados to those celebrating a twenty-first birthday. “We get a lot of people who have never had a specialty cocktail, and want to try something new […] we also have a whisky club where people come to sip new whiskeys and discuss.” The Jasmine Bar lends itself to both, with over 200 whiskeys, it is a great place to get exactly what you want, or to be carefully shepherded through a new experience.

Lulu’s BBQ

A short walk south of the Jasmine Bar is Lulu’s BBQ. Sweet, smokey, and southern; Ben Wilson, the general manager describes the old style building as having a roadhouse feel. He explains, “The major influence is Texas hill country bar-b-que,” but he explains that there is also inspiration taken from Kansas City, Oklahoma and North Carolina coming together to create a “Colorado BBQ.” 

A menu heavy on pork, since it is BBQ, but also offers chicken, turkey, and some vegetarian sides; the unique and creative dishes have many repeat customers. Wilson explains that while they get patrons from all over Denver, the repeat customers are their main clientele, with some coming as many as three times a week.

Their signature Texas slush: half frozen margarita and half specialty Lager, made for them by Crystal Spring Brewing. With a big swig of Texas slush and hearty BBQ ribs on the front porch overlooking the small town charm, you really can’t go wrong.

Nora’s

Some secrets are meant to be shared, such is the case with Nora’s then Louisville speakeasy. Subterranean, dimly lit, cozy, and open late; it is the perfect place for a nightcap.When I arrived, the team was finishing up the monthly meeting, where they gathered around the table to try out new tastes and sips for the fall. Shannah, the mixologist serving that evening, explained that they take a collaborative approach, making changes and coming up with names together.

The cocktails are divided into standards and “Nora’s Takes” which are the specialty creations. On Shannah’s suggestion, I got a Nora’s Whisky Sour. With the memory of bad mixers of fifteen years ago, I was ready for a sugar bomb; but instead, I was greeted with a refreshing mix of amaretto, rye, and fresh lemon with orange. 

Caitlyn Kelly co-owns Nora with her dad. The two of them first opened The Simon Events center upstairs as a venue for weddings, reunions, and the like. They knew they had to utilize the basement space, and from that, Nora’s came to be. The name came from Kelly’s grandmother, who she described as being “Quiet, reserved, but caring deeply for other people.” This namesake is brought not only to the well-cared for clientele, but also the staff that feels uplifted and inspired by Kelly’s management.

11. Main Street Niwot

Small Town, Big Bites

Every street in Niwot kind of feels like Main Street. The town has fended off the sprawling housing divisions its neighbors fell prey to, leaving behind a pocket of legit small-town character. It’s a detour off the east–west grind between I-25 and Boulder where the pace slows and indulgence isn’t treated like a special occasion. For a place known for its wealth, you might expect some cold shoulders, but instead you’ll find open arms. Main Street isn’t a showpiece here; it’s just where Niwot works, eats, and hangs out, and that’s the appeal.

Tucked into a small row of shops at the center of town, Niwot Tavern walks the line between restaurant polish and pub grit – mirrored walls, oak and (oddly enough) Jägermeister trim. It’s got the vibe of a countryside pub you’d stumble across on a backpack trip through farmland where you and your buddy later get attacked by a werewolf – only here the locals are welcoming, and the only curse is on your calorie counter. The narrow entry bar makes rubbing elbows unavoidable; you’re making friends here whether you like it or not. The menu is long and leans heavy: shepherd’s pie, fish and chips, fat burgers. You don’t come here for restraint, and thankfully, theydon’t serve it.

Cimmini’s is an “Authentic” Italian restaurant that serves eggs Benedict and bottomless mimosas. On paper, it’s a jarring juxtaposition. In practice, it makes perfect sense – kind of like Snoop Dogg showing up at the Olympics. Cimmini’s stirs up a strange but balanced sauce that doesn’t break, sliding from hollandaise in the morning to marinara at night, and the consistently full tables prove no one here is confused.

Broken bike? You should probably have a drink. The Wheel House has a solution for both. Part shop, part social club with trivia nights and live music, it’s built for everything but biking. Out back a food truck opens a couple evenings a week, but the real indulgence is at the bar — taps lined with beer, kombucha, and cider, and the menu is stacked with specialty cocktails, solid wine list, a long whiskey list, vodka, tequila, gin, rum… it actually might be worth keeping your helmet on when you’re drinking here.

12. A Walk Down Pearl Street

Downtown Boulder is the ideal destination to indulge. Breathtaking mountain views serve as the backdrop for a lively promenade teeming with eclectic characters, a spectrum of storefronts, and — perhaps most notably — a dynamic culinary scene. From iconic hotspots on Pearl Street to notable newcomers on Walnut, this vibrant district offers a wealth of acclaimed restaurants to embark on your culinary journey – or just get a little weird. Choose your own adventure.

Cozobi Fonda Fina, the Boulder sibling of Denver’s Michelin-starred Alma Fonda Fina, opened its doors at 909 Walnut Street in the summer of 2024. The restaurant gets its namesake from Cozobi, the Zapotec god of corn. To say Boulder has been blessed with this corn-revering haven is an understatement. Chef and Owner Johnny Curiel has curated dishes that are both refined and complex, with explosive flavors and enchanting presentations.

The food menu is divided into four sections: Entradas, Crudos, De Nixtamal, and Los Fuertes.

For an “entrada,” guacamole gets a glow-up with smashed avocados, charred vegetables, salsa negra, and queso fresco. Curiel’s crudos are literally and figuratively in a category of their own. The Aguachile De Piquin features Japanese hamachi, orange supremes, orange oil, and chile piquin.

From the De Nixtamal section, Tlacoyo De Favas packs a flavorful punch. Still hungry? The larger plates, or “Los Fuertes,” range from stellar proteins to meaty mushrooms with exceptional depths of flavor.

For a fresh, creamy take on a classic, the Avocado Margarita is kind of a big deal. It can also be made sans-spirits.

*Tip: Save room for tres leches cake.

Multiple taste-induced mindblowing momentsorgasms are on the menu at Hapa Sushi Grill & Sake Bar. This playfully risqué Japanese-and-Hawaiian-inspired concept may not be the most traditional option for sushi in Boulder. Nevertheless, Hapa’s bawdy menu and ultra-modern vibe have made it a local tradition since 1999.

The restaurant moved to a larger space on the west end of Pearl Street in December 2023. Proving size really does matter, the leveled-up location subsequently expanded its menu of fusion fare. Among the new menu items are the Inari Bombs – marinated tofu pockets stuffed with rice and spicy tuna – as well as the miso-marinated Black Cod.

Hapa’s flavors are unique, exciting, and a little rebellious. Go for gold with the 24 Karat Roll, featuring ebi, cucumber, jalapeno, and avocado, topped with tuna, golden tobiko, and yuzu garlic sauce.

Rather than making mocktails feel like an afterthought, Hapa offers a superb selection of non-alcoholic beverages. For those sticking to the hard stuff, Ronin’s Redemption is a classy concoction made with Nikka Coffey Grain Whisky.

*Tip: Hapa’s famous happy hour happens every day from 2:30 p.m. to 5:30 p.m.

Stella’s Cucina is a stunner. Originally intended to be a sophisticated cannabis sanctuary, the visionary husband-and-wife team behind Stella’s decided to pivot to “full-scale Italian” in 2023.

The soft curvature of the Art Deco-inspired interior, regal navy-and-gold color palette, and gleaming central bar set the stage for an exquisite culinary experience.

Every dish at Stella’s is a craveable work of art. The Insalata di Polpo is as beautiful as it is delicious, composed of caramelized octopus, marble potatoes, haricot vert, cherry tomatoes, Taggiasca olives, and arugula, delicately drizzled with parsley oil. A seasonal showstopper is The Spaghetti Alla Nerano, house-made saffron spaghetti, basil, Esoterra Farms zucchini, and squash blossoms.

For carnivorous palates, the Brasato Al Barolo (divine red wine-braised local short rib) is a melt-in-your-mouth must.

While the devil’s lettuce remains off the menu, you can still get lit with a glass of vino, non-alcoholic bubbly, or a genius cocktail such as the Mia Marmellata.

*Tip: Check out Stella’s website for a schedule of live music.

SALT has been a Pearl Street staple since 2009. The food is polished, seasonal, local, sustainable…and all those things that make Boulderites giddy to gobble. Unlike some of the previously mentioned menus that require explanation for navigation, SALT’s selections are recognizable and approachable without being boring.
The Original Tomato Soup is, truly, just damn good tomato soup. It comes garnished with a grilled cheese crouton and a little Tuscan olive oil. Additionally, The Rosemary Roasted Chicken is a comforting plate of chicken breast and confit chicken thigh with seasonal accompaniments. Scallops are seared to perfection and plants steal the spotlight with SALT’s impressive selection of vegetarian-friendly dishes. Try the Quinoa Chickpea Burger or rotating Vegetable Tasting.
A focus on seasonality even carries over to the cocktail program.
*Tip: Say hi to Evan behind the bar for a well-made drink.

13. Pet Friendly

My Life in Dog Beers

Whether you are coming back from a hike with your four-legged pal, or just having some guilt about leaving them home, it can be nice to have a pet-friendly option in your dining. A spacious dining area and accepting ownership is a must in furry friend dining.

When dining out with a pet, you can feel limited by the weather. At 

Crystal Spring Brewing in Louisville, a semi-covered patio and spacious seating in the back gives lots of room for multiple pet families to spread out and enjoy, even on a rainy day. There is more seating in the front, as well as inside, so on a busy day, all can be accommodated. I enjoyed the Louisville Lager, which was light and crisp, while my pup and I soaked up our last sips of summer. While Crystal Springs does not serve food, you can order from Verde or Rocket Dogs, and they will bring the food straight to your table.

Even more space can be found at Avery Brewing in Gunbarrel. With a large, astroturf area, there is plenty of space for you and your pet to have a seat and enjoy each other’s company. While you need to order your beer at the bar, you can order food directly to your table, so you do not have to leave your fuzzy friend unattended. Still on a Lager kick, I had their new release Beach Buffalo, which is a variation of their popular Stampede Lager, but with a little kick of lime for summer.

14. Live Fire / Open Flame

Cooking over an open flame has been a concept since cave dwellers roamed the earth. While early live fire cooking was practiced out of necessity, modern culinary luminaries have utilized this primal tradition to impart distinct layers of flavor. Fortunately, diners seeking complex smoky, earthy, or woody flavor profiles have a wealth of refined dining options scattered across the Front Range.

Oak at Fourteenth has been delighting diners with its gorgeous woodfired seasonal fare since 2010. The brilliant dining room is a beacon of indulgence in the heart of downtown Boulder, with the option of getting front row seats to the action at the lively chef’s counter.

Executive Chef Rob Monahan is currently at the helm of the kitchen, crafting hyper-seasonal and inspired dishes with subtle Asian and Italian influences to please even the most discerning palates.

To start, the Hamachi Crudo is fresh and punchy with yuzu, Persian cucumber, serrano chili, and cilantro. The Crispy Arancini, fried risotto balls with Bayley Hazen blue cheese and spiced honey, are not only texturally appealing, but a perfect balance of savory and sweet.

To kick things up a notch, the Rigatoni Alla Vodka serves just the right amount of spice with Calabrian chili, rock shrimp, and pangrattato.

For a seasonal showstopper, do not miss the slow-roasted porchetta with sweet creamed corn, grilled nardello peppers, and fennel pollen.

As always, Oak offers an outstanding beverage menu ranging from signature cocktails to low alcohol and zero-proof options in addition to wine, beer, and cider. 

Dining at Kachina Southwestern Grill feels like being on holiday. Located in Westminster’s impeccably maintained Westin Hotel, the beautifully designed restaurant was created to feel like an “adventurous culinary road-trip through the four corners of the Southwest.” In essence, Kachina is a gem hidden in plain sight. Let’s get right to it – Kachina has a succulent 12-ounce prime ribeye for $38. It comes with rajas con corn crema (addictive creamed corn and roasted poblano peppers), boursin mashed potatoes, and peppercorn demi-glace. The steak actually melts in your mouth, and – in this economy – is a steal for a perfectly prepared plate of high-quality beef.

A selection of salsas and guacamoles are offered alongside house-made chips to set the stage for this culinary journey. Not to mention, the expansive bar boasts an impressive beer, wine, and spirits program with coin-style margaritas strong enough to put your mind in vacation mode. 

There is something effortlessly cool about Hickory & Ash. While many of Colorado’s culinary names have leaned into lavish or experiential dining concepts, Executive Chef Ryan Taylor has maintained his focus on offering handcrafted “Colorado cuisine” in a stylish, approachable atmosphere. Unlike steakhouse-identifying concepts that serve up pricey slabs of meat with a side of potatoes and pretentiousness, this beloved Broomfield restaurant centers around perfectly executed plates with sustainable, locally sourced ingredients – grilled in hickory-smoked fire.

The H&A Steak Tartare is a flavor-bomb – made with a mixture of tenderloin and NY strip, tossed in traditional mustard, shallot, and caper dressing with a parmesan aioli, Beech mushrooms smoked over hickory wood and pickled in sherry vinegar and tamari, and served with grilled bread. Despite identifying as a “meatery,” Taylor claims that his vegetarian options are as popular as the dishes designed for carnivorous palates.

The Sweet Pea Agnolotti is a creative and hearty dish, featuring a pea and leek herb filling, parmesan cream, toasted hazelnuts, roasted mushrooms, and a carrot n’duja – Taylor’s take on a spicy vegetarian salami made with Calabrian chilies.

 The bestselling Braised Short Ribs have been on the menu since day one. Succulent Colorado short ribs are served on a bed of Irish cheddar polenta with grilled broccolini and smoked tomatoes, topped with fresh grated horseradish.

15. Family Friendly Dining

Quality Time at Quality Places

At our absolute best, dinner time consists of coloring, singing, and a few bribes. My kids are young, the energy is high, and we are all doing our best. Along with being a parent, I also enjoy having a life and going out on occasion. Nothing can feel more shaming or stressful than trying to keep a rowdy superhero-in-training contained while onlookers peer over their menus, judging the noise or energy level. For this reason, we indulge in family-friendly dining.

In a life before kids, I loved to go out to breakfast. A nice, leisurely morning filled with coffee and eggs was my dream. After kids, it can be more of a nightmare to get everyone organized and ready to sit for a long wait time. Bob’s Diner in Louisville cures my fear and has give my family that favorite haunt. With a pancake breakfast split between the little ones, I can enjoy the Louisville Muffin; which is an English muffin topped with eggs, avocado, and served with perfectly baked breakfast potatoes. Along with coffee and espresso drinks, there is also a full bar for a morning cocktail. 

Sometimes, I feel like Mary Poppins when we go out to eat. My backpack is a never-ending supply of toys, most of which will get lost on our outing. Fitz Family Brewing fixes that problem with a beer garden packed with fun, interactive toys. Immediately, my boys were climbing in cars and bouncing around. Owners Corey and Kelly Buenning moved to Niwot from Kentucky, where they also owned a brewery, and set to work making a place that was welcoming to families. Kelly explains that German style of beer gardens is where the whole family is welcome, which is what they wanted to emulate. Corey agrees, explaining that the whole community has fallen into this mentality, donating toys and dividing themselves into kid and kid-free sections without any guidance from the brewery.

Kids can be picky, and so can adults. It can be hard to find something that the entire family enjoys. Pizza is the universal satisfier. Lucky Pie Pizzeria in Louisville is a perfect easy dinner after school or on a celebrity weekend. Nichole Stack, general manager, explains that kids and young families are a big part of the business. This is seen in their care and extremely quick service, because nobody wants to keep a hungry toddler waiting. Here, kids can talk at their normal volumes and move about in comfy booths, coloring and enjoying a simple cheese or pepperoni pizza while adults enjoy a drink and something a little bit more exciting. I had the Alla Vodka, packed with vegetables, many of which were grown in the on-site garden, and served on a flavorful and crispy thin crust, the pizza was filling without being greasy. 

In the quirkiest corner of Louisville is Tilt! Pinball. An old school arcade with a bar, it is our favorite place to kill a rainy afternoon. Steve Long, the co-owner, created Tilt! After collecting almost twelve pinball machines, which he enjoyed playing with his own children. Over the past twenty years, Tilt has become a staple of the community, with a partnership with Crystal Spring Brewing and involvement in several school fundraisers, it is a place that families can feel safe letting their children run wild and have some old-school fun. Recently, Steve has opened Rocket Dog above Tilt, where patrons can order a gourmet hot dog to munch while they perfect their gaming skills.

16. Brunch

Toast of the Town

In Boulder County, mornings carry weight. For some, it’s a quick coffee and a pastry on the way to work. For others, it’s sitting down with friends over pancakes, eggs, or something you can’t quite replicate at home. Brunch has become the default label, but here it’s more than the cliché of bottomless mimosas and Instagram spreads. It’s breakfast, lunch, or somewhere in between—food that wakes you up, grounds you, and reminds you that the first meal of the day can be something worth looking forward to.

A handful of local spots capture that spirit and turn it into something memorable: Moxie Bread Co., Morning Glory Café, and Tangerine. Each has its own rhythm and philosophy, but together they tell the story of how Boulder County does mornings—with integrity, craft, and a refusal to overcomplicate good food.

At Moxie, indulgence doesn’t start with sugar or butter—it starts with the grain. Owner Phillippa Clark, with a flagship bakery in Louisville and a mercantile in Lyons, has built something that feels both rooted and forward-thinking. Moxie mills its own flour, sources roughly 90% of its products within five miles, and treats bread not just as a product, but as a craft worth honoring. The loaves are what put Moxie on the national map, but the brunch crowd knows there’s more waiting behind the counter. The key lime kouign-amann—layers of buttery pastry balanced by tart custard—manages to be rich and bright all at once. The heirloom tomato tart, available in summer, distills the season into something both rustic and refined. Nothing at Moxie feels flashy. It’s thoughtful, direct, and satisfying—the kind of food that proves sustainability and pleasure can exist on the same plate.

Over in Lafayette, Morning Glory Café has been quietly shaping the local brunch scene for 14 years. Owner Lilly Lieb’s mission has always been straightforward: make sure nobody feels left out of the table. That means sourcing responsibly—cage-free brown eggs, organic tofu, produce from nearby farms—but also designing a menu that works for every kind of diner. Gluten-free, vegan, or just cautious eaters will find options that don’t feel like afterthoughts. Take the gluten-free blueberry pancakes: made with almond meal, they’re nutty, fluffy, and deeply comforting. They’re not a stand-in for the “real thing.” They are the real thing. Morning Glory succeeds because it doesn’t make inclusivity feel like an obligation—it makes it feel natural. The café’s atmosphere reflects that same spirit: welcoming, familiar, and anchored in community. As it nears its fifteenth year, Morning Glory has proven that comfort food doesn’t have to come at anyone’s expense.

Then there’s Tangerine, which insists on something often overlooked in Boulder County’s food culture: breakfast itself. With locations in Boulder, Lafayette, and Longmont, chef-owner Alexander Schuler has built menus that cover the spectrum. Yes, it can be brunch—lazy, late, and indulgent—but it’s just as much a place for an 8 a.m. breakfast when you actually need to start your day. Coffee, eggs, pancakes, chai—done with care, not complication. The corned beef hash is a cornerstone: hearty, savory, and made with meat from Denver’s Custom Corned Beef. On the sweeter side, the strawberry–goat cheese French toast strikes a balance that most versions lack. And the chai latte—spiced, just sweet enough—works as a wake-up or as an afternoon anchor. Tangerine thrives on that versatility. It doesn’t draw lines between breakfast and brunch. It just makes the hours between morning and afternoon taste like they matter.

Taken together, these three restaurants sketch out what mornings can look like here. Moxie reminds us that the foundation matters—that a pastry can carry the story of its grain. Morning Glory shows that a café can serve comfort without exclusion. And Tangerine proves breakfast deserves as much attention as brunch. In Boulder County, “indulgence” isn’t about excess. It’s about food that feels special without trying too hard—food connected to place, people, and the simple fact that mornings should be worth showing up for.

17. BBQ

Flames, Flavors, and the Truth Between: Real BBQ in the Rockies

There is good BBQ, there is bad BBQ, and then there is BBQ that makes you forget about the sauce on your face and just dig in.. The kind that comes from real people doing things the right way, without shortcuts or show. You won’t find it following big ads or behind trendy storefronts. You find it where folks still care about the food, the crew behind it, and the people they serve.

Smokin’ Dave’s in Longmont isn’t trying to be Memphis, Texas, or Carolina. Dave’s been to all those places and came back with a style that doesn’t pledge allegiance to any city or region. His food is an amalgamation of what works, glued together with house rubs that could sell their own merch line. The brisket was tender and smoky, and the wings had a crisp bite and real flavor. But the catfish said the most. Plenty of places claim Southern roots, but fried catfish is the real test, and Dave’s passed with flying colors. Over half of Dave’s staff have been with him for over eight years, which tells you the vibe behind the scenes is as legit as what’s on the plate. His GM, Andrew, has worked in kitchens from Australia to San Francisco, but says he’s staying put because, in his words, “food is community,” and Dave built a damn good one.

Then there’s Wayne’s Smoke Shack in Superior. Open Friday and Saturday and closed the moment the meat runs out, the Smoke Shack doesn’t cater to fads or trends or pretend to be anything it’s not. What they have is word of mouth and the kind of loyalty most places would kill for. Wayne came from the world of high-tech software sales, but after struggling to find good Texas-style BBQ in Colorado, he taught himself how to make it. He and his wife, Sam, now run the place together, keeping it tight-knit and focused on the food. They do nearly everything themselves. The brisket, sausage, pulled pork- every bite had this stripped-down honesty to it. No flash or pizzazz, just great meat treated right. Rubs are massaged in by hand. Sauces that complement instead of overpower. It’s the kind of BBQ that wasn’t made to impress Yelp, but to make Wayne happy. And it does. He hasn’t missed a day in twelve years. When asked what keeps people coming back, Sam put it simply: “Love is the secret ingredient”, and she’s not wrong. But also, the meat is exceptional. The beauty is in the simplicity, not the complexity.

In Boulder, Moe’s Original BBQ somehow manages to be a chain without feeling like one. Alabama-style that’s smoked with peach wood from the Palisades gives the meat a mellow, subtly sweet edge you don’t expect. It’s a Colorado signature on an Alabama classic. Moe’s was named a Top 10 BBQ chain by USA Today, but the Boulder location, run by Alex Kuzel, is one of only two in the country that serves brisket every single day. Alex ran the Lakewood shop for years before taking over in Boulder, and since then, the business has exploded. His secret? He cares about the food and the community around it. He hires CU students and knows his crowd; Moe’s is a local melting pot of students, school staff, and working folks. He built one of the best happy hours in town and offers smoked tofu and vegan options, catering to all diets. And yeah, they do crawfish boils too. Moe’s in Boulder is lively and lovable, just like the town itself.

It is hard to think of much good that came out of the Great Recession, but our final BBQ rave, Georgia Boys, did. Two frat brothers got laid off and started slinging brown bag BBQ out of their Boulder apartment to pay for ski passes. That hustle turned into one of the most community-driven operations in the region. They now do huge catering gigs, but they also show up where it counts, feeding homeless veterans, donating meals to wildfire victims, and sticking to the belief that you build something real by feeding people first and letting the rest come later. The brisket is exactly what you want it to be: tender, juicy, and elevated by a hot ghost pepper sauce that hits hard but finishes clean. Everything’s made in-house, and they don’t cut corners. There’s also the Barnyard Challenge: 5 lbs of food that fewer than 10 people have ever been able to finish. Georgia Boys doesn’t just claim Southern hospitality. They show it, and their track record proves it.

Every joint on this list makes damn good BBQ, takes care of their people, and let’s that speak for itself.

18. Lunch

The Long Lunch: Sit Down, Stay Awhile

Lunch doesn’t usually come with a story. Most days, it’s whatever’s fast and near. But some meals carry more. They hold the people who make them, the places they come from, and the small details that stay with you long after the table is cleared.

At Colorado Dumplings in Longmont, Kaal Nakarmi folds memory into every plate. Growing up in Nepal, the youngest in a family of blacksmiths, he learned the trade from his father. But he also spent his time in the kitchen with his mother, serving as her most-trusted taste-tester. Kaal’s passion pulled him toward art and traditional Nepalese music and dance, where he organized community events. After living and working around the world, he restarted his life in a Colorado kitchen before deciding to serve food that reminded him of family and home. For Karl, dumplings represent comfort and connection, reminiscent of the street food he loved as a child. Colorado Dumplings carries the spirit of Asian street food culture, a place where the focus is on flavor and community, not fluff. Kaal keeps the atmosphere simple, aiming to capture what he calls the soul of food in the streets while giving people something personal and familiar.

I went straight for the beef dumplings with Kaal’s “Tesame” sauce (a mix of sesame and tomato) convinced they’d be the knockout. They were rich and hearty, exactly what you want. But the vegetable dumplings blindsided me with their bold flavor, outshining the beef. For someone who usually eats like vegetables are a side note, it was humbling to admit the veggie option stole the show.

In Lafayette, East Simpson Coffee Company shows what happens when a café becomes a cornerstone. For the past decade, it’s been where the community wakes up, works, and meets. Ty Hubbard started as a customer before managing the shop and eventually took over ownership last year. He kept what worked and added a few efficiencies in the form of self-serve coffee and a kiosk for quick orders, all while preserving its warmth. The result is a café that feels more like a neighborhood hub than a business. The patio stays busy, the interior hums with an array of Lafayette locals, and the food, from burritos to sandwiches, is all made in-house. Ty believes it is a third place, a spot between work and home where the community naturally comes together. Sitting there munching on a homemade grilled cheese sandwich and coffee, watching people come and go, it’s hard to disagree.

The Sink is not just another Boulder restaurant. It’s an institution with a century of history and walls covered in layers of graffiti to prove it. For generations, it has been a student hangout, a local landmark, and the kind of place where presidents and food legends stop in. Barack Obama ate here, Guy Fieri filmed here, and Anthony Bourdain even passed through. But they don’t hang their hat on celebrity endorsements. The Sink keeps going because it never stands still. Marketing manager Gwynedd Bailey points out that the menu shifts with what people want, from mocktails for people who are not drinking to salads that carry as much weight as the wings. Chef Chris Cunningham put in his time in Michelin-starred kitchens, but the grind bled the joy out of cooking. But he reignited his passions at The Sink, trading white tablecloths for graffiti walls and a kitchen that runs on creativity. Chris says he inherited a ship that has been sailing for more than a century, and his job is to keep it steady while giving the crew room to enjoy the ride. Staff are encouraged to pitch dishes, guests taste new ideas, and the menu keeps moving without losing its identity. I started with the pesto Cobb salad, piled high and tied together with a pesto vinaigrette that made it bright instead of heavy. The JuJu hot honey lemon pepper wings had just the right balance of sweet, heat, and tang that kept you reaching for another, and the burnt end mac and cheese was as rich and smoky as it sounds. Then came the pickle lemonade mocktail. It was cold, briny, and oddly refreshing. I drained the glass, a little annoyed at how much I enjoyed it. The Sink has been feeding Boulder for over a century, and it still knows how to keep a table full and a crowd coming back.

Lunch is often overlooked, but at spots like these, it becomes something worth slowing down for.

19. Farm to Table

The Hands Behind the Harvest

Some meals carry a meaning that reaches past the plate. They carry the hands that grew it, the land that shaped it, and the people who built a life around feeding others. Around here, certain farms and kitchens serve food that speaks as much to its origins as to its taste.

The Whistling Boar is led by Chef David Pitula, who spent 16 years cooking in New York before bringing his craft out West. In Brooklyn, his food’s origins were a mystery, but here he knows every root and cut. During the growing season, roughly 80% of the produce comes from local farms, as well as the meat. Everything is made from scratch, down to the bread. While heavily focused on catering, their restaurant has a rooftop bar and event hall attached. While they don’t have a liquor license yet, they make mocktails that are every bit as thoughtful as cocktails, like the Boar’s Whim, a playful take on a Shirley Temple. Their farm-to-table approach is simple: they cook with what is in season and coming fresh from nearby fields. Locally sourced food is their foundation, and they put their money where their mouth is, giving 2% of their revenue to Restore Colorado, which provides grants to farmers. They’re expanding their café and grab-and-go options, but catering is still their stage. Pitula says the secret is consistency and design, but what really makes it sing is their devotion to food that feels local, hand-touched, and unmistakably theirs.

Drive out to Lafayette and you’ll find Three Leaf Farm, owned by Lenny and Sara Martinelli. The Martinellis own multiple restaurants, as well as the Boulder Tea Company, and their farm feeds all of it. For Lenny, knowing and understanding where food comes from is non-negotiable. He runs with a motto “The answer is yes, what is the question?” That attitude permeates everything from farm dinners to workshops. Sara is a medical herbalist, and her knowledge fills the Medicine Trail that winds through the farm, educating visitors about the plants that grow naturally along the Front Range. The farm hosts four-course dinners for 50 to 60 guests, with a rotating menu. They also host the Botanica Festival, a beloved summer gathering that always draws a crowd. In late summer, almost everything on the menu comes from the farm itself, and favorite dishes include corn soup with chili shrimp, kale salad, and Lady Grey ice cream made with their own teas. Chickens, goats, and horses add to the farm’s ecosystem, and flowers, fruit trees, and herbs dot the property. Their work has earned them recognition: the Nature Conservancy’s Nature’s Plate Award for greenest restaurant in Colorado, designation as a Botanical Sanctuary, and in 2023, a spot in the Michelin Guide for their flagship Boulder Dushanbe Teahouse. Lenny says what makes Three Leaf special is its sense of community; it’s close to downtown yet carries the serenity of the country.

Ollin Farms, run by Kena and Mark Guttridge, takes its name from an Aztec word meaning constant motion or transformation. The idea is simple: the farm is alive, always changing, always improving.  What began as a family necessity to care for their grandmother has become a philosophy of nourishment. Kena says, “Food is medicine,” and she means it. They presented at the U.N. last May on the role of family in climate change and were the only family at the conference among representatives from entire nations. At the heart of Ollin Farms is education, especially for the next generation. They believe teaching kids that planet Earth is our home, a philosophy as important as growing the food itself. Alongside youth programs, their Farmstand sells their produce and that of trusted neighbors, and every first Saturday of the month, the fields come alive with a free community festival. Farm dinners feature four-course meals, with 90% of ingredients pulled from their land or nearby farms. They put an emphasis on young chefs carving their path to take the lead in the kitchen, giving them space to experiment. Ollin’s commitment to regenerative agriculture means no pesticides or herbicides, not even organic-approved ones. They build everything from the soil up in pursuit of the most nutritious and flavorful produce possible. Kena puts it straight, “When you’re here, you’re safe, happy, and you cannot beat the flavor.”

Each establishment has its own character, but they all illustrate that food is never just food. It’s care for people, a tie to tradition, and a way of keeping community alive at the table.

20. Wine and Cheese Pairings

A Gouda Day in Boulder Valley

Colorado has a storied history of being an agricultural state. One that prides itself in dairy in the east and grapes in the west. The two come together in Northern Colorado to make an elevated culinary experience. Three local establishments—/pôr/ Wine House in Louisville, Erie Social Club in Erie, and Le Frigo in Boulder—stand out as destinations where passion, quality, and atmosphere converge. These are not simply restaurants or wine bars; they are thoughtfully curated spaces where community, craftsmanship, and palate-expanding menus invite guests to indulge, explore, and savor.

Start with /pôr/ Wine House, a cozy and elegant spot situated on the corner of Main and Pine in historic downtown Louisville. Since opening in 2014, it has established itself as a neighborhood favorite for its welcoming ambiance and carefully curated selection of wine and small plates. The interior is warm and inviting, effortlessly balancing rustic charm with modern refinement. The menu is designed for sharing and grazing, offering a variety of seasonal tapas that range from blistered shishito peppers and burrata with braised tomatoes to expertly constructed charcuterie boards and citrus-braised pulled pork tacos. With wine-on-tap, half-price bottle nights, and regular live music, /pôr/ encourages guests not just to dine, but to linger and connect. It’s a place where every detail—from the local ingredients to the playlist—feels intentionally designed to elevate the experience. Whether you’re gathering with friends or enjoying a quiet evening for two, /pôr/ offers an atmosphere of effortless sophistication and community-focused warmth.

Travel a short distance northeast and you’ll find Erie Social Club, a wine and whiskey bar that has redefined the downtown Erie scene. Despite its name, no membership is required—this is a space designed to be inclusive and inviting to all. Owned and operated by the charismatic Varnadoe family, including a former Disney Jungle Cruise skipper, the Social Club combines playful energy with serious hospitality. The space is richly appointed with velvet couches, exposed brick, and soft lighting, creating an environment that feels at once upscale and deeply relaxed. Erie Social Club has been recognized repeatedly by local publications for its outstanding happy hour, bar program, and service, and it’s easy to see why. The bar offers 25% off bottles every Wednesday, a rotating lineup of wines and whiskeys, and an ever-evolving schedule of events—from trivia nights to community fundraisers. Even the outdoor heated patio welcomes all members of the family, including pets, with charming touches like “barkcuterie” boards. The staff is attentive and passionate, and the drinks are crafted with both precision and creativity. At its core, Erie Social Club is more than a bar—it is a gathering place, a reflection of Erie’s growing cultural scene, and a testament to the value of locally driven hospitality.

Tucked away on Arapahoe Avenue in Boulder, there is Le Frigo: a gourmet deli and European-style provisions shop that feels like a portal to another continent. Le Frigo’s dedication to imported products, artisan goods, and exquisite sandwiches is unmatched in the region. The centerpiece of the experience is the walk-in cheese cellar, a chilled sanctuary filled with aged wheels of French brie, nutty Alpine cheeses, salumi, and condiments that rival those found in Parisian epiceries. Their sandwiches, such as the Catalan, Le Frigo Royale, or the daily specials, have become legendary among locals. Le Frigo remains one of the few places in the area to slice prosciutto to order, a detail that speaks to their commitment to traditional methods and high standards. It is not only a place to grab lunch, but a destination for those seeking rare oils, mustards, jams, and cheeses…each item a story, and a sensory experience waiting to unfold.

Together, these Boulder County gems offer a compelling invitation: to slow down, taste more carefully, and celebrate the flavors that bring people together. Whether you’re sipping a crisp rosé under string lights, sampling a carefully aged gouda from a walk-in cheese cave, or toasting a neighbor with a whiskey sour on the patio, each of these establishments offers more than just a meal—they offer a meaningful, memorable experience steeped in local pride and culinary delight.

21. European Cuisine

The Ultimate European Culinary Experience, without Leaving Colorado

America is built on the entire world of cultures coming together. When’s the last time you ate at a restaurant knowing your entire experience was curated through its ambiance and scratch-made food? In this European tour of Boulder County, you are sure to feel like family.

From the moment I walked through the doors at Arabesque in Boulder, I felt a sense of love, understanding, and belonging from the owner, Manal. You can expect to be served a smile and some laughs alongside a perfectly procured taste bud explosion. I sampled the creamy, dreamy hummus, pillowy bread, refreshing tabouleh, and the savory, oh-so-flavorful dish of roast chicken and potatoes in an olive oil sauce with Israeli spices. 

To make my visit a little more special, I was brought lightly sweet and spicy Chai tea and Tiraklava (Tiramisu and Baklava) The location and uniqueness of the building, along with its shaded, inviting outdoor patio, are just extensions of the culinary treats you will discover here. While I came here to sample some delicious food, I left with a friend and a reminder of how interconnected we all are and the significant role food plays in building those relationships. 

Schnitzel, spaetzle and streudel… oh my! When you’re looking to enjoy some central European fare, Bohemian Biergarten in Boulder is the place to go. You can see the passion that the owner, Zdenek, has for creating this dining experience. The decor isn’t a re-creation of, but rather, a perfectly crafted European gastropub that holds 150-year-old reclaimed lumber tables, light fixtures dating back to the 1900s, and original bricks and vaulted ceilings from its historic downtown building. The experience is rounded out with imported classic European biers and tasty traditional dishes from the central region such as Goulash, scratch made sausages and my favorite, Jager Schnitzel. The only way to finish is by trying the apple streudel, which was hands down, one of the best desserts I’ve tasted. Unfortunately, “everything has an end, only the sausage has two”. Which is a fun way of saying I didn’t want to leave but I can always come back. Make sure to check out what events they have planned as Oktoberfest quickly approaches. 

Blimey! If you’re looking to hit up a neighborhood British pub without taking the long flight over the pond, look no further. You’ll be chuffed to bits with Burns Pub and Restaurant in Broomfield. It’s the perfect place for some delicious comfort food, an astounding award-winning collection of whiskeys and that iconic pub feel. The crispy Cod Boxty (potato and cod cakes), savory Scotch Eggs and perfectly flakey fish with chips were the bee’s knees. This family owned treasure sits atop a hill, attached to the original Country Inn that the Odde family purchased 24 years ago. If you fancy a pint and want to be gobsmacked by some delicious British favorites, head on over. It’s bloody delicious! 

I’m calling my visit to Cracovia a divine intervention, as it seemingly delivered me from what has been an uncertain time in my life, to one of the most special and meaningful dining experiences I’ve ever had. Everything, and I mean everything, is made from scratch; from the sausage, to the mustard (dang, that mustard), to the naturally fermented sauerkraut. They even make their own infused Vodkas used in their signature cocktails, such as the “Polish Kiss”. The cabbage roll and kielbasa created such nostalgia for me and were a welcome reminder of the dishes my grandmother served me as a kid. But the pierogis with mushroom gravy, the krokiet, and something as simple as the horseradish beets…I think I died and went to Polish heaven. This experience would have been amazing even if it was just the food served, but add in the kind faces (Jutta and Alan) and the best restaurant origin story I’ve ever heard, and it will quickly become one of your favorite places to dine. 

There’s something to be said for the care and detail that European restaurateurs put into their craft. We should all be so grateful to have such unique restaurant destinations in Colorado. It’s an important reminder that diverse experiences are the backbone of what makes a place truly special. And what better way to celebrate the richness of diversity than by breaking bread?

22. Whisky

Aged at Altitude: Boulder’s Craft Whisky Experiences

Vapor/Boulder Spirits

Walking into Vapor/Boulder Spirits’ distillery off Arapahoe, the first sense that takes over is the smell. Sweet, smooth, dessert for your nose. Mouth-watering—imagine a boozy Wurther’s. 

I can’t help but fall into a cliche and tell the whiskey-maker that his work smells of sweet caramel.

Instead of nodding politely or glazing over it, Alistair Brogan—who’s already greeted me with a huge smile and handshake—tells me it’s because of reflux. I ask, and he lets me know the room breathes, with pressure coming out of the still and into the air, and the air around us creates pressure back. Due to Boulder’s elevation, this causes an increased amount of evaporation and results in 50 lost barrels of whisky a year, compared to maybe the two to four barrels that distillers in Scotland anticipate.

Right away, the technical process of distilling whisky comes up.

“How did you even learn this?” I ask. He laughs. 

“This was going to be a hobby,” Brogan says. “I was doing family business consulting for a law firm in Scotland at the time. I was going to try and establish that over here, but I brought a Scottish copper pot still with me from Forsyth, which is where they make all the stills. I was just going to lay down whisky and I bumped into Ted Palmer who was the gin guy here.”

Alistair and his wife, Megan, moved with their two sons to America in 2013. Brogan, originally from Glasgow, has had multiple lifetimes of learning. From joining the military when he was 18 to being a Tribe Member on Survivor: Panama, to operating his family’s business until it sold and they moved to America. Brogan took over Boulder Spirits in 2015, and they opened their tasting room on Pearl nine months ago. 

“It’s tougher times for people to enjoy themselves without that guilt stepping in,” he says. “I mean the cost, the price gouging—find ways to indulge how you can.” 

For Alistair, whisky is a way to expose yourself to more of the world. And he wants to welcome people into that education aspect of distilling. 

“It’s a way to meet new people, and think not just about how something tastes, but explore the tastes and flavors of their imaginations,” Brogan says. “When, where, how, and who do you want to drink with?” 

His way to encourage others to indulge? Try whiskies. Ask and educate yourself about what you like or don’t like. If it’s out of your budget? It’s okay to go for the more affordable option.When I asked if he had a favorite that Boulder Spirits makes, he said he always comes back to their Single Malt.

“It reminds me of Scotland,” he says with a small, thoughtful smile. Alistair indulges by enjoying whisky on his leather couch that he brought with him. “For me, it’s got to be quiet. No one else is around. Just me and a glass of whisky to truly appreciate it.”

Visit their tasting room on Pearl for a more intimate sampling or consider visiting their distillery for a tour or tasting night.

Hogback Distillery

Since age 25, Graeme Wallace of Hogback Distillery has been an entrepreneur, spirits reviewer, landscape photographer, and author of coffee table and children’s books. But at the root of it all, he’s always been a whisky maker. 

He started a sales job that provided vouchers for whisky, sometimes well-known and, other times, extremely rare. 

“I was getting these, you know…crazy, hundred-pound [dollar] bottles of whisky that I was trying every night and learning from,” Wallace says.

Then, he started to photograph the distilleries and began producing books about Scotland and its distilleries. He has one specifically about Ardbeg Distillery, where he got to meet and spend time with Master Distiller, Dr. Bill Lumsden. 

“The whole time I was writing these coffee table books about whisky, I was learning how to make it,” Wallace says.

He moved from Scotland to Colorado to start Hogback. But moving here was more for him.

 “America is the land of reward for working hard, and Colorado was always this land of rugged beauty,” he says. “Which I think says something about whisky, too. […] I’m not a huge risk taker, but I am a huge dreamer.”

Hogback’s slogan “Savor the Adventure” captures that to a degree.

“One of my first memories in the early days of Hogback was that I wanted to do a rum rye whisky,” Wallace says. “So, I drove up to this distillery in Crested Butte, and it was me in my tiny van with four barrels of rum. […] I was just there, driving through the mountains, listening to a John Denver song. And that’s when it really hit me that I had made it. I had accomplished this dream, and all the pieces had come together.” 

Self-identified as a true micro-distillery, Hogback relies on Graeme and his partner Catherine’s efforts to keep things running smoothly. 

Recently, Hogback’s Eclipse Rye Whisky was featured on ADHD Whisky: a YouTube channel produced by Matt Porter, who’s based out of Rifle, CO. Matt sent Graeme a text the day the video went live.

“He posted it at 3p.m. By 4p.m., we had 250 orders,” Wallace says. “By 10a.m. the next day, it was maybe 450. Now, it’s 1000 bottles. I had to message our marketing people and let them know we were out. It’s a lot to produce, but it’s very, very exciting, too.”

The whole video is less than 9 minutes long.Graeme’s pride is Hogback’s Peat Smoked Single Malt. Immediate notes of BBQ smoke, sing with pepper and oak, followed by a fantastic follow of blackberries. The quality is there in every first taste of whisky.Hogback, though made and stored in Boulder, has established roots in Estes Park, where their new tasting room is. 

“The real dream, and I mean the real, real dream, is to move everything to Estes,” Wallace says. “I love it and feel a real sense of the old West up there.”

When I ask how Graeme indulges, he starts counting under his breath. I wait patiently until he says, every night, for nearly 40 years—since he was 25—he has had a dram of whisky. Occasionally a cigar.

“I have a dram at the end of the day, watching the sun go down over the mountains until the stars come out,” he says. “I like to just to contemplate and remember this is the real deal.”

Their whisky has that taste of wisdom, time, and craft that a micro distillery truly can and should pride itself on. Visit them at their tasting room in Estes and be sure to try the Peat Smoked. 

William Oliver’s

What’s immediately refreshing about walking into William Oliver’s in Lafayette? No blasting music, no TVs from all angles, no overwhelm. They have long communal tables to encourage conversation with your neighbors while dining, and they’re even open until 2 am, so other local hospitality workers can have their own space after a shift. It’s all very courteous and laid back from the get-go.

“This is everyone’s pub. We’re happy you’re here,” the general manager, Jack Calhoun says.

Calhoun has been the general manager at William Oliver’s for six years. His favorite thing about working in hospitality is helping create new and unique dishes and beverages.

“I have a monthly challenge for our chefs,” he says. “I ask them to create an option for our next monthly special. They have to make it with our existing ingredients, and they’re allowed to bring one unique ingredient in.” […] It’s another way for us to find a unique whisky pairing. Everything is very intentional and creative. It’s our way of having fun.”

William Oliver’s has more than 400 whiskies available. And if it’s not whisky, it’s Colorado.

“We’re big on supporting businesses based out of Colorado or Colorado-owned,” Calhoun explains.

They focus on a different whisky distiller every month. A representative from the distillery will come to William Oliver’s, provide some history and insight into their process, and then they pour samples from five different types of whisky offered. William Oliver’s has been doing this for three years to highlight the whiskies they offer.

During my visit, I enjoyed the Colorado whisky flight, which included: Breckenridge Distillery’s Port Finish Bourbon, Stranahan’s Blue Peak, Laws Whiskey House Rye, and NoCo Bourbon #2. 

They all paired beautifully with the bacon-wrapped jalapeno poppers made with the restaurant’s own maple bacon bourbon spread, and sweet & sour pork belly sandwich, featuring William Oliver’s feta coleslaw and a toasted telera roll. 

“We want to lift up other businesses,” Calhoun says. 

They also have charity events, fun holiday events like an advent calendar with discounted bottles, and offer field trips for staff education, which, specifically, Jack notes as another kind of indulgence. This surprises me, and I say as much.

“Some places of business might consider staff education as a necessity or a basic,” I say. “Why would you qualify it as an indulgence?”

“One of the greatest things in this world is having access to resources to indulge in,” he says. “But if [the staff] can’t bridge into that curiosity and indulge themselves, you’re missing the point. You’re nothing without your staff.” 

We talked briefly about how maybe some of afraid to indulge because one of the obstacles to it is coming off as picky or rude. What’s keeping you from asking for what you want?

“You can be a pain in the a** about modifications so long as you’re polite,” Calhoun says. “Indulgence to me is taking a chance, stepping out of your comfort zone, and finding the uniqueness of something that’s not in the day-to-day. Surprise yourself.”

Spirit Hound

“You’re the fourth and final distillery or whisky spot I’ve interviewed this week,” I tell Craig Engelhorn of Spirit Hound in Lyons. “The first three either told me I had to talk to you or had nothing but nice things to say about Spirit Hound when I told them I was coming to see you. How does that feel?”

“Oh geez,” Engelhorn says. “Well,  it goes both ways. There’s a camaraderie and respect in our community that you can only really find in small towns or in Colorado.”

Craig came to Lyons from Neligh, Nebraska. After working in corporate telecommunications, he served as the head brewer at Oskar Blues where he created Dale’s Pale Ale. From there, he decided whisky was the direction he wanted to go in. He personally built Spirit Hound’s copper still in 2013, which every drop of whisky they’ve ever produced has gone through it. He learned to weld and connected with other whisky lovers in Lyons, like Neil Sullivan, Wayne Anderson, and Matt Rooney. 

“We’ve made some amazing connections,” Craig says. He talks about partnerships like Bee Squared, an apiary in Berthoud, that helps them produce their honey whisky, and how their American Single Maly is finished in a Suerte Tequila barrel. 

“We’re a business built on the relationships we make. We can’t do this alone. I’m also a big believer in “If it ain’t broke, don’t fix it.”

“When I was first learning how to distill, I thought maybe another distiller might come help me. But at one of our first bottling parties, I had some musician friends here,” Engelhorn recounts. “I was playing music in the back, and my one buddy asked, “Hey Craig, do you mind if we cut the music actually?”

“I was like, “What? You guys are musicians. Don’t you want music?”

“He said, “Well yeah, usually, but we’re in the process of making a new album. We want to avoid outside influences. To be creative from the inside out.”

“That’s really stuck with me,” Craig finishes. “Here I was, thinking this other distiller would teach me. But it’s not his whisky. It’s my whisky, it’s Spirt Hound whisky. People love what we do because it’s ours. So we create from the inside out.”

Spirit Hound’s Straight Malt Whisky secured the Whisky of the Year with 96 points and a Gold Medal at London Spirits Competition in 2022.

The award-winning barrel? #473 of their Single Malt. 

“The malt is my baby,” he says. “We thought about bumping up the price when we first won. But we didn’t. We wanted people to come enjoy it as is, to see why it won. We sold out in a week. I’m still really proud of that. I want everyone to enjoy and experience joy.”

Craig also shows me his “Whisky Library”: a part of the distillery he’s sectioned off to keep bottles from every barrel. He pours a dram without showing the barrel number. It has all the layers of the different whiskies we tried inside, but it’s noticeably unique. Creative and new.

“There’s barrel number one for you,” he says finally. “I don’t share that very often. I like to keep it, to make a moment special.”

Next time you’re on your way to Estes or Rocky Mountain National Park, stop in for a taste of Colorado’s craft distilling community in a dram whisky.

23. Tavern Time

The Best Spots for A Pint & Something More in Boulder County

West Side Tavern

I don’t know if I  can properly capture just how fun it was to talk to Wes Isbutt, owner of the West Side Tavern in Longmont.

Wes greets me with a huge smile and handshake, guiding us inside while waving at everyone dining or checking in with his staff. We sit down, and he makes sure to order me the special for the evening before we start talking. They have a different special every night. I’m lucky to show up one evening when they’re serving a rack of elk with a port demi glaze over a four cheese risotto with roast vegetables, paired with Wes’s award-winning Old Fashioned. It’s a seriously gorgeous meal.

What is now West Side Tavern used to be Longmont’s grocery store. The building itself is 100 years old, nestled in a neighborhood off Highway 287.

“I came by once a month for three years to ask the owner at the time to sell it to me,” Wes tells me. “He said yes. We took two years to renovate, and now we’re here.”

This is the first restaurant Wes has owned in Colorado. The first five were in Las Vegas. 

“Always focus on one at a time, otherwise you’ll lose what makes that place special,” 

His big personality–which West Side guests sometimes specifically come to visit just for him–paired with his involvement in the restaurant shows for it. There’s a tiki bar outside, and inside is a small bistro meets tavern meets modern art decor. 

Wes describes it as a more grown-up “cocktail and conversation” spot, and he’s very involved in the process. They offer cocktail classes, wine tastings, cooking experiences, and more. Inside, they seat 38, outside 60. It’s intimate and neighborly, with a decided dedication to the finer things in life. They also have more than 400 bourbons to try. They focus on offering a luxury whisky experience that you can only find at West Side Tavern. 

“This is my idea of fun,” he says. “Fine dining, fresh food from scratch, good company, and then a walk home? That’s the way to indulge.” 

“People deserve to have enough money to pay their bills, have control over their lives, and love it all the while,” he says. “Have a drink, be here.” He finishes with an emphatic point down to the ground beneath us. Being present is persistent at West Side Tavern. 

Bambei Brewing

After Sean Bambei, of Bambei Brewing, was laid off from his IT job in 2021, he was determined to start a brewery.

“I had a chili beer at Bootstrap, which is exactly how it sounds,” he says. “It’s beer with chili in it. And it was amazing. I knew I wanted to make something like that. Something memorable.” 

Sean grew up in Arvada and stayed in Colorado with his family. Every Saturday for two years, Sean and his friend Paul brewed at home together. Their first brew, Ass in the Sand, is a dynamic and delectable Mexican Lager. With that as their start, they pursued finding a space to brew and share beer.

“We signed our lease offer six days before the Marshall Fire,” Sean says. “Some of the buildings around here burned down or had fire damage, but at the time, we didn’t know what we were coming into. There was even a point where I wasn’t sure if this would happen. But we opened in June 2023, and we’ve been going ever since.”

When they first opened, Superior still felt the effects of the fire. 

“Everyone wants to tell their story,” Sean says. “How it affected them, continued to impact them. We became a community spot.”

Bambei Brewing is the only brewery in Superior, which takes me off guard at first until I realize other spots nearby are actually in Lousiville or Broomfield. They offer cocktails on tap, and their food, Sean tells me, is “more than pub fare.”

When asked how he likes to indulge, Sean says, “I like to eat too many wings, enjoy a Dank West Coast, and watch football.”

Catch a game or bring your family to Bambei Brewing in Superior next time you want craft beer with a bit of Colorado heart behind it. 

West End Tavern

There was a time when the West End Tavern marked the west-most end of Boulder, with unobstructed views of the Flat Irons and nothing more west when it came to Pearl Street. Some things–okay, a lot of things–have

 changed since West End Tavern opened in 1987, but the team there stays true to the nostalgia of what Boulder used to be.

“A lot of out-of-towners come in from referrals,” West End general manager, Ashley Millikin, says. “Sometimes they’re visiting and they join us two or three times during their visit, or there are folks who came here in college, had their first date here, or used to come with friends. Either way, it always really feels like a community.”

Millikin, who’s been the GM for 10 years, has seen folks from every walk of life: families from out of town, college students working a job throughout school, couples getting married. She even says the original 1987 staff reunites at West End Tavern every year.

“I think that goes to show how special this place is,” she says.

I had the Kansas City style burnt ends, a taste of their bourbon collaboration with Breckenridge Distillery, and the Fried Chicken Sandwich, Sticky Style, which is a delectable piece of fried chicken paired with spiced honey, smoked garlic mayo, green apple, and crunchy kale slaw, all on a buttered brioche bun. It’s unique and an understandable staple of the menu.

“We don’t mess with the menu,” Kevin Gossi, the Culinary Director, says. “People are very passionate about it and let us know how things used to be when [West End] first opened, or what it was like even when they visited ten years ago. They want “You get what you expect.” They want that sense of time.”

The nostalgia nods are everywhere, from the original owner’s Blackened Mahi Sandwich recipe, which you can still find on the menu, to their Whisky Club as a way to recognize community members throughout the years.

“We’re learning every day, making those connections, and following that bread crumb that leads us into the future,” Ashley says.

Visit West End Tavern, whether it’s your first time or in 40 years, for a taste of the good ol’ days.

The Hungry Toad

The Hungry Toad is definitely the most English of the taverns I’ve been to on this assignment. The brick face, coats of arms, toile wallpaper–I even catch them on a rainy Friday afternoon during a CU football game day. I get the chance to enjoy a Guinness and their Bangers and Mash on my own before I sit down to talk with Johnny Rutter, the General Manager of the Hungry Toad. The Bangers and Mash is comforting, delicious, and doesn’t skimp on the meat with four sausages. Not to mention the onion gravy makes everything come together.

“The benefit of being a pub is that we make everything from scratch,” Johnny tells me. “I think comfort food can still be whole food, and we can redefine what’s good for you.”

Rutter explains how The Hungry Toad was owned by Terry Morton for 30 years before Bonnie and Hansen Rada became the new proprietors.

“The thing about pubs in the UK is that they’re an extension of your living room,” Rutter says. “We’re part of their habit, their routine. COVID disrupted that, and people found new routines. It takes a lot for people to find their flow again, and it took a lot for us to win back hearts and minds.”

When they first reopened, Rutter says, it was the World Cup.

“We remodeled, closed for three weeks, opened, and we were fully in for the soccer scene,” Rutter recalls “Seeing this place come alive–the energy was electric. Seeing that and understanding what we were capable of, it’s definitely a favorite memory.”

The identity of the Toad is focused on being a community center.

“Neighborhood spots are starting to diminish,” Rutter says. “We want to be your local, indy, neighborhood spot for the Boulder community. This is your place, we’re just the building and the food.”

Johnny says: indulge in food that makes you feel good. 

“Eat to feel good because it tastes good,” he says. “Food should make you feel good on multiple levels. It doesn’t have to be expensive or fine dining. Enjoy yourself, get out to your neighborhood spot, and have some comfort food.” 

Stop by the Hungry Toad the next time you want to watch a game and enjoy a pint. 

24. Asian Cuisine

Spice Level: Indulgent

Busaba

I’m early for lunch at Busaba. SP, the owner, has to help with something at their Baseline location, which gives me the chance to order and have a quiet lunch on my own. I get the Thai Iced Coffee, veggie dumplings, and drunken noodles. The final dish gets me. It’s a wonderful breath of Thai Basil worked into the layers of the meal among peppers, onions, and bean sprouts. When SP joins me, he tells me they’re his favorite, too.

“That basil makes it,” I say with an approving nod.

“It’s all thanks to the family I bought Busaba from,” he says.

Owner, Shekhar Pokhrel, known to family and staff as SP, is originally from Nepal. He grew up on a farm before moving to Boulder to attend CU, where he studied accounting and finance. In college, he worked at The Siamese Plate, a restaurant that had previously occupied the space Busaba is in now. SP moved to Minnesota for a time, where he met his wife, before they returned to Boulder, and he worked from home for a time. Most evenings after work, SP would visit Busaba with co-workers and friends, quickly becoming a regular.

“It was mostly a bit we would do, joking about me buying the restaurant from them because I came so often,” he says. “But then it became more serious, and I agreed to do it under two conditions.”

SP’s first condition: the original owners, the Phairatphiboon family, would stay on until SP felt fully confident managing everything. The second? He wanted them to teach him all of their recipes. The sauces, the dishes, the drinks. Everything.

“I haven’t changed anything,” he says. “It’s all the original family recipes that they had before. I wanted to keep that nostalgia and experience for people who continue to visit us—for the first time or the hundredth, because they definitely have their expectations of how everything is supposed to taste. They have that nostalgia, too. I asked the family to teach me their legacy.”

The Phairatphiboon family, SP says, is a family of four from Thailand. When they retired and wanted to return home, SP–who was a passionate regular–understood the importance of keeping Busaba what they made it, rather than what he wanted.

“The mom of the family—I call her Mom—taught me everything I know now,” SP says. “Not just the sauces and the recipes, but she really showed me her precise way of doing things, and that if you want to be successful, you have to grind.”

He initially spent two years learning from them, sometimes focusing 16 to 17 hours a day on understanding Busaba’s story and essence. SP is still in touch with the family, and actually visited them at their home in northern Thailand last year. He stayed with them for two weeks.

“Mom asked me, actually, she goes, ‘How are you?’ Then, immediately, ‘Have you changed anything? Don’t change anything!’ And she’s happy when I tell her I haven’t. We cooked together the whole time. I’m still learning from them.”

With this in mind, he says there’s something special about Colorado, and Boulder in particular.

“Busaba is a way for guests to indulge in authentic Thai and a passion for sharing an experience. Boulder has a great food scene with a community that has always been so welcoming. I’m lucky to be a part of that.”

The community gives back to Busaba, too, he tells me.

“Our regulars are comfortable reaching out to me directly, which I really appreciate,” he says. “Recently, I got an email that said, “Your medium spicy is too spicy, something changed.” And I tried it myself, and they were right. We realized what happened and were able to adjust. I appreciate that our community wants to support us, not destroy us.”

He takes the time to really talk with me, so we never feel rushed. He orders us some crab rangoons so we can still share part of the meal. He even asks me how I like to indulge, which I haven’t had yet in an interview. I appreciate that I got to have lunch on my own and maybe experience Busaba how SP used to before he took over.

Whether it’s human connection or a legacy of family recipes, consider visiting any of their five locations, in Longmont, Louisville, Erie, Baseline in Boulder, or on Peart Street.

Momo House

East of Boulder, in an unsuspecting outlet on 92nd Avenue in Westminster  , is Momo House. “Momo” is Nepal’s take on dumplings. Sabin Katila, the owner, personally cooks their chili chicken momo for me himself. Their tagline, “A taste of the Himalayas,” comes through right away. It’s full of flavor—curry, ginger, onions—wrapped into a perfectly soft on the top, golden brown on the bottom dumpling. Coated in a chili sauce, it’s a great way to indulge in a new type of food, treat yourself to a quick lunch, or get a group of friends together to try more than one item, like their bison or vegan momo. Momo House got their start at the Farmer’s Market in Boulder during COVID. 

“All the vendors would buy from each other to support one another,” Katila says. They’ve been in their Westminster location now for two years.

Sabin shows me their website, which they’re currently working on updating. “That’s my mom,” he says, smiling as he points to a picture of a woman decked out in a mask and hair cover, flipping momo in a pan at one of the farmers’ markets. “This whole thing exists because of her.” 

Sabin and his mom, Daya, are Newari: an indigenous group in Nepal. Newari recipes inspire the momos they make and serve. Momo are one way anyone interested in trying something new can enjoy a homemade taste of Nepal. 

Consider heading out to Westminster to try Momo House, and follow them on Instagram, @therealmomohouse. 

Yummy Hot Pot

Further east of Westminster, nearly to Thornton, is Yummy Hot Pot on Federal. They offer an all-you-can-eat (AYCE) Sichuan hot pot under $30 per person, including chili oil and soup dumplings, which are flavorful and fun to try. They also offer scallion pancakes if you’re interested in something new. 

The AYCE option is where things get interesting. This is a great option for a date night or a large group interested in doing a more expensive outing together. Lunch time may be the real winner, with a $2 AYCE option. If you want to be a responsible adult who doesn’t gorge themselves on stupendous broth and meats, then go for one of their other options like the Spicy Fire Noodles with Beef or Seafood Noodles. 

The AYCE features a make-it-yourself option. Choose your own soup base, order any meat, seafood, and vegetables you’d like to cook yourself, then go over to their self-service buffet complete with add-ins like udon noodles, eggs, nori, and more. The best part? Make your own sauce. There are so many to choose from, including oyster sauce, Mae Ploy (sweet chili sauce), and more. According to their Instagram, they go through (a lot) of their chef’s sauce every day. 

25. More than just ice cream

Glacier Homemade Ice Cream

I’ll set the scene: Walking into Glacier Homemade Ice Cream, you are greeted with a playful atmosphere, psychedelic tapestries, and that sweet, toasty aroma of fresh waffle cones.. Most importantly, an army of ice cream flavors are waiting to be tasted. From their fantastic vegan Butter Pecan made, cashew milk (which made me do a double take to make sure it was vegan), to the puckeringly tart lemon sorbet, you’ll want for nothing. Their ice cream is made of only high-quality local milk, which gives them a dense, ultra-creamy texture. Owner Mark Mallen says, “We get our milk from a local, called Farmers, based in Longmont. They don’t use chemicals, and our mixes don’t have corn syrup in them.”  If you are a fan of mix-ins like caramel, Oreos, fruit, cookie dough, or nuts, Glacier has got you covered. They are not shy, filling their butter pecan to the brim with whole halves of pecan, and the Salted Oreo Caramel with full chunks of Oreo and generous swirls of gooey caramel. The craziest flavors Mark has developed in the past were a Lox and Cream Cheese ice cream for the Jewish festival and a medical marijuana flavor. Mark says it was delicious and savory. I’ll take his word for it. 

Given the numerous ice cream shops in Boulder, I asked Mark what sets Glacier apart He answered, “The quality of ingredients and the variety. It’s a treat, but it’s real ingredients.” When Mark thinks of indulging, he immediately thinks of high-quality chocolate and honey. “We have some 100% chocolate that we use for the ice cream. I’ll bring some home and dip it into some high-quality honey, and that’s perfect.” Bitter, dark chocolate contrasted with sweet, floral honey is something I can get on board with.  

As I spoke to Mark about Glacier, many community members came up to chat, catch up, and say a quick hello. This is what it’s all about: connection.  An idea that we are quickly losing in the digital world. Especially since the pandemic, we have forgotten connection; it is literally what life is about. Glacier fosters the idea of connection beautifully. 

Mark started Glacier out of love for the community and a desire to recreate that comforting sense of nostalgia. Glacier has been there beside those who mourn, celebrate, and the in-between Saturday afternoons. “It’s one of those things that reminds you of your childhood. The smells, the warmth, the smiles, it’s a wholesome treat.” Being inside Glacier, all of a sudden, Boulder felt a lot smaller. With the regulars greeting one another and the sense of community dwelling richly within, those comforting, childlike feelings set in. I indulged in the remembrance of what life used to feel like, a simpler, slower time, when all that seemed important was what flavor to choose. 

For those who would say ice cream is not their chosen sweet treat, Mark has something to say about that: ”Try Glacier”. The flavors are truly delicious.. Not only are they slightly sweet, but they also have an incredible texture that makes you want to go back for more. 

Love Ice Cream

It can be a hassle, not to mention pricey, to go out with your family for a simple treat. In today’s world, even going to get ice cream with your loved ones can drain the bank. If you are looking for a cozy local spot to enjoy a frozen treat that’s also affordable, Love Ice Cream might just be the perfect choice. This family-owned business, nestled on Main Street in Niwot, is creating not only a delicious, but wallet-friendly treat but an experience. Their mission is to remove the stressors that prevent families from enjoying ice cream and create a space for them to be together. Talking with co-owner Vincent Love (husband to owner Katy Love), it’s not that deep; they just create a good place for the community to gather. “It’s just a happy place to be, we keep it simple, you can come to enjoy and be with family.” Vincent Love says ice cream is about joy, a place to be happy, no matter what’s happening in life. This is their love letter to Niwot; being locals themselves, they needed a place to go with their five kids. Love Ice Cream is cozy, simplistic, about the family, and centered around gathering. Sourcing their ice cream from High Point Creamery in Broomfield, accompanied by an impressive array of toppings, you’ll be in Love after your visit. The Salty Dog Chocolate was the perfect balance between salty and rich dark chocolate, making your mouth water with each bite.

Their mission is what most of us are missing in life: a moment to pause and enjoy. They cultivate a simpler pace where going to get ice cream at the end of your day is easy, affordable, relaxing, and filled with real joy. It was important to the Loves to give back to their community. With regular charity events supporting schools or after-school activities, they are filling Niwot’s cup to the brim. Having been open for almost one year, Love Ice Cream is surely already a staple in the community. With many small, locally owned businesses closing in Old Town Niwot, we need to support them now more than ever. 

They are not just serving delicious ice cream; they are fostering a place of family. If you are a local, consider taking an evening walk with your family to Love Ice Cream and experience the warmth I felt during my visit. Niwot is unassuming and most often missed, but it is a hidden gem in the Boulder area. The old town’s main street takes you out of the rustle and bustle of everyday life and makes you slow down. With a quant mountain feel, Niwot’s charm is contagious.

In a world full of distractions, a constant pull here and over there. It can be very difficult to prioritise an essential part of our well-being. Slowing down. Taking even 15 minutes a day to remove yourself and breathe. To hear the sound of the trees, to hear your loved ones laugh, and to observe the smile on people’s faces, whatever it is. This beautiful part of life seems to be continually slipping through our fingers. There are very few activities in life that promote stillness, presence, and force you to stop and be. A place like Love Ice Cream is a great outlet for this practice. Sitting on a picnic table in the fresh air, with nothing else to focus on but your delicious ice cream, is a rare and beautiful experience. Let your nervous system melt alongside your scoop. So, let’s try. Try to stop and not smell the roses, but taste the ice cream.

Heaven Creamery

Let me introduce you to a world of ice cream you’ve never visited before. Ice cream meets fine dining in an approachable, intriguing way at Heaven Creamery.  Walking through the doors at the Boulder location, you are truly transported to another realm. A realm of ice cream flavor combinations that you never would have dreamt of, like Dark Chocolate Jalapeño. Not only are they delicious, but they are also a unique experience to enjoy. You certainly won’t be able to find these flavors just anywhere. The pristine interior makes you feel as though you just won a prize to taste this special ice cream. They offer rotating flavors and frequently introduce new creations, such as their Heaven Pumpkin. This is their seasonal pumpkin spice ice cream, served inside an actual pumpkin, topped with fruit compote. You can always expect something interesting and exciting at Heaven Creamery. 

An artistic flair surely shows up not only in the ice creams but also in the extensive dessert menu: featuring crepes, mango sticky rice, and brownie à la mode, to name a few. But back to the ice cream. I had the delight of trying a flavor that a patron next to me exclaimed with joy while trying. This was the Dubia Chocolate gelato. It was not just decadent, but with each bite, it felt as though thought, care, and time had been spilled into the mixture. The Blueberry Lavender was lavishly topped with lavender sprigs, as if the ice cream were a work of art. You can truly taste every ingredient inside, fresh, real, and of the highest quality. Owner Martha Trillo had a mission to create frozen desserts that are wholesome, healthier, and made with top-tier ingredients. Martha and her team have certainly achieved that through the work and dedication I observed. 

Sweet Cow

With locations in Louisville, Longmont,  Boulder, and Denver, as well as a pop-up ice cream truck,  is a Colorado staple. At the Louisville location, their long list of handcrafted flavors fills the wall behind the counter, filling every need from a simple Dutch chocolate to the boozy Big Lebowski. For me, a hot day called for a refreshing fruit flavor, Chocolate Acia Blueberry in a waffle cone. Sweet, refreshing, and something you cannot buy at the store. 

While indoor seating is limited, to make room for the quick-moving line, there are plenty of places to relax and enjoy once you get outside. An astroturf lawn, shared with Lucky Pie Pizza, houses picnic tables and lots of room for kids to get their post-ice cream wiggles out. 

The post Ways to Indulge | Indulgence Issue 2025 appeared first on Yellow Scene Magazine.

Tots Opps

45th Annual Halloween Parade & Trick or Treat Street
Saturday, Oct. 25, 10 a.m.-1 p.m. at Roosevelt Community Park, Longmont
The costume parade and Trick or treat Street is back for another year to march down Main Street Longmont.

Apex Foundation Trick or Trot 5K & Halloween Candy Hunt
Saturday and Sunday, Oct. 25 and 27, 8:30 a.m – 11 a.m.. at 13150 W. 72nd Ave., Arvada
Proceeds from this Halloween-themed fun run and candy hunt go to the non-profit Apex Foundation.

Halloween Themed Drag Bingo Brunch!
Thursday, Oct. 30, 9:30-11:30 a.m., at The Passenger 300 Main ST Longmont
18+ Drag BINGO Brunch hosted by the one and only Jessica L’Whor—yes, that Jessica who rocks the stage monthly at Dickens!

Halloween Kids Fest
 Oct. 25, 29 & 31 10 a.m. – 4 p.m. at the Downtown Aquarium
Kids in costume with an adult receive half-price admission cost. Festivities include a guess the weight of the giant pumpkin, costume contest, animal appearances and trick-or-treating.

Halloween Spooktacular! 
Sunday, Oct. 26, 2:30 p.m., Colorado Symphony
Featuring Halloween music from films, television, and more. Families can attend wearing costumes.

Munchkin Masquerade
Friday, Oct. 31, 3-6 p.m. at Pearl Street, Boulder
Recommended for children 12 years or younger, Pearl Street opens for trick-or-treaters on Halloween night.

Spooky Skeleton Cookie Decorating Class
Saturday Oct. 18, 1 p.m. – 3 p.m. at 194 South Federal Boulevard Denver
Learn how to design and make Skeleton cookies just in time for your Halloween Festivities.

Paint & Sip Halloween Gnomes 
Tuesday, Oct. 26, at 7 p.m. – 9 p.m. at the Pinot’s Palette, 159 W. Mountain Ave. Fort Collins, CO
Come for a fun-filled afternoon of painting spooky gnomes and good drinks.

Shows & Events

Candlelight: A Haunted Evening of Halloween Classics
Friday, Oct. 24, Saturday, Oct. 24 and Wednesday, Oct. 30, 6:30 p.m. and 8:45 p.m. at Trinity United Methodist Church, Denver
A candlelight concert to Halloween-inspired music.

Boos and Brews Halloween 5k
Saturday, Oct. 25,  10 a.m.-1 p.m. at Number Thirty Eight, Denver
Finish the 5K course and celebrate with a free beer.

Boulder’s Official Halloween Bar Crawl
Monday Nov. 1, 4 p.m. – 12 a.m. check in at The Spotted James, Boulder
Enjoy drink specials while participating in fun games and contests along the way.

Denver Official Halloween Bar Crawl
Friday, Oct. 31, 5 p.m. – 11 p.m. at The Passport, 1437 Market Street, Denver
Come ball crawling in costumes in Denver. Get cover fees waived and discounts on drinks or win big during the costume contest.

Elitch Gardens Fright Fest
Sept. 27 through Nov. 2 at Elitch Gardens, Denver
Elitch has normal family-fun during the day and fright by night.

Ghosts & Goblin 5k/10k
Sunday, Oct. 26, 9 a.m. at City Park. Denver 2001 Steele St, Denver
Join in a Halloween-themed run.

Creepy Doll Making Class
Thursday, Oct. 23, 6-8 p.m. at Park Hill Treasures, Denver
Come join us for a spooky and fun Creepy Doll Making Class where you can create your own eerie dolls to spook your friends!

Halloween Goat Yoga
Saturday Oct. 19,  10 am – 11 am,  at The Community Farm 15000 W 72nd Ave Arvada
Trick or Treat Yourself to Goat Yoga!

Halloween Themed Date Night: Stained Glass & Chill
Oct. 3, 10, 17, 24 – Nov. 11, 14  6 p.m. – 7:30 p.m. at Colorado Glassworks, Boulder

5th Annual Motown Haunted Prom (A Halloween Dance Party)
Friday Oct. 31, 8 p.m.  at Roots Music Project, Boulder
Groove to live Motown hits in your costume for the 5rd annual Motown Haunted Prom.

Nightmare on Shimmy Street, A Theatrical Bellydance Halloween Event
Saturday, Oct. 12, 6:30 p.m. – 8:30 p.m. at Althea Center for Engaged Spirituality
Egyptian deities, witches, and more will perform a Halloween-themed performance.

Oddities and Curiosities Expo
Oct. 4 and 5, at 10 a.m. at Colorado Convention Center, Denver
The expo showcases all things weird including horror and Halloween-inspired pieces.

Boulder Magic Show: Halloween  
Nov Oct. 2, 12 p.m. – at the Dairy Arts Center, 2590 Walnut St. Boulder.
Visitors can expect a family-friendly spooky magical show just in time for Halloween!

Halloween Nightmare on Curtis Street
Oct. 25 at 8 p.m. at the Ellie Caulkins Opera house in Denver
The opera is premiering its spooky rendition of Nightmare on Curtis Street!

Halloween Laser Magic and Mysterious Moons
Oct. 19, 25, 26 – at Fiske Planetarium 2414 Regent Dr. Boulder, CO
This expo explores the moons of our solar system followed by a Halloween themed laser show.

Day of the Dead, Longmont Museum
Día de Muertos Family Celebration
Saturday, Oct. 11, 11 am – 3 pm : Downtown Longmont 4th Avenue & Kimbark Street

Art & Sip: Tunnel Book Altar
Thursday, Oct. 23, 4 – 6 pm & 6:30 – 8:30 pm;

Noche de Museo: Celebrating Day of the Dead
Saturday, Nov. 1 , 7 pm – 8:30 pm; reserved seating $20, $18 members

Dia De Los Muertos Art Show Art Reception
on October 26, from 4:00-9:00PM at The Armory Performing Arts Center, 300 Strong St. Brighton.
This is a community event featuring: free face painting, sugar skull decorating, Aztec Dance Performance, local vendors, music by Colorado Youth Mariachi Program and a free concert LatinSoul Band at 7PM! 

Mazes ‘n’ Pumpkin Patches 

7th Generation Farm
Fall festivities begin on Sept. 26 – Nov. 2.  Tuesday-Thursday 12 pm – 6 pm and Friday – Sunday 9 a.m. – 6 p.m. at 100 S 96th St Louisville, CO 80027 Phone: 720.499.8199
This farm offers pre-picked or U-pick pumpkins. Visitors can get lost in the hay bale maze or climb the big bale hay mountain. Visitors can see the cows, sheep, horses, goats, chickens, ducks, geese, pigs, and two dogs living on the farm.

Anderson Farms
Events begin on Sept. 24 – Nov. 1 . at  6728 County Road 3-1/4 Erie, Colorado 80516 
Phone: (303) 828-5210 Email: info@andersonfarms.com
The farm is home to the first corn maze in Colorado and has a long history dating back to 1911. Visitors at the farm can experience the fall festival, terror in the corn, zombie paintball, private campfire sites, and the pumpkin patch.

Cottonwood Farms
Open every day after Sept. 24 until Oct. 31,
Hours are from 10 a.m.-6 p.m. at 10600 Isabelle Rd., Lafayette
Visitors can buy pumpkins, squash, and decorative fall items. There is a corn maze for the family and a straw bale maze for the kids. Prepaid admissions are encouraged on weekends and can be purchased a week in advance.

Munson Farms
Open now through early November.  9 a.m.- 6 p.m. at 75th & Valmont Boulder, Co 80301
Phone: (720) 491-1421
This U-pick patch has many varieties of pumpkins along with a farm stand. Admission is free, and produce is priced by the pound.

Rocky Mountain Pumpkin Ranch
Open Daily from from Oct. 1st – Oct. 30th, Hours are 9:00 a.m. – 3 p.m on Oct. 31, 
Visitors during the week can experience a more mellow visit. Groups like daycares, schools, and recreational groups are welcome. The weekends are more robust with carnival rides, a petting zoo, face painting, a food truck, and U-pick pumpkins.

The Bee Hugger Farm
Open everyday in Sept. and Oct., Hours are from 8:30 a.m. – 8:30 p.m. at 12590 Ute Hwy, Longmont
Open almost always, except for when private events are booked, the farm is open for self-guided experiences and operates on an honor system — pay for pumpkins using cash or Venmo, but entrance is free. Visitors can explore and climb on the tractors and observe the bees. Hay rides and pony rides can be arranged along with group or photographer experiences.

VT Pumpkin Patch
Open  Fridays noon – 6p.m., and Saturday and Sunday 10 a.m. – 6 p.m., in Boulder County
Started in 2021, this family-friendly patch is great for people of all ages to come pick out their perfect pumpkin.

Haunted Houses & Other Scares

13th Floor
Sept. 6 – Nov. 9, 3400 E. 52nd Ave, Denver
Billed as one of the Top 5 most terrifying haunted houses in the United States

Boulder Escape Room
Open daily 12-8 p.m. at 13th Street #LL60, Boulder
Locally owned and operated, solve puzzles and explore the underworld of Pearl Street.

Boulder Ghost Tour
Daily, 7 p.m. & 8:30 p.m. at Pearl Street, Boulder
Meet the ghosts of Boulder’ s Pearl Street Mall during a haunted walking tour.

Denver Terrors Tours
Daily, 6 p.m. – 10 p.m. at Pearl Street, Boulder
Denver Ghost Tours offer an unflinching look at the seething darkness within the Queen City of the West. Join us nightly for a unique collection of captivating and unnerving historical stories that reveal what makes Denver one of the West’s most compelling haunted destinations.

Frightmare Compound
October 1 – Nov. 1,  Nov 7 10798 Yukon St Westminster, CO 80021
Terror lurks on the grounds of The Frightmare Compound as you make your way through the scariest horror house near Denver.

Haunted Field of Screams

10451 McKay Rd, Thornton
Open Thurs – Sun, and on the 31st
Prices from $39.99 to $54.99
This epic horror show offers a classic maze, multi themed haunted house, escape room, and zombie shooting game.

HellScream Haunted House
Thurs – Sunday 7 p.m. – 10 p.m. 3021 N Hancock Ave, Colorado Springs
For over a decade and a half, HellScream Haunted House has redefined the boundaries of fear, offering an intense, cutting-edge, multi-story, multi-attraction experience that has thrilled and terrified visitors year after year.

Haunted Stage Stop
One night only, Oct. 31. 7 p.m. – 9:30 p.m. 60 Main St, Rollinsville, CO
Spookygrass Presents Haunted Stage Stop is an immersive walk-through haunted house in an actually haunted historic venue in Rollinsville, Colorado.

Haunted Stage Stop
One night only, Oct. 31. 7 p.m. – 9:30 p.m. 60 Main St, Rollinsville, CO
Spookygrass Presents Haunted Stage Stop is an immersive walk-through haunted house in an actually haunted historic venue in Rollinsville, Colorado.

Old Town Lafayette Haunted History Walking Tour
Oct. 10 – Oct. 30 multiple days of the week see site for details, Located at 300 E Simpson St, Lafayette CO
Free walking tour featuring ghosts of Old Town, the Lafayette Vampire, the Tommyknockers, and more! Tickets purchase support lafayette museum

The Ritual Haunted House
Oct. 3 – Nov. 2, Sun – Thurs 7 – 10 p.m. Fri & Sat 7 p.m. – 12 a.m.  301 Englewood Pkwy, Englewood
The Ritual begins inside a rickety shack, barely held together with the souls of the damned.

Local Costume Shops

Crimson Rose Masquerade
Wednesday through Sunday 11 a.m. – 6 p.m.; Sunday 12 p.m. – 5 p.m. at 1456 South Broadway, Denver
Crimson Rose offers a selection of high-end costumes, fancy dress apparel, corsets, and masks.

Disguises
Monday through Friday 11 a.m. – 8 p.m., Saturday 10 a.m.-7 p.m., and Sunday 12 p.m. – 6 p.m. at 9797 W. Colfax Ave., Lakewood
One of the largest costume stores in the region, it offers a large selection of costumes for purchase and rental.

Gott-A-Costume
Monday through Saturday 10 a.m. – 8 p.m., Sunday 11 a.m. – 7 p.m. at 15167 E. Hampden Ave, Aurora
This costume store offers costume purchases and rental options as well as character rentals for parties.

Reinke Brothers, Inc.
Halloween season hours: Monday through Thursday 11 a.m.-10 p.m, Friday 10 a.m.- 12 a.m.,  Saturday 11 a.m.- 12 a.m., Sunday 10 a.m.-10 p.m at 5663 S. Prince Street, Littleton
Not only a costume store, Reinke Bros. has a haunted mansion inside. They offer a child-friendly version of the haunted mansion with lights staying on.

The Ritz
Monday through Saturday 11 a.m.-7 p.m., Sunday 11 a.m – 6 p.m., at 959 Walnut Street, Boulder
Bringing costume visions into reality, customers can rent or buy their costumes with the help of friendly staff.

The Wizard’s Chest
11 a.m.-7 p.m. Monday to Friday, 10 a.m.-7 p.m. Saturday to Sunday at 451 Broadway, Denver
This magical toy store and costume shop has costumes for all ages.

The post Halloween Directory 2025 appeared first on Yellow Scene Magazine.

Trick or Treat, Check Out These Streets

The top 25 spooktacular neighborhoods in Boulder County and beyond

From the spooky to the sweet, little costumed trick-or-treaters deserve the best. While there has been a reported 74% decline in trick-or-treaters in 2023, these neighborhoods in Boulder and Weld Counties are not ready to let the tradition die out. From homeowners who go all out on decorations, music, and food to fun town-orchestrated events, your little monster is sure to have a great time and make the most of the holiday.

Erie

• The Most Popular: Erie Village

Starting at the Erie Town Square and working your way through winding streets, Erie Village is the perfect place to stay safe and hit a lot of houses. Local mom, Diana Carty states, “It will be our fifth year trick-or-treating in this neighborhood. It is a blast!” With residents who go out of their way to make the Victorian-style homes look extra spooky while many of the homeowners dress up themselves, kids and adults alike will have a great time.

• The Most Fun: Meadow Sweet Farms

If you are ready for a party, head to Meadow Street Farms. Kids will stock up on candy, adults can partake in Jell-O shots and beer, and  everyone can look forward to hotdogs.

• The Safest: Colliers Hill

On the Weld County side of Erie, the planned community of Colliers Hill offers a quieter energy. With houses just a short walk apart and lots of young families, there is plenty of opportunity for little ones to stock up on candy without worrying about reckless drivers or getting lost in the crowd.

• Maximizing stops: Vista Ridge

Jean Tam, a long-time resident, boasts of her neighborhood: “Folks at Vista Ridge have everything from haunted houses, displays synchronized with music, and full-blown displays.” She adds that she is so glad that her kids experienced the holiday magic growing up in this neighborhood.

• For the Littles: Erie Safety Stop

Swing by the Erie Police Station for a trick-or-treat safety stop. The 2025 theme is “Toy Story,” so come prepared for your little ones to meet some of their favorite characters and have a safe indoor trick-or-treating experience. 

• Halloween Warm-Up: Boo on Briggs Street

Music, activities, and trick-or-treating, downtown Erie gets everyone warmed up for the holiday on October 25 with Boo on Briggs. Supported by local businesses and residents, this is the perfect way to finish trick-or-treating early while enjoying what the town has to offer.

Longmont

• The Most Popular: Prospect New Town

With festive houses, lots of families, and winding neighborhoods, Prospect New Town is not only the perfect place for a local Longmonster but also worth the drive for those in quieter towns. According to local parent Windy Coleman Lohr, “The winding streets are fun, massive turnout always, and the neighborhood really does it up big!”

• The Most Fun: South of Loomiller Park

Located near Longmont High School, the neighborhood to the south of Loomiller Park is a perfect grid for candy collecting. In particular, 15th Street is not to be missed, as the residents coordinate their houses and sweet offerings, making it fun for all. Head to Loomiller Park at 11:30 a.m. on Halloween to take part in the holiday drum circle.

• Maximizing Stops: Thompson Park/ Olde Town Longmont

Here, you can start your night off at the newly renovated playground to get some of the wiggles out before running a sweep of the houses in downtown Longmont. Located next to Central Elementary School, the area is safe, and houses are kid-friendly with decorations and enthusiasm.

• Halloween Warm-Up: The Longmont Halloween Parade

Get ready for Halloween a little early at the Longmont Halloween Parade. Starting at 9:30 a.m. on October 25, local business owners and employees parade up and down the street, handing out candy, dancing, and showing off some creative costumes. If an early bedtime might interfere with trick-or-treating, or you just want to make the most of the holiday, this is a great way to get your little ones excited for the big day.

Boulder

• The Most Popular: Four Mile Creek

This neighborhood is so popular that it is recommended that you arrive early before it gets too busy. Located in North Boulder, the residents often enlist local bands to play in their yards, and many houses go big with the decorations.

• The Most Fun: Table Mesa

Table Mesa neighborhood has a little bit for everyone. One block up from Bear Creek Elementary School off of Ithaca Drive, a Halloween parade begins at 5 p.m. To see some wild decorations, head to haunted Heidelberg Drive, where the residents go all out to make their short road something to be admired.

• The Safest: Martin Acres

For a family of social butterflies, Martin Acres is one of the busier neighborhoods. Lots of kids means lots of candy, and the homeowners know their audience.

• For the Littles: Pearl Street/Munchkin Masquerade

For the ultimate safe and easy Halloween, take the family to Pearl Street. From 3-6 p.m. on October 31 for the Munchkin Masquerade. The shops and restaurants of Pearl Street set up for trick-or-treaters and their families. With early hours, this is a perfect option for small children with early bedtimes or a slightly older crowd that may want to maximize trick-or-treating in a few neighborhoods.

Superior

• Most Popular: Rock Creek

Tucked behind Colton Road, Rock Creek is a safe and quiet neighborhood. With houses a little closer together than other areas of Superior, it will be easy for your little goblins and ghosts to get to as many houses as possible while staying safe from cars. 

• Halloween Warm-Up:  Monster Mash

The Monster Mash Party is held at the Superior Community Center on the Saturday before Halloween. This free event is a great way to get your little ones used to their costume while enjoying sweet treats, crafts, and games.

Louisville

• Most Popular: Dutch Creek 

South of Community Park in Louisville, this older neighborhood with winding and quiet streets comes alive with spooky decorations and roaming trick-or-treaters. You can take a play/ candy break at Elephant Park halfway through your candy mission or push through and enjoy a bite to eat downtown afterwards.

• For the Littles: Louisville Library

On October 30th, the Louisville Library will have a silly-spooky story time, followed by trick-or-treating. Designed for ages 2-5, this is a great way to get your little one in the mood for the holiday while abiding by naptime windows.

• Town Tradition: Main Street Trick or Treat

Starting at 9 a.m. on Halloween morning, Main Street Louisville closes down for the local elementary school, or any other interested kids, to parade up and down the street, collecting treats from local businesses. This event has been held every year since 1968.

Lafayette

• Most Popular: Old Town Lafayette

With less traffic, sidewalks, and houses that are closer together, Old Town is a favorite for Halloween trick-or-treating. Additionally, take a walk down Public Road and hit up some of the shops set up for trick-or-treating.

• Lafayette Fire Department

The Lafayette Fire Department is holding their first Halloween safety event on October 11. Children 6 and under can look forward to trick-or-treating, a not-so-spooky haunted house, and touch-a-truck.

Niwot

• Town Tradition: The Great Pumpkin Party, Petting Zoo & Parade

Niwot loves holidays, and Halloween is no exception. Hosted by The Niwot Group the Saturday before Halloween, this event takes place at Compass and the Niwot Business Association where kids, families, and kid-friendly dogs can trick-or-treat, play games, and show off their costumes.

Broomfield

• The Most Popular: Broomfield Heights

With parking at the Broomfield Heights Middle School; you can spend the evening in this an older neighborhood with houses close together and a dense population of families, meaning they understand the importance of trick-or-treaters going for a big candy haul. 

Firestone

• Halloween Safe Night Firestone

One week before Halloween, the town of Firestone will be hosting their safety night. Complete with trick-or-treating, music, games, and food trucks, it will be a fun way to get the family out of the house and have a great (safe) time.

Frederick

• Town Tradition: Tiny Terror Town

On October 18, the town of Fredrick goes all out for a family-friendly Halloween with Tiny Terror Town. With two trick-or-treat opportunities, one at Crist Park and the other located downtown, local businesses and community members will be handing out candy to the parading candy-seekers from 3-5 p.m. For your furry (or scaly) friends, there is a pet costume contest, and for those wanting a good scare, the evening ends with haunted house tours at the Miners Memorial Museum.

Westminster

Bonus: Bug-a-Boo at the Butterfly Pavilion

Taking place on October 18, 19, 25, 26, and a special after-dark addition on October 31, the Butterfly Pavilion is hosting indoor trick-or-treating among the butterflies and aquatic displays. Additionally, there is a special spider zone where visitors can walk among free-roaming spiders. This event is included in the standard entry price.

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The post Trick or Treat, Check Out These Streets appeared first on Yellow Scene Magazine.

Tots Opps

45th Annual Halloween Parade & Trick or Treat Street
Saturday, Oct. 26, 10 a.m.-1 p.m. at Roosevelt Community Park, Longmont
The costume parade and Trick or treat Street is back for another year to march down Main Street Longmont.

Apex Foundation Trick or Trot 5K & Halloween Candy Hunt
Saturday and Sunday, Oct. 26 and 27, 9 a.m – 10 a.m.. at 13150 W. 72nd Ave., Arvada
Proceeds from this Halloween-themed fun run and candy hunt go to the non-profit Apex Foundation.

Halloween Drag Bingo

Wednesday, Oct. 30, at 7 p.m, at Fire Restaurant & Lounge on.

Take your friends for a fun night of drinks and drag queen bingo.

Halloween Kids Fest
Saturday Oct. 26, 9 a.m. – 3 p.m. at the Denver Aquarium
Kids in costume with an adult receive half-price admission cost. Festivities include a not-so-haunted train ride, pumpkin painting, monster mural coloring, science experiments, and shows.

Halloween Spooktacular! 

Sunday, Oct. 27, 2:30 p.m., Colorado Symphony

Featuring Halloween music from films, television, and more. Families can attend wearing costumes.

Munchkin Masquerade
Thursday, Oct. 31, 3-6 p.m. at Pearl Street, Boulder
Recommended for children 12 years or younger, Pearl Street opens for trick-or-treaters on Halloween night.

Pottery Workshop: Halloween 

Saturday, Oct. 12, 1 p.m. – 4 p.m. at The Dairy Arts Center in Boulder

Participants will partake in pottery lessons and be able to create their own Halloween styled plate.

Spooky Skeleton Cookie Decorating Class

Wednesday Oct. 16, 6 p.m. – 7:30 p.m. at Erie Social Club

Learn how to design and make Skeleton cookies just in time for your Halloween Festivities.

Paint & Sip Halloween Gnomes 

Tuesday, Sept. 24, at 6 p.m. at the Empourium Brewery Come for a fun-filled afternoon of painting spooky gnomes and good drinks.

Shows & Events

Candlelight: A Haunted Evening of Halloween Classics

Wednesday, Oct. 30, and Thursday, Oct. 31, 6:30 p.m. and 9:15 p.m. at Wings Over the Rockies Air & Space Museum, Denver

A candlelight concert to Halloween-inspired music.

Boos and Brews Halloween 5k
Saturday, Oct. 26, 2024, 10 a.m.-1 p.m. at Number Thirty Eight, Denver
Finish the 5K course and celebrate with a free beer.

Boulder’s Official Halloween Bar Crawl
Saturday Oct. 26, 4 p.m. – 8 p.m. check in at 1534 Pearl St., Boulder
Enjoy drink specials while participating in fun games and contests along the way.

Denver Happy Hour Halloween Weekend Bar Crawl
Saturday, Oct. 19, 4 p.m. – 10 p.m. at Market St., Denver
Come ball crawling in costumes in Denver. Get cover fees waived and discounts on drinks or win big during the costume contest.

Elitch Gardens Fright Fest
Wednesday, Sept. 30 through Nov. 5 at Elitch Gardens, Denver
Elitch has normal family-fun during the day and fright by night.

Exotica Erotica Ball
Tuesday, Oct. 31, 9 p.m.-2 a.m. at the Riverside, Boulder
Wear adult-themed masquerade and indulge in risqué interactive entertainment at Colorado’s longest-running Halloween event.

Ghosts & Goblin 5k
Sunday, Oct. 27, 9 a.m. at City Park, Denver
Join in a Halloween-themed run.

Halloween Dance Class on the Rooftop
Saturday, Oct. 19 from 10 a.m. – 11 a.m.. at the Museum of Boulder
Take a fun, Halloween-themed Zumba class on the rooftop to kick off the Halloweekend.

Adults and Kids: Turn Old Dolls Into Halloween Dolls
Saturday, Oct. 19, 2-4 p.m. at Park Hill Treasures, Denver
Create a spooky Halloween decoration out of old ceramic or rubber dolls.

Halloween Goat Yoga
Saturday Oct. 12, 2024 10 am – 11 am, 12 pm – 1 pm at Yoga six
A goat yoga session when costumes are encouraged.

Halloween Themed Date Night: Stained Glass & Chill

Oct. 26 – 31, 6 p.m. – 8 p.m. at Colorado Glassworks, Boulder

Motown Haunted Prom (A Halloween Dance Party)
Saturday Oct. 26, 8 p.m. – 10:30 p.m. at Roots Music Project, Boulder
Groove to live Motown hits in your costume for the 3rd annual Motown Haunted Prom.

Nightmare on Shimmy Street, A Theatrical Bellydance Halloween Event
Saturday, Oct. 12, 6:30 p.m. – 8:30 p.m. at Althea Center for Engaged Spirituality
Egyptian deities, witches, and more will perform a Halloween-themed performance.

Oddities and Curiosities Expo
Sept. 28 and 29, at 10 a.m. at Colorado Convention Center, Denver
The expo showcases all things weird including horror and Halloween-inspired pieces.

Spooktacular Critters Session 2
Wednesday, Oct. 30, 6:45 p.m. – 7:30 p.m. at Louisville Recreation Center
Learn about snakes, spiders, bats, and create a critter craft, for ages four and up.

Boulder Magic Show: Halloween  

Sunday Oct. 27, from 2 p.m. – 3 p.m. at the Dairy Arts Center, 2590 Walnut St. Boulder.

Visitors can expect a family-friendly spooky magical show just in time for Halloween!

Halloween Nightmare on Curtis Street

Oct. 25 at 8 p.m. at the Ellie Caulkins Opera house in Denver

The opera is premiering its spooky rendition of Nightmare on Curtis Street!

Halloween Laser Magic and Mysterious Moons

premiering from Sept. 19 – Oct. 31 at Fiske Planetarium 2414 Regent Dr. Boulder, CO

This expo explores the moons of our solar system followed by a Halloween themed laser show.

4th Annual Motown Haunted Prom Halloween Dance Party

on October 26, 2024. Doors open at 7:00pm and show starts at 8:00PM. 4747 Pearl , Suite V3A, Boulder, 80301.

Come dressed up in your favorite costume or crash the party for a night out on the town as the live 8 piece band takes you on a tour of the classic Motown and Soul music from Detroit to Memphis.

Los Cheesies Creepadelic Halloween Concert at The Velvet Elk Lounge

on October 26 at 8:00 PM at the Velvet Elk Lounge 1298 Spruce St. Boulder CO.

A high energy Psychedelic concert with creepy visual and sound effects, theatrical surprises, wild exotic dancers, and a costume contest. It will be a Halloween celebration that will blow your Cheesie mind!!!

10th Annual Rave To The Grave: Boogie Nightmares on October 19th,

from 5:00-10:30PM at 600 Park Drive, Lyons.

Join us at Lavern Johnson Park for the 10th Annual Rave to the Grave – Boogie Nightmares.

Day of the Dead, Longmont Museum

Día de Muertos Exhibition

Oct. 12 – Nov. 5; free at the Museum

Day of the Dead Family Celebration

Saturday, Oct. 12, 11 am – 3 pm, Downtown Longmont at 4th Avenue & Main Street; free!

Noche de Museo: Celebrating Day of the Dead

Saturday, Nov. 2, 7 pm; $18 general admission, $15 members

Dia De Los Muertos Art Show Art Reception

on October 26, from 4:00-9:00PM at The Armory Performing Arts Center, 300 Strong St. Brighton.

This is a community event featuring: Aztec dance performance by Huitzilopochtli, free sugar skulls and face painting, local vendors, food trucks, and a cash bar. The Colorado Youth Mariachi Program will be performing. There is a free concert by LatinSoul Band from 7pm-9pm

Denver Halloween Weekend Bar Crawl on October 19th

from 4:00-11:00PM at 1437 Market Street, Denver, 80202, US.

This event will take you on an adventure through only the best venues this city has to offer! Picture yourself and hundreds of fellow Halloween enthusiasts, all dressed in their spooky but sexy costumes, creeping from one eerie bar to the next.

Jacquees Halloween Party

on October 31 at 9:00PM at Stampede, 2430 S Havana St, Aurora.

Get ready for a night of electrifying music and spine-chilling fun! Costume Contest, Prizes, Refreshments. How to Enter: Simply come dressed to impress and have a blast! (21+)

Mazes ‘n’ Pumpkin Patches 

7th Generation Farm

Fall festivities begin on Sept. 27 – Nov. 3, 2024. Hours are Tuesday-Thursday 12 pm – 6 pm and Friday – Sunday 9 a.m. – 6:30 p.m. at 100 S 96th St Louisville, CO 80027 Phone: 720.499.8199

This farm offers pre-picked or U-pick pumpkins. Visitors can get lost in the hay bale maze or climb the big bale hay mountain. Visitors can see the cows, sheep, horses, goats, chickens, ducks, geese, pigs, and two dogs living on the farm.

Anderson Farms

Events begin on Sept. 25 – Nov. 2,  2024, at  6728 County Road 3-1/4 Erie, Colorado 80516 

Phone: (303) 828-5210 Email: info@andersonfarms.com

The farm is home to the first corn maze in Colorado and has a long history dating back to 1911. Visitors at the farm can experience the fall festival, terror in the corn, zombie paintball, private campfire sites, and the pumpkin patch.

Cottonwood Farms

Open every day after Sept. 28 until Oct. 31, 2024, 

Hours are from 10 a.m.-6 p.m. at 10600 Isabelle Rd., Lafayette

Visitors can buy pumpkins, squash, and decorative fall items. There is a corn maze for the family and a straw bale maze for the kids. Prepaid admissions are encouraged on weekends and can be purchased a week in advance.

Munson Farms

Open mid Sept. through Oct. 31, Hours are from 9 a.m.-6 p.m. at 75th & Valmont Boulder, Co 80301

Phone: (720) 491-1421

This U-pick patch has many varieties of pumpkins along with a farm stand. Admission is free, and produce is priced by the pound.

Fall Fest 

Open on Oct. 5, 2024, at Eagle Point Recreation Center, Commerce City, Hours are from 10 a.m. – 5 p.m.

Phone: (303) 289-3760

You can experience a lovely pumpkin patch for the kids, there will also be a brand new feature called the “Beer Garden” where kids can go get candy, take pictures in the park, and a series of other activities throughout the gym.

Rocky Mountain Pumpkin Ranch

Open Daily from from Oct. 1st – Oct. 30th, Hours are 9:00 a.m. – 6 p.m Oct. 31, 

**The farm closes at 4 p.m.

Visitors during the week can experience a more mellow visit. Groups like daycares, schools, and recreational groups are welcome. The weekends are more robust with carnival rides, a petting zoo, face painting, a food truck, and U-pick pumpkins.

The Bee Hugger Farm

Open everyday in Sept. and Oct., Hours are from 8 a.m. -8:00 p.m. at 12590 Ute Hwy, Longmont

Open almost always, except for when private events are booked, the farm is open for self-guided experiences and operates on an honor system — pay for pumpkins using cash or Venmo, but entrance is free. Visitors can explore and climb on the tractors and observe the bees. Hay rides and pony rides can be arranged along with group or photographer experiences.

VT Pumpkin Patch

Open daily from Oct. 1 – Oct. 31 2024, Hours are Thursday and Friday  2 p.m. – 6p.m., and Saturday and Sunday 10 a.m. – 6 p.m., in Boulder County

Started in 2021, this family-friendly patch is great for people of all ages to come pick out their perfect pumpkin.

Mo Town Haunted Prom Party

Saturday, Oct. 26, at 8:00 p.m., on Pearl Street.

Attendees can expect a throwback to the spooky sixties, with a costume theme and drinks of all sorts.

Creepadelic Halloween Concert 

Saturday, Oct. 26, 8:00 p.m. at Velvet Elk Lounge 

Visitors can expect a psychedelic concert with creepy visuals and sound effects, the perfect ambiance for a spooky evening.

10th Annual Rave to the Grave

Saturday, Oct. 19, 5:00 p.m. – 10:30 p.m. at Lavern M Johnson park

Featuring Djs like gogoLab, DJ Double A and more!

Dia De Los Muertos Art Show

Saturday, Oct. 26, 4:00 p.m. – 9:00 p.m. at the Armory Performing Arts Center

A day of the dead art exhibition featuring Aztec dancers, free sugar skulls, and face painting.

Denver Halloween Bar Crawl 

Saturday, Oct. 19, 4:30 p.m. – 11:00 p.m., on Market Street

Enjoy an ultimate night of Halloween themed bar hopping.

Jacquees Halloween Party

Thursday, Oct. 31, 9:00 p.m. at Club Stampede

A night full of electrifying music and spooky fun!

Haunted Houses & Other Scares

13th Floor

3400 E. 52nd Ave, Denver

Billed as one of the Top 5 most terrifying haunted houses in the United States

Boulder Escape Room
Open daily 12-8 p.m. at 13th Street #LL60, Boulder
Locally owned and operated, solve puzzles and explore the underworld of Pearl Street.

Boulder Ghost Tour
Fridays and Saturdays at 6 p.m. at Pearl Street, Boulder
Meet the ghosts of Boulder’ s Pearl Street Mall during a haunted walking tour.

Denver Terrors, Tours

Denver Ghost Tours offer an unflinching look at the seething darkness within the Queen City of the West. Join us nightly for a unique collection of captivating and unnerving historical stories that reveal what makes Denver one of the West’s most compelling haunted destinations.

Frightmare Compound

September 13th – November 2th, 2024, 10798 Yukon St Westminster, CO 80021

Terror lurks on the grounds of The Frightmare Compound as you make your way through the scariest horror house near Denver.

Haunted Field of Screams

10451 McKay Rd, Thornton

Open Th – Sun, and on the 31st

Prices from $39.99 to $69.99

This epic horror show offers a classic maze, multi themed haunted house, escape room, and zombie shooting game.

HellScream Haunted House

3021 N Hancock Ave, Colorado Springs

For over a decade and a half, HellScream Haunted House has redefined the boundaries of fear, offering an intense, cutting-edge, multi-story, multi-attraction experience that has thrilled and terrified visitors year after year.

Haunted Stage Stop

60 Main St, Rollinsville, CO

Spookygrass Presents Haunted Stage Stop is an immersive walk-through haunted house in an actually haunted historic venue in Rollinsville, Colorado.

Terror in the Corn
Sept. 22 through Oct. 29, purchase tickets for specific time slots, Anderson Farms, Erie
A mile-long immersive haunted corn maze filled with your darkest fears.

The Empty Grave Haunted House
October, tickets available for select times, at Wibby Brewing, 218 Kimbark Street, Longmont
Come face to face with your fears as you survive one night during the graveyard shift of the workers at the Longmont Food Co.’s turkey factory.

The Ritual Haunted House

301 Englewood Pkwy, Englewood

The Ritual begins inside a rickety shack, barely held together with the souls of the damned.

Local Costume Shops

Crimson Rose Masquerade

Wednesday through Saturday 11 a.m. – 6 p.m.; Sunday 12 p.m. – 5 p.m. at 1456 South Broadway, Denver

Crimson Rose offers a selection of high-end costumes, fancy dress apparel, corsets, and masks.

Disguises

Monday through Friday 11 a.m. – 8 p.m., Saturday 10 a.m.-7 p.m., and Sunday 12 p.m. – 6 p.m. at 9797 W. Colfax Ave., Lakewood

One of the largest costume stores in the region, it offers a large selection of costumes for purchase and rental.

Gott-A-Costume

Monday through Friday 12 p.m. – 7 p.m., Saturday 10 a.m. to 6 p.m. at 15167 E. Hampden Ave., Aurora

This costume store offers costume purchases and rental options as well as character rentals for parties.

Reinke Brothers, Inc.

Halloween season hours: Sunday through Thursday 10 a.m.-10 p.m., Friday and Saturday 10 a.m.- 12 a.m.  at 5663 S. Prince Street, Littleton

Not only a costume store, Reinke Bros. has a haunted mansion inside. They offer a child-friendly version of the haunted mansion with lights staying on.

The Ritz

Monday through Wednesday 12 p.m.-7 p.m., Thursday through Saturday 12 p.m – 8 p.m., Sunday 12 p.m. – 6 p.m. at 959 Walnut Street, Boulder

Bringing costume visions into reality, customers can rent or buy their costumes with the help of friendly staff.

The Wizard’s Chest

10 a.m.-7 p.m. on Saturday and Sunday, 11 a.m.-7 p.m. Monday through Friday at 451 Broadway, Denver

This magical toy store and costume shop has costumes for all ages.

The post Halloween Directory 2024 appeared first on Yellow Scene Magazine.

Halloween is heavily associated with the American suburbs, with children walking door to door to get candy from friendly yet momentarily spooky neighbors. The basic appeal for kids — free candy and a time to dress up — is undeniably irresistible but over the last few decades we’ve seen Halloween night morph from a family affair, to a wild college weekend, to even gaining international popularity and becoming a night adults look forward to as well.

For those of us who want to take it to the next level, creating your own haunted house can be a daunting task if you are new to the idea. From hosting neighborhood kids, to throwing an adult-style party, to just celebrating the macabre and embracing the Fall season with some spooky decor, here are some tips to get started on your journey to your ideal haunted house.

Themed rooms

One of the easiest ways to start with any task is to break it down into manageable chunks and approach each of them individually. Same goes for a haunted house of any scale. It is a good idea to follow the flow of your space, let the rooms speak to you, and hear them calling out for decor. But seriously, try to conform the spooky spots to the layout and function of the rooms you already have.

Examples include a large hard-to-move table or kitchen island. Set it up as a haunted dinner scene with abandoned food and broken candles. Use it to tell a story that keeps visitors guessing. What spooked this family to leave dinner unfinished? Maybe it’s been abandoned for a long time. Are things rotting? For children, lay out a pirate’s booty with a chest as a centerpiece, overflowing with gold coins, crossbones, and cobwebs. Bonus points if the coins are edible.

Use a room with a naturally more sterile feeling for a mad scientist’s lab. Tile floors, white walls, and clearing out some moveable furniture will go a long way in setting the scene. Various sized cups and glassware filled with different colored liquids — Gatorade or juice for kids — to create potions of unknown power. This is a place where a little liquid nitrogen can go a long way as well! Remember that science kit you bought your kids a few years back? Use it for additional props. If you are not planning on including children, this is also a great space for a small make-your-own potion cocktail bar using a green liquor like Chartruese.

Use your largest rooms and open spaces as a maze with scares around every corner. This part takes some planning, building, and likely purchasing tarps and other decor, but it can be worth it to slowly build up a collection over the years, expanding as you go. This part is also potentially the most dangerous, and not in a fun Halloween way. Exits need to be clearly marked and unobstructed. If anyone does become disoriented or a little too overwhelmed, make sure the lights can be turned on quickly. Most importantly, understand your local fire codes and ensure you do everything in your power to make it a safe and scary environment, but not a potentially harmful one. For a great beginner guide, check out “How To Operate A Financially Successful Haunted House,” by Philip Morris and Dennis Phillips. Its an older book but even if you are not planning on charging an entrance fee the steps into making a small haunted house are invaluable.

Finally, no one knows your home better than you. Where are the natural blind spots? Tight corners? Unexpected closets? Use those spaces for quick jump-scare-type opportunities. A fake spider hanging from a fishing line, an unexpected pair of eyes, or a well-placed old doll can evoke both sudden gasps and nervous laughs.

Engage all the senses

One of the pitfalls of many beginner haunted houses is failing to engage the senses. Humans use many senses to understand our surroundings and feel out situations. The visuals are very important, no one wants the reaction to be of laughter and smirks at the decorations, but small things like audio, shifts in temperature, and even having someone hidden, silently standing nearby, can all make the hairs on our arms stand up.

One of the first ways to include other senses is through audio. You can always loop a scary movie in the background or play a spooky soundtrack, but the key is to vary the volume. Sudden volume increases make people jump. Subtle sounds barely heard and low frequencies both make people uneasy. To take it to another level, try to have a soundtrack for every space, whether its an occasional witches crackle off a YouTube channel, an old scary movie playing, or nearly inaudible mumbles and murmurs. This is where you can really freak people out.

Another way to make those spooky senses tingle is by using fans to create a breeze. It can be used to make a ghost appear to float or an empty white dress dance through the room, but the sudden lack of any air movement can also signal danger. If you use fans in one room, make the next one dead still. Have a small closet or storage space with a door? Place a personal fan behind an old doll, a hanging spider, or other unexpected object so that it creepily taps the door, prompting people to open it for a surprise.

Photo credit: Peter Hermann, Unsplash

Scent is likely the most unexpected way to draw someone into the moment. The smell of cookies contraposed with a creepy abandoned home scene can make it unsettling. Using herbs — not lit candles — in jars can transform a spooky set-up in multiple ways. Have a graveyard walkthrough outside? Take some fresh potting soil and strategically use it to create an even more realistic scene, complete with that freshly dug smell. Don’t use anything disgusting though, no one wants to smell rotting food even an a haunted house.

Finally, lighting really is king. Make sure decorations are lit up or dimmed properly, that people can see but it is still scary, and that lights can still be turned back on if needed. Unable to dim the lights? Switch some of them out for colored and very dim light bulbs, use blacklights, or bring out old out-of-style lamps that have been sitting in the garage for ages. Using lamps is especially ideal, not just for the antique spooky vibe they can bring, but because it allows you to leave the ceiling lights alone, easily able to be switched on in case the room needs to be lit if someone drops a contact lens or just gets too overwhelmed.

Safety:

It may be the night of the living dead, but even if it “breaks the immersion,” keeping all visitors safe is the top priority. Most of these tips are for true “Haunted Houses” but even house party planners can never be too safe.

• Fire escapes and exits must be clearly noted
• Nothing can obstruct exits
• Need the ability to quickly turn on lights
• No real candles, no real knives! (Even for pumpkin carving)
• Read local fire codes, consult with local government if building a maze

Budget:

Not all haunted houses and theme parties need to break the budget. There are likely plenty of items already laying around that can be used to add some extra flair to a haunted space.

• Empty wine bottles with fake candles can create a low-light creepy atmosphere
• Old serving platters, dishes, various glass containers tucked away in kitchen cabinets can make a mad scientist’s lab, witches’ brew, or haunted dinner scene
• Put scary movies on loop in a dark room, the older the TV the better
• Stacks of old books can be piled up with cobweb decorations

Decor:

There are still some smaller things you can do to either spruce up the spirits or help fill in the details of an intricate ghoulish decor.

• Witch’s Parking: Make a creepy sign for “Witch’s Parking Only” and hang it in a corner. Lean some brooms nearby, and include a mop or vacuum for a little laugh as well.
• Water station: If you plan on serving alcohol or serving dinner, having a water station is crucial. “Disguise” it with a skeleton and a plea to not die of thirst. Or make it a witchy water station, and tempt them to try the potion, complete with apple slices as a snack
• Make it interactive: For kids, and adults who are kids at heart, have a pumkpin painting station. You can use an outdoor space as a “pumpkin patch” for people to choose their living canvas to decorate with small brushes and paints. Inspirations in form of pictures, previously painted pumpkins, and decorations nearby will help. Just dont set up a carving station, no one wants to see real blood on Halloween!

The post Making Your Own Haunted Halloween House Party appeared first on Yellow Scene Magazine.

It has been another year and the burdensome tax code 280E is still devastating the Colorado marijuana industry. The Biden administration teased a repeal earlier this year but it has still not come to fruition. For those not in the know, 280E effectively classifies marijuana businesses in the same bracket as an illegal street dealer, with no tax breaks or write-offs. This places cannabis companies in the difficult position of never being able to write off business expenses or have tax dedications.

Coupled with the decreasing sales, and falling prices, Colorado’s cannabis industry has been hit hard. They are not alone, many states are facing a crisis. It is not just falling sales, it is faltering tax revenues that threaten school programs and general budgets.

Colorado’s legal cannabis industry is celebrating its 10th birthday this year, having been legalized in 2014, but the federal government still treats marijuana sales as an illegal income source. Fortunately, and very recently, the Colorado state government has decided to tax and regulate the industry instead of forcing it further underground. The idea of taxing and regulating what people are already purchasing sent shockwaves throughout the nation, and, many states followed this path. This has resulted in collecting $2.7 billion in taxes over the last decade for Colorado alone. Instead of street dealers pocketing money, marijuana has actually helped fund some of the programs Coloradoans are so proud of. Generally, cannabis taxes go towards education programs, with the remainder placed in the general fund.

However, one major stumbling block remains in place by the federal government, always notoriously slow to act — Tax Code 280E. 280E reads as follows: “No deduction or credit shall be allowed for any amount paid or incurred during the taxable year in carrying on any trade or business if such trade or business (or the activities which comprise such trade or business) consists of trafficking in a controlled substance.” This classification is one of the major burdens that marijuana industry experts have shared with Yellow Scene Magazine.

Not all states are the same. In California, Assembly Bill 37 was signed into law back in 2019, “eliminating conformity” with the federal tax code for the cannabis industry. Although that tax break happened before Covid hit, Colorado is now following suit in hopes of offering the industry a path to recovery, which would give a boost to the struggling business owners after pandemic sales have slowed. Optimistically, there is movement from the Colorado legislature, but ultimately, it remains up to the federal government to truly change the face of this clearly legitimate industry. It really seems illogical that marijuana is still classified alongside heroin in this day and age.

280E or not to be

Yet confusion abounds. News media stories about changes in the tax code and press releases from major entities seemed to signal a shift. So many marijuana businesses — countless from Colorado — filed taxes thinking they were now in compliance that it prompted the IRS to issue a statement in June, 2024 that 280E still applies to any cannabis business, despite rumors and hopes it would change. This only leads to confusion and uncertainty for corporate cannabis companies and small business owners and makes it nearly impossible for small scale dispensaries to get off the ground in terms of making money. How can a local, family run business succeed when there are no tax benefits and nothing but uncertainty on the horizon?
Officially, however, according the the Federal Government, “Until a final rule is published, marijuana remains a Schedule I controlled substance and is subject to the limitations of Internal Revenue Code Section 280E.” Effectively this pushes out newcomers and small businesses that are simply unable to afford these expenses. As smaller shops close, corporate-owned entities expand into that market and take their revenue, making the rich even richer. Corporate cannabis is not something that seems fun, it is actually somewhat dystopian compared to the idea of weed in general — you can grow you own, it is meant to be shared, and it generally promotes comradery rather than competition.

State of the industry during COVID

The marijuana industry bloomed during the 2020 lockdowns. Although many of us struggled and found difficulty in the stay at home order, the cannabis industry thrived. During the Covid lockdowns, many of us were forced to sit at home. There were restrictions on gatherings, social events were cancelled, and making sourdough bread became all the rage. Plus, do you remember Tiger King? It was a weird time. The world was upside down. Escapism was not just an ideal, it was needed. It is no wonder that the use and sales of marijuana hit an all-time high — pun intended.

However, as the world slowly healed, and businesses reopened, the free time and anxiety from the unknown receded. Naturally, most people smoked less. Not necessarily anticipating this change, the marijuana industry over-expanded in 2020 and 2021 with new grow operations, storefronts, and an increase in employees. The boom, like all booms, simply would not last.

Post-Covid

This expansion was forever unsustainable. Covid would not last forever, the world would always reset. Yet, profits drove business decisions. It was tempting to open more, grow more, and sell more when the world was yearning for a stress reliever and time killer that weed could provide. However, by the end of 2021, and the beginning of 2022, the numbers started to fall. Less people were buying. Too much was being produced. The price per pound was sinking, leading to reduced prices. Marijuana was a great escape but the world was returning to what many consider normal.

Between 2021 and 2022, the price per gram fell by an entire dollar. Just like climate change numbers, the overall change may not seem significant to the average person, but widespread changes in prices and temperatures have drastic effects on the system. Retailers searched for discounts, and promoted products with more markup, but eventually felt the lower profits hitting them in the bottom line. Staff was laid off, grows were canceled, and prices were adjusted. The main contact was the customer, who not only expected low prices but demanded them in the face of all the rising inflation killing the average consumer.

Yet, it is truly not all doom and gloom. Talking with experrts, there is still room for growth, expansion, and success in finding a niche and succeeding in an industry that is oversaturated. Creating and marketing your own brand seems to be one path to success. As Wanda James previously shared, the competition is fierce and broad. You need to differentiate yourself from the other pot shops just down the street. Echoing marketing frustrations, she asked readers to name the liquor store, bottle shop, or wine store nearby. They simply seem interchangeable these days, it is really the branding, marketing, and customer service rather than the price that sets places apart.

Price per gram

According to a CU Boulder survey,  plus a plethora of anecdotal evidence, the price of marijuana seems to be bucking national inflation trends and dropping year to year.

$4.83 in 2021 | $3.84 in 2022 | $3.43 in 2023 | Lower in 2024?

Groceries are getting more expensive but your pot is not. Unlike food, insurance, and restaurants — which are all dramatically climbing — marijuana is actually getting cheaper. For consumers, this is great, but for business owners, it is deeply problematic. How do you keep up with raising wage expectations while the price of your product is falling year after year?

Chevron doctrine

Things rarely work out as expected. The Trump presidency was clearly a failure. One major adjustment during his term has sent shockwaves through every regulatory industry. The challenge and dismantling of the Chevron ruling. This is also a fantastic example of why the presidential election is so crucial because the winner appoints supreme court justices who rule on such broad topics as this, but I digress.

According to the Public Insitute of Policy, “The Chevron doctrine stems from the Supreme Court’s 1984 decision in Chevron v. Natural Resources Defense Council. The decision basically stated that if federal legislation is ambiguous or leaves an administrative gap, the courts must defer to the regulatory agency’s interpretation if the interpretation is reasonable.”

Chevron was overturned in part because some Justices believed the Federal government was becoming too powerful and bloated. Although this has potentially horrifying implications for environmental, food safety, and workplace regulations, it also opens the question of where the Federal government can regulate marijuana, at all in the first place. A legal challenge along these lines would open up a whole new set of arguments, potentially allowing marijuana but also unraveling decades of carefully crafted safety regulations.

Proposed Changes by CO

Although the federal government seems to be wavering, Colorado has initiated changes that echo what California did five years ago. Colorado SB24-076, the “Streamline Marijuana Regulation” was mainly sponsored by Sen. Kevin Van Winkle, Sen. Julie Gonzales, and Rep. William Lindstedt. This act repeals the requirement for specific identification cards for access to marijuana, adds in additional warnings for potential side effects, and makes it clear that cannabis businesses not under federal tax compliance will still be classified and treated in Colorado as if they are. These changes came into effect on August 7, 2024, also hinting at a major change that — as of yet— has not come.

All eyes on them

The industry is changing, and rapidly. More states have legalized since Colorado, driving down the demand in tourism. It is no longer a novelty to smoke weed in our society, in fact is it practically an accepted fact. The tourist income has dried up as many people can now find a source of legal consumption in their own block.

“There is absolutely no reason for people to come to Colorado for cannabis tourism,” Wanda James shared with Axios. Yet, there are ways to bring tourists back in. Allowing marijuana spas, restaurants with weed pairings, and touring grow operations in the same vein as a winery tour, could bring new life to a stagnant industry. If only the government will let them.

It is essentially a waiting game these days. There are signals things are moving. State governments like Colorado and California have made changes to better accommodate the marijuana industry but all eyes are focused on the potential federal reclassification of marijuana from Schedule I substance, which it has been classified as ever since the ratings system took effect in 1970.

The post The Cannabis Industry was Brand New Ten Years Ago, Its Time To Update the Federal Tax Code appeared first on Yellow Scene Magazine.

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.

Looking for the best places to spend the spooky season celebrating? We got you covered!

Tots Opps

44th Annual Halloween Parade & Trick or Treat Street
Saturday, Oct. 28, 10 a.m.-1 p.m. at Roosevelt Community Park, Longmont
The costume parade and Trick or treat Street is back for another year to march down Main Street Longmont.

Apex Foundation Trick or Trot 5K & Halloween Candy Hunt
Saturday, Oct. 28, 9 a.m. at 13150 W. 72nd Ave., Arvada
Proceeds from this Halloween-themed fun run and candy hunt go to the non-profit Apex Foundation.

Family Fun Friday – Halloween Bingo
Friday, Oct. 20, 6-7:30 p.m. at Eagle Pointe Recreation Center, Commerce City
Come play bingo in a costume and be entered for a prize.

Halloween Kids Fest
October 28, 29, & 31 at the Denver Aquarium
Kids in costume with an adult receive half-price admission cost. Festivities include a not-so-haunted train ride, pumpkin painting, monster mural coloring, science experiments, and shows. 

Halloween Spooktacular!
Sunday, Oct. 23, 2:30 p.m. at Boettcher Concert Hall, Denver
Featuring Halloween music from films, television, and more. Families can attend wearing costumes. 

Happy Halloween – Broomfield Children’s Chorus
Tuesday, Oct. 31, 4:30-6:30 p.m. at 1700 W. 10th Ave., Broomfield
A no-rehearsal concert put on by the Broomfield Children’s Chorus.

Munchkin Masquerade
Tuesday, Oct. 31, 3-6 p.m. at Pearl Street, Boulder
Recommended for children 12 years or younger, Pearl Street opens for trick-or-treaters on Halloween night.

Shows & Events

Candlelight: A Haunted Evening of Halloween Classics
Friday, Oct. 27 and Sunday, Oct. 29, 6:30 p.m. and 9:15 p.m. at Wings Over the Rockies Air & Space Museum, Denver
A candlelight concert to Halloween-inspired music.

Boos and Brews Halloween 5k
Saturday, Oct. 28, 10 a.m.-1 p.m. at Number Thirty Eight, Denver
Finish the 5K course and celebrate with a free beer.

Boulder’s Halloween Pub Crawl
Saturday Oct. 21, 4 p.m., check in at 1534 Pearl St., Boulder
Enjoy drink specials while participating in fun games and contests along the way.

Denver Happy Hour Halloween Weekend Bar Crawl
Saturday, Oct. 21, 4-11 p.m. at Market St., Denver
Come ball crawling in costumes in Denver. Get cover fees waived and discounts on drinks or win big during the costume contest.

Elitch Gardens Fright Fest
Wednesday, Sept. 30 through Oct. 29 at Elitch Gardens, Denver
Elitch has normal family-fun during the day and fright by night.

Exotica Erotica Ball
Tuesday, Oct. 31, 9 p.m.-2 a.m. at the Riverside, Boulder
Wear adult-themed masquerade and indulge in risqué interactive entertainment at Colorado’s longest-running Halloween event.

Ghosts & Goblin 5k
Sunday, Oct. 22, 9 a.m. at City Park, Denver
Join in a Halloween-themed run.

Halloween Dance Class on the Rooftop
Saturday, Oct. 28 from 9-10 a.m. at the Museum of Boulder
Take a fun, Halloween-themed Zumba class on the rooftop to kick off the Halloweekend.

Halloween Doll Making Class
Thursday, Oct. 5, 6-8 p.m. at Park Hill Treasures, Denver
Create a spooky Halloween decoration out of old ceramic or rubber dolls.

Halloween Goat Yoga
Saturday, Oct. 14, 5-6 p.m. at Yoga Six Northfield, Broomfield
A goat yoga session when costumes are encouraged.

Halloween Themed Date Night: Stained Glass & Chill
Tuesday, Oct. 31, 6:30-8 p.m. at Colorado Glassworks, Boulder
Make a stained glass piece during a special Halloween date night class.

Motown Haunted Prom (A Halloween Dance Party)
Saturday Oct. 28, 8-11 p.m. at Roots Music Project, Boulder
Groove to live Motown hits in your costume for the 3rd annual Motown Haunted Prom.

Nightmare on Shimmy Street, A Theatrical Bellydance Halloween Event
Saturday, Oct. 14, 7- 9 p.m. at Althea Center for Engaged Spirituality
Egyptian deities, witches, and more will perform a Halloween-themed performance.

Oddities and Curiosities Expo
Saturday, Oct. 7, 10 a.m.-6 p.m. at Colorado Convention Center, Denver
The expo showcases all things weird including horror and Halloween-inspired pieces.

Spooktacular Critters
Wednesday, Oct. 25, 6-6:45 p.m. at Louisville Recreation Center
Learn about snakes, spiders, bats, and create a critter craft, for ages four and up. 

The Burton Bar – A Halloween Pop Up
The month of October at Denver Pavilions
This seasonal speakeasy honors Tim Burton through a spooky and immersive bar experience.

Wicked Wolverine Halloween Bar Crawl
Saturday, Oct. 28, 5-11 p.m. at various bars in Boulder
Mingle with other Halloween lovers and get food and drink deals along the way.

Women’s Resource Center Halloween Open House
Tuesday, Oct. 31, 11 a.m.-2 p.m. at University Memorial Center, Room 457, CU Boulder
CU students, faculty, and staff are welcome to connect with new and old friends while decorating masks and cookies, playing board games, and enjoying free food.

Mazes ‘n’ Pumpkin Patches

7th Generation Farm
Hours and dates of the pumpkin patch are TBA for 2023, at 1536 Courtesy Road, Louisville
This farm offers pre-picked or U-pick pumpkins. Visitors can get lost in the hay bale maze or climb the big bale hay mountain. Visitors can see the cows, sheep, horses, goats, chickens, ducks, geese, pigs, and two dogs living on the farm.

Anderson Farms
Sept. 20 through Oct. 30, Sunday 9 a.m.-2 p.m.,? Thursday through Saturday 3-8:30 p.m. at 6728 County Rd. 3 1/4, Erie
The farm is home to the first corn maze in Colorado and has a long history dating back to 1911. Visitors at the farm can experience the fall festival, terror in the corn, private campfire sites, and the pumpkin patch.

Cottonwood Farms
Open every day after Sept. 23 through Oct. 31, 10 a.m.-6 p.m. at 10600 Isabelle Rd., Lafayette
Visitors can buy pumpkins, squash, and decorative fall items. There is a corn maze for the family and a straw bale maze for the kids. Prepaid admissions are encouraged on weekends and can be purchased a week in advance.

Munson Farms
Open through October, 9 a.m.-6 p.m. at 7455 Valmont Rd., Boulder
This U-pick patch has many varieties of pumpkins along with a farm stand. Admission is free, and produce is priced by the pound.

Rocky Mountain Pumpkin Ranch
Every day in October, from 9 a.m.-6 p.m. at 9059 Ute Hwy Co 66, Longmont
Visitors during the week can experience a more mellow visit. Groups like daycares, schools, and recreational groups are welcome. The weekends are more robust with carnival rides, a petting zoo, face painting, a food truck, and U-pick pumpkins.

The Bee Hugger Farm
Open everyday in September and October from 8 a.m.-8:30 at 12590 Ute Hwy, Longmont
Open almost always, except for when private events are booked, the farm is open for self-guided experiences and operates on an honor system — pay for pumpkins using cash or Venmo, but entrance is free. Visitors can explore and climb on the tractors and observe the bees. Hay rides and pony rides can be arranged along with group or photographer experiences.

VT Pumpkin Patch
Oct. 1-31 every Friday 2-6 p.m., Saturday 10 a.m.-6 p.m., Sunday 10 a.m.-6 p.m. in Boulder County
Started in 2021, this family-friendly patch is great for people of all ages to come pick out their perfect pumpkin.

Local Costume Shops

Crimson Rose Masquerade
Wednesday through Saturday 11 a.m.-6 p.m.; Sunday 12.-5 p.m. at 1456 South Broadway, Denver
Crimson Rose offers a selection of high-end costumes, fancy dress apparel, corsets, and masks.

Disguises
Monday through Friday 11 a.m.-8 p.m., Saturday 10 a.m.-7 p.m., and Sunday 12-6 p.m. at 9797 W. Colfax Ave., Lakewood
One of the largest costume stores in the region, it offers a large selection of costumes for purchase and rental.

Gott-A-Costume
Monday through Friday 12-7 p.m., Saturday 10 a.m. to 6 p.m. at 15167 E. Hampden Ave., Aurora
This costume store offers costume purchases and rental options as well as character rentals for parties.

Reinke Brothers, Inc.
Halloween season hours: Sunday through Thursday 10 a.m.-10 p.m., Friday and Saturday 10 a.m.-midnight at 5663 S. Prince Street, Littleton
Not only a costume store, Reinke Bros. has a haunted mansion inside. They offer a child-friendly version of the haunted mansion with lights staying on.

The Ritz
Monday through Wednesday 12-7 p.m., Thursday through Saturday 12-8 p.m., Sunday 126 p.m. at 959 Walnut Street, Boulder
Bringing costume visions into reality, customers can rent or buy their costumes with the help of friendly staff.

The Wizard’s Chest
10 a.m.-7 p.m. on Saturday and Sunday, 11 a.m.-7 p.m. Monday through Friday at 451 Broadway, Denver
This magical toy store and costume shop has costumes for all ages.

Haunted Houses & Other Scares

Boulder Escape Room
Open daily 12-8 p.m. at 13th Street #LL60, Boulder
Locally owned and operated, solve puzzles and explore the underworld of Pearl Street.

Boulder Ghost Tour
Fridays and Saturdays at 6 p.m. at Pearl Street, Boulder
Meet the ghosts of Boulder’ s Pearl Street Mall during a haunted walking tour.

Terror in the Corn
Sept. 22 through Oct. 29, purchase tickets for specific time slots, Anderson Farms, Erie
A mile-long immersive haunted corn maze filled with your darkest fears.

The Empty Grave Haunted House
October, tickets available for select times, at 218 Kimbark Street, Longmont
Come face to face with your fears as you survive one night during the graveyard shift of the workers at the Longmont Food Co.’s turkey factory.

The post Halloween Directory 2023 appeared first on Yellow Scene Magazine.

Ah, the crisp smell of a cool overcast day as the clouds gradually threaten rain. Leaves the color of sunset dance a wind-led ballet across the street, parting as a woman ambles through the neighborhood, sipping spiced apple cider from some local shop. A black cat curls into a cinnamon bun on their human’s lap as she surfs the web for jack-o-lantern ideas. A man peruses the candy aisle, searching for a bag that has all his personal favorites. 

At the time of writing, it’s still 97 degrees outside and my seatbelt hasn’t stopped trying to fuse to my arm. Not one of the above has come to pass yet, and if you’re like me – a person that becomes a cornered animal in the heat – then Spooky Season always comes as a welcome change of pace. While it’s never too early to talk about and plan for Halloween, it is admittedly much easier and more practical as the season draws near.

Starting with the most mysterious of any of the traditions I could find, we have the Headless Horseman of Lafayette – cue thunder crack. Every year on All Hallows Eve an unknown pumpkin-headed horseman rides around the city. This nightmarish figure has strayed a touch west of his original haunt –but he is just as terrifying, if not significantly less violent, than his depiction in Tim Burton’s Sleepy Hollow.

While it’s never too early to talk about and plan for Halloween, it is admittedly much easier and more practical as the season draws near.

Moving north, we’ll stop at Briggs Street in Erie on October 28th. Boo! on Briggs Street is an annual event between Moffat and Cheesman with trick-or-treating, a costume contest, and a storefront decoration contest. Trick-or-treating starts at 3pm and lasts until the event ends at 6 pm. The event is completely free, but if you want to flaunt your creative chops in the costume contest, there is a small $5 registration fee. Registrations start at 3 at the stage at Briggs and Moffat, with the contest kicking off at 4:30.

A newcomer to the arena is the Monster Mash Party. While this is only its second year, its first was a smashing success. Hosted by the Superior Youth Leadership Council at the Superior Community Center on October 28th from 6 – 8 pm, this free event includes a costume contest – split up by age group for fairness – live DJ playing all your favorite spooky songs, pumpkin decorating, a variety of games, and all the treats and snacks you can eat. If that isn’t enough, there are plans this year to partner with the Superior Chamber of Commerce to offer a Trick-or-Treat Street like the aforementioned Boo! Details are still in the works, so make sure to follow the Superior Youth Leadership Council on Facebook to stay up-to-date.

Moving up to Longmont, we have nearly a full month of free Day of the Dead celebration. Starting Saturday, October 14th, and going until November 5th, the Dia de Muertos exhibition at the Longmont Museum’s Swan Atrium will feature art from Local Artists and community-built altars. Opening day of the exhibit, Longmont will also host its annual Dia de los Muertos Family Celebration from 11am to 3pm at 4th Avenue and Main Street. The celebration will feature street food, arts and crafts, music and dance, cultural education, altars, and the iconic Gigantes Procession–a parade that features various mini-floats and decorations to honor the season. If this sounds like a lot, it is, which is why a free shuttle service will be available to ferry you between activities so you can experience everything this mini-festival has to offer!

Also in Longmont, Outworld Brewing is hosting a Halloween costume contest on the 31st, and given the atmosphere and decor of this incredible bar, this will be an unmissable event. Celebrations start at 11am and continue until just about midnight meaning you can spend the entire day here if you wanted.

… given the atmosphere and decor of this incredible bar, this will be an unmissable event.

On to a very family-friendly event in Louisville, we have the Halloween Spooktacular on October 30th at the Louisville Public Library. Open to kids 2 to 5 years old – as well as their caregivers – this event kicks off at 10:15am in the Library Meeting Room and goes until 11am. During this time, enjoy spooky stories, and songs, and crafts – as well as trick-or-treat around the library.  

Over in Westminster we have Boo at the View. This event is returning for its second year after a very successful debut in 2022; over 1,000 people showed up the first time around. Hosted on Saturday, October 28th – a very popular day for Halloween celebrations – from 3-6pm at the West View Recreation Center Part tailgate, part trick-or-treat, children will be able to walk around the parking lot, collecting candy from car to car. This free event will also have onsite hayrides, crafts, face painting, and a balloon artist.

Out in Lyons is the Lyons Emergency & Assistance Fund Rave to the Grave on Friday, October 27th. Details are still being finalized for this event, but if last year is anything to go by, Rave to the Grave stands to be a resounding success. Featuring live music at Lavern Johnson Park, Rave to the Grave managed to raise over $39,000 in 2022. With a pre-rave happy hour starting at 6, and various food trucks, this 21+ event drew in hundreds. Registration is required to enter, with a suggested $25 donation to LEAF.

For something more family-friendly in the Lyons area, be sure to check out the Lyons Spooktacular Parade the following day, Saturday, October 28th. Games and activities abound, all culminating in downtown trick-or-treating. I made sure to confirm the return of one key activity; the Stone Cup Chili Cookoff. Activities kick off at Lyons Elementary from 4-5:30pm, with the parade and trick-or-treating following shortly after. Be sure to keep an ear to the ground for the most up-to-date information.

Moving on to Thornton we have Harvest Fest on October 7th and its two satellite events: the Fishing Derby at Grandview Ponds and the Pancake Breakfast at the Thornton Active Event Center. Harvest Fest is a community event held at Thornton Parkway and York Street at Community Park that will feature live entertainment, food vendors, a beer garden for those no longer disadvantaged with youth, business booths, craft booths, and a skate park competition. The event will run from 10am to 5 pm on Saturday, October 7th.Admission for the Pancake Breakfast is $3 for Children and Seniors and $5 for Adults. Once you’ve had your fill, stop by the Fishing Derby at Grandview Ponds from 8 am to 11 am. This event isn’t for us lame adults, but is open to children 4 to 12 years old and is just $1 per kid.

With all of this happening in one day, there’s something for everyone.

Stanley Masquerade Ball hosted by, of course, Seayonce, will start Saturday at 7pm in Estes Park and features “the spookiest and most glamorous Halloween celebration of the year.” Not your typical masquerade, there will be comedy, a mystery, cabaret, and drag to keep you entertained and in the spirit. Can’t wait for the night to get started? Join the Magical Brunch Event that morning from 10am-1pm but make sure to reserve your spot.

And finally, last on the list–but certainly not least  is Boulder. If dancing is more your speed, check out the Motown Haunted Prom on, you guessed it, Saturday, October 28th. Featuring a live band covering all of your Motown & Stax Records favorites, this single-night dance party is guaranteed to have you dancing in the street. And if you love to dance but are terrified of any public attention no matter how small, liquid courage will be served at a full bar on site. Doors open at 7 pm so you could feasibly add this to the end of your night after one of the other mentioned events. Motown Haunted Prom is located at Roots Music Project,  4747 Pearl Street V3A in the big blue building. There will  even be a giant hand pointing to the door in case our excellent directions aren’t concise enough for you. Tickets are $25 ahead of time, $30 at the door, and there are $200 booths that can accommodate up to 5 people if you prefer something more private.

We would be remiss if we didn’t mention Meow Wolf. For the uninitiated, Meow Wolf is an immersive art exhibit/psychedelic experience that is near impossible to do justice with words.

But I’ll try.

This year, Meow Wolf is putting on two separate events during the month of October! Starting off with Wednesday, October 4th at 5:00 pm, Adulti-Verse: Spooky-Verse is a 21+ immersive experience celebrating everything spooky. To give a better idea of what the event has to offer, perhaps it is best to use their own description from their website: 

“Wander in the realms of the wonderfully weird as we celebrate this spooktacular season at Convergence Station. Costumes highly encouraged!” 

While that might not clear much up at all, with Meow Wolf at the helm, this is guaranteed to be an experience you won’t soon forget.

Following this, on Saturday, October 28th is the 2nd Annual SpooKiKi Ball. Once again, I think it is best to go to the source for information on this event: 

“In 1979, Ballroom Icon, Paris Dupree, created the revolutionary dance movement known as vogue. Vogue was and still is the celebration of Black and Latino Trans and Queer people highlighting their beauty, talent, and ability to leave their mark in a world that tries to erase them. The House of Flora (@kikihouseofflora) is a KiKi house that originated in Portland, Oregon est. 2016 by Legendary Passa Flora, and in 2018, the house expanded its roots in Denver, CO, under the direction of Valentino Valentine, AKA Mother Flora…. The House of Flora has been seen elevating the subculture of Denver, collaborating with both local and large-scale companies, and building safe spaces for BIPOC QTs since 2018.”

The post Something Spooky This Way Comes 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.

The terrific talents and fantastic flavors of Boulder have risen to national prominence over the last decade and for good reason. The food here rocks. I mean, it is damn good. If you don’t know that by now, you better get your head – or stomach – in the game. Some Seattleite might know more about your city than you do! (That’s me, I’m the Seattleite who got to know Boulder by nibbling my way across town.) Or maybe you just want to get better acquainted with your favorite Boulder chefs in this expanded Off Menu. No matter your reason, you’re here with me now. Strap in. It’s a fun ride.

Manal Jarrar – Arabesque

Manal greets me with a bright smile and a tall glass of cool, homemade spiced tea. The recipe took her years to perfect, a fact that becomes apparent with my first sip. Its carefully combined alluringly sweet baseline and sharp, fresh spices create a drink of an entirely different species from the diluted syrupy concentrate so familiar to the pallet of the pitifully unaware Starbucks-goer. Get a taste of Manal’s spiced tea, and you find the flavor that Starbucks has tried so hard (and failed) to emulate all these years. You’ll find the same is true for her delectable lemonade—there’s just something about it you’ve never known before, and its taste is one for the gods.

If you ask her how she does it though, she won’t quite tell. She’ll say that one day after months of experimenting, she woke up knowing exactly how to craft this specialty drink with elegance and grace that you can taste. It’s a gift. She knows how to manage and complement flavors just as she knows how to manage and complement components of a ballet.

A former dancer and instructor herself, she brings the same grace and coordination she needs on stage to the kitchen. “You have to be larger than life to see the connection between dancing and food,” she says, but hearing her speak, you get what she’s talking about. She speaks with the same richness and passion that you would expect to sense in a beautifully executed ballet or an expertly crafted dish. I certainly tasted it in her potatoes (which were seriously, honestly, hand-over-heart incredible). She says her secret here is taking time and allowing her food to sit in its own flavors. Like in life, she explains, “let it be.” Don’t force the flavors together, nor make them fight with each other. Let them settle and grow a shared integrity. It more than pays off.

Manal longs for the days to come, when the COVID pandemic is behind us all. She misses the cacophony of forks on plates and laughter rising above the chattering buzz. She misses the people who usually fill her charming little establishment. One of the loveliest things about Arabesque, she eloquently explains, is the feeling we have when we eat together—feeling human together, shoulder to shoulder. Despite her aching heart, she opens Arabesque and cooks take-away and patio orders for those who do still come to enjoy her food and company—not because she’s making much of a profit from it these days, but because she loves it. I am deeply grateful for that because she’s made a loyal customer of me, and I plan to return soon, not just for her mouth-watering food and drink, but for her colorful personality, and the charm she brings to 17th and Pine.

Eric Skokan – Black Cat

It all started at nine thousand feet, at the Gold Lake Mountain Resort in the year 1998. Eric found in the resort a head chef position, amid the beauty of the Rockies, and Jill, having recently moved to Colorado and risen from horse wrangler to general manager at the resort, found (and hird) Eric.

The Rockies, and moreso Jill, kept Eric in fond devotion to the mountain resort for nearly ten years. He and Jill, who had found not just each other, but love there as well, haven’t left one another’s side since. 

Eric jokes that he and Jill are essentially the same person: two heads, four arms, four legs, and facing one direction, with a vision and passion to serve food that supports a healthy lifestyle. Before the pair opened the now famed Black Cat Bistro in 2006, they ran a little ice cream shop together.

A trip to the French Pyrenees changed the game for the couple where they witnessed the transformation of garden veggies to a delicious, simple dinner. The owner walked from their table to her garden, plucked vegetables from the vine, and plopped them into her apron before jogging into the kitchen to create a “magical” meal. So became the inspiration for Black Cat. 

“I put my head down and got to work,” Eric tells me, “and when I lifted my head years later, I had hundreds of acres of land for cultivation.” He and Jill usually use their farm to supply fresh ingredients to Black Cat Bistro as well as offer skills and resources to up-and-coming chefs and new farmers alike, but since the coronavirus hit, the farm has taken on new roles. The family packs its produce into Mabel, their trusty food truck delivering fresh foods to locals looking to avoid grocery stores. They’ve also transformed the farm into a home for custom-made greenhouses, where customers can come to enjoy memorable and safe dining with breathtaking sunsets, fresh dinners delivered to the foot of their table eight feet away, and come October, wood-burning stoves and sheepskin blankets. After fourteen years of doing what he loves at the bistro, seeing familiar looks of wonder on his customers’ faces, and offering care to his community as best he can, his and Jill’s dream is now manifest.

This marvelous milestone for Black Cat comes at a time of struggle and pain for Eric, Jill, and their boys, however, as the family mourns and grapples with the recent loss of their son, Kelsey. Eric is appreciative of his staff, who have taken the burden of the farm and Black Cat upon their shoulders and carried it through the summer. Eric also looks ahead to the future—a future of pumpkins, winter squashes, and eating his body weight in spring peas. There is still much to come for the Skokans and the Black Cat community, and while the pain of loss never gets easier, at least we learn to manage it. I and Yellow Scene alike offer our warmest wishes of healing to Eric, Jill, and their sons.

Shekhar Pokhrel – Busaba

Shekhar’s story is the reason why our role models tell us to chase our dreams: sometimes, we catch them. As a CU graduate in accounting and entrepreneurship and a software developer, Shekhar adored Thai food and dreamt of becoming a chef. In his travels around The States, he would introduce himself to the chefs at his favorite Thai eateries and to try to learn something from them. One of those eateries—his favorite of them—was Busaba. Before buying Busaba about a year ago, Shekhar was a loyal customer, eating there all the time. Shekhar made his culinary start as a dishwasher in a little Thai place at the University of Colorado in Boulder, and now after a year of training at Busaba, the former owners have retired, and he is thrilled to deliver the simple yet delectable flavors of Thai food from kitchen to plate himself.

Growing up under the direction of his culinarily masterful mom in a family farm in Nepal, Shekhar has valued and respected food since he was young. He respects where the food comes from and the impacts of it, and he brings those same values to Busaba. When Shekhar was an admiring customer of Busaba, he could taste the freshness and vibrant flavors. Now, on the other side of the counter, Shekhar says the source of all that culinary goodness is obvious: the freshest ingredients that can be mustered. Busaba brings uncompromising quality and authenticity to its Thai food, which Shekhar explains, you can really taste in the dishes it serves. It’s why customers keep pouring in their love and support, even through this pandemic: Busaba nourishes them with marvelous quality dishes, and they don’t want to see that go.

When you go to Busaba, you might consider the garlic pepper. Shekhar says he loves all of the made-from-scratch dishes at Busaba, but that’s his favorite right now. He also makes notable mention of the house-made coconut ice cream, a tasty dessert of which he admits, chuckling, he never fails to get his fill. Or, try something new. Shekhar encourages us to explore different flavors of the Thai world—there’s a lot more out there beyond the Pad Thai, people. Fortunately, Busaba offers a lot of vegan and vegetarian options too, so there’s no excuse to pass up a new culinary adventure, especially one that tastes so good.

Alec Schular – Tangerine

Last week’s wild weather hit Alec’s culinary baby, Tangerine, hard. During our interview, Alec waves goodbye to one of his team members and sends his thanks. “It was fun,” the guy says. There had been no electricity that morning, and all of the tickets had to be hand-written, but the employees didn’t seem to mind the new challenges—they were happy and ready to pull together to serve people great food.

You can tell what kind of atmosphere Alec creates in this place. He wants Tangerine to be a positive experience for all people. Great service and an upbeat, friendly atmosphere isn’t just important for the customers—he wants his employees to be happy too. And when you walk into Tangerine, you’ll not only notice the socially inviting atmosphere he’s created, but the loveliness of the space as well. Hovering orange globes warm the walls and the conversation in Tangerine’s primary room, and Louise Nevelson-inspired art abounds in the converted joint space of Alec’s past sparkling culinary sensation, Arugula.

Alec has decades of culinary instruction and practice which have colored his food with sophistication and artistic flair. Ask him why he became a chef though, and he’ll give you a refreshingly contrasting and deeply relatable answer: “I love to eat.” Mmmm yes.

He’s an Italian, French, and Spanish food drooler at heart, and you can taste those influences in what he makes. But he opened Tangerine as a healthy American food-focused eatery with a Mediterian twist to complement his much-loved Arugula restaurant. He wanted to offer people an American breakfast, brunch, and lunch spot with whole, quality nutrition crafted with creativity. Nine years later, Tangerine continues to do just that (and now it serves cafe-quality coffee for you caffeine-jittery readers out there too.) Soon, the eatery will expand its space under heated canopies in the hope of safely returning a sense of community to its dining. Come October, keep an eye out for Tangerine’s warm atmosphere as it’s transported into the fresh outdoors, and when you visit, try one of the Benedicts. They’re the chef’s favorite.

Dakota Soifer – Cafe Aion

You wouldn’t know that Dakota won Cutthroat Kitchen back in 2014 by talking to him, and when you’re through with the conversation, you understand why: fast entertainment isn’t his speed. Rather, he speaks fondly of Meadow Lark Farm Dinners, where he cooked five-course meals from a kitchen bus on farms throughout Boulder. He affectionately recalls his first experiences watching chefs at Rumba (now Centra) “throw stuff in a pan,” in the “ripping heat.” He describes epic dumpling-filled dinner parties with his former-Eastern-philosophy-and-religion-professor mother, who would invite visiting professors from China and India over to his house every night. From talking to Datoka, you get the sense that he’s the sort of person who soaks in his experiences and finds richness in being a part of a larger moment. 

Dakota’s passions also very much seem to rest in the bricks of Cafe Aion and the texture of the space there. He describes how he was drawn to the place for the feeling it exudes—it’s not sterile or slick, and it exists in a different world from that which embraces Banana Republic culture. Chasing after a taste of Europe, he bought this historied space for Cafe Aion ten-and-a-half years ago. It’s not as polished as other places, and he revels in that. He finds quality and authenticity in its way of existence and appreciates the funky vibe of The Hill. Sometimes, a visiting professor from China or a Nobel Laureate will sit down to enjoy a paella and a bottle of wine at lunch, and the space fills with the same air of academia that he grew up loving. 

Since the pandemic hit, Dakota has dialed in on what he calls “anti-cheesecake mentality,” working to make the cafe a little more true to its original vision. Cafe Aion has fewer options now. While it’s held onto its identity, serving plenty of paellas from scratch and offering spirits to pair, Cafe Aion has also grown through a period of welcome change as Dakota works to keep it alive and well during our era of coronavirus concerns.

Hugo Meyer – Piripi

Hugo has been to all of these places, mingled with local pallets and fisherman, and opened many a restaurant around the globe. A native Argentinian and German citizen, he calls himself a citizen of the world, and in each place he’s been to, he hopes to bring people together. In fact, that hope is at the heart of the name, “Piripi.” Spanish sailors would play dominos at his bar as they good-naturedly threw the word around. It means tipsy, but not just from a drink too many—from laughter and good times too. That’s what Hugo has created in Piripi: “good vibes only.” He’s really pleased with the restaurant and how it’s come together, but not many people know about it just yet. 

It was Hugo’s intention to see Piripi open to the people of Erie back in March; he built the building, decorated it, formed the menu, and just when it seemed the universe was ready for Piripi at-large, the coronavirus cast its shadow and closed down cooks and chefs across Colorado. 

Pirpi just had its unofficial soft opening last week, and this week, we’ll see its grand opening. Hugo’s Piripi launches with a promise of tasty food and an inviting atmosphere—a good night out. Be one of the first to see it and get a taste of Hugo in action on Briggs Street in Erie.

Rueben Verplank – Mike O’Shay’s

If you’re looking for a fun gastropub around Main Street in Longmont, look no further than the city’s longest-running restaurant, Mike O’Shay’s. When Rueben bought this place almost four years ago now, he knew right away that he loved it. “It’s a great business,” he says. Ranging from the classic fish ‘n’ chips to Rueben’s favorite guilty-pleasure dish, the massive schnitzel, Mike O’Shay’s has quality pub food and fun drinks that make for a great night out with friends or family. As with so many of us, that’s really what Mike misses most right now. He still loves the act of creating a visually appealing dish with complex flavors and tastes, and he loves finding tasty drink pairings to accompany, but it’s just not the same experience when you’re eating and drinking at home. “Restaurants are part of the fabric that hold people together as a community,” he says. 

While Rueben clearly has a great love for the industry and how it used to operate, he’s making the best of these odd times. There’s outdoor patio space on Main Street for a little while longer while the weather permits, and coming up next month, Rueben plans to find some way to celebrate the 40th year of Mike O’Shay’s classic pub ambience on Main Street. He’ll celebrate and raise a glass of German Hefeweissen to the many years of great food, great service, and fun for years to come. 

Lenny Martinelli – Dushanbe

The Boulder Dushanbe Teahouse couldn’t have been in better hands when it fell into Lenny’s. A student of architecture, Lenny launched his culinary journey as nothing more than a means to an end, that end being designing and building beautiful spaces. But one day, a couple of years into owning his first cafe, he caught a glimpse of the Boulder Dushanbe Teahouse in Tajikistan—it was a vignette on a flyer asking for bidders who would receive its parts from a Tajik sister city, rebuild it here in Boulder, and make it into a symbol of global fraternity. He called the project committee in charge to no avail, but as fate would have it, a year later, he received a letter in the mail telling him that the project was his. 

Now, twenty-some years after taking part in the very plastering and painting of the teahouse, Lenny has curated a menu and atmosphere that people from across the world journey to experience. He’s designed and built all of his restaurants, in fact. (You can take the man out of the profession, but you can’t take the profession out of the man.) Like in his other restaurants, and particularly in Leaf, Lenny stays true to his passion for vegetarianism. The Boulder Dushanbe Teahouse is largely vegetarian and has a number of vegan options to boot. He sources it all from his very own farm and works to ensure that he doesn’t waste a single green tomato (of which, there are in fact, very many this season). Of course, that means that when you visit the teahouse, you can expect to find green tomato chutney featured on the menu. Give it a try, and when you’re there, ask Lenny for a cup of tea. At the Dushanbe Teahouse, there’s a type of tea for every time of day.

Brad Heap – SALT The Bistro

Bradford describes his relationship with food and cooking as a lifelong affair. It was a rocky start: he would sit for hours in protest against his plate of Kuner’s lima beans and still recalls in quiet terror the clearly scarring cooking of his mother. But at six, he learned how to turn the bitterness of semi-sweet chocolate into jaw-dropplingly good fudge. And when he started cooking for himself, he fell in love with learning how to make really good food—like his buttery velveeta grilled cheese with tomato soup.

These days though, Brad is more interested in clean eating and nutrient-dense foods. Of course, some things just don’t change: you still won’t find a lima bean within the walls of SALT The Bistro, and he’s still driven by his young amazement for the alchemy of science and its intersection with the pleasure of eating. But now, he also commits to whole, organic, and sustainably sourced foods. Calling the standard American diet (and his old favorite foods) “a curse and a plague,” he hopes to encourage safer, less processed food choices for all people. Simplicity, seasonality, humanity. That’s Brad’s culinary mantra.

You can taste those values in his presently favorite dish, the gnocchi bolognese. He also extols the New Zealand-raised grass-fed wagyu. Brad emphasizes that no matter your culinary proclivity, SALT has something healthy and tasty for you. And for plant-based eaters, he’s currently expanding his menu. (Watch out for mouth-watering no-cheese nachos to come.) Brad also plans to make available quarantine-friendly take-out dishes that you can finish cooking in your oven at home. The concept brings the warmth and smell of SALT into the home, and that aspect of take-out is what really makes to-go meals worth it.

Samuel McCandless – Arcana

Since the COVID-19 outbreak first began effecting closures within the food industry, Samuel has been working hard to mix things up and keep the offerings at Arcana fresh. Back in March, about a year-and-a-half into his new position as head chef, Samuel did a lot of cooking for folks in need, offering high quality, high integrity foods on a sliding scale. Then, Arcana started offering more to-go options. In the midst of constantly-changing and somewhat chaotic conditions, Samuel decided that instead of simply succumbing to change, Arcana would wholly embrace it. These days, Arcana’s menu changes every month. This month is Mexican Cantina-themed, and next month, food will take on a casual Japanese flavor. Then comes Rome. Arcana offers a taste of the world at a time when we thought travel restrictions prevented it. 

Ask him to a list a few of his favorite foods on the menu, and Samuel will describe his halting hamachi ceviche with lamb shank or a flavorful fire-roasted zucchini dish with yellow molé and lavender honey—combinations that peak your curiosity and leave you telling your partner or housemate “We’re going to Arcana” (spoken from a place of experience).  

Ask him what inspires these diamond dishes, and you’ll come to learn about his daughter. She’s there with him during the interview. Samuel likes to tie personal experience into what he does. He explains that of course, he expects professionalism, focus, and cleanliness from his quality curated team, but he also encourages them to tie joys of their personal lives into the food. He says that’s what creates the environment that Arcana’s customers so delight in.

Samuel has been cooking for twenty-three years now. He’s grown to value clean eating and the clean feeling it gives the body. He’s also moved away from putting twenty-some things on a plate, or what he calls, “cooking with your ego.” At Arcana, Samuel offers focused dishes made simply and says you really do get more out of less. It’s an equally if not more challenging task that he now faithfully takes on. “I cook what makes people happy,” Samuel says. And to that, I say, “I want to be happy! Henry, we’re going to Arcana.”

Matthew Jansen – Mateo

Born in Jamaica and raised in a family restaurant in Boulder, Matthew has always worked hard at what he does; he got good grades in school, developed an impressive football game in his later years, and as an adult, takes part in a host of fundraisers in addition to spending time with his kids. He stays busy, but no matter what else he’s doing, he’s also always cooking. Cooking has always been a central part of Matthew’s life. It’s his passion, and it’s where he’s put nineteen years of hard work. 

Those are the minor details that take digging to find. When you meet Matthew, you don’t hear much about them. Rather, the first thing you learn is what a humble guy he is. He has a great depth in knowledge about Provencal foods and food chains—that is, the food culture in Italian-influenced southeastern France—and his restaurant serves well-traveled and learned clientele. If you ask him what sets Mateo apart from other eateries though, he’ll list influences from chefs and restaurants all around Boulder in response. 

Matthew clearly values the togetherness of the culinary community here in Boulder, and he is grateful that he has such a loyal customer base that appreciates Mateo alongside other delicious eateries around Boulder. He also credits local farms near his newest culinary endeavor, Raglin Market, and businesses in the Boulder wine world. This guy just doesn’t quit with the neighborly complements. 

Speaking of wine, it’s clearly a passion of Matthew’s too. It is afterall, the backbone of Mateo, particularly sparkling wine—Matthew’s life love. Matthew feels that the perfect wine-food pairing can transport you to another place, somewhere among the climbing vines and tall stone houses of Europe. Eating at Mateo is about the full dining experience, Matthew explains. That can be challenging during the pandemic, and Mateo looks, arm-in-arm with the rest of us and his culinary comrades, to the future, awaiting warmer times.

Ryan Taylor – Hickory & Ash

When Ryan cooks, he cooks emotional experiences. That was his aim in launching Hickory & Ash a decade ago with his Denver-famous father, Chef Kevin Taylor. The two combined senior practice in fine dining with a younger vision to recreate comfort food and cooked up a steakhouse with a twist—one that gets away from bells and whistles and focuses on providing an approachable, accommodating, and phenomenal experience. They top their twice-baked mac’n’cheese with bacon and cheddar scallions and reinvent the McRib into the fuller and more lively mc2.  While Kevin focuses on making the plates perfect, Ryan ensures that the pair keep the dishes fun.

This was always in the cards for Ryan. His dad encouraged him to get out of the business and avoid its all-consuming demands, so naturally, Ryan did the opposite and fell in love with it all. He’s an art-focused guy and loves food for that reason: “This is the only art form that requires all five senses,” he says, but he also carries with him a deep respect for food and social folds within it. Having cooking instruction from Europe, he developed an appreciation for “eating to dine, and not just eating to eat.” He says that as diners, it’s imperative that we adopt the idea that food is important to us. Farm-to-table eating should be a given, and sustainability and zero food waste policies should be central.

There’s a lot on Ryan’s plate these days, and even more on his horizon. After the Covid scare passes, he hopes to reopen Masa, the traditional Mexican food joint that was open just fifteen months before the pandemic shut it down. Ryan has always loved Mexican culinary tradition, its wide range and diversity, and its incredible propensity to transform simple ingredients into delicious dishes. But after all of his bustling, of creating sophisticated food, what Ryan really loves when is sitting down to a hearty microwaved White Castle burger. He certainly takes the old saying to heart: Don’t bring work home with you. While this rule of thumb holds sway for Ryan, he also lives by another axiom: anyone can feel at home where he works—at Hickory & Ash.

Steve Rezikowski – Oak At 14th

Steve’s motto is effort: “just work harder than everyone else.” That’s how he landed his first major opportunity at NYC’s “It job”, Circ 2000, while working toward a culinary degree. He made the trek for weeks on endg to persuade the owners tohire him, each time receiving a “no” —until they said yes. After two-and-a-half years there, his mentor walked him to John George across the way and told him it was time to move on. Steve had conquered all the positions at Circ 2000, and he was being traded up. So went his career, conquering and learning again.

Both are essential to Steve’s work ethic. He says that to be really good at something, you have to surround yourself with people who are as good or better than you, and one day you’ll be better than them. That’s also why you can still find him staging today. “You don’t know what you don’t know,” he says. All chefs have something they’re great at. Why not learn from them? Plus, “once you get stale, it’s hard to go back.”

Steve’s commitment to learning and conquering aren’t why Oak at 14th is a Boulder favorite though. It’s a “Boulder neighborhood restaurant,” and Steve prides himself on that. In his younger years, Steve designed sexy plates and garnered national accolades. But with time, Oak at 14th has become a different restaurant for Boulderites: it’s one of comfort and familiarity, a staple in the community. Its meatballs and kale are the dishes that fly off the shelves. Speaking of, Steve tells me that the fried pickles and meatballs are coming back after their COVID-19-induced hiatus. You’re welcome. 

Oak is also one of Boulder’s pioneering eateries in wage pay. Seeking to level the playing field for all kitchen staff, Steve and his restaurant partner Bryan have instituted tips included within the check—it’s just another reason why Oak is an excellent establishment.

Stop by and check out their September Asian food specials, or keep a lookout for Steve’s new pizza joint opening in the last week of September. The views will be unmissable, as of course are Steve’s delicious dishes.

Marcy Miller – Organic Sandwich Co

Marcy is the kind of owner and chef who doesn’t hold her secret to good food close to the chest. Tell her you’ve been struggling to find a good vegan cheese, and she’ll give you Organic Sandwich Co.’s delightful recipe for a tasty vegan almond feta. (The evidence is in my inbox.) Her guiding mission throughout Organic Sandwich Co.’s five-and-a-half years and throughout her early voyage through motherhood has been to deliver truly healthy, safe, organic, local, environmentally-conscious, animal-conscious, and all-around wholesome food to as many people as she can. She knows truly healthy food and convenience don’t often go hand-in-hand. Shaking her head at baby food labels at grocery stores, Marcy entered into her first entanglements with serious, thorough commitments to clean eating in her own family when she first pureed her own sweet potatoes for baby food for her sons. Now, she’s brought convenience and health-conscious quality to all of us.

Treating her customers like family, she combined her passion for health with her business savvy and love for community and people in a little place in the Boulder Farmers’ Market food court back in 2014. But that’s not where it stayed. The community’s love for her delicious sandwiches and healthy offerings grew her business into Organic Sandwich Co., which she launched with her culinarily practiced sister just about a year later.

At the first light of the pandemic, she expanded her commitment to providing healthy, whole foods to Boulder by selling and delivering organic vegetable bags so that her customers could skip the trip to the grocery store. Since, her sammie-lovers have flocked back, many of them vegans and vegetarians rapt with the creative offerings at Organic Sandwich Co. and a number of them also clean-eating carnivores with a taste for organic foods. As snows touch down on Boulder for the first time this summer, Organic Sandwich Co. promises warm, flavorful, and hearty dishes for the soup-lovers out there too. I hear the creamy cauliflower chowder is divine. Stop by and give it a taste. I certainly plan to try it—that and of course, the tasty vegan almond feta.

While Marcy’s clean, organic, humane, and nearly zero-waste foods excite Boulderites near and far from Pearl Street, she says it’s her customer service that really keeps people coming back. She knows her customers’ names and stories, not because she’s entered them into a system, but because she’s learned them herself. She says she wants her shop to make people feel good when they walk through the door, and not just because of her quality food (although it does that too.) 

Marcy and I end our delightful conversation with her encouragement of my efforts to make cashew cream, giving me a few tips on flavor combinations. It’s clear to me that what she says is true: her food is so good because it’s so whole and so healthy, but people want to eat it and spend time in her shop because she cares so deeply about her food, her family, and her community. 

Nick Reckinger – Georgia Boys BBQ

When Nick and his old Georgia fraternity brother-turned Boulder housemate Matt first started Georgia Boys BBQ Co., they were struggling to make ends meet during the throws of the 2010 recession. Simultaneously itching for some authentic Georgia-style barbecue that they had left behind, they launched into Boulder’s blackmarket BBQ scene at full throttle. At the time, it was a way to keep enough gas in the tank to use their already-bought season passes. (“That was an epic year for skiing,” Nick tells me.) 

Without a license nor a kitchen, the Georgia Boys would spend their Wednesdays cooking up their OG sauces and coleslaws, fresh-baked buns, and meats, and pack it all in lunch bags before cold-calling places in town until they sold out. The early days were a grind, but soon those blossomed into salad days when Longmont’s Lefthand Brewery let them set up shop in their parking lot. Their time there was cut short by the long-awaited health department crackdown that forced Nick and Matt to commit and double down on their efforts. Moving into their first brick-and-mortar spot beside Robin’s Chocolates, they had the good fortune of renting a friendly space where they could both cook BBQ centrally in Longmont and reap the rewards of Robin’s delicious chocolatey failures—it was the perfect spot. 

They sold out in two-and-a-half hours on opening day, with a line stretching far beyond their expectations. Their landlord even came by to help serve food to meet Longmont’s hungry demand. Today, Nick continues to love BBQ for the same reason he always has: it tastes like home. Like comfort. And it sure requires a lot of love in return. Nick finds joy in the ritual of BBQ creation: trimming, rubbing down every inch, marinating for 24 hours, and smoking for another 16. There’s a lot of pride there. He also praises BBQ for its equalizing character. “Everyone starts at the end of the line,” Nick says. Whether you arrive in a Bentley or a busted up Subaru, you have a place around the table at Georgia Boys’ BBQ Co. 

It’s a little harder to mix and mingle these days—something Nick usually admires about the atmosphere at Georgia Boys’. But he’s found a bright side to COVID restrictions: there’s no better response to the limitations of physical distancing than a food truck. Nick and Matt’s food truck is getting running this month. The BBQ Outpost will serve up the same tasty foods as the Georgia Boys BBQ Co. that you know and love, offering a BBQ sauce for every entree—including jackfruit. Keep a lookout. It’s coming to City Star Brewing on the 19th of this month.

Fletcher Richards – Lucile’s Creole Cafe

Universally loved Boulder-staple creole foods aren’t Fletcher’s only area of expertise, but that’s certainly what you know him for because he’s so damn good at making them. He got his start back in 1980. In ‘81, his family opened a little restaurant in an old Victorian home, and in ‘82, at 32, he really got cookin’. Fletcher is 70 years old now, semi-retired, and still working at that same beloved Boulder restaurant, which he runs alongside his wife, his close team, and his memories built of decades of rich, creole food-focused experiences.

Just before Lucile’s got its start, Paul Prudhomme’s Cajun blackened redfish lit a cultural match that catalyzed an explosion in creole cooking in America. An admirer of creole cooking and the diversity and togetherness of the creole food culture, Fletcher fell out of the logging world and into the creole culinary scene. With a sociology degree in his pocket, he dedicated his time and efforts to learning all that he could about creole food: how it’s made, where it comes from, and its significance. Fletcher has traveled to coffee fields in Martinique, eateries in New Orleans, and classrooms at CU Boulder to teach a course on creole food, music, history, and linguistic evolution. Alongside his globetrotting, Lucile’s has also journeyed to New York for a feature with Al Roker and a place at the top of People Magazine’s list of best breakfasts in Colorado.

How did Lucile’s grow to be so large in the culinary world? Fletcher says everyone has restaurants that they like, but people use the word “love” when they talk about Lucile’s. The customers and staff are central to Fletcher and his team, and that’s not just lip service—it’s genuine. Lucile’s has also kept to its commitment to fresh foods, some of them, including the okra, coming from Fletcher’s own garden. Even as Lucile’s has grown from one little Boulder restaurant to six throughout northern Colorado, and its beignets have risen to national fame, Fletcher works hard to keep Lucile’s true to these values. He keeps his ingredients fresh, his classic house-made recipes authentic, and caring for customers and staff at the top of his priorities list. He hires people who continue the tradition of cooking love into the food.

As I listen to the lore of Lucile’s evening ghosts at the Boulder location and Fletcher’s sparkling description of his favorite guilty pleasure food, the creamy rice pudding porridge with raspberry sauce, I ruminate on what will happen to Lucile’s when Fletcher finally fully retires. He tells me that Lucile’s is fortunate to have younger people at the helm who will continue its warm tradition, and that I ought not worry; Lucile’s will always be here, serving the best creole brunch around to the people of Boulder.

Hemant Bhandari – Flavor of India

Hemant is an up-and-coming talent in Boulder’s Indian cuisine scene. He’s only called Boulder his home for about seven months now, having just left Louisiana for better things, but as soon as he arrived, he took to Flavor of India. He really just fell into it. 

Indian food has a huge range and variety in its flavors and forms, Hemant tells me, and he loves all the learning and discovery that it offers chefs like him. Having worked in five or six different Indian eateries in the last four years, he says that regionally different Indian dishes may look the same, they may be made from the same ingredients, but they can taste completely different. Understanding the complexities of flavor combinations in Indian food have been a joy for him.

The chicken tikka masala is Hemant’s favorite dish at Flavor of India, and it’s a community favorite too. After fifteen years in Longmont, Flavor of India has become a trusted member of the neighborhood, and the unchanging classics like the tikka masala are the reasons why Longmontians love it so. With a great team of kitchen staff, Hemant says Flavor of India consistently puts out good food. It’s a place where people find exactly what they want and expect. 

While Hemant thinks highly of Flavor of India, he knows that in a few short years, he’ll have to permanently resettle back in Nepal with his family there. He’d like to open his own Indian food eatery there, but “who knows?” he says. It may not work out.“The Nepalese like Nepalese food.” At least we have him and his Indian cooking for a little while longer in Boulder County.

Cade Snider – Waterloo

Cade’s knowledge of the food chain stretches all the way back to his upbringing on a farm and ranch in rural Montana. From there, he entered the cooking world. He was lead chef at Walnut Street’s Brasserie Ten Ten for much of his cooking career, but as of three months ago, he’s taken up a new identity: head chef at Waterloo. 

“Love for dairy is in the blood,” Cade explains good-naturedly, but it’s the Colorado Bison burger that really draws people here. Cade cheerily praises all the tasty burger options at the Louisville loved locale and divulges his personal favorite food, fresh pasta with classic marinara or bolognese.

When I ask him about Waterloo’s vegan options, he regales me with a delightful description of the soon-to-be vegan gnocchi just before cheekily adding, “We’re happy to accommodate all. We don’t have an issue with it anymore.” Anymore, hah.

Although Cade clearly has a meat-and-dairy-loving palette, he accepts the more plant-focused folk and has created a pleasant space in Waterloo’s offerings for them. 

He tells me that his secret as a good cook is his passion and love for it—they come from the soul. “If you care, it’ll taste good,” he says and clearly means. 

Waterloo has a following, and it’s not just the live music nights, the Austin record shop-decorated walls, or the epic level good Bison Burger. People keep coming back because it’s the whole package—good food and good vibes all around. That’s big for Cade—it’s why he’s so pleased to take part in and contribute to Waterloo’s vibrant tradition.

Noah Westby – Dagabi Cucina

Okay, so Noah isn’t actually a chef. But, he has owned Dagabi Cucina for eighteen years now—a hell of a long time. Dagabi itself has been a delight for the Boulder community for closer to thirty years, long enough to cement itself as a favorite here. In fact, before Noah bought the eatery during a fortuitous coffee delivery to the former-owner-looking to sell, Noah was a loyal customer of the place.

Dagabi holds a special place deep in Noah Westby’s heart. Why? Because this restaurant belongs to the community. “You don’t see a lot of tourists or a lot of [transient] CU kids,” Noah tells me. “It’s really about the community that we’ve built here over the last eighteen years.” His staff has been with him for over twelve of those years, and his talented head chef, Antonio Rulo, has been a member of the Dagabi family for twenty. It’s a personal space. Even Noah’s own nuclear family is weaved into the Dagabi tribe, with his wife managing take-out and cooking award-winning chili and his sons preparing food in the kitchen. His youngest at age six cuts (and tastes) the pizza every night.

Noah remembers his first night as owner. He adored the sauvignon-drenched chocolate torte as a customer, and it dawned on him that he could have as much of it as he wanted after buying the joint. He sat down to a full torta de chocolate and revelled in his new home.

Since then, Noah has moved Dagabi Cucina to focus on the authentic Spanish flavors that he learned to create growing up with his grandma. Noah tells me that those flavors are unmissable—you just have to try them (alongside the torte, of course). And while the descriptions of a couple dishes may give some customers pause (the tripe stew or the morcilla, a traditional blood sauce dish), Noah encourages us to step out of our zone of familiarity and give them a go—they are all truly delicious and beautiful dishes.

Bob Sargent – Savory Cuisines

Bob Sargent has been the owner and head chef at Boulder’s favorite catering service, Savory Cuisines, for 18 years now. But at the sunrise of Bob’s career, when he worked to develop menus and catering options for Boulder’s restaurants, not a soul supported his dream of becoming a head chef. “You’re too friendly!” his bosses would tell him. And he is. Bob’s a charismatic guy. Fun. Amiable. The kind of person who makes an hour of conversation fly by. Ask him about his foods, and you’ll hear the passion behind his voice as he tells you about the mad fusions and wacky culinary experiments he’s made and conducted. He might tell you about his curried phyllo roll flop or the chemistry lesson he gleaned from a pineapple marinated chicken concoction. No matter what he says, you’ll get the impression that this is what he loves doing.

A world traveler, Bob uses flavors and knowledge he’s gleaned from locals and Michelin star restaurants across the globe. From Europe to Mexico, Bhutan, and Argentina, he’s seen it all. (And that doesn’t even scratch the surface of his twenty-five-year-long list of travels.) 

Despite his self-identified “pretty outrageous” and delicious dishes and despite his charm, COVID-19 has hit his catering business hard. Of course, he still serves his tasty international cuisines to small wedding parties during the summer (so if you’re getting married, you better get in touch with Bob!), but after the wedding season ends, he plans to bring his BBQ french dips and sriracha aioli-smeared bright bahn mis on vibrant turmeric focaccia to a flavor-filled food truck. It’s a new era of lunchbox packaging for him. And a new era of entrees wrapped up as sandwiches. Check out his eclectic collection of delectables this October at his food truck, probably parked somewhere around Table Mesa and Broadway. Or just get his attention on the ole IG: @savorycuisinescatoring.

The post The Dish on Boulder’s Sharpest Chefs appeared first on Yellow Scene Magazine.

Garret “Gurt” Safir — Vero

“You live every single day; you die one time.
There’s so much to do. Figure it out. Go do something.”
– Garrett Safir

“Ain’t nobody gunna give it to you” Garret said with a grin. “You want something, go get it. Plain and simple. If you wanna make a change, be the change. If its too easy, its not doing anything for you. Like Billy Joel said, ‘only fools are satisfied’. Plain and simple.” Sage words from the twenty-six-year-old nomad from Hopewell New Jersey. To Garrett, existence is but a playground for exploration and experience, as it is for many of us, but Garrett plays this tune on a higher octave. “If you’re gunna live life, live it.  Fuck up, get arrested, get in trouble, get in a fight, get beat up, get fired, get kicked out, get abandoned…do it, so you know what it’s like.” There’s a Carl Jung reference I could use here I’m sure, but I’ll let Garrett show us the way today.

Garrett came from a bit of a dysfunctional home. Papa was a rollin’ stone, brother was off the rails in his own way, comforts found in trouble and substance, etc. Garrett moved in with a friend’s family at fifteen, worked to pay $800 for rent while going to school…times were bleak. But it only got more interesting from there. At seventeen, Garrett packed a bag, stuck his thumb out, and hitched a ride to anywhere but where he was. *Be Quiet and Drive by Deftones plays loudly off in the distance*. This was no easy road, but that was exactly what Garrett both wanted and needed for his metamorphosis.

Garrett spent a year and a half surfing through the Midwest with no particular aim or direction; taking in the good, the bad, and the ugly for exactly what they were, like any true nomad would. Along the way, Garrett found himself in both different kitchens and situations listening closely and learning intently from everything in his surroundings, not all were of a pleasant nature mind you. Fiery drink, toxic veins, double flatlines, and more I don’t feel comfortable disclosing (even though Garrett himself said to do so). The road was dim, but Garrett managed to wear a genuine smile through it all. To him, experiences like these were essential to his transformation. “I will throw myself in a pit of fire and dance around in it, and you’ll watch me walk out of it in an Armani suit.”

Later on down this road however, Garrett began to harness a profound understanding in community. Having been from a broken home, “family” didn’t hold the same weight as it does for the lot of us. Garrett found himself aligned with a tribe of people of a similar caliber; wanderers. Modern day gypsies. The boundless and free. The family external. And he met this tribe vicariously through a band called “Umphrey’s McGee”. Tattooed across his ribcage, “All In Time” can be found (a song that holds much value to him). “They’re kinda like Phish, except they don’t suck.” Careful Garrett, we’re still in Boulder…

But where is the kitchen in all of this? Where exactly does food come into play for this guy? Well to put it shortly…everything. Food is what he started with, food is what funded his adventure, food is what brought his people to his table (and of course music), and food is where he intends to stay. To him, Vero is more than just slingin’ wings and throwing dough. Its being able to hang out all day with your equals and making delicious food. Its about building friendships with customers, not just taking their money, serving them their order, and walking away. Nooooo the kitchen has more importance to him than that.

“There’s two kinds of people in the kitchen; the kind who’ll pick the ice cube off the floor and the kind who’ll kick it under the ice maker”. Guess which one he ain’t. For the time being, Garrett is enjoying his stay at Vero. 80hrs a week, one day off, five hours of that day off spent at Vero, happy as a clam. He plans to make a move to Europe to further sharpen his culinary skills (and to wander about for a who cares amount of time as well, like any good nomad would), and he plans to one day open up his own restaurant with an ever changing daily menu. Godspeed, Garrett.

What can we learn from characters like Garrett? Well for starters, make a little room for chaos. “If I could go back and do anything differently, I’d probably make it worse because I’d come out on top even better.” Hold no fear. “Buy that plane ticket, drink that drink, ask that girl out, whatever it is, go for it.” “The only person against you is yourself.” Overcome yourself but more importantly, love yourself first and love yourself the hardest. The world that surrounds you will benefit from that love. “Earn it, because nobody’s going to hand it to you. Feel it, because nobody else is going to feel it for you’. And most importantly, ‘Take pride in the food you make. Your guests will thank you for it.” There’s far too many quotes this twenty-six-year-old Yoda fed me, and I wish I could quote them all, but I think you get the picture; live.

Go to Vero and tell him Kyle sent ya. Cheers.

Doug-San – Sushi Zanmai

“Simplicity is the ultimate sophistication.”
-Leonardo da Vinci

They say, “if you do what you love, you’ll never work a day in your life”, and that couldn’t be a truer statement. A lot of us sell ourselves out for a paycheck; holding the feathers we lost from the wings we once created. A lot of us just take the safe route; go to school, get into a safe and practical field of study, obey the law, meet a girl, land a career, engagement photos with flannel and boots in a prairie next to a wooden fence (you know who you are), get married, buy a house, have a kid, etc…I’m not saying this is a bad way to live, but it’s not the gold standard for some. Some of us want to write, some of us want to play music, some of us want to dance, and some of us want to make sushi. Enter Doug-San.

Doug-San was born in Boulder, raised in Louisville (finally, a native!), and eventually found himself studying accounting and finance at CU Boulder. Doug never saw himself in a kitchen before, never imagined it to be the case for the rest of his life either, but as any regular college student comes to learn; being broke comes with the territory. By shear dumb luck, Doug sauntered into a sushi restaurant looking for a job, landed said job, and something magical came to fruition. The course of his life would take a wild left turn for the better.

You see, Doug-San came to the realization that he didn’t want to become some number crunching desk jockey; in business casual dress attire, sitting in an ergonomic chair, rotting away in some windowless office stuffed into a cubicle, working 60+ hours a week for some accounting firm. And I don’t blame him. That sounds like some kind of “Office Space” styled existential hell, if I’m being perfectly honest. What Doug found inside this sushi restaurant was a sleeping giant; a tangible and creative side, and with just rice, fish, veggies, and blades, the giant awoke.

His mentor Keizo-San saw potential in Doug and took him under his wing teaching him the ins and outs the craft. From the tricky sushi rice to the precision knife cuts, Keizo-San forged true craftsmanship into the once accounting student for years to come. Over the years however, Doug decided to venture elsewhere to work other jobs, and even managed to get a little bit of travel under his belt, but somehow managed to find himself coming back to where he started; coming back home. And for good reason. The friendships, the craftsmanship, the position, and the title made it all worth it.

Doug-San has been at Sushi Zanmai for twelve years now, and it doesn’t look like that’s going to change anytime soon. Sure he’s flirting with the idea of branching out elsewhere, learning new cuisines, mastering new techniques, but for the time being Doug-San is happy as a clam further mastering his knife skills, perfecting his rice, and being the captain of this ship. And that’s beautiful. Time is all we have, and the journey is only half the fun. Why rush? Bruce Lee once said, “I fear not the man who has practiced 10,000 kicks once, but I fear the man who has practiced one kick 10,000times.” I am more than certain that this applies here with Doug-San. Head on down to Sushi Zanmai and tell him Yellow Scene sent ya! Kanpai!

Tsehay Hailu — Ras Kassas

In Ethiopia EVERY GENERATION has experienced a period of starvation, and sadly many didn’t make it out alive. This is part of why food is not something taken for granted, nor something to be taken lightly.

“The leadership of Kassa Hailu was legendary; he refused to do as leaders always do and gave very little to himself. The lion’s share went to the pride, Atse Tewodros’s royalty was found in this spirit of giving.” If ever there was a better way to describe the energy, spirit, and movement that flows through Ras Kassa’s. The colors spanned across the walls, the rich fragrance that filled the room, and the gentle smile that greeted me as I stepped in the door. Kindness, compassion, tender hearts, and a feast with familiar; this is the song and dance of Ras Kassa’s.

The sweetest soul exists, my friends. Her name is Tsehay Hailu and I found her sitting in the corner of Ras Kassa’s awaiting us for the interview. A soft handshake and a sunny disposition, Tsehay sat me down and we shared some light small talk about ourselves. “Welcome to Ethiopia” she said with a smile after I told her how little I knew about the cuisine. Then we got down to business…

Tsehay moved here later in her teenage years from Addis Ababa, and it was quite a learning experience just in the first year. Being asked silly but curious questions from classmates about having lions and tigers in her back yard only to respond with a quizzical expression. Americans weren’t taught much about her home country, let alone Africa in general. Everybody here just assumed it was a jungle like it was on Tarzan. They didn’t know that she watched Scooby-Doo and Bonanza like they did. But on the flipside; young Tsehay was also unaware of our history of slavery, racism, and genocide against the natives. Like her classmates, she was never given the education on such things, she just thought it was “Cowboys and Indians”. I don’t know why that part spoke in such higher volumes to me, but it did.

Tsehay had much to say about food and its significance to her culture. The cuisine is served on a flat bread called an Injera (made from teff flour) where the family gathers around to eat. The adults eat with the adults, children with children. Most commonly eaten with fingers, it’s not uncommon to feed each other; it’s a sign of love, friendship, and hospitality. The meals are also usually shared in close proximity of one another and the wife always cooks. In a nutshell; we are here to share a meal together as family and friends, now let me feed you. Open wide! How beautiful is that?

To add to that, food holds a much heavier weight to the culture than it does for us here in the states. Having endured 30 different famines since the 9th century, Ethiopia is no stranger to hunger. To put it in perspective, Ethiopia has endured (on average) 2.7 famines per century. Every generation; I repeat, EVERY GENERATION has experienced a period of starvation, and sadly many didn’t make it out alive. This is part of why food is not something taken for granted, nor something to be taken lightly. This is why food brings the table closer. Cook from the heart and respect the plate. If this were to be our last meal, let it be a great one, right? There’s a poetry to every feast.      

Tsehay started off cooking, as she put it, as “a stroke of luck”. Not that she needed any Luck, hard work, skill; whatever you would like to call it, it clearly worked out successfully. She opened Ras Kassa’s blindly, but with due diligence. Completely unknowing of the demographics or cultural awareness of the Lafayette area, it was hard to really say whether or not an Ethiopian restaurant would thrive. Much to our chagrin, Ras Kassa’s didn’t need much to be successful. The atmosphere and food spoke for itself.

We shared some words after the interview, chased with lighthearted laughs and smiles. She even extended an ever so gentle hand in friendship with an offer to come back and eat a meal with her (which I intend to do). And that is what we can gain from restaurants like Ras Kassa’s. Compassion, friendship, smiles, laughter, and of course delicious food. The interview itself was a learning experience for me. I went home and did some research on both king, nation, and cuisine and came out with an entirely new perspective. The table is where we gather, the characters are that surround are the reason why we gather, and the food is what brings us together. I’ll see you soon, Tsehay. Letenachin!

Chef Carlos Ruiz — Auguste Escoffier School of Culinary Arts

“The jaguar is dead; now the forest is mine.”
-Brazilian proverb

The man, the myth, the legend; Chef Carlos Ruiz. I don’t even know where to begin with this man’s story, but I’ll tell you one thing, if ever you ask him how he’s doing he’ll always respond with “just living the dream.” This is not just some platitude to him, but rather a mantra. Chef Carlos lived quite the life and isn’t anywhere near close to taking a breather. This is Chef Carlos Ruiz, and this is his soul. Follow along closely, because we’re about to bounce around quite a bit. Where’s my IPA?

Carlos Ruiz was born In Lima, Peru. At the tender age of 14 days old, he moved to Brazil until he was 6, then moved back to Peru until he was 8. Then he moved to Canada until he was 12, and from there lived off and on between Florida and Cuba while he attended a military boarding school. At 14 he moved back to Peru, graduated high school at 16, started college as an economics major (still in Peru), transferred to Honduras, then transferred to Venezuela. Hold on, I need to take a breath. *Breath*… “Ok ok ok, catch your breath Kyle, but answer me this; why did he move around so much?” I’m glad you asked! His mother was a Peruvian Ambassador. Neat, huh?

Chef Carlos was studying economics in college but found very little joy in the field (can you blame him?). Then one day he came to the realization that his entire life has been based around a table of food and family. From fancy dinners with diplomats to fun parties with friends and family, his heart was for a plate, not for economics. “Food should bring family and friends to the table, and to allow strangers to become friends.” So, he sidestepped a bit to the left and took off to learn culinary art at Johnson & Wales in Miami.

While in school, he landed a position at the Ocean Grand in Palm Beach. The hotel was 57 miles from his home, but three destroyed cars later the hungry chef found himself promoted to Chef de Cuisine in Austin at 25 years old. In the years to follow (as a speedrun), he became executive chef at the Marriott International in Costa Rica, executive chef at the Sofitel Hotel in Miami, executive chef at the Stanley Hotel, executive chef at the Corner Office in the Curtis Hotel in downtown Denver, executive chef/food and beverage director at the DIA Marriott Hotel… and then he got tired. It happens.

Chef Carlos had a plethora of opportunity, and the money was pretty sweet, but at what cost? The corporate lifestyle was beginning to weigh down on him heavily. Up until now he has never worked and lived in the same city simultaneously. An instructor position at Escoffier came to surface and Chef Carlos decided that this would be a good way to take a short hiatus from the ever-moving corporate kitchen. However, two years into it, his funds were looking low and he had to make a decision between going back to the corporate mechanism or… try something else. And thus, Chiporro Sauces was born!

The company started off humble and small from Chef Carlos’s kitchen. The sauces were handed out as samples to friends, family, neighbors, etc. while Chef Carlos collected the necessary data on what works and what doesn’t until he perfected the flavor. He scored a slot at the Boulder County Farmers’ Market, and from there, Chiporro Sauces took off like a rocket. Whole Foods swooped them up alongside Lucky’s, Natural Grocers, and a few restaurants. Handcrafted happiness, am I right?

Chiporro Sauces is run and operated by Chef Carlos and his family. Chiporro Sauces is his third child, so to speak. “The sauce on any dish is what makes or breaks the dish,” he will tell you. There’s a poetry to it all indeed. Chiporro is more than just sauce for extra income, the sauce is an extension of himself. The sauce is what makes him. You can taste the dedication when you drown a burrito in any of his sauces. The heat, the flavor, the quality, the little nuances that enhance everything they touch; all reflections of Chef Carlos.

So what’s next? Take over the world one bottle of sauce at a time? We can only hope. He plans to go national, and one day go international. He’ll do it too, just watch. Like he says, “have no fear, live your own dream, and the best time to do something is now.” I implore you to seek out his sauces and put them on everything. You’re denying yourself a higher, saucier truth by not doing so. And as for you Chef Carlos, Godspeed. To Chiporro! Salud!

Chef Ting — Ting’s Place

Chef Ting is enjoying every moment he spends in his kitchen; the world he painted for himself with food.

On a quiet corner in Lafayette there lies a Chinese restaurant called Ting’s Place. Completely unassuming at first glance, but what’s inside is a tale of travel, tradition, amazing food, and togetherness. For 30 years, Ting’s Place has stood the test of time with the community, and for good reason; their employees and customers are treated like family. We’ll go a little bit deeper with all that in just a bit, but first let’s get to know Chef Ting. And away we go…

Chef Ting was born and raised in Taipei, Taiwan. His family worked with imports and exports through customs, which was probably where he would have ended up had he not bought a one-way ticket to America. The year was 1982 and Chef Ting started working for his family’s restaurant. It was here he found a love for the process of making a dish. It was also here in this restaurant his charming wife Shan Shan started working after graduating from CU Denver as a Computer Information Systems major. After realizing that computers weren’t her bag, she decided to never touch a computer again and stay happy with the simplicities and chaos of a restaurant. Oh these roads, how they twist and turn…

Sappy love stories and whatnot aside, Chef Ting was not super thrilled with the food he was making at the restaurant. Laughing, he said “the people deserved better!” So, he started planning for something of his own design. April of 1987 was a milestone for Chef Ting. He opened Ting’s Place right across the way from their current location, and it stood for roughly 21 years. Then they shut down for two years, found a new location within arm’s reach, renovated the new building, and it has stood proudly for seven years and counting. You gotta hand it to Ting’s Place, that’s quite impressive. Many restaurants don’t live to see five years, yet Ting’s Place manages to watch actual generations of regulars returning for more… *Tips my hat in Chef Ting’s direction*

For Chef Ting, food is the bridge for community. It is a language we all speak, and we speak it ever so fluently together at this table. It’s a means to express and communicate thoughts, feelings, and ideas with a side of veggies and a drink. It shows on the plates he serves. What I find most beautiful about his philosophy is the heavy emphasis on togetherness. Telling me about watching regulars grow up from being kids to being parents of their own. There’s something beautiful to be said about having that kind of clientele. But you see, there’s the secret ingredient; happiness through togetherness. Whether it be the employees or the hungry customers, we gather here today for one of two reasons; to either serve happiness, or to receive happiness. And I can’t stress the happiness part enough either. The shrimp in garlic sauce with the fried rice was exactly what a messy Monday called for.                 

Chef Ting is enjoying every moment he spends in his kitchen; the world he painted for himself with food. He enjoys watching his regulars grow into older age. He has a palpable connection with the community he serves who welcomed him and his restaurant with open arms 30 some years ago. And most importantly, he enjoys spending every minute of it next to his wife and his workers. The heart beats steady and the wick burns long here at Ting’s Place. Chef Ting made sure of that. Ganbei, Chef.    

Chef Jutta Dellert — Cracovia

“I got a really big mouth from it. I used to be really shy, but I learned that I either have to speak their language or they’re going to run all over me. So now I can be with the best of them and they’re not going to scare me or intimidate me.”

“Holy pierogies, Batman” I exclaimed as a steamy plate of those tasty treats greet me at the bar with a side of pickle soup. Yes, you heard that correctly; pickle soup. I know, I was a bit skeptical at first as well, but my skepticism soon melted away once that creamy goodness touched my tongue. But enough about my soup and perogies, let’s talk about a lady named Jutta and how she managed to get the Polish restaurant Cracovia to win “Best German Restaurant” in Denver (I’m not kidding, we all shared a giggle). Step on inside, will you…

Her Name is Jutta Dellert and she is the hilarious and warmhearted chef at Cracovia. A culinary student born and raised about 20 minutes outside of Hanover, Germany, Chef Jutta got her start in food as a three-year apprentice at Badeilsen. Clearly, things went well for the young chef. She was hired on as the sous chef at a famous restaurant called Sweet Mother at nineteen years old. The future was so bright, she had to wear shades. During this time, she met an Air Force boy (HOO-AH), got married, had her first born, and was making a pretty darn good living. Then came the trek to the states.

They started off in Nebraska at the Offutt Air Force Base where she took a break from working to focus on family. Then they set sail for Colorado Springs and she decided to jump back into the kitchen. However, she soon learned that the culinary world is treated far differently in the states than how it’s treated in Europe. From making roughly 50 dollars an hour (I’m sure there’s some foreign exchange rate to take into account, but you get the picture) to making dollars an hour in the springs. As Chef Jutta said, “…and then I moved to the states and the chef at the Red Line was like ’I’m going to hire you, and I’m going to pay you $6.50 an hour, but don’t tell anybody’ like he was doing me a favor ha ha! Are you kidding me? Of course I’m not going to tell anybody because THAT’S embarrassing!”

To add to that, she also learned that the kitchens here are a male dominated world. Being turned down jobs, being made to do lesser work like cleaning, having the “if you want to get paid like a man, you got to work like a man” mentality shoved in her face, etc. But this didn’t phase her in any way. She used these experiences like a grindstone to sharpen both her teeth and her skills. “I got a really big mouth from it. I used to be really shy, but I learned that I either have to speak their language or they’re going to run all over me. So now I can be with the best of them and they’re not going to scare me or intimidate me.” Chef Jutta is warm and hilarious by nature, but beware. She’ll breathe fire if necessary.

Chef Jutta then found her bliss at the Alpine Chalet. Better pay, better treatment, better ingredients, everything made from scratch; she was finally home! And she would call this place home for 10 years. But then the road took a sharp turn and she found herself working the front of house for a little while in Denver (about 12 years). But hospitality and being loveable are second nature to Chef Jutta. She saw being front of house as a fun learning experience that’s easier on the body. Until one day…

“I saw an add from Cracovia on Craigslist, and they were looking for a chef and I was like ‘I know they’re European and they’re going to cook from scratch.’ So, I applied, and I’ve been here ever since.” Well thank god for that, eh? Since Chef Jutta stepped foot into Cracovia, they have come to find a mound of success and recognition; one being the Westword’s “Best German Restaurant” in 2018. We shared a good laugh about that with the owner’s daughter. But you see, this is part of how and why Chef Jutta is the way she is with food. She wants to make a sauce that takes four hours to make, she wants to spend a few days making cheese from scratch, and most importantly she wants bellies to be full and smiles of satisfaction to span the room. To Chef Jutta, food is a vehicle for happiness. 

Chef Jutta’s plans for the future are simple; perfect the menu. It makes me ever so curious to see how she’ll execute that, given that the food is already divine. Anybody who knows me knows that I straight hate pickles, yet Chef Jutta somehow managed to change my mind in some little way with her pickle soup. And don’t get me started on the pierogies. This, my friends, is the heartbeat of Cracovia. Fresh ingredients, delicious food, made from scratch, plenty of it, and service with a friendly chuckle. Chef Jutta is such a loveable character and I highly suggest you go in, order the pickle soup, and tell her Kyle sent ya. Prost!   

Mujibur Ali — Taj Mahal 3

H’oh boy, where do I even begin here? The food I mean, not the article. Chef Ali told me to sit back and relax while he made me dinner, so I did just that. I sat back, drank some water, checked my Instagram, watched a cat video (or 6, let’s be honest), and *BAM*…a feast fit for a broke and hungry college student. Steaming lamb curry, SIZZLING and succulent shrimp tandoori, a big ol’ bowl of fluffy rice, and that life changing garlic naan I can’t stop thinking about even as I write this paper a few hours later. This is how I was greeted here at Taj Mahal 3 *a single tear rolls down my cheek*.

Enough about the food and the garlic naan that left the same spiritual imprint as All My Loving by The Beatles did the first time I heard it, let’s talk about Mujibur Ali.

Chef Ali was born and raised in colorful Bangladesh. Basic history has taught many of us the cultural significance that region of the world had on global trade, through long and winding roads of silk, incense, and spice. Cooks in our part of the world carry a knife kit, cooks in that part of the world carry a spice kit. So naturally, a tradition of color and spice surges through the man’s veins. But it didn’t quite start off that way.

He studied economics at a university in Bangladesh and then headed to the states where he started off his journey in Manhattan. The mild jaunt through NYC, however, somehow carried him to Troy, Michigan, in 1987, and that was where his love for food finally came out to play. He and a partner opened their first restaurant and Chef Ali hit the ground running to perfect the spice laden cuisine over the span of several years. But like the weather, all things change, and Chef Ali set his eyes to the Centennial State in pursuit of something new (and to get out of the stinging Michigan winters, I’m sure).

In 1998, Chef Ali found a small corner space of a strip mall in Louisville that was up for grabs and he knew immediately what should be done. As a lifelong resident, let me be the first to tell you that Louisville in the 90’s wasn’t a hub for diverse cuisine and cultural experience. Granted, I was only ten years old at that time so my memory may be a bit fuzzy, but I can tell you with a straight face that it wasn’t exactly the town you’d find a hoppin’ traditional Indian restaurant. But where some business owners may see this as a bad move, Chef Ali embraced this as an advantage.

The road was a little long and sometimes tumultuous in the beginning, given that it was an authentic family owned Indian restaurant buried in the far corner of an otherwise empty strip mall in Louisville, but the road smoothed out for Taj Mahal 3 in just a couple of years. And for good reason. Building a relationship with the community that surrounds you is key. During the interview, a customer walked in and greeted Chef Ali on a first name basis. This is why the restaurant has come to see such success. Chef Ali mentioned that most of his business comes from regulars, and he knows them all to some degree. Heck, even neighboring schools come to Taj Mahal 3 to eat Indian food and learn about the country and culture! This is what community means, people. Take notes.

But what’s next for Chef Ali? Well, who knows? Even he is unsure of what comes next. The road has been a blessed one, but eventually the road must end. Chef Ali isn’t thinking about closing his doors for good anytime soon (don’t panic!), but he’s not certain what will become of his business in his older years, and that’s ok. He’s done enough for himself and his community to worry about what comes next. Before I left, Chef Ali sent me off with a pleasant farewell gift of chicken tikka masala, saag paneer, rice, and naan that he stepped off for fifteen minutes to make for me himself; and that my friends, is Chef Ali in a nutshell.

The post Seven Chefs: Legendary Top Mobile Chefs of BOCO appeared first on Yellow Scene Magazine.

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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. It turns out that some of the most respected chefs and bakers feel the same way. That doesn’t mean you can’t find the best possible recipes of the classic dishes to feel like you’re at home, even if you may be living a transplanted life in BOCO.  YS collected four dishes that won’t require years of practice but will deliver on nostalgia and the experimentation factor, assuming this is your first time seeing these secret chef recipes. They’ll also deliver your holiday feast, and the friends and family around your table, the flavors worthy of a once a year celebration.    

Editor’s Note: All pictures inside Secret Chef Recipes are from our Food Writer, Matt Hess’, attempts to create the dishes at home, unless otherwise noted. 

The Cheesecake

Jodi Dearling – Moxie Bread Co.

“Below is my cheesecake recipe, that I make every Thanksgiving and Christmas. My family demands it every year. I first made it when I was in 8th grade for an extra credit project and it’s been a favorite ever since. I grew up in the kitchen helping with whatever I could and just fell in love with the sweeter side. I love making people happy with food and I feel like that is what Thanksgiving is all about—people coming together to bring a piece of who they are to the table and everyone being thankful for everything they are. This cheesecake is what I love to bring to Thanksgiving.” – Jodi 

Serves 12 to 16

Ingredients:

1 ¾ C  finely crushed graham crackers

¼ C  finely chopped walnuts

½ tsp ground cinnamon

1/3 C melted butter or margarine

3 packages cream cheese, softened (8oz.)

1 C  sugar

1 tsp all-purpose flour

1 tsp  vanilla

2 eggs

1  egg yolk

¼ C  milk

Procedure:

1. Combine crushed crackers, nuts and cinnamon
2. Mix in margarine or butter (Reserve ¼ cup of crumb mixture for topping at the end)
3. Press remaining mixture into the bottom and about 2 inches up the sides of an 8-9 inch springform pan and set aside
4. In a mixer bowl combine cream cheese, sugar, flour, and vanilla
5. Beat with an electric mixer until fluffy
6. Add eggs and yolk all at once, beating on low speed until just combined
7. Then stir in milk
8. Next, pour the mixture into the crust-lined pan and sprinkle with reserved crumbs
9. Bake at 375o for 45-50 minutes for the 8 inch pan; 35-40 minutes for the 9 inch pan (or until center appears neatly set when shaken)
10. Let cool for 15 minutes.  Loosen crust from the side of the pan then let cool for another 30 minutes before removing the sides of the pan
11. Chill in the refrigerator for at least 4 hours before serving

The Pumpkin Pie

Jeff Leddy – Bittersweet Café and Confections

Jeff used to make this pie when working back in San Francisco.  It is simple and classic.  One great thing about it is that you do not need to pre-bake the crust.  Just dock the bottom (use a fork to poke holes in the bottom) fill and bake.  There is plenty of spice in this cake but nothing that will make any of your guest feel like you are changing the game on them.  The sweetened condensed milk used as the only method of sweetener keeps the pie from becoming too sweet and hiding the pumpkin, while also ensuring that you get a smooth consistent product.  It is a great feat of culinary mastery to prepare a pie starting with whole pumpkins, and you can come out with a really tasty dessert, but getting this done consistently is a challenge, and remember the people want an excellent version of the pie they have been eating for the last few decades and that probably didn’t involve fresh pumpkin. 

Ingredients:

1 can pumpkin (15 oz.)

1 can sweetened condensed milk (14 oz.)

½ tsp salt

1 tsp ginger

1 tsp nutmeg

1 tsp cinnamon

2 large eggs

Instructions:

1. All ingredients are mixed together in a bowl, and poured into a pie shell.  You can make your own dough using the recipe below or purchase a frozen shell. 
2. There are some high-quality ones available at some of the natural/gourmet grocery chains.  A really good home made pie crust makes for an outstanding pie, but this is a simple nostalgic pie that can be put together quickly and having any pie is better than no pie so don’t feel shame about pulling a shell out of the freezer case.   

If you choose to make your own pie crust a simple recipe for pie crust from Jeff:

Ingredients:

1 C flour

1 C very cold butter

1 tsp salt

1 tsp sugar

Instructions:

1. Mix all these ingredients together in a food processor until the texture resembles coarse sand.
2. Add 2-3 tbs of ice water until the dough sticks together.
3. If the dough is getting too soft at this point you can put it in the refrigerator for an hour.  Then roll out to fit your pie pan.  The edge can be finished using your favorite texture, I would recommend a thin edge for most custard style pies, like pumpkin, a thick frilly crust doesn’t give you the proper crust to filling ratio.  Don’t forget to dock your homemade crust too.  Par bake your shell for 20 minutes if you prefer the shell to be extra crispy. 
4. The pie is baked at 325o to 350o for about 55 minutes.  It is a good idea to place your pie on a rimmed baking sheet before you put her into the oven just in case the filling overflows it’s crust.  You will know that your pie is ready to come out when the center of the pie has risen into a dome.  The pie is then pulled from the oven and allowed to cool.  Serve with freshly whipped cream.  Again, if you don’t have time to make your own, grab a can of whipped cream out of the dairy case while you’re at the fridge.  Homemade whipped cream is definitely worth the effort but any whipped cream beats no whipped cream.

Stam’s Like It Haute Chocolate

Matthew Brundridge – Chocolaterie Stam

An all-male drum corps called the Madison Scouts played an important role in Matthew’s journey to open a confection shop. Through the Madison Scout Alumni association Matthew connected to Ton Stam in hopes of raising money for the group. Years later when he decided to move on from the tech world he originally was not thinking chocolate, but the numbers worked and the product was as high quality as he could find anywhere. The Stam brand shares an affinity for music with musical notes, and instruments on many of the bonbons. He shared with me how to make the perfect hot chocolate that can be shared with a crowd. This is the same treat they make in the store but can easily be recreated at home. 

Ingredients:

1 Bag of Stam Dark Chocolate Chips

1 1/3c Heavy Cream

1/4 teaspoon of Sea Salt

1 Gallon Milk

Salt

Instructions:

1. Combine all ingredients into saucepan or microwave safe bowl.
2. Heat on low, stirring occasionally and being careful not to scorch the chocolate.
3. When sufficiently heated, pour into the vessel you will drink from. 
4. Top with whip cream.
5. Matthew recommends a good canned whipped cream. The lighter texture that results from this process is a better balance with this rich drink.
6. Finish with a dusting of cocoa for an extra special presentation.

The Welch Cookies

Guy Lloyd – Waterloo

Guy shared a recipe that brings extra levels of nostalgia.  This classic cookie was passed down from his Great Grandma who emigrated from Wales. The small-town paper in Johnson City, NY, even ran a picture of his Great Grandma teaching his father how to make these treats. Since it ran in a paper a few decades ago, it’s not a true secret, but it counts for us here in BOCO, since it’s new to us. This cookie is a classic Welch recipe, stretching our concept of what a cookie is. The technique of cooking on a griddle predates the oven.

These cookies even pre-date the iron griddle, originally having been baked on a flat stone.  Welch cookies are a cross between a cookie, a scone, and a pancake, but defy expectations of any of these treats. We’re just grateful this family recipe found its way to our pages in time for the holidays.

Ingredients:

1 cup sugar

1 cup butter/Crisco

1  cup salt

1 tsp baking powder

1  tsp nutmeg

1 cup dried currants

3 cups flour

1 egg

½ to ¾ cup milk

Instructions:

1. Cream the butter/Crisco and sugar
2. Mix in egg
3. Add dry ingredients while continuing to stir
4. Pour in milk and continue stirring until the dough is consistent
5. Roll out dough to ¼ to 1/3”
6. Cut cookie shapes with a jelly jar
7. Lightly grease a medium (300 degree) griddle
8. Cook on both sides until brown (be careful: they go from raw to burned quickly)
9. Sprinkle with granulated sugar while warm
10. Enjoy

The post Secret Recipes: Holiday Deserts Edition appeared first on Yellow Scene Magazine.