Magazine

September 22, 2011 Like 0 French Davis

As hard as it may be to believe, those kids from Hanson are all grown up, with families of their own, and some pretty surprisingly solid musical chops.

Scene Stealers

Editor’s Picks September 2011

September 22, 2011 Like 0 French Davis

Oh Meyers, Oh My After a steady exodus of some of the greatest performers ever to grace the Not Ready for Prime Time Players’ stage, keeping the show funny and relevant was the biggest challenge a comic writer could face.

Magazine

Eatery News September 2011

September 22, 2011 Like 0 Lacy Boggs

Openings/Closings Tiffin’s, a vegetarian Indian restaurant opened at 416 Arapahoe Ave. in Boulder, specializing in vegetarian proteins that go beyond tofu. While a date has not yet been set, Oak at Fourteenth hopes to reopen early this fall, after a…

Magazine

The Inaugural Chef Issue

September 22, 2011 Like 1 Andra Coberly

The farm-to-table movement is no longer a fringe subculture of hippies and foodie-philes.

Magazine

Jim Cohen

September 22, 2011 Like 0 Lacy Boggs

Jim Cohen has been a fixture in the culinary scene since the 1980s, when the James Beard Foundation nominated him for Best Chef in the Southwest.

Magazine

Pizza, Love and Jesus

September 22, 2011 Like 1 Brandy Simmons

The farm-to-table concept of making a connection between farmers, food and consumers has finally, in recent years, become cherished—and people in Boulder County are taking food authenticity to a moralistic level.

Magazine

A Bountiful County

September 22, 2011 Like 1 Lacy Boggs

When we put out a call for chefs to volunteer to be in our inaugural chef issue, the response was tremendous.

Magazine

Tim Payne

September 22, 2011 Like 0 Lacy Boggs

For Tim Payne, chef at Terroir in Longmont, who has a family history in farming, love of food and the land from which it comes have always gone hand in hand.

Magazine

Hugo Matheson

September 22, 2011 Like 0 Lacy Boggs

Hugo Matheson, chef at The Kitchen in Boulder, said he believes in the community table—both as a physical object around which his staff and customers break bread and as a metaphor for his philosophy as a chef. He believes we…

Magazine

Eric Skokan

September 22, 2011 Like 1 Lacy Boggs

According to Eric Skokan, the very foundation of his work as a chef at Black Cat in Boulder shifted when he also became a farmer and started Black Cat Farm. His goals as a chef shifted, from seeing ingredients as…