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LAVENDER FESTIVAL RETURNS TO DENVER BOTANIC GARDENS CHATFIELD FARMS

Weekend-long festival includes food, music, art and children’s activities

Saturday and Sunday, July 18 and 19

More than 2,000 blooming lavender plants set the scene for Lavender Festival at Denver Botanic Gardens’ Chatfield Farms location in Littleton. The two-day summer event invites visitors to stroll through fragrant rows of lavender while enjoying food, beverages, artisan booths, live music and children’s activities. This year’s event is Saturday and Sunday, July 18 and 19, 9 a.m. – 4 p.m. Advance tickets are required.

Admission includes:

• Access to the 1.5-acre lavender garden that features 19 different varieties.
• Dye garden tours with information about dye plants, weaving and spinning demonstrations
• Artists presenting and creating during the festival
• Hands-on paint-by-numbers style murals
• Entertainment by local Colorado bands performing in our newly opened Market Square bandstand.
• Barrel train rides, lawn games and kids craft area
• Access to Chatfield Farms’ historic homestead, trails and curated gardens

Other things to know:

• Tickets are $7 – $17, children 2 and under are free and must be purchased in advance.
• Gardens members save $4 on tickets.
• Group pricing is not available for special events.
• The last entry is at 4 p.m. The event ends at 5 p.m.
• The event is rain or shine; in the case of severe weather, guests will be asked to temporarily seek indoor shelter or go to their vehicles.

What to Eat and Drink

Food and beverages are available for purchase from a variety of vendors and include vegan, vegetarian, dairy-free and gluten-free options (available while supplies last and upon request). Breckenridge Brewery and Stem Ciders offerings made with lavender grown at Chatfield Farms will be available along with other fan favorite options.

Live Performances

Saturday’s Lineup:

• 9:30-11 a.m.: South Bandstand, Moon Honey (Country, Americana meets Pop)
• 11:30 a.m. – 1 p.m.: North Bandstand, Lucky Catch (Classic Rock, Motown)
• 1:30-3 p.m.: South Bandstand, Denver Dolls (Swing)
• 3:30-5 p.m.: North Bandstand, Chris Daniels and the Kings (Blues with Horns)

Sunday’s Lineup:

• 9:30-11 a.m.: South Bandstand, Gio B (Jazz, Rock)
• 11:30 a.m. – 1 p.m.: North Bandstand, Before The Sun (Bluegrass/Folk)
• 1:30-3 p.m.: South Bandstand,Denver Dolls (Swing)
• 3:30-5 p.m.: North Bandstand, Biff Gore Band (Acoustic Soul)

PRESS CONTACT: Courtney Meihls, 720-457-4261, courtney.meihls@botanicgardens.org

The post Lavender Festival Returns to Denver Botanic Gardens Chatfield Farms appeared first on Yellow Scene Magazine.

Press releases are provided to Yellow Scene Magazine. In an effort to keep our community informed, we publish some press releases in whole. 

June 15, 2026

Contact: jeisel@northglenn.org 

July 2026 Calendar of Events

Highlights Include July 4th, National Night Out, and Sesquisemiquincentennial Celebration

Sunshine Storytime

Fridays, July 3 and 24, 10 a.m., E.B. Rains, Jr. Memorial Park Dogwood Pavilion, 11800 Community Center Drive | Ages 2-7

After we read a story, we’ll have fun doing an activity inspired by the book. Event themes: July 3 – America and July 24 – Music. Guardians must stay with their children. This drop-in activity is free.

Senior Independence Day Potluck

Fri., July 3, 12 p.m., Northglenn Senior Center, 1 E. Memorial Parkway | Ages 55+

Join the celebration of 250 years with a festive potluck. Please sign up by July 1. There’s no cost, just bring your most Americana side dish or dessert. Call 303.450.8801 or go to www.northglenn.org/register to sign up. RecTrac: 20530010

July 4th Festival

Sat., July 4, 12-9:30 p.m., E.B. Rains, Jr. Memorial Park, 11800 Community Center Drive

Celebrate America’s birthday! Some call the event the city’s largest family picnic as families and friends bring out their blankets and picnic baskets to get a great seat for the day. Activities include food, music, the Northglenn-Thornton Rotary Duck Derby, the July 4th Car Show, and of course, fireworks! Go to www.northglenn.org/july4 for more information.

Block On

Mon., July 6, 10 a.m.-12 p.m., Festival Lawn, 1 E. Memorial Parkway | Ages 4-12

Explore your creativity and building ability with our giant blue blocks on the lawn. Guardians must stay with their children. This drop-in event is free.

Gaming with the Chief

Tues., July 7 and Aug. 4, 1 p.m., Northglenn Senior Center, 1 E. Memorial Parkway | Ages 55+

Challenge Police Chief Jim May in crokinole – a disk-flicking dexterity board game. Refreshments served. This drop-in event is free.

Free Summer Concert Series: Blessing Bled Chimanga

Thurs., July 9, 6:30 p.m., Festival Lawn, 1 E. Memorial Parkway

Grab a blanket or lawn chair, bring some snacks, or indulge in delicious treats from the on-site food trucks, and immerse yourself in a delightful, music-filled summer evening. Blessing Bled Chimanga will bring an energetic blend of African rhythms and marimba beats. Co-hosted with Anythink Libraries as part of its Community Concert Series. This event is free.

Coffee with the Chief

Fri., July 10, 8-9 a.m., IHOP at the Northglenn Marketplace, 104th Avenue and I-25

Meet up with Northglenn Police Chief Jim May to discuss public safety issues in Northglenn. Just stop by for this free get-together – the coffee’s on us!

Weight Room Orientation

Fri., July 10 and Aug. 7, 9:30-10:30 a.m., Northglenn Recreation Center, 1 E. Memorial Parkway | Ages 14+

Learn how to safely use weight room equipment. Cost is free for this walk-in class. Call 303.450.8800 or go to www.northglenn.org/register to sign up. RecTrac: 20425001

Youth Weight Room Orientation

Fri., July 10 and Aug. 7, 12-1 p.m., Northglenn Recreation Center, 1 E. Memorial Parkway | Ages 12-13

Learn proper form, safety guidelines, and how to use machines correctly. Once the activity is completed, participants can access the weight room with an adult. This drop-in program is free. Call 303.450.8800 or go to www.northglenn.org/register to sign up. RecTrac: 20425002

Lawn Games

Fri., July 10, 17, 24, and 31, 4:30-5:30 p.m., Festival Lawn, 1 E. Memorial Parkway | All Ages

Enjoy a variety of outdoor-friendly activities such as badminton, volleyball, ladder golf, spikeball, and more. Cost is free for these drop-in events.

Mudapalooza 18

Sat., July 11, 8:30 a.m.-6 p.m., Northwest Open Space, West 112th Avenue and Ranch Drive | Ages 18+

Now you can play in the mud – and there’s nothing mom can do about it. Go to www.northglenn.org/mudapalooza for more information.

Senior Trivia Time

Tues., July 14, 1 p.m., Northglenn Senior Center, 1 E. Memorial Parkway | Ages 55+

Put your knowledge to the test. This drop-in activity is free.

What is Probate and How Do I Avoid It?

Tues., July 14, 2 p.m., Northglenn Senior Center, 1 E. Memorial Parkway | Ages 55+

Ever wonder how to protect your family after you pass? Are you looking to keep the government and the public out of your affairs after you are gone? This presentation is for you! Cost is free, but please register by July 12. Call 303.450.8801 or go to www.northglenn.org/register to sign up. RecTrac: 20527001

Senior White Elephant Lunch

Fri., July 17, 12 p.m., Northglenn Senior Center, 1 E. Memorial Parkway | Ages 55+

One man’s trash is another’s treasure. Bring a wrapped item of value to exchange after lunch. Cost is $12. Register by July 15. Call 303.450.8801 or go to www.northglenn.org/register to sign up. RecTrac: 20530007

Northglenn Mini City

Fri., July 17, 1-3 p.m., Parsons Theatre Community Rooms, 1 E. Memorial Parkway | Ages 2-10

Join a city-based learning and play day where children discover real-world roles through hands-on play. Each space is designed to encourage creativity, problem-solving, and life skills in a fun and safe setting. Guardians must stay with their children. Cost is free for this drop-in program.

Passport Saturday

Sat., July 18, 9 a.m.- 3 p.m. by appointment only, Northglenn City Hall, 11701 Community Center Drive

Normally only available on weekdays, the Northglenn City Clerk’s Office will be taking passport applications on this Saturday – but you must register in advance at www.northglenn.org/passports or call 303.450.8756. As a bonus, if you bring in a non-perishable food item, you can have your photo taken for free. The donations will be given to Good Shepherd Food Bank in Northglenn.

Sound Bath

Sat., July 18, 11:30 a.m.-1 p.m., Northglenn Senior Center, 1 E. Memorial Parkway | Ages 14+

Immerse yourself in soothing sound vibrations and discover their transformative effects on your body, mind, and energy field. Please register by July 17. Cost is $20 for residents, $25 for non-residents. Call 303.450.8800 or go to www.northglenn.org/register to sign up. RecTrac: 20423001

Ranger Ride: Colorado Bees and Pollinator Gardens

Sun., July 19, 10-11:30 a.m., Stonehocker Farmhouse, 10950 Fox Run Parkway | All Ages

Learn about the local bee population from Northglenn Park Rangers. This fun and easy adventure will span about 1.25 miles and include a visit to the Fox Run Pollinator Garden, making it perfect for the whole family. You must have a helmet and a bike or scooter, and provide your own water. This drop-in event is free.

Senior Book Club: “The Vanishing Place”

Tues., July 21, 1 p.m., Northglenn Senior Center, 1 E. Memorial Parkway | Ages 55+

A shocking murder in the New Zealand bush—and the witness who looks all too familiar—draws a woman back to the very place she swore she’d never return to. Call 303.450.8801 or stop by the center to reserve a copy.

Kool Off at Kiwanis

Tues., July 21, 5:30-8 p.m., Kiwanis Pool, 550 Garland Drive

Take a break from the summer heat with a dip in the pool. Not only is the cost of entry free, but we’ll also be handing out free frozen treats!

Senior Ice Cream Social

Fri., July 24, 1 p.m., Northglenn Senior Center, 1 E. Memorial Parkway | Ages 55+

I scream, you scream, we all scream for ice cream! Beat the heat and join us for a build-your-own sundae bar. Cost is free, but please register by July 22. Call 303.450.8801 or go to www.northglenn.org/register to sign up. RecTrac: 20530008

Summer Salad Days Potluck

Fri., July 31, 12 p.m., Northglenn Senior Center, 1 E. Memorial Parkway | Ages 55+

Celebrate the summer with an all-salad potluck. Cost is free, just bring a salad or dessert. Register by July 29. Call 303.450.8801 or go to www.northglenn.org/register to sign up. RecTrac: 20530005

Northglenn Youth Theatre: “Beauty Is The Beast”

July 31, 6:30 p.m.; Aug. 1, 2 p.m. and 6:30 p.m.; and Aug. 2, 2 p.m.; Parsons Theatre, 1 E. Memorial Parkway

An enchantress curses Belle to take the form of a monstrous beast until she can find true love. (Turns out Beast never learned to look past appearances.) Gathering a squad of “middle-aged” princesses, Belle begins an epic quest to hunt down the witch and break the curse, or find true love. Cost is $11 to $15. Call 303.450.8888 or go to www.northglennarts.org for tickets.

1st Saturday Birding

Sat., Aug. 1, 7-8 a.m., Croke Reservoir South Pier, Naiad Dr. & Kalamath St. | All Ages

See, hear, and observe our feathered friends that call Croke Reservoir home or make a pit stop along their migration. Binoculars are available to use. This drop-in activity is free.

Sesquisemiquincentennial Celebration

Sat., Aug. 1, 10 a.m.-1 p.m., Eleanor M. Wyatt Centennial Park & Sculpture Garden, 301 Kennedy Dr.

Come celebrate three significant milestones – 250 years of the United States, 150 years of Colorado statehood, and Centennial Park’s 1976 time capsule reveal!

National Night Out

Tues., Aug. 4, 5:30-8:30 p.m., locations throughout Northglenn

Join us for America’s night out against crime!

National Night Out is one of the country’s biggest neighborhood parties. Visit with neighbors while enjoying a fun potluck. There’s bound to be one in your area! Northglenn Police Department officers, City staff, and elected officials will make the rounds to meet with as many residents as possible.

Interested in hosting an NNO event at your home? Fill out our interest sheet at www.northglenn.org/nno or contact Officer Rashad Taylor at 303.450.8916 or rtaylor@northglenn.org.

Grand & Me Pancake Party

Wed., Aug. 5, 10 a.m., Parsons Theatre Community Rooms, 1 E. Memorial Parkway | Ages 2-6 and 45+

Bring your grandperson for a cozy morning of pancake fun! Enjoy a sweet pancake story, create a fun craft together, and share a delicious pancake breakfast. Pajamas are welcome! Registration deadline is Aug. 3. Cost is $8 for residents, $10 for non-residents per person. Call 303.450.8800 or go to www.northglenn.org/register to sign up. RecTrac: 20206003

Senior Center: Magic Rob

Thurs., Aug. 6, 12 p.m., Northglenn Senior Center, 1 E. Memorial Parkway | Ages 55+

This magician brings the WOWs of surprise, laughter, and amazement. Youth from the City’s summer day camp will be attending as well. Cost is free, but please register by Aug. 4. Call 303.450.8801 or visit www.northglenn.org/register to sign up. RecTrac: 20531004

Free Summer Concert: Los Mocochetes

Thurs., Aug. 6, 7 p.m., Festival Lawn, 1 E. Memorial Parkway

This Chicano funk band with a colorful cast of characters fuses groovilicious melodies and high-energy stage antics. Grab a blanket or lawn chair, bring some snacks or indulge in delicious treats from the on-site food trucks, and immerse yourself in a delightful, music-filled summer evening. This event is free.

Senior Murder Mystery Lunch

Fri., Aug. 7, 12 p.m., Northglenn Senior Center, 1 E. Memorial Parkway

It’s a time capsule cold case. Is anyone still alive to solve this mystery? Piece together clues to find out who done it! Cost is $20. Please sign up by Aug. 5. Call 303.450.8801 or go to www.northglenn.org/register to sign up. RecTrac: 20530006

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The post Press Release – July 2026 City of Northglenn Calendar of Events appeared first on Yellow Scene Magazine.

Press releases are provided to Yellow Scene Magazine. In an effort to keep our community informed, we publish some press releases in whole.

Media Contact: Chea Franz, chea@indiecreativeco.com

A new neighborhood restaurant honoring the women who taught us to cook and the tables that brought us together. 

DENVER, CO (June 15, 2026)— Mother Other, a new vegan bar and restaurant rooted in family recipes, seasonal ingredients, and radical hospitality, is set to open its doors in Denver’s Baker neighborhood on June 27. Located in the Denver Design District, the restaurant is the brainchild of Chef Alexi Mandolini and Beverage Director Taylor Herbert, the team behind The Easy Vegan. Mother Other is the brick-and-mortar realization of six years of pop-ups, farmers markets, and a long-held dream to give their food a permanent place at the table.

The name says it all. Mother Other is a love letter to the women who defined hospitality long before it was an industry: the grandmothers, mothers, and chosen family who made food feel like belonging. Their recipes, handwritten, dog-eared, and passed down through generations, will hang on the walls as a living archive of the women who taught us that feeding someone is an act of love.

Mother Other is also an act of defiance, where professional kitchens have often sidelined and tokenized women, Mother Other places them at the center. The restaurant is committed to pay equity, a positive workplace, and extending genuine care to its team as much as its guests. Don’t expect a special occasion spot. Expect your neighborhood restaurant—the one that feels like walking into your Italian grandmother’s kitchen with 50 years of patina on every surface and the food polished to a five-star shine.

“Women have always been the backbone of hospitality, and we want our kitchen to reflect that, but Mother Other is also for everyone who has ever needed a third place to call their own,” says Mandolini. “Queer folks, chosen families, people who found their people at a neighborhood bar. Hospitality, to us, means everyone at the table.”

The menu tells the story of both founders: Mandolini’s Chicago roots, her grandmother Doree’s table, her father’s foraging trips, and Herbert’s years of craft behind the bar. Shareables set the tone: the Giarancini, a panko-crusted deep-fried risotto served with house giardiniera, celery root puree, and chive aioli, is a love letter to Mandolini’s Chicago roots, while the Spring Pea + Leek Dumpling arrives in a ginger and porcini brodo with charred peas and pea shoot. Vegetable-forward plates include a Japanese Sweet Potato crowned with miso and black garlic whipped potato, tempura-fried onion, truffled taro chip, and sesame chili oil, and the Carrot + Ginger Bisque finished with coconut cream and a house carrot chip.

For heartier appetites, expect Potato + Chive Pierogi with ruby kraut, coconut sour cream, braised apple, and caramelized onion, a The Easy Vegan fan favorite, alongside a Rigatoni alla Vodka with signature sauce, whipped almond ricotta, basil oil, and aleppo crumb. And for something sweet: a Chocolate Budino layered with vanilla sponge cake, passionfruit curd, chocolate cashew pudding, and shortbread crumb, and a Brioche Doughnut served with vanilla custard and poached rhubarb with basil. The bar program will feature house-carbonated vegetable sodas (think carrot, tomato, and celery root), creative cocktails using the same seasonal produce from the kitchen, and true to form, a cold cheap beer and a shot.

“Farmers markets are an incredible proving ground, but they can’t replicate the full dining experience,” says Herbert. “My background is in bartending and bar management, and there’s a craft to that work that I’ve been eager to bring back, such as developing cocktail menus, working behind the bar, creating drinks that speak the same language as the food on the plate. At Mother Other, the bar program and the kitchen aren’t separate conversations. They’re the same one.”

Mandolini is a graduate of Kendall College’s culinary program in Chicago and became executive chef of a Chicago catering company before she could legally drink. Herbert has spent most of her adult life working behind the pine–from bartending and managing primarily at LGBTQ+ nightclubs and bars from North Carolina to Denver.

The two met in 2018 when Mandolini moved to Denver from Chicago and Herbert served her her first beer in town at Asbury Provisions and they have been partners in life and business ever since. The duo rose to national attention in 2023 when their team won Season 16 of Food Network’s The Great Food Truck Race. In building out Mother Other, the pair has stayed true to their DIY spirit—completing much of the physical build themselves with the help of friends and family, from plumbing to light construction, rather than taking on a six-figure contractor loan.

Mother Other will be located at 675 South Broadway Ste. 300, Denver, CO 80209. Opening is anticipated for June 27. For updates, follow @motherotherdenver on Instagram or motherother.com.

Mother Other hours of operation: Thursday – Sunday, 4-10 p.m.

About Mother Other

Mother Other exists at the crossroads of artful sophistication and a warm embrace—a vegan bar and restaurant that feels less like going out and more like being invited over to your grandmother’s house, sitting down with the whole family, and noshing on the recipes that have been passed down, argued over, and perfected for generations.

Everyone says their mom makes the best version of something. Mother Other is all of your mothers’ favorite recipes, reimagined through a plant-based lens and served without the pomp, the pretense, or the price tag that fine dining so often demands. Founded in 2026 by Chef Alexi Mandolini and Beverage Director Taylor Herbert, Mother Other is located in the Denver Design District in the Baker neighborhood. Rooted in radical hospitality, the restaurant is committed to matriarchal leadership, pay equity, and a warmth that extends as generously to its team as it does to every guest who walks through the door.

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The post Mother Other to Open on June 27 appeared first on Yellow Scene Magazine.

Legacy restaurants add to the fabric of the community.

There are so many ways to run a restaurant. From fish ‘n’ chips to fine dining, I looked into three longstanding Boulder County institutions to see how they’ve survived and thrived through ownership transitions, family legacies, a global pandemic, and at least one misspelling of the owner’s last name on an Irish-themed sign.

Palpable Energy on the Menu

When I first moved to Longmont, there was one place I walked past nearly every day that was always buzzing. Tuesday at lunch, 9 p.m. on a Thursday night, there was always some energy to it. In 2026, in this economy, I was curious about a place with that kind of pull.

A few months later, Pumphouse Brewery had become a regular in my rotation. The firehouse-themed eatery draws beer-drinking sports fans and families alike, built on a reputation for good service and generous portions. On a recent visit, I noticed a new menu celebrating the restaurant’s 30th birthday. As a ’96 baby myself, I couldn’t help but wonder how this place had stood the test of time.

Who better to pull back the curtain than long-time General Manager Ross Hagen. Hagen was a law school student when he started serving tables at Pumphouse in May 1997. He quickly gelled with the original owners, four friends who happened to also be aerospace engineers, and worked his way up through the ranks, buying in as a partner in 2000. After deciding law wasn’t his true calling, he found that the pace and energy of the restaurant world was exactly where he wanted to be. He’s been all in ever since.

Running a broad menu isn’t simple, and Hagen doesn’t pretend otherwise. “It’s gotta taste good. It’s got to be something we can execute consistently,” he said. He knows the “something for everybody” model isn’t for everyone. “Most operators starting up would shy against the breadth of what we’re doing.” What makes it work, he says, is structure: strict recipe standards, plating consistency, and a management team larger than most comparable restaurants. “It really requires that everybody’s on the same page, absolutely busting their butt, every day. There’s no way around that.”

That broad menu is also strategic. Hagen knows Pumphouse’s staying power depends on becoming the neighborhood’s go-to for both date nights and family dinners. “You have to develop regulars and keep them. It’s what matters.” A dedicated back-of-house staff, many of whom have been with the restaurant for decades, has made that consistency possible.

The COVID-19 pandemic prompted a hard look at Pumphouse’s future. The answer, original ownership decided, was a transition to employee ownership. In 2022, the business was sold to Teamshares, a company that converts acquired businesses to employee-owned models over time. Every Pumphouse employee, from longtime chefs to part-time dishwashers, became a 20% owner, receiving stock and dividend checks nearly every month.

The goal is 80% employee ownership within 15 years. Hagen sees it as the best available path. “If it’s not going to be a fully independently owned restaurant like it was from the five of us, maybe the next best thing is to have it employee owned, as opposed to just selling out to some restaurant group that may or may not keep the character in place.” Though no longer an owner in the traditional sense, his commitment hasn’t shifted. “As long as I’m here, I’ll continue to run the place with an owner’s eyes and the mentality that this is a legacy business, and I don’t want it to decline on any level.”

A 40+ Year Longmont Fixture

Less than a block down Main Street, you’ll find a place that has the Pumphouse beat by 15 years. Mike O’Shays has been a fixture in downtown Longmont since 1981, when New Jersey natives Mike and Nania Shea opened the Irish pub, their last name slightly altered on the sign in a spelling that just stuck. Shea was once quoted calling it a “stay with it” place, and walking in today, you understand exactly what he meant.

General Manager Jen Burchette is the engine of Mike O’Shays. On any given afternoon, she might be welcoming a regular, interviewing a prospective bartender, and signing for a liquor delivery, sometimes in the same 10-minute window. Burchette says Shea built something that didn’t need much propping up. “This place stands on its own.” His hands-on ownership style cultivated a loyalty that has proven remarkably durable. Burchette says they’re generations deep into regulars now, and she hopes it just keeps going. Head Chef Martín, who has been with the restaurant for 30 years, has grown alongside the menu, finding creative freedom in exploring Irish cuisine.

The restaurant has navigated change, including a shift in ownership that brought menu updates and operational adjustments with mixed reactions from longtime patrons. Through it all, Mike O’Shays has held onto what it’s always been: a neighborhood place built on a little bit of grit and a lot of community.

A Generational Dining Destination

From Longmont’s Main Street, head up Baseline Road into the Boulder foothills, and you’ll find Flagstaff House, a fine dining institution with a view to match and a family story spanning three generations. Adam Monette is the restaurant’s co-owner and general manager. He’s the third member of his family to hold that role. His grandfather, Don Monette, bought the property in 1971 and moved his family onto the five-acre mountainside lot where he set about turning what had been a home — possibly destined to become a cabin or ranger station — into a year-round restaurant. Don liquidated three downtown restaurants to make it happen. “It really never should have existed in the first place,” Adam reflected. “But with his foresight and ability to put things together, he saw an opportunity that really wasn’t there at the time.” At its peak, 18 members of the Monette family were working within the restaurant’s ranks. “It was, quite literally, a family affair.”

Don’s connection to Colorado began in the 1950s, when he was stationed at Camp Hale in Leadville as part of the 10th Mountain Division. The mountains left a mark, and after marrying his wife Carol in Michigan, he insisted they move back to the Centennial State. Adam still speaks of him with reverence. “Don is honestly the foundation of this restaurant. But certainly, in many ways, he was my idol.”

That reverence shows up in how the place is run. Flagstaff House is fine dining, but Monette is deliberate about the atmosphere it projects. “Fine dining comes off as pretentious and snooty more often than not. You don’t hear those words here, because we make sure that we’re not.” Staff longevity mirrors the family’s own investment. Employees with over 35 years of service have retired from their posts while promotions into management have nearly always come from within. “Every time we’ve promoted into management, with very few exceptions, it’s been someone who has proven themselves from day one, probably starting as a food runner,” Monette said.

Another example of their commitment to the community can be found on their awards shelf. Flagstaff House recently received the Snail of Approval from Slow Food Boulder County, a non-profit dedicated to fostering a “good, clean, and fair” food system in the region.

From employee ownership to navigating a new proprietor’s vision to stewarding a grandfather’s dream, there is more than one recipe for longevity in the restaurant world. But a few ingredients keep showing up: people who refuse to treat the work as temporary, communities willing to keep coming back, and an understanding that the restaurant belongs, in some way, to everyone who walks through the door.

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The post More Than One Recipe appeared first on Yellow Scene Magazine.

I last caught up with Wes Isbutt, owner of West Side Tavern in Longmont, in August 2025 for our Indulgences issue. Wes—a four-time restaurant owner with 26 years of experience from living in Las Vegas—is full of anecdotes and insights. So if anyone has an idea of “the Taste of the Month,” it’s him.

When we sit down together, this time on an unusually warm night in January, I ask him what’s been going on. He grins at me.

“With the world, with West Side Tavern, with food?”

I can’t help but laugh and shrug because, fair. Where do you begin with what the “Taste of the Month” is?

“It’s hard out here,” Wes says. “The cost of food is crazy now. Restaurants will have two choices: raise prices or cheapen the quality. And I can see who’s choosing which. More places will have to close. Automated service is becoming more of a thing. I don’t want to look at my phone to order food. I want to be one of the last places in the country that holds out for what the finer things in life stand for.”

I ask him how he feels about accessibility to “good” food.

“Texas Roadhouse turns thousands of tables every day. But what’s your experience there? It’s accessible, but is it good?” Wes says. “When I think of the best meals I’ve ever had, it’s because of the atmosphere I’m in, the people I’m with, the unexplainable thing we all go looking for. The better things in life can be accessible too, so I have to ask: what are you choosing to enjoy?”

He says it’s like film photography.

“It’s hard to pick up and tricky to learn, expensive to get into. But the ones who want to do it, they’ll find a way—and when they get it, they get it,” Wes explains. “That’s my advice to everyone: ‘Rock your food.’”

It’s a quiet Tuesday night at the West Side Tavern. A couple laughs over a bottle of red wine. At the bar, two brothers from Denver sit together.

“They drove all the way up here from Denver,” Wes says. “Brother and brother from out of town. One just had a baby. They’ve been coming here for a while because they know we have the best f***ing whisky selection around.” Wes pauses thoughtfully. “It’s wholesome. These experiences don’t have to be expensive. It’s not something any “where” can just create. But we’re always going to keep trying.”

So, maybe the Taste of the Month is enjoying the finer things. Consider your intention. Is your food a matter of convenience, comfort, or both? Don’t cut corners, even when it’s hard out here, because what you’re passionate about is going to carry you forward.

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My good friend Karen and I were elbow-deep in Eggs Bennifer at Lucile’s when it hit us: now that our kids are basically grown, our calendars have suspiciously empty patches where lacrosse practices and dance lessons once ruled. Free time. Actual free time. A dangerous thing.

Sure, we could keep throwing charcuterie-and-wine girls’ nights like confetti, but even brie and bubbles have their limit (don’t tell brie I said that). Karen leaned in with a conspiratorial grin: “What if we went to cooking school?”

Not the “watch a TikTok and pray your chicken isn’t raw” kind. The real deal: Auguste Escoffier School of Culinary Arts—the culinary Hogwarts hiding in plain sight in Boulder.

We cracked open the calendar and instantly lost ourselves in an edible Choose Your Own Adventure. Thai street food? French pastries? Sushi? Date-night duck? Even a two-day bread boot camp (yeast stress test = not for me). After much deliberation, we landed on Spanish Tapas, mostly because the date worked best. Olé.

The school itself has the sort of energy that makes you want to roll up your sleeves immediately. Stainless counters gleamed, cutting boards with freshly-sharpened knives lined up like soldiers, and the faint perfume of roasted garlic seemed baked into the walls. Somewhere down the hall, pans clattered, and something hissed. It was like stepping backstage at a Broadway show, except the drama was edible.

Only one other student joined us: Pam, a woman with ocean-blue eyes who looked like she could sell artisanal olive oil out of her handbag. Our instructor, Chef Dallas Houle, greeted us like old friends. If you remember the Cooking School of the Rockies, this is the same space, now Escoffier. It trains chefs from around the world—but Chef Dallas runs the “civilians welcome” side, and he makes it feel like play.

And the man knows his stuff. Chef Dallas cut his teeth at Sweet Basil in Vail, cooked in several Boulder kitchens, including as Executive Chef at Leaf Vegetarian Restaurant. As he said, he has given up cooking for other people, and now they cook for him. Chef Dallas has traveled widely, bringing back flavors and tricks from across the globe. He’s excellent with students, quick to laugh, patient with clumsy knife work, and—let’s just say it—kinda dreamy.

We started with knife skills. I came in with a certain swagger: six kids, and countless Thanksgivings under my belt = graduate-level kitchen combat. But Chef Dallas casually showed me how to slice an onion into whisper-thin slivers so perfect I almost teared up, and not from the onion. That trick alone was worth the price of admission.

And that $75? It buys three hours of professional instruction, all the ingredients, a feast at the end, and an embroidered apron to keep that you get to strut around in like you own the place. Cheaper than therapy, almost as satisfying as Target clearance.

The food? Straight-up fiesta. A Spanish tortilla (egg-potato-and-onion, not taco blanket), silky from slowly cooked potatoes and onions and then baked to golden perfection. Garlicky shrimp begging for bread. Meatballs rich enough to run for Congress. Papas bravas buzzing with paprika. And a romesco sauce so good I licked the plate when no one was spying. We roasted peppers over open flames, smashed tomatoes with our bare hands like gleeful toddlers, and obliterated an entire bulb of garlic. Reader, it was glorious.

When we finally sat at the communal table, it felt less like class and more like a tapas party we’d accidentally thrown. Plates clinked, yums were expressed, and there was that blissful hush when everyone’s too busy chewing to talk. Pam declared the tortilla “better than any restaurant,” and I had to agree. Cooking alongside strangers, Karen, who has seen me at my most feral baseball mom self, was surprisingly bonding.

By the end, we were already plotting our next stamp on the culinary passport. Morocco? Korea? Maybe eclairs? All I know is this: cooking school isn’t about learning to flip a tortilla or thin-slice an onion—it’s about remembering food is supposed to be fun. And if that means smashing tomatoes with my bare hands like a toddler every few months, then sign me up for the advanced degree.

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The post I Went to Cooking School (for Three Hours) appeared first on Yellow Scene Magazine.

When Ana and Guillermo Reyes noticed a guest quietly crying in the dining room, they approached with concern. The explanation stopped them in their tracks.

“He said the beans tasted like his mother’s,” Ana recalled.

This moment captures the soul of Hacienda San Raphael – food that doesn’t just satisfy hunger, it stirs memories.

After spending a long afternoon with the Reyeses at their Longmont restaurant, I found myself flooded with similar emotion. Impeccably fresh Latin dishes are only part of the experience. What lingers long after the meal is an unmistakable warmth and a sense of family woven into every corner of the space.

Ana and Guillermo treat every guest like kin. The passionate husband-and-wife team poured their hearts into creating a homey, colorful sanctuary inspired by their Mexican heritage and travels across Central and South America.

“The menu is ‘Cocina Latina,’ not just Mexican,” Ana explained. “There are dishes from Argentina, Cuba, Colombia, and Venezuela. We tried homemade mom and grandma recipes in a lot of hard-to-reach places.”

Hacienda San Raphael quietly opened in an unassuming stretch of Longmont’s Main Street in June. The interior is whimsical, bright, and lovingly handmade. Ana and Guillermo personally curated every piece of furniture and oversaw every detail – with a little help from their young children.

“Our kids said, ‘Mommy, this is the worst summer ever,’” Ana laughed. “They were helping us paint the tables and chairs.”

Both Ana and Guillermo grew up in Monterrey, Mexico. Ana is a schoolteacher, and Guillermo comes from a strong background in hospitality. The couple met in Miami before relocating to Colorado’s Front Range. Guillermo, a University of Colorado graduate, felt a natural pull to the area.

After watching her husband tirelessly manage every aspect of multiple restaurants, Ana encouraged Guillermo to channel his skillset into opening something of their own.

“If I could describe this restaurant in one word, it would be ‘unique,’” Guillermo said.

He and Ana were introduced to Chef Victor Colunga through family ties. Colunga previously worked in two Michelin-starred restaurants in Mexico before relocating to the United States. Despite his impressive pedigree, he avoids comparisons to past accolades. When Guillermo approached him about the project, Colunga immediately embraced the vision: high-quality, soulful cooking that reflects the depth and diversity of Latin American cuisine.

Chef Victor Colunga

Drawing inspiration from his own travels and multicultural culinary experience, Colunga incorporates a fusion element into the menu, yielding mouthwatering results. One of the chef’s personal favorites, Ají de Camarones, is a Latin and Italian-influenced dish featuring spaghetti tossed in a tangy, creamy ají amarillo sauce topped with perfectly grilled shrimp, peppers, onions, and parmesan.

Deep respect and thoughtful collaboration between Colugna and the Reyeses is apparent. During my time at Hacienda San Raphael, I was truly blown away by every plate.

The Cachapa Venezolana de Queso y Ribeye showcases a corn pancake layered with mozzarella and tender ribeye, served with crisp fried yucca – an homage to travels in Venezuela.

The Tostones Rellenos, inspired by Colombia, present golden plantain cups filled with juicy shredded beef.

Familiar Mexican favorites such as tacos, enchiladas, and chile rellenos are all made from scratch – never frozen. “People love our Mexican food because all 

of our salsas are freshly made. Even our margaritas do not have sweet-and-sour mix. We try to do everything fresh and in the moment,” said Guillermo.

Not to mention, Colugna’s “postres” deserve special recognition. The seasonal flan and arroz con leche are fine-dining-caliber desserts.

The drink menu includes margaritas, mojitos, micheladas, martinis, a variety of original cocktails, beer, wine, and spirits. Ana generously prepared me a selection of well-balanced beverages behind the bar she built with her husband.

When scouting a location for the restaurant, ample parking was non-negotiable. The Reyeses immediately fell in love with 1935 Main Street. In addition to being a centrally located spot that offers ease and accessibility, the space itself sparked Ana’s imagination. “I saw the large windows and imagined guests coming in for a homemade meal while watching the snow fall outside,” she said.

Ana and Guillermo Reyes are deeply grateful for the community’s support. “Our customers have been so patient and kind from the beginning. We built this restaurant to offer high-quality food. As parents, we know how hard it can be to cook at home or find healthy, homemade meals out,” said Ana.

At its core, Hacienda San Raphael is rooted in community, quality, and genuine hospitality.

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The post Off Menu: Hacienda San Raphael appeared first on Yellow Scene Magazine.

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.

On a warm, though partly cloudy day, I walked into the counter-service location situated just off Highway 287 and south of the Kaiser Permanente campus to meet with chef and owner of Off Campus Cafe, Mariano Rodriguez. I noted the cozy café atmosphere and cleanliness of the dining room. While much of the menu centers on standard American breakfast and lunch fare, the Yucatán options and specials are particularly appealing.

I settled into a booth seat and before long Chef Rodriguez brought out a veritable smorgasbord of food to sample. The colors of his coconut shrimp salad were striking, and the mango dressing was delicious. He presented an achiote marinated chicken tamale, wrapped in banana leaves rather than corn husk, smothered in salsa verde, and topped with gooey cheese. The fluffy masa was cooked melt-in-your-mouth perfectly, and the chicken was tender and juicy.

Perhaps my personal favorite was the panuchos. A specialty of Yucatán where the handmade tortillas are stuffed with refried black beans and topped with the same fantastic chicken, tomato, lettuce, pickled jalapeño, avocado, and pickled red onion. The black beans inside the tortilla took the tacos up a notch and gave an inexplicably savory flavor to the dish. Chef Rodriguez’s wife, Norma, helps in the kitchen and makes a delightful habanero salsa for those who want a little extra kick.

The tortillas and beans being made in house is unique, but most unique is that Chef Rodriguez’s brother makes the achiote condiment in Mexico and sends it to him here. When asked why, Chef Rodriguez said, “I tried to make it here, but the annatto seeds are totally different.” His response showed that terroir applies to more than just wine and that it matters where the food is grown too.

We spoke about what inspired Chef Rodriguez to begin his cooking career. He said, “My mom used to make grilled chicken, and right off the grill, it was really good.” He continued, “I’ve been cooking since I was 16 or 17, and I would help my mom a lot.” He attended culinary school in Merida and Cancún and worked in Mexico before coming to the U.S.

Chef Rodriguez talked about how he likes to mix things up and offer specials. He told me a story about how the cafe has semi-regular guests, two of whom are a mother and her young daughter who enjoy going to Off Campus Cafe because there’s always something different to eat. He said he made them sushi rolls, one of which was a twist on his Baja chicken sandwich. He said, “I like to play with food and make something different.”

The heartfelt stories he shared about his guests gave a personal touch to the family-owned and operated eatery. He spoke about an older couple who finally succeeded at bringing their friend to Off Campus Cafe and made a regular customer out of him as well. Another guest had plans to visit Yucatán about a month after his visit to the restaurant. Chef Rodriguez said, “I was kind of joking with him, but I told him my brother lives in my hometown. If you visited him, he would give you a tour.” The guest returned to the restaurant some time later and showed Chef Rodriguez a picture with his brother, having taken him up on the offer of a tour.

Another personal touch that Chef Rodriguez brings to the restaurant is that he does all the shopping, rather than ordering from a purveyor. “I like to go buy it because I can pick what I want, what I like, and what I see is good.”

The care, love, and personal touch that Chef Rodriguez brings to Off Campus Cafe can be seen and tasted in his food. “One thing that really inspires me to cook is my family. We like to eat almost anything.” He brings a taste of his home with tamales, panuchos, and more. When he wants to switch things up, he’ll create a special dish. He gets to know his clientele and provides service that reflects the family atmosphere of the restaurant.

The post Off Menu with Mariano Rodriguez appeared first on Yellow Scene Magazine.

Courtesy of Butterfly Pavilion.

Editor’s Note: Press releases are provided to Yellow Scene Magazine. In an effort to keep our community informed, we publish some press releases in whole.

Enjoy live music, a pollinator market, animal interactions, workshops, and more to raise awareness and support for pollinator conservation.

WHAT:

This June, for National Pollinator Month, Butterfly Pavilion is holding its second annual Pollinator Palooza Celebration all month long, culminating in the Pollinator Palooza Festival on Saturday, June 29 from noon – 8:00 p.m.

Full access to this event is included with paid general admission to Butterfly Pavilion, while our members get in for free!

Visitors will experience a hybrid outdoor and indoor pollinator extravaganza featuring all-day, live outdoor entertainment, activities, and more. Food, beverage, and artisan wares will be available for sale.

Courtesy of Butterfly Pavilion.

Throughout the event, attendees can:  

-Enjoy fabulous cultural performances and live music throughout the day.

-Shop at the pollinator market seeking items connected to pollinators.  

-Purchase delectable bites at a variety of food trucks.  

-Take an outdoor garden or Wings of the Tropics rainforest tour.

-Witness butterfly releases in Wings of the Tropics.

-Learn about Butterfly Pavilion’s conservation projects and talk to the experts.  

-Participate in one of many pollinator-themed craft workshops.  

-Have your face painted with a pollinator.

-Cool off with a beer at the beer tent (21+ only).

-And take a photo with Bee-trice the Bee mascot.  

WHY:

Pollinators, such as bees, beetles, butterflies, and flies are critical for our economy, environment, and agriculture. Pollinators help sustain our ecosystems and produce our natural resources by helping plants reproduce. Almost a third of crops depend on insect pollinators with more than 80% of flowering plants depending on insect pollinators.

Yet, pollinator populations are in decline. Butterfly Pavilion is a leader in pollinator protection and conservation and engages the community with opportunities to get involved with us. The Pollinator Palooza Festival offers a fantastic opportunity to learn about pollinators while having fun. Attendees will discover how they can get involved in pollinator conservation right in their own backyard!

TICKETS:

Non-Members: Festival is included in general admission on June 29.

Members: Free

More information: https://butterflies.org/pollinator-palooza/. 

WHEN:

Saturday, June 29, 2024

Noon – 8 p.m. (Note that on this day Butterfly Pavilion will not open until 12:00 p.m. instead of regular visiting opening at 9:00 a.m.)

On-site interviews with Butterfly Pavilion representatives about the festival and the importance of pollinators will be available upon request.

WHERE:

Butterfly Pavilion

6252 W 104th Ave., Westminster, CO 80020

About Butterfly Pavilion:

Butterfly Pavilion has been part of the Colorado community since 1995 and is the first Association of Zoos and Aquariums (AZA)-accredited, stand-alone, non-profit invertebrate zoo in the world. Butterfly Pavilion’s mission is to foster an appreciation of invertebrates by educating the public about the need to protect and care for threatened habitats globally, while conducting research for solutions in invertebrate conservation.  

Beyond Colorado and the United States, Butterfly Pavilion conservationists are doing important invertebrate conservation projects around the world from Mongolia and Turks and Caicos to Tanzania and Sumatra, Indonesia.

The post Join the Second Annual Pollinator Palooza Festival at Butterfly Pavilion! appeared first on Yellow Scene Magazine.

Not everyone thinks of Colorado as a “foodie” destination. The state is better known for its national parks, soaring peaks, breweries, and outdoor activities. The thing is, there absolutely are incredible culinary gems sprinkled throughout the state that are worth traveling for, whether that’s making the hour or so drive to Denver or flying in from elsewhere.

I visited some of the best places to have a meal to remind our readers how good the food is — and to show off to out-of-towners who may still be unaware of the excellent barbecue, peaches, Mexican food, and even gluten-free options. As someone who has traveled across the globe in search of great meals, I am here not only to vouch for Colorado’s food scene but to encourage others to travel the state for a great meal.

Note: Always ask your server about allergy information and cross-contamination. Everyone has different levels of food allergies and not every restaurant mentioned here is specifically allergy friendly. The following are my personal experiences and recommendations.

Comal Food Heritage Incubator – Five Points, Denver

Comal Heritage Food Incubator’s “heavenly” fish tacos

The murals catch your eyes first. Vibrant and welcoming, they offer just a small glimpse of the experience inside. Stepping into Comal felt like taking a breath of fresh air. The interior design was bright, open, and inviting. The agua fresca handed to me almost immediately after introducing myself confirmed Comal’s hospitality.

I arrived just as they were opening. Front-of-house specialist Michel Sohai told me there’s often a line out the door, especially on Thursdays when the restaurant serves its famous “Frankies.” This is a new location because between hosting events, growing in popularity, and of course helping so many immigrants, Comal needed a larger space.

My meal here was a never-ending rotation of multiple cuisines served by the generous staff. The tacos were heavenly, and I have very high standards. Both the fish taco and the fall-apart tender pork were highlighted with a handmade tortilla. If you’re reading this and are not sure if you’ve had a handmade tortilla or not, head to Comal now. Not just a cliché, you can taste the depth of flavor and well-balanced spice in every bite.

Next was a biryani plate with two yogurt sauces, one more savory and one sweet, both very complementary. Following that was a deluge of dishes, with lentil soup, butter chicken, and beans as some of the highlights. Homemade flan was next, the perfect texture and creaminess I hoped for. Just when I thought I’d reached the end of a satisfying meal, I was presented with Comal’s Thursday staple, the “Frankie,” an eye-opening chicken and cheese tortilla wrap.

Comal’s Biryani dish

Through my talks with staff, it became very clear that Comal is something much more than a restaurant. Of course, I knew this going in. It’s “Food Heritage Incubator,” not “Restaurant.” Their goal is to provide a working space for women refugees and immigrants to learn how to open their own restaurants. The three-year program starts in the kitchen — honing cooking skills, sharing recipes, and learning staples — and culminates with financial and business training in addition to partnering with Focus Points Family Resource Center to hopefully secure a loan and open their own restaurant.

In a part of Denver plagued by gentrification, the hope is to offer a path forward for immigrants to not only train to work in kitchens but become business-people and entrepreneurs of their own and gain more individual agency in the face of economic and societal change — which of course is very noble, but the real draw to Comal is the food. I have never had so many incredible dishes from such a variety of cuisines as I had during my lunch here. Normally, if I saw a menu that offered Guatemalan, Indian, American, and several regions of Mexican cuisine, I would run away. Typically there is just no way to make that many dishes taste good in one kitchen. At Comal, they not only pull it off, they excel.

The secret ingredient is not a Cheesecake Factory-style endless list of mediocre options. It is by employing women from different regions to authentically recreate dishes from their homelands. This means the menu changes from time to time as new meals are tested, new cooks are added, and new combinations are found. One of the women working in the kitchen shared with me that she loves the blending of ideas, learning to cook different cuisines, and creating dishes from her culture to share with others. Food is better when cultures exchange ideas. Cuisine, culture, and humanity all benefit from spaces of collaboration and acceptance like Comal.

The Fort – Morrison

The Fort’s cocktail

The word “institution” was thrown around quite a bit when people were recommending the Fort. This may be the most uniquely Colorado restaurant around. Using pioneer-inspired ingredients, you can find buffalo empanadas, bison bone marrow, and smoked duck. These foods intentionally harken back to a more historic time, but the Fort elevates dishes to another level.

Anyone afraid to expand their culinary palate past pork, chicken, and beef doesn’t have to. There are tons of great options, but I would remind readers that French cuisine often uses game, duck, and other meats we don’t always see on American menus. The meals here mostly reminded me of Quebecois food, which is a mixture of indigenous ingredients, frontier history, and European techniques as well. Somewhat like Colorado, Quebec also has an underrated food scene.

The Fort itself is an “adobe castle” initially intended as a residence and a replica of the historic Bent’s Fort. The restaurant was added to help bring in money with the twist that the menu was designed around foods that pioneers, Plains Indians, and Spanish settlers may have eaten. This unique mixture of cultures and lifestyles — although not a peaceable one with a happy ending — produced a heritage that is remembered and reflected in Colorado through meals at the Fort.

The Fort doesn’t just reminisce on history, it helps preserve and pass down culture through the Tesoro Cultural Center, heritage-inspired meals, numerous events, and its admission to the National Register of Historic Places. The architecture is replicated and preserved just like the cuisine is.

Just BE Kitchen – Boulder, Greenwood Village, Denver

Just BE Kitchen’s scalding hot cauliflower wings

Just BE Kitchen is the largest gluten-free, allergy-aware chain in the state, and they’re aiming higher. Owner Jennifer Peters’ vision is to be the largest in the nation. As someone who suffers from numerous food allergies myself, I can only hope to continue to see them grow and inspire other restaurants to explore allergy-friendly food.

A vision, a dream, and the idea to help others are always great, but it’s the food that will make or break a restaurant. Just BE packs complexity and ingenuity into each bite. Head chef Jude Romero was a busy man the night I visited — attending to me, taking orders, explaining a dish, checking on the kitchen — but made the time to talk with me about the details of the menu and his own creations.

First up was “Daring,” the cauliflower wings with dairy-free ranch dressing. I’m not vegetarian or vegan — I get actual chicken wings at most places — but let me tell you, these “wings” brought the heat. Covered in sauce and grilled on the flattop, they nearly filled me up before I remembered there was a whole feast ahead.

Just BE french toast sliders

Romero brought me his favorite creation next, the French toast sliders. He excitedly told me how he was inspired by a McGriddle and set out to recreate it albeit one more allergy friendly. The gluten-free almond flour toast absorbed the syrup nicely and held together the sausage and egg patties, all topped with a surprise hint of toasted coconut. I even heard someone at the table next to me tell Romero it was their favorite dish. I agreed. “Bliss” is a fitting name for these sliders.

To be fair, I’m not the first foodie to visit Just BE. Guy Fieri stopped by and proclaimed that the green chili and the chicken and dumplings were his favorites, hence “Favorites,” which is a soul-warming combo of the two dishes with a huge gluten-free tortilla. The bone broth stock makes for a perfect base, with the green chili as my personal favorite. Romero mentioned the lengthy process to make such an authentic, rich stock — something many restaurants skimp on.

Just BE’s one of a kind gluten-free brownie

The gluten-free brownie that wrapped up the experience was on par with anything made with wheat that I can remember. The texture was immaculate. There are only so many words you can use to describe a brownie, and this was all of them — gooey, rich, chocolatey, heavenly.

What is so wonderful about Just BE is that even after such a hearty meal, I didn’t feel overly full or bogged down. The food was great. I would have never guessed the cheese in the green chili wasn’t “real” or that the brownie was gluten-free or that the “wheat” style tortilla was allergy friendly. It was just a damn good meal. My mood matched the decor. The Boulder location is light and airy, which is not a coincidence. The whole idea is to make food stress-free for those of us who have to be careful and to offer an experience other than “health food” for the entire party. The idea is not just working, it’s growing.

AJ’s Pit Bar-B-Q by Campfire Concepts – Evergreen, Lakewood, Denver

AJ’s is old school. That’s all I want from a barbecue joint. With wood piled up out front, smoke billowing out the back, the smell hits you first. This is the real deal — Texas-style, low-and-slow-type cooking. The menu isn’t extensive. It isn’t fancy. Nor should it be.

I tried the smoked pastrami, smoked brisket, and jalapeno cheese sausage along with coleslaw and potato salad. This is where I would take someone craving a bite of brisket that can change your life. Michelin Guide agreed, with AJ’s recently winning a “Bib Gourmand” recommendation. The difference between a Michelin Star and a Bib Gourmand is not quality it’s pretentiousness. There is no multi-course, bite-size tasting menu with cream sauces, off-the-charts prices, and French table-side service, food here is down-home and world-class.

It’s hard to get barbecue right, despite the process seeming so simple. All you do is smoke meat at a low temperature for a long time, right? Not so. Pitmaster and general manager Patrick Klaiber talked about the lengthy process that imparts so much smokiness and perfectly rendered fat. He also talked about the sausage, made with hearty trimmings, and stuffed with jalapeno cheese. The difference in taste is immediately noticeable, and in this case, I didn’t mind hearing how the sausage was made because they use quality ingredients.

AJ’s mouth-watering BBQ

I finally took one bite of brisket and closed my eyes. It took me back to spots in Texas I’ve been to. No sauce needed, just a black crust and a pink smoke ring. The sauces were really good too. It’s just that a perfect brisket doesn’t — shouldn’t — need anything. That’s the difference here. The smoked pastrami was excellent as well — something I don’t usually order but now will, and every time I do, I’ll be comparing it to AJ’s.

I left smelling like smoke, with a huge bag of leftovers, already counting down until I was hungry enough again to eat some more. This is where you go to show off Colorado barbecue.

Palisade Peaches – Colorado Western Slope

What state comes to mind when you think of peaches? Georgia, of course, which just shows the power of marketing and advertising. California actually grows the most peaches — Central Valley produces about a quarter of all the fruits in the nation — but Colorado produces the highest quality.

No specific restaurant to list here, you just need to show off how the mountain air, fresh streams, and elevation all equal the perfect peach. Everyone from food writers to readers to social media commenters to KUNC has reported the incredible quality, richness, and perfection that is the Colorado peach.

Piripi – Erie

For whatever reason, Spanish cuisine is somewhat underrated globally, and here in the U.S. I have no idea why. They take the fresh ingredients and beautiful simplicity of Italian grandmothers and combine them with the precision techniques and passion of French chefs to create a uniquely Iberian way of elevating simple foods to the highest levels. Some of my favorite meals have been in Spain. I was ecstatic to find these same flavors in Erie from Chef Hugo. Officially a Mediterranean restaurant, Piripi’s Spanish influence is the tastiest I’ve found.

Piripi, which means “tipsy,” has a menu that is “99% gluten free,” although you would have no idea based on the quality of the food. Paella is served on the first Monday of nearly every month. The Papas Bravas, Pan con Tomaco, and Pulpo Piripi brought me back to the shores of the Mediterranean while in the shadows of the Rockies.

Aloy Thai – Boulder, Denver

Thai cuisine is not just pad thai and mango sticky rice, although Aloy does both very well. Real Thai food also does not use soy sauce, again making this an allergy-friendly place to visit. The owners are from Bangkok which infuses the spot with atmosphere and flavor not typically found elsewhere. I always encourage everyone to travel, but if you are not able to make it to Thailand, at least come here and try some of the surprising salads, noodle soups, and panang or massaman curries to sample some of the flavors of one of my favorite cuisines in the world.

What Colorado brings to the table

From American food to indigenous ingredients, from Southeast Asian spices to local produce, Colorado has a lot to offer. It’s not just diners and dives — although there are plenty — the passion and authenticity poured into numerous places across the state deserve more attention than the national press or food snobs may give it. But that may be changing. There were numerous Michelin recommendations for Colorado restaurants this past year. Colorado is making history in allergy-friendly chains, and places are preserving the unique blend of pioneer, indigenous, and European influences that have shaped this land for centuries.

The post Showing Off Colorado’s Culinary Scene appeared first on Yellow Scene Magazine.

“Ask not what your country can do for you – ask what you can do for your country.”

This quote from John F. Kennedy, Jr’s Inaugural Address in 1961 seems rather quaint these days. Kennedy is remembered with a level of admiration I don’t entirely share. He was a charismatic cad and his foreign policy missteps and escalation of the war in Vietnam are serious blemishes.

The quote is credited as inspirational to many young folks at the time, although “doing for the country” meant Peace Corps to some and Marines to others. That legacy is mixed at best.

The sentiment would have more validity if slightly tweaked: “Ask not what your country can do for you – ask what you can do for everyone else.” This notion is completely absent from contemporary political discourse on both sides. From the time of St. Ronnie, mistrust of government has been the theme, whether expressed by Grover Norquist’s suggestion that we shrink it and drown it in the bathtub or the relentless campaign to inaccurately deride government efficiency in the service of privatization.

The corporate, greed-driven privatization con job has been paired with the equally harmful encouragement of charity instead of justice. Charity only partially fills the gaping wounds left by systemic injustice, but hey! – it salves the conscience of the givers despite failing to solve the problems.

How many heartstring-tugging ads must one watch before wondering why feeding children requires the goodwill of “viewers like you?” “Your donation can . . .” is to social justice what “thoughts and prayers” are to unmitigated gun violence. The American tolerance for injustice is sturdy, thanks to these pillars of self-deception. I am a “good person” because I pray, buy Girl Scout cookies and give $5 a month to Save the Children..

The damage of self-interest over selflessness is fueled by the mandatory political litmus test: “Ask yourself if you are better off today than you were four years ago.” Both sides employ the test and then offer up highly selective or distorted statistics to convince you that their party, their candidate, is making your life better. Gas prices, egg prices . . . whatever metric can persuade you.

The ubiquitous rhetoric of self-interest and the twin myths of “evil government” and “charitable divinity” come to the fore this month at tax time. We all hate taxes, don’t we! “It’s MY money,” say the strident voices on my community Facebook page. We are even manipulated into skepticism about school funding. Teachers make too much and don’t even work a full year! Vouchers, charters and school choice have insidiously undermined the commitment to traditional public schools, exacerbating the disinclination to support them.

Our system of taxation is regressive, but since we all hate taxes, there’s little appetite to change it. How many among Trump’s dim minions cheer at his avoidance of taxes and think his multiple bankruptcies are indicative of his great wisdom?

The only objects of nearly fawning public support are first responders. (I qualify the following critique by acknowledging that my own life was arguably saved by such folks, and that these are necessary and, by and large, noble professions.)

Much of the public adoration is almost fetishistic, accompanied by unexamined pride in the military and the militaristic. “Thank you for your service” is available even to the most aggressive violators of norms of decency. The enthusiasm of support is quite often correlated with the extent to which the service offered is to repress and control “the others” on the margins of society. Or “others” beyond our borders. The defense budget is a toxic third rail, and touching it is certain political death.

At tax time it is useful, but insufficient, to remind tax haters of those who fix the roads, maintain the parks, put out the wildfires, manage public health, maintain water systems, provide public transportation and more. Unfortunately, even these obvious and essential things are under regular assault by the a la carte approach. We politically support those things – and only those things – that benefit us directly. “I don’t have kids!” “I don’t use the parks!” “I don’t ride the bus!” “Why should I pay for them?”

This country has abundant resources if we would choose to distribute them with an eye toward social decency. We could feed, shelter, educate, offer healthcare to, and provide a life of dignity to every human within our borders. We could, but we don’t want to.

Our national motto should not be “E Pluribus Unum” (out of many, one). It should be, “You deserve what you get and you get what you deserve.”

The post Ask What You Can Do appeared first on Yellow Scene Magazine.

Food is one of the best ways to both connect with culture and memory. Certain meals become ingrained in your soul, the smells taking you back to time long ago, the flavors inviting you in. Holiday food especially holds such a meaningful place in our minds. We had four local chefs recreate a holiday meal that was personally meaningful to them, and share stories about family get-togethers, fond memories, and cultural traditions as they shared the table with our writers.

Chef Nelly Genisson: Gluten Free French Buche de Noel | Yule Log

BY: Deborah Cameron

Chef Nelly Genisson relocated to Boulder from Fontainebleau, France in 2020, settling into the area with her husband in the middle of the Covid pandemic. It was a chaotic time, but once she settled, she was more than eager to share her culinary expertise, creating French cooking that is keto-friendly, diabetic friendly, and even can be low carb, low sugar, and gluten free.

This past September, she opened a cooking school, Bonjour Keto, where her extravagant, consciously made food is available to the area’s health-conscious residents. She appreciates how choices in ingredients and food preparation can be part of a lifestyle and can help people lose weight, enhance athletic training, help manage diabetes, or prevent cancer. She believes it’s possible to indulge and enjoy life while making positive choices.

Overly heavy cooking doesn’t have a place at Bonjour Keto. Instead, Genisson has shown that French food can be both indulgent and, when simply prepared, in sync with dietary restrictions and inspire a love for France and French cooking. “Our cooking classes are unique and immersive. They go beyond just learning to cook and talk about French history and gastronomy while offering an immersive, sensory experience.”

Genisson said that one of her favorite items to make during the holidays is inspired by an old French tradition, the Yule Log Cake, or Bûche de Noël. It originated in France during the mid-19th century and is traditionally a jelly roll-style cake decorated to look like the yule logs that have been part of European Christmas celebrations for centuries.

“French people are picky about their pastries, but everyone is always surprised that something so decadent is sugar free. It’s one of my favorite compliments.”

“One of the Christmas traditions for dessert at Christmas is a Yule Log cake,” she said. “It’s something everyone has as the centerpiece of their holiday meal. The one that I make includes different tricks to make it gluten free, healthier.”

Genisson makes her rolled sponge cake, fills it with buttercream, then ices and decorates it to mimic the bark of the Yule log. It’s a chef’s challenge to work towards making the cake look as realistic as possible. She accepts the challenge gladly and healthily, using a fork to create the bark lines on the outside of the roll and adds a final touch — mini homemade dark chocolate bars and chopped toasted hazelnuts.

She said that while the sponge and buttercream can use a variety of flavors, one of the most popular is chocolate cake and a mocha frosting combination. She keeps her version gluten free by using hazelnut flour for the sponge cake and creates the homemade almond-hazelnut praliné buttercream that is sugar-free.

No surprise, Genisson is picky about how her cake looks. “First impression is so important. When you see something, you’re either going to want to eat it or not,” she said, adding that although it looks hard to make, the cake doesn’t have to add stress to the holiday. “If you want to prepare it ahead of time, prevent stress in the kitchen, it’s perfect. Just make it in advance, it will keep. It’s so simple to do but will add to the beauty of your holidays.”

And each holiday, Genisson’s family appreciates her work to make the cake.

Chef John Bauer honors Jewish Cuisine and the connection it serves

BY: Chris Curtis

Traditions. During the holiday season, traditions surge to the forefront of everyone’s mind. Families gather, bonds are strengthened, and food always lies at the heart of these gatherings. With a singular ability to transcend time and place, I offer that every person can name at least one dish that brings back memories of a loved one, a special time, and feelings of nostalgia.

I’m fortunate because my best friend from elementary school invites me to Jewish holidays with his family. I’ve enjoyed dishes associated with Passover, Yom Kippur, and Hanukkah. They’ve managed to work their way into my heart and soul and while I’ll never be able to fully understand the depth these dishes hold, I feel blessed to at least get a glimpse of the significance.

Chef John Bauer of Kenny Lou’s Deli in Lafayette displays his love for ethnic food and traditions with his menu. A Catholic chef who married into a Jewish family, he aims to keep traditions alive all year round. He laments that the traditional deli itself seems to be a dying breed, with many only being found in big cities, but even those are disappearing at an alarming rate.

Nevertheless, Chef John persists. As he takes me on a tour of the back of the house, everything he shows me is made on site. I’m enthralled by the buckets of soup, sausage that’s ground in house, and brisket that sits in a brine for fourteen days.

The inspiration for this soup lies with Eva Szepezi, who learned to cook from her mother-in-law because her parents were not around to teach her after the shoah.

After this overview of the behind the scenes operations, I settle in to taste some traditional Jewish dishes. When I ask Chef John for his stories behind the dishes, he presents me with a cookbook entitled Honey, Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors. “These are where the stories are,” he tells me with a smile.

The cookbook serves as Chef John’s inspiration. He doesn’t use the recipes as written, but I get the sense that the book, coupled with his experiences with his wife and her Jewish family, serves as his muse. A side dish called kasha varnishkes arrives. It’s a pasta dish with kasha-buckwheat groats and mushrooms. The book recipe comes from Tova Friedman, survivor, and it was her late husband’s favorite food.

Next comes the potato latkes. I’m definitely familiar with these and find them to be just as I expected. The unexpected comes in the form of an apple chutney which definitely takes them to the next level for me. Kenny Lou’s makes up to 130 of these at a time and I can conclude they must go fast. The inspiration for these come from a recipe submitted in memory of Elie Wiesel.

I offer up a silent cheer when my favorite dish arrives. Dubbed as a soul-warming, matzo ball soup exists as something that I can never get enough of at my friend’s Passover gatherings. Chef John makes his own schmaltz and prefers “floaters, not sinkers” when it comes to the matzo balls. Each one is hand made from scratch and you can taste the love and care that goes into this traditional soup. The inspiration for this soup lies with Eva Szepezi, survivor, who learned to cook from her mother-in-law because her parents were not around to teach her after the shoah. I smile at a note labeled as “important” in the recipe: no onion, no garlic.

Steeped in tradition, Kenny Lou’s Chef John cooks in a way that doesn’t cut corners and offers no quarter to what might be considered an easier route. You can taste it in his dishes that honor and celebrate traditional Jewish holiday cuisine and I’m honored I got the chance to try a new dish and revisit some old favorites.

Chef Manal Farrar shares her passion and culture through handcrafted Mediterranean food

BY: Tony Firestine

When stepping into Manal Jarrar’s Arabesque in Boulder, you immediately feel the warmth and generosity wash over you. I just so happened to visit the day after the first snow of the season, kicking the slush off my shoes on the mat outside the door on the way in. We had scheduled an appointment to meet at 3 p.m., Arabesque’s closing time. Right away, I understand that it’s truly a one-woman show. Manal does both the cooking and the serving in the small but cozy space. She chooses to serve only lunch and breakfast and close the doors on Sundays (with the occasional private party at the dinner hour) in order to spend quality time for herself and with her family.

There are still lingering Monday lunch diners at a couple of the seven indoor tables that Manal continues to attend to — a table for two at the end of a business lunch, a solo diner gets her baklava to go. The photographer, Kenneth, and I start setting up to ask some questions and catch some images. Manal moves with an elegant swiftness, circling the tables while bringing checks and boxing up food. Her background as a ballet dancer and teacher is evident in the grace and quickness she displays on the dining room floor — hence the name Arabesque.

She takes the time to ask if we want something to drink, and I opt for a chai due to the frigid weather and not being bundled up properly. The warming chai — rich, frothy, and speckled with spices — immediately takes the chill off. Fall is just opening up to the beginning of winter, and leaves still adorn the trees caked in wet snow along Walnut Street, where Arabesque has served up Middle Eastern fare for the past 15 years. While Manal is preparing her holiday dish for us, I ask her about her long tenure and success as a restaurateur and chef at Arabesque. She compares it to being an athlete. “Running a restaurant is like a marathon. It’s not easy,” she says. “I want to have my own rhythm. Run slowly, without stopping. Just keep running and keep moving for a long distance — and 15 years has proved that.” She measures her success by making others happy. “My success is when I am in the basement downstairs, by myself, all alone, cooking for you and preparing. I want to make sure it’s correct,” she says. “And when you eat it and enjoy it, it’s rewarding. That’s it.”

“I love okra. I know it’s not so popular, but I love it. I put a lot of garlic and a little tomato sauce. Very simple.”

She prides herself on a cozy atmosphere; it truly feels like you are stepping into someone’s living space, with an open-air kitchen exuding exotic aromas, where everything is made from scratch. This isn’t fast food by any means. She underlines that fact and talks about how she occasionally must explain that to a guest seeking instant gratification. The genuine hospitality is underlined by the fact that Manal is definitely a hugger. She gives warm embraces to regular and first-time guests alike.

In addition to prepping and serving her normal menu for the day, Manal has put together something special for us: inspired by the holiday season, her own take on Bamia, a Middle Eastern tomato-based okra and beef stew served over rice. She covers the base of a 2-foot-long serving dish with a mix of rice and vermicelli and ladles the steaming medley of vegetables and braised beef over the top, a side of luscious hummus on the side. I mention that I’m only familiar with okra in Southern American fare, but she talks about how she grew up eating the vegetable in Palestine. “I think about one thing that I have an idea about and I build the whole thing around it,” she says. “I love okra. I know it’s not so popular, but I love it. I put a lot of garlic and a little tomato sauce. Very simple.” She garnishes the dish with pomegranate seeds and almonds. The pomegranate lends a delicate pop of bright acidity to an otherwise hearty and robust amalgam of flavors, and the almonds, of course, lend texture and crunch. “Almond, in my culture, is very luxurious,” she explains. “Here, it’s not. Everybody has it in their pocket for trail mix. To bring luxury to the platter, I added to it, to make it a holiday dish.”

Manal insists that we sit and enjoy and imbibe in some wine with her creation. What starts as a brief interview and photoshoot turns into an hour of the three of us getting to know each other over an early dinner made with love, discussing our families, our careers, the state of the world. Manal also explains how she didn’t shut down one day during the pandemic due to the help and generosity of her immediate community. I leave with a hug, full and happy, understanding Arabesque’s longevity and her neighbors’ need for reciprocation of the genuine goodness I experienced on just my first visit.

Chef Yuki Chen: Chinese New Year Celebration Meals

BY: Deborah Cameron

Chef Yuki Chen, owner of Colorado Wok, moved to the U.S. in 2004 from South Canton, China. She remembers the first moment she first departed the plane in Colorado. “In China, they always showed that everywhere in America was a big city. Busy. Then when I came here and saw the area by the airport, I thought it was like a farm. Grass and stuff. I was surprised that it was so open.”

She moved here because she was looking to elevate and improve her life and find more opportunity than she saw in the rural area she came from. She has since found it as both a chef and an entrepreneur, owning Lafayette’s Colorado Wok, successfully shepherding the business even through the stresses of the Covid-19 pandemic, and coming out successfully on the other side.

Even with all that she’s been able to accomplish in America, she still relishes connections to her Chinese heritage. Many of these happen during the holidays, which for her, culturally, doesn’t necessarily mean Christmas, Hanukkah, or Kwanzaa. It means Chinese New Year, the next one beginning February 10, 2024.

“We never had Thanksgiving or Christmas in China. We always celebrated the Lunar New Year. We don’t follow everything. Everyone is different there. Some people follow Buddha, but our family doesn’t tie itself to anything. At the New Year, just like Christmas, all the family gets together.” Chen talks about the traditions she cherishes most about the holiday. These include gifts of lucky money in red envelopes to the younger and older members of the community, as well as honoring the importance of the color red and the number eight.

“It takes an hour or two,” she said. “We talk. We eat. We drink. We don’t hurry. We enjoy the food. Enjoy each other.”

Chen talked about giving money to her parents, and she talked about fireworks as part of the celebration.

Now that Chen is in the U.S., she recreates the holiday dinner as best as she can. Sometimes Chen said she just makes dinner at home and that Chinese New Year itself can often be like a normal working day for her family because the holiday isn’t as widely celebrated in America.

However, when she can, she’ll create a large dinner at the restaurant, inviting friends, family, and colleagues who would appreciate the celebration. When she’s cooking for the event, she said there was one element of the dinner that was non-negotiable for her and her family when she was in China. “You must have chicken,” she said. “Put a whole one in a pot to steam it, and when it comes out, then you cut it into pieces.”

Chen also mentioned another beloved part of the meal: the pork belly her father used to make in China. “It’s a very traditional part of the meal, but it was so much work. It’s not something we’d have on a normal day. It’s too much work for every day.”

Chen also makes stir-fried vegetables along with seafood like whole fish or squid. She’ll often use tilapia because it’s easy to find in America. Also, feasts can feature crab. Because her hometown is not close to the ocean, she said it is too expensive to get where she’s from in China. “We have a lot more things in America — it’s easier to source,” she explained.

Once the food is prepared and everyone sits down, she said the meal isn’t something that’s over quickly. Guests take their time and enjoy the experience, talking to each other and savoring every dish. As she describes the event, it sounds quite a bit like any of the holiday meals I’ve ever celebrated: messy kitchen, lots of talk, and reconnections.

The post Tradition is the Heart and Soul of Holidays: Recipes Local Chefs appeared first on Yellow Scene Magazine.

It’s easy to count the ways that Coloradans are spoiled. Access to nature. World-class breweries and distilleries. Farmers markets in the summer that morph into Christmas markets in December. Music. Wildlife. Hot Springs. Unexpected events like zombie crawls, TubaChristmas concerts, turkey trots, and mountain festivals.

And, our salsas. Not all places have what we do. It’s not hard to find great, fresh examples of salsa on your restaurant table while you’re waiting for a meal or as part of the main dish. When I find one that stands out, I want to tell others about it.

My personally curated salsa trio is designed to relieve you from chip-dip boredom. There’s plenty of room to use these to expand the range of other dishes, main courses, and snacks alike. Read on and see.

Avocado jalapeño salsa

Area chef and restaurateur Fausto Felix first became known when he opened The Dugout in Erie followed by Rosa Mexican Kitchen in Thornton and Rosa Cantina in Longmont. With Rumbo 52 on Highway 52 and I-25 in Frederick, he’s converted a space that’s been both an interstate-way stop of a diner and a Pinocchio’s Italian franchise into an exciting, fresh destination for Latin food.

I like lots of things on the menu, but one of Rumbo 52’s salsas caught me off guard. When I ordered the Mama-lona, the avocado jalapeño salsa, I was delighted by a creamy texture with a balanced jalapeño spice, avocado, onion vinegar, and cilantro combined into the texture of a crema. In a world of diced tomato and onion, or fiery blender salsas, it was a refreshing change that can be enjoyed in a lot of ways. In the future, I plan to use it to replace traditional taco or burrito accompaniments but could also try it on a lighter grilled fish.

Rumbo 52

Salsa made with nuts and dates

One of my favorite things about Teocalli Cochina, in the Old Town sections of both Lafayette and Arvada, are the salsas. There’s one that I want to have by the spoonful: the Macha salsa. Made with peanuts, dates, and morita peppers, this salsa hits my sweet spot, my savory spot, and my smoky spot. All at once.

This salsa originally comes from Veracruz, Mexico and is known for being nutty and rich. It reminds me of a mole sauce, which is one of the reasons that I think I like it so much. It can be used in place of a salsa, but it also works with eggs, on sandwiches, and I think I want to try it on a tuna steak. It’s a condiment to get creative with.

TeoCalli

Mushroom and carrot salsa

It’s likely that most Coloradans on the Front Range have had a meal at Three Margaritas. Originally a six-restaurant, single location in Seattle, the Morales family grew it to 15 locations, sold their chain, and moved to Colorado where they now have 13 restaurants in the Centennial State as well as in Nebraska and Missouri. Some of these restaurants are family owned, others are partnerships with employees.

One item on the menu is a delicious and savory fungi-based salsa called Salsa de Hongos. Mushrooms, carrots, cilantro, and jalapeño are marinated in lime juice for a chewier, toothier salsa that’s great for eggs, tacos, a different take on bruschetta, a hearty fish, and could even find its way onto the table for a steak dinner. Although Three Margaritas has to standardize their ingredient list, there’s no reason that home cooks can’t make variations with wild mushrooms and see how that stretches the flavor profile even further.

The post How to Salsa Better | Foodie appeared first on Yellow Scene Magazine.

A year ago one of Longmont’s most visible and historic restaurant properties found itself empty — again — and this time in dramatic fashion. The space’s former owners left abruptly and closed what was then known as Dickens 300 Prime at the corner of Third Avenue and Main Street in Old Town.

Like everyone else, I waited to see what would fill the spot, but the location remained empty. It wasn’t an easy property for anyone to take on. Finally, Chef Madhoo Seth and her husband Vipul determined they were ready for the challenge.

The Seth’s need for both an event venue and ample kitchen space made the Dickens a uniquely positive fit for how they’d move their business forward. Its easy-to-reach location in heavily trafficked Old Town Longmont didn’t hurt either. They made the decision to open Roots Restaurant. They run the restaurant in Longmont with the event hall maintaining the name Dickens Opera House. They also continue to run a second venue and kitchen in Broomfield off of South Boulder Road.

Chef Madhoo’s ability to cook has been praised throughout the state. She was the 2022 People’s Choice winner at Food Fight Denver. I met her on a Sunday afternoon recovering from a catering event where Governor Polis and his husband were among the guests who enjoyed her food.

Seth’s food is varied, fresh, and full of flavor. The dinner menu at the Longmont location includes options from a range of cultures with options including falafel sliders, caprese salad, roasted Brussels sprouts with bacon and blue cheese, minted pea puree salmon, hamburgers, gyros, and the papri chaat, which I enjoyed with her when I was there. As we talked, we sat down, and I was treated to prepared chai from a family recipe. It wasn’t spicy, but it wasn’t overly sweet either. Made from her home kitchen, it had a delicate flavor profile that was warming with baking spice and pepper, all modulated by a creamy base that was a relaxing backbone to our conversation.

Courtesy of Madhoo Seth

Chef Madhoo isn’t formally trained but got her start with friends and family. “I started cooking for Vipul’s office. His friends wanted some lunch. I sent eight lunches, and they asked me to do it every Friday. I said, ‘Yes! There you go.’ That was my start.”

Now years later, Seth’s menu is a refreshing contrast to the burgers, steaks, and other heavier foods that diners are used to from Dickens Prime and the other restaurants that previously occupied 300 Main. At first, Seth worried that diners would only want the food that the spot had always offered. So far it doesn’t appear to be the case. The fact that it’s so well executed doesn’t hurt.

With her focus on fresh foods, Seth was a natural choice for filling the role of featured chef mid-September at Ollin Farms  dinner. On the banks of Left Hand Creek, she served Paneer Tikka in pesto sauce, North African Chicken Harissa, and bread pudding, which she shared was one of her favorite desserts. The dinner was sold out and had rave reviews from diners.

While any chef or cook will pay attention to presentation, Seth told me that that aspect of her job is one of the things she loves the most about her work. It makes sense — before cooking she was in fashion, so she understands that appearances matter. “To me, color and flavor are important in life,” she said. “I come from a background where there is so much color, so much diversity.”

Seth can’t imagine ever working with a plate that is plain or one dimensional. “With my background in fashion, color combinations — they make sense to me. And I want all the colors on the plate.” As she talked, I pictured what it would be like if a 1960s technicolor film came to life as a meal.

Before we finished talking, I asked Seth if there was a plate that defined her. She had one in mind that was featured at the Ollin Farms dinner, and it naturally included color. She described purple and yellow beets, golden peaches, green arugula, and a purple beet vinaigrette. “That plate truly defined me,” she said. “Designed. Full of color. Full of antioxidants. So tasty.”

The post Off Menu with Chef Madhoo Seth appeared first on Yellow Scene Magazine.

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

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

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

Bison ribs. Photo by Chris Curtis

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

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

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

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

Yucca fries. Photo by Chris Curtis

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

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

Prickly pear cheesecake. Photo by Chris Curtis

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

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

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

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

Well done, Chef Jorge. Well done.

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

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Celebrate Boulder County’s culinary community through feasts, experiences and unique menus

The 18th Annual First Bite event is back from October 20th – 29th, and it’s more delicious than ever! This renowned culinary celebration produced by Savor Productions promises to be an exciting ten days of gastronomic experiences that will tantalize taste buds and showcase Boulder County’s thriving food scene. With a strong focus on diversifying menu offerings and engaging events, along with several new participating locations, this year’s event is set to be a culinary journey like none other.

Since encouraging participating restaurants to break away from traditional restaurant week menus, First Bite has evolved to welcome a wider variety of cuisines, service models, and price points. The range of restaurants this year includes Michelin-recognized destinations and fast-casual eateries, everything from finger-lickin’ BBQ in Lyons to Spanish tapas on The Hill.

“It’s exciting to see the enthusiasm from our restaurants come through in their menus. There are grazing boards, pairings, multi-course dinners, and picnic options… just an incredible variety of ways to dine and places to visit” shares Jessica Benjamin, Owner and Executive Producer of Savor Productions.

With Boulder recently awarded its first season of Michelin Stars, it’s clear that Boulder County’s food scene is no longer a local secret. Its innovative and creative culinary offerings are making waves internationally, and First Bite is the perfect opportunity for locals to savor the flavors that are making headlines.

Marcy Miller, Owner of Organic Sandwich Company shares, “As a small, locally-owned business, we are very thankful for the support of our community, so any chance we get to be a part of a local event where we offer up something fun to our loyal customers, we are all about it!”

This year’s First Bite Partipant List:

740 Front 

Basta

Bohemian Biergarten

The Boulder Cork

Brasserie Boulder

Cafe Aion

Cimmini’s

Dagabi Tapas Bar

Gemini

The Greenbriar Inn

Hazels Beverage World

The Hungry Toad

Japango

Jill’s Restaurant

Masas Boulder

Organic Sandwich Company

Pasta Press

Postino WineCafe

River & Woods

Roadhouse Boulder Depot

Rosetta Hall

Sforno Trattoria

Smokin’ Daves BBQ & Brews 

Sugarbeet

Swaylo’s Tiki Restaurant

The Sink

And More!

Menus can be explored and reservations are encouraged at Firstbiteboulder.com/restaurants

The events associated with this year’s First Bite offer opportunities to experience the participating restaurants in new ways, and perhaps before the crowds. Benjamin shares, “We are thrilled about the variety of events we have for diners to enjoy. It’s been a big focus of ours to build community through food, and hosting intimate and unique events diversifies the ways for diners to come together.”

Chef Asher of River & Woods speaks about his participation in the Culinary Field “Come to Market with Chef,” stating, “My greatest joy comes from connections with local farmers, tasting new varieties of vegetables & fruits, available sometimes for only a brief moment. Seeds are planted months before with faith and intention, sown with fierce determination, harvested by hand and love, the labor and toil of which is only truly comprehended by the farmer and the soil they nurture. As a cook, I must approach this equation with equal parts reverence and curiosity; it is our job in the kitchen to prepare these delightful ingredients with exceptional technique and serve them with grace to our guests nightly. First Bite is the perfect opportunity to showcase these relationships across kitchens and dining rooms all over town.”

Preview food tours, a lamb dinner, a culinary field trip, and even a film screening; the events around First Bite showcase the variety of small businesses in Boulder that intersect through food.

Expanding on the food tours First Bite has hosted the last two years, this year offered multi-modal: “Walk, Bike or Bus” your tastebuds across Boulder County to preview First Bite menus before the week kicks off. All three tours will donate a portion of their ticket sales to a local non-profit and will host a small group of foodies on a multi-restaurant dining experience with well-known local tour operators.

• Sunday, October 8 – E-bike Food Tour with JD’s Joyrides

• Thursday, October 12 – Walking Food Tour with Local Table Tours

• Sunday, October 15 – Bus Food Tour with Wonder Tours

During First Bite’s ten-day celebration, there are more than a few more events to partake in:

• Gemini has partnered with The American Lamb Board to host the Twin Flame Lamb Dinner on Wednesday, October 25th. This four-course lamb-focused evening is sure to dazzle your tastebuds. Advanced reservations are required.

• Come to Market with Chef Daniel Asher on Saturday, October 21st for a culinary field trip to the Boulder Farmers Market. Reserve your spot on this intimate look into how Chef shops the market and prepares a true farm-to-table meal.

• The Sink’s 100th Anniversary Film will be screening at the Dairy Center on Monday, October 23. Join Sink Rats of all ages, the producers and owners of The Sink for a talkback and of course, some of The Sink’s classic dishes after the show.

As chefs sharpen their knives and gourmands make their plans, the energy around the dining scene is palpable. “While it’s “prime time” for CU fans right now, it’s also a prime time to be a foodie in Boulder.” shares Benjamin, “First Bite is the preeminent way for locals to come together to celebrate our incredible restaurants and community – and we have so much to be proud of!”

Get Tickets Here

About Savor Productions:

Savor Productions produces events and marketing for local businesses in Boulder County. First Bite highlights the dining community in Boulder County and connects diners to celebrate the Boulder County culinary scene. With ten days of engaging events, special menus, and creative offerings, First Bite is an exciting way to celebrate all that Boulder offers.

Savor Productions also produces First Sip, A Bite of Boulder Cookbook, and works with local partners in the hospitality industry to tell their stories. Savor always prioritizes strengthening our community through philanthropy, collaboration, and celebration.

The post 18th Annual First Bite Dining Event 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.

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

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

Masas & Agaves exterior. Photo by Chris Curtis

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

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

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

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

Masas & Agaves appetizer. Photo by Chris Curtis

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

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

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

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

Masas & Agaves Chicken and Mole. Photo by Chris Curtis

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

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

Masas & Agaves interior. Photo by Chris Curtis

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

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

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

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

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

Holy Crepe exterior. Photo by Chris Curtis.

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

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

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

Holy Crepe sweet crepe. Photo by Chris Curtis

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

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

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

Holy Crepe savory crepe. Photo by Chris Curtis

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

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

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

I couldn’t agree more.

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

Press Releases are provided to Yellow Scene. In an effort to keep our community informed, we publish some press releases in whole.

100 years in business is worth celebrating, and The Sink is creating numerous opportunities to join the festivities. After kicking off its centennial birthday in January 2023, the restaurant has had monthly Friday Afternoon Clubs, a film premiere at The Boulder Theater,  a ‘where are they now’ spotlight on “Diners, Drive-Inns, and Dives,” The celebrations aren’t over as they will soon host a Community Block Party and debut an exhibit at The Museum of Boulder.

On Saturday, September 2nd, The Sink will host their 100-Year Block Party. From 2 – 8 pm, partygoers can enjoy live music while savoring Sink Classics from the outdoor grill and sipping cold libations from the outdoor bars. Featuring local musicians Aster, Midnight Strange, and Flat G, the evening will be filled with lively music, a free caricaturist, and an opportunity to purchase limited edition 100th anniversary merchandise.

The reason behind the party comes from the owners, Chris Heinritz, Mark Heinritz, and Tell Jones wanting to create an event to celebrate not just 100 years of serving the community but to have a great time with the actual community that has gotten them there. Mark Heinritz stated, “I’m excited to reunite with everyone. It has been a long time since we were all in the same place at once. It’s going to be a real good time!” Agreeing with that sentiment, Chris Heinritz adds, “It will be wonderful to utilize the event street to its full capacity for the first time.”

With generations of Sink Rats attending, The Sink’s 100-Year Block Party is free to attend (food and beverages available for purchase) with various activities and entertainment that promise an afternoon of good times and great people! Limited quantity VIP Sink Rat passes are available while supplies last. These passes are $38 and include a meal item, a beverage, and an anniversary t-shirt.

The Sink is also proud to announce its new upcoming exhibit, The Sink: The Rest[aurant] is History, in partnership with The Museum of Boulder. Discover the fascinating history of The Sink with an immersive experience that delves into the iconic Boulder restaurant’s history and the vibrant counter-culture surrounding it, highlighting art, music, The Sink’s 100th Anniversary film, and an interactive component for visitors near and far. There will also be an opportunity for museum guests to view the full Sink 100th Anniversary Film every Sunday afternoon beginning on September 10th. The exhibit runs August 25th through early January 2024, making it the perfect place to bring family and friends throughout the fall and winter.

The Opening Reception for the exhibit will take place on August 27th from 1 – 4 pm. Tickets available now.

Special thanks to the community sponsors of both events: Visit Boulder, Boulder Weekly, D&K Printing, Avery Brewing Co., Nothing Bundt Cakes, Polar Beverage, Curation Beverage, and Grandrabbit’s Toye Shoppe.

The Sink originated in Boulder, CO in 1923 as Somer’s Sunken Gardens and was quickly coined The Sink as a nickname for the fountain inside the restaurant.  Over the years, The Sink has been the perfect stomping ground for anyone who wants to catch up with friends over a beer and a burger. The Sink has also brought national recognition with visits with famous faces like President Obama, Guy Fieri, Anthony Bourdain, Madeleine Albright, Dan Ackroyd, and of course, the most famous Sink employee Robert Redford. Their 100th anniversary highlights community events, one-of-a-kind anniversary merchandise, and collaborations with local businesses.

The post Celebrating a Century of The Sink with a Block Party and a Museum of Boulder Exhibit appeared first on Yellow Scene Magazine.

Press Releases are provided to Yellow Scene. In an effort to keep our community informed, we publish some press releases in whole.

Snarfburger earned Judge’s Choice and Cherry Cricket was crowned People’s Choice winner at Denver’s ultimate burger showdown on August 3

GOLDEN, Colo. (August 4, 2023) – Out of the 20 “beefing” restaurants, Snarfburger and Cherry Cricket took home the coveted trophies sponsored by Society Insurance at last night’s Denver Burger Battle at Auraria Campus. Snarfburger clenched the Judge’s Choice, while Cherry Cricket, the all-time winningest restaurant Denver Burger Battle, was named the People’s Choice award winner.

The Snarfburger Double by Snarfburger was awarded Judge’s Choice by a panel of eight judges that included local TV hosts, food personalities and food entrepreneurs. The Snarfburger Double featured a double beef patty, cheese, lettuce, tomato, onion, pickle, mayo, mustard, ketchup and hot sauce on a buttery toasted bun.

“We put our trust in our classic Snarfburger and it has yet to fail us,” said Snarfburger Area Manager Khalil Kong-Quee. “Two years ago when we won Judge’s Choice, we saw huge sales increases. People come in chasing the burger from the battle, then become lifelong fans.”

The more than 1,500 attendees crowned the Cricket Royale burger by Cherry Cricket the People’s Choice award winner. The Cricket Royale featured braised short rib, bone marrow, caramelized onions, duxelles, melted cave aged swiss cheese, roasted garlic onion jam, black pepper aioli and crispy onions on a pretzel bun. This is the fourth Denver Burger Battle in a row Cherry Cricket has taken home a trophy.

“Crafting our entry is an incredibly collaborative process – each store presents two burgers back in January, then we whittle down to one finalist burger that we perfect for weeks,” said Cherry Cricket Littleton General Manager Samantha Taxin. “Even though this is the fourth Denver Burger Battle in a row Cherry Cricket has taken home a trophy, winning never gets less exciting or special.”

This year’s participants included:

5280 Burger Bar
Blue Moon Brewery
Briar Common Brewery + Eatery
Cherry Cricket
Culinary Dropout
Edgewater Beer Garden (new to Denver Burger Battle)
Hickory & Ash (new to Denver Burger Battle)
Illegal Burger
Lucy’s Burger Bar
Mighty Burger (new to Denver Burger Battle)
Next Door Street Bar (new to Denver Burger Battle)
Roadhouse Boulder Depot (new to Denver Burger Battle)
Slater’s 50/50 (new to Denver Burger Battle)
Snarfburger
Stanley Beer Hall
Stoic & Genuine
Stoney’s Uptown Joint
Tap & Burger
The Original (new to Denver Burger Battle)
Uptown & Humboldt

Established in 2010, this tasting event includes unlimited samplings of burgers, sides, desserts, beer, wine and cocktails.

A portion of proceeds from the sales of tickets benefited Firefly Autism, a nonprofit that seeks to transform the lives of children with autism.

High resolution photos from this year’s event can be found here – more to come.

Denver Burger Battle
Denver Burger Battle is a Team Player Productions event with one simple goal: to determine the BEST burger in Colorado. A team of burger experts and enthusiasts carefully vets and hand selects each competing burger, so guests have the chance to taste and vote from an impressive, curated bracket of local restaurants. The 2023 showdown goes down on Thursday, Aug. 3, at Auraria Campus, and benefits local nonprofit partners. For more information, visit www.DenverBurgerBattle.com, or follow @DenverBurgerBattle on Facebook and Instagram.

About Team Player Productions
Founded more than 25 years ago in Denver, Team Player Productions (TPP) has produced and managed more than 400 events around the country, raising more than $2 million for its various nonprofit partners. TPP has created and continues to produce beloved annual events including Vail Wine Classic, Breckenridge Wine Classic and Vail Craft Beer Classic, and adopted others, such as Denver Burger Battle and the Boulder Creek Festival. The company was also the originator of events including Taste of Fort Collins, Steamboat Wine Festival and Park City Food & Wine Classic. TPP consults and produces events for a portfolio of clients as well, such as Goose Island Beer Co., Blue Point Brewing Co., Great Divide Brewing Company, Odell Brewing Company, Red Bull, City of Centennial, Anheuser-Busch, Children’s Miracle Network Hospitals, Arvada Center for Arts & Humanities, and CraftWorks Foundation. For more information, visit TPPEvents.com, or follow @TPPEvents on Facebook and @TeamPlayerProductions on Instagram.

The post Snarfburger and Cherry Cricket Named Best Burgers in Denver at 2023 Denver Burger Battle appeared first on Yellow Scene Magazine.

Press Releases are provided to Yellow Scene. In an effort to keep our community informed, we publish some press releases in whole.

August 24, 2023 – January 14, 2024

Discover the fascinating history of The Sink, as this legendary restaurant turns 100 years old. This immersive experience delves into the iconic Boulder restaurant’s history, and the vibrant counter culture that surrounds it, including art, music, a film, and an interactive component for visitors near and far. The Museum of Boulder partners with The Sink and Savor Productions to present this exhibit celebrating this special milestone in Boulder’s history!

The post Exhibit Celebrating The Sink’s 100th Anniversary Coming Soon! appeared first on Yellow Scene Magazine.

Yuki showing off her special pizza. Photo by Judi Morell

Chen remains undaunted while opening her second Lafayette restaurant.

When I first met Chef Yuki Chen, owner of Colorado Wok and the newly opened Yuki Pizza & Wings in Lafayette, she was pleasant, cheerful, and fairly stressed from a staff callout. But like any restaurant owner, she found a way to make it all work out. Then she sat down to talk with us, took pictures, fed us veggie pizza and marvelous lemon pepper dry rub wings,a highlight that I’ll be back for.

I came a second time on a weekday mid-afternoon to try more menu items during a less busy time. There wasn’t anyone in the restaurant, but Yuki was just about to have staff dinner. She greeted me, asked for my order,  and made sure I got what I needed. While I enjoyed rich but light broths and tender marinated chicken, I watched her eat with her staff. I saw a clearly, tight-knit group that didn’t talk much. They ate in comfortable silence between bites. One of them read a newspaper.

I feel like I learned a lot about Chen in those two encounters. First was that she approaches the sometimes daunting effort of running a restaurant by holding to her values of hard work and hospitality. She also told me that after years of working in others’ restaurants, she wants to cook food that’s served fresh, not prepped and frozen like leftovers. One of the biggest challenges she had in the first year of opening was to learn to estimate just exactly how much she’d need. “We don’t want to put too much out and then there’s leftovers, and it won’t be fresh for the next day. That’s the tricky part. Making the most fresh we can,” Chen said.

Her hard work is not surprising when you know her life story. Raised by farmer parents, Chen came to the U.S. in 2004 from China because she wanted more opportunity. “When I first got off the airplane in Denver, I felt like it was supposed to be a lot of buildings and crowded like Los Angeles and New York City. The area around the airport was wide open. Like I was going back to the farm in China,” she said.

At first, Chen was especially challenged by needing to learn English while still earning money. “Every morning I spent two hours to get to school. Woke at six to take a bus to start class at eight. In three months I earned my driver’s license. Then I could continue to learn English and work.”

Yuki’s plates. Photo by Judi Morrell

Eventually, she worked in restaurants where she met her husband. While she’s integrally involved in establishing and developing the restaurant as well as cooking, her husband spends a lot of his time keeping the kitchen running smoothly.

Since she took over Colorado Wok several years ago, she’s changed all the recipes and the cooking style. She’s been incorporating feedback from customers when she can.“As we’ve been changing, every month gets better and better.” Like a lot of restaurant owners, she doesn’t get a lot of time off, working from eight in the morning until midnight. This kind of hard work kept her going during tough times endured by all restaurants in 2020 due to the pandemic.“People still came in for pickup. We were ok. We never shut down for Covid.”

Although Chen made the pandemic sound like it was smooth sailing, a beloved area pizza restaurant, just next to Colorado Wok wasn’t so fortunate and closed during the pandemic. She talked to the landlord about the space and transformed it into her pizza and wings restaurant where she, once again, showed a passion for hard work and recipe development.

“Our food provider offered help from a pizza chef they worked with, and the landlord gave me access to test out working with the ovens that were already in the space,” said Chen.”I worked with the chef for a week, and they taught me everything, from learning to [making] toppings and ingredients including working with options for flour.”

And now that both places are running, Chen’s life is busier than ever. That ability to pivot and balance and respond to the unexpected is part of what I saw when I first met her — part of what seems to help her business thrive and what might help her expand in the future serving quality meals to East County diners.

The post Off Menu with Chef Yuki Chen appeared first on Yellow Scene Magazine.

Moxie, a new farmers market vendor. Photo by Deborah Cameron

Here are the new vendors to look out for at area farmers markets.

Our community is blessed with multiple farmers markets, but each new season sees some vendor turnover. For many of these vendors, participation represents an expansion of their business, a better opportunity to interact directly with the public, or a new revenue opportunity that spurs growth. This year’s smaller stall could grow into a larger player in our dining landscape. When you meet with them at the market, you get to know these businesses up close, and perhaps years from now, you’ll be able to say, “I knew them when…”

We’ve got the info on new vendors as you work through the stalls. Look for them when you’re there, but be aware that not everyone is available every week. Check the market website to find out when specific vendors will be present.

Boulder Farmers Market
Location: Saturday mornings and Wednesday evenings on 13th Street between Canyon Boulevard and Arapahoe Avenue.

Dry Storage bakery and café will have its flour mill and specialty fermentations ready to serve Saturday market-goers after participating in the winter farmers market this past year. On Wednesdays, Off Beet Farm will be bringing plant starts, Golden Hollow Farm is offering Colorado-bred meat and poultry, while Grama Grass & Livestock is offering grass-fed beef on Saturdays. Rang Tang Craft Barbecue will be available on both market days.

Other food additions include Colorado Farmhouse Cheese Company, which will be present on both market days. Illegal Oats will serve customers on Saturdays, Arepas Caribbean food will have a stall on Wednesdays, and Boulder Valley Honey will be in a stall on Saturdays. Boulder Juicery and Haykin Family Cider will also be present, filling glasses both days.

Longmont Farmers Market
Location: Saturday mornings at the Boulder County Fairgrounds

Black Cat Farm can be seen at Longmont for the first time this year. There will also be several new vendors with multiple decadent and tempting products including Challah Ma’afia & Kitchen, Colorado Farmhouse Cheese, Corey’s Chocolate, Bread and Baklava, Pebbledash Bake Shoppe, and Rich Brownies.

Savory and non-prepared food providers who are new to Longmont this year include Off Beet Farm, Smoothie Bites, and The Happy Pickle Company.

Photo by Deborah Cameron

Erie Farmers Market
Location: Thursday nights on Briggs Street in Old Town

Expect to see quite a few new vendors at Erie’s Farmers Market this year. The first one we noticed were donuts from Sexy Donut Co, followed by another sweet treatery (our word, not theirs) called Mo Sweets, selling an assortment of homemade marshmallows. There was also Stacy’s Kitchen, NOCO chocolates, SugarBee Cookie Company, Moxie Bread Co., and Doughology.

New savory food and drink vendors are present in Erie this season. The 5280 Mermaid is going to be there with craft cocktail infusion kits made with dehydrated fruits, sugars, and spices. Options can be alcohol laden, or you take advantage of mocktail infusions, which double as a base for tea. There’s also Out Yonder Jerky, Denver Bone Broth, and Yummy Lotus vegan and gluten-free jams. Other options include Purple Fence Farm & Apothecary, Pastamoré Gourmet Food’s fresh pasta, and Eat 100 Foods’ home-delivered meals. Lastly, dog owners will also have a new vendor to choose from with Oat Paws, a canine-focused ice cream maker, that is going to be in Erie for the first time.

Louisville Farmers Market
Location: Saturday mornings on Front Street in Old Town

Managers at Louisville Farmers Market told us that nearly 25% of their vendors are new this year. Debut vendors include Doughology, the same bakery that’s trying out the Erie market. Other vendors include Roxy’s Remixes, Plante which has a brick-and-mortar houseplant-store on McCaslin Boulevard, and Spicy Garden, dedicated to helping people grow potted edible plants.

The post Debuting at Local Farmers Markets | Foodie appeared first on Yellow Scene Magazine.

Michael Erickson at the Table Mountain Inn. Photo by Deborah Cameron

Erickson recounts his journey from kitchens in Georgia to cooking in Boulder and Golden.

Chef Michael Erickson came from Georgia to get away from the humidity, but he hasn’t escaped the heat of one of the best-known kitchens in Golden.

The afternoon I arrived to meet him and enjoy food from his restaurant, Golden’s Table Mountain Inn, was a prime example of this. It was the start of graduation weekend for the Colorado School of Mines, and kitchen staff was getting ready for a wedding the next day with two more planned. They were expecting a full dining room for dinner on Friday, diners all day on Saturday, brunches, and even a fairly busy Sunday night.

It was nonstop.

I asked him what was going through his mind as he took a break to talk with me and, in a single sentence, he rattled off a list of things he and his staff of 10 to 15 people would have to work through.

Erickson is clearly at a place in his career where he can competently run a staff and repeatedly crank out high-quality, Southwest dinners Table Mountain Inn is known for. He got to this place in his career over time.

“I started late in my opinion,” he said. “Went to the normal college, tried the normal path. Couldn’t get the grasp of it. Changed my major and one of my friends talked to me about culinary school.” That clicked. It not only gave him the skills he needed for his current work, it enabled him to study in Italy for three months where he met his wife, also a chef.

Since graduating, his work has been a combination of fine dining and cooking for large events. He started at the Ritz Carlton in Atlanta. He left to follow a colleague to Restaurant Eugene with Litton Hopkins, a James Beard Award-winning chef. “I fell in love with food at that point,” he recalled. “We had farmers in dirty overalls dropping off food. I really began appreciating where food comes from.”

In 2016, he and his wife moved to Colorado, and he set his sights on working for one single place in the state: Boulder’s Hotel Boulderado and Spruce Farm and Fish, owned by Frank Day’s Concept Restaurants. He reached that goal after first serving as sous chef at Table Mountain Inn.

Boulder was all he expected it to be, and eventually, he found himself following the restaurant’s executive chef back to Table Mountain Inn and running the kitchen.

Now, he knows he’s responsible for setting the tone of how things will run, and he’s seen a lot in his career that has shown him how he doesn’t want to do things. “It takes a special kind of person who can get through that old school mentality of being a chef and come out on top. To go into that pressure and come out a diamond,” Erickson said.

In his kitchen, he wants to set an environment of consideration for all of the personality styles that might be present. And he wants to keep things even keeled. “I expect people to be calm, cool, and collected, but if a sense of urgency needs to be put out there, there’s a reason behind it. If you get loud, explaining the reasons behind it is important.”

He’s equally clear on his philosophy of food. “The first thing that got me into cooking was Cajun food, jambalaya, étouffée, that extreme depth of flavor. They do a lot with a little, they build all of this flavor, but they build it with rice and beans. A lot of it is the part of the animals that aren’t thought of. It’s excitement, an explosion of flavor.”

Erickson can see parallels between the food he loves and how some of his favorite dishes work at Table Mountain Inn. “It’s about getting a lot for a little here too. Making sure the recipe is balanced. Is this the right chile that we’re getting in?” That was easy to taste in the meal I enjoyed: fresh street tacos, a pork belly appetizer, and griddled corn pancakes with plantain. This was some of the freshest, well-seasoned Southwest food I’d had in Colorado in quite a while.

Because he is running a restaurant in Golden, the home of Coors Brewing, Erickson naturally considers beer as he creates his menus. He cooks and pairs meals not only with Coors but also with beers made by other restaurants Concept owns like Boulder Social. Have an Irish red from Boulder Social. Also have a hazy IPA.

Overall, what brings him back to work each day is a passion he’s found for being in the industry. “Growing up, cooking with my grandmother. The history that you can experience through your food. For me, it is about that.”

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Louisville Art Association THEMED SHOW

Come visit and see a variety of unique and beautiful art while supporting local artists. A feast for the eyes will be installed for the full month of July, and will be accompanied by a reception, open to the public, on Friday, July 7th from 5 – 7pm.

SHEA COPLAND BOOK SIGNING EVENT WITH MUSICAL GUEST DUO LUCAS AND LELAND

Saturday 27th   3 – 5 pm

Shae Copland is a 19 year old, Colorado native, who just finished her first year at Regis University. A Erie High School alumni, Shae is a talented author who will be meeting with fans and the community to celebrate the release of her second novel, Winged and the Lost Skull. Copies of her debut novel, Winged and the Griffin’s Call will also be available. Come support a local author as she makes her way to the big leagues.

As for music, songwriter, guitarist and fiddle player Lucas Lawson is nowadays joined just about everywhere by mandolinist Leland Mackessy. The two young musicians from Santa Cruz, California play together to continue on the bluegrass/americana sound in Lucas’s own mellow and melodic songs.

THURSDAY COMMUNITY NIGHTS

4:30 – 9 Every Week

East Simpson Thursday Nights are back for the summer and better than ever. So bring family and friends for live music and delicious food.

SCHEDULE

July 6th
Artist JD and Ellen
Food Truck Freshly Laid

July 13th
Artist Derek y Daniel
Food Truck Magic School Bus

July 20th
Artist Cat 5 Jazz
Food Truck Butcher and the Blonde

July 27th
Artist Laurie and Lorrie
Food Truck The Gyro King

MORE EVENTS THROUGHOUT THE WEEK

TUESDAY NIGHT OPEN MIC
WITH JD CORDLE

6:30 – 9:30 pm

New to East Simpson, JD Cordle brings his Open Mic Night Events to our comfy upstairs venue. With the additional benefit of extended hours for our downstairs work space and fan favorite patio every Tuesdays. Come check it out, and treat yourself to our happy hour from 4:30 to 7:30.

SUNDAY BOULDER IRISH SESSIONS

2 – 4:30 pm

Every Sunday, come out during the warm summer afternoons for coffee, wine, beer, and the best live Irish music in Boulder County. What a fun yet relaxing start to the week!

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Press Releases are provided to Yellow Scene. In an effort to keep our community informed, we publish some press releases in whole. See a full schedule of Bike to Work Day in your community here: https://biketoworkday.co

Boulder, Colorado – On June 28th, Boulder Transportation Connections (BTC) in conjunction with Boulder Chamber, the City of Boulder Community Vitality, and Community Cycles are slated to host two events in celebration of the 2023 Summer Bike to Work Day. Bike To Work Day is an annual free event that draws tens of thousands of Colorado commuters who celebrate the day by swapping a ride in their cars for a ride on two wheels.

For this community celebration. Boulder Transportation Connections will be joined by community partners like Lime, CVB, and Congressman Joe Neguse’s office. Riders can enjoy delicious breakfast burritos from Bridge House during the Breakfast Station, and healthy appetizers from Zeal.

Bike To Work Day Breakfast Superstation
Time
Wednesday, June 28th, 6:30 a.m. – 9:00 a.m.
Location
Boulder Chamber
2440 Pearl St., Boulder, CO 80301

Bike Home Happy Hour
Time
Wednesday, June 28th, 4:00 p.m. – 7:00 p.m.
Location
Zeal Restaurant
3101 Pearl St., Boulder, CO 80301

Bike to Work Day Breakfast Station and Bike Home Happy Hour Point of Contact
Elaine C. Erb
elaine.erb@boulderchamber.com

Boulder Transportation Connections encourages the community to take the Pledge to Ride during Bike to Work Day, and to celebrate Walk and Bike Month. Participating helps improve air quality, reduce greenhouse gas emissions, and reduce traffic congestion.

About Boulder Transportation Connections
Boulder Transportation Connections (BTC) is a non-profit Transportation Management Organization (TMO) that serves businesses and residents within the City of Boulder. BTC helps connect individuals, businesses, schools, and neighborhoods with their regional mobility options to encourage eco-friendly commutes, including vanpools, carpools, transit, bicycling, telework, and walking. BTC’s goal is for people to choose commute options other than driving alone to reduce traffic congestion and improve air quality. BTC also collaborates with local governments, transit agencies, and businesses on new approaches to support transportation efficiency in Boulder.

BTC believes that transit and mobility should be accessible, affordable, and equitable for everyone. BTC aims to serve as a resource for our community — individuals, businesses, schools, partners, and neighborhoods — and provide them with the information and advice they need to overcome mobility challenges. For more information, visit the BTC website.

About Boulder Chamber
The nonprofit Boulder Chamber is the region’s flagship business advocacy and support organization. With more than 110 years of dedicated service to its members and the Boulder community, the Boulder Chamber’s innovative programs help local businesses succeed while sustaining an economy that preserves Boulder’s high quality of life, including its environmental and cultural assets. Together with its member businesses, the Boulder Chamber is building a smarter, more vibrant economy – sustaining Boulder’s position as a global capital of innovation and a thriving center of economic vitality. For more information, visit http://www.boulderchamber.com.

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Adding something for everyone is a goal for the Greeley Stampede. Over the years, special events have been added to the annual celebration to bring more diversity to the entertainment. The 2023 Greeley Stampede is going to be bringing back some classics as well as add some new events to add even more excitement this year!

Barn Dance – Hosted by Country Kickup
Friday, June 23 at 7:30pm in the 4H Building
Included with park admission or arena event ticket
Dust off those boots and come dance the night away with Country Kickup at the Greeley Stampede Barn Dance. Need to freshen up your dance moves? Come early for lessons starting at 5:30pm.

Hot Rods & Horsepower
Saturday, June 24 at 11am
The 4^th annual Stampede Hot Rods & Horsepower car show will feature more than 70 classic cars and custom hot rods. The cars will be on display around the south side of the park until 6pm when they join the Daily Parade in the Park.

Brickies Creation Festival – Presented by Oxy
Saturday, June 24
Registration required to compete
Do you love to build and have unique ideas? If so, join us for a fun and competitive day of Lego® building! See what you can create with the provided blocks to match this year’s theme of Celebrating Our Community. For more information, visit nolacreativecompany.com/greeley-stampede.

Boots and Bling – Presented by NoCo Healthcare and Health By Design Chiropractic
Monday, June 26 at 4:30pm
THIS EVENT SOLD OUT
An exclusive event for women promoting western lifestyle and the sport of rodeo while raising money for A Woman’s Place. Ticket includes: two drink tickets, hors d’oeuvres, club level seating to the Tough Enough to Wear Pink PRCA ProRodeo, guest speakers and more.

New Tacos and Tequila – Presented by Luna’s Tacos and Tequila with support by Corral Bay Wine & Spirits
Tuesday, June 27
Cost per ticket: $50 (Space is limited)
Pick a flight of five featured tequilas while enjoying tacos from Luna’s under the shade of the North Forty special events tent presented by Greeley Nissan & Greeley VW. Ticket includes tequila flight, three tacos from Luna’s, and one-day park admission.

Whiskey and Cigar Tasting – Presented by Brad Inhulsen, Sears Real Estate
Wednesday, June 28
Cost per ticket: $50 (Space is limited)
Select, learn and sample a flight of five featured whiskeys or scotch while enjoying a cigar under the shade of the North Forty special events tent presented by Greeley Nissan & Greeley VW. Ticket includes a flight, one premium cigar, and one-day park admission.

Tea with the Queen – Presented by Norfolk Iron and Metal
Thursday, June 29^th at 4:30pm
Cost per ticket: $20 (Space is limited)
Kids ages 6-8 are invited to have tea and treats with Miss Rodeo Colorado 2023, Randilyn Madison! Activities during the event include a crowning ceremony (crown and sash included), tea time, photos, and a ride in the daily parade.

Zumba in the Park – Presented by QT Mechanical
Saturday, July 1 at 10am at the Pavilion
Start your Saturday right by coming out to the park before gates open for a morning Zumba workout with local instructors.

Boots and Bags Cornhole Tournament – Presented by Flatiron Steel
Saturday, July 1 at 12pm
Registration Required (Space is limited)
Compete at the second annual Stampede cornhole tournament! Recreational or competitive teams can register to compete at coloradocornholeconnection.com.

Touch-A-Truck – Presented by Ken Garff Ford of Greeley
Sunday, July 2 from 11am-3pm
Included with Park Admission
Guests are invited to get up close and hands-on with some amazing large-scale trucks, tractors and vehicles. Want to register your vehicle to be a part of the event? E-mail kennidi@greeleystampede.org for more information.

Family Funday Sunday – Presented by Bucklen Equipment
Saturday, July 2 at 3pm
Join us for an afternoon of family fun with traditional community events that pay tribute to the original Spud Day Rodeo. Activities include: pie eating contest, potato sack races, mascot foot race and more! No register required to participate, but space is limited for each event.

New Craft Beer Fest – Featuring Breckenridge Brewery
Sunday, July 2
Cost per ticket: $30 (Space is limited)
Enjoy limited and exclusive tastings from local craft breweries under the shade of the North Forty special events tent presented by Greeley Nissan & Greeley VW. Ticket includes your choice of five craft beer tastings, souvenir cup, and one-day park admission.

Tickets for the special events that require one including Tacos and Tequila, Whiskey and Cigar, Tea with the Queen, and the Beer Fest can be purchased by calling the ticket office at 720-600-8669 Monday, Tuesday, Thursday and Friday from 10am-2pm or Wednesday from 12pm-6pm. You can also now purchase tickets in-person at the 11^th Avenue ticket office located East of the arena parking lot during the ticket office hours. For general questions about the special events, email info@greeleystampede.org

ABOUT THE GREELEY STAMPEDE: The Greeley Stampede, a 501(c)4 nonprofit corporation, is the Colorado’s premiere summer western celebration. The 2023 Greeley Stampede is scheduled for June 22-July 4. This longstanding event has grown in diversity and popularity since its inception and has provided music and rodeo entertainment to hundreds of thousands of people every summer. The Stampede has been inducted in the Pro Rodeo Hall of Fame and received many awards including PRCA Mountain States Large Rodeo of the Year, RMCMA Event of the Year and listed in the US Today Top 10 rodeos.. For more information about the Greeley Stampede visit www.greeleystampede.org.

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FOR IMMEDIATE RELEASE

Contact: Kim Wroblewski kwroblewski@beingbetterneighbors.org

Erie, Colorado (June 14, 2023) – Being Better Neighbors will host its third annual Juneteenth Celebration event on Saturday, June 17th, 2023, from 5:00 PM to 9:00 PM. The celebration will be held in Downtown Erie on Briggs Street, between Moffat and Cheesman streets.

The family friendly event, which is free and open to the public, will feature BBQ, DJ Drake, live music by Soul School, kids activities, vendors selling amazing items as well as supportive non profit organizations. 

“While the era of chattel slavery in this country may seem like a distant memory, we are not really that far removed. My paternal grandfather was born in 1899, and his parents were alive when family members could be separated through sale. It is imperative that we recognize not only the destruction caused, but the generational impact that this national stain has had on so many. We take this time to celebrate freedom and family. As it was said, “None of us are free until all of us are free!”” Board President Justin Brooks states. 

The event is organized by Being Better Neighbors, a nonprofit organization that works to embrace Erie’s growing diversity and nurture an inclusive town. 

The Being Better Neighbors Juneteenth Celebration is a great way to bring the community together while honoring the significance of Juneteenth in American history. The event presents a great opportunity to honor Black American culture through good food and music. 

For more information, please visit the Being Better Neighbors website, www.beingbetterneighbors.org.

Images from the 2022 Erie Juneteenth celebration:

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Boulder, CO – Mentorship led to the friendly acquisition of the famous gluten-free Kim and Jake’s Cakes. The two 20-something sisters worked for Kim and Jake Rosenbarger for five years until they were able to buy out the outpost location in South Boulder.

“We take pride in making everything we offer from scratch in-house so you can enjoy it in yours.”
— Sydney Klinkerman, Founder and CEO

BOULDER, COLORADO, UNITED STATES, April 14, 2023/EINPresswire.com/ — Sweet Sisters Bake Shop, the South Boulder-based bakery, has announced its grand opening in the location formerly known as Kim and Jake’s Cakes. Sweet Sisters Bake Shop is owned and operated by sisters Sydney and Jordan Klinkerman, who were privy to extensive mentoring from Kim and Jake Rosenbarger while working at their cake shop and subsequently bought the South Boulder cake shop in a friendly acquisition thus allowing Kim and Jake to focus on their packaged goods brand: Kim and Jake’s Gluten-Free.

The Klinkerman sisters worked for Kim and Jake’s Cakes for five years and developed a close relationship with the owners and their son August. Hard work and dedication to their craft allowed them to be able to buy out the South Boulder location and transform it into their own bakery, Sweet Sisters Bake Shop. The sisters are proud to offer all their entirely gluten-free products made from scratch in-house, using only the freshest ingredients and recipes identical to those used at Kim and Jake’s Cakes. This unique harmonic relationship affords patrons the pleasure of all of their iconic favorites, and also the excitement of ongoing new items to be offered such as seasonal pies.

“Baking has been our passion for as long as we can remember,” said Sydney Klinkerman, founder and CEO of Sweet Sisters Bake Shop. “We were always trying new recipes and destroying our parents’ kitchen in the process. Once I found the TV show Cake Boss I watched almost every episode, I knew I wanted to own my own cake shop and thanks to Kim and Jake, that dream has become a reality.”

Sisters Sydney and Jordan Klinkerman are just 24 and 26 and were able to obtain a “perfect” business loan to fund the venture.

Sweet Sisters Bake Shop offers a wide variety of celiac-approved gluten-free baked goods, including cakes, cupcakes, cookies, and more. Their specialties are their daily gluten-free baguettes (often sold out by mid-day,) luscious carrot cake, and signature Herbs de Provence cake, a twist on a honey cake: a savory lavender cake with apricot honey filling and goat cheese icing which continues to grow in popularity during the last couple of years. They also carry sandwich bread and pizza dough.

Like the former Kim and Jake’s Cakes, the bakery is committed to using high-quality ingredients and ensuring that each customer who walks in feels like family.

“We take pride in making everything we offer from scratch in-house so you can enjoy it in yours,” said Jordan Klinkerman, co-founder of Sweet Sisters Bake Shop.

Well-loved national brand Kim and Jake’s Gluten-Free was founded in 2010 and will continue to focus on its packaged baked goods line of rustic bread, buns, and cookies.

Jake Rosenbarger stated, “We are so fortunate to have Jordan and Sydney take over the cake shop, they are fantastic people who share our values, we couldn’t have asked for better custodians to carry the torch.”

Sweet Sisters Bake Shop also accommodates most allergies and offers nut-free, vegan, corn-free, and soy-free cakes. “Everyone has been so excited and supportive of our shop and we are extremely grateful to have the privilege of serving this community,” says the founder and CEO of Sweet Sisters, Sydney Klinkerman.

For more information on Sweet Sisters Bake Shop, visit their website or contact them via email at cakes@sweetsistersboulder.com.

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Playground’s opening will coincide with
3rd Annual Community Appreciation Celebration
historycolorado.org | #HistoryColorado

MONTROSE — History Colorado’s Ute Indian Museum is happy to announce the Grand Opening of its new Naturescape Playground on June 10, 2023. Inspired by the living history of the three Ute Tribes, the Naturescape Playground is an innovative avenue for recreation, entertainment, and education that instills respect for the natural environment, outdoor stewardship and a deeper understanding of the rich culture of the Ute people.

In addition to being the first public play structure on the south side of the City of Montrose, the Naturescape playground will increase community vitality by providing greater understanding of the historical complexity of the community, and engaging multi-generational groups in outdoor museum play and learning experiences.

The Naturescape Playground will join the other outdoor offerings at the Ute Indian Museum such as the Ute Ethnobotany Garden – which features plants that Ute people use for nutritional, medicinal, and practical purposes – and the final resting place and memorial to Chipeta, the wife of Ute Chief Ouray.

In conjunction with the opening of the naturescape, The Ute Indian Museum is hosting its 3rd annual Community Appreciation Celebration on June 10, 2023, from 10 a.m. – 3 p.m.

This celebration is an opportunity to thank the community for its many contributions and ongoing support of the museum. This event includes free museum admission, sales in the gift shop, a silent auction, Hands-on education activities, and a slate of incredible performances from Indigenous partners.

Performances include:

• An exhibition of work by Gregg Deal (Pyramid Lake Paiute) a provocative contemporary artist who challenges Western Perceptions of Indigenous people, touching on issues of race, history, and stereotypes

• Native American Hoop Dance presentations where visitors can learn about this cultural tradition’s deep roots in the Southwest and in its original form as a healing ceremony

• A flute playing and storytelling session by Ute Eldar Norman Lopez (Ute Mountain Ute)

• A “Next Generation” Kids Dance performance by the Ute Mountain Ute tribe

• Screening of Bear Dance Then and Now with a Q and A with Regina Lopez Whiteskunk (Ute Mountain Ute) who is featured in the film

• Living History presentations throughout the day on the everyday life of the tribes of the Great Plains by Clint Rides His Horse (Mohawk and Cheyenne).

In addition to these performances there will also be a number of booths and activities presented by community partners throughout the day such as:

• Various Native American Arts and Crafts vendors

• Hand painting on canvas to promote awareness of the Missing and Murdered Indigenous Women epidemic

• Native American Fry Bread for sale

• A dog petting booth from the Montrose animal shelter presented in conjunction with an exhibition on dog use before the introduction of horses

• Free water from the Montrose Lions Club

• Kids Bounce House

• And a book van from the Montrose Regional Library District

Additional information about the Community Appreciation Celebration can be found here.

About Ute Indian Museum
The Ute Indian Museum is nestled in the heart of Uncompahgre Ute territory, and the museum grounds include Chief Ouray Memorial Park, the grave where Chipeta was buried after her death in 1924, and a native plants garden. The Ute Indian Museum is a Community Museum of History Colorado.

The museum is located at 17253 Chipeta Road, Montrose and is open Monday through Saturday, 9 a.m. to 4:30 p.m., and Sunday from 11 a.m. to 4:00 p.m. Visit www.UteIndianMuseum.org or call 970-249-3098 for more information.

About History Colorado
History Colorado is a division of the Colorado Department of Higher Education and a 501(c)3 non-profit that has served more than 75,000 students and 500,000 people in Colorado each year. It is a 143-year-old institution that operates eleven museums and historic sites, a free public research center, the Office of Archaeology and Historic Preservation which provides technical assistance, educational opportunities, and other access to archaeology and historic preservation, and the History Colorado State Historical Fund (SHF), which is one of the nation’s largest state funded preservation programs of its kind. More than 70% of SHF grants are allocated in rural areas of the state. Additionally, the offices of the State Archaeologist and the State Historic Preservation Officer are part of History Colorado.

History Colorado’s mission is to create a better future for Colorado by inspiring wonder in our past. We serve as the state’s memory, preserving and sharing the places, stories, and material culture of Colorado through educational programs, historic preservation grants, collecting, outreach to Colorado communities, the History Colorado Center and Stephen H. Hart Research Center in Denver, and 10 other museums and historic attractions statewide. History Colorado is one of only six Smithsonian Affiliates in Colorado. Visit HistoryColorado.org, or call 303-HISTORY, for more information. #HistoryColorado

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“We knew the so-called hunger cliff was coming”, says Liam McClure, Client Programs Manager at Harvest of Hope Pantry. “Sure enough, since the start of 2023, we’ve welcomed 246 new clients”, McClure says.

Hope Pantry is a Boulder, Colorado non-profit organization providing free food. Clients can browse the pantry for their desired items, in a grocery store style market. There are canned non-perishables, dairy cases, bakery items, frozen foods, and fresh produce. Everything is available at no cost. “The focus is on reducing stigma around food insecurity. We let people choose what they want based on their needs. Some unhoused people may need food daily. Other folks who have kitchens can shop weekly. We treat everyone with dignity and respect, no matter their circumstances”, says McClure.

With the reduction in SNAP benefits (government supplemental food assistance) and continued inflation, Hope Pantry anticipated an increase in need in the Boulder community. In addition to hundreds of new clients, the Pantry has distributed over 15,000 lbs more food than the same time last year.

In response to the increased need in the community, Hope Pantry is providing more opportunities to access free food. Beginning Monday, June 5, 2023, Pantry will be open to all shoppers, from 9:00 a.m. to 2:00 p.m. Monday through Friday with additional evening shopping times Tuesdays and Thursdays from 4:30 p.m. to 6:30 p.m.

“We had two shopping times a day and closed for a midday break. Now we are welcoming folks with and without kitchens to visit us during any open Pantry hours”, says McClure.

Hope Pantry has also extended food access with a “mobile pantry” in two Boulder housing communities. High Mar is home to many lower income older adults and Lee Hill supports those experiencing chronic homelessness. At both locations, the Pantry provides canned goods, fresh produce, dairy and meat, to residents in need of additional food. “We are providing some much-needed supplemental food to some of Boulder’s most vulnerable people. Many of these individuals have mobility challenges. We bring the food to them.” says Chad Molter, Operations Manager.

About half of the food the Pantry provides is donated. “We are always community focused. Our organization is successful thanks to our volunteers, donated food, and monetary donations. That’s what it takes to step up to the challenge of feeding those in need”, says Molter.

Harvest of Hope Pantry is a registered 501(c)(3) charitable organization that provides food assistance to anyone in need. The Pantry is located at 4830 Pearl St. in Boulder and is open Monday through Friday. They welcome volunteers, donations and donated food (with some guidelines). www.hopepantry.org

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Take care of your cravings with eight restaurants, three food trucks, and a community lobster fest.

Just because we’re landlocked in Boulder County doesn’t mean that we have to go without seafood on hot summer days. We’ve scoped out the area’s best spots, from old standbys, to sushi, and kitchens on wheels.

From parks to breweries, here’s where you go to put a variety of fresh-caught seafood on your plate when you’re craving something from the ocean.

The sit-down stops

Blackened snapper and crab etoufee. Courtesy of Spruce Farm & Fish

Spruce Farm & Fish – Let this be your stop for a Boulder hot weather happy hour. It’s complete with East and West Coast oysters on the half shell and an extended wine list to match. But if you’re looking for something more filling, Chef Mike Thom can also pull off blackened snapper over crawfish étouffée, a generous portion of seared scallops, or a spicier Caribbean shrimp made with grilled Gulf shrimp on rice noodles.

Photo courtesy of Boulder Cork

Boulder Cork – Along with a ton of other people, when we get off work early, we love to settle in at the Boulder Cork for a celebratory meal. While lots of people talk about the Boulder Cork for their steak, wine list, and fantastic bar, diners also love the restaurant for it’s seafood. We had the Sake Salmon when we stopped there, and we appreciated how lightly it was prepared, with a ginger flavor that was enough to be interesting but still let the salmon shine through. Although we haven’t had it yet, the Rocky Mountain Rainbow Trout over green chile mac and cheese has also caught our eye.

Photo courtesy of Sakura

Sakura Japanese Cuisine and Sakura Sushi Express – Sushi is a healthy, flavorful way to get your fish fix this summer. For 25 years, Chef Sung Kho has been offering some of the most delicious versions of it in East Boulder County. In Longmont, Sakura Japanese Cuisine is a great choice if you’re looking for a sit-down Japanese experience. In Erie just off of Highway 7, there’s a second option —, Sakura Japanese Express that’s as convenient as it is delicious.

Courtesy of Casian Seafood

Casian Seafood – Looking for an intriguing take on a seafood boil? At Casian in Lafayette, Chef Dovi creates some of the area’s best seafood boils with their “Asian Cajun” approach that combines fresh seafood flavors with Vietnamese spice. We sat down and worked through two smaller sized boils — their lemongrass and traditional — both with shrimp, mussels, clams, crayfish, potatoes, and andouille sausage. The lemongrass was our favorite because we liked how the spices balanced out with the stronger seafood flavors.

Courtesy of Reelfish

Reelfish – Fish and chips is a classic summer plate of food and, if you have it prepared right, it’s crisp, light, and definitely not greasy. Reelfish is a fast casual restaurant where you don’t just have to order fish and chips, you have to specify the kind of fish that’s going to be fried. Options include cod, cajun swai, and, if you come on the right day, walleye, halibut, or fresh salmon. There’s also a range of sides including fried clam strips, oysters, shrimp, lobster rolls, lobster bisque, fish tacos, and chowder. This is a menu that keeps their fryer busy.

Courtesy of Jax Fish House & Oyster Bar

Jax Fish House & Oyster Bar – When diners are in Boulder and thinking of a restaurant that knows their seafood, Jax is one of the first places to come to mind. For years, people have been heading there for the raw bar and cocktails at happy hour. We’ve spent our share of after-work time there as well. Diners who are staying longer might want to try the Charred Spanish Octopus on smashed potatoes or their enormous Jumbo Lump Crab Cake. But this summer, we’re heading there with the family for Sunday Cioppino — snow crab, mussels, chopped crab, and shrimp in a tomato broth that’s made to inspire bread dipping.

Swaylo’s Tiki Restaurant & Bar – Sometime this summer, you’re going to find a time when you wish you were in the islands, but reality says you have to stay in Boulder County. When this feeling hits, you can at least do a little something about it if you go to Swaylo’s, which opened a bit over a year ago on Dry Creek Road in Longmont. They have plenty of seafood plates including ceviche, salmon with flavor-forward furikake seasoning, fried seafood, coconut shrimp, and fish tacos, with rum-infused fruity island drinks poured into classic tiki glassware to go with. We tried the Furikake Crusted Salmon — it had complex flavors that didn’t blast our palate.

Tortugas – Located across from the post office in Old Town Longmont, Tortugas has been quietly serving diners for years. It’s where you go if you want to pull up a chair for an amazingly well-made meal paired with unstuffy wine. We linger under the festive lights on the back porch when we can and enjoy a full meal featuring their fish of the day with a variety of sauces — we typically go with the mojo. Then there are two items we always get — the shrimp ceviche which is one of our favorites in the area and a bottle of Pete’s Heat hot sauce to take home.

The food trucks

Jimbeaux’s Cajun Cuisine, Crawfish Boils –  Though this truck is located in Fort Collins, it heads down our way from time to time. When you see it this summer, try to go. It can be found for special events at places like Left Hand Brewing or the Erie Farmer’s Market where Louisiana-born Chef James offers boils full of crawfish, sausage, corn, and red potatoes. When we have it, we pair it with beer from the brewery where the truck is parked. We also try to finish it off with Jimbeaux’s rum bread pudding, which is a sweet end to all the spicy goodness.

On the Hook –  If you made it your mission to try as many varieties of fish and chips this summer, we wouldn’t blame you. If that’s in your plan, line up at On the Hooks’ recognizable blue truck for plates of line-caught Alaskan cod and chips. While the truck can be seen at locations up and down the Front Range, they’re in our area frequently, offering plates stacked with fried goodness that’s satisfying but not too heavy.

The MAINE Event – This truck is New England seafood on wheels, operated by former Mainer-turned-Boulderite Chef Marc Kurnick. If you somehow don’t feel like you’re in the mood for lobster or his lobster rolls, you could try a swordfish BLT with a side of crisp coleslaw, fries, or clam chowder. As long as you’re in the mood for seafood, there are always options here.

The community fest

Niwot’s Lobster Fest – While there’s plenty of dining options for Boulder area seafood, one of our favorites is a non-restaurant-based option. Since 2021, Niwot has been creating their own New England Lobster Fest at Whistlestop Park. If all it had was lobster, we’d still attend because we can’t enjoy enough bright red, butter-soaked crustaceans, but this festival is even better because you’re eating lobster with 200 other neighbors. Along with that, you’ve got live music, wine, beer, cocktails, cookies, and ice cream all served on red and white checkered tablecloths. This fest has always been held to benefit a good cause. Last year’s benefit was for Marshall Fire Victims, and before that, the dinner benefitted area youth sports. This year’s event on June 3 will support Niwot’s Sculpture Park.

The post BoCo Summer Seafood appeared first on Yellow Scene Magazine.

Meow Wolf redefines what an art exhibit can be, offering fully interactive and immersive experiences across several states.

Meow Wolf’s name drew me in. I love the juxtaposition and contradiction built into such a simple phrase. I was asked several times by friends and family, what is Meow Wolf? I’m still not sure. After chasing its narrative across three states and spending hours in each exhibit, I can only hope to give you a brief glimpse into a seemingly infinite world.

My best stab at it, Meow Wolf is an interactive, immersive art exhibit with a narrative to uncover. It is a visual and auditory stimulus so intoxicating you need a moment before registering what your brain is experiencing. The longer you look and linger, the more is revealed. Lights shift, sounds change, and a story reveals itself piece by piece. Meow Wolf is a world built on prismatic colors and strangely familiar locations with undercurrents of unease and unanswered questions.

Making sense? Of course not. You need to visit to understand. Essentially, each Meow Wolf location starts off as something normal — a grocery store, an airport, or a family home — and presents a narrative to uncover and rooms to discover. Whether it’s reading through the newspapers scattered around the dining room or clicking through files in the corporate office, the deeper you look, the more there is.

Meow Wolf’s three locations — Santa Fe, Denver, and Las Vegas — span the West. The journey to all three is easier than expected. Santa Fe can be reached by car, and Las Vegas is just a cheap flight away. If you fly Frontier at the right time or risk it with Spirit, you can get to Vegas round trip for under $100.

Credit: Christopher DeVargas for Meow Wolf

Desert decadence on a budget 

Flying on a weekday budget flight was not the most glamorous way to enter Vegas.

The theme of this trip was something different. Art galleries are cool, museums are nice, amusement parks have a certain appeal, but Meow Wolf is something different altogether. I wanted my journey to reflect that. I have road tripped across the West most of my life, I had been to Las Vegas and Santa Fe half a dozen times. I wasn’t looking to sip frozen drinks on the Strip or buy turquoise jewelry from a lady on a rug.

I did Vegas a little differently than most — on a weekday, off the Strip, on a budget, and alone. I decided to forgo the Bellagio fountains and Elvis impersonators.

I stayed right on the corner of Fremont Street. Fremont may lack the impressive resort properties, but it is still lined with characters and vices much like you expect in Sin City. It’s also about half the cost to go out around here. No $25 rum and Cokes on this street.

Vegas has a more artsy scene than the bachelor party and corporate crowd may realize. There is the Arts District, AREA15 — where Meow Wolf is located, and Container Park on Fremont Street, where I found a great happy hour at Bin 702. With $6 cocktails and affordable charcuterie boards, day drinking was never more appealing.

Fremont at night hosts live music on several stages and even on a weekday, the street was lively with groups of visitors and local characters vying for a taste of that desert nightlife. Travel tip: Don’t buy any weed on Fremont. It was overpriced and underwhelming.

Omega Mart is located in AREA15, an emerging alternative arts location that hosts the extensive Meow Wolf exhibit as well as other places to get a drink, grab a bite, and admire the artistic side of the city.

Credit: Christopher DeVargas for Meow Wolf

I’ve never been in an art exhibit where pure joy and wonder are so apparent on the faces of strangers. I caught myself staring in childlike amazement, shaking my head in wonder at how transformative Meow Wolf can be. People appear and disappear in front of you, revealing secret passages that connect divergent worlds.

Omega Mart was my first bite of the never-ending Meow Wolf feast. I knew going in that there were layers. Things were not all as they seemed. First stepping inside, if you didn’t look too hard, you wouldn’t be able to tell the difference between a local grocery store and Omega Mart, but looking even the tiniest bit closer starts to reveal more.

“There are the waders, the swimmers, and the deep divers,” Michael, my guide, told me. That statement became apparent as we moved through the experience. Some people gazed with astonishment at the visual art or were amazed at the secret passages or soundscapes. Some were drawn into the story, picking up objects to read them, connecting some of the dots, and following the basic plot. A few others, however, were deep divers reading every loose piece of paper, turning over every item, scanning QR codes, and translating secret messages.

That is the beauty of Meow Wolf. There is something for everyone, at all levels, to enjoy. You can dive as deep as you want or wade through wide-eyed.

Photo by Austin Clinkenbeard

Something familiar, something new

What can I say about visiting Denver or Boulder that hasn’t been said before? What is there to do that is not just the same old sh*t — walk Pearl Street, check out the Flatirons. These days, there really needs to be a draw to bring locals to Boulder, even though as an out-of-towner, I did enjoy both.

I suggest visiting the other downtowns. I stopped by the Erie Social Club. Even on a weekday it was buzzing with patrons, clearly the place to be. Not far away, I grabbed tacos and a margarita at chef Fausto Felix’s place, The Dugout. There are hidden gems sprinkled throughout North Metro that aren’t always on the tourist brochure.

Boulder has its charms, and one of the brightest is the Hotel Boulderado. From the instant I pulled in to the second I checked out, the staff was fantastic. I regret arriving at the hotel so late. I wished I had more time to explore the grounds and find a place to work.

Hotel Boulderado. Photo by Austin Clinkenbeard

My room was just what I needed after escaping Las Vegas: quiet, spacious, stately. I was able to spread out and feel clean and comfortable after the minor debauchery in the desert. The room had a view of the Flatirons which was stunning. There were even two TVs. I had a wonderful night’s sleep.

It’s hard to leave a nice hotel — I found myself skipping my breakfast plans to have coffee and work in the lobby and enjoy my room. My tour at Meow Wolf’s Convergence Station in Denver was fast approaching. I walked through the hotel’s skywalk and made a note to set up with my laptop here later.

Initially Convergence Station appears as something it is not — in this case, an airport. Visitors are quickly transported to C-street, a trash-chic alley that may have been my favorite section of all. Every building offered something inside, a movie theater with lo-fi clips playing, a convenience store with Omega Mart products, and a Chuck-E-Cheese-esque playhouse that offered a glimpse of something more.

There are hidden “Easter eggs” to discover at each location, and I was fortunate enough to view a few different ones here in Convergence Station. I was transported through a black hole, saw a castle filled with light, and played a song with complete strangers. Every sense is engaged when diving into the experience. “Is this real?” a young kid wondered out loud as they gazed at the walls. None of the adults in the room could give an answer.

One of the most representative experiences was talking with a woman outside the exhibit. She was already beyond thrilled to explore but had little idea what was inside. We talked as a group about the ability for immersive art to connect complete strangers and inspire creativity from basic interactions. Once inside we ran into her again where she was clearly immersed in the magic of discovery. Its the human connection that helps make this experience such a unique one.

Photo by Jess Bernstein

Dinner that night was at Spruce Farm & Fish in the Hotel Boulderado. I had been operating on a budget and finally was able to have a taste of luxury. First up were oysters from the East Coast. I typically like their brininess and size compared to those from the West Coast. They were paired with a glass of sparkling wine, crisp and palate cleansing. One pro tip: Sparkling wine goes with just about anything. Next was the salmon salad — something not only my waiter recommended, I also overheard the table next to me gushing over it. The salmon was cooked perfectly. It practically melted on my fork. I’m not a kale fan by any means, but this time it worked. The Dijon dressing tied it all together with the balance of acidity.

My final course was the ribs. They weren’t necessarily fall-off-the-bone as my waiter told me, but they packed a punch in flavor and texture, just like he said. I had a smoky old fashioned which was a great complement to the meal. The ribs were very good, but honestly the salmon stole the show.

After a long walk, drinks at The Sink were just what I needed. Getting off Pearl Street and exploring the college neighborhood was a nice change of pace. The bartender was friendly, the vibe was very low-key, and the prices were absolutely perfect. It’s a great spot to enjoy some old Boulder history and people watch.

Photo by Austin Clinkenbeard

Where it all begins

Road trips through this part of the country remind me of my childhood. My family preferred to drive, so visiting family in Colorado meant stopping off in Santa Fe or Las Vegas quite often. It felt right to be back, to be somewhere familiar while exploring something entirely unknown.

I love New Mexico. It’s probably the history, being part of the Spanish Empire and then Mexico for so long, and the thousands of years of Native American cities and cultures that pre-date even that. History shows when cultures collide, great food is often a result. Even though it wasn’t green chile season, the food in Santa Fe was the best of the trip.

I had no idea there was such a food truck culture down here. Hands down the best was Fusion Tacos. I actually walked right past this truck the first time because of the name Fusion. I was looking for something authentic, forgetting that neither word has a claim on deliciousness. The quesabirria were tender and dripping with sauce.

Luckily my hotel was located close enough to walk to the House of Eternal Return, the original Meow Wolf location. What began with an empty bowling alley, a dream, and a hit fantasy author, turned into the house of art that spawned it all.

It is immediately apparent that something is wrong. There is a home, but the entire family is missing. The place is swarming with agents in protective suits. What would be a nice family house is turned upside down with snippets of universes colliding and people with unique powers. The music and lighting hint at mystery.

Convergence Station. Every building offered something inside, a movie theater with lo-fi clips playing, a convenience store with Omega Mart products, and a Chuck-E-Cheeseesque playhouse that offered a glimpse of something more. Photo by Austin Clinkenbeard

I followed the Reddit suggestions of where to begin and started my dive into the beginning of the Meow Wolf world at the end of my travels. Meow Wolf represents the “accessible unknown.” Some of the most innovative elements are the sound art, the curated sound tracks, and audioscapes that emanate from each room. Sometimes visitors can interact with the sounds, sometimes they hold a message if you listen closely enough. The numerous artists that helped sculpt such a sensory experience deserve praise. I know I need to return immediately.

For dinner, one place in particular caught my eye — Jambo Cafe, an African and Carribean restaurant. When the waitress lit up after my order of goat stew, I knew I was in for a treat. The spices were a great balance to the gaminess of the goat but I could have used a little more heat. There was an older couple next to me with the husband complaining about this or that the entire time. He was skeptical of his order — until he took a bite. “Wow, this is good,” is all he muttered for the rest of the meal.

The next morning happened to be my birthday. I decided to get out early and stroll the farmer’s market, which is more of a craft market than a food one. I did find a delicious morning meal at a pupusa stand. Having just spent two months in southeast Asia, I was arrogant. Spicy green chile? No problem. The second my eyes started to water and my mouth was screaming, I remembered just how intense the flavors down here can be.

Photo by Jess Bernstein

My night out consisted of two spots off the main streets, Tumbleroot Brewery and Distillery and Leaf & Hive Brew Lab. Both had fantastic ratings on Google and were within somewhat of a walking distance. Twenty-five minutes seems a lot closer on paper than it does in real life.

Tumbleroot is a must. I was early to arrive, but as the crowd filled in, the night took off. I was given a free cocktail for my birthday before sauntering my way down to the food options. Fries piled high with chiles and salsa awaited me. At one point I asked to use the restroom and came face to face with a Mexican band and dozens of enthusiastic fans. Much like Meow Wolf, I had no idea what each threshold held.

Leaf & Hive was my final stop of my birthday tour. I was expecting an atmosphere similar to Tumbleroot but was instead surprised with live comedy. I joined in the laughs and ordered a drink. After the set I stepped outside with the performers and chatted for a bit. I always admired standup artists. There are no editors to filter content through and there can be so much truth in a joke.

Ossuary Library. Photo by Nikki A. Rae

The road back to Denver

Driving back to Denver to return my car presented a few obstacles. My flight wasn’t until 10:30 p.m., and each email from Spirit meant further delay in my departure. I needed to find some roadside attractions and pitstops to fill my time. Taos was one.

Taos holds so much history. The old town is great, harkening back to frontier days, but the nearby Native American living village holds so many more stories. It has been continuously occupied for over 1,000 years and represents the trade hub between Mesoamerica, the Plains Tribes, the Southwest, and more. You can still buy silver and turquoise jewelry here that has been highly valued for countless generations.

Meandering back to Denver, I stopped at as many scenic views as I could. The plains spreading out before the mountains evoked so many emotions, those of nostalgic loss for the tribes here before and of growth for the settlers who came after.

Photo by Jess Bernstein

I pulled over in Pueblo for a pitstop. It was well past lunch, and I needed to stretch my feet. The Riverwalk was a perfect layover. Although no restaurants caught my eye, the stroll along the channeled river was a nice way to break up the time.

Along the way was Garden of the Gods. I know many readers may not be a huge fan of Colorado Springs. It’s Focus on the Family territory after all. It’s still worth driving through to check out these unique rock formations.

MEOW WOLF. Some of the most innovative elements are the sound art, the curated sound tracks, and audioscapes that emanate from each room. Sometimes visitors can interact with the sounds, and sometimes they hold a message if you listen closely enough. Photo by Jess Bernstein

Where am I?

People are there one moment, transported away the next. Passages to what you thought was a familiar place quickly become unrecognizable as you enter a new world. The storefront you first entered is just that — a front. Behind the freezer section, alien worlds are converging, and something unusual is taking shape.

What I found most immersive about each Meow Wolf location was the use of not only visual effects like projections, changing lights, and painted works, but the incredible acoustics that created unique audio sensations in each space. Audio is art here. There are interactive lasers that trigger sounds, songs for each mood and room, and even places to stand where only you can hear voices revealing more clues.The entire home is an interlocking labyrinth of fever dreams. The only sense missing from the experience is scent.

I finally hopped on my plane, so tired I was hardly conscious. I crossed another time zone. I blinked and was in another state. In a way it felt like traveling through one of the hidden portals at Convergence Station. I had been on the road for a week, taking three flights and driving over 800 miles. Not even a month before, I was in Southeast Asia making my way through Bali and Bangkok. I’m writing this from Lake Tahoe, on the California and Nevada border. Falling through one door and ending up somewhere completely different makes sense in a chaotic sort of way. So does Meow Wolf when you embrace it.

The post Where Worlds Collide: Art, Mystery, and Narrative Describe the Meow Wolf Experience appeared first on Yellow Scene Magazine.

Photo: Paul Guise

Many area residents instantly recognize the distinctive violet-colored food truck with gold floral designs when it rolls into the parking lots of breweries and events around the area. They know it as Bee’s Thai Kitchen, a Thai food hotspot that’s welcomed whenever and wherever it appears. Chef Bee works from the truck’s galley, creating authentic dishes she first cooked with her mother at a market in Thailand.

Family was top of mind as we talked. Bee shared that her own mother didn’t want her daughter to follow in her footsteps because she considered it difficult and undignified. But as kids often do, Bee didn’t look at it the same way her mother did. Instead, she found it fascinating and fun. When it came time for her to earn a living, Bee considered her mother’s wishes. She tried to go into business in Thailand using an accounting degree her mother urged her to get. She found it uninspiring and hated it.

Bee met her husband, Kevin Kisich, in Thailand, and they moved to the United States with their two daughters, eventually settling in Lafayette. She began cooking almost as soon as she arrived here and has worked for a range of area Thai restaurants that diners would recognize including Aloy Thai and Busaba.

In 2021 Bee began working out of the truck. We spoke to her as she was serving customers at Industrial Revolution Brewing. The truck is a family affair and on the day we talked to her, Kisch had driven the truck to the location with their two daughters, now teenagers. They keep themselves busy in the parking lot, seeming to enjoy each other’s company.

Photo: Paul Guise

As we speak, customers come to the window, and her daughters come back to the truck and jump into action at the grill so we don’t have to interrupt our conversation. Watching them cook as we talk, I wonder if this is how it must have felt to Bee sometimes, with her own mother at the Thai market all those years ago.

Over a food truck takeout box of perfectly grilled fat chicken skewers with fresh cucumber relish and some of the most delicious peanut sauce I’ve had in a while, we talked about what her daughters now think about what she does. “They really never believed I could cook,” she said and then smiled. “My mom was here, and I never felt like I could touch things in her kitchen. Now, finally, I can cook, and they know what I can do,” she opened up.

For Bee and Kisich, the truck is about bringing the most delicious Thai food to people in the area. It’s also a labor of love. We asked them for one word, just one, that they would use to describe the experience. Ever the driver, Kisich mentions the Partridge family. Once he’s said the single word, I prompt him to elaborate, and he describes scenes of a mother driving a bus full of family.

Bee struggled a bit for an answer. Just after I asked, she paused with a smile and a little bit of silence. After letting the silence stand for a moment, she responded with a single word: “wonderful.”

Articulating it succinctly was tough, and I thanked her. She nodded her head and said something like “of course” or “no problem,” then returned to the stove to serve the next customer.

The post Off Menu with Chef Rungtawan “Bee” Thammawong of Bee’s Thai Kitchen appeared first on Yellow Scene Magazine.

Photo: Deborah Cameron

My first paella was at a Spanish restaurant in Santa Fe during an anniversary weekend away. We paired it with sangria and ate it directly out of the pan. We hunted for the socarrat, the crust at the bottom that is the sign of a well-made and slow-cooked paella.

Since then, we’ve enjoyed plenty of versions locally. On the Hill near CU in Boulder, down the street from where we live in Erie, even for breakfast at the Boulder Farmers Market. We’ve never taken a paella class, but there are plenty around. There are even paella kits from restaurants that make it easier to try your hand at making it on your own. We’ve even cooked paella for friends in our own kitchen, after being gifted a paella cookbook, buying a pan, and sourcing our own bomba rice.

Now that we’ve dabbled in it, we wanted to dig a little deeper into the local options and learn how we could make a good variety at home. I started with Hugo Meyer, head chef and proprietor of Piripi on Briggs Street in Old Town Erie. The first Monday of the month Piripi serves paella all day to the delight of diners throughout the region. On the day we went there, there were three types: misto (mixed), vegetarian, and seafood. Meyer said it takes four days to prepare and that it takes all the fires in the restaurant, but for him it’s worth the work. “It’s always busy. People wait a lot, they have it for the whole day, but it’s a social night. We have a flamenco guitarist that comes to play. People come from all the neighboring towns,” Meyer explained.

Chef Hugo Meyer cooking paella. Photo: Deborah Cameron

Meyer talked about enjoying paella on an olive wood open fire. He said that high-quality ingredients are what make the dish. Good rice, saffron, and a well-made broth. Meyer informed us that “it’s an absorption cooking method, and when you cook the rice in the broth, all the flavor stays in the rice.”

He also talked about the socarrat. “It’s a Valencian word. It’s the caramelization of the pan and the rice. It intensifies the flavors,” he said. The trick, he explained, is to “use a good virgin olive oil, but once you have everything set, don’t shake the pan too much.”

Along with my visit to Piripi I found paella one Saturday morning courtesy of Nahid Pesaran of Boulder Paella who hosted a paella tent in the food court of the Boulder Farmers Market. Born in Iran, she fell in love with paella and often cooked it on her own after she learned about it from her sister-in-law who lived in Spain. She bought a paella pan and made it a few times a year until one of her neighbors encouraged her to make it more often. Then she got hooked.

Now that she’s cooking at the farmers market, she often makes paellas with ingredients she finds in the stalls there, always with homemade broth she makes herself. “Everybody can make paella in any way they want it. We buy mostly organic. Our mushrooms, our onions, our chicken, our carrots — it’s from the farmers market as much as possible. Sometimes we add asparagus, which we love, and our lamb paella is very delicious. People love it,” Pesaran said.

Paella in a farmers market. Photo: Boulder Paella

Like Meyer, Pesaran also highlighted the need for the highest-quality ingredients when making paella and says saffron is key. She also said that she’s careful to keep her rice firm. Paella — and Spanish cooking in general — is all about highlighting simple, fresh, and seasonal flavors. It’s not about making a complicated sauce or using intricate techniques, although culinary knowledge and skill are obviously required.

Where can you find either of these options? Meyer can be found hosting his paella days the first Monday of the month at his restaurant, Piripi. Around the holidays, he also makes paella kits so that people can enjoy them at home or give them as gifts.

Pesaran can be found at the Boulder Farmers Market when it opens for the season. She’ll also have an additional online presence with her website boulderpaella.com, which is expected to come online this spring.

The post Pursuing Paella | Foodie appeared first on Yellow Scene Magazine.

Editor’s Note: Press Releases are provided to Yellow Scene. In an effort to keep our community informed, we publish some press releases in whole.

The First Bite team has officially rebranded to Savor Productions to better encompass all that we have been doing in the past two years. In late 2020, we produced the cookbook A Bite of Boulder, which continues to be one of Boulder’s hottest local gifts. In 2022, we expanded with the inaugural year of First Sip, the libation focused weekend event, along with taking on a marketing client, The Sink, to help produce a campaign to celebrate their 100th anniversary with a bang. We have also deepened our avenues to give back to the community, raising funds for restaurants during the early struggles of the pandemic and later for Marshall Fire families. Throughout the past couple years, we have continued to expand our partnerships, now working with over 85 small businesses in Boulder County, solidifying our dedication to the community at large.

Owner Jessica Benjamin shares: “Our experience and engagement in the community these past two years is something we are so very proud of; but it’s our WHY that really keeps us grounded in our work. The pleasure our team experiences in producing events comes down to curating moments – a whole collection of them – for a wide variety of people. When it comes to dining experiences, to savor is all-encompassing – it is a compendium of small moments and deep meaning, something you want to keep doing.”

Just as a new haircut gives you a bit of zing and a newly discovered sense of self, our rebrand to Savor Productions inspires us to share our ethos loud and clear. We are excited to share even more ways to celebrate the dining scene, build community, and create connections through food through our website, monthly newsletter, and active social media. Our team continues to be committed to our local community in ways we could have never imagined. We serve on PTO’s, local non-profits, are members of Boulder and Longmont Chambers, and hold deep values about how we want to show up and be part of our community.

What lies ahead in 2023 is aligned with what has come before, a whole lot of fun celebrating the creative & industrious food community in Boulder. First Sip will be taking place for its second year this Spring on April 26-30th and First Bite will be back for our 17th year in the Fall on October 20-29th. Both events will be brimming with mouthwatering ways to take a bite (or sip) out on the town.

You can find information on everything Savor Productions is working on at savorproductions.com. As we work to transition our social media platforms, we will continue to use the handle @firstbiteboco for social media until we can rename it to @savorproductions.

We look forward to filling the years to come with opportunities for you to savor. Cheers to the new year – we can’t wait to experience it with you!

Savor Productions was born from the evolution from producing a single event to multiple events, cookbooks, a philanthropic foundation and more. The Savor Productions team is proud to produce First Bite and First Sip, two annual dining festivals in Boulder County. We also produced A Bite of Boulder (cookbook) in 2020 and launched the Food is Love Foundation in 2022. We focus on celebrating the dining scene, building community and creating connections through food.

The post First Bite Team Re-brands to Savor Productions appeared first on Yellow Scene Magazine.

The cost of not providing free school lunch and preschool is letting our children fall behind and perpetuating structural biases.

Unseen factors in education

One of the most basic ways to evaluate a society is to see what care they provide for their children. The United States as a whole does not provide much of a comprehensive plan. Your mileage may vary when it comes to public and private resources provided by the government, or even in the ability to access them due to socioeconomic and racial factors. While there has been a national proposal to provide a more comprehensive range of early childhood support, currently any bill of that scale getting through Congress will be nearly impossible due to the partisan split.

Fortunately, school lunch fees in Colorado have been done away with, ensuring children have access to a free healthy lunch option. Additionally, preschool is now free for families in tighter economic situations. “There’s such dramatic inflation — for food costs for all basic necessities. This is something that’s going to help families living with low income to not have to make that decision anymore — do I buy food for my kids and my family or do I pay the energy bill?” explained Lorena Garcia, Colorado state representative and executive director on the board of the Colorado Statewide Parent Coalition.

Access to healthy meals despite socioeconomic status helps equalize the playing field in terms of structural disadvantages many children are burdened with. These disadvantages are not always obvious. Your own family may know the pain of deciding where limited funds go, and if not you, your neighbors, friends, and coworkers may also be silently struggling to ensure they have the ability to provide their children with the best possible life. One of the main barriers preventing more kids from attending preschool is simply the cost. Wealthier families have more resources to draw from where parents from more difficult economic situations have to decide what to budget for. Wealthier children who start preschool earlier are more likely to achieve academic success in their early education which can open up doors to opportunities not afforded to all.

Access to healthy meals despite socioeconomic status helps equalize the playing field in terms of structural disadvantages many children are burdened with.

The benefits to kids are not limited to test scores. The Brookings Institute reviewed academic literature on the subject and determined that attending preschool results in “a reduced need for special education at a later age, and less crime.” It is not just the children who benefit from these programs. Parents no longer have to pay for childcare or preschool, which makes the financial decision to start your child early even easier. Having a child in preschool helps parents return to work sooner, find a part-time job, attend classes, or focus on caring for other siblings or family members if needed. Teachers benefit from students having an earlier start to their education. Research conducted by Penn State University shows that reading and math scores are higher for children who are able to attend preschool.

Colorado voters recently took action to provide more funding for parents and kids with a pair of new propositions. Proposition FF increases the amount of taxable income individuals making over $300,000 a year can deduct and uses that money to fund food for children in school. Proposition EE also passed with flying colors. This proposition raises the taxes on nicotine revenue to cover the costs of preschool for qualifying families. Preschool is now provided for free for most four-year-olds and many three-year-olds whose families fall in certain income brackets. The benefits that food security and an early start provide to every child — but especially those who may need the extra help — are invaluable.

Those who claim the U.S. is No. 1, the best country across the globe, need to back up that claim by caring for our children as if we really were the top nation. There is no need for one of the wealthiest societies to struggle with early childcare, feeding young students, and providing support networks and funds for new parents. Sweden, considered by some to have one of the most comprehensive support systems for new parents and families, offers up to 480 days of paid leave to care for newborn children. They also provide free meals for all students nationwide. Colorado is making strides, but nationwide we still lag behind.

Those who claim the U.S. is No. 1, the best country across the globe, need to back up that claim by caring for our children as if we really were the top nation.

Early childcare, education, and food programs should not have a partisan divide to them. There is virtually no downside to funding programs that provide free meals and free preschool. Equitable Growth presents data that posits these types of programs will pay for themselves through “increased wages and earnings of workers and reduced costs to individuals from better health, less crime, and fewer incidences of child abuse and neglect.”

Funding early childhood programs is a way to reduce crime in the long run. When asked where our tax dollars are going if not to children, Garcia expands, we’re “spending it on the Department of Corrections, so instead of actual preventative measures, all we’re doing is reacting.” Incarceration is not working to prevent crime. The U.S. has the highest prison population in the world by percentage of the population. Conversations about crime need to also include more funding for our children, or we run the risk of only applying corrective measures after the fact, not preventive measures to reduce crime in the first place.

Instead of asking why something like car theft is happening, we need to take a new approach and ask why are there car thieves in the first place? The conversation needs to shift from reactive steps — like incarceration — to preventive programs like free meals, quality education, and free preschool.

Starting early with solid nutrition, free preschool, and Head Start programs can be one way to combat structural racism and institutional bias that hinder so many. The Brookings Institute study referenced earlier also provides additional information on early childhood education and informs us that “the keys to academic success for disadvantaged children may not be smaller class sizes, better-prepared teachers, tougher standards, more accountability, or greater choice — laudable as these goals may be. They may instead hinge on a single factor: preschool.” One of the main deterrents against parents sending their children to preschool is the cost, yet the benefits are enormous. Providing this care allows both children and their parents, and Colorado as a whole, a higher chance of success.

Access to resources like meals and preschool does not guarantee an individual child’s success, but it does ensure the odds of more and more children succeeding. More children will be nutritionally fulfilled than if these programs are not provided. Is there a better use of tax resources than helping the youngest and most vulnerable of us — our children — eat healthfully and set off on a path that provides them with the best options in society?

Photo courtesy of Shutterstock.

Some children left behind

The true cost of not funding programs like these — ones that help equalize the playing field and bolster achievement across the board — is leaving behind our children. They deserve better. Our current way of doing things by relying on private organizations and generous donations to fill in the gaps in public programs creates inequality and perpetuates the very structural racism that so many are fighting against. The idea that less government is better because charity and religion will fulfill the needs of our most vulnerable has been demonstrably proven false by decades of observation in this nation. Ideals and platitudes of “smaller government” should not apply when it comes to providing the most basic of necessities for children.

Studies have consistently shown that the advantages and benefits provided to higher-income youths are one of the early forms of structural bias. Despite the desire or motivation, some families just do not have access to resources that could help set their children up for long-term success. One additional way that Colorado voters are working towards a more equitable future is to provide free programs for lower income families.

Even with great intentions, the unfortunate reality is that many programs designed to help children in need do not reach their intended audience. Garcia explains that “a lot of it has to do with wealthier families having the privilege of being able to take the time to learn about these things on their own.” Language barriers, transportation costs, having time to fill out forms, and unequal access to media can cause well-intentioned programs to continue to perpetuate the status quo instead of working to fight it.

Even with great intentions, the unfortunate reality is that many programs designed to help children in need do not reach their intended audience.

“It’s important that we always have on the forefront that we have rural districts and our mountain districts,” Garcia reminds us. Low-income households are provided with additional resources to help their kids overcome some of the challenges presented by society as a whole, but word of these programs and ease of access must also play a role in determining how to implement them.

It is not often that we can see those unseen hands of built-in structural inequality. It is even more rare when we have a direct opportunity to create new paths. Colorado providing free preschool and free school lunches helps ensure our children do not fall through the cracks of public school, private organizations, and personal finances.

In the long run, however, combatting structural racism and institutional factors will require more than funding preschool and providing free meals. “In order to tear down structural racism, you have to tear down structures,” Garcia emphasizes, “how about fixing our society so [parents] are not having to work two to three jobs a day?”

Resources for Colorado families

The benefits of food security and an early education are enormous, but what resources are actually available for new parents, young children, and marginalized families in Colorado? Chalkbeat Colorado reports that “more than 250 preschool providers offering 12,000 seats” are available to Coloradoans across the state who wish to participate in the new statewide program. There are also several organizations that specifically provide help and resources to parents. Utilizing parental resources, having access to free preschool, and being served a healthy lunch can all work in tandem to benefit our kids.

Colorado Co-Parenting Class provides support and resources for parents and children going through a divorce. Parents splitting up can be traumatic and challenging for both the adults and the children, but there is no need to go at it alone. Numerous families have decided it is best to end their marriage but continue to co-parent. The Divorce Workbook provided by mental health professionals is a powerful resource that has been developed with over 25 years of experience. From communication strategies to navigating stepparents to childhood behavioral problems, help mitigate the negative mental health aspects of divorce with this program.

Colorado Statewide Parent Coalition exists to help recognize and combat structural racism and institutional bias that affects so many children. The unfortunate fact of our society’s structure is that racism, classism, and differing access to resources starts from birth. Fighting for every advantage for your child involves not only individual achievement and effort but recognizing outside factors that also come into play when talking about student success. Founded after observing the real effects of racism that Latino students had to deal with, the organization has been going strong since 1980 helping Colorado families.

Chalkbeat Colorado reports on all things educational in the state of Colorado. From tax codes to immigration reform to gun violence, there are numerous factors that play into how our children experience education. Chalkbeat helps parents, students, and educators stay informed. Now more than ever the power of real reporting stands out. Browsing their articles is a good starting point to understand the structural factors like taxes and infrastructure that play crucial roles in each child’s school and therefore their development as well as stay up-to-date on statewide education programs and related bills.

Illuminate Colorado provides home visits to new mothers. They provide advice, share techniques, and create a safe and nurturing space for the new mom to exist, unwind, or learn. Reviews point towards the self-care and health routines that go out the window when a newborn enters the picture. In the true vein of “it takes a village” sometimes a new parent needs some time to still exist as an independent person while also ensuring that their infant is taken care of in the best way possible. Postpartum depression is not talked about as much as it should be. Illuminate Colorado can help new mothers work through this mental health aspect. Importantly, it is not just first-time parents that request the service. Many with a second child or families that have adopted have reported the benefits of things like nurse visits, another set of hands, or a much needed break.

Health First Colorado is Colorado’s affordable health insurance provider, just rebranded. They provide access to physical as well as mental health specialists. Additionally, children 18 and younger as well as pregnant moms do not have copays to visit a healthcare provider. This helps ensure that cost is not a factor in seeking medical care and treatment.

211 Colorado is a number that anyone across the state can call to find access to resources and programs related to mental health, housing, and child care. For new and expecting parents, they provide specific information and home visits to help educate and prepare for a bright future. Safe sleep information to help prevent infant mortality and early childhood mental health options are some of the varied resources 211 can help connect with for those in need.

Colorado Shines Choosing childcare providers and support options can be daunting. Every parent wants to ensure their child receives the best care possible from their providers, one that is not only highly rated but custom suited for their particular needs. Colorado Shines reviews childcare options statewide to provide parents and guardians with the most up-to-date information. They will also help walk you through the range of care options including home visits.

The post Full Stomachs and Full Minds Give Children a Better Chance at Success: The Real Costs of Funding Early Education and Lunch Programs appeared first on Yellow Scene Magazine.

Complementary personalities and taste making skills are propelling Kayser and Ericson to new American food heights.

Gone are the days when chefs started cooking their own food as a caterer or a private home chef. It’s 2023, and chefs can serve out of food trucks, at farmers’ market stalls, in refurbished storage containers at breweries, at wineries and distilleries, as part of pop-up nights, at food halls, and more.

These expressions of culinary service help aspiring restaurant concept owners save money while they show what they can do, practice their craft, and develop their “food voice.” One of the best local stories of this experience is the progression of Rooted Craft Kitchen, owned and led by chef Nicholas Kayser and beverage manager Scott Ericson. The pair have opened at Avanti Food and Beverage on the Pearl Street Mall but are just about to expand into a second, full-service location in a new space in the Highlands at Denver.

Photo credit: Judi Morell

Kayser and Ericson are friends and long-term Coloradoans who met while on staff at the now-closed Vesta Dipping Grill in Denver. They knew their strengths complemented each other, and they wanted to try out what they could do jointly. That meant finding a place at Avanti alongside the likes of other beloved bootstrapping food concepts including Top Chef contestant Byron Gomez at Pollo Tico, Pig and Tiger Taiwanese food, and beloved sandwich shop Rye Society.

We talked to the pair in front of their stall. In our conversation, Kayser is more animated, drawing in close to you from his seat at the high top with a story and a smile. Ericson is also well spoken but quieter, steadily ready with details and a full explanation that answers any questions.

Their success at Avanti is clear. While we talked, the noise was a pleasant rumble in the high-ceilinged hall. The line grew as their staff served the sandwiches and salads like clockwork. The place feels like home. At one point, a worker at the food hall started playing with lighting, turning it off and on and diners responded. It was as if the whole room was in on the joke.

Kayser came to lead Rooted after a range of culinary experiences and spending time in Asia, including Hong Kong. He also helped open one of Richard Sandoval’s restaurants in Dubai. Ericson’s career in beverages started at Sushi Den, and he began to explain it to me before Kaiser piped in. “Tell the story about the black pants,” said Kaiser.

There was a pause and a side look that somehow came at the same time as a laugh. Suddenly, we were at the end of a party, telling stories. “Ok,” Ericson responded with a shift. “The first time I walked in there they asked me, ‘Why should I hire you?’ I said, ‘Show me what you want me to do, and I’ll do it.’ They asked ‘Do you have black pants?’ I left, came back in 45 minutes with black pants, and stayed there for 10 years. 

Photo credit: Judi Morell

Together the pair is looking to make the highest quality food as approachable as possible in an almost-but-not-quite fast casual way. “We’re looking to give you the best version of American fare possible. The best.” said Kayser with a gesture of his hand. Added Ericson, “And we might also show you a food experience you haven’t had yet. Show you something new.”

We enjoyed a couple of examples of this. Their Cluckin’ Good Chicken Sandwich was hot chicken that didn’t burn the back of our throat. It was made with heirloom poultry and house slaw on a brioche bun. We also enjoyed their pumpkin gnocchi and their Rooted Wagyu Burger – American with tender belly bacon.

We washed these down with two zero proof mixed shrub cocktail, a specialty cocktail made with vinegar and fruit juice as a base. These two beverages, named Cherry Amore and Straw and Peppa, ticked the boxes for drinks we hadn’t had before. We drank them quickly, practically sucking on the ice for the remnants of the flavor.

The pair hopes to take this concept out of the food hall space and bring it through to other venues like the one in the Highlands.

Maybe, if things go well, diners might see these concepts first birthed at Avanti in other major cities — in Austin, or Phoenix, or Los Angeles —wherever people can appreciate the accessibility of good, well-made food and innovative flavors.

The post Off Menu with Nicholas Kayser and Scott Ericson at Rooted Craft Kitchen appeared first on Yellow Scene Magazine.

Summertime is almost here again and that means one thing: summer camp! Boulder and the surrounding areas offer a near limitless array of camps, programs, and activities for youth. There is something for everyone!

Yellow Scene prides itself on providing the most up to date and thorough directory in Boulder County, but we suggest you contact camps and programs for individual schedules, availability, and safety precautions.

Animal Ecology 

Arts & Performances

Arts – Visual & Multimedia

Education & Personal Development

Equestrian

Health & Wellness

Outdoors

Pre-School

Religious

School & District Camps

Science, Technology & Gaming

Special Needs

Sports

Traditional

Unique Adventure

Writing 

Lighthouse Writers Workshop – Day camp
3833 Steele St., Ste. 1438, Denver | 303.297.1185 | lighthousewriters.org

The post 2023 Yellow Scene Summer Camp Directory appeared first on Yellow Scene Magazine.

[WORLD]

• Earthquake strikes Turkey killing over 20,000 people. President Erdogan has been heavily criticized for his response to the disaster and has arrested over 100 contractors despite himself being caught on camera bragging about relaxing building codes.
• February 24th marks the one-year anniversary of the Russian invasion and occupation of Ukraine. Slava Ukraini!
• President Biden makes a surprise visit to war-torn Kyiv in a demonstration of support to the Ukrainian resistance.

[NATIONAL]

• The U.S. military shot down multiple objects attempting to enter North American airspace in wake of a high-profile Chinese balloon making its way across the continent. It probably wasn’t aliens.
• Train that likely should have been labeled as Highly Hazardous derails in East Palestine, Ohio leaking toxic chemicals into the environment killing wildlife and farm animals – with deep concerns for human health as well.
• SNAP benefits to help provide food for those in need during the COVID pandemic have ended on February 28th, many food banks are anticipating increased demand.
• Harvey Weinstein is sentenced to 16 years in prison for his sex crimes.
• Marjorie Taylor Greene calls for a “national divorce” to separate the Red and Blue states, essentially calling for the dissolution of the United States.

[LOCAL]

• Multiple local schools across the state, including Boulder High, were evacuated after an elaborate fake gun threat.
• Members of Dacono City Council oust long term City Manager A.J. Euckert in a surprise vote during the February 13th meeting. 
• Black farmers in Aurora County have been stalked and harassed by their neighbors in what is believed to be a racially motivated community effort to drive them off their land.
• Pueblo County Sheriff’s sued for the wrongful death of Richard Ward, who was killed while he was with family picking up his little brother from middle school.
• Boulder County law enforcement used money from opioid settlements to purchase controversial surveillance equipment.
• CBS News report reveals a New York-based hedge fund has been buying Colorado River water rights over the last five years, sparking debate over who should have access to limited river resources.
• Adam Frisch announces he will run to unseat Lauren Boebert, Colorado’s national embarrassment, in 2024.

Small Talk

“The time is now for Democrats to take the lead when it comes to fulfilling our promise to create safer communities and pass real solutions that will cut down on gun violence in our communities today.” – Colorado Senate President Steve Fenberg (D-Boulder) affirmed while introducing four new gun safety bills

“The physics of the air in our buildings and the climate in which we live affect things that can make us sick and how long they persist. Now we have conservative indications of how long coronaviruses like the one that causes COVID-19 can stick around in the air and be an infectious disease threat.” – Professor of Engineering Mark Hernandez said about CU Boulder’s research on airborne diseases

“The commissioners’ decision to approve these new positions is a first step in building the capacity required to advance our wildfire mitigation efforts.” – Boulder County Commissioner Claire Levy on adding twelve new wildfire mitigation staff positions

“[We need] more flexible zoning to allow more housing, streamlined regulations that cut through red tape, expedited approval processes for projects like modular housing, sustainable development, and more building in transit-oriented communities.” – Governor Polis on Colorado’s efforts to create more walkable cities

By the Numbers:

The post Month in Review | March 2023 appeared first on Yellow Scene Magazine.

Bringing satisfaction to Boulder County and beyond

Sometimes you just crave certain things piled high between two slices of bread. The right cut of ham. Delicately sliced pastrami. Or maybe an inventive mix of meat, cheese, mayo, or other spreads.

When we feel that way, there are four area delis that we’re not going to pass up. Most of them are in Boulder County, but one of them is a location in Denver that’s led us to detour multiple times off I-25 just to enjoy whatever they were serving on rye, sourdough, or a soft roll. These eateries remind us not just of how creative and satisfying sandwiches can be, but of the beloved busy delis and caterers on the East Coast, drawing crowds for a quick meal.

Kenny Lou’s Deli and Sushi at Button Rock Bakery in Lafayette

If there’s one spot that reminds me of East Coast Jewish delis, this would be it. Matzo ball soup? Check. Celery Soda? It’s there. Smoked meats? Absolutely. But what’s also apparent is the love that Kenny Lou’s Deli puts into his menu items. Chef John Bauer was inspired by his Jewish and Italian roots to create items that range from Italian sandwiches and chicken parm to fried bologna. Just because they’re wide-ranging doesn’t mean that they compromise on quality. We’ve toured their back kitchen and can vouch for the fact that this restaurant is organized. They’ve got their process down, and it shows in how they make so much food taste so good.

Snarf’s Sandwiches throughout the Front Range

Snarf’s, a locally founded deli chain, isn’t afraid to put anything between two slices of bread. They even responded to our request to create the perfect Thanksgiving leftovers sandwich, which was arguably even better than the holiday meal itself. On their regular menu, they have specialty sandwiches such as their French Dip, Artichoke and Feta, and Prime Rib and Provolone on fresh-baked bread plus toppings including their own cured giardiniera peppers. The staff at the Gunbarrel location were attentive, engaging and fun, making our lunch experience joke-filled and tastebud satisfying.

Photo credit: Deborah Cameron

Great Harvest Bread Company in Boulder

Samples fresh from the oven. Gooey, rich cinnamon rolls and other baked goods that bring smells that stick with me the rest of the day. That’s just part of what I appreciate about Great Harvest Bread Company. I also love the sandwiches, thick slices of bread that hold even thicker amounts of meats, almost too much to get your mouth around. Specialty chips and counter service that’s efficient (as a deli should be) but also smiling and personable. That’s what we find each time we go to Great Harvest Bread Company. We miss the outpost that used to be in Longmont (The location is now a P.F. Chang’s To Go.) but every chance we get, we stop into the Boulder location atArapahoe Ave. and Folsom St. and are grateful.

Leven Deli Company in Denver

We’re honestly never sure why, but this restaurant reminds us of the diner in Tick, Tick… Boom!, the Andrew Garfield musical about the creator of Stomp. Leven Deli is an easy stop off for anyone looking to spend an afternoon in the Denver Art Museum. Their bursting sandwiches are fresh and satisfying and a lot of people head there for brunch. Their soups are what I love, however. Most diners can’t pass up their mushroom soup, but I love the New England clam chowder because it’s light on the fatty creaminess but still really satisfying. They’ve also got a small, carefully curated wine menu and fresh cocktails. Whatever you order, if the weather is right, don’t miss the chance to eat outside and people watch the museum crowd. It’s a pleasant way to pass a few hours.

The post Local Deli-cacies | Foodie appeared first on Yellow Scene Magazine.

By Meg Wingerter, The Denver Post (AP Storyshare)

Colorado’s food banks are expecting a surge in demand over the coming weeks as extra pandemic food assistance is cut off.

Since March 2020, people who qualify for the Supplemental Nutrition Assistance Program, formerly known as food stamps, have received the maximum legal allotment for their household size. Starting Wednesday, the program will revert back to its previous formula, based on household income and certain expenses, such as rent and utilities.

The Colorado Department of Human Services estimated the average person receiving SNAP benefits in the state will lose about $90 in assistance per month, for a roughly $53 million monthly reduction overall. In January, monthly payments averaged about $538 per household in Colorado, and about 553,000 people in more than 291,000 households received food assistance.

The “emergency allotments” were supposed to expire when the federal public health emergency ends in May, but Congress opted to end them early. Nearly 30 million people nationwide will see their food assistance reduced this month. Eighteen states already reduced benefits, affecting about 10 million people.

Erin Pulling, president and CEO of Food Bank of the Rockies, said the organization estimated its costs for purchasing food to share with its 800 partners could rise 20% based on increased need, though it’s difficult to project demand.

But while the exact amount is uncertain, the general direction is clear, she said.

“We’re hearing a lot of fear, both from people experiencing food insecurity and from our partners,” Pulling said. “Our food costs have already tripled compared to pre-COVID.”

Food Bank of the Rockies spends about $1.5 million each month on purchasing food, in addition to distributing donated items, Pulling said. The increase in costs has come from a combination of rising food prices, more families reporting need, the decision to offer more fresh produce and relatively low donations from the U.S. Department of Agriculture’s commodities purchases, she said.

Allie Hoffman, director of impact and engagement at We Don’t Waste, said the organization’s mobile markets have kept hitting new records for attendance in recent months. For example, 231 families sought food at a market in northwest Aurora in February 2022, but 432 did at the same location this February, she said.

We Don’t Waste partners with grocery stores, schools and other organizations that have excess food that’s usable but otherwise would be thrown out.

“We’re, admittedly, pretty nervous because we had already seen an increase in demand,” she said. “We’re working hard to get more donors and get more food.”

The best thing people interested in helping their neighbors can do is to donate money, Pulling said. Because the food bank purchases 15 truckloads of food each week, it gets bulk rates and can buy much more for each dollar than an individual could at their grocery store, she said.

Hoffman said that while most of the food We Don’t Waste distributes is donated, the organization needs cash to keep its trucks and warehouse running. People can also help by volunteering to help move food and by calling their state and federal representatives to urge they invest more in anti-hunger programs, she said.

Legislative help in the works

The Colorado General Assembly recently approved $14 million in supplemental funding for the Department of Human Services to distribute to food banks and pantries, which is now awaiting Gov. Jared Polis’ signature. Polis’s office was involved in crafting the request and pushing it through, so he’s expected to sign it, said Sen. Lisa Cutter, a Jefferson County Democrat.

“I’m really proud that our state leaders acted so quickly,” she said. “This is a food crisis.”

Separate measures would also fund specific efforts to fight food insecurity. Senate Bill 23-27 would appropriate $3 million each year through 2027 for the state’s food pantry assistance program, which focuses on encouraging pantries to form partnerships with local farmers and to stock items that fit the culture of the area, such as offering buffalo as a protein choice in Indigenous communities, Cutter said.

That’s the same amount the program received in 2022, but down from $5 million in 2020 and 2021, she said. In the two years before the pandemic, it received $500,000 or less.

Another proposal, House Bill 23-1158, would set aside $1 million in additional funding for county human services departments and nonprofits to buy food packages for low-income people who are at least 60. The existing funding doesn’t fully cover the cost of the boxes for the 14,000 participants, according to Feeding Colorado.

Both bills are still in their respective appropriations committees. They would have to pass the committees and both houses, then secure the governor’s signature before taking effect.

Most severe for elderly, disabled

Elissa Hardy, director of client services at Hunger Free Colorado, said the impact of the end of the pandemic aid will be most severe for older people and those with disabilities, because of the way the food assistance program counts income from Social Security. She advised anyone facing hardship to reach out to Hunger Free Colorado or another nonprofit for advice on which expenses they can claim, to increase their monthly allotment.

Losing some food assistance money has an impact on people’s physical and mental health, both because they may worry about how to make ends meet and because they lose some independence, Hardy said. Food pantries are a valuable resource, but recipients have to work around their hours and accept whatever is available, even if it’s not what they’d prefer to eat, she said.

“If you have a SNAP (earned benefits transfer) card, you can use that to go into a store and buy food,” she said.

The Colorado Department of Human Services said that families can roll over unused food assistance dollars for up to nine months, which may help smooth the transition. It also recommended taking steps to stretch food, like freezing produce before it goes bad, stocking up on canned goods and planning meals carefully, to maximize each ingredient.

Hoffman said those aren’t bad ideas, but there’s a limit to what individual families can do. Food insecurity needs solutions at multiple levels, with more federal and state funding to supplement the work local nonprofits do, she said.

“Sometimes you can’t do more with less,” she said. “You can only do less with less. This is not a moral failing on the parts of these families.”

The post Colorado food banks brace for surge in demand as pandemic boost to SNAP aid ends appeared first on Yellow Scene Magazine.

BIG NEWS

Reservations are no longer needed to visit the Museum. Entry is first-come, first-served. Just swing on by whenever you want to create, explore and discover.