According to Dakota Soifer, chef at Café Aion in Boulder, “Recipes that take a few days, while certainly requiring more planning, seem more special, are great for holidays and special events, and always are worth the wait!” This lamb shank…
The future of Boulder County’s local-, organic-food-filled plates lies in the hands of non-elected officials this month as Boulder County’s Parks and Open Space moves forward with its first-ever comprehensive cropland policy.
It seems so “now” and yet completely old fashioned at the same time. A group of people meets at a pre-determined time, usually on a farm or in a garden, and sets out its wares.
When a time mishap put 503 International Cafe on its toes, general manager Ado Salguero didn’t miss a beat—he snatched a little flavor from his Salvadoran roots and used pumpkin seeds as readily as salt.
The farm-to-table concept of making a connection between farmers, food and consumers has finally, in recent years, become cherished—and people in Boulder County are taking food authenticity to a moralistic level.
For Tim Payne, chef at Terroir in Longmont, who has a family history in farming, love of food and the land from which it comes have always gone hand in hand.
Hugo Matheson, chef at The Kitchen in Boulder, said he believes in the community table—both as a physical object around which his staff and customers break bread and as a metaphor for his philosophy as a chef. He believes we…