food

Seven Steps to Grilling Mastery

June 14, 2011 Like 0 Andra Coberly

Ask a professional pit master how he or she barbecues a steak and he or she may just show you where you can stick your rib-eye. Professional Cooking Tip: A common mistake is to add sauce too early. Do not…

Magazine

Curating Craftsmanship

May 20, 2011 Like 0 Lacy Boggs

I’ve heard the food at The Pinyon in Boulder described as “casual comfort food,” but I think that undermines what chef Theo Adley is doing, in a way.

Magazine

Challenging Elements: Mead

May 20, 2011 Like 0 Brandy Simmons

Happy Noodle’s Executive Chef Sam Proia taught us this month that the mantra “save bees, drink mead” extends even to brining scallops in the age-old booze.

Online News

Erie Town Fair turns 15

April 18, 2011 Like 0 Hali Young

Picked in our Best of the West as showing stellar small town pride, the Erie Town Fair is a favorite for families living east of 287. And on May 21, the East County community will once again celebrate with hot-air…

Magazine

Feeling Out of Sorts?

March 17, 2011 Like 0 James Burrus

We owe a great debt to the printing arts, and I don’t mean what gets sprayed onto precisely sized sheets of bleached dead trees as it lurches its way out of that plastic box on your desk when you click…

Foodie

Move Over, Cupcake

March 17, 2011 Like 0 Lacy Boggs

“If I had one trend—one trend—of the year that I could predict, that’s why it’s in the No. 1 position, this would be the trend for pie,” Andrew Freeman of Andrew Freeman & Co. said.

Magazine

Challenging Elements: Grapefruit

March 17, 2011 Like 0 Lacy Boggs

As a chef, there’s nothing you can eliminate from your repertoire,” said Edmund Vogel, chef at Zucca in Louisville.

Magazine

Eatery Update: February 2011

February 8, 2011 Like 0 John Lehndorff

OPEN, CLOSED & COMING SOON Wine & Cheese Winebar and Restaurant opened at 14697 Delaware St. in Westminster.

Foodie

Bring on the Bubbly

January 7, 2011 Like 1 Lacy Boggs

If there’s one question as important as who you’re going to kiss at midnight on New Year’s Eve, it’s where’s the Champagne? What to buy, what to order, what to drink—it’s enough to make any partygoer’s head spin. Not to…

Restaurant Reviews

Pure & Simple

October 18, 2010 Like 2 Lacy Boggs

Sometimes fine food can begin to border on the pretentious, with too many flavors, too much fuss that doesn’t allow the food to stand for itself. Sometimes, all one wants is the sort of food available at Gindi Café in…