Bella La Crema’s Shauna Lee Strecker’s French Bath

By Deborah Cameron

Butter is hard to escape during the holidays. It’s in mashed potatoes, sweet potatoes, stuffing, and pie crusts. It’s on carrots and under your turkey skin. But there’s a byproduct of butter creation — buttermilk — which makes an unexpected holiday preparation. Shauna Lee Strecker, the self-trained churn master and owner of Longmont’s Bella la Crema Butter Shoppe and Dairy Market, uses it for her days-long holiday turkey presoak.

True buttermilk is the result of the chemical reaction that happens when liquids left over from the butter-making process are left to ferment. After fermentation, Strecker seasons her buttermilk for several more days with herbes de Provence, garlic, and peppercorn and then allows the turkey to soak in it for 24 hours or longer. She’s nicknamed this preparation a French bath, and it results in a more tender and flavorful turkey. She’s planning to serve it to guests this year.

A large part of the soak’s result is using traditional or cultured buttermilk, not those derived from powders or the acidified varieties that transform milk by using vinegar, lemon juice, or another acid. The traditional version is best at pulling impurities out of the meat and contains lactic acid which tenderizes the protein while imparting flavor from the herbs.

The technique has long been used to prepare fried chicken, but pork, lamb, and beef filets also work well, making it ideal for a Christmas Eve roast. Strecker had smaller portions of the French bath available at Bella La Crema’s storefront but was considering offering 5-gallon buckets of the preparation, with room for the turkey. In either case, the protein should rest in the herbed buttermilk for at least a day, extending another day or two if possible.

Strecker has been around the Boulder County area for a while. She came to her current location after working in Lyons, where she churned in the space that currently houses Theo Adley’s Marigold restaurant. It was there that diners first engaged with her cultured butters, melded with both sweet and savory herbs. Now she makes butter weekly in a larger stainless steel churn or, alternately, an oversized proudly pink mixer, the type that bakeries often use to make dough.

She offers as many as 21 butters at a time. I tasted herbes de Provence butter and a sea salt variety that I preferred for its creaminess and the nuances of the salt. Another butter contained rose petals, lavender, vanilla, and nutmeg, and a fourth had chocolate, coffee, cinnamon, and cayenne. If guests visit Bella La Crema, they can get a tasting of them as a butter flight, sampling them at a counter lovingly called a butter bar. If they’re able to have all 21 flavors, Strecker calls it a “21-butter salute.”

Guests of the shop can taste the butter in the same way connoisseurs taste a wine, craft beer, or spirit — as an experience. The tastings are popular and can take some time. “People will start pulling out every single ingredient in the butter. Sometimes they’re surprised by the finish, which isn’t what they expected. It’s an experience. It’s a slow, wonderful process where people can think about what’s in their mouth. Sometimes we’ve even seen people cry,” Strecker remarked.

Artisan butters can elevate holiday dinners. Using Bella La Crema’s Song of India (blended with cardamom, cinnamon, honey, and spiced orange) as a sauté for pie apples inherently changes the character of the dessert. Serving a butter flight as an appetizer, almost like a cheese board, is an unexpected treat that can get guests talking about something other than politics, religion, or football. There’s a bourbon-forward butter called Hollidays Bourbon (named after Doc Holliday and containing molasses, maple, cloves, cinnamon, vanilla, and Bourbon) that could be dropped into after-dinner coffee or hot buttered rum. “Think about butter as in rather than on. It’s a great delivery system for flavor,” suggests Strecker.

In the end, it’s worth considering that Strecker’s holiday secret chef recipe is less about a culinary technique and more about something else — prioritizing slowing down and taking time. Time to churn for the richest butter. Time to consider how to impart flavor in new ways. Time to soak a turkey in buttermilk. Time to enjoy a meal with those we care about, talk, and connect. Perhaps her recipe and other suggestions she has for using butter during the holidays speak to this more than anything else.

Lemon Olive Oil Cake with Blueberry Sauce

By Charlotte Piper

Frasca Food and Wine’s chef de partie, Rachel Garcia, wants to help you make new holiday memories with her delicious cake recipe.

Recently, Yellow Scene sat down with Garcia to sample her traditional lemon olive oil cake with blueberry sauce. During the conversation, we covered her life working as a chef de partie and how traditional holiday cuisine varies by culture and tradition.

Garcia expressed a love for food from a young age. Her first affinity was for baking and pastry but she found herself in culinary school, working to gain experience while she was attending school. Her initial foray into the culinary world began with working an externship in Beaver Creek. Gaining experience in both fast casual and fine dining restaurants in her formative chef years led Garcia to develop a specific love for fine dining. She now works as chef de partie at Frasca Food and Wine, which is currently celebrating its own milestone: twenty years serving the community of Boulder. Garcia is in charge of making pasta for Frasca Food and Wine, but still loves a good dessert.

The chef says that the best holiday traditions are those that you create with your loved ones, and many of them involve food, albeit not every holiday recipe may be typical. While each holiday commonly involves the gathering of loved ones around the table to eat, the food can definitely vary from culture to culture. “I have always enjoyed the combination of lemon and blueberries,” says Garcia, when reflecting on this recipe. Lemon, blueberries, and almond, which are the primary flavor profiles of the cake, are such a classic combination of flavors which tend to be a hit, no matter the holiday function.

“This cake is very easy to make, which is why I like it alot. It is super simple and straightforward,” says Garcia.

Thanksgiving Bar Desserts by Stacy’s Kitchen

By Deborah Cameron

Some people look forward to their Thanksgiving pies all year long. Maybe it’s an old family recipe that brings back cherished memories. Maybe it’s the only time of the year pumpkin pie crosses their table. Maybe they’re just a creature of habit.

However, for every person who looks forward to their annual pie slice (or slices), there may be someone else who is too full to indulge but feels obligated. Or a reluctant pie baker with a packed schedule who would have appreciated permission to not pull out their rolling pin this year. For all of those people, Stacy Gustafson of Stacy’s Kitchen in Old Town Erie has another option: the bar dessert. “They’re just good. And pecan bars have plenty of pecan pie filling and shortbread. It’s that simple and perfect for the holidays.”

Gustafson opened Stacy’s Kitchen a little more than two years ago and, since then, has been keeping the community fed with baked goods (including New York-style bagels), thick Italian sandwiches, and soups. During the holidays, she does bake her fair share of pies for customers’ tables, but she also loves her bar cookies. The three she suggests for Thanksgiving are her pecan pie bars, cranberry bars, and seven layer bars.

Both the pecan pie bars and cranberry bars are made with a shortbread crust. “It’s so simple — just flour, powdered sugar, and butter. I taught it to someone one time, and when I explained it to them, they couldn’t believe that’s all there was to it.”

The beloved seven layer bars are full of graham cracker, toasted coconut, and sweetened condensed milk. “I make those every year at Christmas. I’ve been making them forever. It was my grandmother’s recipe. I make it the same way as the traditional recipe, but I don’t put nuts in mine. I like it without better.”

Whether she is creating pies or assembling layers of bar desserts, Stacy’s Kitchen comes alive during the holidays. “We do hundreds of pies, and everyone looks forward to making them the week before Thanksgiving. We’re not open for regular business. Last year, we had a good time. It was insane and busy and a lot of work. But someone said to me, “I can’t wait to do all of the apples this year.”

Overall, the holidays are special to Gustafson: “I love spending time with family and having that quiet time at home. And on Thanksgiving, I cook all of it — for everyone. I won’t go anywhere else.”

Chef Kyle Brate’s Cranberry Buttermilk Pie

By Ryan Sullivan

Desserts are unquestionably the best part of a Thanksgiving meal, and for those who doubt it, here’s the evidence: they still inspire a ravenous appetite even after everyone has had a heaping plate of dinner.

Pies like pumpkin and pecan usually take center stage, but occasionally, someone will go out on a limb and make a unique pie—salted honey, caramel pear, orange meringue, goat cheese and fig. Sometimes they work; sometimes not so much. But Chef Kyle Brate from Piripi brings generational knowledge to his cranberry buttermilk pie, which combines fresh, tart cranberries with the creamy tang of buttermilk. 

Brate drew inspiration from his grandmother, who used to make buttermilk pies for special occasions. “My favorite pie is buttermilk,” he explained, “and I adapted that for Thanksgiving.” The pie is an homage to tradition with a seasonal twist.

Starring in the dish is perhaps the most controversial of Thanksgiving ingredients: the cranberry. While opinions are often divided on the contrast of flavors it brings to the dinner plate, Chef Brate satisfies everyone by featuring it in a dessert. Fresh cranberries—never canned—bring an undeniable tartness and sweetness within milliseconds of the pie hitting your tongue. Real buttermilk is essential for the pie’s texture and tangy flavor, honoring the pies Brate’s grandmother made during his childhood. To bring these elements together, he carefully layers the flavors and adjusts the sweetness to complement the cranberries’ natural tartness.

Another thing Brate learned from his grandmother is that buttermilk pie is versatile. He experiments with different variations throughout the year, such as strawberry rhubarb buttermilk pie in the summer. The flexibility of the recipe allows for creativity, building on the buttermilk base to showcase different seasonal ingredients. This experimentation is in Chef Brate’s nature: “I like to experiment with ingredients and flavor profiles I’m not accustomed to,” he said.

When the pies are brought out and uncovered after the Thanksgiving feast, oohs and aahs can usually be heard around the room, and kids start emerging from wherever they were hiding. Everyone chooses big slices or small slices of one type—or two, or three. Brate suggests accompaniments for his pie: either a dollop of cinnamon whipped cream or a scoop of vanilla ice cream.

The cranberry buttermilk pie embodies both tradition and innovation. It reminds us of an important truth this holiday season: we can give thanks for everything that came before us while embracing what the future holds, together.

Like journalism like this? Consider becoming a sustaining supporter (and get our printed copy monthly at home.)

Democracy needs journalism more than ever. We’ve been telling the truth for 24 years. Your support helps us keep telling it for at least the next four years.

Democracy needs journalism more than ever. We’ve been telling the truth for 24 years. Your support helps us keep telling it for at least the next four years.

The post 4 Secret Chef Recipes for the Holidays appeared first on Yellow Scene Magazine.

Screenshot

Covid-19 has made its presence felt in some unexpected ways. Now, here’s another: the pandemic has led to a beverage candemic.

Turns out that as people are staying at home, they’re pantry buying more than just toilet paper and sanitizer. Drinkers are stocking up on their favorite libations and can makers can’t meet demand.

Ska Brewing, the Durango-based craft brewer that operates a Boulder location in the old Fate Brewing space on 38th Street, took the challenge as an opportunity to get creative. They found a way to reuse cans that were out of commission due to misprints, timing of can ordering, or cans that were printed for beer that Ska isn’t going to brew right away. They’re taking these cans and running old labels on them.

Ska’s president and co-founder Dave Thibodeau told us “We’re having to get creative with what we can do. It hasn’t been easy, but for the most part the consumer has been pretty understanding.”

At  all of the places you’ve always been able to find Ska, you’ll be likely to find Modus Mandarina labels on Moral Panic cans and Mexican Logger labels on Hop Ivy cans.

The beer in the cans matches the label, not the container. While you’d think that wouldn’t need to be explained, some drinkers have gotten confused. As an example, Thibodeau pointed to the Mexican Logger labels printed on Hop Ivy cans which customers tried to return for having the wrong beer.

“To me I look at those labeled cans and its very obvious that there’s a label on it, but some people might not realize it until they’ve been drinking three or four of them. Then they notice it on the fourth beer, and they pull the label off and think they’re drinking a different beer..”

Generally, Thibodeau said that the fans have been supportive. Some of them are even seeking out the cans. They have fun seeing what new label is plastered on what old label. “It’s kind of fun for them, actually,” he said.

So, if you encounter a new breed of Ska cans your liquor store shelves, now you know what’s going on. Look for it. Have fun with it. Consider it a scavenger hunt pandemic perk with a chill beer reward. 

ALSO! Three new ways to imbibe virtually. Sure, Zoom drinking with friends makes for COVID safe happy hour, but if it’s getting old, you don’t have to stay in a rut. We’ve found three standout ways to imbibe with friends virtually.

Frasca Food and Wine’s At Home With – frascafoodandwine.com

Frasca at your house is now possible.

How does it work? Each week Frasca is offering a dinner kit that comes complete with prepared ingredients and a bottle of hand selected wine. When you fire up your stove, you can link to a step by step recipe and video guide by FHG Culinary Director Eduardo Valle Lobo and tasting notes from owner Bobby Stuckey, wine director Eduardo Valley, or others.

Though options change weekly, the menu that was available at press time was the Fete de la Loire Kit that included Goat Cheese Souffle, Pan Seared Roasted Quail, and Tarte Tatin. The wine selection was Domaine du Collier 2014 Saumur Blanc. $150 plus tax and optional gratuity. Not bad.

Whimsey Paint and Sip Remotely – whimsypaintandsip.com

Paint and sip nights are popular and now the fun can be had at home. You can paint your pet based on an outline they develop for you, or you can paint off of a number of other ideas available. To get your creative juices flowing, pour yourself a cocktail or open a bottle of wine.

Whimsey helps you while you work. You can purchase a link to an online video tutorial or a step-by-step PDF guide. Most kits come with your canvas and all of your paint supplies, so you don’t have to stock up on art supplies in advance. Do it remotely with friends. About $30 each but varies depending on the package.

Let’s Roam Virtual Game Night: Drinking Games Version – eventbrite.com (search it)

Next Roam is a company that provides virtual game nights for groups that are open to using electronic versions of games that you’d typically play in person. While these can be games like charades, trivia games, and drawing games, they can also be drinking games.

This service has the potential to make getting together with friends in interesting ways a lot easier. There’s also a way to set your time to happen regularly— any time you choose. If you want to try it out, start with a 7-day trial. After that, base subscriptions are $19.99 a month.

The post Ska Brewing: Finding a Creative Solution to the Beverage Candemic & Virtual Drinking! appeared first on Yellow Scene Magazine.

Picture the typical North American holiday plate. Turkey or ham starring as the main with sweet potato and marshmallows, green bean casserole and stuffing stepping in as sides. Toss in a package of economy sized, palate cleansing, overly shiny dinner rolls and perfectly cylindrical cranberry slices and remember to leave room for the pumpkin or pecan pie.

The utilitarian composition of the holiday feast is undeniable. Consider how stuffing serves the dual purpose of keeping the meat moist while adding to the mix of flavors of the stuffing and the animal it is stuffed in. Dinner rolls help you mop up gravy and provide mini turkey or ham sandwiches for the week to come.

We already know what most Americans dine on for the holidays, but what about our favorite Boulder County chefs? How do they use their creativity to concoct something that reflects their training, experience, and penchant for a perfectly balanced plate?

We contacted local chefs and received recipes from Jessica Emich of Shine Sisters and Potion Bar, Michael Gjenvick of Frasca, and Amber Graff of Blackbelly.  Read on for the backstories, tips and tricks for each dish and recommended side dish pairings.

Jessica Emich

Co-Owner | SHINE Restaurant and Potion Bar

My sisters and I come from a big Italian family.  Food has always been a centerpiece to our lives. This recipe is one that my dad used to make once a week while we lived at home. It is an absolute comfort for me and my sisters. The tradition has trickled down to our families and extended families.  This recipe, no matter where I am, always takes me home.

Dad’s Meatballs

Yields: Approximately 20 meatballs

Ingredients:

1 pounds ground beef (85%)

2 cloves garlic, minced

1/3 cup fresh parsley, chopped

1/3 cup Romano cheese

1/3 cup ground flax seeds

1 large egg

2 tablespoons olive oil

sea salt

Directions:

1.  Combine beef, garlic, parsley, Romano cheese, flax, eggs and salt in a large mixing bowl.

2.  Use your hands to mix everything together.  Using a tablespoon measure out heaping tablespoons for each ball.  Form the mixture into approximately 10 balls.

3.  Heat a large cast iron pan to medium high.  Add 2 tablespoons of olive oil.

4. Sautee balls for approximately 4-6 minutes before flipping.  Toss to cook on a few sides for a total of approximately 15-20 minutes or so.

5.  Serve with Dad’s pot of sauce as appetizers or with your choice of pasta and Dad’s sauce.

Dad’s Pot of Sauce

Yields: Approximately 6 cups

Ingredients:

1 medium onion, chopped

1 pepper, chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 -28 ounce cans diced tomatoes

1-16 ounce can crushed tomatoes

2 teaspoons dried oregano

1 cup mushrooms, sliced

sea salt

Directions:

1.  Heat a large saucepan to medium high.

2.  Add two tablespoons of olive oil.  Add onion and pepper. Lower heat to medium and sauté for 8 minutes until the onion begins to turn translucent.  Add the garlic and cook for 3-4 minutes.

3.  Add the crushed and diced tomatoes.  Add the oregano, garlic powder and salt.

4.  Let simmer for approximately 15 minutes.  Add the mushrooms to the pot. Stir often.  Cook for another 15 minutes.  Add the tomato paste.

5.    Add the fresh basil 10 minutes before you plan on serving the sauce.

6.   Keep the pot of sauce covered at all times.  The longer the sauce can cook the more the flavors will meld.

Shine Boulder and Potion Bar: 2480 Canyon Blvd, Boulder, CO 80302 | (303) 449-0120 | shineboulder.com

Michael Gjenvick

Chef de Partie | Frasca Food and Wine

This dish is a take on my mom’s boiled octopus and celery salad. Growing up East Coast Italian Catholics, we would celebrate Christmas with the Feast of the Seven Fishes. Her salad, like this one, incorporates Italian staples like garlic and olive oil so this is my more savory version for the Holidays. My grandfather was a Sicilian pastry chef and he was committed to making specific dishes for Catholic Holidays.

This seems like a dish with many steps. Where could someone go awry in the kitchen?

A common mistake would be to pull the octopus before it is tender. The octopus will be rubbery and tough if it is taken out too soon.

You can’t just throw a tentacle at the kitchen wall and see if it sticks now can you?

No, but it’s funny you should say that. In the Mediterranean they tenderize it by beating it against rocks next to the sea. In Japan they painstakingly massage the octopus for hours. I did not go to those lengths, but you get the idea. Also, when buying the octopus make sure it smells like something that lived in the sea.

Crispy Octopus with Celery, Celery and More Celery | Serves 8

CELERY ROOT PUREE:

2 medium celeriac, peeled and cubed

1 pint whole milk

4 tablespoons brown butter, melted

2 tablespoons heavy cream

1 pinch nutmeg, freshly ground

Kosher salt, white pepper

1) Warm half the butter in a shallow pan.

2) Add celeriac, season with salt and pepper, and lightly caramelize.

3) Add milk and nutmeg, and simmer until celeriac is completely soft.

4) Puree mixture in a blender adding remaining butter and heavy cream.

5) Puree until silky smooth. Add more milk if needed to achieve desired texture.

Celery Confit:

2 stalks celery, fine brunoise

1 medium leek, white and light green parts only, fine brunoise

1 clove garlic, minced

1/2 cup olive oil

kosher salt

1) Place all ingredients in a small pot and bring to a simmer slowly on low heat.

2) Continue cooking on low heat until celery, leeks, and garlic are completely softened, approximately 30 minutes.

3) Season with salt.

4) Remove from heat and let cool completely.

Celery Vinaigrette

1/2 cup fresh celery juice, strained

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice, strained

4 tablespoons extra virgin olive oil

2 stalks celery

8 Castelvetrano olives, brunoise

8 white anchovy filets, brunoise

2 tablespoons preserved lemon rind, brunoise

1 pinch red chili flake

kosher salt

Warm a grill pan and blacken celery stalks completely. Remove and allow to cool. Brunoise celery stalks. (Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. … The brunoise is used as a garnish in many dishes; it is often used to garnish consommé.

Mix all ingredients together in a small bowl and season with salt.

Octopus:

2 pound octopus – Available at Whole Foods

1 quart red wine

1 quart water

1 onion, peeled and halved

4 sprigs oregano

4 garlic cloves, smashed

4 stalks celery

2 bay leaves

1 cup cornstarch

1 tablespoon smoked paprika

1 tablespoon kosher salt

1 tablespoon celery seed, freshly ground

1 pint olive oil, for frying

Maldon salt

Place octopus, wine, water, onion, oregano, garlic, celery, and bay leaves in a large pot. Bring up to a simmer and cook, keeping octopus submerged, using a small plate or pan if needed. Cook until octopus is tender, approximately 2 hours. Place pot in an ice bath and cool completely. Remove octopus and separate tentacles, slicing in-between with a knife. Mix corn starch, paprika, kosher salt, and celery seed together. Dust tentacles in mixture. Fry tentacles in oil at 350 degrees Fahrenheit for 2 minutes or until coating is crispy. Sprinkle with maldon salt.

To Serve:

24 celery leaves

1 stalk celery, cut into 2-inch lengths

24 petite potatoes, roasted whole

24 oregano leaves

harissa

Warm 8 plates. Thinly slice celery stalks on a mandoline slicer and place in ice bath to create small curls. Remove and pat dry. Warm celery root puree and place a large dollop on each plate. Top with freshly fried octopus. Scatter roasted potatoes and top with celery confit and oregano leaves. Scatter celery curls and leaves. Drizzle harissa on plate. Top octopus with celery vinaigrette.

Frasca Food and Wine: 1738 Pearl Street, Boulder, CO | (303) 442 6966 | frascafoodandwine.com | michaelgjenvick.com

Amber Graff

Chef | Blackbelly

Originally, I wanted to incorporate traditional holiday ingredients into a more modern dish. To give the cranberries a more robust flavor I added them to a pineapple salsa I had already created. I confess I am not a salmon fan, but I realize its health benefits outweigh my hesitation, so the salsa and the pomegranate glaze have made it infinitely more appetizing to me.

What would you serve as a side dish?

A cornbread cranberry stuffing or grilled asparagus would pair well with this dish. You also can’t misstep with a wild rice. Or potatoes au gratin with the milk, cheese and butter, are decadent but alongside the pomegranate and cranberries, you can achieve a plate that is anything but one note. I also feel like I should tell you I’m not above buying a box of Jiffy brand cornbread to use at home.    

Pomegranate Glazed Salmon with Cranberry Salsa

4 salmon filets, skin on

Pomegranate seeds for garnish

1 tablespoon olive oil

1 tablespoon butter

Salt and pepper to taste

For the glaze:

32 oz. Pomegranate Juice (100% juice)- this is about 3 ½ cups

½ cup brown sugar

Juice of one lime

Parchment paper

For the salsa:

10oz fresh cranberries, rough chopped

1 pineapple, small diced

½ red onion, small diced

2 tablespoons cilantro, minced

2 limes, zested and juiced

Salt and pepper to taste

1.) Prepare the glaze by combining the pomegranate juice, brown sugar, and lime juice in a small saucepan. Set the heat to medium high and allow to boil. Continue to boil for 1-1 ½ hours until the liquid is reduced to 1 cup. Remove from the stove and allow to cool.

**Cleaning hint. When the glaze boils, it will occasionally come up onto the sides of the pan. To prevent a tough clean-up, keep a glass of water with a pastry brush (or unused paint brush) near stove and occasionally brush the overflow with the water.

2.) Set the oven to 375 degrees. Place the diced pineapple on a sheet tray and roast for 20 minutes, or until the pineapple begins to lightly brown.

3.) In the meantime, combine the remaining salsa ingredients in a bowl. Add the pineapple directly from the oven and incorporate into the bowl. Add salt and pepper to taste, and cover with plastic wrap to keep the salsa warm.

4.) Place a non-stick pan over medium high heat and allow the pan to heat. Add the butter and olive oil and allow the butter to melt and start to bubble.

5.) Generously salt and pepper the top of the salmon and place the salmon skin-side down in the pan. Gently spoon the pomegranate glaze over the top. Allow the salmon skin to get crispy, about 3-4 minutes in the pan.

6.) Remove the salmon from the pan and place on a sheet tray lined with parchment paper, skin side down. Spoon additional glaze on the top, and roast in the 375-degree oven for 12-15 minutes.

7.) While the salmon is cooking, put the remaining glaze back on the stove top on low heat to warm.

8.) When the salmon is done, remove from oven and place fillet on a plate. Spoon the cranberry salsa over the salmon along with a bit of the warmed glaze. Garnish with pomegranate seeds. Enjoy!

Blackbelly: 1606 Conestoga St. #3, Boulder, CO 80301 | (303)247-1000 | blackbelly.com

The post Sling the Sweet Potatoes and Chuck the Canned Cranberries: Boulder County Chefs Eschew Traditional Fare appeared first on Yellow Scene Magazine.

Have food news? Have a dish pick? Let our editors know where to look by sending us an email to editorial@yellowscene.com!

Openings/Closings

2020 Food + Wine Bar opened last month in Prospect at none other than 2020 Ionsophere St. in Longmont. After shifting around, the restaurant situation at the Hotel Boulderado is finally settled with Spruce, which opened on August 5. Alfalfa’s opened their second location in Louisville, complete with hot and cold food bars. Saving best for last, the Cinebarre Boulder opened on August 1 where the old Louisville Regal Colony Square Theater once lived. The cinema/eatery—which includes a fully stocked bar with 24 taps—provides paper and pencil for you to place your order after taking your seat in one of the leather chairs. After years of pizza recon from around the world, the good folks at Rosalee’s Pizzeria in Longmont will be opening for business by the end of the summer. Boulder’s farm-to-table Beehive has closed its doors, and a wine bar called PMG will be taking its place by mid-August.

News

With a smaller food menu and a more neighborly feel aimed at getting people to stay longer with fancy cocktails, The Bitter Bar in Boulder unveiled its new look that has been in the works all summer. PETA named Mustard’s Last Stand (located in Denver and Boulder) one of the top five places to get vegan hot dogs in the country. The owners of Salt, Colterra, Black Cat and Bramble and Hare in Boulder are on a quest to completely eliminate pesky GMOs from their restaurants. Purely Elizabeth, a new natural foods company, has relocated its headquarters to Boulder from NYC for reasons that seem to be quite clear. After a brief Listeria scare, peaches, plums and other pitted fruits have been deemed safe to enjoy in once again (while the summer prices last). Flagstaff House won Wine Spectator’s Grand Award for the 31st year in a row. Great job, guys.

Events

The Boulder Dushanbe Teahouse hosted its 15th annual Rocky Mountain Tea Festival at the beginning of August with lectures and tea tastings. Frasca Food and Wine celebrated its 10th anniversary with a special menu offered from August 4-9. Arguably the best seven days of the year, National Farmers’ Market Week runs through August 9 with the Boulder County Farmers’ Market hosting events like “Yoga and Wine in the Gardens” and veggie-harvesting workshops. Want to learn how to cook like a Native American? Head over to Kachina Southwestern Grill in Westminster and Chef Bolton will teach you how. Bring $20 on August 21 at 6pm and get ready to learn while enjoying traditional dishes.

The post Sampler Plate appeared first on Yellow Scene Magazine.

A compilation of recent food news, events and awards:

Openings/Closings

The StarLite Diner and Lounge is now open on the 29th Street Mall. /  PastaVino, a modern Italian bistro, opened in the former Juanita’s space on Pearl Street. / H|Burger has teamed up with Troy Guard of TAG to start T|ACO, opening in Boulder on Walnut St. in the old Pizzeria BOP location. / Rumor has it that Oskar Blues is looking at the old train station in Boulder for its foray into the People’s Republic. It was the end of an era as Daddy Bruce BBQ of Boulder closed. / And The Pinyon (pictured) in Boulder closed quite suddenly when chef and co-owner Theo Adley decided to sell the space to Denver-based H BurgerCo. Adley is reportedly looking at opportunities in Denver.

News

Boulder County Farmer’s Markets celebrates their 25th season this year. Markets are open in Boulder and Longmont. / Twenty-three-year-old Tyler Nemkov was the executive chef at Mateo for about a week before deciding to return to CU to finish his degree. / Frasca Food and Wine, Jennifer Jasinski and Jason Sheehan were named James Beard Award finalists. / Frasca was also named one of the top 40 restaurants in the country by Gayot. / The Comida restaurant in Longmont has expanded their hours to include lunch and brunch. / Tillamook cheese announced a partnership with local Top Chef winner Hosea Rosenberg. / Oak at Fourteenth announced that they will host a quarterly pig roast; the first was on April 3. / And in WTF news, the Comida restaurant and Tina the Comida truck were both egged last month. Police have no suspects.

Amuse Bouche: Mini Review

Cuba Cuba Sandwicheria brings authentic Cuban food to Boulder. Try the excellent traditional Cubano sandwich, of course, with ham, roasted pork, Swiss cheese, mustard and pickles or the equally awesome lechon asado bowl, with roasted pork, sautéed onions and mojo over white rice and their addictive black beans. Fried plantains are almost a must, and skip the boring soda fountain drinks for an authentic Cuban flavor like watermelon or ironbeer—or go for a mojito on the patio.

Events

The Blind Café returned to Boulder May 4 and 5. Details at theblindcafe.com. / Colterra will offer the third in its series of cooking classes with executive chef Michael Drazsnzak, “The Art of Risotto” on May 20. The class is $35 with a glass of wine and tastings included; reservations required. / On June 8 at 5pm, Gateway Fun Center will host a food truck party including The Tasterie Truck, Heirloom, RollinGreens, Comida, Blackbelly Catering, Verde Food Truck, Top of the Hill Grill West, Crock Spot and Street Eats. The event will benefit the non-profit Parenting Place.

The post The Foodiest News of the Month appeared first on Yellow Scene Magazine.

Openings/Closings
Comida Cantina opened at 721 Confidence Dr. in Prospect. / Geisty’s Dogg House opened on 13th Street in Boulder. / Parma Trattoria & Mozzarella Bar opened its doors at 1132 W. Dillon Rd. in Louisville. / South Mouth opened its new Memphis-style wings restaurant at 1650 Broadway in Boulder. / With a 1950s charm and jukebox, StarLite Diner & Lounge opened in early April in the 29th Street Mall. / Saxy’s Café and Shug’s Low Country Cuisine in Boulder both closed their doors, as did the entire Spicy Pickle restaurant chain. / The Cactus Wheel in Louisville closed. / Because we missed last month’s food news, here are some older yet still important openings and closings: Moe’s Original Bar-B-Que opened a Boulder location at 675 30th Street. / Oliverde, an olive oil and vinegar specialty store, opened at 2027 Broadway in Boulder. / Eric Skokan, of Boulder’s Black Cat restaurant, announced that he will open a new restaurant, Bramble & Hare, in Boulder.  / 8Island Hawaiian BBQ and Del Taco of Boulder both closed their doors. / The space housing BJs Restaurant & Brewery on Pearl Street will soon be taken over by West Flanders Brewing, a collaboration between the proprietors of The Sink and a local craft-brewer. BJs is expected to open a new location at the Twenty Ninth Street Mall. / The Pinyon, which graced the cover of Yellow Scene last year, served its last dish of locally inspired comfort food in early April. According to Westword, chef-owner Theo Adley sold the joint to H Burger CO, a Denver-based burger chain. Adley plans to make the move to Denver.

News
Gov. Hickenlooper signed the “Local Foods, Local Jobs Act,” also known as the cottage food bill, into law, allowing small food producers to sell directly to customers without requiring the use of commercial kitchens or health department inspections. / Oskar Blues will open Lyons Soul Distillery starting with a spirit made from local, organic agave, and The Bitter Bar has collaborated with Avery Brewing on a specialty beer aged in a whisky barrel. / The Denver-based Tavern Hospitality Group bought the Absinthe House space in Boulder. / Arugula is offering bottles of wine for 40 percent off every Wednesday night from 4:30 to 9:30 p.m. / Pizzeria Locale’s sommelier, Matthew Mather, was named one of Food & Wine’s top sommeliers of 2012. / Salt Bistro’s bar manager, Adrian Sutevski, won the Boulder’s Best Mixologist competition in March. / Starting this month, chef Ian Clark at Centro will begin offering Handbuilt Ales from his new nano-brewery, Bru. / 503 International Café in Lafayette has applied for its liquor license. / Frasca Food and Wine was announced as a finalist for the James Beard Award.

Best of the Month
The combo bún bowl at Black Pepper Pho in Boulder was the perfect antidote to a chilly spring day, with grilled pork, chicken, and shrimp marinated in lemongrass and Vietnamese spices, then grilled to perfection and layered atop a bowl of fresh rice noodles, lettuce, cucumber, bean sprouts, herbs and heavenly pickled daikon and carrot.  Served with a pork egg roll and Vietnamese fish sauce on the side, I was licking my bowl. Excellent, fresh, traditional Vietnamese food in a fast-casual atmosphere. / Go beyond the margaritas with perfect guacamole and smoked chicken tacos at The Rio Grande Restaurant in Boulder. / They’re trying to up their game, food-wise, and have definitely succeeded. / For lunch, stop in at Oak at Fourteenth in Boulder for their outstanding Honey Crisp apple and kale salad, which is so incredibly tasty it will make you forget that kale is also crazy good for you.

Events
Centro will celebrate its fifth anniversary on April 4 with a special dinner to benefit Watershed School’s Farm to Table Program. A $25 donation gets you an “all you can eat” roast pig barbecue dinner. / Chef Brett Smith will host a dinner at Zolo Grill on April 5 to benefit the Autism Society of Boulder County with guest chefs John Platt, Qs Restaurant and Riff’s Urban Fare; Mark Monette, Flagstaff House; Hosea Rosenberg, Blackbelly Catering; Dave Query, Big Red F Restaurant Group; and Jennifer Bush, The Bitter Bar. / Colterra in Niwot has begun offering Colterra Demo Cooking Classes. Check colterra.com for the schedule. / Drink Local Wine: Colorado will take place April 28 at Metro State College in Denver; tickets are $35.

The post April Food News appeared first on Yellow Scene Magazine.