Dakota Soifer’s chicharrones, seasoned with a dash of chile oil and salt, are crispy puffs that crack between the teeth and dissolve on the tongue almost instantly, leaving behind nothing more than the sweet smokiness of pork. They’re not on the menu at Cafe Aion, but they’re sent, along with…
Each month, Z Cuisine’s À Côté Bar a Absinthe, 2245 West 30th Avenue, hosts a last Wednesday wine-tasting, indulging a dining room full of people with tastes of ten to fifteen wines and a miniature, three-course meal of bite-sized pairings, all for just $25…
The Bitter Bar may not have needed much more momentum to rise to the top of the Colorado cocktail scene, but it was set to take another great leap forward when it locked in mixologist Bryan Dayton, the president of the Colorado chapter of the US Bartender’s Guild, to craft…
Two months ago, Colt & Gray bartender Noah Heaney barely edged out another Colt & Gray barman, Kevin Burke, in a sudden-death mix-off when the two tied for first at the Colorado chapter of the US Bartender’s Guild Don Q rum competition. The prize: a trip to New York to…
Jamie Boudreau, a pioneer of molecular mixology, is a bartender’s bartender. That was evidenced by the crowd that gathered yesterday when he stopped by Boulder’s Bitter Bar for a public cocktail seminar on St-Germain, a seductive elderflower liqueur he represents when he’s not shaking or stirring somewhere in Seattle. There…
