What you might have missed while stealing the letters from Bastien’s marquee…Jason Sheehan may hate green restaurants but that doesn’t stop him from having a list of his favorites.Think you know your Denver restaurant scene? Here’s your chance to prove it playing Cook Street’s foodie photo scavenger hunt.Bad news for…
There’s nothing worse than waking up all fresh-faced on a Friday morning, happier than a roach in a coach, only to be told, by someone far smarter than yourself, that you got it completely wrong. Well, not completely wrong, but wrong enough that I have to back-peddle from my giddy…
This week, I talk a lot about green — about green restaurants and the green movement, about organic foods and natural foods and the perils of being a mountain locavore. So for this week’s List, it seems only appropriate to slap together a spread of restaurants which, while sticking tooth-and-nail…
Today, at 11 a.m. at the Safeway located at 2150 South Downing, nearly a dozen local farmers from across Colorado will join the state’s Agriculture Commissioner to encourage consumers to buy local produce and boost Colorado’s economy. As part of “Colorado Proud” month, the growers will sample their locally grown…
Because of an office construction project, I had to clear off my desk — which meant moving seven years of accumulation. Every morning, I’ll share another uncovered item with you. This is a Brazilian espeto that I (somehow) managed to smuggle out of a churrasco restaurant downtown.Honestly, I’m not sure…
To celebrate the release of Julie & Julia, the new flick about beloved American chef Julia Child and Julie Powell, the tenacious food blogger who conquered all the recipes in Child’s Mastering the Art of French Cooking, the Kitchen Table Cooking School (5375 Landmark Place in Greenwood Village) is hosting…
A couple months back, Bobby Fitzgerald — ex of Cherry Creek Grill, currently exec at the White Chocolate Grill at Park Meadows — brought honor to his home state by kicking ass and taking names in the oddest of possible locations: on LIVE! With Regis and Kelly. He and his…
Just as the “Kitchen Now Open” sign says, the long-awaited kitchen is now open in the Highland Tavern, 3400 Navajo Street. It’s serving all the usual suspects…and some not-so-usual Slavic specials: beef shank pierogies, spaetlze and bacon. If you’re looking for more traditional pub fare, try the cheese Tots or…
Lunch: In the blitz of lunch hour Indian buffets, India’s Pearl stands out because it doesn’t have a lunchtime buffet at all. Instead, the upscale curry house at 1475 South Pearl Street, offers a fantastic lunch thali, an ornate, sliver tray propped with an assortment of individual dishes, all made…
This is serious caramel. If all you’ve ever known is Caramello and Brachs, then Indulge Caramels will blow your mind. It’s only related to that store-bought stuff in the most broad connection of similar ingredients. But this fresh, melt-in-your-mouth candy is both easy on your teeth and not achingly sweet.According…
As promised, this is the first in a series of items uncovered when I was cleaning my desk. It wasn’t the first thing I found, wasn’t the weirdest by a long shot. But still, this cat has its charms. You can’t tell by looking at this picture, but if you…
Littleton’s Opus restaurant, 2575 West Main Street, is hosting a wine dinner at 6:30 p.m. this evening with grape guru Lisa Rein, the associate winemaker for Row Eleven Wine Company, a producer based in San Rafael, California. The four-course menu, prepared by owner/exec chef Michael Long, includes vanilla rum shrimp,…
Sustainable, eco-friendly, reusable, recyclable, fair trade, natural, energy efficient, organic, local, green, low-impact, fresh. These are words that inspire us at Organixx. From the building materials that surround you in our dining room, to our food product choices, culinary procedures and sanitation practices, we strive to have those words define…
“We’ll have head cheese at Olivéa on Friday — I expect to see you there,” summoned the e-mail. The note, short and to the point, was from John Broening, the executive chef at Duo and Olivéa — the former a restaurant in Highland with a field-to-plate, seasonal approach to food,…
Bakers have a great terror of trying to bake at altitude. Books have been written about the complications, volumes of secret lore passed down through generations of bakers and patissiers, all dealing with adjustments in measure, in time, in how to make the magic of flour, water, butter and eggs…
Writer Square, Joel Warner
A few weeks back, I gleefully reported that my favorite hot-dog man, Biker Jim Pittenger, had finally taken the plunge and was going to open a brick-and-mortar location in the Southlands development. He had a great location, he had some partners in the Waffle Brothers (with whom he’s been working…
I’m assuming that most of you who follow Cafe Society know a thing or ten about our hometown restaurant scene — and now comes your chance to prove it. As part of the ten-year anniversary celebrations at Cook Street School of Fine Cooking, 1937 Market Street, there’s an opportunity for…
Last night a very good friend of mine, who happens to be pregnant, was looking at all the snaps in my camera, most of which are food shots, and commenting about how she could never eat this, or that, or that other thing, because oh my god, that’s so gross!…
“We’ll have head cheese at Olivéa on Friday — I expect to see you there,” summoned the e-mail. The note, short and to the point, was from John Broening, executive chef at Duo and Olivéa — the former a restaurant in Highland with a field-to-plate, seasonal approach to food, the…
“Sustainable, eco-friendly, reusable, recyclable, fair trade, natural, energy efficient, organic, local, green, low-impact, fresh. These are words that inspire us at Organixx. From the building materials that surround you in our dining room, to our food product choices, culinary procedures and sanitation practices, we strive to have those words define…
That picture above? That’s my desk as it existed this morning, shortly after I was told that I was going to have to move that glorious collection of crap, box it all up and put it in storage while the Westword offices are remodeled. I love my desk. Seven years…
