What’s Fresh: Chef Duy Pham
I got to sit down with Duy Pham, executive chef at the brand new Epernay Lounge, and talk to him about what he learned in Pueblo, how Epernay’s menu came together, and why sous-vide is the next big thing. For info on the restaurant, opening date, and more check out the Peculinarian. 303: What did...
Fork It: Zengo Goes Bottomless
Have you experienced the joys of bottomless brunch? No, not just the mimosas, the whole thing is bottomless. Zengo is an amusement park where all the rides are free and admission is only $35. In this case, the rides are latin/asian fusion dishes covering everything from potstickers to churros. Plates are small and flavorful and...
What’s Fresh: Paint the Town Blue
A new kind of chocolate shop is open on Larimer Square. I’m always on the hunt for easy holiday gifts. Whether it be for Christmas or just for a hostess gift, I like to have a little something for people to show my appreciation. After all, I should give them something if they’re going to...
Fork It: Fabulous Fall Fare at EDGE
If you think beef tartare is just a bunch of meat, think again. Executive Chef Simon Purvis made it for us in the kitchen ( at EDGE Restaurant & Bar) and I watched as twelve different ingredients were patiently added to bring out the natural flavors of the beef. These ingredients included onion, mustard, hot...
Fork It: Comfort Food gets Classy at Second Home
Appetizers Fall is here, and Chef Jeff Bolton of Second Home Kitchen + Bar has some tasty new offerings to warm you up. Order the purple potato poutine if you’ve got a table of four or more who all love poutine, or a table of two or less who have no concern for their health....
ColoWeen 2012: Easy Halloween Treats
Looking for Halloween recipes to make your friends go batty? Bring something scary good to your next Halloween party with these quick and easy recipes. Cheesy Movie Mummy This delicious little dish is fast and easy, and always leaves people wanting more. Baked brie is a classic, but phyllo dough makes it look like a...
Fork It: TAG Takes on Burgers
Remember Madison Street? They sold burgers to the Congress Park neighborhood, were loved by some and were unnoticed by many. Now they have emerged, like a butterfly, as TAG Burger Bar. They got a lot more color (on the walls) and a powerful new menu, but what precipitated this miraculous transformation? Troy Guard, owner of...
What’s Fresh: Dressed Up Wins Big
Recently I got to talk to Aryn Schlichting, co-founder of Dressed Up Salad Dressing, an all-natural line of salad dressings made from vegetables, fruit and flax to add nutritional value to your salad. After all, why fill a bowl with healthy fruits and vegetables and then cover it in unhealthy dressing? Well apparently the judges...
Fork It: Vail Calling
In Vail, Fall is the new Winter. Okay, not really, but Vail in the Fall is an entirely different animal. You can go for the spas and resorts, or for a good hike, or just to see the leaves change. But you should really go for all amazing food. Gone are the days of having...
Organic Fanatic: Behind the Plate with Brian Freeman
Brian Freeman isn’t making good food. He’s making it possible. If you’ve eaten at the some best restaurants in Denver, Freeman probably had a hand in getting that food to your table. He didn’t cook it, and he didn’t grow it. Freeman is the cofounder and leader of Grower’s Organic LLC, a local organization that...
Dinner with Grant: Paxia Ataraxia
It shouldn’t be impossible to get a great meal for two on $50, whether it’s date night with your main squeeze or a masculine man-date to maintain your bromance. Don’t settle for another night at your local dive, mix it up and get down with Grant. We’ll start in the Highlands with a new Mexican...
Restaurant Week Insider: Panna Cotta Cultist
My girlfriend any I have set ourselves on a Restaurant Week quest: 5 restaurants in two weeks. That’s one dinner every three or four days, and a blog to go with it. We’d have liked to do more, but I’m not sure if our wallets could handle it. We’re going to stick to the $52.80 menu...
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