Em's Ice Cream Freezes Production Due to Organic Milk Shortage

Categories: Word of Mouth

Photo courtesy of Em's Facebook page
Most of us don't think much about the supply chain; grocery stores and restaurants just put the food out for us and we buy it. But every once in a while, something happens to remind us that there are farmers, ranchers and living plants and animals at the beginning of that chain. Bad weather or syndicated crime in Mexico can cause the price of limes to jump tenfold. Or, as is the case with Em's Ice Cream, whose mobile carts can be found on the 16th Street Mall and at farmers' markets around town, drought conditions in California mean that ice cream-maker Andrew Silverman may have to halt production because his milk supplier has cut off shipments.

See also: Are Ice Cream Shops That Limit Samples Justified or Cheap?

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Lechuga's Has Been Sold, Owners Retiring

Categories: Word of Mouth

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Lechuga's, one of the last old-school red-sauce joints lingering in the once Italian-heavy Lower Highland neighborhood (LoHi to hipsters, but simply the northside to longtime residents) has been sold and is throwing a retirement celebration for owners Chuck Lechuga and Rachael Vigil tomorrow. The Lechuga's building -- with its parking lots -- was advertised for sale at $3 million a year and a half ago, but at least one sale fell through. Now, however, it's apparently a done deal.

See also: Photos of the Last Supper at Pagliacci's


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A Bird or a Plane? No, Just the Pierce Brothers at Stoic & Genuine

Categories: Word of Mouth

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Mark Antonation
This guy would look good in tights, says Jorel Pierce of his brother Kael at Stoic & Genuine.
Chef Jorel Pierce of Stoic & Genuine is no stranger to publicity, with an appearance on season ten of Bravo's Top Chef as well as additional camera time as Jen Jasinski's sous chef on Top Chef Masters. But if you've been to the new oyster house in Union Station, you may have been confused by a sighting of Pierce -- or someone who looks enough like him to cause a double-take -- working the front of the house. It's actually his brother Kael, who's on the waitstaff there and was also on the opening team at Euclid Hall and at Rioja before that. Fans of the Superman comic book and movies franchises may also notice their names have a familiar ring.

See also: Wall Street Journal's "Insider's Guide to Denver," with Jen Jasinski and Adam Lerner

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Chef Hosea Rosenberg Talks Blackbelly Market and Free Tacos

Categories: Word of Mouth

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Lauren Monitz
Hosea Rosenberg at Blackbelly working with a whole hog.
Like tacos? How about free tacos? We do too. Sea Cuisine -- a packaged frozen fish company -- is bringing its mobile taco truck to various markets across the country and pairing with notable local chefs to help develop the recipes. They'll be in Denver through August 14 in various locations, handing out the goods to engage the community and push the brand. More interesting that frozen fish, though, is the guy you may find serving the tacos. Top Chef winner and Boulder catering-company owner Hosea Rosenberg says he'll be "helping out at the taco bar at Coors Field on Wednesday afternoon from 11 a.m. to 3 p.m."

In advance of tomorrow's appearance, we caught up with Rosenberg to see how he got involved with Sea Cuisine and, more importantly, to find out about the big things on the horizon at Blackbelly Market, where he's ramping up for a new restaurant and butcher shop to complement the catering business.

See also: Top Chef winner Hosea Rosenberg opening Blackbelly Market in Boulder

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Watching the World Cup with the American Outlaws at the British Bulldog

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British Bulldog's Facebook profile.
There's no room inside the British Bulldog by kickoff, but luckily for you, the party spills outside during the World Cup.

The British Bulldog may be the most American bar in Denver during the FIFA World Cup. Go to one its parties during a USA match through July, and prepare to be serenaded by multiple Bruce Springsteen songs, stand shoulder-to-shoulder in the sun and get an occasional drop of beer spilled on you.

You'll love every minute of it.

See also: Just in time for the World Cup, Brazilian Acaraje debuts in Denver

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Empanada Express Grill closes original location in Golden

Categories: Word of Mouth

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Some of Denver's most popular South American restaurants are devoted to empanadas -- but they're going through a few changes.

Empanada Express Grill started as a cart that served up fluffy empanadas on the streets of Golden, then opened a brick-and-mortar location in a quiet spot in that town. Too quiet. That restaurant, as well as a second location that opened last year on East Colfax Avenue, is now closed. "Our owner had a baby and didn't have enough time for all three locations," explains a server at Empanada Express's' northwest Denver location, the last one standing. It continues to serve up its namesake empanadas, plus an array of such Venezuelan specialties as hallacas, tostadas, griddled arepas, paella, a variety of fresh chilled juices, and tropical milkshakes.

See also: Fifteen best South American Restaurants in Denver

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In the kitchen with Carrie Shores, exec chef of Table 6: summer heirloom tomato salad

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"This heirloom tomato salad represents me as a chef, pure and simple," says Carrie Shores, exec chef of Table 6 and the subject of this week's Chef and Tell interview. The salad, a dish on the restaurant's current menu "is how I eat every day, and now is the perfect time to make use of the state's tummy tomatoes," she adds, noting it's a "perfect celebration of summer." Included, too, is a recipe for the gluten-free kalamata olive flatbread at Table 6. "The dough is so versatile that it'll become a staple in your kitchen, even for people who typically don't eat a gluten-free diet," insists Shores.

See also: Carrie Shores, chef of Table 6: "Learn to expand your horizons"


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Five reasons why it's perfectly okay to breastfeed in restaurants

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Annnnnnd Chick-Fil-A is in the news again...
In yet another demographic-alienating screw-up, an employee at a Tennessee Chick-Fil-A approached a woman who was breastfeeding in the store's play area and asked her to cover up. The woman said didn't want to throw a towel over her child because the hungry tot would just push it away -- and by law she didn't have to cover up, anyway, because breastfeeding is perfectly legal in Tennessee. With or without cover.

The Chick-fil-A employee apologized. Smart move, because Chick-fil-A is obsessed with reminding us how family-friendly it is. And that means it should be best friends with breast-feeding mothers. Here are five reasons why:

See also:
- Five Chick-Fil-A protest moves guaranteed to ruffle feathers
- Five good things about the Chick-Fil-A controversy
- Chick-Fil-A's new desserts are sweet -- but the chain's politics don't fly


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Cooking with Pete and Barb Marczyk: Thumbprint cookies with a trio of jams

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Laurie Smith

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.

Thumbprint jam cookies -- also called "Trios" -- are classics, and while they're especially popular during the holidays, Barb says that the impending arrival of spring is reason enough to dig out your baking sheet and gather a crowd of cookie cohorts. This recipe, which uses jams from Dagstani & Sons, a local company that sells their products -- fruit jams, preserves and marmalade -- at local markets, including Marczyk's, benefits from three combinations of jams: caramel apple, pear vanilla and peach cardamom. "These jams are classic with just a little bit of crazy," says Barb, adding that jams are becoming increasingly popular -- and this company, she insists, makes them right. When making the following recipe, you hold try to avoid using any large pieces of fruit. It's a bit time consuming, but "they're fun to cook and the presentation is beautiful," says Barb, noting that they pair especially well with a pot of hot tea.

See also:
- Cooking with Pete and Barb Marczyk: Chocolate bundt cake
- Cooking with Pete and Barb Marczyk: Preserved plum and goat cheese pissaladière
- Come to papas -- a perfect Peruvian party food


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Five food trends that need to die with 2012

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Die! Die! Die until you are dead!
This year has been an interesting and generally productive one for food trends, with global tastes well-established, house-made fruit and vegetable pickles all the rage, gourmet burgers and craft brews holding steady, and Peruvian and Thai fusion cuisine everywhere. But with the good comes the bad, and there are definitely a few food trends that have outlived their usefulness, and need to be put out of our misery.

Here are the top five food trends that should end when 2012 does. Cupcake-sized caskets, anyone?

See also:
- Pie, the food trend of 2011, is still hot at these Denver spots
- Bugged by the Huffington Post's "11 Biggest Food Trends of 2011"
- Behold our 2011 food trend predictions

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