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Pizza Post: I hit the road looking for Colorado’s cooler, tastier pizza joints

(This feature originally appeared in the March/April 2014 AAA Encompass magazine)   By John Lehndorff Roadside plaques all over Colorado spotlight heroes, note historic events and point out big peaks. There’s even a granite monument on Speer Boulevard honoring a dubious “birthplace of the cheeseburger.” Why is there no bronze tablet outside Carl’s Pizza in … Continue reading

Dining and Restaurants / Eating / Food and Cooking / Food trends

Coming soon: The Colorado Pie Trail Calendar 2014

The only calendar of its kind, the Colorado Pie Trail Calendar 2014 is a full-color, 12-month celebration of the state’s pies, pie-makers and pie shops. Each month focuses on an individual pie-centric establishment – whether homey cafe or hip espresso bar located along the Front Range, in the mountains and on the plains. They all … Continue reading

Colorado food / Food and Cooking / Food trends

Nibbles: Pressure cookers in the news recall mom’s goulash

By JOHN LEHNDORFF UNDER PRESSURE While sadly absorbing the latest news from Boston, I wonder whether even half of the news readers and viewers knew what a pressure cooker is, and bet than many fewer have actually used one. However, around the world everybody has a pressure cooker to use to soften tough foods: meat, beans, … Continue reading

NIBBLES: Renovations and ghosts at the reimagined Chautauqua Dining Hall
Colorado food / Dining and Restaurants

NIBBLES: Renovations and ghosts at the reimagined Chautauqua Dining Hall

By JOHN LEHNDORFF   Yes, that’s me hard at work testing burrata and Brussels sprouts at a soft opening dinner in the beautifully remodeled Chautauqua Dining Hall accompanied by the lovely Lynne Eppel and Kuvy Ax. The interior has a new dining nook, a comfy bar area and two fireplaces. The new owners are Three Leaf – the … Continue reading

NIBBLES: The taste of Opening Day includes tzatziki
Colorado food / Dining and Restaurants

NIBBLES: The taste of Opening Day includes tzatziki

BY JOHN LEHNDORFF April 8 is National Empanada Day when we celebrate the convenience, crunch and cool fillings in the classic hand pie, baked not fried. The pastie is similiar. The fried pie is a separate sub-category. The late Hostess pie, for instance, was a fried pie. Nomenclature-wise, there is also a piquant debate between … Continue reading

Nibbles: Where to find great Colorado Chinese broccoli and goat’s milk fudge
Colorado food / Dining and Restaurants / Food trends

Nibbles: Where to find great Colorado Chinese broccoli and goat’s milk fudge

By JOHN LEHNDORFF As one of the nation’s few Americana music and food critics, my two specialties rarely coincide. Researching a story I’ll be writing about Mumford & Sons when they play in Telluride in June, I discovered a very entertaining food travel blog by Mumford keyboardist Ben Lovett (no relation to Lyle): http://www.mumfordandsons.com/blog/tag/bens-food-on-the-road HAPPY SPRING … Continue reading

Colorado food / Dining and Restaurants / Food trends

Nibbles: Chef Jen, Boulder’s Frasca are James Beard nominees

By JOHN LEHNDORFF Congratulations to chef Jennifer Jasinski of Denver’s Rioja and Euclid Hall restaurants for her well-deserved finalist nomination in the Best Chef: Southwest category in the 2013 James Beard Awards. Kudos also go out to Bobby Stuckey and the crew at Frasca in Boulder for their nod in the Outstanding Wine Program category. … Continue reading

Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 FOOD TRENDS: Pie is state dinner dessert; ‘I believe in pie’; Pie and beer?; National Pie Day is Jan. 23

Reported by: http://www.washingtonpost.com/wp-dyn/content/article/2011/01/19/AR2011011905093.html The White House says President Barack Obama and the first lady want tonight’s state dinner for Chinese President Hu Jintao (hoo jihn-tow) to show off some of America’s most recognized offerings and the menu lives up to the description. Food doesn’t get any more American than meat and potatoes, washed down with … Continue reading

Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 FOOD TRENDS: Mangalitsas, winter farmers markets & vegetable pies are hot; Welcome the ‘invasivores’

Nibbles is a compendium of food, dining and beverage information and trends from the U.S. and the world edited by John Lehndorff (www.JohnLehndorff.com) Reported by: http://www.usatoday.com/money/industries/food/2010-12-28-farmersmarkets28_ST_N.htm: In the past two years, the number of winter farmers markets has increased 17% to nearly 900 nationwide, according to the Agriculture Department. Reported by: http://www.nytimes.com/2010/12/29/dining/29pigs.html?_r=3&ref=styleIncreasingly, Mangalitsa is becoming … Continue reading

Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 FOOD TRENDS: Kombucha comeback, Popcorn upgrade, Berkel slicers, smoked cumin, fried chicken boom, the foodiest city in America

Nibbles is a compendium of food, dining and beverage information and trends from the U.S. and the world edited by John Lehndorff Reported by John Lehndorff at http://www.yellowscene.com: As we head into 2011, I glance over my shoulder at a remarkable year of food in Colorado. Farm-to-table dinners became commonplace as farmer’s markets inched closer … Continue reading

Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 FOOD TRENDS: Fine dining cuppings, ‘visit situations’, rillets, Neanderthal vegans, and Armandino Batali’s cold cuts

Reported by The Age in Melbourne, Australia: Fine-dining establishments in Australia are increasingly suggesting pairings that replace wine with cups of coffee, often high-end single source java whose prices can rival the wine list. “We can create a wonderful dish to be paired with a specialty coffee. To find that right balance for both to … Continue reading

Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 FOOD TRENDS: Pie or Macarons rising; stockpiling huitlacoche; food halls hot; designer ice cubes

Nibbles is a compendium of food, dining and beverage information and trends from the U.S. and the world edited by John Lehndorff Reported at http://www.JohnLehndorff.com: “I honestly believe that if we all sat down and ate pie together, we’d find common ground. Our nation would be a better place if we made pie, not war. … Continue reading

Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 Food Trends: Sous vide, hyper-local, salami-free meals, Yummly, and Colorado Port

Reported by: http://www.fesmag.com/index.php/news/foodservice-news/item/5162-chefs-identify-leading-trends-for-2011 According to a recent chefs’ survey, the top five production methods for 2011 will be: sous vide, braising, liquid nitrogen chilling/freezing, pickling and smoking. The top 10 menu trends for next year will be locally sourced meats and seafood, locally grown produce, sustainability as a culinary theme, nutritious kids’ dishes, hyper-local items, … Continue reading

Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 FOOD TRENDS: Bao takes a bow; the new heirloom food artisans; ‘an unhealthy obsession’; Old World salumi;

Nibbles is a compendium of food, dining and beverage information and trends from the U.S. and the world edited by John Lehndorff (www.JohnLehndorff.com) Reported by: http://www.csnews.com/top-story-food_and_beverage_trends_for_2010-57758.html: Packaged Facts and the Center for Culinary Development (CCD) put together the “Culinary Trend Mapping Report,” a bi-monthly journal, on the overall food and beverage trends that shaped 2010. … Continue reading

Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 FOOD TRENDS: Bacon cookies, bacon caviar, heritage pigs, pancetta, bacon toys and Bloody Kim Jong-il mix

Reported by: http://www.rodale.com/organic-trends?page=0%2C1: While the economy remains stagnant, consumers are nevertheless embracing organic more than ever. In 2010, more than 40 percent of parents reported buying more organic foods today than they did a year ago, up more than 30 percent from 2009, according to the U.S. Families’ Organic Attitudes and Beliefs 2010 tracking study. … Continue reading

Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 FOOD TRENDS: ‘Provenance’ is term du jour; The fall of mince; A beekeeper leaks; coconut water rises

Reported by: http://www.foodanddrinkeurope.com: Ten trends will dominate the UK food and beverage industries next year, predicts Leatherhead Food Research. It identifies the 10 trends as: Reformulations and stealthy reductions, sustainability, health and wellness, riding out the recession, ever-expanding tastes, provenance, small indulgences, frozen foods, convenience and obesity. Reported by: http://www.jsonline.com/features/food/111822579.html : The Art of Charcuterie. … Continue reading