Latest Entries
Push your vegetable envelope with scallions, kohlrabi, fava beans and chard
Colorado food / Food and Cooking / Food trends

Push your vegetable envelope with scallions, kohlrabi, fava beans and chard

By JOHN LEHNDORFF – (Boulder Weekly) This time of year I love sweet ripe tomatoes, freshly dressed lettuce and buttered roasted corn as much as any person can, but there really is more to life than a bowl of Colorado cherries. I watch folks ignoring the summer smorgasbord to focus on the mild, sweet favorites. … Continue reading

Looking for far out fare in Colorado’s conservative Republican fortress
Colorado food / Dining and Restaurants

Looking for far out fare in Colorado’s conservative Republican fortress

By JOHN LEHNDORFF During summer’s peak travel season I get variations on the same question from friends and sometimes strangers that go something like this:  “We’re driving south on I-25 to New Mexico. Is there any place to eat down there that’s worth getting off the interstate?” I don’t blame them. I made the same … Continue reading

Fresh approaches to tie-ins yield double rings in the produce department
Eating / Food trends

Fresh approaches to tie-ins yield double rings in the produce department

By JOHN LEHNDORFF (From Produce Business magazine) – Produce sales tie-ins are not exactly a new idea. Historians report that merchants in marketplaces sold fruit right next to nuts, bread and other favorites to grab the ancient equivalent of a double-ring from customers. The question isn’t whether tie-ins help sell more fresh fruit – they … Continue reading

‘American as apple pie’ means it was invented elsewhere and came here as an immigrant
Colorado food / Dining and Restaurants / Food and Cooking / pie

‘American as apple pie’ means it was invented elsewhere and came here as an immigrant

(Happy July Fourth! This was written October, 2008): I believe in pie. My favorite food, bar none, is warm, fresh wild blueberry pie a la moded with good vanilla bean ice cream. But my faith transcends simple taste. When push comes to shove (as it so often does in life), I trust what lies within … Continue reading

2016 Field Guide to Colorado’s coolest Summer Festivals
Music / Music festivals / Reviews - Acoustic music

2016 Field Guide to Colorado’s coolest Summer Festivals

By JOHN LEHNDORFF Pondering the glut of must-go summer gatherings this summer across the state and trying to schedule a calendar and itinerary could require an app, not mention a calculator. From music festivals that include paddleboarding to barbecue competitions and Shakespeare under the stars, there seems to be a destination right for hipsters, families, … Continue reading

Kelly Liken embraces comfortable dining at her new Vail Valley eatery
Colorado food / Dining and Restaurants

Kelly Liken embraces comfortable dining at her new Vail Valley eatery

  By John Lehndorff (From Vail Beaver Creek Magazine Summer ’16) Chef Kelly Liken is famous for creating delectable fine cuisine at her award-winning Restaurant Kelly Liken in Vail Village. That tradition continues at her new place, Harvest by Kelly Liken, but she said she has put “fine dining” behind her. “Regardless of the price … Continue reading

An artist-turned-spice merchant seeks bliss by barbecue
Colorado food / Dining and Restaurants / Food trends

An artist-turned-spice merchant seeks bliss by barbecue

By John Lehndorff When Mike Johnston was growing up in Chicago there were herbs and spices in his mother’s kitchen. “My Mom was a good home cook. She made things like pot roast. When it came to spices, she had the typical little metal cans from McCormick’s. We moved with those same spices over and … Continue reading

In Watermelon Juice: When  your melon’s twice the size of your head
Colorado food / Eating / Food and Cooking

In Watermelon Juice: When your melon’s twice the size of your head

People look at you kind of funny when you’re standing in the produce department with a watermelon on each arm. I was weighing the options and getting some upper body exercise. One melon was very small but convenient, which makes some sense for one person. The other was a monster, a watermelon from the old … Continue reading

Transcending tacos: 21st century Mexican cuisine and artisan cheese
Dining and Restaurants / Eating / Food and Cooking / Food trends

Transcending tacos: 21st century Mexican cuisine and artisan cheese

By JOHN LEHNDORFF (From Cheese Connoisseur magazine, June 2016) Eyeing the choices arrayed under glass at cheesemongers’ shops is our favorite kind virtual travelogue. The trail leads through whole nations of dairy art from French Epoisses and Gorgonzola in Italy to Spanish Manchego and Redhawk Triple Crème from California’s Cowgirl Creamery. We may eye British … Continue reading

Mork’s Chopped Liver and other food flashes from Boulder’s past
Colorado food / Dining and Restaurants / Food trends

Mork’s Chopped Liver and other food flashes from Boulder’s past

By JOHN LEHNDORFF (Boulder Weekly, 6/2/16) Buttermilk Candy. Orange-Pineapple Congealed Salad. Potato Chip Cookies. Unpretentious recipes for everyday and special occasion dishes like these fill the pages of one of my favorite Boulder community collections, Chautauqua Porches: A Centennial Cookbook published at Chautauqua Park’s 100th anniversary in 1998. You can see Boulder’s food culture slowly evolve among … Continue reading

Micro management: Tiny greens give chefs fresh flavors to play with
Colorado food / Dining and Restaurants / Food trends

Micro management: Tiny greens give chefs fresh flavors to play with

By JOHN LEHNDORFF (This feature appears in the current issue of Produce Business magazine.) Micro greens and edible flowers are far from a “new” produce item. The baby seedlings and blooms have been consumed in one form or another since humans first farmed. They did not become a “thing” until upscale California restaurants started using … Continue reading

Twang spoken here: Bill Monroe fathered Colorado’s bluegrass boom
Music / Music festivals

Twang spoken here: Bill Monroe fathered Colorado’s bluegrass boom

BY JOHN LEHNDORFF (This feature appears in the current issue of Colorado AAA Encompass magazine – plus additional information) It’s not a native tongue, but the bluegrass ballads, waltzes and breakdowns full of stories about mournful death, deep valleys, lonesome train whistles, heartbreak, outlaws and wide creeks resonate in the Rockies as clearly as they … Continue reading

Mom’s best cooking tips didn’t involve casseroles
Colorado food / Dining and Restaurants / Food trends

Mom’s best cooking tips didn’t involve casseroles

By John Lehndorff Boulder Weekly, May 5, 2016 – Even now I can transport immediately to Mom’s kitchen and seat myself against the pantry closet and watch her make stuffed cabbage, or Portuguese pork chops or hardboiled egg croquettes. Decades of meals and the birthplace of my career are deeply imprinted. If I had to … Continue reading

Tool time: A kitchen full of implements of instruction
Colorado food / Food trends

Tool time: A kitchen full of implements of instruction

By John Lehndorff When I’m asked: “Which kitchen tools are absolutely essential?” I’ve always answered in my sage Jedi voice: “A sharp chef’s knife and your hands.” While that is good, if glib, advice, why do I have drawers, boxes and flower vases crammed with single-purpose culinary implements from crab crackers and pasta tongs to … Continue reading

Fungi update: Exotic mushrooms go mainstream on American menus
Eating / Food and Cooking / Food trends

Fungi update: Exotic mushrooms go mainstream on American menus

(This feature appears in the current issue of Produce Business magazine) By John Lehndorff Experts have noted an attitude change in American consumers this year. They are looking for change in 2016, and change is what they will encounter, at least when it comes to mushrooms at restaurants. The establishment White variety is dominant, fully … Continue reading