Got skills? One great class elevates your cooking for life
Colorado food / Colorado Travel / Dining and Restaurants / Eating / Food and Cooking

Got skills? One great class elevates your cooking for life

By JOHN LEHNDORFF (Edible Critic, Sensi magazine, 2/17) When I’m chopping onions with my chef knife I often don’t always glance down at my fingers. I’m looking for the next thing I’m going to slice or thinking about the next story I have to write. It scares people who watch me do it but I … Continue reading

Zingerman’s Deli is one of America’s best places to fall in love with cheese
Eating / Food and Cooking / Food trends

Zingerman’s Deli is one of America’s best places to fall in love with cheese

By JOHN LEHNDORFF (Published in Cheese Connoisseur Magazine) The Zingerman’s Reuben is the quintessential destination sandwich. The corned beef is cured just for the famous Michigan deli and sliced to order in thin, juicy, warm pink ribbons. Crusty Jewish rye is cut from loaves, grilled and spread with thick, scratch-made Russian dressing. To crown it, … Continue reading

A taste for partial spoilage: Favorite Colorado cheeses
Colorado food / Food and Cooking / Food trends / pie

A taste for partial spoilage: Favorite Colorado cheeses

By JOHN LEHNDORFF (Boulder Weekly) We get excited during October about ales crafted from Colorado hops, barley, yeast and water. Some baker friends pride themselves on making pies using only apples, wheat and honey from within our watershed. Chefs have rightly celebrated our local bounty at farm-to-farm table dinners in Boulder County. It’s ironic that … Continue reading

Ka-ching! Pie judgment day is a good bet in the Nevada dessert in 1995
Colorado food / Food and Cooking

Ka-ching! Pie judgment day is a good bet in the Nevada dessert in 1995

By John Lehndorff (Washington Post, March 29, 1995) There’s something deeply satisfying about throwing a pie at someone. There’s the running windup, the last fiendish glance at your victim to steady your aim, then the throw, followed by that rewarding “splaaattttt!” when the pie finds its mark.Admit it: A pie in the face is as … Continue reading

How to turn the remains of the feast into months of flavor
Colorado food / Food and Cooking / Food trends / pie

How to turn the remains of the feast into months of flavor

By JOHN LEHNDORFF (Boulder Weekly 11/23/16) If you are hosting Thanksgiving at your house today, complete with “Alice’s Restaurant” playing in the background, you probably won’t read this until well after the feast. Hosts spend weeks getting ready for that peak moment when everybody is finally seated and filling their plates. They will grab some … Continue reading

Why the cookie crumbles at altitude
Colorado food / Dining and Restaurants / Food and Cooking

Why the cookie crumbles at altitude

By JOHN LEHNDORFF (Boulder Weekly, 12/1/16) It’s not just you. For once, it really is the altitude. Food fries weirdly here, cookies spread out like pancakes, pies explode and some cakes collapse. Water boils at a lower temperature so it takes longer to cook vegetables, and coffee and tea don’t taste the same. “A three-minute … Continue reading

Sweet Dreams: Touring Colorado’s best candy stores and chocolate artists
Colorado food / Food and Cooking

Sweet Dreams: Touring Colorado’s best candy stores and chocolate artists

By John Lehndorff (Originally published in AAA Encompass Colorado Magazine November/December 2016; photos by Kim Long) Once upon a time, on the west side of Denver, you could smell green apple one day and watermelon the next. Jolly Rancher, for years Colorado’s most famous name in sweets, produced about 1 million pounds of hard candy a … Continue reading

Cooking with Cheddar from popovers to pimento spread
Colorado food / Food and Cooking / Food trends

Cooking with Cheddar from popovers to pimento spread

    (Il Porcellino The Bacon Sandwich with Cheddar Photo: Kim Long) By JOHN LEHNDORFF (Originally published in Cheese Connoisseur magazine) By JOHN LEHNDORFF Room temperature and naked. That is how Cheddar lovers say they want their favorite aged cheese, perhaps paired with a cracker. Admittedly, a cheese like Montgomery’s Extra Mature Cheddar is a … Continue reading

Zen and the Art of Apple Pie: Be the Dough to Achieve Your Flaky Bliss
Colorado food / Eating / Food and Cooking / Food trends / pie

Zen and the Art of Apple Pie: Be the Dough to Achieve Your Flaky Bliss

  By JOHN LEHNDORFF (From the Nov. 2016 issue of Sensi: sensimag.com/2016/11/01/126387/november-2016-digital-edition First there is that apple-y cinnamon/caramel steam that grabs you by the nose. Then you see the whole pie emerge from the oven and, finally, a warm apple pie wedge whose juices mingle the melting vanilla bean gelato. You take a bite and … Continue reading

Bread Man: Moxie’s Andy Clark rises to the occasion in Louisville
Colorado food / Dining and Restaurants / Food and Cooking

Bread Man: Moxie’s Andy Clark rises to the occasion in Louisville

By JOHN LEHNDORFF (Boulder Weekly, 8/4/16 – Photos by Susan France) The word “moxie” means “force of character, determination or nerve,” according to the Oxford English Dictionary. The breads produced at Moxie Bakery are also pretty nervy. My favorite, the Algerian, is a deep brown crusty loaf with major chew and a tender inside with … Continue reading

Alfalfa’s Market:  Natural foods pioneer focuses on local produce
Colorado food / Food and Cooking

Alfalfa’s Market: Natural foods pioneer focuses on local produce

(This feature originally appeared in Produce Business magazine. Photos by Kim Long) By JOHN LEHNDORFF A giant rooster sculpture crafted from farm tools who goes by “Alfie” greets shoppers at the entrance to Alfalfa’s Market, an independent grocer blocks from the Rocky Mountains in Boulder, Colorado. On a hot Saturday afternoon in June the store … Continue reading

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

‘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

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

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

Dining and Restaurants / Eating / Food and Cooking

1995 flashback: Chefs, dads and sons find each other in the kitchen

By JOHN LEHNDORFF (This feature originally appeared in the Washington Post June 14, 1995) Ward Cleaver may have helped June with the dishes and burned a few burgers in the back yard, but you weren’t going to see him teaching Wally and the Beav how to whip up a souffle. For the most part, post-World … Continue reading

My produce is so ugly the cashiers make me use self-checkout
Colorado food / Dining and Restaurants / Food and Cooking

My produce is so ugly the cashiers make me use self-checkout

By John Lehndorff (This originally appeared in the Boulder Weekly) We hold this truth to be self-evident: Americans today are wimps when it comes to dirt, especially on their vegetables and fruit. It seems we can’t stand our fashion models or our fruit without a little Photoshopping. Fruits and vegetables have gotten less and less … Continue reading