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

Dawn breaks over-easy for the solitary breakfast diner
Colorado food / Dining and Restaurants / Food trends

Dawn breaks over-easy for the solitary breakfast diner

By JOHN LEHNDORFF (Nibbles, Boulder Weekly 1/26/17) – I’m awake before the alarm and before the dawn. This is a situation I would have avoided at all costs when I lived a younger man’s life. In the winter dark I make minimal efforts at attire. Why do I scrape my eyes and then the windshield? Why … Continue reading

Colorado food / Food trends

John Ellis: Paying it forward so Boulder County agriculture can survive

by John Lehndorff (Boulder Weekly, Jan. 26, 2017) If you find yourself thinking fond thoughts right now of warm Saturday mornings at the Boulder County Farmers Market (BCFM), you might want to pen a thank-you note to Farmer John. “Farmer” isn’t John Ellis’ first name but it might as well be. That’s how everybody has … Continue reading

Vail’s First Artisanal Cheesemaker; Minturn’s hip new hostel
Colorado food / Colorado Travel / Food trends

Vail’s First Artisanal Cheesemaker; Minturn’s hip new hostel

By John Lehndorff 11/22/2016 at 1:25pm Published in the Holiday 2016 – 2017 issue of Vail/Beaver Creek Magazine Most Eagle residents have washers, snowshoes, storage bins, and Christmas decorations piled in their basements. But not Ann Kurronen. The proprietor of AnnaVail Cheese doesn’t have room for any of that stuff now that she has a … Continue reading

Colorado food / Eating / Food trends

Talking about Boulder’s award-winning school lunch program

NOTE: chefannfoundation.org/news-media/the-lunch-line-blog/an-open-letter-to-president-trump/ By JOHN LEHNDORFF If you are new to the Boulder Valley School District, forget everything you know about school lunch: the dreary cafeterias, the gray mystery meat, and the scoops and squares of wiggly fare deposited in a partitioned tray. If your children have been dining with the BVSD for a while you … 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

Chef Sheila Lucero on soccer, seafood, success and leadership in the kitchen
Colorado food / Dining and Restaurants / Food trends

Chef Sheila Lucero on soccer, seafood, success and leadership in the kitchen

Susan France Sheila Lucero, executive chef of Jax Fish House. By JOHN LEHNDORFF (Boulder Weekly, 1/12/17) Sheila Lucero did not grow up dreaming of being an executive chef. Her goal was not to oversee the food at five restaurants in two states. In fact, the Golden native’s only ambition while attending Lakewood High School was … Continue reading

Guide to cool, cheaper eats in Colorado ski country from Dillon to Dotsero
Colorado food / Dining and Restaurants / Food trends

Guide to cool, cheaper eats in Colorado ski country from Dillon to Dotsero

By JOHN LEHNDORFF (Boulder Weekly 11/10/16) Expert Burger in Eagle. I do not ski or board nor do I snowshoe. The only black diamond run I attempt is finding a brand of Canadian cheese. I recommend the extra sharp Black Diamond Grand Reserve Cheddar. That said, I’ve spent tons of time in the past year writing … 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

Professional apres skier names Colorado’s coolest ski country eateries
Colorado food / Dining and Restaurants / Food trends

Professional apres skier names Colorado’s coolest ski country eateries

Words and images by JOHN LEHNDORFF (Sensi Magazine 1/17) In the past year I have eaten more than 1,000 meals, maybe 1,500 depending on how you define a meal. How many of those meals do I remember in detail? Not that many, and I blame neither the sativa nor the indica. It just takes great … Continue reading

My Own Devices:  Tales of guilt and unmade pasta
Colorado food / Dining and Restaurants / Food trends

My Own Devices: Tales of guilt and unmade pasta

By John Lehndorff (Boulder Weekly 12/15/16) Do you have certain “appliances” that are hidden away in your house that you would rather not talk about? If you answered “yes,” you are not alone. We all have our own steamers, fryers, rotisserie ovens and George Foreman grills in the closet. Little known fact: The primary dish prepared … Continue reading

How you’ll eat in ’17 from mukbang and pitaya to shakshuka and water blobs
Colorado food / Dining and Restaurants / Eating / Food trends

How you’ll eat in ’17 from mukbang and pitaya to shakshuka and water blobs

By JOHN LEHNDORFF (Boulder Weekly 12/29/16) Yogurt, bottled water, pizza, poultry sandwiches, Mexican food, fresh fruit, bars, ice cream sandwiches, chips and pancakes were the Top 10 most influential foods of the past decade in the United States, according to the food-research NPD Group. You have to wonder: Where is the kale? This is the … Continue reading

Bialys, baklava, banh mi and my very best Boulder bites of 2016
Colorado food / Dining and Restaurants / Food trends

Bialys, baklava, banh mi and my very best Boulder bites of 2016

By JOHN LEHNDORFF My first taste of Wayne’s smoked pork belly was a revelation, as was a bite of the Mediterranean Market’s spinach pie. Hidden among the 365 (or so) forgettable breakfasts, lunches and dinners in 2016 were some food moments I’d be delighted to enjoy again. They popped up in Nibbles over the past … 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

From Jun to Perry: The top tasting rooms in the Denver metro area
Colorado food / Eating / Food trends

From Jun to Perry: The top tasting rooms in the Denver metro area

By JOHN LEHNDORFF (This feature originally appeared in Sensi magazine) So there I was inhaling scented oxygen and sipping on a blueberry water kefir when I caught sight of my reflection in the mirror behind the bar at Tonic Herban Lounge. I guess nobody ever looks great with a cannula stuck in their nose, but … Continue reading

Sourcing local produce for far-from-the-farm city restaurants
Dining and Restaurants / Food trends

Sourcing local produce for far-from-the-farm city restaurants

(This feature appears in the current issue of Produce Business magazine) By JOHN LEHNDORFF Where the asparagus originated is becoming as important as how the asparagus was grown to chefs and customers at the nation’s restaurants. “Local,” like “organic,” is no fad, but what “local” actually means depends on who you ask. With consumer interest in transparency … 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