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

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

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

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

As strip malls fade, will Boulder’s culinary diversiy go with them?
Colorado food / Dining and Restaurants / Eating / Food trends

As strip malls fade, will Boulder’s culinary diversiy go with them?

By John Lehndorff Boulder Weekly Feb. 25, 2016 – Ras Kassa’s was the coolest culinary anomaly I’d ever encountered in my food writing life. It was an Ethiopian roadhouse set in a Twilight Zone location, the tumbleweed junction at the mouth of Eldorado Canyon at US-93 in the 1980s. Sour injera bread and yebeg alicha … Continue reading

Checking out fava beans, banh mi, n’duja, SPAM and Alice B Toklas
Colorado food / Eating / Food trends

Checking out fava beans, banh mi, n’duja, SPAM and Alice B Toklas

By John Lehndorff (Nibbles, Boulder Weekly, 2/18/16) There are no late fees when you borrow parsley, sage, rosemary or thyme from the Living Seed Library inside the Boulder Public Library. The Living Seed library is really a filing cabinet with 25 drawers filled with seed packets. Instead of the Dewey Decimal System, they are subdivided … Continue reading

Driven by customer demand, chefs make meat share space on the plate with fresh produce
Dining and Restaurants / Eating / Food trends

Driven by customer demand, chefs make meat share space on the plate with fresh produce

    By John Lehndorff (This feature appears in the current issue of the trade magazine Produce Business)  Vegan. Vegetarian. Raw. Paleo. Omnivore. It’s easy to dismiss these dietary labels as just more noise about the diet du jour. After all, the most recent survey by the food research firm Technomic found that only three percent … Continue reading

Guacamole glut expected in time or Broncos-Panthers Super Bowl buffets
Eating / Food and Cooking / Food trends

Guacamole glut expected in time or Broncos-Panthers Super Bowl buffets

By John Lehndorff (This feature was originally published in Produce Business magazine.) Nobody knows whether the Denver Broncos or the Carolina Panthers will walk off the field with the Lombardi Trophy February 7 at Levi’s Stadium in Santa Clara CA, but produce retailers can earn a win before the kickoff of Super Bowl 50, America’s greatest … Continue reading

Don’t cry for onions, the world’s most versatile ingredient
Colorado food / Food and Cooking / Food trends

Don’t cry for onions, the world’s most versatile ingredient

Jim Pittenger places coke-sizzled onions on a bratwurst at his Biker Jim’s cart in Denver. (Photo by Kim Long) (This feature originally appeared in Produce Business magazine)   By John Lehndorff Try to conceive of a completely onion-free menu at a restaurant, catered event or food service operation. No sliced red onions on burgers. No … Continue reading

Nibbles: Ten great Colorado dishes from 2015 from menudo to beet sugar rum
Colorado food / Dining and Restaurants / Food and Cooking / Food trends

Nibbles: Ten great Colorado dishes from 2015 from menudo to beet sugar rum

(This Nibbles column originally appeared in the Boulder Weekly: http://www.boulderweekly.com/article-15452-from-menudo-to-beet-sugar-rum.html) By John Lehndorff John Lehndorff Bone broth was big in 2015 in Boulder — so popular it is even available on tap in multiple flavors. Personally, I’ll take my bone broth — animal bones boiled in water — in the traditional form of Jewish chicken … Continue reading

MUCH more than you ever possibly wanted to know about eggplant
Dining and Restaurants / Eating / Food and Cooking / Food trends

MUCH more than you ever possibly wanted to know about eggplant

(Nov. 5, 2015) – In my spare time I like to write about vegetables. Here’s my ode to eggplant – and the business of eggplant – which can also be seen in the current issue of Produce Business magazine. “I lived on eggplant, the stove top cook’s strongest ally. I fried it and stewed it, … Continue reading