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

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

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

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

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

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

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

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

A baker’s life: Jennifer Bush rises to the occasion
Colorado food / Food and Cooking

A baker’s life: Jennifer Bush rises to the occasion

By John Lehndorff (This column originally appeared in the Boulder Weekly) By the dawn’s early light Jennifer Bush has already been at work awhile. Scratch-made muffins, quiche, cupcakes, fruit galettes and seriously caramelized dark chocolate chunk cookies need to be ready for the regulars when Lucky’s Bakehouse opens at 7 a.m. “I like the quiet … 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