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

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

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

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

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

Chefs, sommeliers, pickle makers need to be poster-, blogger-, and Tweeter-in-chief
Colorado food / Eating / Food trends

Chefs, sommeliers, pickle makers need to be poster-, blogger-, and Tweeter-in-chief

By John Lehndorff Once upon a time (which was not so long ago), restaurants and other food businesses only needed to mail out a handful of press releases to food writers, critics and media to attract attention. Today’s chefs, caterers and bakery owners now face a complex digital landscape littered by blogs, video posts, Instagram, Twitter, … Continue reading

The Rights (and Wrongs) of spring:  Seeds in the garden, on the page
Colorado food

The Rights (and Wrongs) of spring: Seeds in the garden, on the page

(Note; Here’s a feature I wrote about spring gardening in Boulder County. Some of the advice won’t apply this year because it’s already April. Happy Planting. – JL) By John Lehndorff (April 6, 2015) Whether you are thinking about a gigantic sunflower waving in the Boulder breeze or plotting a schematic of the available soil … Continue reading

Colorado food / Food and Cooking / Food trends

Nibbles: Pressure cookers in the news recall mom’s goulash

By JOHN LEHNDORFF UNDER PRESSURE While sadly absorbing the latest news from Boston, I wonder whether even half of the news readers and viewers knew what a pressure cooker is, and bet than many fewer have actually used one. However, around the world everybody has a pressure cooker to use to soften tough foods: meat, beans, … Continue reading

NIBBLES: Renovations and ghosts at the reimagined Chautauqua Dining Hall
Colorado food / Dining and Restaurants

NIBBLES: Renovations and ghosts at the reimagined Chautauqua Dining Hall

By JOHN LEHNDORFF   Yes, that’s me hard at work testing burrata and Brussels sprouts at a soft opening dinner in the beautifully remodeled Chautauqua Dining Hall accompanied by the lovely Lynne Eppel and Kuvy Ax. The interior has a new dining nook, a comfy bar area and two fireplaces. The new owners are Three Leaf – the … Continue reading

NIBBLES: The taste of Opening Day includes tzatziki
Colorado food / Dining and Restaurants

NIBBLES: The taste of Opening Day includes tzatziki

BY JOHN LEHNDORFF April 8 is National Empanada Day when we celebrate the convenience, crunch and cool fillings in the classic hand pie, baked not fried. The pastie is similiar. The fried pie is a separate sub-category. The late Hostess pie, for instance, was a fried pie. Nomenclature-wise, there is also a piquant debate between … Continue reading

Nibbles: Where to find great Colorado Chinese broccoli and goat’s milk fudge
Colorado food / Dining and Restaurants / Food trends

Nibbles: Where to find great Colorado Chinese broccoli and goat’s milk fudge

By JOHN LEHNDORFF As one of the nation’s few Americana music and food critics, my two specialties rarely coincide. Researching a story I’ll be writing about Mumford & Sons when they play in Telluride in June, I discovered a very entertaining food travel blog by Mumford keyboardist Ben Lovett (no relation to Lyle): http://www.mumfordandsons.com/blog/tag/bens-food-on-the-road HAPPY SPRING … Continue reading

Dining and Restaurants / Eating / Food and Cooking

2010 FOOD TRENDS: Top Chef hits the strEATS; a sip of Dandelion Wine

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff. TV food star Guy Fieri quoted in the New York Times: “Will organics prevail?” he asked, furrowing his rubbery, normally cheerful face as he fretted that America is at a culinary crossroads. “I don’t know. … Continue reading