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

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

Take a trip down Colorado Green Chile Trail
Colorado food / Dining and Restaurants / Food and Cooking

Take a trip down Colorado Green Chile Trail

(This feature originally appeared in Colorado AAA EnCompass Magazine: colorado.aaa.com/encompass/current-issue/colorado-first-green-chile-journey/) By John Lehndorff Green chile is the addictive substance uniting Colorado’s cultural and geographic expanses by applying flavor jumper cables to nearly every dish. The first head-turning whiff of that smoky, peppery scent tells us it’s time for football, cool nights and foliage drives. It’s … Continue reading

The whey of the curds: The Colorado cheese trail
Colorado food / Dining and Restaurants / Eating

The whey of the curds: The Colorado cheese trail

By John Lehndorff The last thing anybody wants to do on an icy November afternoon is go shopping inside a room-sized refrigerator. Yet that’s precisely what crowds of folks do on a daily basis at Longmont’s Cheese Importers Warehouse. They pick a nice insulated jacket from a rack at the door and plunge into a … 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

Let’s have a serious discussion about the birds & the bees & the cheese
Eating / Food and Cooking / Food trends

Let’s have a serious discussion about the birds & the bees & the cheese

By John Lehndorff (This story was originally published in Cheese Connoisseur magazine.) (May 15, 2015) – David Gremmels knew when he and partner Cary Bryant bought Rogue Creamery in 2001 that the Apis mellifera would be as important as the cows in making great cheese. The grazing fields that would become milk needed to be … Continue reading

Somewhere under the radar you’ll find destinations that taste like (the real) Colorado
Uncategorized

Somewhere under the radar you’ll find destinations that taste like (the real) Colorado

(This story originally appeared in Edible Front Range Magazine) By JOHN LEHNDORFF (Oct.27, 2014 Lafayette CO) – Never underestimate the power of getting lost in pursuit of a decent meal. Through chance, serendipity and a truly bad sense of direction, I’ve recently stumbled upon hidden gems – Front Range restaurants and bakeries that should be … Continue reading

Colorado food / Dining and Restaurants / Food trends

Nibbles: Chef Jen, Boulder’s Frasca are James Beard nominees

By JOHN LEHNDORFF Congratulations to chef Jennifer Jasinski of Denver’s Rioja and Euclid Hall restaurants for her well-deserved finalist nomination in the Best Chef: Southwest category in the 2013 James Beard Awards. Kudos also go out to Bobby Stuckey and the crew at Frasca in Boulder for their nod in the Outstanding Wine Program category. … Continue reading