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

Ka-ching! Pie judgment day is a good bet in the Nevada dessert in 1995
Colorado food / Food and Cooking

Ka-ching! Pie judgment day is a good bet in the Nevada dessert in 1995

By John Lehndorff (Washington Post, March 29, 1995) There’s something deeply satisfying about throwing a pie at someone. There’s the running windup, the last fiendish glance at your victim to steady your aim, then the throw, followed by that rewarding “splaaattttt!” when the pie finds its mark.Admit it: A pie in the face is as … 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

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

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

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

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

Kelly Liken embraces comfortable dining at her new Vail Valley eatery
Colorado food / Dining and Restaurants

Kelly Liken embraces comfortable dining at her new Vail Valley eatery

  By John Lehndorff (From Vail Beaver Creek Magazine Summer ’16) Chef Kelly Liken is famous for creating delectable fine cuisine at her award-winning Restaurant Kelly Liken in Vail Village. That tradition continues at her new place, Harvest by Kelly Liken, but she said she has put “fine dining” behind her. “Regardless of the price … 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

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

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