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14 posts categorized "Passion for Food"

October 15, 2013

Food Trucks are Driving a New Market from Coast to Coast

Call it a moveable feast or meals on wheels. On a bright, sunny end-of-summer day, we’re outside stalking our query: Food trucks lined up end to end in a city park.


There are at least 10 choices. So that we don’t hurt anyone’s feelings, we sidle up to the menus on the side of the trucks and check them out before stealthily moving on. Do we feel like something gourmet or something funky? Grass-fed burgers or biscuit potpie; Chinese sandwiches or barbecue? So many delicious choices, so little time.

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August 19, 2013

Flash in the Frying Pan or The Next Breakfast Sensation?


If you really want to know what makes America great, look no further than the Cronut™. The Cronut™, a hybrid of a croissant and a donut, has folks lining up at 5 a.m. for a crack at one of the 200 Cronuts™ produced daily in a New York City bakery. Even celebrities like Hugh Jackman aren’t allowed to jump the line.

In true American spirit, other chefs are rushing to crack the secret baking code of Chef Dominique Ansel, who found a way to deep fry croissant-like dough without losing the layers of flakiness. Ansel may have trademarked his product, but that hasn’t stopped a slew of imitators from producing everything from the “doissant” to a homemade version using Pillsbury crescent roll dough.

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June 24, 2013

C is for Cookie – and Comfort

When actress Ginnifer Goodwin was asked in a recent interview about her favorite comfort food, she said “one lettuce leaf, hold the dressing,”

That’s what you might expect, but Goodwin, our new favorite actress actually said, “mac and cheese,” tapping into one of the enduring trends in the restaurant world: The food that‘s just like mom used to make. (Unless your mom’s specialty included an aluminum pan and the word Stouffer’s on the lid, which you thought was your family’s name. What do you expect from a 30-year-old?)

Josh Wolkon, who owns a group of Denver restaurants, that includes both the high end Vesta Dipping Grill and Steuben’s, a comfort food emporium, says comfort food is always in. “I think just the word comfort in itself suggests nostalgia. It plays to our emotions whether it’s home or places we went to as kids.”

When it comes to comfort food, chefs fall into two camps – comfort food that really does replicate homestyle favorites; and/or comfort food that goes for the real thing with a twist, you know like lobster mac and cheese or tomato soup with crème fraiche and garlic croutons.

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June 13, 2013

Pairing Cheese with Beer: an Art and a (Fun) Science

When Jorel Pierce (and yes, he has heard all the Superman jokes) sits down to discuss beer and cheese pairings, he comes bearing gifts. Pierce, who appeared on Bravo’s Top Chef, is chef de cuisine of the nationally recognized Euclid Hall in Denver. He holds a plate with a slice of La Serena sheep’s milk cheese aka a “stinky cheese” and Yang, an unpasteurized cow’s milk cheese wrapped in stinging nettles (better not to ask, unless you really want to know. Nope, we don’t). And a beer, of course, in this case, The Duchess of Bourgogne – all of which will provide teachable moments.

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