Ann Cooper, "The Renegade Lunch Lady"

Last week we were fortunate to have Ann Cooper join us as part of our ongoing Food Revolution speaker series. Ann, also known as "The Renegade Lunch Lady," has made it her mission to improve the health of the next generation. She has worked with school districts all over the country to create more nutritious lunches, add salad bars for kids to school cafeterias, educate kids on healthier choices, and even teach them how to cook for themselves.

Ann first gained national recognition for her overhaul of the Berkeley, CA school district's cafeterias, which she did by eliminating processed and packaged foods and replacing them with fresh, local, and when possible, organic options. She has also worked with school districts to help improve the environment for kids eating lunch through such measures as lengthening lunch periods (to allow kids to get through both a hot lunch and salad bar line and still have to eat) and having recess before lunch (so younger kids don't rush through or skip lunch just to get outside to play). Beyond this, Ann has worked alongside some of the biggest names nationally, in both food and politics, to help further her cause and disseminate her message. She is also taking steps to help shape policy and government spending in order to make healthier lunches possible for more school districts.

It is through changes like this that she hopes to put an end to the prediction that for the first time in history, kids born in the year 2000 have a shorter life expectancy than their parents, this due directly to diet-related illness.

Learn more about her efforts on her website: http://www.chefann.com/

Cathryn Olchowy
Culinary Director

Food Revolution month kicks off with Robyn O'Brien

Last week SRG kicked off Food Revolution month, a series of events intended to educate and create debate and discussion within SRG about the numerous topics surrounding our food supply.

Yesterday, we were fortunate enough to be joined by Robyn O'Brien, author of The Unhealthy Truth. Robyn shared her story of starting as a food industry analyst on Wall Street, to becoming a busy mother of four who relied on familiar, processed, kid-targeted foods. When her youngest daughter developed a severe food allergy, it opened her eyes to the world of chemicals that exist in out food supply. Robyn dove in head first, applying her Wall Street-honed analytical skills to uncovering information about hormones used in meat and dairy farming, dyes and preservatives used in processed food and chemicals and genetically engineered materials used in farming.

Her discoveries not only changed her life and her family's, but they also inspired her to take a stand, educating others through her actions and empowering her to reach out to those in power to help spread the message and affect change. She is now on the forefront of this cause!

Learn more at her website - http://www.robynobrien.com

--Christie Wood

Cathryn Olchowy
Culinary Director

Looking to try a new restaurant?

Now's your chance! Denver Restaurant week (which includes numerous Boulder restaurants) is happening February 26 - March 11. A 14-day celebration of Denver's culinary scene with more than 270 restaurants offering multi-course dinners for the "Mile High" price of $52.80 for two ($26.40 for one). Make your reservations now!

For the list of participating restaurants and their menus, go to http://www.denverrestaurantweek.com/

--Cathryn Olchowy

Cathryn Olchowy
Culinary Director

Community Connected: The Evolution of Urban Farming

Watch this short film, and you'll get a good sense of the early days of urban farming, Novella Carpenter, the author of Farm City: The Education of an Urban Farmer, is an obsessive, anti-conformist personality, who slowly built the vacant lot next to her west Oakland, CA, home into a hotbed for fava beans, tomatoes, chickens, rabbits, and goats. Her work was grungy under-the-radar urban farming. (She looted the dumpsters of organic, Bay Area restaurants for food for her animals.)

In recent years though as agricultural production has grown in densely populated areas throughout the country, urban agriculture has softened its rough edges--and in some cases, even come to represent cache and good taste. The latest issue of the New York Times Style magazine included an entire story on rooftop gardens. The roof of the city's luxurious Crosby Street Hotel hosts rows of heirloom tomatoes, lettuce and herbs--as well as a blueberry patch and coop for Araucana hens (which lay blue eggs). Roberta's, a Brooklyn pizzeria harvests chiles, herbs, tomatoes and beets from the 40,000-square foot rooftop farm it runs in conjunction with Brooklyn Grange, a commercial farm. And the super hip, Ace Hotel is setting plans for its garden too.

As urban farming has expanded, so has the type of product coming out of these gardens. Where fresh produce one predominated, there are more chickens and rabbits. And raising these animals in confined spaces has become easy because of companies like Omelet, which makes urban chicken coops.

Even Boulder has begun to catch this urban agricultural fever. For now, its efforts are personal or small scale. (Eric Skokan of Black Cat operates his own 10-acre farm and CSA. Big Red F restaurant group has a number of window boxes it uses to grow herbs.) But next year, downtown Boulder plans to launch an effort to develop rooftop gardens. We're crossing out finders that this becomes a reality. Just imagine what this might mean for local restaurant--or possibly even First Friday lunch.

Cathryn Olchowy
Culinary Director

Love Food? Love Beer? Love Food AND Beer?

Enjoy the Mountain Sun Winter Brewer’s Dinner at the Vine Street Pub in Denver on Feb 8th

For $50, come enjoy four courses of fine food paired with all Mountain Sun ales. To celebrate Stout month, Head Brewer Brian Hutchinson paired all stouts with the food creations of Executive Kitchen Manager Rob Green. Tickets are available now at all three pubs. (Mountain Sun and Southern Sun in Boulder and Vine Street Pub in Denver)

The 2010 Winter Brewer’s Menu:
1st course: Blue cheese stuffed bacon wrapped fig paired with Belgian Stout
2nd course: Posole soup paired with the Drop Kick Stout
3rd Course: Coffee rubbed beef with parsnip puree paired with Coffee Imperial Stout
4th course: Banana coconut bread pudding paired with Coconut Cream Stout

Cathryn Olchowy
Culinary Director

Pinxtos in Cherry Creek

If luck landed you in San Sebastian, Spain, for a night on the town, you’d probably begin with pintxos (pronounced pean-chos). The bite-sized snacks, usually served on thin slices of baguette, line Basque bars—so you can nibble Spanish tortillas (potato omelet) or marinated mushrooms while sipping a Rioja red.
As Spanish flavors make their way stateside, pintxos are increasingly common in the United States. New York City has a restaurant named after them, and Contigo recently opened in San Francisco to dish up single servings of chickpeas and anchovies.
Even Denver has its own pintxos spot. In late October, Kurt and Deicy Steinbecker, graduates of San Sebastian’s La Escuela de Cocina Luis Irizar, and long-time cooks in Spanish kitchens, opened Ondo’s in Cherry Creek North. Their ground-level restaurant serves up the Basque snacks just as you’d find them on bars in San Sebastian. Thin slices of mango, wrap creamy tuna, and sit atop toasts. Generous servings of salmon pate cover thin slices of bread. The Steinbeckers even offer bites of Spanish omelets.
But these ultra authentic snacks come at a cost. Since the couple imports all its product from Spain, its pintxos price out higher than they would in Europe. (Think $5-$9, instead of $3-$4.) Which makes Ondo’s a happy hour destination. From 4 to 6:30 p.m., Monday through Friday, all wines and a few pintxos are $2 off. Those authentic prices fit the real Spanish eats.
For more information on the emergence of Spanish flavors in the U.S., check out the Cultural Curiosity section of Shifts 2.0.
Ondo’s, 250 Steele St. #100, 303-975-6514, www.ondostapas.com

Cathryn Olchowy
Culinary Director

Wines for the Holidays (and a Frugal Pocketbook)

Last week, Denver wine distributor Chip Lazzara (yes, he is related to our dear Molly), stopped by with a selection of affordable wines for the holidays. We tasted. We liked. And we were quickly convinced: These wines need to be a part of our celebratory spread. But we realize that many of you didn’t get to sample these sips because of the holiday card extravaganza—or if you did, by now, you’ve probably lost your tasting notes. So here’s a quick recap of what we tried.

Le Colture “Cruner” Prosecco
Prosecco is a clean, crisp bubbly with pear, apple, and citrus notes. The Cruner reflects a slightly creamier style than the typical “Brut” prosecco, and it’s harvested from the prestigious Valdobbiadene region.
Pair it: Aperitif, salads, light pastas, New Year’s Eve
Buy it: $18.65 (750 ml), $37 (1.5L) at Harvest Wine & Spirits (Boulder) or Sip (Denver)

Santa Barbara Verdicchio
The coastal winds of “La Marche” fill this Italian white with citrus flavors and a mineral touch. While it rings of Chardonnay and Pinot Grigio, the Verdicchio stands alone, as a different, deeper flavor for the table.
Pair it: Oysters, seafood, chicken
Buy it: $12.99 (750 ml) at Harvest Wine & Spirits (Boulder) or Sip (Denver)

La Calonica Sangiovese Toscana
The rolling hills of Tuscany (the same ones where “Under the Tuscan Sun” was filmed) are responsible for this delightful and earthy red. The medium-bodied pour has notes of chocolate and cherries, but pairs well with a meal.
Pair it: Burgers, pizza, red meat, game
Buy it: $10.99 (750 ml) at Harvest Wine & Spirits (Boulder) or Sip (Denver)

Feudi San Nicola Nero d’Avola + Syrah blend
This modern blend is big on body and fruit. Look for deep, juicy sweetness from the Nero d’Avola and spice and weight from the Syrah.
Pair it: Mature cheeses, pork roast, beef tenderloin
Buy it: $9.99 (750 ml) at Harvest Wine & Spirits (Boulder) or Sip (Denver)

Ocaso Malbec
Strong body and big structure give this classic Argentine wine a smooth, vanilla bean and coffee finish.
Pair it: Anything
Buy it: $13 (750 ml) at Harvest Wine & Spirits (Boulder) or Sip (Denver)

Cathryn Olchowy
Culinary Director

Gastrocart:Denver's First Gourmet Street Cart

These days, visit New York, Los Angeles, or San Francisco, and you can easily eat your way through those cities without ever entering a restaurant. Street carts are providing upscale eats (entrees to desserts) from refurbished trucks and simple curb-side griddles. Los Angeles residents enjoy open-air Korean barbecue, and New Yorkers drop by the Dessert Truck for slow-baked apples and warm chocolate bread pudding.
But while gourmet street eats have boomed elsewhere, Denver has stayed relatively quiet. Until now. About a month ago, Mike Winston and Bryan Hume, former cooks at Table 6, opened Gastrocart on the corners of 18th and Curtis streets in Denver. The duo dishes up sophisticated, international snacks. Next time, you have a client meeting—or mid-day date—in Denver, head to Winston and Hume’s weekday, lunch-time only stand for specials like a corn crabcake sandwich on a sesame roll—or everyday options such as grilled lamb gyros or spicy chicken and kimchi tacos. The price is right ($3-$7)—and this is a great example of the Luxury Re-valued Culinary Shift.

For more information on Gastrocart, check out: http://www.gastrocart.com/, www.facebook.com/gastrocart, or http://twitter.com/gastrocart

Cathryn Olchowy
Culinary Director

5280’s Best New Restaurants Issue is on Newsstands. Buy One. Start Eating.

With Thanksgiving memories fresh—and turkey, cranberry sauce, and pie still in the fridge—you’re probably not thinking about your next restaurant outing. Time to change that. 5280 magazine, http://www.5280.com/ just released its annual best new restaurants issue, and the 10 spots it features represent not only the city’s most interesting, new eateries, but also several of the trends we talk about in Shifts. So ditch the turkey and start immersing yourself in these Shifts-related restaurants.*

More with Less

The Squeaky Bean
3301 Tejon St., 303-284-0053, http://www.thesqueakybean.net/
While the menu of this airy Highland bistro changes with the season, you can find a few key dishes on it year round. Thank goodness, because its rillettes—a buttery, slow-cooked meat spread—are not only the perfect complement to toast, but they are also a great expression of the rustic, peasant foods movement. Rillettes, like other charcuterie (pate, prosciutto), are a classic form of meat conservation.

Arugula Bar e Ristorante
2785 Iris Ave., Boulder, 303-443-5100, http://www.arugularistorante.com/
Ever since his training at the Natural Gourmet Institute, chef Alec Schuler has made sustainable dining a mission. But it was only when he opened his Boulder Italian restaurant this year that he truly got to put his beliefs into practice. Arugula offers wholesome dishes in a dining room made of recycled building materials. (According to 5280, the “beams decorating Arugula’s kitchen window are reclaimed; the floors are made of refabbed bits and pieces of wood…from furniture manufacturers; and Argula’s menu” is printed on recycled paper. )

Luxury Re-valued

Colt & Gray
1553 Platte St., 303-447-1447, http://www.coltandgray.com/
The gastropub trend finally hit Denver with this LoHi eatery. The restaurant offers beers like New Belgium’s tiny batch-brew, Lips of Faith, and bottles of Belgium beers to go along with its hearty appetizers (bacon caramel corn, roasted bone marrow) and dishes (herb-crusted lamb).

Bones
701 Grant St., 303-860-2929, http://www.bonesdenver.com/
Jammed into this busy and boisterous restaurant, you might feel like you’re on a street corner in Asia, slurping up a bowl of noodles. The truth, though, is that Bones is much more than a hurried Asian noodle bar. Using local produce and products, the restaurants elevates the Asian fast food into a flavorful, layered dish.


Cultural Curiosity

Olivéa
719 E. 17th Ave., 303-861-5050, http://www.olivearestaurant.com/
The second venture of Duo’s owners and chefs, Olivea focuses on Spanish cuisine (with a touch of southern French and Italian flavors). Try chef John Bronning’s classic Spanish flavors like oven roasted potatoes (patatas bravas) with alioi or his grilled octopus with fennel.

Simple Refuge

Salt
1047 Pearl St., Boulder, 303-444-7258, http://www.saltboulderbistro.com/
If you’ve seen Shifts, you’ve heard Cathryn and me talk about Salt’s pre-prohibition cocktails. Time to go try them.

Hutch & Spoon
3090 Larimer St., 303-296-2317, http://www.hutchandspoon.com/
After-school snacks. Grandma’s cooking. So go the comparisons to Hutch & Spoon’s eats. The tiny, breakfast/lunch spot near downtown Denver serves up dishes like a meatloaf sandwich with melted cheddar or grilled cheese with peach chutney. Be sure to order a homemade soda (watermelon-lemonade, cucumber) to accompany it.

Vert Kitchen
704 S. Pearl St., 303-997-5941, http://www.vertkitchen.com/
This French-inspired shop focuses on one thing: sandwiches. Try the tortilla española (a Spanish potatoe omelet on a baguette) or the tangy braised pork shoulder.

Venue Bistro
3609 W. 32nd Ave., 303-477-0477, http://www.venuebistro.com/
Diners drive across the city for Venue’s shrimp and grits. The creamy corn concoction is laced with Emmenthaler cheese, drizzled with a thai chile and cilantro sauce, and topped with blackened shrimp. No wonder the restaurant has been tagged as the spot for “progressive comfort food.”

Break Free

TAG
1441 Larimer St., 303-996-9985, http://www.tag-restaurant.com/
Order the amante picante (a blend of tequila, cilantro, cucumber, jalapeño, and lime), and then the kona kampachi appetizer (topped with candy Pop Rocks) at this sleek Larimer Square spot, and you’ll quickly realize that ingredients don’t need to play by the books to please.

*For more information on any of these restaurants, pick up the December issue of 5280.

Cathryn Olchowy
Culinary Director

Thanksgiving Cocktails (by Kazia)

Sure, you could toast Thanksgiving with a glass of wine, but given the recent cocktail craze—which has spurred a resurgence of old fashioned drinks and handcrafted liqueurs—we think it a shame not to clink glasses with a round of spirits. Especially, those of Leopold Bros. The tiny, Denver-based distillery, operated by brothers Todd and Scott Leopold, makes a New York sour apple, alpine herbal, and New England cranberry liqueur—the last of which won two gold medals at the San Francisco 2009 World Spirits Competition (a first-time honor for a U.S. product). You can find cocktail recipes for all Leopold Bros. autumnally flavored spirits—available at Liquormart (Boulder) and Argonaut (Denver)—on the Leopold Brothers website. But here are a couple of our favorites:

The Pilgrim
(via Tasting Table)
Makes 1 drink

1 ½ ounces gin
¾ ounces Leopold Bros. Cranberry Liqueur
½ ounce fresh lemon juice
¼ ounce fresh orange juice or two dashes orange bitters
1 sugared cranberry*

Fill a cocktail shaker with ice. Add the gin, liqueur, lemon juice, and orange juice (or orange bitters) and shake vigorously. Strain into a chilled cocktail glass and garnish with a sugared cranberry.

*To make sugared cranberries, blanch fresh cranberries in boiling water for one minute, then roll them in granulated sugar.


Colorado Cider
Makes 1 drink

1 ounce Three Pins Alpine Herbal Liqueur
4 ounces fresh apple cider

Pour Alpine herbal liqueur into an ice-filled, lo-ball glass and top with cider.

Cathryn Olchowy
Culinary Director

First Bite Boulder 11/14 - 11/21

Be sure to go out to eat this week!!

For this week only, over 40 of Boulder's top restaurants will offer a special three course $26 prix fixe dinner menu.

Here is the list of restaurants with the specialty menus.

Bon Appetit!

http://www.firstbiteboulder.com/restaurants-2009.html

Cathryn Olchowy
Culinary Director