Category: food writing
-
Low Country Kitchen
Low Country KitchenFried chicken continues to flood our fair city, and three-month-old Low Country Kitchen has joined the party with a new outpost in LoHi. Owners Brian and Katy Vaughn (from Lexington, Kentucky, and Chattanooga, Tennessee, respectively) opened the original Low Country in Steamboat Springs in 2014 to satisfy their hunger pangs for the food…
-
The Infinite Monkey Theorem’s Dry-Hopped SB
Once upon a time, oenophiles might have have turned up their noses at the prospect of canned wine. Indeed, when RiNo-based urban winery the Infinite Monkey Theorem released its first line of canned vino in 2011, it had to convince consumers that its red, white, rose, and moscato were all just as good as their glass-bottled counterparts.…
-
Where to Brunch in Denver
Brunch never really goes out of season, but we think there’s no better time to belly up for this boozy midday meal than right now. After all, the weather is warming, patios are opening, and Mother’s Day and Memorial Day are right around the corner. Brunch is practically required! For this roundup, we’ve compiled a diverse list…
-
Cook Like A Pro: Oyster Shucking Classes at Blue Island Oyster Bar and Seafood
If you agree that there’s something intensely gratifying about removing a lobster’s shell, cracking crab legs, and snapping open a fresh clam to get to the succulent meat within, then Cherry Creek’s Blue Island Oyster Bar and Seafood has the class for you: Chef & Shucker, its new oyster- and clam-shucking series. Cory Egan, Blue Island’s oyster…
-
Whiskey Lovers, Rejoice: Hearth & Dram Is Open
At one-week-old Hearth & Dram, it wasn’t the intoxicating smell of roasted suckling pig, the game-y bite of fresh bison tartar, or the deep savoriness of roasted hen of the woods mushrooms that secured my devotion. No, it was the impressive library of whisk(e)y, bourbon, and rye—more than 350 varieties in total—that won me over. Written…
clairelardizabal.com 