|
Written by Jacob Harkins
|
|
Tuesday, 06 July 2010 19:38 |
|
You may have stumbled upon Derek Chandler ‘s food and wine blog, Joieduvivre.com. It’s one of those great resources that showcases great recipes paired with fantastic wines – many Colorado wines too. But Chandler is just a blogger by hobby. By day, he’s in the information, technology and finance business. It doesn't exactly excite his olfactory and tasting senses.
|
|
Read more...
|
|
|
Written by Jacob Harkins
|
|
Wednesday, 30 June 2010 22:46 |
|
If you’ve ever met winemaker Parker Carlson and happen to know what a good lemberger tastes like, you can almost imagine it’s a grape that describes him well. It's bold, but soft. Grand, but playful. Serious is not a word that would be a good descriptor of either, at least on first impression.
|
|
Read more...
|
|
Written by Jacob Harkins
|
|
Thursday, 17 June 2010 06:00 |
|
 Just six months ago, Kate Horton jumped from serving as sous chef at the Highland favorite Duo for an executive chef position at Black Pearl. Then someone convinced her it’d be a good idea to try to serve 80 some-odd strangers using the equivalent of a nice outdoor kitchen akin to one found in a suburban Littleton backyard.
|
|
Read more...
|
|
|
Monday, 28 June 2010 18:35 |
|
 Well, after a month off with no giveaways, we figured it was time to sweeten the pot again. If you are not already signed up to the ColoradoWino.com monthly eBlast, here's some more enticement — other than the sweet email you'll get from us: Two great bottles of wine from Balistreri Vineyards. Using grapes from Colorado's largest vineyard, Talbott Farms in Palisade, the 2008 sangiovese and syrah are two fun wines from a winery just north of Denver. The sangiovese features hints of vanilla and red cherry with a touch of oak, and the syrah showcases spicy tannins that linger awhile.
|
|
Read more...
|
|
Written by Jacob Harkins
|
|
Wednesday, 16 June 2010 05:44 |
|
 Everyone wants to be a part of something that no one else knows about. Something that is so cool and special, only certain members of society get the invite. In an information age, we have to settle for hip speakeasy-style bars and difficult to find, late-night after hours parties and VIP lounges to satisfy the elitist urge. Maybe that’s the lure of the six-month old Hush venture. It’s the food version of a hidden nightlife gem that only the hippest or most connected folks known about.
|
|
Read more...
|
|
|
|
|
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
|
|
Page 5 of 22 |
