Waste not
How local chefs keep food out of landfills and on your plate
BY JOHN LEHNDORFF
The problem with “waste” is that it just doesn’t sound tasty.
“Peelings” aren’t on our family recipe ingredient lists. Forget “trimmings” completely.
“Upcycled leftovers” kind of catches in the throat.
But to some of the top chefs and bar managers in Boulder and Denver, strawberry tops and tomato guts — not to mention rotisserie chicken carcasses, pineapple peelings and coffee grounds — instantly signal: Yum!
We asked these culinary crusaders how they are upcycling food to save money and keep tons of waste out of landfills. Many of their ideas are adaptable to home kitchens.
A LUNCH OF LEFTOVERS
Chef Terence Rogers had absolutely no intention of opening a restaurant. However, the busy
Denver caterer had one nagging problem.
“We always had a lot of waste with catering,” he says. “We could utilize some stuff, but we still ended up composting a lot of food. We thought we should repurpose it through a retail counter at our kitchen.”
That counter became an eatery in 2020 with the opening of the sustainable Sullivan Scrap Kitchen.
At Rogers’ Capitol Hill establishment, broccoli stems end up in smooth soups. Parsley stems go in chimichurri sauce for steak. Blended cilantro stems season the restaurant’s housemade falafel and green chili. Kale pesto is crafted from blanched kale stems blended with herbs, garlic and pepitas.
“The idea was to utilize excess food from our catering, really creating a closed loop system,” Rogers says. “We
wanted to make as little waste as possible and try to utilize all the ingredients before they end up in the compost bin.”
Many kitchens produce piles of tangerine, orange, grapefruit and other citrus peels. Sullivan Scrap Kitchen dries and grinds them into a tart, intense powder used to flavor sauces and marinades. The peels are also infused into spirits.
“We also make salt-preserved lemons using partially spent lemons we’ve squeezed the juice out of,” Rogers says. “They make a great ingredient.”
Not every tasty sustainable idea has to involve reinventing the wheel. Rogers points to his menu’s best-selling, pull-apart monkey bread.
“We had leftover burger bun dough. Our baker started making fried beignets coated in powdered sugar. Then we ended up with leftover beignets we couldn’t sell,” Rogers says. “We decided to chop them up, add oil and a lot of cinnamon and sugar and bake it into monkey bread.”
So far, he says there hasn’t been any leftover monkey bread to upcycle.
Sullivan Scrap Kitchen also uses coffee grounds to start its coffee liqueur. The kitchen
makes stock from vegetable trimmings, chicken skin and bones, and uses roasted chile seeds and tops to infuse hot sauce and green chili. Even skins peeled from smoked trout are dried and offered as treats for visiting canines.
“It’s just trying to be economical with food, preserve it, utilize every little bit, like people have been doing for centuries,” Rogers says. “The money we save by not wasting we can put into our people and our products.”
FLESH, PIT AND PEEL
“It is tragic the huge amounts of flavor we throw away, compost or disregard every day,” says Ian Dioso, general manager and beverage geek at Boulder’s farm-to-table Bramble & Hare.
“We are committed to sustainability, and our mission is to showcase ingredients from Black Cat Farm,” Dioso says. “If we can make anything in house, we will.”
“Our chef sometimes makes chorizo sausage to die for from Black Cat Farm pork,” he continues. “In most kitchens, the fat that’s rendered from sausage is discarded. That’s such a waste of flavor.”
Courtesy: MAKfam
Courtesy: Sullivan Scrap Kitchen
Dioso uses the rendered fat to infuse bourbon for Bramble & Hare’s housemade old-fashioned, which he says imparts “a spicy flavor profile and an incredible round mouthfeel.”
Presented with a plethora of peaches late one summer, Dioso devised a cocktail using the whole fruit, from fuzz to pit.
“I used the flesh for its delicious juice,” he says. “I took the pits, which are teeming with flavor, roasted them and created amaretto. I dehydrated the skins, blended them and used the powder to rim the glasses.”
Dioso also ferments fresh plums to make a plum cordial and makes bitters for cocktails using excess mizuna greens.
“Dandelions are dismissed as a nuisance, but I’ll be using them as one of my secret weapons come spring,” he says. “I plan on featuring dandelion flowers and roots in a Sazeracinspired cocktail.”
POMELO PITH AND POTATO PEELINGS
We asked other local chefs how they wrangle every last little bit of value out of everything in their kitchens. Here’s what they had to say.
THEO ADLEY, CHEF-OWNER OF THE JAMES BEARD-NOMINATED MARIGOLD IN LYONS
“Pomelo is a huge citrus fruit related to grapefruit that has a thin peel that can be used to infuse spirits. I also take the really thick white pith and ferment it with cabbage to make kimchi. We go through a lot of fresh herbs. We’ll add some of the stems to the vegetable stock pot and finely chop some to add to dough for housebaked crackers.”
DORIS YUEN, COOWNER
OF MAKFAM, A MICHELIN BIB GOURMAND-AWARDED CASUAL CHINESEAMERICAN RESTAURANT IN DENVER
“By being intentional with our ingredients, our kitchen and bar ensure that nearly nothing goes to waste. We turn what might be considered scraps into key components of our menu. The white ends of green onions are essential in our fancy wun
tun tong broth and sweet soy sauce. Our beef stir-fry noodles originated from the trimmings of a steak dish, and it’s now one of our most popular dishes. We make ginger syrup for cocktails using the peels from the kitchen’s daily fresh ginger prep.”
DAN ASHER, CHEF AND PARTNER AT BOULDER’S RIVER AND WOODS
“One of the best tasting snacks we make for the bar is potato peelings. We toss the peelings with oil and salt and toast them until they are crisp. We always have a lot of green onion root ends that are trimmed off. They are amazing when you dip them in tempura batter and fry them as a snack.”
ERIC SKOKAN, CHEF AND CO-OWNER OF BLACK CAT FARM
“We take our beet peelings, dehydrate them and grind them into a powder we fold into a pasta dough to make beautiful pasta we boil in the
water from simmering beets. It was delicious paired with duck confit.”
John Lehndorff hosts Radio Nibbles and Kitchen Table Talk on Boulder’s KGNU-FM. Podcasts: kgnu.org/category/ radio-nibbles
Western Slope vodka comes in returnable bottles
Ponder the gallons of vodka that get poured at Boulder restaurants and bars each year and all the disposable glass they were bottled in.
Big Red F Restaurant Group — the folks who operate Jax Fish House, The Post, Centro Mexican Kitchen, West End Tavern and Velvet Elk Lounge — have decided to stem that glass flood a little by returning to an idea as old as your friendly neighborhood milkman.
All 13 Big Red F restaurants along the Front Range are now using zerowaste MEll vodka from Colorado’s award-winning Peak Spirits Distillery as the house vodka for well drinks.
MEll vodka is distilled in Hotchkiss from corn and apples and packaged in returnable one-liter glass bottles, saving energy and lessening landfill impacts. The bottles are cleaned, refilled and delivered again.
Chef Terence Rogers. Courtesy: Sullivan Scrap Kitchen
Courtesy: Big Red F
STREET TACOS LONCHERA LOS PAISAS
1737 15th St., Boulder
For a truly delicious and afford able lunch, wander off Pearl Street to the parking lot behind Circle K on 15th. That’s where you’ll find this bright blue food truck serving up $3 tacos along with tortas, hamburgers, quesa dillas and wings. I usually opt for al pastor or asada tacos (or both), but no matter what you order, it’ll be served with a smile and help-yourself salsas.
– Kaylee Harter, reporter
(or literally anything on the menu)
IL PASTAIO
3075 Arapahoe Ave., Boulder
DINNER
CHICKEN VALDOSTANA ADO’S KITCHEN
1143 13th St., Boulder
While navigating the roadmap that is Ado Salguero’s diverse, quality dinner menu, one thing is made immediately clear: The man knows chicken. You can’t go wrong with the chicken marsala or his chicken piccata, propped up on a pedestal of garlic and basil mashed potatoes, with a moat of rich, fullbodied white wine caper butter sauce, but the dish of the hour here is the chicken valdostana. Salguero opts for a simple yet effective scallopini style of chicken preparation, with a crunchy twist — Italian seasoned bread crumbs. It’s one of the dishes that made me a regular at this gem on University Hill. Once you give it a try, you’ll be crawling back up there every chance you get.
Looking for a starter that’ll blow your socks off? Salguero’s hand-made corn flour Salvadoran pupusas stack up
Il Pastaio already got a shoutout in our ode to noodles, but I would be lying if I said any other place competes for my fave dinner spot. It’s my go-to for celebrations; since my sister introduced it to me in 2018, I revel in bringing new diners here. (It probably helps that they always remember me: there’s nothing like being greeted by name to make you feel like a minor celebrity.) I’ve never had a less-than-stellar meal here, and my current favorite is simply what I had most recently: the flavorful pollo parmigiana, served with pasta on the side. It was everything you want chicken parm to be: melty, saucy, crispy, flavorful, phenomenal. Don’t think about it, just go. – Shay
GUILTY PLEASURE
GOOD TIMES multiple locations PEANUT BUTTER CHOCOLATE CRUNCH SPOONBENDER – Carter
SWEET COW
multiple locations
OZO COFFEE AND OATMEAL COOKIE ICE CREAM ON A WAFFLE CONE – Jezy
STATEWIDE
TAVERN-STYLE PIZZA
WYMAN’S NO. 5
2033 E. 13th Ave., Denver
It’s no longer a secret in the pizza community that, while deep-dish is Chicago’s frontfacing spokesperson, tavernstyle courses through the Windy City’s veins. This midwestern beauty has weaseled its way into other cities, and many places do it right, but few quite like Wyman’s No. 5 — Capitol Hill’s welcoming, woodenboothed dive. Ask for an oldstyle and a shot of Malort (if you hate yourself) from any one of the joint’s wonderful bartenders, and get yourself a pie. They nail all the pointers: sweet sauce, bubbly cheese, a crunchy crust, and, of course, the only proper cut: squares. – Carter
BBQ + TATER TOTS
THE OLD MAN ROADHOUSE & BEER GARDEN
4381 W. 120th Ave. Broomfield
Boulder County is no slouch when it comes to BBQ (Moe’s! Georgia Boys! KT’s! Wayne’s Smoke Shack! Busey Brews!)
But our neighbor to the southeast has them all beat with The Old Man. Looking like a biker bar slapped in front of a strip mall, you might not expect some of the tastiest, juiciest meat you’ve ever had to come out of the kitchen, but appearances are misleading. Make sure to order the deceptively named tater tots, which are really dollops of mashed potato somehow deep fried into a crispy-on-the-outside, creamyon-the-inside masterpiece. – Shay
PUPUSA AVALANCHE MONSE’S PUPUSERIA
115 S. 25th St., Colorado Springs
If you find yourself jonesing for traditional Central American fare in the Springs, look no further than Monse’s Pupuseria. Since 2018, this joint has been serving up El Salvadoran fare in the heart of Old Colorado City with a heady mix of specialty pupusas, traditional street tacos, homemade Venezuelan arepas and more. You can’t go wrong with any of the menu items, but my personal favorite is the Pupusa Avalanche, topped with your choice of protein or vegan substitute, smothered in queso and garnished with pickled onions and jalapeno. Round things out with a creamy horchata or spicy margarita to complete the experience. – Jezy
Courtesy: Rincon Argentino
GINGER PIG
Director of Operations
Ward Bedsole
“I had a near-death experience about eight, nine years ago, and afterwards, I didn’t think I had very long to live. But I also had a severe insensitivity to pain, so I maxed out one of my credit
weren’t allowed notes for exams, so he made a permanent cheat sheet for himself.
cards getting as many tattoos as I could.”
“When people go to describe me, one of the first things they say is tattooed. And that’s kind of where that started. I was also neck deep in a really nerdy cocktail bar at the time. So everybody had a shit ton of tattoos. I always wanted to be heavily tattooed; I just needed a couple of nudges.”
a
the
Edwards’ “Chefstronaut” on the inside of his leg. His first tattoo was a cooking formula on his forearm during culinary school. They
Natascha Hess, founder of Ginger Pig, doesn’t have many tattoos — but did ink the Michelin logo on her arm after her restaurant won Michelin Bib Gourmand recognition.
Boulder Executive Chef Andrew Edwards
Founder Natascha Hess
Director of Operations Ward Bedsole is a self-proclaimed nerd; he has tattoos of the makeup of each chemical found in cannabis and a pineapple signifying the trade history of the fruit as a symbol of hospitality.
An Alabama native, Bedsole’s first tattoo was
backpiece:
outline of Alabama with the date 4/27 inside, in memoriam of the 2011 super tornado outbreak that decimated his hometown.
Boulder County Noodle Guide
Grab a bowl of comfort at these local hotspots
BY COURTNEY JOHNSON
From a big bowl of pho for warmth on a cold night to a family-style Italian dinner with loved ones around the table, noodles have a way of bringing people together.
Focusing on traditional ingredients, these dishes have a long history of providing comfort and sustenance across cultural backgrounds.
Whether you prefer to enjoy yours with chopsticks or wrapped around a fork, these dining options across Boulder County are sure to satisfy even the strongest craving.
BASIL BOWL
1302 Centaur Village Drive, Lafayette
Offering a casual dining experience rich in flavor and ambiance, Basil Bowl has served Vietnamese and Thai cuisine since 2021. Focused on fresh ingredients true to their roots, the Lafayette restaurant is a gem in the community.
Made with a full-bodied beef marrow bone broth, 10 types of pho are on the menu. Starting with rare steak, tendon, chicken or meatballs, onion and cilantro round off the bowl. Top things off with the usual suspects of bean sprouts, jalapenos and basil
Courtesy: Gondolier Italian Eatery
for a little extra zest. Vegetarian pho with tofu and kid’s size pho are also available.
Pad Thai and drunken noodles are also patron favorites. The spice level of each dish can be customized. Gluten-free diners rave about the options and care to deter cross-contamination. Enjoy a dine-in experience, or order online for pick up or delivery.
BUSABA THAI
2343 Clover Basin Drive, Longmont | 133 McCaslin Blvd., Unit H, Louisville | 4800 Baseline Road, Suite A 110, Boulder | 1035 Pearl St., Unit 102, Boulder | 3120 Village Vista Drive, Suite 102, Erie
With five locations from Boulder to Erie, Busaba Thai knows a thing or two about noodles. Since 2010, this family-run series of restaurants has offered authentic Thai flavors to hungry locals.
Frequent diners return for the drunken noodles and the pad Thai. These stir-fried rice noodles offer the perfect combination of salty and sweet. Mixed with fresh vegetables like green onions and bean sprouts, each dish features a special boost of flavor, from spicy chili to tangy peanut.
In Thai cuisine, spice is king, but milder versions of these dishes and others on the menu can be requested. Busaba also offers vegetarian and gluten-free versions of these menu favorites. Choose several dine-in locations throughout Boulder County. Take-out ordering is available online as well as delivery from popular delivery services.
CARCIOFI PASTA AND LOUNGE
2020 Ionosphere St., Unit A, Longmont
One of this list’s most unique noodle concepts is Carciofi Pasta & Lounge. Perfect for date nights, get-togethers with friends and celebrations, Carciofi has been pairing pasta with handcrafted cocktails and spirits since opening in 2022. The pasta at this Longmont spot is homemade daily and cooked fresh to the guest’s liking with locally sourced ingredients.
Many visitors build their pasta by choosing from four noodles (including zoodles) and six different sauces including pesto, spicy marinara and bolognese. Top your pasta off with veggies, meatballs or even shrimp. Dishes are served with
bread to soak up the last of any delicious sauce.
Other dishes include homemade gnocchi with a sage brown butter sauce and more adventurous offerings like spaghetti al nero di seppia with squid ink spaghetti and shrimp. Pair it with a classic cocktail for a perfect meal.
Reservations are recommended for this laid-back lounge experience. Carry-out is also available.
CIMMINI’S
300 2nd Ave., Niwot
Cimmini’s serves authentic Italian cuisine from scratch, offering an old-time Italian experience where conversation and love are always on the menu.
Serving Italian favorites, freshness and quality is essential for this family-run business emphasizing aromatic herbs, fresh meat and locally-sourced ingredients. Favorites include linguini with clams featuring a thyme and white wine broth, or stuffed mushrooms with a side of spaghetti. Lemon butter complements both the salmon and artichoke asparagus ravioli. Bread is a must to soak up the last bits on the plate.
Diners rave about the weekend brunch as well as lunch specials Wednesday through Sunday. Order online for pick up or make a reservation (recommended) to dine in.
GONDOLIER ITALIAN EATERY
4800 Baseline Road, Unit A-104, Boulder | 1217 S Main St., Longmont
Since 1960, Gondolier has been a family institution sharing conversation over freshly made in-house pasta. With restaurants in Boulder and Longmont, these inconspicuous neighborhood locations focus on family-friendly dining.
Thick-cut homemade spaghetti noodles are a Gondolier favorite, served with a choice of sauce including pesto and spicy marinara. The mix, a combination of rich tomato sauce, olive oil and garlic, is a favorite of many patrons (including me). More classic dishes like spaghetti carbonara and spaghetti and meatballs are also on the menu.
Most dishes can be served gluten-free and they also offer “un pasta” made of carrots, green onions, red bell peppers and zucchini for veggie lovers. Dine in-house for that familyfriendly experience or order carry out. Local delivery is also available.
KIM’S FOOD TO GO
1121 Broadway, Boulder
Also called pho ¸’ xao, Kim’s is known for their stir-fried pho ¸’ — a Vietnamese dish of noodles
stir-fried until crispy and usually served with a sauce based on ginger, oyster, fish and soy. These homemade noodles are offered with beef (recommended), shrimp, chicken, tofu or a combo served with traditional vegetables.
Known as a staple on the Hill, Kim’s offers a more traditional pho if the crispy version isn’t your thing. Choose from standards like pork, chicken or beef for those who love a rich broth and tender noodle.
Diners rave about the generous serving size, often having enough for a second meal while binging a show. With only a few tables, this is more of a to-go spot as the name suggests. Kim’s offers local delivery and is open later for the night crowd.
IL PASTAIO
3075 Arapahoe Ave., Boulder
With an emphasis on highquality ingredients, II Pastaio has been a local favorite for satisfying the craving for Italian since opening in 2000. All pasta and sauces are made in-house, including gluten-free options.
Whatever shape you fancy, from tube-shaped rigatoni to wide pappardelle, they serve it all with a variety of sauces for a wide range of tastes, from the spicy arrabbiata to pomodoro. Noodles are cut fresh from dough for each dish. They feature 14 types of pillowy ravioli including salmon, lamb and even bison for those who enjoy this traditional Italian dish. You can’t go wrong stopping by for lunch. The buffet features three different types of lasagna, vegetables and other
Italian favorites leaving you full for the rest of the day.
This Italian eatery is only open Monday through Friday: weekends are for family, the owners say. The restaurant recommends making a reservation for dine-in table service for dinner. Takeaway is also available.
MASON’S DUMPLINGS
3060 Pearl St. Unit 112, Boulder
While the pan-fried, boiled and steamed dumplings are the main draw at Mason’s, the pork belly noodles will have you returning for more. Made with local farm fresh pork and stewed in house-made chicken broth, your mouth will water at the sight of a steamy bowl.
Expect the usual pickled veggies, baby bok choy and green onions simmering in the broth. Noodles are also available with Angus beef or fine minced pork shoulder and shiitake mushrooms. Local ingredients are picked up daily and cooked to perfection ensuring freshness in every dish.
Opening in Boulder in 2022 after success in California and Aurora, Mason’s should be high on the list for any dumpling enthusiast. Order for delivery or carry out, or dine in for the full experience.
THE KAZOKU
2939 17th Ave., Longmont
If you are looking for authentic Japanese ramen, you’ll find it at Kazoku.
Family-owned since 2013, this hidden treasure in Longmont has built a reputa-
tion as one of the best places to find a bit of Japan in this landlocked state. Offering a wide selection of broth ramen in spicy, miso or shoyu broth, a big bowl of comfort awaits you. The menu features umami-rich flavors with traditional pork, tempura shrimp and tofu for a variety of palates.
If ramen isn’t for everyone you are dining with, there are plenty of other items to choose from including poke bowls and rice-based dishes. Carry out for a meal at home or enjoy some sake when you dine in.
SACHI SUSHI
7980 Niwot Rd., Niwot
Your Sunday plans should include dining in or takeout from Sachi Sushi. The Sunday ramen feature brings many diners to this hidden gem inside the Niwot Market for Osakastyle food.
Chef Tsukasa Hibino takes pride in serving authentic food true to his Japanese heritage. Serving Kyushu-style ramen, several versions are available every Sunday including shoyu, shio and spicy miso.
Start your meal with nigiri sushi, sashimi, maki or a specialty roll served individually to complement the ramen. Monday through Saturday, they feature Udon noodle dishes in a rich broth in four flavors from curry chicken to fried tofu. Watch your food be prepared as you wait from one of the casual dine-in tables or take some time to grab a drink or other essentials from the market. Carry-out is also available.
beginning with solid chips and salsa.
La Distileria’s chorizo reserva plate boasts thin slices of dryaged Spanish chorizo salami with Oaxaca cheese shreds, pickled peppers, guacamole, grilled shishito chilies and crispy fry bread.
The Yuca Brava is the perfect nosh to pair with mezcal or tequila flights. Thick sticks of crisply fried yuca are topped with shredded pork carnitas, a spicy radish salad and spicy mayo for dipping.
Food and drink are fused in the eatery’s Elote Margarita, a play on street corn flavors with tequila blanco, roasted corn syrup, lime juice and a salted rim.
500 WHISKEYS AND BANGERS AND MASH
Lots of restaurants say they serve comfort food, but the Burns Pub & Restaurant near the Rocky Mountain Metropolitan Airport truly embraces the mission. Ribsticking traditional British Isles fare includes bangers and mash, fish and chips, shepherd’s pie and Irish stew. More than 500 whiskeys and imported ales were made to accompany dishes like masala currytopped chips. Don’t miss the
rarely seen Scotch eggs wrapped in sausage and deep fried.
BROOMFIELD’S FLY-IN BARBECUE DESTINATION
The last place you might expect to find good barbecue, breakfasts and sandwiches is in the terminal of a small regional airport. Blue Sky Bistro at Rocky Mountain Metropolitan Airport has quietly attracted a following among locals and small plane enthusiasts who fly in for lunch.
House-smoked beef brisket or pulled pork is piled on brioche buns with BBQ sauce, pickles and sides like mac salad, coleslaw and doughnut bread pudding. The breakfast and lunch menu includes giant green chili-topped burritos, breakfast bagels, Cubano and French dip sandwiches and Cobb salads.
Meals can be enjoyed at tables inside the terminal. The patio can be quite loud, but it is often packed with adults with kids watching everything from small commercial jets to helicopters take off.
John Lehndorff is the Boulder Weekly Food editor and writes the Nibbles food column weekly. Comments: nibbles@boulderweekly.com
Chorizo Reserva with Oaxaca cheese and crispy fry bread at Broomfield’s La Distilleria Restaurant. Credit: John Lehndorff
10 Tastes in Broomfield
Need a food itinerary at a glance? Check out these Top 10 Broomfield dining destinations — from pho-inspired burritos to bacon flights and a bevy of bites in between — for your next sojourn south of the Boulder Bubble.
1. Dominican-style stewed oxtail in tomato sauce with rice and beans @ Taino’s Take-out Caribbean Cuisine
2. Bò Lá Lot: grilled, betel leaf-wrapped spiced beef appetizer rice paper wraps @ Tu’s Kitchen
3. Pho-rrito: tortilla-wrapped brisket, grilled beef or grilled chicken with rice noodles, bean sprouts, onion, cilantro and hoisin and sriracha sauce with pho dipping broth @ Jennie Pho
4. Bacon Flight: three strips of maple brown sugar bacon and three strips of jalapeno bacon @ Eat Food & Drink
5. La Gianduja: hazelnut shortbread topped with gianduja (Nutella) ganache and milk chocolate mousse in milk chocolate glaze, garnished with caramelized hazelnuts @ La Belle Bakery
6. Lamb Kobida Kabab with basmati rice, salad and tzatziki @ Kabora Afghan Cuisine
7. Roasted poblano chile rellenos smothered in creamy pistachio sauce @ Limon y Sal
8. Pan-seared duck with blueberry-pomegranate demi-glace, vegetables and polenta paired with vegetables, orzo and a glass of 2020 Borgo Scopeto Chianti Classico from Tuscany @ Vinca Restaurant
9. Camper Breakfast: scrambled organic eggs, sausage links, bacon, potatoes, toast and coffee, served familystyle for the table @ The Camper, Omni Interlocken Hotel
10. El Jefe Hot Chocolate Imperial Stout with cinnamon, coffee cacoa and marshmallow @ 4 Noses Brewing Co.
LOCAL, INDEPENDENT RESTAURANTS SINCE
1994 introducing fresh mountain sushi. to-go or to-stay.
Blue Sky Bistro at Rocky Mountain Metropolitan Airport. Credit: John Lehndorff
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Feast fests
BY BOULDER WEEKLY STAFF
Food is always better with friends — it’s a fact. That’s why we’re bringing you our annual roundup of can’tmiss culinary happenings all across the state. Whether you’re looking for a sweet treat at the Colorado Chocolate Festival or homespun deliciousness at Taste of Pearl in Boulder, these food festivals are calling your name.
BOULDER FARMERS MARKET AND LONGMONT FARMERS MARKET
bcfm.org
8 a.m.-2 p.m. Saturdays (April 5-Nov. 22), 13th Street between Canyon and Arapahoe, Boulder | 8 a.m.-1 p.m. Saturdays (April 5-Nov. 15), Boulder County Fairgrounds, Longmont. Free
What can we possibly say about the Boulder and Longmont Farmers Markets that hasn’t
already been said? Boulder County’s weekly summer gathering is back again, this time with new and returning farmers, ranchers, pantries and vendors galore.
FOOD TRUCK CARNIVAL
foodtruckcarnival.com
Fri.-Sun., May 16-18, E.B. Rains JR Memorial Park, 11701 Community Center Drive, Northglenn. Free ($35 carnival pass)
How many vehicles does it take to become one of America’s premier food truck festivals? There’s no right answer to that question, but the Food Truck Carnival in Northglenn isn’t taking any chances — they’ve enlisted 60 four-wheeled eateries from Slam Sandos to Roll It Up Sushi Truck, Shake That Churro, Dead Stop Coffee and many more.
BOULDER CREEK FESTIVAL
bouldercreekfest.com
Fri.-Mon., May 23-26, Boulder Civic Area. Free
Summer in Boulder wouldn’t be the same without its creek. Countless residents and college students have found a Saturday or Sunday on its banks, and for one exciting weekend a year, thousands more come out to celebrate it. The Boulder Creek Festival boasts over 200 artisans, bites from 30 food joints and music all day long.
VEGFEST COLORADO
vegfestco.com
Sunday, June 8 and Sept. 28, Auraria Campus, 1201 5th St., Denver. $10+
Let’s face it: Most summer food festivals do not cater to vegetarians and vegans. VFCO
is a true, unfiltered celebration of the plant-based lifestyle, complete with a full day of speakers, entertainment and tons of amazing food and drink.
TOP TACO
toptacofest.com
Thursday, June 12,Westminster City Park, 10455 N. Sheridan Blvd. $89+
It’s time to crown the top taco, my friends. This selfproclaimed “taco extravaganza” features over 60 restaurants, all heavy hitters in the field of tortilla-wrapped goodness, vying for the G.O.A.T. (Greatest of all Tacos). They also have goat petting on-site, if you’re still not sold.
Courtesy: Boulder Farmers Market
ORPHEUS MEADFEST
orpheuspcc.org/new-meadfest
Saturday, July 26, Jefferson Unitarian Church, 14350 W 32nd Ave., Golden. $30
Many consider mead, a fermented honey wine, the most ancient alcoholic drink. Hard-working craftspeople have preserved this beverage to present day, and at Orpheus MeadFest, you can give it a try for yourself.
KEYSTONE BLUEGRASS & BEER FESTIVAL
keystonefestivals.com/ festivals/bluegrass-and-beer
Sat.-Sun., Aug. 2-3, River Run Village, 100 Dercum Square, Keystone. $35+
Nothing like a bit of homegrown pickin’ to pair with your beer in the mountains. Don’t believe us? Get up to Keystone and see for yourself.
EAGLE MUSHROOM & WILD FOOD FESTIVAL
eaglemushroomfest.org
Fri.-Sun., Aug. 8-10, various locations, Eagle. $35+
A festival dedicated to nature’s sometimes delicious, often poisonous recyclers? Sign us up. Eagle, Colorado welcomes folks from far and wide for a weekend of guided foraging expeditions led by experts, classes on mushroom identification, live music and food vendors.
PALISADE PEACH DAYS
palisadecoc.com/events/ palisadepeachfest
Fri.-Sat., Aug. 15-16, Riverbend Park, 451 Pendleton St., Palisade. $10+
Palisade’s annual homage to one of its most famous crops features two days of celebration that’ll leave attendees feeling peachy (sorry). There’s food trucks, live music, peach cuisine demos and, of course, a peach eating contest to cap off the festivities.
FORT COLLINS PEACH FESTIVAL
fortcollinspeachfestival.com
Saturday, Aug. 16, Civic Center Park, N. Mason Street and Laporte Avenue, Fort Collins. $10
Going on 15 years of peaches and jams, this volunteer-run festival, founded originally as Pigs ‘n Pits, features plenty of familyfriendly action for a full Saturday. Kids go for free!
BOULDER TACO FEST
bouldertacofest.com
Saturday, Aug. 23, Boulder Civic Area and Library, 1001 Arapahoe Ave. $99+
Let’s get ready to rumble!
Mouthwatering tacos and Lucha Libre wrestling is the perfect combo at this annual Boulder Creek event. In fact, it may be the only combo you’ll ever need.
OLATHE SWEET CORN FESTIVAL
olathesweetcornfest.com
Saturday, Aug. 23, Montrose Rotary Amphitheater, Shanes Way. Free
2025 marks 35 years of the Olathe Sweet Corn Festival, taking place all across the quaint, Western Colorado town. There’s a 5k race, music all day at the Montrose Rosary Amphitheater and enough sweet corn to feed everyone in attendance, and then some.
Courtesy: Boulder Creek Festival
