Boulder Lifestyle September 2014

Boulder september 2014

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For The Love of Beer Local Ladies are Taking Over the Beer Scene Juice It Up Fresh Pressed Juices are a Hit Making Heroes A Local Filmmaker Showcases Adaptive Sports

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Editor’s Letter

A toast for Boulder brew lovers.

Boulder brew lovers are a lucky bunch. The myriad of local breweries we enjoy is astounding. I was delighted to learn about a new group hopping on the craft brew bandwagon—women. In For the Love of Beer (page 40), you’ll learn about an organization that empowers women to love the craft beer life and learn about the brewing process. Local breweries, both in Boulder and Denver, have flung open their doors to welcome this new breed of beer lover.

Also, our local breweries know what it means to be a part of the community that supports them. In this issue you’ll read about how Left Hand Brewing gives back to our community from helping those with multiple sclerosis to helping our friends and neighbors affected by the flood in A Foundation Handcrafted in Morals: How Left Hand Brewing Company Gives Back (page 44). It warms my heart thinking about how a local business can make such a difference in so many lives.

Also making a difference in people’s lives is Kurt Miller, son of legendary Warren Miller. His nonprofit Make A Hero is empowering people with disabilities through film to participate in extreme sports as a way to move forward with a rich, fulfilling life. Learn about the inspiring films in Making Heroes (page 28).

I was particularly interested to learn about a man who has made it his mission to educate people about the craft brewing industry—and to drive them to and from local breweries. Lee Olliffe already drove people around for a living with his business Boulder Lift. Things really began to take off when he decided to blend his career with his passion for craft brews. Learn about how you can take a Boulder brew tour in Jovial Jaunt (page 26).

While we tend to be a beer-loving bunch here in Boulder, man (and woman!) cannot live on beer alone. See how a couple of promising local juice companies are winning over the minds and palates of Boulderites with their cold-pressed confections in Fresh Pressed Juice Delights (page 36). And don’t miss the chance to make use of the recipe included to whip up your own juice cocktail.

september 2014 publisher Andy Manz | AManz@LifestylePubs.com

editor Heather Shoning | HShoning@LifestylePubs.com

contributing writers

Dell Bleekman, Jordan Lebowitz, Matt Lurie, Jules Marie, Emily O’Brien, Camille Wilson

contributing photographers

Lisa Doane, Adam Matthew, Alex Vaughn, Wilhelm Visual Works

editorial intern Chandler Baker Published monthly, subscriptions are also available for $22 for 1 year, $39 for 2 years by visiting BoulderLifestylePubs.com

corporate team chief executive officer | Steven Schowengerdt chief sales officer | Matthew Perry chief financial officer | DeLand Shore production director | Christina Sandberg director of marketing | Brad Broockerd art director | Sara Minor ad coordinators | Cyndi Vreeland, Samantha Engel copy editor | Kendra Mathewson executive assistant | Lori Cunningham application architect | Michael O’Connell it director | Randy Aufderheide

As summer comes to its bittersweet end, I encourage you to get out and enjoy the tastes of summer at a local brewery or two, support the businesses that support our community and start gearing up for winter, when a whole new round of cocktails will warm your palate.

by Community ™

Heather Shoning, Editor HShoning@LifestylePubs.com

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on the cover Finkel & Garf Brewing Company Photography Alex Vaughn

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Boulder Lifestyle | September 2014

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Proverbs 3:5-6 Boulder Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Boulder's most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications' opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Boulder Lifestyle is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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September 2014

Departments

28

12

Good Times

16

Around Town

22

Locally Owned

26

Field Trip

28

Hometown Hero

30 Hops & Vine 32

Style Wise

35

Sold Properties

44 Giving Back 48 Now Open 50 Hot Spot 52

54 Artist's Palette

28 Making Heroes

A local filmmaker shows persons with disabilities doing amazing things.

60 Parent's Corner 62

36 Fresh Pressed Juice Delights

What's Cooking?

Family Feature

64 Driver's Notebook

Two local juice companies are pressing their way to the top.

68 Lifestyle Calendar

40 For The Love of Beer

74

Parting Thoughts

Barley’s Angels are riding the wave of craft beer.

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36

44

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Good Times

Lifestyle Publications Happy Hour

Guests mingled, networked, and played lawn games in the yard of the Historic Highland Building. Special thanks to Flatirons Land Rover, 3 Chicks Bartending, Sanitas Brewing Co., Cured, and Sina Simantob. Photos by Lisa Doane

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Boulder Lifestyle | September 2014

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Good Times

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Boulder Lifestyle | September 2014

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Around Town PMG WINE BAR CELEBRATES GRAND OPENING PMG Wine Bar opened its doors on August 8th at 2018 10th Street—the building is next door to Sushi Tora and previously housed Beehive Restaurant. Owner Emily Gold offers an affordable and exciting wine list paired with simple, locally-sourced and seasonal French- and Italian-inspired dishes prepared by Chef Salvatore Proia, most recently of The Bitter Bar and Roman’s in Brooklyn. Chef Salvatore’s menu will feature items such as the cast-iron crispy half chicken cured “al diavolo” and served semi-boneless to be simultaneously tender and crispy.

The food at PMG is not trendy or gimmicky, it’s simple, approachable, and made with care every day,” says Chef Salvatore.

The 60-seat, exposed-brick dining room, outdoor patio and open kitchen will provide a comfortable and unpretentious atmosphere. PMG, which stands for Pour Ma Gueule, is a family-style wine bar where people can enjoy wine in an informal and intimate environment. While the beverage focus at PMG is on wine, a full bar is offered to guests including an extensive selection of grape-based after dinner drinks such as Cognac, Grappa and Chinato.

jlounge Partners with Bridge House jlounge is partnering with Bridge House for the month of September with the kickoff party being on September 9th.

Ten percent of all proceeds from products and services go to the charity when you mention seeing this announcement in Boulder Lifestyle magazine. Bridge House plays a crucial role in addressing homelessness in Boulder. JLounge.com

CINEBARRE OPENS IN LOUISVILLE Cinebarre—an upscale cinema with locations in Colorado, Washington, Oregon, South Carolina, and North Carolina—is pleased to kick off the summer 2014 arrival of its newest location in Louisville. Cinebarre offers the latest feature films, along with a variety of upscale amenities that make for a unique viewing experience—including a full-service bar and kitchen that serves 16

Boulder Lifestyle | September 2014

customers in the theater before, during and after the movie. Even if they are not seeing a movie, guests are encouraged to come enjoy the expansive lobby bar set with vintage movie posters, pool tables, plush leather couches and lounge areas. Other special features include: special showings for independent and short films, rentals for business presentations on the big screen, discounted movie tickets on certain days, Cry Baby Day for families to enjoy the latest kids’ movies, local beer and wine on the menu, party rentals with full catering and live music in the lobby. Cinebarre.com

CU PROFESSOR WINS PRESTIGIOUS PEN LITERARY AWARD Ruth Ellen Kocher, professor of English and director of the creative writing program at the University of Colorado Boulder, has won a prestigious PEN Literary Award. The PEN Literary Awards have honored and introduced some of the most outstanding voices in literature for more than 50 years.

Kocher was a co-winner of the PEN Open Book Award for her book of poems titled domina Un/blued. The award recognizes an exceptional book-length work of literature by an author of color. Publisher Tupelo Press describes domina Un/blued as a work that “dislocates the traditional slave narrative, placing the slave’s utterance within the map and chronicle of conquest. Charting a diaspora of the human spirit as well as a diaspora of an individual body, Ruth Ellen Kocher’s award-winning new book reaches beyond the story of historical involuntary servitude to explore enslavements of devotion and desire, which in extremity slide into addiction and carnal bondage.” Kocher has taught poetry writing at the University of Missouri, Southern Illinois University, the New England College Low Residency MFA program, the Indiana Summer Writer’s workshop and Washington University’s Summer Writing program. She has taught at CU-Boulder since 2006. Colorado.edu

JILL’S RESTAURANT LAUNCHES NEW WORKDAY LUNCH SPECIAL Jill’s Restaurant at the St. Julien Hotel recently launched its new Ooh Là Là lunch.

Ooh Là Là will be offered Monday through Friday, from 11:30 a.m. to 2 p.m., for $12.95 per person. Friday’s Ooh Là Là lunch will be completely vegan. The lunch spread includes a glass of Rosede Provence, a refreshing rose wine, as well as fresh and flavorsome dishes from France’s southern regions. An array of sun-kissed vegetables, which grow abundantly in these areas, are combined with pastas, seafood, herbs, cheeses and olive oil, to offer guests a delicious lunchtime dining option. The new lunch offering was inspired by Jill’s culinary team: General Manager Philippe Antoine and Executive Chef Laurent Mechin are both native Frenchmen, and felt cuisine from the south of France would be warmly embraced among Boulderites with its focus on fresh produce and ingredients. StJulien.com

CALLING ALL ARTISTS Twice a year, more than 75 artists share their work at Open Wall through the Boulder Museum of Contemporary Art. This one-night, self-curated exhibition and silent auction raises funds for BMoCA and your local art community. Show your work at BMoCA’s Open Wall and support your museum. Participation is free, and pre-registration is not required. Artists install their work beginning at 5:30 p.m. on a first-come, first-served basis. BMoCA provides wall space, pedestals, hammers and nails. All artistic media are welcome.

Proceeds are split 50/50 between the artist and BMoCA. Artists who are members of BMoCA receive a greater percentage of the sale of their work through a 60/40 split with the museum. BMOCA.org

TAKE THE 10% LOCAL FOOD SHIFT PLEDGE! The 10% Pledge through the nonprofit Local Food Shift is a key strategy in the organization’s campaign to localize Boulder’s food supply and rebuild our local food economy.

Most of the food we eat comes from sources hundreds or thousands of miles away. Local Food Shift is working to help bring every community’s “food shed” closer to home.

Little by little, the organization is shifting the global diet to the local—to food that is

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are entitled to a powerful and safe life, and that it both can and should be provided that for them. Most children and teens have at least one adult that they can rely on, and those who don’t or are living in foster care rely on CASA volunteers to step in and take this role. CASA volunteers help change lives for children and teens all over Boulder, one step at a time. VFCCASA.org

VOICES FOR CHILDREN CASA HELPS LOCAL CHILDREN

The Boulder Homeless Shelter is a large advocate of providing safe shelter, food, support services and more to the homeless people of Boulder. When there comes a time when people are ready to pick themselves up and make the transition from the shelter to a more self-sufficient living environment, it’s not always that easy. The Transition Program’s goal is to give clients a safe and temporary shelter where they can become more stable and upon leaving the program find safe, sustainable housing on their own. Transition Program

Voices for Children CASA is a nonprofit to provide trained volunteers to advocate for abused and neglected children in Boulder County. The CASA volunteers provide investigation, advocacy, monitoring and direct service to child victims of both abuse and neglect. The goal is to get the child out of the system and into a safe and permanent home that will allow them to thrive as quickly as possible. Voices For Children is committed to the concept that all children

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Boulder Lifestyle | September 2014

GET INVOLVED IN THE BOULDER SHELTER TRANSITIONAL PROGRAM

residents work with shelter case managers to determine the steps that will lead them out of homelessness. Residents must be both drug and alcohol free, pay a weekly program fee and abide to a savings plan provided by the program. The nine-month transition program has changed lives for many. Anyone desiring to enter the program needs to have an appointment with a shelter case manager, and anyone wishing to contribute to the program can both donate and volunteer.BoulderShelter.org

Birth Center of Boulder Opens Boulder County’s first birth center opened in early August. The birth center is a middle ground between a hospital setting and giving birth at home. The facility includes special birthing tubs and extra large beds.

The center is co-run by independent practitioners and a small group of certified midwives. The center only accepts healthy, lowrisk mothers as it is not set up for emergency treatments. It is, however, in close proximity to Boulder Community Hospital in case the

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Around Town need arises. Massage, acupuncture and yoga are all part of the birthing process should the mother choose them. The center is unique in that pain medications are not offered, and mothers do not spend the night post-birth.

Mom and baby are checked on by a doula who prepares an Ayurvedic meal, then the family is sent home four to eight hours after delivery. Support groups are available preand post-delivery including a breastfeeding support group. Boulder’s birth center is one of nearly 250 in the nation. The center will accept only 32 patients per month, and costs are generally out-of-pocket as many insurance companies will not work with birth centers. BirthCenterOfBoulder.com

Two of Q’s popular dishes, the Maine lobster roll and the salmon sandwich remain on the menu. Renovation of the space started in July, and the space now has new paint and fixtures, the bar has been extended and now features a walk-up from the lobby and the dining are has been elevated. SpruceBoulderado.com

CU Boulder Rec Center Construction Wraps Up Next April Under construction since October 2012, parts of the new addition and newly renovated spaces are now open to students. The official grand opening will not take place until April 2015, but students can partake in many activities already. The final project will offer a dozen new features throughout

the recreation center. Currently open to students are studios for group fitness classes including cycling, yoga, core conditioning and more; the Olympic-size skating arena with open skate sessions; weight areas including light weights on the 3rd floor and heavy weights on the 1st floor. Cardiovascular and resistance machines area available throughout the 3 levels, while a new space dedicated solely to the climbing soars all 3 levels. There is a new upper gym that is currently the only one open to students while the construction continues. The hopes for the new recreation center is to attract a wide variety of student for more than just fitness—it’s a hub for social and community activities. Colorado.edu

Q’S BECOMES SPRUCE The historic, downtown hotel, the Boulderado, has been undergoing a $1.25 million renovation including remodels of the three restaurants and bars. Q’s was recently re-invented as Spruce Farm & Fish.

The menu at Spruce was developed by Executive Chef Shawn Murrell who has been leading the kitchen at Q’s for three years. Taking its name from the street that the restaurant has been located on in one form or another for over 100 years, Spruce boasts an expansive oyster bar, a menu that’s updated and printed daily to feature fresh-caught fish, and a focus on produce, all served with impeccable service along with a distinguished wine list, inspired cocktails featuring local distillers, and craft beers.

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For the Love of Beautiful Libations 3 Chicks Bartending Mixes Up Farm-Fresh, Organic Cocktails Article Camille Wilson | Photography Wilhelm Visual Works

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f a good cocktail can help bring a party to life, what happens when it’s artfully crafted using fresh, local and organic ingredients? Crystal Sagan, owner of 3 Chicks Bartending, says people are not expecting something that looks so pretty.

“And they’re going crazy for them,” she says.

The mobile bartending operation—mixing and serving for private or corporate events, weddings and parties—began three years ago when Sagan, who holds a fine arts degree in ceramics, was invited to serve drinks at a farm wedding. After tending bar on and off for about eight years, she had taken a publishing job in the outdoor industry and welcomed this new bartending opportunity as a side business. Once it began to snowball through word-of-mouth referrals, she left her publishing job this past summer to focus energy on the venture.

The entrepreneurial spirit runs deep in Sagan’s family with her mother operating her own photography business and father running a machinery moving company. Sagan started her first business—a babysitting operation—at age 12 and still has the flyers and business cards to prove it. Other ventures through the years have included professional organizing and a women’s lacrosse league.

“I try to do things based on intuition and what feels good,” she says. “So far I’ve been really happy, healthy and grateful for what’s come about based on doing that.”

Happy and healthy also aptly describe what Sagan calls the “cocktail renaissance” spreading in recent years, which she says began with food awareness.

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Boulder Lifestyle | September 2014

The organic food industry grew at an average rate of 16.5 percent per year between 2000 and 2010 according to the Organic Trade Association, outpacing the 3.25 percent average annual growth in the overall food industry. It is no surprise that the shift toward cognizance of what we consume and buying more local products has further transferred to drinks. The result has been growth of the farm-to-bar experience.

Keeping things simple, clean and fresh can take many forms.

Whether it is locally distilled biodynamic—one step further than organic—vodka with farm-fresh cucumber and organic mint or Palisade peaches, thyme, agave and lemon juice, specialty creations from 3 Chicks Bartending are as pleasing to the eye as they continued > are to the palate.

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(continued)

“The fact that I can present something and put time into making it beautiful fulfills a creative outlet for me,” says Sagan.

Sagan operates the business independently, but her many connections in the bartending community allow her to piece together the appropriate team depending on each event’s size and type. She claims she would be rich if there were a dollar for each time someone asked about the other chicks at an event, which sometimes

end up as three chicks, but often it might be “one chick, twelve chicks, or even two chicks and a dude.”

Weddings continue to be one of her favorite types of event to work. Although they can be complicated, she always gets to witness at least one moment of raw sincerity and honesty that make it worthwhile, whether it is a special toast or the groom’s smile during the first dance.

New for Summer 2014 was a program called Happy Hour To Go. Starting at $250 for a group of 30, Sagan brings a specialty cocktail, wine of the month and a local craft beer for a two-hour happy hour at your home, office or other venue, service included.

She hopes to be able to continue the program into the fall and winter months, perhaps with adjusted pricing.

Having fun by no longer “just slinging drinks,” Sagan says the excitement now comes from exceeding expectations, seeing how surprised and excited people are to receive something beautiful and delicious.

“I’m really enjoying creating an experience for people and for their events,” she says.

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Boulder Lifestyle | September 2014

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Field Trip

Jovial Jaunt Take a walk or ride and taste some of Boulder’s best micro brews Article Heather Shoning | Photography Provided

W

e’re always touring Boulder—running, biking, walking, and some friends want to enjoy the local breweries and not have to etc. Well, here’s another fun way to tour Boulder: Boulder worry about who’s driving.

Brew Tours. Lee Olliffe, owner of transportation company BoulOn all the tours, you’ll enjoy Olliffe’s knowledge of the brewder Lift, decided to combine his work with his passion for craft ing process as well as the beers themselves. He often makes recbeer, and Boulder Brew Tours was born. ommendations at each stop. He gauges the audience to cater the There are three options for your brew tour enjoyment—walk- right information. For instance, a group who knows little about ing, driving or private tours. The walking tour is a great option beer-making will get an introductory lesson covering the basics. when you’re entertaining out-of-town guests.

However, a group with more experienced beer connoisseurs “The walking tour is a great way to see Pearl, learn some history might get a lesson in the finer, more complex points of brewing. and taste the freshest beers around,” Olliffe says.

Olliffe comes by his knowledge from dabbling in home brewHe guides you for two hours or more from Shine Brewing Com- ing as well as having a couple of great mentors—Brewer Mike pany to West Flanders to The Walnut Brewery. He chose these Kasian of Shine Brewing Company and Taproom Manager Chad three as you can only get their beers on-site. At Shine, you’ll have Pieper of Upslope. a behind-the-scenes tour of the brewery.

Although Olliffe often has many different types of people on The driving tour also begins at Shine, but you’ll visit other local his tours, his main goal is to ensure all of them have a good time. favorites including Upslope and Wildwoods, which recently up“I want them to walk away saying, ‘Wow, that was fun!’” he says. graded from a nano- to a microbrewery.

“It’s so rewarding when someone says to me that it was the best Your third tour option is a custom tour cretour they’ve been on.” ated just for your group. You can choose the Whether you choose to walk or drive, book Boulder Brew Tours breweries and amount of time you’d like to tour. your brew tour and see why the website boasts, 303.522.3236 This option is great for birthday parties, bach“Boulder Brew Tours makes you hoppy!”

BoulderBrewTours.com elor and bachelorette parties or whenever you 26

Boulder Lifestyle | September 2014

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Hometown Hero

Making Heroes A local filmmaker sheds light on adaptive sports Article Jordan Lebowitz | Photography Provided

K

urt Miller, son of well-known ski and snowboard filmmaker Warren Miller, has dedicated himself to helping a large group of people that are widely referenced purely as statistics.

For Kurt though, the realization that nearly one in five U.S. residents live with a physical disability drove him to take action.

After purchasing his father’s entertainment company in 1989, Kurt continued the trend of including adaptive athletes in his annual films. The time spent with disabled athletes in the past opened Kurt’s eyes to the powerful impact sports can have on the human psyche. After selling the company he bought from his father in 2000, Kurt started a non- profit organization, Make A Hero, in order to continue the legacy of bringing awareness to adaptive sports through feature film.

“It allows them to move forward with life,” says Miller.

While it may seem that the physical differences which create the individuals disability should be the focal point, the real trick to improving the quality of life for a disabled person is the experience of their disability not mattering at all. Adaptive sports and recreation enables the physically disabled to be able to experience the same thrills and adrenaline pumping freedom as anyone else.

dedication, which help to create a strong sense of self. Discovering limits and advancing both physical and mental boundaries could read as the “sport” mission statement. Interestingly enough, “discovering limits and advancing both physical and mental boundaries” could also read nicely as a disabled support group statement. The truly unique aspect though, is when an adaptive athlete experiences the cerebral stimulation and freedom that associates with their activity. The thought of physical differences no longer crowds their attitude or outlook on life. In turn, partakers in adaptive sports have found a way to open their minds and re-engage life to the fullest.

Why Sports?

The Current

Sports are known to afford participants certain characteristics and traits. Top among those qualities are perseverance and

The Current: Explore The Healing Power Of The Ocean is Make A Hero’s second adaptive sports film. Watching individuals that

28

Boulder Lifestyle | September 2014

The Movement

The Movement: One Man Joins An Uprising is Make A Hero’s first film featuring inspirational adaptive sports. The film is narrated by Robert Redford and Warren Miller. The documentary allows viewers to experience the journey of five disabled individuals who participate in adaptive winter sports. Being able to feel the transformation of these people through the screen reveals the power of movement and how it can alter our entire perspective on life.

are dealing with one type of paralysis or another and how they’re able to interact with the water, truly touches the soul. This motion picture details the overwhelming power of the ocean and how related adaptive sports can empower, connect and free people living with disabilities through the experience of movement in a low gravity environment. The expected DVD release for this film is December 2014.

The Push

The Push: A South Pole Adventure is the latest adaptive sports film by Make A Hero and is by far the most extreme to date.

The documentary follows two adaptive athletes with spinal cord injuries as they literally push their way over 100 miles of frozen tundra to the South Pole. The two men hope their expedition will inspire others with disabilities to thrust themselves forward, expand their boundaries and reduce their limitations.

Mission

In short, Make A Hero’s mission is to inspire people with disabilities to get fully engaged in the game of life. Participation in sports recreation builds their confidence by helping them regain mobility and freedom. Make A Hero has set out to raise awareness by creating entertainment that inspires and compels social change for people with disabilities.

720.340.1729

How Can I Help?

It is estimated that less than 12 percent of the physically disabled community participate in sports or recreation. Make A Hero wants you to help increase that number by giving your time. This is an especially good opportunity for young people to gain a valuable perspective on life, how precious it is and how miniscule their problems actually are.

“It will change both your lives forever,” says Miller on donating your time to adaptive sports and recreational programs.

Here are a few local options that would love your time: -Ignite Adaptive Sports, located at Eldora Mountain Resort, IgniteAdaptiveSports.org - Adaptive Adventures, which holds events all over Colorado, AdaptiveAdventures.org - Expand Program, facilitated by Boulder Parks and Recreation, BoulderColorado.gov Of course, donations to Make A Hero are welcomed and appreciated. Although, Make A Hero likes to show their thanks by sending you a gift in return. Check out the Make A Hero website to get full details on donations, local adaptive sports groups and feature films that convey awareness and hope.

LisaDoane.com September 2014 | Boulder Lifestyle

29

Hops & Vine

From Vine to Bottle Making the most of the harvest season

W

ine is the perfect complement to any occasion, whether celebrating with friends or enjoying your favorite meal.

With the grape harvest kicking off, now is the perfect time to learn more about the winemaking process to deepen your enjoyment of this beverage. Here are three ways to get the most out of this exciting season.

Train your senses

Wine tasting notes often include descriptions of aromas and flavors, including many fruits and baking spices. Train your nose and your palate by heading to the grocery store or farmers market. Pick up a variety of fruits, vegetables, herbs and spices, and then start sniffing and tasting. You’ll soon discover green apple and yellow apple have different scents and flavors, and you’ll start to recognize the distinctions between cinnamon and clove.

Then open a bottle of wine and see if you can pick out those sensory characteristics.

Explore new wines

Gathering friends for an evening of wine tasting is a great way to discover new favorites. Structure your party by asking each person to bring a bottle of the same varietal, like chardonnay or pinot

30

Boulder Lifestyle | September 2014

noir, so you can taste the varied expressions of the same grape. Or, ask everyone to bring a different varietal so you can compare and contrast the wines.

Join the winemaking journey

Get a peek behind the scenes of an artisan winery with Virtual Vintner, a new program from La Crema. A family-run business with over 30 years of experience, La Crema is inviting fans to help create a new wine this fall through a “choose-your-adventure” program. Along with the help of winemaker Elizabeth Grant-Douglas, some of the steps involved in this fun and educational journey include: • Choosing a varietal • Deciding between appellations, vineyards and barrel treatments • Choosing a name and design for the bottle’s label Videos, quizzes and winemaking tutorials will help casual wine drinkers and sophisticated enthusiasts alike feel like winemaking experts. It’s an unprecedented opportunity to learn directly from the winemaking team and impact the final wine. To sign up for the Virtual Vintner Experience, visit LaCrema.com.

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Style Wise

Transitioning Your Wardrobe to Fall Article Liz Finkelstein, fashion stylist, Mile High Style

W

hile Labor Day signifies the end of the summer season, the retail world has been preparing for fall since summer began. And while you may be a few months away from incorporating wool and cashmere into your daily wardrobe, now is the time to start thinking about how to transition your closet and style into this new season.

TAKE STOCK. By far, the most important part of this transition is to have an accurate picture of what you already own: in the closet, the attic, the garage, your friend’s closet, etc. You would be amazed at how much is forgotten after only six short months and how many pieces are still sitting in dry cleaner bags, hidden at the back of your closet and on loan. Collect it all so you can have a clear starting point.

EDUCATE. With stores showcasing all new merchandise, it can be difficult to pace yourself. Before buying a particular piece, pieces or an entire collection, you must have a complete picture of what’s fully available for the season. The September issue of all fashion magazines (on stands right now) are the biggest of the year and feature all the looks, trends and available merchandise of the next three months. Educated, informed buying minimizes the potential for buyer’s remorse down the road. Additionally, by September’s end, the local boutiques will have most of their fall buy, so the longer you can wait, the better and fuller the selection.

TRENDS. Navigating trends can become unnecessarily complicated. I’ve heard the term ‘on-trend’ used both positively and pejoratively; for some, it sells the piece and for others, it makes 32

Boulder Lifestyle | September 2014

them run in the other direction. ‘Trendy’ is confusing and intimidating- it begs the question, ‘if it’s popular right now, can I wear it next year?’ Here’s everything you need to know about trends: forget them. When considering any trendy item (skinny jeans, oxfords, over-the-knee boots, Birkenstocks, the list goes on), the only questions worth considering are: 1. Do I like this? 2. Does this look good on me?

QUALITY. For a fashion stylist like me, each new season advances the issue of quality versus quantity. I am a fanatical proponent of investing in what’s well made and long lasting; clothing that may cost more in the short run, always saves in the long. So splurge on amazing knitwear, killer boots, luxe scarves and a gorgeous coat that will stay with you long after the season ends. I’ve never known anyone to regret spending more.

POST SCRIPT. Don’t forget the basics! In the excited buying of the new season, make sure you have the following: a nude camisole; a tank top and t-shirt in white, black and grey; and a white button-down. In Boulder, I recommend women’s contemporary boutique Willow for your basics, special pieces, just about everything!

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1155 Canyon Blvd 406

$5,300,000

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100%

3

4

1650 Wilson Ct

$2,750,000

$2,800,000

102%

4

5

1545 Sunset Blvd

$2,700,000

$2,600,000

96%

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4

2675 Dakota Pl

$2,300,000

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5

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7

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4

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4

1459 White Hawk Ranch Dr

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$1,750,000

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9

1125 Redwood Ave

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$1,632,660

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4

5230 2nd St

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4

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5

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September 2014 | Boulder Lifestyle

35

Fresh Pressed

Two local juice companies are pressing their way to the top.

Article Jules Marie | Photography @adam_matthew on Instagram

T

wo promising young Boulder-grown companies are hand-crafting pleasantly refreshing cold-pressed juice and winning new fans daily. Look for the Wonder Press Organic Juice Bar at 2595 Canyon or visit your local grocer and try the Pressery brand—both equally committed to packing countless pounds of fruit and vegetables into every serving.

The popularity of cold-pressed juice follows on the heels of coconut water and Kombucha; all developed to please eco-conscious consumers living healthy, active lifestyles. Generally, cold-pressed juice fits the gluten-free and Paleo diet, is vegan, low in calories, has no added sweeteners and packs a mouthful of happiness.

“The word ‘cold’ is very popular right now because more and more people are aware of the way heat damages enzymes and plant nutrition. The term ‘cold-pressed’ refers to the juice being extracted under a high level of cold pressure.

It’s designed to extract every ounce of juice possible while ensuring food safety, destroying pathogens and preserving enzymes, vitamins and minerals,” declares Robyn Knowlan, who along with childhood friends, Cecily Runge and Brooke Jordan, co-founded Wonder Press.

Wonder Press makes juice daily and serves it at their retail shop and also at the Boulder County Farmers’ Market where they’ve been a big hit with market-goers.

Wonder Press partners with local farms to purchase a variety of locally-grown organic vegetables: carrot, celery, spinach, cucumber, green apple, kale and parsley and is always on the hunt for new flavors.

One popular drink is Brite Greens, made

with cucumber, collard greens, kale, parsley and lemon that sells for $8.50 each. Another fan favorite, selling for $6, is Ginger Lemon Cooler made with cucumber, green apple, water, lemon and ginger.

“People love our juice because we make it fresh daily right here,” says Knowlan. “We don’t advertise it as veg-

an, or gluten-free or whatever. We say what it is: fresh, pressed juice that’s delicious, uplifting and rich in nutrients.

Everyone who tastes it is like, ‘Wow, I want more of that!’” Knowlan adds.

“Our goal is not to become a national company as that would require us to heat or pasteurize our juice and that would diminish the reason we make it in the first place. Our juices are cold-pressed and best consumed within 72 hours of production. We’re growing quickly and we hope to create some type of snacks from the produce we use. We think it would be perfect for us,” says Runge.

Pressery is another new company with a bright future as founder Ian Lee is on a

mission to make fresh, cold-pressed juice from locally-sourced, organic fruits and vegetables available everywhere in the Rocky Mountains. Pressery introduced 100 percent USDA-certified organic, cold-pressed juice blends at the Boulder County Farmers’ Market in April 2013 and soon found they were selling hundreds of bottles a day. As interest from customers grew, so did interest from retailers and today, Pressery juice is located in the grab-and-go section of local stores and are attracting a loyal fan following for their innovative, tasty blends.

“People are paying more attention to what they’re eating. They’re cleaning up their diet and getting rid of sugar and empty calories,” says Lee whose direct delivery distribution system ensures freshness.

Pressery utilizes high-pressure processing (HPP) which has the effect of killing any potential pathogens. Lee feels HPP adds a level of food safety without decreasing their juice’s nutritional content and allows them to be enjoyed within five days of opening.

“Sometime mid-afternoon, you end up craving things you don’t really need or want—sodium, sugar, sweet things. You’re about to crash and for us, a Pressery juice in the afternoon bridges that gap. It’s hard to find the time to make interesting, big salads and here’s a way to get a ton of fruit continued >

September 2014 | Boulder Lifestyle

37

fresh pressed juice delights (continued)

and vegetable nutrition that’s grab-and-go and doesn’t compromise quality,” says Lee. Pressery partners with Full Circle Organic Farm in Longmont to purchase the freshest locally grown organic produce possible.

Pressery has developed some memorable juice blends packing pounds of produce into each bottle: flavors like Kale Pear and Watermelon Cabbage or fan-favorite Spinach Apple—a blend of green apple, grapes, cucumber, spinach, ginger, celery, collard greens and lime. They also offer a Berry or Green Chia blend, and Coffee and Cashew nut blends. Lee loves using watermelon, which he refers to as Colorado’s coconut water, as it has loads of electrolytes and is super hydrating.

The biggest challenge for these two homegrown companies will be scaling up as industry giants Pepsi, Coke, Starbucks and others join the fray with less expensive, knock-off juices with longer shelf lives that can be distributed nationally.

Visit the farmers’ market or check the coolers of your favorite local grocer for truly handcrafted, cold-pressed juices, made right here in Boulder.

Wonder Press Juice Bar 2595 Canyon Blvd., Ste. 110, Boulder WonderPress.com Pressery Pressery.com

SPICY GREENS (from Wonder Press Juice Bar) Yield: 16-20 oz.

• 1 cucumber (medium/large or 2/3 lb.)

• 2 stalks celery • 1 bunch Italian parsley • 2 large handfuls spinach • 1 lemon, peeled (put through juicer with greens to help prevent oxidation) • 3-5 inches ginger, skin left on (amount depends on spice preference)

38

Boulder Lifestyle | September 2014

For the Love of Beer

B

eer has long since been thought of as a thing of men, but groups of women around the world are claiming the title of “beer connoisseur” and breaking through the stereotype. The International Organization of Barley’s Angels Chapters was founded in 2011 and now has more than 60 chapters worldwide.

Deborah Cameron, with a background in event planning and a love for craft beer, learned about the Pink Boots Society, a group for women beer professionals. From there, she learned of Barley’s Angels and knew she had to start a chapter. The chapter was formed in Colorado and had its first meeting in January.

“I signed up for a chapter membership, then started looking for breweries to host meetings,” Cameron says.

The Meetings

Cameron runs one meeting per month in both Boulder and Denver. The very first Denver meeting happened in the middle of a blizzard but still attracted 25 women.

In Boulder, the first meeting was at then-fledgling brewery, Sanitas Brewing 40

Boulder Lifestyle | September 2014

The women of Barley’s Angels are riding the wave of craft beer.

Article Heather Shoning | Photography Provided

Company. The group of 23 women enjoyed pairings of four tasters with four flavors of goat cheese from Haystack Mountain.

Today’s meetings are capped at 35 attendees to keep the festivities intimate so the women can interact. It also makes it easier to manage the educational aspect of each meeting. The group learns about the beers they sample as well as the brewing process.

A recent meeting at Post Brewing in Lafayette featured a full fried chicken meal and a brewery tour with Brewmaster Bryan Selders. He spent the entire evening with the group sharing his knowledge and stories of beer making.

“Our access to brewers is excellent,” Cameron says. “And we get to meet female brewers whenever possible.”

Recently, at Crystal Springs Brewing Company, the group was treated to tasters of three craft beers along with food pairings. They also enjoyed a taste of the first beer created by Kristin, brewer and bartender. The group enjoyed interacting

with a female brewer and hearing her take on the brewing process. The Denver group toured Epic Brewing Company led by a female Brewer Kim Collins.

“This is really about empowering women to learn more about beer,” Cameron says.

Upcoming Events Tuesday, September 16, 7 p.m.

Upslope Brewing’s Flatiron Park taproom A kickoff of Upslope’s quarterly Ladies Night events with Barley’s Angels. The events will offer craft beer education and fun, unique food and craft beer pairings.

September TBD A women’s bike taproom crawl with an organization called Pink Pedals. More info to come on this.

See BarleysAngelsColorado.com for more information.

A meeting at Upslope’s Flatiron Park taproom offered one of Cameron’s favorite tastings to date. Four beers were paired with four bakery items. The favorite: Upslope Thai Style White IPA with lemon tart.

“We focus on developing our palates,” Cameron says. “We’ve paired beers with cheeses, salsas and desserts.”

An August 14th meeting took place at Oskar Blues’ Hops & Heifers Farm. The group started in the Tasty Weasel Taproom for a tour. Next they were whisked away on the Hop trolley to the farm.

The third stop was at the restaurant for a nacho bar and beers. Finally, the trolley returned the group to the taproom and their cars.

Other events included beer and pie at Renegade Brewery Company and a blind tasting at Left Hand Brewing Company led by Gerry Leary, owner of Boulder’s Unseen Bean coffee shop.

The Group

“This group isn’t just about beer. It’s about friendships, networking and learning about beer,” Cameron says.

The group has no membership dues. You become a member by signing up for the email newsletter or by liking the group’s page on Facebook. Each outing does require the purchase of a ticket, and most range in price from $15–20. The price includes all drinks, food and gratuities. Cameron does everything she can to keep the ticket prices low so the group is inclusive.

“I started this group because I love craft beer,” she says. “I want as many other women as possible to be introduced to it.”

Barley’s Angels Colorado

Facebook.com/BarleysAngelsColorado BarleysAngelsColorado.com September 2014 | Boulder Lifestyle

41

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Giving Back

A Foundation Handcrafted in Morals How Left Hand Brewing Company Gives Back Article Emily O’Brien | Photography Provided

D

id you know that by drinking a beer, you are bettering the community? OK, well maybe it’s not that simple, but there’s something to this statement. For two decades now, since its inception in 1993, Left Hand Brewery has instilled the value of thriving inside the community and making positive contributions to its hometown.

We’re talking about a brewery that is one of the most honored and recognized in the state with more than 21 Great American Beer Festival medals, 9 World Beer Cup awards and 6 European Beer Star awards.

It’s because of this deep-rooted virtue that Left Hand Brewing Company (LHBC) strives to voluntarily contribute the equivalent of 1 percent of its annual revenues to charitable organizations worldwide, currently achieved through the Left Hand Brewing Foundation, which originated last year.

What this means is that in addition to the brewery winning medals at prestigious festivals and halting production due to the 2013 Colorado floods, it managed to give back to the community

by contributing nearly half a million dollars in aid throughout the year.

Half a million!

“The way to do that is to throw really rad parties where you don’t feel like people are reaching into their wallets,” says LHBC Community & Events Manager Joshua Goldberg.

And it’s no secret that LHBC has mastered the art of raising money. We’re talking thousands of donated dollars each year that— together—raised a whopping $449,000 to local causes in 2013 alone. One of the largest events last year was Bike MS & Team Left Hand Brewing, which raked in nearly $270,000.

Bike MS is a two-day, 150 mile bike ride that raises funds and awareness for the National Multiple Sclerosis Society. Guided

by Left Hand leadership, Team Left Hand Brewing consists of 180+ riders comprising of various teams in Colorado, North Carolina and Florida.

Another successful fundraiser returns this month: Longmont Oktoberfest on September 26th and 27th at Longmont Roosevelt Park features the area’s local breweries and fare, live music and family-friendly, German-themed festivities for all ages.

Oktoberfest came about at a special time last year. The LHBC facility took a hit during the flood and had to close its doors for four days. Yet despite being in the midst of its own company crisis, it immediately turned its attention to its neighbors and redirected the focus of Longmont Oktoberfest to Colorado Flood Relief, in addition to facilitating a Text to Donate campaign and retailing Colorado Flood donation merchandise. continued >

44

Boulder Lifestyle | September 2014

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Giving Back

(continued)

More than $70,000 was raised for flood relief as well as an additional $35,000 that was donated to various local causes.

Goldberg says, “Contributing positively to our community is an integral piece of Left Hand’s culture. We are proud to be a company that gives back to where we live, work and play.”

And that’s not all. Oktoberfest and Bike MS aren’t the only two events hosted by Left Hand Brewing Foundation. They are only a couple out of many that have allowed it to partner with Longmont Community Foundation and respond swiftly and resourcefully, for matters and emergencies imperative to its immediate community and beyond.

Donate to good causes, develop deeper connections with neighbors and community, imbibe stellar beer, have fun while giving back something to the community…yes, you should definitely raise a pint to that!

“Two weeks later the show went on. Our town needed a break and permission to have fun,” states Goldberg, clearly proud of the immediate response and large impact the brewery was able to produce for the community.

46

Boulder Lifestyle | September 2014

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Now Open

Beer Full of Smiles Finkel & Garf combines childhood fun with delicious craft beer Article Jordan Lebowitz | Photography Alex Vaughn

F

ather and son team, Eric and Dan Garfinkel, deliver straight forward beer offerings and lots of fun to go with it.

“We’re all kids that have fun in different ways,” explains Dan. This philosophy on life is apparent as soon as you enter the taproom. From the giant custom-made ball machine to original Nok Hockey and classic Cracker Jacks, this brewery aims to remind all of us of a more carefree place.

Beer

The Garfinkels don’t believe in complicated beer offerings, indepth explanations or intimidating levels of alcohol when it comes to their brews. The strongest beer on their menu is the Imperial Red that weighs in just under 10 percent. Nearly all of the beers are brewed to style and none of their beers are given names other than a few words to describe what they are.

One of the beers not brewed to style and certainly the most unique beer offering, is the Cream Ale. The Cream Ale is a concoction made from the favorite beers—wheat, pale, amber styles—of Dan, Eric and Brewmaster Myke Johnson. The result is amazing and unique, a must try brew.

Growlers are only $10 including the glass and canned beer will be available locally soon.

Games

Before stepping into the craft beer arena, the Garfinkels made their living in the toy industry. The love for toys and games is prevalent in the taproom. Kids as well as adults have plenty of entertaining options to choose from. Shuffleboard, Skittles and Table Top Bowling are a few of the activities that keep customers coming back for more.

“People come back in just to play the games,” says Dan. “They loosen their tie and have a root beer while they play a game during lunch and take a break from work.”

Atmosphere

Most of the décor is reclaimed from old railroad boxcars and other recycled materials. Everything is unique and lends perfectly to the whimsical surroundings.

Go Places – Stay Curious – Let it go – Play often – Surprise yourself

Food

Keeping with the theme of reconnecting with your inner-child, Finkel & Garf stocks a variety of snacks that will immediately take you back to memory lane. The Garfinkels believe that fun food like corn nuts, sunflower seeds and veggie sticks make for a more enjoyable experience. In order to include the entire family, there is also a house-made root beer for kids and non-drinkers to enjoy.

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Boulder Lifestyle | September 2014

The above maxims are represented in the breweries coat of arms. The message they deliver is intended to incline a person to be free, joyful and uninhibited to the best aspects of life. Dan and Eric place the highest importance on “playing often,” an idea that resonates the second you enter the building.

“It’s gratifying for us to create a place that families can come into,” says Eric.

Finkel & Garf is a craft brewery that doesn’t separate “beer geeks” from beer drinkers. They provide top quality beer with undeniably good taste and plenty of good times. The father and son team understands that we all need to work, but we also need to play.

The Garfinkels invite you to do some of your playing with them!

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From Farm to Table Boulder’s Black Cat Article Dell Bleekman | Photography Brett Willhelm

T

he black cat has a bit of a mixed reputation with history. Pilgrims, a deeply religious and equally suspicious lot, viewed black cats as companions of witches while in Scotland they signify prosperity, especially when said felines show up at the home. (Don’t even ask the gambling world about black cats.)

And so it’s fitting that on a quiet and rainy Tuesday evening we visited the Black Cat Bistro in downtown Boulder. Opened in 2006, the bistro is the inspiration of Chef Eric Skokan and his wife, Jill. What makes this restaurant so quintessentially Boulder is the commitment to the “farm-

to-table” ethic; the Skokans run a 130-acre farm northwest of town that supplies the bounty of what is served—indeed, the wait staff seemed to relish in using the verb “forage” when describing the harvesting of the evening’s selections.

Ambiance

Located on 13th Street—is that lucky or unlucky?—the bistro presents itself as understated but precise; tall-backed dark chairs compete easily with love seats and throw pillows. Subtle light cast from icicle-like sconces allow for an intimate and nicely lit space. There’s an unobstructed view of the open kitchen to entertain those who enjoy seeing the sous chef in action.

Menu

The menu changes daily, depending on what’s fresh from the farm. We were fortunate to sample the green tomato soup ($7), cold and creamy. The heirloom beet salad ($13) was delicious and a hint of ginger in the Asian-infused dressing gave it a pleasant kick without overpowering the vegetables. My wife decided on the Chef’s Tasting 50

Boulder Lifestyle | September 2014

Menu ($64) with the wine pairing ($48). She chose wisely. Throughout five well-proportioned courses—it’s possible to hand off the decisions to the chef so you don’t know what’s coming next—the tasting menu proved to be surprising and varied.

Other entrée options we sampled include Colorado striped bass ($30), served on a bed of roasted cabbage and marinated tomatoes and the farm vegetable curry ($19), comprised of ricotta, beets and basmati rice cakes was a delicious vegetarian option.

Drinks

While the cocktail menu is stocked with interesting craft offerings—our friend JuliAnna sampled a fine drink called Time Will Tell—vodka, Sloe gin, lemon and demerara, that last addition providing the slightest hint of molasses—the table was most impressed with the wine selections that accompanied the tasting menu. Case in point: the rich, creamy fois gras terrine came with Bookcliff Cellar’s Muscat blanc, slightly sweet with a soft character. It was just a terrific pairing.

It’s worth noting the bistro strives to include Colorado wines—Bookcliff and the Cortez vineyard Sutcliffe are two examples of keeping it local. Others on the nicely curated wine list reflect a desire on the part of the owners to work with like-minded businesses. To that end, it makes sense that a farm-oriented restaurant would support farm-oriented wineries that view the farm as a complete ecosystem.

Overall

The culinary offerings, informed by the philosophy behind the restaurant, make dining at the Black Cat a wonderful experience. There’s a commitment on the part of the owners to making sensible choices in the way food is presented. This is a simple yet powerful message that gets to the heart of how we view what we eat—indeed, not simply in the high-end bistro environment but in our daily lives. Let’s hope the farmto-table movement keeps growing; we can thank Black Cat Bistro for doing its part.

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51

What's Cooking?

Make Your Own Backyard Pizzeria W

ith 93 percent of Americans consuming it at least once a month, and an average annual consumption of 46 pieces per person — it’s easy to see that pizza is a national obsession.

These numbers from the National Association of Pizzeria Operators paint a powerful picture of the nation’s love affair with pizza. Just because it’s the heart of grilling season and the food focus is on steaks, burgers and hot dogs, it doesn’t mean we have to push aside this favorite Italian import.

Now is the time to bring the pizza party to the patio and bake pizzas outdoors — and there are several ways to get it done.

Directly on grill: Cook pizza right on the

grill grate. Preheat the grill to 500°F and place the dough — without toppings — on the grate, directly over the fire.

After a few minutes, flip the crust using tongs. Then add toppings on the grilled side. Pre-cook raw meat and fish toppings before placing them on the dough. Close the grill hood and continue cooking for several minutes. Don’t overload the pizza, as the crust may get soggy and some toppings won’t be consistently heated.

Cooked on stone: A pizza stone is another

way to bake pizzas outdoors. It distributes heat more evenly and extracts moisture so 52

Boulder Lifestyle | September 2014

crusts come out crispier. Preheat the stone at 500°F in the indirect grilling zone for about an hour. Cook any raw meat or fish toppings during this time.

After the stone is heated, assemble the pizza with the cooked toppings and place it directly on the stone. Cook the pizza with the grill hood closed at 500°F for about 1012 minutes, or until it’s done and the crust is browned. At the five-minute mark, rotate the pizza 180 degrees to cook evenly.

Pizza oven: For those who want a pie like

the one they get in artisan pizzerias, a pizza oven is the way to go. With some ovens reaching temperatures of 800°F or higher, pizzas can be cooked in just a few minutes.

While large wood-fired brick ovens are popular, there are countertop ovens powered by natural gas or liquid propane, such as the Artisan Fire Pizza Oven by Kalamazoo Outdoor Gourmet.

Both styles give backyard pizza maestros the ability to cook at extreme temperatures, giving crusts the perfect amount of char and chewiness. The gas-fired models offer the ability to tailor heat to particular pizza styles while the wood-fired ovens require a little more attention and expertise.

For more pizza recipes and cooking tips, visit KalamazooGourmet.com.

blt pizza Servings: One 10-inch pizza

• 1 tablespoon prepared mayonnaise • 1/2 teaspoon sherry vinegar • 1/4 teaspoon maple syrup • 1 (10-ounce) ball of dough • 2 ounces cheddar cheese, cut into small rectangles • 4 slices bacon, cooked to about 75 percent doneness and cut up • 1 small head romaine lettuce, chilled and sliced crosswise • 8 heirloom cherry tomatoes, quartered lengthwise 1. Whisk together mayonnaise, vinegar and maple syrup to create dressing. Set aside.

2. Working on lightly-floured surface, form dough into 10-inch pizza. Distribute cheese and bacon on dough.

3. Transfer pizza to pizza peel and transfer to pizza oven or grill. Cook until cheese is melted and crust is browned. Cooking in hot pizza oven takes less than 3 minutes. Cooking on grill at 500°F requires about 10 minutes.

4. Remove pizza; let cool for several minutes. Slice into quarters; top with romaine lettuce and tomatoes. Drizzle on dressing.

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53

Artist's Palette

Art Movement Article Heather Shoning | Photography Provided

A

new way of buying and selling art has moved into Boulder. It’s called Art Movement and is changing the way we think about art galleries. Trudi Horowitz and Susan Knickle are no strangers to brick and mortar galleries— they both worked at the same gallery one after the other, and Susan owned Blink Gallery on Pearl Street. After closing Blink, the two paired up to start something completely new.

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Boulder Lifestyle | September 2014

“We wanted to try a different approach,” Knickle says. They set out to create a virtual—and mobile—buying experience. The pair represents a wide variety of artists including local, regional and national artists.

They have partnered with several venues throughout Boulder including Todd Reed, eTown Hall and Boulder Commons to display the art. At any given time Art Movement has $1 million in artwork on display.

When displaying the artwork in a venue, the pair uses their intuitive sense of design.

“When we arrive at a venue with a truckload of artwork, it can be daunting,” Knickle says. “It’s a creative process to create a harmony in the space.” A keen eye allows them to create the beautiful displays.

To sell the pieces, Horowitz and Knickle work with private collectors as well as corporations including Boulder Community Hospital, Colorado Legacy Foundation and most recently the Government Services Administration. They work diligently with their artists to tailor the works to the space. Every corporation has different protocols for the acquisition, and the duo looks forward to each new challenge of de-

livering artwork the client will love as well as meeting the corporate requirements.

When working with a private client, Horowitz and Knickle take them through a fun and exciting process. They will guide them through several venues to view the art. They take photos of the pieces the client is interested in then sends them the images after the tour.

“Clients like seeing the artwork in the venues,” Knickle says. “It’s like seeing it in a home environment rather than a gallery environment.” Once they decide on a piece or pieces they like, Horowitz and Knickle will install the art in their home for them to live with for a period of time to ensure they truly love the artwork.

“We enjoy working with people and showing them art,” Horowitz says. They also want to ensure their artists are well-represented and that everyone is happy with the art movement in the end.

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55

Feature

Napa’s Best is found at the silverado

Article Nicole Kilian Photography Joann Dost & The Silverado

Located in the Napa Valley, just 50 miles northeast of San Francisco and 60 miles southwest of Sacramento, Silverado Resort and Spa should be at the top of everyone’s list for wine country getaways. The AAA Four Diamond hotel encompasses more than 1,200 acres of land in the heart of the Valley and combines endless recreational possibilities with state-of-the-art business facilities. Since World Golf Hall of Fame member and lead NBC analyst Johnny Miller became owner in 2010, the resort has staked its claim as one of the Golden State’s premier destinations, with recent awards including Golfweek’s 2013 “Best Resort Courses,” Tennis Resorts Online’s 2013 “Top 50 Tennis Resorts,” and About.com’s 2013 Readers’ Choice “Best Hotel Spa.” Beautiful room renovations to the 380 guest rooms and the 12,000-square-foot conference center were completed this sum56

Boulder Lifestyle | September 2014

mer offering a fresh, updated feeling of warmth and luxury. With room options including standard resort rooms, junior suites, or spacious one-, two- or three- bedroom suites, the resort is perfect for couples, families and group vacations.

Whether you prefer to unwind with a round of golf on one of the two award-winJohnny Miller ning, PGA championship courses, or with a soothing fireside massage in the full service spa, you’ll discover renewal and rejuvenation around every corner. Take a dip in one of 10 swimming pools, play a game of tennis on one of 13 courts, or explore the many hiking and biking trails. Of course, Silverado’s close proximity to more than 400 wineries means you’re never too far away from a spectacular Pinot Noir or Chardonnay.

The picturesque, North and South Courses at Silverado Resort are legends in the golf world. Recently redesigned by Johnny Miller, both 18-hole championship courses feature dozens of water crossings, elevation changes, and routing through oak, pine and redwood trees. Included in all golf rates at Silverado are complimentary range balls for practice, golf carts, yardage cards and green fees. The stylish 10,000-square-foot Club House pro shop, a 2013 AGM Platinum Award Winner for “Top 100 Golf Shops,”

has all you need before teeing off, and the staff of professionals is eager to help with lessons, packages and more.

The long tournament history at Silverado includes 14 PGA Tour events, from 1968 through 1980, and the Champions Tour stop, from 1989 to 2002. This year, PGA golf returns to the resort in October, as Silverado plays host to the 2014 Frys.com Open on the iconic North Course. Now in its eighth year, the four-day tournament is the opening event of

the PGA Tour season and will be televised worldwide on the Golf Channel. For those avid golfers that want to be amongst all the action, limited resort rooms are still available during tournament week. Rory McIlroy, a two-time major champion and currently ranked number seven in the official world golf ranking, will be participating, along with acclaimed golfers Jimmy Walker and Patrick Reed. continued >

September 2014 | Boulder Lifestyle

57

napa's best is Found at the Silverado

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Along with golf, guests are encouraged to renew their mind, body and spirit at Silverado Resort’s Spa. Spanning 16,000 square feet, the award-winning spa offers an extensive menu of beauty and body treatments that combine traditional techniques with modern innovations. After a busy day in the vineyard or on the green, the Spa at Silverado invites you to unwind in the eucalyptus steam room and sauna, experience a soothing fireside massage, and melt away stress in the indoor or outdoor whirlpool.

More than a destination for treatments, the full service spa offers a fitness center, many complimentary classes including Dharma Yoga and Flexibility Training, garden and

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Parent's Corner

Changes to the SAT A Commentary Article Ryan Kiick, Regional Vice President, The Princeton Review

T

he recent College Board announcement extolling a new and improved SAT, launching in spring 2016, is akin to Darth Vader proclaiming an upcoming change in lightsaber color—who cares what it looks like when the end result is pain! For decades the SAT has been a vital part of the college admissions process, though it is easy to forget that it was never truly meant to help students. Instead, it is a tool used by colleges to make slightly more informed decisions on a given student’s admissibility. In fact it’s an amazing thing to consider that the College Board’s true customers are colleges and universities, but it is students who pay for the test. What a business model, eh? While David Coleman, the College Board President, is lauding the changes as a great step forward for students, he is conveniently ignoring his organization’s true motivations. The test isn’t changing because it has been an unfair stumbling block for college bound students (it has been), but because a growing number of colleges no longer require it for

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Boulder Lifestyle | September 2014

admission—now over 800 schools—and because the SAT has lost market share to the ACT. All that being said, the test will remain a part of the college admission process for the foreseeable future, so rather than lament its existence, let’s take advantage of it. First, these changes only impact students who are currently freshman (Class of 2017) or younger. Older students don’t have to worry about these changes and will still be taking the current SAT and/or ACT as part of the admissions process. Both of which are known entities that The Princeton Review can outsmart with its eyes closed—just as we have for over 30 years.

The chart below captures the main differences between the current SAT and the one students will be up against in 2016. Of course things can change a bit between now and then, so stay up to date by bookmarking and regularly checking PrincetonReview. com/SATchanges.

Changes

Current SAT

Scoring

2400 points possible over 3 sections 1/4 point deduction for incorrect answers on multiple-choice questions 3 sections (Math, Critical Reading, Writing Skills)

Incorrect Answer Penalty Sections Length of Test

Format Reading and Writing

Math

Essay

Redesigned SAT (starting spring 2016) 1600 points possible over 2 sections No penalty for incorrect answers

2 sections (Math, Evidence-Based Reading and Writing) 3 hours, 45 minutes 3 hours (without essay) 3 hours, 50 minutes (with essay) Paper and pencil option only Paper and pencil AND a computer-based option Two sections: Critical Reading One section: Evidence-Based and Writing Skills Reading and Writing · Vocabulary tested by sentence · No more sentence complecompletion questions; famous for tions “SAT Words,” often considered obscure · Passage-based questions, with · Vocabulary less esoteric, passages drawn from random more likely to be found in topics sentence completion ques- real life tions; famous for “SAT Words,” often considered obscure

· Focus on providing support for answers from evidence found in passages

· Passages will draw from significant historical or scientific documents · Covers topics from Arithmetic, · Focus more on applicaAlgebra I, Geometry, and a little tion-based questions; will bit of Algebra II cover topics from Problem Solving and Data Analysis, the Heart of Algebra, and Passport to Advanced Math · Calculators permitted through- · Calculators only sometimes out allowed Required first section of the test The essay will be optional (25 minutes, timed) (50 minutes, timed) September 2014 | Boulder Lifestyle

61

Family Feature

Getting To Know the Faces Behind the Wine Meet the Zimmermans Article Emily O’Brien | Photography Provided

B

orn and raised in Boulder, Brett Zimmerman knows a thing or year—but directly across the street from where Boulder Wine or two about fine wine.

Merchant is located.

For one, he and his wife own Boulder Wine Merchant—a treaThe store opens its doors—along with a few bottles of wine— sure chest of delicious wine, spirits and beer. Brett’s restaurant every Wednesday for educational, consumer tastings with a focus journey began with local area classics; he served at Laudisio’s and on reasonably priced wines. On other occasions, it offers producer Flagstaff House, which helped root him in the wine and food cul- tastings where the wine maker or producer comes in to pour and ture. He then headed off to Chicago, where he worked as a som- discuss the wine to all who are shopping. melier at the well-known Charlie Trotter’s. And then he shot off Aside from his passion to pursue delicious wines, Brett’s an avid to San Francisco’s Aqua before finally making his way back to cycler and appreciates squeezing in rides with fellow restaurateurs Boulder to launch his own restaurant, Mateo, where he met his and local distributors. And with two little boys under the age of wife, Jennifer. After deciding to pursue his true passion of wine, five, the Zimmermans know how to make good use of free time. he left Mateo to work for Southern Wine & Spirits where he even- The majority of this past summer has been spent swimming since tually became the general manager of the Fine Wine division. both their boys have really taken to water. Brett readily admits His refined pedigree doesn’t end there. In 2007, Brett re- most of his free time is spent with family. They all enjoy taking ceived the extremely rare title of Master Sommelier. Something weekend hikes and skiing outings together. important to note—there are currently only 140 Master SommeBrett’s passion for curating unique and hard-to-find wines liers in North America. shows in his selection on the shelves, but the store also is proud Jennifer is an attorney specializing in the areas of criminal to offer multiple local wine favorites; it also stocks quite a few lodefense and civil litigation in Boulder. They purchased Boulder cal beers and spirits. Boulder Wine Merchant also gives back to Wine Merchant together from Master Sommeliers Wayne Beld- the community. Its hosts the Burgundy Wine Festival in which ing and Sally Mohr. Despite running the legal practice full-time, it partners with the Growe Foundation, a local non-profit orgaJennifer still accomplishes her fair share of ownnization that provides elementary schools with ership responsibilities, all of which extend well organic vegetable gardens and a garden-to-table Boulder Wine Merchant beyond the day-to-day duties of selecting wines. program to teach children about healthy eating 2690 Broadway Street The Zimmermans live just a few miles from and caring for the environment in schools. In Boulder the shop and thoroughly enjoy raising their famthe store, its friendly and highly educated staff 303.443.6761 ily in their hometown. Oddly enough, Brett and takes pleasure sharing its knowledge with cusBoulderWine.com his wife were both delivered at Boulder Comtomers. It’s no wonder why Boulder Wine Mermunity Hospital—albeit not on the same day chant remains a neighborhood favorite!

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Boulder Lifestyle | September 2014

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Driver's Notebook

The Audi A7 Quattro Diesel is delightful in luxury A7 hatchback Article and Photography Tom Strongman

T

he Audi A7 quattro, from its sloping-roof, low-tail silhouette to the huge hatchback that opens up station-wagon-type cargo space when the seats are folded, is quite unlike any other car in the luxury segment. The fact that it is offered with a 3.0-liter turbodiesel that is rated at 38 miles per gallon on the highway also differentiates it from most of its competitors.

The A7 sits just below the A8 in Audiâ&#x20AC;&#x2122;s lineup, and there are four variants. The standard model has a 310-horsepower V-6 and the sporty S7 has a 420-horsepower V-8. All have Audiâ&#x20AC;&#x2122;s quattro all-wheel-drive system that divides power from front to back and side to side.

The turbodiesel develops 240 horsepower, but most important, 428 pound-feet of torque, all of which is available at less than 2,000 rpm. Torque is the motive force you feel the moment you mash the throttle and it powers the A7 to 60 miles per hour in 5.5 seconds, just one-tenth slower than the standard A7. There is no diesel clatter or sooty exhaust, and the fact that it sips fuel is a bonus. The eight-speed automatic can be shifted manually.

The RS 7 will be available later in the year with a 560-horsepower engine that yanks it to 60 in 3.6 seconds.

Audi calls the A7 a five-door coupe rather than a sedan, and that seems a fitting moniker. The fastback roof ends in a tail that is lower than most hatchbacks, giving it a distinct profile. A tiny tail spoiler rises at 80 mph for added stability.

Audi interiors are beautifully crafted and executed. The test carâ&#x20AC;&#x2122;s matte wood trim was an elegant accent to the dark leather 64

Boulder Lifestyle | September 2014

and bright trim. A center-mounted 7-inch LCD screen rotates out of the instrument panel when the car starts. Another screen, situated between the speedometer and tachometer, delivers a variety of information that the driver can select with a button on the steering wheel.

A mouselike knob on the console controls audio, navigation and vehicle settings. It is one of the easier systems to use. It has dedicated buttons for commonly-used controls and a unique touchpad that interprets handwritten input. You can write numbers with continued > your finger or scroll over maps with one finger.

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65

Driver's Notebook

(continued)

The test car was equipped with the $5,900 Bang & Olufsen audio system whose tweeters rise out of the corners of the instrument panel. The sound quality was good but not worth the price.

In my view, blind-spot monitoring, lane assist and adaptive cruise control are options that should be standard for a car with a base price of $66,900.

The 12-way adjustable front seats were comfortable, but I would prefer more lateral support. Rear-seat legroom is more than adequate for adults.

The test carâ&#x20AC;&#x2122;s optional 20-inch wheels and summer tires add some cornering performance but are vulnerable to real-world potholes and would have to be replaced with winter tires in northern climates.

Price

The base price of the A7 TDI Quattro is $66,900. Options on the test car included the Bang & Olufsen sound system, four-zone climate control, ventilated front seat adaptive cruise control, lane assist, corner-view camera, sport suspension and 20-inch wheels with summer tires. The sticker price was $81,395.

Warranty

Four years or 50,000 miles

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Boulder Lifestyle | September 2014

At A Glance point: The A7 is sleek and stylish. Part station wagon and part luxury sedan, it is both practical and plush. The turbodiesel is appealing for its quick throttle response, strong acceleration and outstanding fuel mileage. counterpoint: Like many of its German competitors, the A7â&#x20AC;&#x2122;s base price balloons dramatically when popular safety and convenience options are added.

2014 Audi A7 Quattro TDI engine: 3.0-liter, 240-horsepower turbodiesel V-6 transmission: Eight-speed automatic All-wheel drive wheelbase: 114.7 inches curb weight: 4,266 pounds base price: $66,900 as driven: $81,395 mpg rating: 24 in the city, 38 on the highway

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Lifestyle Calendar

September SEPTEMBER 1–30

SEPTEMBER 4

All-levels Outdoor Fitness Boot

LEZ ZEPPELIN

Camp Classes

BOULDER THEATER

Scott Carpenter Park

One of the most world famous English rock bands Led Zeppelin has been graced with an all-female “tribute” band called LEZ ZEPPELIN at the Boulder Theater on September 4th at 8:30 p.m. The New York City-based band has gained worldwide recognition for their musicianship, passion and gender changing complexity they have brought to the music of Led Zeppelin. BoulderTheater.com

Miss your fitness routine or looking to spice things up a little? Join folks everywhere to perfect your fitness routine and experience the unique slice of Boulder. Led by a personal trainer, the small outdoor classes are designed for a wide range of abilities for people to push themselves to the next level. Class times vary and are $15 per class. FitLiv.com

SEPTEMBER 4 FASHION’S NIGHT OUT Pearl Street Mall

September 1–30 Social Dance Party The Riverside/Agora Event Center

The joy of Ballroom, Latin, and Swing dancing all in one beautiful place! Join us every Tuesday for an all-level social dance class from 7:30–8:30 p.m., taught by Allison Johnson.

Then dance the night away to everything from Waltz to West Coast Swing until 10 p.m. All this for only $7. LoveLaughDance.com

September 2, 6, 9,11 All-levels Outdoor Yoga Drop-in Classes Chautauqua Park

Chautauqua Park PowerFit Yoga is a unique blend of yoga and conditioning to create a mind-calming and body-challenging experience that is welcome to the public. Based on a flowing style yoga, PowerFit Yoga incorporates the best principles of a variety of yoga practices and Pilates. Classes are 6–7 a.m. and 7:15–8:25 a.m. $15 per person. FitLiv.Com 68

Boulder Lifestyle | September 2014

Join retail lovers everywhere for the fourth annual Fashion’s Night Out on Pearl Street Mall from 6–9 p.m. for the celebration of fashion. Fashion’s Night Out kicks off New York Fashion Week. Retailers from across the city are hosting events, fashion shows, and free giveaway all night with 20 vendors with a wide variety of activities and merchandise alike. Shoppers can get discounts from many popular stores on Pearl Street such as Free People, Violette and Common Era. There will be live music, food and bargains for everyone.

BuckelButtonZip.com/Pearl-Street-Mall

September 4 HIKE NIGHT AT FJÄLLRÄVEN Fjällräven Apparel

Every Thursday starting September 4th from 5:30–7 p.m. hikers will meet at the store for snacks and a local hike with peers. Fjällräven is a Swedish outdoor equipment and clothing store on West Pearl Street. The name means the arctic fox. FjallRaven.Us

September 5, 12, 19, 26 FRIDAY AFTERNOON CLUB CENTRO LATIN KITCHEN AND REFRESHMENT PALACE

Every Friday between 3–5 p.m., Centro on Pearl has Friday afternoon club with inexpensive food, dining and wine. Centro is a large and spacious restaurant with many secluded nooks and some of the best patio dining in Boulder. This Boulder restaurant is known to suit every mood of its patrons. CentroLatinKitchen.com

September 6, 13, 20 Hand Drumming Basics Workshop Enriching Elements

Brian Howard will teach you the basics if you’ve ever wanted to learn how to drum. Basic drum and rhythm techniques as well as tips to blend your unique sounds into the group will be taught. No previous experience is required.

Anyone can learn to drum. The event is from 6:30–7 p.m. You can experiment with drumming for free. EnrichingElements.com

September 7

September 11

Chautauqua Walking Tour

Ira Wolf, Zack Joseph

Chautauqua Dining Hall

and Woodshed Red

One of Boulder’s most famous landmarks, Chautauqua, is one of the few remaining Chautauqua sites in the nation. Today Chautauqua continues to exemplify its original ideals of love of nature, music and the arts. Small groups guaranteed, reservations required. Tickets are $18 a person and reservations are recommended. From 10–11:30 a.m. BoulderWalkingTours.com

September 9 Outside Folkdancing on the Plaza Boulder Dushanbe Teahouse

Don’t miss your chance to learn some great dance moves from Boulder professionals at the teahouse. Many teachers and dancers from around the world will come and show you how to bust a move. Beginners are welcome and encouraged. Instruction will last from 7–8 p.m. Dancing is encouraged through 10 p.m. PostOley.org

September 9, 16, 23, 30 Centro Latin Kitchen: Tequila Tuesday Centro Latin Kitchen and Refreshment Palace

Beginning at 4 p.m., Centro Latin Kitchen and Refreshment Palace celebrates Tequila Tuesday featuring a tasting Tequila flight, specialty cocktail, food special at a discounted price. CentroLatinKitchen.com

Trident Cafe

Nashville artists Ira Wolf and Zack Joseph will be performing with Colorado locals Woodshed Red. Guest reservations are required 24 hours in advance. $5 at the door, show starts at 7 p.m. TridentBooksCafe.com

September 11, 12 {UN} W.R.A.P Irey Theatre, CU Boulder

Dance performances and panel discussions that center on conversations between the body and the worldwide web will be held at the Irey Theatre beginning at 7:30 p.m. Ticket prices will vary. TheatreDance.Colorado.Edu

The Stampedes start at 7 p.m. in front of the Boulder County Court House and the finales take place in the parking lot at 10th and Pearl. BoulderDowntown.com

September 12, 26 Dances of Universal Peace Community United Church of Christ

The Dancers of Universal Peace not only honor all beliefs and traditions, but they are also some of the most willing and helpful dancing instructors in the city. There is no experience necessary and dances are taught every second and fourth Friday of each month to encourage the long tradition that the group is spreading worldwide. Cost is $10 at the door and classes start at 7:15 p.m. Dup-Co.com

September 11–15th Americas Latino Eco Festival Boulder, Denver

The America Latino Eco Festival (ALEF) is hosting a five-day festival to promote environmental awareness and to unite communities with fun activities for adults and families. Some of the ALEF highlights include a variety of presenters, films, a K-12 Eco Exhibit called “Migrating Birds of the Americas,” and a Performance Fest including live concerts. AmericasLatinoEcoFestival.org

September 14 Boulder Philharmonic Opening Night Macky Auditorium, CU Boulder

September 12, 19 Pearl Street Stampede Pearl Street Mall

The Pearl Street Stampedes have been marching through Downtown Boulder every Friday night before CU home football games for the past nine years. Hundreds of Buffs fans line the Pearl Street Mall to enjoy the sounds of the Marching Band and to cheer on members of the CU football team.

The Boulder Philharmonic Orchestra season kicks off with the world premiere of “Gates of the Arctic.” Written by Stephen Lias and accompanied by stunning images of the Alaskan backcountry, this work honors the 50th Anniversary of America’s Wilderness Act. The show starts at 7 p.m. There is a pre-show talk at 6 p.m., and tickets are $40 per person. BoulderPhil.org

September 14 Boulder Green Streets and Ciclovia Downtown Boulder

Cycle, ride, roll around, and walk your way around town to enjoy a variety of free activities and hundreds of vendors. The annual Boulder Ciclovia is an event that opens miles September 2014 | Boulder Lifestyle

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Lifestyle Calendar of car-free streets for play. Along the route visitors can enjoy free music, healthy foods and exhibits and surprises. Come meet your neighbors from 10 a.m.–4 p.m., and pledge to go car-free. BoulderGreenStreets.org

September 14, 21, 28 La Tardeada Family Salsa Dance The Agora on the Riverside

The Agora and Puente Fuente Productions are proud to host “La Tardeada”, an afternoon and evening Salsa class and dance party for people of all ages. Come on down and bring your families for this inexpensive event. $7 for classes and $5 for the dance party. From 3–6 p.m. Facebook.com/Boulder Agora

September 19

September 25-28

ARTMIX at BMOCA

BOULDER’S MOONDANCE INTERNATIONAL

Boulder Museum of Contemporary Art

FILM FESTIVAL

Come on down to celebrate ARTMIX! The Boulder Museum of Contemporary art is having a fundraiser featuring both live and silent auctions of contemporary art, travel and more. There will be music, food and drink as well as cocktails. Beginning at 6:30 p.m, ARTMIX tickets are $75–$85 dollars and $45 to Friends with Benefits members.

All proceeds will go to BMoCA. BMOCA.org

VARIOUS LOCATIONS

September 19–21 Boulder Colorado’s Fall Festival Comes to Town

SEPTEMBER 26

Downtown Boulder

“OUR TOWN”

Downtown Boulder’s 25th annual 3-day Fall Festival features everything from food and entertainment to a children’s carnival and artisan booths lining the Pearl Street Mall.

This event is not only a great way to kick start the fall and embrace the weather, but it is also an awesome event for families and anyone who enjoys spending time outside of the beautiful Downtown Boulder. Free parking is provided on Saturday and Sunday in the city parking garages, and events will run from 11 a.m.-5 p.m. BoulderDowntown.com

UNIVERSITY THEATRE, CU BOULDER

September 20, 27 Learn about CrossFit Ruya CrossFit Studio

SEPTEMBER 17–28 Boulder International Fringe Festival Venues throughout Boulder

The Boulder Fringe is a fun-filled, breathtaking event that brings interesting performances to the city of Boulder and the Front Range arts community. A festival of this kind supports the community in ways that have been tested throughout the world. Boulder Fringe includes a broad array of family events, workshops, local business activity and cultural activity throughout each day. BoulderFringe.com 70

Boulder Lifestyle | September 2014

From 11 a.m.–midnight come to Hotel Boulderado, Boulder Library’s Canyon Theater, CU Alumni Center or Jill’s Restaurant at the St. Julien Hotel to celebrate the 15th year of Boulder’s Moondance International Film Festival. The annual Moondance international event is where you can see films from talented Colorado, U.S. and international filmmakers. MoonDanceFilmFestival.com

Many people have heard about CrossFit but truly have no idea what it entails. Well, here’s your chance! Come to the free Saturday class that gives you an introduction to CrossFit. Instructors will be there happy to answer any questions and even take on a sample workout. The best part is that this free class is only for those new to CrossFit so no worries about working out with mega athletes. Classes are from 12–1 p.m. RuyaCrossfit.com

Wilder’s beloved, Pulitzer Prize-winning classic will depict life, love and death in the American town of Grover’s Corners.

Small-town hopes and dreams expand into questions about meaning and purpose: How does one realize life? This free event will be eye-opening and is open to the public. Starts at 7:30 p.m. TheatreDance.Colorado.Edu

SEPTEMBER 27 GREEN BEER FEST Boulder Band Shell Amphitheater

Green Beer Fest is a one day creative mashup and live music festival. The event celebrates Colorado’s clean water and all its necessary and fun uses. The event showcases local makers who create the merchandise they will be selling and an eclectic variety of local bands including blues and rockabilly. GreenBeerFest.com

September 28 Phantogram Concert Boulder Theater

Since 2007, the Phantogram sound has evolved gradually and organically, much like the band’s career. Doors open at 8 p.m.

Tickets are $26 for general admission. This is one concert at Boulder Theater that you don’t want to pass up, as it is expected to be very exciting. BoulderTheater.com

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Real Faces •Real Fit •Real Fashion September 2014 | Boulder Lifestyle

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wine wednesdays!

Stop in every Wednesday, from 5:30 to 7:00 pm, to sample four different wines from our monthly newsletter or special bottles from our store.

These are wines we are proud of, wines that stimulate the palate, excite the imagination, and showcase a range of styles.

And to make it even better the tastings are always free!

15% off on bottles we are sampling for those attending the in-store tasting.

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Boulder Lifestyle | September 2014

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September 2014 | Boulder Lifestyle

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Parting Thoughts

A Love Letter to Adult Grape Juice Words Matt Lurie

I

spent a recent Friday afternoon at a wine tasting with my partner, Katie, and a couple close friends. As usual, we bought a Groupon deal to avoid paying full price. And, as usual, we probably overdid it, especially considering the four of us had to split our six-person deal after two in our party decided not to show up.

We tried a Sauvignon blanc, a rosé, a Merlot, a Cabernet and a Syrah. We didn’t ask our sommelier for more information, compare tasting notes or spit into a bucket. We just sat there talking, laughing and drinking.

How did the wine taste? Like it always does. Like wine.

This is how I drink wine: indiscriminately, carelessly, among friends. Though by now I’ve tried hundreds of varieties, I’m an amateur. Most red wine still tastes like red wine to me; white still tastes white. Sometimes, white actually tastes red.

Sure, I’ve found hints of cherry or blackberry—maybe even vanilla—but predominantly, grapes. No wine has ever suffused my palate with a vaunting, billowing interplay of oak and fennel, blooming into a balanced crescendo of bold fruit and earthy tannin.

Or, if it did, I don’t remember it.

What I do remember is the time I went tubing with a few friends, each of us carrying individual-sized boxes of wine we would pass to each other along the river (“It floats!” proclaimed the label), and then—four hours too late—realizing that we had missed our parking spot. By the time we found a ride back, we were exhausted and brutally sunburned, but we had wine.

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Boulder Lifestyle | September 2014

I remember the long weekend Katie and I spent at a bed and breakfast in Newport, Oregon, and the countless wineries we visited, all of which offered an “incomparable” Pinot Noir. They all tasted exactly the same, and I vowed, purple-mouthed, to never drink a Pinot noir again… Until I did, again.

I remember the first time I got drunk, when a friend’s friend brought a bottle of Charles Shaw—“Two Buck Chuck”—over to my new apartment. I didn’t own a corkscrew, so he gave me one as a gift. It broke that night.

I remember parties, camping trips, picnics and family dinners.

Mostly I remember depleted bottles and depleted time. There’s always too much wine, and there’s never enough wine. Wine is an excuse for excess: to over-drink, over-talk and over-indulge. Even non-drinkers keep a bottle or two on top of the fridge—you never know when you might have company.

Wine is the only beverage it’s okay to drink at both a church and a dive bar. It’s the only beverage you could buy for three dollars, or three thousand dollars, and have a hard time tasting the difference. If you can taste it, by all means, enjoy the rich, rewarding hobby connoisseurship it offers.

But if you can’t, enjoy it anyway. Enjoy it because most of us don’t know a Grenache from a Grignolino—but hey, we’ll have fun and drink it nonetheless.

Now beer, on the other hand...

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