Boulder January 2016

Boulder JANUARY 2016

BoulderLifestylePubs.com

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KIMBALMUSK LEADING A FOOD REVOLUTION

THE ROAD TO CROSSFIT RECIPE FROM AROUND THE WORLD AT-HOME HERBAL HEALING

THE TOP TEN REASONS TO OWN AT VAIL ’ S MOST

1

EXCLUSIVE ADDRESS

NO. REASON

Time is Running Out THE RESIDENCES are the fastest selling new property at the base of Vail Mountain and are nearly sold out.

THESE ELEGANT DESIGNER FURNISHED HOMES with the legendary services and amenities of The Ritz-Carlton offer a unique opportunity to own at Vail’s most exclusive address. There may never be an opportunity like this again.

See for yourself before it’s too late.

IT’S EXTRAORDINARY HERE.

OPEN HOUSE DAILY FROM 10 AM TO TheResidencesVail.com | 866-450-3036

RCR Vail, LLC, an affiiate of

6 PM

Obtain the Property Report required by Federal law and read it before signing anything. No Federal agency has judged the merits or value, if any, of this property. The information presented herein is proposed and should not be relied upon as a basis for purchasing since all elements are subject to change, refinement or elimination by the developer without notice. Prices and availability are subject to change at any time without notice. The Ritz-Carlton Residences, Vail are not owned, developed or sold by The Ritz-Carlton Hotel Company, LLC. RCR Vail, LLC uses The Ritz-Carlton marks under license from The Ritz-Carlton Hotel Company, LLC. The Ritz-Carlton Residences, Vail are being developed and sold by RCR Vail, LLC an affiliate of Vail Resorts Development Company. Any references to size or square footage is approximate. Verify before purchasing. Designated trademarks are the property of Vail Trademarks, Inc. © 2016 Vail Resorts Development Company.

Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregistered) marks used with permission. Each office is independently owned and operated.

Lifestyle Letter

Life of food.

F

or the majority of my working career, the food and beverage industry was my primary source of employment. The progression from bussing tables, to later opening my own restaurant, certainly had all the ups and downs that you would expect.

Once I graduated from college, I swore I would never go back to the restaurant industry. I took a job as a recruiter for a healthcare staffing company. We had to be in the office at 7:00 in the morning, and rarely left before 7:00 at night. Needless to say, that gig lasted about as long as my dating relationships at the time. I moved to Vail later that year, and needed to supplement my income from Vail Resorts. Naturally, I looked to the food and beverage industry that I knew so well, but landing a bartending job in a ski town is surprisingly difficult. The opportunity to ski all day, then make several hundred dollars at night, was a pretty sweet gig. Most of the guys and gals in these positions were lifers, and weren’t about to let a newbie take their spot.

Fortunately, one of my college roommates had been bartending at the Tap Room in Vail for two years, prior to my arrival. Although there weren’t any bartending positions open, I was able to start at the bottom of the ladder and be a bar back. To my good fortune, one of the other guys flaked out, and I had impressed the management enough for them to give me a shot. I made it! Roughly four weeks later, I broke my ankle snowboarding and was out for the season. The circle of life in a ski town.

The next year I moved back to my hometown, Lake Lotawana, Missouri, and had the idea to open a restaurant of my own. For five months, my business partner and I did a majority of the manual labor on our own, converting a former salon into a replica of an original lake cabin. The time had finally come to open our doors...only about two months later than projected. We had a full house, every seat was full. About an hour into the dinner hour, the whole restaurant goes black. This was the first time we had all of the power on at once, and the electrical box was completely overloaded. I had been stressed in this industry before, but this was a whole new level. We turned off the air-conditioning, opened the garage doors, and were able to salvage the night. The next morning, we were installing a new electrical panel at 5 a.m.

After five fantastic years, my family was growing, and it was time to say farewell to the restaurant business, and hello to a new chapter in Colorado. I’m proud to say that the Canoe Club Restaurant is still going strong, into it’s ninth year. Always a blast to go visit the crew when we are back in KC. As challenging as it was at times, the restaurant industry taught me some invaluable life skills - and my wife can attest that none of those have to do with cooking!

Looking forward to a fantastic 2016!

JANUARY 2016 publisher

Andy Manz | AManz@LifestylePubs.com administrative coordinator

Keeley Mahanes | KMahanes@LifestylePubs.com advertising sales

Paulo Briggs, Kevin Kieras, Katie Sznewajs managing editor

Kate Manz | KManz@LifestylePubs.com editorial director

Dana Lapinel | Dana.Lapinel@LifestylePubs.com staff photographer

Colleen Kelly contributing writers

Sam Alviani, Janine Frank, Alexander Gabriel, Lisa Grove, Colleen Kelly, Dana Lapinel, Keeley Mahanes, Ellen, Nordberg, Emily O'Brien, Ashlae Warner contributing photographers

Sam Alviani, Alexander Gabriel, Kelsey Huffer, Colleen Kelly, Ashlae Warner

CORPORATE TEAM | Steven Schowengerdt

CHIEF EXECUTIVE OFFICER

CHIEF SALES OFFICER

| Matthew Perry

CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING

| Sara Minor

ART DIRECTOR EDITORIAL DIRECTOR AD COORDINATORS

| DeLand Shore | Brad Broockerd

| Nicole Sylvester

| Cyndi Harrington, Chelsi Hornbaker, Kim Foster, Megan Seymour

LAYOUT DESIGNER DESIGN SPECIALIST

| Nicolette Martin | Ashleigh Thomson

EXECUTIVE ASSISTANT COPY EDITOR

| Melanie Carlisle

| Kendra Mathewson

APPLICATION ARCHITECT WEB DEVELOPER

| Michael O’Connell | Hanna Park

Andy Manz Publisher Andy Manz, Publisher

by Community ™

AManz@LifestylePubs.com JOIN US

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ON THE COVER Kimbal Musk at The Kitchen Upstairs PHOTOGRAPHY BY COLLEEN KELLY 8

Boulder Lifestyle | January 2016

BoulderLifestylePubs.com

P.O. Box 12608 Overland Park, KS 66282-3214 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.

50 for Your $

First Month Includes Elements Classes through January 31, 2016.

NEW YEAR NEW START 2480 49th Street - Suite j, Boulder, CO 80301 • (720) 684-9667

.com

January 2016

Departments

52

48 New Nordic Cuisine

Let your tastebuds take a trip to Iceland with a vegetarian stew.

52 Recipe For Change

The founding fathers of farm-to-table, Kimbal Musk and Hugo

Matheson, are building communities through food.

62 The World of CrossFit

Everything you want to know about CrossFit in Boulder.

34

42

12

Our Contributors

14

Good Times

27

Sold Properties

30

Around Town

34

Now Open

38

Locally Owned

42

Artist’s Palette

66

Tech Savvy

68

Healthy Lifestyle

74

Hot Spot

78

Trend Setter

80

Local Limelight

82

Lifestyle Calendar

86

Parting Thoughts

62

Lifestyle Publications Arizona | California | Colorado | Florida | Georgia | Idaho | Illinois | Kansas | Missouri | Montana | Ohio | Oklahoma | Texas | Utah | Wisconsin

Our Contributors

OUR CONTRIBUTORS ALLYSON REEDY

Allyson Reedy is first and foremost an eater. While her affinity for food was detrimental to her dreams of modeling swimwear, it helps her tremendously when writing about local restaurants for Boulder Lifestyle. She's competed in eating contests around town, never met a Thai curry she didn't like and has been written love poems by waiters in awe of her impressive appetite.

WHAT YOU'RE LOOKING FORWARD TO IN 2016?

"More amazing new Boulder restaurants, the end of election season and seeing my kids's faces when we go to Disneyworld for the first time."

EMILY O'BRIEN

Emily O'Brien started writing in high school, although it was mostly bad poetry and ambitious attempts at screenplays. The skills might not have been developed yet, but the passion sure was! Most of her work now consists of magazine articles and web content for small businesses. "Boulder is such a hotbed of fascinating people and innovative companies; I'm never in short supply of content."

WHAT IS YOUR 2016 NEW YEAR'S RESOLUTION?

"My New Year’s resolution is to continue working on breaking my multitasking addiction. It’s better to live fully in the moment."

ADAM PERRY

Adam Perry, who studied writing at the University of Pittsburgh and Naropa University, has covered everything from rock ‘n’ roll to high-tech dog collars for Lifestyle. Recaps of Adam’s international adventure-cycling journeys can be found in recent issues of Bicycle Times and Peloton. Adam lives with his partner, Irene, and their daughter, Sidney, in Boulder, where he works in veterans’ law and plays the drums.

YOUR FAVORITE MEMORY OF 2015?

“Probably taking my daughter to Star Wars night at Coors Field, seeing how stoked she was to see thousands of people all dressed up. Plus, she was yet again handed a ball by a Rockies player before the game.”

LAURA KINSER

Event Photographer Laura Kinser is based in Denver. She started photographing professionally in Las Vegas 10 years ago. Her specialties include head shots, portraits, lifestyle and event photography. Laura has had the opportunity to photograph many celebrities including, Kelly Clarkson, Journey, and many of the Denver Broncos.

YOUR 2016 NEW YEAR’S RESOLUTION?

“To enjoy life as its happening, savor now and not be in such a rush for the future.”

COLLEEN KELLY

Colleen became interested in photography in 2010 and hasn't slowed down since. She loves photographing animals, food, awesome people and hopes to one day capture Bigfoot on camera. Living in Colorado has expanded her horizons in ways she would have never thought possible. She consistently is working to improve in all aspects of her creative ventures and loves being challenged by what life throws at her.

WHAT'S A PHRASE THAT BEST DESCRIBES YOUR PAST YEAR?

The master has failed more times than the beginner has even tried. "This has been a year of learning and challenges. Without failure, we don't grow. I embrace life's challenges and hardships and look at them as ways to improve both in work and in spirit. Here's to 2016."

MICHAEL RAINERO

Michael Rainero is a Denver-based artist and photographer. He graduated in 2014 from the University of Cincinnati with a Bachelor of Fine Arts. He loves photographing nature and the world around him. The beautiful scenery gives Michael no shortage of inspiration for his photography.

WHAT DO YOU LOVE MOST ABOUT STARTING A NEW YEAR?

"Wondering where this year's travels will take me and what will happen."

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Boulder Lifestyle | January 2016

STOP DREAMING IT.

START LIVING IT.

ELLIS CONSTRUCTION 3020 CARBON PLACE, SUITE 201 BOULDER, COLORADO 80301 (303) 666-6939 | ELLISBUILDS.COM

Good Times

Attention Homes 2015 Sleep Out

More than 120 leaders from around the county raised $147,000 to support Attention Homes' street outreach, day drop-in, and overnight emergency shelter programs in November, recognizing Homeless & Runaway Youth Awareness Month.

PHOTOGRAPHY SUZZANNE PAINTER

Candelight Vigil

The 'Munchie Machine' aka: BVSD Food Truck

130+ Participants Sleeping Out for homeless youth

Family Sleep Out

Senior Pastor Pat Bruns with First United Methodist Church Youth sleeping out for homeless youth

Urban Pearl staff from downtown Boulder

Claire Clurman w/ Attention Homes, County Fairview Principal Don Stensrud being intervied by Commissioner Elise Jones, and Nia Wassink of CBS4 News Voices for Children CASA 14

Boulder Lifestyle | January 2016

Good Times

SVP 15th Anniversary Celebration at BMoCA

Business, nonprofit and community leaders gathered at BMoCA on September 24th to celebrate 15 years of Social Venture Partners Boulder County. Learn more about SVP’s work strengthening local nonprofits at SVPBoulderCounty.org. PHOTOGRAPHY OLGA HEIFETS

Jennie Arbogash, Shannon Sackmann, Olga Leslie Durgin, Jennie Arbogash Heifets, Caitlin Plaza

Caitlin Plaza, Claudia Bailey, Erik Bernstein

Dan Catlin, Robin Catlin

Ruth Henderson, Bruce Henderson

Andrew Currie, John McCorvie

Paul Shoemaker, Dough Yeiser

Arnie Jacobson, Vicky Johns, Shannon Sackmann, Caitlin Plaza Deborah Malden, Mara Kuczun

Bruce Borowsky, Bruce Henderson

Terry Morreale, Herb Morreale, Dan Catlin

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Boulder Lifestyle | January 2016

Ed Victor, Tom Sible, Linda Gilk, Dennis Berry

Good Times

Azeal Dermatology Grand Opening

Azeal Dermatology hosted a fabulous grand opening celebration for friends, family and clients with great food, raffles, product demonstrations and socializing. PHOTOGRAPHY AZEAL DERMATOLOGYÂ

Collagen P.I.N Demonstrations

Drs. Hale and Pilkington with Guests

Even the men had a great time!

Discussing Cynosure Laser Treatment The First SculpSure Laser in Colorado! Guests loved the amazing raffles

On-site Jane Iredale make-overs

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Boulder Lifestyle | January 2016

Impressive Obagi education

Restylane injectable consultations

Complimentary Hydrafacial MD treatments

Good Times

Weekends 25th Anniversary Party

Weekends celebrated their 25th anniversary on December 3rd. They partnered with Oak at Fourteenth to host a holiday party benefitting local non-profit, There With Care. Live music, beautiful jewels by Kate Flynn Designs, and delicious food and drinks, made for a fantastic evening! PHOTOGRAPHY VIRGINIA LEFFLER AND CHELSEY DAVIS

Eileen Druggish, Anne Hakason

John Schopbach, John Platten, Amy Scott, Andy Manz Kathleen & Pat Shaw with Guest

John & Marcia Schopbach

Trish Hoyt, Monique Jourdan , Katie Hegg

Kate Flynn

Margo King, Paula DuPre'Pesman - Weekends Staff founder of There With Care 20

Boulder Lifestyle | January 2016

Brian Dayton & Ronan Truesdale

Rusty McCoy, Melissa Stratman

Dana Bacardi, Sue Troller, Pam Kruteck

PETER BUREGA| SPRING BAY FIVE | 50X40 | OIL ON PANEL

1116 PEARL STREET | BOULDER CO 80302 303.444.7200 | SMITHKLEIN.COM | FAMILY BUSINESS SINCE 1984

Celebrating a 2nd Generation of Ownership & 32 Years of Business

Good Times

Boulder Burgundy Festival 2015

Now in its sixth year, the annual Boulder Burgundy Festival is one of the premier events for wine collectors and lovers from across the U.S. and features leading Burgundy producers and hundreds of rare wines. PHOTOGRAPHY BOULDER BURGUNDY FESTIVAL

Sommelier Team

Paige Bodine

Jeremy Parzen, Ray Isle, Paul Wasserman, JeanCharles le Bault

Jean-Charles le Bault, Dustin Wilson, Jay Fletcher, Bobby Stuckey, Brett Zimmerman

Carlton McCoy

22

Boulder Lifestyle | January 2016

Jay Fletcher and Ray Isle

wishing you & yours the best of everything

photo: Manzanita Photography

in 2016 Making your vision come to life.

303.818.9250 || www.ladolceeventsboulder.com January 2016 | Boulder Lifestyle

23

Good Times

Walters & Hogsett 35th Anniversary Party

Walters & Hogsett graciously turned 35 by celebrating with friends and family on November 20th with an evening of drinks, bites and undeniably beautiful jewelry. PHOTOGRAPHY LAURA KINSER

Dan Day, Mark Vieregg

LEARN HERE

THE PLACE TO LEARN 24

Boulder Lifestyle | January 2016

PLAY THERE

ELDORA.COM

SENSATIONAL SNOW, SO CLOSE

January 2016 | Boulder Lifestyle

25

Recently SOLD Boulder Properties Neighborhood

Original Price

Sold Price

Sold Properties

%Sold/Original

*DOM

4651 Eldorado Springs Drive ................... $6,499,000 ......... $6,300,000 ........... 97% ................... 402 933 Mapleton Avenue ............................. $5,500,000 ......... $5,050,000 ........... 92% ...................... 41 700 Highland Avenue ............................. $5,350,000 ......... $4,900,000 ........... 92% ................... 142 1492 Columbine Avenue ......................... $1,950,000 .......... $1,824,000 ............ 94% ...................... 18 3850 26th Street .................................... $1,800,000 .......... $1,800,000 ........... 100% ....................... 1 3560 9th Street ...................................... $1,695,000 .......... $1,625,000 ............ 96% ..................... 47 1645 Sunset Blvd .................................... $1,649,000 .......... $1,589,000 ............ 96% ..................... 37 1560 Blue Sage Court ............................. $1,549,000 .......... $1,515,000 ............. 98% ..................... 56 860 Union Avenue .................................. $1,350,000 .......... $1,325,000 ............ 98% ....................... 8 1235 Sumac Avenue ................................ $1,150,000 ........... $1,152,901 .............. 100% ....................... 1 1265 Sumac Avenue ................................ $1,150,000 ........... $1,150,000 ............ 100% ..................... 18 844 Iris Avenue ....................................... $1,075,000 .......... $1,100,000 ........... 102% ...................... 14 737 Quince Circle ................................... $1,025,000 .......... $1,025,000 ........... 100% ....................... 1 290 Elk Ridge Lane ................................ $999,000 ............ $999,000 ............. 100% .................... 65 989 Terrace Circle S ............................... $990,000 ............ $990,000 ............. 100% .................... 62 6190 Songbird Circle .............................. $999,900 ............ $975,000 .............. 98% ..................... 33 1895 Balsam Avenue ............................... $949,000 ............ $925,000 .............. 97% ...................... 74

This data is a sampling of sold properties from November 2015. Source: IRES MLS Sytem.

SIGNIFICANT SALES of 201 5

SOLD | 935 10th Street $1,900,000

SOLD | 1301 Canyon Blvd. 310 $1,462,500

SOLD | 920 Union Avenue $1,340,000

For additional market data please visit us at ColoradoMarketReports.com 1050 Walnut Street, Suite 100 Boulder, Colorado 80302

livsothebysrealty.com 303.443.6161

Good Times

Create & Celebrate

Rembrandt Yard celebrated their 10th anniversary by thanking all those who have supported them in art and events through the years. Milk Glass Productions and other vendors came together to inspire guests with local food, handcrafted cocktails, live music and fun activities. PHOTOGRAPHY ALDABELLA PHOTOGRAPHY

Pinot's Palette Denver - Highlands

Fiori Flowers, All Events Tent & Party Rentals

Pinot's Palette Denver - Highlands

Rembrandt Yard Art Gallery & Event Center, By Design Event Decor, The Shutterbus Photo Booth

Indulge Bakery, Fiori Flowers, Milk Fractal Tribe, By Design Event Decor, Alpine Audio Visual, Moses Jones Quartet Lana's Shop, By Design Event Decor Glass Productions

Three Chicks Bartending, Scarpetta Wine, Avery Brewing Company, Liquor Mart, Wonder Press Juice Three Tomatoes Catering

Moses Jones Quartet

This is the year

for that Beautiful

Smile!

Veneers | Invisalign® | Bleaching

Check us out online, or call today to set up a complimentary consultation.

LisaKalfasDDS.com 28

Boulder Lifestyle | January 2016

303.447.9161

2300 Canyon Boulevard • Boulder

Around Town

AROUND TOWN

ANGEL GUETTLEIN JOINS GOLDEN WEST

health benefits to the digestive system. “Juice cleansing gives our digestive system a well-deserved break and floods our bodies with a feast of fresh nutrients,” says Robyn Knowlan, who opened Wonder in 2013 with her two childhood friends, Cecily Runge and Brooke Jordan. “This allows us to release the harmful toxins that accumulate within us over time.” The two cleanses—Active Cleanse and Green Cleanse—are composed of some of Wonder’s most popular juices and nut milks, each made from 100 percent organic, locally sourced fruits, vegetables, nuts, and herbs. They are never pasteurized, never pressure-processed, and are as crisp and delicious as the doz-

Golden West named Angel Guettlein as director of Dining Services.

ens of concoctions that Wonder has become so well-known for. “Our

As director, Guettlein will be responsible for planning, organizing, devel-

cleanses provide you with 100 percent organic, cold-pressed juice

oping and directing the nutrition and dining services programs. Geuttlein

and nut milk to keep you nourished and energized while you take a

brings a wealth of experience to Golden West, including more than a

moment to unwind and replenish your system,” Knowlan says.

decade managing dining services for senior living communities in Colorado. An avid traveler, Guettlein draws inspiration from food around the world, including her commitment to fresh and local ingredients for the

WonderPress.co

PHOTOGRAPHY BY GLENN RANDALL

residents whenever possible. Guettlein is excited to join Golden West,

Glenn Randall’s artistic philosophy can be summed up in eight

valuing the kind professionalism and hardworking nature of the staff. In

words: Master the craft and the art will follow. A great landscape

addition, she says, “I feel a great connection with this population. I’ve

photograph has to begin with an emotional reaction to the scene,

always loved working with and for seniors.” The staff and residents are

but it cannot end there. Photography today is highly technical as

pleased to welcome Guettlein. “Angel is a wonderful ad-

well as emotional. You can

dition to our team,” Heidi Marchi, director of Community

have the most profound

Relations says. “Her professionalism and passion make her

experience

a perfect match for Golden West.”

but if you haven't mas-

GWBoulder.org

WONDER JUICE BAR NOW HAS COLD-PRESSED CLEANSES

imaginable,

tered the craft of photography, the images you produce will fail. Capturing what you see is easy: Just

Wonder, the beloved local juice bar on West Pearl

put the camera to your

Street in Boulder, recently added two new cleanse

eye and push the button.

programs to their lineup of organic, cold-pressed juic-

But capturing what you

es and nut milks. These cleanses are packed with vital

feel is harder. Landscape

enzymes, vitamins, and minerals, and offer a myriad of

CONTINUED >

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Boulder Lifestyle | January 2016

OUTDOOR KITCHENS • PATIOS • FIREPLACES FIRE PITS • WALLS • WATER FEATURES • LIGHTING Colorado winters are to be enjoyed with family, friends and a warm fire.

Let RSL Outdoor Living provide you with fire this winter.

303.772.4736 | info@rslinc.net | www.rslinc.net

Around Town

(CON TI N U ED)

photography truly becomes art when you capture your feelings in such a clear and compelling way that your viewers feel the same

WALDORF SCHOOLS ENDORSED INTERNATIONALLY

emotions you felt from behind the camera. Randall’s work will be

Boulder’s Waldorf schools take an unconventionally nurtur-

on exhibit in the UCAR Gallery II of the National Center for Atmo-

ing approach to learning, making them a unique approach to

spheric Research (NCAR) through January 30, 2016.

education. Initially, some viewed the schools as emphasizing

Scied.Ucar.edu

SPYDER CONTINUES WITH U.S. SKI TEAM

play over learning, but now a growing number recognize that the Waldorf model supports educational and personal habits, which often go overlooked and under-appreciated in traditional

Spyder, a leading ski and performance brand, announced in No-

schooling. According to the Association of Waldorf Schools of

vember a renewed longstanding partnership with The United States

North America (AWSNA), Waldorf schools are highly attuned to

Ski Team (USST) for an additional four years, through 2020. As part

the quest to establish each child's own level of academic excel-

of the agreement, Spyder will continue to serve as the team’s offi-

lence. The International Conference on Education of the United

cial apparel supplier through the Pyeong-

Nations Educational and Scientific

Chang 2018 Winter Olympics. In the re-

Cultural Organization endorses the

newed partnership, Spyder will supply its

Waldorf method, saying it "places

highest performing products, which fuse

the development of the individual

proprietary technology, form, function and

child in the focal point, convinced

style to outfit the U.S. Ski Team through

that the healthy individual is a pre-

June 2020. Spyder has served as the offi-

requisite for a healthy society." With

cial apparel sponsor of the U.S. Ski Team

this mindset, Waldorf schools and

since 1989, collaborating closely to design

educators encourage their pupils

innovative performance gear for the world’s

to thrive in a healthy environment

top athletes. “Spyder has helped maximize

where their opinions and differenc-

the performance of our team throughout

es are respected rather than stifled,

seven Olympics and twelve World Champi-

and according to the AWSNA, a

onships,” says Mike Jaquet, chief marketing

staggering 94 percent of Waldorf

officer of the U.S. Ski Team. “We are very

graduates attend college, 89 per-

pleased to extend our partnership, and I am

cent expresses great satisfaction

confident that, as they continue to design

with career choices, and 90 percent

the most innovative and technologically ad-

place high value on the importance

vanced products, Spyder will enable us to

of tolerance of other viewpoints.

reach unlimited potential.”

Spyder.com

32

Boulder Lifestyle | January 2016

WaldorfColorado.com

FASHION CONSULTING HOME STYLING PERSONAL SHOPPING

www.milehighstyle.com liz@milehighstyle.com 303.919.1671

January 2016 | Boulder Lifestyle

33

jlOrganics Now Open

ARTICLE KEELEY MAHANES PHOTOGRAPHY KELSEY HUFFER

INTENSIVE EYE SMOOTHING TREATMENT

SUNSHIELD SPF 30

BLUEBERRY ANTIOXIDANT MASKCIAL OILSMOOTHING TREATMENT

NOURISHING FACIAL OILSMOOTHING TREATMENT

34

Boulder Lifestyle | January 2016

“O

rganic” and “natural” are words that have made their way into every super market, specialty shop and household in Boulder and Boulder County, and their significance is undeniable among the people of Boulder. Julie Perington and Jen Zrubeck of jlounge Spa agree with the rest of Boulder and are proud to introduce their 100 percent organic, wildcrafted line of skincare products to their Spa guests, and soon-to-be in the cyber world as well. There are plenty of great skin care lines out there but the ladies of jlounge wanted to create products that were unique to them and to their clientele.

“We wanted to create a line that we could count on, that we knew was completely organic,” says Perington.

Every ingredient is hand selected to ensure it comes from natural, sustainable, organic or wildcrafted sources. Perington and Zrubeck source as much as possible locally from U.S. farms to reduce their carbon footprint, but acknowledge that some ingredients need to be sourced globally. Jlounge is committed to social, environmental and business sustainability as well as transparency and are eager to share a peak into their favorite products.

SUNSHIELD SPF 30 A common myth is that sunscreen isn’t necessary during the winter, but us Coloradans know the real truth. The dry winter months combined with the bright sun is the perfect recipe for skin damage. Sunshield SPF 30 is optimal for sensitive or traumatized skin and even safe for the kiddos. A true broad spectrum UVA/UVB is tinted with mica to give the skin the perfect glow and is even PABA and fragrance-free.

INTENSIVE EYE SMOOTHING TREATMENT The Intensive Eye cream is creamy, refreshing and nutritiously balanced for your eyes. This eye treatment includes shea and cocoa butters, Vitamin E and C, plus Japanese green tea to help combat free radicals. The exceptional line smoothing comes from a phytosteroid complex of wild yam and soya for enhanced wrinkle reduction. Shakespeare once said “eyes are the window to the soul,” and the ladies of jlounge firmly believe we should treat them that way.

NOURISHING FACIAL OIL It's a new year and you have your resolutions in order, including taking careful care of your skin. This is the perfect way to give your face a fresh start with a blend of essential oils of rose, neroli, and carrot seed in jojoba oil. The oil creates a layer of moisture without being too thick or oily, and who knows, maybe it will even leave your skin feeling a year younger, allowing you to cross off one of those resolutions!

BLUEBERRY ANTIOXIDANT MASK For me, spa days happen less frequently than I’d prefer but it’s products like the Blueberry Antioxidant Mask that allows me to take the spa home with me. The ladies of jlounge take all the antioxidant power of New Mexico’s organic blueberries with white tea and infuse it into the skin which removes dry, dead cells with fruit acids. The perfect blend of butters and moisture binders plump your skin and gives you a fresh, dewy glow.

CONTINUED >

January 2016 | Boulder Lifestyle

35

Now Open

(CON TI N U ED)

COLLOIDAL SILVER TONER WITH GERANIUM ROSE

LIP BALM, PEPPERMINT OR GRAPEFRUIT

HONEY PEAR SUGAR BODY POLISH

COCONUT SHEA LOVE BUTTER

36

Boulder Lifestyle | January 2016

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Jen

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LIP BALM, PEPPERMINT OR GRAPEFRUIT The rumor about lip balm is that once you start using it, you won’t be able to stop, but what if the lip balm you were using actually did its job? The lip balm at jlounge is carefully blended with Vitamin C and A which are high in anti oxidants leaving your lips truly feeling quenched and protected.

1320 Pearl Street, #200 Boulder, CO www.pompadours.com

303.938.8015

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Locally Owned

UPPER CRUST LOUISVILLE'S MOXIE BREAD COMPANY IS ON THE RISE

ARTICLE JANINE FRANK PHOTOGRAPHY COLLEEN KELLY

T

he dictionary definition of bread is “food or sustenance.” Any thesaurus lists similar life sustaining synonyms as well. Therefore, by definition, bread = nourishing food.

Clearly, this floury fare has earned a lofty position in the arsenal of modern eating. A veritable gastronomical giant. Indeed, bread has been around for a very, very long time. It's thought to have originated 30,000 years ago and is likely the reason humans gave up the hunting-foraging lifestyle.

Nomads no more, people have been baking and breaking bread for millenia.

Despite major advances in commercial baking and packaging, many people today are finding they prefer a more old-school, artisinal product and the simple, wholesome ingredients that go along with it.

Enter Moxie Bread Co., Louisville's newest bakery darling. Situated in an historic Victorian home on downtown Main Street's most visible corner, Moxie came out swinging last summer and has been a heavyweight contender ever since.

Moxie, so named for its courage and spunk, features European style baking with old world practices. Included in those is on-site flour milling and a slow fermentation process that imbues CONTINUED >

38

Boulder Lifestyle | January 2016

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39

Locally Owned

(CON TI N U ED)

the breads with a extra nourishment and a heartier taste, while making the bread more easily digestible.

The bakery was founded by Andy Clark, who honed his baking skills in prior jobs at Whole Foods Market and Udi's Bakery, among others. He started Moxie because he craved the freedom to impulsively create new and unique offerings in an intimate setting. This self-described “extroverted introvert” says he likes to be “in the background watching beautiful things happen.”

A look around the place reveals the bakery's intentions to bring a rustic and simple feel to the whole undertaking. From creaky floorboards to the antique potbelly stove standing sentinel in the front dining room, everything here feels timeworn and Old World authentic.

Bakers racks and the counter display are brimming with fresh loaves and baguettes: Farmhaus Whole Wheat, Barley Oat, Ciabattas, and a couple of Ryes - some loaves swelling to the diameter of large hubcaps and priced at $3-$8 per loaf.

The bakery is open for breakfast and lunch and features a unique assortment of pastries and savory goodies hailing from around the world, including a very authentic bialy, a lesser-known relative of the bagel. Daily offerings change, but typically include muffins, bread pudding and cookies that somehow manage to be deliciously chewy and crispy at the same time.

But the pièce de resistance, a raison d'etre perhaps, of this establishment is a little buttery pastry called the Kougin Amann. About the size of a dinner roll, it features flaky croissant-like layers topped with carmelized sugar giving it a burnished golden top. “It's a really delicious base from which you can kind of do anything,” Clark says. Variations include peaches, blood orange and chocolate, persimmon, and recently candied yam. This pastry traces its origins to the Brittany region of France and is found in only a handful of bakeries in the U.S. Moxie also offers a lunchtime selection of sandwiches and recently added soup to its menu. And not to be overlooked by the din and delight of all the baked goods, Moxie features a full cafe-style menu of coffees and teas. With a new full-time barista and locally sourced beans, Clark is very proud of how far their coffee offerings have come since opening. Hint: go “off-menu” and order the Ganache Mocha, which is made with Colombian dark chocolate.

If you visit on a Saturday at lunchtime you can catch some live piano. At other times, music is always encouraged. Grab a guitar or banjo off a hook on the wall and jam. Or just chat with the remarkably welcoming and knowledgeable staff.

“What we've done here is create a community hub, a hearth where you can go and warm your feet,” Clark says. “My dream was that it would be a place where people could hang out, talk to each other, meet each other.

That has really happened in spades and I'm proud to be a part of that.”

40

Boulder Lifestyle | January 2016

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Artist’s Palette

Homegrown

IN THE WORKSHOP WITH DAN SMITH

BY KATE MANZ

PHOTOGRAPHY BY ALEXANDER GABRIEL

“Woodturning is this beautiful combination of creativit y, physical and mental control, and very challenging. This combination has always been irresistible to me.”

A

“Sometimes the wood leads you, sometimes it follows, other times it’s a battle and you just need to walk away and come back when you’re in a better state of mind. It really is an enjoyable experience in and of itself, and unlike many other activities, when you’re done there is actually something to show for the effort.”

42

Boulder Lifestyle | January 2016

n impromptu purchase has been inspiring Dan Smith for eight years when he purchased his first lathe. Initially, Smith didn’t know how to work with wood, but throughout the years he has been perfecting his craft and the wood keeps turning.

Smith practices as much freehand as possible; making his work without limits.

Woodturning allows for creativity to trump over analytics, which is the reason this craft has resonated with him.

Embracing the zen in life that is so often overlooked and a challenge to hold creates beautiful, transformative pieces of art. The discipline of woodturning is something that Smith will continue to challenge himself with, because in the world of art, there's no such thing as perfection.

WHAT DREW YOU TO THE WOOD CARVING CRAFT AND HOW DID YOU GET STARTED?

We call what I do "woodturning," instead of wood carving. The two disciplines use different tools and techniques, although there are many wonderful woodturners that also carve on their turned pieces to some truly impressive results. Colorado's own Trent Bosch comes to mind, although the pinnacle is the French turner Alain Mailland. In wood carving, the wood is static, and the force is applied to the tools to remove the wood. In woodturning, a lathe turns the wood at high speed, say 500 to 3000 RPMs depending on the size of the piece, and the tool, supported by a tool rest, moves relatively slowly across surface of the wood to shape it. So the lathe provides the power by spinning the wood.

Back to your question, I was outfitting a speaker building wood shop when I purchased my first lathe. It was really on a whim. I had actually never used a lathe before I bought my first, but when I saw a video of Richard Raffan, a famous Australian turner, it just looked "right." Woodturning is this beautiful combination of creativity, physical and mental control, and very challenging. This combination CONTINUED > of has always been irresistible to me.

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WHY BOWLS AND VASES?

One of the aspects of the type of woodturning that I enjoy is that it requires little measuring, that is, it is more creative than analytical, which is very different from other types of woodworking. Also, it is a nice contract to and break from the patent work I do at CableLabs, which is highly technical and cerebral in nature. When turning a bowl or a vase (what turners call a "hollow form") the material is turned away until a pleasing shape remains...that's it. Sometimes the wood leads you, sometimes it follows, other times it's a battle and you just need to walk away and come back when you're in a better state of mind. It really is an enjoyable experience in and of itself, and unlike many other activities, when you’re done there is actually something to show for the effort.

That said, there are other aspects of woodturning that I enjoy, like making tops (which Sawyer usually ends up with) and boxes (which my wife calls lidded cylinders).

There are also others aspects that, for now, frustrate me to no end, such as thread chasing and turning really large and deep hollow forms. But as long as there are areas of turning that I can improve in then it will hold my attention.

the process 1

I first pick a tree and use a chain saw to cut it into the large pieces.

WHERE DO YOU DRAW INSPIRATION FROM?

That is hard because for such a simple act there are so many dimensions and the sources of my inspiration has changed over time. In regard to shape and form, I am inspired by the great turners, like Alain Mailland (of France) and Cindy Drozda (also of Boulder) for their unsurpassed ornate and detailed work, and others like Glenn Lucas (of Ireland) for his simplistic elegance. I have also started looking at areas of design and art that resonate with me, such the clean lines of art deco, forms found in nature and modern pottery.

The tools are sharpened 5-15 times during the process.

2

HOW LONG HAVE YOU BEEN WOODTURNING?

I started when my wife was pregnant with our son Sawyer, so that was eight years ago. I had been rock climbing quite a bit up until that point. Turning was a great and engaging past time and, unlike climbing, kept me close to home and to my family. It still is and now Sawyer joins me in the shop turning chess pieces on the lathe and carving canoes with the tools that have been collecting dust since I started turning.

Next I place the bowl blank on the lathe "between centers," which means the log pinched between the lathe's head stock and the tail stock.

3

WHAT IS YOUR DAY JOB?

I have actually been doing patent work at a law firm for the past seven years as a technical specialist (an unregistered patent draft person), but have had to have a "registered agent" review my work before one of my patents gets filed. I moved to CableLabs 5 months ago doing the same work.

44

Boulder Lifestyle | January 2016

The tool rest, which supports the tool is then moved in as close as possible. The lathe is revved to a nice fast pace and the shaping of the outside begins.

4

6

After the inside is rough turned and the bowl has a nice thick wall.

I place the rough bowl inside a paper bag with wood shavings for 6 - 12 months so it drys from 30-40 percent moisture content to under 10 percent, but very slowly.

5

The bowl then rests for another few months to ensure it won't crack.

When I am satisfied the bowl is stable I turn away the tenon that held it on the lathe, sand the bottom and apply a finish.

I then sand the bowl on the lathe, using a drill with a sanding pad.

January 2016 | Boulder Lifestyle

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In Iceland

The self-proclaimed foodie always tries to go out and try something new. Sure, you’ve had traditional Thai, maybe even dishes originally from Morocco. But have you ever enjoyed a dish from Iceland? If not, you really should.

ARTICLE DANA LAPINEL | RECIPE AND PHOTOGRAPHY ASHLAE WARNER OF OH, LADYCAKES

T

here’s something exciting about trying a new recipe or a different type of food from around the world. And yes, it would be ideal to get a taste of Icelandic by actually venturing to one of the most magical places in Europe where it’s rumored elves live, but until summer vacation rolls around, food and travel blogger Ashlae Warner of Oh, Ladycakes will be your guide to the Land of Fire & Ice, or at least provide a delicious recipe to try at home.

Ashlae visited Iceland in May of 2012 and again in November of 2014. Reykjavík remains one of her favorite capi-

48

Boulder Lifestyle | January 2016

tol cities she has visited; that in large part has to do with the new Nordic cuisine.

“Not only is it highly walkable and visually stunning, but I’m 99.9 percent positive it’s impossible to get a bad meal or sub-par cup of coffee in that little city,” says Ashlae.

With a new respect for what can be done with root vegetables, Ashlae came home with a perfected Icelandic Vegetable and Oat soup. Perfect comfort food for sheltered nights by a warm fire.

OhLadycakes.com

ICELANDIC VEGETABLE AND OAT SOAP INGREDIENTS

• 3 to 4 tablespoons extra-virgin olive oil • 1 small yellow onion finely chopped • 1 medium leeks trimmed and thinly sliced • 3 to 4 garlic cloves minced • 10 cremini mushrooms thinly sliced • 3 to 4 medium carrots cut into 1/4-inch slices • 6 to 8 cups water or low-sodium vegetable broth • 2 medium Yukon Gold potato small dice • 2 cups cauliflower florets • 1 medium dried bay leaf • 1/4 cup old-fashioned rolled oats • 1 cup finely chopped kale optional INSTRUCTIONS

Heat the olive oil in a large, heavy bottom saucepan over medium heat.

Once heated, add the onions and leeks; cook for 5 to 6 minutes, until the onions are soft and transparent. Add the garlic and mushrooms, then cook for an additional 2 to 3 minutes. Add the carrots and sauté for 1 to 2 minutes, just until lightly fragrant, then cover with 6 cups of water. Add the potatoes, cauliflower, and bay leaf and bring to a boil.

Reduce heat to low, cover, and cook at a simmer for upwards of 2 hours. After two hours, add the oats and kale and continue cooking for 10 to 15 minutes. Season with a few heavy pinches of sea salt and serve with fresh ground pepper.

January 2016 | Boulder Lifestyle

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Real Food The Kitchen Community is building a food revolution starting at the roots.

Photo Colleen Kelly 52

Boulder Lifestyle | January 2016

Da vis Ti ll y

Ph

o to gra

phy

ARTICLE DANA LAPINEL | PHOTOGRAPHY THE KITCHEN COMMUNITY

H

ave you heard of that old saying, “You are what you eat?” Or maybe this one: “The children are the future.” These two simple truisms are often overlooked. They may be known and often times heard, but there’s no significant motivation to abide by these simple words of wisdom.

Kimbal Musk and Hugo Matheson, Colorado founding fathers of the farm-to-table movement, took action to not just follow one of these phrases, but both. They’ve created The Kitchen Community, a non-profit founded in 2011 that builds outdoor Learning Gardens across the U.S., teaching students about healthier food choices and ultimately building stronger communities through food.

TECH ROOTS

To start things off, there’s a whole other life behind the story of The Kitchen Community. We may have caught your ear at ‘Musk.’ The Musk we’re talking about is the younger brother of Elon Musk, who is the mind behind PayPal, Tesla Motors and SpaceX. Kimbal Musk was on board with all of these innovative companies since day one. It’s clear that the entrepreneurial spirit runs deep in the family. Both brothers have ideas of changing the world for the better.

“Getting involved with the internet, especially in the late

“Getting involved with the internet, especially in the 90s, was very, very exciting and I wouldn’t change anylate very, very exciting I wouldn’t thing 90s, aboutwas those experiences, but my and passion has al- change anything about those ways been food, ” says Musk.experiences, but my passion has always been food,” says Musk.

South African-born and now Boulderite Kimbal Musk shied away from the sultans of Silicon Valley (although he’s still on the board for Tesla and SpaceX) and decided to pursue his childhood interest – food.

“Growing up, I cooked in the house, and when I cooked everyone would sit down and eat, and it was just kind of the way I connected with my family,” says Musk. “The moment Elon and I sold our first internet company I knew I wanted to pursue food and become a trained chef.”

So that’s just what he did. Musk moved across the country to New York City to pursue his passion.

“I moved to New York and lived only a few blocks from the French Culinary Institute, so I decided to enroll. For a year I spent six hours a day being verbally abused by master chefs. In the class of 18, only six of us graduated,” says Musk.

CONTINUED >

January 2016 | Boulder Lifestyle

53

REAL FOOD

(CON TI N U ED)

DOG MEET DOG WORLD

WHAT’S COOKING

After graduating in mid-2001 and officially achieving his childhood dream, Musk knew what he had to do next: open his own restaurant. The perfect foodie destination? Boulder, Colorado.

After only a week of living in Boulder, Musk’s black lab freed himself from the leash on Pearl Street and caught the attention of an Englishman at a local coffee joint. Call it what you will, but most people call it fate that Musk met Hugo Matheson. Matheson had recently moved to Boulder from England to accept a job as an executive chef at a local restaurant, and the two fellow chefs naturally became chummy.

Matheson then invited Musk over to his house for dinner. With Musk’s NYC, French-trained background he was pleasantly surprised with the simple and casual dinner Matheson created in his kitchen that night.

“It was completely different than what I learned in New York, where you’d spend six hours preparing and cooking something,” says Musk.

Musk jumped at the opportunity to work under Matheson’s tutelage and landed a job as a line cook. They worked together for a year until eventually in March 2004 the pair opened their own restaurant with the goal to serve simple, healthy cuisine.

The name the two chefs settled on established the preface for the restaurant: The Kitchen. Simple, honest menu options you could cook in your own kitchen. Unlike other restaurants in 2004, The Kitchen only used high-quality, fresh ingredients from local vendors and farmers, which made the simple recipes taste amazing. Now in 2015, farm-to-table is a household name, but it’s safe to credit The Kitchen, Musk and Matheson as the forefront innovators who met the new demand for real food.

“I would say that my mother was the largest influence in what I do. Then Rose Grey and Ruth Rodgers gave me faith you could build a business while buying the produce you want. It was opposite to buying as cheap as you can,” says Matheson.

A NEW VISION

It didn’t take long for the Boulder community to realize fresh is best, and for Musk and Matheson to recognize that restaurants can (and do) impact the food culture. With this realization, their vision expanded to tackling a pressing problem in the United States: obesity. Something that started to skyrocket in the mid-90s and 10 years later in early 2005 had become a full-blown epidemic.

CONTINUED >

54

Boulder Lifestyle | January 2016

Davis Tilly Photography

January 2016 | Boulder Lifestyle

55

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REAL FOOD

(CON TI N U ED)

Davis Tilly Photography

Davis Tilly Photography 58

Boulder Lifestyle | January 2016

Enter The Kitchen Next Door. Similar in style to The Kitchen, Next Door is faster, less expensive and filled with community tables for getting to know your neighbors and taking care of families. Musk wanted to create a greater and healthier community through food. Starting with the kids.

Building upon the mission of the Kitchen Next Door, Musk and Matheson had a new idea to clean up our nation’s food system and affect communities on a larger scale.

“I broke my neck in 2010 and decided to put all my time and energy into my passion for a world thriving on real food. Hugo and I had been supporting a school garden program called Growe Foundation in Boulder - a wonderful organization that we still support to this day.

I wanted to continue reaching kids in schools but go about it a bit differently to make a larger impact in areas of the country who are in food deserts,” says Musk.

That’s when after researching the best options, Jen Lewin designed The Kitchen Community Learning Gardens. The gardens are outdoor classrooms that introduce kids to healthy, nutritious food and education on gardening.

“I believe that by increasing kids’ exposure and prefer-

“I believe that by increasing kids’ exposure and preference for step fruits and avegetables, we can them take the first first toward healthier lifestyle, ” sayshelp Musk. step toward a healthier lifestyle,” says Musk. ence for fruits and vegetables, we can help them take the

Since 2011 when the operation first started, there are now 260 Learning Gardens in schools across Colorado, Chicago, Los Angeles and Memphis. The Kitchen Community is successfully reaching more than 140,000 students every day.

“We hope to make even more impact by building 1,000 Learning Gardens in schools across 10 communities by 2020,” says Matheson.

Not only is this local non-profit planting the seed for improving childhood nutrition, but the initiative also helps with socialization and student achievement. Tackling childhood obesity is the underlying goal, but they are taking a more grounded approach.

“We are hoping to build healthy behaviors over time, as well as increasing student academic engagement and increasing kids’ knowledge and likability of fruits and vegetables,” says Matheson.

Because the children are the future, and you are what you eat.

January 2016 | Boulder Lifestyle

59

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Enhancing Life Through Fitness:

ARTICLE EMILY O’BRIEN | PHOTOGRAPHY KELSEY HUFFER

S

ome days being a non-pro-adventure-climber-triathlete-marathon-runner makes you feel in the minority when you live in Boulder. While the truth of the matter is that many of us might not get paid to train, most of us want to look like we do! Luckily Gary Berg is here to help. He opened Boulder CrossFit three years ago because of his strong passion for teaching and coaching CrossFit methodologies. He's avid about “enhancing everyday life.”

“CrossFit is old-fashioned weight lifting and cardio mixed together. It’s also about a sense of belonging and community. When you come into the gym and everyone is trying to get better—together—that’s what it’s all about,” Berg says.

Workouts are high in intensity and constantly varied. Movements mimic those found in every day life, yet they’re performed quickly and some are even completed with weights.

“We keep the weights very light until you’re really good at it to keep it safe. Safety trumps everything that we do,” Berg says.

Classes are kept small to help aid in community building and range from 3-12 people at a time.

“Sometimes you’ll see advanced athletes help assist the rookies,” Berg says.

He goes on to add that his gym is unlike a traditional one; there are no mirrors or machines. And when they say CrossFit is for everyone, they mean it. From couch potatoes and cubical dwellers to active athletes, all are welcome. In fact, Boulder CrossFit even has a large population of members who are over 55.

Take Carol for instance. She’s 72-years-old and started doing CrossFit when her son was in town visiting; he was a regular member back in his home base of Texas. He brought her in one day for a workout and then gifted her a three-month membership.

“After about a month, you could see this paradigm shift in her and her mindset just changed," Berg says. "She wanted to climb to the top of our rope, but had never done that before—not even in elementary school."

So they put together a plan for Carol and little by little she started learning how to climb up safely. After three months of steady training, she did it.

“Everyone in the room could feel the emotion of what that meant to her," Berg says. "To see Carol do that, that’s what CrossFit is about. She was glowing; it’s impacted her life."

CONTINUED >

62

Boulder Lifestyle | January 2016

BOULDER CROSSFIT

2480 49th St. 720.684.9667 BoulderCrossFit.com

January 2016 | Boulder Lifestyle

63

ENHANCING LIFE THROUGH FITNESS (CON TI N U ED)

A typical class includes a group warm up, a skill component, an explanation and demonstration of

STEP 1

the workout and then the workout itself. Here’s one you can try at home shown by the community at Boulder Crossfit.

STEP 2 64

Boulder Lifestyle | January 2016

F A B R I C AT I N G YOUR DREAMS

STEP 3

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Tech Savvy

Food: THERE’S AN APP FOR THAT I

t’s no surprise that food-related apps have sprung out of Boulder considering the city’s cu-

ARTICLE LISA GROVE

linary creativity alongside its entrepreneurial spirit in the tech sector. An intersection of the

city’s diverse food scene and innovative tech focus, food-related apps fostered in Boulder continue to grow in popularity, reach and focus.

Here is a peek at what some of Boulder’s best homegrown food apps.

LUNCHER

FALLING FRUIT

NOURISHED GRAIN-FREE RECIPES

Scroll through your Instagram feed and I’d

Falling Fruit has grown significantly since

wager that a photo of a mouth-watering food

its humble Boulder beginnings in March 2013.

Being a foodie while dealing with di-

dish appears within seconds.

Having grown from a local to an international

etary restrictions can be challenging,

“ The food movement has blown up in

database, Falling Fruit consolidates informa-

especially when you want to find stom-

so many different ways," says Jim Heekin,

tion from cities and users to create a compre-

ach growl-inducing recipes that fit your

co-founder of Luncher. "Social media is a

hensive edible map of where foragers can find

needs. Solving this problem for people on

big part of that."

food-bearing plants within their own cities.

grain-free diets, Michele Spring, creator of

Taking photos of our food is a phenom-

Launching a mobile app to supple-

Nourished Grain-Free Recipes, designed

enon that Luncher, an app that pits lunch-

ment their website in June 2015 to facili-

an app in 2013 that takes the grain-free

goers across the nation against each oth-

tate growth was a clear next step for the

lifestyle and makes it accessible and ex-

er in a daily competition for “ Top Lunch,”

app’s founders.

citing for users.

“We want people to interact with the

Drawing from personal experience liv-

Targeted mainly at working people in

giant base of edible plants that we’ve

ing with a grain-free lifestyle, Spring hopes

urban areas, Luncher users submit a pho-

created,” says Ethan Welty, co-founder of

to educate users with bountiful grain-free

to of their lunch then vote on that day’s

Falling Fruit.

recipes. The myriad ways you can search

takes to the next level.

most appetizing lunch. Turning eating

Users can now add more accurate, real

through the catalog of information to find

lunch into a competitive venture, the app

time data and observations to the map

recipes to fit your needs encourages users to

pushes users to be bold and adventurous

on-the-go, making it an even more com-

be excited about their options.

in their lunch choices.

prehensive resource. Falling Fruit also

With about 400 people participating on

aims to encourage beginners to explore

the app each day (between 100-200 of them

the opportunities abundant in the natural

submit photo entries) Heekin sees an even

food that surrounds them.

wider application for Luncher in the future.

66

Boulder Lifestyle | January 2016

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.

2690 Broadway 路 303.443.6761 路 www.boulderwine.com

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At Flatiron Legal Advisors, we know that planning for the future can be challenging, so we strive to make the process efficient and understandable for our clients. We provide thoughtful guidance to help you prepare for the future, from estate plans to protect your family and children to tax and asset protection planning for business owners.

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January 2016 | Boulder Lifestyle

67

Healthy Lifestyle

Natural Remedies JUST IN TIME FOR COLD AND FLU SEASON

ARTICLE AND PHOTOGRAPHY SAM ALVIANI

W

inter is here, and with it, that cool, crisp air and the ever contemptible cold and flu season. In the days of yore, a kitchen

or pantry would be stocked with herbs, tinctures and teas that could rally to battle any range of ailments and illnesses — in North America specifically, a wealth of ancient herbal traditions survived the flood of new settlers in the early 17th century. The same plants and herbs cov-

eted by those traditions — like nettle, mint, yarrow, and chamomile — were the original healers, and the foundation for modern medicine, from homemade to store-bought remedies.

No matter where you live, if you take a look outside chances are you’ll have access to a host of flora and fauna that pack a beneficial punch. Juniper, for example, is a common shrub with berries that act as a powerful antiseptic. Crabapples are chock-full of vitamin C. Harvesting plants from the wild can yield ingredients for anything from tea to cough syrup, all that can be crafted in your own kitchen.

If you take a look outside only to see a brick wall and a view into your neighbor’s bathroom, you can still make your own seasonal cure-alls — just use a reputable resource like Mountain Rose Herbals or Frontier Co-op to find high-quality ingredients in bulk. Beyond the science-experiment novelty of creating your own natural remedies, it’s a healthy, economical alternative to the drugstore dash.

“There’s an energy of self-care around making your own remedies, and it’s proven to help you heal faster,” explains Shae Whitney, founder of Colorado-based DRAM Apothecary. “In the fall, you can harvest elderberry, chokecherry, rosehips, any kind of pine [EXCEPT for Ponderosa Pine — that one's toxic] are all good for cough and colds, just to name a few. This is a belief in many cultures — what you need to heal you usually grows in your backyard, you just need to look for it.”

Here, you’ll find three of Shae’s recipes for healing at home, whether you decide to get out there and forage locally (‘tis the season!) or source from your trusty herbalist.

CONTINUED >

68

Boulder Lifestyle | January 2016

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69

Healthy Lifestyle

(CON TI N U ED)

H HOP-INFUSED BODY OIL For dry skin relief

p o

Hops aren’t just found in your pint glass — they have nourishing properties for your skin and can be found growing in alleyways and historic districts. You can also find them at your local brew store.

“Hops naturally contain constituents that can inhibit the enzymes in skin that cause aging,” explains Shae. “For this reason, they’re a wonderful addition to your winter self-care game when skin can become more stressed due to harsh temperatures and dry weather.”

INGREDIENTS:

Oil: olive, apricot, jojoba, or a blend of all three Hops, de-stemmed, rinsed, and dried well Essential oil. Before you settle on a scent, test a small drop on your bare skin. Some essential oils can be harsh to some people.

INSTRUCTIONS:

Cut stems from hops and rinse in a strainer. Let air dry until they are completely dry, or dry them in an oven set low at 150 degrees with the oven door slightly cracked.

Fill a Mason jar or glass bottle with hops, then pour oil in until it covers the hops entirely. Use a solar infusion (that is, let the jar sit in the sun and infuse for a day) then strain out the hops and return oil to your jar. Apply to skin as desired.

Check out DRAM Apothecary's website at DramApothecary.com to learn more about their humble Denver beginnings, their Western heritage history, and their future expansions in the historic (and

ELDERBERRY COUGH SYRUP For immunity, colds, and coughs

Elderberries and chokecherries are packed with vitamin

haunted) frontier town of Silver Plume, Colorado.

C and when boiled down, make a potent syrup for coughs and

This article originally appeared on the Huckberry Journal, Huckberry.com/Journal Huckberry is an e-commerce site and online magazine that inspires active, adventurous, and stylish lives.

are great in late September and early October, but you’ll be able

colds. If you’re planning on hunting them down, chokecherries to find them in the wild up to the first frost of the season. Using local honey instead of sugar helps fight location-based illness, such as seasonal allergies.

70

s

Boulder Lifestyle | January 2016

“Berries contain high levels of antioxidants which help the body build immunity and clear out toxins,” says Shae. If you’re already susceptible to winter illness such as the flu, it’s a wise move to have a bottle of elderberry syrup on hand. Bonus points — chokecherry and elderberry syrups taste delicious!

INGREDIENTS:

2 cups water 1 cup elderberries or chokecherries 1 cup sugar or ¾ cup honey 2 vanilla beans ½ tablespoon cinnamon INSTRUCTIONS:

r

Add water and berries to a saucepan and boil on high until the berries fall away from their seeds. Remove, strain through a fine sieve, then return to saucepan and bring to a boil again. Scrape any foam that collects at the top and discard. Add sugar or honey, cinnamon, and vanilla beans (split the beans to allow the seeds to disperse).

Reduce to desired thickness.

Sanitize the bottle you’ll be storing your syrup in by running it through the dishwasher once or washing with hot, soapy water before bottling.

The syrup keeps for one year in a cool place out of sunlight or in the fridge.

y

CONTINUED >

u

p

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January 2016 | Boulder Lifestyle

71

Healthy Lifestyle

(CON TI N U ED)

JUNIPER & ROSEHIPS TEA For immunity and to soothe sore throats

t

A cup of tea is as beneficial as it is comforting. The 1:1 formula makes for an easy way to play with the scale of this recipe, depending on how much you find yourself drinking in the colder months. Juniper and rosehips are in season late summer through late spring, with rosehips getting sweeter as they remain on the branch and dry in the sun.

“Tea doesn’t have to be complicated or fancy to offer healing benefits,” Shae explains. “It’s one of the best ways to make use of medicinal plants as all you need is hot water. You can use fresh or dried plants, but if you’ll be drying them for the season be sure to provide a space with ample airflow to avoid molding.”

INGREDIENTS:

1 part juniper berries 1 part ground rosehips

e

INSTRUCTIONS:

Pick juniper and rosehips and dry thoroughly, then grind with a mortar and pestle or in a food processor on its lowest setting. If you buy your herbs, they’ll likely do this work for you.

Toss herbs together and feel free to add other favorites like peppermint (warms the body and settles the stomach), nettles (source of

a

calcium), or fir needles (great for lung health.) Brew to your liking in a tea press or individual tea infuser for at least 10 minutes.

Wishing You a Joyous Holiday Season

And a New Year of Happiness and Prosperity www.YoungGlobalWealth.com | Meeting the needs of our clients worldwide.

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john.young@raymondjames.com 2355 Canyon Blvd., Suite #104 | Boulder, Colorado 80302 Securities offered through Raymond James Financial Services, Inc., member FINRA/SIPC

72

Boulder Lifestyle | January 2016

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Located at Arapahoe and 95th Street in the Atlas Valley Shopping Center January 2016 | Boulder Lifestyle

73

Hot Spot

LE

GRAPHY CO HOTO LL DP N EE A N

AR TI C 74

Boulder Lifestyle | January 2016

Y LL KE

On the Streets

N

ow that the holidays have passed, we can breathe a sigh of relief at not having to taste another snowman shaped sugar cookie or stomach Aunt Martha’s famous fruitcake for

another 12 months. In celebration of a new year, we surveyed our staff for some local hotspots that we haven’t previously profiled. Coming out on top were Il Pastaio, Zo Ma Ma and Taco Junky & Tequila Bar, who graciously hosted us for a sampling of their signature dishes.

TACO JUNKY & TEQUILA BAR

Evey Caravello, this 9-month new cozy, mod-

The Hill just got much spicier! Taco Junky &

ern marvel is contrastingly located adjacent

Tequila Bar specializes in, fittingly, gourmet

to The Sink (Boulder’s oldest bar). A lively

style tacos and infused tequilas. Owned by

addition to The Hill, Taco Junky is not just for

Toula Georgakopoulos, Mike Caravello and

CU students. Offering daily specials and a Friday Flight Night, Taco Junky

Taco Junky a Bar & Tequil

has all the makings for a true Boulder hotspot. We sampled the Pot-Toc, Bulgogi and Cayman tacos alongside a habanero-infused tequila margarita accompanied by upbeat tunes and an exuberant staff. 1149 13th St. TacoJunky.com IL PASTAIO

Situated somewhat surpris-

Marta Oreamuno are as much of a staple as

ingly in a strip mall off Arap-

the pasta itself, eating meals at the restau-

ahoe Avenue just shy of the

rant almost daily. Mariano Oreamuno, sec-

29th Street Mall, Il Pastaio

ond generation of the mom-and-pop found-

recently celebrated its 15th

ers, cites community as the driving force

anniversary. An Italian joint

behind the success of Il Pastaio: “Over the

with Costa Rican influence, Il

CONTINUED >

Pastaio makes all pastas and sauces in house. Founders Giuseppe and

Il Pastaio January 2016 | Boulder Lifestyle

75

Hot Spot

(CON TI N UED)

years we've made so many friends that now have come to be family to

BARRIS

LASER & SKINCARE

Protect & Hydrate on the slopes UV radiation exposure increases 4-5% with every 1,000 feet above sea level

us. It is our pleasure to share the old-world Italian staple of fresh pasta with Boulder.” 3075 Arapahoe Ave. IlPastaioBoulder.com ZOE MA MA

A Boulder staple for un-Americanized Asian street-food sits cozily off Pearl Street's West End. Zoe Ma Ma was opened by Edwin Zoe six years ago, and would not be possible without 'ma ma.' You read that right - THE Zoe Ma Ma (Edwin's mother) is the inspiration behind Zoe's organic dishes filled with Asian flavor and "real" ingredients.

Potstickers, dumpling and noodle dishes galore grace the menu at both the Boulder and Denver Union Station locations. Perfect for a quick bite in between meetings or an afternoon catch-up, Zoe Ma Ma is a quintessential crowd pleaser. 2010 10th St. ZoeMaMa.com

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Boulder Lifestyle | January 2016

Zoe Ma Ma

January 2016 | Boulder Lifestyle

77

Trend Setter

The Suitable D Man

ress for success. That old saying has been used for ages because there’s some truth behind those words of wisdom. If you

want to stand out in the crowd – and not abide by the basic office

PHOTOGRAPHY COLLEEN KELLY SUIT & ACCESSORIES ANDRISEN MORTON MODEL DAVID DIGIANNANTONIO

dress code – the little details make all the difference.

Andrisen Morton selected a modern suit fit for the season, and the

well-dressed man.

“Suits are not timeless…suits today are closer to the body – trimmer,

shorter, cap or soft shoulder. Trousers now have a trimmer thigh, narrower bottom and the length should just touch the shoe,” says Craig Andrisen.

According to Andrisen a well-dressed must-have is, “wearing the right model that fits your body. Better the quality – a better fit.”

MIX N’ DON’T MATCH

An easy way to stand out of the crowd is incorporating a patterned gutsy shirt and a textured woven tie. No need for a tie accessory with this look; the skinny tie does all of the talking.

Shirt $495 ISAIA | Tie $265 Brunello Cucinelli Suit $2,795 Ermenegildo Zegna

FOR THE SOLE

Only black, brown or burgundy will do when it comes to a professional setting. There’s no rules against mixing an ombre black with brown, though. Lose the laces, embrace a chunky sole and the final touch to a narrow pant is the practice of cuffing pants. Not only does it protect the fabric from the streets but also it’s a modern look your grandpa might not understand.

POCKET SQUARE PANACHE

When it comes to a polished look, take careful consideration of the little details. Stuff a retro-patterned pocket square into your lapel jacket to personalize your look – solid colors, or patterned. It’s old school cool because some staples never die.

Shirt $495 ISAIA | Pocket Square $180 Brunello Cucinelli | Tie $265 Brunello Cucinelli | Suit $2,795 Ermenegildo Zegna

Shoes $795 Di Bianco

BEAUTY & THE BELT

A good leather belt is the last thing to put on, but the first thing to get noticed. A belt should match the color of shoes so you get a clean, minimalist look that brings the whole look together. Also if you have accessories like cuff links or a watch, make sure the belt buckle has the same color finish.

Belt $295 W. Kleinberg 78

Boulder Lifestyle | January 2016

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January 2016 | Boulder Lifestyle

79

Local Limelight

SING ARTICLE ANDY MANZ

T

he year 2015 marked 50 incredible years on the road to unlimited devotion with the Grateful Dead. To close out this remarkable musical career, the band billed a series of five farewell shows to close this chapter of their legacy. Two shows in Santa Clara, then three shows in Chicago, over the Fourth of July weekend. Aside from the “core four” members, the Fare Thee Well lineup also consisted of Jeff Chimenti (keys), Bruce Hornsby (keys & vocals), and the most intriguing free agent acquisition, Phish guitarist, Trey Anastasio.

As Boulder resident Ben Baruch was watching the live video stream of the first Santa Clara show, he turned to a friend and exclaimed, “Let Trey sing!” Baruch’s frustration was a result of Anastasio only taking lead vocals on two of the opening night’s songs.

After he and his friends had a good laugh, he decided to take it upon himself to make some “Let Trey Sing” t-shirts.

What we haven’t discussed yet is that Baruch is in the music management and festival promoting business and is very close with various people within the Phish and Grateful Dead teams. Initially, Baruch saw this shirt as a little joke that he would give out to some industry friends in the parking lot (which he did the first two nights).

On the morning of the last show, Ben still had at least 50 shirts left in his hotel. At breakfast, Ben was eating with some friends who were very close to Bob Weir, and several requested shirts of their own. That night, Baruch enjoyed a glorious evening under the stars, as the boys on stage played their final show.

80

Boulder Lifestyle | January 2016

When the encore came around, Baruch’s phone started buzzing like never before. Anyone watching the video stream at home could see that Bob Weir was coming out for the encore in a “Let Trey Sing” shirt. It wasn’t until the cameras at the show put it on the big screens that Baruch saw it and, in his own words, “pretty much lost it.” One of his favorite musicians of all time was wearing the shirt he made as a fun little idea.

At that point, Baruch texted his assistant and had her make a website (LetTreySing.com), sent her the picture to put on it, and asked her to put them up for sale and they would order the quantities later. After that final show, Baruch found himself at an after-party where some of the band members and industry folks were hanging. Baruch gave his remaining shirts to some of the musicians. Once Baruch decided to sell the shirts, he immediately saw fit to donate all of the profits to charity. To this day, there have been thousands of “Let Trey Sing” shirts sold, and more than $20,000 raised for Phish’s Waterwheel Foundation and Grateful Dead’s Rex Foundation.

"It was pretty surreal to say the least, and still is to this day. I see so many people wearing them at every festival I go to and the many concerts that I attend.” - BEN BARUCH

January 2016 | Boulder Lifestyle

81

January Lifestyle Calendar

EVERY SUNDAY

Company, but also became Boulder’s Mayor and was the first Chairman of the Scientific Cultural Facilities District. BoulderHistory.org

JANUARY 13 BWLG PRESENTATION: A WOMAN'S GUIDE TO LEADERSHIP BOULDER CHAMBER OF COMMERCE

CHOCOLATE AND WINE PAIRING

Join the Boulder Chamber and the Business Women's Leadership

BOOKCLIFF VINEYARDS

Group for their first BWLG presentation of 2016. Audrey Nelson, PhD

Join BookCliff Vineyards for chocolate and

will be presenting the hands-on program, A Woman's Guide to Lead-

wine flights every Sunday until the end of

ership: Power, Communication and Credibility, which provides verbal

football season, and taste three wines per-

and nonverbal strategies to implement for greater success and satis-

fectly paired with three chocolates. They

faction in the workplace. BoulderChamber.com

have a flight of dry reds and a flight of dessert wines prepared for you. Come on

JANUARY 13

out and share this special experience with

THE ECONOMIC FORECAST:

your friends. BookCliffVineyards.com

BOULDER & BEYOND

JANUARY 3

BOULDER CHAMBER OF COMMERCE The Economic Forecast is the annual

THE PRAIRIE SCHOLARS AT LEFTHAND BREWERY'S BREWS

economic and business outlook event

AND TUNES

that

LEFTHAND BREWERY

economists highlighting the most up-

The Prairie Scholars, a songwriting duet formed in 2010 from the high

to-date forecasts for Boulder, the state

plains of Texas, is currently living and performing in Colorado. The

of Colorado and U.S. economies. Attendees have the opportunity to

band is made up of husband and wife duo, Andy and Jessica Ep-

engage with over 250 professionals, including Boulder business and

pler. Their hyper-prolific songwriting has been captured in multiple

community leaders. It will include the popular keynote presentation

all-original albums which have received glowing reviews, both locally

from CU-Boulder economist, Dr. Richard Wobbekind.

and internationally. LeftHandBrewing.com

BoulderChamber.com

JANUARY 9

JANUARY 16 & 17

PRAIRIE WINTER HIKE

ESTES PARK WINTER FESTIVAL

CAROLYN HOLMBERG PRESERVE

ESTES PARK

Join Boulder County volunteer naturalists for a driving tour of Boulder

Celebrate the winter season in Es-

County’s best areas to view birds of prey. You will carpool from the meet-

tes Park at the Estes Park Winter

ing place, search for raptors, learn about habitat and behavior, and work on

Festival. Sample local Colorado

observation and identification skills. Bring water, lunch, binoculars, spot-

wine and beer from over 30 differ-

ting scopes and a bird field guide if you have them. BoulderCounty.org

ent drink booths. Rocky Mountain

JANUARY 10 & 11

features

nationally-recognized

National Park will also be at the festival sharing their expert knowl-

TAKÁCS QUARTET

edge on outdoor winter adven-

CU BOULDER

tures, equipment demos, offering

The Grammy Award-winning chamber quartet has been moving audi-

winter safety tips and fun informa-

ences and selling out concerts for three decades at CU-Boulder. Their

tion about Rocky Mountain National Park. VisitEstesPark.com

irresistible blend of virtuosic technique and engaging personality has led The Guardian (London) to proclaim, “The Takács Quartet are matchless,

JANUARY 19

their supreme artistry manifest at every level.” Events.Colorado.edu

MAURA WEILER: CONTRITION

JANUARY 13

CHAUTAUQUA COMMUNITY HOUSE Penned in Boulder, Contrition is Maura Weiler’s bestselling debut nov-

BOULDER CONVERSATIONS: BOB GREENLEE

el. Drawing examples from films she helped develop, she’ll discuss

MUSEUM OF BOULDER

Hollywood’s current preference for books over original screenplays,

Bob Greenlee co-opened Boulder’s first brewpub, Walnut Brewery,

what makes a piece of literature cinematic, why some adaptations

and Rock Bottom restaurants in multiple locations. He also co-owned

work and others don’t, and how the process is currently unfolding for

the nation’s second oldest micro-brewery, Boulder Beer. Bob was

Contrition. Chautauqua.com

not only president and CEO of Black Hawk Gaming & Development 82

Boulder Lifestyle | January 2016

CONTINUED >

Experience a Taste of Modern Japan in the Heart of Downtown Boulder

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83

Lifestyle Calendar

(CON TI N U ED)

JANUARY 19 & 20

the eider duck. Inspired by Inuit ingenuity and the technology of

ISTITUTO FRASCA PER IL VINO

a feather, the film calls to implement energy solutions that work with

FRASCA FOOD & WINE

nature. Polar explorer Eric Larsen will lead a post-screening discus-

Join Bobby as he guides each class through a specific region and

sion. Chautauqua.com

wine style. Guests will participate in a two-hour wine intensive class, with three dates per session. Each class comes complete with work-

JANUARY 27

books and a specially-curated wine flight. This is a fantastic oppor-

MINDFUL PARENTING WITH DR. KRISTEN RACE

tunity to learn in an intimate setting from one of the wine industry's

BOULDER COUNTRY DAY GYM

most approachable teachers. FrascaFoodAndWine.com

Free and open to the public, Dr. Race fuses the science of the brain with simple mindfulness strategies for adults and children, all de-

JANUARY 20

signed to create resiliency towards stress. RSVP is encouraged at BoulderCountryDay.org.

ALL SCHOOL OPEN HOUSE BOULDER COUNTRY DAY SCHOOL

JANUARY 28

Boulder Country Day School is

OPUS ONE WINE DINNER

hosting an open house for the

THE GREENBRIAR INN

public. It is a great way to learn

Join the Greenbriar Inn for a

about Boulder Country Day

spectacular five-course tasting

School, their academic and arts

dinner featuring wines from

programs as well as to have a chance to meet faculty, administrators

Opus One. Founded by two

and other prospective families. BoulderCountryDay.org

wine industry icons, Robert Mondavi and Baron Philip Roth-

JANUARY 21

schild, Opus One Winery is truly a collaboration of the Old and New

DIAVOLO

World. The evening will be hosted by Opus One's regional manager,

CU BOULDER

Gina Voci and dinner highlights will include 1996 and 2000 vintages

Equal parts Cirque du Soleil, brilliant choreography and “architecture

as well as the Overture. Visit GreenbriarInn.com for reservations.

in motion,” Diavolo turns death-defying dancers free in super-sized playground of wheels, bowls and walls in a unique display of kinetic

JANUARY 29

drama. Events.Colorado.edu

BIFF GORE CHAUTAUQUA COMMUNITY HOUSE

JANUARY 22

Father, singer and Army veteran, Biff Gore’s timeless vocals breathe life

PEOPLE OF A FEATHER FILM SCREENING

into the rhythm and blues he knows so well. Singing a rendition of “A

CHAUTAUQUA COMMUNITY HOUSE

Change is Gonna Come” by Sam Cooke, Biff unanimously earned his

After seven winters in the Arctic, "People of a Feather" takes you into

position on season 6 of NBC’s “The Voice” battling his way to the final

the world of the Inuit and explores their ancient relationship with

note. Jason Hickman will accompany on lead guitar. Chautauqua.com

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Boulder Lifestyle | January 2016

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Parting Thoughts 1.

2.

4.

3.

IN THE CELLAR OF...

5.

6.

Photo Darcie Shively

WHO: BRETT ZIMMERMAN, MS WHAT: OWNER OF BOULDER WINE MERCHANT

BOULDERWINE.COM 1. NAPA VALLEY THEN AND NOW - This is a brand new, very in-depth book

4. 2012 DOMAINE DU COMTES LAFON ‘CLOS DE LA BARONNE,’ MEURSAULT

that was written by a friend of mine, Kelli White. Kelli and I worked together at

- The 2012 vintage was a small crop, but the wines are concentrated and juicy. This will

Domaine Select, an importer of fine wines in New York. Kelli is very talented

be a particularly great vintage for cellaring. The toasted vanilla and dried apple fruit

and this book is a cutting edge, up to date look at the region and its top pro-

flavors work seamlessly with the traditional fare of Burgundy. (Approachable from now

ducers. Beware, it is a very think book! Well worth the money.

to 5 years, but will certainly develop over the course of time. Best 10-12 years)

2. ZALTO GLASSWARE - I am a big believer that choosing the right wine

5. 2013 FRANCK BALTHAZAR ‘CHAILLOTS,’ CORNAS - The flavors are driven

glass has a huge impact on how a wine tastes, and is possibly the single most

by rich, blackberry and black cherry fruits with hints of smoked meat, blood, violets,

important factor to fully enjoying a glass of wine. The Zalto line of glasses and

and dried herbs both on the nose and palate. This is a brilliant wine with plenty of

decanters are among the finest made. They are extremely delicate and it is a

potential for those who are patient. (Best in 5-10 years, capable of 20 years.)

decadent experience to enjoy wine out of these beautiful glasses.

6. 2011 MASSOLINO BAROLO - Stylistically, Massolino Barolo wines offer amaz-

3. Boon “Lawn” - This is a gadget for drying baby bottles, but serves as a

ing power and detail. Classic flavors of tar, tobacco, and anise dress the lush core

fantastic wine glass drying rack. Especially for the delicate glasses such as

of sour cherry and dried strawberry fruit flavors. Firm tannins and high acidity will

Zalto. You may have to find this gadget on Amazon or Target, as it is not

make this wine a very long-lived cellar selection, but offers drinkability within the

typically found in a wine shop!

next 2-3 years. (Best in 5-8 years, but capable of aging 20 or more years in the cellar.)

86

Boulder Lifestyle | January 2016

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