Longmont Magazine July 2019

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JULY/AUGUST 2019 | TIMES-CALL

MAGAZINE

Whether we grow it, grill it, or just order it...

LONGMONT LOVES FOOD!

FIND OUT MORE ABOUT YOUR FAVORITE LOCAL RESTAURANTS GARDENING AT HOME AND AROUND TOWN I CAN GRILL THAT? FOODS TO HEAT UP YOUR BARBECUE

GET BACK TO WHAT YOU LOVE SOONER Short-Term Rehabilitation at Life Care Center of Longmont will help you step toward a more complete recovery with our post-acute nursing, rehabilitation programs and on-site physician care. There are 31 private suites available so you can enjoy all the comforts of home while receiving the highest quality of care. With over twenty five dedicated therapists on staff, we offer therapy services seven days a week, giving you every possible opportunity to make the recovery you deserve.

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July/August 2019

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LONGMONT MAGAZINE 3

WHAT’S INSIDE July/August | Our Let’s EAT! Issue

The TOC

LONGMONT LONGMONTMAGAZINE.COM

LET’S EAT! Whether you’re eating

JULY/AUGUST 2019 | TIMES-CALL

MAGAZINE

out or cooking at home, you probably spend at least a little time each day with food. Check out our Let’s Eat” edition to get to know your food better.

Whether we grow it, grill it, or just order it...

LONGMONT LOVES FOOD!

FIND OUT MORE ABOUT YOUR FAVORITE LOCAL RESTAURANTS GARDENING AT HOME AND AROUND TOWN I CAN GRILL THAT? FOODS TO HEAT UP YOUR BARBECUE

Food, Glorious Food!

Who doesn’t love to treat themselves to a great meal that they don’t have to cook? I’d feel safe in betting on most of us. Well, Longmont, we’re in luck! According to CityData.com, there are 9.94 restaurants per 10,000 people—slightly higher than the state average of 8.9. Great menus abound around town, just throw a dart at the map and you’re likely to hit one. I’d like to challenge you all to find a spot you’ve never been and give them a try. Check out “Local Tables” in the center of the magazine for some ideas.

However as Coloradoans, we have a reputation of being among the most health conscious nation wide. So, how do you eat out and still maintain your health goals?

We asked the experts.

And what about growing your own food? Planting a garden isn’t as hard as it sounds and if you don’t have enough lawn space to dedicate to growing food, community gardens are here to help.

So get growing, get cooking, get eating. Mangia!

- Misty Kaiser

4 LONGMONT MAGAZINE

ON THE SCENE

PAGE 8 SAW IT, WANTED IT

PAGE 49

NONPROFIT

No Cost Community Lunches

10

PAGE 51

ENTERTAINMENT

Up your cocktail game this summer

PAGE 56

COMMUNITY

Longmont Green Thumbs

PAGE 10

HOME

Gardening 101

PAGE 15

BUSINESS

There’s a lot to love about Pristine Carpet Care PAGE 20

Healthy Choices when Dining Out

Local Tables: A collection of menus and info from local restaurants

FAMILY

I can grill that? 6 recipes to try this summer PAGE 60

HEALTH

FOOD

56

PAGE 24

29

Meet the Marshal: Introducing this year’s Boulder County Fair Marshal

PAGE 68

SAVE THE DATE

Calendar of events

PAGE 71

PAGE 29

LongmontMagazine.com

July/August 2019

Board certified ophthalmologist eye physician and surgeon

Providing service to the Longmont Community for the past 35 years Vision is a precious gift and choosing an eye doctor is an important decision...

We put your eye care first.

We pride ourselves on the doctor - patient relationship and customized care for each individual patient. You see the same doctor at every office visit, who knows your personal eye history.

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Prevention is better than a cure.

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LONGMONT MAGAZINE 5

LONGMONT MAGAZINE

MARKETING AND PUBLICATIONS EDITOR Misty Kaiser kaiserm@timescall.com 303.473.1425

CONTRIBUTING WRITERS Sarah Huber, Brittany Anas, Jessica Benes, Emma Castleberry, Shelley Widhalm, Ash Martin, John Tehan, Adam Goldstein

MARKETING & ADVERTISING FEATURES COORDINATOR Greg Stone stoneg@dailycamera.com 303.473.1210

CONTRIBUTING PHOTOGRAPHERS Jonathan Castner, Lauren Tilford

RETAIL ADVERTISING DIRECTOR

Christine Labozan clabozan@times-call.com 720.494.5445

and are available at the Chamber of Commerce, visitor locations and businesses throughout the area.

Longmont Magazine distributes 23,000 copies to Longmont, Berthoud, Boulder, Dacono, Del Camino, Estes Park, Firestone, Frederick, Gunbarrel, Johnstown, Lafayette, Louisville, Lyons, Mead, Milliken, Niwot and Platteville. No portion of this magazine may be reproduced without written permission from the publisher.

LONGMONT MAGAZINE A Publication of the Longmont Times-Call 303.776.2244; 800.270.9774 longmontmagazine.com Longmont Magazine is published six times a year. Copies are inserted into the newspaper

EDITORIAL & EVENTS: To submit a story idea, call 303.473.1425 or email LongmontMag@times-call.com or kaiserm@timescall.com

Miss something? Find the e-magazine at Times-Call.com/LongmontMagazine

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LONGMONT MAGAZINE 7

On the SCENE

What’s happening around Longmont? Find out here—on the scene.

Longmont Restaurant Week

Longmont Restaurant Week returned to Longmont for a second year in 2019. It is often difficult to measure the impact of community events and the good times had over breakfast lunch and dinner, but the Longmont Chamber (producer of the event) tries to capture the event with impressive numbers. In 2019 Longmont Restaurant week had 49 venues participate, more than 12,000 people eating out during the 10 day event, over a quarter million visits to the website, raised over $9000 for Longmont nonprofits, and partnered to host the first ever food truck cup the last weekend of the event. Not to mention the tummies already rumbling for next year’s event, so mark your calendars for April 17– 26, 2020. (Photos courtesy Longmont Chamber of Commerce) The Longmont Area Chamber of Commerce team takes the gold at the first ever King of the Can’d Aid event. The Chamber worked with Oskar Blues to create a stationary bike race that pitted the Chamber, the brewery, and the City of Longmont against each other in an exciting fundraiser for the Can’d Aid Foundation. The race resulted in more than $2,000 in donations.

The French Connection, a Longmont Restaurant Week special menu item at Mac’s Place.

The first Food Truck Cup—a competition to be crowned the best food truck in Longmont. The crown was taken by Nacho Mama’s Tacos, and the Food Truck Cup resulted in more than $7,000 in income for Longmont Food Rescue, a local nonprofit that redistributes nutritious food that retailers have deemed food ‘waste’.

A featured course at Sugarbeet Restaurant.

8 LONGMONT MAGAZINE

Longmont Restaurant Week kicked off with a bang at Oskar Blues Homemade Liquids and Solids, host of the opening night party.

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July/August 2019

Steve Powers

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safe tire pressure to optimize ride comfort and performance, load capacity, traction and wear, and fuel economy. Under or over pressurized tires can cause rapid or uneven wear, lead to tire failure and serious accident.

happens, the engine must be disassembled and rebuilt or replaced. In either case its expensive!

Keep your engine healthy by changing the oil and filter every 3,000 miles or as recommended in the owner’s manual. Check your oil levels monthly when you fill up the fuel tank.

Check your air pressure with a tire gage monthly, when tires are cold. The proper tire pressure for your car is found on the driver’s side door jam label or your owners manual.

This vehicle is due for an oil change! The oil level is low and the oil is dirty.

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LONGMONT MAGAZINE 9

COMMUNITY

T N O M G N LO

N E E R G S B M THU We have singles and families, elderly gardeners alongside of kids and youth groups. It’s a wonderful thing.”

By SARAH HUBER for LONGMONT MAGAZINE

Community gardens celebrate more than two decades of organic growth in Longmont For more than 22 years, community gardens in Longmont have cultivated bushel after bushel of vegetables, herbs and orchard fruit, a rainbow of flowers and perhaps most significantly, gardeners.

“The vision of our community garden was to make gardening accessible to people of all ages and from all demographics, people who might not otherwise be able to garden due to a lack of space, mentors or knowledge,” explained Parker Vollmer, registrar, plot manager and lead web 10 LONGMONT MAGAZINE

Fresh radishes from this gardener’s plot would make a great addition to a summer salad. (Photo courtesy Second Start Community Garden)

developer with Second Start Community Garden in Longmont. “The community garden gathers people from every walk of life across the city. Beginners can be paired up with mentors, and we all learn about and participate in where our food comes from, meaning we can be responsible for at least a part of what we eat.

LongmontMagazine.com

Megan Reehl, operations manager at Growing Gardens, which facilitates 11 community gardens throughout Boulder County, including three in Longmont, echoed Vollmer. “Our vision started with the goal of providing a space for everyone to grow their own food,” Reehl said.

“A lot of individuals who live in apartments or condos don’t have access to space to grow their own food. We offer a reduced rate for plot fees based on income level and want to include everyone.”

Making gardening accessible for 22 years Longmont has a uniquely long history, compared to most American cities, of community gardens. More than two decades ago, Longmont resident and master gardener Keith Williamson “shared his lifelong July/August 2019

dream with Longmont of having a community garden where families and youth could learn about growing their own food and creating a sustainable environment, where people could be connected with nature and gardening,” recalled Edwina Salazar, who worked for the City of Longmont at the time and now serves as executive director of the OUR Center in Longmont.

Williamson’s vision was realized only a few days before he died from cancer: The City provided the land, water and irrigation system, and Second Start Community Garden bloomed with a few plots tilled mostly by neighbors and groups such as Girl Scouts.

This spring Second Start’s plots were completely rented as of March, a first for the organization, with additional gardeners waitlisted. “Second Start was so named with the initial idea of helping people who couldn’t

the best of Longmont.”

Gardening boosts physical, emotional, social health

A view of some of the veggies coming up at Second Start. (Photo courtesy Second Start Community Garden)

otherwise garden,” Salazar said.

Second Start requires plotholders to contribute eight hours of gardening to a community-share plot that supplies seasonable produce to the OUR Center and other outlets for those in need. “There are so many benefits, social and emotional, to sharing healthy food with people who don’t have the opportunity to garden or can’t afford fresh fruit and vegetables,” Salazar said. “It’s a compassionate choice to grow something extra for the community and embodies the great spirit of Longmont,

That compassionate choice first beckoned Vollmer into community gardening.

“When I moved from the country, where I had to garden as a little girl, to the city, where everyone looked so put together, I was thrilled to go to the grocery store and get everything. But I came back around to gardening,” Vollmer sad.

“I was living in North Carolina in a bleak, gentrifying neighborhood.

I wrote a grant, and the City of Charlotte ended up putting in a community garden. I liked to go out first thing in the morning, when there is nothing but dragonflies, butterflies and birds. The sound of silence is very beautiful.”

She continued, “The first thing I did when I moved out here was look up

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LONGMONT MAGAZINE 11

and keep an eye on the orchard plots. “Gardening has led me to learn more about dehydrating food, blanching, freezing and juicing,” Vommer added.

the neighborhood organic garden.

Gardening keeps you humble. I am always learning, and you never know if it’ll be successful year. There’s always some new thing to try. Gardening has kept me grounded and influences the rest of life.”

This year Vollmer’s garden is thriving.

She listed off some of her favorites: spinach, strawberries, varieties of carrots and tomatoes, curry squash, dill, oregano, chamomile bushes for making tea, cucumber, peas,

Gardening helps some people unplug and enjoy being outside. (Photo courtesy Second Start Community Garden)

beets, garlic, onions and peach raspberries. Second Start’s beekeepers ensure a healthy garden environment

Growing Gardens offers classes on beekeeping, cooking from farm to table, food preservation and healthy eating, as well as camps, field trips and workshops for kids. “People eat more vegetables if they can grow them, es-

www.CrossroadsDermatology.com 12 LONGMONT MAGAZINE

LongmontMagazine.com

July/August 2019

on size and the cost of water. “If someone is interested in a plot, we ask them to fill out a form on our website. They’ll have a garden tour to see the plots and attend orientation,” Vollmer said.

pecially kids,” Reehl said. “Gardening helps people unplug and spend more time outside. It helps you connect with the land and stay active and provides access to organic produce.

There are many health and economic benefits of growing your own food.”

How to register for a plot At both Second Start Community Garden and Growing Gardens, plots range from about 4 by 8 feet to 20 by 20. Some include raised beds, while others are stocked with perennials such as asparagus from

Community gardens like this make gardening and fresh vegetables more accessible in a community. (Photo courtesy Second Start Community Garden)

past gardeners. Second Start plots

To see maps of the gardens or to register for a plot, visit Second Start Community Garden at longmontorganic.com and Growing Gardens at growinggardens.org

are rented for about $60. Prices for plots at Growing Gardens vary based

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July/August 2019

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LONGMONT MAGAZINE 13

COM COME

WORSHIP WITH US… Please Join Us! all are Welcome at oUr table!

Worship Times

Worship services: 8:00 & 10:15 a.m.

Learning hour: 9:10 a.m.

Nursery hours: 7:45 to 11:30 a.m.

We strive to recognize and nurture the Christ in ourselves and each person that we encounter along the way. BLC has a long tradition of outreach and service to its members and to the community.

We hope you will join us for service on Sunday to experience for yourself the fellowship of Christ.

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July/August 2019

HOME

Gardening basics to get the most out of Colorado’s growing season

BY SHELLEY WIDHALM for LONGMONT MAGAZINE When it comes to growing a garden, sunlight, water and soil seem pretty obvious, but just how to get the right combination is key—and so is identifying the right plants for the local climate.

“For many gardeners, they don’t understand how important it is to have a good soil,” said Michael Morris, hard goods manager for The Flower Bin, a Longmont-based, familyowned garden center and greenhouse in business for more than 48 years.

“My number one advice is to work on improving the soil’s organic material. It will pay for itself over and over again if you have a good soil and a good foundation to work with.”

July/August 2019

Morris recommends adding organic material to the soil before the start of the growing season, such as compost, peat moss and sheep or cow manure, or a combination product with all three. Adding the material helps break up the soil—in Northern Colorado, it’s mostly clay— and makes it easier for plants to take in nutrients and water.

“The soil is too heavy for the root system to establish,” Morris said.

“They can’t take up what nutrients the plant needs.”

What to Plant in Northern Colorado

Because of the area’s soil and climate, plants that do well include annuals, perennials, vegetables, succulents, trees and shrubs, while tropical plants LongmontMagazine.com

require more care, Morris said.

“You always want to try to plant something that is suitable for our climate,” Morris said.

Plants suited to a great deal of sunshine, heat, low water and wind are good choices, said Carol O’Meara, horticulture entomology agent and Master Gardener coordinator for Colorado State University Extension in Boulder County.

LONGMONT MAGAZINE 15

“The first thing for gardeners to keep in mind is that we live in a semi-arid region with alkaline soils, so not every plant does well here,” O’Meara said. “If folks are interested in ornamental plants, I recommend the (brand of plants called) Plant Select plant introductions, which are very well suited to western gardens. They’re lovely and thrive here. If a gardener would like vegetables, then choosing short season varieties that can take a bit less water is encouraged.”

Plants do better when they are planted in an area of the garden or yard with the correct

Gardeners who select natives do not have to do much with the soil before starting their gardens, O’Meara said. For other types of plants, she recommends amending the soil with plant-based compost at a rate of about three inches across the surface and tilled in to the depth of the roots. For beds with annuals or vegetables, she recommends the same amendment for the first two to three years, then reducing it to one inch.

amount and type of light.

The Flower Bin attaches a tag to each plant indicating if it prefers sun, shade or both. For tags saying Sun, the plant requires six hours or more of sunlight. Tags also can say Shade or Sun/Part Shade, which can mean morning or afternoon sun or shade.

Depending on the type of plant, perennials for instance can like sun or shade, such as sun-loving lilies, delphiniums and irises and shade plants like hostas and columbines.

Most vegetables like sun, such as tomatoes and peppers.

Gardening Recommendations

Another recommendation is to make sure the plants receive the right fertilizer of manure or a fertilizer product, Morris said.

Plants that are starting out need nitrogen and phosphate, represented by the first two numbers on the product bag. As they begin to produce blooms and fruit, they need phosphate and potassium, indicated by the middle and last numbers.

“It’s important to know what your plants need, and we can help you understand it,” Morris said. “When you have good soil and really good soil conditions, you’re much further ahead. You already mastered most of the problems you will encounter.”

16 LONGMONT MAGAZINE

“Roses are always big in our sunny gardens, and obviously our perennials that come back year after year.

And most annuals like sun,” Morris said. “Petunias and geraniums are always popular. Impatiens can handle sun and shade. … They’re an annual.”

Irrigating Over Watering Additional plant care recommendations include irrigating over watering, according to “Tips to get the most from your garden,” an information sheet provided by The LongmontMagazine.com

Flower Bin. Do this by building a trench or moat around the plants and filling it with water instead of pouring water on top of the plants.

That way the water is kept where the plants need it at their roots, not on their leaves, Morris said. Watering over the plant can introduce disease and reduce the quality of the plants and yields of flowers and produce, he said.

“Most plants don’t like to have their heads wet. They want to be watered at the roots,” Morris said.

The Flower Bin recommends cultivating on a daily basis over weeding by using a garden hoe to lightly scuff up the soil between rows, so that weeds will not have a chance to get started. Apply a two-inch layer of mulch between the rows and around the plants to help keep weeds down and retain moisture.

As for planting techniques, vertically growing vining plants, like July/August 2019

tomatoes, pole beans and squash, do best with trellises and cages to support the growth, improve air circulation and help prevent mildew and disease, according to The Flower Bin. The plants also are easier to see and to pick once ripened.

The length typically is 150 days, O’Meara said, adding that it can be extended by using plant covers.

Gardeners can begin as early as late winter, when they enter “the dreaming season,” when they plan their gardens, shop for new plants in catalogs and decide on where to put in new beds and if they want to renovate old ones, she said.

Another thing to consider is whether to use seedlings or seeds.

“If someone decides in mid-summer that they would like a garden, there’s still plenty they can do,” O’Meara said. “For immediate gratification, containers with flowering plants could be put together. This helps with the green thumb itch while more permanent planning takes place. Watch your yard over the summer and fall to see the pattern of light, how water might drain across it and where wind hits.”

Some plants start better as seedlings, because of the area’s short growing season, Morris said. Good seed plants include beans, lettuce or kale, while tomatoes, peppers and cucumbers are better transplanted, he said.

“You get a head start if you have a transplant or seedling,” Morris said.

The Growing Season

The main growing season in Northern Colorado is from the last frost, typically in mid-May, to the first frost usually in October, Morris said.

Succession planting is a way to get more out of the growing season by rotating crops within the same space in the garden, Morris said. Start with lettuce in the spring, followed by bush beans and other fast maturing plants, and end with cool-weather crops, such as spinach, lettuce and kale, according to information provided by The Flower Bin. The Flower Bin also recommends spending time in the garden every

NOW LEASING

BEST CARE BEST SETTING BEST LIFE!

day to catch insect, disease and other issues in the early stages before they become large problems.

“It is good exercise, gives you fresh air, provides beauty or fresh food, puts you in touch with nature and gives you an appreciation for your abilities and your limitations. It’s humbling, rewarding, frustrating and satisfying,” O’Meara said. “For me, I can be silly and carefree, while actually accomplishing something. I encourage the plants … and enjoy each and every flower, insect and vegetable.”

Getting children involved is a way to increase that enjoyment.

O’Meara recommends letting children select some of the plants and where to grow them, giving them an opportunity to experiment with gentle guidance.

“Kids are wonderful companions in a garden because they’re curious and see things with new eyes. Often this lets us well-seasoned gardeners to experience the thrill of discovery all over again,” O’Meara said. “But mistakes happen and a plant may get accidentally trampled, a seedling pulled by mistake or there could be some over- or under- watering.”

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July/August 2019

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LONGMONT MAGAZINE 17

Visit

HYGIENE

This Summer

Hygiene, CO

The quaint, picturesque town of Hygiene will delight your senses as you travel just minutes west of Longmont. The small historic, agricultural community has green pastures, farms and a sense of community. Popular with bicyclists and locals you will find hometown eateries, unique gifts at the local artesian shops and businesses that will treat you like family.

Support Hygiene and come see what you are missing!

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July/August 2019

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LONGMONT MAGAZINE 19

BUSINESS

There’s a lot to love about

PRISTINE CARPET CARE

BY ASH MARTIN for LONGMONT MAGAZINE

knowledge base. He just needed customers . . . and one other thing.

The Longmont area is home to some amazing local establishments and Pristine Carpet Care is certainly no exception. All the ingredients are there. The business has a compelling backstory, provides impeccable service, and is undeniably serious about giving back to the community.

“I didn’t know anything about business,” Gerke admits. But he didn’t let that stop him. He became a sponge, taking business classes whenever he could. He also set up a strong local network, enabling him to learn from other business leaders. “I found a lot of people were willing to help someone who was energetic,” he said.

Humble beginnings

“We actually started in 1977. It’s been almost 42 years we’ve been in business,” Dave Gerke, the owner, explains. He was only 20 years old, and the business started out of the back of his car. He had no customer base—just a strong desire to build his own business.

But he came by that ambition naturally. “My dad decided he wanted a business of his own and bought a carpet cleaning business in Denver,” Gerke said. Working for his father, he was able to learn the ins and outs of carpet cleaning. When it came time to strike out on his own, he had a solid 20 LONGMONT MAGAZINE

Gerke is now supportive of new local business owners, freely giving advice and help when he can. He feels he is paying things forward.

A couple of years into his journey, his wife quit her teaching job and took on managing the business office. She worked for the company for 20 years before returning to teaching. However, she left behind a legacy that makes Pristine Carpet Care truly unique to this day.

“We’ve always had a full-time person answering the phone,” Gerke said.

When a customer calls, they can count LongmontMagazine.com

on a live human being answering the phone. That person can also answer questions and provide information instead of just taking a message. Gerke says it’s one of the best decisions he’s made since starting the business.

But that’s not the only significant strategic decision he’s made.

Service changes

“All I did for the first 35 years was basically carpet cleaning and furniture cleaning,” Gerke says as he begins to explain one of the most dramatic shifts in his business model. During that 35 year period, Gerke wasn’t just learning about how to run a business. He also kept an eye on newer techniques for carpet cleaning a nd he began to notice a trend.

A new “lower moisture process” was making waves. It benefits customers because carpets dry more quickly. It benefits the environment because less water is required. It was a new way to do what he’d been doing for more than three decades.

July/August 2019

Rather than digging in his heels, he decided to offer the new process as well as the more traditional process for a trial period. A year later, the decision was easy. Customers loved the new method, so he replaced his equipment, trained his staff, and made the shift.

He’s also taken on a service offering that’s rare —he can clean fine oriental rugs without bleeding or damage. “It is actually very unique to carpet cleaning,” Gerke said. “Most carpet cleaners will not clean oriental rugs.”

And for good reason. Oriental rugs are expensive and require a completely different kind of care. In fact, Gerke spent a year learning the best process for cleaning oriental rugs before he began to offer it as a service.

Today, Imperial Rug Cleaning operates as a division of Pristine Carpet Care.

In addition to carpets and oriental rugs, Pristine Carpet Care can also clean furniture and offers a wood floor renewal process that involves no sanding. Instead, it’s a cleaning followed by a recoating, completed in a single day.

Pristine also sells and installs new carpet. Gerke explains that he saw too many customers with the wrong kind of carpet for their intended use. Now he can help folks get, not just the right color and cost, but also the right type of carpet for the longest wear.

Community involvement

Gerke’s commitment to providing the best service is impressive, but that’s nothing compared to his and his staff ’s commitment to the community.

“We’ve always looked to find people who were in need and who couldn’t afford our services,” he said. He and his wife were foster parents for 20

years. It follows that they are sensitive to families struggling to make ends meet. As a result, he offers discounts, to those who need them. Pristine also provides services to Mountain States Children’s Home at no cost.

During the slow time of the year, from January through March, nonprofits can take advantage of a seasonal discount. And his staff knows they can always make him aware if they encounter a situation where a customer seems to be in need.

If you’re looking for carpet cleaning services from a locally owned, familyrun business with deep roots in the community, look no further. Pristine Carpet Care will take good care of you.

Pristine Carpet Care, 1011 Main St. Longmont, (303) 772-2199 pristinecarpetcareboco.com

OPE8N PM 7AM –

ll Bar Huge Breakfast • Fu Lunch and Dinner LIVE FAST, EAT WELL. Grandpa’s uses fresh, local produce and gluten free ingredients whenever possible. Ask for a gluten free hamburger bun when ordering the famous original ½ pound Grandpa Burger.This 6” diameter burger is made with Aspen Ridge natural beef which is vegetarian fed, no antibiotics ever, 100% all natural, never frozen and local! Our food is not just good, but great!

970-532-2254 www.mygrandpascafe.com

903 Mountain Ave., Berthoud, CO • View full menu at

July/August 2019

LongmontMagazine.com

LONGMONT MAGAZINE 21

SMALLTOWN.

BIG HE HEART.

For a small town we have a lot of heart. We also have great independent stores, restaurants, coffee shops, art, sculpture, history, and an outstanding children’s park.

Nelson Hall photo is courtesy of the Niwot Historical Society

Come and let your heart experience our great small town.

LONGMONT

GO IA

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22 LONGMONT MAGAZINE

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July/August 2019

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July/August 2019

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LongmontMagazine.com

LONGMONT MAGAZINE 23

HEALTH

BY JOHN TEEHAN for LONGMONT MAGAZINE

When Dining Out

We all love eating out from time to time. It’s a way to escape the kitchen during summer, and an opportunity to socialize with friends and family without having to worry about hosting or cleaning up.

Likewise, eating out can be a great convenience for those people or families on the go. For those whose schedules are dictated by work, an active social life, or both, dining out is often the easiest solution. According to a recent report from Zagat, Americans dine out for breakfast, lunch, or dinner an average 5.9 times per week.

It’s no real wonder. The variety available to the average consumer has only grown over the years--particularly when it comes to healthy eating choices. That said, those healthy choices are not always immediately apparent and it’s easy to--without realizing it--sacrifice nutrition for convenience.

24 LONGMONT MAGAZINE

The good news is that smart ways to eat out which support a healthy lifestyle are fairly simple.

to dining out healthily.

We asked an expert

First among her suggestions were to always have a small snack before going out to eat. This will reduce hunger when it comes time to place your order. She also cautions against drinking your calories. Not only does some alcohol contain a high calorie count, mixers can often add to that calorie count. Also, alcohol can stimulate your appetite and lead to eating more rather than less.

We asked Kimberly Jordan, a registered dietician and certified diabetes educator at UCHealth Longmont Clinic, what she considered to be some of the best tips when it came

At the table, try to order first. If you order your healthy choices first, you are less likely to change your selection to something less healthy based

Whether you’re trying to lose weight, keep in shape, or maintain a handle on a specific dietary need, we have some suggestions so you can dine out with friends, family, or just yourself with confidence that you are holding true to healthy habits.

LongmontMagazine.com

July/August 2019

on what others are ordering. As an added bonus, you may inspire others at your table to make healthier choices.

Similarly, you can set the pace. Some studies have shown that we are more likely to match the chewing pace of those around us. If you eat slower, others will match your pace rather than you matching theirs. In eating slower and savoring your food, you will be less likely to overeat.

Jordan also reminds us that ordering a salad is not always the guaranteed healthy choice we think it is. A grilled chicken salad can sometimes have more calories than a cheeseburger, and with virtually the same amount of saturated fats, If a salad is going to leave you feeling hungry, then maybe the cheeseburger isn’t such a

terrible option if it fills you up more.

Check the nutritional information whenever possible. More and more restaurants these days are offering this information on request--or right there on the menu. We’d also recommend checking the menu online if one is available. If you know where you are going ahead of time, you can plan your menu choices in advance, and research your best options.

What are some options to consider?

Favor foods that are grilled, steamed or poached rather than those foods fried or grilled in butter or oil.

Make sure that half or more-thanhalf of your plate is devoted to vegetables.

Consider adding fruits when possible. Many breakfast places offer fresh fruit choices. Even those places that don’t explicitly have fruit on the menu may have some on hand they use for garnishes and be willing to make them a special order side.

Be on the lookout for foods dusted with salt--most often baked potatoes.

You can request these items to be prepared without the added salt.

The buffet line Restaurant buffets can be a minefield when it comes to healthy eating.

Many of the foods are not only prepared with oil, but they also end up sitting in the heat trays just soaking in more oil and grease.

Look for the lean meats. If considering baked fish, make sure that it’s not

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LongmontMagazine.com

LONGMONT MAGAZINE 25

Hydrate

LocaLLy

Handcrafted Brews and stills

Skipping the Buffet may be the best way to keep an eye on calories.

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been baked with a heavy dose of butter.

Fill your plate with vegetables first before hitting the meat section. Again, be on the lookout for vegetables cooked in butter and oil or heavily seasoned with salt.

Look for the steamed vegetables. They taste better and are better for you.

Or you can simply skip the buffet. Order a la carte and keep a tighter control on your healthy choices.

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If you don’t see the healthy option you’re looking for on the menu, don’t be afraid to ask if it’s possible anyway. The worst they can say is no.

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Gluten-free options are sometimes located on special pages of the menu, or on separate menus entirely. Feel free to ask about them.

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Restaurants rely on repeat business. It’s a smart business practice for them to be as accommodating as reasonably possible.

If you have special dietary concerns or allergies, let your server know. Most will be able to answer any questions you have regarding food preparation or, at least, go back and ask the cooks.

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If trying to keep a tight hold on your portion control, ask for a to-go box as soon as your meal arrives and immediately move some of your plate’s contents to the box. This not only decreases the portion on your plate but sets you up for another meal or snack later at home.

While chain restaurants often have special needs menus

26 LONGMONT MAGAZINE

LongmontMagazine.com

July/August 2019

and information readily available, your local restaurants are more personally invested in your health and satisfaction. They will make every effort possible to help you with your nutritional preferences.

The unplanned outing We don’t always get to choose. Whether it be an impromptu after-work outing, a sporting event watch party in a restaurant, or another special event, not everyone has a say in what restaurant will be the dining destination.

When this happens, don’t feel overwhelmed or obligated to make unhealthy choices. You are still the customer, and your preferences matter. If your group wants to choose some appetizers for the table to share, feel free to suggest at least one appetizer choice that is not deep fried or buried in cheese. Or skip the appetizer round and take your time looking over the menu.

Group outings can be great opportunities for sharing. If another person in your group is following similar health guidelines as you, conspire with them to share an entree-thus decreasing your respective portions, and saving money as well!

Nutrition first The basics of good nutrition are not hard to learn. The CDC’s Dietary Guidelines for Americans 2015-2020 recommends the following healthy eating plan:

• Choose lean meats, poultry, fish, beans, eggs, and nuts • Go for foods low in saturated fats, trans fats, cholesterol, salt, and added sugars

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LongmontMagazine.com

Longmont

Fort Collins

2430 Main Street

1833 E. Harmony Road Unit 1A

Mon-Sat 10-5, Thurs 10-6

www.thepresserfoot.com

303-485-6681

970-484-1094

LONGMONT MAGAZINE 27

28 LONGMONT MAGAZINE

LongmontMagazine.com

July/August 2019

FOOD

A gathering of the area’s favorite restaurants, including menus, and what you should know before you go.

July/August 2019

LongmontMagazine.com

LONGMONT MAGAZINE 29

BARBECUE PIT

1935 Main St., Longmont, dickeys.com

Do you have a senior discount? Yes. By Jessica Benes for Longmont Magazine Gary Kolm, owner of the Dickey’s Barbecue Pit franchise in Longmont, loves serving up some delicious ‘cue.

And he sat down to tell us all about it. This Texas barbecue place has a fast casual atmosphere for customers to grab a quick bite of “Legit Texas Barbecue.”

What are your hours of operation? 11 a.m. to 9 p.m.

Do you have accommodations for large parties? Yes. We have 45 seats but we do take reservations for parties up to 20.

Do you have a happy hour?

No.

Is the restaurant kid friendly?

Yes. Sundays, kids eat free. Every customer gets free ice cream with every meal.

30 LONGMONT MAGAZINE

Do you have vegetarian/ vegan menu options? We have salads and baked potatoes available.

Do you have gluten-free menu options? Yes. The majority of our product is gluten free, even our sides are gluten free.

Even the ice cream is soy-based, if you have dairy issues, too.

When does one menu stop and another start? Monday to Friday, we have a lunch special 11 a.m-3 p.m. with a different special every day. Otherwise, it’s the same menu all day.

When are you the least and the most busy? We’re most busy during dinner, starting around 5:30 p.m. We’re slower between 2 and 5 p.m.

What do you love about the menu? I love the food of this franchise. The slow-smoked pork on sight every day… We cook the pulled pork and brisket cooks overnight 14 hours in the pit. It’s hickory-smoked.

I have a passion for barbecue; that’s why I went into the Dickey’s franchise. We’ll have seasonal specials, but the core menu stays the same all year.

Right now we’re doing a spicy pork sandwich (pulled pork with jalapeno peppers on it) for summer.

What are some customer favorites?

Our ribs, our St. Louis-style ribs are to die for. They’re fantastic. They’re the deal of the day on Tuesdays.

Pretty much everything we have is good but the brisket is what we’re known for. It’s slow-smoked 14 hours every day and really tender and juicy.

The pulled pork is a definite favorite as well.

Why should I eat at Dickey’s?

We have the best brisket around.

We’re much faster than all the other places and we have great prices, too.

Do you take reservations?

Are reservations recommended? Are walk-ins welcome? No reservations are needed; think Chipotle or Qdoba, it’s the move with the food-type place.

Order at the counter and have a seat.

LongmontMagazine.com

July/August 2019

LINES. ID O V A .

E IM T SAVE s.com order.dickey

(720) 552-8009

MEATS CHOOSE YOUR MEAT pIT-SMOkED

Daily

ON-SITE IN OUR WOOD pIT

BY THE 1/2 LB

• pOLISH kIELBASA SAUSAGE CHOPPED OR SLICED • JALApEÑO CHEDDAR • CHICkEN BREAST kIELBASA RAISED WITHOUT • TURkEY ANTIBIOTICS • pORk RIBS • pULLED pORk • BEEF BRISkET

pULLED pORk 690 CAL............. $7.49 BEEF BRISkET 750 CAL............ $7.99

pOLISH kIELBASA SAUSAGE 770 cal ..................... $7.49

CHICkEN BREAST 220 CAL ...... $7.99

JALApEÑO CHEDDAR kIELBASA 770 CAL .................. $7.49

pORk RIBS 640 CAL.. $12.99/$23.99

TURkEY 240 CAL ..................... $7.49

HALF / FULL RACK

SANDWICHES

SLIDER 170-280 CAL.................................................................................. $2.75 CHOICE OF MEAT

pLATES INCLUDES 2 SIDES & A ROLL 1 MEAT pLATE 380-1060 CAL .....................................................................$11.99 2 MEAT pLATE 440-1250 CAL .....................................................................$12.99 3 MEAT pLATE 470-1340 CAL .....................................................................$13.99 pORk RIB pLATE 850-1120 CAL..................................................................$14.99 INCLUDES 2 SIDES

WESTERNER pLATE TEXAS SIZED 580-1250 CAL .....................................$11.99 CLASSIC SANDWICH pLATE 330-870 CAL .................................................$10.49

TOppERS SERVING / CAL PER 2 OZ.

CLASSIC SANDWICH 250-520 CAL ........................................................... $6.75

JALApEÑOS 5 CAL

WESTERNER TEXAS SIZED 500-910 CAL ................................................. $8.75

CABBAGE SLAW 90 CAL

CHOICE OF 2 MEATS & CHEESE

STACkS & TACOS

TEXAS FRITO’S® pIE STACk 1090 CAL .......................................................................$8.99 BRISkET MAC STACk 680 CAL.................................................................................$8.25 CHICkEN & CHEESE TACO 150 CAL ...........................................................................$2.49 BRISkET & CHEESE TACO 200 CAL............................................................................$2.49

DRINkS & DESSERTS

.39 CHEESE 80 CAL

CHOICE OF MEAT

SIDES

MEDIUM $6.49

SMALL $2.50

BARBECUE BEANS 170 / 510 CAL

MAC & CHEESE 150 / 450 CAL

CABBAGE SLAW 170 / 520 CAL

CREAMED SpINACH 150 / 460 CAL

pOTATO SALAD 160 / 480 CAL BAkED pOTATO

JALApEÑO BEANS 130 / 390 CAL

CASSEROLE 170 / 520 CAL

GREEN BEANS 40 / 130 CAL

CAESAR SALAD 110 / 340 CAL

ASSORTED CHIpS 140-320 CAL

BIG YELLOW CUp 0-530 Cal ....................................................................................$2.50 pECAN pIE 450 Cal................................................................................................$2.99 CHOCOLATE CHUNk COOkIE 320 Cal ..........................................................................$1.99 BLONDIE BROWNIE 530 Cal.....................................................................................$1.99

CATERING CALL OUR CATERING EXPERTS AT 866-BARBECUE

kIDS INCLUDES MEAT, ROLL, SIDE & LIL’ YELLOW CUP

2 hand-sliced meats, 3 sides, rolls, relish tray, barbecue sauce & paperware. delivery, set-up, serve & clean-up.

MEAT OR SLIDER pLATE 210-950 CAL......................................................................$5.95 Kids eat free every Sundays

FAMILY pACkS

FULL SERVICE 630-840 CAL 100 person minimum........................................... $13.95

DELIVERY BUFFET 630-840 CAL 10 person minimum........................................ $11.95 2 meats, 3 sides, rolls, relish tray, barbecue sauce & paperware. delivery & set-up or pick-up.

DELUXE BOX LUNCH 760-1330 CAL 10 person minimum.....................................$9.95

pICNIC pACk 390-640 CAL CAL PER SERVING.................................................. $28.99

1 lb. of meat, 2 medium sides & 4 rolls. feeds up to 4.

FAMILY pACk 440-770 CAL CAL PER SERVING ................................................. $47.95 2 lbs. of meat, 3 medium sides & 6 rolls. feeds up to 6.

XL pACk TEXAS SIZED 450-840 CAL CAL PER SERVING ................................ $64.99 3 lbs. of meat, 4 medium sides & 8 rolls. feeds up to 8.

XL SIDES 40-170 CAL CAL PER 4 OZ. SERVING .............................................. $32.00

classic sandwich, side, chips & cookie

BOX LUNCH 720-1240 CAL 10 person minimum................................................$8.95 classic sandwich, chips & cookie

pARTY pLATTERS serves up to 12 people ..................................................$36.00 - $36.00 butcher tacos, sliders or assorted desserts

200-400 CAL 240-560 CAL 80-450 CALPER PER 2 TACOS PER 2 SLIDERS DESSERTM

CAL PER SERVING

» pickles & onions available upon request «

Open Daily 11 am - 9 pm

FREE ICE CREAM FOR ALL! ALL DAY, EVERY DAY. *Free ice cream available with a purchase.

1935 Main Street, Longmont, CO • www.dickeys.com July/August 2019

LongmontMagazine.com

LONGMONT MAGAZINE 31

TACOS & TEQUILA 246 Main St., Longmont jefeslongmont.com

Do you have a happy hour? Yes. Daily By Ash Martin for Longmont Magazine Jefes is located in a building that’s 150 years old. The atmosphere is equal parts weird and cool, which is very fitting for the restaurant. Bright, fresh colors and open space rule, along with the constant sound of old-school hip hop. It’s energetic and fun, though admittedly not for everyone.

Owner, Sean Gafner, grew up on a farm in California. Eating off of taco trucks was very much a part of his childhood, and Jefes Tacos is definitely a throwback to that time, from the flavors to the music.

What are your hours of operation? 11 a.m.-9 p.m., Sunday through Thursday and 11 a.m.-10 p.m., Friday and Saturday.

Do you have accommodations for large parties? Yes, up to 100 people, if you reserve the entire restaurant. There’s no separate space for events, but they will accommodate you if they can.

32 LONGMONT MAGAZINE

3-5 p.m. featuring food and drink specials. (They just won Best Margarita for the 4th year in a row— every year they’ve been open.)

Is the restaurant kid friendly? Yes. Between the music and the food (who doesn’t like tacos?), it’s a great place to take the family. They even have action figures for kids to play with.

Do you have a senior discount? Not at this time.

Do you have vegetarian/vegan menu options? Yes. There

if you’re looking to avoid the crowd.

Dinner is just about always a busy time.

Are reservations recommended? Are walk-ins welcome?

Jefes does not take reservations.

However, you can get drinks and appetizers while you’re waiting.

What can you share about your menu—its roots, inspiration and any seasonal changes? They offer spring/summer and fall/winter menus. The inspiration is primarily from Gafner’s childhood experiences mixed with his fine dining background.

What are some customer favorites? The Queso Blanco using

are five popular vegetarian/vegan options on the menu.

local chorizo. Just about everyone orders this universally-loved starter.

(And their churros are the perfect dessert to finish off with.)

Do you have gluten-free menu options? Yes. 99% of the menu is

Why should someone who’s never visited you eat at Jefes?

gluten-free. They never use flour as a thickening agent, so you’ll only get gluten in the flour tortillas.

If you love tacos and margaritas, Jefes is a must. Plus, 10% of their profits go to Young Life, which means you can chow down and help out at the same time. That’s a real win-win.

When does one menu stop and another start? The menu is the same all day, but there are lunch specials available. These combos come at a discounted price and make for quick in-and-out options.

When are you the least and the most busy?

Happy hour is the best time to come LongmontMagazine.com

What makes Jefes a stand out?

Aside from the lively atmosphere, Jefes also has tons of tequila options, all of them high-quality. And their tacos, which are incredible, are also made from ingredients that are actually good for you!

July/August 2019

STARTERS

It’s been said that “restaurants are the heart of a city” and this is not a call we take lightly. 10% of all of our profits go directly to Young Life, a youth mentoring program.

For more information visit

CHIPS & SALSAGF V local non-gmo corn tortillas, fried & salted with Salsa Fresca • 3

CHIPS & GUACGF V avocados, sweet white onion, cilantro & lime crushed daily • 8 CHIPS & QUESOGF melted Mexican cheeses with roasted chiles & garnished with Polidori chorizo, cotija & fresh cilantro • 9 CHIP & DIP TRIOGF salsa fresca, guacamole & queso blanco with chorizo • 9 YOUR FAVORITE NACHOS!GF a pan of Jefes chips, queso, refried beans, melted pepper Jack cheese, fresh guacamole, pico de gallo, Mexican crema & house-pickled jalapeños • 9 LOAD WITH ANY DELICIOUS MEAT FOR $4!

BLISTERED SHISHITOSGF V flash-fried shishito peppers with Jefes seasoning & lime • 7

ESCABECHE house pickled jicama, carrots, jalapeños & onions • 4 GF V

SOUP & SALAD CORN & AVOCADO SALADGF fresh sliced avocado, grilled

sweet corn, pico de gallo & pepper Jack cheese over chopped romaine lettuce tossed in creamy chipotle-lime vinaigrette • 9

WWW.JEFESLONGMONT.COM/ABOUT

TEMPURA AVOCADOS 5 fresh avocado wedges in crispy rice flour tempura, spiced tortillas strips, chipotle aioli, pico de gallo & cotija • 9

BURRITOS

CARNE ASADA FRIESGF crispy handcut fries smothered in Jefes Queso, grilled steak, guacamole, pico de gallo & Mexican crema • 13

MARISCOS sautéed Pacific Snapper & shrimp, guacamole, fried potatoes, black beans, chipotle-lime sauce & melted Jack cheese rolled in a large grilled flour tortilla • 13

GF

TEQUEÑOS RELLENOS “mini flautas” stuffed with pepper Jack cheese & roasted green chiles, with cilantro-lime crema • 8 SHRIMP & SNAPPER CEVICHEGF wild caught Pacific Snapper & shrimp “cooked” in lime juice, sweet red peppers with pico de gallo & guacamole, served with tostadas • 15 BACON WRAPPED JALAPEÑOSGF a Jefes MUST! 5 roasted jalapeños stuffed with rich & smoky cheeses, wrapped in 5 strips of crisp bacon • 9

POZOLEGF rich pork simmered in

Mexican chiles, herbs and spices, garnished with fresh cabbage, cilantro, white onion & lime, served with corn tortillas • 9

ENCHILADAS

ENCHILADA PLATEGF three enchiladas with choice of any meat or seafood smothered in choice of sauce, melted cheese, Mexican crema and cilantro served with Jefes rice and choice of beans • 14

Smother your burrito in choice of sauce, melted Jack cheese & fresh cilantro • 3

THE LEGEND choice of meat or vegetarian filling, choice of beans, Jefes rice, pico de gallo & melted Jack cheese in a large grilled flour tortilla • 11 CHORIZO & EGG local Polidori chorizo, 4 scrambled eggs, fried potatoes, salsa fresca, Mexican crema & melted Jack cheese in a large grilled flour tortilla • 9 RICE, BEAN & CHEESE choice of beans, Jefes rice & melted Jack cheese in a large grilled flour tortilla • 7 CHIMICHANGA choice of meat, grilled corn, black beans, Jefes rice, pico de gallo & Jack cheese rolled in a large flour tortilla and fried crisp then topped with guacamole & more pico de gallo • 11

SIDES

SPANISH RICE • 3 AVOCADO SALAD • 5 RICE & BEANS • 5 HAND CUT FRIES • 4 VEGAN BLACK BEANS • 3 VEGAN REFRIED BEANS • 3 3 GRILLED TORTILLAS • 2 CUP OF POZOLE • 4

TACOS

Tortilla choice of soft or crunchy corn, hand pressed flour or lettuce

JEFES STYLE = JACK CHEESE MELTED BETWEEN TWO TORTILLAS • 1 CHICKEN TINGAGF sweet & spicy braised chicken, fresh slice of avocado,

pico de gallo & crumbled cotija • 3.5

MAKE IT AN ENTRÉE,ADD A SIDE OF RICE & BEANS FOR ONLY $3 MANGO SHRIMPGF crispy tempura shrimp, fresh diced mango & basil tossed in honey glaze and topped with sweet red pepper • 4

PORK CARNITASGF heritage Berkshire pork braised with aromatics & Mexican spices • 3.5

CHIPOTLE CRAB CAKE fresh Dungeness crab braised with peppers & herbs, chipotle crema, fresh cabbage & pico de gallo • 5

AL PASTORGF chargrilled pork steaks in ancho chiles & pineapple topped with white onion, pineapple & cilantro • 4

FRIED FISHGF wild caught Pacific Snapper in a crispy rice flour tempura, house-pickled veggies, chipotle-lime crema, fresh cabbage & cilantro • 4

CHORIZO & EGG*GF local Polidori chorizo, fried potatoes, & cilantro-lime crema topped with a sunny side up egg • 4

SEARED AHI*GF sushi grade Hawaiian tuna seared rare with ginger-lime slaw, fresh sliced avocado, sriracha aioli & cilantro • 4

CARNE ASADAGF chargrilled choice ribeye steak, fresh guacamole, salsa fresca, crispy masa onions & fresh cilantro • 4

SQUASHACADOGF a Jefes favorite! diced butternut squash roasted in Mexican spices with fresh avocado, cilantro crema, pico de gallo & roasted sunflower seeds • 4

SHORT RIB BARBACOAGF chipotle and toasted cumin-braised beef short rib, fresh cabbage,cilantro-lime crema, pico de gallo & cotija • 4

BANGIN CAULIFLOWERGF fresh cauliflower fried in a crispy rice flour tempura & tossed in a sriracha-citrus glaze with fresh basil & pico de gallo • 3.5

JEFES DISCADAGF bacon, steak, chorizo, pork shoulder braised with jalapeño, SOFRITASGF V pressed tofu sautéed in a spicy ancho chile sauce, pico de gallo, onion & tomato, topped with sweet onion & cilantro • 4

STREET TACOGF choice of any of our delicious

meats above on a corn tortilla with spicy or mild salsa, white onion, cilantro and lime • 2.5

blistered shishito & shredded lettuce • 3.5

$1 Street Tacos everyday during Happy Hour!

VEGGIE FRESCAGF V guacamole, roasted tomatillo salsa, shredded cabbage & pico de gallo • 3

GF = Gluten Free V = Vegan

WE ARE SO THANKFUL TO PARTNER WITH OUR GOOD FRIENDS THE BUCKNER FAMILY IN LONGMONT WHO RAISE OUR BEEF AND PORK 100% FREE RANGE & ORGANIC FED! LONG LIVE LONGMONT! *These items may be served raw or undercooked, or contain raw or undercooked ingredients.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

July/August 2019

LongmontMagazine.com

LONGMONT MAGAZINE 33

CAFÉ box and get to pick a toy.

By Jessica Benes for Longmont Magazine Carrie Mercer acquired Grandpa’s Cafe in 2007, although it has been open, it has been through some changes, since 1976. She also moved locations from an older building about five years ago. It had been shut down for about three months when she opened it back up, and she even learned how to make the original burgers from the first owner’s children. The atmosphere is sit-down and family-friendly.

What are your hours of operation? 7 a.m.-8 p.m.

Do you have accommodations for large parties? Yes. We are in the middle of a remodel to be able to better accommodate large groups.

Do you have a happy hour?

Yes, 2 to 5 p.m., Monday through Friday, but not on weekends.

Is the restaurant kid friendly?

Yes. Kids even have a little treasure 34 LONGMONT MAGAZINE

Do you offer a senior discount? Yes, 10 percent.

Do you have vegetarian/ vegan menu options? Yes. Do you have gluten-free menu options? Yes. When does one menu stop and another start? All the food is

903 Mountain Ave. Berthoud mygrandpascafe.com

food sensitivities and I’m a celiac.

I started taking things out that just aren’t necessary to have. I have a lot of gluten free options. I try to be sensitive to things people...have reactions to. Sometimes I can’t—gravy is gravy and it’s not good for you but it’s good.

I do seasonal menus...right now we have the Basil Benny (an eggs Benedict with basil and prosciutto). Every summer, I always do hot dogs...[using] all natural beef hot dogs.

What are some customer favorites? The burgers are the

most busy. The slowest time is probably Monday and Tuesday, sometimes Wednesday.

number one seller. Tuesday’s special is a bean and beef burrito, and it’s very popular. Customers love the variety of “rancheros,” different kinds of breakfast bowls with a tortilla, hash browns, egg, meat, etc. It might also have green chile or country gravy. Green chile by far is my biggest seller, because it’s eaten in so many products.

Do you take reservations?

Are walk-ins welcome? We do

What makes Grandpa’s Café stand out? I’m responsible about

served all day except for the Benedicts. The Hollandaise sauce is made fresh until 11 a.m. and when it’s gone, it’s gone.

When are you the least and the most busy? Weekends are

What’s different about your menu? It’s a lot different than it

where I get my food. I try to support my community. My meat comes from Kersey and my eggs come from Platteville. You can’t [buy local] with everything, but you try. I have a lot of regular customers so I try to do a lot for them because I know they have dietary needs.

used to be. We use all natural beef, it’s never frozen, no antibiotics ever. I started getting sick, and then I started researching food. I have

When I first started, it was a regular greasy spoon. Now, it’s kind of leaning more towards the farm-fresh café.

not accept reservations, all walk-in.

However, if you call ahead 30 minutes ahead with a big party, we can start seating differently to accommodate you.

LongmontMagazine.com

July/August 2019

SAMPLE

MENU

BREAKFAST

egg breakfast break

rancheros

Served with toast or mini cakes and hash browns or grits. Gluten Free toast add $1.50.

Gluten Free available M and M Farmers Breakfast 2 eggs* and choice of bacon, sausage or ham – $10

All American Choice of short stack or French toast. 2 eggs* and choice of bacon, sausage or ham - $14

Texas Breakfast 2 eggs*, ½ order biscuits & gravy in place of toast - $8

Chicken Fried Steak and Eggs Chicken fried steak topped with country gravy and 2 eggs*; 8oz $14 or 4oz $10

bendicts

Served with has brows or grits. Can substitute gluten free toast in place of English muffin for $1.50 Gluten Free available.

Brussel Benedicts English muffin topped with Brussel sprouts. 2 poacheed eggs*, hollandaise and bacon bits - $11.50

Benedict Florentine English muffin topped with spinach, tomato, 2 poached eggs*, hollandaise and balsamic drizzle - $11.50.

Benedict Florentine English muffin topped with spinach, tomato, 2 poached eggs*, hollandaise and balsamic drizzle - $11.50.

Pueblo Benedicts Home fries grilled with chorizo. Topped with poached eggs* and hollandaise.

Served with 1 breakfast side or beans and your choice of flour or corn tortilla - $11.50

breakfast burritos Egg, hash browns & cheese wrapped in a flour tortilla topped with green chili. Topped with country gravy and green chili add $1. Gluten free option is egg, hash browns & cheese sandwiched between 2 corn tortillas. Gluten Free available.

Grandpa’s Burrito Sausage and ham - $9.50

Veggie Burrito Onion, tomato, pepper, spinach & mushroom - $8.50

We are known for our ranchos. Come in and try them!

Gluten free with corn tortillas.

Huevos Rancheros Tortilla (corn or flour) topped with 2 eggs*, cheddar and green chili. Served with refried beans - $8

Chorizo Rancheros Tortilla (corn or flour) topped with home fries grilled with chorizo, 2 eggs*, cheddar and green chili - $11

Texas Rancheros Tortilla (corn or flour) topped with hash browns, all natural chopped steak*, 2 eggs*, cheddar and green chili - $11

Crispy Chicken Rancheros Tortilla (corn or flour) topped with hash browns, chicken fried chicken, 2 eggs*, cheddar, country gravy and green chili - $12

omelets

Served with toast or min cakes and hash browns or grits. Gluten free toast add $1.50 Gluten Free available.

Berthoud Omelet American cheese, sausage, onion & bell pepper - $10

Steak Omelet American cheese and thin sliced steak - $11

Fiesta Omelet American cheese, onion, tomato, jalapeno & mushroom - $10

Philly Omelet American cheese, think sliced steak, onions, tomato, bell pepper & mushroom - $12

Garden Omelet Swiss cheese, onion, tomato, spinach & mushroom - $10 Veggie Omelet American cheese, onion, tomato, bell pepper & mushroom - $10

PLATTERS

Chicken Fried Steak Platter Chicken fried steak topped with your choice of country or brown gravy: 8oz $14 / 4oz $10

Chopped Steak Platter 8oz all natural chopped steak topped with grilled mushrooms and onions - $12.50

Grilled Chicken Platter Grilled all natural chicken breast topped with grilled mushrooms and onions - $13

Sirloin Platter 8oz sirloin cooked your way - $14

FULL BAR

LUNCH

burgers

Cini Mini Sundae

Original old fashion burger* made with all natural fresh chop steak with lettuce, onion, tomato and pickle.

Served with your choice of soup, salad, chips, coleslaw, mashed potatoes & gravy, fires or fruit. Sweet potato tots, onion rings or Brussel sprouts add $1. Gluten Free bun add $1.50.

Cheeseburger - $10.50 BBQ Bacon Cheeseburger - $11.50 Mushroom Swiss Burger - $11.50

sandwiches

Philly Cheese Steak Melt Thin sliced steak grilled with onions, tomato, bell pepper and mushroom served on a bun with melted American cheese. YUM - $12.50 / Double steak $13.50 Chicken Mushroom Swiss Grilled all natural chicken breast topped with Swiss, mushrooms, lettuce, onion, tomato and pickle - $12.50

jumbo chicken tenders

Jumbo chicken tenders served with fries 2pc $9 / 3pc $12

Habanero Cheeseburger - $11.50 Jalapeno Cheeseburger - $11.50 Black Bean Burger - $9.50

Classic Rueben Corned beef served on marble rye with Swiss, sauerkraut and thousand island dressing - $12.50 / Double Corned Beef - $13.50 Veggie Melt Grilled mushroom, onion, tomato, bell pepper and spinach served on sourdough with Swiss - $9.50

soup & salad Soup Most of our soup is gluten free but please ask your server.

Cup $3 / Bowl $4

Green Chili Served with tortilla.

Cup $3 / Bowl $4

BACON BLOODY MARY

Made with our critically acclaimed cini mins topped with vanilla ice cream and whipped cream - $4 Cake or Pie $3 / with ice cream $4 Old Fashioned Shakes & Malts Vanilla, chocolate, strawberry - $3.50 Cake or Pie Shake - $4.50

Chef Salad Ham, bacon, egg, Swiss, American, Cheddar, tomato and spinach served on a bed of greens. - $10 Chicken Salad All Natural grilled chicken breast, Cheddar, tomato and spinach served on a bed of greens - $10

(970) 532-2254 July/August 2019

DESSERTS

Waffle Sundae Belgium pecan waffle topped with 2 scoops of ice cream, chocolate syrup and whipped cream - $7.50

903 Mountain Avenue · Berthoud, CO View full menu at: www.mygrandpascafe.com

LongmontMagazine.com

LONGMONT MAGAZINE 35

TAVERN

By Ash Martin for Longmont Magazine Niwot Tavern has been serving amazing food and creating a distinctly comfortable, casual atmosphere for the past 14 years. They specialize in American homestyle dining— code for “comfort food,” but there are also healthier options available.

Do you have accommodations for large parties? The patio and a bar area can be reserved.

Or you can reserve the whole dining room.

Do you have a happy hour?

Yes, from 2 to 6 p.m. During that time, all drinks are $1 off and small plates are $1 off, as well.

Is the restaurant kid friendly?

Both the atmosphere and the menu are kid friendly.

Do you have a senior discount?

Currently, no senior discount is offered.

36 LONGMONT MAGAZINE

Do you have vegetarian/ vegan menu options?

Yes. The menu includes some wonderful salads and they just added tofu to several dishes, as well.

Do you have gluten-free menu options?

Yes. The best gluten-free option is the fish tacos. They’re fresh, hand-made and delicious.

What are your hours of operation? 11 a.m.-9:30 p.m. for food service Monday-Friday. On Saturday and Sunday, they serve breakfast from 8 a.m.-12 p.m., lunch and dinner are available from 12-9:30 p.m. The bar until around midnight each night, depending on how busy it is.

When does one menu stop and another start? The lunch menu is available until 4 p.m. each day. After four, you can still order from the lunch menu, but the price goes up by $1. Breakfast is only available on Saturday and Sunday from 8 a.m.-12 p.m.

When are you the least and the most busy? Busy times can vary quite a bit. For example, prime rib is available only on Mondays. As a result, Monday can be packed—sometimes. The only consistently slow time is mid-afternoon, from about 2-4 p.m.

LongmontMagazine.com

7960 Niwot Road, Niwot niwottavern.com

Do you take reservations? Are reservations recommended?

Are walk-ins welcome? Reservations are recommended as there are only a few booths and limited patio space.

What can you share about your menu inspiration? The kitchen staff at the tavern generally pullsideas and inspiration from food magazines, foodie TV shows and whatever they come across that’s popular or interesting. While they’re always trying new things, the standard comfort foods (like mac and cheese, fish and chips, the ruben, meatloaf and shepherd’s pie) will absolutely always be available.

What are a few customer favorites? The Rotating Charcuterie Board, with meats, cheeses, olives, bread and veggies, this one changes as often as weekly. The Codfather, a 10-oz cod filet, is both eye-catching and delicious. And every Monday they serve prime rib.

Why should someone who’s never visited you eat a meal in your restaurant? There’s something for everyone, from healthy to comfort food, making it a great place for a variety of options.

What makes your restaurant stand out? It’s a true tavern. It feels like everyone’s friends there. It’s warm, welcoming and homey. It’s become a great place to hang out—both family-friendly and good for a party.

July/August 2019

SAMPLE MENU

SEE OUR FULL MENU AT WWW.NIWOTTAVERN.COM ALL YOU CAN EAT SOUP & HOUSE SALAD With grilled ciabatta bread 11.95

APPETIZERS

Rotating Charcuterie Board Meats, olives, cheeses, breads, vegetables, pickles, peppers and sauces.

Ask your server for details. 15.95 BBQ Pulled Pork Sliders 2 sliders with slow-cooked BBQ pork and cole slaw served with fries. 9.95

Hummus Sampler Plate GF Blended garbanzo beans with lemon, garlic, and tahini. served with olives, tzatziki, bruschetta mix and pita. 9.95 Tempura Fried Cauliflower Tossed in buffalo sauce, with bleu cheese crumbles and served with Ranch. 6.95

LUNCH AND DINNERS

10oz Boneless Rib Eye Steak Grilled to order. Served with two sides. 18.95 The Codfather A 10-oz filet of cod with crisp tempura batter. Two sides. 16.95 Mixed Grill Blackened chicken breast, Italian sausage and three bacon wrapped shrimp. Served with one side. 16.95 Cuban Sandwich Beer braised pork, melted swiss cheese, ham, pickles and mustard. 10.95 Reuben on Marketplace Marble Rye Shaved corned beef with sauerkraut, swiss cheese and 1000 island. 10.95

Meatloaf

Topped with mushroom and onion gravy with mashed potatoes and side. 14.95

Fish & Chips Cod filets with French fries and cole slaw.

Beer batter or tempura. 15.95 / 11.95 Thai-Spiced Citrus Salmon Topped with cilantro and peanuts. With forbidden rice and choice of vegetable. 15.95 Fish Tacos GF Seasoned cod and house made slaw on three corn tortillas with salsa and lime. 13.95 Substitute blackened salmon. 2.00 Udon Noodle Bowl Miso broth with edamame, mushrooms, cilantro, scallions, and choice of protein or vegetables 12.95

MAC & CHEESE

Spiral pasta in a made to order creamy cheese sauce 9.95 / Half Portion 6.95 Add Bleu Cheese | Jalapeños | Mushrooms – 1.00 Add Bacon | Broccoli | Tomatoes – 1.50 Add Chicken | Ground Beef | Italian Sausage – 4.95 Add Blackened Shrimp | Steak – 6.95

July/August 2019

LongmontMagazine.com

LONGMONT MAGAZINE 37

BREWERY 540 Main Street, Longmont pumphousebrewery.com

Do you have a happy hour?

By Ash Martin for Longmont Magazine Pumphouse Brewery opened in 1996. While the building certainly gives the impression that it was once a functioning fire station, that is not the case. However, there’s a lot of history to the location.

The result is a quirky, unique layout that’s as interesting as the food and beer are good.

In 2004, the Red Zone was added—a sports bar area that keeps slightly adjusted hours but serves the same food and beer as the main restaurant.

What are your hours of operation? The Pumphouse— 11 a.m.-10 p.m. Sunday-Thursday and 11 a.m.-11 p.m. on Saturday and Sunday. The Red Zone— 3 p.m.-12 a.m. MondayThursday, 11 a.m.-1 a.m. on Friday and Saturday, and 11 a.m.-12 a.m. on Sunday.

Do you have accommodations for large parties? Pumphouse can handle large parties up to 50 guests.

38 LONGMONT MAGAZINE

Yes, from 3-6 p.m., Monday-Friday, and 9 p.m. to close. Both happy hours feature food and drink specials.

Is the restaurant kid friendly? Yes, the restaurant features a kids menu and familyatmosphere.

Do you have a senior discount? Yes— 10 percent.

Do you have vegetarian/vegan menu options? While there are some vegetarian options on the menu, none of these are marked. Be sure to ask your server which items are vegetarian. Some of the items on the menu can be adjusted to accommodate vegans, but are also not marked.

Do you have gluten-free menu options? The Pumphouse can provide you with a supplementary guide to the menu that covers which items are gluten-free as-is and provides information on the adjustments needed to make other items gluten-free.

When does one menu stop and another start? The lunch and dinner menus are the same every day, all week. During football season, the Pumphouse offers a brunch menu from 10 a.m.-3 p.m., Saturday and Sunday as well. The kitchen is open until midnight all week, and full food service is available in the Red Zone.

LongmontMagazine.com

When are you the least and the most busy? The busiest times at the Pumphouse and Red Zone definitely fall on the weekends. Expect a crowd on Friday and Saturday nights.

If you’re looking to avoid the mob, Monday is your best bet. It tends to be a slower day.

Are reservations recommended? Are walk-ins welcome?

Reservations are available, but only for groups of 15 or more. However, you can reduce your wait with callahead seating.

What can you share about your menu? Any seasonal changes?

While the menu does change some throughout the year, the overall goal is always the same—to provide as much variety as possible. That way, there’s always something for everyone.

What are some of your customers’ favorite menu items? The Hot Wings, available in a variety of flavors both sweet and spicy, and the Fish & Chips, prepared in Flashpoint IPA beer batter.

Why should someone who’s never visited you eat a meal in your restaurant? In addition to amazing food, the ambiance of the Pumphouse is truly unique. There’s outdoor dining, the brewpub and a sports bar.

July/August 2019

PumPhouse Brews specials

Happy Hour

EARLY: MONDAY-FRIDAY, 3:00PM-6:00PM $1 Off Pumphouse Pints $1 Off All Liquor, Cocktails & Wine $4 Long Island Iced Teas $2 Off All Appetizers (dine in only) LATE: NIGHTLY 10:00PM-CLOSE $1 Off Pumphouse Pints $1 Off All Liquor, Cocktails & Wine $4 Long Island Iced Teas $4 “Throwbacks”

WEDNESDAY: SEASONALS $4 Pumphouse Specialty Drafts

SATURDAY: TEAS $4 Long Islands, 4 Varieties SUNDAY: BLOODYS $4 House Bloody Marys

(303) 702-0881

W BRE ERY S in

ce

199

540 Main St, Longmont

6

PUMPH O

TUESDAY: GUYS $3 Pumphouse Drafts For Guys

FRIDAY: COLORADO MULES $5 Spirit Hound Vodka, Spirit Hound Gin, Peg Leg Rum, Tincup Whiskey

Chumley’s Classic Cheeseburger Asiago-Artichoke Dip Chili Verde Fries Hot Wings Southwestern Egg Rolls Soft Baked Pretzels Nachos

U

MONDAY: MARGARITAS $4 House Margaritas

THURSDAY: LADIES $3 Pumphouse Drafts & House Wines | $5 Premium Wines for gals

late NigHt eats

SE

Daily Deals

Voted Best Bar 2019 Reader’s Choice Serving Longmont for 23 years July/August 2019

pumphousebrewery.com

LongmontMagazine.com

LONGMONT MAGAZINE 39

FRESA

7960 Niwot Road, Suite 11-D, Niwot razafresa.com Is the restaurant kid friendly?

By Jessica Benes for Longmont Magazine Raza Fresa has been located in Niwot for 16 years and was just renovated and renamed from “Ajuua” about a year ago. Owners Yolanda and Steve Garcia say the restaurant remains a part of the family’s chain of five restaurants (the other four are still named Ajuua), and most of the management and the menu has stayed the same. The casual, sit-down Mexican restaurant brings in a lot of families and regulars. The recipes have been passed down from Steve’s mother and grandma to make everything as authentic as possible.

What are your hours of operation? Monday-Wednesday, 11 a.m.-9 p.m., Thursday-Saturday, 11 a.m.-9:30 p.m., Sunday 12-9 p.m.

Do you have accommodations for large parties? Yes

Yes, it’s part of the atmosphere. The menu has a lot of variety for kids like grilled cheese, mac and cheese, but also Mexican food, nachos and enchiladas.

Do you have a senior discount? No Do you have vegetarian/vegan menu options? Yes

restaurant; my parent’s restaurant.

They moved from Washington State and they had restaurants there as well since the early ‘80s. Both parents are from Mexico: My mom is from Chihuahua and father is from Jalisco.

Our flavors come from both regions.

We (siblings and wife) took over the foundation our folks had set for us.

Why change the name? We’ve (wife and I) been here since 2002.

The family still has a location in Boulder and three locations in Denver. We changed the name here kind of to streamline everything for us and tailor it to our zone. Recipes are still the

Do you have gluten-free menu options? Yes, and dairy free—

same, the foundation is still the same.

Yolanda Garcia

Gift certificates will be honored at

When does one menu stop and another start? Our lunch menu is served 11 a.m.-3 p.m. The breakfast and dinner menus are served all day, any day.

When are you the least and the most busy? Our slower times are usually Monday to Tuesday.

Thursday, Friday, Saturday are our busiest nights.

Do you take reservations?

Technically no, but customers can call ahead for large parties so we’re prepared.—Yolanda Garcia

any of our locations.—Steve Garcia

What are some popular menu items? Customers like our chilé rellenos, carne asadas, carnitas, fajitas, and fish tacos. The rellenos are truly authentic. The fajitas are pretty different from everyone else’s. We serve with a sweet tangy sauce, other places serve them dry. —Steve Garcia

Why should people eat here?

We try to stay consistent; the fact we’ve been here 16 years shows we’ve been able to do that better than most.

I think it’s because of the way we treat our customers. We serve what

Do you have a happy hour?

Tell us a little about the restaurant. The business started in 1998

we would want served to us.—Steve

Yes, 3-6 p.m. Monday to Friday.

in Boulder. It was a mom and pop

Garcia

40 LONGMONT MAGAZINE

LongmontMagazine.com

July/August 2019

Mexican Restaurant - 1st Place Restaurant for Kids - 1st Place Burrito - 2nd Place Hidden Gem - 3rd Place BOTANAS (APPETIZERS)

COMETE ALGO (HOUSE SPECIALTIES)

CHILE CON QUESO A blend of roasted onion, Passillia peppers and tomato in a creamy cheese sauce. Option to add chorizo, rajas, or spinach mix.

GUACAMOLE DIP Our authentic homemade guacamole made to order. Served on a bed of lettuce and pico de gallo and garnished with queso fresco.

TAQUITOS Fried flour tortillas filled with chicken or beef and cheese, garnished with sour cream, tomatoes and guacamole.

JALAPEÑO POPPERS Jalapenos filled with cheddar cheese, lightly breaded and fried.

Served with ranch or spicy raspberry jelly.

QUESADILLAS* Fresh flour tortilla with cheese tomatoes and onion.Topped with sour cream and guacamole.

Add protein: Chicken, Beef, Bacon, Carnitas, Chorizo, Steak, Grilled Chicken, or Shrimp.

CEVICHE Fresh fish or shrimp cured in citrus juice.

Garnished with chopped onions, cilantro, tomatoes, jalapeños, cucumbers.

QUESO FUNDIDO A blend of baked Mexican cheeses and Chorizo served with fresh tortillas.

JALAPEÑO AJUUA!!

Fresh Jalapeños filled with asadero cheese, wrapped in bacon and flash fried, served with Ajuaa!! Sauce.

VIVA VILLA PRAWNS Large shrimp sautéed in butter wiih mushrooms & onions. Garnished with sliced tomatoes and avocados. A Pancho Villa Favorite!

SHRIMP MAZATLAN A delicious shrimp cocktail! Gulf shrimp served in our own spicy cocktail sauce with diced tomatoes, cucumbers, onion, jalapeño peppers & cilantro topped with avocado slices.

NACHOS Fresh cut chips topped with beans, tomatoes, jalapeños, olives, sour cream, guacamole and choice of Ground Beef, Steak or Chicken, covered with our chili con queso.

CHILI QUESO FRIES French fries smothered in green chili, queso and shredded cheese melted to perfection.

DESAYUNO (BREAKFAST) CHORIZO CON HUEVOS Ground Mexican sausage blended with eggs.

Served with rice & beans.

BREAKFAST BURRITOS Two burritos filled with chorizo, beans, eggs, cheese & chili and served with fried potatoes.

HUEVOS RANCHEROS Eggs over easy topped with cheese and spicy sauce. Served with rice and beans.

RICARDO’S FAVORITE Three eggs, grilled potatoes & chorizo with green chili and cheese and flour tortillas.

BREAKFAST TACOS Four street tacos with egg, potatoes and chorizo, sliced avocado, lettuce, tomatoes and Ajuaa!! sauce.

CHILAQUILES Fried tortilla chips sautéed with onions and our green chili topped with cheese. Served with 2 eggs garnished with sour cream.

TRADITIONALS

All items come smothered with choice of Chili Colorado, Chili Verde, Mole, or enchilada sauce and topped with lettuce and tomato. Super option includes sour cream and guacamole. Add rice and beans for extra. (Rice and beans included with any three item combination.)

BURRITOS Bean & Cheese Bean, Beef & Cheese Chicken or Shredded Beef Chorizo & Egg Chile Verde or Colorado Carnitas Steak or Chicken Fajita TAMAL Red Pork TACOS Ground Beef Shredded Beef Shredded Chicken

ENCHILADAS Cheese & Onion Ground Beef Shredded Beef Shredded Chicken Chile Colorado Chile Verde

Served with rice and your choices of refried, ranchero or black beans.

FAJITAS (Ajuua style)* Your choice of marinated Steak, Chicken or Shrimp sautéed in our authentic sweet & tangy sauce served sizzling with grilled onions, tomatoes, mushrooms and bell peppers.

Garnished with cheese, sour cream and guacamole. Served with your choice of tortillas.

Option to add extra Chicken or steak, Shrimp, or all three to your dish.

FAJITAS FOR TWO Ajuua style fajitas on a sizzling platter for Dos, choice of Steak, Chicken or Shrimp. Served with tortillas. Option to add extra Chicken, Steak, Shrimp or all three to your dish.

FAJlTAS (Raza Style)** Your choice of our delicious Carne Asada or Pollo Asada in our dry rub, cut into slices and served over sizzling onions, tomatoes, mushrooms, and bell peppers, garnished with fresh pico de gallo, cheese, sour cream and guacamole. Served with tortillas.

CASUELA* Grilled chicken breast and steak served with mushrooms, salsa and cheese, garnished with avocado slices and served with tortillas.

TRES AMIGOS Our famous “Three Amigos” Chile Verde, Chile Colorado and a chile Relleno. Served with tortillas.

STEAK A LA RAZA* Tender slices of sirloin steak breast sautéed with bacon, onions, green peppers, mushrooms, tomatoes and japalenos seasoned to perfection.

TACOS RANCHEROS* Grilled Angus Top sirloin or chicken breast stuffed into 3 hot corn tortillas and lopped with lettuce & guacamole.

AJUUA!! BURRITO* A large flour tortilla stuffed with carne asada, ranchero beans and rice, smothered in green chili and cheese, and garnished with sour cream & guacamole.

SUPER CHlMl* A Large fried flour tortilla stuffed with sautéed Steak, Chicken or Carnitas, onions, bell peppers, rice, beans & cheese topped with pork green chili and garnished with sour cream & guacamole.

RELLENOS Texas Authentic California

CARNlTAS Our Award Winning Michoacan style slow cooked pulled pork served with our homemade charro beans, garnished with avocado, onions, and bell peppers Served with tortillas.

Does not include rice.

CARNE ASADA* Colorado All Natural Beef marinated skirt steak garnished with a jalapeño, green onions and guacamole. Served with tortillas.

CARNE ASADA Y MAS* Grilled skirt steak served with your choice of one of the following: Enchilada, Chile Relleno or Tamale. Served with tortillas.

ALAMBRE* Slices of sirloin steak, bacon and ham sautéed with bell peppers, onions, and mushrooms topped with avocado slices and melted asadero cheese, served with charro beans salsa verde. Served with tortillas (does not include rice).

QUESO BURRlTO* Large flour tortilla filled with while rice, black beans, our House favorite QUESO sauce and your choice of sirloin steak, tender chicken breast or pork carnitas sautéed with onions, green peppers, and tomatoes. Smothered in green Chile topped with lettuce tomato, sour cream and guacamole.

FLAUTAS Crispy corn tortillas filled with Picadillo, Chicken or Carnitas and served with sour cream & guacamole.

CHlLE VERDE/ CHILE COLORADO Chunks of slow cooked pork in a tasty red or green chili sauce served with tortillas.

RELLENO BURRITO Our homemade chili releeno rolled in a fresh flour tortilla stuffed with rice & beans, topped with cheese, green chili, and sour cream DISCADA A meat lover’s delight!! A sautéed mixture of steak, bacon, chorizo, ground beef, pico de gallo & spices. Served on a sizzling plate accompanied with rice, beans, sour cream and guacamole and warm tortillas

POLLO (CHICKEN) Served with rice and your choice of refried, ranchero or black beans

CHIMICHANGAS Ground Beef Shredded Beef Shredded Chicken

ARROZ CON POLLO Tender chicken breast slices sautéed in a special sauce with mushrooms and onions, and served over a bed of rice with melted cheese.

(Does not include beans)

LOS TACOS (STREET TACOS) 4 per plate garnished with cilantro, onions and avocado. Served with Ajuua!! Green Salsa. (Does not include rice & beans) CARNITAS Slow roasted pork

AL CARBON* Grilled Angus steak, onion & tomato

AL PASTOR Tangy red chile marinated pork loin

FISH Stir fry seasoned white fish

ASADA** Charbroiled All Natural Steak

SHRlMP Seasoned gulf shrimp CAMPECHANOS* Bistro steak, potatoes, onion, tomatoes & Chorizo

MOLE Juicy chicken breast cooked in a tasty peanut and chocolate based sweet sauce POLLO ASADO A tender chicken breast charcoal grilled with our special spices garnished with jalapeños, green onions, and guacamole POLLO ALA CREMA Tender slices of chicken breast sautéed with onions, mushrooms, cilantro and pasilla peppers in a Mexican cream sauce

POLLO ASADO YMAS Our pollo asado your choice of one of the following: Enchilada, Chile Relleno or Tamale POLLO A LA RAZA Tender slices of chicken breast sautéed with bacon, onions, green peppers, mushrooms, tomatoes and jalapeños seasoned to perfection POLLO ADOBADO A tender chicken breast marinated in a spicy and tangy sauce then charcoal grilled to perfection POLLO JALISCO A grilled chicken breast on a bed of fried tortilla strips topped with Ajuua! sauce. Garnished with avocados, and served with white rice.

(Does not include beans)

Check out Raza Fresa.com for our, Lunch and Kid’s Menus Daily Specials and Happy Hour 7960 Niwot Rd, Niwot CO 80503 • 303-652-3995 July/August 2019

LongmontMagazine.com

LONGMONT MAGAZINE 41

ROOSTER

4330 Colorado 66, Mead

Do you have a happy hour? No. By Jessica Benes for Longmont Magazine Red Rooster, at, in Longmont has been open for 16 years in November.

It’s a mom and pop restaurant, according to Kali Scherer, who manages the front of house, owned by Dave Vaccaro and managed by his daughter, Felicia Klein. They serve homemade breakfast and lunch, and some dinner-type items like hamburgers and steaks, in a casual sit-down atmosphere. Everything is made to order.

What are your hours of operation?

The hours used to include Monday and Tuesday being closed, but the restaurant is moving to this schedule in July: 7 a.m.-2 p.m., Tuesday to Friday, 8 a.m.-2 p.m. Saturday, closed Sundays and Mondays.

Do you have accommodations for large parties?

We do, although we don’t sit incomplete parties when it’s busy.

42 LONGMONT MAGAZINE

Is the restaurant kid friendly? Yes. Do you have a senior discount? No. Do you have vegetarian/ vegan menu options?

Yes, but they have to order things ala carte.

Do you have gluten-free menu options?

Yes and no. Our green chile is thickened with corn starch instead of flour, so there’s no gluten in it, and people can find other things that are gluten-free.

When does one menu stop and another start?

Everything on the menu is served all day, except for the mashed potatoes, soup and the special of the day, which all start at 11 a.m.

When are you the least and the most busy?

We are most busy Saturdays. There’s usually a wait off and on all day.

Mornings aren’t as busy, but it picks up from 11:30 a.m.-1:30 p.m. or so.

Do you take reservations?

Reservations are hit or miss when people try to call in to make one. If LongmontMagazine.com

we have a club that is coming in, we don’t take a reservations. We don’t take them on the weekends, but as long as we don’t have a group coming in (we have groups that come in a couple times a month), we will try to accommodate them.

What should people know about the business?

Dave Vaccaro and his wife, Dawn, opened the restaurant here 16 years ago.

For Dawn, who passed away in November, it was a place where she could make a difference in a lot of people’s lives, just like they made a difference in her life. The restaurant has a homy, cozy feeling.

When people come in for the first time, what should they order?

Anything with green chile is a huge seller. Also, probably our burgers as they’re flame-grilled, not just put on a flat top, but grilled with a flame underneath.

What makes Red Rooster a great place to eat?

We’re very accommodating to everything. We obviously allow service animals and we have a big enough restaurant for wheelchairs; that’s a huge thing for us. You’ll always see a smile, and you’re always greeted when you walk in and out.

July/August 2019

ST A F K BREA ED SERV !

ALL DAY

Established 2003

HEARTY BREAKFAST $9.95

SPECIALTY SANDWICHES

HEARTY LUNCH

Pork Tenderloin $8.95

Served with mashed potatoes

Chicken Fried Steak

Our Iowa favorite, boneless pork loin, hand cut, breaded, deep fried crispy and served bigger than the bun sandwich with lettuce, tomato and onions. (pickles upon request)

Served with hash browns or home fries *two eggs any style and choice of toast.

Large chicken fried steak smothered with Dave’s famous sausage gravy.

Ham Steak

Two hand cut pork loin chops charbroiled to perfection.

Sirloin Steak

Our hand cut sirloin steak charbroiled to your liking.

Hamburger Steak

Charbroiled ground chuck smothered with your choice of our homemade brown gravy or Dave’s homemade pork green chili.

Pork Chops

Generous 5oz. portion grilled.

Single Cake (1) $3.25 Short Stack (2) $4.25 Full Stack (3) $5.50 French Toast $7.25

Three full slices of Texas toast dipped in our rooster batter, grilled golden brown and dusted in powdered sugar

Belgian Malted Waffle $6.95

HOT griddle combos

Served with *two eggs any style and choice of meat: *Bacon (2), Sausage patty (1), Sausage link (2) Add apples or blueberry compote $1 extra

Pancake Combo $7.65

Sirloin Steak $9.95

Hand cut 6oz. *sirloin, char broiled to your liking, served open face on grilled Texas toast.

Teriyaki Chicken $9.25

Crispy or Char broiled, topped with grilled pineapple and onion and melted Swiss cheese. Covered in our warm Hawaiian teriyaki sauce with lettuce, tomato on the side.

SANDWICHES

Grilled Rye, layered with Hot Pastrami, Swiss cheese, 100 island dressing and sauerkraut.

Chicken Cordon Blue $9.25

Char broiled or crispy, topped with thin sliced ham and melted Swiss cheese, serve with lettuce, tomato and onion on the side.

Philly $9.25

Slow roasted sliced beef, topped with sautéed green peppers and onions; and topped with provolone cheese, served on a grilled hoagie roll.

Rooster Club $9.25

Triple decker with ham, turkey, bacon, lettuce, tomato, mayo and layered between your choice of toast.

Cheddar Beef $7.50

Grilled thin sliced roast beef with cheddar cheese, served on grilled sourdough. Creamy horsey sauce available upon request.

BURGERS

Sausage, Ham, Chorizo or Bacon $9.50 Without meat $9.25 Steak Breakfast Burrito $12.95 Huevos Rancheros $9.25

Green or Red Chili Burger $9.95

Served open faced on top of a golden bun smoothed in Dave’s homemade green chili or red Rooster Chili topped with cheese.

LUNCH BURRITO OR CHIMI

Find us on Facebook

July/August 2019

gravy and Texas toast.

PORK CHOPS $9.95 Two hand cut pork loins, charbroiled to perfection and side of applesauce.

CHICKEN FRIED CHICKEN $8.95 Topped with creamy chicken gravy and a slice of grilled Texas toast.

Ground Beef $8.50 Been & Beef $9.50 Bean $8.25 Taco Salad $8.95

Red

RoosteR RestauRant LongmontMagazine.com

Our hand cut 6oz sirloin served on a slice of Texas toast.

MEAL $8.50 Three chicken tenders, deep-fried golden brown with French fries.

HOMEMADE!

Served with lettuce, chopped tomatoes, cheese and tortilla chips.

Smothered in Dave’s pork green chili (hot or mild)

Layered with refried beans, cheese, port green chili, topped with *two eggs any style, fresh chopped tomatoes and served with a large tortilla on the side.

NEW MENU (970) 535-0889

CHICKEN FRIED STEAK

CHICKEN TENDER

Ground chuck burger, grilled red onions, melted Swiss cheese in between 2 slice of Rye bread.

MEXICAN AMERICAN

Stuffed with scrambled eggs and Choice of hash browns or home fries, smothered in green chili (hot or mild) or try with our homemade sausage gravy.

in our homemade brown gravy.

SIRLION STEAK $9.95

Our burgers are freshly char broiled, served on a grilled bun or “go naked” garnished with fresh lettuce, tomato, red onion. Choice of 1 side.

Patty Melt $8.50

BREAKFAST BURRITO OR CHIMI

Thinly sliced roast beef, piled high on white bread, smothered

topped with homemade cream

Rueben $8.95

French Toast Combo $7.95

A large Belgian malted waffle, browned to perfection

HOT ROAST BEEF $8.25

Served crispy golden brown

French Dip $8.25

Hamburger $7.50 / Cheese Burger $8.25

Waffle Combo $8.25

of the day.

$9.50

Choice of 1 side.

Two smaller buttermilk pancakes, freshly grilled to perfection.

Two slices of Texas toast, dipped in our Rooster batter, grilled golden brown and dusted with powdered sugar.

or French fries and vegetable

Rooster Red Chili Cup $3.50 Bowl $4.25 Qt. $9.95 Dave’s Green Chili Cup $4.25 Bowl $5.95 Qt. $9.95

COMING SOON! 4330 CO - 66, Longmont, CO ¼ Mile #East of I-25 & Hwy 66

LONGMONT MAGAZINE 43

COFFEE & BURRITO COMPANY 33 S. Main St., Longmont santafecoffeeburritocompany.us

By Jessica Benes for Longmont Magazine Santa Fe Coffee and Burrito Company been open for seven years as a casual, sit-down dining experience, owned by Art Maestas, who grew up in Longmont along with his siblings. The food is a combination of southwestern and American, with inspiration from the Spaniards that settled in New Mexico.

Do you have accommodations for large parties? Yes. We sit people up to 12-16 people. We do have limited seating but we can accommodate.

Do you have a happy hour? No Is the restaurant kid friendly?

Yes

Do you have a senior discount?

No

Do you have vegetarian/vegan menu options? Yes 44 LONGMONT MAGAZINE

Do you have gluten-free menu options? Yes What are your hours of operation? 7 a.m. to 2 p.m.— just breakfast and lunch.

When does one menu stop and another start?

We serve both menu options the entire time during our open hours.

When are you the least and the most busy? We have good turnout at breakfast and lunch. We’re busiest on weekends, sometimes even Monday. It’s pretty steady all week, though.

Are reservations recommended? Are walk-ins welcome? It’s mostly walk-in but we do reservations especially for large parties. Some of our groups are real regulars. It’s taken a while to build that up.

then I thought we had all the facilities and we should go with a full restaurant. I was born in New Mexico, and raised here in Longmont, and I like the southwest food. The inspiration comes from the Spaniards that settled in New Mexico and Colorado. Almost all the people we have in the kitchen are from Mexico, and they can tell the difference in the menu (from Mexican food).

What are some of your best features? Customers like the home recipe green chile; the green chile and the atmosphere of the place.

What keeps people coming back? A lot of people comment on the atmosphere of the place. It’s not a fast food place at all. It’s small and quaint with a New Mexican look to the interior and exterior of the place.

What are some of the inspirations behind your menu? We offer both southwest and the American menu.

We don’t have the same thing every day. We try to run a special, sometimes. Originally, I had wanted a coffee shop, but LongmontMagazine.com

July/August 2019

BREAKFAST AST 7am-2pm • 7 days a Week!

Available All Day Served with 2 eggs, hash browns, or seasoned home fries, pancakes or toast (whole wheat, white, sour dough. rye). or English muffin

Your Choice Ham ................................ $8.95 Bone In Ham ................... $9.75 Sausage Links (4). or Sausage Patty (2) .......................... $8.95 Bacon or Chorizo ............ $8.95 German Sausage............. $9.50

Country Fried SteakSausage gravy................. $10.25 with both sausage gravy and green chile ............ $10.95 corned Beef Hash ........... $8.95 Sirloin Steak (6 oz) .......... $10.75 Ground Round (8 oz)....... $10.25

Hues Rancheros-2 eggs on a corn tortilla, smothered in pork green chile, served with potatoes, beans, cheese, and two tortillas............... $9.75 1/2 plate .................................... $7.75 Enchiladas Rancheras-three Cheese enchiladas, smothered in red enchiladas sauce, served with potatoes, beans, and 2 eggs......... $9.75 add chicken or beef ................... $1.50 1/2 plate .................................... $8.25 add chicken or beef ................... $1.00 Coronado-2 eggs scrambled with chorizo, pico de Gallo, one chile relleno smothered, served with beans and rice......................................... $10.00

Albuquerque BurritoScrambled eggs, bacon or sausage, potatoes, green chiles, smothered in sausage gravy Small ........................ $7.00 Large........................ $10.25 Santa Fe Breakfast BurritoSmothered in pork green chile, potatoes, scrambled eggs and cheese, Choice of chorizo, bacon, ham. or sausage Small ........................ $7.00 Large........................ $10.25

Waffles and Pancakes

3 Egg Omelets

Served with whipped cream.

Add your choice of blueberries, strawberries, bananas, or peaches $1.50 Santa Fe-bacon. chorizo, Cheese, Boulder-spinach, mushrooms, Belgian waffle ......................... $5.75 Combos Available green chiles,onions, tomatoes, onion, French toast Two pancakes, or four slices of and green chile ....................... $9.75 green chiles, Four slices............................ $5.25 French toast-with 2 eggs, and Denver-ham, and cheese.............................. $9.75 Six slices............................... $6.95 choice of 2 strips of bacon or cheese, green chiles, Albuquerque-bacon or sausage, Dollar cakes -2 pancakes......... $2.25 2 sausage and onions .............................. $9.75 cheese, onions, green chiles, links......................................... $8.75 with Sausage gravy................. $9.75 Pancakes Short stack........................... $5.25 Waffle Combo-with 2 eggs, and Full stack.............................. $6.25 a choice of bacon or 2 sausage links......................................... $9.75 Served choice of potatoes and toast, or pancakes

Sizzling Skillets

Served with choice of toast, or pancakes Also available 1/2 skillets $7.85 Santa Fe Skillet-2 eggs, bacon, chorizo, potatoes, green chiles, and onions ...........................$10.25 Denver Skillet-2eggs, ham, potatoes, green chiles, and onions ..................................$10.25

Texas Skillet-2 eggs, sausage, Potatoes, red chile sausage, chiles, and onions ..........................$10.25 Country Skillet-2 eggs, sausage, potatoes, onions, green chiles, with sausage gravy ......................$10.25

Oatmeal with Craisins and raisins Biscuits and Gravy................... $5.75 Small bowl $3.95 / with 1/2 order.............................. $4.75 1 slice of toast ........................ $4.65 Large bowl $4.95 / with 2 slice of toast ........................ $5.65 Breakfast Sandwitch-bacon, sausage, pepper jack, hash browns, egg, and mild sauce, served on ciabatta bread. Served with yogurt or fruit cup ..... $7.25

Lighter Side

#1) Two eggs, potatoes, 1 slice toast or pancake .............................. $6.25 #2) Oatmeal, choice of 2 slices of Kiddies Menu Breakfast bacon, 2 sausage links or sausage patty, with 1 slice of toast....... $6.75 Includes a beverage of your choice #3) One egg, choice of 2 slice of #1 One Egg, cup of fruit, and a mickey Mouse pancake ........ $5.00 bacon, 2 sausage, or 1 sausage #2 One egg, 2 slices of bacon or 2 sausage links, and toast .. $5.00

patty, with dollar cakes or 1/2 of a Belgian waffle ......................... $6.75 #4) One egg. Choice of 2 slices of bacon, 2 sausage links, or 1 sausage patty with one slice of French toast........................ $6.75 #5) One egg and a 1/2 order of biscuits and gravy ................... $5.75

(303) 996-1010 33 S Main St, Longmont

Stop in and take a look at our full menu at our location!

July/August 2019

LongmontMagazine.com

LONGMONT MAGAZINE 45

THE 526 Main St., Longmont theroostlongmont.com

By Ash Martin for Longmont Magazine The first thing you’re likely to notice about The Roost is its incredible location. There’s a rooftop patio and bar, and both those spaces are being expanded. The downstairs area has large garage doors that roll up allowing for an indoor/ outdoor space.

What are your hours of operation? 11 a.m.-9 p.m., Sunday through Thursday and 11 a.m.-11 p.m., Friday and Saturday.

Do you have accommodations for large parties? Yes. There’s a private room for up to 100 people.

Parties between 30-80 are common, as well. And the whole restaurant can be reserved, allowing up to 200.

Do you have a happy hour?

Yes. Sunday-Thursday, 3 to 6 p.m.

During that time there are drink and food specials.

Is the restaurant kid-friendly?

Very much kid-friendly. The kid’s 46 LONGMONT MAGAZINE

menu is solid, including meals even the pickiest kid will enjoy.

Do you offer a senior discount?

Not at this time.

Do you have vegetarian/vegan menu options? Yes. There are such options all over the menu.

Do you have gluten-free menu options? Yes, many. And what little bread they use is baked fresh right across the street.

When does one menu stop and another start? The lunch menu stops at 5 p.m. However, the only real difference between the menus is portion size and a few of the offerings.

When are you the least and the most busy? If you’re looking to avoid the crowd, come in early for dinner—before 6. Friday and Saturday nights tend to be busy, in part because live music at starts at 8.

They’re also busy on Wednesday nights when they have Whiskey Wednesday.

Are reservations recommended? Are walk-ins welcome?

They do take reservations, but walkins are always welcome. The bar area is walk-in only. Reservations are best if you’re wanting to be seated in a specific area of the restaurant.

LongmontMagazine.com

Where do you get inspiration for your menu? What’s different about it? Inspiration comes from all kinds of cuisine. They make everything from scratch—in part to keep prices down. For example, they buy a whole cow every week and use the entire animal, ensuring no waste.

They source as much as they can locally and always make environmentally conscious choices.

What are some of your customers’ favorite menu items?

The Steak Frites are a favorite. They take tougher cuts of steak, marinade them to tenderize, and then cook them with rich, sweet flavors. It’s one of their top sellers.

The Ahi Poke Rice Bowl is also a stand-out choice.

Why should someone who’s never visited you eat at The Roost? This is high-quality food at an affordable price in a friendly atmosphere. Plus, they give 10% of all their profits to help fund local adoptions.

What makes your restaurant stand out? They’re simply more concerned about integrity than they are about profitability. They want to provide high-quality food, but they also want it to be affordable and they want to support the local community, doing what’s truly best for everyone, from employees to patrons to the environment.

July/August 2019

STARTERS

SPICY CHICHARONESGF puffed-to-order and seasoned with Sriracha-lime salt | 4 RED BIRD WINGSGF Red Bird Farms chicken wings fried in seasoned corn flour | 12 BUFFALO BLEU | BBQ | THAI | DRY RUB

We aresosothankful thankfulto to partner partner with We are withour ourgood goodfriends friends theBuckner BucknerFamily Family who who raise the raiseour ourbeef beefand andpork pork 100%free freerange range && organic organic fed 100% fedIN INLONGMONT! LONGMONT!

SIGNATURE FRIES & TOTS GARLIC-PARM STYLEGF fries or tots with fresh garlic, shaved parmesan, chives and rooster sauce | 7

BUFFALO STYLEGF fries or tots with

MOROCCAN SPICED CARROTSGF V roasted carrots with a pungent spice, Tahini sauce, herb mix & cashew dust | 5 CANDIED BACON SLIDERS 3 sliders with candied bacon, blue cheese, red onion compote & garlic aioli | 13 AHI POKÉ NACHOS wild Hawaiian tuna in zesty Poké marinade, wonton chips, sriracha aioli, cilantro, basil, scallions and jalapeños | 15 CHIPOTLE QUESO DIPGF white Mexican cheeses, chipotles, bacon and pico de gallo | 9 LETTUCE WRAPSGF living lettuce, spiced cashews, spicy Thai vinaigrette,crispy bean threads and fresh herbs | 13 BRAISED PORK | ROASTED SQUASH

buffalo sauce, stilton blue cheese and chives | 8

DINNER ENTREES

WILD MUSHROOM STYLE Haystack Mountain goat

cheese, roasted mushrooms, demiglaze & scallions | 9

BACON & QUESO STYLEGF fries or tots smothered in

chipotle-white cheddar queso, bacon & pico de gallo | 9

MARSHMALLOW FRIESGF cinnamon-sugar

sweet potato fries with marshmallow dip | 7

GREEK STYLEGF fries or tots, Tahini Tzatziki feta cheese, garlic & parsley | 9

SALADS & SOUPS Add Ons: grilled chicken breast | 4 chilled chile-lime shrimp | 6 seared Ahi tuna | 7 grilled steak | 7 60 south Salmon | 8

RANCH SALAD marinated grape tomatoes,

white cheddar, garlic croutons and chopped romaine tossed in ranch | 5 / 9

CLASSIC CAESAR crisp romaine tossed in

our delicious Caesar dressing, shaved parm and garlic croutons | 5 / 9

SPICY AVOCADO SALADGF fresh avocado, pepper

Jack cheese, pico de gallo & corn tortilla strips over romaine tossed in a spicy chipotle-lime dressing | 11

POWER SALADGF organic red quinoa, mixed torn lettuces, Haystack Mountain goat cheese, seasonal fruit, toasted almonds and balsamic-thyme vinaigrette | 11 TOMATO BASIL SOUPGF roasted tomatoes, garlic, aromatic vegetables and basil | 4 / 7

CHEDDAR BEER SOUP Upslope Lager,

white cheddar, local mushrooms, stone ground mustard & rich pork stock 5 / 9

AFTER THOUGHTS WARM CARROT CAKE cream cheese frosting,

candied pecans, house caramel and vanilla ice cream | 9

BOURBON S’MORES MOUSSEGF bourbon infused

chocolate mousse topped with marshmallow sauce & graham cracker | 7

VEGAN ICE CREAM SANDWICH GF V chocolate-coconut

milk ice cream, chocolate chip cookie dough & Roost raspberry sauce | 8 consuming undercooked meat may increase the chance of food borne illness... but its delicious!

DON’T FORGET WE HOST GREAT LIVE MUSIC EVERY FRIDAY AND SATURDAY NIGHT AT 8:30! NO COVER!

July/August 2019

BLISTERED SHISHITOSGF V “the gamble pepper” tossed in salt and lime | 6 HOUSE PICKLESGF V cucumber, jalapeño, garlic and onion | 4 BANGIN’ CAULIFLOWERGF fresh cauliflower florets in crispy rice flour tempura tossed in a bangin’ sauce of citrus and sriracha | 8 HUMMUS PLATE GF V tahini, lemon & garlic hummus served with crisp veggies & tortilla chips | 8 BEEF TOTCHOSGF a pile of Rooster Tots smothered with chipotle queso, ground beef, guacamole and pico de gallo | 16 PERFECT PORK BALLS GF a Food Network favorite with Kimchi, blistered shishitos & bangin’ sauce | 9 POLENTA BITESGF crispy parmesan polenta bites, Haystack Mountain goat cheese, house smoked tomato puree and balsamic reduction | 9

THE ROOST STEAK chargrilled with chimichurri GF

sauce, baby potatoes, roasted pearl onions and asparagus. We fabricate our beef every Monday night so get these steaks while supplies last:

6 OZ. FILET | 29 • 10 OZ. RIBEYE | 27 10 OZ. NY STRIP | 25 • 6 OZ. SIRLOIN | 23 6 OZ. FLANK | 21

BRAISED BEEF SHORT RIB braised with aromatics, red wine & fresh thyme with mushroom demiglaze, baby potatoes, pearl onions & asparagus | 21 STEAK FRITESGF a Roost favorite of marinated bistro filet grilled and sliced over a pile of Garlic-Parm Fries with candied bacon and brown butter sauce | 15 DUCK CONFIT JAMBALAYAGF tender duck confit atop award-winning jambalaya roasted with andouille sausage & trinity | 18 60 SOUTH SALMON GF grilled medium with chickpea salad, cherry tomatoes, feta, lemon & Tahini Tzatziki | 17

POKÉ RICE BOWLGF V steamed Jasmine rice, roasted mushrooms, carrots, sweet peppers, basil, cilantro, cashews, Kimichi & house ponzu | 15 CHICKEN • SQUASH • AHI (+3 ) • SHRIMP (+3) SALMON (+4)

QUINOA “RISOTTO”GF organic red quinoa sauteed with butternut squash, spinach, fresh sage & brown butter, topped with shaved Parmesan | 15 CHICKEN • ROASTED MUSHROOMS SHRIMP (+3) • SALMON (+4)

RED CURRY NOODLESGF V cauliflower, red peppers, carrot, cabbage & basil sautéed with rice noodles in a rich coconut milk red curry broth topped with cashews | 15 CHICKEN • ROASTED MUSHROOMS SHRIMP (+3) • SALMON (+4)

SHRIMP AND BACON MAC sautéed shrimp, apple wood smoked bacon and macaroni shells simmered in chipotle white cheddar sauce topped with garlic bread crumbs | 15

HAND HELDS

All of our delicious bread is baked daily right up the street by “the bread ladies” at Marketplace Bakery All Hand Helds served with soup, salads, fries or tots

GRILLED AHI TORTA grill-seared rare tuna,

guacamole, roasted green chile, pico de gallo, chipotle aioli and fresh cabbage with cilantro crema on Talera bread | 15

VEGAN FALAFAL BURGERV golden falafal patty, refreshing Tahini Tatziki, lettuce, tomato red onion & chimichurri on a grilled potato roll | 15

CHICKEN STRIPS chicken breast strips

CALIFORNIA BURGER grass-fed beef patty

fried in seasoned flour served with Rooster Fries or Tots and your choice of dipping sauces | 14

MOJO PORK CUBAN ancho chile and orange braised pork shoulder, black forest ham, melted Gruyere, house pickles, garlic aioli and yellow mustard on crunchy Talera bread | 14

SHORT RIB TACOSGF four corn tortillas filled with beef short rib braised in spicy chiles, coriander and cumin, pico de gallo, Cotija, cilantro-lime crema and fresh cabbage | 14 TRY THESE WITH MUSHROOMS INSTEAD OF BEEF!

It’s been said that “restaurants are the heart of the city” and this is not a call we take lightly. 10% of all profits from food, bar, and catering sales go towards funding adoptions.

For more information visit www.theroostlongmont.com

LongmontMagazine.com

or “impossible” vegan patty, roasted green chile, melted pepper Jack, guacamole, red onion & lettuce with chipotle aioli on a potato bun | 14

THE ROOST BURGER grass-fed beef patty or “impossible” vegan patty, apple wood smoked bacon, melted white Cheddar, crispy onion strings, house pickles, garlic aioli and BBQ sauce on a potato bun | 14

THAI PORK TACOS two flour tortillas filled with ginger-chili braised pork shoulder, cilantro, basil, mint, fresh cabbage and ginger-lime crema | 13

@THEROOSTLONGMONT @THEROOSTLONGMONT LIKE WHAT YOU’RE EATING OR DRINKING? USE HASHTAG #LONGLIVELONGMONT

LONGMONT MAGAZINE 47

= Food = SAVORY SANDWICHES

= Food = A LA CARTE

Any Sandwich Available as a Lettuce Wrap

OR

COMBO

Freddy’s Original Double

= Custard = SPECIALTIES

Sundae or Concrete | MINI, REGULAR OR LARGE Signature Turtle

Vanilla custard, hot fudge, hot caramel, toasted pecans

PBC & B

Freddy’s Shoestring Fries

Two Steakburger patties with mustard, pickles & onion

Regular Large

Single Steakburger

Cheese Curds

Triple Steakburger

Include whipped cream & a cherry

SIDES

Double Steakburger California Style

Two Steakburger patties with Freddy’s Sauce, cheese, sliced onion, lettuce & tomato

Single Steakburger California Style

Regular Large

Cheese Fries Regular Large

Vanilla custard, Reese’s® Peanut Butter Cup, banana

Triple Steakburger California Style

Onion Rings

Dirt ’N Worms

Freddy’s Original Patty Melt

Chili Cheese Fries

Vanilla custard, Oreo® cookie pieces, gummi worms

Hawaiian Delight

Vanilla custard, pineapple, strawberry, coconut, macadamia nuts

Chocolate Brownie Delight

Two Steakburger patties with Swiss cheese & grilled onions on rye

Chili Cup

Bacon & Cheese Double Steakburger

Applesauce

Two Steakburger patties with American cheese & Bacon

Chocolate custard, hot fudge, brownie

Crispy Chicken Breast Sandwich

CONCRETES, SHAKES & MALTS

Grilled Chicken Breast Sandwich

Your choice of premium frozen custard & any single topping or mix-in*

MINI, REGULAR OR LARGE SINGLE, DOUBLE OR TRIPLE

Sundae MINI, REGULAR OR LARGE One topping included* Oreo® or Nutter Butter® Custard Cookie Sandwich Carry-out Cartons*

TOPPINGS

Hot Fudge Hot Caramel Salted Caramel Chocolate Syrup Butterscotch Peanut Butter Marshmallow Coffee Syrup Mint Syrup Cookie Dough Chocolate Chips

Cheesecake Strawberry Pineapple Cherry Banana Coconut Peanuts Cashews Almonds Pecans M&M’s®

Grilled chicken breast with lettuce & tomato

Veggie Burger

Freddy’s Sauce, cheese, sliced onion, lettuce & tomato

OTHER CLASSICS

Dish/Cake Cone Wafe Cone

Crispy chicken breast topped with pickles

SINGLE OR 6-PACK PINT OR QUART Oreo® Snickers® Butterfinger® Heath® Toffee Reese’s® PB Cup Reese’s® Pieces Gummi Worms Brownies Rainbow Sprinkles

*Additional toppings and mix-ins are an additional charge.

DELICIOUS DOGS

Baked Lays®

KIDS COMBOS (12 & UNDER)

Includes choice of fries, applesauce or Baked Lays® & small drink

Burger Cheeseburger Chicken Tenders

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July/August 2019

SAW IT, WANTED IT Everyone knows an armchair chef who watches all the cooking shows and aspires to carry them out in their own kitchen. Having the right tool for the job is everything and here are a few to get them fired up.

WE SHOP

Cut it out

A dull knife is a dangerous knife and quality knives, like Wüsthof are more likely to stay sharp longer. This Wüsthof Classic two-piece prep set includes two of the most used knives in the kitchen: A 3.5-inch paring knife and a 6-inch cooks knife. It is a perfect way to begin a knife collection that will last a lifetime or to upgrade what’s currently in the kitchen. (Available at Kitchen Company, 464 Main St., Longmont, (720) 7455600, kitchencolongmont.com; $99.99 (Classic Ikon set also available at $139.99))

Baker’s Bestie

Tovolo Pastry Prep Mat- This 18” x 25” Silicone Baking Mat is referred to as the “baker’s best friend”.

Measurements and conversions are printed right on the mat and it is sturdy for years of use. It is oven safe up to 600 degrees, dishwasher safe and BPA free. (Available at Ace Hardware, 1727 Main St., Longmont, (303) 776-5173, acelongmont.com and Kitchen Company, 464 Main St., Longmont, (720) 745-5600, kitchencolongmont.com; $19.99.)

Rack ‘em Up

The USA Pan Half Sheet Cooling Rack Set includes both the pan and the rack. You can use them separately for a batch of grandma’s sugar cookies or together to make wings or bacon in the oven. The team at Kitchen Co. swears by these pans. They are high quality, made in the USA, and it’s tough to get anything to stick to them. (Available at Kitchen Company, 464 Main St., Longmont, (720) 745-5600, kitchencolongmont. com; $29.99. (Some USA Pans also available at Ace Hardware, 1727 Main St., Longmont, (303) 776-5173, acelongmont.com))

Low and Slow

Freiling Sous Vide Stick is perfect for the cook who wants to try low and slow sous vide cooking. This handy stick attaches securely to your own stock pot or container. It has a touch screen with rotary control and is adjustable to .5 degrees at a time.

(Available at Kitchen Company, 464 Main St., Longmont, (720) 745-5600, kitchencolongmont.com; $139.99)

Cook with Class

Cooking Classes- Kitchen Company offers frequent classes on a wide range of cooking techniques and cuisines. Those new to the kitchen can learn basic knife skills, while everyone can explore dishes like Paella or learn to make cheese at home. (Available at Kitchen Company, 464 Main St., Longmont, (720) 745-5600, kitchencolongmont.com; $30- $59 per person.)

Photo by Al Milligan/Kitchen Co.

July/August 2019

LongmontMagazine.com

LONGMONT MAGAZINE 49

F E S T I VA L S / / C O N C E RT S / / A RT / / T H E AT E R / / F O O D + D R I N K

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July/August 2019

F

or students in the St. Vrain Valley who receive free and reduced lunch during the school year, summer can mean a time of food shortage and hunger. To combat this problem, the City of Longmont and St. Vrain Valley School District host a No Cost Community Lunch Program at multiple Longmont locations Monday through Thursday, starting on June 3 and ending on July 25.

The program offers meals for children and snacks for adults. No Cost Community Lunches are funded by St. Vrain Valley School District and federally reimbursed.

There is no cost or registration required to participate—simply show up!

The City of Longmont started this meal program in partnership with the National League of Cities (NLC) in 2013.

“We worked with the NLC and the Food Research & Action Center (FRAC) to increase children’s access to healthy meals in out-of-school programs,” says Christina Pacheco Sims, division manager for the City of Longmont. NLC and FRAC have provided July/August 2019

grant funding and technical assistance to 71 cities and 18 anti-hunger organizations, including the City of Longmont.

These organizations help

cities expand meal programs by estab- NONPROFIT lishing key partnerships, launching new meal programs and expanding the capacity of program providers.

“Since working with NLC and FRAC we have been funded by the Kaiser Foundation, the National Recreation and Parks Association, The Rotary Club of Longmont and other donors,” says Sims. “Both the after school and summer meals programs grow every year.”

Last summer’s programs served more than 4,600 children and nearly 800 adults. Since beginning on June 3, this year’s free lunch program has served more than 2,600 youth and 120 adults. The meal programs often include enrichment activities, such as a visit from Salud Clinic to talk about oral hygiene, a visit from library representatives to read and lead literary activities, or other nonprofit guests who provide education and information. Sims says future goals for the program include continuing to engage the community and youth while providing nutritious meals. “If we could expand the number of sites and do more, that would be great,” Sims says.

NO COST COMMUNITY LUNCHES Longmont kids don’t have to go hungry over summer beak

LongmontMagazine.com

LONGMONT MAGAZINE 51

“Both the after school and summer meals programs grow every year.”

partners, and The Rotary Club of Longmont helped fund a commercial grade refrigerator that allowed the youth center to

store cold lunches for the program.

“We are so fortunate and grateful for the wonderful partnerships in the community,” says Sims. “We are able to provide so much because we pool our resources.”

— Christina Pacheco Sims

If individuals are interested in volunteering for the No Cost Community Lunches, or for any other Children,

“Being able to feed adults has been a draw as well and the school district has been integral in that.”

Youth and Families Program, they can visit the “How To Become A Volunteer” section at LongmontColorado.gov, or contact Karen Moreno

In addition to the St. Vrain Valley School District and the City of Longmont, a number of partners and donors make the No Cost Community Lunch program possible. Boulder County Public Health, Community Food Share and Longmont Public Library are

at Karen.moreno@longmontcolorado.gov.

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LOCATIONS AND TIMES FOR THE NO COST COMMUNITY LUNCHES ARE AS FOLLOWS: • CARR PARK 1301 21st Ave., Longmont; 11:30 a.m. to 12:30 p.m.

• LONGMONT YOUTH CENTER 1050 Lashley St., Longmont; 12 to 1 p.m.

• COAL MINER’S PARK 770 Cheesman St., Erie; 11:15 a.m. to 12:15 p.m.

• ROTHROCK DELL PARK 700 E. 5th Ave., Longmont; 11:30 a.m. to 12:30 p.m.

• COUNTRYSIDE VILLAGE 1400 S. Collyer St., Longmont; 11:45 a.m. to 12:15 p.m.

See page 54 for additional food resources for all ages throughout the year.

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LONGMONT MAGAZINE 53

LOCAL FOOD RESOURCES Summer isn’t the only season of food insecurity. For families who need additional support, during the summer and throughout the year, these community resources can help: Community Food Share

Collyer Street in Longmont. New participants must

Community Food Share hosts a mobile food pantry

meet with a trained Resource Navigator and agree

at various locations throughout the Front Range on

upon a plan before accessing these services. For

different days of the month, year-round. The mobile food pantry provides fresh produce, dairy and pantry items at no charge to those in need. You must bring photo identification and proof of current address in Boulder or Broomfield (car registration or bill with your name and address). For more information, including

more information, visit OurCenter.org.

The Round Pantry Westview Presbyterian Church hosts The Round Pantry on and 2nd and 4th Tuesdays of every month

specific dates and times for the mobile food pantry,

from 2 to 7 p.m. Shoppers are asked to bring photo

visit CommunityFoodShare.org.

identification and a current utility bill. Every household receives a gallon of fresh milk and a color-coded sys-

St. John’s Food Bank

tem is used to ensure that each shopper’s family re-

The Food Bank at St. John the Baptist Catholic

cieves approximately two weeks of food. The Round

Church is open Tuesdays from 10:30 a.m. to 6:30

Pantry is located at 1500 Hover Street in Longmont.

p.m.; Wednesdays from 11 a.m. to 5 p.m.; and Thursdays from 10 a.m. to 1 p.m. The bank is located at 804 South Lincoln Street in Longmont. For more information, call 303.678.1469 or email foodbank@johnthebaptist.org.

For more information, visit WestViewPres.org.

Wellspring Storehouse Vinelife Church operates the Wellspring Storehouse at 7845 Lookout Road in Longmont from 11:45 a.m.

The OUR Center

to 12:45 p.m. on Sundays and from 10 a.m. to 11:30

The OUR Center offers a Community Cafe and Com-

a.m. on Thursdays. For more information, email Mar-

munity Market to participants at their facility at 220

cia Sue at MarciaSue@Vinelife.com.

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Call 303.473.1403 54 LONGMONT MAGAZINE

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LONGMONT MAGAZINE 55

ENTERTAINMENT

UP YOUR

THIS SUMMER

BY ADAM GOLDSTEIN for LONGMONT MAGAZINE even the least experienced home bartender can create alcoholic works of wonder in the comfort of their own kitchen.

Stocking up on the proper combination of flavorful supplements, quality spirits and garnishes can be an ideal way to stave off the summer heat with the best kinds of drinks.

There’s an easy way to quickly blow through a booze budget at your nearest and trendiest neighborhood bar.

Skip the beer and wine. Don’t even think about ordering your whisky, vodka, gin or your other favorite hard liquor neat. Instead, start making your way down the cocktail menu, and you’ll notice just how quickly you can run out of money.

The latest and most imaginative takes on mixed drinks are often the most delicious items on any alcoholic menu. Thanks to a vibrant and ever-evolving mixology culture in Colorado, cocktails rank with craft beers as the most popular choice for discerning and refined drinkers.

Honestly, who can resist a concoction that boasts exotic flavors, fresh herbal garnishes and a fancy name like “The Port Royale”?

All of these factors may make for 56 LONGMONT MAGAZINE

Moscow Mules are a refreshing and simple way to create a cocktail for your summer fun.

(Shutterstock)

a refreshing libation, but they don’t come cheap. The most creative combinations of infusions, flavored liqueurs and other ingredients tend to be the most expensive items on a drink menu. A carefully crafted alcoholic masterpiece can easily run a bar patron anywhere from $15 to $20.

Don’t despair. There’s hope for those who want to capture the refinement and creativity of the hippest cocktails without breaking the bank.

With some simple core ingredients, LongmontMagazine.com

According to Eric Larson, general manager at Twin Peaks Liquors in Longmont, creating appealing home cocktails boils down to knowing how to work with the classic ingredients. Trendy bars may dress up their menus as much as they like with fancy-sounding infusions and impressive titles, but the best mixed drinks still rely on old staples like bourbon, gin, vodka and whisky.

Getting a specific sense of the flavor, potency and profile of your base alcohols goes a long way in becoming an effective mixologist.

Similarly, certain combinations never July/August 2019

go out of style, especially when it comes to the summer season. Mixed drinks that boast fruity undertones are always perfect when the weather starts to turn hot, and Larson said that familiar trends are already playing out among his customers.

“Moscow Mules are really popular now. You combine vodka, ginger beer and lime,” he said, adding the proportions are basically one part lime juice to four parts vodka to 12 parts ginger beer. While the drink is traditionally served in a copper cup, the essential part is what goes inside the drink. “That’s basically it. You just grab a lime wedge and you’re good to go.”

Mastering the basic Moscow Mule is

a delicious variation with whatever is in your liquor cabinet.

A gin and tonic is another classic that always seems to please during the summer months.

The straightforward recipe can’t get any simpler: one to three parts gin to three parts tonic, but that basic structure lends infinite creative possibilities. Much of that freedom stems from the gin.

Gin and tonic takes advantage of infused gins with unusual flavors like rosemary to enhance an easy cocktail. (Shutterstock)

an ideal launching pad for creating your own, home-mixed masterpieces.

Whether it’s replacing the vodka with Jameson to make an Irish Mule, drawing on Kentucky Bourbon for Southern flair or even including some jalapeño and orange liqueur to summon some spiciness, it’s easy to create

“Gin and tonics are always a good seller once it gets hot out. It’s kind of whatever you fancy,” Larson said, pointing to gin flavors that run the gamut from cucumber to rose to tarragon. “There are so many different kinds of gins. It’s not like bourbon. You can grab a bunch of herbs, and as long as there’s juniper in there, you can call it gin.”

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Classic cocktails aside, it’s easy to get creative, thanks to flavors and infusions that most Colorado liquor stores stock as a matter of course.

Larson pointed to Grove Street Orange Liqueur as a delicious and flexible option for creating tasty and refreshing mixed drink. A product of Longmont, Grove Street’s fruity spirits can add a different dimension to the most familiar cocktails.

squeezed lemon juice. “The Sidecar” should be well shaken and strained into a sugarrimmed glass with a lemon or orange peel as a garnish. Variations of juleps, spritzes and even cooled chai can be found at grovestreetalchemy.com.

“We do really well with the Grove Street liqueur in the summer. First and foremost, it’s great in a margarita,” Larson said, adding that a flavored liqueur combined with tequila, agave and lime juice can add a new spin on an old classic. “You can just rely on the flavoring from the liqueur to add a different taste to it.”

Old-fashioned cocktails, like the Sidecar, are seeing a revival. (Shutterstock)

But Grove Street can go a lot further than just margaritas. The Colorado brewer suggests several options for its organge liqueur, including “The Sidecar,” which calls for two ounces of cognac, 0.75 ounces of Grove Street Orange and 0.75 ounces of freshly

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Such a flexible base liqueur is an ideal option for those who like a more exotic twist in their choice of hard spirits, but Larson is quick to point out that there are options for those whose alcoholic tastes run more traditionally. Colorado is host to a wide array of natively distilled whiskeys like Stranahan’s and vodkas like Vanjak; it’s easy for traditional drinkers to find a way to express their hometown pride in a tasty, traditional cocktail.

“Vodka goes with everything,” Larson noted.

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LONGMONT MAGAZINE 59

FAMILY

I Can Grill That?

6 new recipes i to try this hi season

The grilling season is upon us, like a lion upon a gazelle. That means some 80 million of us will be out there, happily grilling hot dogs, steak and hamburgers.

Which is all well and good. Who among us does not enjoy a grilled hot dog, steak or hamburger? Or, for vegetarians, a grilled basket of vegetables?

What if we want grilled Caesar salad, like restaurants used to make it in the 1990s?

What if we want a grilled cheese sandwich? Not one that is cooked on a pan or a griddle, but an actual grilled cheese sandwich?

What if we want to bake bread in a grill?

What if we want grilled pizza?

All you have to do is change your way of thinking. You have to start thinking of your grill as nothing more than a source of heat. You can cook on a pan with it, as you would your stove. If it has a cover, you can use it to roast and bake, as you would your oven.

What if we want grilled watermelon?

I began with a loaf of bread. I made

But what if we want something more? Something different. And I’m not talking about chicken or fish, or even shrimp (though grilled shrimp is amazing, and not enough people make it).

60 LONGMONT MAGAZINE

LongmontMagazine.com

the dough for the simplest, easiest and definitely the fastest bread I know how to make, a One-Hour Bread. It doesn’t taste like anything special, though neither is it bad by any means. This particular bread’s greatest strength is that it only takes one hour to make, from start to finish.

I did not make a more complicated loaf because, frankly, I wasn’t 100% certain it was going to work, and I didn’t want to waste all of that time and effort on a loaf of bread that turned out either undercooked or overcooked — or weirdly cooked — on a grill.

I needn’t have worried. I actually ended up with what I think is the finest loaf of One-Hour Bread I have ever made; perhaps the charcoal July/August 2019

added some complexity that is not ordinarily there. Even so, the bread ended up taking more than one hour to make. Whether the covered grill lost heat over time or if it never made up to the 425 degrees at which the bread us usually cooked, I don’t know.

Just call it an Hour-and-a-Quarter bread, and enjoy. Or better still, use your favorite bread recipe and be ready to extend the baking time if necessary.

I next made a pizza. With some pizza parlors boasting that they are wood-fired, and others proclaiming the superiority of coal-fired ovens, grilled pizza is a natural.

It’s only a little different from the standard way of making it. You brush both sides of the dough with olive oil (I made my own, but you can buy it at some stores) and cook one side over a medium-hot grill for just a couple of minutes. You turn it over, quickly add your sauce and toppings, and cover the grill. It will only take another minute or two to cook, and you end up with a classic pizza experience.

I kept to the unintentional theme of grilled carbohydrates with grilled polenta. This time I used storebought, cooked polenta, the kind that comes in a tube, though there is nothing to stop you from making your own thick polenta, refrigerating it and then slicing it to grill it.

On the other hand, that’s a lot of work. The storebought polenta was fine, especially when fancied up with olive oil, garlic and rosemary. And after it was grilled, it was topped with grated Parmesan and black pepper. It’s just delightful.

A grilled cheese sandwich came next, and that brought with it a conundrum: How do you butter the bread?

After all, the butter is the best part of a grilled cheese sandwich?

This is only a problem when you use cheap, squishy bread. But cheap, squishy bread (with American cheese) is what makes the best grilled cheese sandwiches. I first tried buttering it, but that only tore the fragile slices. So I cheated, sort of. I melted butter in a skillet and dipped the sandwich in that before putting it on the grill.

Grilled cheese on a grill is definitely better than grilled cheese on a griddle.

July/August 2019

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I went back in time a bit for my next dish, grilled Caesar salad. It was w a thing 20 years ago or so, and d it is still good; grilling the lettu uce adds an extra dimension to the t salad that somewhat mitigatees the richness of the dressing.

All you have to do is brush a little olive oil onto whole d heads of romaine lettuce and place them on the grill. Servee the heads whole drizzled with Caesar dressing and Parmesan cheese. If you want, you can even turn grilled bread into croutons, too.

For a little something extra different, I ended by grilling slices of watermelon. Why not? First, I brushed on a mixture of lime juice, honey and olive oil, and then I placed the slices on the grill.

said it remiinded her of butternut squash, aand I could only agree.

It’s a pleasant, if unusual, sen nsation. It’s certainly wo orth trying once, to see if you like it. Just don’t fo orget to add salt before eaating it, to make the flaavor pop.

Hou ur-And-AQuarte er Bread

Bread can be baked on the barbecue grill.

(Hillary Levin/St. Louis Post-Dispatch/TNS)

I’m not sure how or why this worked, but the grill seemed to change the nature of the watermelon. When I took it off the grill, the melon was more savory, less sweet. One taste tester

Yield: 12 servinggs 1 1/2 cups warm m water (105 to 115 degrees) 1 1/2 tablespoons (2 packets) active dry yeast 1 tablespoon granulated sugar or honey 3 1/2 to 4 1/2 cups all-purpose flour 1 1/2 teaspoons salt

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Experience DINING

Note: This recipe is just an example. Feel free to bake any bread you choose on the grill in the manner described in Steps 1 and 4.

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Classic upscale pub fare, burgers, sandwiches, salads & more.

1. Prepare grill for indirect heat. Cover one side of the grate with aluminum foil. Preheat grill to hot.

2. In a large bowl, combine water, sugar and yeast.

Whisk or stir with a fork. Allow to sit 5 to 10 minutes, until the top becomes frothy.

3. In a separate bowl, stir together the 31/2 cups of flour and salt. Slowly add flour mixture to the yeast and water, stirring with a fork until it begins to form a stiff dough. Knead by hand on a lightly floured work surface, adding additional flour as necessary, until the dough is smooth and no longer sticky, about 5 to 7 minutes. Form into a loaf shape and place on a greased baking sheet. Dust the top with flour and cover with a towel. Place in a warm place and allow to rise until doubled in volume, about 30 minutes.

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4. Place grate on grill with foil side away from the coals or flames. Cut slashes in the top of the dough and place on the foil. Cover and cook until done and bottom of loaf sounds hollow when you tap on it.

The time varies depending on your grill and how it retains heat, but it will be anywhere from 20 to 40 minutes for this type of bread; other breads may take longer. Cool on a rack before serving.

Per serving: 142 calories; no fat; no saturated fat; no cholesterol; 4 g protein; 30 g carbohydrate; 1 g sugar; 1 g fiber; 296 mg sodium; 8 mg calcium. Recipe adapted from mymundaneandmiraculouslife.com

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2. Set up th he grill for direct grilling and preheat to high.

Grilled Polenta a Yield: 8 servings 1 package (1 1/2 pound ds) cooked polenta 2 to 3 tablespoons olivee oil 1 garlic clove, minced 1 tablespoon chopped fresh rosemary or other herb 1 cup grated Parmesan n cheese p Freshly ground black pepper 1. Unwrap the polenta and cut it crosswise into 1/2-inch h thick slices.

Combine the olive oil, garlic li and d rosemary in a small bowl and stir with a fork. Lightly brush polenta slices on both sides with the flavored oil.

3. A Arrange the polenta slicces on the hot grate an nd grill until lightly browned, 2 to 4 minb utes per side. Sprinkle u with Parmesan and w pepper before serving. p Perr serving: 390 calories; 8 g fatt; 2 g saturated fat; 19 mg cholestterol; 11 g protein; 67 g carbohyddrate; 1 g sugar; 5 g fiber; 170 mg sodi dium; 146 mg calcium

Seasoned polenta slices take on extra flavor when cooked on the barbecue grill. (Hillary Levin/St. Louis Post-Dispatch/TNS)

Recipe from “Steeven Raichlen’s BBQ USA,”” by Stev USA Steven Raichlen

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Gr rilled Romaine R Lettuce L

Grilled Watermelon

Y Yield: 1 serving 1 whole head Romaine lettuce 1 teaspoon olive oil o

Avoid unnecessary fat and calories by grilling an American cheese sandwich with white bread on the barbecue. (Hillary Levin/ St. Louis Post-Dispatch/TNS)

Truly Grilled Cheese Sandwich

Prrepare grill for direect heat and heat tto medium-high. m d Brush o or rub r olive oil all over exteerio or of lettuce.

Place whole head d of o lettuce directly over the coals or gas, d and cook until charred grate marks are visible, about 2 to 3

Yield: 6 servings Zest and juice of 1 lime 1/4 cup honey 1 tablespoon olive oil 1 small watermelon, cut into 1-inch thick slices Mint leaves, for garnish Flaky sea salt, for garnish Note: Do not omit the salt at the end.

Heat grill or

Yield: 1 serving 2 slices bread 1 ounce easily melted cheeese, such as American or ched ddar 1/2 tablespoon butter Prepare a grill for direct heat and heat to mediumhigh. Melt butter in a smaall skillet. Place cheese betweeen slices of bread and place both b sides of sandwich in pan to t soak up the butter. Place sandwich h on grill and cook until bottom is golden brown and toasty. Flip and cook until other side is golden brown and toasty.

Per serving: 301 calories; 29 g carbohydrates; 17 g fat; 9 g protein; 929 mg sodium; 5 g sugar Recipe by Daniel Neman

July/August 2019

Try grilling watermelon on the barbecue. (Hillary Levin/ St. Louis Post-Dispatch/TNS) Grilled

minutes each side. For Caesar salad, serve drizzled with Caesar dressing, a sprinkling of lemon juice and optional croutons.

grill pan to medium heat. In a meedium bowl, whisk together lime zesst, lime juice, honey and olive oil.

Brush mixture over both sides of melon. Place on grill and cook until grill marks form and fruit softens slightly, about 1 minute per side.

Sprinkle with mint and aky sea salt, and serve.

Per serving: 126 calories; 21 g carbohydrates; 7 g fat; 8 g protein; 50 mg sodium; 7 g sugar

Per serving: 178 calories; 41 g carbohydrates; 3 g fat; 2 g protein; 505 mg sodium; 35 g sugar

Recipe by Daniel Neman

Recipe by Lena Abraham via Delish.

romaine lettuce pairs nicely with Caesar dressing. (Hillary Levin/St. Louis Post-Dispatch/TNS)

LongmontMagazine.com

LONGMONT MAGAZINE 65

hold the b baking sheet at an angle. G Grab top edge of the do ough and quickly inverrt it onto the grill (do on’t worry if it is not a ccircle). Cook until bo ottom is golden, ab bout 2 to 3 minutes, making sure the botm tom does not burn.

Fliip the crust over with tonggs and quickly add the ssauce, cheese and toppin ngs. Cover the grill and coo ok until the dough is cooked, th he toppings are hot and the cheesse is melted, about 3 to 5 minutes.

Grilled Pizza Yield: 2 servings 1 pizza crust dough, recipe follows, or use store-bought dough 1 tablespoon olive oil 3/4 cup pizza sauce, recipe follows, or use store-bought sauce 2 to 4 ounces mozzarellla cheese Toppings (your choice) 1. Prepare grill for direcct heat.

Preheat to medium hot.. Lightly coat back of a baking sh heet with nonstick spray or oil. Have H toppings prepared and available.

2. On a lightly floured surface, using a lightly floured rolling pin, roll out dough to 1/8-inch thickness. Brush both sides with the olive oil and place

Make your own pizza on the barbecue grill, shown here with basil and mozzarella.

(Hillary Levin/St. Louis Post-Dispatch/TNS)

on prepared back of baking sheet.

3. To transfer the dough to the grill,

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Per serving: P i 310 calories; 10 g fat; 2 g saturated fat; 10 mg cholesterol; 22 g protein; 33 g carbohydrate; 1 g sugar; 3 g fiber; 713 mg sodium; 548 mg calcium Nutrition analysis does not include toppings. Adapted from Bon Appétit

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LongmontMagazine.com

July/August 2019

LOCALLY Y SOURCED AND CAREFULL CAREFULLY CRAFTED

BASIC PIZZA DOUGH Yield: 2 pizzas (4 servings) 1 package active dry yeast 1 cup warm water, around 110 degrees Pinch granulated sugar 1 1/2 teaspoons salt 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl 2 1/2 to 3 cups all-purpose flour, divided 1. In a large bowl, mix yeast, water and sugar, and stir well to combine. Set aside until foamy, about 5 to 10 minutes. Add the salt, olive oil and 11/4 cups of the flour, and mix well to thoroughly combine. Add another 11/4 cups flour and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch.

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Per serving: 390 calories; 69 g carbohydrates; 7 g fat; 9 g protein; 872 mg sodium; no sugar. Adapted from Emeril Lagasse, via Food Network

EASY PIZZA SAUCE Yield: Sauce for 2 pizzas 1 tablespoon olive oil 1/4 cup finely chopped onion 1 garlic clove, smashed 1 (15-ounce) can tomato sauce 1 teaspoon oregano Pinch crushed red pepper 1/2 cup shredded Parmesan cheese Salt and pepper

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LONGMONT MAGAZINE 67

FAMILY

Meet the

Marshal

to TLC long after their child graduates preschool at six, or pediatric therapies at 12. One such family are the Ludlows, including Greg and Cathy Ludlow, Cathy’s daughter and Greg’s step-daughter, Casey Mangan, and their son Tom Ludlow and his wife Lindsay, and their son Rivers.

Courtesy Kiwanis Club of Longmont This year’s Boulder County Fair Parade celebrates 150 years of parade events. That’s a century and a half since it began, even before Colorado statehood and the existence of the county of Boulder.

To put this into perspective, 1869, the year of the first parade, is the same year that the Transcontinental Railroad was completed. Of course, it’s important to learn about the past, but it’s also important to invest in the future, which is what Matt Eldred, this year’s Parade Marshal, and Executive Director at TLC Learning Center is doing through the children at TLC.

Casey, born with Down syndrome, attended TLC when it was “The Tiny Tim Center”, from 1976-1979. Greg and Cathy knew that the skills Casey would learn at TLC would give her a good start in education, and chose to support the center by helping raise funds, and sponsoring TLC’s events.

They also served on TLC’s Board of Directors for eight years.

Today, the two youngest Ludlows are students. Rivers, at four years old, attends preschool at the center, and his sister Larkyn, now just a year old, will start preschool there when she’s three. “We know that early intervention is important to all children with challenges,” Lindsay Ludlow said.

Casey and Rivers

“We chose to send Rivers there because it would give him a good start in education as well as teach him compassion for students of all backgrounds and abilities,” explains Lindsay Ludlow.

TLC Learning Center, formerly called the Tiny Tim Center, has been part Longmont for 64 years, though it has been through a few name changes since. It was originally founded by parents of kids with cerebral palsy in 1956. Back then, it was known as the Longmont United Cerebral Palsy Center, but as it grew and its services extended, it became necessary to choose a name more reflective of the center’s purpose.

Rivers isn’t the only Ludlow regularly on campus, though. Casey volunteers in Rivers’ preschool classroom once a week. Rivers loves having his aunt volunteer on campus.

Many families have been part of TLC’s legacy. Some have committed

“I like my classroom and I like that Casey comes to my school on Thurs-

68 LONGMONT MAGAZINE

LongmontMagazine.com

days,” he said. “I love our Young Athletes celebration because we get to play outside on sunny days and last year I had so much fun. I like my teachers because they have cool activities. I love my friends from TLC.”

Looking Forward

TLC still grows and changes, and will open a new toddler classroom in the fall of 2019.

“We would not have lasted this long without generous support from the community, and the generous donors and volunteers, like the Ludlows, who have helped for years,” said Eldred who is in his sixth year with the center.

Anyone in the community who wishes to support local education programs and services for kids with special needs can get involved with TLC as a volunteer or a donor.

TLC hosts two major events each year: The Christmas Tree Festival in December and the Kentucky Derby Party in May, both are open to the community and provide funding support for TLC programs. “One of the most rewarding things at TLC is seeing kids grow every day,” Eldred said.

“It’s amazing to know the impact that you have, not only on the lives of kids today but on them as the leaders of tomorrow.”

The Ludlow family will lead this year’s Boulder County Fair Parade along with Parade Marshal Eldred.

TLC’s float will head up the floats directly behind them. The Boulder County Fair Parade is sponsored by The Longmont Kiwanis Club.

July/August 2019

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LONGMONT MAGAZINE 69

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July/August 2019

LONGMONT

GLANCE

Summer is in full swing and so are the fun Longmont events that we all look forward to. Here’s a list of the remaining don’t-miss festivals, concerts and more!

BY MISTY KAISER for LONGMONT MAGAZINE

LONGMONT FARMERS MARKET Saturdays 8 a.m.-1 p.m.,Boulder County Fairgrounds, Longmont

Pick up your produce and other farm and artisan produced items like breads, honey, salsas and cheeses, all to a background of live music. Bring the family (but leave furry friends at home) for free kid’s activities every week.

Don’t miss Artisan Shows every fourth Saturday of the month.

(Boulder County Fairgrounds, 9595 Nelson Rd., Longmont, bcfm.org/ longmont-saturday)

THURSDAY NIGHT SOCIAL RUN Thursdays, 6 p.m.; Shoes and Brews, Longmont Join other folks in the community for a fun weekly run/ walk. Choose your distance and pace on an out and back on the St. Vrain trail; Afterward stick around to get your first pint half-off and take part in the weekly raffle for awesome swag.

(Shoes & Brews, 63 S. Pratt Pkwy., Unit B, Longmont, shoesbrews.com) July/August 2019

Grab fresh salad fixin’s and a lot more at the Longmont Farmer’s Market at the Boulder County Fairgrounds. (Paul Litman/Longmont Magazine)

LONGMONT MUSEUM & CULTURAL CENTER SUMMER CONCERT SERIES Thursdays through July 25, 6:30 p.m.; Longmont Museum & Cultural Center, Longmont Held in the grassy outdoor museum courtyard, museum concerts typically host roughly 400-500 people per event—bring your lawn chairs and picnics!

Alcohol and concessions available for sale (only alcohol purchased on site is allowed.) (Longmont Museum & Cultural Center, 400 Quail Rd., Longmont, longmontcolorado.gov/departments/departments-e-m/museum/summer-concert-series)

VILLAGE AT THE PEAKS SUMMER CONCERT SERIES Wednesdays through July 31, 6:30-8:30 p.m.; Village at the Peaks, 1250 S. Hover St. Longmont Join friends and neighbors on the village green for some local favorite musicians.

JULY 10- Mannequin the Band JULY 17 - Boogie Machine JULY 24- Hazel Miller JULY 31 - Arena Rock All Stars LongmontMagazine.com

LONGMONT MAGAZINE 71

LIVE! AT THE LIBRARY Thursdays in July, 10 a.m.; Longmont Public Library, 409 4th Ave., Longmont

Need Help?

Join friends and family for live, family-friendly performances every Thursday morning on the West Patio.

Children 9 and younger must be accompanied by a dedicated caregiver over 16 years of age.

JULY 11: Dan Crow, nature and friendship songs and stories for kids

Find What You need here

JULY 18: Longmont Symphony Orchestra Ensemble, interactive performance for kids to explore different instruments JULY 25: Bradley Weaver, singer-songwriter for kids -- get ready for some sing-alongs! longmontcolorado.gov/Home/Components/Calendar/Event/ 31524/1068?curm=7&cury=2019

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72 LONGMONT MAGAZINE

Bring a chair or blanket and enjoy Happy Hour in the park from 5-6 p.m. with drink specials and opening bands to get the crowd in a dancing mood. Then, from 6:30 - 8:45 p.m. welcome the evening’s headlining band and get your boogie on.

JULY 11: Opening: Strangebyrds, Headlining: Chris Daniels & The Kings with Freddi JULY 18: Opening: 300 Days, Headlining: The Rebecca Folsom Band JULY 25: Opening: Acoustic Soul, Headlining: The Long Run AUGUST 1: Headlining: Mojomomma/Bridgette Purdue & Bobby Messano Co-bill AUGUST 8: Opening: Jackson CLoud Odyssey, Headlining: Something Underground AUGUST 15: Opening: Nalani, Headlining: FACE AUGUST 22: Opening: Jenn Cleary, Headlining: Zimbira AUGUST 29: Opening: Tim Ostdiek, Headlining: Hazel Miller (Whistle Stop Park, Hwy. 119 & Niwot Rd., Niwot, niwot. com/events/rock-rails)

LongmontMagazine.com

July/August 2019

LONGMONT JAZZ FESTIVAL July 20;Downtown Longmont Longmont Jazz Festival is a perfect way to spend a day jamming to the sounds of some amazing music. The event includes several different styles of jazz and food vendors will also be available. (5th Ave., Downtown Longmont, longmontjazz.com/annual-jazz-festival.php)

BOULDER COUNTY FAIR July 28 - August 6, 10 a.m. - 10 p.m.

Boulder Country Fairgrounds, Longmont A long standing local tradition, the Boulder County Fair holds a statewide record as the oldest county fair in Colorado.

You won’t want to miss, the parade, Demolition Derby, Bug Ology Exhibit, and more family-friendly activities.

There’s also an impressive lineup of free live music.

LONGMONT STARTUP WEEK July 22-26; Locations throughout Longmont

Now in its fifth year, this collaborative annual gathering is bigger and better than ever. With seven tracks of content for entrepreneurs, intrepreneurs, investors and talent. Event schedule will focus on creators, commerce, capital, and community and highlight Longmont as an entrepreneurial ecosystem for civic innovation. All events are free to attend. For more information and a full schedule visit longmontstartupweek.com.

And the concerts aren’t the only live entertainment. The Firefighter Combat Challenge, Canine Stars Stunt Dog Show and Knights of Valour Extreme Jousting will be there too, along with dozens of other options.

Admission and parking are both free, as are many of the activities and performances, though some do require tickets. Find more information and purchase tickets at bouldercountyfair.org.

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LONGMONT MAGAZINE 73

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July/August 2019

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