Longmont Magazine July/August 2021

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JULY/AUGUST 2021 | TIMES-CALL

LONGMONT MAGAZINE

THE ART OF THE BURGER

LONGMONT DINING GUIDE 2021 PLANTING YOUR OWN HERB GARDEN

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WHAT’S INSIDE July/August 2021

The TOC

LONGMONT LONG JULY/AUGUST 2021 | TIMES-CALL

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MAGAZINE

HEALTH

Whole foods help improve PAGE 8 skin condition

SAW IT, WANTED IT PAGE 10

12

THE ART OF THE BURGER

LONGMONT DINING GUIDE 2021 PLANTING YOUR OWN HERB GARDEN

ENTERTAINMENT

Eat up!

Restaurants are making a comeback! As we’re finally starting to see the end of the take-out or delivery only options. More restaurants are opening up for in-person dining and scheduled events are slowly being rescheduled.

We’ve spoken with several local favorites and gathered all of their pertinent details. Take a look and maybe even discover a new menu or two.

If there’s one thing everyone has in common, it’s that we all have to eat; we might as well enjoy the experience. Some local establishments have succeeded with mixing dinner and a show for some great summer entertainment.

Cooking at home may be less mandatory now, but it’s safe to say that most of us will certainly still be doing it, so we have some basic info on making your best burger, an impressive mezcal cocktail and even growing your own herbs.

However you plan on dining this summer, there’s something in here for you!

Bring on local food, fun & live music!

PAGE 45

DRINKS

Tequila 101: Basics on the beloved PAGE 12 Mexican spirit

45

COMMUNITY

LONGMONT 150 Exhibit Opens

FOOD

Good Morning!

3 Local Restaurants Help You Get Your Day Started Right

20

PAGE 16

RECIPE OF THE MONTH

Chicken taco lettuce cups are perfect for summer parties

PAGE 48

FOOD

Burgers, Burgers, Burgers PAGE 50

PAGE 20

MAKING A DIFFERENCE

DINING GUIDE

A guide to the area’s favorite restaurants, their menus, and what you should know before you go.

PAGE 23

GARDEN

Celebrate 40 years of Community Food Share with 40 Acts of Kindness PAGE 54

HOME

Purifying your home’s air is a health priority in 2021 PAGE 60

Growing your own herbs

Bon Appetite!

- Misty Kaiser

4 LONGMONT MAGAZINE

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ADVERTISER DIRECTORY

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

CONTRIBUTING WRITERS Wendy McMillan, John Teehan, Katherine Feindel, Adam Goldstein, Shelley Widhalm, Sarah Huber, Pam Moore, Elise Oberlissen, Andy Stonehouse

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

LONGMONT MAGAZINE A Publication of the Longmont Times-Call 303.776.2244; 800.270.9774 longmontmagazine.com

RETAIL ADVERTISING DIRECTOR

Longmont Magazine is published six times a year. Copies are inserted into the newspaper 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.

Christine Labozan clabozan@times-call.com 720.494.5445

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

Whole Foods

HEALTH

HELP IMPROVE SKIN CONDITION

BY SHELLEY WIDHALM for LONGMONT MAGAZINE

Dry skin doesn’t have to be a given in Colorado’s arid climate—in fact, ski kin i can be soft,

supple and moisturized by incorporating a few key vitamins, minerals and proteins into the diet.

“We say things that are good for the rest of body are good for the ski kin,” i said Dr. Sarah Bair, a dermatologist and founder of Crossroads Dermatology in Longmont. “We say eat the rainbow.

If you eat a lot of colorful foods, you’re going to get a lot of vitamins and minerals.”

Foods like antioxidant-containing fruits and vegetables that are helpful for blood vessels and tissues in general, such as the heart, kii kidneys and brain, are also good for the ski kin, i Bair said.

Antioxidants protect the ski kin i from the oxidative damage caused by the sun and the environment. They scavenge oxygen-containing free radicals found in food, medicine, air and water and decrease the damage they can do to the ski kin i and the cells in the body. High glycemic foods and foods with a high level of refined carbohydrates and sugars are more likely to generate the free radicals.

“As we age, having more antioxidants is helpful to keeping your ski kin i more youthful,” Bair said.

Foods high in antioxidants include blueberries, raspberries, strawberries, red cabbage and beans. Vitamin E, found in avocados, peanuts, almonds and sunflowers, also can be helpful as an antioxidant and protects the ski kin i from damage from toxins and the sun.

Carotenoids, including beta-keratin, are pigments produced by plants that act like antioxidants, while also producing the bright colors in fruits and vegetables. Carotenoids appear in red and yellow peppers, tomatoes, carrots and watermelon, all of which benefit the ski kin, i as well as in several multivitamins and B-complex vitamins. Lutein, in foods like broccoli, spinach, kale, green 8 LONGMONT MAGAZINE

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July/August 2021

peas and egg yolks, is a carotenoid that helps protect skin from sun damage and improves skin tone.

To keep skin hydrated, omega 3 and omega 6 are good options either as supplements or in foods, such as fatty fish and nuts, particularly walnuts, Bair said. The fish oil helps retain the thickness of the skin and minimize water loss by holding in moisture, she said.

“Your skin is going to look more supple and more smooth when you have increased hydration of the skin,” Bair said.

Another nutrient is Vitamin C, one of the building blocks of collagen that’s in foods like oranges and other citrus fruits, strawberries, peppers, Brussel sprouts and broccoli. Collagen, a protein in the dermis, provides support for the skin, keeps it looking supple and helps avoid crepiness, a result of aging where skin becomes thinner, more fragile and wrinkles more easily.

Proline, which helps form collagen among other things, also helps keep skin supple and prevent wrinkling.

It’s found in foods like egg yolks, chicken, beef and organ meats, as well as in supplement form.

the blood sugar, that can contribute to acne in your skin because of the inflammation,” Bair said. “Acne is a form of inflammation that comes out of your skin.”

For those with acne, dairy is another food to avoid, since it has hormones in it from the lactation process and consuming it can contribute to skin blemishes.

“I ask my patients to not completely eliminate dairy but to minimize it if they have acne,” Bair said. “If you have acne, minimize dairy and caarbs. When it increases th he blood sugar and the in nsulin level goes up, it creates inflammatio on in the body.”

sugar attaches to proteins in the body and damages them, as well as the skin and other tissues. The result to the skin is less suppleness and more crepiness; plus, it will be drier, she said.

Choosing whole foods offers a natural protection from the sun and environment, Bair said.

“You get natural protection from the sun, but you still should use sunscreen,” Bair said. “Most people in Colorado have dry skin. …

Eating a good d diet willl help with moisturization of the ski kin.” i

Prrocessed and hiigh-sugar fo oods promote ox xidation, th he opposite off what antiox xidants do, Bair saaid. The foods alsso promote glyycosylation, wh here

“Those building blocks you’re ingesting go to your skin and help form new collagen in your skin,” Bair said.

Bair recommends eating whole foods rich in vitamins and minerals and minimizing eating processed foods and foods with simple carbohydrates or that are high in sugar— processed foods also have added sugar, which contributes to acne.

“When your blood sugar goes up and your insulin goes up to regulate July/August 2021

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LONGMONT MAGAZINE 9

SAW IT, WANTED IT

We’re all about local foods and so many tasty and creative foods are produced in Colorado!

Most products also use locally produced ingredients as well, so you get the added benefit of supporting locals from start to finish. Many are available at local farmers markets, but you can also go straight to the source.

Eat to a New Beat

Longmont’s own New Beat foods has created a gluten-free cracker that really appeals to everyone.

The unique flavors like cranberry and pumpkin seed, chia, poppy and amaranth seed, and sesame mean you won’t even miss the wheat! (Available at newbeatfoods.com)

Get your Mornin’ Joe

Plant a Seed

Seed Ranch Flavor Co. makes a Colorado hot sauce you’ll want to put on everything. The rich Umami Everyday Sauce, Smoked Jalapeño, fresh citrus Thai Green, and chocolate habanero spiked Umami Reserve are the perfect combo to get you started. (Available atseedranchflavor.com)

Brownie Box

Whether as a gift or just for yourself, these brownies in a box from Table Mountain Farm in Longmont are a indulgent treat to satisfy any sugar craving. Ingredients come pre-measured— all you need is butter and eggs—but it beats any boxed brownies you’ve ever had.

Local ingredients feature Cocoa Powder from Savory Spice, Heirloom grains milled at Dry Storage, a 5 oz. hand crafted goat milk caramel from Table Mountain Farm. (Available tablemountainfarm.com)

Sweeter than Honey

Bee Squared Apiaries specialty honeys will add some subtle and unique flavor to your sweet treats. Whiskey Barrel Aged, Vanilla and Saffron, Rose and Espresso are just a few of the options to choose from. (Available at bethsbees.com)

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These Small-Batch Coffee Hot Cereals are made

by Wild Zora in Loveland to give your morning hot cereal a little kick. Boxcar Coffee pairs with organic flaxseed, sweet coconut, dates and other plant-based ingredients to bring a new energy to your morning nosh.

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LONGMONT MAGAZINE 11

DRINKS

Basics on the beloved Mexican spirit

BY WENDY MCMILLAN for LONGMONT MAGAZINE

Tequila, Jalisco, Mexico - August 15, 2020: Farmers are working on cutting the agave plant to make tequila. (Shutterstock)

AH, TEQUILA. What better go-to for drowning our sorrows or transforming an evening into a great night? But truly, Mexico’s most well-known and

find out what you need to know to make the most of these fine products of agave.

recognized spirit has depth and versatility that goes well

Tequila, mezcal…what’s the difference?

beyond a good time, as does its more seasoned, smokier

“Tequila is to mezcal like Scotch is to whiskey,” says

relation, mezcal. We checked in with local experts to

Dennis Dinsmore, Managing Partner of Wyatt’s Wet

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July/August 2021

Goods. “Scotch is a whiskey, made in Scotland under a specific set of rules, with specific ingredients. Similarly, tequila is a mezcal. They’re both made from the agave plant.

That said, mezcal can be made from many species of agave. By law, tequila can only be 100% from one plant, the blue Weber agave, and must further be produced in specific areas of Mexico.”

and has shades of gold.

“Resposado imparts flavors from the barrel in which it is aged,” Boskar says. “You won’t really taste the pepper anymore.” Finally, Añejo is marked by a coppery, even reddish color, aged the longest, with heavier barrel notes and the least agave flavor.

In contrast to tequila, mezcal’s naturally wide variety means wider diversity of flavor profiles, which DinsAgave roasting oven used in mezcal production. (Shutterstock) Tequila is like a fine comore and Boskar say makes gnac, Dinsmore explains, it all the more exciting, varying from other mezcals in its preparation as well as special, and complex. Mezcal flavor profiles come down in the specificity of its source. Tequila is always steamed, to the species of agave plant, how the piñas (hearts of distilled twice. Mezcal, on the other hand, can be disagave) are harvested and roasted, whether production tilled once or twice. Traditionally, mezcal was produced was artisanal or mass-produced, and more. Though best by rustic methods, with the agave plant slow-roasted in known for smoky flavor, increasingly popular mezcal clay pots underground. Today, Dinsmore says, as mescal can also impart floral, citrusy, or earthy notes, and more. finds itself increasingly in the spotlight for its breadth of bold flavor and variety, there’s a distinct new, massWhat should I keep in my home bar? produced player. “It used to be that mezcal comprised Short answer: all of them. Or, anything you like. “If you about 10% of the market,” Dinsmore says. “Nationally want a smoky margarita, go with a mezcal,” Boskar says. now, we’re seeing about a four-to-one ratio of tequila to “Tequila is more prominent for a home bar, though. A mezcal, with mezcal coming from artisanal and induslot of people don’t like that smokiness. Then again, a lot trial processes.” of us do.”

When it comes to these cousins, good news is there’s no need to pick a team. They’re all good, Dinsmore says, just for different reasons. It really comes down to taste.

“Tequila has really pretty, subtle, and distinct flavors,” says Eric Boskar, Liquor Buyer and Liquor Department Manager of Wyatt’s. “Mezcal is more earthy, grassy, and smoky. And, it’s got this amazing variety. Every agave plant, from five to twenty-five years old, has a different flavor profile.”

Flavor profiles? Tell me more.

Tequila comes in three distinct flavor profiles, marked by years aged: Blanco, Resposado, and Añejo. Clean and crisp, Blanco is un-aged, bottled shortly after distillation, and the go-to choice for margaritas. “Blanco offers pepper and grass notes, with pure agave essence with a hint of sweetness,” Boskar says. Resposado is aged for a period of several months up to one year in oak barrels, July/August 2021

All three tequila flavor profiles have their appeal, Dinsmore and Boskar agree. “A lot of people really like the vanilla caramel notes from the Resposado, or the peppery notes of the Blanco, both of which show up really well in a margarita,” Boskar says.

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For himself, Dinsmore prefers the slow enjoyment from the añejo. “Añejo is for sipping,” he says. “That’s where it shines.”

How about beyond the marg?

How can I shake up my cocktails?

You don’t actually need to look beyond the margarita for a refreshing twist with tequila or mezcal. Boskar loves adding a little bit of sparkling grapefruit seltzer to his margaritas, a “teeny bit of effervescence” that really gives it extra dimension. Dinsmore prefers a softer drink, one that carries calmness, and can “sit on your palate in layers”.

Try enjoying either spirit as a refined solo sipper. Experiment, too with swapping different tequila flavor profiles in your favorite drinks, from the margarita to the paloma. Or, swap out tequila for mezcal for more robust flavor. Take advantage of mezcal’s diversity to diversify your drinks. There are boundless exciting cocktail combinations out there. Enjoy this mezcal mule recipe to get the juices flowing—cheers!

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2 ounces fresh lime juice 1 1-inch piece ginger, peeled and coarsely chopped 1 ounce agave nectar 2 ounce sparkling water Add all ingredients except for the sparkling water to a cocktail shaker and shake. Strain into a copper mule mug. Add ice and sparkling water. Garnish with fresh mint.

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Just 12 miles down Diagonal Hwy into Boulder LONGMONT MAGAZINE 15

COMMUNITY

LONGMONT 150 Exhibit Opens

mont history.

Guests can enjoy live music and light appetizers and a cash bar for libations as they peruse the Longmont 150 collection.

When a group of prominent Chicago investors decided to establish a new town on the northern stretches of Colorado’s Front Range in 1870, they had their work cut out for them.

In order to fund the construction, the infrastructure and the irrigation for what was first labeled the “Chicago-Colorado Colony,” the group sold off memberships for the new town, which would ultimately change its title to Longmont, named after the Longs Peak mountain formation that was visible from the newly established community.

That colony established on a site that had been a waystation for travelers and explorers for tens of thousands of years would persist, thanks in part to the construction of irrigation ditches, and other means of transporting water to what had been a fairly arid and dry site.

16 LONGMONT MAGAZINE

BY ADAM GOLDSTEIN for LONGMONT MAGAZINE

The collection offers a comprehensive view of the city’s first 150 years, focusing on a range of issues that includes natural disasters, technology and innovation, transportation and the continuing struggle for equity and civil rights in the city.

Indeed, the arrival of a dependable water source helped ensure Longmont’s initial success, and its growth and development over 150 years. The theme of water also figures prominently in “Longmont 150,” a new exhibition opening at the Longmont Museum on Aug. 7 with an opening reception on August 6 from 6 to 8 p.m.

All of these topics have a common genesis in water. According to Erik Mason, Curator of History for the museum, Longmont’s history has an inextricable connection to those first irrigation ditches. With that innovation, what had been a waystation became a community.

The opening reception is open to the public and will be held in the museum’s courtyard. For a fun twist, dress to fit your favorite era in Long-

“This exhibit looks at issues that have been issues for a long time in the city; where we are today is connected back to the earliest days in Long-

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July/August 2021

mont,” Mason said. For example, Longmont’s current status as home to some of Colorado’s best craft beer breweries has a direct connection to those first irrigation innovations from 1870. “We have a section in the exhibit that’s just about beer and water. Today, Longmont is a center of craft brewing; that’s because it has such great water,” Mason noted, adding that the city’s affection for beer wasn’t always so obvious. “In its early days, Longmont was a temperance town.”

Just as the city’s attitude about alcohol has evolved, so has its outlook on technology, transportation, natural resources and equity. The “Longmont 150” collection takes on all of these themes in distinct sections, Mason said, in an effort to show how the initial Chicago-Colorado Colony developed into a modern community, a town that boasts one of the highest amount of patent holders on a percapita basis in the country.

According to Mason, that note of ingenuity is hardly new.

“We look at how that innovation goes back to the early days of the city – the ingenuity of local farmers

and so forth, the use of labor-saving devices in agriculture and infrastructure,” Mason said. “We look at transportation, from today’s struggles with getting FasTracks into the city, to the tradition of cruising down Main Street, to the key roles that the railroad played in the earliest days of the city.”

While progress is one theme of the exhibit, Mason said the collection also spotlights the steps that still need to be taken. That meant shining a light on some of the darker chapters of the city’s history, specifically when it came to the section regarding equity and the struggle for civil rights.

“One of the things that really shocked me in developing the equity section was discovering that as recently as the early 2000s, there were white supremacists groups that were distributing fliers around Longmont,” Mason noted. “These things are not in the past – they still happen.”

Mason, who wrote a book titled “Longmont: The First 150 Years” that serves as a kind of companion piece for the exhibit, said the collection also spells out a variety of an-

ecdotes and stories that point to the character of the city’s residents over the decades. One Longmont resident, for example, drew national attention in the 1930s when she staged a strike outside of her ex-husband’s house because he refused to pay alimony.

“We also have a fun story about a Longmont teacher who biked across the country a couple of times in the late 70s, early 80s, the early days in the new rise of biking popularity,” he said, adding that attendees can recreate that kind of enthusiasm for a special, “Old Timey” bike night at the exhibit planned for Aug. 13. “We welcome any kind of bike – if you’ve got a vintage bike, that’s great. If you want to dress in a costume, that’s great.”

That kind of themed night, paired with kid-friendly activities and family-friendly exhibits, is a way of engaging all Longmont residents in the history of the city. As the exhibit seeks to show, the first 150 years of the town has been a complex tale, one marked by struggles, progress and lessons still to be learned.

IF YOU GO...

LONGMONT 150 OPENING RECEPTION Enjoy live music under the gazebo and dress from your favorite decade of Longmont’s history to celebrate the 150th anniversary of Longmont’s founding and the opening of the exhibit! Light appetizers provided; cash bar.

What: Longmont Museum, 400 Quail Road When: Friday, August 6, 6 - 8 p.m.

Admission: $8 for adults, $5 for students and seniors and free admission for children aged 3 and younger.

For more information: longmontcolorado.gov.

July/August 2021

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LONGMONT MAGAZINE 17

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LONGMONT MAGAZINE 19

FOOD

3 Local Restaurants Help You Get Your Day Started Right

BY KATIE FEINDEL for LONGMONT MAGAZINE

Crepes and omelets from Grandpa’s Cafe are top breakfast options. (Courtesy Grandpa’s Cafe)

With the hustle and bustle of life, even during the tail-end of a pandemic, we often don’t make time for the most important meal of the daybreakfast. And, no, it’s not a myth, according to an article on Wed MD, breakfast is essential to our health and wellbeing. It gives us the glucose we need after a long overnight fast, necessary nutrients to get through the day, and as an added benefit, it 20 LONGMONT MAGAZINE

boosts our metabolism to help us burn calories throughout the day. (webmd.com/food-recipes/breakfast-lose-weight). There are awesome restaurants in your own community offering fantastic breakfast menus to help get your day started right. There are healthy options and opportunities to indulge and get that glucose up.

Here’s the scoop on three of them…

LongmontMagazine.com

A local favorite you may have frequented is Grandpa’s Café. Owner Carrie Savage loves running her restaurant for many reasons but the thing that makes it worthwhile is the “locals and my great staff ”.

People frequent Grandpa’s Café and have for years. Why? Because the food selection and taste is absolutely amazing-not to mention the superior customer service. People July/August 2021

Above: Eggs Benedict at Pistachio’s Cafe. (Courtesy Pistachio’s Cafe) Top Left: The Cini-Mini at Grandpa’s Cafe (Courtesy Grandpa’s Cafe) Bottom Left: Frech Toast at Pistachio’s Cafe (Courtesy Pistachio’s Cafe)

come in and eat breakfast favorites off the menu: The different varieties of rancheros; different varieties of egg benedict, like benedict Florentine; yummy cini-mini’s (cinnamon swirled mini pancakes with cream cheese icing) & the cini-mini sundae; the wonderfully balanced and tasty Denver omelet, and much more.

Grandpa’s Café is known for 90% in house sauces, like the popular green chili sauce, many all-natural items and fresh ingredients. Come for the fantastic, yummy food and stay for the friendly experience!

Another winning breakfast spot in the community is Pistachio’s Café and Bakery. The fantastic establishment is owned by two sisters who have been in the restaurant industry since they were young. Chef and co-owner, Sandra Ruiz opened Pistachio’s with her sister almost 3 years ago. On what makes their restaurant different: “We have a pretty unique menu.

We serve a variety of Mexican food July/August 2021

and American too. Everything is made from scratch and homemade.” For breakfast, they serve a variety of benedicts, with the chipotle benedicts being the most popular. The smothered breakfast burrito is very popular, which has the in-house pork green chili. Probably the most unique item is chorizo spinach waffle, which is served with eggs, potatoes and a chipotle salsa. They bake many breakfast sweets in house as well, like turnovers, Danishes, cinnamon rolls, and a variety of muffins with the pumpkin cream cheese being the show taker.

Come out and try all the fresh food and enjoy your breakfast.

Art Mestas opened Santa Fe Coffee about 9 years ago. This is the place to come for the best variety of freshly made gourmet coffees. For food, there is one menu but two emphases, Spanish Southwest and American.

Shayla Vega, waitress, loves working there: “It’s super authentic to the New Mexican style food. The owner Art is from New Mexico. He made up the green chili recipe.” The Santa Fe skillet is probably the most popular breakfast item and it comes with eggs and toast or pancakes. In LongmontMagazine.com

the pancakes they use a little sweet potato mix so they are really fluffy, but Shayla prefers the waffles, “… they melt in your mouth, they have a super crispy outside and fluffy inside and you can get strawberries or blueberries on top with whipped cream.

We get to eat free as employees, so we get to try it all!” They have a Santa Fe breakfast burrito, too. It’s all fantastic!

The portions are generous and affordable too.

Now, you have no excuse to get up bright and early and try all of these three fine establishments for the most important meal of the day. Come once and you’ll become a regular.

Take care of yourself by treating yourself to a delicious breakfast and get your day started right. Head on over to Grandpa’s Café for an allnatural, delicious selection or indulge in a cini-mini. Try Pistachio’s for a variety of egg benedicts and a freshly baked sugary delight. Visit Santa Fe Coffee for a gourmet coffee and authentic Santa Fe skillet. The choices are practically endless.

LONGMONT MAGAZINE 21

SMALL TOWN. Osmosis Gallery photo is courtesy of David Besnette Photography

.

T R A E H G I B

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.

Come let your heart experience our great little town.

LONGMONT

NIWOT ROAD

AG DI

H AL ON

WY

NIWOT.COM/HEART

BOULDER

22 LONGMONT MAGAZINE

LongmontMagazine.com

July/August 2021

2021

Dining

GUIDE

A guide to the area’s favorite restaurants, their menus, and what you should know before you go.

July/August 2021

LongmontMagazine.com

LONGMONT MAGAZINE 23

CAFÉ SANTA FE 33 S. Main St., Longmont (303) 996-1010

Café Santa Fe was originally intended to be a simple burrito and coffee shop but then they realized that it would be wonderful as a full-service restaurant as there was a lot of open space. The cuisine is inspired by New Mexico’s Southwestern and Spanish-style cuisine, but there is a full American menu also.

The family comes from New Mexico and has been there for over 300 years, and they were raised with this style of cooking. They decided they wanted to share this food with the community, and give them the choice of Southwest/Spanish food or American to the people that come in and dine at Café Santa Fe.

7 a.m.-2 p.m. daily, 7 days a week

Boulder omelets, veggie scrambles and veggie burritos.

What is special about your menu?

Kid-friendly options?

Our menu combines Southwest/ Spanish-style food with more traditional American options, giving everyone the opportunity to choose what they are in the mood to eat at the moment.

How are you serving customers and still complying with restrictions?

What are your hours of operation?

Our primary inspiration comes from the unique cuisine of Santa Fe, New Mexico and our family’s roots there.

Describe your most popular dish.

On the American menu, our breakfast and burgers are very popular choices, and on the Southwest/Spanish side, customers love our burritos, chile rellenos, and enchiladas.

Do you have vegetarian/vegan menu options?

Yes, we offer vegetarian items like 24 LONGMONT MAGAZINE

LongmontMagazine.com

Yes, we are a very family friendly restaurant and have a great kids menu.

We follow all the CDC guidelines and are socially distancing, using extra sanitization measures and we wear masks.

Are you still offering takeout or delivery? If so, are you offering your full menu or a few select options?

We offer our full menu for take-out and pick up. For those who would like curb-side service, we are set up to bring to-go items to their car also.

More information...

Check in with us in person, search for us online or connect via Facebook.

July/August 2021

BREAKFAST AST

Monday thru Saturday 7am-2pm Closed Sundays.

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 BurritoAlbuq toScrambled 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

Waffl ffles fl and Pancakes

3 Egg Omelets

Served with whipped cream.

Add your choice of blueberries, strawberries, bananas, or peaches $1.50 Boulder-spinach, mushrooms, Santa Fe-bacon. chorizo, Cheese, Belgian waffle ......................... $5.75 Combos Available tomatoes, onion, green chiles,onions, Two pancakes, or four slices of French toast and green chile ....................... $9.75 green chiles,, Four slices............................ $5.25 French toast-with 2 eggs, and and cheese.............................. $9.75 Denver-ham, Six slices............................... $6.95 choice of 2 strips of bacon or Albuquerque-bacon or sausage, cheese, green chiles, 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 2021

LongmontMagazine.com

LONGMONT MAGAZINE 25

OUTWORLD BREWING 1725 Vista View Dr., Ste B Longmon, (720) 545-2337 outworldbrewing.com

Outworld Brewing is passion-

ate about craft beer, great food and sci-fi/fantasy. Science fiction is the perfect “canvas” on which to generate speculative and imaginative experiences and doing so supports their mission to provide an engaging and fun dining atmosphere. As they begin to emerge from the COVID crisis, they plan to begin focusing more on this aspect of the Outworld Brewing experience.

What are your hours of operation?

Wednesdays through Saturdays, 3 to 9 p.m. We have plans to extend our days and hours of operation as we become staffed to support a longer dining experience.

What is special about your menu?

With our food and beer paired menu, we hope that our cuisine will introduce people to beer and our beer will introduce people to our cuisine. Many guests enjoy drinking inventive and delicious craft beers, but many don’t know what a true Belgian-style dubbel tastes like, or exactly why a particular craft ale represents a departure from a historic beer style. That is why Outworld Brewing will offer two lines of beer: a true-to-type line and an experimental line, called Archetype 26 LONGMONT MAGAZINE

and Voyager respectively. We want to give people a choice—instead of only drinking adventurous, interpretive beers or simply classic beers, drinkers will have a choice. We categorize our beers so that guests will know what they are drinking and why.

Describe your most popular dish.

Our house-made pretzels are a clear favorite. They are handcrafted inhouse and baked fresh and served warm. Our burgers are also a guest favorite. We start with chuck roast and beef brisket, sourced locally, and then grind fresh each day. This results in a tender, juicy and flavorful hamburger. Our sausages are also made in-house and are very popular.

They pair great with our beers!

Do you have outdoor dining options?

We have outdoor seating outback and we are pet-friendly. We also have doggie treats for our special friends.

How are you serving customers and still complying with restrictions?

Although restrictions have been relaxed, we continue to sanitize tables and practice other measures to ensure a clean and healthy environment for our guests.

LongmontMagazine.com

Are you still offering takeout or delivery? If so, are you offering your full menu or a few select options?

Yes. This option is accessible through our website, GrubHub and DoorDash as well. Our most popular items are offered for takeout and delivery, however, beer orders must be picked up in person so that we can check IDs.

More information....

We have an active presence on Facebook and Instagram and we keep our website, outworldbrewing.com, up to date. Our events are publicized through these channels.

We plan to expand our days of operation as well as our hours, starting first by opening on Sundays. In addition, we look forward to continuing to add events to our programming schedule, such as stand-up comedy, trivia, tasting events (beer, Tequila, Mezcal and food-beer pairings), as well as offering more live music—jazz is a focus, but we have other types as well such as blues and DJs who spin funk, trip-hop and downtempo. A sci-fi murder mystery dinner is also in the planning.

July/August 2021

M

E

SHAREABLES

N

U

HANDHELDS

CHOOSE ONE SIDE: BRAISED KALE KA A I 3, STOEMP I 2.5, POMMES FRITES/SHOESTRING FRIES I 3, FRIED BRUSSEL SPROUTS I 3, SIDE SALAD I 4.

House Pretzel I 7 house made with stout & brown butter, beer mustard, cheddar sauce.

Crispy Chicken I 14 Nashville hot breaded chicken breast, paprika oil, mayo, lettuce, tomato, onion, pickle on brioche.

BEST PAIRED WITH - SHAW’S LAST STAND (GERMAN KOLSCH)

BEST PAIRED WITH - SHOCKKNOWLEDGE (HAZY IPA)

Sautéed Brussels I 12 brussel sprouts sautéed in duck fat topped with candied walnuts, dried tart cherries, and lemon.

Schnitzel Sandwich I 14 crispy mustard battered pork loin, caraway pick-led onions, garlic mayo, beer mustard on a split top pretzel roll.

BEST PAIRED WITH - GALACTIC BORRACHO (DORTMUNDER LAGER)

BEST PAIRED WITH - WINKELWEIZEN (HEFEWEJZEN)

Pork Rinds I 8 fried to order, seasoned with cajun spice.

BEST PAIRED WITH - GALACTIC BORRACHO (DORTMUNDER LAGER)

Pommes Frites I Shoestring Fries I 7 hand cut and seasoned crispy fried potatoes served with choice of sauce: chipotle mayo, remoulade, garlic aioli, lemon pepper mayo, beer mustard, white cheddar sauce.

BEST PAIRED WITH - NOVA (BRUT PALE ALE)

Pontine | 10 hand cut fries, mushroom gravy, cheese curds, chives. add sunny side up egg I 2 add crumbled bacon I 2.5 add house made sausage I 7

*Outwork’ Burger I 14 half pound house made brisket chuck patty grilled to order, bacon, smoked cheddar, burger sauce, Mayo, dill pickle, tomato, romaine, grilled duck fat onions, on a sesame seed bun.

BEST PAIRED WITH - BROKEN EARTH (STICKE ALT) *Steak Sandwich I 18 dry aged ribeye grilled to order, white cheddar cheese sauce, garlic aioli, lettuce, tomato, onion, on tiger bread.

BEST PAIRED WITH - BROKEN EARTH (STICKE ALT)

BEST PAIRED WITH - SHAW’S LAST STAND (GERMAN KOLSCH)

ENTREES

SIDES: BRAISED KALE KA A | 3, STOEMP I 2.5, POMMES FRITES/SHOESTRING FRIES I 3, FRIED BRUSSEL SPROUTS | 3, SIDE SALAD I 4.

Chopped Kale Salad I 11 (Sides are extra) chopped kale dressed with strawberry vinaigrette, topped with candied walnuts, dried tart cherries, fuji apple, feta cheese.

BEST PAIRED WITH - PLANETARY DEVASTATION (SCOTCH WEE HEAVY)

Spaetzle I 16 (Sides are extra) sauteed German dumplings with thyme compound butter, tomato, onion then topped with grand cru gruyere and applewood smoked bacon.

(A German play on mac & cheese)

Hunter’s Schnitzel I 17 (One side included) crispy mustard battered pork loin topped with mushroom gravy, chives, and charred lemon.

BEST PAIRED WITH - GALACTIC BORRACHO (DORTMUNDER LAGER)

Dry Aged Ribeye I 29 (Sides are extra) 14 o/z hand cut - locally sourced dry aged ribeye grilled to order, topped with whipped butter.

(Ribeye is a la carte, sides ordered separately.)

BEST PAIRED WITH - BROKEN EARTH (STICKE ALT)

BEST PAIRED WITH - SHAW’S LAST STAND (GERMAN KOLSCH)

ADD-ONS Bacon I 2.5 Chicken I 7 Stoemp I 2.5

KIDS MENU

Braised Kale I 3 Side Salad I 4 Sausage I 7

Hamburger I 6 Chicken Tenders I 6 Grilled Cheese I 6

*These items are cooked to order, consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase your risk of food-borne illness.

1725 Vista View Dr Ste B, Longmont

www.outworldbrewing.com • (720) 545-2337 July/August 2021

LongmontMagazine.com

LONGMONT MAGAZINE 27

NIWOT TAVERN 7960 Niwot Rd., Niwot (303) 652-0200 niwottavern.com

Niwot Tavern was established in

2005 and has continued to evolve and grow over the past 16 years into the neighborhood place. Two employees, Tara Shaheen and Stacy Szydlek, purchased the spot January 2020 and, boy, were they in for life changing experiences.

What are your hours of operation?

11 a.m. to 9 p.m. daily

What is special about your menu?

Well, we LOVE FOOD! We love to eat. We follow lots of other restaurants and food bloggers to see what’s hot right now. We are constantly trying new things and new ideas to see what works for us. We change our menu a couple times a year to update our offerings.

What’s new to your summer menu?

We’re adding a 5-ounce baconwrapped petite filet served with six grilled shrimp and a béarnaise sauce along with two of our scratch-made sides. We’ve done it for our specials and it always does so well. We are also adding a traditional Vietnamese sandwich called a Banh mi to our lunch menu.

Describe your most popular dish.

The Codfather is one of our favor28 LONGMONT MAGAZINE

ites. It is a 10-ounce tempura fried cod fillet... It looks like the fish just landed on your plate. Our No. 1 seller has got to be our mac and cheese!

Everyone likes to make it their own by adding all kinds of ingredients.

the past 16 months and we’re just starting full-service indoor dining this month. We, like the rest of the restaurant industry, are struggling to find a staff and get them trained and ready to go.

Do you have vegetarian/ vegan/gluten-free menu options?

We’ve learned a lot of things through COVID. We’ve had to adapt many times in order to survive. It’s been like a caterpillar in its cocoon, very uncomfortable at times, but we all know, it’s beauty that emerges.

Do you have outdoor dining options?

We are definitely looking forward to the future!

We carry the Impossible Burger and a garden burger along with glutenfree buns. We also have a nice selection of salads.

We have outdoor dining for takeout only. Our patio has been used for musicians to perform for outdoor shows and we host live music nightly, weather permitting.

Kid-friendly options?

We do have a kids menu for 12 and under. Not to mention the best mac and cheese around.

How are you serving customers and still complying with restrictions?

We have been doing takeout only for LongmontMagazine.com

Are you still offering takeout or delivery? If so, are you offering your full menu or a few select options?

We offer our full menu for takeout with dinner items after 4 p.m. Call in your order or place it online.

More information....

Follow us on Instagram @niwottavern1 or on Facebook. We also have a great website—niwottavern.com— or give us a call.

July/August 2021

MENU HIGHLIGHTS SEE OUR FULL MENU AT WWW.NIWOTTAVERN.COM APPETIZERS Irish Nachos GF Kettle-chips with corned beef, mozzarella, cheddar-jack, scallions, & stone-ground mustard sauce. 13.95

Chicken Wings GF Buffalo, Asian, BBQ, or Jamaican dry rub. Served with carrots & celery.

Pound 15.95

SALADS Farm Salad GF Arugula, garbanzo beans, red beets, carrots, goat cheese, & miso vinaigrette. 13.95

Strawberry Spinach Salad GF V Baby spinach with citrus vinaigrette, candied pecans, red onion, strawberries, & bleu cheese crumble. 12.95

LUNCH Cuban Sandwich A classic! Beer braised pork, Swiss, ham, pickle & mustard on grilled pressed bread. 13.95

DINNER

Chicken Piccata Chicken breast sautéed with lemon caper sauce. Served with rice pilaf & mixed vegetables. 16.95 Substitute salmon. 18.95

Fish & Chips Altlantic cod filets with two sides.

Tempura or beer batter. 16.95

Shepherd’s Pie GF Sliced beef in rich gravy with fresh peas & sweet corn topped with mashed potatoes & cheese.

Served with side salad. 17.95

MAC & CHEESE

Made to order in a creamy cheese sauce. 11.95 | Half Portion 8.95 + Bleu/Goat Cheese | Jalapeños | Mushrooms 1.00 + Bacon | Broccoli | Tomatoes 1.50 + Chicken (crispy or grilled) | Ground Beef Italian Sausage | Pulled Pork 4.95 + Blackened Shrimp | Steak 6.95

7960 NIWOT ROAD | 303-652-0200 | INDOOR DINING | TAKE-OUT

July/August 2021

LongmontMagazine.com

LONGMONT MAGAZINE 29

BASKIN ROBBINS 1844 Hover St., Longmont (303) 774-0310 baskinrobbins.com

Baskin Robbins is located at

1844 Hover St. and moved to this location in 2018 from 17th and Pace St. The new location provides a higher visibility to traffic on Hover as well as providing customers with a Drive Thru.

What are your hours of operation?

Our standard hours are 11 a.m. – 10 p.m. daily, however, during the summer (May – August) we are open from 10 a.m.-10 p.m. Sunday thru Thursday and 10 a.m. – 11 p.m.

Friday and Saturday.

What is special about your menu?

Baskin Robbins has been around since 1945 and is the largest ice cream chain in the world with over 7,500 locations. We offer 40 flavors of ice cream at our Longmont location in addition to custom made cakes and novelties.

What’s new to your summer menu?

We are offering new creature creations this summer in addition to our mangonada and ice tea freeze drinks.

We also have three new flavors for summer (beach day, blackberry hibiscus and triple mango)

Describe your most popular dish.

Since our Longmont location has a 30 LONGMONT MAGAZINE

drive thru, milkshakes are probably the most popular item sold.

Do you have vegetarian/ vegan/gluten-free menu options?

We do have some vegan/non dairy options: non-dairy chocolate chip cookie dough, raspberry sorbet, daquiri ice.

Do you have outdoor dining options?

Since we are a grab and go item, we do offer some outdoor benches for our guests in addition to our large lobby that has several soft seating areas as well as a fireplace.

Kid-friendly options?

Since we are a brand built around families, we have many options for kiddos: chocolate chip cookie dough, wild-n-reckless sherbet, cotton candy, pink bubblegum, Oreo, beach day, mom’s making cookies and rainbow sherbet, just to name a few.

How are you serving customers and still complying with restrictions?

COVID has provided many challenges for the restaurant industry and Baskin Robbins has done a great LongmontMagazine.com

job of providing a safe environment for our guests. This location has a drive thru which makes things less contact, we offer delivery through DoorDash, Uber Eats and Postmates. We also deep clean our restaurant with P&G cleaning products.

Are you still offering takeout or delivery? If so, are you offering your full menu or a few select options?

We provide delivery options through DoorDash, Uber Eats and Postmates as well as cake ordering options through our website. We also have a drive thru at this location.

Currently we are building a new Drive Thru location in Firestone that will open in July that will have the newest moments design that will be the first in Colorado.

More information....

Go to baskinrobbins.com to stay up to date from a national perspective, however, for the Longmont location, guests can download the BR app to get deals and coupons as well as visit our Instagram page—baskinrobbins_longmont .

July/August 2021

ICE CREAM

SUNDAES

CUP, SUGAR CONE OR CAKE CONE KIDS $3.19 l SINGLE $3.59 DOUBLE $5.39 l TRIPLE $6.69

1 SCOOP $4.29 l 2 SCOOP $5.49 3 SCOOP $6.29

CUPS & CONES

FRESH BAKED WAFFLE CONES

CONE/BOWL $1.09 CHOC DIPPED $1.59 FANCY $1.79

FRESH PACKED ICE CREAM SMALL 12 oz $6.99 REGULAR 1 lb 8 oz $8.99

CLASSIC SUNDAES

TOPPINGS HOT FUDGE, CARMEL, MARSHMALLO, STRAWBERRY, PINEAPPLE, CHOCOLATE SYRUP, REESES’S PEANUT BUTTER SAUCE WET TOPPINGS .99 CANDY AND OTHER .99

PREMIUM SUNDAYS

BEVERAGES

BANANA ROYALE $6.29 WARM BROWNIE $6.29 BANANA SPLIT $7.69

MILKSHAKES

LAYERED SUNDAES

CAPPUCCINO BLAST®

OREO® COOKIE $6.69 REESES® PEANUT BUTTER CUP $6.69 SNICKERS® $6.69 CHOC CHIP COOKIE DOUGH $6.69

SM $5.69 l MED $6.69 l LG $7.69

ORIGINAL, CARMEL, MOCHA, TURTLE, OREO® N COOKIES SM $5.69 l MED $6.69 l LG $7.69 ADD A BOOST .99

SMOOTHIES

TROPICAL BANANA, STRAWBERRY BANANA MANGO BANANA SM $5.69 l MED $6.69 l LG $7.69

DAILY SPECIALS MONDAY Free Waffle Cone Upgrade

With double or triple scoop purchase

TUESDAY Family Night 5pm-10pm $2.00 Regular Scoop WEDNESDAY Buy a 2 scoop Sunday Get one Free!

THURSDAY $1.00 OFF any reg. or lg. frozen beverage FRIDAY $5.99 Banana Split SATURDAY $2.99 sm. Cappuccino Blast SUNDAY 2 pre-packed quarts $10.99

NEW DRIVE THRU IN FIRESTONE COMING SOON! LONGMONT: 1844 Hover St • (303) 744-0310 • www.baskinrobbins.com LOVELAND: 281 E 29th St #C • FIRESTONE: 6130 Firestone Blvd #505

July/August 2021

LongmontMagazine.com

LONGMONT MAGAZINE 31

GRANDPA’S CAFE

903 Mountain Ave., Berthoud (970) 532-2254 mygrandpascafe.com

Grandpa’s Café is all about making fresh and excellent food their customers love. Since owner Carrie Mercer, took over in 2009, she has made it a point to preserve the menu and add her own touch to it, especially by adding seasonal items and themes. So, if you want variety and excellence, in a family friendly environment, Grandpa’s Café is for you.

What are your hours of operation?

Open daily from 7 a.m.-8 p.m.

What is special about your menu?

All of our food is made fresh daily.

Most items are made from all natural ingredients and from scratch.

Our original 6-inch burger is fresh, never frozen and locally farmed.

Describe your most popular dish.

Our huge breakfast burritos smothered with green chili are local favorites.

Rancheros, which are a combination of tortilla, hash browns, cheddar cheese, eggs, and diner’s choice of meat, all topped with green chili have made their mark as well.

Then, of course, there are the Eggs Benedict!

The 6-inch Grandpa’s Burger will always be a classic.

Do you have vegetarian/ vegan menu options?

We definitely have vegetarian options —fresh cut fries, homemade soups and green chili. We have a build-your-own omelet and a great veggie burrito. We also have lots of gluten-free options.

Kid-friendly options?

We have a kid’s menu, including breakfast with regular or chocolate chip pancakes and more! Lunch and dinner options are a cheeseburger, 32 LONGMONT MAGAZINE

LongmontMagazine.com

corn dog, grilled cheese or chicken tender basket.

Do you have outdoor dining options?

We do have patio seating.

How are you serving customers and still complying with restrictions?

Our dining room is open and we have air scrubbers that continually purify the air, killing the virus.

Are you still offering takeout or delivery? If so, are you offering your full menu or a few select options?

We offer take out and contact-less pick up if requested.

More information....

Visit mygrandpascafe.com or follow us at facebook.com/grandpa’scafe .

July/August 2021

SAMPLE

MENU M

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 2021

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 33

PISTACHIO CAFE & BAKERY

2333 N. Main St., Suite A Longmont,(303) 772-3356 pistachiocafebakery.com

Pistachio Cafe & Bakery is a breakfast restaurant, offering a full coffee bar. They are also a bakery so we make all of their pastries—and everything else—fresh and in-house.

What are your hours of operation?

Open Tuesday through Sunday 7 a.m. to 3 p.m.

What is special about your menu?

We make fresh and delicious food.

We have all American breakfast but also offer delicious Mexican dishes.

My sister and I get our inspiration from our family restaurants where we grew up, but also love to add some modern dishes and try to keep up with what is trending!

What’s new to your summer menu?

We have some yummy new iced coffees and delicious salads.

Describe your most popular dish.

The chipotle benedict is one of our best dishes—corn masa cake, oven roasted pork, black beans and poached eggs, topped with hollandaise sauce and chipotle. Served with breakfast potatoes, tater tots or greens!

Do you have vegetarian/ vegan/gluten-free menu options?

We offer some vegetarian items.

Like one of our most popular: the veggie melt. We have some gluten-

free options, as well as a couple of vegan options.

Do you have outdoor dining options?

Yes, we have outdoor seating available.

Kid-friendly options?

Our restaurant is definitely kid friendly!

How are you serving customers and still complying with restrictions?

We are still following the health department guidelines and regulations, keeping it safe and clean.

Are you still offering takeout or delivery? If so, are you offering your full menu or a few select options?

We offer our full menu now for take-out and DoorDash.

More information....

We keep our website, PistachioCafeBakery.com, updated or follow us on Facebook!

34 LONGMONT MAGAZINE

LongmontMagazine.com

July/August 2021

WE ARE OPEN!

DINE-IN - DRIVE THRU - TO-GO TUESDAY THRU SATURDAY 7AM-3PM SUNDAY 8AM-3PM CLOSED MONDAY SWEETS

SANDWICHES

Buttermilk Pancakes ....................$7.99 Short stack for ...................................$5.99

SERVED WITH CHOICE OF HOME POTATO CHIPS, SOUP OR SALAD

Double Chocolate Pancakes ......$7.99

Torta Cubana

BREAKFAST Served all day The Classic

Two eggs. Choice of bacon, sausage patty or ham. Choice of toast, muffin or two pancakes.......................$8.99

Strawberry Banana Pancakes ....$8.99

GLUTEN FREE

French Toast ..................................$7.99

ShakShuka

Two eggs. Spicy tomato sauce, feta cheese, cilantro. Cheese quesadilla .....$9.99 SPICY

GLUTEN FREE

Biscuits & Gravy

Biscuits, sausage gravy, two eggs ........$8.99

Chopped Chopped Steak

Chopped steak.Two eggs. Peppers, onions, tomatoes, Monterey Jack cheese, sour cream, chives. Potatoes ............ $12.99

Chorizo & Spinach Waffle

Chorizo, spinach, fried egg, feta cheese crumbles, sun-dried tomato, chipotle adobo served on a homemade waffle..... $9.99

Berries French Toast

French toast with seasonal berries.......$8.99

Nutella French Toast

Nutella, pecans, powdered sugar.........$8.99

Belgium Waffle ..............................$7.99 Granola Waffle

Chile Relleno

Poblano pepper stuffed with cheese.

Pork green chile, sour cream, pinto beans ........................................$9.99

Philly

Greek yogurt & blueberry smoothie.

Strawberries, bananas, kiwi, granola and chia seeds...................................$8.50

GLUTEN FREE

Veggie Omelet

3 eggs, peppers, mushrooms, zucchini, spinach, tomato & cheddar cheese .....$9.99 VEGETARIAN

GLUTEN FREE

Croissant Sandwich

Ham, bacon or sausage patty, cheddar cheese and eggs served on a croissant ..... $6

JUST BENEDICTS Classic

Two poached eggs. English muffin, smoked ham, Hollandaise sauce, chives .... $9.99 GLUTEN FREE

KIDS BREAKFAST Drink Included - Juice, Milk, or Small Fountain Drink.

Waffle or Pancake

Served with one egg, bacon or sausage...............................$5.99

LUNCH SERVED DAILY 11AM-5PM

GLUTEN FREE

Eiffel

Two poached eggs. Croissant, smoked ham, grilled mushrooms, Hollandaise sauce, Swiss cheese, red pepper............. $10.95 GLUTEN FREE

Two poached eggs. Wheat toast, pepper, onions, mushrooms, zucchini, spinach, tomatoes, Monterey jack cheese, Hollandaise sauce ................................. $10.95 GLUTEN FREE

July/August 2021

Mixed greens, cucumbers, grape tomatoes, red onions, croutons ........ $5.50 VEGETARIAN

Caeser

Chopped romaine, shredded parmesan cheese, croutons.Tossed in Caesar dressing........................................ $8.25 VEGETARIAN

Grilled steak, onions, red peppers, green peppers, Monterey Jack cheese, A1 Secret Sauce .......... $10.50

Grilled Reuben

Corned beef, Swiss cheese, sauerkraut, Pistachio sauce, rye bread, pickle .................................$9.99

Spicy Chicken Wrap

Grilled chicken, mixed greens, romain lettuce, red peppers, salsa fresca, chipotle abodo, black beans, tomato tortilla .................$9.99

Chicken Pesto Panini

Grilled chicken, sun dried tomato pesto, mozzarella, Pistachio aioli, ciabatta bread..............$9.99

The Grandpa

Sliced turkey, bacon, smoked ham, lettuce, tomato, mayonnaise, white bread ........................................$8.99

Veggie Melt

Spinach, tomato, mushrooms, peppers, zucchini, onions, pesto, avocado, mozzarella, swiss cheese, white brea ..........................................$8.99

ENTREES

Berries

Mixed greens, cucumbers, feta cheese, red onions, cranberries, walnuts, seasonal berries.

Tossed in berries vinagrette....................... $8.99 GLUTEN FREE

Pistachio

Two poached eggs. Sope, slow roasted pork, black beans, Hollandaise Chiptle Adobo, sour cream, cilantro, avocado................. $10.95

Veggie

Add Chicken $3.00 Add Fish $6.00 House

VEGETARIAN

Chipotle

SPICY

GLUTEN FREE

GREENS

3 eggs, minced ham, cheddar cheese .$9.99

Signature Burger

Breakfast in a Bowl

SPICY

Ham & Cheese Omelet

Breaded chicken breast, marinara sauce, parmesan cheese, mozzarella.Telerea bread....................$9.99 6oz homemade patty, smoked ham.

Cheddar cheese, Pistachio sauce.

Lettuce, tomato, onion, pickle ..............$9.99

Huevos Rancheros

Two crispy corn tortillas layered.

Two eggs, pinto beans, Monterey Jack cheese, pork green chile, sour cream, salsa fresca, chives ..........$9.99

Chicken Parm

Topped with seasonal berries, Greek yogurt, pecans and powdered sugar ....$8.99

VEGETARIAN

SPICY

Smoked ham, sliced pork, grilled franks. Monterey Jack cheese, mayonnaise, avocado, jalapeno, lettuce, tomato, chipotle aioli, on telera bread................................ $10.99

Spinach, green apple, pistachios, red onions, cranberries, grape tomatoes, feta cheese. Served with apple bourbon vinagrette................... $8.99 VEGETARIAN

GLUTEN FREE

SOUPS Pork Green Chil

..................................Bowl $5.50 / Cup $3.50

Chicken Tortilla

..................................Bowl $5.99 / Cup $3.99

Tomato Basil

..................................Bowl $5.99 / Cup $3.99

Tomato Basil and Grilled Cheese ................................ $8.99

Fish & Chips Mahi-Mahi. Home potato chips, jicama slaw, tartar sauce.................. $13.99

Enchilada Casserole Three corn tortillas, chicken, black beans, pork green chile, Monterey Jack cheese, sour cream, chives .....................................$9.99

AVA I L A B L E N OW O N

D O O R DA S H 2333 N Main ST, STE A Longmont, CO 80501 (303) 772-3356 ENTREES Fajita Quesadilla

Monterrey Jack cheese, peppers, onions, chipotle adobo, lattuce, salsa fresca, sour cream and a cup of black beans........ $8.99

Street Tacos

Three soft steak tacos. Salsa fresca, cilantro, salsa verde, lime, rice, black beans ............ $9.99 GLUTEN FREE

Mahi Tacos

Three soft tacos with grilled or battered mahi-mahi. Lettuce, mango salsa, chipotle aioli, lime, cup of black beans and rice ................................................ $12.95 GLUTEN FREE

VEGETARIAN Avocado Toast

Wheat toast, avocado, grape tomatoes, mixed greens, feta cheese......................... $7.99 VEGETARIAN

Avocado Rolls

Cream cheese, avocado, sun dried tomatoes, fresh jalapenos, chipotle aioli .... $8.99 VEGETARIAN

Zucchini, mushrooms, carrots, onions, tomatoes, cilantro, jalapenos, cucumbers, avocado, lime. Served with corn tostadas in the side .................................. $8.99 GLUTEN FREE

Zucchini Tacos

3 soft tacos. Battered zucchini, mixed greens, salsa fresca, chipotle aioli, rice, and a cup of black beans........... $9.99 VEGETARIAN

Mushroom, carrots, black beans, tomatoes, onions, celery, rice, zucchini. Served with lettuce, tomato, red onions and pickle.

Choice of chips or house salad............. $10.95 VEGETARIAN

KIDS MENU

Mac’n’Cheese

No Side..............................................$5.99

Grilled Ham and Cheese .............$5.99 Chicken Nuggets ...........................$5.99 Quesadilla ......................................$5.99

GOURMET COFFEE S

M

L

$2.79

$3.19

$3.99

Latte

$3.79

$4.29

$4.95

Cappucino

$3.79

$4.29

$4.95

Mocha

$3.99

$4.49

$4.65

Frappe

$3.95

$4.49

$4.95

Hot Chocolate

$2.85

$3.05

$4.25

Drip Coffee

$2.15

$2.65

$3.25

Poblano pepper stuffed with cheese, pork green chile, black beans, rice,

Americano

sour cream, chives, tortillas .............. $10.50

Nachos Corn chips, black beans, Monterrey Jack cheese, salsa fresca, chives, queso sauce, sour cream.

Add Chicken $2.00

LongmontMagazine.com

GLUTEN FREE

Drink Included - Juice, Milk or Small Fountain Drink.

Served with tator tots or potato chips

Chile Relleno

GLUTEN FREE

GLUTEN FREE

Veggie Burger

GLUTEN FREE

Add Steak $3.00.................................$7.99

GLUTEN FREE

Ceviche

Dairy free milk 60¢

Flavor 40¢

Extra Shot Single 65¢ $1.60

Double $2.20

LONGMONT MAGAZINE 35

DICKEY’S BARBECUE PIT 1935 Main St., Longmont dickeys.com

Dickey’s Barbecue Pit fran-

chise owner, Gary Kolm, 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.

What is special about your 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.

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.

We have the best brisket around.

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

Do you have vegetarian/ vegan/gluten-free menu options?

What’s new to your summer menu?

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

Describe your most popular dish.

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

36 LONGMONT MAGAZINE

LongmontMagazine.com

The majority of our product is gluten free, even our sides are gluten free. Even the ice cream is soybased, if you have dairy issues, too.

We also have salads and baked potatoes available.

Kid-friendly options?

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

More information....

Visit dickies.com or follow us on Facebook.

July/August 2021

LINES. ID O V A .

E IM T SAVE om dickeys.c

(720) 552-8009

MEATS CHOOSE YOUR MEAT • POLISH KIELBASA SAUSAGE CHOPPED OR SLICED • JALAPEÑO CHEDDAR • CHICKEN BREAST KIELBASA RAISED WITHOUT • TURKEY ANTIBIOTICS • PORK RIBS

PIT-SMOKED

• PULLED PORK • BEEF BRISKET

Daily

ON-SITE IN OUR WOOD PIT

BY THE 1/2 LB

PULLED PORK 690 CAL............. $7.49 BEEF BRISKET 750 CAL............ $10.50

POLISH KIELBASA SAUSAGE 770 cal ..................... $8.50

CHICKEN BREAST 220 CAL ...... $7.99

JALAPEÑO CHEDDAR KIELBASA 770 CAL .................. $8.50

PORK RIBS 640 CAL.. $12.99/$23.99

TURKEY 240 CAL ..................... $7.49

HALF / FULL RACK

SANDWICHES

SLIDER 170-280 CAL..................................................................................$2.95 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 .....................................$12.95 CLASSIC SANDWICH PLATE 330-870 CAL .................................................$10.95

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

SIDES

STACKS

.50 CHEESE 80 CAL

CHOICE OF MEAT

MEDIUM $6.75

SMALL $3.00

TEXAS FRITO’S® PIE STACK 1090 CAL .......................................................................$8.99

BARBECUE BEANS 170 / 510 CAL

MAC & CHEESE 150 / 450 CAL

BRISKET MAC STACK 680 CAL.................................................................................$8.99

CABBAGE SLAW 170 / 520 CAL

CREAMED SPINACH 150 / 460 CAL

POTATO SALAD 160 / 480 CAL BAKED POTATO

DRINKS & DESSERTS

BIG YELLOW CUP 0-530 Cal ....................................................................................$2.75 PECAN PIE 450 Cal................................................................................................$2.99 CHOCOLATE CHUNK COOKIE 320 Cal ..........................................................................$1.99 BLONDIE BROWNIE 530 Cal .....................................................................................$1.99

KIDS INCLUDES MEAT, ROLL, SIDE & LIL’ YELLOW CUP MEAT OR SLIDER PLATE 210-950 CAL......................................................................$5.95 Kids eat free every Sundays

FAMILY PACKS

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.

JALAPEÑO BEANS 130 / 390 CAL

CASSEROLE 170 / 520 CAL

GREEN BEANS 40 / 130 CAL

CAESAR SALAD 110 / 340 CAL

ASSORTED CHIPS 140-320 CAL

CATERING CALL OUR CATERING EXPERTS AT 866-BARBECUE FULL SERVICE 630-840 CAL 100 person minimum........................................... $13.95 2 hand-sliced meats, 3 sides, rolls, relish tray, barbecue sauce & paperware. delivery, set-up, serve & clean-up.

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 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

XL PACK TEXAS SIZED 450-840 CAL CAL PER SERVING ................................ $64.99

butcher tacos, sliders or assorted desserts

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

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

3 lbs. of meat, 4 medium sides & 8 rolls. feeds up to 8.

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 2021

LongmontMagazine.com

LONGMONT MAGAZINE 37

GOODFELLA’S DINER 623 Ken Pratt Blvd., Longmont (303) 485-7000 EatatGoodfellas.com

Goodfella’s Diner is a family-owned favorite among locals, serving the community since 2013. They offer breakfast, lunch and dinner menus and serve their delicious breakfast dishes all day!

What are your hours of operation?

Sunday through Thursday, 7 a.m. 8 p.m.; Friday and Saturday 7 a.m - 9 p.m.

What is special about your menu?

Our menu has a great selection.

We offer diner-inspired classics like chicken fried steak, meatloaf and

liver and onions, but also have Italian or Mexican options, as well as burgers and salads.

free pancakes, waffles and burger buns.

What’s new to your summer menu?

Do you offer outdoor dining?

We always offer lighter menu options and refreshing salads, perfect for summer.

Yes. We have a patio with music, misters to keep you cool during the day and cozy lighting for evenings.

Describe your most popular dish.

How are you serving customers and still complying with restrictions?

Breakfast favorites would be the German pancakes and the breakfast burrito. The Jefe Burger is popular at lunch and dinner: made with USDA Angus beef patty, topped with bacon, swiss cheese, avocado, lettuce, tomato and onion on Parmesan encrusted sourdough.

Chicken fried steak and chicken parmesan are also very popular options.

Do you have vegetarian/vegan menu options?

We offer many different salads, Impossible burgers as well as gluten38 LONGMONT MAGAZINE

Kid-friendly options?

We have a separate kids menu.

LongmontMagazine.com

We are serving customers in the dining room with partitions between booths and social distancing. All of our staff are wearing masks and washing their hands frequently.

Are you still offering takeout or delivery? If so, are you offering your full menu or select options?

We are still offering a full menu for take-out, or delivery through Door Dash.

More information...

Follow us on Instagram, Facebook or visit eatatgoodfellas.com .

July/August 2021

GOOD FOOD and GOOD PORTIONS at GREAT PRICES Fella’s Favorite Menu Items

For full menu visit: www.eatatgoodfellas.com Starters FRIED PICKLES

A basket of battered dill pickle chips fried, served with ranch dressing $7.99

Soups and Salads THE CHEF

Cakes, Waffles and More GERMAN PANCAKE

$9.99. Add blueberries, strawberries or peaches $2.49

Italian Favorites CHICKEN PARMESAN

Surf and Turf FISH AND CHIPS

Breaded Pollock served with French fries and cole slaw $10.99

OVEN ROASTED PRIME RIB

10 oz of prime rib, served with horseradish and au jus $16.99

A melody of crisp greens, ham, turkey, Tender parmesan breaded chicken Burgers and Sandwiches cheese, egg, cucumber, carrot, onion breast, served over spaghetti noodles and marinara sauce $11.99 and tomato $10.49 JEFE BURGER A local favorite, topped with MANDARIN WALNUT CHICKEN SOUTHWESTERN bacon, avocado and Swiss cheese, Tender strips of grilled chicken, served on our garlic parmesan mandarin orange and walnuts served CHICKEN PASTA crusted sour dough bread $10.99 on a bed of crisp greens, topped with Hand battered chicken over tomato and provolone cheese $11.49 spinach fettuccine noodles, served FELLA’S HOUSE BURGER with a zesty cheddar sauce $11.49 Topped with honey cured bacon, Burritos & Benedicts sautéed mushrooms and cheddar cheese, served on a grilled knotted THE ULTIMATE BURRITO brioche bun $10.99 Eggs, your choice of bacon, chorizo, ham or sausage, hash browns and cheese wrapped in a flour tortilla, smothered with pork green chili and sausage gravy $10.49

Breakfast Served All Day!

Eggs and More • Omelettes • 55 and Older Meals Hearty Favorites • Mexican Specialties • Beer and Wine Burgers • Italian • Surf N’ Turf • Salads & Soup • Breakfast

OPEN

623 Ken Pratt Blvd, Longmont, CO

Dining Room • Patio • Take Out Sun thru Thurs 7am-8pm Fri and Sat 7am-9pm July/August 2021

303-485-7000

5 Year Readers’ Choice Best Breakfast/Brunch, Pie and Service th

LongmontMagazine.com

LONGMONT MAGAZINE 39

BLUE AGAVE 2030 Ken Pratt Blvd.

Longmont (303)776.1747 blueagaverestaurant.net

Blue Agave is a small family

owned business, first opened as Hacienda Jalisco in 2018, and later changed to Blue Agave. They offer fine dining for the whole family, and excellent dishes for everyone to enjoy, where guests can truly enjoy their time and food. There is something for everyone, served with great and professional service.

What are your hours of operation?

Monday to Thursday, 10 a.m. to 9:30 p.m.; Friday and Saturday, 10 a.m. to 10:30 p.m.; Sunday, 9 a.m. to 9:30 p.m.

What is special about your menu?

Our menu offers something for everyone. We have family dishes and food you will find in other Mexican restaurants, such as enchiladas, burritos, tacos etc. Our menu is special because we find a way to make things unique to us. We offer classic plates from Guadalajara. Some being our Birria, Torta Ahogada and Tacos de Carne Asada.

What’s new to your summer menu?

We offer our Mazatlan salad. It is a fresh summery food. It’s a salad topped with Tilapia or shrimp.

Describe your most popular dish.

Our most popular dish is the Pierna

40 LONGMONT MAGAZINE

De Cordero. It’s a savory lamb shank cooked in a slightly spicy sauce, sliced red onion, tomatoes and spices. Served with fresh onion, cilantro and fresh lime.

One of our most popular drinks is our Jalisco Perfect Margarita.

It’s a margarita made with Orange Curacao, triple sec, freshsqueezed lime juice and Lunazul.

Do you have vegetarian/ vegan/gluten-free menu options?

We do not have vegetarian or vegan dishes. But most of our dishes are gluten-free except for anything served with Green Chili or flour tortillas.

Do you have outdoor dining options?

We do not have outdoor seating at the moment

Kid-friendly options?

We have a kids menu, including the options of a burrito, cheese nachos, chicken nuggets, corn dog, enchilada, grilled cheese, hamburger, quesadilla and taco.

LongmontMagazine.com

How are you serving customers and still complying with restrictions?

We still suggest social distancing and wearing a mask if you haven’t been fully vaccinated yet.

We hope to be able to get outdoor seating going and give our customers more safety and freedom.

More information....

Customers can go to our website (blueagaverestaurant.net) or go to our Facebook.

July/August 2021

DINNER PolloChicken The Pollo dishes are served with rice, beans and tortillas upon request.

POLLO CHIPOTLE Tender slices of boneless chicken breast, onion and mushrooms sautéed in tantalizing butter and creamy chipotle sauce. Served with lettuce, tomato slices and cheese. 17.68

POLLO EN MOLE A classic Mexican dish! Grilled slices of chicken breast cooked in a dark mole chile sauce, complemented with the slight flavor of peanuts and a hint of dark chocolate.This is quite a unique, yet delectable blend of flavors! Served with Mexican-style coleslaw. 16.64

POLLO A LA CREMA Tender slices of chicken breast, onion, mushrooms, red and green peppers sautéed in an authentic Mexican cream sauce.

Served with Mexican-style coleslaw. 18.2

Pollo Asado POLLO ASADO Slices of marinated boneless chicken breast, grilled over an open flame. Served with tomato, lettuce and guacamole. 17.68

MEXICAN STIR FRY* Sautéed chicken, broccoli, cauliflower, mushrooms, green beans, bell pepper, carrots, green peas and onion atop a bed of our savory rice, with a layer of melted cheddar cheese in between. Served with avocado slices. (This dish is not served with beans.) 16.64

Carnes Meat The Carne dishes are served with rice, beans and tortillas upon request.

PORK CARNITAS A true Mexican recipe! Chunks of pork, slowly cooked in its natural juices. Served with pico de gallo and a spicy habanero sauce. 15.60

Birria

CHILE COLORADO Chunks of sirloin slowly simmered in red chile sauce until very tender. Served with Mexican-style coleslaw. 14.56

BIRRIA

CHILE VERDE

A Classic dish from the State of Jalisco.This dish is a spicy stew, made with marinated meat cooked in our secret recipe sauce.

Served with fresh onion, cilantro and lime. 19.24

Chunks of pork slowly simmered in green tomatillo sauce until very tender. Served with Mexican-style coleslaw. 14.04

CARNE ASADA*

Grilled skirt steak (6 oz.) accompanied with a dish of large savory shrimp scampi cooked with onion and mushrooms.

Served with lettuce and tomato. 20.28

Slices of tender skirt steak grilled over an open flame. Served with lettuce, tomato and guacamole. 18.72

All Dishes: Add Green Chile 1.56

JALISCO SPECIAL*

Add Cheese 1.04

Add Sour Cream and Guacamole 2.34

*These menu items are cooked to order. Consuming raw or undercooked eggs and meats may increase your risk of food borne illness.

Please direct any food allergy concerns to your server prior to placing your order.

July/August 2021

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LONGMONT MAGAZINE 41

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July/August 2021

Growing your own

BY PAM MOORE for LONGMONT MAGAZINE When you think of mental health, basil might not be the first herb that comes to mind. But it should be, says Corinna Brink. As the foliage manager at The Flower Bin Garden Center and Nursery, Brink knows a thing or two about growing herbs.

According to Brink, growing herbs is an easy way for beginners to experience the many benefits of gardening.

While we often think of the material benefits of gardening — having something harvest, eat, and even gift — there are so many other reasons to get your hands in the dirt.

Brink calls it therapy. “It’s rewarding to watch the herbs grow,” she explains, “not just mentally, but you can also make your own spices.” They’re also pleasant to smell, and there’s a sense of pride and independence that comes with not having to go to the grocery store to obtain all of your food.

And that’s just the beginning. Other uses for herbs include herb butters, July/August 2021

smudge sticks, insect repellants, lotions, and herbal teas.

Not sure where to start? According to Brink, basil, chives, oregano, thyme, and mint are great choices for beginners, as they grow fast and easily with minimal care. She suggests giving them at least six hours of sunlight per day and planting them in potting mix if you’re planting them in pots.

Also, make sure to bring those pots outdoors for the summer if you want them to thrive.

If you’re limited to pots, start with seedlings. If, however, you have a little garden space, Brink recommends planting the seeds directly in the garden and keep them watered. Not only will your seeds grow from seedlings to herbs, they can also benefit their neighbors due to the companion planting effect. This is particularly true of basil, which enhances the flavor of any fruit or vegetable growing in the same vicinity. “When you plant basil with your tomatoes, it’s supposed to improve the flavor of the tomatoes,” explains Brink. “Say you already planted some tomatoes in your garden, you might as well grab a package of basil seeds. Just sprinkle LongmontMagazine.com

HOME

them around in your garden.”

A common mistake Brink sees in rookie gardeners is the tendency to overwater their herbs. Every herbs’ water needs depend on the depth of their root systems, and the warmth and brightness of their environment, she says. However, “most herbs are going to just prefer to just dry out slightly to the touch and then get a good soak.”

Brink also recommends doing some research before you dive headfirst into planting your herb garden.

“Definitely read up on herbs and how to use them, make sure they’re safe, and definitely think about different ways to use them.” For example, if you’re planning to grow mint in your garden, you’ll definitely want to have a variety of uses for it; it’s an herb that grows particularly quickly and easily. If you’re not prepared to have a large patch of it, you might be better off growing it in a pot.

Still have questions? Head to The Flower Bin at 1805 Nelson Rd. in Longmont. Learn more at theflowerbin.net.

LONGMONT MAGAZINE 43

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July/August 2021

Bring on Local

ENTERTAINMENT

FOOD, FUN & LIVE MUSIC!

Niwot Tavern hosts Oh Like Wow! (top right), Daniel Onardo (top left) and Rob Solo (bottom left) as part of their Summer Concert series.

No doubt, we learned a lot during the pandemic blues. From trying new recipes--or ordering loads of take out--to realizing just who scrubs the toilets the most. We also learned what we missed and what we longed for once it went away. Things like live music and friendly gatherings with scrumptious food that someone else cooks. Well, the wait is finally over. Local musicians are setting up shop at local restaurants here in town--just in time for summer. No one will want to miss these talented artists. That’s why we’ve compiled a list of local gathering spots just for you.

July/August 2021

NIWOT TAVERN

7690 Niwot Road, Niwot

The Niwot Tavern parking lot used to be reserved for cars. Now it’s a gathering place where locals can grab a quick bite to eat, sip a cold beverage and enjoy live music every night from 5 to 7 p.m. “It’s like a parking lot party, says co-owner Tara Shaheen. “We have 13 dining tables in the parking lot with umbrellas or you

BY ELISE OBERLIESEN for LONGMONT MAGAZINE LongmontMagazine.com

can bring your own chairs.” A small venue like this creates an intimate gathering where guests can really appreciate good entertainment. And if you can, don’t forget to hit the ATM ahead of time. These musicians really appreciate the tips, considering how hard hit many artists have been during these pandemic times.

Mark your calendars for these upcoming front range musicians. Daily from 5 to 7 p.m.

July 10--Oh Like Wow! July 12—Daniel Ondaro LONGMONT MAGAZINE 45

Sugar Pine hosts Ryan Dart (top right), Otto Koch (top left) and Derek Dames Ohl (bottom left) on their patio this summer.

July 15—Jupiter Jones July 16—Keith Dearen July 18—Rob Solo July 26—Mad Dog Blues

SUGAR PINE 1920 S. Coffman Street, Longmont The staff at Sugar Pine wear a several hats—all related to food, fun and entertaining guests. When you’re on the go—pick up one of their signature deli sandwiches—from Reubens to Philly Cheesesteaks. Trying a new recipe? Check out their specialty grocery store for those one-of-a-

kind ingredients. Or simply leave the cooking to them—because Sugar Pine caters small events. “We cater weddings, we’re a gourmet deli and grocery store—and on weekends a full-fledged restaurant,” says Sarah Sudol, bartender. Every Saturday includes a great lineup of talented local musicians. Sudol highly recommends calling ahead for a reservation is you want guaranteed seating during live music times. “It’s a small community, everyone comes out to show support,” Sudol said “It’s got a family kind of vibe…we’re a small restaurant with 11 tables on the

patio.” Since seating is outdoors, no masks are required for those who are currently vaccinated, she added. Ask about happy hour specials.

This local lineup of bands runs every Sat., from 5:30 to 7:30 p.m.

July 10—Many Mountains July 17—Ryan Dart July 24—Otto Koch July 31—Derek Dames Ohl

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July/August 2021

Sunflower Farm has a beautiful outdoor space for live music from Wrenn & Ian (top left) Chain Station (top right), and Ragged Union (bottom left) along with food trucks.

OUTWORLD BREWING 1725 Vista View Dr, Longmont

every Wed. and Sat., from 6 to 9 p.m.

Anyone familiar with lofi trip hop?

It happens only on the last Friday of the month when DJs bring these electronica-based beats to your ears.

DJ Friday fun starts around 5 p.m.

The indoor space at Outworld Brewing seats 100 people, and staff are continually sanitizing tables, Fuller said. Check their Facebook page for future events including a Circus themed event, complete with circus tent and speed dating.

SUNFLOWER FARM 11150 Prospect Road, Longmont

Looking for a unique experience that Sunflower Farm will host “Summer blends craft brews with live music, Music Evenings” every Wed. night, comedy and a whole host of enterfrom 4 to 8 p.m., through August 11. tainment? The folks at Outworld Tickets cost $23 per person. A food Brewing have been working overtime truck will be at each event. Guests to line up some of the finest local are welcome to bring their own food entertainment. And they are conand drink while enjoying their favorstantly on the hunt for new talent. ite local artists dazzle the audience.

“We encourage people to submit Remember to bring hand sanitizer, samples of their music via social mesunscreen, hats, bug spray, blankets, dia,” said owner Brenda Fuller, who and chairs so you can get cozy on the runs the venue with her husband. farm. Farm field animals The sci-fi themed brew and activities are included pub serves up 13 craft in the ticket price. beers, plus wine, spirits and Galactic Sunshine, July 7: Ragged Union which is their signature Bluegrass -Seb’s Pizzas margarita. “We’re known to brew Belgian and July 14: Frog & Fiddle Bavarian, the classical Dos Manos Food Truck German beers,” Fuller said. “We also have the July 21: Chain Stationvoyager category, beer FancyAF Food Truck that ventures away from the classics, like ShockJuly 28: Wrenn & Ianknowledge IPA.” Catch Out world Brewing offers live music Wednesdays and Saturdays and live jazz and blues artists Tacos with Altitude DJs on Fridays.

July/August 2021

LongmontMagazine.com

LONGMONT MAGAZINE 47

RECIPE OF THE MONTH

Chicken taco lettuce cups are perfect for summer parties ingredients and can be served at room temperature.

Now that it’s officially summer and the living is supposed to be easy, shouldn’t dinner be, too?

Gretchen McKay Pittsburgh Post-Gazette (TNS)

It is with chicken taco lettuce cups.

They’re inspired by the popular appetizer but more filling and easier to eat because all the ingredients are tucked neatly together inside a lettuce leaf.

Mexican 7-layer dip is a staple at parties, potlucks and summer barbecues for a reason. It’s easy to throw together, doesn’t require any special

I used Boston lettuce, which has large, supple leaves that make perfect “cups” for meat and veggies, but Bibb lettuce, which has smaller

leaves, would work perfectly, and so would Romaine if you desire extra crunch. To spice things up, I opted for Trader Joe’s chicken shawarma thighs instead of my go-to shredded rotisserie chicken. They come already seasoned and only take 20 minutes to roast. I also subbed in black beans for refried beans.

A zesty cilantro-lime dressing, made extra creamy with Greek yogurt, is drizzled on top. Leftovers can be used as a dip for crudites or sauce for chicken, steak or fish.

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48 LONGMONT MAGAZINE

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July/August 2021

Chicken Taco Lettuce Cups PG tested For dressing 2 bunches fresh cilantro, rinsed 1 garlic clove, halved Zest and juice of 2 limes 2 teaspoons honey Pinch of ground cumin Pinch of salt 1/3 cup extra-virgin olive oil 1/2 cup plain Greek yogurt For salad 12 Boston or Bibb lettuce leaves 1 cup fresh corn kernels (from 2 ears) 2 cups cooked, chopped chicken, warmed 1/2 small red onion, minced 1 cup black beans, drained and rinsed 1 avocado, peeled and diced

Chicken taco lettuce cups are a hand-held take on the popular Mexican 7-layer dip served at parties.

(Gretchen McKay/Pittsburgh Post-Gazette/TNS)

2 or 3 plum tomatoes, diced 1/2 cup crumbled Cotija cheese Crumbled corn tortillas, optional, for garnish

Prepare dressing: Remove stems from cilantro by twisting the bunch between your hands, separating the top leaves from the bottom stems. Place cilantro leaves, garlic, lime juice and zest, honey, cumin and salt into a food processor or blender. Pulse until smooth. Then, with the blade running, pour in the olive oil and yogurt and process until smooth. Taste and adjust seasoning. Pour dressing into glass container and set aside while you make the tacos. (Makes about 1 cup of dressing).

Prepare tacos: Wash and pat dry lettuce leaves with a paper towel, then place on individual plates or a large platter.

Place corn in a small saucepan set over medium heat, and toss until it is slightly charred and warmed through.

Divide chopped chicken among the lettuce leaves. Top each with minced onion, corn, black beans, diced avocado and diced tomato. Drizzle cilantro-lime dressing on top of lettuce wraps, then garnish with crumbled Cotija cheese and crumbled corn tortillas, if desired. Serve immediately with your favorite cold Mexican lager.

Serves 4.

July/August 2021

LongmontMagazine.com

LONGMONT MAGAZINE 49

FOOD

Lik ke it or not, the fat is where a burger’s juiciness and flavor originate. Ground beef made from leaner cuts such as round or sirloin will not have the same taste you’ve come to enjoy.

BY JOHN TEEHAN for LONGMONT MAGAZINE

THE HUMBLE HAMBURGER COMES INTO ITS OWN.

When it comes to the patty ittself, you could go with premade from the supermarket, bu ut there is something to be saaid for taking the extra time to o form the patties yourself by hand. For one thing, this alllows you to season the meat to taste.

While often seen as a backyard barbecue staple perfect for summertime, the simple hamburger is something to be enjoyed all year round. Because there are so many options available when it comes to cookingg style, meat, cheese, and toppings, there is a nearly infinite variety of burger possibilities.

Som me recommended seasoninggs include a little salt, pepper, fineely chopped onion, finely cho opped or thinly sliced garlic, fresh herbs, and dried herb mixes like those in Italian or Southwest seaso oning.

Here is everything you need to know to up your hamburger game.

The Meat of It All

When forming the patty, do so gentlyy. A hard-packed patty makes a hard d-packed burger that will be less tender to chew. And don’t feell limited to ground beef only.

Miixing a little pork or ground sau usage can add a lot of flavor.

The most obvious place to start with building the perfect burger is selecting the right kind of meat. Most expeerts agree that a good ground beeff chuck makes for a reliable, tassty burger. It should have a fat co ontent somewhere between 15 an nd 20% (although some recommend as high as 30%).

50 LONGMONT MAGAZINE

Grround turkey or chicken can maake for good burgers, altho ough these meats are leaner LongmontMagazine.com

July/August 2021

and may need some assistance in the flavor department.

There have been some interesting advances in the area of vegetarian burgers—too many to list here. A brief online search for “homemade vegetarian burgers” will present dozens of intriguing new recipes to try.

Fried egg – make it a little runny, and have a napkin ready.

Peanut butter – for a savory combination of flavors sure to surprise and delight.

Fresh pineapple – paired with some barbecue sauce.

Why not?

Mac and cheese – for that extra cheesy-creamy flavor.

Tip-Top Toppings What makes a classic burger?

Tomatoes, lettuce, and onions are a given. As for condiments, containers of ketchup, mustard, mayonnaise, relish, and pickles sit in nearly every refrigerator in America for a reason.

But what if you want to get a little fancy? A little daring?

Coleslaw – for a tangy crunch.

Sauteed mushrooms, micro greens, red onion, fried egg and beet ketchup are just a few additions to dress up your burger.

(Shutterstock)

Here are some unconventional burger toppings that seasoned burger aficionados recommend:

Pastrami – try to get the New Yorkstyle red pastrami—sliced extrathin—for some extra flavor.

Fried green tomatoes – a surprisingly tasty alternative to regular sliced tomatoes.

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burger, or inserted into the patty itself before cooking as a hidden surprise.

Don’t forget some of the classic standbys, such as bacon and mushrooms. And if you feel like putting a few french fries or potato chips inside your burger, we won’t tell.

Complete Grilling

The best burgers are cooked over a grill. The outdoor grilled is preferred when the weather is nice, but what do you do when you need to cook indoors and don’t have one of those fancy burger restaurant indoor grills?

So Cheesy

American cheese is the classic burger cheese, and the ever-popular cheddar has a pleasant, sharp taste. Swiss is popular as well—particularly when combined with mushrooms.

But there are so many other options available.

A smoky Gouda goes great on burgers, as does the savory taste of Gruyere. Havarti and Pepper Jack both melt well and have their own distinct flavor profiles.

Bleu cheese and Gorgonzola both

Grill a few pineapple slices while you’re at it for a summery hit of sweetness.

(Shutterstock)

offer an excellent sharpness to your burger and could be melted on top, added as dry crumbles to a finished

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Not to worry. It’s possible to get that same grill taste in your very own kitchen.

Broiler: While the heat comes from above rather than below, a broiler gets the job done. Add a little bit of liquid smoke for that outdoor flavor.

Note that individual broilers will

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and perfectly sized if there are just one or two of you.

vary. Leave the door slightly ajar while broiling for four to five minutes per side.

Pay close attention, so you don’t accidentally overcook them.

A Good Burger Shouldn’t Be Rare And by rare, we mean uncommon. Cook your burger however you want.

Oven: If you have one, place a grill pan in an oven at 500 degrees. As with broiling, leave the door slightly open and keep close attention. Flip halfway through and enjoy.

Stovetop: Expert burger-masters recommend using a heavy cast-iron grill pan. The cast iron will spread the heat evenly, and the grill lines will mark your burgers up nicely. Pat the burgers dry and then lightly coat with olive oil before grilling for the best results.

If you don’t have a grill, whip out a grill pan and gill a patty or two on your stovetop. (Shutterstock)

Countertop: There are a number of countertop grill systems on the

Whether you’re going for the classic backyard American burger at your favorite restaurant, experimenting with new toppings, or setting up a fancy burger bar for your next cookout, a hamburger is a can’t-miss crowd pleaser.

The best part about it is that it’s hard to put together a lousy hamburger and easy to make a fantastic one.

And you can do this all year long.

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LONGMONT MAGAZINE 53

MAKING A DIFFERENCE

CELEBRATE 40 YEARS of Community Food Share with 40 Acts of Kindness

BY SARAH HUBER for LONGMONT MAGAZINE

Register today to keep the kindness flowing To celebrate four decades of working to eliminate hunger in Boulder and Broomfield Counties, Community Food Share (CFS) is inviting individuals, families and teams of friends or educational, business or faith-based groups to join together in a year-long anniversary project: the 40 Acts Forward Community Challenge.

The challenge is one of joy and gratitude, said CFS director of communication Julia McGee. “For 40 years, we have been an organization all about community serving community and neighbors helping neighbors,” she explained. “Especially on the heels of a year like 2020, we wanted to celebrate that spirit of the community serving 54 LONGMONT MAGAZINE

that “thanks to the generosity of the community and collaboration with our partners old and new, as well as adaptability and innovation, we were able to move 30 percent more food through our network during the pandemic to help meet the skyrocketing, and still ongoing, need.” In fact, CFS consistently distributes food to supply 25,000 meals a Volunteers keep Community Food Share day, thanks to running smoothly. (Courtesy Community Food donations from Share/Caroline Colvin Photography) grocery stores, distributors, foodservice operators and other members of the community. the community and pay forward the immense generosity we have received.”

While CFS experienced its most difficult year ever in 2020 – due to a dramatic surge in food insecurity combined with unrivaled disruption in the food supply chain – McGee said LongmontMagazine.com

The 40 Acts Forward Community Challenge aims to keep the kindness flowing throughout 2021. “We are asking the community to register on our website and create their own plan with 40 acts of kindness,” McGee said.

Participants and teams can track their progress with CFS’s online dashboard, July/August 2021

and she said, “For those who complete four acts in a quarter, we’ll have drawings for swag from our sponsors.”

What acts of kindness count toward the challenge? “We want to encourage people to continue their kindness in community in whatever way they interpret as meaningful,” McGee said. CFS’s website can get participants started, with ideas offered in four kindness categories: Lend a Hand in Your Community, Help Community Food Share End Hunger, Spread Knowledge and Spread Joy. Some specific suggestions are food-related, including “host a virtual food drive” and “grow a row and donate produce to Community Food Share.” Others serve the community as a whole, such

July/August 2021

A community volunteer helps load boxes.

(Courtesy Community Food Share/Caroline Colvin Photography)

as “tip service providers extra,” “pick

acts of kindness around you – even

up trash in your neighborhood,” “send

if you aren’t the recipient, go out of

cards to nursing homes” and perhaps

your way to see kindness everywhere

most importantly, “notice all of the

you look.”

LongmontMagazine.com

LONGMONT MAGAZINE 55

for the 40-day challenge are welcome, as one of their acts of kindness, to support CFS with an organized fundraiser or donation “We at Community Food Share are incredibly hopeful,” McGee added.

“Though the past year was particularly daunting in the hunger space and in our line of work, I have to say again that the immense generosity of the community and collaboration with our partners saw us through; I see our team and our supporters carrying that through into the future so that we will be well-positioned to meet new chal-

Passing on acts of kindness can be a gratifying way to help your community.

(Courtesy Community Food Share/Caroline Colvin Photography)

lenges as they arise.”

McGee emphasized that CFS couldn’t

community volunteers. CFS’s current

have made it through 2020 without

$100,000 campaign to eradicate food

the support of a cadre of partners,

insecurity is sponsored by Elevations

from local businesses and healthcare

Credit Union and Eldorado Natural

providers to government agencies and

Spring Water, and those who register

To register for the 40 Acts Forward Community Challenge, visit communityfoodshare.org.

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(970) 815-1366

16 Mountain View Ave. #112 Longmont, CO

56 LONGMONT MAGAZINE

LongmontMagazine.com

Fabric , Sew Se ewing w Furniture, Acc ccu cuQuilt u Supplies es, s ’Patt tte te er r rns, Books, Noti tions i and More!

2430 Main St., Lo 303-485-6681 1833 East Harmony Rd #1A, Ft Collins, CO 80528 970-484-1094 Open 10-5 Mon.-Sat., 10-6 Thurs. www.thepresserfoot.com

July/August 2021

DAILY 11AM - 8PM

10 TAPS | NEW MENU | LIVE MUSIC 7960 NIWOT ROAD | NIWOTTAVERN.COM

July/August 2021

LongmontMagazine.com

LONGMONT MAGAZINE 57

Indoor shopping resumes at Community Food Share’s food pantry This July 1, Community Food Share’s onsite food pantry, Feeding Families, began once again offering indoor, in-person shopping. Fresh fruits and vegetables, high-quality meats and dairy products, and an abundance of pantry staples are available to Boulder County and Broomfield County residents (free of charge).

While Feeding Families operated uninterrupted through the duration of the pandemic, it has run exclusively as a drive-through since Colorado’s stay-at-home orders first went into effect in March 2020. “The reopening of our indoor food pantry is a milestone that our food bank’s staff, volunteers, and program participants have long awaited,” said Kim Da muSilva, CEO of Comm

DETAILS FOR FOOD PANTRY VISITORS

(beginning July 1) ———————————— LOCATION: Community Food Share, 650 S. Taylor Avenue, Louisville, CO 80027 HOURS: Indoor, in-person shopping is available Thursdays and Fridays, 9 a.m.-3 p.m.

Drive-through shopping is available Wednesdays, 9 a.m.3 p.m.

WHAT TO BRING: • Photo identification • Proof of address in Boulder County or Broomfield County (e.g. utility, phone, or medical bill; insurance docu docu-

ments; or bank statements with current address) • Shopping bags (if shopping indoors) OTHER NOTES: Visitors are asked to maintain social distance; masks are strongly encouraged for participants who are not vaccinated.

If shopping with children, please visit on Wednesdays (only adults are permitted inside the pantry at this time).

If shopping for more than one family, Community Food Share can provide a staff member or volunteer to help you shop.

ABOUT COMMUNITY FOOD SHARE Community Food Share is the food Commu bank fighting hunger in Boul-

nity Food Share. “Th he

der and Broomfield Counties

model allows our vissi-

by providing access to fresh, nutritious food through more n

tors to handpick ev-

th han 40 local partners and its

ery item that they

onsite and mobile pantries. o

take home, just

Last year, Community Food

like a traditional

Share distributed enough

grocery store.”

food for more than 9.3 million meals. You can join the fight against local hunger with gifts of funds, food, and time. Find out how by visiting communityfoodshare.org.

58 LONGMONT MAGAZINE

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July/August 2021

Visit

HYGIENE

This Summer

The

OPEN

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CURB BSIDE, LOCKER AND FREE DELIVERY! Unique Gifts • Local Artisans Checck hourss on Facebook or Goog gle

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HYGIENE FEED & SUPPLY CO Family Owned & Operated

DOM

OT IC

F

D F OR EE ALL ANIMALS

ES TIC TO EX

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Baby Chicks • Pet Food • Wild Bird/Wildlife Food

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JESSICA RUSSELL, D.V.M.

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11797 N. 75th St. • in Hygiene • 720.864.8520 • Mon-Fri 8:00-5:30

LongmontMagazine.com

LONGMONT MAGAZINE 59

HOME

PURIFYING YOUR HOME’S AIR is a health priority in 2021

BY ANDY STONEHOUSE for LONGMONT MAGAZINE respiratory conditions, the rest of 2021’s summer season in Colorado promises to be a huge issue.

But there are some ways to help remedy the situation, and Longmont’s M and M Heating, Cooling, Plumbing

If this year’s wildfire smoke, pine

already a health concern, you’re one

and Electrical has some suggestions

pollen and general daily onslaught of

lucky individual. For those with

to help beat both the heat and the

Front Range smog and ozone wasn’t

severe allergies, asthma and other

problematic pollutants in our air.

CATERING SERVICE AVAILABLE · DRIVE THRU · DINE-IN · TAKE OUT · ORDER ONLINE

OPEN:

TUES. – SAT. 7AM - 3PM SUN. 8AM - 3PM CLOSED MONDAY

60 LONGMONT MAGAZINE

2333 N. Main St., Ste A Longmont, CO ww www ww.pistachiocafebakery.com w

(303) 772-3356 LongmontMagazine.com

July/August 2021

The company, founded by Longmont local Eric Meiers in 1998, is a factory-authorized Carrier dealer.

Chris Lucarelli, company vice president, says M and M specializes in a variety of add-on filtration systems which can complement and optimize a home’s existing air conditioning, rather than simply pumping cooled but contaminated air into your living space.

Those options include, on the more expensive side, adding a full HEPAgrade filtration system to your current HVAC setup, which provides the highest grade of filtration – a standard initially created to help deal with nuclear fallout residue after the Second World War, Lucarelli says.

Or, for about a third the price, M and M can also set homeowners up

For homes without ductwork, we can do a ductless mini-split system – which are basically wallmounted units connected to a power system outside. with an electrostatic polarized media cleaner, a somewhat simpler option to help decontaminate smoke, allergens or other harmful substances in the air, year-round.

Carrry Out, Drive Thru and Door Dash Delivery.

“The system creates a negativelycharged filter, and air gets positively charged through the ductwork, and contaminant particles gravitate toward the filter, even down to a few microns,” he says.

Other technologies such as UV light filters and ionizing systems, Lucarelli says, also have their advocates – UV used to kill off mold spores, viruses and bacteria in the air – though ionizing systems have generating some controversy for their potential to weigh down particles of heavy metals so that they slip through filter systems and into our bodies.

At this time of year, Lucarelli says the company is also getting a lot of calls to replace the old-fashioned swamp cooler systems found on many Northern Front Range homes.

ONE FREE CUSTARD COOKIE with each combo purchased with coupon.

2250 Main St. Longmont, CO • 303.776.4101 • FreddysUSA.com July/August 2021

LongmontMagazine.com

LONGMONT MAGAZINE 61

“They’ve got no filtration at all, and they bring all of that smoke right in like a fan,” he says.

While new home construction certainly calls for the most sophisticated HVAC system possible, Lucarelli says M and M can also provide some helpful cooling and cleaning remedies for older homes, as well as swapping out those outdated swamp cooler systems.

“For homes without ductwork, we can do a ductless mini-split system – which are basically wall-mounted units connected to a power system outside, like you might see in Asia.

They’re powered by electricity and are very, very efficient, and have been popular with people with older or historic homes, or if there are asbes-

tos issues.”

In the meantime, if you’re on a budget and need to make do with your existing setup, Lucarelli suggests some quick tips. As was the case during last year’s particularly strong and ashy late summer fire season, he says homeowners change their furnace filters on a more regular basis – an easy fix to make the most of the system you already have.

ciency of your current HVAC system, as leaving them open makes the system work harder, and also increases humidity.

“People are used to 2 to 3 month filter changes, but the filters get so plugged up, so in the summer we recommend changing paper filters at least monthly,” he says.

And simple steps such as keeping doors and windows shut at night will also help to increase the effi-

STOP SMOKING

Air filterss, like this on ne from Carrier, can help make your indoor air healthier to breathe.

Shop Local. Buy Local.

There are many ways to strengthen our community, and one easy way is buying local. Whether it’s a restaurant, boutique, home and garden store, apparel or shoes, auto dealer or other shopping destination, buying local has many benefits, and building a stronger community is only one of them.

During this time of need now offering: In person or online hypnosis, MP3 recordings, FaceTime, video chat and by phone. We are here for you!

Our local businesses give our community character, create vibrancy and bring us unique experiences.

WE INVITE YOU TO THINK, SHOP AND BUY LOCAL. START YOUR SHOPPING ADVENTURE BY SUPPORTING THE LOCAL BUSINESSES ADVERTISING IN YOUR HOMETOWN NEWSPAPERS!

Koenigsberg, C.C. Ht.

BOULDER DAILY CAMERA | LONGMONT TIMES-CALL | LOVELAND REPORTER-HERALD BROOMFIELD ENTERPRISE | COLORADO HOMETOWN WEEKLY | COLORADO DAILY | GREENLIGHT

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July/August 2021

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LONGMONT: 1844 Hover St • (303) 744-0310 LOVELAND: 281 E 29TH St #C • (970) 667-1208 July/August 2021

LongmontMagazine.com

LONGMONT MAGAZINE 63

LONGMONT MAGAZINE

Advertiser Directory

The Longmont area is fortunate to have so many wonderful businesses and activities to choose from. Here’s a comprehensive at-a-glance guide to the advertisers you see in this edition, helping make our city a wonderful place to live.

A

Aesthetic Flooring & Hard Surfaces, Inc. 4350 CO-66 Longmont, CO 80504 aestheticflooring.com Aspen Meadow Veterinary Clinic 104 S Main St. Longmont, CO 80501 aspenmeadowvet.com

B

Baskin Robbins 1844 Hover St. Longmont, CO 80501 baskinrobbins.com Blue Agave 2030 Ken Pratt Blvd.

Longmont, CO 80501 blueagaverestaurant.net Budget Home Supply 780 Boston Ave. Longmont, CO 80501 budgethomesupply.com

C

Café Santa Fe (Santa Fe Coffee & Burrito) 33 S. Main St. Longmont, CO 80501

Crossroads Dermatology 2350 17th Ave., Ste. 100 Longmont, CO 80503 crossroadsdermatology.com

Grandpa’s Café 903 Mountain Ave. Berthoud, CO 80501 mygrandpascafe.com

Condor, Wendy/Windemere Realty 600 5th Ave., Ste. D Longmont, CO 80501

H

D, E

Dickey’s BBQ 1935 Main St. Longmont, CO 80501 dickeys.com

F

Flagstaff Academy 2040 Miller Dr. Longmont, CO 80501 flagstaffacademy.org The Flower Bin Garden Center & Nursery 1805 Nelson Rd. Longmont, CO 80501 theflowerbin.net Freddy’s Frozen Custard & Steakburgers 2250 Main St. Longmont, CO 80501 freddysusa.com/store/longmont-co

G

Camp Bow Wow 801 S. Sherman St. Longmont, CO 80501 campbowwow.com

Genuine Heart Counseling, LLC 16 Mountain View Ave., No. 112 Longmont, CO 80501 genuineheartcounseling.com

Centennial Lending 11281 Business Park Cir. Longmont, CO 80504 centennial-lending.com

Goodfella’s Diner 623 Ken Pratt Blvd.

Longmont, CO 80501 eatatgoodfellas.com

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Hygiene Feed & Supply 7455 Hygiene Rd. Hygiene, CO 80533 Hauser, Julie/Indigo Homes 4551 13th St. Boulder, CO 80304

I, J

Indigo Sky Trading Co. 212 Mountain Ave. Berthoud, CO 80513 indigoskytradingco.com

K

Koenigsberg, Rachel M. CCHT 16 Mountain View Ave., Ste. 115 Longmont, CO 80501 healthythoughts.net

L

Left Hand Animal Hospital 304 Franklin St., Niwot, CO 80503 lefthandanimalhospital.com

M

M and M Heating, Cooling, Plumbing and Electrical 110 S. Bowen Cir., Longmont, CO 80501 mandmhvac.com July/August 2021

Miracle Method Surface Refinishing 1822 Sunset Pl., Ste. A Longmont, CO 80501 miraclemethod.com

N, O Niwot Business Association PO Box 92 Niwot, CO 80544 niwot.com Niwot Tavern 7960 Niwot Rd. Niwot, CO 80503 niwottavern.com

O

Outworld Brewing 1725 Vista View Dr., Ste. B, Longmont, CO 80504 outworldbrewing.com

P, Q

Pella Corner Animal Clinic 11797 N. 75th St. Longmont, CO 80503 pellacorner.com

S, T, U, V

Steve’s Automotive 510 2nd Ave. Longmont, CO 80501 stevesautorepairlongmont.com

Pistachio Café and Bakery 2333 N. Main St., Ste. A Longmont, CO 80501 pistachiocafebakery.com

Steve’s Plumbing 2907 Sandpiper Pl. Longmont, CO 80503 stevesplumbinglongmont.com

The Presser Foot 2430 Main St. Longmont, CO 80501 thepresserfoot.com

Stonum Automotive 1812 Sunset Pl. Longmont, CO 80501 stonumautomotive.com

W,X,Y,Z

R

The Red Door Arts and More 7510 Hygiene Rd. Longmont, CO 80503 reddoorartsandmore.com Ron R. Fine Jewelry 452 Main St. Longmont, CO 80501

Walnut Gallery 364 Main St. Longmont, CO 80501 thewalnutgallery.com Wyatt’s Wet Goods 1250 Hover St. Longmont, CO 80501 wyattswetgoods.com

OPEMN– 8PM

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970-532-2254 www.mygrandpascafe.com

903 Moun ntain Ave., Berthoud, CO • View w fu ull menu at

July/August 2021

LongmontMagazine.com

LONGMONT MAGAZINE 65

The strength of facts.

The power of truth.

Reporting stories you can trust.

To subscribe, call 303.684.5358 We are OPEN for Dining Room Seating!

American • Spanish/Southwest Colorado style meals.

Monday M d thru h SSaturday d 7 7am-2pm 2 • Closed Cl d SSundays. d

LUNCH Save!

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12 oz Latte and Burrito....$5.00 We take our inspiration from New Mexico, Arizona and Colorado for our menu itemss!

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

Try a Latte, Mocha or Espresso with your meal.

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July/August 2021

BACK And Better Than Ever!

Music, arts, dining, festivals, social gatherings...everything is coming back!

FRIDAY MAGAZINE IS TOO, AND IT’S EVEN BETTER THAN EVER! Friday Magazine is Boulder County’s entertainment source delivering more than 58,000 local consumers. It is packed with the latest information about places to go and things to do including theater, movies, music, live entertainment, nightlife, community events, dining out and much more!

Starting Friday, May 28, it will publish every Friday in the Daily Camera AND Times Call! Our readers will not want to miss it, nor should you!

LOOK FOR IT FRIDAYS, STARTING MAY 28!

For advertising information, call 303.473.1400 or e-mail advertising@ prairiemountainmedia.com

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1250 SOUTH HOVER, NEXT TO WHOLE FOODS MARKET LONGMONT, CO - (303) 485-9463 WYATTSWETGOODS.COM