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Welcome to winter! This time of year, I think of one thing: hibernating, sitting by the fire with a warm drink and staying out of the cold. The days are shorter. It's dark when you retire for the evening and dark when you get up in the morning. I always look forward to the Winter Solstice on Dec. 21 because then the days start to grow longer. The daylight savings time change helps a little, but doesn’t change my desire to stay in.
This all sounds nice and cozy, but there are so many things you can add to your hibernation experience that may brighten up your day. We have created another beautiful magazine for you that is chock full of ways to embrace winter in all its glory.
My goal this winter is to visit local restaurants that are new to us. As such, you’ll find that food is a major focus of this issue, with a stellar bucket list of 10 iconic restaurants — the ones you absolutely, positively must visit. For the love of chocolate, we spoke with the founder of Chocolove, Timothy Moley.
We visited the new restaurant Boulder Social and found a surprisingly eclectic menu brimming with delicious food and drinks. We also checked in with the experts at Hazel’s Beverage World and learned the backstory of the aviation theme.
I confess I have a sweet tooth! And if you do, too, here is the ultimate list of not-to-miss dessert places in Boulder County and beyond. We wrap up this issue with recipes from local restaurants that you can try at home (and for even more ideas, be sure to grab a copy of “A Bite of Boulder,” a cookbook from First Bite)..
This issue also explores more things to do. Try cross-country skiing on local trails and visit some of our favorite museums in the area. Support the meaningful work of YWCA Boulder County in celebration of the organization’s 100th anniversary. Clean out your closet and visit the Boulder Sports Recycler for gently used outdoor gear.
Want to get away? Read about the amazing dude ranches that are worth planning your next vacation around. The experiences will be memorable, with activities for the whole family all year long.
We tip our hats to Stephanie Carter, CEO and co-founder of Wallaroo Hat Company, in our latest “Meet the Makers” interview.
I thank you for spending a few minutes with Travel Boulder magazine. I encourage you to send us your thoughts. As a reminder, you will find new original content each week on travelboulder.com.
Cheers to a new year!— John R. Brice
Publisher and Co-Founder of Travel Boulder
PUBLISHER/FOUNDER JOHN R. BRICE
ASSOCIATE PUBLISHER/FOUNDER JILL NAGEL-BRICE
BARRY BORTNICK BRITTANY ANAS ALLYSON REEDY
ART DIRECTOR DAISY BAUER
JOHN R. BRICE
DEVELOPER DREW BARON
On the cover: Cross-country skiing at Vista Verde Ranch. Photo courtesy of Vista Verde Ranch, vistaverde.com
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Boulder is downright bursting with awesome restaurants, from casual burrito joints to fine dining temples to solid spots from which to grab a slice. But what are the very best restaurants? The ones you absolutely, positively must visit to treat your taste buds and pleasure your palate? Here, 10 iconic Boulder restaurants we can’t live without.
RestaurantsBy Allyson Reedy
The stories here are endless: Yes, Robert Redford worked here as a janitor in the 1950s. The wall murals, including the iconic Sink Angel and Sink Devil, come from beatnik artists (including one named Llloyd Kavich, with three L’s). Barack Obama and Anthony Bourdain ate here when they were in town. On grad uation day, seniors head to The Sink pre-commence ment for beer and to sign their names on the ceiling. But stories are only as good as they taste, and the Sink burgers, pizza and beer live up to the legends. 1165 13th St., 303-444-7465; thesink.com
(and Pizzeria Locale next door)
In 2010, Bon Appetit magazine named Boulder Amer ica’s Foodiest Town, and Frasca got a good portion of the print in that article. The fine dining restaurant focused on the food and wine of Italy’s Friuli region is an elegant experience worthy of any to-eat list, but we think its more casual sister restaurant Pizzeria Locale is just as special. With wood-fired Neapolitan pizzas, a crave-worthy butterscotch budino and spritzes for days, it could be serving Boulder’s perfect meal. 1738 Pearl St., 303-442-6966; frascafoodandwine.com & 1730 Pearl St., 303-442-3003; localeboulder.com
The Greenbriar Inn
With 20 acres of woodlands, two ponds, multiple gardens and a water fall, The Greenbriar Inn has ambiance in spades. It extends to the inside of the 55-year-old restaurant, too—all wood-paneled elegance with a luxe European menu. Think: beef welling ton with foie gras and sherry mush rooms, pan-seared duck breast with rice pilaf, and wild mushroom strudel. This is the place to go when you want to live it up. 8735 N. Foothills Hwy, 303-440-7979; greenbriarinn.com
Fans of “Top Chef” already know Hosea Rosenberg, the TV show’s season five champion. Boulderites know him, too, for his New Mexican spot Santo and meat mecca Blackbelly. Both are great restau rants, but it’s Blackbelly’s incredible beef tartare, lamb, pork and burgers that keep us hungry for more. 1606 Conestoga St., 303-247-1000; blackbelly.com
Since 1995, Boulder has been eating breakfast at The Buff. Perhaps equally known for its 99-cent mimosas and Bloody Marys as for its omelets, skillets and White Buffalo Cakes—white chocolate-filled pancakes topped with strawberries, white chocolate syrup and whipped cream— we don’t really believe you’re from Boulder until you’ve nursed at least one hangover here. 2600 Canyon Blvd., 303-442-9150; buffrestaurant.com
Illegal Pete's Mount Everest Cuisine
There are now a dozen Illegal Pete’s locations, but it’s the Pete’s on The Hill that started the burgeoning burri to empire. There’s no more Boulder a place to go for customized burritos the size of your face, fish tacos and spicy ranch salads. Wash it all down with a margarita, and you’ll be ready to hit the Fox Theatre, the trails or just your couch. 1124 13th St., Boulder, 303-444-3055; illegalpetes.com
People forget just how much good Indian food comes out of Boulder kitchens. We have buffets and quick stops, but one of the best Indian restaurants is Baseline’s Mount Everest, which also specializes in Nepalese dishes like momo (steamed dumplings) and thukpa (noodle soup). The vast vegetarian menu means there are choices galore for every one at the table. 4800 Baseline Rd., 303-499-0469; mounteverestcuisine.com
For more than 20 years, this tiny strip mall Italian restaurant has been rolling out fresh linguine, ravioli, fusilli, pappardelle and even more shapes and sizes of house-made pastas. The recipes come from co-owner Giuseppe Oreamuno’s Pisa-based family, and there may be no greater pleasure than sitting at one of the high-top tables on a winter day in front of a steaming plate of pasta and sauce. 3075 Arapahoe Ave., 303-447-9572; ilpastaioboulder.com
The views, the food, the wine—there are multiple reasons why the Flagstaff House is one of Boulder’s top dining experiences. This is where to go for celebrations, for pampering and to live the high life, literally. Perched atop Flagstaff Mountain with floor-to-ceiling windows to cap ture all the views, every detail here is so well-considered and well-done that it’s almost painful to pull yourself away from that bottle of red and drive the windy road back to town. 1138 Flagstaff Rd., 303-442-4640; flagstaffhouse.com
Boulder Dushanbe Teahouse
You’d be hard-pressed to find a more beautiful building than the Dushanbe Teahouse. More than 40 artisans in Boulder’s sister city of Dushanbe, Tajikistan, created the vivid ceramic panels, hand-painted ceiling, hand-carved columns and hammered copper sculptures that decorate the museum-worthy teahouse. Drop in for brunch, dinner, tea or whenever you want a feast for your eyes as well as your stomach. 1770 13th St., 303-442-4993; boulder teahouse.com
Read More Online: travelboulder.com/4-delicious-steakhouses-in-boulder/
It's in the
The Story Behind Boulder's
Famous Chocolate Bars
xoxoxoxoxoxoxoxoxBy Aimee Heckel
The name truly says it all.
Chocolove started out of love: for a baby girl on the way. Boulder founder Timothy Moley wanted to find a way to pro vide for her.
His idea was rooted in love: of chocolate. Looking back at his own childhood, Moley noticed chocolate was a part of so many pivotal moments in his life.
Love is what pushed Moley through the inevitable tough parts of starting a new business. In the early years, he says, he didn’t make any money while working 18 hours a day. He put himself to sleep at night by counting the number of people he’d made a little bit happier that day because of Chocolove.
And love is what keeps Moley going strong – 27 years later. “The most common response people have about the com pany is, ‘I love Chocolove,’” he says. “That’s music to my ears. That’s what motivates me.”
More Than Just Chocolate
Surely you’ve seen the bars; they’re in just about every grocery store in the nation. But what you may not realize is these Boulder-made bars are so much more than just a tasty treat.
Moley hopes you can taste it – sense it, even if you don’t realize it consciously. He talks repeatedly about the “pursuit of happiness” when describing his bars, more so than he even talks about the flavors (and there are some innovative ones). Moley says he strives to package a feeling. In the same way that you can feel it when a dancer or musician truly loves what they’re doing and is pouring their soul into their artistic
expression, Moley says his team is passionate and motivated.
“In packaging a feeling, we have to consider how everyone in the supply chain feels, and if everyone is happy and we car ry that forward to the consumer, we can convey that happi ness,” he says. “It sounds so Boulder, doesn’t it? But it’s true.”
You see, the “love” part of the name is equally as import ant as the “choco” part.
Although to Moley, they’re one and the same. He loves flavor and aroma. The incredibly precise ability to taste the finest details of ingredients in food is what Moley calls his artistic gift. Before founding Chocolove, he worked in herb al tea and the wine industry.
“Chocolate was intensely fascinating, because it’s very complex – and personally rewarding,” he says. “So, I started exploring it, and it was the most fun I’d had in a long time.”
Fun is a huge superpower to Moley. When something’s fun, you will stick with it for the long run, and you want to get good at it.
“Fun equates to paying attention, which equates to deliv ering a better result,” he says.
The Language of Chocolate
Moley remembers boxes showing up at his door, stacked with blocks of chocolate. He started eating chocolate like it was his job (and it would become so). Bite after bite, until all at once, he had an epiphany. He understood the language of chocolate.
“As a taster, every food type, whether it be coffee or wine or dare I say cigars, there’s a moment when my brain finds
theobromine, which can be beneficial to the lungs and heart. Old marketing materials for chocolate companies advertised people hiking and eating chocolate. Turns out, there's real validity to that.
• Chocolove has always been based in Boulder. Today, it employs 60 people in an 80,000-square-foot factory on four acres (with Flatiron views.)
Boulder's cool, dry air is ideal for chocolate-making.
the key that unlocks this flavor profile and begins a deep er understanding,” Moley says. “I follow the flavor back to where the ingredients came from and how it was handled and processed.”
As he sees it, the story of everything you eat or drink is written in the food itself. With a little time and effort, he says he can decipher the message, unlock deeper insights, and then remember it.
In other words, he can taste things most people can’t. Or if they can, they can’t articulate it, much less translate it and then use that knowledge to create an entirely new “food story.”
He knows exactly why you will enjoy a Chocolove bar. And a big part of it is more than just taste, he says; it’s a feel ing of well-being. That pursuit of happiness he talks about.
Year After Year
Today, Chocolove has made more than 70 different prod ucts, including seasonal products like the ever-popular pep permint-chocolate Christmas trees (molded in the shape of a tree). The first flavors came from the ideas of Moley’s friends and family, including the dark chocolate with al monds and sea salt combo.
Chocolove claims to be the first to put salt in chocolate. That’s standard across chocolate companies now. Chocolove also claims to be the first to put the cocoa content (strength) on the packaging, so it’s easier for consumers to pick out the bars that fit their preferences.
The flavor inspirations no longer come from Moley’s bud dies. Today, heading up the creative side is world-class mas ter chocolatier, Patrick Peeters, of Belgium.
But one thing hasn’t changed: Moley is still the taster.
That, and the flavors.
“Year after year, we consistently deliver on satisfaction, enjoyment, and a feeling of well-being. The original taste is still there,” he says.
He makes sure of it personally.
Today, Moley can’t put himself to sleep each night count ing the 200,000-plus names of people to whom Chocolove brought a little more joy to that day. But nearly three de cades later, he says he still does get moved every time he hears those three magic words: “I love Chocolove.”
Read More Online: travelboulder.com/boulders-best-brunches
CROSS-COUNTRY SKIINGWhere to go in Boulder County By Barry Bortnick
COLORADO is loaded with amazing downhill skiing and snowboarding options, but not everyone feels the need for speed. Some pre fer the natural approach and the quiet com fort of a cross-country ski outing.
Boulder County is teeming with options for those who prefer to go skinny. It’s easy to hit a neighborhood park, trail—even a quiet street—when powder packs the ground.
Those looking to enjoy a cross-country outing should consider several nearby op tions—here are a few of our favorites.
Eldora Mountain Resort
The ski area has been in business for 60 years. For a quick and easy workout, it’s conveniently located just 35 minutes from Boulder and offers more than 40 kilometers of cross-country trails to explore. There are options for both classic skiing (on groomed, parallel tracks) and skate skiing.
The Nordic Center at Eldora has a range of cross-country options that offer skiers the chance to glide on green (beginner) to black (advanced) tracks, typically from November to April.
Eldora has expanded its parking lots, which should make life easier for weekend warriors, but weekdays are still the best option to avoid logistical hassles and crowds.
“On a Saturday, you can be in the base area and it can feel busy,” says Sam Bass, the ski area’s marketing director. “But if you strap into Nordic skis, head 30 yards in the woods, you are on a quiet, forested trail. You won’t see a lot of people. It’s a beautiful and peaceful experience.”
Given Eldora’s elevation at over 9,100 feet, you can bet that a short glide through the
Nordic Center’s terrain will be a challenge.
“The trails call for some climbing,” Bass says. “You’ll gain a couple of hundred feet. It can be strenuous if you are not used to the altitude.”
Ambitious skiers can leave the groomed area and head into nearby U.S. Forest Service land, too.
“It’s very pretty, open land,” says Bass. “It’s not groomed. You are on your own.”
More info: Eldora.com
North Boulder Park
Those who don’t want to travel far can practice their Nor dic skills at any park. North Boulder Park (at 8th and Dell wood) is one of the most popular.
When the snow unloads on town, there are sure to be skinny skiers gliding around amid kids building snowmen and dogs romping in fluff.
With the blessing of the city, the nonprofit Boulder Nor dic Club grooms the 1.25-mile track for classic and skate skiing. The route is flat and open, which creates the perfect setting for practicing cross-country skills or trying the sport for the very first time.
“The ski loop here is short, and it gets crowded, but it is still nice to do a short ski at a lower elevation,” says Nathan Schultz, founder of Boulder Nordic Sport. “It’s a very nice place to ski. It’s easy to get to and you’ll be in the city and have nice views
of the Flatirons.”
There are also stores nearby to rent or buy gear for all the cross-country fun, including Crystal Ski Shop and Boul der Nordic Sport, to name a few.
More info: https://bouldernordic.org/trail-conditions/
The CU South campus at Table Mesa Road and U.S. 36 is another popular spot to skinny ski without driving into the mountains. This area, which is also groomed by Boulder Nor dic Sport, has more trail options than North Boulder Park.
“I go there because there is a good amount of terrain and there are lots of trails to explore,” says Schultz. “The only drawback is there can be a lot of hikers out there and they can destroy the trails. But if you get there after the groom ing, it can be very nice.”
The track here is not too rigorous. The route is flat and often filled with dogs or kids sledding on some of the small hills in the park.
More info: bouldernordic.org/cu-south-groomed/
Caribou Ranch, located about 31 miles from Boulder just outside of Nederland, has a 4.5-mile loop for cross-country skiers. The moderately difficult terrain is set in a historic min ing camp and homestead, at about 8,000 feet of elevation.
THINGS TO DO CROSS COUNTRY
“A majority of the trail is on an old railroad grade— it’s wide and flat,” says Sarah Andrews, the Boulder County ranger who oversees Caribou Ranch. “Hav ing those nice, wide, flat trails allows people to cross country and not be too tight with each other.”
The trail takes skiers through pine trees and an open meadow with aspens at higher levels.
Expect crowds on the weekends and try to get there early to get a parking spot. And be sure to bring the little ones, too, if they’re interested in cross-country skiing.
“This area is also a fantastic place for families, it’s just a mellower spot,” says Andrews. More info: https://bouldercounty.gov/openspace/parks-and-trails/caribou-ranch/
The Brainard Lake Recreation Area is also brim ming with great Nordic action. It’s about 45 min utes from Boulder in the Indian Peaks Wilderness off the Peak-to-Peak Highway.
No dogs are allowed here, and it can get very windy at times. But there is lots of elevation gain to explore throughout the trail system, which means you can get in a great workout while skiing here. The elevation maxes out at 10,700 feet.
The trails can take you past serene frozen alpine lakes. There is even a Colorado Mountain Club Cabin near Brainard Lake that has coffee and co coa on the weekends.
More info: fs.usda.gov/recarea/arp/recarea/?re cid=28182
Read More Online: travelboulder.com/how-to-get-fit-for-ski-season
Boulder’s Heart and SpiritBy Brittany Anas
With more than 18,000 different products, Hazel’s Beverage World is a wonderland for beer lovers, spirit hounds and oeno philes. The 35,000 square-foot store at 28th and Walnut is locally owned and, in addition to being well-stocked, the knowl edgeable employees (known as the “flight crew”) can help you understand the difference between pinot gris and pinot grigio and point you to the must-try seasonal beers and bottles you need to build a respectable bar cart.
We checked in with the experts at Hazel’s, who shared with us the backstory of the store’s aviation theme, dished on the non-alcoholic cocktail movement and revealed the sips that will win over everyone at your dining room table.
What’s the backstory on the aviation theme at Hazel’s Beverage World? How is it threaded throughout the store?
Bruce Dierking, Hazel’s owner: When we decided to open the store, we knew we wanted a strong, unique brand that people would come to love—something that might eventu ally be like McGuckin. Many liquor stores are unbranded or have very weak brands, and we wanted to be different and create a brand that would be memorable.
The name Hazel’s and the WWII Women’s Airforce Service Pilots (or WASP) theme came about from a combination of family history, love of aviation, wanting to cultivate a vintage brand and seizing an opportunity to recognize an amazing group of women who did not receive the appreciation they deserved for their service to our country.
“Primitive Beer is a family-owned blendery based in Longmont that specializes in 100 percent spontaneously inoculated oak-fermented beers. They produce lambic-style beers that go through the whole traditional Belgian Lambic process of turbid mashed, koelschip inoculated, and barrel fermented. The owners love to support their local communities, so all of their ingredients are sourced from Colorado. Their beers have a refreshing tartness and a contemplative funk, and are meant to be enjoyed fresh or aged for years to come. Options include carbonated bottles and uncarbonated bag-in-box.” — Beer
“Xyauyù is an experiment that started in 2004. It takes one of the most typical flaws in beer—oxidation—and turns it into a strength. Xyauyù is a macro-oxidized Italian beer that pours flat and clear with a ruby red color. You will get notes of nougat, dates and dry plums on the nose and flavors of nougat and dates that finish tasting of fudge. We have three different versions of this beer available in 500ml bottles, Oro (reserve), Fumè (whiskey barrel aged) and Barrel (rum barrel aged). —
“Oka Kura Bermutto is a delightful Japanese take on vermouth. It’s made by fortifying sake with shochu, yuzu, kabosu and sansho pepper. It’s much crisper than a traditional vermouth and very clean on the palate. I recommend using it in place of blanc or rouge vermouth in traditional cocktails. Try it with Suntory Roku Gin for a citrusforward martini, or with club soda and a lemon peel on the rocks for a refreshing drink.” —
What sets Hazel’s apart from other liquor stores?
BK: More than anything, our Flight Crew is what separates Hazel’s from other stores. Many of our team members have been with us for years, and they really know their stuff.
We take a lot of pride in providing friendly service and educating customers about the products we sell. We are also proud to be locally-owned and operated, with just one store. We are a Boulder-based family business, not a big chain or corporation. The dollars customers spend in Hazel’s get cir culated right back here in our local community.
Tell us about the in-store events you have.
BK: Every Friday we have free in-store product tastings from 4 to 7 p.m. We also regularly have special events, games,
“If it was made in the U.S., it might be called a brandy. In France, it would be an eau de vie. In Peru or Chile, a pisco. Singani 63 is similar to all of these things, yet it undeniably stands alone. Sporting its own designation of origin and geographical indication, Singani 63 is a distillate of fermented muscat de alexandria from Bolivia, an ancient grape varietal that was introduced by a group of Spanish missionaries in the 16th century. It’s very floral, with notes of jasmine, orange blossom and honeysuckle. Freshly peeled lemon grounds it and acts as a foil for the complexity of the spirit. Singani 63 is incredibly versatile and a fun bottle for any level of mixologist to play with and create their own new cocktails. —
giveaways and other fun stuff happening at the store.
A couple of examples of current on-premise events are the Zombie Shoot, Turkey Bowling, St. Patrick’s Day celebration, Master’s Mini Golf and our annual car show in June/July.
We like to involve our vendors in unique ways and have something enjoyable and interactive for our customers as well.
Our biggest event is the Scratch Off Contest, which usu ally runs for two months and we give away an all-inclusive trip with a sponsor. In the past, we have sent customers to Germany for Oktoberfest and Kentucky for a Bourbon Trail Tour, and we are planning trips to Jalisco for a te quila-inspired tour and to Orlando for the Galaxy’s Edge Theme Park.
Looking for something new to sip? Here are some recommendationsfrom Hazel’s beverage experts. Oka Kura Japanese Bermutto Liquor Department Manager Max Girardin Birra Beer Department Manager Sarah Hansen Liquor Department Manager Max Girardin Department Manager Sarah Hansen
What are you excited about for 2023?
BK: One big thing we have planned for 2023 is to reconfig ure our parking lot to make entering and exiting from Walnut easier. This has been a long-term project involving the city, our neighbors and a lot of engineering analysis to come up with the safest and most functional design for cars, bikes and pedestrians. Once implemented, this new configuration will make it much more convenient and safe for our customers.
What do you love about doing business in Boulder?
BK: Boulder is one of the most beautiful and unique towns in the country, and we feel lucky to be here. The peo ple of Boulder are smart, curious and adventurous, and they love local and unique products. That combination allows us to have one of the most diverse selections of any liquor store in the U.S.
Can you share a favorite wine-and-cheese pairing that we should be putting on our charcuterie boards this season?
Joe Tedesco, Hazel’s wine department manager: A great goto cheese pairing for most any dry red or white wine is Man chego—a delicious, semi-hard cheese produced from sheep’s milk. Although it will get flakier as it ages, a young Manche go isn’t quite as sharp as an Asiago, Parmigiano-Reggiano or Pecorino-Romano, making it easier to eat a lot of it.
What unique wines would you point people to?
JT: There are many unique wines in our store, either by way of rare varietals like Piculit Neri, Timorasso, and Pais, or by way of winemaking process. Orange wines, Vin Jaume, fortified wines, Pet Nats and Piquettes are some examples.
What local bottles should be on our bar carts right now?
Max Girardin, Hazel’s liquor department manager: We car ry tons of local spirits here. I personally recommend the Leo
pold Brother’s Summer Gin. Also our newest addition to our whiskey set, Taluka Single Pot Still Whiskey, is phenomenal.
If Boulder had an official cocktail, what would it be and why?
MG: The margarita. It’s the top-selling cocktail at every sin gle restaurant and bar in the area. For a good local twist on it, try a coin style: Three parts lime juice, two parts tequila and one part Grove Street Alchemy Orange Liqueur that’s made nearby in Longmont.
Why do you think low-ABV and non-alcoholic drinks have been catching on lately?
MG: The rise of the lower ABV and non-alcoholic drinks has been an interesting trend in our industry. I would guess that this trend is being driven by the fact that people are realizing that many alcoholic drinks are high in sugar content and cal orie count. Health-conscious drinkers are looking for a more responsible buzz, and are exploring options other than seltzers.
How about the low-ABV and non-alcoholic beer trend? Do you have any you can recommend?
Sarah Hansen, Hazel’s beer department manager: My cur rent favorite low-ABV “session” beer is a seasonal offering from a local brewery. “Lower” is a table saison from TRVE Brewing out of Denver. It comes in at 2.8 percent and it’s light and refreshing, with a balanced dryness and very sub tle funk that doesn’t linger.
As for an NA beer, my current favorite is Brooklyn Brew ery’s Special Effects IPA. It’s light and hoppy with minimal malty sweetness that I often find in other NA IPAs. It’s re freshing and often satisfies the “I want a beer” feeling at the end of a long day.
Read More Online: travelboulder.com/what-inspires-boulder-chef-daniel-asher
IT’S BEEN A CENTURY, BUT THE WORK ISN’T YET DONE.
The YWCA Boulder County is celebrating its big 1-0-0 this year—and the timing of this birthday couldn’t be more relevant, with women’s reproductive rights and abortion issues moving again to the forefront in the United States.
The YWCA is focused on helping women and racial jus tice—and it’s not affiliated with any religious group, de spite the “C” that historically stood for “Christian.”
The publicly funded, secular nonprofit provides services like affordable child care, youth empowerment programs, anti-racism education and issue advocacy. For example, the YWCA has been involved in organizing marches pro testing abortion bans in other states and passing an act in Colorado to help protect women’s reproductive rights if Roe v. Wade were to be overturned nationally.
“We still see so many issues where we’re not making
the same salary, professions we’re commonly in are lowpaid, work we’ve been doing hasn’t been valued in the same way,” says Debbie Pope, CEO of YWCA Boulder County. “It’s taken time, and we continue to push and make sure we’re changing systems more permanently than just putting band-aids on them.”
Pope got involved with the YWCA four years ago, after a career in journalism focusing on women’s issues and then working in leadership with the National Multiple Sclerosis Society for 17 years. Her mom, who had MS, was her inspiration to get involved with that nonprofit.
Her three daughters inspired her to segway into the YWCA. Her daughters are biracial.
“When I saw the opening, I almost couldn’t believe it included both eliminating racism and empowering women,” Pope says. “One of those missions alone would
Want to help? The YWCA can use volunteers and also donations. Learn more about how to help at ywca.org/get-involved.
have been compelling to me. But recog nizing the intersecting point between the two and how important that is was the space I needed to be in.”
Pope grew up involved with the YWCA in Wisconsin, too. That’s where she hung out with friends and even had her first kiss.
The YWCA started nationally 165 years ago to focus on the needs of women and girls. It was active in the Civil Rights move ment and in voting rights. It was involved with many big pieces of legislation over the years to provide equity for women.
The YWCA has three main tenants: racial justice; economic advancement and em powerment (including parent and care giver education); and health and safety for women and girls. The nonprofit expresses these values through direct programming, advocacy and issue awareness.
“You have to be aware of the issues to be able to make long-term changes, but on a day-to-day basis, people still have to be able to live their lives and thrive. That’s how the programming all works together,” Pope says.
She says the problems with early childcare and women’s vital role in the economy came to the forefront in 2020 with the school and childcare closures related to COVID-19 restrictions. More women dropped out of the workforce than men due to the lack of childcare.
One of the local YWCA’s key pro grams is quality, affordable childcare for children aged 3 months to 6 years. This includes an on-staff nutritionist, partnerships with local farms and the kids spending time in gardens to learn about and understand food. In 2020, the YWCA expanded its facility and can now help 50 percent more families with that childcare program. The goal is for holis tic support, Pope says.
“We hear from all kinds of different women how this has impacted their lives,” Pope says.
There’s the mom who was able to get her doctorate degree, thanks to the YWCA providing care for her chil dren two days a week. That mom is now
working at Columbia University. There are also the women leaving abusive re lationships who need help trying to get their lives back.
Racial equity and women empower ment come together with the Latina Achievement Program, where Latina high-schoolers are mentored by Latina college students with the goal to get the teens prepared for life after high school, whether that’s college or other postsecondary education. Many of these girls are first-generation students whose families don’t have knowledge about financial aid, immigration law and the college application process.
The YWCA’s STEM program works with girls in fifth through eighth grade to in troduce them to coding and computer science – higher-income career fields that are male-dominated. The Reading to End Racism program teaches volun teers to use literature to open discus sions about racism for children in ele mentary school up to sixth grade. This program even extends into the commu nity to train corporations, government organizations and nonprofits.
“We are really proud of the work we do. We have opportunities for different women wherever they are in their life and whatever their situation,” Pope says.
And then there’s the advocacy. The YWCA has been at the forefront of the women’s marches in Boulder and vot ing campaigns, although the organiza tion is nonpartisan.
“Every step has to be a milestone. Some are smaller steps than others, which can feel discouraging,” Pope says. “But we have a lot more power than we give ourselves credit for. We have buying power. We’re an integral part of the community. Our voice does matter. When we’re working together and have a shared goal is when we can make the most change—and it’s going to require that right now.”
Read More Online: travelboulder.com/celebrating-100-years-of-boulder-community-health
YWCA: 100 YEARS
Worth Planning a Trip Around
With expansive terrain, delicious meals, cozy cabins and a wide array of engaging Wild West-inspired activities, all-inclusive dude ranches make planning a vacation easy and stress-free. Below, some of our favorite ranches in Colorado and beyond that are perfect for your next vacation.by Sarah Kuta
BRUSH CREEK RANCH
Venture north into Wyoming for a stay at Brush Creek Ranch, a luxury destination tucked among the Sierra Madre and Medicine Bow mountains of the North Platte River Valley. With 30,000 acres to explore and a robust culinary program, this working cattle ranch has it all: wine tastings, horseback rides, cooking classes, fly fishing, rock climbing, goat dairy tours, shooting sports and skiing on a 600-acre private ski mountain. Chefs also prepare succulent pasture-to-plate meals featuring Wagyu beef raised onsite, as well as veggies and herbs grown in the ranch’s 20,000 square feet of greenhouse space. brushcreekranch.com
VISTA VERDE GUEST RANCH
Set on 600 acres of gorgeous, hilly terrain in Clark, some 27 miles north of Steamboat Springs, Vista Verde Guest Ranch offers a true break from reality. Guests can participate in a wide range of activities, which vary depending on the season, including fly-fishing, trail rides,
horsemanship sessions, fat biking, yoga, sleigh rides, snowmobiling, ice fishing, archery and so much more. Incredible dishes, prepared by executive chef Jonathon Gillespie and his team, make every meal at the ranch worth savoring. vistaverde.com
SYLVAN DALE GUEST RANCH
Sylvan Dale Guest Ranch has been providing travelers with unparalleled Colorado hospitality since 1946—and, since the 3,200acre property is located just up the road in Loveland, it’s easy to get to, too. Situated on the banks of the Big Thompson River, the ranch gives guests an opportunity to get outside and explore, from scenic hiking trails to bass fishing to overnight pack trips and more. Not only is Sylvan Dale Guest Ranch a fun, Wild West-inspired vacation destination, but it’s also a stunning venue for retreats and weddings. sylvandale.com
C LAZY U RANCH
For more than 100 years, C Lazy U Ranch has been welcoming travelers to its 8,500 acres of pristine Grand County wilderness. Located in Granby, this historic all-inclusive guest ranch makes for an incredible getaway no matter your motivations, whether you’re seeking a romantic vacation for two or a multigenerational family trip even the kids will love. Horsemanship clinics, fly-fishing, spa treatments, mountain biking, hatchet throwing, tubing, yoga, sleigh rides and indulgent meals are all on the menu at C Lazy U. clazyu.com
DEER VALLEY RANCH
Ideal for families, Deer Valley Ranch has been a basecamp for horseback riding, camping, hiking, rock climbing paddle boarding, fishing and mountain biking since 1955. Nestled along Chalk Creek in Nathrop, a small town in central Colorado, the ranch offers cozy one-, three- and four-bedroom cabins, as well as lodge rooms that are right in the heart of the action. deervalleyranch.com
Enjoy delicious homemade caramel corn, a toasty fireplace or wood-burning stove and sweeping views of the Continental Divide from the front porch of your modern log cabin at Latigo Ranch. Located in Kremmling, the ranch provides access to more than 200 miles of horseback riding trails spread across 40,000 acres of national forest land. Gourmet meals, fly fishing, classic and skate skiing, snowshoeing and kids programs are just some of the perks included with an all-inclusive stay at Latigo. latigoranch.com
Read More Online: travelboulder.com/winter-activities-to-try-if-you-dont-ski
BAR LAZY J RANCH
As the oldest continuously operating dude ranch in Colorado, Bar Lazy J knows a thing or two about providing warm hospitality to guests. Since 1912, ranch staffers have been welcoming travelers to this gorgeous spot along the banks of the Colorado River in Parshall, a tiny town on Highway 40. Families love the kids’ activities, as well as the zip line, horseback riding, fly fishing and other outdoor activities for making the most of Colorado’s vast wilderness. barlazyj.com
Beer Pizza Oysters
are All on the Menu at Boulder SocialBy Brittany Anas
As chef Josiah Sowell-Boyles was crafting the menu for Boulder Social, the idea of gathering around a table for a shared meal kept coming to mind.
“Our menu encompasses a little bit of everything to help entice everyone at the table to share a bite,” he says.
To put it another way, come hungry: The Boulder Social menu is loaded higher than the restaurant’s chicken pibil nachos and it reads like a culinary greatest hits list of sorts, with oysters, sushi rolls, crispy Brussels sprouts that snap, crackle and pop, and Impossi ble plant-based sliders—but that’s just a sampling before you even get to the main dishes.
In addition to the all-day offerings, Boulder Social also offers a weekend brunch menu with chorizo breakfast burritos, “chicken” and waffles (but
the chicken is actually battered cauli flower) and frozen mimosa margari tas, plus late-night specials on drinks and small plates. On top of all that, the space is outfitted with a 10-barrel, three-vessel brewhouse so Boulder So cial can craft beer that syncs up with the diverse menu.
Located at 38th and Arapahoe, the restaurant and brewery is a notable newcomer to the area’s dining scene. But the prolific restaurateur behind the concept is certainly no stranger to Col orado’s dining and hospitality scene; in fact he could be considered a forefather.
Frank Day, who recently turned 90, pioneered Old Chicago Pizza & Tap room and Rock Bottom Restaurant & Brewery. He made his foray into Boulder in 1972, when he opened the Walrus. His Concept Restaurant group is also behind Hotel Boulderado and
Denver’s Stout Street Social.
The central Boulder spot that Day chose for his newest brewery and piz zeria is a familiar one: It was the site of his Tex-Mex concept that José Mul doon’s operated in the space from the mid-1970s to 1990. Most recently, though, the building was home to Ska Street Brewstillery, and, before that, Fate Brewing.
Day said he revisited the location because it’s one Boulder Social stands for: A good space for food, drinks and bringing families together. The build ing was available at the right time with a brewery built in, which was a big positive, he says. The Boulder outpost is a sister to Denver’s Stout Street So cial, which is a popular spot for the ater-goers and convention attendees in downtown.
“I saw a gap in the Boulder mar
ket for a place that was really serious about being a bar and a gathering place,” Day says.
What’s on Tap at Boulder Social
Boulder Social is drawing on decades of brewing and hospitality experience. Co-owners Frank and Gina Day have a background in brewing with Boulder Beer Company. Building on that legacy, they also tapped brewmaster Rodney Taylor, who brings with him two de cades of experience as head brewer for Walnut Brewery in downtown Boulder.
“We’re featuring a varied beer lineup ranging from a light lager through a few different IPAs and a couple malty selections like reds, ambers and darks,” he says. “The brewery is set up in a way that we can lean into German-style lagers, but we won’t specialize in only those types of beers.”
The space, Taylor says, is flexible enough to make American ales, En glish and Belgian styles and even kettle sours. With enough faucets, Boulder Social can also feature a rotating vari ety of guest beers, hard seltzers, kom buchas and cocktails on tap, too.
The plan is to feature domestic and niche offerings from breweries near and far, Taylor says.
Pizza, Oysters and More
Those coming to Boulder Social can get a taste of Colorado with a burra ta cheese appetizer featuring Palisade peaches or a blackened Rocky Moun
tain trout dish that’s mild and delicate.
The restaurant also has lots of handtossed pizzas on the menu, including one with fig jam and prosciutto and another with hot habanero honey. Or, you can build your own pie with en hancements like balsamic drizzle, ba con marmalade, pesto oil and more.
Other main dishes include fish n’ chips, spicy grilled cheese with rasp berry jalapeno jam, burgers, steak and fries and more.
The oyster program features bivalves from both coasts, Sowell-Boyles says.
“Some of our current favorites are our Village Bay oysters originating from New Brunswick,” he says. “They have a delicate taste with notes of hazelnut and a creamy finish. Also Glacier Point oysters have been quite nice. Grown in Kachemak Bay, Alaska, they have a briny taste with a cucumber finish.”
As for the space, it boasts plenty of room for gatherings of all sizes with an indoor dining room that has 15 largescreen TVs and a center bar as well as an outdoor patio (heated, misted, cov ered and shaded) and fun yard games.
In a few words, the Boulder Social space is relaxed, spacious and inviting, says general manager Alex Hindman.
“We want our atmosphere to be wel coming to everyone from families to game day watch parties,” he says.
Read More Online: travelboulder.com/organic-sandwich-company-makessandwiches-you-can-feel-good-about
The menu at Boulder Social is wide-ranging. To help point you in the direction, assistant general manager Ryan Smith shares some of his favorite food and beverage pairings.
Grilled Salmon Salad + Red Bull Watermelon Mojito
“Both are light and refreshing, and the herbs and acidity of the mojito complement the salmon very well,” he says.
Hot Honey Pizza + Bootstrap Lush Puppy IPA
“The sweet heat of the pizza works really nice with the citrus bitter notes to the Lush Puppy IPA,” he says.
Ahi Poke Bowl + Elderflower Basil Martini
“The basil floral notes from the martini are very well complemented by the spicy fruity flavors of the poke bowl,” Smith says.
Grilled Peach Burrata + Burnt-Orange Old Fashioned
“I could eat and drink this duo all day! Just enough sweet, just enough bitter from the arugula, with just a little bit of smoke from the burnt oranges in the old fashioned — absolutely amazing,” according to Smith.
PEI Mussels + Angeline Chardonnay
“The garlic butter and fresh herbs in the mussels pair extremely well with the butteriness of the angeline chard,” he says.
BOULDER COUNTY MUSEUMS
Boulder County has many well-known hiking and outdoor activities, as well as great shopping, music and food. But while you are enjoying your visit or spending a weekend out and about, you can have fun while learning something at the same time by checking out the county’s diverse museums.
Boulder Museum of Contemporary Art 1750 13th Street, Boulder bmoca.org
Located near the Pearl Street Mall, the Boulder Museum of Modern Art features an avant-garde selection of contemporary art that’s always changing. In the past, the museum has, for example, built a “tree office” in the park across the street. Look at the museum’s website for rotating and temporary exhibits. The gift shop fea tures local art, designer toys, housewares, books, and jewelry, among other items.
Museum of Boulder 2205 Broadway, Boulder museumofboulder.org
Museum of Boulder offers guests a comprehensive look at Boulder Valley’s history, from the Arapaho people who first inhabited it to the city’s pioneering role in the fields of science and engineer ing. An ongoing exhibit, the Boulder Experience, details the good, the bad and the ugly sides of the city’s history. The Playzeum and Google Garage offer inter active science and technology activities for kids. Check out the museum’s rotating exhibits, too, which cover a wide range of fascinating subjects. The museum also hosts camps, workshops, classes and tons of adults for visitors of all ages.
Longmont Museum 400 Quail Road, Longmont longmontcolorado.gov/departments/depart ments-e-m/museum
The museum chronicles the history of Longmont and the surrounding St. Vrain Valley. It boasts a collection of more than 17,000 objects and 10,000 photographs that aim to document the life of the ev eryday person in the city and the broader area. The museum’s archive, available by appointment, has thousands of photo graphs, newspaper clippings and other
items showing the city’s history from the time it was founded as the Chicago-Col orado Colony. The Longs Peak Room offers a hands-on exhibit and a view of the Rocky Mountains to the west, including the iconic peak from which the room takes its name.
Shelby American Collection 5020 Chaparral Court, Boulder shelbyamericancollection.org
Even if you don’t consider yourself classic race car aficionado, this museum is still for you. Run by volunteers, the historic collection focuses on cars designed by Car roll Shelby and the Shelby American Team, everything from Shelby’s British AC prede cessor and the 289 and 427 race and street Cobras, to the rare Daytona and Willment Coupes, to the revolutionary Ford GT40s, Ford GT and the GT350 Shelby Mustangs. There are usually car guys coming and going, so the parking lot can also be an excellent place to get a feel for car culture.
CU Museum of Natural History Henderson Building, 15th & Broadway, Boulder colorado.edu/cumuseum
Exhibits at this on-campus museum at the University of Colorado present natural and cultural history from the Centenni al State, North America and the rest of the world. The museum offers lectures, workshops and family activities, as well as guided tours. Currently, the museum has more than four million objects catego rized into five disciplines: anthropology, botany, entomology, paleontology and zoology. The gift shop also has a variety of books, jewelry, pottery, rugs, toys and oth er items that make great souvenirs or gifts.
University of Colorado Art Museum 1085 18th St, Boulder colorado.edu/cuartmuseum
This impressive museum, also located
on the CU Boulder campus, has a collec tion of more than 12,000 objects repre senting 10,000 years of human creativity, including ancient and classical art, Asian art, art of the Americas, and modern and contemporary art. There’s also a 2,700-print collection by Bud and Barbara Shark, known as the “Sharkive.” Book mark the museum’s website for current and upcoming exhibitions.
Wonder Wonder 1685 29th St., Boulder wonderwonder.us
It’s not exactly a museum, but it’s worth visiting all the same. Billing itself as experiential entertainment that is part photography studio and part art exhibit, Wonder Wonder has multiple rooms for people to walk through, take in and pho tograph. The overarching goal is to create an immersive experience that is engaging and inspiring. Wonder Wonder also has a location in Overland Park, Kansas.
Lafayette History Museum 108 East Simpson St. Lafayette lafayettehistoricalsociety.org
The Lafayette Historical Society has been collecting items related to the history of the community since 1976. Its collection currently contains 2,600 historical artifacts, including documents, tools and other items. The museum has an aerial map that shows the extent of mining tunnels beneath Lafayette, which makes it possible to see if your house is built above one. The parts of the collec tion that are not on display are available to view upon request for people conduct ing historical research.
Read More Online: travelboulder.com/one-perfect-day-with-bmoca-curatorpamela-meadows
There are a ton of great museums to visit, covering everything from art to cars to natural history. Below are a few of our favorites.
CEO and Co-Founder of Wallaroo HatBy Sarah Kuta
While visiting her in-laws in Australia in the late 1990s, Stephanie Carter noticed people wearing fashionable, wide-brimmed hats that shielded them from the sun’s harmful rays. Inspired by the Aussies’ colorful yet practical designs, she decided to launch Wallaroo Hat Company in Boulder.
Travel Boulder chatted with Carter to learn more about her background, the company and Wallaroo’s hats.
What inspired you to launch Wallaroo?
I started Wallaroo Hat Company in 1999 after a trip to Australia to visit my husband’s parents. While there, I discovered beautiful sun protective hats that I had never seen before in the United States. I fell in love with these hats and subsequently reached out to the designer to see if we could collaborate in some way. We decided to work together and, later that year, Wallaroo Hat Company was born in Boulder. Wallaroo was a pioneer in the sun protection industry, creating and designing stylish sun protection hats with UPF ratings.
What makes your hats unique?
Wallaroo has focused on providing stylish sun protection since we founded our company. The majority of our hats have a UPF 50+ rating, which means they block 97.5 percent of the harmful UV rays. Our hats are crafted with UPF fabric protection and are tested by the Australian
Radiation Protection Agency. I was originally inspired to create packable, adjustable and stylish sun protective hats when I realized there was nothing like that in the U.S. market. I learned a lot from Australia where the threat of skin cancer has long been understood. Wallaroo has been working with skin cancer prevention organizations around the United States to help in our mission of educating and preventing skin cancer.
What makes the company itself stand out?
Being a female-owned business is something else that makes Wallaroo Hat Company truly unique and gives us a unique competitive edge. Wallaroo is also a Certified B Corp, which is a business certification that balances both purpose and profit. It is our goal to consider how our business decisions impact not only the environment but also the local community and our employees.
What have your experiences been like as a female entrepreneur?
The headwear sector of the fashion industry is mostly male-dominated. Women have not traditionally been given roles of leadership. I came from a legal background and had no experience in manufacturing, sales, design or distribution. I had to learn how to navigate through these areas of business, as one of the few women-owned businesses in this space. This industry, and the world,
needs more women in business, especially female leaders. I want to build each other up, encourage others and push ourselves out of our comfort zone. We are pioneers for future women in business.
What motivates you?
If you're passionate about the work you're doing, it will motivate you. What began as a small office in my home has evolved into an international company with multiple locations and distributors around the world. I have always believed that success will follow your ambition and drive, and that is how I have run my company.
Why are you so passionate about skin cancer education and prevention?
It has always been our goal to create a brand that attracts more people to hats, especially because skin cancer is one of the fastest-growing types of cancer. It's also one of the most preventable types of cancer if people take precautions like wearing a hat, sunscreen and sun protective clothing. Wallaroo partners with skin cancer research, education and prevention organizations including the Skin Cancer Foundation and the Melanoma Research Foundation, which provide screenings and education services to their communities and to the nation.
"I grew up in Boulder, so building Wallaroo here was an easy choice. Boulder is an active, outdoor community that has 360 days of sunshine a year. I spent my childhood outside playing sports, hiking, skiing, running and racing bikes. I have been a part of this community for my entire life and, because of that, I'm invested in working with other local businesses and engaging with the greater community.
Any parting words of advice?
If you pursue a career path that helps make the world a better place, you will find happiness within your career and in your daily life. It’s a sunny life, wear your hat!
Read More Online: travelboulder.com/meet-the-maker-boulder-artist-ted-bradley
"If you're passionate about the work you're doing, it will motivate you.
welcome to your
My happy place is a little bit hip and a little bit hippy. It’s loved by techies, foodies and adventurists. It’s surrounded by stunning landscapes and full of charming small businesses. It’s a spot where I can find something new or rediscover things I’ve forgotten how much I love. Sounds kind of nice, right? Come find your own happy place in Downtown Boulder.
Meet Some of Boulder County’s BEST PERSONAL TRAINERSBy Aimee Heckel
WHATEVER YOUR REASON for wanting to start a fitness routine, a personal trainer can help. Trainers can help keep you accountable, as well as reduce the risk of injury. Another big plus? They can help curb boredom, which can be a death knell for any workout. Even if you’re an experienced lifter or athlete, a trainer can push you further than you’d go on your own.
Luckily, Boulder—the “fittest town in America”—and the surrounding cities have more than their fair share of qualified personal trainers. Here’s a look at some of Boulder County’s top personal trainers, including what distinguishes their approach to health and fitness to help you sort through the options to pick the best partner for your goals.ERYN DIZEREGA ROSS MEYER ROSS MEYER
Ross Meyer says he was a “skinny nerd” as a kid, but he ended up in a martial arts studio in college that changed his life. He fell in love with body movement. But a sports inju ry while training for his black belt landed him in surgery and physical therapy.
“I experienced firsthand the need for better integration between skillful body move ment, rehab and conventional strength and fitness training,” Meyer says.
That brought him to where he is today. He’s been working in the fitness industry since 2000 and has logged more than 18,000 client hours. His prima ry education includes training
in Functional Movement Sys tems. He is a Dynamic Neuro muscular Stabilization exercise trainer from the Prague School of Rehabilitation; a StrongFirst and a Russian Kettlebell Chal lenge kettlebell instructor; and an Exercise Coach and Holistic Lifestyle Coach 3 via the Chek Institute. Add to that 22 years of continuing education as an enthusiastic learner.
He runs Personal Re-Train ing, 6395 Gunpark Drive, unit A, in Boulder. This business was designed to identify your poor body movement patterns and correct them using exer cises that are ultimately linked together to scaffold into com plex and challenging exercises. Some clients simply want to live their daily lives without pain, whereas others want to continue their gains into elite sport and
“Most injuries, aches and performance leaks have sloppy body movement and compen sations as a causal factor,” he says. “I specialize in helping people eliminate nag ging aches and pains before they turn into big problems, and then uploading those improvements into holistic, versatile strength and fitness.”
He says he also works with people who have had dissatisfy ing experiences with convention al fitness and rehab in the past.
DEANNA CARLSON email@example.com 303-539-9334
Deanna Carlson is a personal fitness trainer at Iron Works
Fitness, 4660 Broadway in Boulder, and the YMCA of Boulder, 2850 Mapleton Ave., Boulder. Carlson has been interested in health and fitness her whole life and says she is driven by her passion for helping people.
“I focus on the mind-body connec tion and can train any fitness level,” she says.
Carlson has a degree in health science and is also certified in fitness training, yoga, aquatics and nutrition coaching. She has been in the health and fitness field for 16 years and says she is always continuing to learn and grow.
“Movement is medicine,” Carlson says. “I believe in focusing on the whole person. Well-being, fitness, nu trition and stress management all work together to build a functional, healthy and happy person.”JOE ROSEBERRY
Joe Roseberry is a personal trainer at Just Results Personal Training, 10835 Dover St., Suite 1300, in Westminster and the founder of The Answer. He is a former civil engineer and graduate from the Colorado School of Mines, where he played football. He began personal training to get out of debt. That changed the course of his life. He began training in 2007 and now has trained thousands of people of all ages and abilities.
“I have also read thousands of books on mental, physical, spiritual and emo tional wellness that have empowered me to help my clients grow, expand and evolve with a holistic approach to health and wellness,” he says.
Roseberry combines his engineering background with his fitness experi ence for a unique approach he calls the “physics of fitness,” and he applied those principles to develop a piece of equipment called The Answer. The Answer was designed to increase your power, mobility and strength, while increasing the flow of cerebrospinal fluid and improving the circulation of blood flow, all while lengthening the spine and strengthening the core.
With his holistic approach, Roseber ry says he tailors workouts to address all aspects of the client.
“This creates space for traditional exercise movements complemented with breathwork to lower cortisol levels, hand-eye exercises to improve cognitive function, as well as inten tion-setting and gratitude and appreci ation reps,” he says. “I love what I do at an ineffable level.”
firstname.lastname@example.org 720-372-4653 goldsgym.com/longmont
Eryn diZerega is a competitive bodybuilder and personal trainer
at Gold’s Gym Longmont, 1240 S. Hover St., Suite 200, in Longmont. She danced ballet for 17 years, where she says she was surrounded by an unat tainable body image standard, which led her to develop unhealthy eating patterns. A foot injury at the same time as the pandemic lockdowns led her to pause her dancing, and that’s when she began studying weightlifting.
“I fell in love with working out and nutrition, and I got certified to be a personal trainer,” she says.
She got her certification through the National Academy of Sports Medicine. She is currently studying kinesiology and exercise science at the University of Colorado
While diZerega is new to the scene—she’s been a personal trainer at Gold’s for one year—she understands freshly and firsthand the challenges many people face with going to the gym. That’s why her goal is to get clients to do exercise that’s going to be sustainable for them and their lifestyle long term. She wants to switch the narrative from thinking of fitness as restrictive and miserable to finding ways to make fitness enjoyable.
“Because I had such amazing results and have been feeling the best I ever felt training this way, I wanted to share my knowledge with others in hopes
that they could turn their lives around similarly to how I did,” diZerega says.
email@example.com 720-838-4009 bodybalanceboulder.com
Jason Busch is a personal trainer and owner of Body Balance, 4735 Walnut St., Suite E, in Boulder. He graduated from the University of Colorado with a degree in kinesiology in 1995. He started working as a personal trainer at a local gym while taking a break from college, before then attending physical therapy school.
“I found out that I am too much of a gym rat to go back to PT school,” he says. “I decided personal training was a better career for me, and I am still here in the same town working with clients.”
Busch opened his first gym in 1998. He has various certifications, but he says he realized that he wanted to help clients
achieve goals that were outside of the scope of what was considered “allowed” by a personal trainer. So he changed directions with his education.
“I started focusing on things that I wanted to help people with, such as corrective exercise, addressing poor movement patterns and helping people who are in pain get out of it,” Busch says.
Everyone he works with starts with a 10-movement assessment. It’s simple but provides a lot of information about what’s going on with their body, joint by joint. He combines that assessment (your needs) with what you want so you can achieve both.
“We do more than just pick stuff up and put it down,” Busch says. “Our definition of a good workout is one that is safe and effective, not leaving you in a sweat-stained puddle on the ground. Fitness is a journey not a destination and should be adopted for life.”
This means being pain-free. That’s what builds a positive relationship with exercise, he says.
Brenna Backe got her degree in exercise science, following her lifelong interest in how things work—includ ing how the body functions and how to best take care of it. Backe began coaching at age 18 and training at age 21, so she’s been at it for 22 years. She is also a certified Functional Range Conditioning Movement Specialist.
Today, she’s a trainer and the owner of Koa Fit Studio, 2100 Pearl St., Suite C, in Boulder. There, she works mostly with people who do not move well— people with chronic pain or tweaks, people who have stopped doing what they love due to pain and/or people recovering from injury or surgery.
“I meet people where they are at. I don't have standardized programs I hand out. I evaluate the person and
train them for their specific needs,” Backe says. “Some people feel hope less after an injury or as they age, like they can't do the things that they love anymore. My passion is to give those people hope. Teach them about their body and what it is capable of so they can feel inspired to tackle physical challenges and feel like themselves.”
NICHOLAS HOPPER firstname.lastname@example.org 303-960-5284 Hoppertraining.com
Nick Hopper has been a personal trainer for 19 years, since 2003. Hop per has been involved with athletics all his life. He has a degree in human physiology from CU and 14 years of experience working at a corporate fitness gym. After that, he decided to start his own training and rehabilita tion business, Universal Performance.
In addition to his degree, his educa tion is extensive, including being cer tified as a corrective exercise specialist, personal trainer, sports fitness specialist and performance enhancement spe cialist through the National Academy of Sports Medicine (NASM) and a two-time weightlifting coach through USA Weightlifting. He also has training in fascial tissue release/injury treat ment, did a 15-week independent study in biomechanics at CU and serviced more than 7,000 training sessions when employed at 24 Hour Fitness.
His business, Universal Perfor mance, was inspired by his ability to work with anyone, regardless of age or ability level, he says. That, and an “allin” mindset (he has no interest in pur suing any other type of career), really
distinguishes his services, he adds. “Additionally, I am quick to research and/or discuss topics with others when I am presented with questions that I lack answers to,” he says.
email@example.com 303-440-5776 bodydynamics.net
Wendy McClure has been a personal trainer for more than 30 years, but one of the most unique things she offers is helping people get ready for and go on “active trips.” She has brought people kayaking, hiking, snorkeling, paddling, biking and exploring the world, in cluding in the Galapagos Islands, Costa Rica, Portugal, Croatia. Being fit for a trip can be a great catalyst and motiva tor for bigger, lifelong changes, she says.
Beyond blending fitness and travel, McCLure has co-owned Body Dynam ics, 2760 29th St., Suite 1B, in Boulder, for more than 25 years. She’s been active most of her life through dance and sports, and her dad was a coach and physical educator, so she grew up in a fitness-focused environment.
McClure also has a bachelor’s degree in exercise science and an advanced degree in exercise physiology. Her list of certifications is long, including from the American College of Sports Med icine and IDEA Health and Fitness Association and for TRX suspension training, post-rehab, senior fitness, gait analysis, Foot to Core and others.
“My current specialty is discovering the imbalances in a client’s movement patterns and optimizing the movement to mitigate pain,” she says.
GLENN HATTEM firstname.lastname@example.org 720-514-9665
Glenn Hattem has been a “Break through Health and Life Coach,” consultant, mentor, educator and motivational speaker for three decades. He’s also a best-selling author. Hattem has worked with thousands of people around the world to help them improve their lives using holistic coaching pro grams that teach a work-life balance.
Hattem has multiple certifica tions, including from the National Strength and Conditioning Associ ation (NSCA), Precision Nutrition and the International Sports Sciences Association (ISSA). But what really makes him stand out is his coaching method called Amplify. His 90-day program is designed to help you boost your immunity with daily fitness and health habits, but he also incorporates practices to help people build fulfilling relationships, confidence, a deeper purpose and more.
The program walks you through the whole process, from setting goals to creating an action plan. Mindset, daily habits, metrics for monitoring progress—it’s all personalized and all part of the unique system that Hattem teaches. His new book, “Amplify,” is set to publish this fall.
HEIDI GRAYCE GOODRICH email@example.com 720-470-1868
Heidi Grayce Goodrich began first as a student trainer in college. She says
she loved problem-solv ing and helping athletes return to their sport, so it was a logical next step to become a strength coach. That was in 1997.
Today, Goodrich is a certified strength and conditioning special ist and has received special training in massage, energy healing, athletic performance, nutrition, injury preven tion and post-rehab. She specializes in sports performance, injury prevention and post rehab.
But what distinguishes her services, she says, is her holistic approach to movement.
“I use a fusion of massage, energy work, intuition and science to guide me in creating the best, most effective programs for each person. My goal for each person is freedom—freedom to say ‘yes’ to any activity they are in spired by, whether hiking, soccer, aerial dance or being able to pick up their grandkids,” Goodrich says. “I want people to trust that their bodies can support the activities they want to do.”JUDD NESMITH firstname.lastname@example.org
Judd Nesmith has been a gym rat since age 15. He says he fell in love with strength-training at a young age because it helped him overcome a body image complex. Plus, it paid off in a big way while playing football and baseball.
“Adhering to an exercise program taught me discipline and consistency. Both of these habits helped me gain some financial freedom as an entre preneur in my late 20s,” he says.
Today, at age 52, he has been a personal trainer since 2001 and has certifications from the National Acad
emy of Sports Medicine as a Certified Personal Trainer and Performance Enhancement Specialist and The Online Training Academy as a certi fied Online Personal Trainer. He runs Serious Fitness out of Judd’s Gym in Gunbarrel at 6285 Lookout Road.
He also has an online personal training business that focuses on people ages 50 and older to help them “rebuild a stronger and more youth ful-looking physique.”
JASON MCQUEEN email@example.com 303-882-6375 mcfitpt.com
Jason McQueen has always enjoyed sports, especially the competitive nature of them. He has played it all: soccer, football, track, multiple disci plines of martial arts, rock climbing, volleyball, tennis, snowboarding. He fell in love with the gym as a teenager and it just stuck.
Today, he’s been a trainer for more than 25 years, with certifications in sports nutrition, strength coaching and Kinetix Fascial Integration. He is a certified master trainer and has also studied plyometrics, TRX, kettlebell, pre- and post-natal exercising, heartrate training, injury prevention and recovery and exercising for special populations. McQueen’s home base is Mountain's Edge Fitness, 555 30th St. in Boulder, but he also offers virtual training and sometimes brings clients to parks around town.
Over the past decade, he has grown his experience and knowledge around injury recovery and acute/chronic pain.
“I have decades of experience working with many different types of people. I work with professional athletes, weekend warriors and indi viduals trying to be a better version of themselves,” he says.
But above all, to succeed, you should be having fun, McQueen says.
“My expertise will create a goalbased program that motivates you every step of the way, making exercise fun and exciting,” he says.
firstname.lastname@example.org 303-475-457 cheetahfit.com
Matt Hoskins is the owner and head trainer at the Cheetahfit Personal Training Center at 5603 Arapahoe Ave., Unit 5, in Boulder. He’s been a trainer for 25 years, with certifica tions from ACE, NASM and APEX.
His background in sports led him into a career in personal training. He earned three high-school track and field state championships, broke the Colorado State University high-jump record (still unbroken after 33 years) and played Division 1 basketball on a full scholarship. Today, he uses his experience and knowledge to help other athletes improve their sports, as well as help non-athletes improve their general health and fitness.
“I encourage people to sit down with me for a one-hour assessment session so they can see for them selves how completely different, thoughtful and effective a personal training experience can and should be,” Hoskins says.
Outdoor Gear Gets a Second Life at
My routine is the same every morning: check CNN.com to make sure the world hasn’t exploded, check stocks to de termine whether or not I’ll be eating much cat food upon retirement, then log on to my account at Boulder Sports Recycler (BSR), the used outdoor gear consignment store. These days, I get distinct pleasure out of seeing what bits of flotsam and jetsam from my life outdoors has recently sold.
There’s that Tilley hat gathering dust in a closet, the one I received as a gift around Y2K. It made me look 20 years older and I never wore it. Now, even though I am 20 years older, it’s time for it to go. It sells for $99.99 re tail and online, but one thrifty cus tomer at BSR snagged it new for $10, netting me $5 and more closet space.
It’s here, in a nondescript industrial warehouse building in North Boulder, that gently used or new outdoor gear lives on. We’re talking just about ev erything but used socks. Team sports gear, not so much either.
During a recent visit, budget-mind ed and environmentally conscious outdoor enthusiasts could select from tens of thousands of always-changing outdoor inventory at great prices.
Cyclists will find Burleys, panniers, seats, forks, cranks, seats, handlebars,
Boulder Sports Recycler 4949 Broadway 303-786-9940 bouldersportsrecycler.com
By Jeff Blumenfeld
There are inflatable kayaks and spray skirts, water skis, snowboards, split boards, cross-country and downhill skis and skins, and ski poles.
Waist packs, backpacks, knapsacks, duffel bags, sling and laptop bags.
Even an inversion table, and a pink camp toilet seat for only $16.80.
There’s a sense of discovery to visit ing BSR when 12 full- and part-time employees roll up the garage doors, pour water for the shop dogs and start the giant floor fans.
One recent find was a Scrubba wash bag. Now you can take less clothing on a backpacking trip and use the bag to wash your skivvies. Who knew?
Boulder is a mecca for outdoor re tailing. One reason: You can use much of the store’s outdoor gear in the same town you buy it.
Spur of the Moment Recreating
Just visiting Boulder and your hosts decide to take you hiking on the spur of the moment? How about a pair of well-worn hiking boots, a pack, trek king poles, a waterproof/breathable Gore-Tex shell, water bottle and, ahem, a Tilley hat? BSR sells it at a fraction of retail seven days a week.
Traditional retailers—think Pata
gonia, Fjallraven or REI—don’t mind, according to Mick Tresemer, 36, an artist-turned-businessman from Norman, Oklahoma, who purchased the then 20-year-old business from its original owners in the mid-2010s.
“We’re so small, we’re hardly competition,” he says. “They will never put us out of business. There’s a strong market for used outdoor gear. So many people prefer to reuse rather than buy new.”
The 5,000-square-foot store is not particularly easy to find, surrounded by art galleries, microbreweries, an auto body shop and a Mexican restaurant. But that’s part of its charm. There’s no supply chain issue here. The aisles are stocked constantly as gear hounds pour in daily.
“It never ceases to amaze me what pops out of Boul der closets and garages,” Tresemer tells me during a sum mer party honoring a few of their 7,000 consignors from throughout the Rocky Mountain region.
“I get surprised every single day. Our sellers include many industry representatives and sponsored athletes. We get gear once used on mountaineering trips around the world. Some of the gear is really well-made and made to last, even external frame packs from the 1960s in still great condition,” Tresemer says.
Here’s the Deal
Part of the appeal to sellers is that on items priced from $1 to $100, the store splits the sales price 50-50. Pricing is loosely based on wholesale pricing, while considering the item’s original value, current condition and natural tech nological advances in currently available gear. A little more for gear that’s new with tags or gently used, and a little less for gear that has seen better days.
On gear over $100, the split is a minimum of 60 percent to the seller and 40 percent to the house. However, on a bike in good condition that sells for $600 or more, the seller receives 80 percent of the sale.
No sketchy responses to a Craigslist ad. No meeting strange buyers at your home. BSR sells it, then cuts a check to you for sold items any time. Almost like a bank, but with out the free tote bags. Log on to your account and watch the totals add up faster than “Let’s Make a Deal.”
“Transparency is my goal. We make it as easy and trans parent as possible,” Tresemer says. “If the item languishes for more than five months, you’re asked to pick it up or else BSR will donate it to local thrift shops.”
Thanks to BSR’s singular focus, sellers can be confident their outdoor gear will get a second chance at adventure while they declutter their homes with a good conscience.
“The goal of the store is keeping good stuff out of the landfill. With the amount of production going on of out door gear, it’s refreshing not adding to that world of pro duction and not going to a store and taking an item off a shelf that has to be replaced,” says Tresemer. “If I’m going to work in my life, it feels better to reuse and recycle and not buy new. “It’s pretty gratifying.”
Read More Online: travelboulder.com/new-platform-connects-you-with-outdoor-adventure-guides
The Best Desserts in Boulder County and beyondBY ALLYSON REEDY Photo by Kobby Mendez on Unsplash
You look like you could use some slow-churned cream and sugar, a big slice of super-fluffy cheesecake or a bite (or several) of tender fruit nestled inside a buttery crust. Or maybe you need a springy cake, a shiny, caramelfilled chocolate or just a flaky, cream-filled pastry with a fancy name. Let’s be real, with the way things are going, we all need a little more dessert in our lives, and here’s where to find the best around.
Everyone knows that the best beautiful things are edible beautiful things, which makes the stunning creations from Robin Chocolates the best of all. Each truffle, from the bananas foster to the hazelnut latte to the chai caramel, is hand-made using the best chocolate Belgium, France and Switzerland can produce. And besides being easy on the eyes, they’re pretty darn delicious, too. 600 S. Airport Rd., Longmont; robinchocolates.com
It’s like Valentine’s Day exploded inside this west Pearl Street chocolate shop. For more than a decade, Piece, Love & Chocolate has been tempering, pouring and filling more truffles than you can count. (Mostly because it’s way more fun to eat than count truffles.) Unique flavors include passion fruit caramel, Stranahan’s whiskey and sweet tomato and basil, but you can’t go wrong with any of the chocolatey bites. 805 Pearl St., Boulder; pieceloveandchocolate.com
Kim and Jake, of the aptly named Kim & Jake’s Cakes, fell in love over slices of cake, and if you, too, want to fall in love over cake, then you should probably head on over to their strip-mall bakery. The cakes, in flavors like red velvet, Italian cream and chocolatey chocolate, are gluten-free but filled with deliciousness. 641 S. Broadway, Boulder; kimandjakescakes.com
Photo courtesy of Kim & Jake's cakes
It’s not easy to find this Japanese-style bakery (hint: it’s south of Flatirons Mall, diagonally across from Benihana) but once you find The Enchanted Oven, you’ll be back. They use less sugar than is typical in American baking to achieve a more balanced, slightly less sweet treat, and everything, from the fluffy cheesecakes to the special occasion-worthy cakes, is top-notch. 520 Zang St., Broomfield; theenchantedoven.cafe
There are many reasons people go to Shamane’s Bakery — cookies, cupcakes, morning buns — but we think the tastiest reason is for the pies. Named one of America’s top pie shops by Thrillist, the European butter-crusted circles are filled with the likes of sweet potato chocolate ginger, blueberry, lemon meringue and a whole lot of other mouthwatering flavors. 2825 Wilderness Pl., Boulder; shamanesbakery.com
The Huckleberry’s pie menu may be brief — you have your choice of peach huckleberry, apple crumble, cherry and chocolate bourbon pecan — but that’s just because they laser in on what they do best: a few really, really good pies. Top a slice with a scoop of ice cream to really live your best life. 700 Main St., Louisville; thehuckleberry.com
Just how good is Gelato Boy? It has not one, but two locations on the Pearl Street Mall, because by the time you’ve walked it end to end, you’ll be ready for more scoops of blackberry cornbread and chocolate fudge brownie. Bonus: Proceeds from select pints help local non-profits, like Mila’s Miracle Foundation and Sophie’s Neighborhood, both seeking cures for rare childhood diseases. 1433 and 1021 Pearl St., Boulder; gelatoboy.com
With more than 1,000 flavors of ice cream (just not all available at once), you’re bound to find something you like at Glacier. But really, all of the flavors are knockouts, and if you get a scoop or two topped with scratch-made fudge, whipped cream and sprinkles, even better. 3133 28th St., Boulder; glaciericecream.com
Pastries & More
Who said dessert had to be an afternoon or evening thing? Start your day off right with the flaky French treats at Jeannot’s Patisserie & Bistro in Lafayette. Because Paris-Brest, puff pastry tarts and little lemon croissant boats topped with fresh berries are the real breakfast of champions. 2770 Arapahoe Rd., Lafayette; jeannotspatisserie.com
Off the beaten path, in Longmont’s quaint Prospect New Town neighborhood, sits Babettes Bakery, a pilgrimage-worthy bake shop that specializes in patisserie-style items. Think: chocolatey croissants, cardamom buns and just overall laminated dough galore. Get there early for the day’s best selection. 2030 Ionosphere St. Longmont; babettesbakery.com
Yes, James Beard-nominated Moxie Bread Company might be best known for its almost-custardy loaves of sourdough, but trust us, you’re also going to want their cinnamon cruffins, croissants and kouign amanns. And maybe a Danish and cinnamon roll, too, because everything at this downtown Louisville and North Boulder staple is carb-tastic. 641 Main St., Louisville and 4593 Broadway, Boulder; moxiebreadco.com
Read More Online: travelboulder.com/suti-co-brings-scandinavian-baked-goods-to-boulder/
Looking for even more delectable Boulder dishes to cook up at home? Snag a copy of “A Bite of Boulder,” a cookbook from the team behind First Bite. Find it in select stores around town and online at firstbiteboulder.com
Delicious Recipes From Boulder Restaurants
SALT’s Organic Butternut Squash Soup w/ Toasted Almonds & Nutmeg
SALT, 1047 Pearl St., Boulder, 303-444-7258, saltboulder.com
2 pounds organic local butternut squash, washed and cut in half
1 pound organic yellow onions, peeled and cut into large dice
1 pound organic carrots, cut into medium dice
4 ounces olive oil
3 quarts of water
2 tablespoons cinnamon
2 teaspoons nutmeg
4 ounces almonds
8 ounces heavy cream
Sugar to taste (approx. ¼ cup)
Salt to taste
Preheat the oven to 350 degrees. Place squash cut-side down on a baking tray lined with oiled parchment paper. Roast until tender in the neck.
While the squash is roasting, sweat the onions and carrots in ol ive oil in a sauté pan starting on high heat, then lower the flame to sweat until softened. Add 3 quarts of water and simmer.1Dagabi Cucina’s Pisto Manchego (Spanish Ratatouille)
Dagabi Cucina, 970 Broadway Unit 101, Boulder, 303-786-9004, dagabicucina.com
1 tablespoon of minced garlic
1 white onion
1 pound of green bell peppers (seeded and chopped)
1 pound zucchini (chopped)
2 pounds tomatoes (peeled and chopped)
1 pinch of sugar
6 tablespoons of extra virgin olive oil
Heat olive oil in a large frying pan. Add the green bell peppers and cook over medium heat, shaking the pan from time to time. Add the onion and the garlic and cook for 15 minutes. Add the zucchini and cook for another 5 minutes. Add the tomatoes and sugar, then continue cooking for another 10 minutes. Simmer until all the liquid from the tomatoes has evaporated. Season with salt. This dish is best prepared in advance, served with toasted bread.
Remove squash from the oven and lower the oven temperature to 250 degrees. Place almonds on a sheet tray and toast for ap proximately 8 minutes, checking every 2 minutes to make sure they don’t burn.
Scoop out the seeds while holding the squash with a heavy kitchen towel. Then, scoop out the roasted squash and add to the onion and carrot mixture. Add the cinnamon and half the nutmeg. Simmer for 20-30 minutes to let flavors come together.
Let the mixture cool, then blend until the soup is smooth. Finish soup with ¾ of the cream, salt and about a ¼ cup of sugar. Place the remaining cream and nutmeg in the saucepan with a pinch of sugar and bring to a boil.
Place the soup in a warm bowl. Drizzle with the nutmeg cream and sprinkle toasted almonds on top.
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Farow, 7916 Niwot Road, Niwot, 303-827-3949, farowrestaurant.com
1 pound rutabaga, peeled and spiralized 2 oz freshly grated parmesan
Fresh cracked black pepper
1 cup water with 1 tsp flour 2 Tbsp butter
Spiralize rutabaga and add to a large skillet, along with water and flour. Cooking on high, reduce the water by ¾. Now add the butter. Once melted, turn off the heat and toss the pan while slowly adding parmesan. Finish with cracked black pepper and salt.FAROW’S RUTABAGA CACIO Y PEPE Photo courtesy of Farow
Ash’Kara’s Drunken Mushrooms in Coconut Broth with Cilantro Oil
Ash’Kara, 1043 Pearl St., Boulder, 303-993-5286, ashkaraboulder.com
2 T neutral oil (grapeseed, local sunflower)
1 lb mushrooms chopped into 2-inch pieces (your choice of mushrooms)
1 cup vegetable stock
1 cup red wine
Salt to taste
3 - 13.5 fl oz cans of coconut milk
2 T cardamom
1 T ground cumin
1 T ground Coriander
1.5 T salt or to taste
½ C local honey
2 C cilantro
1 C parsley
1 C neutral oil
In a medium saucepan, heat oil on medium to high heat. When oil looks thin, about 1 minute, add mushrooms. Stir to coat. Allow mushrooms to cook for 3 minutes, stirring occasionally.
Add red wine and a large pinch of salt. Continue to stir.
Add vegetable stock and cook for about 10 minutes, until mushrooms are soft and all alcohol is cooked out. Salt to taste, then set mushrooms aside.
In a separate medium saucepan, combine coconut milk, cardamom, cumin, coriander, salt and honey. Simmer on low heat for 15 minutes until the coconut sauces has thickened a bit. Taste and adjust to your liking.
Combine cilantro, parsley and neutral oil in a blender. Blend on high for 4 minutes or until mixture is hot and smoking from heat. Strain the mixture through a fine mesh strainer and save the green oil for topping.
Pop some popcorn for garnish.
Cafe Aion’s Paella
Cafe Aion, 1235 Pennsylvania Ave., Boulder, 303-993-8131, cafeaion.com
Paella Pan (14”) 1 large link of fresh chorizo or other spicy, smoky sausage you really like 1lb mixed chicken pieces on the bone 1 small red onion, julienned 6 cloves of garlic, sliced 8oz. canned tomato saffron – a nice three finger pinch 1/4c cup white wine 3/4 cup Spanish paella rice or similar short gain white rice. 1 1/2 qt. chicken stock ½ lb. mussels or clams Fresno chili, minced Flat-leaf parsley, chopped Lemon wedges
Over a medium-high flame, add enough olive oil to coat the bottom of the pan. Once the oil has reached its smoking point, add the chicken and sausage, turning every now and then to achieve a nice sear on each side.
Add in the onions & garlic. Once the onions have caramelized nicely, add in the rice. Continue to stir, allowing the rice to toast to a nice golden brown. Add the tomatoes and the saffron, then turn up the heat and let the mixture reduce to a thick consistency. Add a liberal splash of wine, being careful of any possible flare-up. Give the pan a little shake to even out the distribution of rice. Ladle stock around the outer edge of the pan until the liquid just reaches the top of the rice. Reduce the heat to a slow bubbling, adding more stock as needed.
When the rice is al dente and has absorbed most of the liquid, add the mussels. Arrange them on their hinge in the rice. Once they all pop open, pull the paella off the heat and top with chopped parsley, Fresno chili and a generous drizzle of great olive oil.
Bohemian Biergarten’s Spicy Hungarian Chicken Paprika
Bohemian Biergarten, 2017 13th St., Boulder, 720-328-8328, bohemianbiergarten.com
5 pounds boneless chicken thighs, skin on 1 medium yellow onion, finely diced
3 tablespoons garlic, chopped
1 bay leaf, crushed ½ cup Hungarian paprika
1 teaspoon cayenne pepper
1 teaspoon ground marjoram 1 teaspoon black pepper
1 ½ quarts chicken stock 1 16 ounce can tomato sauce
4 slices smoked bacon, chopped ½ cup cornstarch
1 cup of cold water
Sea salt and Wondra flour to mix with chicken thighs ½ cup canola or grapeseed oil
Clean the chicken thighs of excess fat and then season them with salt and Wondra flour.
Heat the oil in a large braising pan or Dutch oven. When the pan is hot, gently add chicken thighs skin side down. When the chicken is browned, flip over and add the bacon, onions, garlic, and all the spices. Turn down heat to medium-low and sweat all the ingredients.
After all the ingredients are sweated, add the chicken stock and tomato sauce. Bring to a boil and skim off excess fat. Stir in the cornstarch slurry, bringing back to a light boil, and adjust the seasoning.
Read More Online: travelboulder.com/how-to-make-the-rio-grandes-famous-guacamole-at-home