I really enjoyed this story on NPR and wanted to share: FROM DETOX TO ELIMINATION DIETS, SKIPPING SUGAR MAY BE THE BEST BET
Cut back on sugar, folks. It’s hiding in all kinds of places and we really don’t need to consume it at all. Take a little more time to make things from scratch.
Saturday mornings are great for casually sipping coffee, learning about beans, roasting methods, proper grinding, brewing at altitude, and picking up flavor profiles and nuances. Add snow to the mix, and it’s a perfect November day in Boulder, Colorado. Thank you Briana May for your beautiful photos.
I’ve been averse to plastic in my kitchen for a long time now and as a result haven’t bought plastic wrap in years. Living in a dry, high altitude town means your beautiful freshly baked baguettes will turn into crackers without being stored in plastic, so I’ve kept plastic bags in the kitchen for those moments when I can’t finish a loaf in a day. But, I came across a unique solution a few months ago on Food 52- Bee’s Wrap.
Bee’s Wrap is made with organic cotton covered in beeswax, jojoba oil, and tree resin. The warmth of your hands molds it to your baguette (or cheese, bowl, sandwich), and then it stiffens when it cools and maintains its shape.
You can wash it in cool water with mild dish detergent, let it air dry, and it lasts approximately one year. I haven’t had mine for a year yet, so I can’t testify to what starts to happen that you’d realize it was time to buy a new one. I also have only used mine for bread thus far.
I love the opportunity to not just keep plastic from my foods, but keep it out of landfills, and hopefully be part of a growing number of consumers voting with their dollars against our non-stop creation of thousands upon thousands of miles of plastic wrap each year.
If you live here in the Boulder area, you can pick up some Bee’s Wrap at Cured. Otherwise, check out their interesting website and at least consider it. If it’s not for you, then for your super environmentally-friendly friend.
Zeal- Food for Enthusiasts, a not-quite one year old establishment, has just fired their second executive chef in ten months. First time restauranteur Wayde Jester has, according to comment from his staff, refused to listen to advice from veterans in the industry and has preferred to run a place where people are fired for not fitting in with the “love will see us through” front of the house philosophy that has formed a cult of sorts in the management.
Front of the house issues have been apparent from the start, which is expected when one has no experience and tries to play restauranteur without listening to and following the advice of industry professionals who have worked hard and done this all before. But, the back of the house was originally staffed with professional chefs with experience at OAK at Fourteenth, L’atelier, Frasca, and Jax, to name a few successful restaurant models here in town.
The most recent shift has brought A Bolder Table to the decision to boycott Zeal. Their executive chef, Sean Smith, had poured everything he had into running that kitchen and was called in for a meeting on his day off to be blind-sided and fired, effective immediately, with no severance, for doing a great job and working incredibly hard, but not leaving the kitchen to socialize with Zeal’s guests. I’m sorry folks, but chefs usually don’t socialize- they run the kitchen and make your dining experience possible with the help of the front of the house staff being there to touch tables and mingle with diners. Wayde Jester fired a chef with no one next in line to be trained in Sean’s duties. He then lied to the staff about the staff change, and is refusing to repay the former chef for out of pocket restaurant expenses incurred while employed. Staff moral is very low and each and every employee has reached out to Sean in tears, outrage, or just plain disbelief.
The “love is all we need” facade will only last so long. Showing zero love to one of the most hard working and important employees of their establishment is the antithesis to who they say they are. A number of employees have been put on probation for “bad attitudes,” a number have quit, and people continue to be fired. There is almost no one present besides the owner who has been there since it opened in December 2013. If you’re in the restaurant industry, you’ll recognize this as a red flag. If you’re not, you can probably see the difficulties ahead for the fledgling establishment, especially in a small town. So, I can no longer support Zeal with compliments and accolades. Instead, I’m eager to see the next place that opens in their current space.
*Disclaimer- Sean Smith is connected to A Bolder Table, so we are not just passionate about the issue, but know all of the unfortunate details.
You walk in to a gourmet fresh produce market with raisins dried on the vine, exotic fruits, fresh vegetables, and a free vegetable butchering service. Turn to the right and approach a coffee bar, then a snack bar, an ice cream shop, chocolate shop, and home goods specialty shop. Head up to the second floor and enter a brewery, winery, olive oil shop, bakery, cooking school, pizzeria, vegetable restaurant, fish market and restaurant, cheese shop, fresh pasta shop, butcher counter, salumi shop… I’m definitely forgetting a number of “shops” under this two-story department store sized restaurant and marketplace. But, hopefully you get my point if you haven’t had the pleasure of visiting EATALY in NYC, Chicago, or any of its other European, Middle Eastern, or Asian locations.
Sean and I did a really quick reconnaissance after enjoying The Publican, and decided to return the next day for lunch.
We chose to dine at the Verduri restaurant, and started with their Bruschetta del Giorno.
And a couple glasses of rosé in EATALY glasses (available for purchase, of course).
Next came the Asparagi dish with a beautifully fried egg on top.
We followed that with Verdure Piastra, which was essentially a big serving of farro topped with roasted veggies.
And chef had to try their Green Pea Farrotto, as he’d just been talking about wanting to put a Farrotto on his own menu at Zeal.
The verdict? The Farrotto, which is essentially a risotto-style dish made with farro rather than rice, seemed to be rapidly prepared rather than slowly cooked the way this labor intensive dish is best made for a creamy, delectable experience. It seemed like pre-cooked farro was added to a pea broth rather than cooked in a broth over a long period of time. But, the flavor was good. The Verdure Piastra was a HUGE portion of food, yet priced the same as the Farrotto. This seemed off to us. And in the end, lunch cost $130 including tax and tip. That’s a pretty expensive lunch!