As the label says, “Scarpetta is a collaborative effort of Master Sommelier Bobby Stuckey and Chef Lachlan Patterson of Frasca Food and Wine.”

Scarpetta wine. What a great idea, and for anyone familiar with Frasca Food and Wine and Chef Lachlan Patterson, it is no surpirse. There seems to be no shortage of good ideas these days.

As an avid wine drinker (consumer perhaps might be a better word?), I was pleased to receive this bottle of Friuli Italian wine from the illustrious folks at Frasca here in Boulder. I do not pretend to be a wine expert, though I do personally consume a lot of wine. I like to say that I know what tastes good. If I don’t notice the hint of strawberry or the tobacco (or whatever else might be hiding in the bottle), I can at least tell you if I’d have another glass… or another bottle.

If I had no restraint I’d be on scarpettawine.com buying a case right now. It really was that good. I suggest if you’re interested in wines you check out Scarpetta and let me know what you think.

Enjoy responsibly, of course.

This is my absolute FAVORITE way to eat ketchup!

Mix a couple teaspoons of Savory Spice Shop’s Red Rocks Hickory Smoke Seasoning in ketchup and let your taste buds thank you.

I’ve had to work with turnips a lot lately since I got a ton of them through my CSA. I decided that if I’m going to eat them, they need to be a little sweet, so I always turn to my trusted sweetener: Maple Syrup.

In the fridge I had turnips and brussel sprouts. Why not combine them?

I sliced the turnips and 1/2 of an onion, then put them in a baking dish with some brussel sprouts. Then tossed it all in a little heavy whipping cream, a drizzle of maple syrup, and a splash of Worcestershire. Nothing needs an accurate measurement- just drizzle and mix and get it moist. Then cover with foil and bake at 375 for approximately 40 minutes. Sprinkle with sea salt and pepper and enjoy.

I served these with Baked Tempeh Patties.

Tempeh really makes a meal. Here are some simple baked tempeh patties.

Ingredients:

• 1 package tempeh, ground in food processor
• 1 TB granulated onion (I buy mine at Savory Spice Shop)
• 1/2 TB garlic powder (again, from Savory)
• 1/4 cup grated parmesan cheese
• 1/8 cup ketchup
• 2 TB Worcestershire
• 1 TB olive oil

I like to top patties with Red Rocks Hickory Smoke Ketchup.

A funny thing happened last spring. I found out that Colorado’s first all organic brewery had set up shop a few months prior in an office park across the street from where I live. Asher Brewing Co, who claims to be “solving the world’s problems one beer at a time” is definitely trying to solve our problem out here in the Gunbarrel neighborhood of Boulder where good food and drink establishments are scarce. At least we can finally hang out at a… I don’t know what to say… an office park brewery. You have to see it to believe it, and taste a few while you’re there.

On the Saturday before Halloween I found out that Hosea Rosenberg’s StrEAT Chefs would be at Asher, serving some street food from their shiny mobile kitchen. I had not yet tried StrEAT Chefs, despite the fact that I’d been eager to ever since they started serving “streat”-food a few months ago. We just walked across the street and there he was, Top Chef Hosea himself.

The menu looked like good street food, and the meat-eater with me was VERY happy with his pulled pork BBQ sandwich.

Vegetarian options, however, were disappointing. My only choices were a salad or a three cheese grilled cheese sandwich, which I was not really expecting. I ordered the grilled cheese because I was starving and I eat salads all the time and didn’t feel like a salad with my beer. The grilled cheese was sinfully good, slathered in butter and dripping with cheese. But, I don’t really like to eat that way, personally. There are so many unique, cool, fun vegetarian options that I’d like to see available, especially since a lot of people will eat vegetarian foods who aren’t vegetarians themselves. It’s often a healthy choice and A Bolder Table readers know I have a number of ideas that could fly with StrEAT Chefs. But, rather than complain that StrEAT Chefs brush vegetarians to the side and assume they’ll be happy with grilled cheese, I will go ahead and give them a thumbs up because their food is good, and we desperately need food carts in Boulder!

However, if anyone from StrEAT Chefs is reading this… I’d be more than happy to provide a vegetarian menu consultation. It might take your business to a new level.