Denver Food. Restaurants, Cooking, Buying, Drinking. Taste ... Imagine.

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Taste and Imagine with eaters from Denver, Boulder and greater Colorado. Our food philosophy is to eat fresh food, as local as possible, prepared in a simple way designed to give pleasure. When we say 'simple' we mean the slow food concept taken to perfection. The slow food philosophy is good, clean and fair. Good: Try always to cook food to taste its best. Design menus that pair foods to the benefit of all, including wine and drinks. Simple means finding food that is clean and fair, not overworked, or undervalued, and cooking in an energy efficient way, and not adding unnecessary or distracting flavors.

'Fresh' is a requirement that also pushes good and clean. We design recipes that use core foods. Avoid all things packaged, processed and plasticized. We've been looking into grinding our own wheat, for example, but the type of wheat for baking isn't grown in Colorado.

For now we use local Farmers' Market flour when we can, and buy a good quality unbleached flour like King Arthur when we must.  And yes, there are occasions when we really want the terrific Castelvetrano Italian olives, so we frequent the neighborhood deli. Quality is important and we use an awesome goat cheese from Ft. Collins, Colorado, potatoes from the San Luis Valley or beef from our friends' ranch in Wyoming when we can, but sometimes something International is much better. When something travels far we treat it as something precious. Don't assume we should have it everyday. Like fruit and vegetables out of season.

'Pleasure' is what results if the fresh food is critically selected for quality and the simple plan works. Find some of our best results in the Recipes section.

And when we go out.  We look for chefs with similar vision. Colorado restaurant reviews, here, will try to talk about how local folks are pursuing their vision, for our pleasure.




Recent Entries

Almond Lemon Gluten-Free Olive Oil Cake
After a big meal this light cake still disappeared easily. If you don't have spelt flour and you don't mind…
Villa Napoli Pizza
The woman standing behind the counter said the pizza was the best in town. Villa Napoli in a former fast…
Quick Moules
Mussels are an inexpensive way to get a lot of seafood taste. With about $5, you'll get a pound,…
Tomato Breakfast
Once, in Spain, we were having breakfast and the guy next to us started rubbing big, hunking tomato quarters all…
Hot Days filled with Too Much Fun to Cook
Hot days. So many tomatoes. I picked the first few plum tomatoes. We have nine (4  San Marzano Redorta; 5 Opalka)…
Steak with Peppercorns - au so poivre
Steak au poivre -- steak with pepper doesn't need to be a great cut of meat or a huge…
Daube with Anchovies. A Different Kind of French Beef Stew
Beef Bourguignon is Steuart's all-time best, never-fail crowd pleaser, but he makes it all the time. Poor me. For a…
French Onion Soup for the Last of Winter
It's a weekend and my husband is working on a project elsewhere, so I can take some time to make…
Homemade Crackers Spice up Cheeses
Well-made cheese is exceptional - shouldn't become usual. It's expensive, high in fat, but pleasantly high in calcium and…
Toasted Oatmeal Easy Breakfast
Organic rolled on the left; organic steel cut on the right. Rolled is cut, steamed and rolled through a mill;…