Sunday, September 30, 2018
Saturday, September 29, 2018
Paysite Report: Digital Media Marketers Examine Latest Opportunities
While the notion of paying for porn might seem naïve or obsolete for many modern consumers, those carnal connoisseurs concerned with choice, quality and safety, remain willing to ante up to satisfy their desires by purchasing premium porn.
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This 75-year-old who bagged a 14er has fitness advice for the rest of us
Arriving at the summit of Torreys Peak, Grant Shideler looked around and was amazed that the dozen or so hikers there were a third of his age.
He had dreamed of this moment for five years, ever since he broke an ankle descending neighboring Grays Peak. Now, at age 75, Shideler was king of the mountain, with a retinue of admirers.
A millennial woman on the 14,267-foot summit that morning last month expressed her homage by offering to record the moment for him. “Hey, mister,” Shideler recalls her saying, “may I take your picture using your camera?”
Shideler’s message from the mountaintop offers simple but earnest wisdom for millennials and middle-aged alike: The way he has lived, he says, proves that health and fitness are good for heart, mind and soul.
“Your body is nothing but a temple, a hallowed temple that deserves ultimate respect,” said Shideler, who was born 11 months to the day after Pearl Harbor. “If you do not respect your temple, it may fall down.”
The turning point for Shideler was in his 20s. At the time, he weighed almost 40 pounds more than he does now (150) and would make a decision that changed his life.
“It finally dawned on me that I only had one body, and I can’t take it down to Walmart to get an exchange or a refund,” the lifelong Denver resident said. “I realized if you eat right, exercise right, you have a very good chance of having a very good life — which I have realized.”
Shideler works out every other day at 24 Hour Fitness. When he broke his ankle in 2013, it healed nearly eight weeks faster than doctors predicted because his consistent weight-bearing exercise in the gym gave him unusually high bone density for a septuagenarian.
It’s all about survival of the fittest, he says, a concept where he finds useful metaphors.
Fitness advice for the ages
Grant Shideler, 75, has been a fitness devotee for 50 years. In August, he climbed a fourteener, astonishing other climbers who shared the summit with him. “Health is a lifetime ongoing process,” he says.
Here are some pearls of his wisdom for all ages:
In your 20s:
“Learn why the human body evolved as it has and work with that. Somebody who owns a race horse costing millions of dollars doesn’t put him on a bridal path just to have the grandkids ride him. You have to race that horse to keep it in shape. Our investment is what we do each day for our health. One way or another, it’s going to compound like an investment. If you compound it in the proper way, it’s going to pay great dividends.”
In your 40s:
“The watchword is: Where am I now in my life cycle? If my health has changed, I have to change, too. We have to adjust to current reality. We realize we’re not as strong as we were at 20. Everything seems to slow down, and that is a fact of life. You have to deal with what you’ve got. Know your family tree and what genetics were gifted to you.”
In your 60s:
Warming up before you exercise is especially important when you’re older. ”And if you feel a twinge (of pain), stop immediately. That’s a message your body tells you, ‘Hey, you’re pushing me too far, I can’t handle this.’ “
“I look at a gym as an adult day care center which is just festooned with a lot of cool toys we call exercise equipment,” Shideler says. ” Many people look at working out as an effort they don’t want to spend. They do not understand the origins of the human body.”
Shideler grew up as a “very sickly” child, nearly dying because of a heart murmur. He got picked on because he was skinny.
“I wasn’t athletic at all, which was the big thing in those days,” Shideler said. “I couldn’t throw, jump, run, toss, leap.”
He got three degrees from the University of Denver, one of them in law. He worked in real estate property management and construction remodeling, then in the legal department for Travelers Insurance. He retired in 2008.
When he goes to the gym, he pushes himself hard. He’ll start with a minimum of 250 weighted crunches on a machine. He calls them “half sit-ups,” a concession to a “little arthritis” in his spine that prevents him from doing full sit-ups.
He will crank up a stationary bike nearly to the maximum he can handle, pushing hard for 15 minutes before cooling down for five more. He will go hard on a rowing machine for five minutes. He’ll hit a circuit trainer for resistance exercises and work out on a Bosu ball to improve balance and strengthen his ankles.
He puts high value on getting away from civilization, calling his outdoor excursions “therapy.” He considers them an evolutionary imperative.
“You’ve got to get back to nature because the human body evolved from nature,” he said. “It didn’t evolve from concrete or the Golden Arches.’”
He hiked three peaks this summer in preparation for his Torreys ascent. One day he walked up the slopes of the Keystone ski area. It took him 2 ½ hours to climb 2,400 feet. At the top, a tourist who had ridden the gondola asked him how he did it.
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“One foot a little higher than the other one,” he replied.
Then came Aug. 9 and the ascent of Torreys. As he approached the summit, he realized his five-year goal was no longer “a mere dream” but a “beguiling peak staring squarely before me.”
He also came to see his quest as a special way to connect with people across generations.
“When I summited, I told one hiker, ‘Do you know I’m approaching age 76?’ If you want to see an expression on a millennial’s face, that just totally blows their mind. … ‘Really, you, 76? Well, congratulations.’ “
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Friday, September 28, 2018
Loveland’s Viestenz-Smith Mountain Park reopens five years after it was destroyed in the floods
Since 1926, many memories have been created at Viestenz-Smith Mountain Park — weddings, reunions, picnics and much more.
The Loveland city park in the Big Thompson Canyon is ready for the next round of memories, reopening Friday for the first time in five years since it was destroyed by the 2013 flood.
The park has changed from a manicured city park of green lawns and playgrounds to a natural mountain park with native grasses and trees, boulders and picnic shelters. And the Big Thompson River flows through a different spot, where it moved to naturally after the 1976 and 2013 floods.
Many partners spent the past few years designing and rebuilding the park for resilience, creating a natural haven in the canyon that could withstand another flood. There are two, wider bridges, a paved area to access the river, a winding path, trees and a unique character.
That experience is now open for residents, and sunny, warm temperatures are forecast for its first weekend open since the flood that caused $4 billion in damage across 24 counties and killed 10 people in Colorado, two who lived in nearby Cedar Cove, just down the canyon from the mountain park.
Read more at the Reporter-Herald.
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14er season isn’t over. October may actually be the best time to hike one.
Leaves have changed in the high country and some of the high peaks have seen dustings of fresh snow, but that doesn’t mean fourteener season is over in Colorado. The fall can be an especially enjoyable time to climb Fourteeners, even in October.
“It’s generally a little bit cooler, a little bit less crowded, so people are able to enjoy the hike a little bit more,” said Reed Fischer of the Colorado Mountain Club. “The fall colors make for a really unique look at a lot of the peaks.”
And while fourteener climbers must always be vigilant about weather, the threat of thunderstorms boiling up over the high peaks the way they do in the summer is significantly reduced in the fall.
Monsoonal flows common to summer typically are shut off. Cold fronts also help wring moisture out of the air. The goal doesn’t have to be getting off the summit by noon to avoid lightning, something that is highly advisable in the summer.
“You get those fronts in the fall where it clears everything out and there is zero chance of thunderstorms, so you can be up there all day,” said Jon Kedrowski, who slept on the summit of every Colorado fourteener in 2011 and produced a photo book about the adventure called “Sleeping on the Summits.” “You don’t have to leave at 3 a.m. to summit,” he said. “You can leave at 6 or 7 a.m.”
In fact, when Kedrowski finished his fourteener project with an ascent of the Mount of the Holy Cross near Vail, the date was Sept. 28.
“I knew I could go up there and stay the night and not worry about storms in the afternoon and shoot sunset photos, sunrise photos,” Kedrowski said.
Cooler temperatures mean more comfortable conditions for climbing in the middle of the day, but they also mean it can be near freezing when your hike begins, so plan accordingly and pack extra layers of clothing. There may have been recent snow that melted and then froze overnight, so you can encounter patchy early morning ice on rocks.
Kedrowski recommends keeping that in mind when picking a mountain to climb and which route to choose. The typical route up Quandary Peak near Breckenridge, for example, is via its east ridge. That side of the mountain will catch early morning sun, which can take the chill out of the climb.
“Some years, you get that first dusting of snow and that can be treacherous on the semi-technical ones,” Kedrowski said. “But this year, it really hasn’t taken effect yet. We’ve had a few of those snowstorms but nothing major where it’s sticking significantly. The peaks up high are still fairly clear of snow and ice. Even the technical ones like Capitol and the Maroon Bells are snow-free. You can climb them and not have to worry about anybody else.”
In fact, Kedrowski has made an annual autumnal ritual of climbing Capitol, a popular but precipitous peak near Aspen. He’s planning a trip there next week.
“When you do Capitol in midweek in late September, there’s never anybody up there,” Kedrowski said. “The last four falls in a row, I go up there and do it. I just love Capitol Peak.”
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Avanti shakes up lineup by swapping Chow Morso with The Rotary
A new restaurant is joining the eclectic rotation of Avanti Food & Beverage’s assortment of vendors in early October.
The Rotary will offer local meats cooked on a wood-fired churrasco rotisserie with seasonal sides and salads, all available for $15 or under, according to a press release.
Paleo, vegetarian, and gluten-free diners alike will have a variety of options at The Rotary: chicken thighs, slow-roasted pork shoulder, grilled broccolini, kale and green apple salad, and house-made potato chips.
The Rotary also offers sandwiches on ciabatta and frozen custard with seasonal toppings.
The Rotary will replace Chow Morso, which will serve at Avanti until Sept. 30. Chow Morso’s brick and mortar location is at 1500 Wynkoop downtown.
Avanti F&B, 3200 Pecos St., Denver, 720-269-4778; avantifandb.com
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Avanti shakes up lineup by swapping Chow Morso with The Rotary
A new restaurant is joining the eclectic rotation of Avanti Food & Beverage’s assortment of vendors in early October.
The Rotary will offer local meats cooked on a wood-fired churrasco rotisserie with seasonal sides and salads, all available for $15 or under, according to a press release.
Paleo, vegetarian, and gluten-free diners alike will have a variety of options at The Rotary: chicken thighs, slow-roasted pork shoulder, grilled broccolini, kale and green apple salad, and house-made potato chips.
The Rotary also offers sandwiches on ciabatta and frozen custard with seasonal toppings.
The Rotary will replace Chow Morso, which will serve at Avanti until Sept. 30. Chow Morso’s brick and mortar location is at 1500 Wynkoop downtown.
Avanti F&B, 3200 Pecos St., Denver, 720-269-4778; avantifandb.com
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Free coffee, $5 for 4 tacos and more cheap stuff coming up in Denver
Icy reception
Are you ready to hit the ice? The Colorado Avalanche host its inaugural Avs Fan Fest on Sept. 29 at the Pepsi Center. Both admission and parking are free. From 11 a.m. to 2 p.m., the interactive experience provides fans with a behind-the-scenes look at the inner workings of a team practice. Fans will get a peek into practice strategy, view “live” in-practice interviews with players and experience an end-of-practice Avs player contest. The event will also include an exclusive Q&A with Head Coach Jared Bednar. The fest is a non-ticketed event, but fans are encouraged to RSVP at avalanche.teamkse.com/avs-fan-fest. Those who do will be entered to win prizes, including Avs tickets, autographed merchandise and more. (You must be present at the event to claim your prize.)
Weekend buzz
Coffee lovers should have lots of reasons to stir things up on Sept. 29, also known as National Coffee Day, as many shops are celebrating the day with deals. Krispy Kreme is giving away a free cup, any size. Cinnabon is also sharing a free 12-ounce cup with customers. No purchase required for either offer. Grab a coffee buddy and head to Dunkin’ Donuts for a buy-one-get-one-free cup of its hot coffee. Stop by Einstein Bros. Bagels for a free cup of Caribou Coffee with the purchase of any food item. Finally, Circle K and Pilot Flying J convenience stores are also offering a free cup, but each requires a digital offer found on their respective mobile apps. With so many popular independent coffee shops brewing around town, stop by your favorite neighborhood café for more specials and giveaways.
Word play
All plays start with the written word and, at some point, a budding playwright has to share those words with others. Denver Center for the Performing Arts Education is calling playwrights of all levels to hear their material read out loud, maybe for the first time. If you’re interested, bring 10 minutes of a work-in-progress to First Mondays: Playwriting for a little assistance from the pros in developing it further. The first workshop takes place on Oct. 1 from 7 p.m. to 10 p.m. at the DCPA Education building at 13th and Arapahoe. The series is free to writers and the public. Plays will be read on a first come, first served basis. If your piece still needs a little more work before you share it with the world, there is a second playwriting session on Nov. 5. You can register online at denvercenter.org/education/adult-acting-classes.
Dinner bell
How do you celebrate National Taco Day? Munching tacos on the cheap at Taco Bell, of course. The ubiquitous fast-food franchise is celebrating the crunch-worthy day with a special National Taco Day Gift Set. On Oct. 4, get the food holiday box with four tacos, including a Crunchy Taco and one of each of its Doritos Locos Tacos (Fiery, Cool Ranch and Nacho Cheese) for $5. The set comes with themed packaging, so no wrapping necessary. Sounds like the perfect gift for taco lovers on-the-go. Unfortunately, taco fans, the box is only available for the one day. tacobell.com/day
Every Saturday, Laura Daily and Bryan K. Chavez at MileHighOnTheCheap.com compile “Cheap Checklist” to help smart shoppers find freebies, discounts and deals. Send tips to info@milehighonthecheap.com 10 to 14 days in advance. More freebies, discounts and deals at MileHighOnTheCheap.com.
[Read More …]
Free coffee, $5 for 4 tacos and more cheap stuff coming up in Denver
Icy reception
Are you ready to hit the ice? The Colorado Avalanche host its inaugural Avs Fan Fest on Sept. 29 at the Pepsi Center. Both admission and parking are free. From 11 a.m. to 2 p.m., the interactive experience provides fans with a behind-the-scenes look at the inner workings of a team practice. Fans will get a peek into practice strategy, view “live” in-practice interviews with players and experience an end-of-practice Avs player contest. The event will also include an exclusive Q&A with Head Coach Jared Bednar. The fest is a non-ticketed event, but fans are encouraged to RSVP at avalanche.teamkse.com/avs-fan-fest. Those who do will be entered to win prizes, including Avs tickets, autographed merchandise and more. (You must be present at the event to claim your prize.)
Weekend buzz
Coffee lovers should have lots of reasons to stir things up on Sept. 29, also known as National Coffee Day, as many shops are celebrating the day with deals. Krispy Kreme is giving away a free cup, any size. Cinnabon is also sharing a free 12-ounce cup with customers. No purchase required for either offer. Grab a coffee buddy and head to Dunkin’ Donuts for a buy-one-get-one-free cup of its hot coffee. Stop by Einstein Bros. Bagels for a free cup of Caribou Coffee with the purchase of any food item. Finally, Circle K and Pilot Flying J convenience stores are also offering a free cup, but each requires a digital offer found on their respective mobile apps. With so many popular independent coffee shops brewing around town, stop by your favorite neighborhood café for more specials and giveaways.
Word play
All plays start with the written word and, at some point, a budding playwright has to share those words with others. Denver Center for the Performing Arts Education is calling playwrights of all levels to hear their material read out loud, maybe for the first time. If you’re interested, bring 10 minutes of a work-in-progress to First Mondays: Playwriting for a little assistance from the pros in developing it further. The first workshop takes place on Oct. 1 from 7 p.m. to 10 p.m. at the DCPA Education building at 13th and Arapahoe. The series is free to writers and the public. Plays will be read on a first come, first served basis. If your piece still needs a little more work before you share it with the world, there is a second playwriting session on Nov. 5. You can register online at denvercenter.org/education/adult-acting-classes.
Dinner bell
How do you celebrate National Taco Day? Munching tacos on the cheap at Taco Bell, of course. The ubiquitous fast-food franchise is celebrating the crunch-worthy day with a special National Taco Day Gift Set. On Oct. 4, get the food holiday box with four tacos, including a Crunchy Taco and one of each of its Doritos Locos Tacos (Fiery, Cool Ranch and Nacho Cheese) for $5. The set comes with themed packaging, so no wrapping necessary. Sounds like the perfect gift for taco lovers on-the-go. Unfortunately, taco fans, the box is only available for the one day. tacobell.com/day
Every Saturday, Laura Daily and Bryan K. Chavez at MileHighOnTheCheap.com compile “Cheap Checklist” to help smart shoppers find freebies, discounts and deals. Send tips to info@milehighonthecheap.com 10 to 14 days in advance. More freebies, discounts and deals at MileHighOnTheCheap.com.
[Read More …]
Strategies to Gain, Retain and Regain Customers
Your customers are key to the success of your business, so keeping them should be your number one priority, especially since it costs more to acquire new customers than to retain the ones you have. At Segpay, our merchants’ retention rate for recurring subscription memberships is just under three rebill cycles.
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Thursday, September 27, 2018
Go behind the scenes of Tony-winning “Dear Evan Hansen” as national run debuts in Denver
Jessica Phillips had barely been in Colorado for 24 hours before she was spirited to Broncos Stadium to join her “Dear Evan Hansen” castmates in singing the National Anthem in front of tens of thousands of football diehards.
“I haven’t been outside too much, but I hear Denver’s great,” she said the next day from a break room behind the Buell Theatre, where the Tony-winning “Hansen” runs through Oct. 13. “I’m going to take everybody’s word for it.”
Phillips and the rest of the cast had little time to prepare before the show opened its first-ever national tour in Denver on Tuesday. They had not yet enjoyed a full rehearsal on the Buell’s stage when The Denver Post interviewed them. They had barely seen the theater. The critic’s screening was two weeks away.
But the intense, months-long preparation for the touring version of this musical — which has attracted “Hamilton”-like attention and awards since debuting at Washington, D.C.’s Arena Stage in 2015 — requires full concentration, even if its performers got a head start in New York City.
“I do love seeing people getting excited and going out for a night on the town, all dressed up and happy,” said Ben Levi Ross, who plays the title character in this tale of high school love, deception and anxiety. “Being from L.A., it’s refreshing to walk around the (Denver Performing Arts Complex) and get a sense of that.”
Denver’s style is decidedly more casual than Ross’ observations may imply, but it’s no secret the Mile High City has become a top-tier laboratory for testing and launching Broadway musicals and their tours, including Disney’s “Frozen” musical adaptation, which preceded “Hamilton” last year at the Buell.
Armed with a half-dozen Tony awards (including Best Musical 2017) and an unusually compact cast of eight, “Dear Evan Hansen” arrives with the finest hype a stage production could ask for, and a chance to tweak itself further. As in the past, Denver is acting as the connective tissue between the Broadway version and the one the rest of the country will see, with the production scheduled to visit 22 more citiescoast-to-coast through September 2019.
Ben Platt and the cast of “Dear Evan Hansen” in the original Broadway version of the musical. (Provided by Matthew Murphy)
Not only does this “Hansen” feature the same director as Broadway’s — veteran Michael Greif, of “Rent” and “Grey Gardens,” who has been with it since the beginning — but Ross (as Hansen) also brings a vital measure of continuity. He was the understudy for three lead male roles on Broadway, including Hansen, and got to perform it for audiences a couple times in anticipation of this touring debut.
“It was different than a lot of swing (or chorus) positions because there’s no ensemble in this show, so it’s not like I had an on-stage track and also covered some of the leads,” Ross said. “It was: there’s only eight people on stage, and you cover three of them — and they’re all principal roles.”
That’s not the only pressure on Ross. As quickly as it garnered rave reviews, “Dear Evan Hansen” developed a reputation for exacting a high physical and emotional toll on its performers, even by Broadway’s punishing standards. Last summer, The New York Times wrote that the show “wrecked” its then-lead Ben Platt (now a Tony winner), capturing backstage scenes of him being hugged by friends who asked him to promise he was taking care of himself amid the seemingly “impossible to sustain” performances.
Again, the 20-year-old Ross is well-prepared.
“I’ve enjoyed being able to dive into Evan and not split my energy on three different roles,” Ross said. “But on days where I feel the most like Evan, it actually makes it harder to then be Evan because I’m not separating my anxiety from his. Are these his emotions, or mine? When things hit real close to home — and this show opens you up in a very intense way — you have to be careful and protect yourself. You don’t ever want to drag the stuff that you’re opening up on-stage (to) off-stage. That just becomes messy, and dangerous.”
Without giving too much away, “Dear Evan Hansen” focuses on outsider high-school student Hansen, his friends and his family at a pivotal moment in their lives. Phillips plays his mother, Heidi, and she’s able to draw on having two sons of her own (aged 14 and 17) for the emotional truth in her role, she said.
In fact, the same day she sent her real-life older son off to his senior year of high school, she later simulated that exact thing in rehearsals with Ross.
“That’s a trick for actors in general,” said Phillips, 47, who has worked extensively on Broadway and in TV (“Law & Order: SUV,” “Elementary”). “How much of our own stuff can we use to bring this character to life and have them feel real, but not fall over the edge of the cliff into our own experiences? At the end of the day it’s the material that is so powerful, and we’re here as instruments to present that material.”
Handling those instruments is Greif, whose comfort with this touring company is clear when he talks about them — even before a single public performance.
“Ben (Ross) joining this company set a very high bar, because there was a real familiarity with the material from the Broadway version,” Greif said. “People felt like, ‘Oh, I need to memorize this stuff, too.’ But they also saw him reinterpreting the material, and giving himself permission to go in different directions, which let them know that would be OK.”
Greif has also worked with Phillips in the past, who “knows me well enough to know what she can mess around with and what she shouldn’t mess around with,” he said with a slight chuckle. “That’s the wonderful aspect of our shared experience.”
That makes this first Denver run of “Hansen” (it will return to the Buell if it’s any kind of success, as the Denver Center for the Performing Arts anticipates) both a new beginning and a continuation for the show, an experiment and a finely-tuned machine. The company’s still developing its rapport, but the show has been tested nearly every way since debuting on Broadway.
“When you’re actually developing the musical there’s some shifting sands,” Greif said. “You never quite know what’s going to remain and what isn’t, so there’s always part of your brain that has to be open to things changing. When going into a touring situation, however, you actually really know the markers you need to hit. And you know you can hit them in a couple different ways.”
The question now becomes: Will this version, and this company, live up to the hype? Ross thinks so, and he’s not afraid of being compared to Platt’s iconic version of the title character.
“There’s no negative aspect to that,” Ross said. “The creative team did a really good job of not placing any unnecessary pressure on me. It was just exciting and felt like such an honor to be given this responsibility. And also, seeing the show from such a different perspective, as an understudy, really made me appreciate the social dynamics of the cast.”
In “Evan Hansen’s” case, it’s a necessarily tight-knit one that’s more than ready to get to work.
“That’s the beauty of being a touring company,” Ross said. “We’re not replacing Broadway. We get to build this together. I’m not saying a replacement can’t immaculately fit into a production, because they have. But there’s something special about having created a touring company with all of us from the beginning.”
If you go
“Dear Evan Hansen.” Acclaimed Broadway musical beginning its national tour in Denver, with various performances through Oct. 13 at the Buell Theatre, 1350 Curtis St. Tickets: $40-$145 via 303-893-4100 or denvercenter.org
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5 Tips for Retailers to Boost Sales, Stay Ahead of Competition
Online stores are becoming larger and more prevalent, threatening the bottom-line for many retailers. What can help pleasure product retailers — both online and in brick-and-mortar stores — shift their methods to increase sales and significance? Here are a few tips I’d like to share.
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Wednesday, September 26, 2018
Here’s where you can ski 12 times for $99
One of the best deals in Colorado skiing went on sale this week, offering cross-country skiers 12 days of skiing for $99.
The Colorado Cross Country Ski Association is now selling season punch passes, which include two days of skiing at six of its member Nordic centers: Breckenridge, Crested Butte, Gold Run (near Breckenridge), Keystone, Snow Mountain Ranch (Granby) and Vail.
The passes are transferable, which means you can ski twice at each of those areas or ski once with a friend at each. The price will increase to $120 in December.
Cross country is always free on trails maintained by the Grand Mesa Nordic Council (31 miles) and Aspen Nordic (60 miles).
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How to cook the best pork chops, through thick and thin
By Becky Krystal, The Washington Post
There is a kind of endless feedback loop in cooking that I have found myself stuck in on multiple occasions. If there’s an ingredient I haven’t worked with a lot, I’m afraid to work with it. Being afraid to cook it means I won’t cook it, and so it goes. For me, pork is just one of those things.
My parents didn’t make pork at home when I was a kid, which meant I didn’t grow up eating a ton of it. So I never learned how to cook it.
Even when I started cooking for myself, I never gravitated toward pork. Force of habit, sure. But I also felt like all I heard about was the danger of overcooking it, so I never bothered.
Well, here I am — I have learned how to cook pork! And, yes, I overcooked it a few times, but, yes, it still tasted good. If you’re anything like me, you’ll slip up, you’ll get distracted or you’ll be working in an unfamiliar kitchen, and the internal temperature of the meat will slide above where you want it to be. But even if your pork chops are just a bit overcooked, the sauce provided with both recipes here can mask many faults.
Why two recipes? Because of that whole overcooking thing, you have to think about the best way to cook the meat evenly, and the best way is not necessarily the same for thick and thin cuts. Thin cuts easily dry out, because by the time you get the outside sufficiently seared, the meat inside is overdone. Thick cuts can be hard to get an even cook on, because you may overcook the outside before the inside can finish.
“Poaching” thin chops in a cider-based glaze keeps them moist and adds lots of flavor. Searing them first on one side will yield an appealing, golden brown crust. The original recipe from America’s Test Kitchen called for thick, boneless chops, but I thought this method was especially well suited to thin, bone-in chops, which are easier to find at the grocery store. (Either rib or loin chops will work, although I found it easier to fit four rib chops in the skillet at once.) I tweaked the sauce a bit to mirror one from J. Kenji López-Alt at Serious Eats, so you can use it in this recipe — as well as in the related recipe (“Reverse-Seared Pork Chops”), which calls for thick boneless chops and a cooking method that takes the pork from the oven to the skillet.
You’ll need an instant-read thermometer to monitor the meat. If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest for 5 minutes, tented with aluminum foil. Then add the platter juices and glaze ingredients to the skillet and proceed with glaze reduction. If your chops are closer to 1 inch thick, you may need to increase their cooking time in the glaze ingredients.
And about that temperature: The 160-degree mark may stick in your mind. That was previously the recommended safe internal temperature by the government (it still applies to ground pork), but most chefs and even home cooks can attest to that temperature causing many a sad, overcooked piece of pork. In recent years, the Food and Drug Administration lowered the safe minimum cooking temperature for pork to 145 degrees, so for medium, cook the meat to 140 to 145 degrees, knowing the temperature will rise to 145 to 150 degrees as the meat rests.
Dry, spongy pork? It’s a thing of the past — just like my fear of cooking it.
Apple Cider Glazed Pork Chops
INGREDIENTS
- 1⁄2 cup cider vinegar
- 1⁄2 cup unsweetened apple cider
- 1⁄2 cup packed light or dark brown sugar
- Pinch ground cinnamon
- Pinch ground cloves
- 1 teaspoon minced fresh thyme
- 1 shallot, thinly sliced
- 1 Granny Smith apple, peeled, cored and cut into ½-inch cubes (about 1 cup)
- Four 5- to 7-ounce bone-in pork chops, ½- to ¾-inch thick
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
STEPS
Combine the cider vinegar, apple cider, brown sugar, cinnamon, cloves, thyme, shallot and apple in medium bowl; mix thoroughly.
Use a sharp knife to score through the fat and silver skin of the pork, making two cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat the chops dry with paper towels; season lightly with salt and pepper on both sides.
Heat the oil in a heavy, 12-inch skillet (stainless-steel or cast-iron) over medium-high heat. Once the oil shimmers, add the pork to the skillet and cook for 4 to 6 minutes until well browned (check internal temperature of thin chops; see note above). Turn the chops over and cook for 1 minute longer. Transfer to a plate and pour off any oil/rendered fat in the skillet.
Reduce the heat to medium. Return the chops to the skillet, browned sides up, and add the cider-vinegar mixture; cook for 4 to 7 minutes, until the center of the chops registers 145 degrees on an instant-read thermometer. Remove the skillet from the heat. Transfer the chops to a clean platter, tent with foil and let them rest for 5 minutes.
Once the chops have rested, add any accumulated juices to the skillet along with the butter, over medium-high heat. Cook for 2 to 6 minutes, stirring constantly with a spatula, to form a thickened glaze that is the color of dark caramel (the spatula should leave a wide trail when dragged through the glaze).
Return all the chops to the skillet, and turn to coat both sides with the glaze. Transfer the chops back to the platter, browned sides up, and pour the remaining glaze over the chops. Serve hot.
Reverse-Seared Pork Chops With Apple Cider Pan Sauce
OVERVIEW
Slow-roasting in the oven at a low temperature before a final, quick sear in the skillet keeps these boneless chops juicy. The reverse-sear method promoted by cookbook author J. Kenji López-Alt of Serious Eats means you’ll evenly cook the interior while drying the exterior so that when the chops hit the pan, you quickly get a lovely, browned crust.
López-Alt’s recipe originally called for thick, bone-in chops, but we found the method worked just as well with thick boneless cuts, which were easier to find. Feel free to use bone-in chops (we tried both blade and center-cut) if you prefer, though the timing may be slightly different. Thinner chops are more likely to overcook in this strategy, so see the related recipe (“Apple Cider Glazed Pork Chops”) for an alternate method that uses the same addictive pan sauce.
You’ll need an instant-read thermometer for monitoring the meat. The 160-degree mark may stick in your mind because that was previously the recommended safe internal temperature by the government (and it still applies to ground pork. Most chefs and even home cooks, however, can attest to that temperature causing many a sad, overcooked piece of pork. In recent years, the Food and Drug Administration lowered the safe minimum cooking temperature for pork to 145 degrees, so for medium, cook the meat to 140 to 145 degrees, knowing the temperature will rise to 145 to 150 degrees as the meat rests.
INGREDIENTS
For the Pork:
- Four 6- to 8-ounce boneless pork chops, about 1 inch thick
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 medium shallot, thinly sliced
- 1 teaspoon minced fresh thyme
For the Sauce:
- ½ cup apple cider vinegar
- ½ cup unsweetened apple cider
- ½ cup packed light or dark brown sugar
- Pinch ground cinnamon
- Pinch ground cloves
- 2 tablespoons unsalted butter
- 1 Granny Smith apple, peeled, cored and cut into ½-inch cubes (about 1 cup)
- Kosher salt
- Freshly ground black pepper
STEPS
Preheat the oven to 250 degrees and set a wire rack inside a rimmed baking sheet.
Pat the pork chops dry with paper towels, then season them lightly with salt and pepper on both sides; place them on the wire rack. Slow-roast (middle oven rack) for about 25 to 30 minutes, until an instant-read thermometer inserted into the center of the chops registers 100 to 110 degrees (medium-rare) or 110 to 120 degrees (medium). To prevent overcooking, start checking temperature 5 to 10 minutes before the suggested time.
Heat the oil in a large skillet (stainless-steel or cast-iron) over medium-high heat. Add the pork chops and sear for 2 to 3 minutes, turning occasionally, until they start to brown.
Add the butter, shallot and thyme; continue cooking, spooning shallots and thyme on top of the chops and basting the meat with butter until golden brown on both sides. Cook for 2 to 3 minutes; an instant-read thermometer inserted in the center should register 135 degrees (for medium doneness). Use tongs to hold the pork chops on their sides so those get seared as well, and their fat caps crisp up a bit; this should take about 1 minute. (If your chops are very thick, you may need to do this on other sides as well to finish cooking the edges.) Remove the pan from heat. Transfer the chops to a cutting board and let them rest for 5 minutes.
For the sauce: Whisk together the cider vinegar, apple cider, brown sugar, cinnamon and cloves in a bowl.
Return the skillet to the stove top, over medium heat; add the butter and diced apples. Cook for about 3 minutes, stirring constantly, until the apples are browned and softened. Add the vinegar mixture; cook for about 4 minutes, to form a syrupy sauce. Taste, and season with salt and pepper, as needed.
Cut the pork chops into slices (as thick or thin as you wish) and transfer to a platter. Pour the apples and sauce over them, and serve warm.
Adapted from a recipe by López-Alt posted on FoodandWine.com.
[Read More …]
How to cook the best pork chops, through thick and thin
By Becky Krystal, The Washington Post
There is a kind of endless feedback loop in cooking that I have found myself stuck in on multiple occasions. If there’s an ingredient I haven’t worked with a lot, I’m afraid to work with it. Being afraid to cook it means I won’t cook it, and so it goes. For me, pork is just one of those things.
My parents didn’t make pork at home when I was a kid, which meant I didn’t grow up eating a ton of it. So I never learned how to cook it.
Even when I started cooking for myself, I never gravitated toward pork. Force of habit, sure. But I also felt like all I heard about was the danger of overcooking it, so I never bothered.
Well, here I am — I have learned how to cook pork! And, yes, I overcooked it a few times, but, yes, it still tasted good. If you’re anything like me, you’ll slip up, you’ll get distracted or you’ll be working in an unfamiliar kitchen, and the internal temperature of the meat will slide above where you want it to be. But even if your pork chops are just a bit overcooked, the sauce provided with both recipes here can mask many faults.
Why two recipes? Because of that whole overcooking thing, you have to think about the best way to cook the meat evenly, and the best way is not necessarily the same for thick and thin cuts. Thin cuts easily dry out, because by the time you get the outside sufficiently seared, the meat inside is overdone. Thick cuts can be hard to get an even cook on, because you may overcook the outside before the inside can finish.
“Poaching” thin chops in a cider-based glaze keeps them moist and adds lots of flavor. Searing them first on one side will yield an appealing, golden brown crust. The original recipe from America’s Test Kitchen called for thick, boneless chops, but I thought this method was especially well suited to thin, bone-in chops, which are easier to find at the grocery store. (Either rib or loin chops will work, although I found it easier to fit four rib chops in the skillet at once.) I tweaked the sauce a bit to mirror one from J. Kenji López-Alt at Serious Eats, so you can use it in this recipe — as well as in the related recipe (“Reverse-Seared Pork Chops”), which calls for thick boneless chops and a cooking method that takes the pork from the oven to the skillet.
You’ll need an instant-read thermometer to monitor the meat. If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest for 5 minutes, tented with aluminum foil. Then add the platter juices and glaze ingredients to the skillet and proceed with glaze reduction. If your chops are closer to 1 inch thick, you may need to increase their cooking time in the glaze ingredients.
And about that temperature: The 160-degree mark may stick in your mind. That was previously the recommended safe internal temperature by the government (it still applies to ground pork), but most chefs and even home cooks can attest to that temperature causing many a sad, overcooked piece of pork. In recent years, the Food and Drug Administration lowered the safe minimum cooking temperature for pork to 145 degrees, so for medium, cook the meat to 140 to 145 degrees, knowing the temperature will rise to 145 to 150 degrees as the meat rests.
Dry, spongy pork? It’s a thing of the past — just like my fear of cooking it.
Apple Cider Glazed Pork Chops
INGREDIENTS
- 1⁄2 cup cider vinegar
- 1⁄2 cup unsweetened apple cider
- 1⁄2 cup packed light or dark brown sugar
- Pinch ground cinnamon
- Pinch ground cloves
- 1 teaspoon minced fresh thyme
- 1 shallot, thinly sliced
- 1 Granny Smith apple, peeled, cored and cut into ½-inch cubes (about 1 cup)
- Four 5- to 7-ounce bone-in pork chops, ½- to ¾-inch thick
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
STEPS
Combine the cider vinegar, apple cider, brown sugar, cinnamon, cloves, thyme, shallot and apple in medium bowl; mix thoroughly.
Use a sharp knife to score through the fat and silver skin of the pork, making two cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat the chops dry with paper towels; season lightly with salt and pepper on both sides.
Heat the oil in a heavy, 12-inch skillet (stainless-steel or cast-iron) over medium-high heat. Once the oil shimmers, add the pork to the skillet and cook for 4 to 6 minutes until well browned (check internal temperature of thin chops; see note above). Turn the chops over and cook for 1 minute longer. Transfer to a plate and pour off any oil/rendered fat in the skillet.
Reduce the heat to medium. Return the chops to the skillet, browned sides up, and add the cider-vinegar mixture; cook for 4 to 7 minutes, until the center of the chops registers 145 degrees on an instant-read thermometer. Remove the skillet from the heat. Transfer the chops to a clean platter, tent with foil and let them rest for 5 minutes.
Once the chops have rested, add any accumulated juices to the skillet along with the butter, over medium-high heat. Cook for 2 to 6 minutes, stirring constantly with a spatula, to form a thickened glaze that is the color of dark caramel (the spatula should leave a wide trail when dragged through the glaze).
Return all the chops to the skillet, and turn to coat both sides with the glaze. Transfer the chops back to the platter, browned sides up, and pour the remaining glaze over the chops. Serve hot.
Reverse-Seared Pork Chops With Apple Cider Pan Sauce
OVERVIEW
Slow-roasting in the oven at a low temperature before a final, quick sear in the skillet keeps these boneless chops juicy. The reverse-sear method promoted by cookbook author J. Kenji López-Alt of Serious Eats means you’ll evenly cook the interior while drying the exterior so that when the chops hit the pan, you quickly get a lovely, browned crust.
López-Alt’s recipe originally called for thick, bone-in chops, but we found the method worked just as well with thick boneless cuts, which were easier to find. Feel free to use bone-in chops (we tried both blade and center-cut) if you prefer, though the timing may be slightly different. Thinner chops are more likely to overcook in this strategy, so see the related recipe (“Apple Cider Glazed Pork Chops”) for an alternate method that uses the same addictive pan sauce.
You’ll need an instant-read thermometer for monitoring the meat. The 160-degree mark may stick in your mind because that was previously the recommended safe internal temperature by the government (and it still applies to ground pork. Most chefs and even home cooks, however, can attest to that temperature causing many a sad, overcooked piece of pork. In recent years, the Food and Drug Administration lowered the safe minimum cooking temperature for pork to 145 degrees, so for medium, cook the meat to 140 to 145 degrees, knowing the temperature will rise to 145 to 150 degrees as the meat rests.
INGREDIENTS
For the Pork:
- Four 6- to 8-ounce boneless pork chops, about 1 inch thick
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 medium shallot, thinly sliced
- 1 teaspoon minced fresh thyme
For the Sauce:
- ½ cup apple cider vinegar
- ½ cup unsweetened apple cider
- ½ cup packed light or dark brown sugar
- Pinch ground cinnamon
- Pinch ground cloves
- 2 tablespoons unsalted butter
- 1 Granny Smith apple, peeled, cored and cut into ½-inch cubes (about 1 cup)
- Kosher salt
- Freshly ground black pepper
STEPS
Preheat the oven to 250 degrees and set a wire rack inside a rimmed baking sheet.
Pat the pork chops dry with paper towels, then season them lightly with salt and pepper on both sides; place them on the wire rack. Slow-roast (middle oven rack) for about 25 to 30 minutes, until an instant-read thermometer inserted into the center of the chops registers 100 to 110 degrees (medium-rare) or 110 to 120 degrees (medium). To prevent overcooking, start checking temperature 5 to 10 minutes before the suggested time.
Heat the oil in a large skillet (stainless-steel or cast-iron) over medium-high heat. Add the pork chops and sear for 2 to 3 minutes, turning occasionally, until they start to brown.
Add the butter, shallot and thyme; continue cooking, spooning shallots and thyme on top of the chops and basting the meat with butter until golden brown on both sides. Cook for 2 to 3 minutes; an instant-read thermometer inserted in the center should register 135 degrees (for medium doneness). Use tongs to hold the pork chops on their sides so those get seared as well, and their fat caps crisp up a bit; this should take about 1 minute. (If your chops are very thick, you may need to do this on other sides as well to finish cooking the edges.) Remove the pan from heat. Transfer the chops to a cutting board and let them rest for 5 minutes.
For the sauce: Whisk together the cider vinegar, apple cider, brown sugar, cinnamon and cloves in a bowl.
Return the skillet to the stove top, over medium heat; add the butter and diced apples. Cook for about 3 minutes, stirring constantly, until the apples are browned and softened. Add the vinegar mixture; cook for about 4 minutes, to form a syrupy sauce. Taste, and season with salt and pepper, as needed.
Cut the pork chops into slices (as thick or thin as you wish) and transfer to a platter. Pour the apples and sauce over them, and serve warm.
Adapted from a recipe by López-Alt posted on FoodandWine.com.
[Read More …]
Once you think of a waffle iron as an indoor grill, you’re off to creativity-land
Nobody hates waffles – yet.
They’re too versatile and delicious to become anti-trendy, the butt of infinite jokes, like kale and quinoa (and no, there is neither kale nor quinoa in the recipes below). They rise to the occasion of breakfast, sit down for a leisurely lunch, and feed a crowd at dinner. They can be stuffed, but they simply can’t be stuffy. They can be savory, sweet, spicy, vegetarian, paleo, neat or messy, healthy or decadent. Waffles reign over a parade of YouTube videos (check out “Can You Waffle It?” and its ilk), and they are equally mesmerizing as brilliant successes (glazed doughnuts?) and hideous failures.
Yes, it’s true that to properly waffle, you will be required to buy a special, unitasking appliance. Suck it up, because once you think of a waffle iron as an indoor grill, you’re off to creativity-land.
They also are ridiculously informal. They remind us, “Hey! Let’s eat!” So here are some things to worry, and not worry, about with waffles.
Do sweat:
- If that’s raw meat, cook it. Before you put it in a waffle iron, preferably.
- If that’s raw egg, you want the waffle that contains it to be cooked. Don’t worry if things are singed or burned; what you want to avoid is the uncooked-in-the-middle waffle.
- What you put on them. Only put real things on your waffles. Real maple syrup or real agave or real honey or real fruit or real jam, or real tahini or tzatziki sauce. Or real sausage gravy. Waffles are casual, but for the love of batter, show some respect.
Don’t sweat:
- How your waffles look – overcooked, undercooked, tidy edge, messy edge. Practice makes perfect. Make lots of waffles. Try lots of different temperatures.
- How fluffy they are. Use the egg-white trick in the Classic Fluffy Belgian Breakfast Waffle recipe below. Adjust the amount of baking powder or soda. Experiment. If your mix calls for liquid other than milk, and you want a really fluffy waffle, try adding unflavored seltzer. Make lots of waffles and take lots of notes.
Here are just a few ways you can waffle, from classic breakfast to dinner
Classic Fluffy Almond Flour Waffles
Top these with peaches until those beauties go out of season, and add butter and maple syrup or vanilla ice cream. The almond flour makes them a little less fluffy, but a lot more substantial and healthy. Makes 4 square waffles.
Ingredients
- ½ cup all-purpose flour (wheat, or an all-purpose gluten-free flour)
- ½ cup almond flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 eggs, separated
- 1 teaspoon vanilla
- 2 tablespoons honey
- Cooking spray
Directions
Preheat waffle iron to medium high. Mix dry ingredients in a large bowl, preferably with a pouring lip. Separate the eggs. Beat together the yolks with the vanilla and honey; then add the yolks to the dry ingredients. Mix until well-combined. In a separate bowl, whisk the egg whites until foamy and about doubled in volume. Fold into the flour and yolks mixture, stirring slowly until well-combined. Pour into waffle iron until each square or quarter round is just filled. Close the lid and bake until timer goes off. Check waffles for doneness and cook longer if desired. Serve with soft butter and real maple syrup.
Falafel Waffles with Roasted Tomato Dressing
Ingredients
- 1 cup falafel mix
- 2 teaspoons lemon juice
- Avocado cooking spray
- Cucumber slices
- Tzatziki sauce
- Roasted tomato dressing (recipe below)
Directions
Prepare falafel mix according to package directions, with this exception: include two teaspoons lemon juice in the added liquid, if the directions do not already call for them. While the falafel mix is absorbing the liquid, preheat waffle iron to medium high. When mix is ready and the iron is preheated, drop a scant quarter-cup of falafel batter onto each square of a square waffle iron, or an eighth cup onto each triangle of a round waffle iron. Close and cook until waffle iron announces that it is done. Check waffles; they may need at least 2 additional minutes. Don’t worry if the batter sticks to the top plate; this will happen with irons built to make thicker waffles. When brown and crispy, loosen waffles with a non-stick utensil or a single chopstick. Serve warm with cucumber slices, tzatziki sauce and roasted tomato dressing.
Roasted tomato dressing
This is much easier than making tomato sauce, but it will have the seeds and skins. It’ll also have a fresh garden taste. Freezes well. Makes about 2 pints.
Ingredients
- 2 pounds small paste tomatoes
- ¼ cup fresh chopped basil
- 1 teaspoon garlic chive flowers or 1 garlic clove
- 2 tablespoons good-quality olive oil
- Salt and pepper to taste
Directions
Preheat oven to 300 degrees. Wash and halve the tomatoes (quarter them if they are larger than a golf ball). Place tomatoes in a single layer in an oven-safe casserole. Add basil and garlic chive flowers and drizzle with olive oil. Add salt and pepper to taste. Roast in oven for about one hour, stirring occasionally, until tomatoes are soft and liquid is about half evaporated. Serve hot over fish and pasta, or cool and store in glass containers in the freezer.
Squaffles
If your kids grew squash this summer, reward them with this fun way to cook up the harvest together. Serves 4.
Ingredients
- 2 medium zucchini
- 1 small Rosa Bianca or other very mild eggplant
- 1 medium yellow summer squash
- 1 beaten egg
- 1 cup fine Italian breadcrumbs
- 1 1/2 teaspoon salt
- 1 ½ teaspoon paprika
- Coconut or avocado oil cooking spray for waffle iron
Directions
Wash the vegetables and remove stem and blossom ends. Slice on an extreme angle into quarter-inch-thick slices, yielding long ovals. Sprinkle the eggplant slices (not the zucchini or squash) with salt and remove to a colander over a plate; allow to drain for about an hour.
Preheat waffle iron to medium-high. Also preheat oven to its lowest setting and place an oven-safe casserole dish inside. Beat egg into a shallow bowl. In a second shallow bowl, combine breadcrumbs, salt, and paprika until evenly mixed. Taste breadcrumb mixture to correct seasonings; you want them to be fairly spicy. Pat vegetable slices dry, then dunk into beaten egg and roll in breadcrumbs, coating each side as evenly as possible.
When waffle iron is heated, spray with cooking spray. Arrange squaffle slices on waffle iron. Close lid; cook until coating is brown and crispy (this may be several minutes after the iron says they are done) and the squash are beginning to soften. Remove the squaffles as they are cooked to the pre-heated casserole dish. Serve warm.
Messy Chicken and Cheese Dinner Waffles
There are infinite variations on this waffling theme. With the cooked, shredded chicken (pulled off of a store-bought rotisserie chicken is best) you can add ham and cheddar; or bacon and smoked gouda; or pancetta and fontina. Just keep the quantities of chicken, pork and cheese about the same as in this version. Makes 8-12 waffles.
Ingredients
- ½ cup chopped ham, pancetta, or cooked bacon
- 3 cups finely shredded cooked chicken meat
- 1 cup shredded hard or semi-hard cheese – cheddar or smoked gouda work well.
- 1 teaspoon dried thyme
- 3 tablespoons prepared Dijon or stone-ground mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large egg (or two small)
- Coconut or avocado oil cooking spray for waffle iron
Directions
Preheat the waffle iron to medium high. If using ham or pancetta, saute in a skillet over medium heat and drain on paper towels to remove some of the fat. Combine the pork, chicken, cheese, thyme, mustard and salt and pepper in a mixing bowl and stir until well-combined. (Don’t hesitate to remove and re-chop any chunks of chicken that aren’t fine enough.) Add seasonings and taste to correct. Break egg into a separate, small bowl and beat well. Add beaten egg to chicken mixture and stir again to combine well.
When waffle iron is preheated, spray with cooking spray. If your waffle iron is square, pack a scant half-cup of chicken mixture loosely into a scoop, then unload it into the center of one of the the four squares of a square waffle iron. Repeat with the other three squares. If your waffle iron is one of the smaller round ones, use a scant third-cup measure for each quarter-round. Close the iron and heat until the iron says the waffles are done. Check them first; if they don’t release easily, or stick to the lid, close it for another 1 to 2 minutes. Lift waffles with a non-stick tool, or if they are stubborn, loosen with a single chopstick.
Serve hot, with ranch, spicy ranch or bleu cheese dressing.
Waffle iron features to look for
Sure, you can waffle with some success with a bargain, no-temp-control appliance. But spring for the following features and you’ll be a lot happier.
Removable waffle plates. You can get griddles or panini presses that come with interchangeable plates that allow you to grill burgers or fish or eggs, as well as waffles. But some of these bigger, more versatile appliances aren’t particularly well-reviewed, and they are expensive. An iron whose waffle plates are removable, however, allows for washing the workhorse surfaces in the sink once your waffling is done. This promotes fearlessness in your waffle experiments.
Floating hinge. This means that the top waffle iron doesn’t squish the batter unevenly toward the front. Waffles that rise are allowed to push the entire top plate higher. But you do need to remember to push whatever lever allows the hinge to float, so that the waffles farthest from the hinge get the same amount of pressure and contact.
Temperature dial. Enough said. Different batter, different temperatures and different purposes.
Lights and alerts. You want to be pinged when the iron has reached the temperature you’ve instructed it to reach. A ping when the waffle is done can be more of a suggestion. The recipes below tell you if optimum color and consistency required a longer time with the top closed with my own waffle iron. Your waffle may vary.
Square or round? It’s your call. But if you do want to reheat waffles in the toaster, then a square iron is more useful. On the other spoon, a round waffle fits a place nicely.
[Read More …]
Once you think of a waffle iron as an indoor grill, you’re off to creativity-land
Nobody hates waffles – yet.
They’re too versatile and delicious to become anti-trendy, the butt of infinite jokes, like kale and quinoa (and no, there is neither kale nor quinoa in the recipes below). They rise to the occasion of breakfast, sit down for a leisurely lunch, and feed a crowd at dinner. They can be stuffed, but they simply can’t be stuffy. They can be savory, sweet, spicy, vegetarian, paleo, neat or messy, healthy or decadent. Waffles reign over a parade of YouTube videos (check out “Can You Waffle It?” and its ilk), and they are equally mesmerizing as brilliant successes (glazed doughnuts?) and hideous failures.
Yes, it’s true that to properly waffle, you will be required to buy a special, unitasking appliance. Suck it up, because once you think of a waffle iron as an indoor grill, you’re off to creativity-land.
They also are ridiculously informal. They remind us, “Hey! Let’s eat!” So here are some things to worry, and not worry, about with waffles.
Do sweat:
- If that’s raw meat, cook it. Before you put it in a waffle iron, preferably.
- If that’s raw egg, you want the waffle that contains it to be cooked. Don’t worry if things are singed or burned; what you want to avoid is the uncooked-in-the-middle waffle.
- What you put on them. Only put real things on your waffles. Real maple syrup or real agave or real honey or real fruit or real jam, or real tahini or tzatziki sauce. Or real sausage gravy. Waffles are casual, but for the love of batter, show some respect.
Don’t sweat:
- How your waffles look – overcooked, undercooked, tidy edge, messy edge. Practice makes perfect. Make lots of waffles. Try lots of different temperatures.
- How fluffy they are. Use the egg-white trick in the Classic Fluffy Belgian Breakfast Waffle recipe below. Adjust the amount of baking powder or soda. Experiment. If your mix calls for liquid other than milk, and you want a really fluffy waffle, try adding unflavored seltzer. Make lots of waffles and take lots of notes.
Here are just a few ways you can waffle, from classic breakfast to dinner
Classic Fluffy Almond Flour Waffles
Top these with peaches until those beauties go out of season, and add butter and maple syrup or vanilla ice cream. The almond flour makes them a little less fluffy, but a lot more substantial and healthy. Makes 4 square waffles.
Ingredients
- ½ cup all-purpose flour (wheat, or an all-purpose gluten-free flour)
- ½ cup almond flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 eggs, separated
- 1 teaspoon vanilla
- 2 tablespoons honey
- Cooking spray
Directions
Preheat waffle iron to medium high. Mix dry ingredients in a large bowl, preferably with a pouring lip. Separate the eggs. Beat together the yolks with the vanilla and honey; then add the yolks to the dry ingredients. Mix until well-combined. In a separate bowl, whisk the egg whites until foamy and about doubled in volume. Fold into the flour and yolks mixture, stirring slowly until well-combined. Pour into waffle iron until each square or quarter round is just filled. Close the lid and bake until timer goes off. Check waffles for doneness and cook longer if desired. Serve with soft butter and real maple syrup.
Falafel Waffles with Roasted Tomato Dressing
Ingredients
- 1 cup falafel mix
- 2 teaspoons lemon juice
- Avocado cooking spray
- Cucumber slices
- Tzatziki sauce
- Roasted tomato dressing (recipe below)
Directions
Prepare falafel mix according to package directions, with this exception: include two teaspoons lemon juice in the added liquid, if the directions do not already call for them. While the falafel mix is absorbing the liquid, preheat waffle iron to medium high. When mix is ready and the iron is preheated, drop a scant quarter-cup of falafel batter onto each square of a square waffle iron, or an eighth cup onto each triangle of a round waffle iron. Close and cook until waffle iron announces that it is done. Check waffles; they may need at least 2 additional minutes. Don’t worry if the batter sticks to the top plate; this will happen with irons built to make thicker waffles. When brown and crispy, loosen waffles with a non-stick utensil or a single chopstick. Serve warm with cucumber slices, tzatziki sauce and roasted tomato dressing.
Roasted tomato dressing
This is much easier than making tomato sauce, but it will have the seeds and skins. It’ll also have a fresh garden taste. Freezes well. Makes about 2 pints.
Ingredients
- 2 pounds small paste tomatoes
- ¼ cup fresh chopped basil
- 1 teaspoon garlic chive flowers or 1 garlic clove
- 2 tablespoons good-quality olive oil
- Salt and pepper to taste
Directions
Preheat oven to 300 degrees. Wash and halve the tomatoes (quarter them if they are larger than a golf ball). Place tomatoes in a single layer in an oven-safe casserole. Add basil and garlic chive flowers and drizzle with olive oil. Add salt and pepper to taste. Roast in oven for about one hour, stirring occasionally, until tomatoes are soft and liquid is about half evaporated. Serve hot over fish and pasta, or cool and store in glass containers in the freezer.
Squaffles
If your kids grew squash this summer, reward them with this fun way to cook up the harvest together. Serves 4.
Ingredients
- 2 medium zucchini
- 1 small Rosa Bianca or other very mild eggplant
- 1 medium yellow summer squash
- 1 beaten egg
- 1 cup fine Italian breadcrumbs
- 1 1/2 teaspoon salt
- 1 ½ teaspoon paprika
- Coconut or avocado oil cooking spray for waffle iron
Directions
Wash the vegetables and remove stem and blossom ends. Slice on an extreme angle into quarter-inch-thick slices, yielding long ovals. Sprinkle the eggplant slices (not the zucchini or squash) with salt and remove to a colander over a plate; allow to drain for about an hour.
Preheat waffle iron to medium-high. Also preheat oven to its lowest setting and place an oven-safe casserole dish inside. Beat egg into a shallow bowl. In a second shallow bowl, combine breadcrumbs, salt, and paprika until evenly mixed. Taste breadcrumb mixture to correct seasonings; you want them to be fairly spicy. Pat vegetable slices dry, then dunk into beaten egg and roll in breadcrumbs, coating each side as evenly as possible.
When waffle iron is heated, spray with cooking spray. Arrange squaffle slices on waffle iron. Close lid; cook until coating is brown and crispy (this may be several minutes after the iron says they are done) and the squash are beginning to soften. Remove the squaffles as they are cooked to the pre-heated casserole dish. Serve warm.
Messy Chicken and Cheese Dinner Waffles
There are infinite variations on this waffling theme. With the cooked, shredded chicken (pulled off of a store-bought rotisserie chicken is best) you can add ham and cheddar; or bacon and smoked gouda; or pancetta and fontina. Just keep the quantities of chicken, pork and cheese about the same as in this version. Makes 8-12 waffles.
Ingredients
- ½ cup chopped ham, pancetta, or cooked bacon
- 3 cups finely shredded cooked chicken meat
- 1 cup shredded hard or semi-hard cheese – cheddar or smoked gouda work well.
- 1 teaspoon dried thyme
- 3 tablespoons prepared Dijon or stone-ground mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large egg (or two small)
- Coconut or avocado oil cooking spray for waffle iron
Directions
Preheat the waffle iron to medium high. If using ham or pancetta, saute in a skillet over medium heat and drain on paper towels to remove some of the fat. Combine the pork, chicken, cheese, thyme, mustard and salt and pepper in a mixing bowl and stir until well-combined. (Don’t hesitate to remove and re-chop any chunks of chicken that aren’t fine enough.) Add seasonings and taste to correct. Break egg into a separate, small bowl and beat well. Add beaten egg to chicken mixture and stir again to combine well.
When waffle iron is preheated, spray with cooking spray. If your waffle iron is square, pack a scant half-cup of chicken mixture loosely into a scoop, then unload it into the center of one of the the four squares of a square waffle iron. Repeat with the other three squares. If your waffle iron is one of the smaller round ones, use a scant third-cup measure for each quarter-round. Close the iron and heat until the iron says the waffles are done. Check them first; if they don’t release easily, or stick to the lid, close it for another 1 to 2 minutes. Lift waffles with a non-stick tool, or if they are stubborn, loosen with a single chopstick.
Serve hot, with ranch, spicy ranch or bleu cheese dressing.
Waffle iron features to look for
Sure, you can waffle with some success with a bargain, no-temp-control appliance. But spring for the following features and you’ll be a lot happier.
Removable waffle plates. You can get griddles or panini presses that come with interchangeable plates that allow you to grill burgers or fish or eggs, as well as waffles. But some of these bigger, more versatile appliances aren’t particularly well-reviewed, and they are expensive. An iron whose waffle plates are removable, however, allows for washing the workhorse surfaces in the sink once your waffling is done. This promotes fearlessness in your waffle experiments.
Floating hinge. This means that the top waffle iron doesn’t squish the batter unevenly toward the front. Waffles that rise are allowed to push the entire top plate higher. But you do need to remember to push whatever lever allows the hinge to float, so that the waffles farthest from the hinge get the same amount of pressure and contact.
Temperature dial. Enough said. Different batter, different temperatures and different purposes.
Lights and alerts. You want to be pinged when the iron has reached the temperature you’ve instructed it to reach. A ping when the waffle is done can be more of a suggestion. The recipes below tell you if optimum color and consistency required a longer time with the top closed with my own waffle iron. Your waffle may vary.
Square or round? It’s your call. But if you do want to reheat waffles in the toaster, then a square iron is more useful. On the other spoon, a round waffle fits a place nicely.
[Read More …]
The Mobile Generation: Gen X vs. Millennials
My generation is the last generation to have grown up without the internet and mobile technology. Now, over 66 percent of the traffic bought and sold through my advertising network JuicyAds comes from mobile phones. I remember years ago, before we even had mobile device targeting, most of us did not see a future of people watching porn on small screens.
[Read More …]
Tuesday, September 25, 2018
Sex Toy Patents Reveal History, Evolution of Pleasure Products
If you’re searching for the origin of America’s conflicted views on sex, you may want to start in a perhaps surprising place — the patent office. Granted to innovators for new inventions, patents collectively chronicle technological developments over time.
[Read More …]
Monday, September 24, 2018
The Basics of Crypto, Blockchain Tech
Month after month, there is an increasing interest in cryptocurrencies. People often hear about how crypto is supposed to change the world, make you rich or make you poor, and everything else in between. There is this constant duality where we are too afraid of missing out, but also too scared of getting in.
[Read More …]
Sunday, September 23, 2018
Saturday, September 22, 2018
Here’s how Colorado breweries fared at the 2018 GABF competition
A total of 30 Colorado breweries took home a total of 32 gold, silver or bronze medals at the 2018 Great American Beer Festival that ended its three-day run on Saturday. In all, 306 medals were handed out in 102 categories covering 167 different beer styles to a total of 280 breweries.
Denver Beer Co. won two gold medals in the Great American Beer Festival awards handed out Saturday morning at the annual festival at the Colorado Convention Center.
The seven-year-old brewery won for its flagship beer, “Graham Cracker Porter,” and a barrel-aged beer called “Barrel-Age Japance Off.” It is the third year in a row for a gold medal for Denver Beer Co. The brewery won a bronze medal in 2011 for “Graham Cracker Porter.”
“It’s fantastic,” said head brewer Jason Buehler. “It goes to show that if you work hard, it pays off. This says a lot for our whole team.”
In addition to the named categories, New Belgium Brewing Co. in Fort Collins won a gold medal for its collaboration with Oud Beersel from Beersel, Belgium on Transatlantic Kriek. And Cheluna Brewing Co. in Aurora won a bronze in the Pro-Am category for a brew that was made in collaboration with homebrewer Chris Cardillo.
Colorado breweries that won medals at the 2018 GABF
The following are the medal winners from Colorado, including the name of the beer, the brewery, city and award category:
GOLD
- Apricot Saison – 105 Brewing Co., Castle Rock, Specialty Saison
- Drunkard’s Cloak – Banded Oak, Denver, Old Ale or Strong Ale
- BJ’s Quad – BJ’s Restaurant, Boulder, Belgian-style Dubbel or Quadrupel
- Sunshine Express – Butcherknife Brewing Co., Steamboat Springs, Australian-style India Pale Ale
- Netflix and Pils – Canonball Creek Brewing Co., Golden, German-style Pilsner
- Barrel-aged Japance Off – Denver Beer Co., Denver, Barrel-aged beer
- Graham Cracker Porter – Denver Beer Co., Denver, Specialty Beer
- Guten Bock – Gilded Goat Brewing Co., Fort Collins, Bock
- Shoshone Stout – Glenwood Canyon Brewing Co., Glenwood Springs, Oatmeal Stout
- Legendary Red – Golden City Brewery, Golden, German-style Alt Bier
- Bohemian Pilsner – Gordon Biersch Brewery Restaurant, Broomfield, Bohemian-style Pilsner
- Puckerberry – High Hops Brewery, Windsor, Gluten-free Beer
- Sawtooth Ale – Lefthand Brewing Co., Longmont, Ordinary or Specialty Bitter
- Transatlantic Kriek – New Belgium Brewing Co., Fort Collins, in collaboration with Oud Beersel, Beersel, Belgium
- Oktoberfest – Ska Brewing, Durango, Vienna-style Lager
- Colorado Kolsh – Steamworks Brewing Co., Durango, Kolsh Beer
- Jean Claud Van Blond – Wit’s End Brewing, Denver, Belgian Style Blonde Ale or Pale Ale
SILVER
- 1956 Golden Ale — Bootstrap Brewing, Niwot, Golden or Blonde Ale
- Little Red Cap – Grimm Brothers Brewing Co., Loveland, German-style Alt Bier
- Honeycomb Cream Ale – Rock Bottom Restaurant & Brewery, Denver, Honey Beer
- Citra Dry Hopped Funk Yo Couch – Wiley Roots Brewing, Greeley, Mixed Culture Brett Beer
BRONZE
- Pro-Am Collaboration – Cheluna Brewing Co., Aurora
- Chips and Salsa Cream Ale – Cogstone Brewing, Colorado Springs, Experimental Beer
- Defcon Red – Comrade Brewing Co., Denver, Irish-style Red Ale
- Knee-Knocker Porter – Crow Hop Brewing Co., Loveland, Brown Porter
- Madame Psychosis – Fiction Beer Co., Denver, Juicy or Hazy Pale Ale
- St. Nigel’s Dopplebock – Front Range Brewing Co., Lafayette, German-style Doppelbock
- It Takes a Tribe Red Ale – Goat Patch Brewing Co., Colorado Springs, Scottish-style Ale
- Dayblazer Easygoing Ale – New Belgium Brewing Co., Fort Collins, American-style Cream Ale
- Blonde Betty – Smuggler’s Brewpub, Telluride, Belgian Style Blonde Ale or Pale Ale
- Howdy Beer – The Post Brewing Co., Lafayette, American-style Pilsner
- Abby Blonde – Thirsty Monk Pub & Brewery, Denver, Belgian- and French-style Ale
[Read More …]
Here’s how Colorado breweries fared at the 2018 GABF competition
A total of 30 Colorado breweries took home a total of 32 gold, silver or bronze medals at the 2018 Great American Beer Festival that ended its three-day run on Saturday. In all, 306 medals were handed out in 102 categories covering 167 different beer styles to a total of 280 breweries.
Denver Beer Co. won two gold medals in the Great American Beer Festival awards handed out Saturday morning at the annual festival at the Colorado Convention Center.
The seven-year-old brewery won for its flagship beer, “Graham Cracker Porter,” and a barrel-aged beer called “Barrel-Age Japance Off.” It is the third year in a row for a gold medal for Denver Beer Co. The brewery won a bronze medal in 2011 for “Graham Cracker Porter.”
“It’s fantastic,” said head brewer Jason Buehler. “It goes to show that if you work hard, it pays off. This says a lot for our whole team.”
In addition to the named categories, New Belgium Brewing Co. in Fort Collins won a gold medal for its collaboration with Oud Beersel from Beersel, Belgium on Transatlantic Kriek. And Cheluna Brewing Co. in Aurora won a bronze in the Pro-Am category for a brew that was made in collaboration with homebrewer Chris Cardillo.
Colorado breweries that won medals at the 2018 GABF
The following are the medal winners from Colorado, including the name of the beer, the brewery, city and award category:
GOLD
- Apricot Saison – 105 Brewing Co., Castle Rock, Specialty Saison
- Drunkard’s Cloak – Banded Oak, Denver, Old Ale or Strong Ale
- BJ’s Quad – BJ’s Restaurant, Boulder, Belgian-style Dubbel or Quadrupel
- Sunshine Express – Butcherknife Brewing Co., Steamboat Springs, Australian-style India Pale Ale
- Netflix and Pils – Canonball Creek Brewing Co., Golden, German-style Pilsner
- Barrel-aged Japance Off – Denver Beer Co., Denver, Barrel-aged beer
- Graham Cracker Porter – Denver Beer Co., Denver, Specialty Beer
- Guten Bock – Gilded Goat Brewing Co., Fort Collins, Bock
- Shoshone Stout – Glenwood Canyon Brewing Co., Glenwood Springs, Oatmeal Stout
- Legendary Red – Golden City Brewery, Golden, German-style Alt Bier
- Bohemian Pilsner – Gordon Biersch Brewery Restaurant, Broomfield, Bohemian-style Pilsner
- Puckerberry – High Hops Brewery, Windsor, Gluten-free Beer
- Sawtooth Ale – Lefthand Brewing Co., Longmont, Ordinary or Specialty Bitter
- Transatlantic Kriek – New Belgium Brewing Co., Fort Collins, in collaboration with Oud Beersel, Beersel, Belgium
- Oktoberfest – Ska Brewing, Durango, Vienna-style Lager
- Colorado Kolsh – Steamworks Brewing Co., Durango, Kolsh Beer
- Jean Claud Van Blond – Wit’s End Brewing, Denver, Belgian Style Blonde Ale or Pale Ale
SILVER
- 1956 Golden Ale — Bootstrap Brewing, Niwot, Golden or Blonde Ale
- Little Red Cap – Grimm Brothers Brewing Co., Loveland, German-style Alt Bier
- Honeycomb Cream Ale – Rock Bottom Restaurant & Brewery, Denver, Honey Beer
- Citra Dry Hopped Funk Yo Couch – Wiley Roots Brewing, Greeley, Mixed Culture Brett Beer
BRONZE
- Pro-Am Collaboration – Cheluna Brewing Co., Aurora
- Chips and Salsa Cream Ale – Cogstone Brewing, Colorado Springs, Experimental Beer
- Defcon Red – Comrade Brewing Co., Denver, Irish-style Red Ale
- Knee-Knocker Porter – Crow Hop Brewing Co., Loveland, Brown Porter
- Madame Psychosis – Fiction Beer Co., Denver, Juicy or Hazy Pale Ale
- St. Nigel’s Dopplebock – Front Range Brewing Co., Lafayette, German-style Doppelbock
- It Takes a Tribe Red Ale – Goat Patch Brewing Co., Colorado Springs, Scottish-style Ale
- Dayblazer Easygoing Ale – New Belgium Brewing Co., Fort Collins, American-style Cream Ale
- Blonde Betty – Smuggler’s Brewpub, Telluride, Belgian Style Blonde Ale or Pale Ale
- Howdy Beer – The Post Brewing Co., Lafayette, American-style Pilsner
- Abby Blonde – Thirsty Monk Pub & Brewery, Denver, Belgian- and French-style Ale
[Read More …]
PHOTOS: 2018 Great American Beer Festival
The Brewers Association hosts thousands of beer enthusiasts during the 36th Great American Beer Festival Sept. 20-22. Attendees packed into the Colorado Convention Center to sample over 4,000 different beers in the festival’s biggest year yet.
[Read More …]
PHOTOS: 2018 Great American Beer Festival
The Brewers Association hosts thousands of beer enthusiasts during the 36th Great American Beer Festival Sept. 20-22. Attendees packed into the Colorado Convention Center to sample over 4,000 different beers in the festival’s biggest year yet.
[Read More …]
SEO: How to (Really) Beat the Competition
Search marketing is a highly competitive enterprise. You can win a tremendous amount of traffic by outcompeting just one of the top 10 ranking leaders for a particular keyword. This is the philosophy we work by at Adult SEO Partners.
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5 hikes to find Colorado’s last glaciers before they’re gone for good
Time is running out to see Colorado’s year-round alpine glaciers before they recede into extinction — which is, in some cases, a couple decades off, according to a study from the Institute of Arctic and Alpine Research.
In the Ice Age, glaciers carved much of Colorado’s alpine landscape. Wide mountain valleys — now dotted with towns and zig-zagged by hiking trails — are glacial byproducts of millennia past. But these days, only 14 tiny scraps of moving ice are left.
Many are nestled under peaks where the sun can’t heat them up and melt their surfaces, their shadowy locations also making them hard to reach, said Tad Pfeffer, one of the authors of the glacier study. Late summer is the best time to see the remaining ones before they’re surrounded by snow.
Check out The Know Outdoors for the list.
Arapaho and Arikaree glaciers:
The Arapaho Glacier once fed the city of Boulder’s water needs: In the late 1920s, the city bought it from the federal government to secure its water supply. Although the glacier and surrounding watershed are closed to the public, the trail leads to an overlook with a view of the glacier, watershed and city below.
The Arikaree is likely to melt in fewer than 20 years, Pfeffer said.But before it goes, you can still see it from the Arapaho Glacier Trail. At the glacier overlook, the last little bit of moving ice is nestled just to the north of the Arapaho Glacier, to the right when facing the glaciers from the lookout at treeline.
The Arapaho Glacier Trailhead is located near Rainbow Lakes Campground on County Road 116. It’s a 12-mile round-trip hike to the overlook of the glaciers and gains 2,700 feet in elevation. The hike is rated as moderate by the U.S. Forest Service.
Check out The Know Outdoors for the list of hikes.
[Read More …]
Friday, September 21, 2018
PHOTOS: Pueblo’s Chile and Frijoles Festival brings the heat to southern Colorado
The 24th annual Pueblo Chile and Frijoles Festival returned to downtown Pueblo on Friday, Sept. 21, 2018. The festival runs through Sunday and features street vendors, entertainment stages with music and dance, chile and salsa contests, and, of course, many varieties of fresh chiles and frijoles.
[Read More …]
PHOTOS: Pueblo’s Chile and Frijoles Festival brings the heat to southern Colorado
The 24th annual Pueblo Chile and Frijoles Festival returned to downtown Pueblo on Friday, Sept. 21, 2018. The festival runs through Sunday and features street vendors, entertainment stages with music and dance, chile and salsa contests, and, of course, many varieties of fresh chiles and frijoles.
[Read More …]
18 of the best Colorado fall festivals for 2018
The aspen leaves are starting to turn gold and the morning air is getting crisper every day.
But before you start getting too amped up for powder days and shredding gnar on the slopes, there’s plenty to enjoy about fall in Colorado — apple picking, football, pumpkin porters and leaf peeping, just to name a few.
There are also some pretty awesome festivals happening around the state. Whether you love tasting craft spirits or eating green chilies, there’s a little something for everyone at these festivals that celebrate all things fall in Colorado.
Denver 49th Annual Oktoberfest
Location: Ballpark Neighborhood between 20th and 22nd streets on Larimer
When: Sept. 21-23, 28-30
Website: thedenveroktoberfest.com
Break out your lederhosen and your dirndl: It’s time to celebrate Oktoberfest in Denver. Though this festival started small in 1969, today nearly 350,000 people make the trek to enjoy the six-day festival most years. There’s tons of live music, stein-hoisting competitions, brat-eating showdowns, silent discos and more.
See the ultimate list with all Colorado Oktoberfest events.
Fall Wine & Food Classic
Location: Gerald Ford Amphitheater, 530 S. Frontage Road, Vail
When: Sept. 22, 4:30-7:30 p.m.
Cost: $67-$85
Website: Tasteofvail.com
Our mouths are watering just thinking about The Fall Wine & Food Classic Grand Tasting, where you can explore amazing Southern Hemisphere wine and food. This event features more than 25 wineries and 20 restaurants from the Vail Valley, so you know your mouth (and your stomach) will be happy when you leave. You’ll also enjoy some south-of-the-equator music while dining.
3rd Annual Craft Beer & Wine Festival
Location: Orchard Town Center Square, 14697 Delaware St., Westminster
When: Sept. 22, 4-8 p.m.
Cost: $40-$50 general admission; $75 for VIP
Website: theorchardtowncenter.com
Crisp fall air, beer, wine and tasty food — where do we sign up? If you head over to the 3rd annual Craft Beer & Wine Festival in Westminster, you’ll enjoy tasters from local breweries and wineries, plate samples from Orchard restaurants, live music and more. Plus, all of the proceeds from the event benefit the Marc Jr. Foundation, which supports children who have been diagnosed with brain cancer.
MORE: Everything you need to know about Great American Beer Festival
10th Annual Denver Beer Fest
Location: Various places throughout Denver
When: Sept. 14-22
Event lineup: Denver.org
Calling it a festival really doesn’t do it justice, since Denver Beer Fest is a smorgasbord of more than 160 beer-related events spread out over nine days — and it all caps off with the Great American Beer Festival. Events include live music, brunches, special tappings, karaoke and tons more.
Fruita Fall Festival
Location: Downtown Fruita, 432 E. Aspen Ave.
When: Sept. 21-23
Website: fruitafallfestival.com
There’s plenty to do and see at the annual Fruita Fall Festival, which features a parade, a baking and canning contest, wood carving demonstrations, a carnival and more than 125 vendors selling arts, crafts, food, beverages and more. There’s also a quirky outhouse race (yes, you read that correctly). To participate, you’ll need to gather up a team of people, construct an outhouse (with wheels) and push it down the race course. Of course, there are some unique rules, too, like your outhouse must contain a roll of toilet paper and one person on your team has to ride inside the structure during the race. Count us in!
24th Annual Chile & Frijoles Festival
Location: Union Avenue Historic District, Pueblo
When: Sept. 21-23
Cost: $5 daily admission; children under 12 are free
Website: Festival.pueblochamber.org
Just because the weather is starting to cool off doesn’t mean your mouth has to. In Pueblo, fall is synonymous with green chilies and pinto beans. At the annual Chile & Frijoles Festival (presented by Loaf ‘N Jug), you can eat green chilies to your heart’s content while checking out tons of street vendors, chili and salsa cooking competitions and live entertainment. There’s also an impossibly cute chihuahua parade, a jalapeno contest and a fun run (you can do a 5K, 10K or two-mile race).
Autumn Gold Festival
Location: Bond Park, 170 MacGregor Ave., Estes Park
When: Sept. 22-23
Website: visitestespark.com
Even the local elk know the Autumn Gold Festival in Estes Park is a good time. In addition to listening to elk bugling (it’s what they do when they’re mating), you’ll have the chance to listen to plenty of live music while noshing on bratwursts, corn on the cob, funnel cakes and more. Plus, there will be beer (obviously), a classic car show and fun kids’ activities, including a bounce house, face painting and a corn bag toss. If you’re not sold yet, we should mention there’s a festival raffle where you can win up to $5,000.
Mountain Harvest Festival
Location: Downtown Paonia
When: Sept. 27-30
Website: mountainharvestfestival.org
You’ll truly get to experience the essence of the North Fork Valley when you attend the Mountain Harvest Festival in Paonia, which brings together musicians, poets, writers, comedians, dancers and artists for four days of inspiration. There’s also a farmers market, a harvest-to-table dinner, a chili cook-off, pub crawl, tours of local farms and wineries, craft vendors and workshops. You can also learn more about local nonprofits, do some yoga and ride your bike with other festival-goers.
Breckenridge Strings, Ciders & Sours Festival
Location: Main Street Station, Breckenridge
When: Sept. 28-30
Cost: $20 to $115
Website: rockymtnevents.com/breckenridge-strings-ciders-sours
If you can’t get seem to enough of sour beers and ciders, you’ll definitely want to check out the Breckenridge Strings, Ciders & Sours Festival. In addition to tasty beverages and gorgeous views of the mountains, there’ll be bluegrass, food pairings and other activities.
Morrison Ciderfest
Location: Bear Creek Care & Rehab, 485 Summer St., Morrison
When: Sept. 29, 10 a.m. until dark
Website: morrisonciderfest.org
Is there anything more fall-like than apple cider? Maybe that’s why the folks in Morrison have created an entire free festival around cider, featuring cider presses, hay rides, pony rides, arts and crafts exhibits and a silent auction. For kids, there’s a bouncy castle and other activities. You can also jam out to live music performances by groups like Graham Good & The Painters and Royal Aces.
Farm to Bottle Fall Festival
Location: 1000 Block of South Gaylord St., Denver
When: Sept. 29, 3-7 p.m.
Cost: $55-$65 for general admission; $125 for VIP
Website: oldsouthgaylord.com
If you’re fixing for a good time, the 3rd annual Farm to Bottle Fall Festival has all the ingredients. The event features a large live music lineup as well as a tasting of more than 40 local breweries, wineries and distilleries. Plus, delicious far from local food vendors. If you want to get really fancy, there’s even a VIP ticket that gets you early access and other goodies.
Applefest
Location: Various venues, Cedaredge
When: Oct. 4-7
Website: Cedaredgechamber.com
Love apples? Of course you do. Then you’ll definitely want to check out Applefest in Cedaredge, which offers everything you need to celebrate the arrival of fall 2018. There’s a beer garden, a pin-up girl contest, a junior rodeo, a pancake breakfast, a 5K race and lots of live music. Plus, there will be vintage motorcycles, classic cars and tractors to peruse while you’re there. Event organizers are anticipating more than 25,000 people to show up.
43rd Annual Cider Days
Location: Lakewood Heritage Center, 801 S. Yarrow St., Lakewood
When: Oct. 6-7
Cost: $5 to $8
Website: lakewood.org/CiderDays
Cider Days in Lakewood has been going strong for 43 years, so you’re guaranteed to have a good time at this quintessential fall festival. There will be family-friendly entertainment options all weekend, including a magic show and square dancing, plus tons of activities for kids like a balloon artists, a craft zone, a petting zoo, train rides and more. The festival is also a great opportunity to learn something new by watching historical demonstrations of blacksmithing, wood carving, quilting, chair caning and sawmilling, just to name a few. Of course, you can munch on (and drink!) all the apple-inspired foods and beverages you can think of — freshly baked apple crisp and hard cider, here we come.
Punkin Chunkin Colorado
Location: Arapahoe Park Racetrack, 26000 E. Quincy Ave., Aurora
When: Oct. 6-7
Website: Auroragov.org
If you’ve never watched a pumpkin catapult through the air, you are seriously missing out (the record in Colorado is 4,970 feet!). For the uninitiated, punkin chunkin requires teams of people to design a device, like a trebuchet or a catapult, to launch a pumpkin as far as possible. While you’re there, be sure to check out the Corvette car show, beer garden, pony rides, pumpkin patch and fall crafts. Plus, there’s going to be a new chainsaw carving competition this year.
Telluride Horror Show
Location: Various venues, Telluride
When: Oct. 12-14
Cost: $15-$150
Website: telluridehorrorshow.com
Calling all horror-lovers: This is the film festival for you. For three days, you can watch all the suspenseful thrillers you want at a handful of super cool theaters in beautiful Telluride. The festival features more than 20 feature-length films, plus 50 shorter movies, events and programs. All the movie venues are within walking distance of one another, so you can really get to know this eclectic mountain town on foot.
Botanic Gardens Pumpkin Festival
Location: 8500 W. Deer Creek Canyon Road, Littleton
When: Oct. 12-14
Cost: $4 to $10; children 2 and under are free
Website: Botanicgardens.org
Prepare to come home with a pumpkin (or two) from the Botanic Gardens Pumpkin Festival at Chatfield Farms. In fact, festival organizers recommend you bring a wagon with you so you don’t have to lug your pumpkins around all day as you enjoy tons of family and children’s activities, live music, beer and wine vendors and delicious food (they even offer “free pumpkin daycare”). There’s also an antique tractor exhibit from the Front Range Antique Power Association, horse-drawn hayrides, pony rides, photo booths and face painting. Of course, you may also want to check out the famous corn maze for an extra fee.
The Bloody Mary Festival
Location: EXDO Event Center, 1399 35th St., Denver
When: Oct. 13, 10:30-6 p.m.
Cost: $45-$55
Website: thebloodymaryfest.com
The tangy taste of tomato juice, a little kick if you like yours spicy, plus a veritable vegetable garden in a cup — has a more perfect cocktail been invented? This event is a good reason to do a little day drinking on a Saturday morning or afternoon (there are two sessions) for an outing with friends. Tickets include two hours of unlimited tastes of Denver’s most creative and innovative Bloody Marys, plus other food and drink samples. You also get to cast your vote for The People’s Choice Award for the best Bloody Mary in Denver.
Breckenridge Craft Spirits Festival
Location: Riverwalk Center, 150 West Adams Ave., Breckenridge (and other locations)
When: Oct. 19-21
Cost: $45
Website: breckenridgecraftspiritsfestival.com
The main event of the Breckenridge Craft Spirits Festival is the “grand tasting” on Saturday, where you can sample delicious craft spirits and cocktails while listening to live music and snacking on some tasty morsels. Other festival activities taking place throughout the weekend include a scavenger hunt, several tours, a cooking class and brunch.
Looking for other cool events to check out? Visit The Know’s full events calendar for more fun finds.
[Read More …]