Founded by industry vet and certified sex educator Alicia Sinclair, COTR Inc. made its debut in 2015 with the fresh, upgraded take on anal products of its b-Vibe brand.
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Thursday, January 31, 2019
Q&A: COTR Founder Alicia Sinclair Reveals Official Rebranding
New Orleans comes to RiNo with Pirate Alley Po’Boys
When fancy, sit-down lunch service wasn’t working at his southern restaurant Julep, chef/co-owner Kyle Foster did what we think anyone with any sort of problem should do: Make some po’boys.
“We’ve always loved New Orleans, and we were looking for something fast-casual, easy and quick,” Foster said.
Foster went to New Orleans for research (tough job) and started testing recipes as soon as he returned. The result is Pirate Alley Po’Boys, a lunch-only operation inside Julep with a $10-12 tight menu of three po’boys, a salad and pirate pockets.
Just what exactly is a pirate pocket, you ask? Think super-fried, slightly sweet fritter pocket stuffed with trotter and Tasso ham gumbo. If you’ve ever tasted anything like this before, well then you’re a true food hero and you should be very proud.
The trio of po’boy options are roast beef with sweet potato chips and gravy, fried shrimp with pickled green tomato and smoked turkey with celery slaw and smoked grapes. All come wet with remoulade.
Pirate Alley Po’Boys at Julep will begin serving on Feb. 6. The fast-casual lunch will be available at the bar (and for takeout) Wednesday through Friday, from 11 a.m. until whenever they run out of food.
Pirate Alley Po’Boys at Julep: 3258 Larimer St., Denver, 303-295-8977; juleprino.com; Wed.-Fri. 11 a.m.
[Read More …]
New Orleans comes to RiNo with Pirate Alley Po’Boys
When fancy, sit-down lunch service wasn’t working at his southern restaurant Julep, chef/co-owner Kyle Foster did what we think anyone with any sort of problem should do: Make some po’boys.
“We’ve always loved New Orleans, and we were looking for something fast-casual, easy and quick,” Foster said.
Foster went to New Orleans for research (tough job) and started testing recipes as soon as he returned. The result is Pirate Alley Po’Boys, a lunch-only operation inside Julep with a $10-12 tight menu of three po’boys, a salad and pirate pockets.
Just what exactly is a pirate pocket, you ask? Think super-fried, slightly sweet fritter pocket stuffed with trotter and Tasso ham gumbo. If you’ve ever tasted anything like this before, well then you’re a true food hero and you should be very proud.
The trio of po’boy options are roast beef with sweet potato chips and gravy, fried shrimp with pickled green tomato and smoked turkey with celery slaw and smoked grapes. All come wet with remoulade.
Pirate Alley Po’Boys at Julep will begin serving on Feb. 6. The fast-casual lunch will be available at the bar (and for takeout) Wednesday through Friday, from 11 a.m. until whenever they run out of food.
Pirate Alley Po’Boys at Julep: 3258 Larimer St., Denver, 303-295-8977; juleprino.com; Wed.-Fri. 11 a.m.
[Read More …]
What’s next for the man who’s slept on every Colorado 14er?
By Seth Boster, The Gazette Via The Associated Press
COLORADO SPRINGS — What’s next? That’s what Jon Kedrowski recalls thinking on Mount of the Holy Cross at age 8.
It was his first Colorado summit above 14,000 feet. “From there, you could see all these other mountains,” he says 32 years later, “and naturally, you wonder: What’s the highest mountain in the world?”
But Everest would not be next. He knew he’d climb it one day. “I just didn’t know when or how.”
When? In 2012, his first of two trips to Earth’s ceiling. How? Mostly through his resoluteness, firm as granite. That unshakable resolve he felt as a kid atop Holy Cross. That insatiable hunger for altitude. That drive.
That thing, whatever it is, that takes him to the moonlit tops of the state’s highest peaks, their rough floors preferred to his cushy bed.
Kedrowski has made a name for himself that way, snoozing on the 54 fourteeners. All of them in a remarkable 95 days in 2011. Solo sleepovers, mostly. His pal, Denver meteorologist Chris Tomer, tagged along for some, offering company and forecasting expertise. Both of their names are on the picture book that followed Kedrowski’s foray seven years ago.
“The purpose of it was to say anything is possible and, really, unlock some pretty powerful human potential,” Kedrowski says from Vail, where he grew up and remains, skiing 100 days a year and serving as his own boss at N.O.D. Enterprises, which has him leading expeditions and speaking at functions.
N.O.D. means “No Off Days.” That’s what Kedrowski encourages because, as he puts it: “We all have these untapped reservoirs of potential.” If only we constantly asked ourselves: What’s next?
What’s next? He had an answer during that fourteener slumberfest: the next fourteener, of course. And after those, Everest the following May. The high-alpine blitz was “jumpstarting the body for other parts of the world,” Kedrowski says.
Yes, his body would be one with the environment — the thin air, the altering terrain, the whims of nature above treeline. Once, on Mount Harvard, thunder shook him awake, and he scrambled out of his tent, seeking refuge lower as hail flew with the electricity all around him. Later, he went back up to find his shelter fried.
But the sunsets and sunrises made every climb worth it. The celestial shows were even further beyond description, the shooting stars so close they seemed catchable.
Today, such overnights are “mini expeditions” for Kedrowski. Practice. He has left the country for bigger adventures every year since 2005, when he tagged Russia’s 18,510-foot Mount Elbrus. The far-flung ranges have always been there to answer: What’s next?
Maybe Everest satisfies other alpinists, but Kedrowski has always wanted more, more, more.
Always has since he was 8. Flash forward, and he was 15, driving with a learner’s permit and bagging the rest of the fourteeners. Not even Capitol’s notorious “knife edge” could deter the boy.
A map and a compass were all he needed in the days before the internet made the peaks more approachable and popular. “You had to explore,” Kedrowski says. “So what I got into was exploring for the sake of exploring.”
He was pretty good at basketball, too, playing Division I at Valparaiso University. His 6-foot-3 frame didn’t help him much, but the mountains sure did. “I’ll be in better shape than anybody I play against,” went his thinking.
But going to school in Indiana, you can imagine how hungry he got. What’s next? Next was graduate school in other flat places, Florida and Texas, as he pursued a Ph.D. in environmental geography. For his dissertation starting in 2007, he spent a lot of time on Mount Rainier, beginning what would be a string of 25 ascents.
That’s where Kedrowski developed his love for the Cascades. The range’shaha glaciated volcanoes were part of a project after his first Everest expedition. He skied the 20 highest in 30 days. The next month, in June 2014, he scaled Kilimanjaro, checking off his fifth of the world’s seven highest summits.
Bummed by his trip to Everest the following spring, when the 2015 earthquake foiled his plan to ski the previously un-skied face of Lhotse, he returned to Colorado with a bold idea. He joined a short list of people to rip down every fourteener, only the second to do so in a calendar year, he claimed. This was the basis of his guidebook on shelves now, “Classic Colorado Ski Descents.”
Next was Kedrowski’s sixth of the seven summits, Carstensz Pyramid in February 2017. Last year was another climb-and-ski of Denali and a second ascent of Everest, this time without supplemental oxygen.
Now what? Maybe the last of the seven summits, Vinson Massif. Maybe the South Pole. Or maybe he’ll get going on another book, another dreamy photo collection from Colorado’s less-celebrated 12,000- and 13,000-foot summits at night.
“Just keep on rolling with what I love to do,” Kedrowski says. “Life’s too short.”
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Wednesday, January 30, 2019
7 Emoji Tips for Push Notifications
Push notification messages increase engagement when emojis are included in the message. ExoClick’s push notification ad format allows advertisers to include emojis in their title text and/or description texts.
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Tuesday, January 29, 2019
R.I.P. Denver Whole Foods mac and cheese bar
It’s the end of a quick, carb-filled, cheesy era. The Union Station Whole Foods mac and cheese bar is dead.
When we first reported on the chain’s first-ever mac and cheese bar, people got excited. Like really, really excited. Media outlets across the country picked up the story, spreading the news far and wide of what we described as a “4-foot-wide Promised Land of carbs and cheese.”
There was hysteria. There was mania. There may have even been tears of joy. And Denver was at the center of it all, home to the first-ever Whole Foods mac and cheese bar. What could be better?
Apparently, food people actually wanted to eat.
The Union Station Whole Foods opened in November 2017 with eight varieties of mac and cheese on the bar, including bacon cheeseburger mac, Buffalo chicken mac and vegan mac. During the first three weeks the store was open, 15,000 pounds of it had been sold. We even tried them all so you, dear readers, would know which varieties were worth the $9.99/pound price tag.
But by last summer, the mac and cheese options dropped to four or five a day. By this winter, they’d shrunk to just two or three.
So what happened?
According to a Whole Foods employee, mac and cheese sales plummeted in the summer. The heavy, comforting, carby, cheesy mac that inspired so much enthusiasm in the colder months didn’t appeal when temperatures soared.
The store pulled back the mac and leaned in to barbecue. The house-smoked pork and beef, along with baked beans, fries and greens, just flat-out sold better. There was no looking back and the store is sticking with the ‘que.
Today, mac and cheese lovers on a pilgrimage to the store will find regular mac and cheese, hatch green chile mac and cheese, and, if they’re lucky, one other bonus mac and cheese flavor. That’s it. No longer can we eat so many different mac flavors that we need two hands on which to count them. No longer can we wow our loved ones and ourselves with eight different containers of mac and cheese and call it dinner.
We’ll miss you, Whole Foods mac and cheese bar. Even if the reality of you never quite lived up to the idea of you, we’ll miss you.
Do you have a favorite place to get mac and cheese along the Front Range? Drop it in the comments for your fellow hungry readers.
[Read More …]
R.I.P. Denver Whole Foods mac and cheese bar
It’s the end of a quick, carb-filled, cheesy era. The Union Station Whole Foods mac and cheese bar is dead.
When we first reported on the chain’s first-ever mac and cheese bar, people got excited. Like really, really excited. Media outlets across the country picked up the story, spreading the news far and wide of what we described as a “4-foot-wide Promised Land of carbs and cheese.”
There was hysteria. There was mania. There may have even been tears of joy. And Denver was at the center of it all, home to the first-ever Whole Foods mac and cheese bar. What could be better?
Apparently, food people actually wanted to eat.
The Union Station Whole Foods opened in November 2017 with eight varieties of mac and cheese on the bar, including bacon cheeseburger mac, Buffalo chicken mac and vegan mac. During the first three weeks the store was open, 15,000 pounds of it had been sold. We even tried them all so you, dear readers, would know which varieties were worth the $9.99/pound price tag.
But by last summer, the mac and cheese options dropped to four or five a day. By this winter, they’d shrunk to just two or three.
So what happened?
According to a Whole Foods employee, mac and cheese sales plummeted in the summer. The heavy, comforting, carby, cheesy mac that inspired so much enthusiasm in the colder months didn’t appeal when temperatures soared.
The store pulled back the mac and leaned in to barbecue. The house-smoked pork and beef, along with baked beans, fries and greens, just flat-out sold better. There was no looking back and the store is sticking with the ‘que.
Today, mac and cheese lovers on a pilgrimage to the store will find regular mac and cheese, hatch green chile mac and cheese, and, if they’re lucky, one other bonus mac and cheese flavor. That’s it. No longer can we eat so many different mac flavors that we need two hands on which to count them. No longer can we wow our loved ones and ourselves with eight different containers of mac and cheese and call it dinner.
We’ll miss you, Whole Foods mac and cheese bar. Even if the reality of you never quite lived up to the idea of you, we’ll miss you.
Do you have a favorite place to get mac and cheese along the Front Range? Drop it in the comments for your fellow hungry readers.
[Read More …]
Is Packaging Hurting Your Profit Margin?
A few days ago, I popped into work to say hello to my boss and found myself assisting in her latest project — reviewing our merchandise.
[Read More …]
Monday, January 28, 2019
PHOTOS: Some of the best shots from the 2019 Winter X Games in Aspen
Some of the best skiers and snowboarders descended on Aspen this past weekend, bringing hoards of crowds with them, for the 2019 Winter X Games. Aspen local Alex Ferreira took home the gold in the ski superpipe. Other big names who competed included Chloe Kim, Red Gerard and Jamie Anderson.
See the photos on The Know Outdoors.
[Read More …]
Copyright, Porn and the Web
Copyright protects creative works such as pornographic photos, films and clips. In order to take full advantage of this protection, you’ll need to have a basic understanding of the copyright law, what is required for registration and how to use enforcement procedures.
[Read More …]
Sunday, January 27, 2019
Saturday, January 26, 2019
Friday, January 25, 2019
Ski for cheap in Colorado with these discounted half-day lift tickets
A Broncos coach once ignited a Mile High rebellion by playing for a tie at the end of a game instead of going for the win, justifying the decision by saying, “I’d rather have half a loaf than none.”
When it comes to skiing and snowboarding, though, there are good reasons to opt for half a loaf, with half-day lift tickets. Saving money. Avoiding peak ski traffic on Interstate 70. Leaving time for other mountain activities.
And, let’s not forget, sleeping in.
Half measures didn’t work out well for that coach in 1971. (Lou Saban wound up quitting in mid-season before fans could run him out of town). But ski resorts have all sorts of half-day deals for you to consider.
Most Front Range skiers might find Loveland’s deal the best. The half-day price is $62, as compared with a full-day window price of $79, but it’s not limited to afternoon skiing and riding. You can pay the full-day price at the ticket window in the morning, return the ticket within four hours and receive a $17 refund that knocks what you shelled out down to the half-day price. Given Loveland’s proximity to the metro area, this presents the option of running up there on a weekday, getting first tracks and still making it to work in the afternoon. (Find more details at skiloveland.com.)
Plus, keep in mind that you can save money at many resorts by buying single-day tickets online rather than at the ticket window.
Here are some of the other half-day deals out there:
Arapahoe Basin: The Afternoon Delight lift ticket (1-4 p.m.) at the ticket window will run you $85, compared with the full-day ticket window price of $105, and you can save a little more by buying online. Info: arapahoebasin.com.
Aspen Snowmass: At the four Aspen mountains, you can get a partial-day lift ticket beginning at noon. You can also buy a full-day lift ticket in the morning, return the ticket by 12:30 p.m. and get a refund for only skiing part of the day. Partial-day tickets vary in price from $93 to $120. The price now through Feb. 14 is $107, as compared with the full-day ticket window price of $159. Information: aspensnowmass.com.
Ski Cooper: Adult half-day lift tickets (noon to 4 p.m.) go for $45, as compared with full-day prices of $52-$54. Info: skicooper.com.
Copper Mountain: Currently the half-day ticket window price is $134; a full-day ticket is $178.
Echo Mountain: Night skiing (4:30 to 9 p.m.) lift tickets cost $34 Tuesday through Saturday, as compared with $55 for a day pass. Info: echomntn.com.
Eldora: Half-day lift tickets cost $89, as compared with $129 for full-day. Info: eldora.com.
Loveland: The half-day price is $62, as compared with a full-day window price of $79. You also can buy the full-day ticket in the morning, return it within four hours, and receive a $17 refund. Info: skiloveland.com.
Monarch: $69 for a half-day, and $89 for a full day. Info: skimonarch.com.
Steamboat: “Late Arrival” tickets are good starting at 12:15 p.m. (prices vary). Tickets for limited night skiing cost $39.
Telluride: Half-day lift tickets vary from $75 to $115 at different times during the season. The current price is $115. Info: tellurideskiresort.com.
Winter Park: Half-day tickets are available only at the ticket window and vary in price during the season. Currently the price is $129 as compared with $169 for a full-day pass. Info: winterparkresort.com.
Wolf Creek: Half-day tickets go for $57; full-day cost is $72. Info: wolfcreekski.com.
Subscribe to our weekly newsletter to get outdoor news sent straight to your inbox.
[Read More …]
How to Stress Less in the New Year
Cheers to the new year, 2019 has arrived. While it’s a call to celebrate, it can also bring on the blues. The industry’s busy business blitz from Thanksgiving to the year’s end has eased and now it’s time to face how we’re going to top our successes from last year.
[Read More …]
Thursday, January 24, 2019
Denver Art Museum extends Dior exhibit for two more weeks
By Kurt Sevits, Denver7
Fans of couture now have some more time to check out the Dior fashion exhibit currently on display at the Denver Art Museum.
The museum announced Thursday that it extended the run of ‘Dior: From Paris to the World’ for an additional two weeks. The show now runs through March 17, 2019.
The exhibit showcases more than 70 years’ worth of fashion from the iconic French design house with 150 dresses as well as photos, sketches, accessories, videos and profiles of artistic directors over the years.
Read more on Denver7.
[Read More …]
Tennyson’s Block & Larder to close Saturday
One of Denver’s numerous ampersand restaurants, Block & Larder, announced it will shut its doors.
The in-house butcher shop/steakhouse/bar/grill was opened in early 2015 by brothers Jason, Aaron and Lucas Forgy, who also operate the LoDo alehouse Freshcraft.
“With the New Year, we needed to take a long hard look at what we were doing. Unfortunately, it just wasn’t working for us at Block & Larder and we decided that it was time to focus elsewhere,” Jason Forgy said.
B&L’s block of Tennyson St. has become a popular stretch on which to open a restaurant, with The Way Back, Tenya Japanese Soul Food, Paris Crêpe and High Point Creamery all opening in the past year. Regarding the burgeoning neighborhood and increased competition — for both workers and diners — Jason said it was a matter of where they wanted to focus their energy and use limited resources.
For a final taste of Block & Larder’s hanging tender and broiled mac & cheese, get there before it closes on Saturday, Jan. 26.
4000 Tennyson St., Denver, 303-433-4063; blockandlarder.com
[Read More …]
Tennyson’s Block & Larder to close Saturday
One of Denver’s numerous ampersand restaurants, Block & Larder, announced it will shut its doors.
The in-house butcher shop/steakhouse/bar/grill was opened in early 2015 by brothers Jason, Aaron and Lucas Forgy, who also operate the LoDo alehouse Freshcraft.
“With the New Year, we needed to take a long hard look at what we were doing. Unfortunately, it just wasn’t working for us at Block & Larder and we decided that it was time to focus elsewhere,” Jason Forgy said.
B&L’s block of Tennyson St. has become a popular stretch on which to open a restaurant, with The Way Back, Tenya Japanese Soul Food, Paris Crêpe and High Point Creamery all opening in the past year. Regarding the burgeoning neighborhood and increased competition — for both workers and diners — Jason said it was a matter of where they wanted to focus their energy and use limited resources.
For a final taste of Block & Larder’s hanging tender and broiled mac & cheese, get there before it closes on Saturday, Jan. 26.
4000 Tennyson St., Denver, 303-433-4063; blockandlarder.com
[Read More …]
Lentils and chicken in one pan make a comforting cold-weather meal
Washington Post Food editor Joe Yonan wrote about a case of mistaken lentil identity in his most recent vegetarian column, where red lentils were originally called for but clearly were not the answer.
Well, they are what you want for this dish – a marvel of casserole-level, cold-weather comfort food in under an hour. You are building layers of flavor, first with onion and fresh ginger and then lentils brought to a delightful texture as they absorb coconut milk and broth. Chicken thighs are treated to their own coating of spiced yogurt, and they are nestled into the bed of lentils in the final bake.
The whole thing comes together in a 9-by-13-inch oven pan, and if you have a dark metal one, that will help the contents cook a bit faster.
One-pan chicken and lentils
Servings: 4
Ingredients
- 1 large onion
- 2-inch piece fresh ginger root
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups dried red lentils
- One 14.5- or 15-ounce can low-fat coconut milk (see NOTE)
- 1 ½ cups no-salt-added or homemade chicken broth
- 2 teaspoons chili powder
- About 2 pounds skinless, bone-in chicken thighs
- Kosher salt
- Freshly ground black pepper
- ¼ cup plain yogurt (full-fat or low-fat)
- 1 teaspoon ground cumin
- 3 tomatoes from one 14.5-ounce can whole peeled tomatoes (6 ounces total)
- Lemon, for serving
Steps
Position a rack in the upper third of the oven; preheat to 425 degrees. Cut the onion into ½-inch dice. Peel the ginger, then mince it. Toss together the onion, ginger and oil in a 9-by-13-inch metal roasting pan, until coated. Roast for 8 minutes, then remove from the oven.
Meanwhile, rinse the lentils under cool running water and drain. Stir the coconut milk, broth and 1 ½ teaspoons of the chili powder into the onion mixture in the roasting pan, then stir in the lentils. Cover tightly with aluminum foil and roast for 10 minutes.
While the lentils are in the oven, pat dry the chicken (first discard the skin as needed), then season the meat generously with salt and pepper. Stir together the yogurt, cumin and the remaining ½ teaspoon of chili powder in a bowl, then coat the chicken thighs with that mixture. Cut the canned tomatoes into chunks.
Remove the roasting pan from the oven; uncover and stir in the tomatoes. Season the pan mixture lightly with salt and pepper. Nestle the coated chicken thighs into the pan mixture, skinned sides up. Return the pan to the oven (uncovered); roast for 20 minutes, so the chicken is cooked through and lightly browned in spots.
Cut the lemon into wedges. Serve warm, with the lemon.
NOTE: Transfer the contents of canned coconut milk to a larger container or canister designed for an immersion (stick) blender, making sure to scrape all the solidified coconut cream/fat from the can. Puree until emulsified (even a little frothy).
Adapted from “One Pot Recipes: Meals for Your Slow Cooker, Pressure Cooker, Dutch Oven, Sheet Pan, Skillet and More,” by Ellen Brown (Sterling Epicure, 2018).
[Read More …]
Lentils and chicken in one pan make a comforting cold-weather meal
Washington Post Food editor Joe Yonan wrote about a case of mistaken lentil identity in his most recent vegetarian column, where red lentils were originally called for but clearly were not the answer.
Well, they are what you want for this dish – a marvel of casserole-level, cold-weather comfort food in under an hour. You are building layers of flavor, first with onion and fresh ginger and then lentils brought to a delightful texture as they absorb coconut milk and broth. Chicken thighs are treated to their own coating of spiced yogurt, and they are nestled into the bed of lentils in the final bake.
The whole thing comes together in a 9-by-13-inch oven pan, and if you have a dark metal one, that will help the contents cook a bit faster.
One-pan chicken and lentils
Servings: 4
Ingredients
- 1 large onion
- 2-inch piece fresh ginger root
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups dried red lentils
- One 14.5- or 15-ounce can low-fat coconut milk (see NOTE)
- 1 ½ cups no-salt-added or homemade chicken broth
- 2 teaspoons chili powder
- About 2 pounds skinless, bone-in chicken thighs
- Kosher salt
- Freshly ground black pepper
- ¼ cup plain yogurt (full-fat or low-fat)
- 1 teaspoon ground cumin
- 3 tomatoes from one 14.5-ounce can whole peeled tomatoes (6 ounces total)
- Lemon, for serving
Steps
Position a rack in the upper third of the oven; preheat to 425 degrees. Cut the onion into ½-inch dice. Peel the ginger, then mince it. Toss together the onion, ginger and oil in a 9-by-13-inch metal roasting pan, until coated. Roast for 8 minutes, then remove from the oven.
Meanwhile, rinse the lentils under cool running water and drain. Stir the coconut milk, broth and 1 ½ teaspoons of the chili powder into the onion mixture in the roasting pan, then stir in the lentils. Cover tightly with aluminum foil and roast for 10 minutes.
While the lentils are in the oven, pat dry the chicken (first discard the skin as needed), then season the meat generously with salt and pepper. Stir together the yogurt, cumin and the remaining ½ teaspoon of chili powder in a bowl, then coat the chicken thighs with that mixture. Cut the canned tomatoes into chunks.
Remove the roasting pan from the oven; uncover and stir in the tomatoes. Season the pan mixture lightly with salt and pepper. Nestle the coated chicken thighs into the pan mixture, skinned sides up. Return the pan to the oven (uncovered); roast for 20 minutes, so the chicken is cooked through and lightly browned in spots.
Cut the lemon into wedges. Serve warm, with the lemon.
NOTE: Transfer the contents of canned coconut milk to a larger container or canister designed for an immersion (stick) blender, making sure to scrape all the solidified coconut cream/fat from the can. Puree until emulsified (even a little frothy).
Adapted from “One Pot Recipes: Meals for Your Slow Cooker, Pressure Cooker, Dutch Oven, Sheet Pan, Skillet and More,” by Ellen Brown (Sterling Epicure, 2018).
[Read More …]
Pleasure Product Distributors Reveal 2019’s Coming Trends
The pleasure products industry is slated to continue to thrive in the New Year. However, where there is growth there are challenges. It’s vital to any business to stay competitive and on point.
[Read More …]
Nine places for fireside drinking and dining, from downtown Denver to Colorado’s mountains
Patios are highly revered in this sun-soaked city, and rightly so. But with cooling temperatures and snowfall that could last — well, until spring — there are a few noteworthy fireplaces at Denver restaurants burning for some attention, too.
These eateries boast fireplaces that run from cozy to grandiose, but all accomplish the same noble task of warming up the atmosphere. Here are the best places in Denver and beyond where you can sit next to a fireplace and enjoy dinner, a beer, a craft cocktail – or, at some, all of the above.
Find a map of all the restaurants and bars on The Know.
“I never quarrel with a man who buys ink by the barrel,” former Indiana Rep. Charles Brownson said of the press. But we need your help to keep up with the rising cost of ink.
Get your first month for just 99 cents when you subscribe to The Post.
[Read More …]
Nine places for fireside drinking and dining, from downtown Denver to Colorado’s mountains
Patios are highly revered in this sun-soaked city, and rightly so. But with cooling temperatures and snowfall that could last — well, until spring — there are a few noteworthy fireplaces at Denver restaurants burning for some attention, too.
These eateries boast fireplaces that run from cozy to grandiose, but all accomplish the same noble task of warming up the atmosphere. Here are the best places in Denver and beyond where you can sit next to a fireplace and enjoy dinner, a beer, a craft cocktail – or, at some, all of the above.
Find a map of all the restaurants and bars on The Know.
“I never quarrel with a man who buys ink by the barrel,” former Indiana Rep. Charles Brownson said of the press. But we need your help to keep up with the rising cost of ink.
Get your first month for just 99 cents when you subscribe to The Post.
[Read More …]
Wednesday, January 23, 2019
Inbox Zero: An Impossible Journey?
It’s time for those new year’s resolutions once again. Perhaps this year, it’s time to take on what is possibly the most significant resolution in our digital world — “Inbox Zero.”
[Read More …]
Restaurant review: The Preservery struggles to stand out in an overheating RiNo restaurant scene
By Daliah Singer, Special to The Denver Post
2 stars (out of 4)
For many, the start of a new year is about goal-setting: Lose weight. Volunteer more. Launch a new business. Spend more time with the kids. The Preservery, in RiNo’s Backyard on Blake development, seems to know a thing or two about reevaluating and making changes. In its nearly three-year existence, the regional American restaurant has had three chefs (Derrick Cooper is currently manning the ovens); switched from a casual, order-at-the-counter style to traditional table service; and mostly scrapped the market side of the concept. It’s all been a response to an in-flux neighborhood that’s seeing, well, an influx of workers and residents where once there were only visitors — and before that, basically no one.
Unfortunately, the latest iteration of The Preservery is not its best. In the process of reinventing the eatery, owners Whitney and Obe Ariss have watered down the special sauce that made The Preservery stand out. Octopus and spicy samosas and ricotta cheesecake have been traded in for salads and burgers.
In a neighborhood that is still changing and growing, it’s expected that restaurants will experience moments of transition, of in-between-ness. Finding a balance between what The Preservery was and where it can go is certainly achievable. There are plenty of promising bright spots: the lamb burger, for one; the A-plus patio and warm atmosphere, reasons two and three. But there are improvements to be made — and a new year is just the time to make them happen.
Vibe: Oh-so-RiNo. The one-time warehouse (hello, adaptive reuse) retains its industrial feel with high ceilings, brick walls and exposed piping, and diners will feel right at home with the cut flower-topped wood tables and booths, and garage-door window behind the bar. RiNo’s artsy side gets a nod with one teal and red wall — currently hosting the creations of Denver’s Dan Ericson — and a chalkboard-covered corner that is now showcasing a mural by a street artist who uses the tag “Sardine.” Large windows mean the space is always sunlit, and the music is regularly tuned to high-energy pop and hip-hop.
Hits: Among the fairly standard brunch fare — which, wonderfully, is available six days a week — the shrimp and grits ($16; also available at dinner for $18) stands out for its depth of flavor. A hefty bowl of smoked Gouda grits form a delectable sponge for the spice-tinged, tomato-based Creole gravy, chunky carrots, greens and perfectly cooked crustaceans. Top it with an egg cooked to your liking (we suggest poached) to amp up the lusciousness.
The golf-ball-size potato croquettes ($6) make for a solid lunchtime snack or side. Arriving three to a plate, the deep-fried mashed potatoes are ooey-gooey in the middle, get some texture from chopped peppers, and have a crisp, tempura-battered exterior. Our one ask: Serve the dish with more Caesar aioli for dipping.
At dinner, the rosé mussels ($16) nearly overflow their bowl — well-cooked and swimming in a traditional broth that enjoys a hint of sweetness from the pink wine.
One of the best evening offerings is the lamb burger ($18). Rich and meaty, the pink-in-the-middle burger is enhanced with a thin rectangle of melty Brie. The sauces (olive-tomato tapenade and roasted garlic aïoli) take a backseat — as in, you can barely taste them. Which is fine, because this is a burger that’s best left alone. Really good meat and really good cheese are enough. The chewy fries served on the side are referred to as “frites” on the menu, but they are not the thin, crispy, straight-off-the-fryer indulgences of Belgium or France. They’re good fries — just not frites. The house-made white bun, however, does need improving; it was bland and too small.
Misses: The brunchtime patty melt ($15) didn’t contain enough gooey cheese to really qualify as a melt. It’d be more apt to call the sandwich — which is topped with roasted garlic aïoli, sautéed onions, bacon strips, aged cheddar, and a little-bit-runny egg — a dressed-up burger. The house-made sourdough slices it sits between arrived so over-toasted that it was impossible to eat beyond the middle, and the bread also lacked the funky taste that’s its defining quality.
At dinner, the roasted vegetable salad ($13), well-portioned for sharing, was overdressed in lemon-thyme vinaigrette. The hefty array of greens and veggies were enjoyable, but not what was promised on the menu. There was no farro or cauliflower, but broccoli did make a surprise appearance.
Dessert was the most disappointing. Two tarts ($3 each) were available: salted chocolate and what the server said was butterscotch (but which turned out to be a not-very-zesty lemon curd). Co-owner Whitney took over the pastry responsibilities from a part-time chef, and the results are so-so. Both tarts had dough that lacked sweetness and fell apart when forked through; the fillings were fine but not enticing enough to earn a clean plate.
Drinks: Can you even call yourself a Colorado restaurant without a compelling lineup of local beers? Probably not. But The Preservery doesn’t have to worry about that. The RiNo eatery features six brews from venues such as Black Shirt Brewing Co. and Good River Beer, a rotating local draft of the day, and Stem Ciders’ pear flavor.
There’s also a tight list of wines, plus cocktails from bar manager Natalia Posthill. The spicy cucumber ($12) combines jalapeño-tinged heat and light floral notes in a refreshing tequila and St-Germain tipple that’s as suitable for brunch as it is dinner. Skip the Colorado sour ($14), a pretty, ombré-style drink that plays with the age-old combo of bourbon and orange but leaves one wondering what red wine (floating on top) is doing in the glass.
At brunch, the mile high Bloody Mary ($9 for a single, $18 for bottomless) swirls either vodka or tequila with slightly spicy, house-made mix that gets a flavor punch from pickle brine.
Service: The Preservery is a neighborhood spot, and the service appropriately reflects that. Servers are congenial. Food arrives in a timely fashion. There’s nothing special about the hospitality, but diners certainly feel welcomed and paid attention to. One practice the restaurant should be commended for: A 3 percent fair-wages charge is added to all checks to help fund living wages for back-of-house employees who don’t benefit from tips.
Bottom Line: Go to The Preservery to enjoy happy hour on the patio or bring out-of-town friends for a boozy weekend brunch. You’ll enjoy hanging out here. But right now, look elsewhere in the neighborhood when you’re searching for a dinner that will impress.
Price: Appetizers and salads ($7 to $23); entrées ($3 to $35); desserts ($3); brunch ($8 to $16); cocktails ($10 to $14)
Fun Fact: Brunch at The Preservery comes with a soundtrack on the side. On the last Sunday of each month, during So What! The Brunch (11 a.m. to 3 p.m.), local spinners DJ K-Nee and DJ Low Key set the mood while guests enjoy the full midday menu and bottomless mimosas and Bloody Marys. Reservations are recommended.
The Preservery
3040 Blake St., Unit 101; 303-298-6821; thepreservery.com
Hours: 10 a.m. to 9 p.m., Tuesday through Thursday; 10 a.m. to 10 p.m., Friday and Saturday; 10 a.m. to 2 p.m., Sunday
Reservations: Accepted
Parking: Free lot and street parking
Star Rating Guide: Ratings range from zero to four stars. Zero is poor. One star, satisfactory. Two stars, good. Three stars, very good. Four stars, excellent.
[Read More …]
Restaurant review: The Preservery struggles to stand out in an overheating RiNo restaurant scene
By Daliah Singer, Special to The Denver Post
2 stars (out of 4)
For many, the start of a new year is about goal-setting: Lose weight. Volunteer more. Launch a new business. Spend more time with the kids. The Preservery, in RiNo’s Backyard on Blake development, seems to know a thing or two about reevaluating and making changes. In its nearly three-year existence, the regional American restaurant has had three chefs (Derrick Cooper is currently manning the ovens); switched from a casual, order-at-the-counter style to traditional table service; and mostly scrapped the market side of the concept. It’s all been a response to an in-flux neighborhood that’s seeing, well, an influx of workers and residents where once there were only visitors — and before that, basically no one.
Unfortunately, the latest iteration of The Preservery is not its best. In the process of reinventing the eatery, owners Whitney and Obe Ariss have watered down the special sauce that made The Preservery stand out. Octopus and spicy samosas and ricotta cheesecake have been traded in for salads and burgers.
In a neighborhood that is still changing and growing, it’s expected that restaurants will experience moments of transition, of in-between-ness. Finding a balance between what The Preservery was and where it can go is certainly achievable. There are plenty of promising bright spots: the lamb burger, for one; the A-plus patio and warm atmosphere, reasons two and three. But there are improvements to be made — and a new year is just the time to make them happen.
Vibe: Oh-so-RiNo. The one-time warehouse (hello, adaptive reuse) retains its industrial feel with high ceilings, brick walls and exposed piping, and diners will feel right at home with the cut flower-topped wood tables and booths, and garage-door window behind the bar. RiNo’s artsy side gets a nod with one teal and red wall — currently hosting the creations of Denver’s Dan Ericson — and a chalkboard-covered corner that is now showcasing a mural by a street artist who uses the tag “Sardine.” Large windows mean the space is always sunlit, and the music is regularly tuned to high-energy pop and hip-hop.
Hits: Among the fairly standard brunch fare — which, wonderfully, is available six days a week — the shrimp and grits ($16; also available at dinner for $18) stands out for its depth of flavor. A hefty bowl of smoked Gouda grits form a delectable sponge for the spice-tinged, tomato-based Creole gravy, chunky carrots, greens and perfectly cooked crustaceans. Top it with an egg cooked to your liking (we suggest poached) to amp up the lusciousness.
The golf-ball-size potato croquettes ($6) make for a solid lunchtime snack or side. Arriving three to a plate, the deep-fried mashed potatoes are ooey-gooey in the middle, get some texture from chopped peppers, and have a crisp, tempura-battered exterior. Our one ask: Serve the dish with more Caesar aioli for dipping.
At dinner, the rosé mussels ($16) nearly overflow their bowl — well-cooked and swimming in a traditional broth that enjoys a hint of sweetness from the pink wine.
One of the best evening offerings is the lamb burger ($18). Rich and meaty, the pink-in-the-middle burger is enhanced with a thin rectangle of melty Brie. The sauces (olive-tomato tapenade and roasted garlic aïoli) take a backseat — as in, you can barely taste them. Which is fine, because this is a burger that’s best left alone. Really good meat and really good cheese are enough. The chewy fries served on the side are referred to as “frites” on the menu, but they are not the thin, crispy, straight-off-the-fryer indulgences of Belgium or France. They’re good fries — just not frites. The house-made white bun, however, does need improving; it was bland and too small.
Misses: The brunchtime patty melt ($15) didn’t contain enough gooey cheese to really qualify as a melt. It’d be more apt to call the sandwich — which is topped with roasted garlic aïoli, sautéed onions, bacon strips, aged cheddar, and a little-bit-runny egg — a dressed-up burger. The house-made sourdough slices it sits between arrived so over-toasted that it was impossible to eat beyond the middle, and the bread also lacked the funky taste that’s its defining quality.
At dinner, the roasted vegetable salad ($13), well-portioned for sharing, was overdressed in lemon-thyme vinaigrette. The hefty array of greens and veggies were enjoyable, but not what was promised on the menu. There was no farro or cauliflower, but broccoli did make a surprise appearance.
Dessert was the most disappointing. Two tarts ($3 each) were available: salted chocolate and what the server said was butterscotch (but which turned out to be a not-very-zesty lemon curd). Co-owner Whitney took over the pastry responsibilities from a part-time chef, and the results are so-so. Both tarts had dough that lacked sweetness and fell apart when forked through; the fillings were fine but not enticing enough to earn a clean plate.
Drinks: Can you even call yourself a Colorado restaurant without a compelling lineup of local beers? Probably not. But The Preservery doesn’t have to worry about that. The RiNo eatery features six brews from venues such as Black Shirt Brewing Co. and Good River Beer, a rotating local draft of the day, and Stem Ciders’ pear flavor.
There’s also a tight list of wines, plus cocktails from bar manager Natalia Posthill. The spicy cucumber ($12) combines jalapeño-tinged heat and light floral notes in a refreshing tequila and St-Germain tipple that’s as suitable for brunch as it is dinner. Skip the Colorado sour ($14), a pretty, ombré-style drink that plays with the age-old combo of bourbon and orange but leaves one wondering what red wine (floating on top) is doing in the glass.
At brunch, the mile high Bloody Mary ($9 for a single, $18 for bottomless) swirls either vodka or tequila with slightly spicy, house-made mix that gets a flavor punch from pickle brine.
Service: The Preservery is a neighborhood spot, and the service appropriately reflects that. Servers are congenial. Food arrives in a timely fashion. There’s nothing special about the hospitality, but diners certainly feel welcomed and paid attention to. One practice the restaurant should be commended for: A 3 percent fair-wages charge is added to all checks to help fund living wages for back-of-house employees who don’t benefit from tips.
Bottom Line: Go to The Preservery to enjoy happy hour on the patio or bring out-of-town friends for a boozy weekend brunch. You’ll enjoy hanging out here. But right now, look elsewhere in the neighborhood when you’re searching for a dinner that will impress.
Price: Appetizers and salads ($7 to $23); entrées ($3 to $35); desserts ($3); brunch ($8 to $16); cocktails ($10 to $14)
Fun Fact: Brunch at The Preservery comes with a soundtrack on the side. On the last Sunday of each month, during So What! The Brunch (11 a.m. to 3 p.m.), local spinners DJ K-Nee and DJ Low Key set the mood while guests enjoy the full midday menu and bottomless mimosas and Bloody Marys. Reservations are recommended.
The Preservery
3040 Blake St., Unit 101; 303-298-6821; thepreservery.com
Hours: 10 a.m. to 9 p.m., Tuesday through Thursday; 10 a.m. to 10 p.m., Friday and Saturday; 10 a.m. to 2 p.m., Sunday
Reservations: Accepted
Parking: Free lot and street parking
Star Rating Guide: Ratings range from zero to four stars. Zero is poor. One star, satisfactory. Two stars, good. Three stars, very good. Four stars, excellent.
[Read More …]
Five Colorado ski areas offering snowshoe hikes as an alternative way to explore the mountains
BEAVER CREEK — Like all good things, it was my wife’s idea.
We were enjoying a perfect day of downhill skiing at Beaver Creek when Dianne noticed an advertisement posted on the chairlift safety bar.
“Look at this,” she said. “They’re offering guided snowshoe hikes followed by charcuterie and paired wines at the Osprey Fireside Grill. We should do this.”
I had no idea what “charcuterie” was, but I was game for anything involving wine. A week later, we returned to sample The Beve’ on snowshoes.
Our web-footed adventure began at Beaver Creek’s Nordic Center in the village, where we were fitted with warm boots and issued adjustable poles. Guide Carrie Larson led our group of 10 across the hard-packed snow to the Strawberry Park chairlift. Our uplifting ride ended at Beaver Creek’s Candy Cabin, where we received our snowshoes.
Bearing a Cheshire-worthy grin, Carrie led us into the McCoy Park Nordic Trail System, an area of groomed trails where alpine skiers and snowboarders are banned. Snowshoeing is as easy as walking, and even though my wife and I were the only snowshoe-traipsing veterans, the other eight members of our group trooped along like pros. The pace was slow and easy with Carrie stopping frequently to share details about the nature and history of the area.
The route went from tree-lined trails to naked hillsides where views extended across the valley to the craggy Gore Range beyond. With downhill skiing or snowboarding, attention is focused on the next turn. Here, we could look out and savor the beauty of the area.
Our turnaround point was a yurt with a remarkably clean porta potty standing nearby. After a short break, we began our trip back. At trip’s end, Carrie claimed that we had covered 3 miles.
To make up for any calories lost along the way, Carrie gave everyone a $10 gift voucher for the Candy Cabin, something Dianne gleefully took advantage of. Then it was down on the lift to the Osprey Hotel, where plates of cheeses and meats paired with glasses of chardonnay, pinot noir and méthode champenoise brut awaited.
The food, wine and conversation that followed provided a refreshing end to an alternative way to experience one of our premier Colorado ski resorts.
If You Go
Beaver Creek‘s Winter Wine excursions are held on Tuesdays and Thursdays from 11:30 a.m. to 3:30 p.m. Cost is $185 per person with equipment provided. The Nordic Center also offers snowshoe nature tours, fitness tours, private tours and complimentary family tours. Contact Beaver Creek (beavercreek.com, 970-754-5313) for more information and reservations.
The Walking Mountain Science Center offers free guided snowshoe hikes at Vail from the Nature Discovery Center located near the top of the Eagle Bahn Gondola. A one-hour family walk geared for young children begins at 11 a.m. daily, a nature walk departs at 2 p.m. daily and there’s an evening tour that departs at 5:30 p.m. Tuesdays through Saturday. Snowshoes are provided. Contact Walking Mountains (walkingmountains.org, 970-827-9725) for more information and required advance registration.
From Friday through Sunday and during holiday periods, Copper Mountain offers an assortment of free, three-hour tours led by their resort ambassadors. The more physically demanding morning tours depart at 10 a.m. Family-friendly, two-hour tours depart at 1 p.m. Snowshoes may be rented at the gear check area in the West Village. Contact Copper Mountain guest services (coppercolorado.com, 970-968-2882 ext. 45861) for more information and reservations.
Winter Park offers two-hour guided snowshoe tours departing at 10:30 a.m. and 1:30 p.m. daily with advance purchase prices ranging from $54 to $64. Snowshoe rental is extra. Contact Winter Park (winterparkresort.com, 888-221-1806) for more information or reservations.
Steamboat offers free, 90-minute guided snowshoe tours departing daily from Gondola Square Ski & Sport, where snowshoe rentals are available. They also offer all-inclusive, guided gourmet snowshoe hikes daily for $65 that include lunch and a glass of wine at Hazie’s at the top of the gondola and moonlight snowshoe trips on Friday and Saturday evenings for $95 that includes dinner at Hazie’s. Contact Steamboat (steamboat.com, 800-922-2722) for more information and reservations.
[Read More …]
Tuesday, January 22, 2019
Bolder Boulder reveals this year’s T-shirt designs
So you don’t really decide to run a road race because of the T-shirt design — or you do, and just don’t want to admit it — but we’ve got the designs for this year’s Bolder Boulder.
The men’s and women’s short-sleeve race T-shirts have a graphic design that incorporates two of the race’s slogans over the years: “Oh Yes You Can,” and “Live to Run, Run to Live.” There are small drawings of the Flatirons, the race finish line and Folsom Field. The women’s race T-shirt is red and the men’s is blue.
The tech shirts have a horizontal blue line with a red C for Colorado that contains the Bolder Boulder logo in gold. The men’s shirt is gray and the women’s is blue.
Early registration prices are in effect through Feb. 28. Adult registration with a short-sleeve race T-shirt is $53, and the tech shirt option is $68. There also are options for a long-sleeve shirt ($58) and all three shirts ($83). Prices increase $5 across the board on March 1 and $10 more on May 14. Register online at bb10k.bolderboulder.com.
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Adult Retail Leaders Offer Look at What’s in Store for 2019
Stock markets may be uncertain, wages nationwide may be stagnating and costs increasing, but many adult retail companies are planning to expand in 2019.
[Read More …]
Monday, January 21, 2019
High-Risk Rates Reduce Revenue Risk
Can you imagine if your business suddenly had no sales and cash flow? Companies and executives who have been in high-risk sectors for a long while are already aware of the importance of working with reliable payment processing solutions.
[Read More …]
Sunday, January 20, 2019
Saturday, January 19, 2019
Friday, January 18, 2019
BoyFun Turns 21: Project Manager Brent Axford Talks Tradecraft
All-male paysite BoyFun turns 21 with a renewed focus on natural chemistry and a winning formula that mixes and matches a careful collection of young bucks drawn from all corners of the globe.
[Read More …]
Thursday, January 17, 2019
The Power of Acting in Adult
When speaking to civilians (non-industry folk) often they will tell you they just “skip the corny acting” and get straight to the good stuff … but if that were true, how are heavy hitters that produce adult features, like Wicked Pictures, New Sensations, etc., so successful?
[Read More …]
Sex Toy Manufacturers Predict New Year’s Challenges, Opportunities
In 2018, we saw sex toys establish themselves as lifestyle products among mainstream consumers. More than ever, the industry’s most progressive brands have made their way into the public’s consciousness by promoting sex-positive, inclusive messages that appeal to an ever-growing demographic.
[Read More …]
Wednesday, January 16, 2019
Explore a high-tech, immersive fantasy world in Denver’s ‘burbs with “Natura Obscura”
“Natura Obscura” is a major departure for Englewood’s Museum of Outdoor Arts, transforming one of the region’s most respected showplaces for static painting, sculpture and other gallery-friendly art objects into something more like a theme park, a family-fun attraction that’s full of lights, sounds, sets and storylines.
You don’t just go look at the offerings in “Natura Obscura”: You enter them and activate them, you feel the flowers and ogle the owls, you swing on a swing, view videos and read pithy passages about self-empowerment.
It’s a daring, big-budget move for the museum and one that is sure to change its public profile. MOA is terrific, nearly always, though it is often overlooked by folks who appreciate art but dismiss anything that happens outside of urban Denver or Boulder. More people should go to MOA — and this flashy, high-tech magnet is bound to attract them.
It’s not for everyone. Fans of the museum’s usual, fine-arts fare could find it a little basic. Its challenges come on a visceral level — it’s a dark and mysterious forest full of animals, trees, clouds and spirited woodsy beings. Visitors feel their way through, using their mobile phones to power things to appear and glow, to take on dimensional form, and to reveal text.
Definitely download the augmented reality-enabling app before you go.
The intellectual ground it does take on is probably just right for young people — sophisticated adolescents and open-minded teens and anyone beyond those age groups who might just have an awakening as they read affirmations like “We make our own path as we go” that dangle amid the artificial flora. Anyone who grew up on video games might thrill at being able to physically infiltrate this constructed fantasy without the barrier of a glass screen.
“Natura Obscura” is a secure, squabble-free zone, and that could be an alluring entertainment option for parents seeking a safe place to send their kids on a Friday evening. It’s like one of those haunted houses that pop up around Halloween, but without the severed heads and knife-wielding, homicidal maniacs.
Instead, visitors encounter, via a secret scroll, the character of “Yoburu, Spirit of the Plains,” an avatar for free thinking and unfettered ingenuity, “the builder, the maker, and the creator,” who expresses himself (or herself) using “the paintbrush of my thoughts.”
That will either scare you off or turn you on, and if that latter is true, “Natura Obscura” might make for a quick escape from the relentlessly stressful times we are living in right now. It’s a no-politics, pro-environment fantasy zone. That’s worth $20 and a drive down Santa Fe Boulevard right there.
The attraction — at MOA’s indoor space, located throughout several large rooms of the Englewood municipal complex — has its highlights. It was brought to life by the local production company Prismajic, which did some clever work converting everyday objects into layers of lush scenery. There are also impressive contributions from local artists who were invited to play along, such as videographer/animator Chris Bagley and Nicole Banowetz, best-known for her custom inflatables.
Grammy-winning Colorado recording engineer Mickey Houlihan helped to create a “custom cloud chamber environment” full of music and sound that’s set up in-the-round in MOA’s Sound Gallery. It’s 28 minutes long, though viewers can take in as much or as little of it as they want.
MORE: Every free day at the Denver Zoo, museums and other cultural hotspots in 2019
The MOA also integrated some existing resources into the project. The museum builds its programming around changing exhibits, though it has a popular and permanent hallway display of collected odd antiques and unusual ephemera, which fits right in with “Natura Obscura’s” anything-goes sensibilities.
Plus, MOA employed the future-artist interns from its summer Design and Build program to assist with scenery creation.
The other reason to drop into “Natura Obscura” is to get a glimpse of where art — or, at least, a sizable portion of art — is headed these days. The exhibit is at the forefront of the “immersive art” movement that was kicked into high gear by Meow Wolf, the tremendously successful, interactive attraction that debuted in Santa Fe in 2016.
Meow Wolf, located in a former bowling alley, is a series of rooms that visitors meander through, looking for secret passages and various works of art while following a loose narrative about underground societies and government conspiracies. It’s become a multimillion-dollar operation and has plans to expand to other cities, including Denver, where it is building a ground-up headquarters set to open next year.
The public reception has inspired numerous knock-offs with experiences labeling themselves as “immersive” popping up across the globe. Generally speaking, they aim to be artist-driven but commercially popular, a change from traditional creative offerings, which tend to be artist-driven and commercially draining.
Their quality varies greatly, and their definition of “art” is extremely broad (and, one hopes, improving). But we can expect to see more of them over time; it’s the start of a new eram and “Natura Obscura” is helping to forge their path.
“Natura Obscura” continues through April 28 at the Museum of Outdoor Arts, 1000 Englewood Parkway, Englewood, which will remain open into the evening on weekends. Tickets are $10-$20 depending on the day of the week.
A few tips: Ticket discounts are available if purchases are made in advance online at aturaobscura.org. Also, the MOA will honor free SCFD days on the first Tuesdays in February, March and April.
“I never quarrel with a man who buys ink by the barrel,” former Indiana Rep. Charles Brownson said of the press. But we need your help to keep up with the rising cost of ink.
Get your first month for just 99 cents when you subscribe to The Post.
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Get Cooking: Umami, our fifth taste
For years, you’ve had a taste for something but didn’t know its name.
It’s umami. Some call it “the fifth taste” after the well-known quartet of the tastes bitter, sweet, salt and sour. Umami is that very pleasant, savory, juicy, salivary taste set off by certain foods such as a nugget of Parmigiano-Reggiano or a sip of miso soup.
Umami was isolated as a taste and the word coined back in the early 1900s by Kikunae Ikeda, a Japanese chemist. He found that umami stimulated taste buds that were distinct from those stimulated by the other four tastes. (The buds turned out, after further science, to be the palate’s T1R1, T1R3, mGluR1, and mGluR4 buds, but you knew that.)
Ikeda named the taste “umami” after umai, the Japanese word for “deliciousness.” He discovered umami by examining the molecular structure of a staple of Japanese cooking called dashi, a rich broth based in boiled kelp fronds.
Umami isn’t a new taste, just a newly discovered one. It’s been around for millennia, anytime one of the more prevalent amino acids, glutamic acid, is broken down in a food or by our body into glutamate, the acid’s salt. Take a food and cook it, ferment it, or ripen or age it, and the process likely produces glutamate. And glutamate makes umami.
For example, raw meat isn’t very umami. But cure it into a sausage with salt and time and it’s ur-umami. A soybean has a bit of umami; soy sauce is awash in it. Milk, some. Aged cheese? Boom.
David DelCourt, who titles himself as “Chief of Flavor” at Boulder’s Seed Ranch Flavor Co., designs flavorings and sauces both named after umami and loaded with it. “Everything we do is plant-based,” says DelCourt, “so we said, ‘Where are all those plant-based sources of umami?’ Let’s isolate them for the kitchen.”
So, several of the ingredients in Seed Ranch Flavor’s hot sauces (for example, the company’s Umami Reserve hot sauce) are tamari, tomato paste, dried mushrooms, seaweed, balsamic vinegar, and red miso — all major umami triggers.
You may now splash umami onto dinner, along with some very Coloradan chile heat.
In crystalline form, glutamate is monosodium glutamate — MSG — still available at Asian grocery stores so labeled. (In non-Asian groceries, it’s pretty much all that’s in the red tube of Accent.) But note that many prepared foods contain glutamate as MSG by other names: hydrolyzed plant protein, textured protein, autolyzed yeast extract, sodium caseinate and several other food additives.
None are harmful, of course, but they are manufactured turns on glutamate; “natural” in one sense of the word, yes, but also extracted, then added for their intended effect. As with any food, it merely helps to know what it is, that it’s there, and in what quantity.
Other interesting facts about glutamate: Our own bodies produce about 40-50 grams of it a day; human breast milk is 10 times as rich in glutamate (and umami) as cow’s milk, which may explain evolution’s way to kick-start an infant’s healthy life; and umami-rich foods have been shown not only to assist eaters to reduce their overall sodium intake, but also to stimulate sensory appreciation in people whose taste and smell sensitivity is impaired by either age or medication.
If you are after umami for your own plate, reach no further than dozens of foods: all aged cheeses; fresh and dried tomatoes; tomato juice (even low-sodium sorts); all cured meats; grilled steaks; mushrooms (especially dried mushrooms); leafy greens; preserved or pickled vegetables (such as sauerkraut or kimchi); all the fish sauces; ketchup; Worcestershire sauce; any long-cooked stew or broth; most shellfish; grape juice and its fermented friend, wine; and, if you fancy foods British or colonial, the yeast extract spreads Marmite and Vegemite.
The list is by no means exhaustive, but does illustrate the ubiquity of glutamate and umami in our diet. In fact, were it not for umami, ketchup (given its ingredients, a paste of concentrated glutamate), wouldn’t be as powerful a condiment as it is.
Today’s recipe is an ancient one, with its feet in Imperial Rome. For centuries, Romans have flavored their roast lamb — pieces of shoulder meat, legs, shanks — with garlic, herbs and anchovy, either directly, as in this recipe, with crushed filets, or, in days much gone by, with the ubiquitous Roman flavoring, liquamen (a thick fish sauce from salted and fermented small fish). Liquamen was chockablock umami.
If you ever travel to Rome for Easter, order the famed lamb dishabbacchio. You’ll get something like this, but with meat much more tender and succulent. It can’t be had hereabouts. But this recipe whispers it.
Do not be so provincial to turn up your nose at the idea of using small oily fish in a roast lamb preparation. They are the great umami carriers in this dish; their so-called fishiness quite gracefully fades — actually disappears — in the cooking; and you will regret, woefully regret, omitting them.
I made this as the centerpiece for my family’s Christmas dinner. I’ve roasted a fair number of legs of lamb over the years. Combine any oohs and aahs from roastings past and altogether they would not have equaled those that graced this recipe (and me) on Christmas night.
Roast Leg of Lamb, Roman Style
Serves 6-8
Ingredients
6 garlic cloves, peeled
6 anchovy filets, drained or lightly rinsed
¼ cup olive oil
¼ cup loose rosemary leaves
1 teaspoon kosher salt
1 teaspoon black pepper
1 boneless leg of lamb (anywhere from 4-5 pounds)
1 cup white wine or apple juice
Directions
Make a paste of all the ingredients except the lamb and wine or juice, using a food processor and scraping down a few times, or a large mortar and pestle or molcajete. Untie the lamb or remove the flexible skein used to bind it (rinse and save the latter if that’s how you bought it) and lay it out as flat as possible. Rub the paste all over the lamb, saving back a couple tablespoons.
Roll up the lamb and re-tie with kitchen twine (or insert back into the skein), rubbing the exterior with the reserved paste. Place on a rack in a roasting pan and let the lamb sit for 1 hour at room temperature.
When ready to roast, preheat the oven to 425 degrees. Pour the wine in the roasting pan and put the lamb into the oven; roast for 15 minutes, then turn the temperature down to 325 degrees. Roast until the interior temperature on an instant-read thermometer reaches 125 degrees for medium-rare, anywhere from 1 ¾ to 2 hours or so. Remove from the oven and let the lamb sit, loosely tented in foil for at least 30 minutes. It will continue to cook a bit as it rests, so be sure not to leave the initial roasting too long.
Reach Bill St John at bsjpost@gmail.com
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Get Cooking: Umami, our fifth taste
For years, you’ve had a taste for something but didn’t know its name.
It’s umami. Some call it “the fifth taste” after the well-known quartet of the tastes bitter, sweet, salt and sour. Umami is that very pleasant, savory, juicy, salivary taste set off by certain foods such as a nugget of Parmigiano-Reggiano or a sip of miso soup.
Umami was isolated as a taste and the word coined back in the early 1900s by Kikunae Ikeda, a Japanese chemist. He found that umami stimulated taste buds that were distinct from those stimulated by the other four tastes. (The buds turned out, after further science, to be the palate’s T1R1, T1R3, mGluR1, and mGluR4 buds, but you knew that.)
Ikeda named the taste “umami” after umai, the Japanese word for “deliciousness.” He discovered umami by examining the molecular structure of a staple of Japanese cooking called dashi, a rich broth based in boiled kelp fronds.
Umami isn’t a new taste, just a newly discovered one. It’s been around for millennia, anytime one of the more prevalent amino acids, glutamic acid, is broken down in a food or by our body into glutamate, the acid’s salt. Take a food and cook it, ferment it, or ripen or age it, and the process likely produces glutamate. And glutamate makes umami.
For example, raw meat isn’t very umami. But cure it into a sausage with salt and time and it’s ur-umami. A soybean has a bit of umami; soy sauce is awash in it. Milk, some. Aged cheese? Boom.
David DelCourt, who titles himself as “Chief of Flavor” at Boulder’s Seed Ranch Flavor Co., designs flavorings and sauces both named after umami and loaded with it. “Everything we do is plant-based,” says DelCourt, “so we said, ‘Where are all those plant-based sources of umami?’ Let’s isolate them for the kitchen.”
So, several of the ingredients in Seed Ranch Flavor’s hot sauces (for example, the company’s Umami Reserve hot sauce) are tamari, tomato paste, dried mushrooms, seaweed, balsamic vinegar, and red miso — all major umami triggers.
You may now splash umami onto dinner, along with some very Coloradan chile heat.
In crystalline form, glutamate is monosodium glutamate — MSG — still available at Asian grocery stores so labeled. (In non-Asian groceries, it’s pretty much all that’s in the red tube of Accent.) But note that many prepared foods contain glutamate as MSG by other names: hydrolyzed plant protein, textured protein, autolyzed yeast extract, sodium caseinate and several other food additives.
None are harmful, of course, but they are manufactured turns on glutamate; “natural” in one sense of the word, yes, but also extracted, then added for their intended effect. As with any food, it merely helps to know what it is, that it’s there, and in what quantity.
Other interesting facts about glutamate: Our own bodies produce about 40-50 grams of it a day; human breast milk is 10 times as rich in glutamate (and umami) as cow’s milk, which may explain evolution’s way to kick-start an infant’s healthy life; and umami-rich foods have been shown not only to assist eaters to reduce their overall sodium intake, but also to stimulate sensory appreciation in people whose taste and smell sensitivity is impaired by either age or medication.
If you are after umami for your own plate, reach no further than dozens of foods: all aged cheeses; fresh and dried tomatoes; tomato juice (even low-sodium sorts); all cured meats; grilled steaks; mushrooms (especially dried mushrooms); leafy greens; preserved or pickled vegetables (such as sauerkraut or kimchi); all the fish sauces; ketchup; Worcestershire sauce; any long-cooked stew or broth; most shellfish; grape juice and its fermented friend, wine; and, if you fancy foods British or colonial, the yeast extract spreads Marmite and Vegemite.
The list is by no means exhaustive, but does illustrate the ubiquity of glutamate and umami in our diet. In fact, were it not for umami, ketchup (given its ingredients, a paste of concentrated glutamate), wouldn’t be as powerful a condiment as it is.
Today’s recipe is an ancient one, with its feet in Imperial Rome. For centuries, Romans have flavored their roast lamb — pieces of shoulder meat, legs, shanks — with garlic, herbs and anchovy, either directly, as in this recipe, with crushed filets, or, in days much gone by, with the ubiquitous Roman flavoring, liquamen (a thick fish sauce from salted and fermented small fish). Liquamen was chockablock umami.
If you ever travel to Rome for Easter, order the famed lamb dishabbacchio. You’ll get something like this, but with meat much more tender and succulent. It can’t be had hereabouts. But this recipe whispers it.
Do not be so provincial to turn up your nose at the idea of using small oily fish in a roast lamb preparation. They are the great umami carriers in this dish; their so-called fishiness quite gracefully fades — actually disappears — in the cooking; and you will regret, woefully regret, omitting them.
I made this as the centerpiece for my family’s Christmas dinner. I’ve roasted a fair number of legs of lamb over the years. Combine any oohs and aahs from roastings past and altogether they would not have equaled those that graced this recipe (and me) on Christmas night.
Roast Leg of Lamb, Roman Style
Serves 6-8
Ingredients
6 garlic cloves, peeled
6 anchovy filets, drained or lightly rinsed
¼ cup olive oil
¼ cup loose rosemary leaves
1 teaspoon kosher salt
1 teaspoon black pepper
1 boneless leg of lamb (anywhere from 4-5 pounds)
1 cup white wine or apple juice
Directions
Make a paste of all the ingredients except the lamb and wine or juice, using a food processor and scraping down a few times, or a large mortar and pestle or molcajete. Untie the lamb or remove the flexible skein used to bind it (rinse and save the latter if that’s how you bought it) and lay it out as flat as possible. Rub the paste all over the lamb, saving back a couple tablespoons.
Roll up the lamb and re-tie with kitchen twine (or insert back into the skein), rubbing the exterior with the reserved paste. Place on a rack in a roasting pan and let the lamb sit for 1 hour at room temperature.
When ready to roast, preheat the oven to 425 degrees. Pour the wine in the roasting pan and put the lamb into the oven; roast for 15 minutes, then turn the temperature down to 325 degrees. Roast until the interior temperature on an instant-read thermometer reaches 125 degrees for medium-rare, anywhere from 1 ¾ to 2 hours or so. Remove from the oven and let the lamb sit, loosely tented in foil for at least 30 minutes. It will continue to cook a bit as it rests, so be sure not to leave the initial roasting too long.
Reach Bill St John at bsjpost@gmail.com
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Leigh Raven Discusses XXX Acting
When speaking to civilians (non-industry folk) often they will tell you they just “skip the corny acting” and get straight to the good stuff … but if that were true, how are heavy hitters that produce adult features, like Wicked Pictures, New Sensations, etc., so successful?
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Sunday, January 13, 2019
Copper Mountain’s American Flyer lift with bubble chairs now running
Copper Mountain Resort announced on its social media channels on Thursday afternoon that its new American Flyer chairlift is now open.
“American Flyer is the longest bubble chair in the world,” Dustin Lyman, the resort’s new president and general manager, said in the announcement video,”covering nearly two miles and taking us to an elevation of 11,600-feet.”
The new Flyer lift, like the old one it replaced, is the best way to access the resort’s west-side terrain from Copper’s Center Village. The new lift will primarily serve the easy and intermediate side of the resort’s naturally-divided terrain and also will provide expedited access to Copper’s advanced-level high-alpine bowls.
RELATED: Copper Mountain brings back covered bubble chair for its “American Freezer” lift
The revamped American Flyer lift is a high-speed six-person chair with bubble enclosures that should increase uphill capacity by 33 percent. The new Flyer lift and the resort’s new American Eagle lift — which opened early last month — are the first two lifts in North America to run on direct drives as opposed to a complex gear system.
Read more about the lift’s opening at Summit Daily.
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Q&A: Felicia Vox Shapeshifts as 2018 XBIZ Best Cosplay Cam Model
Healing stream engaged. Maintaining connection. Did someone call a doctor? You should be at peak performance levels.
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Saturday, January 12, 2019
Staying Away From Negativity on Cam
Removing negativity from your surroundings is a great tactic for life in general, but this is particularly important for ensuring you have a successful career as a webcam model.
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Family-owned Breckenridge Nordic Center celebrates its 50th season while wearing lederhosen
Wearing lederhosen and a traditional alpine hat, Gene Dayton began tooting out a tune on 11-foot-long Swiss Alpenhorn to get the attention of folks who were relaxing in the lodge at the Breckenridge Nordic Center. His wife, Therese, came over to put an arm around him and leaned in for a hug.
“This is my girlfriend of 31 years,” Dayton said during a celebration at the start of the year. “She missed me last night, but her aim is getting better.”
Therese pretended to be offended.
“We’ve been married 31 years,” she said to her 75-year-old husband, who learned to play the accordion when he was 65.
Gene founded the business in 1969. Now, in the center’s 50th season, there is plenty to celebrate.
The Breckenridge Nordic Center, which is separate from the Breckenridge Ski Resort, is a community institution dating back to when the alpine ski area was only eight years old. Despite the encroachment of real estate development near the cross country trails, the skiing is excellent. Gene’s son Matt learned to ski on those trails and became a 2002 Olympian in Nordic combined, competing on a team that nearly won a medal.
“So many miracles,” Dayton said.
One of them is the current “Oh Be Joyful” lodge, a public-private partnership with the town of Breckenridge that opened in 2013, with public space 2½ times larger than its modest predecessor. There is a fireplace for thawing chilly fingers and toes. A bank of picture windows showcases a gorgeous view of Peak 8’s high alpine slopes and its summit 3,100 feet above. A sign by the rental area says, “MOOSE ON TRAILS SKI AT YOUR OWN RISK.”
RELATED: A primer to cross country skiing in Colorado for the uninitiated
The room is full of folks relaxing after exploring the trail system that features 30 kilometers that are track set for skiing and 20K for snowshoers. Some are enjoying warm food and drinks. Soon a guitar player is singing John Denver songs and the crowd joins in.
Dayton wishes he could ski. With Therese, he’s done 10 of the world’s ski marathons — including the classic 31-mile American Birkebeiner in northern Wisconsin ine times — but now his body won’t let him.
“At the moment I’m on the bench,” said Dayton, who was a scholarship swimmer at Florida State in the 1960s. “I’m suffering some injuries, ankle troubles. I’m getting out in the sit ski and swimming pretty much daily, just to try to keep my lungs in shape.”
Dayton opened his first Nordic center on the northern outskirts of town in 1969, operating out of a 19th century mining cabin where millions of dollars worth of gold was melted and formed into gold bars. In subsequent years, the center would move to the base of Peak 9, operating for a time out of an igloo, and later to a spot on Shock Hill below the Peak 8 base area of the Breckenridge resort.
The first Peak 8 building was formerly a ski patrol shelter originally constructed high on Peak 8 that Dayton bought for $1, disassembled, transported down the mountain and reassembled. It had a wood stove and a cozy feel.
“It served a purpose at the top of the mountain for 12 years, and we used it for 38,” Dayton said. “Every nail went back into the same hole.”
Dayton later purchased the mining cabin that had been the operation’s original home — again, for $1 — to save it from demolition. He relocated it on the upper reaches of the Nordic center’s trail network, where it was repurposed as a warming shelter they named the Hallelujah Hut. When the current building opened in 2013, the converted ski patrol shelter it replaced was sent to the Pine Ridge Indian Reservation in South Dakota.
On New Year’s Day, the lodge was full and the mood was merry. Eric Vera of Golden had been skiing with his wife and two kids, ages 10 and 9. The family has been coming here for 10 years.
“I feel relaxed here,” Vera said. “I feel like as a family we can come and enjoy ourselves, no pressure, get in some good exercise and feel good about it, but then be free to hang out with music, fire, food, people. The kids have a ball. It’s been a great place for us as a family.”
John McCray, who also lives in Golden and has a place in Breckenridge, confessed he liked the quaint old lodge more.
“It was more cozy,” McCray said. “But somehow, they managed to make a huge events center and it still feels warm and family friendly. It’s kind of like a neighborhood Irish pub. The Daytons are always friendly. It’s great.”
Dayton’s first wife died from a heart attack in 1984, leaving him with three children. Therese has been part of the family now for three decades and a critical partner for Gene in running the business.
Gene may not be skiing these days, but he does spend some time on the trails. He dresses up in that lederhosen outfit and climbs into a fancy heated snowcat with windows — he calls it the Immaculate Contraption — to take folks on tours. It’s a hit for visitors who want to get out on the trails but don’t have the fitness or skills to ski them.
There’s another reason the tours make sense. The snowcat tows a grooming apparatus, so Dayton can be doing trail maintenance while he’s entertaining tourists.
“We take people on a trip back in time to an old mining camp where a family was raised very close to here,” Dayton said. “They sought the riches of Colorado in gold. It’s been very popular, a cross generational experience that we can offer. It’s taken off. Now it’s a daily experience, and we can groom the trails at the same time.”
Dayton is a big proponent of cross country skiing for its physical, emotional and spiritual benefits. In the ’80s, he got to meet ski legend Herman “Jack Rabbit” Smith-Johannsen when he was 109 years old. Johannsen, a Norwegian immigrant widely credited with introducing cross country skiing to the U.S. and Canada, was featured in Sports Illustrated when he was 104 (he had been a skier for 102 years at the time), and he lived until he was 111. For the last 22 days of his life, he was the world’s oldest man, and credited his longevity to cross country skiing.
“He said, ‘I was always wondering what was over the next hill and the next bend in the river,’ ” Dayton said. “It kept him going.”
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Friday, January 11, 2019
Execs of 2018: Pleasure Product Sales Pros Discuss Year’s Biggest Trends
The industry’s unsung heroes, account executives serve as the helpful face of a company and play a key role in any business’ success.
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Execs of 2018: Online Industry Women of the Year Discuss Paving the Way for the Future
These renowned figures have mastered their respective businesses with tough-as-nails willpower, big ideas and inventive perspectives.
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Thursday, January 10, 2019
Every free day at the Denver Zoo, museums and other cultural hotspots in 2019
We’ve said it before and we’ll say it again: Free days at museums, parks and cultural institutions are essential to making the Front Range family-friendly.
That’s because in the fast-changing metro area, which continues to experience high rates of growth (with the attendant cost-of-living increases), families need accessible, all-ages activities that don’t require $50 in concessions, surcharges or branded swag.
Fortunately, the Scientific & Cultural Facilities District — the seven-county metro area’s tax district that supports hundreds of arts and culture nonprofits – continues to fund free days at marquee metro-area cultural attractions, and we’ve taken the liberty of rounding them up.
On a weekly basis, organizations such as Hudson Gardens (6115 S. Santa Fe Drive in Littleton) offer free daily entry for those whose idea of a good time includes picnics, nature walks and birdwatching. And new this year, the Golden History Museum & Park is offering free admission throughout its 80th anniversary (all of 2019) thanks to a private donor.
For art lovers, the Arvada Center Galleries (6901 Wadsworth Blvd.) has offered free admission seven days a week since opening in 1976, while every day at downtown Denver’s prestigious Clyfford Still Museum (1250 Bannock St.) is still free for attendees 17 and under. The Museum of Outdoor Arts will also offer free days the first Tuesdays of February, March and April.
Others offer slightly more limited hours, such as Aurora History Museum (15051 E. Alameda Parkway), which is free for everyone 9 a.m.-4 pm. Tuesday-Friday, and 11 a.m.-4 p.m. Saturdays and Sundays. The second Saturday of each month is free at the Longmont Museum (400 Quail Road), which is prepping a handsome-looking Ansel Adams exhibit to debut Jan. 26. And the Broomfield Veterans Memorial Museum is free Thursdays and Saturdays, with tours given upon request.
And finally, one-off shows — such as Aurora Symphony Orchestra’s free performance at the Armory Performing Arts Center in Brighton on Feb. 8 — will pop up from time to time on the SCFD calendar.
Gone this year from the SCFD’s calendar are free days at the Children’s Museum of Denver at Marisco Campus, the Molly Brown House Museum and the Colorado Railroad Museum.
For the bigger institutions on this list, we recommend showing up early and exercising patience, as most have proven wildly popular year-round. Days and hours vary by location, and the free general admission does not include special or ticketed exhibitions.
Denver Zoo
2300 Steele St., 720-337-1400
Jan. 18-19, Feb. 3-4, Nov. 4 and 8.
RELATED: How much do you know about the zoo’s baby animals?
Denver Art Museum
100 W. 14th Ave Parkway, 720-865-5000
Feb. 2, March 2, April 6, April 28, May 4, June 1, July 6, Aug. 3, Sept. 7, Sept. 14, Oct. 5, Nov. 2, Dec. 7.
Note: General museum admission is free daily for ages 18 and under.
Denver Botanic Gardens
1007 York St., 720-865-3501
York Street (Denver): Jan. 21, Feb. 18, March 22, April 14, July 10, Sept. 3, Nov. 11.
Chatfield Farms (Littleton): Feb. 5, March 5, April 2, June 4, July 2, Aug. 6, Nov. 5.
Plains Conservation Center (Aurora): Jan. 17, Feb. 21, March 21, June 20, Aug. 15, Nov. 21, Dec. 19.
Denver Museum of Nature & Science
2001 Colorado Blvd., 303-370-6000
Jan. 27, Feb. 11, April 3 (5-10 p.m. only), April 28 (Día del Niño), June 2, July 2 (5-10 p.m. only), Aug. 26, Sept. 29, Oct. 14, Nov. 17, Dec. 8.
Museo de las Americas
861 Santa Fe Drive, 303-571-4401
First Fridays free from 5-9 p.m. Feb. 1, March 1, April 5, May 3, June 7, July 5, Aug. 2, Sept. 6, Oct. 4, Nov. 1, Dec. 6.
Clyfford Still Museum
1250 Bannock St., 720-354-4880
Jan. 24, Feb. 17, March 26, April 28, May 22, June 18, July 17, Aug. 3, Sept. 12, Oct. 15, Nov. 2, Dec. 18.
Denver Firefighters Museum
1326 Tremont Place, 303-892-1436
Feb. 9, May 9, Aug. 10, Oct. 8.
Four Mile Historic Park
715 S. Forest St., 720-865-0800
Jan. 11, Feb. 8, March 8, April 12, May 10, June 14, July 12, Aug. 9, Sept. 13, Oct. 11, Nov. 8, Dec. 13.
Denver Center for the Performing Arts
1101 13th St., 303-893-4100
Discounts: $10 tickets to all locally produced Theatre Company productions on select dates, plus occasional discounts to Broadway and Cabaret shows. Visit denvercenter.org/dcpaccess for details.
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