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If you’re a porn watcher, there’s a strong likelihood you’re familiar with anal gaping. Searching the term on any popular adult site will net you thousands of results.
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Mardi Gras 2019 in Colorado: 15 places to eat, drink and party

Between the beads, crawfish, king cakes and hurricane cocktails, Mardi Gras has to be one of the most decadent and festive holidays.

Mardi Gras, also known as Fat Tuesday, is a day for indulging prior to the start of Lent, the 40 days between Ash Wednesday and Easter that typically involves fasting or giving up your favorite food or some bad habit. This Christian tradition is particularly popular among Roman Catholics, and it’s especially prevalent in New Orleans, which throws a massive, world-renowned Mardi Gras party every year.

For those who want to get in on the action without leaving town, there are plenty of opportunities across Colorado to celebrate Mardi Gras. Here are some of them: 

Steamboat Springs

Though Steamboat is really more of a cowboy-hat-and-boots kind of a town, it does Mardi Gras masks and beads pretty well, too. On March 2, the ski area has free face painting, a parade (costumes are encouraged), street performers and a free concert by Nathan and the Zydeco Cha Chas. There also will be some Southern dishes on tap at various restaurants throughout the weekend, including gumbo, po’ boys, etouffee and a crawfish boil. Steamboat Ski Resort, 2305 Mount Werner Circle, Steamboat Springs, steamboat.com/things-to-do/events/steamboat-mardi-gras.

Frisco

If you love dogs and you love Mardi Gras, have we got news for you: The town of Frisco is combining both into one epic parade on March 2. There will be dogs in costumes (and, I guess, humans will be there), plus a “yappy hour” with beer, wine, gumbo and beignets. The event benefits Hope for Animals- Clear Creek Rescue, a foster-only rescue organization. Later in the afternoon, there’s a doggy costume contest that might just break your brain with cuteness. Downtown Frisco, 800-424-1554, townoffrisco.com/events/mardi-gras-4paws-3-2-19.

Breckenridge

Breckenridge is celebrating Mardi Gras with a lively parade and a free concert by the Hazel Miller Band on March 5. Good news: You can register your parade float the day of and still be entered to win up to $500 for the most creative float. Main Street, Breckenridge, 970-453-2913, gobreck.com/event/mardi-gras/.

Denver

The organizers of Denver’s Mardi Gras swear you won’t even recognize the Exdo Event Center when you arrive on March 2; you might just think you’re actually on Bourbon Street in New Orleans. This giant party, which has a “seven deadly sins” theme, features live bands and DJs, as well as tarot readers, face painters, burlesque dancers, models and more than 60 performers. Plus, you have a shot at being crowned the king or queen of Mardi Gras if your costume is impressive enough. Denver Mardi Gras, Exdo Event Center,1399 35th St., Denver, 720-507-1376, denvermardigras.com.

Snowmass

Snowmass has a 36-year tradition of throwing fabulous Mardi Gras parties, so you can trust that this year will be no different. The ski area starts the day on March 5 with the “Mother of All Ascensions” uphill race to Gwynn’s High Alpine, followed by entertainment on the Snowmass Mall, an official bead toss, a concert, a kids zone, king cake, s’mores and fireworks over Fanny Hill. If you aren’t too tired from the day before, stick around for a luxurious Catena Zapata Wine Dinner at Viceroy Snowmass on March 6, a four-course wine-paired dinner. Snowmass, various locations, 800-679-3151, gosnowmass.com/event/mardi-gras-celebration/.

Manitou Springs

You don’t need to register for the Manitou Springs Carnivale Parade on March 2. Just show up, and be sure to bring your dog and your kids, as this is a family-friendly event. It’s also super important that you stop at least twice along the parade route to entertain the crowd, so start practicing your best dance moves now. Manitou Avenue, Manitou Springs, 719-685-5089.

Keystone

Mardi Gras at Keystone is all about gumbo, so bring your appetite. The Keystone Mardi Gras party and River Run Gumbo Cook-Off are set for March 5. For $12 to $15, you can try tons of homemade gumbo recipes, then vote for the best in town. There  also will be free live music by Chris Daniels and the Kings. Interested in entering your gumbo to win? Anyone can enter and it’s free to compete. You could be crowned the king or queen of seafood/exotic gumbos, chicken gumbos and sausage gumbos. There’s also a prize for best team spirit, so be sure to warm up those vocal cords and get out your best Mardi Gras costumes. River Run Village, Keystone, 800-919-0038, keystonefestivals.com.

Stoney’s

For the ninth year in a row, Stoney’s Bar and Grill is hosting its annual Mardi Gras crawfish boil on March 2. There will be plenty of food to go around, with 750 pounds of the crustacean ready to boil. And since it’s first-come, first-served, the Stoney’s folks are doing two waves of food: one at 2 p.m. and another at 4 p.m. There will also be jambalaya, gumbo, pralines and king cakes for sale. After you’ve eaten your fill, listen to Tony and the Blue Krewe throughout the afternoon. Stoney’s Bar and Grill, 1111 Lincoln St, Denver, 303-830-6839, stoneysbarandgrill.com.

Mardi Gras Rumpus

There’s a little bit of everything at the Mardi Gras Rumpus hosted by Call to Arms Brewing on March 2, including a crawfish boil, smoked barbecue meats, gumbo, special beer releases and the world’s tiniest Mardi Gras parade. You read that right: a tiny parade, complete with mini-floats that can’t be larger than a Radio Flyer red wagon. Plus, you’ll be entertained by the Mile High Brass Band. Call to Arms Brewing Company, 4526 Tennyson St, Denver, 720-328-8258, calltoarmsbrewing.com.

Dairy Block

Head over to the Dairy Block on March 2 and 3 for an entire weekend of Mardi Gras events, starting with an adults-only Masquerade Bacchanal on Saturday. Then, stick around for the Petite Parade on Sunday, led by Denver’s Tivoli Brass Band and the Handsome Little Devils. (You can even participate by building your own float out of a shoebox.) After the parade, there’s an alley party with live entertainment, performers, a kids mask-making station, and food and beverages. If you want to make a whole weekend out of it, you can stay at The Maven Hotel, which is offering a special Mardi Gras package starting at $219 per night. Dairy Block, 1800 Wazee St., Denver, 720-360-4733, dairyblock.com.

Mythology Distillery

Mythology Distillery in Denver is celebrating Mardi Gras on March 2 with live music by the Royal Street Ramblers and a whole menu of New Orleans-inspired cocktails, including hurricanes, sazeracs and vieux carres. Mythology DIstillery, 3622 Tejon St., Denver, 720-458-0501, mythologydistillery.com.

Diebolt Brewing

You could spend your entire Saturday at Diebolt Brewing Company. It’s starting the day with a crawfish boil, king cakes, new beer and music from Badda Boom Brass Band. Then, later that night, it will be hosting “Mardi Ha-has and Ta-tas,” a variety show with comedians, burlesque dancers, aerialists and more. Diebolt Brewing Company, 3855 Mariposa St., Denver, 720-643-5940, dieboltbrewing.com.

Bayou Bob’s

This is the 33rd celebration of Mardi Gras for Bayou Bob’s, which serves up seafood and Southern comfort food in Denver all year long. The party starts on March 1 and runs through March 5, with hurricanes, beads, music, crawfish and other Cajun dishes. Bayou Bob’s, 1635 Glenarm Place, Denver, 303-573-6828, bayoubobs.com.

Dazzle

In the mood for a little Fat Tuesday music? Head to Dazzle Denver on March 5 for the LowDown Brass Band, a Chicago-based group that knows how to get down. Dazzle, 1512 Curtis St., Denver, 303-839-5100, dazzledenver.com.

Landlocked Ales

Head to Lakewood on March 2 for a crawfish boil at Landlocked Ales. The brewery is doing three seatings, at 3, 5 and 7 p.m. There’ll be festive decor, king cake, beer specials and crawfish straight from Louisiana. Landlocked Ales, 3225 South Wadsworth Blvd., Lakewood, 303-284-8748, landlockedales.com.

[Read More …]

2019 James Beard Award semifinalists include eight from Colorado for the “Oscars of food”

It’s a big day in the world of restaurants: The James Beard Foundation released its list of 2019 restaurant and chef award semifinalists.

For the uninitiated, the James Beard awards are the Oscars of the food world — to win one (or even make the list of semifinalists or final nominees) is a massive honor that cannot be overstated. These awards recognized the absolute best chefs, restaurants, pastry chefs, bakers and more from across the country.

A handful of Colorado restaurants and chefs made it into the semifinals, which means they have a chance to make it to the final round of nominees before the 29th annual James Beard Awards Gala in May in Chicago. The list of finalists will be announced on March 27.

MORE: Here’s what Alex Seidel’s 2018 James Beard Foundation award meant for the Denver dining scene

The process for determining the list of semifinalists started in October with entries from an online open call and from a group of 250 volunteer panelists around the country. More than 600 judges will now vote on the list of semifinalists to determine the final nominees. Later, they’ll vote to select the winners, which are kept confidential until the award ceremony.

The judges are past James Beard award winners, leading restaurant critics, food and wine editors and culinary educators.

Here are the Colorado semifinalists for the 2019 James Beard awards:

Best New Restaurant

Q House, Denver

Best Chef, Southwest

Caroline Gover, Annette, Aurora

Kelly Whitaker, The Wolf’s Tailor, Denver

Outstanding Baker

Andy Clark, Moxie Bread, Louisville

Outstanding Pastry Chef

Jeb Breakell, The Wolf’s Tailor, Denver

Outstanding Service

Frasca Food and Wine, Boulder

Outstanding Wine Service

Element 47 at the Little Nell, Aspen

Outstanding Wine, Spirits or Beer Producer

Todd Leopold and Scott Leopold, Leopold Bros., Denver

This story will be updated as more information becomes available.

“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 …]

2019 James Beard Award semifinalists include eight from Colorado for the “Oscars of food”

It’s a big day in the world of restaurants: The James Beard Foundation released its list of 2019 restaurant and chef award semifinalists.

For the uninitiated, the James Beard awards are the Oscars of the food world — to win one (or even make the list of semifinalists or final nominees) is a massive honor that cannot be overstated. These awards recognized the absolute best chefs, restaurants, pastry chefs, bakers and more from across the country.

A handful of Colorado restaurants and chefs made it into the semifinals, which means they have a chance to make it to the final round of nominees before the 29th annual James Beard Awards Gala in May in Chicago. The list of finalists will be announced on March 27.

MORE: Here’s what Alex Seidel’s 2018 James Beard Foundation award meant for the Denver dining scene

The process for determining the list of semifinalists started in October with entries from an online open call and from a group of 250 volunteer panelists around the country. More than 600 judges will now vote on the list of semifinalists to determine the final nominees. Later, they’ll vote to select the winners, which are kept confidential until the award ceremony.

The judges are past James Beard award winners, leading restaurant critics, food and wine editors and culinary educators.

Here are the Colorado semifinalists for the 2019 James Beard awards:

Best New Restaurant

Q House, Denver

Best Chef, Southwest

Caroline Gover, Annette, Aurora

Kelly Whitaker, The Wolf’s Tailor, Denver

Outstanding Baker

Andy Clark, Moxie Bread, Louisville

Outstanding Pastry Chef

Jeb Breakell, The Wolf’s Tailor, Denver

Outstanding Service

Frasca Food and Wine, Boulder

Outstanding Wine Service

Element 47 at the Little Nell, Aspen

Outstanding Wine, Spirits or Beer Producer

Todd Leopold and Scott Leopold, Leopold Bros., Denver

This story will be updated as more information becomes available.

“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 …]

Restaurant review: Q House’s modern Chinese fare is a tasty ode to chef Christopher Lin’s roots

By Deliah Singer, Special to The Denver Post

3.5 stars (out of 4)

Many people’s first introduction to Chinese food was Americanized plates of General Tso’s chicken dripping in gooey sauce and lo mein noodles so slick with oil and soy sauce that clumsy chopstick skills were no match. But we returned again and again because every meal was about more than just the delicious food — it was an exploration of a new culture (one that appealed even more once we finally mastered those two wooden sticks).

Christopher Lin’s experience was a bit different. Born to Taiwanese parents who owned an eatery in New Hampshire when he was a kid, Lin ate the traditional Chinese and Taiwanese foods of his family’s past. Q House, Lin’s first restaurant, is a reimagining of that history. The City Park restaurant, which opened in May, is both an ode to Lin’s ancestry and a modern, refined take that reflects the talent and perspective he’s developed since graduating from the Culinary Institute of America and cooking for bigwigs in New York City.

“A lot of the flavors at least start with a memory of something I ate growing up,” Lin said.

A bustling, urban eatery, Q House is a partnership between executive chef Lin, Jen Mattioni and Jon Pinto. It’s dimly lit and unembellished, perfectly suited to the gritty East Colfax corridor where the restaurant resides. Lin and his team’s skills come through in a variety of dishes that showcase the diversity of Chinese cuisine. Some are flavor punches of spice and garlic, while others are more nuanced. Yes, diners will find mentions of General Tso’s and spare ribs and wontons, but there’s so much more to Q House than those familiar names. It’s worth taking the time to explore it all, over many visits.

Vibe: With a nondescript exterior and minimalist interior, Q House jives with the worn-in appearance of the bars and restaurants along this strip of East Colfax Avenue. The dinner spot is almost always full, whether you visit on a Wednesday or a Friday evening, but the cacophony of conversation and plates being set down feels sociable rather than overwhelming. An open kitchen is the highlight: It’s fronted by six counter seats (a tight squeeze when everyone is trying to stuff puffy winter jackets onto hidden hooks) that provide a close-up view of a massive sizzling wok and Lin placing finishing touches as dishes head to the dining room. In warmer months, garage doors open onto a decent-size patio.

Hits: Q House is the sort of restaurant where you peer around at the dishes on nearby tables and think, “Do I have room for that?” In other words, you won’t be able to eat everything you want in one visit.

Like many Asian eateries, Q House’s plates are meant to be shared. The menu starts with appetizers and works its way down to entrée-size offerings, though diners can mix and match based on what sounds good; servers recommend choosing at least one option from each of the four sections. Of the smaller plates, the rich pork belly bun ($5), which comes one to an order, is a necessary meal-starter. Then, decide between chicken and shrimp wontons ($8) bathing in a luscious pool of chile oil and schmaltz and the Yunnan brisket salad ($12), a play on the Chinese affinity for braised meats. The salad’s foundation is cardboard-thin slivers of beef brisket (stewed in soy sauce, spices and aromatics), which are topped with a small mound of peppery watercress and sprinkles of fried garlic slivers. Hidden between the two are sweet Asian pears and sliced watermelon radishes.

From the veggie section, the Jenga-like tower of fried Chinese eggplant ($10) is battered in potato starch and rice flour for a lighter coating that allows the vegetable’s earthiness to come through. Or, opt for the stir-fried Brussels sprouts ($10) — sweet (courtesy of maple syrup), spicy (hello, chiles), and citrusy (thanks to lemongrass).

When it comes to larger plates, there’s no wrong order; simply follow your stomach’s direction. Salt and pepper head-on shrimp ($24) are an example of the complexity and care the kitchen puts into every dish. While simple in presentation — nearly a dozen crustaceans sit atop chip-like shrimp cakes — the shrimp are cleaned and trimmed before being battered in potato starch and rice flour and fried, making them easier to eat. The hot, crisp exterior gives way to the tender meat, including, yes, the head. Don’t shy away.

The fat and briny mussels in a classic Cantonese black bean sauce ($17) are good, but the accompanying crisp fries — served in a Chinese takeout counter — are the real star. Some may call the move cheesy, but it’s actually a response to Lin not wanting to pair every dish with a bowl of rice, a praise-worthy decision. (Tip: Save the Brussels sprouts sauce to swipe the fries through.)

Duck lo mein ($17) is elevated with substantial chunks of confit duck leg buried among slippery, but not oversauced, noodles; Napa cabbage and snow peas add crunch to the classic flavor combo. Braised pork rice ($9) is based on what Lin calls a typical Taiwanese comfort food: a container of white rice piled with braised pork and sautéed greens. At Q House, Lin deftly mixes the ingredients together — like parents often do for young kids — letting the braising jus soak into the pork belly- and mustard greens-dotted rice without becoming overly salty or too rich.

Full or not, order the coconut cheesecake ($9). The supersized triangle is more than enough for two and is a trifecta of sweetness: crumbly Oreo crust, a fluffy center that’s half cream cheese and half coconut cream, and a generous topping of chewy toasted coconut. The scoop of cloud-like, house-made whipped cream on the side pulls a sweet, nutty flavor from pandan extract. (Pandan is a tropical plant from Southeast Asia whose leaves are frequently used to flavor Asian desserts.)

Misses: There’s not much to fault Q House’s kitchen team on. Mostly, it’s a matter of taste. Three dishes — the Bang Bang chicken salad ($11), beef tongue and tripe ($12), and Chong Qing chicken ($25) — incorporate Sichuan peppers, a commonplace spice in Chinese cuisine that causes a tingling and numbing sensation on the lips and tongue. There’s some heat, yes, but it’s the mouth’s reaction that can be disconcerting, making sips of water feel like they’re running over, but not touching, one’s tongue. If you can stand the odd feeling, the rice flour-battered Chong Qing chicken is wonderfully juicy and crispy-skinned.

The one dish that should be reconsidered is the end-of-meal almond cardamom pudding ($9). The consistency was more custard than pudding, and though it contained a plethora of textures and ingredients — almond meringue squares, pomegranate seeds, Honeycrisp apples — they didn’t mesh together, resulting in a bland bowl that lacked the exciting tangle of flavors you expect after working your way through the rest of the menu.

Drinks: Rather than introducing Denverites to traditional Chinese alcohols, Q House skews its booze menu toward local palates with an array of beer, wine and cocktails.

Red, white, rosé and sparkling wines are available by the glass ($7 to $15) and are primarily of California or French origins. Four of the eight beers and ciders on offer ($5 to $9) are locally brewed, though there are two Japanese ales from Hitachino. The amber-hued red rice ale ($9) is a good introductory sipper with its strong fruity notes and a starchy aftertaste that can take some getting used to.

For the nine cocktails ($10 to $12), Mattioni and Pinto cleverly use Eastern ingredients to enliven, balance, or spice up recognizable blends. The margarita-esque Turmeric Cooler ($10) gets its color and hint of spice (which could be amped up) from turmeric-honey, while the Monkey Shoulder Scotch whisky in the Pear Sidecar ($12) is mellowed with pear and balanced by Thai chiles.

Service: The servers at Q House reflect their neighborhood: They’re congenial and low-key and lack any pretension. But don’t mistake that ease for lack of knowledge. The staff can answer even the most minor and technical questions about dishes, and diners would do well to follow their advice on current favorite eats and just how many dishes will leave them full but not stuffed.

Bottom Line: With Q House, Lin and his team accomplish something special by honoring Chinese cuisine and Lin’s ancestry while simultaneously modernizing the food in a way that reflects the chef’s talents and appeases contemporary American palates. Combined with the casual atmosphere and seamless service, Q House can certainly be considered among Denver’s best.

Price: Appetizers and vegetables ($5 to $13); Entrée-style dishes ($9 to $25); Desserts ($9); Cocktails ($10 to $12)

Fun Fact: Lin may have grown up in the restaurant world, but he’s created an impressive resumé all on his own, most notably working under Momofuku’s David Chang in New York City. He also spent a year as sous chef at Old Major in LoHi.

Restaurant Info

Q House

3421 E. Colfax Ave.

720-729-8887

qhousedenver.com

Hours: 5 to 10 p.m. Tuesday through Saturday; 4 to 9 p.m., Sunday

Reservations: Accepted

Parking: 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: Q House’s modern Chinese fare is a tasty ode to chef Christopher Lin’s roots

By Deliah Singer, Special to The Denver Post

3.5 stars (out of 4)

Many people’s first introduction to Chinese food was Americanized plates of General Tso’s chicken dripping in gooey sauce and lo mein noodles so slick with oil and soy sauce that clumsy chopstick skills were no match. But we returned again and again because every meal was about more than just the delicious food — it was an exploration of a new culture (one that appealed even more once we finally mastered those two wooden sticks).

Christopher Lin’s experience was a bit different. Born to Taiwanese parents who owned an eatery in New Hampshire when he was a kid, Lin ate the traditional Chinese and Taiwanese foods of his family’s past. Q House, Lin’s first restaurant, is a reimagining of that history. The City Park restaurant, which opened in May, is both an ode to Lin’s ancestry and a modern, refined take that reflects the talent and perspective he’s developed since graduating from the Culinary Institute of America and cooking for bigwigs in New York City.

“A lot of the flavors at least start with a memory of something I ate growing up,” Lin said.

A bustling, urban eatery, Q House is a partnership between executive chef Lin, Jen Mattioni and Jon Pinto. It’s dimly lit and unembellished, perfectly suited to the gritty East Colfax corridor where the restaurant resides. Lin and his team’s skills come through in a variety of dishes that showcase the diversity of Chinese cuisine. Some are flavor punches of spice and garlic, while others are more nuanced. Yes, diners will find mentions of General Tso’s and spare ribs and wontons, but there’s so much more to Q House than those familiar names. It’s worth taking the time to explore it all, over many visits.

Vibe: With a nondescript exterior and minimalist interior, Q House jives with the worn-in appearance of the bars and restaurants along this strip of East Colfax Avenue. The dinner spot is almost always full, whether you visit on a Wednesday or a Friday evening, but the cacophony of conversation and plates being set down feels sociable rather than overwhelming. An open kitchen is the highlight: It’s fronted by six counter seats (a tight squeeze when everyone is trying to stuff puffy winter jackets onto hidden hooks) that provide a close-up view of a massive sizzling wok and Lin placing finishing touches as dishes head to the dining room. In warmer months, garage doors open onto a decent-size patio.

Hits: Q House is the sort of restaurant where you peer around at the dishes on nearby tables and think, “Do I have room for that?” In other words, you won’t be able to eat everything you want in one visit.

Like many Asian eateries, Q House’s plates are meant to be shared. The menu starts with appetizers and works its way down to entrée-size offerings, though diners can mix and match based on what sounds good; servers recommend choosing at least one option from each of the four sections. Of the smaller plates, the rich pork belly bun ($5), which comes one to an order, is a necessary meal-starter. Then, decide between chicken and shrimp wontons ($8) bathing in a luscious pool of chile oil and schmaltz and the Yunnan brisket salad ($12), a play on the Chinese affinity for braised meats. The salad’s foundation is cardboard-thin slivers of beef brisket (stewed in soy sauce, spices and aromatics), which are topped with a small mound of peppery watercress and sprinkles of fried garlic slivers. Hidden between the two are sweet Asian pears and sliced watermelon radishes.

From the veggie section, the Jenga-like tower of fried Chinese eggplant ($10) is battered in potato starch and rice flour for a lighter coating that allows the vegetable’s earthiness to come through. Or, opt for the stir-fried Brussels sprouts ($10) — sweet (courtesy of maple syrup), spicy (hello, chiles), and citrusy (thanks to lemongrass).

When it comes to larger plates, there’s no wrong order; simply follow your stomach’s direction. Salt and pepper head-on shrimp ($24) are an example of the complexity and care the kitchen puts into every dish. While simple in presentation — nearly a dozen crustaceans sit atop chip-like shrimp cakes — the shrimp are cleaned and trimmed before being battered in potato starch and rice flour and fried, making them easier to eat. The hot, crisp exterior gives way to the tender meat, including, yes, the head. Don’t shy away.

The fat and briny mussels in a classic Cantonese black bean sauce ($17) are good, but the accompanying crisp fries — served in a Chinese takeout counter — are the real star. Some may call the move cheesy, but it’s actually a response to Lin not wanting to pair every dish with a bowl of rice, a praise-worthy decision. (Tip: Save the Brussels sprouts sauce to swipe the fries through.)

Duck lo mein ($17) is elevated with substantial chunks of confit duck leg buried among slippery, but not oversauced, noodles; Napa cabbage and snow peas add crunch to the classic flavor combo. Braised pork rice ($9) is based on what Lin calls a typical Taiwanese comfort food: a container of white rice piled with braised pork and sautéed greens. At Q House, Lin deftly mixes the ingredients together — like parents often do for young kids — letting the braising jus soak into the pork belly- and mustard greens-dotted rice without becoming overly salty or too rich.

Full or not, order the coconut cheesecake ($9). The supersized triangle is more than enough for two and is a trifecta of sweetness: crumbly Oreo crust, a fluffy center that’s half cream cheese and half coconut cream, and a generous topping of chewy toasted coconut. The scoop of cloud-like, house-made whipped cream on the side pulls a sweet, nutty flavor from pandan extract. (Pandan is a tropical plant from Southeast Asia whose leaves are frequently used to flavor Asian desserts.)

Misses: There’s not much to fault Q House’s kitchen team on. Mostly, it’s a matter of taste. Three dishes — the Bang Bang chicken salad ($11), beef tongue and tripe ($12), and Chong Qing chicken ($25) — incorporate Sichuan peppers, a commonplace spice in Chinese cuisine that causes a tingling and numbing sensation on the lips and tongue. There’s some heat, yes, but it’s the mouth’s reaction that can be disconcerting, making sips of water feel like they’re running over, but not touching, one’s tongue. If you can stand the odd feeling, the rice flour-battered Chong Qing chicken is wonderfully juicy and crispy-skinned.

The one dish that should be reconsidered is the end-of-meal almond cardamom pudding ($9). The consistency was more custard than pudding, and though it contained a plethora of textures and ingredients — almond meringue squares, pomegranate seeds, Honeycrisp apples — they didn’t mesh together, resulting in a bland bowl that lacked the exciting tangle of flavors you expect after working your way through the rest of the menu.

Drinks: Rather than introducing Denverites to traditional Chinese alcohols, Q House skews its booze menu toward local palates with an array of beer, wine and cocktails.

Red, white, rosé and sparkling wines are available by the glass ($7 to $15) and are primarily of California or French origins. Four of the eight beers and ciders on offer ($5 to $9) are locally brewed, though there are two Japanese ales from Hitachino. The amber-hued red rice ale ($9) is a good introductory sipper with its strong fruity notes and a starchy aftertaste that can take some getting used to.

For the nine cocktails ($10 to $12), Mattioni and Pinto cleverly use Eastern ingredients to enliven, balance, or spice up recognizable blends. The margarita-esque Turmeric Cooler ($10) gets its color and hint of spice (which could be amped up) from turmeric-honey, while the Monkey Shoulder Scotch whisky in the Pear Sidecar ($12) is mellowed with pear and balanced by Thai chiles.

Service: The servers at Q House reflect their neighborhood: They’re congenial and low-key and lack any pretension. But don’t mistake that ease for lack of knowledge. The staff can answer even the most minor and technical questions about dishes, and diners would do well to follow their advice on current favorite eats and just how many dishes will leave them full but not stuffed.

Bottom Line: With Q House, Lin and his team accomplish something special by honoring Chinese cuisine and Lin’s ancestry while simultaneously modernizing the food in a way that reflects the chef’s talents and appeases contemporary American palates. Combined with the casual atmosphere and seamless service, Q House can certainly be considered among Denver’s best.

Price: Appetizers and vegetables ($5 to $13); Entrée-style dishes ($9 to $25); Desserts ($9); Cocktails ($10 to $12)

Fun Fact: Lin may have grown up in the restaurant world, but he’s created an impressive resumé all on his own, most notably working under Momofuku’s David Chang in New York City. He also spent a year as sous chef at Old Major in LoHi.

Restaurant Info

Q House

3421 E. Colfax Ave.

720-729-8887

qhousedenver.com

Hours: 5 to 10 p.m. Tuesday through Saturday; 4 to 9 p.m., Sunday

Reservations: Accepted

Parking: 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 …]

The U.K. Bucks the Business Landscape

After a long and winding road, two major changes are set to shake up Northwest Europe, changes that will impact how business is conducted around the globe.
[Read More …]

Get Cooking: Recipes are stories, too

Get Cooking: Recipes are stories, too

Ask Amy: Tolerating political differences is evergreen issue

Here’s a clever way to make chicken potpie with a better-for-you crust

Here’s a clever way to make chicken potpie with a better-for-you crust

Cooking Vietnamese food in America used to require a trip to an Asian market. No more.

Cooking Vietnamese food in America used to require a trip to an Asian market. No more.

Ikon Passes for 2019-2020 winter season go on sale next week

The Dillon Ice Castles will close the 2019 season in less than two weeks

The raptors are coming: Rocky Mountain National Park closes some areas for the bird’s nesting season

PHOTOS: Denver Nuggets play ping pong with fans at Ace Eat Serve for charity

Fun fact: Not only is Jamal Murray good at basketball, he can hold his own on the ping pong table, too.

“To be honest, Jamal Murray has it on tap, man,” said Brittni Langus, 31, of Westminster during the Nuggets Social at Ace Eat Serve on Monday night. ”He is amazing.”

Langus admitted she herself wasn’t too great at the game, but it was all about the experience. ”We came tonight to eat, drink and meet all the players.”

The Nuggets Social, moved to Ace from Punch Bowl Social, was a chance for fans to meet their favorite ballers in a different setting from the buzzing Pepsi Center.

“He was so interactive with his fans. He would stop his game and sign autographs or take a picture. It was awesome,” Langus added about getting to hang with the point guard.

She stopped by the event with her bestie, Kerri Streeter, 31, of Arvada, who described herself as ”kind of a season ticket holder.” She kept saying how much she loved the Nuggets.

“I got to play ping pong with Torrey Craig, my hero!” she said excitedly. ”People don’t get to do this, so the fact that it all goes to charity is great.”

The sold-out event met capacity at 500 people, but, according to Executive Director of Kroenke Sports Charities Deb Dowling-Canino, at least 100 more tickets could have been sold with the amount of people begging to get in.

“This is called the Nuggets social and it is what the title says: come and hang with the team, have fun, play a little ping pong, we’ve got an auction, we have an ice luge, we have free food. It’s just an opportunity for the fans to get to see the players in a different role, and they’re very approachable,” Dowling-Canino said in the silent auction room beneath a heat lamp and the voice of Justin Bieber.

“Bottom line, this is a fundraiser for Kroenke Sports Charities, and it supports our community programs that we’re able to do,” she said. “We’re lucky enough to partner with several community organizations that provide sports for kids who couldn’t play otherwise and so thats what the purpose of this is. So we call it a fun-raising and a  fundraising event.”

While most of the current players were out the door after an hour to prepare for Tuesday’s game against Oklahoma City, the party kept going until 9 p.m. Cheerleaders greeted fans at the door, creative cocktails were poured, and hot dim sum made the rounds past the tables to fuel each ping and pong.

In the silent auction room, fans bid on signed basketballs, jerseys, sneakers, a chance for the “suite life” and more. Around the corner, a glowing ice luge beckoned thirsty table tennis players to try a shot.

Langus and Streeter had counter seats with their backs to the luge action, and were getting ready to head out for round two: a concert at the Ogden Theater. Langus’ final thought was simple.

“This is a great event, more of them.”

[Read More …]

Ask Amy: Mother-in-law holds couple hostage over “blessing”

PHOTOS: Ice Climbing World Cup took over Civic Center park this weekend

More than 100 athletes from 18 countries competed in the UIAA World Cup Ice climbing festival at Civic Center park in Denver. Hundreds of spectators attended the finals on Sunday, Feb. 24, 2019. This was the sixth and final World Cup competition of the season. The climbing circuit had already competed in Korea, China, Switzerland, Italy and France. Previous U.S. World Cup events have been held in Durango and Bozeman, Mont.

See the photos on The Know Outdoors.

[Read More …]

The final list of winners at the 91st Academy Awards

The final list of the winners at the 91st Academy Awards:

Best picture: “Green Book”

Best actress: Olivia Colman, “The Favourite”

Best actor: Rami Malek, “Bohemian Rhapsody”

Best director: Alfonso Cuaron, “Roma”

Best supporting actress: Regina King, “If Beale Street Could Talk”

Best supporting actor: Mahershala Ali, “Green Book”

Foreign language film: Mexico’s “Roma”

Original screenplay: “Green Book,” Nick Vallelonga, Brian Currie and Peter Farrelly

Adapted screenplay: “BlacKkKlansman,” Charlie Wachtel, David Rabinowitz, Kevin Willmott and Spike Lee

Original Song: “Shallow” from “A Star Is Born,” music and lyrics by Lady Gaga, Mark Ronson, Anthony Rossomando and Andrew Wyatt.

Cinematography: Alfonso Cuaron, “Roma”

Best animated film: “Spider-Man: Into the Spider-Verse”

Original Score: “Black Panther,” Ludwig Goransson

Costume design: Ruth Carter, “Black Panther”

Production design: “Black Panther”

Sound Editing: “Bohemian Rhapsody”

Sound Mixing: “Bohemian Rhapsody”

Film Editing: John Ottman, “Bohemian Rhapsody”

Animated short film: “Bao”

Documentary short subject: “Period. End of Sentence”

Visual effects: “First Man”

Live action short film: “Skin”

Documentary feature: “Free Solo”

Makeup and hairstyling: “Vice”

[Read More …]

A Legal Toolkit for Cam Models

Cam models are professionals. Just like any other model, actor or actress, you — as a cam performer — should have a basic understanding of laws that are applicable to your career.
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A foodie’s guide to a weekend in Las Vegas

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SEEN: Colorado Ballet Gala at the Ellie nets $460,000

Because every single seat for each of the 10 performances of “The Wizard of Oz” had been sold, it’s no wonder that people were practically beating down the door to score tickets to the 2019 Colorado Ballet Gala.

The chance to view an excerpt from the spectacular production obviously was a big draw for the fundraiser, as a record-setting 615 tickets were sold and roughly $460,000 was raised for Colorado Ballet’s education programs and the Raydean Acevedo Colorado Ballet Academy Scholarship Fund.

The 2018 gala had 475 guests and a net profit of $300,000.

Natalia Ballinger and Michael Korenblat and Rachel and Yuval Moskovich chaired the Feb. 7 event held at the Ellie Caulkins Opera House.

Both couples have children enrolled in the academy named for Colorado Ballet lifetime trustee Raydean Acevedo. In addition, Michael Korenblat, director of legal affairs for Suncor Energy, is a member of the Colorado Ballet board of trustees and co-chairs its board governance committee with Adrienne Toon, an associate with the Nelson Mullins Riley & Scarborough law firm.

Rachel and Yuval Moskovich are both members of National Jewish Health’s 5280 A.I.R. Society; Rachel’s dad, David Engleberg, an NJH trustee since 1994, served as its chairman from 2003-2006.

The gala chairs, along with the co-chairs of the Colorado Ballet board, Duke Hartman and Elizabeth Katkin, circulated during the cocktail reception to welcome such longtime supporters as Alyson Graves, president of the Colorado Ballet Auxiliary, and her husband, Chris; Dick and Marla Gentry; Edie Bell; and Susan and Stephen Struna, who were among the evening’s Gold Sponsors.

Food and décor tied in with the gala’s Wizard of Oz theme. Waiters from the Kevin Taylor Restaurant Group offered an array of passed hors d’oeuvres that included skewers of Cowardly Lion satay and Munchkin Land tartlets; the Wicked Witch of the West braised short rib dinner was served at tables that BJ Dyer and his team from Bouquets had decorated in shades of green.

PNC Wealth Management was the presenting sponsor, and executives attending the gala included market director Christina Crow and managing director Sandra Salazar. Brent Backes, finance co-chair of the Colorado Ballet board, and his wife, Melanie, were there on behalf of Platinum Sponsor DCP Midstream.

Doug Tisdale, chairman of the Regional Transportation District board, was the auctioneer for items ranging from a Kevin Taylor-catered dinner for 12 at Cableland to a vacation on Italy’s Amalfi coast.
Angie Malpiede and Shontel Lewis, also members of the RTD board, were among the guests, as were Afshin Safavi, founder and chief scientific officer at BioAgilytix and a member of the Cherry Hills Village city council, and his wife, Atousa, and Denver City Attorney Kristin Bronson with her husband, Jeremy.

Colorado Ballet trustee Denise Sanderson and her husband, Jim, were joined by Gina Lorenzen, a broker associate at Kentwood Real Estate, and her husband, Jim; executive director Malik Robinson and director of administration Rhetta Shead represented Cleo Parker Robinson Dance.

Colorado Ballet’s artistic director, Gil Boggs, and his wife, ballet mistress Sandra Brown, circulated to thank the gala committee — whose members included Jackie Rotole, Allie Coppeak, Jan Hammond, Amber Human, Kris McMullan and Susan Stiff — and such other friends of the company as Dianne Bartlett, Louise Rouse, Linda and Jimmy Yip, Lynn Wong, Julia and Rusty Porterfield, Terri Fisher, Pam Sletten, Arlene Johnson, Lorraine Salazar and Aimee Caplis.

Joanne Davidson: 303-809-1314, partiwriter@hotmail.com and @joannedavidson on Twitter.

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Here’s what you can see (and drink) at History Colorado’s long-awaited “Beer Here!” exhibit

History Colorado Center will debut “Beer Here! Brewing the New West” on May 18 to coincide with American Craft Beer Week, museum officials announced Wednesday.

The long-awaited exhibition — teased by executive director Steve Turner as far back as 2016 — will feature artifacts, stories and perspective on the historical role of brewing in Colorado’s fortunes, from Adolph Coors’ first experiments to (relative) upstarts and current titans such as New Belgium Brewing.

The exhibit is scheduled to remain at 1200 N. Broadway through August 2020.

“Over a can of beer, we can take a peek into several important moments in Colorado’s past,” said Sam Bock, lead developer for “Beer Here!” and public historian for History Colorado, in a press statement. “But more importantly, by looking at the past through a pint, can help us understand how this wonderful place called Colorado came to be.”

To get a visceral sense of how brewing has affected the state, History Colorado will display artifacts including:

• A Denver brewer’s union card from 1888 (written in German, since that’s who was making beer at the time)
• Adolph Coors’ original hand-drawn sketch of his first beer label, on loan from the Coors archive
• A massive wooden bottle smasher used by the Denver Police Department during Prohibition
• Beer-brewing equipment from then to now
• The nation’s first recyclable aluminum beer cans, pioneered by Coors
• The flyer for the very first Great American Beer Festival in 1982
• Some of New Belgium’s original brewing equipment

Divided into five sections, the exhibit examines the role of immigrants in mining towns; Colorado’s industrial-hub status in the Rocky Mountain West; why Colorado went dry four years before national Prohibition; the role of Coors and its Ball Corp. spin-off in the state’s economy; and how outdoor recreation and brewing are such cozy bedfellows, the museum said.

Visitors will be able to see (and smell) beer-making ingredients from Coors — which should be familiar to anyone who’s taken the company’s famous, free brewery tour in Golden. However, since beer isn’t allowed inside the exhibition gallery (in order to protect rare artifacts), the museum’s café will feature a flight of four beers that represent different time periods, officials said.

While it’s subject to change, the flight will start with a porter or stout that is reflective of the colonial period, then move to a pre-prohibition style beer, a Coors Banquet beer and a craft IPA, according to an exhibit spokeswoman.

Notably, “Beer Here!” is supported by Coors Brewing Company, so you’re likely to see the company’s name and logos all over the place. But since its 1873 founding in Golden, Coors has been near-synonymous with Colorado, so that’s not much of a surprise.

“Beer Here!” has been both a bright spot on the horizon and a point of contention at the nonprofit historical society. Beer-lovers have wondered what, exactly, it’s going to look like, while critics such as Patty Limerick — who runs the Center of the American West at the University of Colorado, and who left her position as state historian this year — have wondered why a museum attended by thousands of children each year is focusing on an alcoholic beverage.

“There is something mystifying in the decision to create a major exhibit on the history of a beverage with many festive dimensions but also with unmistakable connections to human tragedy,” she wrote in a 2018 Denver Post op-ed. “Will some parts of the exhibit feature the miseries of alcoholism? Will touch-screen videos present representatives from Mothers against Drunk Driving telling their stories of loss? At the least, very careful thought will have to go into preparing the script for tour guides and docents to use as they conduct fourth-graders through this complicated dimension of Colorado’s — and humanity’s — history.”

However, History Colorado has asserted the wide-ranging impacts of beer beyond its cultural and health implications.

“Beer is a great way to understand the social and economic changes that have swept through Colorado in the last 160 years,” said Jason Hanson, chief creative officer and director of interpretation & research, in a press statement. “Some of the country’s most storied and innovative breweries are headquartered in Colorado, and we’ve always been leaders in brewing and beverage packaging innovation, including inventing the aluminum can. Today, good beer pairs nicely with the Colorado lifestyle, building a more authentic connection to community, invention, environmental stewardship and recreation here.”

The exhibit will be included in the cost of general admission, which runs $14 for adults, $12 for seniors, $10 for students (with ID), $8 for children aged 5-15; and free for children 4 and under.

[Read More …]

From yogurt to spaghetti to stew, Instant Pot does it all

From yogurt to spaghetti to stew, Instant Pot does it all

The best female bartender in the Southwest is shaking up cocktails right in LoHi

Grab a seat at the bar at Lady Jane in LoHi and there’s a good chance you’ll walk away with a new friend and a little more knowledge about the world of spirits. Bartender CC Chaput will welcome you with an expertly crafted cocktail, then make you feel right at home.

“We have regulars who walk through the door saying — screaming, really — her name,” said Minetta Gould, general manager of Lady Jane. “Strangers become friends within sentences, and she can always smell a fellow East Coaster to have some playful banter with.”

Though it’s no secret to Lady Jane guests and coworkers that Chaput is an expert behind the bar, she now has a new credential to add to her resume: the best female bartender in the southwestern United States.

Chaput put her drink-making talents to the test recently at a national cocktail competition for female bartenders. In the Speed Rack Season 8 Southwest regional finals in Denver earlier this month, Chaput defeated more than 20 of the area’s top bartenders to win. Next, she’ll compete against seven other regional winners from around the country at the Speed Rack U.S. National Finals in Chicago in May.

Speed Rack, which aims to highlight the new generation of women in the spirits industry, pits bartenders against each other in a timed, round-robin matchup to see who can mix drinks the fastest. But taste, cleanliness and other factors are also important. The bartenders mix drinks in front of a panel of judges (who are either bartenders themselves or experienced industry folks), who then sample the drinks.

All proceeds from the competitions go to breast cancer research, prevention and education. (To date, Speed Rack has raised $850,000.) The competitions also have evolved into a robust support network and friend group for female bartenders.

“What started out as an idea to give female bartenders a space to thrive in a male-dominated industry has grown into this incredible network where women from around the world are able to connect and support each other both in and out of the industry,” said Speed Rack co-founder Ivy Mix. “And that’s something we’re really proud to be a part of.”

Chaput admits that while she gets stage fright, as soon as she starts making the cocktails for the competition, she gets in the zone, just like she does on a busy weekend night at Lady Jane. The trick is to make the drinks as quickly as possible, without letting the quality suffer.

“Nothing makes you more nervous than having all eyes on you,” she said. “But the competition highlights what I do on a daily basis, just a more extreme version of it. For me, it’s just like getting a ticket at a service well and making the cocktails the best I possibly can for someone sitting at the bar.”

Gould, Lady Jane’s general manager, said she was constantly impressed by Chaput’s dedication and intensity when preparing for the competition. Chaput regularly practiced before a 10-hour shift and even studied the techniques of past competitors, Gould said.

“This competition is about solving puzzles faster than your competitor, and solving them with the balance that only a well-trained bartender can accomplish,” Gould said.

Chaput is a relative newcomer to Denver, having moved here from Boston in August 2018.

She started her career in hospitality as a restaurant hostess when she was 16, eventually working her way up to bartender. With 14 years of bartending under her belt, Chaput has watched the evolution of public opinion about cocktails, beer and wine in real time.

“People take (cocktails) very seriously now, and they spend a lot of time reading about products and really value fresh ingredients,” she said. “People care about sustainability and not producing as much waste, and caring about the community as much as you care about the alcohol you put in the glass. A lot of consumers take as much of an interest in bartending as bartenders do.”

Chaput is a big fan of developing new drink recipes (you can sample a few of her creations on the menu at Lady Jane right now) and turning one-time guests into repeat visitors. The key, she believes, is to approach each guest individually.

“My biggest thing is always being able to read the guest,” she said. “When I go to a bar, I want to unwind, and I don’t necessarily want to chat people up. I really appreciate when bartenders realize that. But it’s also recognizing when a couple sits down at the bar who clearly love cocktails and they want to talk more about it and maybe introducing them to something new. I don’t think a one-size-fits-all philosophy works very well in our industry.”

On a night off, you might find her sitting at the bar reading a book, a glass of red wine or a classic cocktail like an Old Fashioned or a Manhattan in her hand — or a beer and a shot of Mezcal, depending on her mood.

Chaput, who describes herself as a creature of habit, regularly visits Lady Jane’s sister restaurant, Hudson Hill. She’s also a fan of Death & Co Denver, where fellow Speed Rack competitor Alex Jump manages the bar.

Her advice to Denver-area bargoers looking to make the most out of their experience at a bar or restaurant? Ask lots of questions and don’t be embarrassed about what you don’t know.

“If you don’t recognize an ingredient, definitely don’t be afraid to ask,” she said. “Bartenders love giving all the knowledge that they have because we spend so much time reading and thinking about it. We want to pass that along to somebody else.”

[Read More …]

Here’s what you can see (and drink) at History Colorado’s long-awaited “Beer Here!” exhibit

History Colorado Center will debut “Beer Here! Brewing the New West” on May 18 to coincide with American Craft Beer Week, museum officials announced Wednesday.

The long-awaited exhibition — teased by executive director Steve Turner as far back as 2016 — will feature artifacts, stories and perspective on the historical role of brewing in Colorado’s fortunes, from Adolph Coors’ first experiments to (relative) upstarts and current titans such as New Belgium Brewing.

The exhibit is scheduled to remain at 1200 N. Broadway through August 2020.

“Over a can of beer, we can take a peek into several important moments in Colorado’s past,” said Sam Bock, lead developer for “Beer Here!” and public historian for History Colorado, in a press statement. “But more importantly, by looking at the past through a pint, can help us understand how this wonderful place called Colorado came to be.”

To get a visceral sense of how brewing has affected the state, History Colorado will display artifacts including:

• A Denver brewer’s union card from 1888 (written in German, since that’s who was making beer at the time)
• Adolph Coors’ original hand-drawn sketch of his first beer label, on loan from the Coors archive
• A massive wooden bottle smasher used by the Denver Police Department during Prohibition
• Beer-brewing equipment from then to now
• The nation’s first recyclable aluminum beer cans, pioneered by Coors
• The flyer for the very first Great American Beer Festival in 1982
• Some of New Belgium’s original brewing equipment

Divided into five sections, the exhibit examines the role of immigrants in mining towns; Colorado’s industrial-hub status in the Rocky Mountain West; why Colorado went dry four years before national Prohibition; the role of Coors and its Ball Corp. spin-off in the state’s economy; and how outdoor recreation and brewing are such cozy bedfellows, the museum said.

Visitors will be able to see (and smell) beer-making ingredients from Coors — which should be familiar to anyone who’s taken the company’s famous, free brewery tour in Golden. However, since beer isn’t allowed inside the exhibition gallery (in order to protect rare artifacts), the museum’s café will feature a flight of four beers that represent different time periods, officials said.

While it’s subject to change, the flight will start with a porter or stout that is reflective of the colonial period, then move to a pre-prohibition style beer, a Coors Banquet beer and a craft IPA, according to an exhibit spokeswoman.

Notably, “Beer Here!” is supported by Coors Brewing Company, so you’re likely to see the company’s name and logos all over the place. But since its 1873 founding in Golden, Coors has been near-synonymous with Colorado, so that’s not much of a surprise.

“Beer Here!” has been both a bright spot on the horizon and a point of contention at the nonprofit historical society. Beer-lovers have wondered what, exactly, it’s going to look like, while critics such as Patty Limerick — who runs the Center of the American West at the University of Colorado, and who left her position as state historian this year — have wondered why a museum attended by thousands of children each year is focusing on an alcoholic beverage.

“There is something mystifying in the decision to create a major exhibit on the history of a beverage with many festive dimensions but also with unmistakable connections to human tragedy,” she wrote in a 2018 Denver Post op-ed. “Will some parts of the exhibit feature the miseries of alcoholism? Will touch-screen videos present representatives from Mothers against Drunk Driving telling their stories of loss? At the least, very careful thought will have to go into preparing the script for tour guides and docents to use as they conduct fourth-graders through this complicated dimension of Colorado’s — and humanity’s — history.”

However, History Colorado has asserted the wide-ranging impacts of beer beyond its cultural and health implications.

“Beer is a great way to understand the social and economic changes that have swept through Colorado in the last 160 years,” said Jason Hanson, chief creative officer and director of interpretation & research, in a press statement. “Some of the country’s most storied and innovative breweries are headquartered in Colorado, and we’ve always been leaders in brewing and beverage packaging innovation, including inventing the aluminum can. Today, good beer pairs nicely with the Colorado lifestyle, building a more authentic connection to community, invention, environmental stewardship and recreation here.”

The exhibit will be included in the cost of general admission, which runs $14 for adults, $12 for seniors, $10 for students (with ID), $8 for children aged 5-15; and free for children 4 and under.

[Read More …]

The highest Irish pub in North America is popping up on a Colorado ski slope for St. Patrick’s Day

As far as drinking-holiday stunts go, Breckenridge Brewery’s latest is straight-up creative.

The Littleton-based brewer today announced that Sevens in Breckenridge will get an Irish makeover for the month of March, transforming the 10,100-feet restaurant into the continent’s highest-altitude Irish pub — however briefly.

No word on North America’s second-highest-altitude Irish pub, but Trip Savvy rates Paddy’s Irish Pub in Nepal — at 11,156 feet above sea level — as the world’s highest.

You won’t be gasping for breath quite so desperately in Summit County. But Sevens, located inside the Great Lodge at the base of Peak 7 at Breckenridge Ski Resort (1979 Ski Hill Road), comes as close as most of us will ever get.

Related: The highest restaurant in America just opened at a Colorado ski resort

“Before enjoying an Irish apres ski, visitors can take a ride down Leprechaun Lane and follow it all the way to the Breck Snug, a cozy pop-up bar made of snow ready to welcome skiers with Nitro Irish Stout and Irish cuisine,” Breckenridge Brewery said in a press statement Wednesday.

The restaurant will be temporarily renamed O’Sevens in honor of the March promotion, but “the only thing more Irish than this event is probably Ireland,” Breckenridge said.

As a result, and starting now and running through the end of March, Breckenridge is tipping off fans to a scavenger hunt of sorts with its Nitro Irish Stout. Golden cans will be hidden in the new 12-packs of Nitro, and “those who strike gold can enter to win a trip for two to Ireland by taking a photo of their gold can and posting on social using the hashtag #GoGoldSweepstakes,” Breckenridge said.

After Sevens gets its Irish makeover, the eatery and bar also will offer “Irish inspired, Colorado crafted speciality menu items” March 11-17, followed by St. Patrick’s Day festivities March 15-17 that include  live music, a snow sculpture bar, beer specials and more.

Reminder: High-country dehydration, even among acclimated long-timers, is a very real and dangerous thing, so be sure to alternate sips of water with your spirited St. Paddy’s Day libations this year.

Subscribe to our weekly newsletter to get outdoor news sent straight to your inbox.

[Read More …]

The highest Irish pub in North America is popping up on a Colorado ski slope for St. Patrick’s Day

As far as drinking-holiday stunts go, Breckenridge Brewery’s latest is straight-up creative.

The Littleton-based brewer today announced that Sevens in Breckenridge will get an Irish makeover for the month of March, transforming the 10,100-feet restaurant into the continent’s highest-altitude Irish pub — however briefly.

No word on North America’s second-highest-altitude Irish pub, but Trip Savvy rates Paddy’s Irish Pub in Nepal — at 11,156 feet above sea level — as the world’s highest.

You won’t be gasping for breath quite so desperately in Summit County. But Sevens, located inside the Great Lodge at the base of Peak 7 at Breckenridge Ski Resort (1979 Ski Hill Road), comes as close as most of us will ever get.

Related: The highest restaurant in America just opened at a Colorado ski resort

“Before enjoying an Irish apres ski, visitors can take a ride down Leprechaun Lane and follow it all the way to the Breck Snug, a cozy pop-up bar made of snow ready to welcome skiers with Nitro Irish Stout and Irish cuisine,” Breckenridge Brewery said in a press statement Wednesday.

The restaurant will be temporarily renamed O’Sevens in honor of the March promotion, but “the only thing more Irish than this event is probably Ireland,” Breckenridge said.

As a result, and starting now and running through the end of March, Breckenridge is tipping off fans to a scavenger hunt of sorts with its Nitro Irish Stout. Golden cans will be hidden in the new 12-packs of Nitro, and “those who strike gold can enter to win a trip for two to Ireland by taking a photo of their gold can and posting on social using the hashtag #GoGoldSweepstakes,” Breckenridge said.

After Sevens gets its Irish makeover, the eatery and bar also will offer “Irish inspired, Colorado crafted speciality menu items” March 11-17, followed by St. Patrick’s Day festivities March 15-17 that include  live music, a snow sculpture bar, beer specials and more.

Reminder: High-country dehydration, even among acclimated long-timers, is a very real and dangerous thing, so be sure to alternate sips of water with your spirited St. Paddy’s Day libations this year.

Subscribe to our weekly newsletter to get outdoor news sent straight to your inbox.

[Read More …]

PHOTOS: Inside Denver’s newest food hall, Broadway Market

Celebrate National Walk Your Dog Day this Friday with a special walk at one of these six spots

If every dog has his (or her) day, then Feb. 22 just might be that day.

That’s National Walk Your Dog Day, which seems like a pretty good day if you’re a dog. After all, say the word “walk” to your dog right now and watch him freak out. Then, after you’ve mopped up the puddle on the floor, celebrate the day by taking him outside, perhaps to a new place. Here are six ideas gathered from Dog Lovers of Denver’s Facebook group and park websites:

Lair o’ the Bear Park

This Jefferson County Open Space in Idledale — which has to be one of the coolest names ever for a park — features picnic tables and fishing at Bear Creek. But it’s also a good place to walk your dog. There’s even a 12.6-mile, round-trip trek on Bear Creek Trail that passes through three Denver mountain parks, but no one except your dog is saying you have to go that far to have a good time. Visit jeffco.us for more information.

Bear Creek Lake Park

This Lakewood spot’s extensive network of soft trails makes it the perfect place for the annual Bear Chase Trail Race ultramarathon, which covers distances from 10K all the way up to a 100K. It’s a gorgeous area, with creeks and trails you can hike for hours. Visit lakewood.org for more information.

Are you feeling a little pressure because we’ve included two places where you can go on a Bear Grylls-like adventure? Don’t worry, there are places to go that don’t require a backpack. We’re barely getting started. (See what we did there?)

Westminster Hills Off-Leash Dog Park

If you or your pup are not up for a long day of walking, this place sounds like an Elitch Gardens for dogs. There’s a dog swimming pond, a dog drinking fountain and 420 acres in which your dog can romp and play with other dogs. The best part: You don’t need a leash. You can walk your dog on the trail, play fetch or just watch the other dogs run into each other.

Keep in mind that off-leash dogs can be a little crazy, so if you bring young children, keep an eye on them so they don’t get run over. Note: Your dog should respond to voice commands and should not harass other dogs or wildlife. No bullying on the playground, in other words. Visit cityofwestminster.us for more information.

Cherry Creek State Park

This Aurora park, just like the one in Westminster, is a favorite of folks on Dog Lovers of Denver’s Facebook page. This is a quieter time for the park, as the lake is closed (it should open in March), but there’s a natural prairie over gentle, rolling hills. There’s also a family shooting range, but we’re guessing that doesn’t include your dog, so you may want to stick to the extensive selection of hiking trails. Visit cpw.state.co.us for more information.

North Table Mountain Park

Golden is an amazing place for trail-runners, and since the city just hosted a festival that attracted more than 1,000 Golden Retrievers (and our heart just burst at the thought of it), this is a pretty cool place to walk your dog. The area is rugged but safe, and you can go as far as you want. If you are looking for a more civilized stroll, there’s always the concrete trail next to the river that sweeps through the city and through Lions Park. Visit cityofgolden.net for more information.

Sloan’s Lake Park

This park got rave reviews on TripAdvisor for being less crowded than Washington Park or City Park. Many people say the 2-mile walk around the lake is also prettier. Bonus: There’s even a large parking lot. You’ll have to keep your dogs leashed, but we’re guessing they won’t mind. Visit cityofgolden.net for more information.

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Ask Amy: Partners ponder angles on infidelity

These Colorado restaurants are among the nation’s best in 2019, says AAA

Known for its collection of black-diamond ski routes, Colorado is home to a handful of sought-after diamonds of another sort in 2019: four- and five-diamond-rated restaurants.

Bestowed each year by AAA, the prestigious diamond ratings date back to 1985 when the organization formalized its system for inspecting and categorizing restaurants across the country. In the restaurant world, earning four diamonds means AAA inspectors believe a restaurant is “distinctive.” Earning five diamonds means the place is “leading edge,” according to AAA.com.

Eighteen Colorado restaurants were deemed four-diamond worthy in 2019, AAA Colorado announced in a news release last week. Just one — the Penrose Room at the Broadmoor hotel and resort in Colorado Springs — earned five-diamond praise.

“The panoramic rooftop view is one splendid element of this restaurant’s elegant ambience,” a AAA inspector wrote of the Penrose, one of nearly a dozen dining options at the decorated resort. “Audible gasps are heard when artfully presented desserts arrive at the table.”

Colorado 18 four-diamond restaurants in 2019 are:

• Element 47, Aspen
• Grouse Mountain Grill, Beaver Creek
• Mirabelle at Beaver Creek, Beaver Creek
• Splendido at the Chateau, Beaver Creek
• Frasca, Boulder
• The Flagstaff House Restaurant, Boulder
• Summit, Colorado Springs
• Colt & Gray, Denver
• Edge Restaurant & Bar, Denver
• Guard and Grace, Denver
• Mizuna, Denver
• Palace Arms, Denver
• Panzano, Denver
• Rioja, Denver
• Alpenglow Stube, Keystone
• Keystone Ranch Restaurant, Keystone
• The Cliff House Dining Room, Manitou Springs
• Game Creek Restaurant, Vail

Only 2.1 percent of the almost 32,000 restaurants AAA assessed across the county for its 2019 list earned four diamonds. Just 67 restaurants, including the Penrose Room, earned five.

The Penrose Room held fast as Colorado’s only five-diamond winner from last year. After consistently adding restaurants to its ranks in recent years, Colorado lost a four-diamond winner in 2019. Chefs Club by Food & Wine in Aspen did not make the cut after being featured on the list in 2018. The 18 restaurants listed above are previous winners.

The shrunken list is a testament to how rigorous the inspections are, AAA Colorado spokesman Skyler McKinley said.

“Properties really need to be making continual, year-round improvements to stay on the list,” he wrote in an email, “and meet the highest standards out there to get on it for the first time.”

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Eight of Denver’s most creative margaritas to try on National Margarita Day

You’ve got all year long to drink traditional margaritas. In honor of National Margarita Day on Feb. 22, why not shake things up?

Bartenders in the Denver area have taken creative liberty with the popular tequila cocktail, with renditions that include everything from lip-tingling ghost pepper tequila to chapuline-salted rims made with toasted grasshoppers and other spices.

See the eight margaritas on The Know.

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Eight of Denver’s most creative margaritas to try on National Margarita Day

You’ve got all year long to drink traditional margaritas. In honor of National Margarita Day on Feb. 22, why not shake things up?

Bartenders in the Denver area have taken creative liberty with the popular tequila cocktail, with renditions that include everything from lip-tingling ghost pepper tequila to chapuline-salted rims made with toasted grasshoppers and other spices.

See the eight margaritas on The Know.

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Get up-close and personal sloths and alpacas this weekend

Let’s be honest: It’s all about the faces.

Lovers and breeders of alpacas praise their soft and abundant fleece, their calm demeanor and ease of care. Sloth devotees worship the slow-moving jungle creatures by furiously trading memes and videos. Both mammals have come to symbolize all manner of fluffy, perturbed and over-it emotions.

Why? Because they’re cute, but also vulnerable and unusual.

While most people only get face-time with them once a year — at places like the National Western Stock Show or the Denver Zoo — sloth and alpaca lovers will get their due at local events in the coming weeks.

To start, the Downtown Aquarium is celebrating sloths this month with a Sloth Sip ‘n’ Paint at 5:30 p.m. on Wednesday, Feb. 20. Attendees will have a chance to paint a portrait of Aspen, the aquarium’s resident two-toed sloth, while enjoying light appetizers and beverages (with supplies provided). Tickets aren’t cheap at $150 per person, so you’ve been warned.

This week also marks the return of Sloth Weekend, Feb. 23-24, at the Downtown Aquarium, 700 Water St. Activities are scheduled between 10 a.m. and 2 p.m. and centered around Aspen, including a conservation table with “sloth activities”; animal appearances throughout the day (but not Aspen); a private sloth meet-and-greet for the first 100 guests in line (note: tickets will be handed out at 8:30 a.m. those days); and the all-important, photo-friendly “sleepy time” — a.k.a. watching Aspen nap from a viewing area in the Nautilus Ballroom.

Sloth Weekend activities are included in the price of general admission, which is $23 for adults, $22 for seniors, $17 for kids (ages 3-11) and free for kids 2 and under. (There are no goat-yoga-style sessions just yet, but we could easily see a slow-mo sloth-and-Tai-Chi pairing). Visit aquariumrestaurants.com for more details.

The Denver Zoo has been promising that a baby sloth is coming this winter. Officials in December confirmed that Charlotte, the zoo’s 23-year-old Linne’s two-toed sloth, is pregnant and expecting another bundle of molasses in late February or early March. The baby will join dad, Elliot, and big sister, Baby Ruth, who was born Jan. 28, 2018, in their habitat in Bird World, the zoo said.

Pro tip: Follow the zoo on Facebook and Twitter, and subscribe on YouTube for the latest updates on Charlotte and the sloth family — including the baby’s birth news and when visitors can see him or her in person.

Less rare but equally beloved are alpacas, the domesticated animals originating from South America that are closely related to llamas (if a bit smaller).

You can head over to the Alpaca Extravaganza at the Boulder County Fairgrounds (9595 Nelson Road) in Longmont Feb. 23 and 24. There will be an alpaca fiber and yarn sale, educational seminars, and spinning and weaving demonstrations. And of course, plenty of alpacas in attendance.

From March 15 to 17, the Alpaca Owners Association will return after successful shows in 2011, 2013 and 2017 for the 2019 National Alpaca show, which takes over the National Western Complex (4655 Humbodlt St.).

The free event unites alpaca lovers, fiber artists, arts and craftspeople, alpaca fashion and competitions galore. And if you thought there was no Alpaca Selfie Booth this year, you’d be very wrong. The show runs 8 a.m.-5 p.m. March 15 and 16, and 8 a.m.-noon March 17.

On top of that, the Great Western Alpaca show will take over the complex May 3-5. The 17th annual event from Alpaca Breeders of the Rockies is focused on best-of-breed traits and bills itself as a competitive “halter and walking fleece show.” It’s open to the public 9 a.m.-5 p.m. May 3 and 4, and 9 a.m.-1 p.m. May 5. Call 303-297-1166 or visit ationalwesterncomplex.com for details.

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Carboy Winery confirms it will fill Govnr’s Park Tavern spot in Capitol Hill

Three months after 42-year-old Govnr’s Park Tavern shuttered in Capitol Hill, Carboy Winery confirmed it will fill its spot in a release sent Tuesday morning. 

Carboy opened its first facility in Littleton in 2016, then followed that up with a winery and tasting room in Breckenridge. Now, it will open its third winery at 7th and Logan in Denver. 

The large space will feature a restaurant, wine bar, event space, a wine club and tasting room, according to the release. And, of course, one of the biggest selling points of Govnr’s will remain: the patio. The plan is to open this year.

Need more? Local “Bachelor” Colton Underwood recently created a signature rosé with the winery.

“Winemakers have to wait for years to realize the potential of vines, grapes and wines,” said Kevin Webber, director of operations for Carboy Winery.  “So, we tend to plan things out for the long term. Govnr’s Park Tavern has been a fixture in the Cap Hill neighborhood for years, and while we’re sad to see it go, we’re honored to be able to succeed them.”

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Carboy Winery confirms it will fill Govnr’s Park Tavern spot in Capitol Hill

Three months after 42-year-old Govnr’s Park Tavern shuttered in Capitol Hill, Carboy Winery confirmed it will fill its spot in a release sent Tuesday morning. 

Carboy opened its first facility in Littleton in 2016, then followed that up with a winery and tasting room in Breckenridge. Now, it will open its third winery at 7th and Logan in Denver. 

The large space will feature a restaurant, wine bar, event space, a wine club and tasting room, according to the release. And, of course, one of the biggest selling points of Govnr’s will remain: the patio. The plan is to open this year.

Need more? Local “Bachelor” Colton Underwood recently created a signature rosé with the winery.

“Winemakers have to wait for years to realize the potential of vines, grapes and wines,” said Kevin Webber, director of operations for Carboy Winery.  “So, we tend to plan things out for the long term. Govnr’s Park Tavern has been a fixture in the Cap Hill neighborhood for years, and while we’re sad to see it go, we’re honored to be able to succeed them.”

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Free festival brings ice climbing, human curling and a frozen maze to downtown Denver this weekend

When you think about ice climbing — if you’ve ever actually thought about ice climbing, that is — images come to mind of climbers moving in tandem on intricate ice formations while immersed in the beauty and silence of nature.

That image will get turned on its head this weekend at Denver’s Civic Center when more than 100 of the world’s best ice climbers compete in front of thousands of spectators on man-made walls at the Ice Climbing World Cup Finals – the first of its kind in a major American city.

Of course, the notion of ice climbing may seem like an oxymoron — especially if you’ve fallen on ice in your driveway recently. And in one of the two events that will be contested Saturday and Sunday, participants will actually be climbing a wooden wall using ice-climbing equipment and ice-climbing techniques rather than grappling spider-like over actual frozen water.

The Denver event will mark the sixth and final World Cup competition of the season, so titles will be on the line for climbers who have been on the circuit since early January, traveling to Korea, China, Switzerland, Italy and France. Previous U.S. World Cup ice-climbing events have been held in Durango (2016) and Bozeman, Mont. (2014-15).

UIAA Ice Climbing World Cup schedule

Saturday: Lead climbing qualifications, 8 a.m., speed climbing qualifications, 4:30 p.m., speed semifinals and finals, 6 p.m.

Sunday: Lead climbing semifinals, 10:30 a.m., lead finals, 4:30 p.m., awards ceremony, 6 p.m.

The American Alpine Club, headquartered in downtown Golden, is organizing the event. The AAC’s goal is to expose people to the sport, which proponents hope will be included in the Winter Olympics, and to promote the development of America’s competitive ice climbers.

“It’s got to be one of the most dynamic and athletic endeavors I have ever witnessed,” said AAC chief executive Phil Powers. ”Bringing that to the center of Denver and allowing people to witness it and be amazed by it is just going to be an extraordinary thing. It’s about the athletes, and our responsibility, but it’s also about sharing this with one of the most amazing high-altitude outdoor communities in the United States. People are going to love it.”

Visit Denver is organizing a Winter Festival associated with the event at which visitors can try an assortment of participatory activities including ax throwing, human curling, an ice maze, fir-tree throwing on a target range, arm wrestling, a slingshot snowball game, and a fat tire bike course. Other diversions will include food trucks, an ice bar and beer garden, music and fire pits.

“We wanted to put on something complementary to the competition because it does last for a fairly long time, all day Saturday and Sunday,” said Justin Bresler, Visit Denver’s vice president of marketing. “I think it’s a great celebration of winter sports.”

This won’t won’t be the first time Civic Center park was transformed into a playground for elite winter athletes. In 2011, it was the scene of a two-night ski and snowboard “big air” competition with a ramp that soared 106 feet in the air. An estimated 14,000 spectators attended. That event charged admission, but the event this weekend is free.

Two climbing walls will be built, attached to a superstructure of scaffolding. One, covered with actual ice, will be about 40 feet high and will be used for speed climbing. The other, 60 feet tall, will resemble an indoor climbing wall made out of plywood planks. Climbers will be wearing boots with crampons, as they do on ice, but they will be kicking the front points of their crampons into the wood. They will be using “dry” ice tools, similar in appearance to what they would use on ice, but with picks designed to snag on holds fixed to the wall. Ropes will be in place for protection against falls.

RELATED: Wondering what ice climbing looks like in the wild? Check out these photos of climbers scaling huge ice cliffs in Ouray

“We’re working with four different companies to build the structure, because nothing like it has ever been built in the United States,” said Vickie Hormuth, director of strategic partnerships for the AAC. “It’s never been engineered anywhere the way we’re engineering it, because we are doing this in a metropolitan area where the weather is not dependable. Most other World Cups are up high in the mountains, so they can depend on the weather a little bit more. They climb on blocks of ice or an ice flow that they’ve created with a hose.”

To make it work, the ice wall for speed climbing will be refrigerated. The ice will be formed around a structure laying flat on the ground, and when it’s finished, it will be hoisted into a vertical position and secured to the superstructure it shares with the lead climbing wall.

“We’re building the ice on the ground because we need it to be as vertical and as flat of a surface as possible,” Hormuth said. “It’s not like it will be free-standing ice. It will be backed by metal within this big frame. We are the first people using this technology for a World Cup ice climbing event. (It) has been used for other ice events across the world, so we’re sort of translating this technology into vertical ice climbing.”

The speed climbers will scamper up the ice wall in a matter of seconds. Ascents in lead climbing are longer, more complex, and involve overhangs that require great dexterity and spider-like moves to negotiate.

The American Alpine Club dates back to 1902, and since 1993 its offices have been in a 95-year-old building in downtown Golden that previously housed Golden High School and Junior High. After deciding to move here from New York City, the AAC renovated the building, which it shares with the Colorado Mountain Club, the American Mountaineering Museum and the AAC library, which was established in 1916.

The climbing will be live-streamed at americanalpineclub.org/watch-ice-climbing.

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