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Here Are the Events You Can’t Miss at This Year’s Taste of Vail

If après-ski is the party you enjoy after a day of skiing, what do you call the party at the end of the ski season?
In the Vail Valley, one strong contender is the Taste of Vail. The 34-year-old food and wine festival takes place April 2–5, just two weeks before Vail Mountain’s projected closing day of April 20.“It’s a grand finale that brings together an adventurous, food-loving community to celebrate in a way that only Vail can offer,” says Angela Mueller, executive director of the event for t...
DiningOut Denver - The Voice of the Independent Re •

Cultured Butter Elevates the Denver Dining Scene

Don’t skip the bread and butter service, in some cases, it’s the highlight of the meal. After all, not only are chefs creating their own bread program, but many have added on superb, cultured butters to help highlight the food. 


“If you have extraordinary bread, and extraordinary butter,” said the famed French chef Jacques Pépin in an NPR interview 15 years ago, “it’s hard to beat bread and butter.”


It’s a note-worthy statement given the chef has either made or eaten some of the best dishe...
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Want to Sip Like a Sommelier? Try These 5 Denver Wine Classes.

Let’s face it: Your first glass of wine was probably Barefoot pink moscato, not a Chateau Lafite Rothschild. But when you are ready to reach for wine on a higher shelf, it can be difficult to decide what bottle is best.
With so many varietals, regions, vintages, and producers to wade through, Googling your way to wine knowledge can feel futile. Instead, let the professionals guide you through the vast world of vino at one of these Denver-area classes. Whether you’re an aspiring sommelier or just...
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Why Barolo Grill Continues To Thrive—Even When Other Denver Culinary Institutions Have Faltered

We’ve all read the news about Denver’s old guard restaurants closing their doors. From early fine-dining standouts like Fruition (18 years) to comfort staples like Cafe Brazil (32 years) to beloved standards like New Saigon (42 years), the list of familiar favorites seems to grow shorter every day.
They were among the pioneers of Denver’s restaurant scene, opening doors before the Michelin Guide came to town and before James Beard paid attention—and operating in the echo of Anthony Bourdain’s pr...
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How Pueblo’s Cuisine Unites Italian and Mexican Cooking Traditions

Many Coloradans have an affinity for green chile. But only a select few have consumed a Sicilian slopper—an open-face Italian sausage sandwich topped with gooey melted cheese, buried under a mound of spicy pork green chile.
Those who have are probably from (or have visited) Pueblo in south-central Colorado, where a unique blending of southern Italian, Mexican, and Southwestern flavors—built upon the foundation of the region’s iconic Pueblo chile—has occurred over time. (Note: There’s also a more...
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