Denver’s Parallel 17 restaurant is hosting a wine dinner Sept. 11 for the Denver Adventurous Eaters. The menu will include fried bamboo caterpillars, fermented soybean spring rolls, jellyfish salad with sansho buttons, stir-fried pork uterus and confit of duck tongue with corn flan. Reportedly a television host known for eating bizarre things will be on hand and filming.
Western Slope peach giveaway went downhill fast
Owners of a western Colorado orchard say they’ve soured on the idea of peach giveaways after a slew of pickers descended on their property and wreaked havoc. Associated Press reports orchard owners Don and Marilyn Schanaman couldn’t sell their first peach crop because the fruit was too small, so they offered it for free to those willing to pick it. The peaches were gone within days, but people kept coming, even though the Schanamans posted signs saying the orchard was closed and trespassing was prohibited. The couple says people still knocked on their door, one person threw rocks, and others drove into the orchard, hitting a tree and breaking pipes. Some helped themselves to apples that hadn’t been offered, while others took from a neighbor’s orchard too.
Sodium freaks shaken by Boston Market decision
USA Today reports that the Colorado-based Boston Market chain is taking the salt shakers off the tables at its 476 locations and will reduce the sodium level in its meals.
Election: Dale’s Pale Ale barely beats Hazed & Infused
Denver-based Frontier Airlines sponsored a contest to choose a Colorado-canned beer to be served onboard its flights starting in October. Oskar Blues Brewery’s Dale’s Pale Ale barely beat Boulder Beer’s Hazed & Infused. In third place was Breckenridge Brewery’s Avalanche Ale finishing a close third.
A happy 120th birthday brew
Westword reports that Denver’s Brown Palace hotel is celebrating its 120th birthday by offering 1892 Artesian Lager brewed by the Wynkoop Brewing Company using the hotel’s artesian water. It’s on tap at the Brown’s iconic Ship Tavern and at the Wynkoop.
A vote for getting your hands dirty
“In a biological sense the pursuit of food integrates us with our environment, but we have partly removed ourselves from that, and at great cost, I think. We need relationships with the animals, plants, and microbes around us. We need to get our hands dirty in the soil and interact with the web of life on a daily basis.” – Food fermentation expert Sandor Katz, in The Sun Magazine
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