Tonight’s big gamer.. err… debate should boost the economy through food/booze sales, according to smartmoney.com:
The debate may create a micro-economy all its own, thanks to the many viewing parties – both at homes and in bars and restaurants. And while experts in the dining, snack food and beverage industries say it’s hard to put an exact dollar figure on the potential impact, many expect a bounce in sales this week. “It’s a contest and people like to watch contests,” says Eric Shepard, executive editor of Beer Marketer’s Insights, a trade journal. They also to like eat and drink as they watch them. But even veteran restaurateurs say they’re surprised at how this presidential debate has prompted an interest in partying on par with a big game day in sports.
Surprise! Colorado Top 10 in shipping wine
The Denver Business Journal reports that Colorado ranks among the top 10 states where wineries are shipping out their products to consumers.
“Wines & Vines magazine and Boulder-based ShipCompliant calculated the ranking of the winery-to-consumer direct shipping market, released Monday. For the year ended July 2012, Colorado ranked No. 8, between Virginia and North Carolina, with 96,162 cases of wine shipped. California was the top state for wine shipments, with 958,501 cases. The wines shipped to Colorado had a combined value of $40.8 million, with an average price per bottle of $35.38. Colorado was ranked third for the number of bottles shipped per capita, behind Washington, D.C., and California.”
Three Colorado chefs star in this season’s ‘Top Chef’
Jorel Pierce (Euclid Hall, Denver), Tyler Wiard (Elway’s Denver) and Eliza Gavin ( South Oak Bistro, Telluride) have been chosen for Season 10 of Bravo’s “Top Chef” series which will premiere Nov. 7.
Denver speakeasy named among top new drinking spots
Williams & Graham in Denver was included in Food & Wine’s recent Top 10 list of the Best New Bars in the U.S.
The Metro Denver Farmers Markets offers the following tip/recipe for preserving those final, pre-frost field tomatoes
Here’s an easy recipe for those fabulous field tomatoes. Preheat the oven to 200°. Line a large baking sheet with aluminum foil and spray with cooking spray. Wash enough tomatoes to fill the sheet and cut out the stem core. Slice the tomatoes in half lengthwise or in quarters. Scoop out and discard the seeds, leaving as much pulp as possible. Place the tomatoes, cut sides up, on the prepared pan. Place them close together since they shrink a lot during baking. Squish as much garlic as you like and mix with olive oil and spoon over tomatoes (add sprigs of fresh thyme if you like), season with salt and pepper. Bake 8 to 12 hours or until the tomatoes are reduced in size but still retain their shape. The time the tomatoes take to cook will vary because their size and moisture content. By the end, they are almost caramelized and crispy on the edges. Remove from the oven and cool. They’ll last in the fridge in an airtight container for 2 weeks, longer if immersed in olive oil, or 8 months frozen.
• John Lehndorff is the editor of Colorado Table in the Aurora Sentinel, Buckley Guardian and Life Science newspapers and web sites. For more Colorado food stories, visit Colorado Table: aurorasentinel.com/colorado-table.
Send information about food events, classes, festivals, wine dinners and tours in the metro area and all over Colorado to: email@example.com. John Lehndorff hosts Radio Nibbles which airs 8:25 a.m. Thursdays on KGNU (88.5 FM, 1390 AM, and KGNU.org.