<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Wed, 27 May 2015 02:02:44 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[DIY ice cream that's almost as easy as eating an entire pint]]> By J.M. HIRSCH http://gazette.com/diy-ice-cream-thats-almost-as-easy-as-eating-an-entire-pint/article/feed/237257?custom_click=rss http://gazette.com/diy-ice-cream-thats-almost-as-easy-as-eating-an-entire-pint/article/feed/237257?custom_click=rss

We all think we're going to do it. Many of us even go out and buy the pricey special equipment for it. Because when summer's heat hits, it's hard not to fall for the cool, creamy romance of do-it-yourself ice cream.

Except that most of us will actually make ice cream at home all of about once... Maybe. Because while making ice cream isn't difficult, it tends to be fussy. And most of us don't do fussy all that well. Particularly when it's so much easier to just flip on Netflix, grab a spoon and down an entire pint of purchased ice cream on the couch.

But what if there was an easier way to have homemade ice cream? Two recent ode-to-ice cream cookbooks suggest there is.

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]]> We all think we're going to do it. Many of us even go out and buy the pricey special equipment for it. Because when summer's heat hits, it's hard not to fall for the cool, creamy romance of do-it-yourself ice cream.

Except that most of us will actually make ice cream at home all of about once... Maybe. Because while making ice cream isn't difficult, it tends to be fussy. And most of us don't do fussy all that well. Particularly when it's so much easier to just flip on Netflix, grab a spoon and down an entire pint of purchased ice cream on the couch.

But what if there was an easier way to have homemade ice cream? Two recent ode-to-ice cream cookbooks suggest there is.]]> Tue, 26 May 2015 13:47:43 -0600 <![CDATA[With dates, you can keep the sweet, lose the processed sugar]]> By MELISSA D'ARABIAN http://gazette.com/with-dates-you-can-keep-the-sweet-lose-the-processed-sugar/article/feed/237254?custom_click=rss http://gazette.com/with-dates-you-can-keep-the-sweet-lose-the-processed-sugar/article/feed/237254?custom_click=rss

After spending a semester of my sophomore year of college studying abroad, I headed to Tunisia for a week of solo reflection.

(Note to my daughters: According to your father, you will not be allowed to do this until you are at least 30. Same goes for dating.)

I arrived in Tunis — way back in 1989 — toward the end of Ramadan, and the sweetest dates I'd ever tasted were everywhere. Even as a tourist, I was offered dates at nearly every meal — roasted and doused with herbed honeys, or dried and served with mixed nuts as a mid-afternoon snack. I fell in love with them.

Since then, dates have become far more common in the U.S. That's partly because people have discovered they make a great natural, unprocessed sweetener

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]]> After spending a semester of my sophomore year of college studying abroad, I headed to Tunisia for a week of solo reflection.

(Note to my daughters: According to your father, you will not be allowed to do this until you are at least 30. Same goes for dating.)

I arrived in Tunis — way back in 1989 — toward the end of Ramadan, and the sweetest dates I'd ever tasted were everywhere. Even as a tourist, I was offered dates at nearly every meal — roasted and doused with herbed honeys, or dried and served with mixed nuts as a mid-afternoon snack. I fell in love with them.

Since then, dates have become far more common in the U.S. That's partly because people have discovered they make a great natural, unprocessed sweetener]]> Tue, 26 May 2015 13:32:09 -0600 <![CDATA[Food processor turns falafel into an easy weeknight meal]]> http://gazette.com/food-processor-turns-falafel-into-an-easy-weeknight-meal/article/1552538?custom_click=rss http://gazette.com/food-processor-turns-falafel-into-an-easy-weeknight-meal/article/1552538?custom_click=rss

Falafel is one of those easy weeknight meals I rarely think to make, but when I do I feel like a dolt for not doing it more often.

That's because falafel - pan-fried patties made from chickpeas, onions and a mess of delicious seasonings - are healthy, speedy and versatile. They can be served any number of ways - as-is with a yogurt or sour cream dipping sauce; stuffed into a pita pocket with onions and tomatoes; even wedged into a grinder and topped with tahini.

They also adapt well to whatever flavors you prefer. Though I like the classic combination of cilantro and cumin, you could ditch those for Italian or Indian seasonings. Cooking method can vary, too. Tradition calls for deep-frying, but I never do that. I prefer to



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]]>
Falafel is one of those easy weeknight meals I rarely think to make, but when I do I feel like a dolt for not doing it more often.

That's because falafel - pan-fried patties made from chickpeas, onions and a mess of delicious seasonings - are healthy, speedy and versatile. They can be served any number of ways - as-is with a yogurt or sour cream dipping sauce; stuffed into a pita pocket with onions and tomatoes; even wedged into a grinder and topped with tahini.

They also adapt well to whatever flavors you prefer. Though I like the classic combination of cilantro and cumin, you could ditch those for Italian or Indian seasonings. Cooking method can vary, too. Tradition calls for deep-frying, but I never do that. I prefer to

]]>
Tue, 26 May 2015 10:24:59 -0600
<![CDATA[Himalayan salt block gaining popularity for summer grilling]]> http://gazette.com/himalayan-salt-block-gaining-popularity-for-summer-grilling/article/1552543?custom_click=rss http://gazette.com/himalayan-salt-block-gaining-popularity-for-summer-grilling/article/1552543?custom_click=rss

emorial Day marks the start of alfresco dining season, a time of grilling, picnics and barbecuing. What better excuse do you need to jump on the latest trend sweeping the culinary scene?

Cooking on Himalayan salt blocks is hot. Ask three of the area's go-to store owners for seasonal cooking equipment about salt blocks - also called salt plates or salt bricks - and you'll get the same response.

"The latest (trend) seems to be grilling on Himalayan salt blocks," said Dan MacDonald, co-owner of Colorado BBQ Outfitters. "That seems to be all the craze lately."

"They are definitely the new hot thing," said Dick Frieg, who co-owns Savory Spice Shop with his wife, Mary. "We sell a lot and have a hard time keeping them in



Read more on Colorado Springs Gazette


]]>
emorial Day marks the start of alfresco dining season, a time of grilling, picnics and barbecuing. What better excuse do you need to jump on the latest trend sweeping the culinary scene?

Cooking on Himalayan salt blocks is hot. Ask three of the area's go-to store owners for seasonal cooking equipment about salt blocks - also called salt plates or salt bricks - and you'll get the same response.

"The latest (trend) seems to be grilling on Himalayan salt blocks," said Dan MacDonald, co-owner of Colorado BBQ Outfitters. "That seems to be all the craze lately."

"They are definitely the new hot thing," said Dick Frieg, who co-owns Savory Spice Shop with his wife, Mary. "We sell a lot and have a hard time keeping them in

]]>
Tue, 26 May 2015 10:23:53 -0600
<![CDATA[School's out so it's time to get schooled on burgers]]> http://gazette.com/schools-out-so-its-time-to-get-schooled-on-burgers/article/1552544?custom_click=rss http://gazette.com/schools-out-so-its-time-to-get-schooled-on-burgers/article/1552544?custom_click=rss

As food goes, it's hard to imagine anything more American - and that more perfectly captures summer - than a great grilled hamburger.

Trouble is, as much as we love a great burger, we're not always all that great at making them. That's because there is more to making burgers than serving time at the grill. But if you master a few easy tips and techniques, you can produce great burgers. And the good news is that almost everything can be done in advance.

Let's start with the meat. If you want a rich, juicy burger, you have to use ground meat that has some natural fat. Ground chuck is the most common choice. The chuck is ground from the beef shoulder and has enough natural fat to give the burger a rich, moist flavor.



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]]>
As food goes, it's hard to imagine anything more American - and that more perfectly captures summer - than a great grilled hamburger.

Trouble is, as much as we love a great burger, we're not always all that great at making them. That's because there is more to making burgers than serving time at the grill. But if you master a few easy tips and techniques, you can produce great burgers. And the good news is that almost everything can be done in advance.

Let's start with the meat. If you want a rich, juicy burger, you have to use ground meat that has some natural fat. Ground chuck is the most common choice. The chuck is ground from the beef shoulder and has enough natural fat to give the burger a rich, moist flavor.

]]>
Tue, 26 May 2015 10:20:58 -0600
<![CDATA[Picnics aren't just sandwiches and chips! Think dessert, too]]> http://gazette.com/picnics-arent-just-sandwiches-and-chips-think-dessert-too/article/1552542?custom_click=rss http://gazette.com/picnics-arent-just-sandwiches-and-chips-think-dessert-too/article/1552542?custom_click=rss

When it comes to packing a picnic, the savory items are easy. Sandwiches and wraps. Potato and pasta salads. Chips and dips.

It's all very transportable and all very easy to eat while perched on a blanket in the grass. But dessert can prove less obvious. Sure, you could do cookies. But what else? The usual cakes and cupcakes and ice creams and whipped this-and-thats won't hold up to being hauled into the park on a warm day.

Which is why bars are where it's at. Think brownies and blondies and all manner of rich, dense, chewy treats. To help you on your way, we created these gorp hermits, a sort of granola-inspired bar that is dense, delicious and sweet without being too over the top. Most importantly, they transport very well.

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]]> When it comes to packing a picnic, the savory items are easy. Sandwiches and wraps. Potato and pasta salads. Chips and dips.

It's all very transportable and all very easy to eat while perched on a blanket in the grass. But dessert can prove less obvious. Sure, you could do cookies. But what else? The usual cakes and cupcakes and ice creams and whipped this-and-thats won't hold up to being hauled into the park on a warm day.

Which is why bars are where it's at. Think brownies and blondies and all manner of rich, dense, chewy treats. To help you on your way, we created these gorp hermits, a sort of granola-inspired bar that is dense, delicious and sweet without being too over the top. Most importantly, they transport very well.]]> Tue, 26 May 2015 10:20:48 -0600 <![CDATA[On Food: Looking for fresh fish? Try Colorado striped bass from Alamosa]]> http://gazette.com/on-food-looking-for-fresh-fish-try-colorado-striped-bass-from-alamosa/article/1552541?custom_click=rss http://gazette.com/on-food-looking-for-fresh-fish-try-colorado-striped-bass-from-alamosa/article/1552541?custom_click=rss

During a recent class at Garden of the Gods Country Club, sous chef Jeremy Coleman offered an in-depth lesson in fish.

It began with how to choose fresh fish, which involves buying whole fish since that's about the only way to determine freshness. Sitting on the demonstration table was a shiny, silver-skinned salmon. We were told to look for things such as the shininess of the skin and the clearness of the eyes. Shy away from fish with dull, sunken eyes. Check the gills to see if they are bright red. And the most telltale sign of freshness? The smell.

"There should be no fishy smell," Coleman said. "Only the smell of fresh sea air."

To "break down the fish," Coleman starts with the head.

"We roast the head," he

Read more on Colorado Springs Gazette


]]> During a recent class at Garden of the Gods Country Club, sous chef Jeremy Coleman offered an in-depth lesson in fish.

It began with how to choose fresh fish, which involves buying whole fish since that's about the only way to determine freshness. Sitting on the demonstration table was a shiny, silver-skinned salmon. We were told to look for things such as the shininess of the skin and the clearness of the eyes. Shy away from fish with dull, sunken eyes. Check the gills to see if they are bright red. And the most telltale sign of freshness? The smell.

"There should be no fishy smell," Coleman said. "Only the smell of fresh sea air."

To "break down the fish," Coleman starts with the head.

"We roast the head," he]]> Tue, 26 May 2015 10:20:47 -0600 <![CDATA[A robust grilled puttanesca by way of a chilled gazpacho]]> http://gazette.com/a-robust-grilled-puttanesca-by-way-of-a-chilled-gazpacho/article/1552540?custom_click=rss http://gazette.com/a-robust-grilled-puttanesca-by-way-of-a-chilled-gazpacho/article/1552540?custom_click=rss

We love grilled vegetables. We love Italian puttanesca sauce. And we love a nice cool gazpacho.

So why not combine them? We tossed some of our favorite summer veggies on the grill, combined them with the robust flavors of Italian puttanesca, and tossed the whole thing in a food processor to create a wonderfully chunky-smooth gazpacho that is bold and refreshing.

Never seeded a cucumber? It's easy. First, peel it, then slice it in half lengthwise. One at a time, hold each half in one hand, cut side up. Use your other hand to gently scrape a spoon down the seedy center of the cucumber half. The spoon will scrape out the pulpy seeds. You might need to scrape down the center of the cucumber several times to remove all of the

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]]> We love grilled vegetables. We love Italian puttanesca sauce. And we love a nice cool gazpacho.

So why not combine them? We tossed some of our favorite summer veggies on the grill, combined them with the robust flavors of Italian puttanesca, and tossed the whole thing in a food processor to create a wonderfully chunky-smooth gazpacho that is bold and refreshing.

Never seeded a cucumber? It's easy. First, peel it, then slice it in half lengthwise. One at a time, hold each half in one hand, cut side up. Use your other hand to gently scrape a spoon down the seedy center of the cucumber half. The spoon will scrape out the pulpy seeds. You might need to scrape down the center of the cucumber several times to remove all of the]]> Tue, 26 May 2015 10:20:31 -0600 <![CDATA[Three new barbecue books will help you get your grill geek on]]> http://gazette.com/three-new-barbecue-books-will-help-you-get-your-grill-geek-on/article/1552539?custom_click=rss http://gazette.com/three-new-barbecue-books-will-help-you-get-your-grill-geek-on/article/1552539?custom_click=rss

With grilling season solidly upon us, let's all take a moment to reflect on the various ways we send our food to the fire.

There is, of course, Monday through Friday grilling. This is when the intense heat of the grill helps us along that painful march to what we call "weeknight dinner." This is where we crank the grill - gas only, thank you very much - slap some chicken or salmon or veggies on the grates and call it good about 15 minutes later.

Then there is weekend grilling. Real grilling. This is when we have the luxury of getting our geek on. This is when we break out the charcoal and the wood chips and the water pans. This is when we marinate, baste, rub, soak and slather, then use a heat that is low and slow to nuance

Read more on Colorado Springs Gazette


]]> With grilling season solidly upon us, let's all take a moment to reflect on the various ways we send our food to the fire.

There is, of course, Monday through Friday grilling. This is when the intense heat of the grill helps us along that painful march to what we call "weeknight dinner." This is where we crank the grill - gas only, thank you very much - slap some chicken or salmon or veggies on the grates and call it good about 15 minutes later.

Then there is weekend grilling. Real grilling. This is when we have the luxury of getting our geek on. This is when we break out the charcoal and the wood chips and the water pans. This is when we marinate, baste, rub, soak and slather, then use a heat that is low and slow to nuance]]> Tue, 26 May 2015 10:20:21 -0600 <![CDATA[Chill out this summer with refreshing flavored soda syrups]]> http://gazette.com/chill-out-this-summer-with-refreshing-flavored-soda-syrups/article/1552537?custom_click=rss http://gazette.com/chill-out-this-summer-with-refreshing-flavored-soda-syrups/article/1552537?custom_click=rss

Have you ever noticed how tough it is to sweeten your favorite iced beverage using regular granulated white sugar? You can stir and stir, but the sugar tends not to dissolve and you're left with a barely sweetened drink. That is, until you reach the bottom of the glass, when you're smacked with a sugar rush.

It's a vexing little problem, but one with a simple solution. And that simple solution is called simple syrup. Every bartender keeps a ready supply of it on his or her side of the bar.

As advertised, simple syrup is simple - equal parts (by volume) water and sugar that are combined, heated until the sugar melts, then chilled. Unlike granulated sugar, simple syrup dissolves easily in cold liquids. And it's not as if it

Read more on Colorado Springs Gazette


]]> Have you ever noticed how tough it is to sweeten your favorite iced beverage using regular granulated white sugar? You can stir and stir, but the sugar tends not to dissolve and you're left with a barely sweetened drink. That is, until you reach the bottom of the glass, when you're smacked with a sugar rush.

It's a vexing little problem, but one with a simple solution. And that simple solution is called simple syrup. Every bartender keeps a ready supply of it on his or her side of the bar.

As advertised, simple syrup is simple - equal parts (by volume) water and sugar that are combined, heated until the sugar melts, then chilled. Unlike granulated sugar, simple syrup dissolves easily in cold liquids. And it's not as if it]]> Tue, 26 May 2015 10:15:03 -0600 <![CDATA[Wine Guy: Taos, N.M. full of history, culture, art and wine]]> http://gazette.com/wine-guy-taos-n.m.-full-of-history-culture-art-and-wine/article/1552536?custom_click=rss http://gazette.com/wine-guy-taos-n.m.-full-of-history-culture-art-and-wine/article/1552536?custom_click=rss

Wine travel isn't only about visiting wineries and tasting wine. And, for me, drinking wine isn't only about how a wine tastes or how the grapes were grown.

It's also about the history of the vineyard, the winemaker's story and so on. So when visiting a winery, I spend time learning about the history and culture of the region. And that was the case on a recent visit to Taos, N.M.

Wine? In New Mexico?

OK, so the state's wine industry can't compare with that of California, or even Colorado. But there is interesting wine being made there. And you can't beat northern New Mexico for cultural, culinary and historical interest. As much as the area is renowned for its food and art, turns out wine is also part of its history and

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]]> Wine travel isn't only about visiting wineries and tasting wine. And, for me, drinking wine isn't only about how a wine tastes or how the grapes were grown.

It's also about the history of the vineyard, the winemaker's story and so on. So when visiting a winery, I spend time learning about the history and culture of the region. And that was the case on a recent visit to Taos, N.M.

Wine? In New Mexico?

OK, so the state's wine industry can't compare with that of California, or even Colorado. But there is interesting wine being made there. And you can't beat northern New Mexico for cultural, culinary and historical interest. As much as the area is renowned for its food and art, turns out wine is also part of its history and]]> Tue, 26 May 2015 10:15:02 -0600 <![CDATA[A soup suitable for a picnic? Cue the mango gazpacho please]]> http://gazette.com/a-soup-suitable-for-a-picnic-cue-the-mango-gazpacho-please/article/1552525?custom_click=rss http://gazette.com/a-soup-suitable-for-a-picnic-cue-the-mango-gazpacho-please/article/1552525?custom_click=rss

I love all fresh fruit, but the unique taste of mango reminds me of my childhood when we would travel to Mexico to visit friends and eat mangoes around the clock.

This summer fruit is jammed with vitamin C (one mango has almost a full day's recommended supply) and also provides a host of other vitamins. Like other fruits, though, mango gets its flavor from sugar. Yes, they are natural sugars, and the natural fiber keeps my kids from eating the quantity of mango that they'd probably down if they were drinking, say, only the juice.

Still, we want to be mindful of the fact that 1 cup of ripe mango can have 20 to 25 grams of sugar.

While my family most often eats mango sliced or sucking straight off the pit, I love the way

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]]> I love all fresh fruit, but the unique taste of mango reminds me of my childhood when we would travel to Mexico to visit friends and eat mangoes around the clock.

This summer fruit is jammed with vitamin C (one mango has almost a full day's recommended supply) and also provides a host of other vitamins. Like other fruits, though, mango gets its flavor from sugar. Yes, they are natural sugars, and the natural fiber keeps my kids from eating the quantity of mango that they'd probably down if they were drinking, say, only the juice.

Still, we want to be mindful of the fact that 1 cup of ripe mango can have 20 to 25 grams of sugar.

While my family most often eats mango sliced or sucking straight off the pit, I love the way]]> Tue, 26 May 2015 04:10:26 -0600 <![CDATA[Don't toss those carrot tops! Turn them into delicious pesto]]> By J.M. HIRSCH http://gazette.com/dont-toss-those-carrot-tops-turn-them-into-delicious-pesto/article/feed/236258?custom_click=rss http://gazette.com/dont-toss-those-carrot-tops-turn-them-into-delicious-pesto/article/feed/236258?custom_click=rss If it grows together, it goes together.

It's a nice — if overly simplistic — way of saying that a wine often pairs well with foods produced in the same region its grapes were grown in. Which is why Chianti goes so nicely with Italian food. But this adage also holds true as a guideline for pairing one food with another. Ingredients that are easily produced in the same region often have an affinity for one another.

This philosophy was my inspiration recently when I was deciding how to make carrots a little more interesting. I'd already decided to grill them over low heat until they were just tender and lightly browned. Of course there would be some olive oil, salt and pepper, but I wanted... something more.

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]]> If it grows together, it goes together.

It's a nice — if overly simplistic — way of saying that a wine often pairs well with foods produced in the same region its grapes were grown in. Which is why Chianti goes so nicely with Italian food. But this adage also holds true as a guideline for pairing one food with another. Ingredients that are easily produced in the same region often have an affinity for one another.

This philosophy was my inspiration recently when I was deciding how to make carrots a little more interesting. I'd already decided to grill them over low heat until they were just tender and lightly browned. Of course there would be some olive oil, salt and pepper, but I wanted... something more.]]> Fri, 22 May 2015 10:15:57 -0600 <![CDATA[Chill out this summer with refreshing flavored soda syrups]]> By SARA MOULTON http://gazette.com/chill-out-this-summer-with-refreshing-flavored-soda-syrups/article/feed/235925?custom_click=rss http://gazette.com/chill-out-this-summer-with-refreshing-flavored-soda-syrups/article/feed/235925?custom_click=rss Have you ever noticed how tough it is to sweeten your favorite iced beverage using regular granulated white sugar? You can stir and stir, but the sugar tends not to dissolve and you're left with a barely sweetened drink. That is, until you reach the bottom of the glass, when you're smacked with a sugar rush.

It's a vexing little problem, but one with a simple solution. And that simple solution is called simple syrup. Every bartender keeps a ready supply of it on his or her side of the bar.

As advertised, simple syrup is simple — just equal parts (by volume) water and sugar that are combined, heated until the sugar melts, then chilled. Unlike granulated sugar, simple syrup dissolves easily in cold liquids. And it's not as if

Read more on Colorado Springs Gazette


]]> Have you ever noticed how tough it is to sweeten your favorite iced beverage using regular granulated white sugar? You can stir and stir, but the sugar tends not to dissolve and you're left with a barely sweetened drink. That is, until you reach the bottom of the glass, when you're smacked with a sugar rush.

It's a vexing little problem, but one with a simple solution. And that simple solution is called simple syrup. Every bartender keeps a ready supply of it on his or her side of the bar.

As advertised, simple syrup is simple — just equal parts (by volume) water and sugar that are combined, heated until the sugar melts, then chilled. Unlike granulated sugar, simple syrup dissolves easily in cold liquids. And it's not as if]]> Thu, 21 May 2015 13:31:54 -0600 <![CDATA[Table Talk: Cañon City has new dining options at the Royal Gorge Bridge & Park]]> http://gazette.com/table-talk-caon-city-has-new-dining-options-at-the-royal-gorge-bridge-park/article/1552299?custom_click=rss http://gazette.com/table-talk-caon-city-has-new-dining-options-at-the-royal-gorge-bridge-park/article/1552299?custom_click=rss

If you're looking for an edgy dining experience, you should check out a couple of new places at the Royal Gorge Bridge & Park in Cañon City.

Executive chef Beau Green is creating concession food with flair at Café 1230 - a state-of-the-art restaurant 1,230 feet above the Arkansas River, over looking the gorge and bridge. From the large observation deck you can peer over the railing and watch the river rush by.

The menu has favorites - Cheesy Big Boy (a burger cooked to order), chicken tenders, a veggie burger and the Whistlin' Dixie Fried Chicken Sammy - or you can go a little more exotic: Indian curry with made-in-house paneer (Asian-Indian fresh, unripended cheese), for example. There's a full bar if you need some courage



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]]>
If you're looking for an edgy dining experience, you should check out a couple of new places at the Royal Gorge Bridge & Park in Cañon City.

Executive chef Beau Green is creating concession food with flair at Café 1230 - a state-of-the-art restaurant 1,230 feet above the Arkansas River, over looking the gorge and bridge. From the large observation deck you can peer over the railing and watch the river rush by.

The menu has favorites - Cheesy Big Boy (a burger cooked to order), chicken tenders, a veggie burger and the Whistlin' Dixie Fried Chicken Sammy - or you can go a little more exotic: Indian curry with made-in-house paneer (Asian-Indian fresh, unripended cheese), for example. There's a full bar if you need some courage

]]>
Thu, 21 May 2015 10:12:40 -0600
<![CDATA[Pikes Pub: Colorado Springs-area craft distillers making their mark]]> http://gazette.com/pikes-pub-colorado-springs-area-craft-distillers-making-their-mark/article/1552072?custom_click=rss http://gazette.com/pikes-pub-colorado-springs-area-craft-distillers-making-their-mark/article/1552072?custom_click=rss

If you've attended a beer festival or bellied up to a craft bar (with a liquor-loving friend) in recent years, you've probably noticed suds aren't the only local soul-quenchers to be found.

Sure, there's often hard cider and maybe wine, but more and more it's craft spirits appearing in places seemingly devoted to their brethren in barley.

Encouraged by the boom in the brewing industry, microdistillers of bourbon, whiskey and other fine spirits are stepping up to show us what they've got, and what they've got is locally sourced, small batch and experiencing a serious growth spurt.



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]]>
If you've attended a beer festival or bellied up to a craft bar (with a liquor-loving friend) in recent years, you've probably noticed suds aren't the only local soul-quenchers to be found.

Sure, there's often hard cider and maybe wine, but more and more it's craft spirits appearing in places seemingly devoted to their brethren in barley.

Encouraged by the boom in the brewing industry, microdistillers of bourbon, whiskey and other fine spirits are stepping up to show us what they've got, and what they've got is locally sourced, small batch and experiencing a serious growth spurt.

]]>
Wed, 20 May 2015 16:33:38 -0600
<![CDATA[Brew calendar: Colorado Springs-area beer events starting May 20, 2015]]> http://gazette.com/brew-calendar-colorado-springs-area-beer-events-starting-may-20-2015/article/1552215?custom_click=rss http://gazette.com/brew-calendar-colorado-springs-area-beer-events-starting-may-20-2015/article/1552215?custom_click=rss A look at some of the top beer-related evebtsw around Colorado Springs:

Mondays

Brewers Day Off - Home and commercial brewers receive 30% and qualify for a $50 Old West Home Brew Supply gift certificate, 5-8 p.m., Green Man Taproom and Beer Garden, 320 S. Weber St.; 237-2711, drink@greenmantaps.com.

Mondays-Sundays

Great Divide Brewing Co. Tap Room Tours - 3 p.m., 4 p.m. and 5 p.m. Mondays-Fridays, 2 p.m., 3 p.m., 4 p.m., 5 p.m. and 6 p.m. Saturdays and Sunday, Great Divide Brewing Co., 2201 Arapahoe St., Denver, free. Limited to 25 people, first-come, first- served; greatdivide.com/tap-room/tours.

Tuesdays

Tuesday Night Karma Hour - One dollar per pint sold will be donated to a local charity,



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]]>
A look at some of the top beer-related evebtsw around Colorado Springs:

Mondays

Brewers Day Off - Home and commercial brewers receive 30% and qualify for a $50 Old West Home Brew Supply gift certificate, 5-8 p.m., Green Man Taproom and Beer Garden, 320 S. Weber St.; 237-2711, drink@greenmantaps.com.

Mondays-Sundays

Great Divide Brewing Co. Tap Room Tours - 3 p.m., 4 p.m. and 5 p.m. Mondays-Fridays, 2 p.m., 3 p.m., 4 p.m., 5 p.m. and 6 p.m. Saturdays and Sunday, Great Divide Brewing Co., 2201 Arapahoe St., Denver, free. Limited to 25 people, first-come, first- served; greatdivide.com/tap-room/tours.

Tuesdays

Tuesday Night Karma Hour - One dollar per pint sold will be donated to a local charity,

]]>
Wed, 20 May 2015 15:56:32 -0600
<![CDATA[School's almost out, so it's time to get schooled on burgers]]> By ELIZABETH KARMEL http://gazette.com/schools-almost-out-so-its-time-to-get-schooled-on-burgers/article/feed/235521?custom_click=rss http://gazette.com/schools-almost-out-so-its-time-to-get-schooled-on-burgers/article/feed/235521?custom_click=rss

As food goes, it's hard to imagine anything more American — and that more perfectly captures summer — than a great grilled hamburger.

Trouble is, as much as we love a great burger, we're not always all that great at making them. That's because there is more to making burgers than serving time at the grill. But if you master a few easy tips and techniques, you can produce burgers that will blow you away. And the good news is that almost everything can be done in advance.

Let's start with the meat. If you want a rich, juicy burger, you have to use ground meat that has some natural fat. Ground chuck is the most common choice. The chuck is ground from the beef shoulder and has enough natural fat to give your burger a rich, mo

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]]> As food goes, it's hard to imagine anything more American — and that more perfectly captures summer — than a great grilled hamburger.

Trouble is, as much as we love a great burger, we're not always all that great at making them. That's because there is more to making burgers than serving time at the grill. But if you master a few easy tips and techniques, you can produce burgers that will blow you away. And the good news is that almost everything can be done in advance.

Let's start with the meat. If you want a rich, juicy burger, you have to use ground meat that has some natural fat. Ground chuck is the most common choice. The chuck is ground from the beef shoulder and has enough natural fat to give your burger a rich, mo]]> Wed, 20 May 2015 13:16:32 -0600 <![CDATA[Crank your lemonade cred with 5 easy sweet-tart infusions]]> By ALISON LADMAN http://gazette.com/crank-your-lemonade-cred-with-5-easy-sweet-tart-infusions/article/feed/235520?custom_click=rss http://gazette.com/crank-your-lemonade-cred-with-5-easy-sweet-tart-infusions/article/feed/235520?custom_click=rss

We're going to come at this one a little backward, and you're going to love us for it.

Straight up fresh lemonade is, of course, delicious. It's the classic summer refreshment. And we're going to walk you through making a truly wonderful basic lemonade, as well as some terrific infused lemonades that doctor up that basic batch with some fantastic complementary flavors.

But first, let's move way beyond basic. Because as good as a straight up lemonade is, we can't help but think it gets even better when you add a little splash of something adults-only. Now we're talking fun in the sun.

The important thing to consider when adding alcohol to lemonade is that you are playing with a highly acidic ingredient.

Read more on Colorado Springs Gazette


]]> We're going to come at this one a little backward, and you're going to love us for it.

Straight up fresh lemonade is, of course, delicious. It's the classic summer refreshment. And we're going to walk you through making a truly wonderful basic lemonade, as well as some terrific infused lemonades that doctor up that basic batch with some fantastic complementary flavors.

But first, let's move way beyond basic. Because as good as a straight up lemonade is, we can't help but think it gets even better when you add a little splash of something adults-only. Now we're talking fun in the sun.

The important thing to consider when adding alcohol to lemonade is that you are playing with a highly acidic ingredient.]]> Wed, 20 May 2015 13:16:31 -0600 <![CDATA[A grill-friendly take on stuffed hasselback sweet potatoes]]> http://gazette.com/a-grill-friendly-take-on-stuffed-hasselback-sweet-potatoes/article/1552148?custom_click=rss http://gazette.com/a-grill-friendly-take-on-stuffed-hasselback-sweet-potatoes/article/1552148?custom_click=rss

To be honest, it's hard not to get inspired by hasselback potatoes, those deliciously crisp and creamy potatoes that are sliced thinly so they fan out accordion-style during roasting. The edges take on lovely french fry qualities, while the insides stay moist and tender. Add a serious splash of butter or oil and they can be heavenly.

But we decided to take them in a different direction for grilling season, starting by swapping out the potatoes. Instead, we slice (somewhat thickly) sweet potatoes. But where classic hasselback potatoes get only butter or oil drizzled between slices, we smeared a blend of butter, goat cheese, orange zest and fresh thyme between ours (which is why we slice them thicker).



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]]>
To be honest, it's hard not to get inspired by hasselback potatoes, those deliciously crisp and creamy potatoes that are sliced thinly so they fan out accordion-style during roasting. The edges take on lovely french fry qualities, while the insides stay moist and tender. Add a serious splash of butter or oil and they can be heavenly.

But we decided to take them in a different direction for grilling season, starting by swapping out the potatoes. Instead, we slice (somewhat thickly) sweet potatoes. But where classic hasselback potatoes get only butter or oil drizzled between slices, we smeared a blend of butter, goat cheese, orange zest and fresh thyme between ours (which is why we slice them thicker).

]]>
Wed, 20 May 2015 08:57:07 -0600
<![CDATA[Clams in cream sauce - A welcoming taste of beach season]]> http://gazette.com/clams-in-cream-sauce-a-welcoming-taste-of-beach-season/article/1552074?custom_click=rss http://gazette.com/clams-in-cream-sauce-a-welcoming-taste-of-beach-season/article/1552074?custom_click=rss

Maybe it's because they remind me of the ocean, and the ocean reminds me of the beach, and the beach reminds me of summer... But as it gets warmer, I find myself hankering for shellfish.

So to help get you in the mood for beach season, here's a simple and weeknight-friendly version of clams with linguine. It comes together quickly, is deliciously rich, and smacks enough of briny ocean to get you in the mood for summer.

If clams aren't your thing, you could substitute shelled raw shrimp, scallops or chunks of haddock (the cooking times would be about the same). If you opt for scallops or haddock, you might as well dress the dish up a bit with finishing touch of crumbled cooked bacon.

Read more on Colorado Springs Gazette


]]> Maybe it's because they remind me of the ocean, and the ocean reminds me of the beach, and the beach reminds me of summer... But as it gets warmer, I find myself hankering for shellfish.

So to help get you in the mood for beach season, here's a simple and weeknight-friendly version of clams with linguine. It comes together quickly, is deliciously rich, and smacks enough of briny ocean to get you in the mood for summer.

If clams aren't your thing, you could substitute shelled raw shrimp, scallops or chunks of haddock (the cooking times would be about the same). If you opt for scallops or haddock, you might as well dress the dish up a bit with finishing touch of crumbled cooked bacon.]]> Wed, 20 May 2015 04:15:05 -0600 <![CDATA[A soup suitable for a picnic? Cue the mango gazpacho please]]> By MELISSA D'ARABIAN http://gazette.com/a-soup-suitable-for-a-picnic-cue-the-mango-gazpacho-please/article/feed/234691?custom_click=rss http://gazette.com/a-soup-suitable-for-a-picnic-cue-the-mango-gazpacho-please/article/feed/234691?custom_click=rss

My daughter, Valentine, fell in love with mango the second she had her first bite of the creamy orange flesh when she was 2, and she dutifully repeated back the name of this wonderful fruit. In fact, she loved mango so much that she started to use the word "mango" as a descriptor to mean "delicious." For years, after eating anything she particularly loved, she called it "mango," with her sweet, deliberate toddler pronunciation.

I agree with Valentine. I love all fresh fruit, but the unique taste of mango reminds me of my childhood when we would travel to Mexico to visit friends and eat mangos around the clock.

This summer fruit is jammed with vitamin C (one mango has almost a full day's recommended supply), and also provides

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]]> My daughter, Valentine, fell in love with mango the second she had her first bite of the creamy orange flesh when she was 2, and she dutifully repeated back the name of this wonderful fruit. In fact, she loved mango so much that she started to use the word "mango" as a descriptor to mean "delicious." For years, after eating anything she particularly loved, she called it "mango," with her sweet, deliberate toddler pronunciation.

I agree with Valentine. I love all fresh fruit, but the unique taste of mango reminds me of my childhood when we would travel to Mexico to visit friends and eat mangos around the clock.

This summer fruit is jammed with vitamin C (one mango has almost a full day's recommended supply), and also provides ]]> Mon, 18 May 2015 13:16:37 -0600 <![CDATA[Picnics aren't just sandwiches and chips! Think dessert, too]]> By ALISON LADMAN http://gazette.com/picnics-arent-just-sandwiches-and-chips-think-dessert-too/article/feed/234685?custom_click=rss http://gazette.com/picnics-arent-just-sandwiches-and-chips-think-dessert-too/article/feed/234685?custom_click=rss

When it comes to packing a picnic, the savory items are easy. Sandwiches and wraps. Potato and pasta salads. Chips and dips.

It's all very transportable and all very easy to eat while perched on a blanket in the grass. But dessert can prove less obvious. Sure, you could do cookies. But what else? The usual cakes and cupcakes and ice creams and whipped this-and-thats just won't hold up to being hauled into the park on a warm day.

Which is why bars are where it's at. Think brownies and blondies and all manner of rich, dense, chewy treats. To help you on your way, we created these gorp hermits, a sort of granola-inspired bar that is dense, delicious and sweet without being too over the top. And, most importantly, they transport

Read more on Colorado Springs Gazette


]]> When it comes to packing a picnic, the savory items are easy. Sandwiches and wraps. Potato and pasta salads. Chips and dips.

It's all very transportable and all very easy to eat while perched on a blanket in the grass. But dessert can prove less obvious. Sure, you could do cookies. But what else? The usual cakes and cupcakes and ice creams and whipped this-and-thats just won't hold up to being hauled into the park on a warm day.

Which is why bars are where it's at. Think brownies and blondies and all manner of rich, dense, chewy treats. To help you on your way, we created these gorp hermits, a sort of granola-inspired bar that is dense, delicious and sweet without being too over the top. And, most importantly, they transport ]]> Mon, 18 May 2015 13:02:23 -0600 <![CDATA[Clams in cream sauce _ A welcoming taste of beach season]]> By ALISON LADMAN http://gazette.com/clams-in-cream-sauce-a-welcoming-taste-of-beach-season/article/feed/233495?custom_click=rss http://gazette.com/clams-in-cream-sauce-a-welcoming-taste-of-beach-season/article/feed/233495?custom_click=rss

Maybe it's because they remind me of the ocean, and the ocean reminds me of the beach, and the beach reminds me of summer... But as it gets warmer, I find myself hankering for shellfish.

So to help get you in the mood for beach season, here's a simple and weeknight-friendly version of clams with linguine. It comes together quickly, is deliciously rich, and smacks just enough of briny ocean to get you in the mood for summer.

If clams aren't your thing, you could substitute shelled raw shrimp, scallops or chunks of haddock (the cooking times would be about the same). If you opt for scallops or haddock, you might as well dress the dish up a bit with finishing touch of crumbled cooked bacon.

Read more on Colorado Springs Gazette


]]> Maybe it's because they remind me of the ocean, and the ocean reminds me of the beach, and the beach reminds me of summer... But as it gets warmer, I find myself hankering for shellfish.

So to help get you in the mood for beach season, here's a simple and weeknight-friendly version of clams with linguine. It comes together quickly, is deliciously rich, and smacks just enough of briny ocean to get you in the mood for summer.

If clams aren't your thing, you could substitute shelled raw shrimp, scallops or chunks of haddock (the cooking times would be about the same). If you opt for scallops or haddock, you might as well dress the dish up a bit with finishing touch of crumbled cooked bacon.]]> Thu, 14 May 2015 11:16:39 -0600 <![CDATA[Mastering the fine art of a deceptively simple tossed salad]]> By SARA MOULTON http://gazette.com/mastering-the-fine-art-of-a-deceptively-simple-tossed-salad/article/feed/233494?custom_click=rss http://gazette.com/mastering-the-fine-art-of-a-deceptively-simple-tossed-salad/article/feed/233494?custom_click=rss

Summer time is salad time. When it's hot out and the garden is bountiful, everyone's in the mood for a light and refreshing entree salad.

And what could be easier? You just toss together a bunch of lettuce with some cooked protein, add an excellent dressing, and boom! You're done. Or not. Turns out that if you pay a little more attention to the components of the salad, you won't need to rely quite so much on the dressing to provide all the flavor. In fact, it's easy to make something wonderful.

Here's the basic formula per serving of salad: 2 cups of lettuce, a heaping 1/3 cup of halved cherry tomatoes, 1/3 cup of sliced cucumbers, a quarter of an avocado (cubed), and 1 tablespoon of dressing.

Read more on Colorado Springs Gazette


]]> Summer time is salad time. When it's hot out and the garden is bountiful, everyone's in the mood for a light and refreshing entree salad.

And what could be easier? You just toss together a bunch of lettuce with some cooked protein, add an excellent dressing, and boom! You're done. Or not. Turns out that if you pay a little more attention to the components of the salad, you won't need to rely quite so much on the dressing to provide all the flavor. In fact, it's easy to make something wonderful.

Here's the basic formula per serving of salad: 2 cups of lettuce, a heaping 1/3 cup of halved cherry tomatoes, 1/3 cup of sliced cucumbers, a quarter of an avocado (cubed), and 1 tablespoon of dressing.]]> Thu, 14 May 2015 11:16:37 -0600 <![CDATA[Judge not by smell alone the awesomeness that is fish sauce]]> By AARTI SEQUEIRA http://gazette.com/judge-not-by-smell-alone-the-awesomeness-that-is-fish-sauce/article/feed/233050?custom_click=rss http://gazette.com/judge-not-by-smell-alone-the-awesomeness-that-is-fish-sauce/article/feed/233050?custom_click=rss

I'm pretty sure that if I let you sniff some fish sauce, it would be pretty hard to convince you to cook with it. No, the potent, nigh-on acrid scent is not this beloved sauce's most seductive asset.

And funnily enough, it's not even its flavor (at least not on its own) that would win you over. It's what happens when you dribble a little fish sauce into stir-fries, curries, marinades, even salad dressings. Suddenly, your dish takes on a depth of flavor you hadn't previously detected, a complexity that you can't quite put your finger on, a strong punch of meatiness without tasting meaty.

And that pungent aroma? You won't be able to detect it. But you won't want to go without this precious bottle of fish sauce again.

Read more on Colorado Springs Gazette


]]> I'm pretty sure that if I let you sniff some fish sauce, it would be pretty hard to convince you to cook with it. No, the potent, nigh-on acrid scent is not this beloved sauce's most seductive asset.

And funnily enough, it's not even its flavor (at least not on its own) that would win you over. It's what happens when you dribble a little fish sauce into stir-fries, curries, marinades, even salad dressings. Suddenly, your dish takes on a depth of flavor you hadn't previously detected, a complexity that you can't quite put your finger on, a strong punch of meatiness without tasting meaty.

And that pungent aroma? You won't be able to detect it. But you won't want to go without this precious bottle of fish sauce again.]]> Wed, 13 May 2015 10:05:25 -0600 <![CDATA[Beauty in the beast? No. But chefs say maybe in the veg]]> By MICHELE KAYAL http://gazette.com/beauty-in-the-beast-no.-but-chefs-say-maybe-in-the-veg/article/feed/233034?custom_click=rss http://gazette.com/beauty-in-the-beast-no.-but-chefs-say-maybe-in-the-veg/article/feed/233034?custom_click=rss April Bloomfield is a wizard with a pig's ear and a lover of kidneys, trotters and all the so-called "nasty bits" that animals have to offer. What many people don't know is that she also has a mean way with a carrot.

"I'm really passionate about vegetables," says Bloomfield, a seriously top-shelf chef and restaurateur whose new cookbook, "A Girl and Her Greens," moves broccoli, beets, watercress and their ilk squarely to the center of the plate. "I love peas, cauliflower, carrots, cabbage, sprouts... I want to show people how delicious and how versatile they are.

Read more on Colorado Springs Gazette


]]> April Bloomfield is a wizard with a pig's ear and a lover of kidneys, trotters and all the so-called "nasty bits" that animals have to offer. What many people don't know is that she also has a mean way with a carrot.

"I'm really passionate about vegetables," says Bloomfield, a seriously top-shelf chef and restaurateur whose new cookbook, "A Girl and Her Greens," moves broccoli, beets, watercress and their ilk squarely to the center of the plate. "I love peas, cauliflower, carrots, cabbage, sprouts... I want to show people how delicious and how versatile they are.]]> Wed, 13 May 2015 09:17:39 -0600 <![CDATA[Getting to the core of the matter! Eat your pineapple cores!]]> By MELISSA D'ARABIAN http://gazette.com/getting-to-the-core-of-the-matter-eat-your-pineapple-cores/article/feed/232256?custom_click=rss http://gazette.com/getting-to-the-core-of-the-matter-eat-your-pineapple-cores/article/feed/232256?custom_click=rss

Eating fresh pineapple always reminds me of balmy vacation nights in Hawaii. And since pineapples run a few bucks a pop, buying them frequently translates into considerable savings when compared to an actual trip to Hawaii, particularly when you're carting along four girls, as I would be. Admittedly, the pineapple is a tad less exotic...

Still, it's a great sweet summer treat.

Pineapple gets its unmistakable sweetness from natural sugars, of course, but this tropical fruit also is a fantastic source of vitamin C and fiber. But here's another thing to get excited about: Pineapples are packed with protein-tenderizing enzymes that can do very cool things in the kitchen.

For example, these enzymes prevent gelatin from gelli

Read more on Colorado Springs Gazette


]]> Eating fresh pineapple always reminds me of balmy vacation nights in Hawaii. And since pineapples run a few bucks a pop, buying them frequently translates into considerable savings when compared to an actual trip to Hawaii, particularly when you're carting along four girls, as I would be. Admittedly, the pineapple is a tad less exotic...

Still, it's a great sweet summer treat.

Pineapple gets its unmistakable sweetness from natural sugars, of course, but this tropical fruit also is a fantastic source of vitamin C and fiber. But here's another thing to get excited about: Pineapples are packed with protein-tenderizing enzymes that can do very cool things in the kitchen.

For example, these enzymes prevent gelatin from gelli]]> Tue, 12 May 2015 20:32:08 -0600 <![CDATA[Asparagus and pork get gussied up with a lemon-truffle sauce]]> By ELIZABETH KARMEL http://gazette.com/asparagus-and-pork-get-gussied-up-with-a-lemon-truffle-sauce/article/feed/230712?custom_click=rss http://gazette.com/asparagus-and-pork-get-gussied-up-with-a-lemon-truffle-sauce/article/feed/230712?custom_click=rss One of my favorite summer meals is asparagus and pork chops cooked to perfection on the grill. It's a fast and effortless meal that is perfect for summer weeknights.

Often I'm happy with nothing more than some salt and pepper; these ingredients are so good in their own right — especially when grilled — they really don't need much. But when I'm feeling like something a little fancier, I turn to my lemon-truffle vinaigrette, which I affectionately call "truffle lemonade."

The term was coined one spring when I was teaching a class in Atlanta.

Read more on Colorado Springs Gazette


]]> One of my favorite summer meals is asparagus and pork chops cooked to perfection on the grill. It's a fast and effortless meal that is perfect for summer weeknights.

Often I'm happy with nothing more than some salt and pepper; these ingredients are so good in their own right — especially when grilled — they really don't need much. But when I'm feeling like something a little fancier, I turn to my lemon-truffle vinaigrette, which I affectionately call "truffle lemonade."

The term was coined one spring when I was teaching a class in Atlanta.]]> Tue, 12 May 2015 10:47:10 -0600 <![CDATA[Tween-worthy humor aside, geoduck clams make a mean dinner]]> By ALISON LADMAN http://gazette.com/tween-worthy-humor-aside-geoduck-clams-make-a-mean-dinner/article/feed/232270?custom_click=rss http://gazette.com/tween-worthy-humor-aside-geoduck-clams-make-a-mean-dinner/article/feed/232270?custom_click=rss

Any conversation about geoduck clams really should begin by getting the 12-year-old boy humor out of the way at the start.

Because there really is no way around the fact that these very large clams — which are pronounced gooey-duck — profanely resemble a certain male appendage. Yes, there is a classic clam shell involved, but stretching out of that shell is a punchline only a tween boy could love.

With that dispensed with, let's get on to why you'd want to hunt down this West Coast delicacy. Geoducks are meaty, briny and fresh, and they are a delicious alternative to what you've come to expect with clams. Think of them as the steak of the clam world. They really are that big, bold and savory (most weight between 1 and 2 p

Read more on Colorado Springs Gazette


]]> Any conversation about geoduck clams really should begin by getting the 12-year-old boy humor out of the way at the start.

Because there really is no way around the fact that these very large clams — which are pronounced gooey-duck — profanely resemble a certain male appendage. Yes, there is a classic clam shell involved, but stretching out of that shell is a punchline only a tween boy could love.

With that dispensed with, let's get on to why you'd want to hunt down this West Coast delicacy. Geoducks are meaty, briny and fresh, and they are a delicious alternative to what you've come to expect with clams. Think of them as the steak of the clam world. They really are that big, bold and savory (most weight between 1 and 2 p]]> Mon, 11 May 2015 18:17:19 -0600