Eat & Drink Fall 2016 by Fort Collins Coloradoan

FALL 2016

True Nocovore Chef Matt Smith shares his secrets to the ultimate burger

Secrets of suppers past

Pleasing pairings

NoCo loves strange brews

Recipes from Eat+Drinkâ&#x20AC;&#x2122;s Secret Suppers

Perfect cocktails from perfect Pairings

A look inside some unique local beers

Your ultimate guide to drinking and dining out in NoCo, whether you’re simply sipping through town or sticking around for five courses. Visit coloradoan.com/eat-and-drink to join the fun.

6 | Secrets of suppers past Browse the delights of past Secret Suppers and cook like a Secret Supper chef with one of the recipes included.

20 | Pleasing pairings Try one of the great drinks featured at one of the Eat+Drink Program’s Palate-Pleasing Pairings.

26 | NoCo loves 30 | True strange Nocovore brews Get to know See what goes into NoCo beers to make them so unique.

Eat+Drink Magazine

chef Matt Smith of Loveland’s Door 222 and his take on Northern Colorado cuisine and gathering local ingredients.

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A food and drink community in Northern Colorado President

Kathy Jack-Romero

kathyjackromero@coloradoan.com Executive Editor

Kristin Deily kdeily@coloradoan.com

Writer

Jacob Laxen jacoblaxen@coloradoan.com

Graphic Designer

Erika Moore erikamoore@coloradoan.com

Advertising Director

Tyler Kidd tylerkidd@coloradoan.com

Sales Manager Shane Morris shanemorris@coloradoan.com

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Cheers fellow Northern Coloradans! I moved to Fort Collins at the end of February on a quest to explore Northern Colorado as the Eat+Drink reporter. With more than 400 restaurants (and a restaurant per capita ratio among the top in the country) and more than 20 craft breweries, I know I have only scratched the surface. Whenever I can finally cross something off my bucket list of restaurants and breweries, usually two more get added. My favorite thing about food is that it is subjective. There’s no absolute technique or approach, instead cultural traditions passed down and combined with other philosophies. I’m fascinated with the art of preparing food. The Coloradoan Eat+Drink program looks to showcase the diversity in the Northern Colorado food and beverage scene. We’ve launched a membership program to unite the local foodie community, and offer discounts and exclusives to those most passionate about the food and drink scene. Our monthly events aim to highlight the culinary and beverage artisans of our region. Guests are always educated on the inspirations of each course and given tips to try it themselves at home. Weekly, you can read in-depth profiles of local food and beverage operations in our Wednesday Taste section (note the Wednesday paper also comes with a ton of grocery store coupons and deals). This magazine takes a further in-depth look at the ingredients sourced by local restaurants and breweries, as well as sharing the creativity of chefs and bartenders within our community at Eat+Drink events. Like all of our events, I’ll end this with a toast. This one is borrowed from food legend Julia Childs: “Life itself is the proper binge.” Living in Fort Collins, that’s an easy motto to follow. Cheers,

Jacob Laxen Follow Jake Laxen on Twitter and Instagram @jacoblaxen

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Diners lingered in the cool evening air during the July 2015 Secret Supper at Spring Kite Farm.

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Secrets of suppers past Fort Collins’ best restaurant only sets up once a month. And it’s always in a different spot. The chefs change, too, rotating between the most talented of Northern Colorado food artisans. There are plenty of unknowns in the Coloradoan’s Secret Supper series, but guests always leave full and satisfied. Plus there’s always booze. This pop-up restaurant program is like heaven for Colorado foodies. It’s a dream for chefs as well, who get complete freedom on their menu without fear of unsophisticated palates. Each course is paired with a different drink, specifically picked to enhance each bite. The locations switch for every dinner, with each presenting its own unique ambiance. The location is revealed just a few days ahead of time, building anticipation for each experience. And because each experience is so unique, no two Secret Suppers are ever alike.

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January 15, 2015 at the Bean Cycle Chef: Jason Shaeffer of Chimney Park Restaurant & Bar Appetizers: Striped bass bouillabaisse, bacon Carbonara, and vegetable Carpaccio. Main entree: Coffee-crusted ribeye steak with a potato puree, shallots, carrots, mushrooms and spinach. Dessert: French toast bread pudding.

French toast bread pudding by Jason Shaeffer at the January 2015 Secret Supper.

March 26, 2015 at Horse & Dragon Brewing Chef: Matt Smith of Door 222 Appetizers: Foraged salad, smoked trout, ashed chevre cheese with pickled radishes, turnips and carrots, and sous vide eggs topped with mushrooms. Main entree: Braised beef cheek with turnip puree, onions, carrots and pork belly. Dessert: Beet red velvet cake. May 14, 2015 at WildWing Homes of Tinmath Chefs: Jason Glinski of Fish and Ricky Myers of Jax Fish House & Oyster Bar Appetizers: Russian oysters, Ahi tuna poke, Dashi soup, lemon cucumber gazpacho, cornmeal fried softshell crabs with pickled watermelon and petite radish greens, and grilled salmon with a creamed kale risotto. Main entree: Seared scallops with tandoori cauliflower, tomato curry, smoked cashews and golden raisins. Dessert: Lemon sabayon with spring berries and chocolate mint. July 23, 2015 at Spring Kite Farm Chefs: Trevor Burt of Jax Fish House & Oyster Bar; Brandon Spain and Tim Meador of Tramp About; Ryan Damasky and Dana DeMarco of The Kitchen Appetizers: Cucumber gazpacho, honey glazed pork belly and a seared octopus salad. Main entree: Striped bass with curry carrot puree, beets, leeks, turnips, candied cashews and a cilantro creme fraiche. Dessert: Peach consomme with vanilla mousse September 30, 2015 at Bas Bleu Theatre Co. Chefs: Amelia Mouton of Restaurant 415 and Anthony Frazier of Social. Appetizers: Parmesan butter popcorn, vegetable terrine, burrata cheese pizza, rainbow trout and shrimp pasta, and a cucumber mint granita. Main entree: Lamb lollipops with grilled polenta, red wine sauce and greens. Dessert: Italian meringue cake.

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FRENCH TOAST BREAD PUDDING Bread pudding Being the inaugural Secret Supper chef was little challenge to Chimney Park/Hearth Restaurant chef Jason Shaeffer, whose Windsor restaurant changes the menu almost daily. Before moving to Colorado, Shaeffer worked at Laurel in San Diego and Per Se in New York. He trained under award-winning chefs and has gone on to win plenty of his own honors. This dessert capped the first Secret Supper served in the kitchen-less coffee bar The Bean Cycle. It was paired with Bean Cycle Coffee spiked with Coffee Liqueur and Cozy Cow Milk.

Eat+Drink Magazine

3 cups squash, peeled, seeded and cubed 1 1/3 cup granulated sugar 1 ½ cups milk 1 ½ cups heavy cream ½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon vanilla 6 eggs, whisked 1 ½ cups brioche bread, cut into inch cubes Add 2 of the cups of the squash, one cup water, 1/3 of the granulated sugar to a pot on low heat. Simmer on until squash is soft. Strain. Puree squash in a food processor or blender. Set aside. Add the remaining 1 cup cubed squash into a pot on low heat with one cup of water,1/3 of the granulated sugar. Simmer on until squash is soft. Strain and set aside. Add milk, heavy cream, salt, cinnamon, vanilla and remaining 2/3 cup granulated sugar to a pot. Heat to just about a simmer. Remove from heat and add eggs, stirring well. Add brioche to a large bowl. Pour cream mixture over the top. Add squash puree and diced squash. Using a spatula, gently fold all of these together carefully trying not to shred the bread completely. Let stand for 10 minutes, allowing mixture to soak into the bread. Preheat oven to 325 degrees. Pour the bread mixture into a buttered rectangular pan and cover with aluminum foil. Bake until the center rises, about 45 minutes. Cool in refrigerator overnight.

French toast 1 recipe Bread pudding Vanilla ice cream, to garnish Caramel sauce, to garnish (optional) Preheat oven to 325 degrees, Cut bread pudding into squares or rectangles and dip into French Toast batter, covering all sides. Place into buttered, non-stick pan. Bake until golden brown and center is hot. Garnish with a scoop of vanilla ice cream and caramel sauce. Serve.

October 29, 2015 at the Downtown Artery Chef: Nate Wyche of The Welsh Rabbit Appetizers: Roasted tomato and cucumber salad, squash three ways (spaghetti squash, zucchini fritter and squash puree), honey roasted carrots, poached fish porridge and shrimp chowder, and escargot with brie. Main entree: Smoked duck with candied beets. Dessert: Mascarpone eclairs.

Parmesan garlic butter popcorn by Amelia Mouton from the September 2015 Secret Supper.

PARMESAN GARLIC BUTTER POPCORN Amelia Mouton founded Restaurant 415 with her father. The Old Town restaurant’s use of unique ingredients was featured on an episode of Guy Fieri’s “Diners, Drive-Ins and Dives.” Both restaurants and reality shows run in the family, as her father also helped found the iconic Rio Grande Mexican Restaurant decades earlier and her brother Samuel was once a contestant on NBC’s “The Voice.” Here’s Amelia’s ode to a better “Netflix and Chill,” which opened the fifth Secret Supper as an appetizer served in the stage workshop of the Bas Bleu Theatre Co. It was paired with Langlois-Chateau Crémant de Loire sparkling wine. Popcorn 2 tablespoons coconut oil ½ cup organic popcorn In a large pot, melt coconut oil on high heat. Add one kernel into the pot. Once it pop, add the rest of the kernels. Cover and shake pot until popping slows. Turn off heat and set aside.

Butter topping ½ cup butter 1 garlic clove, minced 1/3 cup grated Parmesan Salt, to taste Pepper, to taste Cayenne pepper, to taste (optional) Melt butter in a frying pan. Add minced garlic and cook for a minute. Turn off heat. Drizzle garlic butter over popped popcorn. Mix in parmesan, salt, pepper and cayenne pepper. Serve.

November 18, 2015 at Edwards House Chefs: Brian Shaner and Nick Doyle of Nick’s Homestyle Italian Appetizers: Oysters, tomato bisque, seared tuna, grilled New York strip skewers, winter vegetables salad and butternut squash Cappelletti. Main entree: Herb crusted lamb shoulder with duchess potatoes and olive jus. Dessert: Chocolate, hazelnut and raspberry bars. January 27, 2016 at Wolverine Farm Letterpress Chef: Troy Heller of Ace Gillete’s Appetizers: Gorgonzola-stuffed and prosciutto-wrapped dates, parmesan crisps with creamy feat and candied beets, mozzarella-stuffed and capicola-wrapped cherry peppers, red lentil and kabocha squash soup, and fattoush salad with pita bread. Main entree: Red wine-braised beef short ribs with a creamy rosemary polenta. Dessert: Goat cheese agave vanilla yogurt with maple pickled quince, dried cherries and candied walnuts. February 25, 2016 at Galvanize Chef: Matt Smith of Door 222 Appetizers: Mushroom and goat cheese crostini, corn on the cob, corn custard, corn volute, popcorn, avocado crab salad, roasted crab legs, deviled egg and crab cioppino. Main entree: Duck terrine, roasted smoked duck breast, duck sausage and duck confit crepe Dessert: Cocoa nib panna cotta, peanut butter and jelly tart, hot chocolate, and chocolate cake. March 24, 2016 at Pinot’s Palette Chef: Jeff Blackwell of Hot Corner Concepts Appetizers: Hand crafted pretzels, charcuterie, panzanella salad, white cheddar bechamel with lump crab relish, and cured pork belly with pickled mushrooms. Main entree: Peppercorn lamb with brussel sprouts and herb ricotta dumplings. Dessert: Brambleberry and lychee clafouti.

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BUTTERNUT SQUASH CAPPELLETTI Nick’s Italian chef Brian Shaner took advantage of freshly harvested squash for this course, his favorite to prepare and the final appetizer at the seventh Secret Supper served in the historic Edwards House that was built in 1904. Like much of the Nick’s menu, this course is homemade. That means there’s plenty of steps over two days of work, but plenty of reward when finished. You could also substitute a pre-made pasta dough. This course was paired with Gundlach Buncschu Chardonnay.

Butternut Squash Cappelletti by Brian Shaner from the November 2015 Secret Supper.

Pasta dough

Speck and maple crumble

1 tablespoon extra virgin olive oil 8 egg yolks 3 ½ cups “00” flour (can substitute all-purpose)

¾ cup diced smoked prosciutto ¼ cup toasted breadcrumbs 1 lemon zest 2 tablespoons chopped parsley ¼ cup dehydrated maple flakes

In a standing mixer, mix olive oil and egg yolks on a low speed. Gradually add flour and mix for three minutes. Knead dough on a floured surface until smooth, about five minutes. Cover dough in plastic wrap and refrigerate for one hour.

Squash filling 2 butternut squashes, halved vertically. Olive Oil, to brush Salt, to taste Pepper, to taste ½ cup parmesan cheese ½ cup mascarpone cheese 10 gratings of fresh nutmeg Sage, to taste Preheat oven to 400 degrees. Brush squash halves with olive oil. Season with salt and pepper. Roast for an hour. Scoop squash into food processor or blender. Puree until smooth. Mix in parmesan cheese, mascarpone cheese, nutmeg and sage. Refrigerate overnight

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In a frying pan, cook the prosciutto on medium low heat until crunchy. Stir in breadcrumbs, lemon zest, parsley and maple flakes. Remove from heat and set aside.

Brown butter vinaigrette ¼ cup unsalted brown butter 2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar Melt butter in frying pan. Remove from heat. Stir in lemon juice and vinegar. Set aside.

Putting it all together 1 egg white 1 tablespoon water Flour, to sprinkle Roll out pasta dough (works best with a pasta machine on the thinnest setting. Punch out 4 inch rounds in the dough using a cookie cutter. Pipe the squash filling on each round in the shape of a “T.” Mix egg white and water. Dip your hands into the mixture, and fold dough in half pinching the edges together. Sprinkle a little flour over top and repeat until dough is used up. Fill a pot halfway with water and bring to a simmer. Drop pasta in and cook until they float, about 2-3 minutes. Strain pasta. Toss pasta in vinaigrette in a large bowl. Garnish with the speck and maple crumble. Serve.

White Cheddar Bechamel by Jeff Blackwell at the March 2016 Secret Supper.

WHITE CHEDDAR BECHAMEL Jeff Blackwell oversees four very different Fort Collins restaurants: Austin’s American Grill, Enzio’s Italian Kitchen, The Moot House and Big Al’s. The variety is no big deal to the self-taught chef who has worked in more than 20 kitchens across the country, often at fine dining locations where he could support his snowboarding hobby. This soup-like dish features a local iconic beer and was part of the appetizer courses at the 10th Secret Supper served in the paint-stained Pinot’s Palette painting studio. It was paired with Mendocino Brewing’s Red Tail Ale beer.

2 medium leeks, cut into 1/2-inch pieces 1/2 cup unsalted butter 2 celery ribs, cut into 1/2-inch pieces 2 teaspoons minced garlic 1 bay leaf 1/3 cup all-purpose flour 2 cups half and half 1 3/4 cups vegetable broth 1 ½ cups Odell 90 Schilling beer 1 pound extra-sharp white cheddar, grated 1 teaspoon sea salt 1/4 teaspoon white pepper Lump blue crab, to garnish Chive-infused oil, to garnish Wash leeks in a bowl of cold water. Drain well. Melt the butter in a medium-sized pan. Add leeks, celery, garlic and bay leaf. Cook about five minutes, until ingredients are translucent. Stir in flour evenly. Lightly toast in pan. Whisk in half and half, vegetable broth and beer. Bring to a simmer. Sauce will thicken. Slowly stir in cheese, salt and white pepper. Puree mixture with an immersion blender until smooth, about 4 minutes. Garnish soup with lump blue crab and chive-infused oil. Serve. Eat+Drink Magazine

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April 28, 2016 at Encompass Block One Chef: John Lawyer of Lickskillet Catering/Corndoggies Appetizers: Lobster corn dogs, squash tacos, pork belly grilled cheese sandwiches, sweet pea portage and spring salad with Pinot Noir-infused beets. Main entree: Coffee lavender sous vide steak with smoked sunchoke puree and braised ramps. Dessert: Lemon lavender sponge cake. May 16, 2016 at Pateros Creek Brewing Chef: Chrissay Pleines of Coppermuse Distilling Appetizers: Goat milk ricotta-topped sesame and honey shortbread; Whey grain topped with mushrooms, rhubarb and a guinea fowl sauce; and German potato chowder. Main entree: Lamb meatballs with wilted greens, fenugreek, carrot, yogurt, mint and sumac. Dessert: Beer floats with vanilla bean ice cream, hazelnut biscotti and cocoa nibs. June 16, 2016 at the Center for Fine Art Photography Chef: T.R. Shuttleworth of Sonny Lubick’s Steakhouse Appetizers: Duck confit tostadas, pan seared scallops and curried watermelon gazpacho. Main entree: Peppercorn crusted hanger beef steak with a celery root puree Dessert: Brown butter crepe stuffed with blackberries, thyme, goat cheese and dark chocolate. July 28, 2016 at the Tapestry House in La Porte Chef: Edward Gilbert of Morningstar Appetizers: Fava bean and burrata crackers, chilled black bean soup, hearts of palm and heirloom tomato salad, and sous vide salmon. Main entree: Sous vide pichana beef steak in chimichurri sauce with yuca, carrot and asparagus. Dessert: Fig olive oil cake. August 25, 2016 at Mawson Lumber & Hardware Chef: Heather Beckman of Silver Grill Cafe Appetizers: Chilled smoked Mediterranean vegetable soup, hummus dip, smoked octopus salad Main entree: Smoked boar and lamb. Dessert: Risotto pudding in cinnamon roll cups, and blue cheese saganaki.

Stuffed brown butter crepe by T.R. Shuttleworth at the June 2016 Secret Supper.

STUFFED BROWN BUTTER CREPE Stuffing mixture T.R. Shuttleworth wasn’t quite sure who Sonny Lubick was when he applied to work at his Old Town steakhouse. The veteran chef is now a Rams fan and well-aware of the Colorado State football coaching legend, while bringing experience to his kitchen from Florida, Texas, Arizona, California, Washington and other Colorado restaurants. This dessert closed the 13th Secret Supper served in the middle of an exhibit at the Center for Fine Art Photography. It was paired with Domaine de Durban’s Beaumes de Venise red wine.

Upcoming Secret Suppers Here’s the Secret Supper schedule for the rest of 2016. Find tickets and more information at www.coloradoan.com/ eat-and-drink/ ° September 29 ° October 27

° November 17 ° December TBA

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1 cup mascarpone cheese ¼ cup goat cheese ¼ cup powdered sugar 1 tablespoon fresh thyme leaves 2 tablespoons heavy cream Combine mascarpone cheese, goat cheese, powdered sugar, thyme and heavy cream in food processor until smooth. Add mixture into a piping bag.

Crepe batter 2 eggs ¾ cup milk ½ cup water 1 cup all-purpose flour 3 tablespoons brown butter 2 tablespoons granulated sugar 1 teaspoon vanilla extract Chocolate sauce, to garnish Powdered sugar, to garnish Combine eggs, milk, water, flour, brown butter, sugar and vanilla extract in a blender and set aside for one hour. Heat a small non-stick pan on medium heat. Spray with nonstick cooking spray or more butter. Pour approximately one ounce of batter into pan and spread evenly around pan. Cook until edges become a bit dry and then flip over and cook for another 30 seconds. Remove from pan and place on a cooling rack. Cover with a paper towel to prevent drying out. Repeat process until all crepes are made. Fill crepe shells with stuffing mixture. Top with chocolate sauce and powdered sugar. Serve.

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NEW TASTE MAKERS FOOTHILLS IS BRINGING UNIQUE FLAVORS TO FORT COLLINS IN A TANTALIZING OPEN-AIR HOTSPOT THAT SETS THE TABLE FOR GREAT EATS.

It’s no surprise that Foothills is drawing eager diners to its

But great dining is just the beginning. Shoppers will find

completely reimagined environs where patio views bring the

more than 30 stores (with more to come) including

outside into the dining experience. What is surprising is how

Fort Collins‘ only Nordstrom Rack, H&M, and J.Crew. Plus

many of its 10 and counting restaurants are unique to Fort

an open-air layout complete with engaging fountains, lawns

Collins. And how diverse and exceptional the offerings are.

and modern Colorado architecture has made Foothills the

The center has achieved a rare combination of one-of-a-kind

ideal place for people to meet and gather. The center hosts

Colorado favorites like C.B. and Potts and Smokin Fins and

an annual Summer Concert series and a Tree Lighting Holiday

hot up-and-coming chains like Bad Daddy’s Burger Bar,

Kickoff in November. An outdoor skating rink, The Pond, will

Bar Louie, Casa del Matador and Longhorn Steakhouse,

open this holiday season.

making every trip to Foothills worthwhile. In other words, you won’t find the same mix elsewhere. While imaginative sit-down restaurants are hard enough to come by, at Foothills even the casual eateries deliver. Tasty spots like SmashBurger, The Melt, Grimaldi’s Pizzeria and Torchy’s Tacos provide a quick bite that truly satisfies.

And if all of that wasn’t enough, Foothills features the only Cinemark Movie Bistro in Fort Collins where watching a movie is unmatched. Its plush recliner seats and full menu of food and drinks turns movie-going into a luxury experience. Is there a reason to go anywhere else?

VISIT SHOPFOOTHILLS.COM FOR A COMPLETE LISTING OF DINING AND SHOPPING OPTIONS.

Out is in on dining patios surrounding the East Lawn.

Go Mediterranean at ZoĂŤs Kitchen.

Made-from-scratch Mexican cuisine and handcrafted margaritas are on the menu at Casa del Matador.

S . C O L L E G E A V E . @ E . F O OT H I L L S P K W Y / SH OPF OOTH ILLSMALL

At Grimaldiâ&#x20AC;&#x2122;s, the pizza is brick-oven baked with handmade mozzarella.

Smokin Fins puts a new spin on sushi and ocean-fresh seafood

FOOD WITH ATTITUDE

D E K O M S E S HOU AN FRESH E C O & “Eating a good meal is about the whole picture.” The Fort Collins food and dining world is rapidly expanding — both in terms of the breadth of options and in geographical space. For those people who love to go out and experience high quality food in fantastic atmosphere, this is fabulous news. One of the latest additions to the Fort Collins dining scene is Smokin Fins, located in the new Foothills Mall square. With their opening in late summer 2016, Smokin Fins brings a completely new option to mid-town. Smokin Fins is a part of the “Fins” restaurant group, which was founded in Boise, Idaho, and now has three locations in Colorado. The Fins family decided Colorado was the ideal place to expand their restaurant locations primarily because of the people who call it home. The concept for the restaurant is “chefdriven” food made from scratch and dictated by what is fresh and abundant each season. As Derek Hood, cofounder, puts it, the idea was really to create a restaurant he and his two business partners would like to go. And while

that means making the menu interesting and exciting, it also often means doing things the best way instead of doing things the easy way. “We see ourselves as being in the people business, more than in the restaurant business,” Hood said. “We want our restaurants to be an experience. Somewhere that people feel good walking into, and even better when they walk out at the end of the night. Eating a good meal is about the whole picture.” This whole picture even extends to sourcing and sustainability — a big concern in the seafood industry — which Smokin Fins and the rest of the Fins family take very seriously. All of the salmon on the menu, for example, comes from Sterling Salmon in British Columbia, ensuring it is the highest quality fish raised in the best conditions possible. The calamari, too, comes from the best possible source – The Town Dock in Point Judith, Rhode Island. The Town Dock is the only squid source recommended by the Monterey Bay Aquarium’s Seafood Watch. This commitment to “food with attitude” is evident across all of the menu choices, which

327 E. Foothills Parkway, Fort Collins, CO Open 11am–10pm Happy Hour 3–6pm smokinfins.com

include the incredible Lobster Tater Tots and the aforementioned Key Lime Calamari to Sea Scallops and Seared Ahi and the Whiskey Butter Ribeye. Smokin Fins brings together seasonally fresh seafood with smoked meats, marrying two culinary worlds usually divided by a wide gulf. This provides lots of interesting flavor combinations under one roof, but also allows large groups of seafood lovers and “non-seafood folks” to enjoy meals together. Smokin Fins has a definite appeal for socializing, reinforced by the layout of the restaurant itself. The bar is the heart of the space, though the patio with retractable garage door is hard to beat when sitting down for dinner. The layout encourages the energy in the room to be warm and inviting, something that was important to Hood and his partners when imagining the space. “Ultimately we wanted to make Smokin Fins a place that we would love to go and have a great meal. We all know those meals that you don’t want to get up and leave at the end of the night, just because you are having such a good time. ,” Hood said.

Big Bad Burgers Fort Collins is notorious for getting really excited about a few things: local food, good music, and any reason to have a good time. Luckily for Fort Collins, Bad Daddy’s Burger Bar specializes in all of the above. Amy Nedwell, Director of Marketing for Bad Daddy’s, describes it as the “anti-chain chain” restaurant. And by that, she means that while there is more than one establishment that bears its name, each and every restaurant is unique. And while she knows that lots of restaurants claim to be unique, Bad Daddy’s backs it up. The menu is impressive, especially to those who are passionate carnivores, and a quick perusal will show the presence of bacon in a wide variety of dishes. And as everyone knows, bacon makes everything better. In case you are worried that bacon might someday get

While Bad Daddy’s clearly has the local food part down, they excel at making the bar just as special.

boring, Bad Daddy’s is way ahead of you. They have jalapeno bacon, smoked bacon, bacon mayo … In other words, they know a good thing when they see one. “We do tend to have bacon on many of our offerings,” Nedwell said with a laugh. “We can’t help it. It’s just good!” The menu is chef-driven, and though some items are shared between locations, there is also an executive chef on staff to ensure the Bad Daddy’s stamp of approval on every recipe. The kitchen is also a “scratch” kitchen, meaning they make everything on site. Sauces and dressings and everything else that goes

into a signature burger or app or cocktail is created in the on-site kitchen from fresh ingredients. This not only means that everything is made fresh, but it also means that there are many different options to customizing the menu. Bad Daddy’s encourages people to make any meal their own, utilizing the plethora of goodness in the kitchen. While Bad Daddy’s clearly has the local food part down, they excel at making the bar just as special. Every location has its own lineup of beers, and the new Foothills Mall restaurant is no exception. There are 24 taps ready to pour local favorites, which can be enjoyed on the massive rooftop patio.

Luckily, Bad Daddy’s got the memo about the amazing Colorado weather, and built a rooftop area to dine and enjoy a beer. The feel throughout the restaurant is, according to Nedwell, “just cool.” It is urban and hip, but still inviting. The classic rock soundtrack sets the tone for good times to be had. “We like to be family friendly, but still cool. This is a great place to get a burger, to get dinner, but it is also a fun spot to just come get a great beer and enjoy yourself. We think that people shouldn’t have to choose one or the other, and we try to make it a great place for everyone to enjoy,” Nedwell said.

347 E. FOOTHILLS PKWY #110 FORT COLLINS, CO OPEN SUNDAY–THURDAY 11:00AM–10:00PM FRIDAY & SATURDAY 11:00AM–11:00PM BADDADDYSBURGERBAR.COM

Server Janelle Huskerson carries a plate of Aperol Spritz cocktails out to guests during the June 2016 Palate-Pleasing Pairing at the Avery House.

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Pleasing pairings There’s a community that meets to toast drinks every month. Sometimes it’s with wine. Other times it’s with cocktails. Occasionally with beer. A lot of times with a combo of the three. The Coloradoan’s Palate-Pleasing Pairings displays a variety of ways that food can enhance drinks, and vice versa. Each menu is carefully crafted by a rotating cast of Northern Colorado’s most talented sommeliers, bartenders and chefs. Each location is specifically picked to add another pairing layer. We’ve hosted wine and cheese courses in the middle of Fort Collins Museum of Art’s annual mask exhibit. We’ve poured beer to pair with grilled items in the middle of summer at a Habitat for Humanity build site. We’ve blown bubbles, and consumed drinks with carbonation, at the historic Avery House. We’ve gone to the Silver Grill Cafe at night and also toasted in the center of Old Town on a Downtown Artery patio. The events are a bargain, typically at $25 a ticket (Eat+Drink members get a $5 discount). It is an inexpensive way to kick back and toast with other neighbors in the community.

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April 12, 2016 at Fort Collins Museum of Art Featuring wine and education courtesy of Sommelier Charles Carlson and Maria Pastore of Mulberry Max and cheese from The Welsh Rabbit Drinks included: Domaine des Cassagnoles Cotes de Gascogne 2014, Los Vascos Sauvignon Blanc 2014, Martin Ray Napa Merlot 2014, Bulgariana Cabernet Sauvignon 2012, Late Bottled Vintage Port May 10, 2016 at Downtown Artery Featuring wine and beer cocktails courtesy of Sommelier Charles Carlson and Maria Pastore of Mulberry Max and small bites from The Fox & Crow, Fort Collins. Drinks included: A Black Velvet, Sangria, Diesels, Micheladas and a Sake Green Tea Cocktail The Michelada by Maria Pastore at the May 2016 Palate-Pleasing P airing.

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MICHELADA Our May 10, 2016 pairing was all about tasting unexpected flavors. Our house bartender, Michelle Gates of Elixir Bartending, mixed up this Mexican counterpart to the bloody mary among a diverse drink menu. 4 ounces Sangrita (5 parts tomato juice, 2 parts fresh lime juice, 1 part orange juice) 4 ounces Mexican lager (we used Ska Brewing) 1 teaspoon Tapaito hot sauce 1 1/2 tsp. Worcestershire sauce Salt, to taste Ground black pepper, to taste Lime wedges, to garnish

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The Aperol Spritz by Ty Fulcher featured at the June 2016 Palate-pleasing pairing.

June 14, 2016 at the Avery House Featuring bubbly concoctions by Ty Fulcher, owner of Social in Old Town, and small bites created by Amelia Mouton of Restaurant 415. Drinks included: Gloria Ferrer Private CuvĂŠe, Aperol Spritz, Cold Blooded, Villa M Brachetto

APEROL SPRITZ Our June 14, 2016 pairing at the Avery House was all about bubbles. Not only did attendees get plastic bubbles bottles, but a drink lineup created by the staff at Social included plenty of carbonation. 2 ounces Prosecco 1.5 ounces Aperol Soda water, to top Castelventrano Olive, to garnish

July 12, 2016 at The Silver Grill Featuring bourbon selections from our Maria Pastore of Mulberry Max and southern-inspired food, planned and prepared by Heather Beckman of Silver Grill Cafe. Drinks included: A Summer Ryeâ&#x20AC;&#x201C; Rye, Thyme & Cardamom Infused Bourbon Lemon Rickeys, Crooked Stave Vieille (Barrel-aged) Saison, 1000 Stories Bourbon, Stem Ciders Barrel Aged Le Chen Apple Cider. August 9, 2016 at the Habitat for Humanity build site Featuring specific brews and grilled bites courtesy of Fort Collins Brewery Drinks included: Amarillo by Sunset Dry-Hopped Berliner Weisse, Red Banshee, Red Alt, Scarlett on Brett, Far Away IPA, Peaches and Barley Saison

The Apple Rye cocktail by Maria Pastore featured at the July 2016 Palatepleasing pairing.

APPLE RYE COCKTAIL This drink cooled down attendees at our July 12, 2016 pairing at the Silver Grill Cafe. The talented staff at Mulberry Max created this summertime concoction as part of a showcase of whiskey styles. 2 ounces Rye whiskey 1 teaspoon St. Germain elderflower liqueur 1 ounce lemon sweet and sour 1 ounce apple cider Champagne, to top Apple slices, to garnish

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NoCo loves strange brews Beets at Soul Squared Brewing

Cereal at Black Bottle Brewery

Cinnamon rolls at Odell Brewing

This Fort Collins brewery is located on a farm. Ingredients from the adjacent fields are often used — honey, dandelions and hops among those added in the past. And like other farms in town, this brewery offers six-month CSA shares. With this model, members are delivered monthly 22-ounce bombers featuring a different beer. The October 2016 CSA beer uses beets grown on the farm in a saison, adding aroma, subtle flavors and a color change to the brew. Soul Squared also pours at beer festivals and has a flagship lineup distributed to local bars and liquor stores.

Breakfast cereals have helped this Fort Collins brewery make a name for itself. Black Bottle made headlines when it bought out an entire grocery store of Count Chocula to brew with the General Mills-made chocolate and marshmallow cereal. The milk stout called Cerealiously returned in 2016, this time with French Toast Crunch cereal. The cereal, also made by General Mills, was picked during a March Madness voting contest. The beer uses the same milk stout base with nylon bags of the cereal dipped into the tank to condition flavors and aroma. Black Bottle also serves other breweries and food at its taproom, and distributes to local liquor stores.

One of Fort Collins’ oldest craft breweries teams up with one of the town’s oldest restaurants to release CinnSation Ale every November — in 2016 it’s scheduled for Nov. 10. The brewery uses a syrup that offers the same caramel, brown sugar and cinnamon flavors as the Silver Grill Cafe’s trademark treat. Actual cinnamon rolls then condition the beer to add aroma, using ancient brewing techniques where bread was part of of the process. Silver Grill has operated for 83 years. Cinnamon rolls were added to the menu in 1986 with the original recipe inspired by a 1969 issue of Better Homes and Gardens. Odell was founded in 1989 and now currently distributes to about a dozen states.

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There are more than 4,000 craft breweries in the U.S. And the Northern Colorado brewing scene is as crowded as anywhere in the country. That means brewers — being the mad scientists that they are — are experimenting more than ever to keep their brews unique and exciting . In today’s craft beer culture, very few ingredients are off limits and NoCo likes to keep it weird. Explore some of the more unusual ingredients that can be found in our local brews.

Cranberries at New Belgium Brewing

Cucumbers at Loveland Aleworks

Chile peppers at High Hops Brewery

Fort Collins’ most famous brewery bottles the flavors of popular Thanksgiving side dishes for the fall seasonal Pumpkick. Like many other fall drinks – of alcoholic and nonalcoholic varieties – this beer uses pumpkins that impact the color, flavor and aroma. What sets this beer apart from other pumpkin beers, however, is the use of cranberry juice that adds a touch of tartness. The beer is also seasoned with cinnamon, nutmeg, allspice and lemongrass that subtly alters flavor and aroma. Pumpkick is available through October in 2016. New Belgium was founded in 1991 in a Fort Collins basement and now distributes to more than 40 states. New Belgium opened a second brewery in Asheville, N.C.

This Loveland brewery plays with a range of ale styles, preferring to experiment exclusively with topfermenting yeasts. For a summer beer, Loveland Aleworks added 45 cucumbers to red ale batch after primary fermentation. The beer also used Sorachi Ace hops, which are known to add complimenting lemon and dill aromas that play off the cucumber flavors. The brewery has also experimented with grapefruit, peppercorn, mangoes, orange zest and lemon zest among other ingredients for limited releases. Loveland Aleworks was launched by Nick Callaway in the downtown of the city back in 2012.

There’s a new firkin beer released every Wednesday at this Windsor brewery. The five-gallon selections are coordinated months in advance and test flavor limits of what small batch beers can be. An August release in the promotion featured six different peppers conditioning a saison. The peppers added heat to the tart Belgian-style base beer. The firkin program has also experimented with a variety of fruits and barrel aging. High Hops grows some of its own hops for its beers too. The brewery was founded in 2012 by Amanda and Pat Weakland.

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ADVERSTISEMENT

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LINENS

ALL YOU HAVE TO WORRY ABOUT IS THE GUEST LIST FLATWARE

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WHAT MAKES A GREAT EVENT GREAT? Tables, chairs, linens, tents, flatware, glassware, table settings, lighting ...The list of items that go into planning an event goes on, and it quickly becomes overwhelming. When planning an event â&#x20AC;&#x201C; from a backyard barbeque graduation party to an elegant wedding reception â&#x20AC;&#x201C; making the right choices when setting the party scene is a daunting but essential task. Most of us know a great event when we walk into one, but most of us know nothing about putting one together ourselves.

So, what makes a great event great? A great event comes from considering all of the details and bringing all the elements together to showcase the celebration. From the color of the table linens to the types of glassware to the soft mood lighting, all of the details play together to create the perfect atmosphere. All of the senses are used to set the mood and mindset of guests from the moment they walk in until the moment they leave.

Luckily, creating a great event is easier with the help of experienced professionals, who can put all of the elements of a great event at your fingertips. For help planning your next event, contact Best Event Rentals at 970-267-6500.

Chef Matt Smith pictured in the dining room of his restaurant, Door 222 in Loveland.

“I definitely didn’t choose being chef. Being a chef chose me.”

Chef Smith tops his NoCovore burger with a fried Jodar Farms egg.

Chef Smith prepares to cook his NoCovore burger

Chef Smith chats with Ryan Wilson of Garden Sweet Farm on a trip to pick up ingredients in August.

True Nocovore Chef Matt Smith of Loveland’s Door 222 and Fort Collins’ Locality invited Eat+Drink’s Jacob Laxen along for an inside look at how he makes the culinary magic happen. Matt Smith pushes a button that opens the trunk on his 2013 Toyota Highlander. The executive chef of Fort Collins’ Locality and Loveland’s Door 222 quickly bends down as the door opens automatically. “I’ve learned to make sure nothing has shifted,” said Smith, whose hands are prepared to nab any loose objects. He then starts hauling in the stacked boxes of free-range eggs, fresh produce and beef into a restaurant cooler. Smith had picked them all up earlier that morning, making five stops to different farms within a 25-mile radius. “I’m not sure if anyone else cares where the food came from,” Smith said. “But it’s my philosophy.” Smith regularly picks up ingredients every week at these farms before his restaurants open. He has the addresses saved in his car’s GPS. The ingredients, which tend to last about a week longer than those from distributors, are then often featured front and center in Smith’s dishes. “Whatever he puts out, I’m always blown away,” said Jim Edwards, owner of Locality and Door 222 who recruited Smith from Southern California two and a half years ago. “What amazes me is you drop him in the middle of a region he’s never been to before, and before you know it he knows all the farmers and farms.” But while farm to table is a buzzword used commonly these days, Smith proclaims it’s not always an easy task. “Getting produce from a farmer is tricky,” said Smith, who has already gone through a few vendors in his Colorado tenure. “Most of them aren’t into the distribution or marketing of anything. They just want to farm.” “So to try and get their product to you has its challenges.”

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Building a philosophy

Chef Matt Smith’s smoked turnip/ potato/rhubarb soup. All of the ingredients used come from Garden Sweet Farm in Fort Collins.

Microwaved meals were common for Smith growing up near a San Jose suburb. Both of his divorced parents worked long hours and had little time to spend in the kitchen. He even started helping out with Thanksgiving dinner at age eight out of pity. “Both of my parents were some of the worst cooks, arguably, in the world,” Smith jokes. “I definitely didn’t choose being chef. Being a chef chose me.” A neighboring Italian family helped open his eyes to more sophisticated cuisine. And he would fulfill a dream of being on the Food Network when he was featured on a second season episode of Chef Wanted with Anne Burrell. Smith also earned a James Beard Foundation scholarship that allowed him to intern in a northern Paris kitchen. The experience opened his eyes further beyond American cuisine. “Food is part of their everyday lives (in France),” Smith said. ‘In France, eating is kind of the highlight of the day.” Farm to table is less of a trend in France and more a way of life. Most ingredients are sourced daily from open air markets featuring a variety of specialized vendors. “Everything is traceable,” Smith said. “For example, every chicken has a bracelet on its legs. It’s all government regulated to where you can trace that chicken back its heritage. “And everybody has to go shopping every day almost because most people don’t have cars. You can only carry so much.” After France, he interned in a suburb outside of San Sebastian in northern Spain for world renowned chef Martín Berasategui. “From a French (cooking) perspective it was fun to see things from the other side,” Smith says of the experience. “Spanish cooking at that time had lots of different ideas where French cooking is all based on tradition.” Smith later worked under acclaimed chef Jason Shaeffer at Laurel in San Diego. Shaeffer — who now runs Windsor’s Chimney Park and Hearth — would later recommend Smith for the Door 222 opening. “He was a little green back then but he did a great job,” Shaeffer said. “He has always been passionate about food. And he’s come a long way.” Creating a Colorado cuisine Two years into his Door 222 job, the California chef found himself with a Colorado challenge. Shortly after Edwards took over the old Rustic Oven building earlier this spring, Smith was sitting on a stool in the middle of the gutted restaurant pondering the future Locality menu. “We’ve been trying to find out just what is Colorado cuisine,” Smith said. “It is a vague question, but we are determined to define what that is.” His journeys for Door 222 has given him good insight. Tagging along on a July trip for produce, I learned how respected Smith is by farmers — most likely because of how he respects food producers and their processes. The first stop was at Hazel Dell mushrooms. From the outside, it’s a bit unbecoming. But inside, it’s a Willy Wonka land of the fungus.

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Chef Matt Smith walks the fields with Ryan Wilson at Garden Sween Farm.

Chef Matt Smithenjoys the fruit of his labor as he chows down on a NoCovore burger.

Hazel Dell grows mushrooms out of plastic bags, cutting holes where they want the mushrooms to grow. Oxygen is pumped in for optimal growing conditions. “We have one of the best mushroom farmers in the United States,” Smith proclaims. He showcased the mushrooms in a James Beard Foundation burger challenge. The Door 222 NoCovore burger was a quarter ground mushrooms, and also made with local cheese, beef and eggs. Each other stop has its own ambiance. Chickens clucked in the background as Smith collected farm fresh eggs at Jodar Farms. Sunflowers swayed with the breeze as Smith hauled out boxes of vegetables at Garden Sweet Farm. The Big Thompson River flowed in the background as he carried out ground beef from Sylvan Dale Ranch. “Sometimes my kids will come with on the trips,” said Smith, who lives in Tinmath with wife Nicole, sons Nolan and Walker, and daughter Remy. “They really enjoy going out to all the farms. It’s pretty educational too.” Smith’s final stop is to the Loveland home of Sheron Buchele Rowland, a foodie who originally connected with him over email. Her hobby farm has chickens roaming as well as edible herbs and weeds that Smith forages with a pair of scissors. Rowland also shared a pro tip with me on foraging: “When someone says ‘Here eat this,’” she said. “Watch them go eat (it first), so you know they aren’t playing a joke on you.” Smith turned the forage into a homemade pesto later that day for lunch, once again putting his farm to table philosophy in action.

Chef Smith holds up a handful of squash blossoms. Stuffed squash blossoms were on the menu at Door 222 that night.

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“People who love to eat are always the best people.” ― Julia Child