© Berthoud Weekly Surveyor
June 21, 2018
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Berthoud Weekly Surveyor June 21, 2018
Berthoud Weekly Surveyor June 21, 2018 Page B3
Rise Bakery owners to open tapas restaurant next door by early August By Shelley Widhalm The Surveyor The owners of Rise Bakery want to bring their love of small plates and modern dining to downtown Berthoud — and respond to what Berthoud residents say they want in a new restaurant. Bob and Annie DeCoteau, who own Rise Artisan Bread Bakery & Café, plan to open One Point Six North at 405 Fifth St., on Aug. 1 to feature a menu of tapas, local brews and weekend brunches. “We’ve been really listening to the community and what they’ve been asking for,” Annie said. “Berthoud wants farm-to-table restaurants. They want more vegetarian options, and they want healthier choices for dinner. We can include all of that in our tapas.” One Point Six will source ingredients from local farmers, ranging from fruits and vegetables to jams, honey, cheese, eggs and herbs. The atmosphere and food will be fine casual; focused on tapas, or small plates, and “shareables” for groups of two to three. The tapas will include risotto balls with house-made marinara and bacon-wrap dates stuffed with almonds in a maple glaze. For the shareables, there will be a hummus platter and a charcuterie board. “It’s a mix of elevated tapas,” Annie said, adding the tapas will be fancier than the typical restaurant appetizer. “We’re taking tapas to the next level.” Brunch, served on Saturday and Sunday, will continue the “fancy” with items like strawberry and ricotta toast served on Rise Bakery’s rosemary bread and blueberry pancakes served with house-made lemon curd and Vermont maple syrup from Annie’s family farm, among many other offerings. “Bob and I love to eat,” Annie said, adding they like to order several plates to sample a menu, and she cooks gourmet meals for her family. “That’s what we do. That’s our pastime. It’s always been a passion, good food.” To drink, One Point Six will have brews on tap from Berthoud Brewing Compa-
ny, City Star Brewing and Loveland Aleworks, as well as spirits sourced from local distilleries and Italian roast and Frenchpress coffee. “We’re going to put a big emphasis on local,” Annie said. “I love being able to keep the local economy local and giving back to the community.” Opening One Point Six is the result of a passion and an opportunity. Tito’s Mexican Grill closed its Berthoud location, next door to Rise Bakery, to focus on its Loveland resCourtesy photo taurant, and the Bob amd Annie DeCoteau are on the patio of their new DeCoteaus took tapas restaurant, One Point Six North, which they plan to over the lease. open on Aug. 1. The restaurant is next door to their bakery, “We said, all Rise Artisan Bread, Bakery & Café. right, let’s do it. It really was an opportunity,” Annie said. The DeCoteaus came up with the name of the restaurant based on history. Originally, Berthoud was located 1.6 miles south of its current location, but the trains could not make it up the hill, so the town put its buildings on skids and moved them during winter 1883 to 1884. “We’re going to print it on menu,” Annie said about the historical reference. The DeCoteaus took over the lease May 1 and are still in the planning and permitting phase. Once they get town and board-of-health approval, they will begin cosmetic remodeling of the 2,000-square-foot space. The work will include painting, installing new flooring, building two bars and converting the second floor into a banquet space that can be closed off for private functions. One of the bars will be downstairs, where there also will be a lounge and table seating for 48, and the second bar will be upstairs. Another 15 people will be able to sit outside on a 450-square-foot patio, which will have lounge and dining seating, a fire pit and an herb garden, where the DeCoteaus will grow items for their drinks and entrees to complement the farm-fresh items. “We won’t have a bar out here, but it will be just inside the door,” Annie said. “We’ll have full bar service here.” The décor will be modern and trendy, inviting for a date night or dinner out with friends and family. The featured colors will be gray and orange, with the orange giving a pop to the restaurant’s look. “I’m excited to create a fun neighborhood gathering spot,” Bob said. “I love going places where Annie and I can sit, eat, drink and connect with each other or enjoy the company of our friends. I wanted to create a space like that here in Berthoud, and I think our restaurant hits the mark.” The DeCoteaus also plan to expand Rise Bakery, which they opened in November 2017, at a future date and bring in a full espresso menu and offer more menu items — the menu features pastries, baked goods, sandwiches, paninis, soups and salads. “We work fast. We got the bakery open in seven weeks,” Annie said. “We don’t have as much work to do here.” Once it opens, the hours for One Point Six will be 4-9 p.m. Tuesday and Wednesday, 4-11 p.m. Thursday and Friday, 9 a.m.-2 p.m. and 4-11 p.m. Saturday, and 9 a.m.-2 p.m. and 4-9 p.m. Sunday.
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If life gives you lemons make these drinks By Amber McIver-Traywick The Surveyor A little bit about lemons. The lemon, or Citrus limon is a species of small evergreen tree in the flowering plant family of Rutaceae (oranges, limes, kumquats, mandarin and grapefruit are all in the family) and is thought to have originated in Asia, specifically northwestern India. Lemon trees often have thorns. Lemons arrived in Europe near southern Italy around the second century AD (think Roman Empire) and traveled throughout the Arab world and the Mediterranean between 1000 and 1150. The brightly colored fruit came to the Americas with none other than Christopher Columbus who brought lemon seeds with him to Hispaniola. Today California is the largest lemon growing state with 47,000 acres in production. Japan receives around 67.9 million pounds of the total 247.9 million pounds of lemons exported from the U.S. annually. On average Americans consume around 3 lbs. of lemons per year. One lemon tree produces around three boxes of lemons per season. They are used for culinary, cleaning, medicinal and aromatherapy purposes around the world. Lemon juice contains around six percent citric acid which is what gives the distinct sour taste. They are very high in vitamin C, B6, A, E, folate and a long list of other vitamins and minerals. They contain flavonoids, and antioxidants which have cancer fighting properties. The juice acts as a short-term preservative and can be put on food like fruit salads and guacamole to keep them from turning brown. Every part of the lemon can be used and, in Morocco, whole lemons are preserved in barrels of salt and used in various dishes. Lemons are an incredibly diverse citrus fruit that pair well with summertime. What’s not to love about the amazing lemon? They are a powerhouse of flavor and purpose and the following are just a few delicious drink recipes featuring this cheery fruit. Kid friendly lemonade variations What you’ll need for the base: 1 1/2 cups of lemon juice ¼ cup of sugar (add more to taste) 5 cups of water For fun variations: Add 1 ½ cups of juiced or blended strawberries or Add a half cup of raspberries and 2 peaches juiced or blended or Add 1 cup of pineapple juice and the juice from one lime or Add 1 ½ cups of lime juice or Come up with your own fresh and fruity combinations! Lemon Meringue Martini This is a delicious dessert in liquid form. No need for slaving away in the kitchen making homemade pie for a get-together – whip up a quick batch of these for guests instead. What you’ll need: 2 oz. Limoncello liqueur 1 oz. Whipped cream flavored vodka ½ oz. Half and half ½ oz. Lemonade (extra sweet) or lemon juice (tart) Instructions: 1. Fill a martini shaker with ice. 2. Pour all of the ingredients into the shaker. 3. Shake it like a Polaroid picture. (If you have a metal shaker, shake until the outside of the shaker frosts up – around 10 seconds) 4. Strain the martini into a glass and enjoy. Optional: before pouring run a lemon wedge around the rim of the glass and dip in ground up vanilla cookies or graham crackers to have a “crust” for your lemon meringue. White wine, vodka, fizzy lemonade refresher This is a fast and quick and easy drink recipe that is perfect for the summertime. Enjoy the delicious combination that is lemon and blueberry with a little fizz.
What you’ll need: 1-2 Large lemons and frozen blueberries 1 – 12 oz. can of frozen lemonade concentrate 1 – bottle of club soda 1 cup vodka (if you prefer a really sweet beverage, consider a flavored vodka like vanilla or whipped cream) 1 bottle of white wine, dry Instructions: 1. Fill a pitcher about halfway with ice. 2. Pour in lemonade concentrate, white wine and top with club soda – gently stir. 3. Add slices of lemon and blue berries to the pitcher and each glass – if you like blueberries be as heavy handed as you like. Pour and enjoy! Pro tip – If you’ll have the pitcher sitting out in the hot weather freeze a few cubes of lemonade concentrate to add to the pitcher to prevent it from getting watered down. Lemon Honey Margarita
You’ve probably heard of using honey and lemon for a sore throat but this combination translates perfectly into a tasty drink when you’re feeling fit as a fiddle in the middle of summer too. What you’ll need: ¾ oz Honey ¾ oz Lemon juice 2 oz Tequila ½ oz of Orange liqueur like Cointreau of Grand Marnier Instruction: 1. Add all of the ingredients into a martini shaker. 2. Stir until the honey has dissolved. 3. Add ice and shake together. 4. Run a lemon wedge around the edge of the glass and dip in salt. 5. Pour and enjoy.
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Practice food safety or how not to ruin a summer day with food poisoning Special to the Surveyor Warmer temperatures lead to an increase in outdoor dining. Grillmasters anxiously wait to show off their skills while guests gravitate around the barbecue in the backyard. No matter the temperature outside or the size of the crowd around your dinner table, food safety is a concern whenever foods will be transported inside and outdoors or enjoyed in the fresh air. A survey conducted by the Academy of Nutrition and Dietetics found that, while most people realize the months of May through September are prime times for the threat of food poisoning, consumers still are not practicing correct outdoor food safety procedures. The Centers for Disease Control and Prevention says there are around 76 million cases of foodborne illnesses each year in the United States alone. Those involve hundreds of thousands of hospitalizations and thousands of deaths. The CDC warns that people need to be even more diligent during warmer months to prevent food-related illnesses. Food safety starts at the store Food can spoil even before making its way into your kitchen. When food shopping, put the cold and frozen items on your list in your cart last. This will help keep them fresher longer. Always use plastic bags to protect other foods against raw meat or poultry juices that can leak. Bag these items together at checkout so that you’ll know to immediately put all of the perishable items away when you get home. Some people invest in insulated, reusable tote bags that can keep cold food cold on the ride home. Even if you use such bags, always head directly home after food shopping; do not stop along the way and leave food in a warm car where it can quickly spoil. Safety around the grill Preparing foods involves avoiding cross-contamination between uncooked and cooked foods. That means switching utensils so that bacteria will not transfer from uncooked or partially cooked food to fully cooked food. Use a cooler to keep refrigerated foods cold until it’s time to put them on the grill if you’re cooking away from home, such as at a public picnic site. Otherwise, wait until the grill is hot and ready before bringing out foods that need to be cooked.
Rely on a cooking thermometer to test the internal temperature of foods to ensure they reach temperatures that will kill bacteria or other pathogens. Hamburgers should reach 160 F and chicken breasts 165 F. When reheating fully cooked meats like hot dogs, grill to 165 F, or until steaming hot. Discard any unused marinades so that they do not contaminate cooked foods. Outdoor buffet tips Food also needs to be protected once it is served. Use ice or coolers to keep cold salads and condiments at at least 40 F. Foods should not remain outside in hot weather of 90 F or above for more than one hour. The maximum time food should be kept sitting out is two hours, says the USDA. Keep hands and utensils clean at all times. This way you do not transfer any germs onto safe foods. If a fresh water source is unavailable, keep hand wipes or disinfecting gels at the ready to clean up before eating. Clean up well Promptly clean all serving platters, utensils and cutting boards if they have been in contact with raw food juices. The FDA even recommends that you sanitize your cutting board with chlorine bleach, and replace it if the surface gets worn and difficult to clean. Outdoor cooking and dining are quite popular. Following safety precautions can go a long way toward preventing foodborne illnesses.
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Beach themed snack activities for kids
By Amber McIver-Traywick The Surveyor
These two beach themed snack activities are fun for kids to help make and are not only a lot of fun to look at but taste great too. The summertime gives us a little more space to do fun activities with the kids in our lives so take advantage of that by doing some creative cooking with their help. Edible aquariums This turns out to be one of the cutest snacks you’ll ever see. This is a fun treat that is great for the amazing imaginations kids have. Get creative with what creatures and objects will inhabit your aquariums. Ingredients Clear containers to hold the contents of your aquarium. 1 two-liter bottle of lemon-lime soda that has gone flat. 1 box of clear gelatin (unflavored). Gummy fish or sharks or whatever sea-life candy you can find. Optional – blue or turquoise food coloring. How to do it: 1. Take the lid off of the 2-liter bottle of lemon-lime soda the night before to give it some time to go flat. If you forget this step it’s not the end of the world you’ll just have to fight the fizz for a few extra minutes. 2. Get clear containers, whether they are actual little fish bowls, canning jars or even clear plastic cups. The idea is they are individual servings, clear and easy to see through. 3. Line the bottom of the jar with Nerds or candy rocks, crystals or chopped up gummy lifesavers or if you’re going a healthier route berries or chopped fruit to be your aquarium rocks. 4. Pour about a cup of the soda into a bowl and sprinkling the gelatin into the soda — let sit for about 5 minutes. 5. Pour 2 cups of soda into a small saucepan over medium heat until just before it boils. 6. Pour the soda and gelatin from the bowl into the saucepan — stir until the gelatin dissolves and remove from heat. 7. Gently stir in the remaining soda and optional food coloring. 8. Pour gelatin into the containers. 9. Put the containers into the fridge to set. This will take a few hours. Head to the park or go play in the sprinkler while you wait and if it’s rainy watch a themed movie like Finding Nemo — it helps the time go by; watched gelatin never sets. Once the gelatin is set, run a knife down into the gelatin to make a few random vertical slits in the gelatin — this is where you will poke your gummy fish or other sea creatures into to keep the “water” clear. If you don’t plan on eating your aquarium immediately store in the fridge. Beach Pudding Sticking with the nautical theme I present Beach Pudding. It’s simple and easy to
BERTHOUD DINING
Grandpa’s Cafe 903 Mountain Ave. 532-2254
A & W Restaurant 120 Bunyan Ave. 532-2272
New China Chan Restaurant 506 Welch Ave. 532-3895
Berthoud Pizza Co. 527 N. 4th St. 344-5292
Pizza Hut 821 Mountain Ave. 532-1111
Brick Oven Pizza & Subs 269 Mountain Ave. 532-4747
Rise Artisan Bread 403 Fifth St. 970-795-2253
Cocina 400 Mountain Ave. 344-5022
Side-Tracked 237 Welch Ave. 532-9905
Cornerstone Cafe 250 Mountain Ave. 344-5360
Subway 307 Mountain Ave. 532-9818
Da Bean 434 Mountain Ave. 532-1451
Trailhead Cafe 250 Mountain Ave. 532-9886
Derby Grille 110 Bunyan Ave. 532-0986
Whistle Stop Tavern, The 535 S. Third St. 988-9257
assemble and it’s amazing how these few ingredients can taste so good. It’s another dessert that kids can help make and get a kick out of eating. It’s a basic dirt-pudding recipe (my grandma made this and served it in a flower pot with gummy worms sticking out of the crushed Oreo “dirt”) with a few ingredient changes. Ingredients: 1 package of vanilla sandwich cookies 5 graham crackers or 2 chocolate sandwich cookies (depends on what color “sand” you want) 2 small boxes of instant pudding mix Milk or milk substitute (according to pudding directions) 8 oz package of cream cheese softened 12 oz of whipped topping Small plastic cups (12) or one sand bucket (with sand shovel to serve with for added fun) Things to go on the beach — candy to look like beach balls, animal crackers, mini umbrellas, candy sea shells, whatever you can come up with to make your beach scene fun. How to do it: 1. Place cookies and graham crackers and/or chocolate sandwich cookies in a blender until they are fine crumbs. OR place in a heavy duty plastic bag and crush with a rolling pin (kids get a kick out of crushing things). 2. Prepare both boxes of vanilla pudding according to the instructions. Blend in the cream cheese and gently fold in the whipped cream. 3. Alternate layers of the pudding and the sand mixture into the container/s you’ll be using; the top layer being the sand. 4. Decorate your sand with whatever your imagination has come up with.
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Berthoud restaurant inspections Jan. - June 2018 Inspection Ratings
Larimer County Division of Health & Environment has developed it’s own food establishment rating system called the risk index. For details go to https://www.larimer. org/health/safety-sanitationprograms/food-safety-program/ restaurant-grocery-storeinspections#/ratings/
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