Boulder January 2017 by City Lifestyle

Boulder JANUARY 2017

BoulderLifestylePubs.com

™

AN OYSTER GUIDE WITH JAX FISH HOUSE COOKING WITH AIR, EARTH & FIRE BONE APPÉTIT: WHY WE LOVE BONE BROTH FOOD-INFUSED BATH + BODY SCRUBS

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Lifestyle Letter

Food & Community

here is something so special about gathering together over a meal. With a ridiculous amount of restaurants and cafés per capita, breaking bread together in Boulder County is a ceremonious act. Andy and I recently had the privilege of sharing a beautiful meal and evening with the Lifestyle Publications team at our home. As guests started to arrive, the kitchen became the de facto gathering place. Just before we were ready to serve dinner, I noticed that the living room was completely empty, with the exception of our black lab, laying sprawled in front of the wood-burning fireplace.

JANUARY 2017 PUBLISHER

Andy Manz | Amanz@LifestylePubs.com EDITOR

Dana Lapinel | Dana.Lapinel@LifestylePubs.com MANAGING EDITOR

Kate Manz | Kmanz@LifestylePubs.com ADMINISTRATIVE DIRECTOR

Felicia Meyer | Felicia.Meyer@LifestylePubs.com ACCOUNT EXECUTIVE

Josh Talmon | Josh.Talmon@LifestylePubs.com EDITORIAL PHOTOGRAPHER

Colleen Kelly | Colleen.Kelly@LifestylePubs.com STAFF ILLUSTRATOR

Neil Mackay

My inspiration and love of cooking started at a young age with my Mamma Jean. While she has since passed on, the fond memories linger like the finish of a great glass of wine. Her cookie cutters and other utensils carry on in our pantries and drawers. One of her Christmas Eve traditions was serving prime rib to our family. To carry on this tradition, we recently cooked our first prime rib in our home. Contrary to popular belief, you can pick up a 17-pound hunk of red (grass fed) beef just down the road at Alfalfa’s. Whether grabbing breakfast burritos at Blackbelly with a group of friends on the way to Eldora, or making cookies at home with your kids, there is something about food that connects us all. Thank you for reading and may 2017 bring health and happiness to you and yours!

CONTRIBUTING WRITERS

Allyson Reedy, Felicia Meyer, Emily O'Brien , Lisa Van Horne CONTRIBUTING PHOTOGRAPHERS

Rachel Adams, Colleen Kelly, Laura Kinser, Michael Rainero, Emily Redfield

CORPORATE TEAM CHIEF SALES OFFICER

CHIEF FINANCIAL OFFICER

ADVERTISING MANAGER AD COORDINATORS

| Nicole Sylvester | Janeane Thompson

| Cyndi Harrington, Chelsi Hornbaker, Megan Seymour, Chad Jensen

LAYOUT DESIGNERS

KManz@LifestylePubs.com

| DeLand Shore | Brad Broockerd

| Sara Minor

EDITORIAL DIRECTOR

Kate Manz, Managing Editor

| Matthew Perry

DIRECTOR OF MARKETING ART DIRECTOR

Kate Manz

| Steven Schowengerdt

CHIEF EXECUTIVE OFFICER

| Nicolette Martin, Cyndi King, Jessica Sharky, Dana Rudolph

DESIGN SPECIALIST

| Ashleigh Thomson

EXECUTIVE ASSISTANT APPLICATION ARCHITECT WEB DEVELOPER

| Melanie Carlisle | Michael O’Connell | Hanna Park

by Community ™

ON THE COVER Shucking a fresh oyster inspired by

JOIN US

TALK TO US

Proverbs 3:5-6

our Oyster Profiling feature on page 77. PHOTOGRAPHY BY CODY TRAXLER

BoulderLifestylePubs.com 12

Boulder Lifestyle | January 2017

P.O. Box 12608 Overland Park, KS 66282-3214 Boulder Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Boulder's most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications' opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Boulder Lifestyle is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

January 2017

Departments

Good Times

Around Town

Sold Properties

Food & Wine

Culinary Creations

City Scene

46 DIY

41 Bone AppĂŠtit

Bone broth is nutritious, delicious and ready to drink at these

Boulder hot spots.

46 Homemade Bath + Body

Do-it-yourself, food-infused scrubs to wash away winter dryness.

53 Earth, Air & Fire

How a local fromager, baker and chef use the elements with their craft.

77 Guide to Oysters

The experts at Jax Fish House educated us on different varieties of oysters.

Renovate & Refine

Hot Spot

Open House

Animal Kingdom

City Scene

Page Turners

Our Town

Inspired By

Lifestyle Calendar

Parting Thoughts

f Ă¤ n a s a r c h i t e c t u r e s p a c e / o p p o r t u n i t y

www.fanas.us

303.444.5380

_____________________________________________________

architecture

planning

interiors

Good Times

LIV CONNECT 2016

Hosted by LIV Sotheby’s International Realty, LIV CONNECT 2016, brought together over 500 influential leaders and broker professionals within the Sotheby’s International Realty network to collaborate with brokers in regional feeder markets, to embrace the SIR culture, and to commit to the powerful SIR brand.

LIV SIR Superstar Panel

Carrie Marsh, Melanie Frank, and Corey Lamothe Jessica Northrop and Jayd Wells

Katie Williams, Susie Langford, Dena Pastorini, Andrew Kinkler, Mckinze Casey, and Josh Behr and Kathy Staiano

Scott Webber, Pam Vanatta, Maria Vitale, and Anne Dresser Kocur

Wendy Fryer, Jackie Garcia, and Janet Kritzer

LIV SIR Brokers

Keynote Speaker, Bobby Stuckey

Excellence in Medical and Cosmetic Dermatology and Laser Technology

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303.530.ZEAL (9325) • www.azealderm.com • 5365 Spine Road, Suite C, Boulder, CO 80301 16

Boulder Lifestyle | January 2017

Our masterpiece is your perfect morning. Boulder

urbanmattress.com

2830 Arapahoe Ave Boulder, CO 80303 (303) 440-0288

Locally owned. 2% to local charities. Free same-day delivery

Good Times

Walters & Hogsett Holiday Party

This year, Walters & Hogsett Fine Jewelers kicked off the holiday season with a customer party featuring two of their best designers, Marco Bicego and John Hardy. It was a festive atmosphere, crowded store and a whole lot of fun! PHOTOGRAPHY BY JONATHAN PHILLIPS.

Gail Hogsett and Guest

Sarah Tranter helping guests!

John Young, Morgan Varon, Ginnie Young

Jen Kiger and Casey Berry have fun with guest

Mark Vieregg with Jenny Street and her son

Group shot!

St Julien Completes Property-Wide Refresh

St Julien Hotel & Spa recently completed a property-wide refresh, and guests enjoyed an unveiling reception on November 10, where hors d'oeuvres and cocktails from T-Zero Lounge’s new happy hour menu were served in the relaxed yet sophisticated hotel lobby. PHOTOGRAPHY BY B PUBLIC RELATIONS.

Chef Laurent Mechin, General Manager Bob Krissa Murphy & Caitlin Johnson Trotter and St Julien Team

Bre Patterson, Erin Byrne, Margaux Booren, Laurent Mechin, Bob Trotter, Brie Ann

Bob Trotter and Prize Winners

Guests having fun!

Boulder Lifestyle | January 2017

Bryan Amaro

Good Times

Social Venture Partners “Invisible Boulder” Storytelling Event

In partnership with creative studio One Thousand Design, SVP hosted this multi-media exploration of those living on the margins of Boulder County. The event brought focus to our community’s often forgotten citizens and the essential nonprofits that work to serve them. PHOTOGRAPHY BY MEG REUL.

Jeanette Marquess, Barb Truan and Tom Briggs chatting Patricio Illanes describes Attention Homes' work

Randi Grassgreen talks with a friend

Intercambio Uniting Communities's Kristine Edwards describes Attendees discuss the complexities food insecure One Thousand Design's AJ Oscarson talks about "Project Invisible" the challenges immigrants face communicating across cultures families face

Yonder Mountain String Band at eTown

Boulder favorites, YMSB, recently played an intimate "single mic" performance at eTown Hall. The event raised money for Future Arts Foundation, which provides instruments and art supplies to public schools. PHOTOGRAPHY BY DOUG FONDRIEST.

Yonder Mountain String Band

Dave Johnston, Ben Kaufmann, Adam Aijala

Jacob Jolliff

Allie Kral

Ben Kaufmann

Setlist

Boulder Lifestyle | January 2017

Good Times

Eleanor’s 4th Annual Fashion Show and Holiday Party Eleanor’s 4th annual Holiday Party where our customers got to enjoy each other, fashion, food and wine. Giveaways from local business kept the excitement high, while some of our favorite customers modeled our latest styles from our best brands. PHOTOGRAPHY BY POPPIES & PAISLEY.

Jennifer Dunne, Tracy Hobbs, Larisa Sembower, Sally Glass

Wendy Talmon, Maddie Filderman, Jenny Schneider Erica Bieringer, Molly Pieper, Kelly Majure

Jenny Schneider, Nicole Trofino, Kirsten Herzig, Tracy Hobbs, Customers of Pitter Patter Wendy Schneider, Joan Maxfield, Maddie Filderman

Cary Sue Larger, Wendy Schneider

2nd Annual Fall Fiesta at T/aco

Brian Manning of Mortgage Master invited past clients, friends, and business partners to thank them and celebrate another year at the 2nd Annual Fall Fiesta. Raising nearly $1,500 and 153 pounds of food for Community Food Share, which will provide over 5,661 meals to Boulder County residents. PHOTOGRAPHY BY RYAN LAWRENCE.

The Cap Rate Capital Team

Vivian Wilson and Jim Boeck 22

Boulder Lifestyle | January 2017

Stacia McFarland Stouter and Lisah Brown

Greg Zilis and Jen Wilson

Carmi Garcia, Cliff and Julie Daniels, Lynn and James Herklotz Mark Smith, Brian Manning, Kacie Riordan

The Jaguar XE Diesel combines distinct British design and dynamic handling, with a 2.0L tubrocharged 4-cylinder engine. Given its compelling price, great fuel economy and all-wheel drive, the Jaguar XE is poised to rule the roads. Graciously, of course. Starting at $36,845. #J1347. Plus Tax. Expires 1/30/17.

www.sthjaguar.com Broomfield.

When was the last time you bought your doctor flowers? We get them all the time.

Foundation Health

Membership Family Medicine 1949 Pearl Street in Boulder FoundationHealthBoulder.com 303.449.0517 January 2017 | Boulder Lifestyle

Good Times

Attention Homes Annual Sleep Out

On November 10th, 134 community members gathered for the 5th annual Sleep Out event. Despite cold temperatures, participants committed to sleeping outside in downtown Boulder with only a sleeping bag and piece of cardboard raising over $120,000 to support life-changing resources for youth in crisis. PHOTOGRAPHY BY ALICE MESSINGER & GUTHRIE THEODORE.

CU's Chip made an appearance!

Fairview High School admin team

Laura Collins, Roberta Wolff & Lisa Wade

Ryan Van Duzer and Fairview High School students

Presleep bonding

Attention Homes Board Members

PassageWorks Institute Holiday Gathering

Faculty and staff celebrated with generous donors and passionate supporters who helped make 2016 a very successful year. Guests participated in a lively exercise that is part of our work with K-12 educators. Students, Eli Sura and Ami Diatta, talked about their experiences with the PassageWorks curriculum. PHOTOGRAPHY BY BRETT ADAMEK.

Angela Madura & Mark Wilding

Batya Greenwald, Derise Diatta & Students

Lynn Israel & Richard Engelmann

Marilyn Decalo & Jim Elliott

Boulder Lifestyle | January 2017

John McCluskey, Lyn Ciocca & Randy Compton

Pam Trachta, Laura Weaver, Vivian Elliott, Russell Bramlett

Good Times

Well Launch Party

The co-founders of The Dragontree, Briana Borten and Dr. Peter Borten, celebrated the launch of their book The Well Life, a revelation of the three simple elements for creating a balanced, peaceful, and exceptional life. This inspiring evening was dedicated to supporting our community. PHOTOGRAPHY BY MAURIKA MOORE.

There With Care's Annual Gingerbread Tea

The St Julien Hotel & Spa hosted their annual Gingerbread Tea every Sunday from Nov. 27th through Dec. 18th to benefit There With Care. Kids decorated gingerbread men with their complimentary chef’s hat and apron, and got photos with the life-size “gingy.”

Bailey, Jeffri, and Ginni Volunteering at the Decorated Gingerbread House Gingerbread Tea

Decorators concentrating on their gingerbread men creations

Decorators in Chef's Hats

Gingerbread Tea Decorators

Boulder Lifestyle | January 2017

Elves decorating gingerbread men

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Around Town

AROUND TOWN

CIRRUS AIRCRAFT VISION JET ACHIEVES FAA CERTIFICATION

at the award-winning Spa at St Julien, to plush mattresses, soothing drapery, carpeting and more in guest rooms - was directed by the award-winning, Colorado-based design firm, Johnson David Interiors. The firm combines contemporary creativity with elements of timeless quality to develop classic, enduring environments. StJulien.com

COMMUNITY FOUNDATION BOULDER COUNTY HAS HIRED JEFF HIROTA AS ITS CEO The Community Foundation Boulder County has hired Jeff Hirota as its CEO, effective January 9, 2017. Jeff will succeed Josie Heath who is retiring January 2017, after 21 years of faithful service. “The search committee’s work was thorough, engaging, and smooth over

Cirrus Aircraft announced the arrival of a new era in personal

the entire year-long process. Every step of the way we engaged in

transportation as the Cirrus Vision® Jet – the world’s first single

deep conversation about how to attract the right candidates given

engine Personal Jet – achieved FAA certification. With this milestone

our strategic priorities, and ended with the very clear and unanimous

accomplishment, the Vision Jet ushers in a new category of aircraft

choice of Jeff Hirota,” Helen Gemmill, Community Foundation Boulder

that delivers an unrivaled pilot, passenger and operator experience,

County Search Committee Co-Chair and former Trustee.

and certification paves the way for initial customer deliveries in 2016.

Jeff has been the Vice President of Programs for The Denver

“What an amazing and impactful day for Cirrus Aircraft and

Foundation since 2006, where he directs all programs and discre-

the entire aviation and aerospace industry,” said Cirrus Aircraft

tionary grant-making. With The Denver Foundation since 2003,

co-founder, CEO and U.S. National Aviation Hall of Fame member

Jeff plays an integral role in the foundation’s fundraising and donor

Dale Klapmeier. “Just as the SR series of high-performance piston

stewardship efforts. Prior to his work at The Denver Foundation Jeff

aircraft has forever changed aviation, the impact of the Vision Jet on

was the Director of Brand Development for ABC affiliate, Denver’s 7,

personal and regional transportation is going to be even more pro-

and the Executive Director of the Five Points Media Center, a com-

found. Never before has a turbine aircraft solution come along that

munity media center serving women, people of color, and the eco-

rewrites the rules in so many ways – iconic design, ease of operation,

nomically disadvantaged. Jeff worked in radio, television, and feature

smart economics, simplified ownership and more.”

film production in Nashville, Boston, and Los Angeles and was an

Initial customer deliveries of the Vision Jet are scheduled to begin in

independent documentary producer whose work included projects

2016, with production ramping up throughout 2017. The Vision Jet, along

in Nicaragua and Ethiopia. He is also an ordained United Methodist

with the world’s best selling high-performance piston airplane, will be on

pastor appointed to serve in community.

display at the NBAA Business Aviation Convention and Exhibition, 1-3 November in Orlando, FL. Learn more at CirrusAircraft.com

ST. JULIEN HOTEL & SPA COMPLETES PROPERTY-WIDE REFRESH A distinguished member of Preferred Hotels and Resorts LVX

“I’m delighted to have Jeff join us as the new CEO of the Community Foundation. He is an authentic and caring leader who will bring depth of experience and strong understanding of community foundation best practices. In everything, Jeff’s approach is to seek collaborative, sustainable solutions, and his passion for service is clear,” said David Brantz, Chair, Community Foundation Boulder County Board of Trustees.

Collection, a AAA Four-Diamond Property and a Forbes Travel Guide

“I’m grateful to Josie and the stellar board and staff of the

Four-Star Hotel, St. Julien Hotel & Spa recently completed a proper-

Community Foundation Boulder County for this extraordinary oppor-

ty-wide refresh. The hotel, a Boulder staple, continues to offer guests

tunity to serve Boulder County,” shared Jeff. CommFound.org

its combination of world-class accommodations and service, melded with Boulder’s relaxed yet sophisticated style of hospitality. “Our team at St Julien Hotel & Spa is always working to provide our guests with an experience that is not only exemplary, but is also authentic to the town we call home – Boulder,” said Bob Trotter, St Julien Hotel & Spa general manager. “Our recent property refresh is yet one more way in which we continue to deliver that experience to our guests.” The refresh - which included everything from soft goods and furniture in the hotel’s welcoming lobby, to carpeting in meeting rooms, to seating in Jill’s Restaurant and T-Zero Lounge, to the lounge 28

Boulder Lifestyle | January 2017

Casa Firenze NOW UNDER CONSTRUCTION!

Sample our private label Italian wines throughout the month of August RSVP to jennifer@goldbranchestates.com

Directions from Boulder: Take Foothills Pkwy (CO-157) North, this becomes he Diagonal Hwy (CO-119), turn Right onto Niwot Road and go East 1 mile, turn Right onto Longview Drive.

LIV

#thelifeyoulove

local

LONGMONT

BOULDER

ESTES PARK

10135 75th Street $5,750,000 Carliss and Jeff Erickson 303.589.2741

38619 Boulder Canyon Drive $5,395,000 Carliss and Jeff Erickson 303.589.2741

225 Shadow Mountain Court $2,395,000 Michael Hughes 303.359.6627

BOULDER

275 Pearl Street #14 $875,000 Hawk Vanek 303.912.7317

4760 Cheyenne Court $779,000 Barb Silverman 303.886.5329

208 Alpine Way $350,000 Barb Silverman 303.886.5329

163+ acre waterfront estate and ranch, 10,994 square foot main home with pool, separate 2 bed guest house and studio, three 35+ acre lots, water rights and more.

Beautifully updated two-story top floor end unit with vaulted ceilings and open floor plan in the heart of Boulder.

The Alps Inn with over 14,000 square feet, 12 distinctive guest suites, ownerâ&#x20AC;&#x2122;s unit, situated right on Boulder Creek, minutes to downtown Boulder.

On a quiet cul-de-sac, this ranch with walk-out lower level on a 1/4 acre lot has huge potential. With many upgrades, itâ&#x20AC;&#x2122;s ready for the final touches.

Shadow Mountain luxury estate created with reclaimed wood exterior, re-purposed accent timbers and high ceilings. Minutes from downtown Estes.

Build your dream home in the foothills above Boulder in Pine Brook Hills. This 1.87 acre lot offers stunning views to the east and is minutes to town.

livsothebysrealty.com

1050 Walnut Street, Suite 100 1805 29th Street, Suite 1140 Boulder

Castle Pines

Cherry Creek

303.443.6161 Denver Tech Center

Downtown Denver

Evergreen

Breckenridge

Vail Valley

Sold Properties

Recently SOLD Boulder Properties NEIGHBORHOOD

ORIGINAL PRICE

SOLD PRICE

%SOLD/ORIG

*DOM

1002 Mapleton Avenue

$8,375,000

$7,755,285

93%

1225 Meadow Place

$3,995,000

$3,850,000

96%

201

3737 22nd Street

$3,340,000

$3,217,750

96%

2105 11th Street

$2,999,900

$2,875,000

96%

250 Green Rock Drive

$2,979,500

$2,739,500

92%

2666 Park Lake Drive

$2,887,500

$2,670,000

92%

2905 5th Street

$2,550,000

100%

1655 High Street

$2,475,000

$2,325,000

94%

2405 Cragmoor Road

$1,650,000

$1,550,000

94%

575 Northstar Court

$1,495,000

$1,502,000

100%

2221 Spotswood Place

$1,500,000

$1,490,000

99%

1565 Moss Rock Place

$1,399,000

$1,350,000

96%

1133 Utica Circle

$1,395,000

$1,290,000

92%

920 10th Street

$1,350,000

$1,290,000

96%

3005 Stanford Avenue

$1,299,900

$1,250,000

96%

1818 Baseline Road

$1,345,000

$1,250,000

93%

2183 Kinclaid Place

$1,249,000

$1,210,000

97%

This data is a sampling of sold properties from November 2016. Source: IRES MLS system.

R EC EN T SALES of 2016

SOLD

1225 Meadow Place, Boulder $3,850,000

3700 Ridgeway Street, Boulder $949,000

6370 Glenmoor Road, Boulder $832,500

For additional market data please visit us at ColoradoMarketReports.com 1050 Walnut Street, Suite 100 1805 29th Street, Suite 1140

livsothebysrealty.com 303.443.6161 January 2017 | Boulder Lifestyle

Food & Wine

THE BUTCHER & THE CHEF FROM THE BUTCHER’S BLOCK

ARTICLE NATE SINGER, HEAD BUTCHER BLACKBELLY MARKET PHOTOGRAPHY RACHEL ADAMS PHOTOGRAPHY

Keep your eyes peeled in the March issue for essential lamb shank recipes from the

Chef’s

Kitchen,

Chef Hosea Rosenberg of Blackbelly Market. 32

Boulder Lifestyle | January 2017

any people walk into to a butcher shop or grocery store prepared to purchase only one or two cuts of meat. Often it is based on what

they grew up with, and what was used in family recipes. Little do they know, there are so many muscles that can be a substitute within the same cooking method, and are just as delicious and worth getting to know. I grew up in a house in which we would process and freeze a whole animal, like wild game – elk, deer. Or my mom would split a whole cow with a neighbor. But one whole animal would last us the entire year until the next hunting season. (Smaller game, like chickens and duck, were cooked and consumed immediately.) We categorized what we stored in the freezer by cooking process, not by cut. This is the most efficient method. The process is very similar to our systems at Blackbelly. Our ranchers are our neighbors and friends. We butcher and sell an entire animal before we have another of the same kind come through the door. For example, Clint Bucker from Boulder Lamb, supplies us 100% grass fed, Boulder County, sustainably raised animals, in low quantities. Honoring everything that goes into raising each animal by promoting less “popular” cuts of meat and the importance of consuming the whole animal, supports a sustainable food system for the rancher, butcher, and community. Nate’s tip: Don’t assume anything when you approach the butcher counter. Always ask where a particular type of meat is raised and about the animals’ diet and living conditions. NATE’S FEATURED CUT: LAMB SHANK

For a dramatic presentation, lamb shanks are sometimes cooked whole. You see this most frequently in restaurants, as it can be daunting to do in a home kitchen. The whole shank is large in size, and doesn’t easily fit into something like a crock pot. So, ask your butcher to cut it “osso bucco– style.” This is cross cut, with the bone left in, and normally measures about 2-3 inches thick. The cut makes the meat easier to sear, adding flavor and viscosity to the broth, since the bone marrow is exposed. It yields about 50% of the raw weight in meat, so it’s a great protein when the meat is not the only element of focus (such as in the case of a steak). Braising is a favorite cooking method for this cut. This time of year we are craving foods that are comforting, and richer, intense flavors are more palatable. Simply brown meat in oil, and cook in a tightlycovered vessel in liquid broth (which can include wine, tomatoes, onions, different herbs and vegetables). Cook either on the stovetop, in a slow cooker, or in the oven. The key is to keep the temperature low and cook for many hours to render tenderness. Similar cuts in which you could apply the same technique are the neck and shoulder. January 2017 | Boulder Lifestyle

Culinary Creations

Use Your

d o l e o N N

oodles - the glorious comfort food that reminds so many

cultures of home. Noodles have become the staple food worldwide (from Rome to Bejing) for centuries. The oldest evidence of man enjoying a good ole noodle dish dates back to nearly 4,000 years ago! We can thank Asian origins for the creation of the noodle, which in 2017, is consumed across the globe. Recently, noodles have been growing in popularity as carbohydrates are no longer the notorious demon of the diet world. Although keep in mind not all noodles are created equal. Noodles made with white flour are still bad but

the varieties made with rice, buckwheat, semolina and seaweed are - dare we say - good for you. Not only do they AR

provide us with great comfort, but these types are packed

with nutritional benefits and vitamins (in moderation). The

other bonus about noodles is that they can be prepared

with superfoods, veggies and staple proteins with flavors M

that bring your tastebuds all across the globe. |P

Boulder Lifestyle | January 2017

In honor of noodles' humble origins in Asia, we shared HO

TO G

two healthy, winter warming recipes with ramen and

PH Y

COL

soba noodles. Easy to make on a busy weeknight or LEEN

KELLY AND CHER YL LIM

for a special someone. Enjoy!

INGREDIENTS

• 2-3 pounds pork shoulder roast • 2 tablespoons sesame oil (or butt)

• 1/4 cup + 1 tablespoon brown sugar

• 4 cups low sodium chicken broth, • 2 cups wild mushrooms, left whole plus more of needed

• 1/4-1/2 cup + 2-4 tablespoons low sodium soy sauce (Use low sodium) • 1/4 cup + 2-4 tablespoons rice vinegar

- or button mushrooms, sliced • 4 packs Ramen noodles, seasoning packets discarded • 4 soft boiled or fried eggs, for serving • Chopped carrots, sliced jalapeño, cilantro + green onions, for serving

• 2 tablespoons fish sauce (optional)

Curry Roasted Acorn Squash

• 2 tablespoons thai red curry paste • 1 medium acorn squash, • 1 tablespoon fresh ginger • 1 tablespoon sambal oelek (chili paste) • The juice of 1 lime

seeded + diced • 2 tablespoons coconut oil, melted • 1 tablespoon curry powder • 1 tablespoon white miso paste

• 1 tablespoon Chinese five spice • 1 tablespoon brown sugar • 1 teaspoon black pepper

• Pepper, to taste

INSTRUCTIONS

1. Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/4-1/2 cup soy sauce, 1/4 cup rice vinegar and fish sauce over the pork. Add the Thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours. 2. About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F. 3. In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp. 4. Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands. 5. Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not overcrowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm. 6. Add the Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro if desired. Happy slurping!

CONTINUED >

January 2017 | Boulder Lifestyle

Culinary Creations

(CON TI N U ED)

Udon

Buckwheat Soba

Millet and B

rmicelli e V ce

Lo Mein

Boulder Lifestyle | January 2017

w o r

ice Ra men R n

COLD AVOCADO CUCUMBER SOBA Serves: 2

INGREDIENTS

Ingredients • 4-6 ounces soba noodles • 1-2 tablespoons toasted sesame oil • 2 medium cucumbers (or 1 large seedless cucumber) • 1 tablespoon tamari or soy sauce • 2 tablespoons rice vinegar • 1-2 tablespoons ponzu sauce (or extra tamari & rice vin with a squeeze of lime)

• Avocado slices • Sesame seeds Optional additions: • tofu or a protein of your choice • sriracha or chile flakes Instructions

INSTRUCTIONS

Rice Noodles

• ¼ cup chopped scallions

1. Boil the soba noodles in salty water until al dente. Blanch them for 30 seconds in a bowl of cold ice water, then drain. Return them to the (empty) bowl and gently toss with a splash of sesame oil so they won’t stick together while you finish everything else. 2. Thinly slice the cucumbers using a julienne peeler (you could also use a mandolin or veggie spiraler). Discard the first peel (it will be all skin) and carefully make your slices around the seeded part in the middle. 3. Toss the cucumber slices and scallions with the soba noodles. Add tamari, rice vinegar, and ponzu and toss again. Taste and adjust seasonings. Top with sliced avocado and sesame seeds. Serve cold.

January 2017 | Boulder Lifestyle

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BONE APPÃ&#x2030;TIT BONE BROTH | NUTRITIOUS, DELICIOUS AND READY TO DRINK.

ARTICLE EMILY O'BRIEN | PHOTOGRAPHY COLLEEN KELLY

CONTINUED >

January 2017 | Boulder Lifestyle

City Scene

(CON TI N U ED)

one broth—a type of stock that’s been kicked

(calcium, phosphorous, magnesium, and potas-

up a nutrient notch, a.k.a. super stock—sipped

sium), amino acids, glycine and gelatin. Nutrient

like a warm beverage (such as coffee or tea), is a

dense broths also work wonders for digestion

hot, trending topic among wellness enthusiasts.

and its anti-inflammatory effects help aid in

What once started as a budding Paleo move-

injury recovery.

ment has spread to butchers, restaurants, and

“As a butcher shop, for us, it’s a great way to

prepared food sections of grocery stores, and is

utilize the whole animal; it’s a win-win, with a very

bubbling up across Boulder.

holistic approach to butchery,” adds Rosenberg.

WHY BONE BROTH

RICH HISTORY

“It’s easy to drink, tastes good and is gentle

Although drinking a cup of broth in lieu of

on the system,” says Chef Hosea Rosenberg,

a cup of joe may sound odd at first, drink-

who owns Blackbelly Market, a butcher shop

ing broth in the morning, or any time of day,

and restaurant, which procures its “food from

really, is not an entirely new concept. Well, at

the source...no middlemen, no shipping.”

least not for most of the world. In Asia, broth

It’s not that bone broth is necessarily difficult to make, but it does take a lot of time—a minimum of 48 hours, according to most

ready to drink, or cold, in a to-go container. “You’ll want to drink it warm. When it’s

leaving a burner on the stovetop overnight or

cold, it’s somewhat gelatinous and not very

while at work, unattended.

appealing,” notes Rosenberg.

and various healing elements, such as minerals

Boulder Lifestyle | January 2017

It’s popping up over town, served either heated,

sources. And many folks aren’t comfortable

The slow simmer draws out collagen, marrow

has been a breakfast mainstay for ages.

Try it this winter when you need something to warm (or pick) you up.

GET IT TO-GO • Blackbelly Market bone broths are served up hot in a 12oz. cup ($4) or find it cold in a quart ($12). • Stop by the west shop (2019 10th St.) to snag Cured’s bone broth. Crafted from free-range, organic cows, and strained thoroughly to take away any impurities except to leave a thick, gelatinous broth packed with nutrients and flavor. ($5.75 a bowl, $2.75 a shot, and $15 per quart) • Zeal’s 72-hour Bone Broth is available in 32oz. size ball jars to go, simmered for three days using only 100% grassfed beef bones, aromatics vegetables and herbs. ($10 per qt. out of the grab and go cooler.) • Whole Foods on Pearl sells a variety of bone broths each day, hot and ready to drink, from the soup bar in its Prepared Foods section ($2.99 – $9.99). All are made in-house, including duck, turkey and lemon chicken broth. (Recipes are cycled through regularly.) Also look for bottles of King’s Broth, Pressery and Epic, in mouthwatering flavors,

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January 2017 | Boulder Lifestyle

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DIY

Natural Beauty HOMEMADE + FOOD-INFUSED SCRUBS PHOTOGRAPHY COLLEEN KELLY

his time of year is a recipe for dry skin. Whether it's

ESSENTIAL OIL GUIDE

the dry climate or winter weather, skin could use a

• Geranium Rose: Balances oil production and helps

little buff. To combat annoying dry skin, or just to show yourself a little love, here are four do-it-yourself face and body scrubs with ingredients you might already have in

remove oil from clogged pores • Sweet Orange: Soothing for acne prone skin and a tonic for mature skin

your kitchen. Many foods we enjoy every day have secret

• Lavender: Tones and revitalizes problem skin

hydrating qualities just waiting to be unleashed. With a

• Tea Tree Oil: Balances oil production and helps clear/

touch of that and dash of this you'll be well on your way for an at home spa treatment. Note: This is also a great DIY gift throughout the year

prevent breakouts • Lemongrass: Helps your skin glow while also detoxifying • Peppermint: sore achy muscles and joints

for friends, family or yourself. No one has said, "I don't

• Eucalyptus: congestion and cold symptoms

want no scrubs," since TLC back in 1999.

• Citrus oils: strengthen capillaries, tighten skin and reduce water retention in cells. • Juniper and rosemary: increase circulation and decongests sluggish and under active tissues • Grapefruit oil: cellulite * To easily find these ingredients, visit Rebecca's Herbal Apothecary in the heart of downtown Boulder.

REBECCA'S HERBAL APOTHECARY

1227 Spruce Street Boulder RebeccasHerbs.com

Boulder Lifestyle | January 2017

SEAWEED FACE MASK

• 1/4 ground almond meal • 1/4 cup bentonite clay • 1/4 ground oats • 1/4 ground seaweed • Essential Oils INSTRUCTIONS

Use a coffee grinder or blender to grind up your almond meal and oats. The almonds should be ground to a fine meal and the oats can be ground a consistency that is suitable for your skin needs (coarse for a good scrub, finer if you want a milder scrub or face mask). Mix the ingredients and store them in a mason jar. At this point you can add in essential oils to improve the smell of your scrub. • To use, mix a small amount of the powder with filtered water in a bowl to create a paste; next apply the paste to your face, let sit for five to ten minutes and then rinse. • For acne prone skin, try mixing with apple cider vinegar instead of water. You can use this as a mask 2-3 times a week to give your skin a deep cleanse.

CONTINUED >

January 2017 | Boulder Lifestyle

DIY

(CON TI N UED)

Boulder Lifestyle | January 2017

PEPPERMINT COCONUT

BODY + FACE GRAPEFRUIT

SUGAR LIP SCRUB

SUGAR SCRUB

• 2 teaspoons coconut sugar

• 1 grapefruit

• 1 teaspoon coconut oil

• 1 cup of sugar

• 2 drops Rebecca's Apothecary peppermint oil

• 1-3 tablespoons jojoba oil

INSTRUCTIONS

Mix the coconut sugar, coconut oil, pep-

Cut the center pith from one full

permint together until well combined. It

grapefruit and place in the blender

should resemble wet sand. Put the mixture in

along with any leftover fruit and juices

a small container.

that might be available. Toss in about 1

• To use, apply a small amount to your finger.

cup of white sugar and add 1 to 3 table-

Using your finger, rub your lips in small cir-

spoons of jojoba oil (depending on how

cular motions for about 30 seconds. Rub off

wet vs. dry you would like the scrub to

with a washcloth or paper towel. Enjoy your

be). Blend on medium or high until you

super soft lips

have the consistency you’re looking for.

HIMALAYAN SALT SOAK

• 1-2 cups Epsom salt • 1/2 cup pink Himalayan salt • 1/2 cup dried rose petals • 10-15 drops essential oils INSTRUCTIONS

Pour the above ingredients into warm/hot running bath water. Hop in and soak. Typically a good detoxifying bath should be anywhere from 20-40 minutes. Make sure to drink plenty of water while detoxing. Double or triple the recipe and keep in a tight lid container.

January 2017 | Boulder Lifestyle

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Cooked! I

think it’s safe to say that cheese is a mystery to most people. Where does it come from? How is it made? What are these ‘cul-

tures’ people speak of? Bread can be equally puzzling – how on earth do the heavy ingredients of flour, salt, yeast, and water come together to make something so light and airy? Food, if we examine it closely, think about its components, and decipher its roots, is the most magical, the most scientific, the most miraculous thing we come across every day of our lives. It is equally methodical and chaotic, deliberate and accidental. Food is, really, a phenomenon. No one understands this better than Michael Pollan, the food activist and author of The Omnivore’s Dilemma who made thinking about what we eat cool. In his book and Netflix documentary series Cooked, he explores food preparation through the lens of natural elements like fire, earth, and air. Boulder has embraced this back-to-basics philosophy for a while now, attracting people devoted to traditional cooking and baking methods. Here, a closer look at the local wizards nourishing our community through fire, earth, and air elements.

CONTINUED >

ARTICLE ALLYSON REEDY | PHOTOGRAPHY COLLEEN KELLY January 2017 | Boulder Lifestyle

COOKED! (CON TI N UED)

FIRE

Of all the elements and their connection to

cooking, fire is probably the most relatable.

appropriate…but not very often,” he says.

Who hasn’t grilled meat, seared a tomato, or

Think about the difference between a low

heated water to boil pasta? Cooking begins

and slow sous vide versus a hot sear. We are

with fire, and our ability to use it is what sep-

able to shape the tastes and textures simply

arates humans from all other species.

by using different levels of heat. Yet when

Most of us understand how it works: fire emits heat, which changes the chemistry of food to reach our desired flavor, texture, and nutrition. But how we use that heat makes all the difference. Café Aion’s Chef Dakota Soifer has an interesting analogy for how cooking food at different temperatures influences the food’s flavor.

when just a quick kiss of the flame is more

manipulating fire, there’s always an element of unpredictability.

“One of the things I love most about cooking and food is how beautiful the imperfection can be,” Soifer says “How the best roast chicken or lasagna will

“Like making love, it is almost always worth

have a range of burnt, crispy, and tender parts.

it to take your time, allow things to heat up

Cooking over a fire – which is much less pre-

slowly, proceed with care and attention, and

dictable than an induction burner or sous vide

then savor the rich flavors you spent so much

– brings out and highlights these imperfect

time creating. Of course, there are occasions

‘burnt’ bits I find so beautiful and delicious.”

Boulder Lifestyle | January 2017

CONTINUED >

January 2017 | Boulder Lifestyle

COOKED! (CON TI N UED)

Boulder Lifestyle | January 2017

EARTH

Less showy than fire, but perhaps

Rennet contains an active enzyme that

equally violent and destructive, is the

speeds up the milk coagulation, which

earth element. We just can’t always see it.

means that more water is removed from the

Bacteria feast on, well, pretty much every-

curd, forming a solid cheese.

thing, causing decay and decomposition.

Every step of the way, the microbes are

Luckily, decay can taste pretty delicious;

doing their thing to impact the cheese’s

case in point: cheese.

flavor. Without them, we wouldn’t have our

“Bacteria is used in most types of

favorite dairy guilty pleasure.

cheese,” says Kate Johnson, owner of

Johnson is a pro at wielding that bac-

Longmont’s The Art of Cheese, an artisan

teria to produce a range of hard and soft

home cheese-making school. “The bac-

cheeses. She teaches classes for more than

teria feast on the lactose in the milk (the

30 different cheese recipes, from mozzarella

sugars) and convert that lactose to lactic

to gouda to brie. So the next time you’re

acid, thereby acidifying the milk.”

cursing bacteria for that pesky food poi-

Some cheeses are curdled only by this acidity, but for most, rennet is also added.

soning, just remember that it also gave you parmesan and be grateful.

CONTINUED >

January 2017 | Boulder Lifestyle

COOKED! (CON TI N UED)

Boulder Lifestyle | January 2017

AIR

In Cooked, Pollan explores air through

breadmaking; after all, air is mostly what you’re eating when you eat bread. In Boulder County, the man who best knows how to create exquisite breads out of thin air is Andy Clark of Louisville’s Moxie Bread Co. He was first fascinated by baking bread back in high school while working at a health foods store. A co-worker introduced some amazing breads to the café, and Clark gravitated to the man’s zen approach to baking.

“You’re essentially birthing this little baby with dough that needs to be nurtured and taken care of, and I was immediately fascinated by the art and science of it all,” Clark says. “I kind of never looked back, not for a minute. That was 25 years ago.” At Moxie, Clark focuses on simple ingredients: flour, salt, yeast, and water. The results are some of the best breads in the state. So good, in fact, that we forget about the complex natural processes that go into making those delicious loaves. “Really good bread is often quite airy, full of big holes,” Clark says. “What we’re doing as bakers, and especially in the prep process of using natural leavening to make bread, is we’re essentially creating a big balloon that’s going to capture all this air and gas being created from the process of fermentation.” During fermentation, Clark continues, gas, carbon dioxide, various organic compounds, and aromas are actually inside the air bubbles within the bread. After the bread has baked and is cooling, steam escapes, settling into the crumb and crust of the bread, giving it an even richer flavor. That final stage of ‘curing’ for the bread is often bypassed by too-eager customers anxious to cut into their hot, fresh loaf. Don’t give into temptation, Clark warns. Bread usually tastes best a couple days after baking, so for maximum flavor, steady your will power and wait it out. Air will never have tasted so good. January 2017 | Boulder Lifestyle

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January 2017 | Boulder Lifestyle

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Hot Spot

COOKING UP COMMUNITY ARTICLE ALLYSON REEDY | PHOTOGRAPHY CONOR DIXON

Boulder Lifestyle | January 2017

t was one of those nights: snowy and cold (the weather); tired and hungry (my

husband and I). The babysitter canceled, but we were still desperate to get out of the house and let someone else cook and do the dishes. With two young (read: rowdy) kids, there aren’t a whole lot of choices of where we can drop in for a good meal without having to worry about every rogue shriek or cry. I’d recently heard of a new restaurant in downtown Lafayette called Community, and if that name doesn’t scream “Bring your three and four year olds!” then I don’t know what does. Judging by how full it was on a Tuesday night at 5:45 p.m., I’d say the community is responding pretty well to Community. We snagged one of the last available tables and breathed a sigh of relief that there were both small kids at the tables next to us, and a menu that didn’t read like a typical suburban chain. The restaurant is modern and welcom-

ing, with a sleek industrial feel, sliding garage doors, and a fire blazing out front. CONTINUED >

January 2017 | Boulder Lifestyle

Hot Spot

(CON TI N U ED)

The service matched the welcoming feel – so much so that I ordered a drink called ‘Trust Me,’ with bourbon, egg white and lemon juice.

order it with a side of cornbread for the perfect sweet-spicy bite. The oxtail was so good that it made me abandon my gnocchi and

“It’s the most time-consuming to make, but it’s the best one,” my

box it up for lunch the next day. I was so enamored by the date demi

waitress promised. She was right: not only was it strong for the $9

glace swirling around the bowl that I tried to replicate it a couple days

price tag, but it was clearly very carefully conceived and mixed.

later at home (to no avail). The oxtail does have a healthy dose of

Community’s menu reads vintage southern, with viddles like sweet tea brined roasted chicken, bison Salisbury steak, collard

fat, but it’s the fat that gives it its rich flavor. If you order one thing at Community, make it this.

greens, and a daily pie in a jar. We started with the tater tot poutine

The kids’ menu is fairly extensive, with choices ranging from

($10), which was a trio of crab cake-sized tots topped with a light

creamy shells n’ cheese to fish sticks to flatbread burrata (all $7). They

chicken gravy and deliciously sweet Cipollini onions. It was great,

come with a healthy(ish) side, so I felt a little better about caving to

and made even better by the fact that the kids were so into their

the fried Oreo sundae ($8) for dessert.

cool coloring sheet that I got to finish it by myself.

Because the restaurant is clearly trying to cater to its, well,

Entrees come in three sizes – small, medium and large – which

community, it recently started serving brunch on weekends. The

encourages sampling. We tried the gently seared sweet potato

root vegetable hash with poached eggs and berry crepe will

gnocchi ($14; all prices are for medium portions), real chile

most certainly be calling when we’re having one of those morn-

Colorado ($15), and slow ‘n’ low oxtail ($15). The chile is heavy

ings. And we’ll be there, kids and all, along with the rest of our

on the lamb and drizzled with a chipotle crème fraiche. Pro tip:

community looking for a good bite.

Boulder Lifestyle | January 2017

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January 2017 | Boulder Lifestyle

Open House

CONTEMPORARY

NEUTRAL WHITE HAWK RANCH KITCHEN REMODELED BY WILLIAM OHS

ARTICLE LISA VAN HORNE PHOTOGRAPHY EMILY REDFIELD

Boulder Lifestyle | January 2017

CONTINUED >

January 2017 | Boulder Lifestyle

Open House

(CON TI N U ED)

Boulder Lifestyle | January 2017

ntertaining a large gathering of friends. Hosting dinner and drinks. Cooking for the family and enjoying a quiet night at home.

Working on the computer with a cup of coffee in hand. These are a few of the needs addressed and enhanced by the lower level and main floor kitchen remodels in this White Hawk Ranch home east of Boulder. The culmination of a long working relationship and ongoing project of renovating the home room by room, these kitchen remod-

els were a collaborative effort between the homeowners, Casey St. John Interiors, and William Ohs, exemplifying open and inviting yet intimate designs conducive to any occasion. “PEOPLE REALLY LIVE IN THEIR KITCHENS,” SAYS PATTI DANZIG OF WILLIAM OHS. “THEY DON’T WANT SOMETHING TRENDY, SO WE WORK TO MAKE THE CONNECTION BETWEEN THE BEAUTY OF THE SPACE AND HOW IT FUNCTIONS.”

Keenly attuned to the personalities and lifestyle of the homeowners, each of these remodels is designed to both enhance their day-today family lives and deliver on special occasions. The lower level kitchen, inspired by the homeowners’ vast world travels, features warm wood finishes, the juxtaposition of leather and metal details, and antique pieces to give it an inviting feel. While the lower level floor plan was adjusted to accommodate easier access to the space, the main floor kitchen remodel involved an overhaul on an even larger scale. CONTINUED >

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Open House

(CON TI N U ED)

WHAT’S COOKING FOR KITCHENS IN 2017 • Switching to convection steam ovens for time and energy savings • Long 4 – 5 foot Galley sinks • Mixing high gloss lacquers on cabinetry finishes with rustic wood elements “Originally, there was a floor to ceiling pass

The main floor kitchen is not without its

through partition wall that separated the

high tech enhancements as well. From win-

kitchen from the living room,” says Joanne

dows that allow the breakfast nook to open

Brutsch with Casey St. John Interiors. “We

up onto the backyard patio to a large screen

took that whole wall out, making it a more

that lowers into the kitchen from the attic

open, unified entertainment space.”

above for entertaining purposes, the remodel

A blend of warm, creamy white cabinetry

is adaptable to any situation.

and rustic wooden beams brightens the

According to Danzig, knowing exactly how

new main level kitchen while also giving it a

you use your kitchen is vital to creating these

worldly vibe. There are multiple focal points

individualized spaces. Cook your favorite meal to

within the kitchen to serve as gathering

see what parts of the kitchen are most important

spaces, from the massive Calcutta marble

to you and most often used. Ensuring that func-

island to the cozy breakfast nook. Each

tion is balanced with tranquility of design makes

piece and its placement is multifunctional

kitchen remodels such as these a reflection of the

and rich in character.

unique needs and lifestyle of the homeowners.

Boulder Lifestyle | January 2017

• Moving away from traditional cabinetry layouts and embracing larger pantry-style organization • Mixing of metals, such as brass and silver, in appliances and finishes to make spaces interesting and dynamic

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Oyster Profiling

Animal Kingdom

JAX FISH HOUSE EXECUTIVE CHEF SHEILA LUCERO AND EXECUTIVE DIRECTOR ADAM REED EDUCATE US ON THE MANY VARIETIES OF OYSTERS. ARTICLE SHEILA LUCERO (SL) & ADAM REED (AR) ILLUSTRATOR NEIL MACKAY

CONTINUED >

January 2017 | Boulder Lifestyle

Animal Kingdom

(CON TI N U ED)

Rocky Mountains but missing some fresh seafood, we have some good news for you. Although this may sound coun-

YSTE

terintuitive, osyters are best when they are shipped directly from the grow-

ers through overnight or second day delivery. That's actually the ideal way to get super-fresh,

high-quality oysters, which makes these molluscs one of the tasiest ways to fill up on your

omega-3 needs. This is just one out of many fun facts we learned about while putting together

this oyster profiling with the Jax Fish House team. There are only five species of oysters but

tons of varieties (Rocky Mountain oysters absolutely not included), and the pros at Jax filled us

in on some flavor and pairing tips. You'll never

have to say, "Awe, shucks, I don't know" when it

comes to ordering this delicious delicacy again.

KUMAMOTO OYSTERS CRASSOSTREA SIKAMEA Pudget Sound, WA

"A fan favorite! Slow growers and petite in size, these are plump and creamy with big cucumber and melon notes. They

are great with cucumber granite or fresh diced cucumber, shallot and melon."—SL PAIR WITH:

"Kumos are the Cadillac of oysters. They are a foundation for one of my favorite Mignonettes...rice vinegar, shallots, roasted habanero and a sprig of cilantro. Amazing."—AR

Boulder Lifestyle | January 2017

rofilin

f you're a coastal transplant loving the

PEMAQUI D OYSTER S

O LYM P IA OYS T E R S

Damariscotta River, ME

Pudget Sound, WA

"Grown in the cold cold mud where the Damariscotta River

"On the brink of extinction during the California Gold Rush, these

meets the Atlantic Ocean. High Salinity, mild sweetness, grassy-

guys almost disappeared entirely. Luckily, sustainability has saved

lemon finish."—SL

the Olympia. A very small oyster (about half the size of a kumamoto,

PAIR WITH:

and they grow twice as slow) they pack a big, bold flavor that is

"Muscadet Serve et Maine is the quintessential pairing for

worth the wait! Copper, tin and smoke undercurrents characterize

oysters. Mineral, chalk, and saline qualities are characteristic

these all-time greats." —SL

for this wine that also can have notes of unripe apricot and

PAIR WITH:

lemon cream. The delicate nature of Muscadet allows the

"Amontillado sherry. A stellar pairing. A marzipan finish and delicate

Pemaquid to shine."—AR

texture of the sherry allow this very special oyster to see it's full flavor

CRASSOSTREA VIRGINICA

OSTREA LURIDA

potential."—AR

EMERSUM OYSTERS

SO L A Z UL OYS T E R S

Rappahannock River, VA

Baja- Sea of Cortez, MX (mexico)

"An oyster grown specifically for Jax Fish House by

"Fairly new to the market, these have great gigas character-

Rappahannock River Oysters, Emersum's are grown at 37° 36'

istics, meaning they are fast growing, consistent, plump and

28 N Latitude and 76° 27' 48 W Longitude. They are medium

deep-cupped. Incredible creaminess. They are wonderful raw,

sized with a mild flavor, balanced salinity and sweetness.

but also makes for a great grilled oyster." —SL

Great oysters for beginners."—SL

PAIR WITH:

"Achtertuin Seizoen from The Post Brewing Company. Dry,

"Pieropan Soave. A reputable producer of Soave will

tart, and refreshing, this Saison is brewed with French ale

highlight the richness and roundness of the Garganega

yeast whose sour and spicy elements create incredible con-

grape. The balance of the Emersum deserves balance in

trast with the rich creaminess of the Sol Azul."—AR

CRASSOSTREA VIRGINICA

CRASSOSTREA GIGAS

a wine and Soave has a silken quality and bright acidity that compliments and contrasts perfectly with the sweet/ salty of the Emersum."—AR January 2017 | Boulder Lifestyle

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COMING THIS SPRING

January 2017 | Boulder Lifestyle

City Scene

OFF-SEASON IS HERE! TRAIN LIKE THE PRO’S: A ROAD MAP TO TRANSFORMING YOUR GOLF GAME THIS WINTER ARTICLE DILLON JOHNSON PTAG-CPT, TPI-FP3, TPI JUNIORS-2 | PHOTOGRAPHY MICHAEL RAINERO

nother golf season in the bags. Most players see this as the time to hang up their clubs and pull out the skis. This is a common thought process for

us weekend golfers but, with leadership from the Titleist Performance Institute, RallySport has developed a performance golf off-season training program. Off-season is the best time to work on your game; so let’s challenge the typical

thought-process and allow you the opportunity to be a significantly different golfer come April. Below are a few introductory movements that you can help get started. We have found these exercises to be helpful for players of all levels and a great way to get started on your path to success this off season. **Note: If you have any health concerns/issues please contact your physician before attempting these exercises.

MOBILITY OPEN BOOKS (T-spine/mid back mobility)

• Lie on your right side in the fetal position. • Using your right hand, hold your knees firm to the floor, extend your left arm out in front of your chest, open your chest to the sky and reach your left shoulder blade and hand towards the ground. • Keeping your arm straight, hold for a two-second count and then return your left-hand back to the floor. • Repeat for 12 repetitions per side.

Boulder Lifestyle | January 2017

WINDSHIELD WIPERS (Internal and external hip mobility)

• Lie on your back with bent knees. • While keeping your knees bent, widen your feet as far as possible and take your arms out to your side to keep your upper back stable to the floor. • Slowly take your knees side to side together, getting them as low to the ground as possible. Hold for two seconds at the bottom of each repetition. • Alternate sides for 10 per side.

STABILITY/MUSCULAR ENGAGEMENT BIRDDOG (Core and back stability)

• Position yourself on your hands and knees. • Lift your right arm and left leg, elevating them until they are flat and in-line with your spine • Hold firmly in this extended position, then slowly connect your right elbow to your left knee in a crunching motion. • Repeat for 10-12 repetitions per side.

2 2

1 SINGLE LEG DUMBBELL GOLF BACKSWING

(Balance & rotational core engagement) • Stand with your left leg down (right leg up) in your 5 iron golf posture take two light dumbbells in your hands. • Turn your left palm facing you and your right palm facing up. SLOWLY take both dumbbells into your backswing position. • Slowly return them back down to your set up position. Look for each repetition to take at least 5 seconds. • Repeat for 8/side

Co-Owner of RallySport Health & Fitness in Boulder (RallySportBoulder.com), Dillon Johnson is Level 3 Certified by the Titleist Performance Institute (TPI) and Certified by the Personal Training Academy Global.

2 January 2017 | Boulder Lifestyle

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January 2017 | Boulder Lifestyle

Page Turners

Wholly Healthy, Wholly Fulfilled LIVING THE WELL LIFE

ARTICLE LISA VAN HORNE

ccording to Briana Borten and Dr. Peter

Boulder Lifestyle | January 2017

Borten, leading a balanced, fulfilling life is

not about quick fixes or life hacks. Owners of The Dragontree in Boulder and co-authors of their new book, The Well Life, the Bortens, whose backgrounds include massage therapy, herbal medicine, acupuncture, Ayurveda, psychology, and more, strive to educate readers on how to fill their life to the brim with everything they love and to feel empowered by it, not overwhelmed.

LISA: HOW DID YOU COME TO WRITE THE WELL LIFE? WHAT INSPIRED IT? BRIANA: Over the years, we’ve built up our spas and grown our

company to include many divisions. In the meantime, we've also had kids, gone back to school, traveled, had lots of fun, taken care of ourselves, and kept it all balanced. This all came naturally to us, and it was only when people started asking, "How do you guys do so much without going crazy?" that we realized it was somewhat unusual. PETER: We noticed a similar trend in clients. Many of them were

healthy by the “usual” standards, but they couldn't figure out how to build the life they really wanted while staying balanced. We saw so much potential, people with a tremendous capacity for so many things that for whatever reason wasn't being actualized. BRIANA: This prompted us to revise the way we define wellness. A

truly well life includes qualities like the ability to set and achieve goals, having healthy and supportive relationships, and work that allows us to utilize our gifts. As this "big picture" definition emerged we developed a way of teaching our clients to create this life, and that led to this book. LISA: WHAT IS THE BOOK’S OVERALL MESSAGE? BRIANA: The Well Life is a manual on how to build a happy,

healthy, balanced, successful life. We give instructions and exer-

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cises to help readers establish a strong foundation in physical, mental, and spiritual health. PETER: Of course each person's experience of total well-

ness is unique, so we also guide the reader to figure out what

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exactly their well life would look like. LISA: HOW DO YOUR THREE FOCUSES IN THE BOOK, SWEETNESS, STRUCTURE, AND SPACE, DIRECTLY AFFECT MAINTAINING THIS LIFE? BRIANA: All three elements are essential. Sweetness is our term for

all the things that nourish your body and soul, like cooking, connecting with friends, anything that makes you stronger and more authentically you. For most people, the sweetness is what makes life good, yet it’s often regarded as a treat that can be sacrificed if life gets busy. PETER: Structure refers to the organizational architecture that

enables you to manage your life and get things done. The key is making our structure more conscious, healthy, and intelligent. A healthy structure steers you in the direction of your dreams and allows for a journey that’s meaningful and fun. BRIANA: Space gives you the ability to really understand the depths

of your potential. It offers you the capacity to receive, reflect, adjust, heal, and grow. Bring your presence to this moment. Stop the habit of mentally departing from what you’re engaged in. LISA: WHAT DO YOU HOPE READERS GAIN FROM YOUR BOOK? WHAT ARE YOUR GOALS FOR IT? BRIANA: We hope they see the book

as a resource they can depend on for the

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Our Town

The Somm's Locker A UNIQUE WINE SERVICE WITH MASTER SOMMELIER BRETT ZIMMERMAN PROVIDING COMPREHENSIVE CONSULTATION AND ADVICE BASED ON WINE LOVERSâ&#x20AC;&#x2122; INDIVIDUAL DESIRES, IN ADDITION TO CELLARING AND FOOD PAIRING SUGGESTIONS. ARTICLE EMILY O'BRIEN | ILLUSTRATOR NEIL MACKAY 90

Boulder Lifestyle | January 2017

rett Zimmerman, Master Sommelier and owner of Boulder Wine Merchant, says, “I’m often

asked ‘What are you drinking?’ or ‘What are you putting away in the cellar?’” The wines Zimmerman generally requests for his store are typically more than it can afford for its general stock. In order to solve this problem and procure more specialty, highend bottles, Zimmerman curated a select group of wine collectors, comprised of loyal customers and friends, he knew would appreciate the hard-to-find wines with steep discounts as much as he would. The Somm’s Locker is designed to help people with accumulating and relishing wine at any level. “ This monthly offering is comprised of a mixed selection of top allocated wines from the Boulder Wine Merchant with special 20% discounting for those in the group—a remarkable savings considering many of these wines are very rare and would normally not be eligible for any sort of discounting,” says Zimmerman.

IN HOME, HOUSE-CALL PHYSICIANS Restoring the confidence, convenience and integrity of the physician-patient relationship.

And for those without proper cellaring at home, storage is offered at Corkscrews. Zimmerman goes above and beyond to provide the utmost level of attentive service, in addition to offering a monthly selection of core wines, he also includes a cyclic write-up and report consisting of tasting notes, educational information, cellaring tips and more. “We have a wide range of people in the group, most are just wine lovers who want to learn more and have a Master Sommelier help with curating a great collection of wine—at any budget,” adds Zimmerman. “We originally started with minimum requirements of $1000 or $2000 per month, but we have relaxed the program a bit now that we have added more members and built the template. Most are at $1000 per month, with the entry level starting at $500 per month.” Additionally, members can partake in special classes, along with receiving preferential seating at fine wine

Your waiting room with Alpine Woods Medical is your Living Room. We come to you to take care of your medical needs. Concierge Medicine

events and tastings, and steep glassware discounts to enhance experience enjoyment. “We truly tailor each program according to the specific customer,” adds Zimmerman.

BRETT ZIMMERMAN

Boulder Wine Merchant BoulderWine.com

Call our office to see if the convenience and personal attention of a concierge physician is the right choice for you and your family.

Alpine Woods Medical, PLLC Eric J. Hernandez, M.D. 720-799-7473 www.AlpineWoodsMedical.com

303.443.6761 January 2017 | Boulder Lifestyle

Inspired By

Insta-Inspire INSTA-FOODIES WE FOLLOW.... AND YOU SHOULD TOO

Following

Half Baked Harvest Tieghan Gerard @halfbakedharvest

Daydream Dessert

Rachel Adams

Emma Nelson

Denver/Boulder photographer and stylist:

Whole-Raw-Vegan-Paleo-Organic

food, product, interior and exteriors

@daydream_dessert

@reachelleeadams

to do what I love day in and day out, which

“My goal is to be a bridge to a healthier

"Being a food photographer in Denver's grow-

is to develop creative recipes and photo-

lifestyle; if people can enjoy our treats

ing culinary scene is quite rewarding. I'm able

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maybe they will be open to more health-

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ier plant based foods, etc. I am from

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Philly where folks will turn away at the

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words "vegan" or "gluten free" lol.”

valuable cooking tip!"

"I love food blogging because it allows me

Boulder Lifestyle | January 2017

SAVE THE DATE for the 20th annual

Sunday, January 29th, 2017 boulderweddingshowcase.com presented by

January 2017 | Boulder Lifestyle

Lifestyle Calendar

January JANUARY 1 - 29

JANUARY 18

SACRED HOUSE SUNDAY GATHERS

BOULDER COUNTRY DAY SCHOOL OPEN HOUSE

SHINE BOULDER

BOULDER COUNTRY DAY SCHOOL

Sacred House is space for all walks of spirituality and religious

Attending an Open House is a great way to learn about Boulder Coun-

background to gather. A new kind of sacred gathering and spiri-

try Day School, our academic and arts programs as well as to have

tual home which fosters discussion, contemplation, and medita-

a chance to meet faculty, administrators and other prospective fami-

tion. Occurring every Sunday! ShineBoulder.com

lies. Register at BoulderCountryDay.org or call 303-516-4148

JANUARY 2 - 30

JANUARY 18

ALL-LEVELS BOOT CAMPS WITH FITNESS FOR LIVING

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JANUARY 3 BOLDER YOUNG PROFESSIONALS SERVICE ACTIVITY BOULDER CHAMBER Join the Boulder Young Professionals for a chance to get out into the community and give back while having fun! BoulderChamber.com

JANUARY 7 2017 BOULDER POLAR PLUNGE BENEFITTING THE AMERICAN CANCER SOCIETY CITY OF BOULDER RESERVOIR The Boulder “Polar Plunge” was first held on New Year’s Day in 1982 and hosts hundreds of spectators bearing witness to hundreds of brave individuals as they “take the plunge” into the freezing waters of the Boulder Reservoir to ring in the New Year. Through sponsorship, and the fundraising efforts of our participants, we will finish the fight against cancer BoulderWeekly.com

JANUARY 10 ISTITUTO FRASCA PER IL VINO: PIEMONTE 2.0 FRASCA FOOD & WINE The most anticipated wine classes of the year are back! Join Bobby as he guides each class through a specific region and wine style. Guests will be submersed in a two-hour wine intensive class, complete with workbooks and a specially curated wine flight. FrascaFoodAndWine.com 94

Boulder Lifestyle | January 2017

CONTINUED >

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Lifestyle Calendar

(CON TI N UED)

JANUARY 22 BOULDER BACH FESTIVAL - BACH ORGAN WORKS IN ALL THEIR SPLENDOR WITH ELIZABETH FARR FIRST PRESBYTERIAN CHURCH With fourteen internationally regarded and prize-winning solo CD’s, this is an artist you’ll want to hear. Elizabeth Farr brings all the colors and textures to life on one of the finest organs the Front Range can boast. Works by J.S. Bach, his predecessors, and contemporaries. BoulderBachFestival.org

JANUARY 25 BOLDER YOUNG PROFESSIONALS HAPPY HOUR BOULDER CHAMBER Join the Bolder Young Professionals for their first happy happy hour and networking event of the year! BoulderChamber.com

JANUARY 27 16TH ANNUAL IMAGINE! CELEBRATION PLAZA EVENT CENTER, LONGMONT Event Details 16th Annual Imagine! Celebration Friday, January 27, 2017 Plaza Event Center, Longmont You can purchase your tickets today at https://www.imaginecolorado.org/imagine-celebration-tickets. Contact Patti Micklin at pmicklin@imaginecolorado. org with any questions. You can learn more about last year's event at https://www. imaginecolorado.org/imagine-celebration. ImagineColorado.org

JANUARY 27

Visit Us Online! What’s on our Website? PAST ISSUES • CURRENT ARTICLES BUSINESS DIRECTORY • CONTEST REGISTRATION

MACKENZIE LECTURE SERIES: SPIRITUAL REVOLUTION: FINDING SACRED GROUND IN DIFFICULT TIMES FIRST CONGREGATIONAL An evening with author and speaker Diana Butler Bass. Dr. Butler Bass is an independent scholar, specializing in American religion and culture and holds a Ph.D. in religious studies from Duke University. She is the author of nine books, the latest being: " Grounded: Finding God in the World - a Spiritual Revolution." FirstCong.net

JANUARY 29 BOULDER WEDDING SHOWCASE BOULDER THEATER Boulder's best boutique wedding showcase features a variety of Boulder County and surrounding area wedding experts, along with live music performed on stage at the Boulder Theater, a raffle for items provided by the vendors, a chance to win $500 towards the attending vendor of your choice, and a tablescape competition at

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Boulder Lifestyle | January 2017

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January 2017 | Boulder Lifestyle

Parting Thoughts

IN THE KITCHEN WITH

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Boulder Lifestyle | January 2017

ON-ROAD PERFORMANCE AND OFF-ROAD CAPABILITY ARE NO LONGER MUTUALLY EXCLUSIVE.

LEVANTE. THE MASERATI OF SUVs. STARTING FROM $72,000* The all-new 2017 Levante goes far beyond the limits of ordinary SUVs, combining sports-car performance and off-road capability with the luxury and exclusivity of a Maserati. The Levante and Levante S feature a powerful Ferrari-built, 3.0-liter, twin-turbocharged V6 engine and Maserati Q4 intelligent all-wheel drive for sure-footed traction in virtually all conditions. Standard five-way air suspension adjusts within milliseconds for seamless driving dynamics on- and off-road, while Maserati Skyhook adaptive dampers deliver the comfort of a luxury SUV with the handling agility of a sports car. Go beyond the limits of ordinary and arrive at Levante. By Maserati.

SILL-TERHAR MASERATI 125 Alter Street, Broomfield, CO 80020 / 303.469.1801 / www.STHMaserati.com Complimentary vehicle pick-up and delivery with any service performed under warranty. *Maserati Levante MY2017 base MSRP $72,000; Maserati Levante S MY2017 base MSRP $83,000. Actual selling price may vary. Taxes, title, license and registration fees not included. ÂŠ2016 Maserati North America, Inc. All rights reserved. Maserati and the Trident logo are registered trademarks of Maserati SpA. Maserati urges you to obey all posted speed limits.

What Better Way To Ring In The New Year?

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