• Olive-and-Finch-Cocktails-Tartines-Rillette

    Cocktail Hour, Pork Rillettes, and Spring Tartines at Olive and Finch

    Spring is officially here, and with its new wardrobe comes the great promise of patio weather and long afternoon cocktails, soaking up the sun.

    For Springtime in Paris, brasseries and cafés open up their street-side seating – prime real estate for diners and people watchers. Parisians sip their beverage of choice for hours, nibbling if their hearts so desire, chatting away with friends or enjoying a good book. There’s an un-rushed feeling in the air…

    My new favorite little neighborhood café just released a Spring cocktail and afternoon bites menu that is perfect for these new weather changes and relaxed dining. The cocktails incorporate fresh squeezed juices and gorgeous tartines delight with Spring acidity and a dangerous $5 price point.
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  • CookStreet-Banner

    Mastering the Art of French Cooking Class: Bordeaux Night at Cook Street

    “This is my invariable advice to people: Learn how to cook – try new recipes, learn from your mistakes, be fearless, and above all have fun!”
    ― Julia Child, My Life in France

    One of the best ways to get to know a region is through its food and wine.

    Each region’s cuisine has its own special history and Sommeliers swear you can even “taste the earth” in a good bottle of wine. Learning to cook French dishes region-by-region feels like a trip around the country, and that’s just what my friends at Cook Street Culinary School are offering right now.

    Starting in Bordeaux with last week’s class and continuing on to Provence this summer, Cook Street’s new Food and Wine series is taking a Tour de French Food with hands-on instruction in each French region’s cuisine, wine, and history. Allons-y!
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  • Cartier-Exhibit

    Mark Your Calendars: 3 Things I’m Excited About

    Sometimes you can’t wait until after something has happened to write about it. There are some events SO exciting that they need their own pre-post – a rumbling before the incoming earthquake of earth-shattering awesome.

    Here are 3 things on the horizon that have me prancing about like a school girl:
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  • 5-Weird-Fish-Preparations

    5 Inventive Ways to Prepare Fish That Totally Work

    When I had to think of a good Poisson d’avril dish on Tuesday, I immediately went to a classic sole meuniere. It’s classic, but it’s safe.

    When you want to get away from the ‘ol lemon butter standby and try something a little more wild, take a cue from the 2014 Denver FIVE who recently got creative with fish dishes at their first FIVE at FIVE™ event. Here are 5 unconventional ways to prepare fish that will wow your palette:
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  • Bruxie-Waffles-Denver

    Dishing on Bruxie:
    Better Batters, New Menu Items, and What to Order Your First Time

    What exactly makes a waffle… a waffle?

    Belgians do it sweet, with sugar in the dough. Americans do it batter-based, loaded up with fried chicken or with syrup on top. It can be a breakfast, a snack, a dessert, or even a savory entrée.

    There’s also a little team of chefs and restauranteurs out of Southern California that have started to do waffles as a sandwich. I recently sat down with Bruxie‘s Matt and Jeff to talk about the (re)-rise of the Belgian street treat and the little waffle stand that took Los Angeles by storm.
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  • Best-Croque-Madames-Denver

    The Best Croque Madames in Denver

    Two bloggers. Three Restaurants. One mission: sample the best Croque Madames in Denver.

    The Croque is a French classic. Make it at home, or have it at a local bistro – there’s nothing quite like the combination of fresh bread, melty cheese, fresh sliced ham, and a sultry Mornay sauce (that’s a cheesy Béchamel, my loves). And if you’re really looking for a treat, don’t forget the egg, which makes it a Madame instead of a Monsieur.

    A few great Croques have popped up on menus around town in Denver recently, so Christine of Hungry in Boulder and I decided to embark on a (suicidal?) journey to try out the town’s best all in one morning. We called it Tour de Croques. No, there was no cycling and yes, there was a hashtag (#tourdecroques).

    Sampling the Croques side by side made us realize how different (and delicious) all the approaches were. There really is a Croque Madame for everyone:
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  • Steak-Au-Poivre-Recipe

    Easy Steak Au Poivre Recipe (Bordeaux Style)

    Steak is such a classic French bistro dish that it gets a whole chapter in Ann Mah’s book, Mastering the Art of French Eating. But it’s also surprisingly easy to cook at home.

    Contrary to most Americans’ perspectives of steak being a special, “fancy” dish, I almost always prefer to have steak for my easy weeknight meals since it’s so much more affordable and literally takes minutes to prepare. It also pairs down easily for just one or two people.

    Here’s a simple walk-through of my favorite way to prepare steak and an optional au poivre (OH PWAVE – with pepper) sauce to go with it. Because it’s kind of ridiculously good and you can impress all your friends by talking about “deglazing the pan with cognac.”
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  • Olive-Finch-Review

    Denver’s Olive And Finch Draws On French Inspiration

    There’s a soft buzz of conversation and the smell of fresh bread. Chalkboard lettering takes you from MENU to ORDER HERE along a line of sugar temptations. Flaky croissants are stacked tall on ornate stands the likes of which you only see in the homes of women who make Pinterest DIYs their full time job, and colorful macarons fill old apothecary jars as if from childhood candy store dreams.

    Olive and Finch is Chef Mary’s French souvenir to Denver. A wonderful neighborhood café, full of light and a warmth you can only find where great food brings people together. At once easy and sophisticated, it’s the kind of place you could take your lover, or your boss, or even your really crass group of brunch girlfriends (you know who you are).
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  • BeatlesDinner

    Coming Soon: Beatles Anniversary Dinner

    All you need is love. But a little chocolate now and then doesn’t hurt. -Charles M. Schulz

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  • beast-bottle-trimbach-dinner

    Beast + {Trimbach} Bottle: An Alsace Wine Dinner

    What happens when you pair Denver Chef Paul C. Reilly with Anne Trimbach of the Alsatian wine label? Five stunning courses and three happy girls.

    Last week, I met Pasta Vino’s Swirl Girl, Kendra Anderson, and soon-to-be-New Yorker, Suzan Bond, at my favorite neighborhood eatery: Beast + Bottle. The occasion? Some very important French wine, hand delivered by Mlle. Anne Trimbach, daughter of the Trimbach family winemaker himself.
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