Colorado Food News: Vail beer spa treats dudes externally and internally

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Waiter Anson Olmos serves typical diner fare - blue corn crab enchiladas  - at Tom's Urban 24, the 24-7 eatery in Denver's Larimer Square, a project of Smashburger founder Tom Ryan and former Quiznos CEO Rick Schaden planned to expand to other cities. The menu includes pancakes, tacos, pizza and truffled lobster and shrimp pot pie. (AP Photo)
Waiter Anson Olmos serves typical diner fare – blue corn crab enchiladas – at Tom’s Urban 24, the 24-7 eatery in Denver’s Larimer Square, a project of Smashburger founder Tom Ryan and former Quiznos CEO Rick Schaden planned to expand to other cities. The menu includes pancakes, tacos, pizza and truffled lobster and shrimp pot pie. (AP Photo)

AURORA – It’s been a busy food week here in Colorado, what with “boysenberry jam in liquid form,” larvae beignets and high-altitude tea and an Amber Ale Foot Soak that comes with a beer.

 

Wall Street Journal has taken notice of a Denver winemaker:

“Yes, they’re growing grapes in Colorado and winemaker Ben Parsons is using them to craft some very distinct offerings at Infinite Monkey Theorem, his Denver-based label. … As for the 100th Monkey, it’s a blended red that’s somewhat akin to a “reserve” wine – a winemaker’s best, in other words. A mix of petit verdot, petit syrah, malbec and cabernet franc, 100th Monkey recently received an 89-point rating from “Wine Spectator” – the highest score ever given to a Colorado wine. …What a tasty, refined and unexpected bottle – a bit like boysenberry jam in liquid form, but with an added edge of dryness. … The wine would pair well with anything meaty, but it has a little more flexibility than you’d get with a big ol’ California cab.”

 

‘Bizarre’ Denver feast included ant larvae beignets

The Travel Channel’s “Bizarre Foods” series visit to Denver aired this week. Host Andrew Zimmern investigated Biker Jim’s, Continental Sausage, El Taco de Mexico, Chubby’s and an Asian market, and ate Rocky Mountain oysters at Euclid Hall and sampled an exotic foods menu featuring ant larvae beignets at Parallel Seventeen.

 

Tea time for the mile high club

Twinings has developed a new Signature Blend of tea for British Airways designed specifically to brew and taste better at 35,000 feet. Maybe they’ll start exporting the high-altitude blend to the Colorado mountains so it’s easier to make a great cuppa in Vail and Aspen where boiling water is barely hot.

 

Suds inspire spa treatments for dudes

The Spa at Four Seasons Resort Vail has collaborated with Edwards-based Crazy Mountain Brewing to create a special beer-focused offering for its male clients. Treatments include an Amber Ale Foot Soak finished off with a foot rub using hops oil, the Luna Black Ale Wrap, and the Lava Lake Wit Pub Scrub. Beverages are served.

-Staff and Associated Press