Nibbles: Colorado food comes to the Table; A splendid scone; Gluten-free baseball


This is the best of times to be a foodie in Colorado.

Farmers markets are opening across the state and notable chefs are launching eateries featuring Colorado produce, meat and wine. Cool food trucks are hitting the streets and new brewpubs and artisan distilleries are opening all over the place. And out-of-the-ordinary ethnic markets, bakeries and restaurants are introducing us to new worlds of taste. Visitors trek here now just to eat.

I get hungry  thinking about it.

I’ve had a blast writing about Colorado food since the early 1980s, but I’ve always had a hard time ferreting out news about the hundreds of establishments, organizations and media outlets scattered across our vast geography.

I could never find a central source of information about the state’s cornucopia of culinary assets. That’s the spark that launched Colorado Table, debuting at and in print in the Aurora Sentinel, Buckley Guardian and Life Science newspapers.

This new food section and website will feature great Colorado recipes, profile chefs from Aurora to Telluride, help you find farm stands, wade into controversies about GMOs and help you grow  sustainable meals. We’ll clue you in to the festivals, dinners, classes and events.

There’s a seat at Colorado Table for everyone including food lovers, chocolatiers, home bakers, cheesemakers, ranchers, mead makers, organic food makers, brewers and those who simply want to find a great sandwich.

Let us know what you’d like to see on the menu at [email protected].

Among the best things I’ve tasted lately are the genuine scones (pronounced sk-ohn) at The English Teacup in Aurora. Most American scones (pronounced sk-own) are gigantic glazed biscuits. These are scratch-made round scones in diverse flavors from plain and cinnamon apple to the cherry mango version I enjoyed. It was served warm on a china plate with thick clotted, seedless raspberry jam, low-key tearoom gentility and BBC accents. Simply splendid!

Jenna Johansen, former executive chef of Dish in Edwards, is the latest Colorado chef to pop up on TV. Johansen is holding her own against obnoxious competition on Bravo’s brand new Around the World in 80 Plates show. For more details and recipes visit … The wonderful Eastern European-accented Elite Deli Fruits and Vegetables has closed at 15413 E. Hampden Ave., Aurora. … Kirk’s Soul Kitchen opened recently at 14107 E. Colfax Ave. in Aurora dishing the classics including red beans and rice.

Gluten-free is officially a big deal with the announcement that Domino’s Pizza will have gluten-free pizza crust available at all stores in the U.S. Really it’s sort-of-gluten-free because there will be lots of gluten in the vicinity. Locally, Udi’s Bakery is sponsoring a gluten-free party at Cowboy Lounge June 9 followed by a Rockies game  at Coors Field.

For an extra helping, like my Nibbles Facebook page and pass the word to food-centric friends.

“Popcorn for breakfast! Why not? It’s a grain. It’s like, grits, but with high self-esteem.” –  James Patterson