Rise and Dine: Breakfast in Denver and Boulder
Author: Porcelli
A handy, inexpensive guide to eggs Benedict with Breton ham and granola sundaes. The best breakfast eats in Denver and Boulder can be found here with insightful and often witty accounts of the food and ambience of each restaurant. Step off Main Street and enter the quaint neighborhoods of Denver and Boulder and the Epicurean treasures they have to offer. Includes information on more than 100 restaurants, including hours of operation, addresses, and specialties of the house.
Author Bio
Joey Porcelli is a freelance writer and editor. She has written for Mangia, SouthwestArt, The Denver Post, Colorado Homes and Lifestyles, Mountain Living, Log and Timber Style, Colorado Expression, and Confetti magazines. Ms. Porcelli has won several awards for her writing including three Top Hand awards from the prestigious Colorado Authors' League. She lives in Golden, Colorado.
Table of Contents
Acknowledgments
Introduction
Guide to the Guide
Denver
20th St. Cafй
Aix
Annie's Cafй
Benny's Restaurant & Cantina
Bistro Jou Jou
Bistro Vendфme
Bogey's on the Park
Breakfast Inn, Dinner Too
Breakfast King
Breakfast Queen
Bump & Grind
Cafй Bisque
Cafй Cafй
Cafй Europa
Charlie Brown's Bar and Grill
Chef Zorba's Cuisine
Cherokee Dining on 12th Avenue
Colfax Center Deli
Davies Chuck Wagon Diner
D'Eggo's
Delectable Egg
Deli Tech
Dixon's Downtown Grill
Dozens
Dumitri's Family Restaurant
East Side Kosher Deli
EggCeption Eatery
The Eggshell Cafe
Eggshell of Cherry Creek
El Taco de Mexico
Ellyngton's
Fourth Story
Grace's Home Cooking
Handlebar &Grill
The Hornet
Hotcakes
J&C Diner
JacknGrill
Julia Blackbird's New Mexican Cafй
Kate's at 35th Avenue
King's Land
La Praviana
Le Central
Le Delice
Lienzo Charro
Little Anita's
The Market
McCormick's Fish House & Bar
McCoy's
McGuire's
Edgewater Cafй
Mercury Cafй
Mesa Bar and Grill
Michelle at Arapahoe Station
Mom's Cafй
My Big Fat Greek Cafй
Nectar
Newbarrys
New York Deli News
Ogden St. South
Original Pancake House
Palettes
Panzano
Park Tavern & Restaurant
Perfect Landing
Pete's Kitchen
Pho 99
Ralston Road Cafй
Randolph's
Rialto Cafй
Sam's No. 3
Seven 30 South
Sunrise Cafй
Sunrise Sunset
Swifts #4
Symposium Cafй
Tuscany
Velocity
Vincenza's Italian Bakery & Deli
Walnut Cafй
Watercourse Foods
Zaidy's Deli of Cherry Creek
Boulder Belgian Bakery
Boulder Cafй
Boulder Dushanbe Teahouse
Burnt Toast
Chautauqua Dining Hall
Crosswalk Cafй and Deli
Delish
Dot's Diner on the Hill
Foolish Craig's
Greenbriar Inn
The Huckleberry
Le Peep
Lucile's Creole Cafй
Marie's
North Boulder Cafй
Q's
Sol Azteca
Sunflower
Turleys
Village Coffee Shop
Walnut Cafй
Sample Chapters
20th St. Cafй
1123 20th St. Denver, CO 80202 (303) 2959041
Hours: Mon.Fri. 6:00 a.m.11:00 a.m.
Sat. 7:00 a.m.1:30 p.m. Closed Sunday
No Checks
Ed, one of 20th St. Cafй's venerable regulars, has eaten a Japanese American breakfast here almost every week for 50 years. You'd expect this downtown eatery to have its share of longtimers, since it opened in 1946. What you don't expect is how one of the darker episodes in American history impacted the cafй. The late Harry D. Okuno left his pearldiving village in Japan to immigrate to California, where he entered the restaurant business as a dishwasher. Harry moved to Colorado, but Pearl Harbor shattered his dreams of restaurant ownership. He and his family, relocated to Colorado's Japanese internment camps, remained there throughout World War II. Upon release, the Okunos opened the 20th St. Cafй in what was known as Denver's Japanese town.
Grandson Rod took over the restaurant from his parents in 2000. Proud of his heritage, he cooks with Harry's original recipes. Rice is a staple in many of Rod's dishes. Moco loco, a derivative of the Hawaiian plate lunch, fills you up with gravied white rice, two eggs, and a juicy hamburger steak with chopped green onions. Breakfast fried rice gives a classic Asian recipe some American moxie with crunchy bacon, scrambled eggs, and fried onions in sticky white rice.
Rod and his wife, Karen, refuse to use artificial ingredients in their gravies, green chile, or chickenfried steak. "We make homemade everything," Karen proudly says. The 20th St. Cafй caters to customers like Ed. When someone on the Atkins diet asked for high protein, the Okunos cooked up a ham, sausage, egg, and cottage cheese plate. But modern diet fads haven't stopped Rod from making his Big Breakfasttwo eggs, two sausages, two pieces of bacon, hash browns, and toastfor the rest of us. The 20th St. Cafй is a haven for working people. A waitress wearing a "One Day Big Butts Will Be in Style" button serves federal judges and cops on the beat. The Okunos know them all. If any regulars go missing, Karen becomes concerned. "The only way we lose a customer is if they die," she says, but quickly adds, "it's not because of the food!"
Aix
719 E. 17th Ave. Denver, CO 80203 (303) 8311296
Hours: Brunch Sun. 10:00 a.m.2:00 p.m.
Say oui to Sunday brunch at Aix. Decorated in the burnt orange shades of Provence, this elegant restaurant serves American fare with rusticFrench influence. Classical sauces such as hollandaise are light, ingredients fresh and simple. To support Colorado businesses, Aix buys their produce, beef, and game meat from local purveyors. French cheeses come from nearby Marczyk Fine Foods. On Saturday, owners and chefs Cyd Anderson and Rachel Woolcott bake traditional brioche, pecan crumble coffee cake, peach and cherry muffins, and zucchini bread made from fresh produce. Sunday morning, guests enjoy the fruits of their labor.
Aix's changing menu follows the seasons and the chefs' creative whims. In winter, a dish of warm polenta drizzled with maple syrup or cornmeal mush might warm your day. Fresh fruit and eggs with fines herbes are more a summer's delight. Eggs Benedict, the spйcialitй de la maison, with baked brioche, ham, poached eggs, and the creamiest of hollandaise, is available any season. The Provenзal omelet, a mix of tomatoes, baby cipolline onions, olives, chives, and a light Gruyиre that refuses to dominate, is a sure thing. Aix adds lemon zest, cream cheese, capers, and red onion to the housecured gravlax for another tasty choice. Anderson describes each ingredient with love, but says, "Aix is all about the potatoes." She's right. These spuds don't come flying off a greasy grill. They're individually spiced with paprika, onion, and a blend of herbs, then cooked to perfection.
Cocktails at brunch include peach and orange mimosas, Paulaner HefeWeizen beer, and the Aix martini: a blood orange juice and vodka wakeup call. The Bloody Frenchman sneaks a touch of Pernod and crisp fennel into the customary tomato juice and vodka drink.
Whether you order strawberry crepes, lamb and eggs, or a tenderloin benedict, Aix est bon for brunch.
Read also Great Country Inns of America Cookbook or Williams Sonoma
Crab
Author: Cynthia Nims
This elegantly packaged cookbook includes delicious crab dishes for every course, from Crab Benedict to Chilled Tomato Soup with Crab, from Crab and Sesame Noodle Salad to Beer-Steamed Crab with Mustard Butter. And if you can't find Dungeness, snow, or king crab in your market, Nims offers great ideas for substitutions. Readers will also learn about the history of Northwest crabbing, differences among species, time-saving techniques, details on crab festivals, and where to find more information.
Watch for upcoming books in this great series as Nims celebrates the foods that the Northwest does bes—-the specialties that have broken the boundaries of regional cooking. And in the meantime, think Crab!
Author Biography: Well known among "foodies" of the western United States, Cynthia Nims has written and edited numerous cookbooks. Former food editor for Simply Seafood magazine and Spa magazine, Cynthia is now the food editor of Seattle magazine.
Table of Contents:
| Introduction | 8 | |
| The Story of Northwest Crab | 11 | |
| A Brief History | 11 | |
| Species Information | 11 | |
| Seasonality | 13 | |
| About the Recipes | 15 | |
| Breakfast/Brunch | 17 | |
| Crab Benedict | 18 | |
| Fines Herbes Omelet with Crab | 19 | |
| Crab and Goat Cheese Breakfast Bruschetta | 21 | |
| Savory Crab Blintzes with Dill | 22 | |
| Crab and Artichoke Frittata with Fontina | 23 | |
| Crab and Leek Quiche | 26 | |
| Sourdough Bread Pudding with Crab | 28 | |
| Appetizers | 29 | |
| Fresh Spring Rolls with Crab and Hoisin Dipping Sauce | 30 | |
| Crab and Avocado Tostadas | 32 | |
| Firecracker Crab Cocktail | 33 | |
| Crab Pizza with Arugula and Fresh Mozzarella | 36 | |
| Crab and Corn Souffle | 37 | |
| Crab Cornmeal Fritters with Lime Aioli | 39 | |
| Phyllo Tartlets with Curried Crab | 40 | |
| Sushi Roll with Crab and Daikon Sprouts | 41 | |
| Sherried Crab and Mushrooms on Toast | 44 | |
| Soups and Sandwiches | 45 | |
| Spring Pea Soup with Crab Mousse | 46 | |
| Chilled Tomato Soup with Crab | 47 | |
| Whiskey Crab Soup | 48 | |
| Lemongrass Broth with Crab Wontons | 52 | |
| Green Goddess Crab and Watercress Sandwiches | 53 | |
| Crab and Tillamook Cheddar Sandwiches | 55 | |
| Crab Club Sandwich | 56 | |
| Salads | 57 | |
| Crab Louis | 58 | |
| Rice Salad with Crab and Asparagus | 59 | |
| Crab and Sesame Noodle Salad | 60 | |
| Spinach Salad with Crab Toasts and Roasted Onion Vinaigrette | 62 | |
| Shaved Fennel Salad with Crab and Blood Oranges | 63 | |
| Cucumber and Daikon Sunomono with Crab | 64 | |
| Main Courses | 65 | |
| Northwest Crab Boil | 66 | |
| The Best Crab Cakes with Three Sauces | 67 | |
| Crab and Italian Sausage Cioppino | 72 | |
| Crab and Chanterelle Risotto | 73 | |
| Steamed King Crab with Garlic | 74 | |
| Beer-Steamed Crab with Mustard Butter | 76 | |
| Wokked Pea Vines with Crab and Ginger | 77 | |
| Salt and Pepper Crab | 78 | |
| Fresh Noodles with Crab and Cilantro | 79 | |
| Cold Cracked Crab with Lemon Mayonnaise | 82 | |
| Stir-Fried Crab with Asian Black Bean Sauce | 84 | |
| Rosemary Roasted Crab | 85 | |
| Cooking with Crab | 86 | |
| Buying and Storing Crab | 86 | |
| Boiling and Steaming Crab | 87 | |
| Cleaning and Portioning Crab | 88 | |
| Crab Calendar and Field Trips | 90 | |
| Crab Resources | 92 | |
| Index | 94 |
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