Woody Creek celebrates made-from-scratch baked goods and utilizes the freshest products available. Customers can enjoy daily fresh baked breads and cookies, in which every ingredient has been hand selected for that perfect flavor combination. These are the age honored traditions distinguished by Woody Creek.
Woody Creek is filled with the delicious fragrance of cookies, cakes, breads, rolls and muffins that bring back that delightful, warm feeling of Grandmas’ kitchen. In addition to baked items, their incredible spinach quiche, sandwiches and salads are meant to bring you back to a time when that “personal touch” was everything. And at Woody Creek, cooking the old fashioned way is honored today.
One stand-out menu item is the made-from-scratch Chicken Walnut salad; you can taste the homemade attention in every bite. The tur- key and cranberry sandwich served on fresh baked golden raisin bread is out of this world delicious! Always testing new menu items, Woody Creek has introduced an Italian Sausage Sub topped with grilled onions and bell peppers.
Since Woody Creek is a Colorado company, they fully support the “buy Colorado” philosophy. Woody Creek’s incredible soups, home- made foods and fresh baked treats are worthy of a place at the center of your table. Consider Woody Creek your “personal friend” who is an award winning baker and chef. And it doesn’t stop there. Woody Creek’s customer service resonates of
homespun values. Woody Creek hires passionate people and … it shows. You are always greeted with a smile, and they really care about making your day a little brighter.
Woody Creek (and their foods) exudes warmth. And everyone who enters is treated like family. From their “pay it forward” mission to give back in their communities to the store manager who came in when the store was closed and baked fresh cookies for a child’s birthday party, Woody Creek truly cares.
Anytime of the year is perfect to shop Woody Creek for gifts of love and for your own home as well. Just like at your Grandmothers kitchen, Woody Creek has something delicious and wonderful, made fresh every day, just for you!
Bon Appetit!
Gina Dickerson
Let’s Talk Food & Travel
www.letstalkfoodandtravel.com
Snow in April makes us long for warm, comforting flavors right? But Spring makes us want to lighten things up! WWW.letstalkfooddenver.Com ‘s flavor bursting Cioppino fills the bill no matter what the thermometer reads! Try our recipe today! And enjoy!
Ingredients:
5 pounds jumbo king crab legs, knuckles or claws
18 large scallops
2 pounds 16-20 count shrimps, peeled and
deveined
18 mussels
3 lbs fresh cod, cubed into 3 inch pieces
2-3 Anaheim peppers
1-2 fresh jalepenos
1 red bell pepper 1 large yellow sweet onion
3 celery stalks
1 24 oz can tomato sauce
1 24 oz can diced tomatoes3 cups white wine
3 bottles of clam juice
2 bay leaves
1 lemon
1 stick of unsalted butter
1/4 cup extra virgin olive oil
1/2 teaspoon crushed red pepper
1 cup fresh Italian parsley
1 sprig of fresh rosemary(chopped)
3 sprigs of fresh thyme(chopped)
2 sprigs of fresh oregano
8 large cloves of garlic
4 large dashes Franks Red Hot Sauce
1/2 cup Franks Buffalo Wing Sauce
Salt/pepper to taste
Prep the King Crab Legs by defrosting if frozen and cutting into 4-5 inch pieces.
Dice the onion and celery, mince the fresh herb leaves, and mince the garlic.
Rough chop the Anaheim peppers, red bell peppers and jalapeno peppers into pieces. They don’t need to be cut tiny. In an extra large Dutch Oven add the butter, olive oil and saute the peppers, onions, garlic, celery until Al dente/tender. Then add the fresh herbs and cook another 3-4 minutes.
Pour in the white wine and simmer high to burn off the alcohol, about 3 minutes. Add the clam juice (or seafood stock) and simmer an additional 3 minutes. Add the tomato sauce, Franks Red Hot Sauce dashes, Franks Buffalo Wing Sauce, crushed red pepper, diced tomatoes, bay leaves, and lemon then bring to a boil. Reduce heat, cover, and let simmer on very low at least 45 minutes, but the longer the better. Salt and pepper to taste, but keep in mind you are adding seafood that is salty. The sauce can be prepared ahead of time and left on the stove at low temp until you are ready to add the seafood.
Finish the preparation of the sauce by removing the bay leaves and lemon. Using an immersion blender, blend the sauce to your desired thickness – we like ours to have a little rustic chunk to it, but for a nice refined sauce, take it all the way down. (if you don’t have an immersion blender, you can remove some of the sauce to a regular blender and blend until smooth. Then pour the smooth sauce back in the Dutch Oven. Do this until you have reached your desired consistency.) Bring the sauce up to a lively simmer uncovered for about 15 minutes, then add all the seafood at once, stirring it in. The seafood will need to cook uncovered for about 8-10 minutes, stirring once to cook evenly. Once done, transfer to warmed oversized serving bowls immediately. (you can also prepare some angel hair pasta and serve over that.)
Serve with some great crusty Garlic bread and lots of wine!
Bon Appetit!
What would Spring be without a dish of delicious Scalloped Potatoes?
This ever so popular casserole is comforting any night of the week and elegant enough for entertaining guest. It’s the perfect compliment to Salmon, Chicken, Steak, Lamb or Ham. Try this recipe I enhanced from an old family favorite. I just know you’re going to love it!
It is exceptionally good with the light refreshing flavors of a great Pinot Grigio wine!
Ingredients:
4 tablespoons unsalted butter, cut into pieces, plus more for brushing
3 cloves garlic 1/2 cup shredded mozzarella cheese
1/2 cup shredded asiago cheese
1/2 cup shredded Gruyere cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 1/4 cups fat free half and half cream
1/2 can of Cream of Mushroom Soup (mixed with 1/3 cup of water)
1 large sweet yellow onion diced and gently sauteed until translucent
1/4 teaspoon freshly grated nutmeg
1/2 cup grated parmesan cheese
Franks Red Hot Hot Sauce
Directions:
Boil or steam the potatoes just until al dente. It is important not to overcook.
Position a rack in the middle of the oven and preheat to 425 degrees F.
Combine the mozzarella, asiago and gruyere in a bowl.
Combine the cream and soup in a bowl and set aside. Add 3 generous dashes of Franks Red Hot Hot sauce to the cream and soup and blend together.
Spray a baking dish with non stick spray, then add half of the potatoes, and half of the sauteed onions spreading them out.
Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste.
Pour half of the soup and cream mixture over the potatoes. Pour slowly allowing the mixture to work it’s way through the potatoes.
Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste.
Pour the remaining cream over the potatoes, then add the nutmeg.
Dot the potatoes with the remaining cut-up butter.
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes.
Let rest 5 minutes before serving.
Garnish with the scallions and parsley and serve with your favorite Pinot Grigio!
Larger Than Life ~ Streeter McClure!
Author of “The Singles Man’s Guide to Cooking with Beer”
One of the great joys of my life is all the people I get to meet in the food industry. Of particular note are those that are really in love with their craft. And those that are expressing their love in an “organic”, “authentic” approach to food. This description fits Streeter McClure perfectly. On first glance Streeter is immediately charismatic and high strung. He’s moving at 100 miles per hour. But getting him to focus on two of his all time favorite things, food and beer, is easy. When Streeter talks beer and food, his eyes light up!
Streeter fell in love with the “art” of crafting beer during his college days. He retells the story of unloading crates and crates of raspberries at the microbrewery where he worked and later being amazed that they were used to make beer. During our time together he expressed a real appreciation for incorporating citrus flavors into beer recipes and complimenting those same beers with great foods. Some of his favorite flavors to identify in beer and pair as ingredients in his recipes are ginger, lemon and orange peel. Another of his favorite (and secret) ingredients to cook with is cinnamon. It is often found in his famous Beer-Can Chicken that he grills and distributes to a dozen friends every Sunday.
Streeter says he gets inspiration for his dishes everywhere. From street food to fine dining he’s constantly “moved” to re-create taste sensations with his own special touch. This summer he’s inspired by
Tacos. He’s actually calling the upcoming season “Taco Summer”. Already on his menu is the “El Pastore Taco”, tender pork in a slightly sweet sauce with red onion and pineapple. Deeeelish! Another is his Mango Salsa with jalapeno, cilantro, lime and red onion. Streeter often pairs this with his Tilapia Tacos.
Streeters’ effervescent personality translates seamlessly throughout his recipes. His dishes resonate with simple,
fresh, ingredients that celebrate seasonal flavors. He insists on high quality, fresh ingredients and even grows his own herbs in his backyard. With every bite you want to moan out loud with sheer delight.
On a personal note, our readers may chuckle to know, Streeter enjoys a great bowl of Ramen which he dresses up like Pho and Santiago’s Burritos with “hot” (sometimes extra hot) green Chile. Keep your eyes on this food and beer aficionado. He’s got two more cook books on the way, both celebrating his passion for great pairings.
A sneak peak from Streeters’ upcoming masterpiece … Try this combination for your next awesome gathering! You’ll dazzle your guests with Streeters’ Summer Shrimp Beer Boil and Summer Beer 5 ingredient Fix! Make sure you include non-stop music and lots of icy cold beer and your crowd will be chanting “party over here!”
Bon Appetit!
Gina Dickerson
Let’s Talk Food & Travel
www.letstalkfoodandtravel.com
Summer Shrimp Boil:
3 Bottles of Pilsner
2 cups of Vinegar
8 cups of water
4 lbs. of shrimp in shells
2 lbs. of Sausage (Local Boulder Sausage)
5 ears of corn, in either 1/2 or 3rds
2 pkgs. of Zatarans Crawfish, Shrimp and Crab Boil in a Bag
5 lemons cut in 1/2
4 heads of Garlic
2 onions quartered
8 red potatoes quartered
Healthy pinch of red pepper flakes
Pinch of salt
Combine and fill pot with all liquids DON’T FORGET THE BEER !!!
Bring to a boil and add 2 pkgs. of Zatarans Crawfish, Shrimp and Crab Boil in a Bag. Pinch in salt and pepper flakes and boil for 15 minutes. Toss in potatoes and boil for 7-8 minutes. Com goes in next for 5 minutes.
Add the Boulder Sausage, cook for 8 minutes. Add onions, and squeeze lemon juice into pot and then toss the lemons into the water, boil 3-4 minutes.
Add shrimp in shells and cook 4-5 minutes. Drain and pour contents of pot onto your butcher papered covered tablel
Serve with cocktail sauce, butter and spicy mustard. Remember NO knives, forks, spoons or plates allowed! When finished just roll up the paper and throw away, that way no dishes to clean.
Summer Beer 5 Ingredient Fudge:
1 Stick Butter
1/2 cup Honey Blond Beer
1 lb. Powdered sugar
1 20 ounce bag semi sweet Nestle Toll House chocolate chips
1/4 cup chopped pecans (optional)
Place both the butter and chocolate chips in a bowl and microwave for 2 minutes or until both melt. Then remove the bowl
and using a wooden spoon mix both together.
In a second bowl pour the powdered sugar, stir in the honey blond beer and wisk until they make a thick white paste.
Using the butter wrapper rub down an 8 X 8 inch pan so the
fudge won’t stick. Combine the butter/chocolate mixture into the powdered/ beer bowl and mix until smooth.
Then pour the mixture into your 8 inch square glass dish and
sprinkle with chopped pecans.
Refrigerate for 20 minutes, cut and eatl
Interview by Gina Dickerson ~ Pictures by Kymora Jackson Photography ~ All rights reserved.
The meeting began with the usual pleasantries and greetings, but ended with my feeling that “I had never met a soul quite like this one”.
The “soul” I’m referring to is that of Gene Tang, Founder and Co-Owner of 1515 Restaurant in downtown Denver. Looking back, I now recognize that his gracious spirit resonates everywhere in the restaurant. The restaurant itself was built in the 1800s’ and features a highly textural exposed brick wall. The element of the wall offers a warmth and earthiness that you wouldn’t expect with this type of fine dining venue. Of second note, the restaurant is two stories tall with a second floor main dining room that has large windows, which overlook Market Street. The restaurant, much like the owner and the menu, is a series of “revelations”. It doesn’t immediately expose itself, but rather “reveals” itself the more deeply you engage and explore.
There has been much written about the huge successes of this restaurant. 1515 has won the Wine Spectators “Award of Excellence” for the past 10 years and Gene Tang has attained the first level of Master Court Sommelier. In addition, he also serves as the restaurants Chief Sommelier. In July 2011, 1515 Restaurant was invited to prepare the dinner for the prestigious James Beard House in NYC and prepare they did!
The food at 1515 Restaurant is exceptional. You can absolutely taste the freshness of the ingredients. 1515 commits to creating menus out of locally grown ingredients. Subsequently, their menu changes reflect the bounty of the seasons. Adding to the quality ingredients is the masterful attention to detail when designing the menu. The dishes range from a Kobe Beef Burger to Sous Vide Colorado Lamb (served with Crab Corn Bread) to a complete menu designed for pairing with the perfect Beer.
On this day our menu consisted of a buttery Wagyu Beef prepared at the table on a 600 degree hot stone, Seared Diver Scallops prepared with Prickly Pear Cactus Gel and Lemongrass Foam. To top off this meal, we finished with house made Tiramisu topped with the Chefs’ own Chocolate Chip Gelato. This is not just any Gelato however; the Chefs use a technique that reduces the size of the nitrogen molecules significantly. The result is a creamier, smoother, more luxurious feel on the tongue. This is a dessert that is not to be missed
In recognizing the success of 1515 Restaurant, we must celebrate the powerhouse duo of Chef Chuck James and award winning Chef Jonathan Brown. Together with Gene Tang, they have created a leading edge team producing an opulent palate of flavors, exceptional presentation and the cutting-edge cooking techniques of Sous-vide and molecular gastronomy. At this time it should be noted that Chef James will be leaving for Costa Rica and then Australia for awhile for a working sabbatical. Jonathan Brown is now the Executive Chef and welcomes the talent of Chef Garren Teich as Sous Chef. Another exceptional pairing.
The team insists on strict use of locally-available meat and produce and herbs which they grow on site. As a result, 1515 Restaurant was recognized as one of the top 50 sustainable businesses in Denver. An accomplishment, which further demonstrates their complete commitment to excellence in their craft.
What has not been put into words and what has motivated this whole thing, is the undeniable spirit and soul of Gene Tang. The man is a “who’s’ who” in the industry, but is one of the most humble people I’ve ever met. His innate generosity of spirit is deep seeded, elemental and this writer believes, is in his bloodline.
There is something truly special about the soul of this man and it is undoubtedly felt by staff and guests alike. One example is Genes’ practice of sending each of his Chefs on “working sabbaticals” out of the country for months. These sabbaticals offer inspiration, education, new perspectives, techniques and practical knowledge.
If you have the pleasure of speaking with Gene for any length of time, you will quickly understand that he has built his life on the
foundations of grace, love and compassion for humanity of all cultures. His spirit translates to his Chefs as well. When talking with
them, you realize they are without a doubt talented and devoted, but at the same time happy, light hearted and even playful. In them, you understand they enjoy “liberty” in their work, freedom to create and challenge themselves and they truly enjoy the journey. It’s inspiring ……… and traceable to Gene Tang’s spirit.
The guests at 1515 Restaurant are the benefactor of genius, passion, and generosity of spirit. Your entire family is welcome to partake of this experience. Come, let the team at 1515 Restaurant take care of you; there’s really nothing else like it.
Bon Appetit!
Gina Dickerson
Let’s Talk Food & Travel
www.letstalkfoodandtravel.com
