![]() You make First Bite reservations with the individual dining spots. Some places offer wine and beverage pairings for an add-on cost. 9-17) offers special three-course $34 dinners at about 50 local eateries ranging from new places like Chimera, to classics such as Boulder Cork and the Greenbriar Inn, and local favorites like Cafe Aion, River & Woods, Leaf, Shine and Blooming Beets. First Bite Boulder County Restaurant Week (Nov. Even now it’s easy to slip into a dining rut where you order the same 10 dishes at the same 10 Boulder County restaurants, but you know that there must be more to eat.įirst Bite makes it simple to step out and explore the boundaries of your comfort zone, and makes it affordable to try new places that might seem beyond your dining budget. In each case, the first contact with my lips never would have happened if I hadn’t stepped outside various comfort zones. I can recall my first taste of quail egg and flying fish roe sushi, my first real macaron in Paris and my first smoked ribs with chile verde. ![]() I have a crystal clear memory of the place and the taste of my first egg yolk-filled ravioli with brown butter and sage. I also remember my very first taste of certain dishes. Place in a dish and garnish with finely sliced green onion.You never forget your first kiss and the first time people laughed at your jokes.Sprinkle finely minced dried shrimp over the top.Add rice vinegar, a dash of premium pure toasted sesame oil, chili oil and a pinch of kosher salt to taste. This creates more surface area for dressing. Cover with plastic wrap on a cutting board and then smash cucumbers with the flat of a knife or meat mallet.Cross cut two small Korean or Persian cucumbers in half, then quartered cut lengthwise, so that each slice is about 2-3” long.Chimera Ramen ’s Smashed Cucumber By owner and executive chef, Edwin Zoeġ tsp of minced dried shrimp (available at most Asian grocery stores) Books, priced at $29.99, will also be available to purchase from participating restaurants and in local stores, including Cured, Savory Spice and the Boulder Book Store, beginning Nov. Presale for A Bite of Boulder is available online on the First Bite website and will be mailed November 12. “Food truly is love, so dig in at home, share favorites with friends and celebrate Boulder in a delicious new way,” Benjamin says. ![]() At least 50 percent of the proceeds from book sales will be split evenly between all participating restaurants. In collaboration with Society Insurance and Downtown Boulder Partnership, each of the 30 participating restaurants will receive 25 complimentary copies of the book. Recipes include OAK at Fourteenth’s famous kale salad, Santo’s unforgettable red chili pozole, Colorado-inspired cactus and corn fritters from Zolo Grill and Chimera Ramen’s smashed cucumber dish. Over 40 recipes of appetizers, entrees, sides desserts and cocktails are photographed by Christina Kiffney. A Bite of Boulder honors local chefs and restaurants, and celebrates some of their most popular and beloved dishes to date, allowing home cooks to make these dishes for their loved ones.” “This year, since we couldn’t offer a traditional restaurant week, yet restaurants need our support now more than ever, we came up with the idea of a cookbook to connect people with restaurants they love or haven’t tried yet – all while giving back to the eateries. “The real goal of ‘First Bite’ - the reason we host a restaurant week - is to create and strengthen community, to deepen the connection between restaurants and their customers,” Benjamin says. Jaunt Media Collective, the media company behind YOGA + Life Magazines and Spoke+Blossom Magazine, is working with Benjamin as the publisher on this exciting project. ![]() The robust effort of creativity and collaboration has already created a buzz, inviting diners from all over the state and beyond to rally around Boulder County restaurants.Ī Bite of Boulder cookbook will be released this fall. She is the producer of First Bite, an annual event highlighting Boulder County’s dining scene, and decided to create a cookbook in lieu of First Bite’s Boulder Country Restaurant Week this year. As a Boulder-based foodie, event producer and mother of two, Benjamin saw how hard restaurants have been hit by the global pandemic, inspiring a generous project born straight from her heart.
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