Cook’s Fresh Market: As soon as the doors opened to the sleek space housing this new downtown eatery, proprietors Ed and Kristin Janos were swamped by a hungry clientele. Here soups, salads and sandwiches are made to order; other fare is ready to cook at home or back at the office, and almost all edibles are made in-house. The market sells seafood, meat, cheese, fruit and veggies. And, oh, that bread. |16th Street Mall at Glenarm Place, 303-893-2277; cooksfreshmarket.com |Ellen Sweets
Vinh Xuong: It’s hard to imagine a more perfect lunch than a $2.25 banh mi, the classic Vietnamese submarine sandwich. Think fresh French baguette topped with ham, pork, salted butter, pickled vegetables, jalapeño and cilantro. Get yours at this tiny bakery tucked into the back of a strip mall.|375 S. Federal Blvd., 303-922-4968|Tucker Shaw
The Melting Pot: Colorado College prof Mario Montano explores the anthropology of food in a “half-block” class open to the public Jan. 8-18. The class is limited to 25 students and costs $900. It’s a serious academic course designed to offer nonstudents a taste of the college’s immersion-learning approach. |E-mail alumni@ColoradoCollege.edu; office of alumni and parent relations, 800-852-6519 or 719-389-6776; after Dec. 21 call Karrie Williams, 719-330-8878.
