Visit the Colorado Table blog, where Denver Post staffers share news, views and ideas about eating in the West.
blogs.denverpost.com/food
Feed Colorado
There are far too many hungry people in our state. Some statistics show that nearly 20 percent of Coloradans don’t have access to enough food. And 12 percent are classified as “hungry” — many of them kids or seniors.
Other surveys show those numbers even higher. But whatever the number is, it’s too many.
We all share responsibility — especially those of us who are passionate about food and eating and lucky enough to have plenty to eat.
One way you can help through April 30: Gather your non-perishables and drop them at ARC stores, Papa John’s Pizza stores, TCF Bank locations, or any of the dozens of locations listed at the Feed Colorado web site.
Or, schedule a pickup online at , For more info, go to the Feed Colorado,
Tucker Shaw, blogs.denverpost.com/food
Happy birthday, Mr. Grocer
Can really be celebrating its 10th anniversary?
That hardly seems possible, but the specialty grocery that opened at the southwest corner of East 17th Avenue and Clarkson Street in Denver’s Uptown neighborhood has been chugging along since the spring of 2002. This is a place where many Denver cooks first encountered Niman Ranch meats, and a few folks had their first encounter with a cheesemonger. (Insert Monty Python joke here.)
We tip our hat to owners Pete Marczyk and his wife, Barbara Macfarlane. (A bit of trivia: As long as we’re in the wayback machine, it’s worth noting that Barb was one of the early investors in the Wynkoop Brewing Co.) Since opening Marczyk, they have launched Friday-night hamburger cookouts during warm weather, and also host an annual public pig roast outside the store. They’ve proven great neighbors and really foster a sense of community. And they have a second shop at East Colfax and Fairfax.
So happy 10th birthday, folks. As Pete says: “Ten years? It feels like 10 minutes. Underwater.”
William Porter, blogs.denverpost.com/food
A spring-green salsa
Chimichurri a la Gringa
This Argentine sauce tastes as green and fresh as spring itself.
Ingredients
1 bunch fresh parsley1 half bunch fresh cilantro
Handful fresh oregano (or 1 tablespoon dried)
2 cloves garlic, roasted
¼ cup red wine vinegar
Juice of half a lime
½ cup olive oil
¼ cup water
½ teaspoon red-pepper flakes
Salt and freshly ground black pepper
Directions
Chop the herbs and garlic. In a medium bowl, whisk remaining ingredients until well-blended. Add herbs and garlic. If possible, let sit for at least an hour for flavors to combine. Serve on steak sandwiches with mayonaise (a Chilean favorite) and sliced avocado.
Kristen Browning-Blas, blogs.denverpost.com/food
