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Eugenia Bone on kitchen ecosystems
Here’s what I’ve been thinking about: The secret of really tasty food is making dishes with as many seasonal ingredients as possible and eating them when they are fresh and preserving some for the off season; replacing the commercial products in your pantry with homemade ones; and using the waste stream from fresh and home-canned foods to create secondary products that assist in the preparation and bump up the flavor of a new generation of dishes.
This is how my Italian grandmother cooked. It is thrifty, and it produces robust taste. Very flavorful food is not a matter of one exceptional recipe — although there are many of those. I think it is a matter of thinking of your kitchen as a system. The foods we each keep in our home interconnect to create a system that defines our culinary environment. Eugenia Bone, blogs.denver post.com/food
Editor’s note: Eugenia is working on a new book tentatively titled “The Kitchen Ecosystem,” and is leaving Colorado Table to work on the book and .
Cocktail king holds court in Boulder
Dale DeGroff, the legendary bartender and author dubbed “The King of the Cocktail,” is set to appear at The Bitter Bar, 835 Walnut St., Boulder, June 11 from 8 to 9:30 p.m. for an evening of mixology and music (the latter provided by guitarist Elliot Read of the Gypsy Swing Revue).
DeGroff, who held court at New York City’s legendary Rainbow Room in the 1980s, is also a James Beard-award-winning author. His books include “The Essential Cocktail” and “The Craft of the Cocktail.”
, or $45 at the door. The evening is a benefit for the non-profit Museum of the American Cocktail in New Orleans.
William Porter, blogs.denverpost.com/food
