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Eat the farm
The farm-to-table movement has become almost mainstream in Denver and Boulder, and it finds outposts, too, where most of the corn is grown and the pigs are raised — that is, in the state’s rural rural patches.
Grant Family Farms, an organic megafarm (megafarm by Colorado organic standards, that is) in Wellington, has one of the more ambitious farm-to-table programs, with a trio of dinners at the farm this summer that includes tours, live music, and much grazing and quaffing.
For the first dinner, Chef Kevin Grossi from Jax Fish House (outposts in Denver, Boulder and Fort Collins), will be the brains behind the menu and the genius at the saute pan.
Ticket prices range between $75 and $85, and in years past the dinners have been so popular that Grant Family Farms — the state’s largest Community Supported Agriculture farm — managed to secure reduced room rates at Embassy Suites of Loveland. The dates: July 28, Aug. 25 and Sept. 22. Douglas Brown,
The science of steak
A free public lecture on the “Physics of Cooking” is scheduled Thursday at CU-Boulder, giving food fans with a curiosity about science a look at such subjects as the spherification of juices, the viscosity of liquids, the importance of elasticity in steak and the wonders of foam.
Best of all, the lecture will be chockablock with cooking demonstrations that translate the arcana into the edible.
The lecture will be delivered by David Weitz, the Mallinckrodt Professor of Physics and Applied Physics at Harvard University. Weitz has taught the popular Physics of Cooking class at Harvard, where he has been joined by world-renowned chefs.
“Molecular gastronomy,” as it has been dubbed with some debate, gained a following at restaurants such as Spain’s El Bulli and Chicago’s Alinea.
The lecture will be delivered at 7 p.m. Thursday in CU’s Duane Physics Building, Room G1B30. The event is sponsored by the 2012 Boulder School for Condensed Matter and Materials Physics held at CU-Boulder from July 9 to Aug. 3, 303-492-3367. William Porter,
