THE F CLUB
A NOTE FROM THE BREWMASTER
Hello from The Post brewery! Nick Tedeschi here, brewmaster of The Post Chicken & Beer.
It’s crazy to think The Post and our Post family just celebrated our 10th anniversary. A lot has changed since those early days in 2014, and a lot has also stayed the same: producing balanced, easy drinkin’, and approachable beer that pairs really, really, ridiculously well with fried chicken…along with a million other things. I have been with The Post since day one, before we opened our doors that sunny day in January. I spent three years at Big Red F’s very first restaurant, ZOLO Southwestern Grill, before that. In my time with The Post I have gone from an amateur homebrewer to a GABF award-winning professional brewer, with some help along the way. My formative years at The Post were spent under the tutelage of our OG brewmaster Bryan Selders of Dogfish Head Brewery fame. Bryan brought years of professional brewery experience and had us making world class beers from the jump, which had us pivot early on from being a draft-only brewpub establishment to packaging up to five brands in cans with statewide distribution. During this time, Bryan left to go back to his old stomping grounds at Dogfish Head, and at the same time we took over an existing brewing space in Boulder that became The Post Chicken & Beer in downtown Boulder. I made the jump over there, to a smaller brewing system, while we hired a local brewer by the name of Brad Landman to run our brewery in Lafayette.
During my time brewing at The Post in Boulder, I was able to hone my recipe development skills - for the first time since I became part of The Post family, I was solely responsible for producing all of our seasonal, rotating, and collaborative beers. Meanwhile, Brad and team churned out our core brand beers: Howdy, Townie, El Corn and Top Rope. My time at the Boulder brewery taught me a lot. It being an older brewing system meant there were plenty of opportunities to learn how to fix things. About one year into the pandemic, we decided to scale down our distribution, getting rid of our canned beers, and moved to a self-distribution model of draft beer to our Big Red F restaurants. This shift reflected the initial plan for The Post Brewing Company. Around this time, Brad moved closer to family, across the country, and yours truly ran both breweries for a couple years before we made the decision to consolidate in Lafayette, getting rid of the Boulder brewing equipment to make room for what is now our killer little music venue and bar, Velvet Elk Lounge.
Over the years, we have made many different beer styles, influenced by English and American beer along with some German and Belgian styles. Some of my favorites throughout the years have been Meathooks English Dark Mild Ale (drinks like a light beer but with dark beer flavors), Old Man Noises (our annual Arnold Palmer-inspired beer), Summer Teath (a summer IPA made with green tea), any iteration of our Oyster Stout that we make for Jax Fish House, and the list goes on. Currently, the one I am most proud of is our 10th anniversary beer that just released: East County Fine Malt Liquor. Malt liquor - or strong adjunct lager - was originally an upscale product that breweries made to compete with liquor and was marketed as elegant and sophisticated, so it made sense to make it for such a special occasion. Come try some and celebrate 10 years of The Post with us.
Dave Query: The Best Thing I Heard All Year
Livin a big, full, active life: the picture to that statement could look like a lot of things. And most times, in my world, it would center around me or someone I love getting good news - a doctor’s appointment, a raise at work, travel plans or a marriage (or divorce) declaration.
But the best thing I heard all year wasn’t about me or anyone I know, but just something that made so much sense.
I was having lunch with a smart friend a few months ago, sharing some things and relationships I was working on and how it is sometimes challenging to figure out when to jump in with both feet before it reaches a point of no return and when to use patience and wisdom and sit back. In response, he said this to me,
“The best time to repair the roof is when the sun is shining”.
And I thought, “Damn, he’s smarter and wiser than I had originally imagined.” Soon after our lunch, I discovered that John F. Kennedy said that in a State of the Union address in 1962. JFK was a wicked smahhht guy, too!!
We humans aren’t always proactive. And with our growing mantra of “I’m so busy”, we rarely address a potential problem until it is a glaring problem.
The time to fix a leaky roof is not during a torrential downpour. And for those who can plan ahead and think in advance around kid issues, marriages, work problems or our own inner desires to live a bigger and better and more meaningful life, tackling problems and challenges in calm and sunny seas beats trying to climb the mast during a tropical cyclone.
Coming to a partner or a co-worker when things are good, and addressing the things that you see on the edges, shows commitment and forethought and desire. Trying to repair a friendship or dad-ship or marriage or other important relationship after you’ve let it go too far increases your chances of that boat actually sinking.
Something to think about as we saddle up next to friends and loved ones in the coming weeks. Certainly something for our city and state and world leaders to strongly consider as our planetary roof, walls and foundations becomes more and more leaky.
Happy Holidays Everyone!
Spice up the holiday’s with Chef Jimmy’s favorite holiday tradition. We won’t mind if you want to take the credit for this delicious Giesler family favorite!
Grandma Giesler's Broccoli Casserole
6 cups fresh broccoli florets about 2 bunches
10.5 ounce can cream of mushroom soup (or homemade)
1 cup mayonnaise
2 large eggs
2 Tablespoons dried minced onion
1 cup freshly grated sharp cheddar cheese
1 cup cheese crackers , crushed
Bring a large pot of water to boil. Boil broccoli for 2 minutes. Drain well.
In a large mixing bowl combine mushroom soup, mayonnaise, eggs, onions and shredded cheese and mix well.
Pour over broccoli and toss to combine. Pour into greased casserole dish.
Sprinkle crushed cheese crackers on top. Bake at 400 degrees F for 40-45 minutes.
Favorite Holiday Recipes
We tapped a few of our Chefs to see how they are keeping the bellies of their nearest and dearest full this season.
Chef Kyle’s Chicken & Mushroom Rice
Perfect for a midweek meal with the family, an easy dinner with friends or something that can be prepared on a sunday and the leftovers can keep you going throughout a busy week. This chicken and rice dish is something I lean on when the weather gets a little chilly. When I serve this dish at home we’ll often eat it with a simple green salad dressed with lemon and olive oil on the side. - Chef Kyle Mendenhall
Chicken & Mushroom Rice (Serves 4 people)
1 ea whole organic chicken
salt to taste
ground black pepper to taste
2 Tablespoons butter
2 Tablespoons olive oil
½ cup shallot (small diced)
2 Tablespoons garlic (minced)
2 ea bay leaf
8 oz sliced button mushrooms
1 Tablespoon fresh sage (chopped)
1 Tablespoon fresh thyme (chopped)
1 teaspoon salt
1 ½ cups jasmine rice
2 cups chicken stock
1 cup heavy cream
- preheat your oven to 400 degrees
- butcher the chicken into eight pieces with the skin on (2 drumsticks, 2 thighs, 2 wings, 2 breasts)
- season the chicken with salt and pepper on both sides. Set aside
- place a large oven proof pan on the stove at med-high heat
**I use a 4qt rondo (a shallow 2 handled pot)
- add the butter and oil to the pan
- when the butter has melted and the oil is hot, add each piece of chicken to the pan skin side down to sear
- cook the chicken until the skin is golden brown about 7 mins
- turn the pieces of chicken over and continue cooking for another 5 mins
- remove the chicken from the pan and set aside
- using the same pan (while still hot) add the shallots, garlic, bay leaf, mushrooms, sage, thyme and salt to the pan
- continue cooking for about 5 mins stirring frequently until the shallots turn translucent
**be sure to scrape up all the tasty brown bits left from searing the chicken. It will make your rice even more delicious!
- add the rice to the pan and continue cooking for another 3 mins (stirring frequently)
- add the chicken stock and the heavy cream to the pan.
- while stirring frequently bring the liquid to a boil
- turn the heat off
- place the seared chicken on top of the rice skin side up (still using the same pan)
- place the pan in the oven at 400 degrees uncovered for about 20 mins or until the chicken reaches an internal temperature of 160 degrees. You should notice that the rice has absorbed most of the liquid and is tender.
Chef Sheila’s Jax Fish House Clam & Sunchoke Chowder
Everyone gets down on turning the clocks back, but I see it as a sign that opening day is around the corner and it's time to hit the slopes. This Clam & Sunchoke Chowder is the perfect bowl to come back to after a day of riding or something I like to pull together when friends and family are over during the holidays. As elegant as it is easy and goes well with crunchy bread and hot toddy or two. Chef Sheila Lucero
2 pounds cleaned little neck clams
¼ pound smoked bacon, diced
½ cup minced yellow onions
½ cup diced celery
1 cup diced sunchokes
1 cup potatoes, diced
½ cup diced carrots
1 cup clam juice
¾ cup butter
¾ cup flour
1 cup peeled, diced sunchokes
1 quart half & half
1 tablespoon fresh lemon juice
1½ teaspoons salt
½ teaspoon black pepper
Cream— in a medium sized pot melt butter. When the butter is melted whisk in flour. Turn heat down to a low and stir flour until flour and butter mixture is smooth and fully combined. Add the half and half and sunchokes. Bring to a simmer, and cook until sunchokes are tender. About 30 minutes. Place mixture in a blender and blend until smooth. Set aside.
In another medium sized pot, cook bacon until slightly crispy. Remove bacon and set aside. Drain off excess fat and add the rest of the vegetables. “Sweat” or saute vegetables until translucent. Add clams and clam juice. Cover and cook until clams open. Using tongs, remove clams and set aside. Add Sunchoke Cream to the pot, bring to a simmer and cook until vegetables are tender. Pull clam meat from shells and add to chowder with bacon. Season to taste with lemon juice, salt and pepper, and serve with crusty bread. Makes about four to six servings.
Dave Query: Where We Are - or as we say in America, Then and Now
It's just hard to believe the Covid time warp that has taken place. Four years ago, heading into the holidays, we began this journey when smart investors started buying long on Charmin and Huggies anticipating the world shutting down in March. Just crazy now to look back almost four years later. Business and how we do business has been forever changed since coming out of the pandemic, and the looming heaviness of AI threatens so many industries and trades as it creeps in. But the one thing that will never, ever be affected or altered - no matter how many Ubers and Door Dashes and Green Chefs will try - is the experience of going out to eat at a restaurant. The joy of sitting in a well-curated dining room in all the right ways with lighting and music and comfortable chairs and clean aesthetics and restaurant people trying to create a really relaxing and memorable moment for you and your guests...in the way we restaurant people do.
So what has changed? Service has changed. The hospitality industry is the second largest employer in the United States with 15.5M folks making their living saying "how can I help you?” And with millions more up and down the supply chain. But there is no doubt, the guest service experience in many industries has dramatically changed from what it was prior to Covid. What happened? I heard a story from a smart friend yesterday talking about the farming industry after World War II and how farmers and wine makers in Europe were dramatically challenged because to younger generations farming was no longer something interesting to them, as it had been to generations before them. When I was a young cook in the kitchens of San Francisco's Zuni and Berekley's Chez Panisse, I was at 22 the youngest cook in the kitchen, by a lot. Servers were older, bar staff was older. Wisdom and legacy trained the newbies, and the inherited knowledge was passed on almost ceremonially. That legacy went away during and shortly after Covid, and hospitality employees still in the game now, who were fully engaged prior to the pandemic, are the most valuable treasures our businesses have. Working in restaurants has changed. And for you guests who came to really know and love the best team at your favorite restaurants, you have seen them go like never before.
So now, we restaurants are trying harder than ever to recapture that magic that happens in a restaurant or bar when you have passionate and curious and excited hospitalitarians who create amazing memories and exceptional experiences, because that is what gets them out of bed in the morning. And luckily for all of us, we have so many brightly shining, intelligent people coming in our back doors looking for work. And even more luckily for us, these awesome folks are just as hungry and passionate and curious as those who came before them. But it will take time for our industry to reset. In the meantime, you, our guests, have reached a level of service fatigue that carries far beyond the walls of restaurants into grocery, clothing, airline, automotive and every seeming aspect of retail. Service in America is challenging right now, and those who are delivering on the promise of great service, should be applauded. We in the hospitality industry get it. We live it. We get shaved from both sides of the razor, spending the work part of our life delivering the service and the living part of our lives being guests and customers just like you. We get it. We really do.
In that meantime, we can all be ambassadors of the effort at improving the guest/customer experience. If you spend money at a business and those folks have their heads all the way up their keesters and clearly no one at any level seems to care about what happened and how it happened, then by all means, get online and blast them in whatever way you deem necessary. But if you truly like the business, maybe know some of the participants or at least sense that someone cares about the outcome and that your experience wasn't maybe the normal experience, reach out directly to the owner. I have been the recipient of 100+ Yelp reviews a week since it was born in that special corner of hell it came from. And for any of us truly trying to make every guest experience better every day, regardless of how harsh the most creative of harsh reviews has ever been, there are nuggets and wisdom to be gleaned from all of it. But the more powerful and appreciated and respectful customer feedback are those sent to us directly, not posted on a world wide site for the wide world to see. Doesn't mean the direct outreach has to be any less direct. You can tell that business owner or manager exactly what you think in the way you think it. But the end result is a better opportunity for the business owner to make it right, to reach back out to you personally to make it right, and for the messaging to be so much more impactful and helpful to the business than just blasting someone on a public platform trying to earn reverence and elite status.
Business in America is really challenging right now. And anybody worth a shake showing up for work every day has gotta care about the brilliance of which they and their staff are operating. Those that don't won't last long, and those that do might, but there is no guarantee. Have just a little more patience with your service experiences. The restaurant industry as a whole is aware of the problem. We hear it, we get it, we live it and we are working harder than ever to change it. But when an entire industry loses its long-standing, deeply rooted wisdom and elders - as Europe's farming industry did in the 50's and as our industry did over the past three years - it takes a minute to rebuild. The service experience will come back bigger and better and more passionate and efficient than ever, it just has to. Until then, more cowbell.
Camping Food Hack
Coin Marg from Centro Mexican Kitchen
Enjoy your favorite cocktail in the great outdoors. Cheers to a delightful camping experience!
When you're ready to enjoy your margaritas during your camping trip, simply pour the pre-mixed margarita into reusable drink pouches. When you are done setting up camp and ready to enjoy, toss a few ice cubes in, shake and enjoy.
Give it a quick stir, garnish with a lime wedge if desired, and savor the refreshing flavors.
Order to-go from West End Tavern and get pre-cooked slow smoked pulled dark meat chicken to create delicious camping dishes for your next Camping trip.
- Campfire Nachos: Get BBQ Pulled Chicken with taco seasoning at home and pack it chilled along with a lidded cast-iron pan, chips, shredded cheese, salsa, green onions, and any other favorite nacho toppings. Once you’re ready to enjoy, layer the chips, meat & cheese in your cast-iron and heat over campfire or grill until warmed through and cheese is melted.
- BBQ Pulled Chicken Sandwiches: Pile the smoked pulled chicken onto buns and drizzle with your favorite barbecue sauce. Add some coleslaw or pickles for extra flavor and crunch.
- Smoky Chicken Tacos: Fill tortillas with the pulled chicken, and top with your preferred taco toppings like salsa, diced onions, shredded cheese, and cilantro.
- Campfire Quesadillas: Spread the pulled chicken on tortillas, add cheese, and any desired extras like chopped bell peppers or onions. Cook the quesadillas over a campfire grill or on a stovetop skillet until the cheese melts and the tortillas turn golden and crispy.
Remember to pack the pulled chicken in a sealed container or ziplock bag for your camping trip. It can be reheated over a campfire or stove when you're ready to enjoy a delicious and smoky camping meal!
For the chicken lovers looking to elevate their camping meals, here's a hack using cold leftover chicken from The Post Chicken & Beer.
Pack the cold chicken: When preparing for your camping trip, pack the cold leftover chicken in an airtight container or ziplock bag. Make sure it stays chilled during transportation to maintain freshness.
- Grilled Chicken Sandwiches: Bring a portable grill or campfire-friendly cooking equipment. Reheat the cold chicken over the grill or fire until it's warmed through. Place the chicken on buns or bread, and add your preferred condiments, lettuce, tomatoes, or any other toppings you desire for tasty grilled chicken sandwiches.
- Chicken Salad Wraps: Dice the cold chicken into bite-sized pieces. In a separate container, combine the chicken with mayonnaise, chopped celery, diced onions, salt, and pepper to taste. Mix well to create a chicken salad. When ready to eat, spread the chicken salad onto tortillas or lettuce leaves, roll them up, and enjoy flavorful chicken salad wraps.
Using cold leftover chicken allows you to transform it into mouthwatering camping dishes with minimal effort. Enjoy the convenience and deliciousness of repurposing your leftover meat while enjoying the great outdoors!
Quick & Easy Vegan Pasta Salad: Pre-cook your pasta before heading out and pack it chilled. Once you’re ready to enjoy, combine with vegan mayo, a mix of garden herbs (we like dill, garlic chives, parsley & lemon balm), a splash of plant-based milk, apple cider vinegar, black olives, broccoli & carrots. Yum!
Farmers: the OG Farm to Table Chefs
Grama Grass and Livestock
I'm Andy Breiter, a first generation rancher, born in the suburbs of Chicago. I got into farming from a love of food. I loved cooking it, I loved trying new restaurants, and overtime I grew to love farming it. As my love for food developed, I became curious about where our food comes from. To learn more, I traveled all the way to Spain to work on farms and get my hands dirty. As I learned more about food, I realized that food is a part of an ecosystem. It needs to be raised while regenerating the land not while abusing the land's resources. Having gone to school at the University of Denver, I was drawn back to the West, where native grasslands and ruminant animals like buffalo belong. My business aims to replicate the historic relationship between the bison and the prairie by working with our cattle to heal land.
Operating as a first generation rancher in Boulder County, I am extremely fortunate to build relationships with a variety of landowners. My business doesn't own a single acre of land and yet we steward close to 500 acres. This is from partnerships with public entities and private individuals. These partnerships are what allows a young'n like myself get started farming.
We primarily raise grass fed beef. We do harvest our animals year round. Personally, I try to enjoy the whole animal. Coming out of winter, I've gotten to cook several croc pots full of arm roast, which I love. I especially like to keep it simple. Before I head off to tend the animals, I throw my roast into the croc pot (this recipe can be used with chuck roast or beef shank as well). I add 1/2 cup of water, 1/4 cup of Worcestershire sauce, 1/4 cup of red wine vinegar, 2 Tablespoons of salt, and turn the croc pot on low. By the time I come back from work it's already to be served alongside a nice spring salad.
Simply Fresh Microgreens
Growing up in a family with a century-long farming history, makes me a farmer by default. Even though farming became part of my DNA!
Through the years I acquired new skills to develop much-needed technologies and working as a technologist for the last 23 years.
Currently working on marrying technology and farming to further enable sustainability.
I received my Ph.D. in "Demystifying the Rate Adaptation Algorithms in Internet Video Applications” College of Engineering and Applied Science, University of Colorado at Boulder. My research interests encompass Networking architecture, Internet protocol stack, in particular Multipath-TCP reliable transport, Video coding, and Neural adaptive streaming algorithms using machine learning and artificial intelligence (ai/ml).
Simply Fresh Microgreens is a ‘direct to community’ MICROGREENS urban farm that offers free home delivery anywhere in Broomfield, Boulder, and Denver counties. Microgreens are a new healthy and sustainable food packed with nutrients and historically associated with well-off consumers.
We at Simply Fresh Microgreens are changing the cherry-picking market's way of doing business by providing the utmost fresh, nutritious, unprepared, locally grown microgreens vegetables, direct to the less fortunate community members who otherwise won't have access to a healthy same-day harvest.
The new normal of urban farming:
We are committed to reducing the current farming practices which have adverse environmental impacts, such as wasteful use of freshwater, high use of fossil fuels, and contamination of the soil. One of the greatest movements in smart agriculture has been the growing popularity of locally sourced and sustainable food. In particular, indoor environmentally controlled urban farming can fill current and future food needs while reducing adverse environmental impacts and other challenges associated with traditional farming methods. With our PURE growing method, we don’t need to add any harmful chemicals, fertilizers, or pesticides. Pure pH-balanced water along with natural Coco Coir and special LED grow lights are all we need in order to produce our outstanding microgreens!
We grow several varieties of nutrient-dense microgreens that have been proven by research to have countless potential health benefits:
Boosts your immune system, Reduces chronic disease risk, Helps with weight loss, Lowers inflammation & Improves gut health
Easy to use!
In fact, if you want to taste real food and feel really healthy, I recommend you add them to virtually every single meal (You and your taste buds can thank me later!)
Emmy and Kyle
Off Beet Farm
Off Beet Farm is run in collaboration by two friends, Emmy and Kyle. We grow diversified veggies and flowers without using harmful chemicals on our land. As queer farmers, we have chosen to embrace that facet of our identities as central to the farm itself. It feels important to have representation and pride in agriculture as much as any other field, especially as we are watching lgbtq+ folks being targeted throughout the country. Everybody eats, and food is a great way to build community and bring folks together, regardless of how we identify! One of my favorite things that is coming up in the field right now is something that often gets composted - beet greens! They are so incredibly rich in flavor that they don't need much to make them shine. I like to sauté them with olive oil and garlic, only a few minutes until they become tender. Then squeeze a little lemon on top, sprinkle some salt, and enjoy! Put them on pasta, or eat them on their own.
Farmers: the OG Farm to Table Chefs
Photo credit: Mackenzie Selkhe
Wild Wellspring Farm
I just love eating all the lingering bits left in the field after a winter of harvests, and especially look forward to supporting the beginning of the season with all the farmers at Boulder County Farmers Market, grateful to enjoy the fresh harvests grown by fellow farmers.
One dish I love is to take that last remaining winter squash and roast it, and make a spread to put on a good piece of toast and top with a fresh pea shoot salad. The colors are always so beautiful and I just love the winter into spring transition.
Spinach is also just so good right now, having sweetened up all winter, it’s my go to for any sauteed greens recipe and is in my morning smoothie, along with the remains of last years peach sauce, or frozen colorado peaches.
I also love all of the flowering raabs that the field turns into after a winter of brassicas (kale, collards, turnips, etc), the remains that go to flower are perfect for sauteeing and putting on a pizza, or adding to the above squash toast and pea shoot salad.
Black Cat Boulder
Like the name of the season, the temperature bounces up and down. That is a challenge for the farmer. But also the plants. Not many of the plants thrive on the constant fluctuations. The dishes we create and plants we grow are geared towards our trampoline like season.
Beef Pot Au Feu: Poached Beef, Cauliflower & watercress in a Ginger-Shrimp Broth
Talking cues from Chinese cuisine. I've combined meet & seafood to create a bite that resonates with deep flavor. The cauliflower adds a tender crunch and the watercress adds a spice note similar to wasabi. I look for richly marbled cut of beef such a short ribs, shake, chuck and neck for this dish, as they yield a velvety smooth texture after cooking.
- 2 cups cauliflower florets
- 2 pounds beef chuck or 3 pounds bone-in neck
- 1 tablespoon sunflower oil
- 1 medium onion diced
- 2 tablespoon sliced ginger
- 1/4 cup minced garlic
- 2 quarts beef stock
- one 5-inch piece dried comb seaweed
- 1 stalk lemongrass, chopped
- 2 tablespoon dried shrimp
- 12 baby onion, trimmed
- 12 baby carrots, trimmed
- 4 spring onions, cut into 2-inch lengths
- tablespoon rice vinegar
- cup Watercress leaves
- tablespoon sesame oil
- In a medium pot over high heat, blanch the cauliflower in boiling salted water until tender. refresh under running water or ice. Set aside.
- In a heavy-bottomed brasing pan over high heat, cook beef in the oil until browned, about 10 minutes. Toss in the onion, ginger and garlic and cook for 4 minutes more. Add the stock, seaweed, lemongrass and dried shrimp.
- Season the broth with salt. Reduce the heat to low and cover the pot. Simmer until the beef is very tender, about 6 hours. After browning, a slow cooker may also be used to cook the beef.
- Transfer the beef to a platter and using a fine sieve, strain the brith into a clean, large pot, Return the pot to low heat and add the baby onions, carrots and beef. Poach until vegetable are just tender. Add cauliflower and the spring onions. Season the broth with salt and add the rice vinegar.
- In a small bowl, dress the watercress with the sesame oil. Season with salt and toss.
- Divide the beef and vegetable among four large bowls. Top each with the. hot broth and watercress and serve immediately.
Emerald Gardens and East Denver Food Hub
A note on Spring in Colorado:
Springtime in Colorado brings a renewed sense of excitement to our farming community. As the snow melts and the days grow longer, we eagerly anticipate the arrival of fresh, vibrant produce. Our partnership with East Denver Food Hub allows us to showcase some of the best local vegetables and microgreens in season, making for simple yet flavorful dishes that celebrate healthy soils and our beautiful stat
Spring Quinoa Salad with Emerald Gardens Microgreens
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup chopped asparagus (locally sourced from East Denver Food Hub)
- 1 cup halved cherry tomatoes (also from East Denver Food Hub)
- 1/4 cup diced red onion
- 1/2 cup chopped cucumber
- 2 cups mixed microgreens (from our farm, Emerald Gardens)
- 1/4 cup olive oil
- 3 tbsp lemon juice
- Salt and pepper to taste
- Cook the quinoa according to package instructions and let it cool.
- In a large bowl, combine the cooked quinoa, asparagus, cherry tomatoes, red onion, cucumber, and microgreens.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss well to combine.
- Serve immediately or refrigerate for a couple of hours to allow the flavors to meld.
Toohey & Sons Organic
This is my favorite approach to quick, delicious pasta dishes that epitomize Spring.
Use your favorite springtime greens:
Spinach comes in first, then radish greens, rapini (broccoli raab), turnip greens, or even green garlic! Later on in the season you can use heartier greens like Tuscan kale or spigariello.
Heat olive oil in a pan, rough chop the greens, add to hot oil for about a minute and then add a few chopped cloves of garlic and a tiny pinch of chili flakes (being careful not to burn the garlic). Next add a pinch of salt and a splash of something tangy or acidic, like balsamic vinegar, champagne vinegar, a little white wine or even some capers to make the flavors “pop,” then sauté briefly until greens are wilted but not fully cooked-down. Serve immediately over pasta. The idea is to use enough olive oil that it lightly coats the noodles when tossed. A traditional variation is to sauté some crumbled Italian sausage first and add it to the greens at the end, but the dish is delicious either way.
*** My very favorite version replaces the greens and chopped garlic with green garlic (immature garlic stalks in the early spring, which look like green onions). This rich, warm, mild garlic flavor is the best, and I can’t wait until the green garlic is ready in May!
Big Red F: Food & Drink Travel Guide | Ireland
Our longtime friends-who-are-family, the Tierney’s, took an epic pilgrimage to Ireland last fall to celebrate papa-bear Terry’s big birthday in the land of his ancestors. A little travel advice inspired by their trip follows…
If you’re a die-hard fan of that authentic hardy Irish meal -and I mean the real stick-to-your-ribs type of stuff- saunter on over to the oldest pub in Ireland; The Brazen Head. Established in 1198 and in the heart of Dublin, this pub has been serving alcohol before official licensing laws were even introduced and offers traditional Irish music to boot!
Pearse Lyons Whiskey Distillery
If you are lookin’ to be toured but aren’t down to clown with the long Guinness Storehouse lines, then a whiskey tour and tasting at Pearse Lyons Whiskey Distillery just might be the ticket. This distillery historically stands apart from the rest as it resides on the grounds of an 800-year-old church and cemetery, making for a history-rich tasting indeed.
Galway Food Tours:
Have you heard? Galway is the up-and-coming food-loving melting pot of the culinary world. I was shocked too. Go no further than the Galway Food Tours website for an authentic taste of this city’s delicious offerings. A personal tour guide will walk you down the hidden cobbled streets of Galway’s budding Westend to what might appear to be a hole-in-the-wall house. Step inside and discover a night that takes you from one gourmet experience to the next. Top the night off with a chance to taste one of the rarest pot-stilled Irish whiskeys, Glendalough’s Grand Cru Burgandy Cask Finish, at a pub only the locals know about, Mr. Walsh.
F CLUB PODCAST
F CLUB EPISODE 10: DQ CHATS WITH DOUG EMERSON OF UNIVERSITY BICYCLES
In this episode of the F Club Podcast, Dave Query (DQ) chats with Doug Emerson, founder of University Bicycles.
F CLUB EPISODE 9: OYSTER MONTH ROUND TABLE
In celebration of Oyster Month at Jax Fish House & Oyster Bar, Dave and Jax Executive Chef Sheila Lucero talk with oyster growers and experts.
F CLUB EPISODE 8: DQ CHATS WITH PATTY CALHOUN
Dave sits down with Patty Calhoun, co-founder and editor of Westword.
F CLUB EPISODE 7: DQ CHATS WITH JUAN PADRÓ
Dave Query sits down with restaurateur Juan Padró of the Culinary Creative group.
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