If you love wine as HG/BSK do, a stop at Applejack is mandatory if you are in the Greater Denver area. Applejack is a vast and perfectly organized wine and liquor store in suburban Wheat Ridge. Applejack has wines from every country, every region, every vintage. Hundreds are always on sale and the values are extraordinary. They also have the ultimate big-time wines (lofty prices) and deliver them to the billionaire ski homes in Aspen and plutocrat ranches. Leaving Denver, HG/BSK loaded up on the bargains. HG concentrated on the reds while BSK selected the whites and roses. HG found great Washington and Oregon vintages and some values from France (Languedoc and Cotes du Rhone). BSK assembled many New Zealand Sauvignon Blancs, Friuli and Veneto pinot grigios and Provence roses. Trader Joe’s in Santa Fe, curiously, has the better bargains for these Provencal winners. BSK, the love of HG’s life, bought HG a gift: A bottle of high-end Tavel, HG (and A.J.Liebling’s) favorite rosé. It has all the sprightliness of rosé but levels of flavor that rival a good red. Pleasant grace note: Applejack has a small corner of Italian food specialties: pasta, rice for risotto, anchovies, etc. HG took advantage. As usual, HG/BSK’s food and wine future looks bright.
Carmine Lonardo’s Italian Delicatessen
March 5th, 2019 § 0 comments § permalink
On the way back to HG/BSK’s Santa Fe County home there was a stop at the Carmine Lonardo’s Italian Delicatessen in Denver (Florida and Wadsworth). The house-made Italian fennel sausages were widely touted. Bought sausage, head cheese, Genoa salami, pancetta, pasta. How did they rate? HG is a big fan of head cheese, jambon persille, and similar charcuterie. This was the best head cheese HG ever tasted. Been having it as an appetizer with a dollop of Dijon mustard. The salami was excellent. The pancetta was very rustic. A bit chewy. The much-heralded sausages? HG didn’t taste any fennel. Sausage didn’t seem to have the juiciness of a New York Italian sausage. Will give them another try before passing judgment.
Exotic Diet
March 4th, 2019 § 0 comments § permalink
HG will be 90 (hopefully) this year and weighs 159 pounds. This is what HG weighed at age 20. Of course, never the tallest guy in the class, HG has shrunk vertically during HG’s very senior years. The big weight loss took place over the last 14 months. The secret: HG ate exactly 1/2 as much as HG typically did. HG maintains this weight with a rather eccentric diet that may not work for most people. Nespresso lungo upon awakening. This is followed by Chobani fruit yogurt (HG adds a dash of maple syrup) and two cups of cafe latte. (Consumes a total of twelve vitamins and medications). Lunch is either congee or ramen. These are prepared from dry packaged ingredients (Japanese, Chinese, Korean or Thai). HG throws away the “flavor” packets included and uses sesame oil and hot sauce instead. (the “flavor” packets contain a ludicrous amount of salt). HG adds tofu to the ramen. Tofu is healthy (much protein) and HG likes it. Twice a month HG splurges and visits nearby El Parasol restaurant for delicious but high cholesterol menudo. Pre-dinner drink of chilled wine or a bourbon Negroni. Dinner consists of one of BSK’s wonders, albeit smaller portions — no seconds or thirds. There’s an emphasis on fish and chicken. Not much red meat but inventive pasta dishes. Vegetables and salads. Occasional eggs (omelets and Israeli shakshuka). HG dips almond biscotti in the last of HG’s red wine. No dessert for svelte BSK. HG sips a rather large snifter of bourbon while viewing a Netflix movie or documentary. Before bedtime, HG swallows a pill with spoonfuls of salt caramel ice cream. Yes, this is a New Mexico diet with an abundance of alcohol and a civilized amount of calories. However, the old guy feels good and will make (later than sooner, HG hopes) an attractive corpse.
240 Union, Still Wonderful
March 3rd, 2019 § 0 comments § permalink
240 Union in Lakewood, Colorado, is one of the best and most reliable, consistent, inventive, friendly restaurants in the United States. It was HG/BSK’s dining choice on their whirlwind trip to Denver. Michael Coughlin is the owner/host/maitre d’. The distinguished white-haired gentleman is a hands-on guy. He is all over the room in perpetual motion. He helps the servers, the table clearers, explains menu items to diners, guides wine selections. Michael knows wine. He has assembled “20 for 28”. That is a selection of 20 wines (red and white and all splendid) that sell for a modest $28. Wine drinker heaven. Cocktails are not neglected. HG began his dinner at 240 with a delicious Negroni (BSK, who abhors cocktails asked for a sip and approved). On to the food. After BSK finished a glass of sprightly pinot grigio, sommelier BSK selected a robust cabernet from Hogue Cellars in Washington. BSK’s appetizer was a beet salad with goat cheese. HG chose beef carpaccio with capers, red onions, mustard aioli, and parmesan. BSK’s main was Dayboat sea scallops (the lush dish was served with spaghetti squash, tomatoes, prosciutto and a dash of limoncello). HG chose a whole roasted Branzino. The crisp-skinned fish rested on a bed of creamy mashed potatoes (there’s also an option of smashed potatoes with onions and red peppers) and topped with garlic aioli. HG can assert, without reservations, that this was the best fish dish HG has ever tasted. HG/BSK could make only modest dents at the tasty desserts (key lime pie and sticky toffee pudding). 240 Union is not only a very good restaurant. It is the business, political, social center of populous Jefferson County. When HG/BSK lived and worked in the area it was their daily choice for lunch. BSK met clients there and plotted political, government and economic strategy. HG collaborated with BSK but also lunched at Palm Restaurant in downtown Denver which was more convenient for journalists (and there was a flattering caricature of HG on the restaurant wall). Underscoring 240’s political importance, Lesley Dahlkemper and Mike Feeley. stopped by the HG/BSK dinner table at 240. Lesley and Mike are two Colorado luminaries. Lesley is a progressive Democrat and a recently elected Jefferson County Commissioner. This is a very important position in Colorado and Colorado should be grateful that this wonderful woman is a political winner. Mike has been a long term leader among Colorado Democrats. A lawyer, Mike is a member of one of Denver’s most prestigious law firms. Lesley is carrying the family’s political banner aloft. HG/BSK enjoyed the brief but joyous reunion with the illustrious husband and wife duo.
Stapleton Reborn and Some BSK/HG Memories
March 2nd, 2019 § 0 comments § permalink
HG/BSK began living in Colorado in 1985 (part-time) and full time in 1986. First on a 100-acre horse ranch some 9,100 feet above sea level in unincorporated Jefferson County. It was a mountainous area between the towns of Golden and Black Hawk. (Yes, HG/BSK had as many as six horses, rode the scenic mountain trails for hours and took equestrian lessons from BSK’s talented sister, Noel. She was a Colorado neighbor back then and, with her husband, Yossi, is now a happy permanent resident of Prince Edward Island some miles from HG/BSK’s PEI oceanfront paradise). BSK’s very effective environmental and political activism led HG/BSK back into the public relations business which grew into a formidable enterprise. Thus, HG/BSK said a sad farewell to their horse pals and moved to Denver. New residence was a fabulous full floor apartment resembling a New York Park Avenue residence transplanted a few blocks from the Colorado Governor’s Mansion. Some of the apartment features: 3,200 feet of space; private elevator landing; huge living/dining room with a wood burning fireplace tucked into a wall of white marble; two big bedrooms; wood paneled library/TV room; built-in living room mirrored wet bar with space for glasses, mixers, spirits, and wine; large kitchen with spacious dining area and lots of light; large, windowed terrace with built-in grill and dumbwaiter–HG/BSK would unload groceries into the dumbwaiter which was adjacent to HG/BSK/’s indoor parking spot. Some more apartment features: Three baths; closets galore; laundry area with washer, dryer, and shelving. Residents were given notice. The building was to be completely reconstructed and converted to condominiums. So, off to Santa Fe and the Land of Enchantment (and green chile). Incidentally, HG/BSK’s apartment is now valued at about $2,000,000. HG/BSK chatted about these memories as they battled the traffic to the suburb of Stapleton. When HG/BSK arrived in Denver, Stapleton was the friendly, mid-sized airport conveniently close to the city. (Miles away, the huge Denver International Airport has replaced it). Now Stapleton is a diverse residential community of 19,000 with schools, office buildings, hospitals, restaurants, markets, etc. Have to give the developers credit. They’ve given a neighborly feel to the houses on small plots of land and the architecture ranges from conventional to mid-century and cutting edge contemporary. There’s housing for every lifestyle and budget (including some five-bedroom, 4.5 bath homes selling at close to $1,000,000). Many parks, playgrounds, walking and cycling trails. Don’t want to live there but it seems much better than the developer horrors that continue to despoil the American landscape. Managed to get a quick lunch at Mici, the Stapleton location of a four-restaurant Italian food chain. Surprisingly good food and the luncheon special is a bargain. The sum of $8.75 buys you 1/2 of a 10-inch pizza or 1/2 of a Ciabatta sandwich plus a bowl of soup. HG had Giardino, a pizza with mushrooms, garlic, roasted red pepper, spinach, artichokes, zucchini, mozzarella. Soup was Fagioli, white beans with chicken broth, spinach, Parmigiano-Reggiano. BSK had Pomodoro, creamy crushed tomato soup, fresh basil, and Parmigiano-Reggiano. Both soups were accompanied by ample garlic bread. BSK’s Ciabatta sandwich was Toscana, chicken breast (hormone free); pesto, fontina, sun-dried tomatoes. HG/BSK thought they were getting snacks but it turned into a lavish meal. (HG would have transported gallons of the bean soup back to New Mexico if it were possible. It had a true Tuscan soul).
Denver Explodes
February 28th, 2019 § 0 comments § permalink
HG/BSK are in Denver for a whirlwind one day, two-night visit. Alas, no time to see dear friends like the Craggs and others. Gentle, quirky Denver, a city that had “cowtown” charm, is no more. Explosive growth. Scores and scores of glass office towers. Thousand of apartments, sprawling residential developments. Traffic is a nightmare. Bumper to bumper everywhere. No shortcuts. Maddening. Stayed in a very pleasant new hotel, Fairfield Inn, in the Lakewood suburb. Big, comfortable beds. Comfy pillows and warm comforters. Very quiet. Very clean.Nice indoor pool and whirlpool with strong jets. Modest prices. In addition to the usual Holy Bible, the bedside drawer contained The Book of Mormon. HG searched in vain for a Koran and a Hebrew book of prayer. Ecumenical failure.
Thrillist
February 26th, 2019 § 0 comments § permalink
HG pays attention to Thrillist.com. The blog pops up on HG’s computer and HG becomes attentive. Good advice on restaurants, travel and a host of other things. Better than Yelp or Trip Advisor. HG doesn’t fancy highway fast food restaurants. But, Thrillist has done a series about what to order at these places. Yes, they have found there are tasty and healthy options. With that in mind, HG/BSK made a strategic stop in Walsenberg (on Highway 25) on HG/BSK’s trip to Denver. Followed the advice of Thrillist. Went to Taco Bell and ordered shredded chicken on soft tacos. Surprisingly good. Very inexpensive. Healthy. Low in calories. Spicy salsa added to the flavors. HG/BSK are Thrillist (and Taco Bell) converts. Hell may now freeze over.
Custard Love
February 24th, 2019 § 0 comments § permalink
Yes, HG is very fond of custard. HG ranks desserts thusly: Custard in its various forms is number one, Ice cream is number two and sorbet is a distant number three. Not really fond of other desserts. (yes, HG will make do with end-of-the-meal red wine companions like halvah or cream cheese and bar-le-duc jelly). Excellent Mexican custard (flan) is made daily by local Latino women and sold at the Pojoaque Super Market near HG/BSK’s Santa Fe County home. Best restaurant flan is at Gabriel’s, the joyous Mexican restaurant ten miles north of Santa Fe on Highway 285. In Italy, HG revels in Panna Cotta, a delightful custard (almost a match for virtuoso gelato). Paris, of course, is custard heaven. Creme caramel, creme brulee and, best of all, Ile Flottante. This dessert consists of puffs of meringue floating on a sea of custardy creme anglais. At Le Stella Brasserie, an HG favorite, they top the dessert with flakes of toasted almonds. The perfect climax to a meal of oysters, beef tartare and pomme frites.
Think Small
February 23rd, 2019 § 0 comments § permalink
Bigger is not better. Take zucchini, for example. Large zucchini have a considerable water content. BSK recognizes this. Chops them up with some over-the-hill-greens; onions and herbs. Smooths the stewing melange with an immersion blender. With a dollop of Greek yogurt and a dusting of cayenne, HG is a fan of this healthy, restorative soup. Last night, BSK made a splendid pasta dish using very small baby zucchini from Trader Joe’s. Cut into 1/4 inch coins, the little guys went into the sauce pan with olive oil, red pepper flakes, garlic, and herbs. A handful of crisp, diced bacon was added. At the end of cooking, BSK swirled spoonfuls of pasta water into the mix to make a sauce. It was served over penne rigate topped with thin shavings of ricotta salata and a dusting of parmesan. The wine was Montepulciano d’ Abruzzese. Happy eating (the tiny zucchini starred).
Tuscan Time
February 21st, 2019 § 0 comments § permalink
HG/BSK have always enjoyed the food in Tuscany. Florence and Siena are the two great cities in that Italian province. Had many lusty meals there. Big (very rare) steaks; tender veal; paillards of beef or chicken doused in fragrant olive oil and showered with leaves of arugula; linguine with shavings of white truffles (an aroma of the gods). On another cold New Mexico night, (Spring, Spring, where art thou?) BSK created a Tuscan meal. Pan-broiled a New York strip steak in the signature BSK style. HG’s steak portion had a very red interior but still warm and not raw. Rare perfection (BSK cooked the BSK portion a bit longer). The accompaniment (as in Tuscany) was cannellini beans flavored with olive oil and thin garlic slices. And, following the Tuscan habit, HG splashed the HG steak with olive oil. Beans are a favorite starch in Tuscany just as polenta is favored over pasta in the Veneto. Sliced Kumatos and sweet onion was the salad and the red wine of the meal was Chianti Riserva. No Tuscan bread (unsalted and flavorless). Good ciabatta from Whole Foods, instead. Much joy









