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“New York Italian Cuisine”
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Dining Out 3
A Taste of Colorado Mountain and Plain Marketplace at
brings over 175 artisans to Civic Center Park over Labor Day Weekend DENVER, Aug. 8, 2018 / PRNewswire/ -- The newly named Mountain and Plain Marketplace at the 2018 A Taste of Colorado festival will feature local and regional artisans offering a diverse mix of unique and handcrafted items. The marketplace features unique arts and crafts, home and gift items, furniture, jewelry, imports, specialty food items, Colorado Artisans and more in over 175 booths located in the Arts and Craft Marketplace. Also, located within and around the Marketplace are over 30 Home & Lifestyle Vendors. Find home goods, kitchen items and health and wellness products as well as service vendors featuring windows, doors, kitchens, baths and solar energy and travel. The Marketplace honors the creativity, uniqueness and masterful skill of our Marketplace participants. Returning this year are several of the 2017 Marketplace award winners that include Culture Cross, The Tye Dye Guy and Asana Natural Arts. New to the festival this year will be Black Black
4 Dining Out
Moon, The Bearded Jeweler, Lucky Tree Studio and Retuned by Christina to name a few. In addition to the already great gourmet goodies, new specialty foods include: Rockin Rubs, Lockhart Honey Farms, Great River Maple, Butcher’s Bunches Handcrafted Preserves and Game Time Dips. Several spectacular new artists include: Hand Over the Hero, Fantastic Fan Art, The Color of Blount, Red Art and Design, The Art of Eric Stitt, Active Woods and Adam Hoffman Fine Art Fractals. “This exceptional shopping experience is a once-a-year opportunity to share the inspired—and inspiring—sights and sounds of many of our talented artisans from around the region,” said Sharon Alton, Vice President of Downtown Denver Events. The festival will continue its 35-year tradition of being the largest free admission food and music festivals in Colorado attracting over 500,000 attendees over the three day Labor Day weekend. A Taste of Colorado has something for everyone with over 50 food vendors, 175 marketplace vendors, a Kids Zone experience with arts, crafts and an exciting children’s stage, and 25 national and regional musical acts on four music stages. The festival is sponsored by: AARP CO, AMLI Residential, Bare-
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foot, Breckenridge Brewery, Breckenridge Grand Vacations, Bridgestone, Brother’s BBQ, Budweiser, Colorado Lottery, Conoco, Crocs, Cutarelli Vision, Denver Escape Room, Eldorado Spring Water, Encore Electric, Escape Campervans, Farmland, FairLife Milk, First Choice Communications, HARIBO, HELLO Fresh, Johnsonville, KeVita Kombucha, Lasik Vision, MetroPCS, Mystic Mountain Distillery, Passanante’s Home Food Services, Patrón Tequila, Pepsi, Red Rock Deli, SaHale Snacks, Sheraton Denver Downtown, Sprint, Stok Coffee, Wahl, Westword, Welk Resorts, 5-hour Energy, 9News
About A Taste of Colorado A Taste of Colorado is a three-day, free admission festival produced by the Downtown Denver Partnership. The event takes place over Labor Day Weekend in Downtown Denver’s Civic Center Park. In addition to local and worldly cuisine, music stages and shopping, there will be local artisans featured in the Arts & Crafts Marketplace, and interactive activities and games for kids. A Taste of Colorado is the ultimate end-of-summer opportunity for residents and visitors to experience the sounds, tastes, and sights of Colorado’s diverse cultural traditions and Western heritage. For more information, visit ATasteofColorado. com, check out A Taste of Colorado on Facebook, follow @ATasteofCO on Twitter, Instagram and Snapchat and search #ATasteofCO.
August 26, 2018
providing Fort Collins with jet-fresh seafood for over 17years
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Mon-Sat 11-9ish, Sun 4-8 Happy Hour M-Sat 3-6, Sun 4-6 Reservations Recommended
August 26, 2018
150 West Oak St. Ft. Collins. CO 80524
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Dining Out 5
how to grill it
Everything you need to know about steak and
By Daniel Neman, St. Louis Post-Dispatch (TNS)
Hamburgers, hot dogs and chicken are fine, but when it comes time for grilling, only one meat is king: steak. But steak can be intimidating. So we have compiled the basic information you need to grill a steak to perfection. David Marren, executive chef of the Ruth’s Chris Steak House in Clayton, Mo., said that steak is prized most for two attributes: How tender it is, and how much fat it has. In steak, fat is a good thing. “Most of
the flavor comes from the fat,” he said.
Cuts of meat
Perhaps the most famous cut of steak, the tenderloin or filet mignon is also the most tender. “If they’re tender enough, you can almost
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cut them with a fork,” said Steve Waack, managing partner of the LongHorn Steak house in St. Peters. The meat is so soft because it comes from a part of the cow, just below the backbone, that does not get much work. It is also lean, so it does not get the benefit (as well as the calories) that comes from fat. Extra flavor often comes from a strip of bacon wrapped around it, or a sauce. In contrast, the ribeye is prized because it has so much fat — and therefore so much flavor. Cut from a little-worked muscle just outside the rib cage, it too, is quite tender. The tenderness also comes from the seams of fat that run through the meat, called marbling. Because no one likes undercooked fat, experts recommend ordering a ribeye at least medium rare or warmer. If steak is king of the grill, then porterhouse is the king of steak. It’s two cuts in one, a strip steak on one side of a t-shaped bone and a tenderloin on the other. The bone is important because it imparts even more flavor to
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the meat on both sides. Porterhouses are large — by definition, the tenderloin part has to measure at least 1 1/4 inches across. The smaller version of a porterhouse is the familiar T-bone, which just has more of a hint of a tenderloin. It is the same cut as the porterhouse, but it comes from the part of the loin that is closer to the animal’s head, where the tenderloin is more narrow. The cut on the other side of the T-bone, the New York strip, also just called the strip steak, has seen a surge in popularity because it provided a hearty beefiness and a satisfyingly dense chew with a relatively low cost. Of course, the popularity of the steak increased the demand, which in turn increased the cost. Sirloin “comes from the very top of the cow, it’s right by the rump,” Marren said. It is less tender than other steaks without being tough, and “it has more of a robust flavor,” Waack said. Even with the big, beefy taste, it often remains the least expensive steak. Flank steak and skirt steak are from two different parts of the cow, but most cooks think of them interchangeably. Both are especially good when marinated, both should be cooked over high heat for a short period of time and both are very tough; the only way to make them reasonably tender is to cut them in thin slices against the grain of the meat.
August 26, 2018
“You’ve got to know how to cut on the bias. That’s the most important part of it,” Marren said.
Grading
The United States Department of Agriculture inspects and grades the vast majority of beef sold in this country, about 96 percent of it. Grocery stores, butchers and restaurants are not required to say what grade meat they are selling, but many do. Prime beef “is the Mercedes of the beef,” Marren said. Only 2 percent of beef is graded prime, and most of that goes to high-end restaurants. It comes from young — and therefore tender — cattle that have been well fed. The meat will have abundant marbling, giving it extra texture and tenderness. Choice beef is also high-
quality meat, though less marbled and less tender than prime. Choice steaks are great for high-heat cooking, but, according to Marren, “when you get to the other parts, like the rump and the round, it dries out quickly and it’s easy to overcook.” Select is lean and still relatively tender, but it will be less juicy than the higher grades of meat. There are lower grades of beef, too. Standard and commercial grades are sometimes sold as a store’s own brand, but the packaging will probably never acknowledge these lower, undesirable grades. Below commercial are utility, cutter and canner grades, which basically never make it to a store’s meat department except as ground beef.
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Cooking tips
The pros grill their steaks at high heat, sometimes very high heat. Ruth’s Chris uses specially designed grills that are a mind-blowing 1,800 degrees. Your grill won’t do that. Waack suggests using a grill at between 500 and 550 degrees; Marren says to cook at least 450 degrees. “If you can’t put your hand over it for 1 second, that’s hot enough,” Marren said. “Don’t be shy about putting on the seasoning,” Waack said. Both chefs recommended using plenty of salt, plus pepper and garlic, either granulated (Waack) or fresh (Marren). Marren suggests salting the meat as much as a full day before cooking, to bring the juice to the edges of the meat where it will contribute to a great
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crust when seared. The grill should be clean and lightly oiled before starting. Marren likes to prepare the grill with one side extrahot for searing, a hot section next to that for cooking and a warm portion next to that where the meat can rest and redistribute its juices after it is cooked. A rare steak, with a cool, red center, should be cooked to a temperature of 95 to 105 degrees, Waack said. For medium rare, cook it from 115 to 125 degrees. Medium is 130 to 140 degrees. Medium-well is 150 to 160 degrees. And well-done will be 165 to 175 degrees. But remember, the meat will continue to cook once it is off the grill. According to Marren, “it will rise about 5 to 7 degrees, so always go a little bit undercooked.”
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Dining Out 7
LoveLand’s
Best Kept secret
Velvety, bright, flabby: Stop to consider how wine feels
Friday Night Prime Rib Special Saturday Night Surf n’ Turf (lobster tail)
Wine can have a range of textures, portrayed here. From left, tannins (as in tea), effervescence (as in sparkling water) and acidity (as in lemons). (Terrence Antonio James/Chicago Tribune/TNS)
Live Music with Dale Horn Tuesday Nights Piano Bar Thursday and Friday’s featuring Dana McElwain Karaoke Wednesday & Saturday Nights
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By Michael Austin, Chicago Tribune (TNS)
Road builders and skin care professionals probably spend a fair amount of time thinking about how they can bring some smoothness to whatever they’re working on, but the concept probably doesn’t cross the mind of many winemakers. Yet a lot of wine drinkers automatically go to the word “smooth” to describe wines. This default descriptor indicates a certain easiness about wine. If you ask a novice to explain what they mean by “smooth,” you might hear about the wine’s lack of bite. You might hear that the wine is not too sweet or thick, or that it just tastes good. Any of those attributes could equal “smooth” in someone’s mind. Declaring a wine “smooth” probably has something to do with how the wine feels in the mouth. Anecdotally, it seems that before wine drinkers are comfortable talking about how particular wines smell or taste, they are comfortable talking about how wines feel.
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The same goes for food. How often do you hear people talking about a satisfying crunch, chewiness or creaminess? Or a dissatisfying toughness or dryness? When wine drinkers go past texture, though, and learn how to identify heady aromas and flavors, the way a wine feels sometimes gets ignored. Maybe it’s because those folks are excited about their new sensory abilities. If you were getting good at playing lead guitar, you might not want to go back to strumming chords in the rhythm section. But the rhythm section holds everything together. For those who are ensconced in the smelling and tasting stage, and may have moved on from texture, think about circling back. You could learn something about a wine by the way it feels. Acidity, tannin, alcohol and sugar work together (or against one another) in various ways to create a wine’s “mouthfeel,” or texture. When the formula works, you can feel it — just think about
August 26, 2018
the evocative words we use to describe wine, including silky, velvety, unctuous, soft, creamy and crisp. When it’s off, a wine’s texture can be a drawback and enough to turn you away. Tannins are among the easiest elements to identify. They are responsible for that mouth-drying feeling you get from some wines, especially reds. To explain the feel of tannins, the example that is used most often (for good reason) is tea. You know how if your tea leaves steep in hot water for too long the tea ends up feeling kind of fuzzy in your mouth? That feeling derives from tannins, and you can get that same feeling in a sip of wine. A wine could feel overly tannic if you were drinking it on its own and just right as an accompaniment to a grilled hunk of meat — the fat from the meat plays well with the structural quality of tannins. Along with tannin, higher alcohol content makes for a fuller-bodied wine and can give wine a softness. The common comparison is skim milk versus whole, full-fat milk — higher alcohol content can contribute to what people identify as “smooth,” whereas a lower alcohol wine can be described as thin. Acidity sounds harsh and cutting, but without a good dose of acidity, many of our favorite wines would not be as delightful as they are. Without the lift of acidity, the vast majority of sweet wines would be cloying to the point of unpalatable, even to a sweet tooth. Though acidity can be a challenge to pick out on its own, its effects are often very clear. Acidity makes your mouth water: Take a sip of wine, and swish it around your mouth. After
August 26, 2018
swallowing, let your mouth hang open and notice how much you salivate. You’ve just detected a wine’s acidity. Acidity can make wines seem crisp or refreshing. It also has the ability to sort of scrub your palate clean after every sip, which is especially important when you’re pairing with food. Wines that lack enough acidity feel “blah” in the mouth, commonly described as “flabby.” Let’s not forget about bubbles — yet another potentially delightful mouthfeel experience. The sparkling wines of the world can feel like frothy cream in your mouth or like the finale of a tiny fireworks show. Bubbles can also feel like a gentle spring rain. Bubbles are hard to miss, but try not to let any of the other tactile sensations slip past you, either. Someone with a trained ear can listen to a piece of music and isolate specific instruments. Paying attention to a wine’s texture is kind of like listening to the drums and bass. We can all feel that beat, but sometimes we take it for granted, forgetting how essential it is to the listening experience and the overall success of the music. Is the wine you are tasting closer to a thin silk scarf or a thick wool sweater? It might be “smooth,” but it can be a number of other things too. Don’t overthink it — just think about it. Considering your wine’s mouthfeel might be as enjoyable to you as identifying various smells and tastes. And when paying close attention to texture becomes a habit, start isolating specific instruments and listening only to them. You will appreciate music in a whole new way.
Hungry For Something New And Different?
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Dining Out 9
P.F. Chang’s lettuce wraps at home Test Kitchen recipe: Here’s how to make
By Susan Selasky, Detroit Free Press (TNS)
Popular Asian eatery P.F. Chang’s has been celebrating its 25th birthday. The lettuce wraps are arguably one of the most popular and best-loved dishes at P.F. Chang’s. They consist of seasoned ground chicken that’s scooped into crunchy iceberg lettuce and topped with crispy bean thread noodles. Wrap and eat. The chain won’t give out the recipe, of course, but it’s fairly simple to replicate. Most copycat recipes I’ve seen call for mixing the ground chicken with chopped mushrooms and water
10 Dining Out
chestnuts, but you can make the wraps however you like. P.F. Chang’s uses iceberg lettuce, but my preference is to use either the softer Bibb lettuce or the Little Gem romaine variety. The Little Gem are small lettuce heads with compact curly leaves. Not all stores carry them. The leaves of Little Gem have a slightly sweet flavor and they’re crunchy — but not fall-apart crunchy like whole heads of iceberg can be. Another lettuce I came across recently is a smaller version of ro-
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maine. These are about half the size of romaine hearts, and they’re sold three to a package for about $3. Smaller varieties of lettuce are ideal for wraps. If you’re watching your carbohydrate intake and omitting bread, they’re a fine for making sandwiches. They also make terrific holders for appetizers like shrimp cocktail. Today’s lettuce-wrap recipe features pork tenderloin. But you can use chicken or make it with all vegetables. It also works with beef and shrimp. You’ll need to adjust the cooking times accordingly.
August 26, 2018
Spicy Asian Lettuce Wraps Serves: 4 / Prep time: 15 minutes Total time: 45 minutes
DIRECTIONS
You can substitute one minced clove of garlic and 1/4 teaspoon of cayenne pepper for the Asian chili-garlic sauce. Make sure the pork tenderloin (or whatever protein you are using) is well chilled. This will keep it from turning to mush in the food processor.
INGREDIENTS
1/4 cup hoisin sauce 3 tablespoons reduced-sodium soy sauce 2 tablespoons water 1 tablespoon Asian chili paste (Sambal Oelek) or chili-garlic sauce, or to taste 1 pork tenderloin (16 ounces), well-chilled, trimmed and cut into 1-inch chunks 2 tablespoons vegetable oil, divided 1 large red bell pepper, stemmed, seeded and cut into 1/4-inch pieces 1 (8-ounce) can water chestnuts, drained and chopped 1 tablespoon fresh ginger, grated 1 head of Bibb lettuce, leaves separated SERVING SAUCE 2 tablespoons reduced-sodium soy sauce 1 teaspoon sugar 1 tablespoon canola oil 1 teaspoon sesame oil, optional 1 to 2 teaspoons Asian chili paste 1 tablespoon rice vinegar August 26, 2018
Cilantro-Mint Slaw (optional), see note In a medium bowl, whisk hoisin sauce, soy sauce, water and chili-garlic sauce together in large bowl; set aside. In a food processor pulse the pork until it’s just coarsely chopped, about 5-10 pulses. Do this in two batches if your food processor is small. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the pork and cook until no longer pink, about 4 minutes. Transfer pork to bowl with hoisin mixture. Stir to combine. In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat until shimmering. Add the bell pepper and water chestnuts. Cook until bell pepper softens, about 3 minutes. Add ginger and cook until fragrant, about 30 seconds. Add pork mixture to skillet, bring to simmer, and heat through, about 1 minute. Transfer to serving dish. In small bowl mix together the sauce ingredients, adjusting to taste. If you want it spicy, add more chili paste. To serve, spoon pork mixture into lettuce leaves. Serve with the sauce on the side for drizzling over pork. Cook’s note: To make the cilantro slaw, in a medium bowl mix together purchased broccoli-slaw mix with 1/2 cup sliced green onion, 1/2 cup chopped cilantro leaves and about 1/3 cup mint leaves. Double the sauce mixture from above and drizzle it over the slaw, toss to coat. Top the lettuce wraps with the slaw. Adapted from Cook’s Country magazine, May 2013 issue. Tested by Susan Selasky in the Free Press Test Kitchen. 365 calories (40 percent from fat), 16 g fat (3 g saturated fat), 20 g carbohydrates, 34 g protein, 932 mg sodium, 90 mg cholesterol, 3 g fiber.
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Dining Out 11
Drink up, Trekkies — this vodka is for you By James Lileks, Star Tribune (Minneapolis) (TNS)
Silver Screen Bottling Company Launches Ten-Forward Vodka (Silver Screen Bottling Company)
What’s wrong with this sentence? “Whoopi Goldberg’s character, an immortal bartender named after a Prohibition speakeasy owner, served up Romulan Ale on the Starship Enterprise.” Everything, you might say, because that made no sense. Or, you might note that Romulan Ale could not be sold on the Enterprise because the Federation banned its importation. If you answered the latter, you’re a Star Trek fan — and you’re also the target market for a new line of alcoholic beverages. The first was James T. Kirk Straight Bourbon Whiskey, named after the redoubtable captain of the original Enterprise. Now there’s Ten-Forward vodka from Silver Screen Bottling, named
after the bar on the Enterprise 1701D. That’s where Whoopi’s character, Guinan, dispensed drinks and vague advice. Since vodka is a colorless, flavorless spirit, what makes this one different? The bottle design, of course. The vodka’s bottle looks like the interfaces in “Star Trek: The Next Generation,” and it’s no cheap imitation. Silver Screen hired Michael Okuda, designer of the Trek computer controls, to create the bottle. It’s like getting Leonard Nimoy to design a Q-tip box. But a vodka really needs a gimmick to stand out. Ten-Forward has a gimmick aimed right at the target market: It’s vodka from space. Really. The company claims each bottle has a portion of a shipment of vodka that was sent into space. A high-altitude balloon lofts a payload of vodka about
50 miles into the mesosphere. When it comes back, a small portion is blended into the vats of earthbound vodka. It’s a natural fit. Alcohol always had a role in Trek. Scotty got an Andromeda invader tipsy with some whiskey. The Klingons drank Blood Wine, although Lt. Worf was partial to prune juice, declaring it a “warrior’s drink.” The Cardassians — not to be confused with the Kardashians — drank kanar, a potent liqueur. True Star Trek geeks know that TenForward lounge didn’t serve alcohol, its drinks made from synthehol. It supposedly tasted like the real thing, and it got you tipsy, but the effects could be “easily dismissed,” said the late Gene Roddenberry, the show’s creator. That’s not the case with Ten-Forward vodka, the Kirk bourbon or other yet-to-be invented varieties, such as, say, Jim Beam Me Up, Scotty.
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$2.39 $1.59
SMALL
$.79
Provolone/Cheddar/Pepper Jack/ Swiss/Feta/Parmesan/Avocado LARGE
MEDIUM
$1.49 $.99
SMALL
$.49
Veggies Sliced Pickles, Hot Banana Peppers, Jalapeños, Red Onions, Green Peppers, Mushrooms, Lettuce, Tomato, Cucumbers, Black Olives
Order.SilverMineSubs.com Reporter-Herald—ReporterHerald.com
Dining Out 13
everything is better with bacon Chipotle test proves what we already know:
Chipotle is testing a new Bacon Bowl this September. DENVER, Aug. 9, 2018 /PRNewswire/ --
Chipotle Mexican Grill (NYSE: CMG) is piloting two new menu items and promotions in select cities nationwide as part of its overall commitment to make the brand more accessible and give fans the food they love when they want it. First up is a dream come true for bacon lovers. Applewood Smoked Bacon begins its journey on the road to a national
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rollout after receiving a tremendous response from consumers at the NEXT kitchen in New York City. In September, bacon will expand to an eight-restaurant operations test in Orange County, Calif. before being considered for a full market test. “Consumers have always said ‘everything tastes better with bacon’ and that is exactly what we confirmed in our New York test kitchen,” said Chris Brandt, chief marketing officer at Chipotle. “We found consumers added bacon to their traditional bowls, burritos, tacos and nachos while also enjoying new items such as the BLT quesadilla with bacon, lettuce, tomato and cheese grilled to perfection.” Quesadillas are currently only available in the NEXT kitchen in New York City.
Build Your Own Nachos and More
With positive results from the recent ten-restaurant test, nachos are expanding
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to full-market tests in Denver and Minneapolis-St. Paul this October. Chipotle nachos, which are a top customer request, include homemade corn tortilla chips topped with an all new genuine queso and choice of meat, beans, salsas and lettuce. “A cornerstone of our new strategy is to make Chipotle more culturally relevant and to meet our customers where they are with flavorful food they can feel good about eating,” added Brandt. Available in-restaurant and for a limited time only, the promotions are being tested via Chipotle’s new stage-gate process, which allows the company to test, learn, listen to customer feedback, and iterate extensively before moving ahead with a national launch. Both offers and new menu items are subject to availability and may not be combined with other promotions, offers or coupons.
August 26, 2018
Two Unique Dining Experiences, One Great Location! Thai Basil Chicken
Crispy Flank Steak Lemon Pepper Prawns Double Dragon Onion Lemon Chicken
Reservations, Takeout & Catering, Asian Bistro & Full Bar
$5 OFF $25 or More
OSAKA
Hibachi Japanese Steakhouse Canton Palace Osaka Hibachi 970.663.1188 970.663.5699 Both at 3320 N. Garfield Ave., Loveland 8/31/19
Canton Palace 970.663.1188 • Osaka Hibachi 970.663.5699 CantonPalaceLoveland.com • CantonOsaka.com Both at 3320 N. Garfield Ave., Loveland August 26, 2018
Reporter-Herald—ReporterHerald.com
Dining Out 15
PAGE 6C • SUNDAY, OCTOBER 18, 2015 • LOVELAND REPORTER-HERALD
(Reprinted with permission)
B USINESS
A place to linger with tea and friends Loveland’s Swan House Tea Room celebrates its 10th anniversary BY CRAIG YOUNG
Reporter-Herald Staff Writer
T
en years after deciding to pursue her dream, the owner of Loveland’s Swan House Tea Room says she feels every day that her business is a success because it makes people happy. “The Swan House is a tea room that was a longtime dream of mine,” said Madeline Daniels. “I just wanted to have a place for women, where they could fee special.” By most measures, a business that has lasted a decade can be judged a success. Daniels said she does feel successful: “I always feel happy because people have come in, and they feel happy and they feel special.” The Swan House is set in a fine home at 317 E. Sixth St. built in 1908 by the Swan family, which owned a grocery store in town. It serves lunch and afternoon tea on Fridays and Saturdays, 11:30 a.m. to 2 p.m. The business, which Daniels advertises as a Celtic tea room, is her attempt to embrace her ancestors’ heritage, she said. Her roots are Irish, and her husband Harold’s family came from England. “The Celts were always very welcoming to anyone who came to their doors,” she explained. “My husband’s and my family were that way. Anyone who came into our homes, our parents always fixed them something to eat and had tea or coffee.”
A PROPER TEA ROOM From her visits to the British
Isles, she brought back a vision of a proper tea room. “We ser ve the British afternoon tea, which is a threetiered presentation: finger sandwiches on the first level, then scones with Devonshire cream and lemon curd and jam, and on the top tier, petit fours for dessert,” she said. “And it comes with endless tea.” The three courses are served at once on plates on a tiered tower. The house tea is Typhoo English breakfast tea, although people can request herbal or other tea if they prefer, she said. The Swan House also ser ves lunch, which of course comes with tea. Harold Daniels ser ves as the chef of the Swan House. “He makes wonderful cakes and bread puddings and coconut cream pies,” Madeline Daniels said. Afternoon tea costs $16, and lunch $12, with reduced prices for children. Daniels said she intended her tea room for ladies, but gentlemen and children aren’t turned away. “Husbands are welcome to come with their wives, and children with their mothers and grandmothers,” she said, “but it’s especially for women.” Many women dress up, she said. “They can wear what they’re comfortable in. Some people want to wear gloves and hats; others just want to be comfortable and enjoy themselves.” The large house is filled with
JENNY SPARKS / Loveland ReporterHerald
Madeline Daniels and her husband, Harold, pose for a photo Friday at the Swan House Tea Room in downtown Loveland. Madeline owns the tea room, and Harold is the chef. They are celebrating their 10th year in busi ness this month.
10th anniversary celebration What: Ladies’ Day Open House featuring complimentary light refreshments, a sale in the Swan House boutique, Wha This article and were in 2015 and is reprinted to give a selfguided tours of the home and event door prizes. self of Oct. our31.history in Loveland. Please see ad below and When: 13glimpse p.m. Saturday, Where: Swan House Teafor Room, Sixth St., Loveland. Wher The our website up317toE.date info, hours of operation and prices. S Sale: The Swan House also is having a sale of up to 40 percent off select boutique items, to help celebrate the anniversary. antiques, linens, collectibles, House for tea in August and fancy teacups and saucers and found it “a very enjoyable expeother fine china, and much of it rience.” is for sale. “It took me back to my days AN AUTHENTIC EXPERIENCE in Scotland, because that’s what I was used to,” she said. A customer who grew up in Scotland gives the tea room “My mother always set a nice table.” her stamp of approval.
and the food. “They usually stay at least a couple of hours,” she said. “It’s really a place for women to come and linger and connect with old friends.”
Craig Young: 9706353634, Daniels said her customers cyoung@reporterherald.com, Marion Black took visiting family members to the Swan come for more than just the tea twitter.com/CraigYoungRH.
The Historic Swan House Tea Room “Tea for Two” (or more)
Life is like a cup of tea. It’s all in how you make it.
Open Friday & Saturdays for British Afternoon Tea 11:30 - 2 pm
970-663-0043 317 E. 6th Street Downtown Loveland www.theswanhouse.com
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Reporter-Herald—ReporterHerald.com
August 26, 2018
Exec it h utive Chef Matt Sm 3-5:30 Daily 222 E 4th St. in Downtown, Loveland 970-541-3020 • www.Door222.com
August 26, 2018
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Dining Out 17
Dickey’s Barbecue Pit Cues the Delivery
and innovative ways.”
DALLAS, Aug. 14, 2018 PRNewswire/ --
Dickey’s Barbecue Pit offers barbecue lovers across the nation the option to enjoy Dickey’s Texas-style barbecue from their home or office. From lunch for one to dinner for the whole family, Dickey’s delivers for any guest’s needs anytime, anywhere. “At Dickey’s, we pride ourselves on catering to our guests’ needs and our new delivery options do just that,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “We have served
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Dickey’s locations across the nation offer a variety of delivery services ranging between partnerships with third party delivery vendors such as GrubHub, DoorDash and UberEats as well as offering direct delivery straight from the location itself. Guests can order Dickey’s delivery Dickey’s Barbecue Pit cues the delivery.
delicious, slow-smoked barbecue for the past 77 years and now we look forward to serving our guests in new
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online at www.dickeys.com or through the Dickey’s App that is now available for both Apple and Android users.
August 26, 2018