Denver’s Coors Field Partners With Andrew Zimmern

Earlier this month when the Colorado Rockies opened their season, some exciting new food options were also unveiled. This year, the food and beverage services company Aramark Corp. announced that they had partnered with celebrity chef and TV host Andrew Zimmern to introduce a number of new specialty food items specifically designed for the ballpark.

Dishes served include a Piedmontese hot dog with house-made grain mustard and cabbage slaw, a cheddar sausage with roasted vegetable mayonnaise, a lamb koefte burrito with green hot sauce and tahini, and a Korean style fried pork belly sandwich.

In addition to Coors Field, Zimmern’s dishes will be offered at baseball stadiums in Boston, Houston, Kansas City, Philadelphia and Pittsburgh. Read More

Denver Restaurant Scene Experiencing Unprecedented Growth

According to the Colorado Restaurant Association, more than 200+ new restaurants opened in Denver in 2015. The year before, over 300+ restaurants opened. With this overwhelming pace of restaurant openings, Denver's restaurant industry is experiencing an unprecedented growth. In fact, in 2015 Bloomberg Business News reported that for the first time ever, restaurant sales outpaced grocery store purchases.

One possible reason for this surge in restaurant sales is the growing number of millennials in the area who are marrying later, and thereby maintaining a bachelor lifestyle. Whereas married couples tend to eat out less, and those with children eat out even fewer times, these single millennials seem to favor more casual, affordable options, thereby shaping the types of restaurants currently opening in Denver. Read More   

The GrowHaus Features Community Focused, Sustainable Dining in Denver

The GrowHaus is an indoor urban farm, education center, and marketplace in Elyria-Swansea, Denver. In this sneak peek, we give viewers a look into the GrowHaus mission.

“What we’re trying to do is give the voice back to the common people,” says Kathryn Ardoin, GrowHaus’ food distribution coordinator. “We don’t come up with the programs; the community tells us, and we just help make it happen.”

At its core is the belief that healthy food is not a privilege, but a right.

“We can sell all the food, we can grow all the food, but if people don’t know why or what to buy or how to prepare it, how to store it, how to grow it themselves, then ultimately we’re just another for-profit store with no mission,” Ardoin says. “Ultimately, we’re here for this community specifically. As they grow and as they change, we will with them.”

Denver's Flourish Farm Featured in FoodableTV's Soon to Be Released "Sustain"

Alternate ways of farming have risen to the forefront as sustainability continues to become more of a conscious effort in today’s food system. Enter Flourish Farm in Denver, CO — a 3,000-square-foot aquaponics farm where fish and plants are raised together. “In aquaponics, you can use five to ten percent of the water that you would otherwise use in traditional, soil-based agriculture,” says JD Sawyer, who created the farm with his wife, Tawnya.

Flourish Farm services restaurants and markets within a five-mile radius. “All of our chefs, they want to have a personal connection with the farm,” says Sawyer. “A lot of what we do is based upon their demands, the products that they really need, week in and week out.”

Check out the sneak peek below of Foodable’s new show, “Sustain,” and be on the lookout for the full first episode, coming soon!

[VIDEO] Sneak Peek: Work & Class Keeps it Real in Denver

In a world of hype-driven, “cool factor” restaurants, Work & Class in Denver is refreshingly humble. Its cool factor lies in its approachability and its unique real estate.

“We’re using reclaimed, repurposed materials for our buildout,” says Delores Tronco, co-owner at Work & Class, who voluntarily waits tables on Saturday nights to connect more directly to guests. “It’s very easy to say to someone, ‘Look for the building made of shipping containers; that’s where you’ll find us.’”

Work & Class, which focuses on Latin and American food, includes 12 house rules, and “Be Nice” is No. 1. The restaurant also doesn’t take reservations. “You can leave everything else behind,” says Tronco. “Because we’re gonna take care of it while you’re here. It’s like you’re in a great house party or something.”