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

Colorado Senator Pushes for Mandatory Posted Notices for Restaurants without Sick Days

Colorado state Senator Jessie Ulibarri is looking to push forward new legislation that requires restaurants who do not provide five paid sick days to their employees to post a  public notice that informs their customers. Citing the growing food safety concerns in light of the recent Chipotle crisis, Ulibarri claims that restaurant workers are currently forced to chose between their economic and health interests, and often end up coming to work sick, thus risking infecting fellow staff and customers.

"If employees are not offered paid time off when they're sick, then we, as the public, should know," Ulibarri explained to ABC7. "If we know there's dairy in our food or gluten in our food, we should know if there's influenza in our food." 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   

Denver Restaurants Experiment with Multi-Concept, Small Space Units

The Signature "Cart-Driver Pizza"  | Facebook

The Signature "Cart-Driver Pizza" | Facebook

With Denver's ongoing restaurant boom, restaurant owners and chefs are looking for ways to stand out amongst the masses while ensuring they meet their bottom line as well. For one Denver concept, the solution was to inside a 600-square-foot facility. Located in Denver's River North neighborhood, Cart-Driver is no small operation. While only able to fit approximately 25 people inside at one time, the restaurant offers an ambitious lunch and dinner program featuring a number of pizzas topped with locally sourced ingredients.

Within their first year of opening, Cart-Driver reported a 21 percent profit and had managed to keep labor costs below 25 percent of expenses. While the restaurant concept may seem to be a unique case, their success offers an interesting alternative for other restaurants who could use small spaces in similar ways, or perhaps even join with other concepts to share the rent of one larger space. 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.”