July News ’14 | SALT and Colterra | Boulder, Co

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food journal – summer 2014 – eNewsletter 

July Food Journal | SALT the Bistro | Colterra Food and Wine | Bradford Heap News | Boulder CO

SALT the Bistro

Days in the Field – Broken Shovels Farm

What better way to get connected to our local farms than to take a field trip? SALT employees, friends, and families had the opportunity to visit this small eclectic farm and have a taste. Broken Shovels Farm is tucked away in Commerce City, CO. This small family-owned goat farm takes cheese making to the next level. Broken Shovels makes the food they feed their goats to ensure all products are GMO-free. The care and attention of each goat is a priority on the farm. Small batches are key to this endeavor. We spent time playing with the goats and farm animals and were blown away at how well these animals were being taken care of! Hands down, the difference is something you can taste. Join Broken Shovels EVERY SUNDAY for an Open House and Market, 1-3 pm. Meet their beautiful animals and eat cheese! 8640 Dahlia St, 15 min from downtown Denver. We are proud to call our farmers our friends!

Two Peas in a prAna Pod

prAna is Sanskrit for breath, life and vitality of the spirit. We can’t think of a company better to partner with than one with such similar goals and ideals. prAna employees friends and families haven’t been strangers since SALT opened and the crush is mutual. When prAna graciously offered to provide the uniforms for our SALT employees, we were chomping at the bit! We’re proud to don the threads from a company that encourages those around them to lift aspirations and helps take action towards becoming an evermore socially mindful and environmentally sustainable world.

Soul Patch Update

Soul Patch is giving us first hand awareness and respect for how hard the farmers work to give us fresh produce. Chef Bradford Heap has been out there getting his hands in the soil day in and out, “To see this process from start to finish brings on a whole new connection to the dishes we create and serve.” Getting into the rhythm of knowing what we have planted and what will be ready to pick gives us greater inspiration as to what we will put on the menu. The green garlic has been harvested and hand picked. SALT is putting it to good use too when creating Green Garlic Hummus in our local Vegetable Tasting. Another Colterra summertime favorite, Warm Almond Crusted Goat Cheese Salad, is also gleaned from the Soul Patch. The the Lacinato Kale and Strawberries are making their way to the kitchen to complete this marvelous salad.

From our Kitchen to Yours | Recipes 

Zucchini Corn Fritters

What better way to start off summer than by serving up delicious Zucchini Corn Fritters! This fritter recipe is versatile and easy to make. Summer squash is crisp, refreshing, and just what everyone craves in the summer heat. For your cookouts, try adding these fritters as a colorful vegetable on summertime plates. You can’t go wrong when pairing it with some mouth-watering sockeye salmon.

Strawberry Grapefruit Salad

When the thermometer rises salads really hit the spot. The summer’s bounty brings in all sorts of ingredients to liven up our plates. With our recent trip to Broken Shovel, the Strawberry Grapefruit Salad has made it to the top of the list. The sweet, strawberries complemented by the tart grapefruit is the perfect combination for this easy to make recipe. Bon Appétit!

Who Walks the Walk?

Natural and organic have become names we know and trust when making choices at the grocery store. Unfortunately, we often have to dig a bit deeper to get to the truth of the matter. Honest Tea, Odwalla, and Kashi, to name a few, are owned by larger corporations that are throwing in millions of dollars to defeat GMO labeling laws. We may not be able to control government but our voices can be heard when we vote daily with our dollars. Chef Bradford Heap has made a pledge for both SALT and Colterra to stop using our food purchasing dollars to continue to support GMOs. Now he is making a personal pledge to boycott these disingenuine brands. Will you join him in his pledge? And yes, there is even an app for it! Buycott [http://buycott.com/] helps you to organize your everyday consumer spending so that it reflects your principles. When you use Buycott to scan a product, it will determine what brand it belongs to, to tell you if the scanned product conflicts with your values. Join us today and post your pledge to our facebook page!

Colterra Food & Wine – SALT’s Sister Restaurant Events 

Rosé Patio Wine Dinner ~ Thursday, July 17th 6:30pm $65 per person

Rosés are perfect for spring and summer, as they are served chilled and can be a refreshing accompaniment to a variety of warm weather fare. Rosé wine sales are on the rise as savvy wine lovers have discovered that many of these pink wines are not the sugary sweet wines of old, but rather sophisticated summer sisters of many red wine varietals. Surrounded by a canopy of hundred-year-old trees, Colterra’s beautiful stone patio is the perfect setting for our Rosé Dinner. Come, “drink the pink” and join us for what is sure to be an amazing evening. Call 303.652.0777 for reservations.

Colterra Cooking Series ~ Wednesday, July 23rd 5pm $35 per person

Join us for our Summer Salad’s Vinaigrettes and Dressings cooking class! Explore a variety of summer salads with Executive Chef, Michael Drazsnzak. Shock your friends and family this summer with your knowledge on how to use, make, and pair salads and dressings for the perfect summertime dish while sipping on a complimentary glass of wine. Call us at 303.652.0777 to reserve your seat!

Garden Harvest Hours

If you haven’t been to Colterra lately, you’re missing out! The gardens are at their peak, overflowing flowers and vegetables are filling our beds. AJ Carrillo and Nicole Sacchitella, our beloved gardeners, have put in the hours and their hard work shows! Beginning July 1st, during the hours of 2pm and 5pm our kitchens and bar will be closed to allow our chefs and staff to harvest all that keeps growing and growing! Join us for Lunch 11-2pm, Weekend Brunch 10-2pm, or Dinner 5pm-cl, to reap the benefits of all that is sown. See you in the garden!

 

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