Eats & Beats

Eats & Beats
11:34 am
Fri June 13, 2014

Dining Al Fresco at Larimer Square

One of the signature warm weather events on the upscale Larimer Square is Dining Al Fresco, where 15 restaurants extend their patios out into the streets.   In the case of The Capitol Grille, they usually don't offer patio service.  Executive chef Larry Bergstein joined Steve Chavis and Mike Wulfsohn on "First Take" to describe the evening under the stars. 

"It's one of the most romantic places to be in the city of Denver," said Bergstein.  "I'm offering my full menu outside.  We're doing what we do on an everyday basis."

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Eats & Beats
9:54 am
Wed May 28, 2014

Eats & Beats: Plants in your Pizza

Pizza Colorado-style is LOADED.  So a great way to get our youngest residents started on the load-it-up pizza may be to visit the Denver Botanic Gardens "Seedling" early childhood education sessions.  Director of Education Matthew Cole visited with  Carlos and Steve on "First Take with Lando and Chavis" to describe how they use the love of pizza to motivate young gardeners.

Classes are held throughout the summer at Denver Botanic Gardens.

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Eats & Beats
3:33 pm
Wed April 16, 2014

From Cuba to Panama to Denver: Yolo Rum

"Don Pancho" Fernandez makes his rum in Panama for the Denver-based Yolo label.

A love story.  A passion story.  How could a story about premium sipping rum be about anything else?  Phillip Guerin, president of the Denver distributing company that sells Yolo Rum in the U.S., tells that story.

The idea, the philosophy came first, says Guerin.   The brand's name is the acronym for the popular credo  "you only live once."  Next, he and his wife went on a search for a fine rum and discovered Francisco "Don Pancho" Fernandez, a Cuban master rum blender (ronero), who lives in Panama and now distributes two of his formulas exclusively through Yolo .

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Eats & Beats
3:10 pm
Wed April 16, 2014

NY style pizza on parade: Anthony's

Foldable and sold by the slice.  That's the signature of the New York style pizza pie.  But it's more than that, says John LeBel, president of Anthony's Pizza and Pasta.

"Thin styled crust.  It's large, 22 to 24 inches across, and good cheese, freshly grated," said LeBel, a native New Yorker.  Former NY resident Carlos Lando and LeBel compared notes on pizza parlors in NYC on this interview.

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Eats & Beats
10:46 am
Thu April 10, 2014

Wooden Table: food AND front of house

One must travel south to Greenwood Village to taste the wares of The Wooden Table, featured this week on "First Take with Lando and Chavis."  Co-owner Jane Knauf (with chef Brett Shaheen) visited KUVO for our "Eats & Beats" segment. 

  

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