{"id":15075,"date":"2019-11-21T15:03:48","date_gmt":"2019-11-21T21:03:48","guid":{"rendered":"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/boulder-is-front-and-center-in-the-march-toward-sustainable-cooking\/"},"modified":"2024-06-29T00:41:20","modified_gmt":"2024-06-29T05:41:20","slug":"boulder-is-front-and-center-in-the-march-toward-sustainable-cooking","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/boulder-student-life\/boulder-is-front-and-center-in-the-march-toward-sustainable-cooking\/","title":{"rendered":"Boulder Is Front and Center in the March Toward Sustainable Cooking"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>Sustainability is becoming <a href=\"https:\/\/www.escoffier.edu\/blog\/world-food-drink\/sustainability-is-trending-how-will-this-affect-your-restaurant\/\" target=\"_blank\" rel=\"noopener noreferrer\">an increasingly important part<\/a> of modern cooking. We see it in farm-to-table experiences, plant-based meat substitutes, zero-waste cooking and in Boulder, Colorado.<\/p>\n<p>That&#8217;s right: This year, Boulder County won some well-deserved recognition for its dedication to sustainability in the culinary arts. Eleven\u00a0<a href=\"https:\/\/www.boulderweekly.com\/cuisine\/sustainable-prove-it\/\" target=\"_blank\" rel=\"noopener noreferrer\">of the county&#8217;s eating establishments<\/a> were listed on the 2019 Good Food 100 list, according to Boulder Weekly. That&#8217;s more than any city other than nearby Denver (and tied with Minneapolis). This is the third annual list, and its goal is to recognize restaurants and other food-service organizations that are actively promoting food-service\u00a0sustainability.<\/p>\n<p>If you&#8217;re a culinary arts student at <a href=\"https:\/\/www.escoffier.edu\/about\/campuses\/boulder\/\" target=\"_blank\" rel=\"noopener noreferrer\">the Auguste\u00a0Escoffier\u00a0Boulder Culinary Campus<\/a>\u00a0and you aspire to contribute to sustainable service, then you&#8217;re in the right place at just the right time.<\/p>\n<h2>About the Restaurants<\/h2>\n<ul>\n<li><strong>Basta:\u00a0<\/strong>Taking its name from the Italian word for &#8220;enough,&#8221; Basta is a James Beard Award nominee that serves up pizza, seafood and other Italian fare in an intimate, apartment-like setting.<\/li>\n<li><strong>Blackbelly:\u00a0<\/strong>This restaurant and bar prides itself on using locally-grown, pasture-raised Colorado ingredients. The owners also opened up Blackbelly Butcher, which is Boulder&#8217;s only whole animal, artisanal butcher shop.<\/li>\n<li><strong>The Boulder Valley School District School Food Project:\u00a0<\/strong>The Boulder Valley School District is taking school lunch to the next level with sustainable, organic and artful foods that help children understand the value of healthy, fresh cuisine.<\/li>\n<li><strong>Corrida:<\/strong> This Spanish food restaurant, which draws inspiration from Northern Spain&#8217;s Basque country, prides itself on its seafoods and steaks and only using ingredients that are &#8220;sourced with purpose, care\u00a0and integrity.&#8221;<\/li>\n<li><strong>Flagstaff House:\u00a0<\/strong>Flagstaff House focuses on fine\u00a0dining, American fare with French influences. It sits 6,000 feet above sea level, making it a great place to enjoy fresh, whole ingredients <em>and\u00a0<\/em>incredible views of Colorado&#8217;s mountain scenes.<\/li>\n<li><strong>Fresh Thymes:\u00a0<\/strong>This vegetarian- and vegan-friendly winner of 2018 and 2019 &#8220;Best of Boulder&#8221; County Awards is both a restaurant and a marketplace. It prides itself\u00a0on fresh, healthy food and a memorable eating experience.<\/li>\n<li><strong>Next Door American Eatery:\u00a0<\/strong>This multi-location, American-cuisine restaurant offers up delicious food, and is dedicated to &#8220;honesty and transparency&#8221; in sourcing its ingredients.<\/li>\n<li><strong>Santo:\u00a0<\/strong>Chef Hosea Rosenberg&#8217;s New Mexican cuisine restaurant is inspired by his hometown of Taos, New Mexico. The menu highlights fresh, seasonal ingredients, and demonstrates a &#8220;good food mentality that sustains proper growing practices, responsible ranching and feeding techniques.&#8221;<\/li>\n<li><b>Fortuna Chocolate:\u00a0<\/b>This food truck and local chocolate operation sources single-estate cacao from Mexico and turns it into delicious chocolate creations that use locally sourced\u00a0ingredients.<\/li>\n<li><strong>The University of Colorado Boulder Campus Dining Services:\u00a0<\/strong>The state&#8217;s largest university, which supplies 3.5 million meals every year, sources the ingredients for its salads from the on-campus\u00a0Village Center Greenhouse.<\/li>\n<li><strong>The Kitchen:\u00a0<\/strong>It it&#8217;s farm-to-table American cuisine you want, The Kitchen is the place for you. Enjoy a farm-fresh experience in an elegant but warm ambiance.<\/li>\n<\/ul>\n<div class=\"inlineImageWrapper\" style=\"padding-right: 3px; float: left; margin: 10px !important; width: 100% !important; height: auto !important;\">\n<figure style=\"margin: 0px!important; font-style: italic!important;\"><img decoding=\"async\" id=\"14145277\" class=\"inlineImage\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/blogs\/x_0_0_0_14145277_800.jpg\" alt=\"Boulder was second only to Denver in total number of restaurants on the list. \" width=\"100%\" height=\"auto\" \/>Boulder was second only to Denver in total number of restaurants on the list.<\/figure>\n<\/div>\n<h2>About the\u00a0Good Food 100 list<\/h2>\n<p>The goal <a href=\"https:\/\/goodfood100restaurants.org\" target=\"_blank\" rel=\"noopener noreferrer\">of the Good Food 100 list<\/a> of to pay tribute to restaurants and other eating establishments that are dedicated to &#8220;sustainability and transparency&#8221; in how they source their ingredients. Good Food Media uses a rating system of &#8220;links,&#8221; with six links being the highest a restaurant can earn &#8211; one for each category of food purchasing:<\/p>\n<ol>\n<li>Bread, flour, legumes and grains.<\/li>\n<li>Dairy and eggs.<\/li>\n<li>Seafood.<\/li>\n<li>Meat and poultry.<\/li>\n<li>Fruits and vegetables.<\/li>\n<li>Other (oils, spices and more).<\/li>\n<\/ol>\n<h2>Exploring Sustainable Cooking in Culinary School<\/h2>\n<p>For students at our Boulder campus &#8211; and particularly those enrolled in a <a href=\"https:\/\/www.escoffier.edu\/plant-based-programs\/\">Plant-Based Culinary School<\/a> program &#8211; this local recognition is exactly the type of affirmation needed to keep prioritizing sustainable food sourcing now and for years to come. Are you next on the frontlines of sustainability? <a href=\"https:\/\/www.escoffier.edu\/contact-us\/\">Contact us<\/a> to find out more about our program offerings or if you are interested in <a href=\"https:\/\/www.escoffier.edu\/\">culinary school<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re a culinary arts student at the Auguste Escoffier Boulder Culinary Campus and you aspire to contribute to sustainable service, then you&#8217;re in the right place at just the right time.<\/p>\n","protected":false},"author":23,"featured_media":15076,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1297],"tags":[75,1316,238,1374],"class_list":["post-15075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulder-student-life","tag-farm-to-table","tag-health-and-nutrition","tag-locally-sourced","tag-sustainability"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - 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