All-Star Week in Denver: 20 things to do besides the game — The Know denverpost.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from denverpost.com Daily Mail and Mail on Sunday newspapers.
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How Dead Veggies’ Vegan Kimchi Gets Funky (in a Good Way)
Daniel Lee and Matt Jung employ a month-long process to ensure their fermented cabbage gains the perfect combination of heat and tang.Patricia Kaowthumrong •
Daniel Lee and Matt Jung’s quest to produce the perfect vegan kimchi started at nearly 11,000 feet. When the friends began making the fermented Korean side dish together in 2020 during a stint at (now-closed) Vesta, they would hike to an alpine snowfield carrying up to 150 pounds of seasoned napa cabbage in containers to bury. Why? Because the high country’s thinner air, consistently cool underground temperature, and arid soil mimic the conditions of Korean onggi, the clay pots traditionally used to ferment kimchi. “It’s the perfect environment for healthy microbes and probiotics to thrive while preventing the growth of unwanted bacteria,” Jung says. Weeks later, when the duo would return to unearth their buried treasure, they were greeted with
Ginger Pig Owner Natascha Hess on Meeting Her Mentor Carrie Baird westword.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from westword.com Daily Mail and Mail on Sunday newspapers.
ColoradoBiz Magazine
Job insecurity, isolation take toll on mental health
April 20, 2021
Illustrations by Adam Vicarel
Josh Wolkon’s bags were packed for Hawaii. But instead of boarding a plane on March 16 last year, he drove to Ace Eat Serve in Denver’s Uptown neighborhood, where he told 30 restaurant managers he was “shutting everything down.”
“I broke down,” says Wolkon, the founder of Secret Sauce F&B, the independent restaurant group behind Steuben’s Uptown, Steuben’s Arvada and Ace Eat Serve. “Over the next 24 hours – it all happened so fast – my COO and I told 180 people they no longer had jobs. It’s hard enough letting one person go …” Wolkon’s voice trails off. “Everyone was shell-shocked.”
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Stock Your Freezer With These 15 Locally Made Products
From cheese bread to cinnamon rolls to pierogi and curry, leave the cooking and baking to Denver metro area restaurants and artisans.Denise Mickelsen and Patricia Kaowthumrong •
March 1, 2021
The three cooks at
Seoul Mandoo in Aurora make about 1,500 Korean mandu every day, from softball-size wang mandu stuffed with the likes of galbi, veggies, or shrimp to smaller, Seoul-style meat-and-kimchi mandu. Their labor translates into plenty of frozen dumplings for you to steam or microwave at home. Eat them immediately after cooking, while the thin rice-flour wrappers are still fluffy.
$20 for 25; seoulmandoo.com