GET BREAKING NEWS IN YOUR BROWSER. CLICK HERE TO TURN ON NOTIFICATIONS.

X

Cyn Goodman serves a customer at the St. Vrain Cidery in 2019. The cidery will host the Food Truck Cup 2021 this weekend.
Cyn Goodman serves a customer at the St. Vrain Cidery in 2019. The cidery will host the Food Truck Cup 2021 this weekend.
PUBLISHED: | UPDATED:

On Saturday, support a good cause and help crown a culinary champion as mobile restaurants battle for the Food Truck Cup 2021 title. The event takes place in Longmont at the east parking lot off of 350 Terry St., situated just outside the St. Vrain Cidery, and attendees can vote on their favorite food truck while enjoying live music from Blackjack Gravy and Shadow Side.

Tickets are available for $28.71 and include appetizers from each participating food truck and three beverages. For those with less ambitious appetites, there’s also a $10 ticket which allows for pay-as-you-go food and drink. Participating beverage purveyors include St. Vrain Cidery, Abbott & Wallace Distillery and Outworld Brewing. The annual fundraiser will benefit Longmont Food Rescue. Find tickets at bit.ly/foodtruckcup21.

Cajun boil twist

Lafayette’s Casian Seafood, 211 N. Public Road, consistently delights with its fusion of Cajun and Southeast Asian flavors, as evidenced by its delicious seafood boils. Now, the restaurant is mixing things up with a new boil that spotlights chicken wings as the protein — but still combined with sausage, corn and potatoes for $19.

The current roster of seafood boils remains the same — with a choice of shrimp, mussels, baby clams, crayfish or large pink shrimp — but there are new add-on options for each boil, which include scallops for an additional $10 and a snow crab cluster for $16.

Carbon-neutral collab

Two Boulder dining powerhouses are teaming up this month to benefit Zero FoodPrint, a nonprofit that has the food industry team up with local farmers to help implement projects that promote regenerative agriculture.

Pizzeria Locale’s Denver-area locations (not including the original Boulder mothership) will be participating by offering a new collaboration pie that will give $1 from each $12 pie to Zero FoodPrint.

The Forager pizza — a creation with forest mushrooms, Italian pork sausage, truffle and garlic thyme, Fontina, mozzarella and Parmesan cheese with butter — was developed in collaboration with James Beard-nominated chef/owner Kelly Whitaker of Boulder-based Id Est Hospitality Group (whose local venues include Basta and Dry Storage). This pie will be available until Halloween.

Tapas in Niwot

Niwot’s Farow Restaurant, 7916 Niwot Road, which opened last month, is already making a splash with its locally focused farm-to-table menu that features small plates with fresh, seasonal ingredients. Chefs, co-founders and husband-and-wife duo Lisa and Patrick Balcom worked at Boulder’s Blackbelly prior to launching their new restaurant, and are making the most of being in Colorado after having moved here from South Carolina.

“Patrick and I chose to come to Colorado three years ago because we were looking for a more temperate climate, somewhere we could enjoy the outdoors more, and to meet new people and have some new experiences,” said Lisa Balcom, in an email. “We never expected to be surrounded by the amazing community we have found here. The location we found in Niwot really connected with our vision for the restaurant, the people of Niwot really embodied the community energy of the restaurant and all of our favorite farmers and ranchers are just down the street.”

One example of ingredients from a favorite local rancher is found in Farow’s Wednesday night burger offering. This special, which highlights Colorado ingredients, consists of Boulder County’s Buckner Family Ranch beef, Rocky Mountain Sunset Cheddar from Rocking W, house-made milk buns, fancy sauce, diced onions and pickles.

The farm-to-table ethos is also plainly evident in the more elevated options at Farow. These include a braised lamb with corn pudding and a turnip slaw, and a mixed green salad composed of chèvre, plum and hakurei turnip with honey-lavender vinaigrette.