1/9/2024 0 Comments Tangerine boulder hoursIt was a networking event hosted at Tangerine a couple of years ago and I’d been having more fun tasting chef-owner Alec Schuler’s antipasti spread than making small-talk with strangers. Since I try to minimize my dairy and sugar consumption, I substitute soy milk for the milk and ask to go light on the honey.When I saw his chef’s hat, I did a double take. I frequently select the Boulder latte, which has a double shot of espresso with steamed milk, vanilla, honey, and cinnamon, or the Sherpa Chai. It is hard to resist ordering something from their list of espresso bar creations. I always select the thick wedge of blueberry cornbread to complement my skillet. A bountiful assortment of breakfast potatoes, onions, tomatoes, mushrooms, and spinach add color and taste to this healthy breakfast. Instead of using eggs, the skillet uses tempeh as its major ingredient. The menu claims it was one of Boulder’s first vegetarian meals. Instead, I tend to reorder Dana’s Tempeh Skillet. I have not tried either so I cannot comment. I was told that the Eggs Marcos and the Big Dill Eggs are the restaurant’s top sellers. An entire page is set aside for a long list of espresso bar drinks as well as tea, juices, milk, sodas, and kombucha. Other categories focus on omelets, pancakes, waffles, bakery items, soups, salads, sandwiches, and burgers. Most of these entrees come with one or two sides that range from fresh fruit to grits to French toast. The restaurant’s favorites include more than a dozen ways to prepare eggs. Even though the small patio area runs adjacent to the strip mall’s parking lot, I enjoy looking at the mountains. When the weather permits, I ask to be seated at one of the tables outside. I occasionally reached across the table and used my fork to snag samples of this scrumptious treat. The mound of thick pancakes looked like a round tower. My husband chose the seasonal pumpkin spice pancakes that were served with an apple pecan and maple compote. The toasted buttered baguette adds texture and flavor to this dish. The Greenbriar Inn version of shakshuka has an abundance of chickpeas in a spicy tomato sauce garnished with a small amount of feta cheese. To maintain a Middle Eastern theme, I tried one of the newer menu options that was inaugurated earlier in the year. The assortment of olives, along with a few sliced cucumbers, and numerous wedges of pita were used to scoop up the dips. The red hummus was made from beets and garnished with pistachios, while the orange hummus was derived from mashed-up squash sprinkled with pomegranate seeds. This version had two dollops - red and orange - along with a mound of couscous. Even though the platter presented totally different from the menu description, we thoroughly enjoyed the chef’s innovative approach to Middle Eastern cuisine. During our latest visit, we shared the Hummus Trio for Two. We usually skip breakfast and arrive close to lunchtime so we can savor both a starter and a main course. Some of my past dining partners only order entrees from the last category. The lunch crowd loves the soups, salads, and sandwiches as well as Southwestern foods with a kick. Homestead skillets come in six different ways. Breakfast basics like eggs, omelets, Benedicts, French toast, and pancakes are tasty. The lengthy two-sided menu will please everyone at the table. During peak times, a long wait time is to be expected at this popular place. On a sunny day in the spring or fall, I prefer to be outside. Weather permitting, seating is available both inside and outside. Efforts were made to repurpose the wood from the original location to maintain continuity. The original location was replaced by the current restaurant adjacent to the Marriott Hotel on Canyon Boulevard. This family-owned restaurant with a down-to-earth feeling has been serving breakfast and lunch since 1995. Harvest Homestead skillet filled with nutrient-dense veggies at The Buff in Boulder, ColoradoPhoto credit: Sandy Bornstein 1.
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