Chef Laura: Food labels of the future

Last week, the FDA proposed a significant makeover to the Nutrition Facts label.  Apparently the government does not trust us to do basic math (270 calories per serving of B&J’s Chocolate Chip Cookie Dough x 4 servings = 1080 calories per pint!).  Or perhaps we don’t trust ourselves to scoop out 4...

Chef Laura: Secrets of manipulative menus

Subconscious manipulation is all around us.  Most companies call this “marketing”.  One of the worst – or best? – offenders of subliminal marketing are restaurant menus. I don’t know if I’m breaking any rules of the SFSS (Secret Food Service Society), but I’m going to expose some subtle secrets so...

Chef Laura: Time to dine

Some folks criticize Restaurant Week as “amateur week”; a time when cherry-pickin’ cheapsters push aside their TV tray, and rise from the Barcalounger to take their special gal out for a night on the town. But my experience with the event has always been top-notch.  Last year a coworker and I dine...

Chef Laura: Thorns and roses

Tomorrow over a romantic candlelight dinner, you might ask your honey “How was your day?” The typical response is “fine” or “good”. But if you really want to know how someone’s day went, ask them about their thorns and roses. My daughters and I play this “game” of sorts every night at the dinner t...

Chef Laura: The 52 Week Money Challenge

Although there are several traits I hope to pass onto my daughters, my impatience is not one of them. So it was quite fortuitous that I stumbled upon the 52 Week Money Challenge buzzing around social media last month. I decided to make like Aesop and turn this “game” into a teaching moment. The be...

Chef Laura: “Omaha!” and flying fish

Admittedly - and perhaps a little late - I’ve recently climbed aboard the Broncos’ bandwagon.  Not enjoying native status, I’ve never owned clothing with the head of a white horse silkscreened across the chest, nor understood why that car dealer is always being interviewed about the team’s stats....

Chef Laura: The secret 30/70 rule

“Traveling” is to “dieting” as oil is to water – they just don’t mix.  I don’t advocate deprivation while on the road anyway. You need some creature comforts when you’re away from home, and sometimes a little vino and red meat fills that void. I’m going to share some tips I incorporate on the road...

Chef Laura: The corporate athlete

Although ColoradoBiz magazine strives to nourish your fiscal health more than your physical health, being fit has a direct correlation to your success in business.  I’m not saying you need to have the VO2 max of Shani Davis, but a new year begs the question: “Am I living to my full potential?” Ach...

Chef Laura predicts: Hop, skip and go naked in 2014

A fad is a flash in the pan, or in this case fryolater, like the Cronut.  Part donut, part croissant, the Cronut became the “in” pastry of 2013.  By the end of the year, this flaky, fried delight will have been forgotten, like twerking or Mayor Rob Ford. A trend has got some staying power.  Radian...

Chef Laura: RIM Café Rene’s recipe for success

René doesn’t just own RIM Café, he is RIM Café.  With a thick French accent, he invites you to pull up a stool to his counter.  Part mad scientist, part Marlon Brando, René uses an oversized lazy Susan as his work surface.  The spinning disc mesmerizes customers as he provides endless samples of h...

Chef Laura: Shake out the welcome mat

When I’m super gracious to my houseguests, they start doing little extras as well.   They make their beds to be respectful, they take out the trash to be helpful, and they buy wine to keep everyone happy.  The relationship quickly evolves from “courteous” to “symbiotic”. Back at work -- are employ...

Chef Laura: The gold standard of an Olde Tyme Christmas

‘Twas three weeks before Christmas, when all through the state

Every creature was rushing, hoping not to be late.

Most presents were bought at malls with scant care,

In hopes that family would be fond of those wares.