February 2017 Around Town 1

Pangea Organics First Candle

Presenting Pangea’s new Canadian Pine and White Sage Candle for your home! Most candles are made of cheap, unsustainable GMO oils that are either destroying the environment or…destroying the environment; and most candles are scented with synthetic fragrances or “natural fragrances” which are just synthetic fragrances who changed their name in college. If you know Pangea, you know that we don’t cut corners. We make environmentally sound products that outperform your expectations and are safe for everyone in your family. PangeaOrganics.com

The Boulder Elks Lodge Looking to Serve Boulder with Renovations

A long-standing tradition in Boulder dating back to 1900, would like to serve a larger portion of the Boulder community with upgrades for an improved facility. With an existing 30,000 square foot community center and an amazing outdoor pool open to the public (25m lap lanes, leisure area, and dive well), the lodge provides large event/meeting space for rent, a full bar, medical equipment loans, scholarships for local public school students, Friday night dinners fall/winter, and sponsorship of the Boulder Elks Summer Swim League Team (all available to the public).

The Elks is a place for folks of all ages to mingle in the community, network, hold parties and weddings, develop lasting friendships, and spend time with the family –we’re looking for the community’s help in appealing to the greater Boulder population. The community center needs upgrades (roof, paint, flooring), the youth activity building – which houses Boy Scout Troop #77 as well as the pool Snack Shack – needs ceiling, wall, paint, and roof work, and the pool needs a new boiler. For more information or how you can donate, please visit Elks.org

Chef Justin Goerich of Zolo Grill to Compete on Chopped

Chef Justin Goerich of Zolo Grill will compete on Food Network’s hit television show Chopped on Thursday, December 29, 2016. “Straight from nature to the chefs’ baskets, ingredients in this competition are favorites of hunters and foragers! The first round puts an aquatic wonder and a delicate flower into the hands of the four competitors. An imposing root and a wild beast are part of the entree round challenge. Then, the final wild round is a sweet one featuring berries and butter.”

Justin set his sights on a career in the culinary arts early on while working at La Chaumiere in his hometown of Pinewood Springs, Colorado. After attending the Culinary Institute of America in Hyde Park, New York, he honed his craft at the famous Flagstaff House in Boulder and the Mashomack Fish and Game Reserve in Duchess County, New York. He came back home once and for all to join the Big Red F family, first at Jax Fish House and then at Zolo Grill. As a Chef, Justin blends his decade plus of culinary experience into seasonal menus full of creative, flavorful Southwestern dishes. His life motto, which he brings to Zolo’s kitchen every day, is: “Today is the best day ever . . . until tomorrow.” ZoloGrill.com

Table 79 Foodbar Opens in 
Steamboat Springs

Restaurateur and Owner of Destination Hospitality Restaurant Group (Aurum, Hush Concepts) opened Table79 Foodbar in the former bistro c.v. space in Steamboat, Colorado. An 84 seat, New American restaurant, the Foodbar will be a multi-seat marquis seating option offering guests the front row to hearth-style cooking. Helmed by Chef de Cuisine Natalie Neiderhofer, the menu will offer composed yet casual fare featuring more rustic and primitive cooking techniques with ingredients sourced from the Yampa Valley and Rocky Mountain Regions. The space is being designed by award-winning architects Mike Blea and Breton Lujan of Raw Creative.

Says Phil Armstrong, “Destination Hospitality is looking to fill a niche in Steamboat Springs by offering an experience-driven dining option. I’ve built my career on offering surprising and interactive dining experiences, and this is just the latest iteration. Table 79 Foodbar seeks to bring the heartbeat of the kitchen into the dining room and more fully engage the diner in the culinary experience.” Table79Steamboat.com

Blues Music Visionary Otis Taylor Reflects on the African American Experience in a Timely Release on the Trance Blues Festival Label, Out February 17th

Following his 2015 psychedelic masterpiece Hey Joe Opus/Red Meat, the new album from visionary roots-music songwriter and bandleader Otis Taylor, Fantasizing About Being Black, is a stark and poetic lesson on the historical trauma of the African American experience, from the voyages of slave ships to the Mississippi Delta. Taylor simultaneously travels back in time while moving forward as a musical artist. Blending his unique songwriting and the compelling musical approach that he calls “trance blues,” the recording — on Taylor’s Trance Blues Festival label — inspires with stories of the enduring human spirit, letting its hypnotic sound, as well as Taylor’s lyrics, tell a story of continuing struggle. Street date is February 17, 2017.

The artist explains that his 15th album is about “the different levels of racism in the African American experience that are unfortunately still with us today. The history of African Americans is the history of America,” Taylor says. “After 15 albums, I’ve taken all of my thoughts about the history of racial injustice and created a musical interpretation for modern times. When I started recording in 2015, I had no idea the topics would become even more relevant,” Taylor says.

Musically, Taylor produces a unique sound that draws on African American culture but is innovative in the instrumentation and arrangement.

“I experimented with banjo and fiddle because slaves on the southern plantations played those instruments and I wanted to include the richness of the early African slave instrument sounds throughout the record,” says Taylor. “If you close your eyes, you can imagine the past, yet see the connections and relevance to what’s happening now.”

Typical for the artist, he’s found a unique way of expressing ideas in a work that honors musical traditions yet moves the genre forward in a creative mix that has an intellectual and emotional impact.