Get The Most Out Of Your Pizza Oven With These High-Elevation Tips

The home pizza oven craze that started during the pandemic is showing no signs of slowing down, fueled by a surge of easy-to-use, affordable units that easily fit into almost any backyard or balcony environment.

In fact, market studies project that U.S. sales of home pizza ovens will grow to $402 million by 2027 from $301 million in 2021. But whether you have an Ooni, Gozney, Stoke, or any of the other brands for sale today, successful at-home pizza making takes more than just firing up the pro

Where to Taste the Flavors of Brazil in Denver

This summer, the future of the much-beloved Cafe Brazil—which has been a mainstay in Denver’s Berkeley neighborhood for over 30 years—suddenly became a bit cloudy.

The building where the restaurant is located is one of several properties at the corner of 44th Avenue and Lowell Boulevard that was sold to a local development group this past August. While Cafe Brazil remains open at this time, the building’s owners haven’t yet indicated to the restaurant’s proprietors whether they have any other p

Denver is Finally Tapping into the Keg-Based Wine Trend

In December of last year, the Three Saints Revival, a Mediterranean tapas and wine bar on Wewatta Street in LoDo, took on a bold project. It decided to end its entire bottle-based wine program and replace it with a tap-wine format instead.To call the move a risk is an understatement. Remodeling costs aside, there was no guarantee that customers would accept wine from a keg. But since debuting the new tap-based system in May, Three Saints Revival owner Robert Thompson (of Punch Bowl Social fame)

5 Tips and Tricks for Cooking High-Elevation Barbecue

Cooking at high elevations has many unique challenges. Cakes deflate. Pasta gets mushy. And as summer rolls around, many home chefs will likely find that making barbecue is no exception.

Pitmaster Tony Bolding learned this first hand after moving to Denver from Texas during the pandemic. A 20-year veteran of the Texas barbecue competition circuit, Bolding quickly discovered the techniques he used down south needed adjusting to Colorado’s unique environment—from the high elevation to weather and

The Weird World of Specialty Wines: Sparkling, Fortified, And Sweet | The Uncorked Kitchen & Wine Bar Blog

Most wines are pretty straightforward.

But others are… different. They’re different because although they’re made with largely the same ingredients and with the same fundamental process, a slight tweak to either can generate a much different result. And that result can challenge our concepts of what we consider as wine.

Sparkling wines. Fortified wines like Sherry and Port. Dessert wines. All are technically wines, but each feature either a different production process or ingredient that sets them apart from your everyday “table” wine.

Old World Vs New World Wines: Tradition Meets Trendy

Raise your hand if you’re one of the many wine drinkers who say they don’t like Chardonnay. Or maybe you’re like Paul Giamatti in Sideways and you’re “not drinking any @#$% Merlot!”

Well then Uncorked Kitchen & Wine Bar’s “Old World vs New World” wine tasting class has a message for you — “Never write off a varietal.”

The class focuses on sampling two versions of the same grape varietal—one from an Old World country (essentially Europe and the Middle East), and another from the New Wor

Tasting Uncorked Kitchen Wine Classes

Wine appreciation is one of those skills that seems almost out of reach to the uninitiated or uneducated. Watching a master sommelier take a sip of wine and immediately ID the exact type, region, and year seems like magic to those of us who take a sip and think it just “tastes like wine.”

But after many years of enjoying wine without much thought into what I liked or why, I decided to make an effort to learn about wine properly. Not to nail a blind tasting, but to just gain a better understandi