Meet our Gluten Free Denver Team!


By Diane Adam November 14, 2017 No Comments on Meet our Gluten Free Denver Team!

Meet Fooducopia’s Gluten Free Denver Team!


Every week Fooducopia Restaurant Executive Chef Richard Glover carefully crafts a Grab and Go menu that features something for everyone—including those looking for items that are gluten free. In fact tonight’s Grab and Go is herb grilled chicken with rice and veggies—all gluten free.

So this week we wanted to highlight a few of the players on our Gluten Free Denver Team as we like to call them. We will highlight more players in another upcoming blog. These artisan food producers and local companies feature gluten free food that is healthy and delicious.

You often hear that gluten free Denver restaurants are everywhere on the Front Range. Wash Park restaurant Fooducopia is proud to carry gluten free items on its in house menu and Grab and Go as well as the marketplace. For those of you that aren’t familiar with the term, gluten is the proteins found in wheat and can be harmful to those with Celiac Disease.

Meet the Gluten Free Denver Team


Cappello’s Gluten Free Company in Denver


Located here in the Mile High City is the Colorado-based gourmet food company Cappello’s. Founded in 2011, by friends Stacey Marcellus and Benjamin Frohlichstein, Cappello’s has seen itself grow into a mainstay for healthy eaters and people with dietary restrictions.

“We are proud to offer Capello’s,” said Tim Lymberopoulos, owner of Fooducopia. “On any given day our kitchen staff will incorporate Cappello’s pasta into the menu.” Fooducopia even also carries Cappello’s in the marketplace of the restaurant for take home as well. “Seven days a week, neighbors will come in and grab a couple boxes of the Cappello’s pasta—it’s top notch!” added Tim.




This gluten free salsa is da bomb!


During the brunch hours at Fooducopia, you’d be hard pressed not to find a customer happily chowing down on Chef Richard’s breakfast burrito. The pork or vegetarian burrito, stuffed with cage-free eggs, organic potatoes, beans, and not to mention the swimmingly wonderful flavors from the Rocky Mountain Salsa, is a customer favorite.

“We’re proud to have Rocky Mountain Salsa on our gluten free team,” said Tim. “Customers are always buying a few jars to take home as well, it’s just that good!”


fall baking

Gluten Free fall baking essential


Small artisan producer of gluten free breads is the delicious Outrageous Baking of Boulder, CO.

For the past 10 years, Outrageous Baking has been baking up delicious gluten-free sweet breads. The company was born out of a need to make gluten and dairy-free treats as owner Pamela Fletcher’s daughter had eczema as a baby.

According to the company website, “Pamela and her family were determined to not use any form of medical intervention, so they relied on determining which foods created the manifestation of the eczema.”  The rest as they say is history and thus Outrageous Baking was born.

Fooducopia is proud to carry these specialty gluten free breads. “My personal favorite is the chocolate zucchini bread,” said Tim.

Don’t have time to bake? Don’t worry.  In fact, just stop in and grab a loaf. Many people say it’s even better than homemade.



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Remind Tim to daydream!


By Diane Adam November 1, 2017 No Comments on Remind Tim to daydream!

Food for thought  .  .  . daydream!




Fooducopia owner Tim Lymberopoulos is one of the hardest working people bar none. But today it’s our job to remind him and ourselves—it’s OK to daydream. So just how essential is it for our brains to stare into space, wander and be still? It is paramount.

If you Google the word daydreaming, most likely you will find case after case for how important it is. Even though as kids it was highly looked down upon—especially for me during math class.

According to the experts at Stanford University, research suggests our brains are designed for daydreaming. That’s good news for each and every one of us looking to take a much needed mental break!

In addition, scientists at Georgia Institute of Technology recently published a study that suggests it might be a sign of higher intelligence. Yep. Easing back on your office chair and staring above the walls of your cubicle will not only be productive but will make you smarter.

Ok, now don’t wear this motto on your sleeve, but rather take this as a learning curve and be sure to unplug. Nowadays the world is a hyper-productivity rat race. Sometimes we have to unlace our running shoes and simply slow down. We can’t be all to everything. It is a false pretense that society is fueling us to run after. It just simply doesn’t exist.

But what is essential to the race is to rehydrate. And we can quench our thirst through daydreaming. Whether it is taking a walk at lunch or simply just sitting in our favorite spot indoors. We must train our minds that this is not only OK but also necessary for our health.

Here at farm to fork restaurant Fooducopia we are passionate to remind you of the tastes of good honest food.

Today let’s remind Tim and ourselves that good honest food for thought also exists and should be consumed. So start daydreaming!



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Chef Richard, like you’ve never seen him


By Diane Adam October 24, 2017 No Comments on Chef Richard, like you’ve never seen him

Chef Richard talks shop: Healthy food, Denver and the fall season



Executive Chef Richard Glover sat down with me recently to talk about healthy food Denver, honey and fall’s palette.

If you’ve only experienced Chef Richard through his cooking now is a great time to see another side of him. Always the curious conversation starter, Chef Richard explores life through a wide lens. His uncanny ability to make the ordinary into the extraordinary never ceases to amaze those around him. Case in point. Honey.

The power of honey

Chef Richard always had his hand in the honey jar beginning with his famous Hulee Super Cookie. A few years back when he was still making his famous good-tasting and nutritious power bar, he educated himself on the power of honey or “liquid gold” as he calls it.

With no hint of duplicity, Chef Richard spends the next part of our conversation extolling the virtues of honey and pollination.  He mentions his dear friends over at Beyond the Hive who produces some of the finest honey in Colorado.

“I usually trade some of my eggs from my farm for a jar of honey,” he said. He is quick to plead with me that I never buy honey that is imported. He explained that you just never know what is being put into the jars. I assured him I wouldn’t and he reminded me of a new tip. “Honey never expires.” Good to know when you are down to your last jar.

Healthy food

Today is National Food Day. Everyone is on the bandwagon. But Chef Richard understands the passion behind serving healthy food in Denver any day of the year. “Finding and supporting local, and small artisan food producers is the basis for everything we do here at Fooducopia.” He rattles off names of people who are artisan food producers but have also become his friends. There is a connection.


Fall colors

As our conversation winds down, Chef Richard reminds me of the fall foliage. “The yellow, orange and red leaves inspire me,” he said. In a whimsical and engaging way, Chef Richard explains how he transports these colors to the plate. He mentions the yellow squash or the orange pumpkins. “Bringing these colors and flavors together on the menu is the most fun.”

Be sure to enjoy Chef Richard’s menu for breakfast, lunch or dinner. For dinner, please make reservations here.



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Which meal will you choose this weekend?


By Diane Adam October 13, 2017 No Comments on Which meal will you choose this weekend?

Breakfast   –   Lunch    –   Dinner


We accept reservations for Dinner Only.
Breakfast and Lunch is a first come, first serve basis.

Breakfast and Lunch Menu – 8:00am – 3:00pm

Dinner Menu (Friday & Saturday) 5:00pm – 9:00 pm



Is food waste, in the eye of the beholder?


By Diane Adam October 5, 2017 No Comments on Is food waste, in the eye of the beholder?

The beauty hidden in food waste

Food waste

When was the last time you went out to dinner and opted not to get a doggie bag? Does it happen often or when you’re just too stuffed to consider taking another bite? Regardless of the situation, food waste is increasing, especially here in America where the term “supersize” got its birth.

American consumerism is not going away. History teaches that the seeds of American consumerism were planted in the 1800s and the Industrial Revolution. And there are many weeds that have choked efforts to reverse or reduce the gluttons we have all become. Especially when it comes to food waste.


The good, the bad and the beauty hidden in food waste


According to an eye opening article half of all US food produce is thrown away. The article goes beyond the dinner plate and explains the “cult of perfection” that Americans are demanding for their produce. In other words if it has a blemish or imperfection it’s rejected. Which prompts the question: “isn’t beauty in the eye of the beholder?”

Where and when did this happen? Much to my chagrin I am still looking for the answer. The silver lining is that food waste is in the spotlight. Or should I say the silver screen.

On October 13, the highly anticipated documentary WASTED! The Story of Food Waste arrives in theaters. Executive Producer Anthony Bourdain’s film aims to change the way people buy, cook, recycle, and eat food.  WASTED! exposes the criminality of food waste and how it’s directly contributing to climate change and shows us how each of us can make small changes – all of them delicious – to solve one of the greatest problems of the 21st Century.

Last month Food Tank hosted a remarkable one-day summit at the WNYC Greene Space in New York titled “Focusing on Food Loss and Waste.” In partnership with Rethink Food Waste Through Economics and Data (ReFED) and with support from The Rockefeller Foundation and The Fink Family Foundation the summit included experts from all over the world. All to address the problem of food waste. You can watch it here.

As I watched live on Facebook, I felt burdened to the fact—how did we as a society arrive at this point? I pondered, and still do, over the statistics that 72 billion pounds of food ends up in a landfill every year.

Yesterday as my son ate his banana he fussed about the brown spot on the banana. Luckily as he finished the entire banana I was there to remind him—”those are the banana’s beauty marks.”




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