Restaurants focus on local; Fooducopia’s new menu rises above

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By Diane Adam July 19, 2016 No Comments on Restaurants focus on local; Fooducopia’s new menu rises above

Restaurants focus on local but Fooducopia’s entire Centerpiece Menu will spotlight the tastes of one Colorado small local food entrepreneur

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Not found in other restaurants, Fooducopia’s new entire dinner menu will showcase one Colorado local farm or food entrepreneur.

Passionate about good honest food, Executive Chef Richard Glover and the culinary team at Fooducopia will soon offer diners a chance to praise Colorado’s small local food entrepreneurs. Restaurants nowadays focus on local food, and Fooducopia is about to spotlight this social movement even more.

With its Centerpiece Menu, Fooducopia will offer a special dinner menu  with an all-encompassing theme—showcase an entire menu based on one of Colorado’s small local food entrepreneurs. This new menu will be another option for diners alongside the regular dinner menu.

The menu will premiere next month and will feature a complete four-course menu (tasting) priced at $69 per couple or $39 per person. Wine pairings to compliment the menu will also be available. This new dining concept approach, not done by other restaurants, reminds diners of the strong connection Fooducopia values with its food producers.

“Our new Centerpiece Menu focuses all of our attention on Colorado’s small local food entrepreneurs,” said Chef Richard. “They personally deliver their goods to Fooducopia with a handshake and a smile. This menu replicates that experience —good honest food showcased at the right moment in the most opportune atmosphere.”

In fact, Tim Lymberopoulos, owner of Fooducopia, believes many restaurants riddle their diners into thinking they are being served local food, but this is not always the case.

“Denver diners are some of the most compassionate people on the planet,” he said. “Here at Fooducopia we want diners to experience good honest food from Colorado small farmers and food entrepreneurs who are just as compassionate about their food,” he said.

Most of all, the new menu rises above other restaurants when it comes to local.

“Our hope is that diners will trust Executive Chef Richard Glover and the culinary team at Fooducopia to showcase a four-course meal that will not only satisfy your senses, but will also provide an appreciation for those small farms and food entrepreneurs scattered across the state of Colorado,” Tim added.

elaAnd most importantly, Fooducopia is proud to partner with Ela Family Farms on its first menu. Located on the western slope of the Rocky Mountains, Ela Family Farms’ ninety-nine acre organic fruit farm grows the best-tasting peaches, apples, pears and cherries around. In fact, Ela Family Farms is the only certified organic, 4th generation orchard in the Rocky Mountain West.

“We are thrilled to introduce diners to Ela Family Farms. Our relationship with Ela has been special and genuine and we can’t wait to introduce that to our diners,” he said.

An avid fan of their fruits—especially the peaches—Tim challenges diners to see what all the fuss is about. “Don’t take my word for it but come see for yourself,” said Tim. “For someone who lived in Atlanta, Georgia, I’m confident to say hands down Ela Family Farms has the best peaches.”

A sneak peak for the initial Centerpiece Menu will feature the following categories:

Appetizer

     •Bacon wrapped peaches with balsamic reduction and fresh micro mustard greens and blue cheese

Salad

     •Grilled peach salad with a mint and basil pesto

Entrée

     •Grilled Colorado pork chop with Bourbon peach pan sauce and sweet potato brûlée

Dessert

     •Peaches and hand whipped cream

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Fooducopia growing good honest food in garden as well as young minds

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By Diane Adam July 13, 2016 No Comments on Fooducopia growing good honest food in garden as well as young minds

Fooducopia’s garden is growing good honest food and young minds

 

 

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Tim Lymberopoulos, owner of Fooducopia, with the Little Farmers.

 

At the corner of Race and Kentucky Avenue in Wash Park Denver, Fooducopia, voted best brunch Denver, passersby the restaurant are delighted to see a row of raised garden beds growing all sorts of produce. But if you look more closely, there is something even more magical happening. Young minds are growing.

Tim Lymberopoulos, owner of Fooducopia is passionate about good honest food. He launched Fooducopia Little Farmers Summer program to get kids excited about growing food in a garden. “I grew up in the Midwest surrounded by some of the best farmland in the world,” he said. “I just wanted to get kids in Denver excited about growing good honest food.”

Lymberopoulos, whose enthusiasm is infectious to anyone he encounters, meets with the kids or “Little Farmers” to teach them a variety of information about gardens and farming. Inspired by his childhood, Tim hopes to give Denver kids a glimpse of what it means to grow and harvest food.

Lymberopoulos, who is also a commercial pilot, happily puts his invisible farming hat on twice a month and transforms the Fooducopia’s patio into a remote classroom with the background of the community garden as the window display. “Not a bad view for a classroom,” he said with a smile.

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Fooducopia Restaurant in Wash Park Denver offers a Little Farmers Summer Program to teach kids how to grow food.

 

Each session has a different subject. Lymberopoulos started by teaching the kids about seeds, what grows in Colorado and seedlings. “Now the kids are all smiles as they get to touch, feel and grab the food from the soil,” he said.

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Little Farmers enjoy the harvest.

 

A most recent session included the topic of nutrients, worms and fertilizers.

“The kids got a big kick out of that one,” he said adding, “you can’t imagine the laughs when we talked about worm poop.”

“When I first thought of starting this program I just wanted to let kids see close up the process of a garden. Now, I am constantly amazed at these kids,” he said. “Some of them have never been exposed to a garden or farm but I can see their minds growing each session. ”

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Tim Lymberopoulos engages the kids to learn in a fun way on how to grow food.

Lymberopoulos, who is passionate about good honest food said if one seed of knowledge is planted in their minds about gardens and farming then he has accomplished his mission.

Ron Finley, a guerilla gardener in south central LA reminded the world in a famous TED talk that “If kids grow kale, they eat kale.”

 

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Little Farmers Summer Program at Fooducopia Restaurant in Wash Park Denver.

Here in Denver, Fooducopia’s community garden will continue to grow far beyond the corner of Race and Kentucky Avenue.

 

 

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Food safety in unison at heart of GMO labeling

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By Diane Adam June 30, 2016 No Comments on Food safety in unison at heart of GMO labeling

Food safety is a universal aim for GMO labeling, so why so complicated?

 

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Food safety in America just got confusing. As if it wasn’t already, right? To most educated Americans the debate over our nation’s food centers around two simple thought processes: GMO or non GMO. Well to lawmakers and powerful corporations, they want and continue to deny you the right to know.

In an earlier blog posted here, we tipped our hats to the fortitude of Vermont and the fight for its labeling law. In fact, tomorrow the state of Vermont’s labeling law goes into effect, which would allow people the right to know what is in their food. Sounds simple, right? Well this is where it all goes wrong here in America. Big food companies are scrambling out of fear that this will cause complete chaos to our food system.

Senate Agriculture Chairman Pat Roberts, R-Kan., and ranking Democrat Debbie Stabenow of Michigan recently struck a GMO labeling deal that would allow companies to let us know through digital codes rather than on the package.

This legislation, which will need 60 votes to pass the Senate, would void Vermont’s labeling law—and hence prohibit any other state from following Vermont’s lead.

Press reports are now reporting that hundreds of activists and organic famers have expressed their displeasure at this legislation. The letter was sent to the US Senate.

So what’s the big deal? Plenty. Over in Europe news of the Brexit is topping the news coverage, but I decided to dig deeper and see how our folks across the Atlantic handled this two part food safety problem—GMO versus non GMO.

Now remember there are roughly 28 countries in the EU. Sure it is 22 less than the United States but we’re talking countries—different languages, customs, people, etc. You get the picture. In fact if you Google GMO labeling in EU you will see how they do it.  No codes but simple language stating whether a product has GMO parts in the product.

In fact, GMOs are highly regulated there according to Food Safety Magazine. “GMOs in the EU are regulated at two authoritative levels: The European Commission (EC) and European Food Safety Authority issue harmonized rules on GMOs; EU member states have individual rules and regulatory agencies within their territory. Companies hoping to sell and market their GMO-containing foods in a certain European country must apply for approval at the country level first; if approved, the company can proceed by notifying other countries via the EC.”

Tomorrow is another day and whatever side of the political aisle you are seated with, it would be very remiss of me not to believe that we all stand in unison with this simple thought: the right to know what is in our food.

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Fathers and foods that make “the special” day

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By Diane Adam June 19, 2016 No Comments on Fathers and foods that make “the special” day

Celebrating Dad and foods that are special!

 

Today grills all across America will own the day. As families celebrate Father’s Day, it seems that when it comes to food the first request from dad is: I want to eat anything  grilled. Who can blame them? The weather in June is perfect to fire up dad’s favorite piece of meat, seafood or veggies. So fire up the grill and let’s celebrate all things dad it’s Father’s Day!

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Dad and I back in the 1990s enjoying an outdoor meal in Boulder.

Looking back on my childhood Father’s Day celebrations, a cooler filled with uncooked hot dogs and hamburgers were brought to one of nature’s gifts: City County Park located outside our hometown of Princeton, IL. Dad cooked the meat while the rest of us ran through the towering maple trees. After lunch, we enjoyed a hike down the slope of the park that felt like a 14,000-footer to us kids with big eyes. Don’t tell anyone, but it is a mere hill compared to the staggering Rocky Mountains. Nevertheless, we loved it and it was fun hiking the “steep” trail with dad.

The  Father’s Day menu of burgers and hot dogs were always happily consumed. But when it comes to dad and the meals we shared together, I delight more in the dishes that connect me to him during the rest of the year. Dad was more than a grill master. He was a french toast master, scrambled eggs extraordinaire and most of all he made “the special.”

The special consisted of store-bought  fixins that bring laughter and tears to my siblings and I to this day. I won’t go into the nitty gritty of what was in the special. Think everything but the kitchen sink. The recipe included pasta, ground beef, a can of corn, spring onions if in season, pasta sauce and a few secret ingredients that I still don’t know. No fancy stuff for us here. Dad was trying his best to fill the void of my mom’s cooking—after she died suddenly. This was our go to meal on the weekdays—and we loved it—not so much because of the taste, but rather it was made by dad. And when he served it on those white paper plates we felt loved and above all—special.

Dad also prepared a dose of healthy food. My dad was 100 percent Greek and all of us siblings know how to make a killer Greek avgolemeno soup. His Greek chicken—flavored drumsticks with lemon and oregano—were a staple that he prepared on Sunday mornings. He prepared the dish, popped it into a low-temperature-oven setting and off we drove to church. Yes, he left the oven on as we merrily went on our way.

I have so many fond memories of my dad and food. He ate some really great, healthy and weird stuff—sometimes all mixed together at once. A few of us brave siblings tried some of his dad mixes. I think just to be more favored by him. I was too afraid to try the mixes but that was ok by him. He still loved us completely each and every day. His palette wasn’t fancy. In fact, his favorite was to simply walk to our garden and grab a handful of spring onions. Those were his bag of chips.

Memories connected to dads and food happen every day. All across America, we sit as families and share a meal three times a day. While eating we are also consuming memories—talking, sharing, laughing and more.

Each of us has a few tender memories or better yet, hilarious ones. Perhaps you have a memory of dad and his mastery or failures in the kitchen.

Today I encourage all of you to celebrate dad with all the food that he treasures—spring onions and all!

Happy Father’s Day!

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Fooducopia: your “great food near me” breakfast choice!

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By Diane Adam June 18, 2016 No Comments on Fooducopia: your “great food near me” breakfast choice!

Fooducopia breakfast is a “great food near me” choice!

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Garden benedict featuring mixed organic veggies with hollandaise with two pasture-raised poached eggs served on Rudi’s organic english muffins.

“Good, honest food that doesn’t tease the brain.” —Tim Lymberopoulos, owner of Fooducopia.

Breakfast is the most important meal of the day and sometimes finding the best vegetarian and organic breakfast food near me  for the first meal of the day can be tricky.

Because when it comes to ordering breakfast, there is that ever popular question: do you want sausage links or bacon with that? But for those of you who are not choosing a side of meat for breakfast or any meal, that question goes flat and makes your eggs lonely and boring. Searching out breakfast food near me that includes vegetarian and organic is a healthy choice that will help you power through your workday or weekend.

Fooducopia, voted best brunch Denver, prides itself on making you feel right at home with our vegetarian and organic choices for the most important meal of the day.

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Fooducopia is passionate about providing an array of organic foods.

“We created a menu of healthful options to meet the needs and wants of all our customers,” said owner Tim Lymberopoulos, adding that “Fooducopia is passionate about using locally sourced and organic foods.”

Take for example the mixed veggie hash filled with organic in-season sautéed veggies. A pairing favorite for any breakfast entree that features an array of organic garden goodness. No harmful pesticides here for breakfast.

If your looking to take it to the next level, then the garden benedict is the perfect order to place. Mixed organic veggies with hollandaise accompany two pasture-raised poached eggs all served on Rudi’s organic English muffins is a crowd pleaser. This delightful dish is served with a welcoming choice of organic potatoes or veggies and will leave you fully satisfied and ready to tackle the day ahead of you.

If you prefer to go on the wild side then be sure to order the mushroom benedict featuring hazel dell wild mushrooms, organic tomatoes, organic spinach with Mini Moos goat and feta and topped with a heavenly drizzle of hollandaise. This hearty and wholesome breakfast is a wonderful choice for a vegetarian weekend brunch or weekday treat that needs no justification.

Looking to pack extra protein into your breakfast? Fooducopia’s ever so popular farmyard scrambler features farmyard organic leafy greens, tofu and organic potatoes. Like many soya foods, tofu is a versatile ingredient that features many health benefits like essential amino acids. Can’t beat that for a breakfast start.

So if you’re looking to maximize healthy eating at the breakfast table, Fooducopia is it.

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