50 denverlifemagazine.com | APRIL 2019
taste nibbles
Chef Tim Kuklinski photography by RACHEL ADAMSCOLORADOROCKIES
BELLVUE’S NOOSA YOGHURT has come out with
some fun new flavors: Coffee & Cream, Straw-
berries & Cream, Cookies & Cream, and Lemon Tart.BRUZ BEERS and SPIGOT LABS are teaming up again for the BELGIAN BREW
FEST, from 1 to 4 p.m. on April 28 in the garden next to Bruz Beers. Twelve
breweries will be peddling their wares, and visitors will find an array of food
trucks, too. belgianbrewfest.comnews
BITES
GAME TIME!
Try the latest creations for
the 2019 Rockies season from
concessionaire Aramark at
Coors Field:THE ELOTE TOTCHO (stands
218, 243, 306): Shareable,
loaded tater tots, served in a
souvenir helmet and topped
with green chili queso, charred
corn, Mexican cream, cotija
cheese, cilantro, and zesty
mayo. “It does fall into our
vegetarian category,” says Ar-
amark general manager Brian
Arp. “I didn’t say healthy, but it
is vegetarian.”THE CHEESESTEAK DOG (130,
144, 330): A Nathan’s hotdog
topped with cheesesteak meat,
peppers, onions, and queso.
“Our No. 1 seller is the hotdog,
and not far behind is the chees-
esteak,” says Arp. “It’s basically
the best of both worlds.”TENDER LOVIN’ CHICKEN,
AKA TLC (137): Chicken tenders
or wings with eight sauces at a
self-serve dipping station.SHISHITO PEPPERS (306):
Accompanied by a green chili
queso with crumbled queso
for dipping. Clearly, this recipe
was designed to promote thirst
among adults on the popular
Rooftop.GONE THIS YEAR? The apple
pie nachos—except at Arp’s
house. “That was my recipe and
my kids love them,” says Ara-
mark’s resident foodie. “But it’s
okay that they’re gone. We like
to be innovative.”
—Susan Fornoffnew take on an old recipe
Flapjacks to flip over
Tim Kuklinski, culinary director for Crafted Concepts, describes a family fave.
“ My wife and I feel it is important to sit down as a family with our two sons as often as possible to
share meals. Being a chef, I work mostly nights, so breakfast happens most often around our house.
We go through phases of what we eat—it could be eggs and bacon, avocado toast, or waffles. Right now,
we are on a pancake kick in part because we found an incredible recipe. Currently Erin, my wife, is not
eating dairy or soy, which led us to this recipe. We use a toasted coconut almond milk, which gives the
pancakes an interesting depth of flavor and a light nuttiness.”
TOASTED-ALMOND-MILK PANCAKES
1 c. all-purpose flour
3 Tbsp. sugar
2 tsp. baking powder
1½ tsp. salt
1 c. toasted almond coconut milk
1 whole egg
1 egg yolk
1½ tsp. canola oilDIRECTIONS
Sift together the dry ingredients in a large bowl. In
a separate bowl, whisk the wet ingredients. Add the
wet ingredients to the dry and mix until just com-
bined. Do not overmix. Cook in a small amount of
melted vegan butter melted in a nonstick pan.