• RT @kermode: .@tweetcookstreet my sig cocktail would include lavender vodka, mixed with lemon, blueberry, or mint flavors. #
• In search of the perfect bouillabaisse: http://ow.ly/1OSRe (Btw: did you catch our lobster day pics on our FB acct?) #
• BRILLIANT RT @VinoLuci: @tweetcookstreet Just found recipe for lavender vodka; so simple…couple of days with lavendar in it…done! #
• Ghost chilis are all the rage, this time in caviar: http://ow.ly/1OSRX #
• Why is cooking the ultimate date activity? We dish re the romance of food (and highlight an upcoming class) on the blog: http://ow.ly/1PcfI #
• Got the travel bug? Follow Chef Sean Yontz to Oaxaca Mexico for a culinary tour: http://ow.ly/1OSTZ (via @cafewestword) #
• Foodie quote of the day: "As a child my family's menu consisted of two choices: take it or leave it." ~Buddy Hackett #
• Our professional students are cooking their way through Italy this week…what's your favorite culinary region at the moment? #
• Feeling ready for summer? Why not learn to cook like a real foodie? Click here to view our class calendar: http://ow.ly/1OV8O #
• We all know food safety is key. But what happens when regulations threaten small/organic farms? http://ow.ly/1OV01 #
• Congrats to Cook Street's own Chef Pete, featured in a @cafewestword interview today: http://ow.ly/1qyp5Y #
• Foodie quote of the day: "A bagel is a doughnut with the sin removed." ~George Rosenbaum #
• Locavorism is all the rage…but some say it's misguided: http://ow.ly/1OVah What do you think? #
• Thinking of our professional program? Try being Cook For A Day! Contact our admissions office for more info. #
• Is Texas the next wine capital of the world? Interesting article on Texan wine: http://ow.ly/1OV0L #
• Foodie quote of the day: "Dyspepsia is the remorse of a guilty stomach." ~A. Kerr #
• Somehow just noticed that the NYT has aggregated its food blogs into one. http://ow.ly/1OVbl What's your fave food blog? #
• Did you know that Cook Street can host your event or party? Contact kbrinkmann at cookstreet dot com to get cooking! #
• Comfort food is still the biggest trend in American restaurants: http://ow.ly/1OV1l Anyone care to predict the next big trend? #
• Foodie quote of the day: "An empty belly is the best cook." ~Estonian Proverb #
• Alright, people, what's on the weekend foodie docket? #

We’re prepping for culinary date night class on June 9 and thinking of all the reasons why food and romance go together like…like spring rolls and shrimp kebabs!

• Cooking is the perfect metaphor for a relationship:  Technique, teamwork, lots of mistakes and tons of piquant spice?  Sounds like a match made in heaven!  Cooking together allows couples to let down their inhibitions and work toward a common (delicious) cause.
• Cooking is about intimacy.  People of all cultures, backgrounds, and opinions can find a lot to share over a steaming bowl of delicious food…and those shared experiences build intimacy over time.
• Cooking is sexy.  And not just because it involves lots of tasting and smelling!  A person who can cook (or wants to learn how) is curious, inquisitive, adventurous, and self-sufficient…and that’s a recipe for some serious sex appeal.

Looking for something to do with your date?  Join Cook Street for Culinary Date Night June 6. You’ll cook up Chicken Gyoza, Shrimp Spring Rolls, Steak Kabobs, Tulip Cookies, and Mango Sorbet with your sweetie…all paired with delicious wines and a whole lot of fun.  Click here to register!

• Great feature on a trend we're loving – the salt-in-sweets fad: http://ow.ly/1LZ1q What do you think on salt in sweet treats? #
• It's the mother of all beer weeks…American Craft Beer Week! What will you do to celebrate? Details here: http://ow.ly/1LZdd #
• Ultramarathoning…without meat? A fascinating glimpse into the vegan palate of one of America's elite runners: http://ow.ly/1M6pb #
• What's your favorite foodie website these days? We're loving The Fresh Loaf for all things artisan bread: http://ow.ly/1M6tu #
• Interesting…chance to win kitchen makeover, up to $20k for your fave food bank… http://ow.ly/1MAJ6 #chefchallenge via @chefbillyparisi #
• Dark food could just be the new black. Interesting feature on black chickpeas, walnuts, and more: http://ow.ly/1MANW #
• So who really gets the tip you leave at a restaurant? It depends. Interesting exposé here: http://ow.ly/1MAPk #
• RT @epicurious: Interesting Time.com piece on moonshine making a comeback: http://bit.ly/bVBm41 #
• Food carts aren't just the latest gourmet trend – they're big business: http://ow.ly/1MVgo #
• When's the last time you kept bitters out of your booze and used them in, say, baking? Fascinating use here: http://ow.ly/1N8Yh #
• What's on your calendar tonight? An organic beer dinner at Terroir, perhaps? @cafewestword has the deets: http://ow.ly/1N9fz #
• RT @FSWarehouse: Wine & Dine new blog post: Happy Cows Live on Organic Farms http://bit.ly/9uU4Vo #
• What are you up to next week? Check out this post on upcoming Cook Street classes to tempt and teach: http://ow.ly/1Ndjl #
• Gooood morning! Have you eaten a farm-fresh veg with your breakfast today? NPR shows you how: http://ow.ly/1NCBM #
• Like naan? Try roti, its more nutritious, easier-to-bake cousin: http://ow.ly/1NCFb #
• Tonight: your glass of wine benefits Sports for a Cause in Boulder: http://ow.ly/1NCGE (via @cafewestword) #
• Food carts aren't just the latest gourmet trend – they're big business: http://ow.ly/1MVgo #
• RT @livebldrcreek Do you live in a food desert?Interesting @denverpost piece shows how food scarcity affects neighborhds http://ow.ly/1NCKz #
• What was on the menu for Wednesday's state dinner? Why, @rick_bayless of course! More about the meal here: http://ow.ly/1NXMo #
• RT @kermode: @tweetcookstreet I saw your advert on FoodNetwork last night. Way to go! #
• Got spring fever? Read this guide to putting flowers in your food: http://ow.ly/1NXML #
• We do love a signature cocktail. Check out Hotel Teatro's via @cafewestword: http://ow.ly/1NXNe What would your signature cocktail be? #
• Any foodie weekend plans to share? #
• Summer's here and we're thinking PIZZA. Great roundups of tips and tricks here: http://ow.ly/1OgDv #

With the forecast heavenly this weekend, our minds are turning to everyone’s favorite Italian classic…PIZZA!  Not only are we offering a new pizza class this summer (complete with local craft brews and a special low price), but we’re not the only ones with pizza on the brain.  Here’s a collection of great pizza tips to feed your pie obsession this weekend:

Slideshow:  Tips for making pizza at home [New York Times]

The Slow Route to Homemade Pizza [New York Times]

In Naples, Wood-Burned Pizza Must Use…Caskets? [Daily News]

Cheeseless Pizza Goes from Greasy to Healthy [ABC News]

A History of Chicago Style Pizza [suite101.com]

10 Unexpected Homemade Pizzas for Every Palate [chow.com]

It’s on the horizon…a parade of barbecues, parties, brunches, dinners, and opportunities to impress your friends with culinary skills that never go out of style.  Might we recommend a few good fits?

Tomorrow’s Wine and Food Pairing seminar gets down to the real business of wine…how it affects and plays off of various flavors and palates to create something truly inspired.  You won’t believe it until you try it yourself…and it’s a great foray into basic wine knowledge for life.

Want to learn to prepare a multi-course meal without committing to months of intensive culinary education?  Kitchen Basics (5/24) is the class for you.  Focused entirely on easy-to-make crowdpleasers, you’ll come away with some great skills and a belly full of perfectly paired wines to complement the delicious food (roast chicken, fruit crostada, and more) you prepped yourself!

Basics are back on the docket 5/27 for Wine 101, one of our most popular courses.  This class teaches you everything you wanted to know about wine but were afraid to ask.  You’ll come away well-versed in aroma, tasting, and more.

Finally, due to popular demand we’ve added a second Sushi and Sake class on 5/29.  Come learn how to make your own sushi while sampling a variety of the world’s most succulent sake…it’s a true gourmet experience any fish-lover will savor.

• Uh-oh…are blogs replacing cooking techniques for the world's most educated food generation? http://ow.ly/1J4w6 #
• Fascinating piece on how special requests can put dishes off-kilter: http://ow.ly/1J4xf #
• Women are bigger wine-drinkers than men…so how come men are given the wine list first? http://ow.ly/1J4ya #
• Another Colorado craft brewer jumps on the canned beer bandwagon: http://ow.ly/1J4AL #
• Love vegetarian food? You'll love our Vegetarian Feast – which features a virtual trip to Mexico this May: http://ow.ly/1JBrN #
• What's cooking in the Cook Street Cafe today? A knife sale, of course! Come in for a visit and save 30% on select high-end knives! #
• Ever eaten at a NOISY restaurant? This article talks about a little-considered glitch in the eating-out experience: http://ow.ly/1JBvx #
• We knew that stuff was good! Another health benefit of Extra Virgin Olive Oil has been discovered: http://ow.ly/1JBx7 #
• Didn't catch Chef Pete bright and early last Saturday? Here's his recipe for herbed quinoa salad: http://ow.ly/1JBtw #
• Is fine dining obsolete? What do you think of the "casualization" of restaurants? http://ow.ly/1K7hV #
• Cava, the most inexpensive sparkling wine, gets credit at last: http://ow.ly/1K7jg #
• In the wake of the oil spill, oyster prices rise: http://ow.ly/1K7lq #
• Schedule change…second Culinary Date Night scheduled for this week! View our complete calendar here: http://ow.ly/1Kk1c #
• It's heeeeere…Pinkberry to debut in Colorado: http://ow.ly/1K7oY #
• This article gets brownie points (har) for its excellent look at the history of an all-time favorite sweet snack: http://ow.ly/1KrB0 #
• RT @denverfoodguy: Pheasant Breast Cobb Salad http://dld.bz/VH #
• Are pretzels the next cupcake? http://ow.ly/1Kso8 #
• We're drooling over this pork belly recipe from Marczyk Fine Foods (via @cafewestword): http://ow.ly/1KsqD #
• As Gulf spill worsens, chefs urge consumers to eat U.S. seafood while they can: http://ow.ly/1KWir #
• Hmm…looks like some Colorado chefs will be repped in the next Top Chef, but none from Denver/Boulder: http://ow.ly/1Lc2Y via @cafewestword #
• What do you think of this article on veal that's humanely raised? Is it possible to rethink veal? http://ow.ly/1Lc4p #

Our professional students are still recovering from their amazing (and stressful – thanks, volcano!) trip to Italy and Paris with their European Tour, and it didn’t disappoint.  Pictures from our adventures are forthcoming (okay, there’s one below to whet your appetite), but we’ve got a sample for you that gets to heart of why Paris is such an amazing culinary city…its varied, fresh, and delectable food.

Our tour guides from Lenôtre in Paris were able to direct us to a few of their favorite shops…and we’re passing on a few of their favorite recommendations:

Pâtisseries (pastry shops):

• Dalloyau, 5 Boulevard Beaumarchais, 75003, Paris (Metro: Bastille)
• Des Gâteaux Et Du Pain (a rare female-owned pâtisserie), 36 Boulevard Pasteur, 75015 Paris (Metro:  Pasteur)
• Millet, 10 rue Saint Dominique, 75007, Paris (Metro:  La Tour-Maubourg)

Chocolatiers (chocolate shops):

• La Maison Du Chocolat, 225 Faubourg Saint Honoré, 75008, Paris (Metro:  Ternes)
• Jacques Genin, 133 rue de Turenne, 75003, Paris (Metro:  Filles du Calvaire, L.8)

Gourmet shops:

• Izrael (spices and other authentic fine products worldwide; one of the main suppliers for chefs and individuals), 30 Rue François Miron, 75004, Paris (Metro:  St. Paul)
• Marie-Anne Cantin, Meilleur Ouvrier de France, Rue du Champ de Mars, 75007, Paris (Metro:  Ecole Militaire)
• G. Detou (pastry supplies), 58 rue Tiquetonne, 75002, Paris (Metro:  Les Halles)

This recent article about Mario Batali’s commitment to Meatless Mondays in his restaurant (and our upcoming Vegetarian Feast class featuring a free subscription to Vegetarian Times) has got us thinking…what are some fun, unexpected ways to incorporate vegetarian cooking into your next meat-free meal?  Here are some suggestions:

Think Regional:  Nearly every region has vegetarian (or easily modified) specialties, so don’t be afraid to take a regional approach to a meat-free meal.  In fact, vegetarian mods of traditional regional foods (cassoulet, anyone?) can be a great way to put a new spin on old favorites!

Go Seasonal:  Inspiration is only a trip to the grocery or farmer’s market away.  Next time you’re wondering how to go meatless, take a look at what’s in season.  You’ll find inspiration and maybe discover a few new favorites.

Get Twisted:  One of the things we love about a concept like Meatless Monday is that it forces you to think outside the meat box and put a new spin on dishes or meals you might already love.  Think about it…how can you mod a meal you loved with meat with a veggie-based protein?  How can you sub (or sneak) veggies in?  With a bit of creativity and a commitment to new flavors, textures, and nutrition sources, an occasional veggie night is a great way to stretch your palate…and flex those culinary skills.

• "There's no better cure for a front-of-house staff than a good night" – restaurants recovering in Boulder: http://ow.ly/1Ggue #
• Congrats, David Bravdica and the new Brava Pizza! From Westword's blog: http://ow.ly/1GhCQ Slideshow of opening day: http://ow.ly/1GhCz #
• Interesting article about changing standards in food provenance: http://ow.ly/1GhLX #
• We loved this article on cooking classes for history buffs. What historic cooking technique would you like to master? http://ow.ly/1GhOt #
• We've heard about the oil spill…but what impact will it have on foodies? Great (sobering) article here: http://ow.ly/1GKFk #
• Congratulations to @westword for a James Beard food writing award! http://ow.ly/1GKI7 #
• Looks like food trucks are here to stay: they're even getting featured at the National Restaurant Ass'n convention! http://ow.ly/1GKKq #
• Women in brewing are the focus of this beer-soaked article in honor of Mother's Day: http://ow.ly/1GKN1 #
• Vegetarians, rejoice: the Meatless Monday trend is appearing at a celebrity chef's near you: http://ow.ly/1H543 #
• Prepping our rec class newsletter complete with recipes, news, and local recommendations. Want to be signed up? Reply with your address! #
• Who thought an article about the lowly cork could be so dang fascinating? http://ow.ly/1H54Y #
• Ready for an evening of taste-ful design? We're helping make 2morrow night's AIGA Colorado Design Taste lecture possible: http://ow.ly/1HjzK #
• Say goodbye to our #mymonthinfood correspondent (and see a slideshow of her delish eats this month) at the blog: http://ow.ly/1Hrp7 #
• Got wine this weeend? @cafewestword lists four weekend wine events: http://ow.ly/1HIcH #
• At over $40 a pound, morel mushrooms are a decadent celebration of spring: http://ow.ly/1HIen #
• Like whole-grains but can't stand the heaviness? We enjoyed this article on lighter variations on grainy goodness: http://ow.ly/1HIgB #
• RT @VinoLuci: @tweetcookstreet I was in N Michigan during morel season many years ago; so many we had every day. A&W sold them fresh/fried! #
• Is Dominican home-cooking behind Ubaldo Jimenez's pitching power? @denverpost explores: http://ow.ly/1HIjl #
• Set your alarm clocks…Cook Street's own Chef Pete will be appearing TOMORROW on Channel 7 at 8:10 a.m.! #
• It's on: cake-decorating is becoming serious business! http://ow.ly/1Iem1 #
• Get sweet with this interesting feature on the delights of Sauternes wine: http://ow.ly/1Ienb #
• Great article on how craft brewers struggle with spring seasonals: http://ow.ly/1IeoP #beer #
• So..anyone got any fascinating weekend foodie plans to share? #

Many thanks to Susan aka DenverFoodGirl, our outgoing My Month In Food Correspondent!  Read on for Susan’s thoughts on her month in food and a slideshow of her delicious experiences:

What if anything changed about your relationship with food in the last month?
Taking pictures of everything definitely made me more aware of what I eat. I tried to make more colorful meals at home which hopefully translated to healthier!

The worst?
I had a hot dog at a Rockies game that didn’t sit so well with me.