Spectacular Superbowl Snacks with J Brady Seasonings

Bloody Mary with Outlaw Spice by J Brady Seasoning.

‘The Bloody Outlaw’ with Outlaw Shake Seasoning                                 Photo by Kevin Alexander

The Cupboard welcomes J Brady Craft Seasoning Blends to our shelves. Crafted with love by local Fort Collins entrepreneur and spice aficionado Brady Stewart, these spice blends are guaranteed to spice up your kitchen. Here are three recipes that will make your Super Bowl party shine. [Read more…]

The History of the Christian Ulbricht German Nutcrackers


Maybe you have a special nutcracker you pull out every Christmas and set on your mantle. Or maybe you have had a dream of making this year the year you purchase a nutcracker, something that will become a family heirloom and will mark the start of the holiday season. A Christian Ulbricht nutcracker is a mark of a Christmas steeped in tradition.  They are still hand-crafted in Germany and the factory is still family owned and operated by Gunther Ulbricht, third generation son of the Ulbricht family.

Originally, the Ulbricht family were miners, but when this traditionally prosperous industry began to dwindle, the Ulbrichts’ needed to find new ways to make a living. [Read more…]

Serving Slabs-re-purposed granite from Salida, Colorado

June Foodie Walk Special: (Rock Out with) Serving Slabs

Rustic. Refined. Recycled? Indeed! The beautiful stone serving trays from Serving Slabs are not only striking but sustainable. Started by Derrick and his wife Wendy, the Salida, Colorado-based company gives unused granite that would have ended up in landfills a new life as stunning and solid serving dishes and other home goods. Since April 2011, they’ve diverted an average of 2500 pounds of granite from landfills per month! [Read more…]

A delicious sampling of meat and cheese on a Serving Slab at The Welsh Rabbit.

June Foodie Walk, a Colorado Extravaganza with the Welsh Rabbit and More

Do you know Welsh Rabbit?

Whether in reference to the homey English dish (also known as “rarebit”) or to the local Fort Collins artisan cheese shop, Welsh Rabbit is fantastic. The comforting combination of melted cheese (often Cheddar) and beer or other ingredients served over bread is the store’s namesake and, though it’s not served there yet, the Welsh Rabbit has already became a mainstay in the Fort Collins foodie community. They carry upwards of 50 different kinds of imported and domestic cheeses for both in-store snacking and take-home savoring. The offerings are flavorful, varied and exceedingly satiating, just as fine cheeses should be. The best part? They’ll be doing samplings in our store as one of the local vendors we’re hosting for the June Foodie Walk!

The Welsh Rabbit

The Welsh Rabbit

The store opened in March of 2012 a couple years after Dean and Nancy Hines were inspired by The Truffle Cheese Shop in Denver. They thought Fort Collins could use a specialized purveyor of fine cheeses and when Dean’s brother Nate joined the team, they made the shop a reality. With the lovely atmosphere and awesome service, we’re always happy to visit our knowledgable, local cheesemongers.


Cheese Plate 1

Here’s a spread they plated for us on a beautiful Serving Slab (Stay tuned for a post on them!). Offerings clockwise from top left: flavorful and supremely textured Buffalo Pastrami from Denver; lusciously creamy Delice de Bourgogne from France; crisp and complementary 34˚Crackers from Denver; regally marbled Napoli salami; tasty, smooth, vegetable ash-striped Morbier Delize from France; super-savory and textural Cabot Clothbound Cheddar from Vermont; and local Nita Crisp crackers. “

Luckily for us and all of you, they’ll be bringing the epicurean fun into our store for the June 21st Foodie Walk which means they’ll be samples for those who get there quick enough! With wine pairings provided by Ten Bears Winery, we will also have guidebook author Paula Mitchell of Exploring Colorado Wineries, and Wendy and Derrick of Serving Slabs, and cookbook author Michele Morris of Tasting Colorado,  it’ll surely be worth a stop!

Stay tuned for introductions of more local vendors that will be joining the Welsh Rabbit at the Cupboard on June 21st from 5 to 8 pm. We hope to see you there!

Strawberry Jam.  Photo by Tamara Manning/Flavored Echoes

‘We Be Jammin’

Saturday June 1st 1-4pm. in the Cupboard Kitchen

Join Master Food Preserver Geralyn Karl this Saturday as she demos how to make Strawberry Rhubarb jam while sharing tips and stories to help you can and preserve your favorite foods from the garden or farmers market.

Look for Geralyn’s in store demos and blog posts all summer long.  She is our in store expert here to share her knowledge about canning and preserving with you!

From Geralyn:

Today, the art of food preservation is as much about the “story” behind the filled jar as it is about the “storing up” of the finished product.  It’s no longer just a pioneers need to extend summer’s fullness throughout the year, not just a need to save surpluses. And although one does not have to be a gardener to be interested in canning, I have heard it said that opening a jar of apple butter or vegetable soup in the cold of winter is like “experiencing the joy of gardening year-round.” To share such treats with friends is, well, have you ever had someone return a jar of jam? It is either saved for a very special occasion or doesn’t last a week. Home food preservation equals edible memories.

One of the many joys of being a Master Food Preserver and Foods Preservation Judge is being privy to the journey of foods from field, to family and friends and, finally, to fork.  I have heard from young boys in 4-H who present their venison jerky, laying it tenderly on the table in front of me to be judged (with father looking over his shoulder – but that’s another story) and tell me, with such enthusiasm, the entire version of the hunt, eventually getting around to the part about making the jerky. Or the teenage girl who “cans” with her Grandma, holding up her jar of crystal clear jelly and speaking as if both Grandma and jelly are worth their weight in gold. It surely is more than what’s in the jar…

Over the next few months, I will be sharing my 35 years of experience in creating safe and nutritious and delicious home preserved foods while serving up the opportunity for you to prepare and preserve your own jar, complete with your own story. [Read more…]