Resource Central is vital for the success of Boulder County in achieving our climate goals.Ĭhristina Kiffney/ Courtesy photoA close-up of the tender short ribs at Longmont’s Bin 46. However, they also have some great hands-on programs for conservation and dealing with the climate crisis. Many locals know of Resource as the recycling center, and they provide our community with such an important aspect of sustainability. It’s important to recognize the work a group like Sister Carmen is doing as they are a vital resource for so many of our neighbors.Īnother group I’m proud to support, and to have utilized, is Resource Central. Sister Carmen, an East Boulder County community center that helps in all areas of emergency assistance, is often brought up in these discussions. If there’s even a mention of someone needing help, it’s incredible to see how many people jump up to help. Being part of the local mom groups, I see how there is such communal giving spirit in the area. Continuing with the food connection, Conscious Alliance has been a powerful connector in providing food and support to local families in need. I deeply value the work that Boulder County Farmers Markets and Growing Gardens are doing at the beginning phase of our food chain, which is helping teach our youth and supporting our local farmers in providing sustainable, organic, local food to our community. JB: I truly align with each nonprofit in a special way, and I am proud to have First Bite honor their work in the Boulder community. Are there any with a mission you are particularly excited to support? There are many opportunities to try new restaurants, immerse yourself in unique food experiences and build deeper connections with this incredible community.ĭC: I see the list of nonprofits that the restaurants have chosen for folks to give back to. We start off with a bang as we introduce the Boulder County dining scene to thousands of CU Boulder alumni and Stanford fans for CU Boulder homecoming weekend, followed by “Mom’s Night Out on Monday,” “Two on Tuesday” and the second weekend.
Each piece of this week is going to be exciting to be part of. Jessica Benjamin: I’m really looking forward to hearing that first “You won’t believe what I ate last night.” It’s the culmination of a year’s worth of effort of bringing the community together for nine days of celebrating this incredible dining scene. Megan Newton/ Courtesy photoJessica Benjamin, producer and new owner of First Bite, has a longstanding relationship with Boulder’s restaurant week.ĭaily Camera: Now that First Bite is finally here, what are you most looking forward to about this year’s installment? We caught up with Benjamin to find out where her love of cuisine comes from, what you can often find simmering in her home kitchen and what new dining establishments should be on the radar of fellow foodies.
Corporate and private donors will also be matching contributions to the selected charities. The “Two on Tuesday” event encourages diners to give back by donating $2 to their choice of five area nonprofits. Two price tiers of $29 and $49 per person for a three-course meal allows even more opportunities for folks to dine out. From receiving a tour of chef Eric Lee’s Acreage Ciderhouse and Eatery to enjoying a cocktail-style party that features unlimited tastes of 22 specialty items at Longmont’s Bin 46, the possibilities are vast. 16, is chock-full of chances to feast, learn and give back. This year’s nine-day long event, that kicks off Friday and runs through Nov. Eatery and others to craft one-of-a-kind offerings for enthused guests and chefs looking to present elevated dining experiences. As founder of 1517 Events, she has worked alongside top local eateries Jax Fish House, Corrida, The Post Brewing Co., Snooze A.M. This may be Jessica Benjamin’s first time attending First Bite as its producer - the culinary enthusiast bought the rights to the event in March - but her love of Boulder’s renowned restaurant week runs deep.įrom participating in the event when she was a marketer for The Kitchen American Bistro, to being a consistent event organizer, and attending year after year to get a sampling of the Front Range’s finest delicacies, her history with the annual event dates back to its inception.
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