Shakespeare Thrives in Boulder Summer Festival

William Shakespeare discusses CSF’s production of “Taming of the Shrew” (2010) with picnickers. ©Laurel Kallenbach

To me, it just wouldn’t be summer without the Colorado Shakespeare Festival (CSF), held for more than 50 years in Boulder.

Performed in the Mary Rippon Theatre (a lovely outdoor stage) on the University of Colorado campus, the plays are always quite wonderfully produced, and they are ably performed by a troupe of professional actors.

I personally believe that nothing beats the raw excitement of seeing live theatre under the stars, especially on a warm summer night.

(Yes, there are nights where it rains, and the audience huddles indoors waiting for the weather to clear. It usually does, and the show continues where it left off.)

The Colorado Shakespeare Festival performs in the outdoor amphitheater on the CU campus. Photo courtesy Colorado Shakespeare Festival

The Colorado Shakespeare Festival performs in the outdoor amphitheater on the CU campus. Photo courtesy Colorado Shakespeare Festival

I have a special connection with Boulder’s Colorado Shakespeare Festival: For 30 consecutive summers, my wind ensemble, called the Falstaff Trio (flute, clarinet and bassoon), has performed for the Green Shows before the plays.

Green Shows are the entertainment for picnickers in the Shakespeare Gardens before the show. We musicians get “paid” in tickets to the performances.

Pre-show picnicking is another special memory. Over the years on nights that I’m attending a performance, friends and I have spread our blanket under the trees and dined al fresco while listening to other musicians. Or we’ve listened in on theatre conversations: a costumed actor portraying Will Shakespeare wanders the grounds chatting with picnickers about the play they’re about to see.

A recorder player with the Boulder Renaissance Consort entertains at the 2010 Green Show. ©Laurel Kallenbach

Sharing fresh summer dishes and a bottle of wine is a timeless ritual—and sometimes our Shakespeare festival is the only time in the busy summer that we haul out the picnic basket.

Picnic tip: If you don’t have time to prepare food, the Festival sells boxed dinners, snacks, and beverages, including beer and wine. (It’s illegal to drink alcohol on the CU campus except for inside the Shakespeare Gardens). And, it’s fun to save dessert for intermission.)

Over the decades, I’ve seen so many wonderful plays by the Bard; the Festival also produces some non-Shakespeare plays each season, such as 2009’s excellent To Kill a Mockingbird.

With great affection I look back at all those Macbeths, Romeo and Juliets, Twelfth Nights, Hamlets and Midsummer Night’s Dreams.

Picnicking before the Colorado Shakespeare Festival is a high art. ©Laurel Kallenbach

Picnicking before the Colorado Shakespeare Festival is a high art. ©Laurel Kallenbach

The plays that are rarely done get produced too, though less often: I still fondly remember Coriolanus (1995), Much Ado About Nothing (1997), and Cymbeline (2016) as among the best productions I’ve seen.

Then there are fun quirks, such as the night a family of raccoons walked across the building gutters right behind the stage. Talk about stealing the show! We audience members were pointing at Momma and her four little ones as they ambled through a scene.

Long live the works of Shakespeare, and long live the Colorado Shakespeare Festival!

Laurel Kallenbach, freelance writer and editor

Rocky Mountain Tea Festival Heats Up July in Boulder

The Rocky Mountain Festival of Tea is held annually at the Boulder Dushanbe Teahouse. ©Laurel Kallenbach

The Rocky Mountain Festival of Tea is held annually at the Boulder Dushanbe Teahouse. ©Laurel Kallenbach

I stare at the damp, scattered tea leaves inside my cup, which look like Chinese calligraphy: indecipherable, to me at least.

The bits of oolong left after I drank my tea should tell my future. “Soften your focus and follow your intuition,” advises Caroline Dow, who’s teaching a class on tea-leaf reading at Boulder’s Rocky Mountain Tea Festival. This annual celebration of the Far Eastern beverage is held in late July at the Boulder Dushanbe Teahouse.

My tealeaves tell a good fortune. ©Laurel Kallenbach

I’m drawing a blank; my cup is a jumble of Xs and blobs. Just then, Dow instructs us to pass our cups to the person on our left and let them interpret our symbols. A woman from Santa Fe studies my leaves. She sees a dog, lots of leggy pieces dancing around, and a flying bird. We consult Dow’s list of images and their meanings.

The flying bird augers good news; the dog represents a faithful friend and protection. Moving legs sound hopeful for me because in three weeks I’m having hip surgery. The mystical leaves of the tea plant bear good tidings.

So begins my two-day sojourn into the amazing world of tea at the Rocky Mountain Tea Festival.

Tea 101

Want to learn the difference between oolong, puerh, green tea, and Lapsang Souchong? The Rocky Mountain Tea Festival brings together tea experts, chefs, importers and aficionados for seminars, workshops, and tea tastings—all at the spectacular Boulder Dushanbe Teahouse.

Chef Lenny Martinelli demonstrates how to cook with tea. ©Laurel Kallenbach

Chef Lenny Martinelli demonstrates how to cook with tea. ©Laurel Kallenbach

Each year, chef Lenny Martinelli demonstrates how to cook with tea as an ingredient. This year we watched as he made Korean Lapsong Barbecue Ribs, Halumi Cheese with Watermelon, and Black Tea–Glazed Wings—and then got to taste!

The Tea Basics seminar is held by a different tea expert every year, and it focuses on selecting, storing, and brewing tea for your personal taste. For instance, if you’re sensitive to caffeine, drink tea brewed from full leaves; crumbled leaves have more surface area, so caffeine infuses the hot water more quickly. The class I took explored the history of tea, its origins, where it’s grown around the world, and how each type of tea is made to produce its unique flavor. We tasted green, oolong, black and white teas, comparing them side by side, sniffing their leaves, and learning brewing techniques for each varietal.

Tea party tables set up for the kids ©Laurel Kallenbach

Tea party tables set up for the kids ©Laurel Kallenbach

Festival Flavors

The ever-expanding Rocky Mountain Tea Festival draws people from all over the country and offers a four-course tea dinner in which all dishes are prepared with tea.

The menu might include delicacies such as Coconut Green Tea Shrimp Ceviche, Duck Breast with Dragon Eyes Black Tea fig reduction, and green tea ice cream.

A children’s tea party, complete with costumes, crafts, games, a giant teddy bear, iced herbal tisanes and treats such as tea sandwiches, scones, fresh fruit, and sweets. Activities include crafts, simple games, and a Do-it-Yourself dress-up area.

For me, a real highlight was the Japanese tea ceremony demonstrated by women in full traditional kimonos. The evening was a lovely cultural experience.

A Japanese tea ceremony demonstrated the ages-old meditative "way of tea." ©Laurel Kallenbach

A Japanese tea ceremony demonstrated the ages-old meditative “way of tea.” ©Laurel Kallenbach

Seated around a large table, about 30 of us watched the full ceremony, which is simple but detailed, and choreographed with great precision.

Afterward, we all received and frothed the bright-green Japanese matcha tea and sipped it slowly and with great reverence.

Tea Bazaar

Even if you don’t sign up for classes during the festival, you can always drop by the Dushanbe Teahouse and browse through the Tea Bazaar. You’ll find beautiful teapots and other tea-making gadgets, loose-leaf tea, cakes of tea leaves, books on tea, and more. You can taste the best flavors from the many manufacturers there—believe me, I was plenty caffeinated after walking through the rows of vendors!

Phoenix Collection tea tasting at the festival bazaar ©Laurel Kallenbach

Phoenix Collection tea tasting at the festival bazaar ©Laurel Kallenbach

By the end of the two-day festival, I wasn’t exactly what you’d call a tea connoisseur, but I sure know a lot more about tea! And now, whenever I need to have my fortune read, I know the answer to life’s questions lies in the bottom of a cup of my favorite oolong.

Laurel Kallenbach, freelance writer and editor

5 Reasons “Outlander” Fans Will Love Scotland’s Isle of Lewis

Outlander-coverCan’t get enough of the stunning scenery from Outlander? The Isle of Lewis, in Scotland’s Outer Hebrides, has loads of history and spectacular vistas that will satisfy those who love this romance/ adventure TV series.

1. Magical Stone Circle

The ancient stone circle called Craigh na Dun that transports Claire into the past is fictional, but the real circle that it was built to resemble is Callanish stone circle on the Isle of Lewis.

Built from multi-ton stones that were dragged for several miles across the land, the Callanish circle is situated on a hilltop with a view of Loch Roag and the mountains to the south. It’s not hard to imagine this beautiful and scenic circle as being a magical portal through time. These standing stones have been part of this windswept landscape for more than 4,000 years, and during all those millennia, they’ve remained the constants as people farm the land and wage wars and fall in love. To read more about Callanish, click here.

Callanish with woman visitor ©Laurel Kallenbach

A woman inspects one of the Callanish stones on Scotland’s Isle of Lewis. ©Laurel Kallenbach

2. Scottish Heather

One of Scotland’s national flowers, the pink-purple flower of hardy heather is well suited to Scotland’s rugged, rocky hills. One legend surrounding heather is that it grows over the places where fairies live. And some Highlanders attached a spray of heather to their weapons for luck. Scottish heather has had plenty of medicinal uses through the ages, including as a remedy for digestive problems, coughs, and arthritis. In Outlander, heather is just one of the botanicals that Claire Beauchamp uses in her healing practice. The Scots’ love of heather is exemplified in a season 1 episode in which a man is fatally gored by a wild boar. As he lies dying, Claire asks him to describe his home. He tells her that the heather is so thick he could walk on it.

Scottish heather on the Isle of Lewis ©Laurel Kallenbach

Scottish heather on the Isle of Lewis ©Laurel Kallenbach

3. Old Broch Tower

In Outlander, Lallybroch (also known as Broch Tuarach) is Jamie Fraser’s estate, which includes several crofts (see #4) on the ancestral land. A “broch” is an Iron Age fortress-like round-tower unique to Scotland. Not far from Callanish, on the Isle of Lewis is Dun Carloway Broch. Few brochs as well preserved as this one, and you can feel some of the Fraser clan’s heritage in its mossy stone walls. This one overlooks the nearby coast.

Dun Carloway Broch ©Laurel Kallenbach

Dun Carloway Broch ©Laurel Kallenbach

4. Crofts (small farms)

A delightful scene in season 1 of Outlander involves Jamie collecting rent from the tenant crofters soon upon his and Claire’s arrival at Lallybroch estate. Jamie proves to be a bit too indulgent with a few of his less reputable farmers. A croft is essentially a small agricultural unit, usually a part of a landlord’s larger estate.  On Lewis, you can see crofts and visit a historic “blackhouse”—one of the old farmhouses with no chimney that was always so smoky that the ceilings and walls turned black.

A farm on the Isle of Lewis ©Laurel Kallenbach

A farm on the Isle of Lewis ©Laurel Kallenbach

5. Hills, Lochs, and Beaches 

Outlander features gorgeous cinematograpy of the Highlands, with craggy hills, lush forests, and placid lakes. Lewis has no shortage of scenery with rocky outcrops, hills and mountains, plus overlooks of the wild Atlantic coastline. In fact, aside from small villages and the town of Stornoway (where there’s an airport if you prefer to fly rather than take the ferry from the mainland), most of Lewis is peat moorland, freshwater lochs, silver-sand beaches, and flowering meadows. These beautiful, wild places are perfect for hiking, bird- or whale-watching, fishing, boat trips, cycling, or scenic driving.

Cliff Beach, Isle of Lewis. Photo courtesy Visit Scotland

Cliff Beach, Isle of Lewis. Photo courtesy Visit Scotland

For more information, see Visit Scotland’s Outlander map of film locations. Or visit the Isle of Lewis information site.

Laurel Kallenbach, freelance writer and editor 

Read more about my travels in Scotland:

Fresh Food + Local Beer + Community Spirit = Under the Sun Eatery & Pizzeria

Local beers are on tap at Under the Sun pub in Boulder, Colorado ©Allie Stoudt

Local beers are on tap at Under the Sun pub in Boulder, Colorado ©Allie Stoudt

Under the Sun is the quintessential Boulder, Colorado, restaurant: it’s got casual atmosphere that welcomes families and friendly folks, and its menu emphasizes locally sourced ingredients.

As part of the family of Mountain Sun Pubs & Breweries (with locations in Boulder, Longmont, and Denver), Under the Sun also brews its own fantastic beer, including a number of classics: Annapurna Amber, Old School Irish Stout, and Colorado Kind, a brew the original owner envisioned while biking from Oregon to Boulder in the early 1990s.

Before I launch into the dazzling six-course meal I shared with friends, here’s a word about the community spirit at Under the Sun. This pub boasts no widescreen TV. If you want to guzzle beer with your eyes glued to the boob tube, just stay home. But, if you want to share brews and food with your pals—or make friends with total strangers at the communal tables—this is the place for you. (There are even board games on hand to break the ice.)

At the end of the day, you’re likely to meet Boulderites dressed in cycling gear, hiking boots, or yoga togs—so no need to get gussied up. When the weather’s nice, you might enjoy a seat outside. Chilly? Relax by the fireplace and enjoy Under the Sun’s draught options, including 21 Mountain Sun ales, 10 guest beers and 8 wines on tap.

Awesome appetizer: asparagus with poached egg and prosciutto. ©Allie Stoudt

Awesome appetizer: asparagus with poached egg and prosciutto. ©Allie Stoudt

Service with a Smile

All the Mountain Sun pubs have a unique philosophy. First, the entire staff—from waiters to cooks to dishwashers to bartenders—share the tips so that everyone is motivated to create the best food and dining experience for guests. Really, the amiable—and usually speed—wait people are in states of good humor and efficiency.

And I should mention that the prices at Under the Sun are very reasonable for truly flavorful food. One reason the pubs can keep their fare affordable is they don’t accept credit cards. (There is an onsite ATM, and I’ve heard rumors about folks who are caught without cash being offered a “good karma IOU” envelop so they can mail in the money for their dinner later.)

Fabulous Food from Scratch

Under the Sun proves that delicious, well-made food isn’t something you can only get at fancy restaurants. The folks there are committed to serving fresh, exciting food from scratch, sourced locally whenever possible.

Pesto gnocchi ©Allie Stoudt

Pesto gnocchi Allie Stoudt

Depending on the season and menu, the kitchen serves up produce from a number of Colorado organic farms and food purveyors, including Abbondanza Organic Seeds and Produce, Cure Organic Farm, Long Family Farms, Munson’s Farm, Rudy’s Organic Bakery, Old Style Sausage in Louisville, and Steele’s Meats in Lafayette.

Vegetarians, vegans, and people who eat gluten free will find plenty of wholesome and tasty options on the menu.

Under the Sun’s executive chef Nick Swanson makes good use of a wood-burning oven to bake bread, smoke meats, char food, and roast vegetables, and of course, bake pizzas. If you want to watch the pizza-makers twirl the dough, ask to sit at the counter right by the oven. And yes, you can order gluten-free crust!

Local beer by the fire ©Laurel Kallenbach

Local beer by the fire ©Laurel Kallenbach

A Local Feast

I loved every dish I sampled  during a special taster meal—starting with the grilled asparagus appetizer, which included prosciutto, poached egg, and Grana Padano cheese. Its sprinkles of lemon-zest made it a knockout, and it was paired with the Saison D’Tropique farmhouse ale, which has bold flavor with slightly citrusy notes. This was followed by the Red Beet Salad with arugula, goat-cheese vinaigrette, candied walnuts, and fresh dill, paired with Hilltop Vienna-Style Lager that was refreshing and didn’t overpower the veggies.

Next up: housemade potato gnocchi with zucchini, garlic, and fennel pesto—plus fresh basil. It was scrumptious, and the Number One Belgian Tripel made a lovely companion for the Italian-inspired dish.

After that, I reveled in the beef short rib (fork-tender!) with fingerling potatoes and a mustard-seed vinaigrette. Colorado Kind Ale enhanced the meat’s rich, savory flavors.

I nabbed a slice of my friend’s wood-fired Wild Boom pizza (topped with local Hazel Dell mushrooms, wood-fired onions, sundried tomatoes, and Fontina cheese) just because it looked so delightful.

The perfect finale: wood-fired cookie with vanilla ice cream and stout-caramel sauce. ©Allie Stoudt

The perfect finale: wood-fired cookie with vanilla ice cream and stout-caramel sauce. ©Allie Stoudt

Luckily, I still had room for the wood-oven-fired oatmeal chocolate chip cookie served with a dollop of Sweet Cow vanilla ice cream. Heaven! (And by the way, Chocolate Dip Stout, which contains real chocolate, accentuated the dessert’s flavors, proving that beer can be great with every course of a meal.)

As you can tell, I love the idea of drinking beer brewed onsite. The brewers at Mountain Sun/Under the Sun favor hoppy brews. If you like super-hops, I recommend the FYIPA, which pairs nicely with pizza.

Laurel Kallenbach, freelance writer and editor

Chef Nick Swanson is Under the Sun's kitchen magician. ©Allie Stoudt

Chef Nick Swanson is Under the Sun’s kitchen magician. ©Allie Stoudt