NIBBLES: State's culinary stature rising on the national, international stage

Colorado used to be the state foodies flew over on their way to real culinary destinations like New York, San Francisco and Chicago. Oh, sure they would touch down in Denver on their way to the Aspen Food & Wine Classic but only long enough to dsimiss our cowtown tastes. That image has slowly changed over the past decade and Colorado is getting due recognition, at least judging from recent national and international press. 

• The James Beard Foundation announced semi-finalists this week for the Oscars of food, the 2012 James Beard Awards. Frasca Food and Wine in Boulder is in contention for a spot in the national Outstanding Wine Program category and Lance Hanson, of Peak Spirits in Hotchkiss, is vying for the Foundation’s Outstanding Wine & Spirits Professional. Frank Bonanno, whose local empire now includes Mizuna, Bones, Luca d’Italia, Osteria Marco, Lou’s Food Bar, Green Russell, Wednesday’s Pie and Russell’s Smokehouse, is a hopeful in the Outstanding Restaurateur group and pastry wizard Yasmin Lozada-Hissom (Olivea, Duo) is an Outstanding Pastry Chef semi-finalist. Best Chef Southwest contenders include Alex Seidel (Fruition), Jennifer Jasinski (Rioja, Euclid Hall and Bistro Vendome), and Mark Fischer (Six 89, Phat Thai). (Many of these eateries are part of the highly successful Denver Restaurant Week(s), Feb. 25-March 9. Reservations: denver.org/denverrestaurant .)

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