I apologize it's been a while since I've last posted on the blog. It's been nothing but busy times at Strings. The Valentines day menu was a huge success, one of the busiest ever at Strings. The night went smoothly and all of the guests enjoyed their experience. After a few days of recovery we are now gearing up for restaurant week, expecting to be filled up every night of the week!

In the Kitchen we have also been making strides to make the kitchen more 'green'. Some of the changes that will be made first are going to be using sustainable and compostable to-go containers, and to-go bags.One of the smaller things we'll be doing is energy management, simply making sure that we're not leaving equipment turned on while it's not being used, or sharing ovens during slow periods in business. It may not be saving the world, but we're at least trying to do our part.

As far as food is concerned look for Strings to begin using more and more sustainable, local, and organic products. Some of the products we're using now are Red Bird Farms Chickens, that are free of hormones, steroids, antibiotics, or saline solutions in packing (they are packed here in Englewood, CO), Colorado Raised Lamb, Morning Fresh Farm Eggs (Platteville, CO), Haystack Mountain Goat Cheese (Boulder, CO), and 'Ranch' Steaks from Niman Ranch. This is only a start and look for the list to grow soon, probably starting with Colorado Clover Honey from Douglas County, and then moving to either free-range Colorado or Niman Ranch Pork.

All this talk about local food has me excited for the opening of Colorado's biggest farmer's market in Boulder, April 4th can't come soon enough!

Lance