4 Ways to Celebrate Independence Day Weekend in Boulder

July 4^th, 2015 is going to be an exciting time here in Boulder, with a fireworks show at Folsom Field, and an art and music festival on Pearl Street Mall. Whether you’ll be going out to celebrate or partying at home, here is how you can make the most of your Independence Day weekend:

Star Spangled Splash at Boulder Reservoir

Spend the holiday outdoors with friends and family at Boulder Reservoir’s 4th of July party. From 10am to 4pm, visitors can picnic, swim, water ski, play volleyball, and hike at the Reservoir, while enjoying live music and tasty eats and drinks from FATE Brewing Company. The event is $10 for adults, $5 for 13 to18 –year-olds, and free for kids under the age of 13.

Ralphie’s Independence Day Blast

The city’s free annual fireworks show will be held at CU Boulder’s Folsom Field on the evening of Saturday, July 4^th. The stadium opens its gates at 8pm and will feature live performances from The Mighty Twisters and Mad Hops; fireworks will begin around 9:30 pm. The show is visible from many locations around town, including Chautauqua Park, which is open until 11pm.

Boulder Art & JazzFest

In addition to nighttime fireworks, you can also check out the Art & JazzFest during Independence Day weekend. Located on Pearl Street Mall, the two-day event is open from 10am to 9pm on Saturday and 10am to 6pm on Sunday. The free-admission festival includes live performances from local jazz musicians, handmade arts and crafts for sale, and food and drinks available for purchase at an outdoor beer garden.

4^th of July Recipe Recommendations

Boulder residents hosting their own private celebrations can benefit from a couple of delicious recipes courtesy of Casey Easton, founder of the local cooking school and event space Food Lab. If you are throwing a 4^th of July BBQ bash or attending a potluck, here are two of her tasty dishes you can make:

Grilled Lemon Cauliflower

Ingredients:

1 head cauliflower, cut into florets, stems included

1 lemon, sliced

4 cloves garlic, sliced

1/3-cup olive oil

2 Tbsp agave

Sea Salt

Directions:

1. Have your grill running at a medium heat.
2. In a bowl, combine cauliflower, lemon slices, garlic, olive oil, agave, and sea salt.
3. Place foil down on a baking sheet and spread cauliflower over the sheet. Make sure its one layer, but if it’s a large head of cauliflower you might need to do two separate foil wraps. Place foil on top and roll up sides slightly, but not tightly, to enclose—you want some air in there so it doesn’t just steam.
4. Slide off baking sheet onto grill, and let it cook for 15-20 minutes. Be careful when checking on its progress, since it will be very hot. You want it to start turning brown and caramelizing, so keep cooking until that happens.
5. Remove from grill by putting it back on baking sheet. Wait to cool a bit then open it, pour into bowl, and enjoy.

Note: This summertime dish is great served hot off the grill or at room temperature. 

You can store the cauliflower in marinade in a glass Tupperware or plastic gallon zip lock in fridge for a day or 2 before grilling.

 

Roasted Gazpacho

This recipe is actually best served the next day or two days after, so make it and chill for at least 24 hours.

Ingredients:

10 medium sized tomatoes (try some fun local heirlooms from the Farmer’s Market), 5 sliced in half and 5 quartered

1 red onion, quartered

2 red bell peppers

2 cucumbers, peeled and unless English cucumbers, remove seeds too

2 roasted Poblano peppers, peeled and diced

2 limes

1 cup of veggie juice from bottle (like Knudsen brand)

Sea Salt

Handful of cilantro

Few sprigs of fresh mint

For Garnish, choose one or all:

Diced avocado, thick cut bacon bits, radish, tortilla strips

Directions:

1. Turn oven on to 350 degrees. On a sheet pan, place the halved tomatoes and quartered onion, sprinkle with salt and lightly coat with olive oil. Do the same with the bell peppers, but leave them whole. Cook until they start to brown and the peppers look like they are swelling. Feel free to experiment with flavors by roasting the vegetables more or less, to your own taste.
2. Remove from oven, then peel and dice peppers when cool enough.
3. In a food processor, puree the tomato juice, raw tomatoes, cucumbers, roasted onion, lime, and Poblano together until creamy. Toss in roasted tomatoes and pulse for additional texture.
4. Pour into bowl and add salt, herbs, and diced peppers. Chill all day or over night.
5. Pour into little bowls or shot glasses and garnish.

Note: The gazpacho is easily transportable in small clear plastic cups for presentation. If at home, you can do the same or serve in shot glasses.

 

With the help of Casey’s recipes, you can host or contribute to a fun and tasty 4^th of July party. However you decide to celebrate our nation’s birthday, Boulder is an exciting place to be during this summer holiday.