huckleberry syrup grilled brie porcini and caramelized onion sandwich thai sweet chili sauce arnold palmer slushie


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archive for December 18th, 2010

expansion is normal around the holidays

Saturday, December 18th, 2010

I know what you’re thinking. You’re wondering what is up with all of the posting suddenly? Me too. It’s been a busy week…

This past Tuesday, I was invited by the Pearl Street Whole Foods store in Boulder to come and tour the new space before it opened to the public on Saturday (that’s TODAY). You know the new space, right? The space that used to be Barnes and Noble before they moved to their giant building on the corner of 30th and Pearl? It’s been under construction for the past several months. Whole Foods Boulder is expanding. My boys in Seafood told me the volume of customers coming into the Pearl Street store far exceeded what the original store was ever intended to accommodate. Whole Foods is popular in Boulder. There are times I refuse to go (after 5pm on weekdays and anytime on weekends) because I can’t stand the crowds. But I do shop at Whole Foods Boulder because I am so very loyal to their Seafood and Butcher departments. I know I can always find special or good looking produce for shoots there, and when I entertain – their cheese department never fails me.


there was a huge amount of work to do in the next four days

ben friedland, regional marketing coordinator, welcomes the group



So what is this new space? It’s an additional 26,645 square feet expanding the store to 66,000 square feet in total (including the original space). The design emphasizes more natural light, forefront green technologies (e.g. refrigeration), re-purposed materials, and more seating from the original 89 seats to over 350 seats including an outdoor patio under construction.

paul white, prepared foods coordinator, explains efforts to source locally

pad thai samples

barbecue pulled pork sliders



**Jump for more butter**