![]() ![]() Donate to KGNU and get a seat at the table.īelow is partial list of other organizations that we helped with in-kind support recently: These are a great opportunity for the KGNU community to “break bread”. To help bolster and feed them, for about 9 years and running, we donate 80+ seats to a 4 or 5-course paired wine and/or beer dinner. TANGERINE LONGMONT PLUSKGNU provides the community intelligent and diverse news – plus a massive variety of non-main stream music. KGNU has been very close to Chef Owner Alec Schuler’s heart since he moved to Boulder in 1991. One of largest and most important forms of support we give is to Boulder’s own KGNU Community Radio station. TANGERINE LONGMONT FREEAll menus are clearly labeled with GLUTEN FREE and/or VEGGIE.Įach year Tangerine supports various organizations in Boulder and beyond, as a way to help give back to the community we are part of, and which is integral to our existence.All of our salt used everywhere is solar evaporated Pacific Sea salt from northern California or the Mediterranean Sea.However, we do not and are unable to guarantee anything is 100% gluten free. We are very gluten conscious, and except for breads, waffles and pancakes, all dishes are already gluten free.A diverse and varied vegan platter happily satisfies almost anyone. We have ample and diverse vegetarian selections and a few meat centric dishes are also offered with a vegetarian option.We do not knowingly buy any GMO products.All items are made from scratch except for cheeses, high quality meats and breads. TANGERINE LONGMONT FULLWe also use whole full fat butter in small quantities in some dishes. For our no taste and high temperature oil (fryer oil) we use expeller pressed non-GMO sunflower oil from Colorado. It’s in nearly everything savory we serve. Oils: we use extra virgin olive oil as our primary oil. ![]() ![]() His nutrition-oriented culinary training, culinary passions and lifestyle all come through on the innovative menus he created for his award-winning Tangerine restaurants.īelow are some of the many practices that Tangerine instills on a daily basis in order to maintain the highest quality foods for your health: ![]() As an avid biker (and bike commuter), skier/boarder, mountain lover and Kung Fu practitioner, he is mindful of the importance of a wholesome and healthy diet. Alec is a graduate of the University of Colorado, Boulder (1995) and Manhattan’s Natural Gourmet Institute (2001). Gabriella and Alec are proud, busy parents of four sons. After spending time in the kitchens of Boulder’s famed L’Atelier and Niwot’s Treppeda’s Italian Ristorante, chef Alec Schuler opened Arugula Restaurant in Boulder in 2009 (now closed), Tangerine in Boulder in 2011, Tangerine in Lafayette in 2018 and Tangerine in Longmont in 2019. After eating his way around the world for a few years, he found his culinary interests resonating most with European Mediterranean – specifically Italy, France and Spain. His extensive world travels have strongly influenced his outlook on world cuisines. In his late 20s, wanting to take a step further in the business, Alec enrolled in the Chef Training Program at Manhattan’s nutrition-oriented Natural Gourmet Institute and fell even more in love with inventing innovative dishes and putting flavors together. After graduating from University of Colorado, Boulder, while skiing, traveling and mountain bumming he landed back in the restaurant scene and that spark was immediately rekindled. As a teenager, Alec began bussing tables and washing dishes and became captivated by hustle and bustle of restaurants, the restaurant industry in general, and the creativity and passion that goes into preparing and serving great food. Takeout helps but it doesn’t replace revenue lost from limitations on seating, he said.Chef/Proprietor Alec Schuler was born and raised in the suburbs of New York by immigrant European parents. The restaurants also offer takeout for those customers who aren’t ready to return to in-person dining. He said most customers are abiding by requirements that they wear masks when entering the restaurants, although the occasional “outlier” makes it difficult for members of the wait staff who do not have the ability to change the rules. “No one has said anything negative,” he said. He installed “office cubicles” in all three restaurants so that patrons have private seating areas once they arrive at their tables. Schuler said part of his calculation includes the limited seating that is required by state and local regulations. “We need to put out a plea to customers about how serious this is,” he said, and encouraged those inclined to support restaurants to patronize when they can. Then the rules changed in a way that would have given him more time to recover. Schuler said he paid workers when they were on furlough and restaurants were closed as the PPP program intended. ![]()
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