Instagram story viewer> @kuvyax> Tagged

Kuvy Ax

@kuvyax

1.2K

followers

2083

following

Taking giant bites out of life :D More adventures at @goodfoodadventurers. Learn more at

POSTS STORIES REELS TAGGED

Sunday supper, Fortezza style. 🫠

Last night, several of us from Slow Food Boulder County 🐌 gathered around the table at #ROOTclient Fortezza Ristorante in Niwot for three courses served family style—and a very good reason to linger.

Gem lettuce with pecorino dressing and pickled shallot. Housemade tagliatelle with duck confit and pork ragù. Fazzoletti—delicate sheets of pasta whose name means “little handkerchiefs” (we added this AND ended up ordering seconds of it!) 💛Then a charcoal-grilled ribeye with confit garlic and 12-year balsamic.

Absolutely to die for.

$200 for the table for up to four people. Bring people who share well—with that ribeye, friendships may be tested. 🍷

8

3

What a wonderful night celebrating the launch of A Bite of Boulder: Vol. 2 with @savor.productions! 🥂🍴

Last night was all about celebrating the local chefs, restaurants, producers, creatives, and at-home recipe testers who brought this updated local food guide to life. We’re so lucky to be part of a community that shows up for its local food scene and the people who make it so special!

Feeling extra warm and fuzzy today. Thanks to everyone who made this such a special evening! 💛🐌

PS: Look for A Bite of Boulder: Vol. 2 around town, or order through the link in our bio!

#abiteofboulder #abiteofbouldervol2

58

3

What a fantastic night celebrating the launch of A Bite of Boulder, Volume 2 at Rosetta Hall!

I was blown away by the incredible job Jess and her team did putting this event together. Amazing food from some of Boulder’s favorite restaurants, a room full of good food people, and such a fun evening!

One of my favorite parts was running into so many familiar faces, including people I’ve been seeing at Boulder food events for literally decades!

And even better, I got to share the evening with Erin as a belated birthday present for her! 🎉❤️

Huge congratulations to Jess and everyone involved in bringing this beautiful cookbook to life and celebrating the Boulder food community!

25

2

One of the best parts of 25 years of ROOT has been working with people like Emily Tracy. She’s been my right-hand woman for more than seven years, and we honestly can’t imagine ROOT without her!

We asked Emily to reflect on her time with us. Here’s what she had to say:

“When I joined ROOT, I immediately felt welcomed into a team of women who shared a passion for helping good food businesses succeed.

Seven years later, one thing that stands out is how ROOT brings the same level of attention and results to every client, whether that’s a national category leader with products in 9,000 stores or a single-location restaurant.

One of my favorite things about ROOT is that we’re a national PR firm for good food, while still being deeply connected to Colorado. Our work extends well beyond the state, but Colorado is home, and I love being involved with so many food businesses, thought leaders and organizations here.

If I could tell prospective clients one thing, it’s that ROOT — with Kuvy leading by example — cares SO much about its clients and will move heaven and earth to help them succeed.”

And what Emily doesn’t mention is how much she’s contributed to making all of that happen. We’re so lucky to have her. 💛🥇💛

13

2

One of the funny things about working with clients across the country is that you can work together for a months or years without ever meeting in person!

So when Michele Thorne of Good Meat Project came to Denver for the RFSI Forum this week, of course we had to go to Potager for dinner!

Fantastic food celebrating the best of Colorado’s fall harvest, fascinating conversation, and so good to finally catch up in person. ❤️

#ROOTclient #WomenWeAdmire #FarmToTable

14

4

Last night I got to experience one of the things I love most about being part of Boulder’s local food community: actually helping make something good happen.

I’m a proud new member of SOIL Boulder (Slow Opportunities for Investing Locally), which pools contributions from community members to provide 0% interest loans to local farmers and food producers. Since 2017, SOIL has made 44 loans totaling more than $1.24 million!

Last night, we voted unanimously to approve a loan to Mark DeRespinis of Esoterra Culinary Garden. Mark grows more than 300 species of culinary plants, supplying some of the best restaurants in Boulder and Denver, and this loan will help him build more growing tunnels to extend his growing season.

How satisfying to be sitting in a room with other people who care about our local food system and to have a direct say in supporting a farmer doing such extraordinary work!

And the beauty of SOIL’s model is that as those loans are repaid, the money goes right back into the fund to support another farmer. The same dollars can make a difference over and over again.

I’m so excited to be part of this organization and can’t wait for the next vote! 🌱❤️

Learn more at soilboulder.org.

33

6

Before Patty Moss was our client, she was our tour guide. Here's Kuvy with Patty in the Pyranees on a Pack A Fork! trip a few years ago - we know firsthand what her trips feel like.

Patty has spent years building real relationships wherever she travels, and her Gems of Tuscany trip (Oct 24–Nov 3) brings guests right into them:

- Chef Daniel at Terre di Baccio, cooking from the estate's gardens and pouring its own Chianti Classico
- Chef Mauro's hands-on class outside San Gimignano
- Massimo, a third-generation truffle hunter, and his dogs (pictured!)
- Nora Kravis, who started Italy's first cashmere goat farm
- The artists of La Macina di San Cresci and Florence's Oltrarno artisans

These relationships make the difference between visiting a place and being welcomed into it.

One last two-bedroom apartment remains, for 2–4 travelers. The trip is capped at 8 guests.
Details: packafork.com

#FoodTravel #CulinaryTravel #Tuscany #PackAFork

5

0

It’s officially the first day of fall! 🍁🍂 Here’s a little bit of what the ROOT team has been up to lately!

9

0

Always fun being with Slow Food Boulder friends! Last night we got a jump on Negroni Week at Pizzeria Alberico ! The celebration of the classic cocktail runs Sept 21-27. Check out the map on www. Negroniweek.Com/find/
And pick your spot 🍹

19

1

Some of our favorite Newtopia Now moments weren’t on the show floor.

**First Timers Breakfast** — Kuvy and the other hosts making sure new faces felt comfortable before Day One of Newtopia Now.

**Regenerative After-Hours** — #ROOTclient Kristine Root and Socha Branding pulling together founders, retailers, investors, and farmers for a night on the future of food, promoting Kristine’s new *End of Cheap Food* report.

The booths bring us together. The connections bring us back.

#pragency #newtopia #foodshow

22

0

Really enjoyed spending time with the Forum for Naturals community talking about AI for CPG.

Thanks to Ted Ning and @forumfornaturals for putting together such a thoughtful, practical workshop—and for bringing so many people into the conversation who are actively exploring what AI means for the future of our industry.

Some great conversations, some new connections, and a lot of ideas I’m excited to keep exploring.

#pragency #aiforcpg

10

0

A patio full of interesting people sipping, nibbling and chatting. A garden tour. A peek inside a gorgeous private dining room and wine cellar. A three-course dinner. A little Northern Italian cooking magic. And for once, Kuvy wasn’t the only one taking photos! (Of EVERYTHING!) 😜

Basically, our favorite kind of night. 😁

Last night we hosted a media dinner for #ROOTclient Fortezza Ristorante in Niwot, celebrating its first year — and the first restaurant of Adam and Natalie Moore, after years of honing their hospitality chops at places like Barolo Grill and Guard and Grace.

Jodie from Slow Food Boulder County kicked off the tour by showing off the beautiful gardens they tend right outside, then Adam and Natalie shared the story behind the restaurant before Chef took us through his passion for Northern Italian cooking.

And then, naturally, we ate.
And drank. 😂

Three courses, including 28-hour fermented focaccia, steak and aged Hudson Valley duck, alongside fantastic paired wines from Giuliana Imports and plenty of good conversation.

The best media dinners don’t feel like media dinners. They feel like a really good night out — and last night definitely felt like one of those. 💚

Great job Fortezza and team, and happy anniversary on Friday!

29

2