"We'll have head cheese at Olivéa on Friday — I expect to see you there," summoned the e-mail. The note, short and to the point, was from John Broening, the executive chef at Duo and Olivéa — the former a restaurant in Highland with a field-to-plate, seasonal approach to food, the latter a three-month-old restaurant in Uptown that embraces the same elemental philosophies but pushes the culinary envelope by serving, among other things, head cheese, a gelatinous loaf comprised of the brains, tongue and head parts of a pig. There are very few Denver chefs pimping head cheese, and that, right there, is why Broening is not your... More >>>