Subject:

Brad Rowell

  • Blogs

    January 11, 2012

    Ryan Leinonen on "Mr. Wizard," Velveeta, pig's nipples and the raw vegan

    Ryan Leinonen Trillium 2134 Larimer Street 303-379-9759 www.trilliumdenver.com Hey!" hollers Ryan Leinonen to one of his cooks. "How's that cauliflower soup doing? Make sure you keep an eye on it." And for the next two hours, Leinonen, the chef-owner of the month-old Trillium, watches from afar at ... More >>

  • Blogs

    February 9, 2011

    Brad Rowell will soon vacate his chef de cuisine post at Colt & Gray

    Lori MidsonBrad Rowell, right, will soon leave Colt & Gray​"Yeah, it's true," admits Brad Rowell, confirming the rumor that he would soon be vacating his chef de cuisine post at Colt & Gray. He'll decamp amicably from his position near the end of February and leave Denver soon thereafter.

  • Blogs

    December 30, 2010

    More predictions, rants and raves from local chefs on the culinary trends of 2011

    Sustainably-farmed fish will be a big trend in 2011, say local chefs​Yesterday, several local chefs -- Michael Long (Aria and Opus); Eric Skokan (Black Cat); Brandon Biederman (Steuben's); Brad Rowell (Colt & Gray); and Troy Guard (TAG and TAG Raw Bar) -- dished on the culinary trends that wou ... More >>

  • Blogs

    December 29, 2010

    Raves and rants: Local chefs weigh in with their culinary predictions for 2011

    Lori MidsonTAG executive chef/owner Troy Guard predicts that cheese will be the top food of 2011​What does 2011 hold for the culinary world? We asked several local chefs to consult their crystal orbs, talk to the (whole) beast, bend their ears to the farmland and unearth a few trends that will ... More >>

  • Blogs

    October 13, 2010

    Colt & Gray rolls out Monday prix fixe menu -- from the line cooks

    Colt & Gray's Nelson Perkins and Brad Rowell ​On Monday Colt & Gray, 1553 Platte Street, will roll out a weekly, three-course prix fixe dinner for $36. But there's a twist: The menu for that deal won't be constructed by restaurant owner Nelson Perkins and executive chef Brad Rowell. Instead, ... More >>

  • Blogs

    August 26, 2010

    Contest alert! Win two free seats to the Highlands Chef Collaborative Farm Dinner at Aspen Moon Farms

    Lori Midson ​The final Highlands Chef Collaborative Dinner of the year is exactly six days away, and take our word for it: You don't want to miss it. Why, you ask? Well, consider this: The five participating chefs -- Max Mackissock (Squeaky Bean); James Rugile (Venue); Brad Rowell (Colt & ... More >>

  • Blogs

    July 29, 2010

    Squeaky Bean's patio farm stand takes root today

    Lori Midson ​"We want people to understand the quality of produce that we use here at the restaurant," says Max Mackissock, exec chef of the Squeaky Bean, the seasonally-driven, New American restaurant with an alter to the late Farrah Fawcett and a thimble-size kitchen that's rolling out its ... More >>

  • Blogs

    June 7, 2010

    Colt & Gray opened its patio with 150 of its closest friends

    Nelson Perkins and chef Brad Rowell left the kitchen to join the crowd​By 9 p.m. last night, most of the diners and imbibers who'd come for Colt & Gray's patio party had bid their adieus, but the party was still going strong, with the stragglers joining the staff for a couple of rounds of poke ... More >>

  • Blogs

    March 17, 2010

    Chef and Tell with Nelson Perkins from Colt & Gray

    Lori Midson ​ Nelson Perkins Colt & Gray 1553 Platte Street 303-477-1447 Hours: 5-10 p.m. Monday-Thursday; 5-11 p.m. Friday-Saturday; 4-9 p.m. Sunday; brunch 10 a.m.-2 p.m. Saturday-Sunday. Nelson Perkins frowns, rolls his eyes and lets out a groan when I ask him about the "G" word. "I fina ... More >>

  • Dining

    December 24, 2009

    Colt & Gray starts out strong but slows down in the main event

    Lori Midson ​ Nelson Perkins Colt & Gray 1553 Platte Street 303-477-1447 Hours: 5-10 p.m. Monday-Thursday; 5-11 p.m. Friday-Saturday; 4-9 p.m. Sunday; brunch 10 a.m.-2 p.m. Saturday-Sunday. Nelson Perkins frowns, rolls his eyes and lets out a groan when I ask him about the "G" word. "I fina ... More >>

  • Blogs

    December 22, 2009

    Whiskey and pig's feet at Colt & Gray

    ​Colt & Gray has been open just four months, but owner and exec Nelson Perkins had been working on the restaurant for years -- in his head, mostly, or on paper. He brought on Brad Rowell, a buddy from C-school, to stand as chef de cuisine and then the two of them rescued Ryan Leinonen, ex of ... More >>

  • Blogs

    December 14, 2009

    Culinary calendar for the week ahead: From a collaborative dinner to gingerbread workshops.

    ​The holiday season is in full swing, and there are plenty of food-and-drink events for every denomination -- atheists included! See our online Food & Drink listings for dozens of culinary events around Colorado; meanwhile, here's a taste of what's to come this week: Monday, December 14: The ... More >>

  • Blogs

    October 26, 2009

    Highland chefs unite at Venue for the first in a series of collaborative dinners

    ​ First, the good news: Venue executive chef James Rugile, Max Mackissock from Squeaky Bean, Shazz Cafe exec chef Benny Kaplan, Tyler Skrivanek of Duo and Brad Rowell of Colt & Gray have all hooked up to create the Highland Chef's Collaborative, a five-dinner series that begins tonight at Ven ... More >>

  • Blogs

    August 18, 2009

    A sneak peek of Colt & Gray

    Lori MidsonColt & Gray executive chef-owner Nelson Perkins and chef de cuisine Brad Rowell​ Colt & Gray, the new gastropub from Nelson Perkins and his wife, Allison Stamper, will definitely open tonight at 1553 Platte Street. "There is a light at the end of the tunnel!" joked Perkins, refe ... More >>

  • Blogs

    June 12, 2009

    Colt & Gray on the fast track to a Fourth of July opening

    When Colt & Gray, the new gastropub taking shape at 1553 Platte Street, opens next month, owner and executive chef Nelson Perkins says he'll be ready. "This restaurant has honestly been in the works for more than two years, and I think we've achieved what we set out to do, which is to design a c ... More >>

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