Emeril Lagasse

Eric Ripert and Anthony Bourdain skewer each other, vegetarians and Paula Deen in Boulder

Last night's "Good vs. Evil" throw down of jabs between Eric Ripert and Tony Bourdain solidified three things that most of us already know: Bourdain's favorite noun is "motherfucker," his adjective of choice is "motherfucking" and Paula Deen, according to Bourdain, is a motherfucking motherfucker wh ... More >>

Part two: Denver and Boulder's most quotable chefs

Thanksgiving is a day that gives us food for thought and time to reflect on the things for which we're thankful -- our health, our friends, our kids, our jobs and dogs, wine, and the family master baster whose glossy golden turkey supplied leftovers for the next week. And this year, as we were going ... More >>

Euclid Hall's Jorel Pierce on being booted from Top Chef Seattle

I keep threatening to break up with Top Chef, the Bravo reality show that pits "cheftestants" (Bravo's word, not mine) against one another in a string of often ridiculous challenges and theatrically contrived snippets that force the chefs to look into a camera and say really stupid shit -- things li ... More >>

Tyler Wiard meets Tom Colicchio, his "celebrity chef who needs to shut up," on Top Chef tonight

The tenth season of Bravo's Top Chef starts tonight, with three Colorado chefs among the competitors: Eliza Gavin of Telluride's 221 South Oak; Jorel Pierce, the executive chef of Euclid Hall; and Tyler Wiard, exec chef at Elway's Cherry Creek and culinary director of the Elway's group (which curren ... More >>

Roux the day: The light and dark sides of gumbo

A rose is a rose is a rose, right? Not so for gumbo, which happens to be Colin Mallet's favorite dish from his home state of Louisiana. While there are probably as many versions of this soup/stew as there are families who make it, Mallet, executive chef of Sassafras American Eatery, can makes a di ... More >>

Round two with Duncan Smith, exec chef of Dazzle

Duncan Smith Dazzle 930 Lincoln Street 303-839-5100 www.dazzlejazz.com Part one of my interview with Duncan Smith, exec chef of Dazzle, ran yesterday; this is part two of our conversation. Rules of conduct in your kitchen: They're really quite simple. First, show up clean and ready to work befor ... More >>

Round two with Fabio Flagiello, exec chef of PastaVino

Fabio Flagiello PastaVino 1043 Pearl Street, Boulder 303-955-8791 www.pastavino.com Part one of my interview with Fabio Flagiello, exec-chef owner of PastaVino, ran yesterday; this is part two of our chat. Favorite restaurant in America: Le Bernardin, in New York. For me, eating at Le Bernardin i ... More >>

Chef Aaron Bennett of Bácaro Venetian Taverna on his epic meal with Emeril Lagasse

Aaron Bennett Bácaro Venetian Taverna 921 Pearl Street, Boulder 303-444-4888 www.bacaro.com Part one of my interview with Aaron Bennett, exec chef of Boulder's Bácaro Venetian Taverna, ran yesterday; this is part two of our chat . Favorite restaurant in America: Probably Le Bouchon. When I ate ... More >>

Ryan Tedder's father weighs in on beer, barbecue and Southern Hospitality

Over a holiday meal at Elway's a year and a half ago, One Republic lead singer and now Grammy-winning producer Ryan Tedder was telling his family about Southern Hospitality, the Manhattan restaurant started by Justin Timberlake; Tedder had jumped on board when a second location opened in Hell's Kitc ... More >>

Empty your wallets! Tickets to the Food & Wine Classic in Aspen are now on sale

I'll never forget the first time I attended the Food & Wine Classic in Aspen. It was the final year that Julia Child, the late, great American chef who demystified French cuisine -- and passed away in 2004 -- made an appearance at the annual Aspen culinary orgy, back when there was no Food Network, ... More >>

Tickets now on sale for the 30th anniversary of the FOOD & WINE Classic in Aspen

Lori Midson​O come, all ye faithful, to one of the biggest culinary red carpets rides in the country: the FOOD & WINE Classic in Aspen. If you've been really, really nice this year and you've got a high roller in your circle of family and friends, then you might as well ask for the BIg One: a ... More >>

Round two with Amos Watts, exec chef of Jax Fish House-Denver

Amos Watts Jax Fish House Denver 1539 17th Street 303-292-5767 www.jaxfishhousedenver.com This is part two of my interview with Amos Watts, exec chef of Jax Fish House-Denver. Part one of my interview with Watts ran yesterday. Favorite restaurant in America: Next in Chicago. It's a really new an ... More >>

Biker Jim gets his first food truck -- and has plans to go national

Biker Jim now has two hot dog carts, a brick-and-mortar and a new food truck that will go national.​The text from Biker Jim simply read: "Tired. Taking a nap." The sultan of sausages and high-priest of hot dogs had just returned from a food truck show in Las Vegas, where he pimped frankfurters ... More >>

The Cherry Cricket's Antonio Gorjoux on the day he nearly got fired, eating cow-eye tacos, and the secrets behind the Cricket burger

Lori Midson​ Antonio Gorjoux Cherry Cricket 2641 East Second Avenue 303-322-7666 www.cherrycricket.com This is part one of my Chef and Tell interview with Antonio Gorjoux, kitchen manager of the Cherry Cricket. Part two of that interview will run in this space tomorrow. "Chef is a big wor ... More >>

The Palm's Marco Ramirez on new food strategies, his boner and how to cook the perfect steak

Lori Midson​ Marco Ramirez The Palm 1672 Lawrence Street 303-825-7256 www.thepalm.com This is part two of my interview with Marco Ramirez, executive chef of The Palm. In part one of that interview, Ramirez talks about life in a crazy-busy kitchen, the flood that almost drowned it, and how ha ... More >>

Top five foods we're sick of finding truffles in

They deserve so much better.​ Truffles are the rock stars of the edible universe. They smell like pungent earth, sweaty sex and crushed garlic. A mere shaving of truffle atop a bowl of hot buttered pasta is enough to evoke primal passion and raw emotion in the most stoic of human beings. So ... More >>

Chef and Tell, part two: Table 6 exec chef Scott Parker on girl-on-girl topless bacon cookery

Lori Midson​ Scott Parker Table 6 601 Corona Street 303-831-8800 www.table6denver.com This is part two of Lori Midson's interview with Table 6 exec chef Scott Parker. In case you missed it, part one of Parker's interview ran yesterday. Favorite restaurant in America: I have two kids, so w ... More >>

Part two: Chef and Tell with Roberto Diaz from Mezcal

Lori Midson​ Roberto Diaz Mezcal 3230 East Colfax Avenue 303-322-5219 www.mezcalcolorado.com This is part two of Lori Midson's Q&A with Roberto Diaz, executive chef of Mezcal. To read part one of that interview, click here. What you'd like to see more of in Denver from a culinary standpoint ... More >>

Part two: Chef and Tell with Second Home's Jeff Bolton

Lori Midson Second Home Kitchen Bar executive chef Jeff Bolton​ This is part two of Lori Midson's interview with Second Home Kitchen Bar chef Jeff Bolton. To read part one of that Q&A, click here Rules of conduct in your kitchen: Have fun, don't screw around when it's business time, and ... More >>

Meatless Monday picks up Wolfgang Puck

​When Chris Elam, program director at Meatless Monday, told us his side of the veggie-movement story, he hinted that a national chef would soon be signing on to the cause. We mused that Emeril Lagasse, Tom Colicchio, and Wolfgang Puck were very much in play.

How Mario Batali was won: the rhetoric behind Meatless Monday

​About a month ago, if you'll recall, I raked my former idol, Mario Batali, over the coals for jumping on the bandwagon of the cute veggie campaign, Meatless Monday. And in the aftermath, as was only fair, I was chastised for my pigheadedness (no pun intended). But as my comments about anima ... More >>

Oak Tavern's Jeremy Roosa plays with sharp knives, ballyhoos the virtues of acidity, boohoos iceberg lettuce and sings the praises of the spatula

Lori Midson Jeremy Roosa, exec chef of the Oak Tavern ​Jeremy Roosa Oak Tavern 1414 Market Street 303-888-0655 www.oaktaverndenver.com "I dress like a clown, I play with food, fire and sharp knives, and they pay me. Does it get any more fun than that?" asks Jeremy Roosa. The executive chef o ... More >>

Ted's Montana Grill "Secret Ingredient Showdown" wants you!

​From now until May 30, Ted's Montana Grill is challenging all at-home chefs to compete in the Secret Ingredient Showdown. The contest involves coming up with recipes for any one of four secret ingredients. Bison was the first, and Ted's just revealed Anaheim peppers as the second. Using tho ... More >>

Top ten T-shirts to give you food for thought

T-shirts, like tattoos, tell you a lot about a person's passions and prejudices, likes and dislikes. They, like tatts, have become an overt form of self-expression -- a bumper sticker for the body -- that lets people know if you're a fan of the Rolling Stones or the rolling pin. But while concert te ... More >>

Rats! The top five ways to cook rodents, Food TV-style

​For food news in 2009, it's hard to beat this rat's tale: The Australian version of I'm a Celebrity...Get Me Out of Here put an Italian chef and a British actor in the Outback, where they saw dinner scurrying by. They pounced on the rat, ate it -- and were promptly charged with cruelty to ani ... More >>

How does Michelle Obama's garden grow? Find out on Iron Chef America

Photo: Courtesy of Getty Images​First, Michelle Obama caught the attention of carrot stalkers when she corralled a group of Washington, D.C., schoolkids to help her garden grow on the White House's South Lawn; she also pimped her garden on Sesame Street. Then Spike Mendelsohn, burger wizard, forme ... More >>

Macy's and Food Bank of the Rockies aim to feed 10 million

​ September is Hunger Action Month, and department store giant Macy's is partnering with Feeding America and food banks across the country to fight hunger here at home. Macy's will launch its "Come Together" awareness and fundraising campaign, which aims to feed 10 million people suffering fr ... More >>

A conversation with John Broening, of Duo and Olivea

Chef and Tell: John Broening

John Broening​"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 foo ... More >>

In anticipation of the Top Chef finale

I swore a few weeks ago that I wasn't going to write another word about Bravo's Top Chef until it stopped sucking. Until they stopped breaking the action every thirty seconds with completely inappropriate product placements (Diet Dr. Pepper cookoff!), until Fabio and Stefan stopped giving the ... More >>

Elway's Downtown is seriously lacking in fun

Don Vito Goes Down the Hard Way

Party On

Let the good times -- and the good food -- roll at Lucile's.

Only in America

Brooks Smokehouse Bar-B-Que is pleased to meat you.

The Creole Thing

Cajun food is addictive. Broussard's dining room is not.

Bite Me

Something to Chew On

Bite Me

Many Happy Returns

Starting From Scratch

The Johnson & Wales recipe for success includes a fresh-baked sports program.

Distant Replay

Expect the anniversary of 9/11 to bring out the media's worst.

The Bite

Wining and dining in Estes Park.

Mouthing Off

Mouthing Off