Jeff Jones P17 1600 East 17th Avenue 303-399-0988 p17denver.com This is part one of my interview with Jeff Jones, chef de cuisine of P17; part two of our conversation will run tomorrow. When you're a kid, there's nothing worse than constantly being on the move. Unless, that is, you happen to win ... More >>
Shoni Jones Root Down C Concourse, Denver International Airport 303-342-6959 rootdowndenver.com This is part two of my interview with Shoni Jones, exec chef of Root Down at DIA; part one of our conversation ran yesterday. What do you enjoy most about your craft? Making snacks for people to enjoy, ... More >>
Richard Glover Fooducopia 1939 East Kentucky Avenue 303-722-7838 fooducopia.com This is part two of my interview with Richard Glover, exec chef of Fooducopia; part one of our conversation ran yesterday. Your three favorite Denver restaurants other than your own: Pho 79 on Havana and Mississippi. ... More >>
Derek Dietz Bocadillo 4044 Tejon Street 720-242-6417 derekdietz.wix.com/bocadillo I've always had an eating problem," jokes Derek Dietz. "When I was a kid, I was always the one who was most excited about cooking, and I was intently focused on what my next meal was going to be, especially dinner," s ... More >>
Jose Guerrero ViewHouse Eatery, Bar & Rooftop 2015 Market Street 720-878-2015 viewhouseco.com This is part two of my interview with Jose Guerrero, exec chef of ViewHouse Eatery, Bar & Rooftop; part one of our chat ran yesterday. Favorite Denver/Boulder restaurant(s) other than your own: Oak at Fo ... More >>
Garren Teich 1515 Restaurant 1515 Market Street 303-571-0011 www.1515restaurant.com This is part two of my interview with Garren Teich, exec chef of 1515 Restaurant; part one of our chat ran yesterday. Most memorable meal you've had: In Pines Point, Maine, there's a little lobster shack where yo ... More >>
Paul Nagan Zink Kitchen Bar 7801 East Orchard Road, Greenwood Village 303-779-1559 www.zinkdtc.com This is part two of my interview with Paul Nagan, exec chef of Zink Kitchen Bar; part one of our interview ran yesterday. Favorite dish on your menu: I like our housemade lamb sausage. We grind ... More >>
It's incredibly difficult to do justice to the thousands of remarkable cookbooks published in 2012, but after spending days -- weeks -- roaming through the recipes and lush food porn of hundreds of them, I've picked out my favorites. These are the cookbooks that stock my selves at home, and the coo ... More >>
Mitch Mayers Black Pearl 1529 South Pearl Street 303-777-0500 www.blackpearldenver.com Part one of my interview with Mitch Mayers, exec chef of Black Pearl, an yesterday; this is part two of our conversation. Favorite restaurant in America: Morimoto, in New York City. When I ate dinner there, Mori ... More >>
JP Krause Aloft Broomfield 8300 Arista Place, Broomfield 303-635-2000 www.aloftbroomfielddenver.com Part one of my interview with JP Krause, exec chef of Aloft Broomfield, ran yesterday. This is part two of our interview. Favorite restaurant in America: Denver's own Bennett's BBQ, but not becau ... More >>
Six89 689 Main Street, Carbondale; 970-963-6890 www.six89.com Phat Thai 2900 East Second Avenue; 303-388-7428 343 Main Street, Carbondale; 970-963-7001 www.phatthai.com The Pullman 330 7th Street, Glenwood Springs; 970-230-9234 www.thepullmangws.com Part one of my interview with Mark Fischer, ex ... More >>
Josh Monopoli Black Cat 1964 13th Street, Boulder 303-444-5500 www.blackcatboulder.com Bramble & Hare 1970 13th Street, Boulder 303-444-9110 brambleandhare.com Part one of my interview with Josh Monopoli, chef de cuisine of Black Cat and Bramble & Hare, ran yesterday; this is part two. Favorite ... More >>
James Van Dyk Lucky's Cafe 3980 Broadway, Boulder 303-444-5007 This is part two of my chat with James Van Dyk, exec chef of Lucky's Cafe in Boulder. Part one of our interview ran in this space yesterday. Favorite restaurant in America: Just one: Momofuku Ssäm Bar in New York. David Chang's food ... More >>
Joe Troupe Lucky Pie Pizza & Tap House 1610 16th Street 303-825-1021 www.luckypiepizza.com This is part two of my interview with Joe Troupe, exec chef of Lucky Pie Pizza & Tap House. Part one of our chat was posted yesterday. Best thing about cooking in Denver: The food and markets in Denver are ... More >>
If food is, indeed, the next rock-and-roll, as Ferran Adria once said, then Michael Pollan is certainly one of its superstars; the author and professor has made major inroads in how we all think about what goes into our body, using his body of work -- which includes Botany of Desire, Omnivore's Dile ... More >>
Jeremy Kittelson Ambria 1201 16th Street 303-623-8646 www.ambriadenver.com This is part one of my chef and tell interview with Jeremy Kittleson, exec chef of Ambria. Part two of our chat will run tomorrow. Before Jeremy Kittelson opened Ambria in mid-November, he conducted a tasting, and while h ... More >>
Lori Midson David Bumgardner Williams & Graham 3160 Tejon Street 303-997-8886 www.williamsandgraham.com This is part two of my interview with David Bumgardner, exec chef of Williams & Graham. Part one of my chat with Bumgardner ran yesterday. Favorite restaurant in America: I don't get aro ... More >>
Although they may disagree with his definition of pasties, readers appreciated the Chef and Tell interview with Ryan Leinonen, the chef who opened Trillium, a Scandinavian restaurant, last month. And Leinonen appreciates chefs, particularly Escoffier. "Le Guide Culinaire was the first book I read wh ... More >>
Ryan Leinonen Trillium 2134 Larimer Street 303-379-9759 www.trilliumdenver.com This is part two of my interview with Ryan Leinonen, exec chef/owner of Trillium. Part one of that interview ran in this space yesterday. Favorite restaurant in America: Gotham Bar and Grill in New York. I really like ... More >>
Lori Midson Geoffrey Groditski The Fort 19192 Highway 8, Morrison 303-697-4771 www.thefort.com This is part one of my interview with Geoffrey Groditski, executive chef of The Fort. In part one of that interview, Groditski raps on his $40,000 mistake, raw bull's balls and how pine nuts ma ... More >>
Lori Midson Jorge de la Torre Johnson & Wales University www.jwu.edu This is part two of Lori Midson's interview with Jorge de la Torre, dean of culinary education at Johnson & Wales University. Part one of that interview ran in this space yesterday. Favorite restaurant in America: The She ... More >>
A quick perusal of Amazon shows that Thomas Keller's French Laundry cookbook regularly costs $50, the same price Grant Achatz charges for Alinea at Home. Heston Blumenthal's larger volume of recipes, the Big Fat Duck, weighs in at a hefty $250. And Ferran Adria, of the soon-to-close molecular ... More >>
Rene Redzepi, the chef who led Noma to number oneIf this was a world in which the dining scene was scrutinized like professional sports, with gamblers placing bets on the what pastry will be the next cupcake, what technique will become the new foam or which chef is most likely to win a James ... More >>
Lori Midson Aaron Whitcomb Aaron Whitcomb YaYa's Euro Bistro 8310 East Belleview Avenue, Greenwood Village 303-741-1110 www.yayasbistro.com This is part two of my interview with Aaron Whitcomb. To read part one of that interview, click here. Six words to describe your food: Playful, class ... More >>
El Bulli will close in 2012, and won't return the same.El Bulli, the Spanish restaurant widely considered the best in the world, at least by people who have never eaten drunk at Jack in the Box at three in the morning, will close for two years starting in 2012 -- and may not ever return, chef ... More >>
Lori MidsonJames Rugile, executive chef of VenueCulinary inspirations: Thomas Keller of the French Laundry for his pursuit of perfection and emphasis on technique, and Dan Barber of Blue Hill at Stone Barns for his emphasis on sustainability. He sources most of what's on his menu directly from hi ... More >>
Lori MidsonSean Yontz with his wife AlexaThis is part two of Lori Midson's interview with Sean Yontz, executive chef of Mezcal, Tambien and Sketch. You can read part one here. Culinary inspirations: Ferran Adrià, the chef at El Bulli, because of the way he's completely changed people's perc ... More >>
Theres a magician in this kitchen: Ian Kleinman, a real food wizard.
Heritage Square Music Hall goes back to high school.
Employees bail out of Nine75 and Ocean.
Mike Long has come a long way in Littleton
Ferran Adria has created a real tome on the range.
Making the most of the mash-up craze.
Swimclub 32 is ready to take the plunge.
Having Your Cake
War is hell. Cafe Bisque proves that.