Julia Child

Round two with Taylor Drew, exec chef of Russell's Smokehouse

Taylor Drew Russell's Smokehouse 1422 Larimer Street 720-524-8050 russellssmokehouse.com This is part two of my interview with Taylor Drew, exec chef of Russell's Smokehouse; part one of our chat ran yesterday. Favorite Denver/Boulder restaurant(s) other than your own: I don't get out to eat nearl ... More >>

The eggs at Early Bird are all they're cracked up to be

See also: Behind the scenes at Early Bird Restaurant

Chef Mark Fischer on treating knives badly, pussies and unicorns

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 This is part one of my interview with Mark Fis ... More >>

Round two with Hugo Matheson, exec chef of The Kitchen

Hugo Matheson The Kitchen Boulder & [Upstairs]; The Kitchen Denver 1039 Pearl Street, Boulder; 303-544-5973 1530 16th Street, Denver; 303-623-3127 www.thekitchencommunity.com This is the second installment of my chat with Hugo Matheson, exec chef of The Kitchen. Read part one of Matheson's intervi ... More >>

Biker Jim on where he'd eat if had only 24 hours in Denver

This is part two of our interview with Biker Jim, chef-owner of Biker Jim's Gourmet Dogs. Read part one of the Biker Jim interview. Jim Pittenger Biker Jim's Gourmet Dogs 2148 Larimer Street 303-550-8231 www.bikerjimsdogs.com What you'd like to see more of in Denver/Boulder from a culinary stand ... More >>

Round two with Beau Green, exec chef of the Denver Zoo

Beau Green Denver Zoo 2300 Steele Street www.denverzoo.org Read part one of my interview with Beau Green, exec chef of the Denver Zoo. Most memorable meal you've ever had: Chef Travis Kight -- our corporate chef here at the zoo -- always takes me out to the best/coolest places to eat. During my tr ... More >>

Beau Green, exec chef of the Denver Zoo, on his new all-Colorado food cart

Beau Green Denver Zoo 2300 Steele Street www.denverzoo.org This is part one of my interview with Beau Green, exec chef of the Denver Zoo. You can read part of our interview in this space tomorrow. It was a juvenile-court judge who forced Beau Green into a kitchen. The 37-year-old chef of the Denve ... More >>

Round two with Roam chef Tony Clement: the fortune cookie, Justin Brunson and slaughtering animals

Tony Clement Roam 1033 East 17th Avenue 720-382-2935 www.denverseafoodrestaurants.com This is part two of my interview with Tony Clement, exec chef of Roam. Part two of our chat ran yesterday.

Chef Tom Coohill on food snobs, foie gras, fishy fish and food bloggers

Tom Coohill Coohills 1400 Wewatta Street 303-623-5700 coohills.com This is part one of my interview with Tom Coohill, exec chef/owner of Coohills. Part two of my chat with Coohill will appear in this space tomorrow. "This," confides Tom Coohill, "is too good to be on the menu. It's like buttah." ... More >>

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 >>

Round two with Annabelle Forrestal: Matt Selby, markets and mussels

Lori Midson​Annabelle Forrestal Vine Street Pub, Mountain Sun Pub & Brewery and Southern Sun www.mountainsunpub.com This is part two of my interview with Annabelle Forrestal, exec chef of Vine Street Pub in Denver and Mountain Sun Pub & Brewery and Southern Sun in Boulder. Part one of that ... More >>

Mike Peshek, exec chef of Lou's Food Bar, muses on social-review sites, roadkill and customers who toss out skewering threats

Mike Peshek Lou's Food Bar 1851 West 38th Avenue 303-458-0336 www.lousfoodbar "See the spaghetti and meatballs?" asks Mike Peshek, pointing to a vat of fat orbs glossed with an herby tomato sauce. "That's one of our favorite dishes -- and one of our most popular staff meals." A dishwasher, who's ju ... More >>

Round two with Scott Yosten, exec chef of Steakhouse 10

Lori Midson​ Scott Yosten Steakhouse 10 3516 South Elati Street 303-789-0911 www.steakhouse10.com This is part two of my interview with Scott Yosten, exec chef of Steakhouse 10. Part one of my interview with Yosten ran in this space yesterday. Favorite food city: Chicago. The ethnic borough ... More >>

Row 14's Arik Markus on crashing kitchens, the day he was fired by Eric Ripert and the echo of Daniel Boulud

Lori Midson​ Arik Markus Row 14 891 14th Street 303-825-0100 www.row14denver.com This is part one of my interview with Arik Markus, executive chef of Row 14. Part two of my chat with Markus will run in this space tomorrow. Arik Markus is the chef equivalent of Iron Man on steroids. He races ... More >>

Sugar Bakeshop will open next Tuesday

​The Sugar Bakeshop got its start a few years ago at farmers' markets, where Natalie Slevin would hawk cupcakes and other pastries to weekend shoppers. From those humble beginnings, she grew her enterprise into a made-to-order bakery that made treats from "bread to wedding cakes, and everythin ... More >>

Round two with Root Down's Justin Cucci: Linger, muthafuckas!!!!

Lori Midson​ Justin Cucci Root Down 1600 West 33rd Avenue 303-993-4200 www.rootdowndenver.com This is part two of my interview with Justin Cucci, owner and executive chef of Root Down and Linger. Part one of my interview with Cucci ran in this space yesterday. Favorite restaurant in Amer ... More >>

Chef and Tell, part two: Robert Bogart on fluffernutters, nutty protein drinks and cooking for Julia Child

Lori Midson​ This is part two of Lori Midson's interview with Robert Bogart, executive chef of Elway's Downtown. In part one of that interview, which ran yesterday, Bogart raps on strange guest requests, one roof and how he wishes that cooks would get the respect they deserve. Rules of condu ... More >>

Culinary calendar for the week ahead: Craft-beer tastings and bison butchering

​Craft-beer tasting, bison butchering and wine dinners top the list of things to do this week, but there's plenty more on the menu if those options don't whet your appetite. Here's a taste of what's ahead:

Part two: Z Cuisine's Charles MacDonald destroys Oreos

Lori Midson​ Charles MacDonald Z Cuisine 2239 West 30th Avenue 303-477-1111 www.zcuisine.com Don't miss part one of Lori Midson's interview with Charles MacDonald, the chef de cuisine of Z Cuisine. Rules of conduct in your kitchen: Less grammar, more hammer. I say that a lot in the kitchen, ... More >>

Culinary calendar for the week ahead: A harvest of summer classes

A Flickr photo​This week, on top of the usual wine dinners and cooking classes, there are classes on preserving your summer harvest, the continuation of Empire Lounge & Restaurant's Jim & Julia Dinner Series, and much more. Here's a sampling of what's on the culinary calendar menu:

Part two: SAME Cafe's Brad Birky on Queen Elizabeth, Led Zeppelin and the woman who wanted one egg

Lori MidsonBrad and Libby Birky, owners of the SAME Cafe​ This is part two of Lori Midson's interview with Brad Birky, chef/owner of the SAME Cafe. To read part one of this interview, click here. Greatest accomplishment as a chef: Starting SAME Cafe with really no kitchen experience to spea ... More >>

Empire Restaurant and Lounge chef/owner Jim Cohen to open Empire Pizza in Boulder

Lori Midson The Empire's Jim Cohen will open a pizza joint in Boulder ​Last night, during a dinner celebrating Julia Child at the Empire Lounge and Restaurant in Louisville, at which chef-owner Jim Cohen turned out a lovely four-course meal honoring the legendary empress of French cooking, th ... More >>

Cafe Option's Craig Dixon on women, Yelp-type restaurant reviews and his liver

Lori Midson Craig Dixon, executive chef of Cafe Options ​ Craig Dixon Cafe Options 1650 Curtis Street 303-573-0733 www.cafeoptions.com Craig Dixon, chef of Cafe Options, is struggling. I've just asked him what it's like to work in a kitchen staffed predominantly by females -- the restaurant ... More >>

The world according to Ya Ya's Aaron Whitcomb: pork is overrated, Espelette pepper powder is amazing and pho is pho-king awesome

Lori Midson Aaron Whitcomb​Aaron Whitcomb YaYa's Euro Bistro 8310 East Belleview Avenue, Greenwood Village 303-741-1110 www.yayasbistro.com Aaron Whitcomb wants to show off his new menu at YaYa's Euro Bistro, the Greenwood Village restaurant whose kitchen he's commanded since April of last ... More >>

Part two: Chef and Tell with Nelson Perkins

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. This is part two of Lori Midson's Chef and Tell interview with Colt & Gray chef Nelson Perkins. To read ... More >>

Julie Powell makes an appearance with the butcher of Marczyk Fine Foods

​Julie Powell, the former blogger who cooked every recipe from Julia Child's Mastering the Art of French Cooking and then turned her hits and misses into a book of her own, Julie & Julia, was meant to take the big stage tonight in Denver, but for whatever reason (low ticket sales?), that lectu ... More >>

Mile Highs and Lows: Pain Management of Colorado

​As Colorado's medical-marijuana industry grows, marijuana dispensaries of all types and sizes are proliferating around the state. Some resemble swanky bars or sterile dentist offices; others feel like a dope dealer's college dorm room. To help keep them all straight, Westword will be offering ... More >>

Julie Powell books a different Denver appearance

​Julie Powell, the author of Julie & Julia, canceled her big stage talk, but she's still coming to town: She's scheduled a last-minute event at 5:30 p.m. Thursday, December 10, at the LoDo Tattered Cover for her latest book. Here's what Tattered has to say: Powell "thought cooking her way thr ... More >>

Tony Bourdain in Denver: Another convert of Biker Jim and his dogs

Lori MidsonTony Bourdain meets his true love: Biker Jim's sausages​ "Look, when I was here in 2002, I walked for what, eight hours, all over downtown and you know what I found? I found chicken wings -- chicken wings and fried fucking mozzarella sticks. I didn't see anything that looked like it was ... 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 >>

Interview with Matt Selby

Chef and Tell: Matt Selby

Photo by Lori MidsonThe tattooed knuckles of Vesta Dipping Grill executive chef Matt Selby​During the Taste of the Nation, the July 19 charity event that Matt Selby chef-chaired, he turned to me and uttered one word: "Wow." He was awestruck by the size of the crowd, but also by something else: ... More >>

D Bar Desserts

Star Power

Dish Bistro

A delicious Dish of comfort food.

Bite Me

Beard House Rules

Bite Me

Notes From the Underground

Ring-a-Ding Dog

Heaven Help Us could use some help.

Bite Me

Seasons Greetings

What's Good for the Goose...

...is also good for Denver diners, as evidenced by Solera.

Cut, Print, Eat

Chef pays homage to "Food in the Movies," and we don't mean popcorn and Junior Mints

Mouthing Off

Mouthing Off

Mouthing Off

Playlist

Letters

MOUTHING OFF

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