Reader: Black Cat's Eric Skokan knows how to raise a crop of cooking fans

Gardeners along the Front Range are harvesting the fruits of their labors -- and those gardeners include many local restaurateurs, who are supplying much of the produce for their own kitchens. Laura Shunk is currently profiling these chef/farmers, and her post on the Black Cat's Eric Skokan yesterday prompted this...

By Patricia Calhoun

October 13, 2011

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Gardeners along the Front Range are harvesting the fruits of their labors -- and those gardeners include many local restaurateurs, who are supplying much of the produce for their own kitchens.

Laura Shunk is currently profiling these chef/farmers, and her post on the Black Cat's Eric Skokan yesterday prompted this from jwitts:

The best thing about the Black Cat is that Eric is more passionate about food than about building a restaurant empire. So when you go for dinner, he's almost always there. And the best thing about running into him at the Farmers' Market is that you can get a free mini-cooking lesson with every item you buy from his stand.

Do you have a favorite restaurant kitchen that's serving up its own farm-fresh ingredients? Post your suggestions for an interview below.

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Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12's public affairs roundtable, which has won two Emmys.

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