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Reader: I would like to see some creative uses of pot by local chefs

Doug Anderson in the kitchen at Hi*Rise.
Doug Anderson in the kitchen at Hi*Rise.
Lori Midson

For our year-end issue, Lori Midson reached out to dozens of people in the local food scene -- chefs, restaurateurs, restaurant brokers, wine merchants, farmers -- to ask for their views on Denver dining and their predictions for the year ahead. We'll be sharing their responses for the next week -- but the first installment has already provided plenty of food for thought. See also: - Trends without end: chef predictions for 2013 include simplicity, more local greens and pot - Chef and Tell with Doug Anderson

Doug Anderson of Hi Rise mentioned a very particular local green, which inspired this from Jenna:

Great story, Lori! I hope to see more greens on restaurant menus, and the house-pickled veggies and fruits is my favorite dining trend that I'd like to see continue.

As for the pot thing--I dunno if I'm alone in wanting to see at least a few cannabis-infused dishes when A64 gets sorted out, but I would very much like to see some creative uses by local chefs; maybe a nice ravioli with pot pesto, or a cannabutter-rubbed lamb shank. The possibilities are endless.

Watch for the next installment of "Trends Without End" later today on Cafe Society.



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