Reader: I would like to see some creative uses of pot by local chefs
Doug Anderson in the kitchen at Hi*Rise.
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.
Get the Food & Drink Newsletter
Our weekly guide to Denver dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
More RESTAURANTS News
- Weekend Updates: New Hours for Old Major; Hot Dogs at Baur's
- Natural Grocers Macadamia Nut Mix Recalled for Possible Salmonella Contamination
- "Money Is Not the Goal": Left Hand Brewing Converts to Employee Ownership
- Rosa Mia Inn in Berkeley Neighborhood to Become Nip & Sip From Centennial/Jonesy's...