Audio By Carbonatix
Like a lot of voyeurs, I’m intrigued by the contents of other people’s refrigerators, especially the refrigerators of chefs. And, apparently, so is Leigh Sullivan, the innovator behind FIVE — five local chefs and their bar cohorts, all of whom cook (and pour) at various restaurants and venues around the state, including the Food & Wine Classic in Aspen; they also head to the James Beard House in New York every September to kick some Denver whoop-ass.
Sullivan polled past and present chefs and bartenders from FIVE, and asked them what they stocked in their refrigerators at home. Pickles, butter and mustard were popular answers, but at least one chef admitted to lining his shelves with gummy worms. Here’s a rundown of what you’d find if you poked your head behind their closed doors.
Mark DeNittis
Il Mondo Vecchio
In his fridge:
Il Mondo Vecchio giardiniera
Il Mondo Vecchio calabrese soppresate
Peroni, Campari or Aperol
Tripe
Orange marmalade
Jamey Fader
Executive chef, Lola and culinary director of Big Red F Restaurant Group
In his fridge:
Sriracha
Limes
Roasted garlic
Every mustard known to man
Eggs
Brian Laird
Executive chef, Sketch
In his fridge:
Juice
Yogurt
Frozen fruit for smoothies
Mustard
Pickles for my son, Darius
Enrique Socarras
Former executive chef, Cuba Cuba
In his fridge:
Assorted cheeses
Pickles
Eggs
Cola
Salad greens
Brandon Biederman
Chef, Steuben’s
In his fridge:
Superfood
Session beer
Apple juice butter
Cottage cheese
Greek yogurt
Paul Reilly
Former chef/owner, Encore
In his fridge:
Eggs
Cabot aged cheddar
San Pellegrino
Onions
White wine or beer
Samir Mohammad
Executive chef, Village Cork
In his fridge:
Sparkling wine of some sort
Gummy worms or bears
Butter
Orange juice
Wide selection of hot sauces
Matty Selby
Executive chef/owner. Vesta Dipping Grill and Steuben’s
In his fridge:
Mustard
Salumi
Cheese
Barbecue sauce
Orange juice
James Lee
Owner/operator, Bitter Bar in Boulder
In his fridge:
Carpano sweet vermouth
Cocchi Americano
Dolin French vermouth
Citrus
Bacon
Jenna Johansen
Former executive chef, dish in Edwards; currently a contestant on Around the World in 80 Plates on Bravo
In her fridge:
Unsalted butter
Pickles
Rose or bubbles
Fresh lemons and limes
Greek yogurt
Bryan Dayton
Co-owner/Mixologist, Oak at Fourteenth, Boulder
In his fridge:
IPA
Tortillas
Sweet vermouth
Soda water
Milk for the kiddos
Jonathan Greschler
Bartender/sommelier, Fuel Cafe
In his fridge:
Spicy mustard
White wine
Butter
Roasted peppers
Manhattan special coffee soda when I can get, otherwise it’s Budweiser.
Tyler Wiard
Executive chef, Elway’s Cherry Creek
El Yucateco green habanero sauce
Homemade kimchi
Fuji apples
Serrano chiles
Plochman’s school bus mustard
Goose Sorensen
Executive chef/owner Solera
In his fridge:
Skoal Wintergreen
Plugra butter
QP Mayo
Serano Ham
Blue cheese stuffed-olives
Jake Brodsky
Owner, NOVO Coffee
In his fridge:
String cheese
Milk
Applesauce
Hot dogs
Beer
* Kids dominate what’s in my fridge these days.
Hosea Rosenberg
Owner/chef BlackBelly Catering
Bacon or other cured, salted pig part
Butter
Green chile
Tortillas
Sriracha
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