That chef is Adam Watts, who's collaborating with executive chef Sheila Lucero and made his name in Boulder as a sous chef across the street at The Kitchen. While cooking there, he also worked with the Growe Foundation, helping to integrate wholesome, healthy food into the Boulder school system and educate elementary school kids on farm-to-table eating. He left to work as chef de cuisine at a restaurant in Michigan for a year, but returned to Boulder this summer.
The fall menu includes duck fat roasted striped bass, a beef tenderloin oscar paired with crab legs and pumpkin bisque graced with smoked trout, crème fraiche, and sunflower sprouts.
Meanwhile, Rosenberg is still doing monthly dinners at Jax. The next one is this Wednesday and features southern barbecue.
