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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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