January 14, 2009 | 10:38am
Chef Greg Faircloth is now fully in command of the kitchen at Alto, having replaced his mentor and friend Michael Farrell last October.
Since then, Faircloth says, he's "been making incremental changes, keeping with the contemporary American style. I'm not doing anything drastic."
But he is really repping the '"farm-to-table" thing -- buying organic, local, seasonal and all that stuff. "Right now, about 98 percent of our produce is organic. We use Grower's Organic
, which helps us consolidate our ordering," he says.
Although this time of year doesn't produce the most fruitful bounty, I'm still excited to taste his take on contemporary American.
Faircloth spent years working at resorts in New England and also did stints a private chef before coming to Colorado. "Michael and I met about ten years ago in Vegas, and our paths have crossed a few times," he says. "He's now working at a really good hotel in New Orleans."