This is part one of my interview with Daniel Bradley, exec chef of 5280 Burger Bar; tune in tomorrow for part two of our chat.
When you grow up in Burlingame, California, where fields of fresh produce are within skipping distance and family dinners never include an ingredient plucked from a box or poured from a can, a hamburger from McDonald's can really screw with your body. Daniel Bradley found that out the hard way. "Everything we ate at home was prepared from scratch, and it wasn't until I was twelve or so that I had my first hamburger from McDonald's, and it made me violently, ridiculously ill," remembers Bradley. Decades later, he's now the exec chef of 5280 Burger Bar, which opened earlier this year in the Denver Pavilions.