Chef News

Dave Hadley's Digital Diary: Curry, Markets and Hot Sauce

Says Hadley of this dish: "I was at work one day and fried half of a chicken with garam masala spices! Just playing around."
Says Hadley of this dish: "I was at work one day and fried half of a chicken with garam masala spices! Just playing around." Dave Hadley
In our Chef and Tell interview with Dave Hadley, we covered the chef's plans to bring progressive Indian food to Denver, how winning an episode of Chopped impacted his career, and his plans to head to Thailand to work with Gaggan Anand, arguably the most influential Indian chef on the planet. Here, Hadley opens a window into his food-filled life, including a chicken experiment, the curry his mom made for a family meal at his restaurant and a look at what's always in his fridge.

click to enlarge A late-night beef curry with chapati. - DAVE HADLEY
A late-night beef curry with chapati.
Dave Hadley
click to enlarge Hadley says 75 percent of the produce he purchased for the Preservery came from farmers' markets. - DAVE HADLEY
Hadley says 75 percent of the produce he purchased for the Preservery came from farmers' markets.
Dave Hadley
click to enlarge Hadley is always in charge of holidays — and he makes "crazy amounts of food." - DAVE HADLEY
Hadley is always in charge of holidays — and he makes "crazy amounts of food."
Dave Hadley
click to enlarge Always in Hadley's fridge: chutneys, hot and sweet barbecue sauces, yuzu kosho. He adds: "I am a ketchup guy, so that's always there. Actual food-wise: GINGER. It's my favorite food item, and you'll find at least a nub or two inside!" - DAVE HADLEY
Always in Hadley's fridge: chutneys, hot and sweet barbecue sauces, yuzu kosho. He adds: "I am a ketchup guy, so that's always there. Actual food-wise: GINGER. It's my favorite food item, and you'll find at least a nub or two inside!"
Dave Hadley
click to enlarge When Hadley's mother made a family meal for the restaurant, she made this chicken curry. - DAVE HADLEY
When Hadley's mother made a family meal for the restaurant, she made this chicken curry.
Dave Hadley
Hadley is off to Thailand for a three-month stint at Gaggan. When he's back in Denver, he plans to pursue progressive Indian food.

Read more about him in our Chef and Tell interview.
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Laura Shunk was Westword's restaurant critic from 2010 to 2012; she's also been food editor at the Village Voice and a dining columnist in Beijing. Her toughest assignment had her drinking ten martinis and eating ten Caesar salads over the course of 48 hours. She still drinks martinis, but remains lukewarm on Caesar salads.
Contact: Laura Shunk