Those of you who follow this blog have likely read my weekly Chef and Tell interviews, wherein I pepper local line monkeys with a syllabus of prying questions. We run a condensed version of their answers in print, while the entire interview runs over the course of two, sometimes three, days on the Cafe Society blog. The interviews are time-consuming -- really time-consuming -- for both the chefs and me, but their words give our readers a rare, intimate glimpse into the lives of Denver's culinary wizards. And while there's been more than one chef who's likened those interviews to homework -- or worse, the SAT -- the half-hearted whining disappears once they've read the interviews in their entirety.

But I imagine if I took those chefs off the line for two to three hours at a time, then condensed their 2,000- -- and usually more -- word interview into 200, they'd want to burn my ass with bacon grease. And with good reason.