Matt Selby's culinary career has seen him transition from elaborate, whimsical food to a simpler, rustic style. In our current Chef and Tell interview, Selby recounts what led to that change and talks about the physical demands of cooking, why he'd like to see more collaboration in the Denver dining scene, and the items that are always in his fridge or pantry. Today he gives us a tour of that fridge, plus runs us through a few other key moments of his days at Bremen's Wine & Tap.
Selby helms the kitchen at Bremen's Wine & Tap, 2005 West 33rd Avenue. The restaurant is open from 3 to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday, and 11 a.m. to 10 p.m. Sunday. Find out more at 720-504-4410 or bremenswinetap.com.
Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.