This is part two of Lori Midson's Chef and Tell interview with Colt & Gray chef Nelson Perkins. To read part one of the interview, click here.
Culinary inspirations: I grew up on ranches in Parker, Franktown and Elbert -- all over Colorado -- so the history in agriculture, combined with a longtime love of food and travel, drew me toward people like Jacques Pépin, Michael Chiarello and Julia Child, all people who have a strong knowledge of quality food and the patience and understanding to learn about the roots of what we eat. I later learned to appreciate those same characteristics in chefs like Marco Pierre White, Mario Batali, Fergus Henderson and Dan Barber. And both my parents and grandparents were really good cooks who taught me to appreciate and respect every aspect of an animal. My family ate every part of the animal -- liver, brains, testicles, the tongue...literally all of it.