Cafe Society

Part two: Chef and Tell with Second Home's Jeff Bolton

Page 3 of 3

What's always in your kitchen? Music, laughter and me.

What you'd like to see more of in Denver from a culinary standpoint: More self-described foodies taking risks and leaving their comfort zone.

What you'd like to see less of in Denver from a culinary standpoint: Gimmicky restaurants. A perfect example is the Tilted Kilt, which is nothing more than an upscale Hooters. Even worse are gimmicky restaurants that don't work.

You're making a hamburger. What's on it? Hickory smoked cheddar, lots of bacon, nice, thick-sliced heirloom tomatoes, raw onions, pickles and a ton of ketchup.

You're at the market. What do you buy two of? I've always got to buy a lot of different hot sauces. Sometimes food is just a vessel for more hot sauce -- Cholula, Tapatío and Sriracha. I'll admit that I'm a huge condiment freak.

Weirdest customer request: A customer having a breakfast of eggs, bacon, potatoes and toast asked for hot peppers -- specifically, five habanero peppers. The customer is always right, so I gave him a side of our chocolate-colored habaneros, and then I sat and watched him take a bite of eggs, a slurp of coffee, and then he'd pop an habanero in his mouth and eat the whole thing. I can't imagine anything worse than eating an habanero pepper and then chasing it with coffee. Awful.

Weirdest thing you've ever eaten: My executive sous chef, Denis Zvekic, aka "Big Daddy D," is from Croatia, and every Sunday, he goes hardcore Eastern Front on a pig's head. He throws down the brain, cheeks, eyeballs, and he even takes down the kidneys. With Denis around, I don't have to try all the crazy stuff, because he tries it all for me. The problem arises when I ask him how it tastes, and he always says, "Delicious," so then I have to give it a shot, and most of the time, he's wrong.

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Lori Midson
Contact: Lori Midson