This is part two of Lori Midson's interview with Dylan Moore, exec chef of Deluxe, Delite and Deluxe Burger. You can read part one here.
Culinary inspirations: Fresh ingredients. I try to use as many seasonal and local ingredients as possible at my restaurants. I'm eating a ton of fresh corn, fava beans and tomatoes right now, because they're so slammin' this time of year, and I'm rotating all of those ingredients on my menu at Deluxe. I'm also inspired by California cuisine, which is what pulled me into thinking that food was so cool -- in part because of Wolfgang Puck, who spearheaded the California cuisine movement. Back in the '80s, there was a place in Boulder called Morgul Bismarck -- I'm sure it was a Spago knockoff -- that was serving California pizzas with things like pesto, which was really new at the time. Both my mom and dad were inspirations, too. It was my mom, in fact, who started Lucile's Creole Cafe. She was a fantastic home cook and hippie who made everything from scratch and insisted on using healthy ingredients. She'd actually mix wheat germ with brown sugar whenever I had cereal.