What I Learned in New York

September 26th, 2010 Posted by Chefs, Culinary Connectors, Denver, restaurants No Comment yet

It’s all about making more things in house, science, small plates, locavores, social media, doing our own public relations, mixology, middle eastern cuisine, do it yourself, sustainability, foraging, comfort food, offal and sous vide.

That’s what the experts are saying. Guess what? I think Colorado already knows those things. For the first time ever, I believe that we are poised to become one of the next great food cities. The talent, the passion and craftsmanship of the chefs in our state will make it happen.

From the great dinner at the Beard House made by the Denver Five, to our brilliant mixologists, like Sean Kenyon and Bryan Dayton, to the influx of chefs from all over the country like Lon Symensma and Ryan Gorby, to chefs who are growing their own produce and making cheese (yeah, Alex Seidel and Ryan Hardy), to the chefs who wake up every morning and swear to do better than the day before, like Kelly Whitaker, like Wade Kirwan, like Jeff Osaka, like Matt Selby, like James Rugile, like Jonathon Watsky, like Travis Vaughn – Colorado is on the cusp of something big.

Let us take this opportunity to continue to support our locally, owned restaurants and chefs. Cheers!

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