Chef Or Death: Recent Episodes
Hess studied Chinese at the University of Wisconsin; during summer breaks, she lived in Beijing, China and traveled across Asia. She completed her law degree from the University of Denver, after which she practiced divorce, criminal, and bankruptcy law. Finally pursuing her culinary career, Hess interned for Carrie Baird at Brazen. Natascha started Ginger Pig food truck in Boulder before expanding into a food hall, and eventually its own brick and mortar. The Ginger Pig was named Denver's Best Food Trucks | Westword
In 2015 Natascha and her husband Steve started developing recipes and building the dream of creating a unique food truck concept. The next year The Ginger Pig truck hit the streets. The Ginger Pig name came about as she was telling a friend about healing through ginger-infused foods. She mentioned that she had a pig named Ginger, and at that moment, they both knew that the business would be called "The Ginger Pig".
Evidently, her favorite sandwich is the Caribbean Roast from Delicious | Paseo in Seattle.
But we’ll get to that! Next on Chef or Death
Sarah Daulton is with us today! Sarah is the Chef/Owner of Denver Cooking Classes & Daulton Culinary
Raised in Cincinnati OH, Sarah has lived in Colorado for 20 years, and has worked in the restaurant industry since she was 15.
I’m pissed that she didn’t bring any Cincinnati chili for us - but we’ll do her show anyways!
Sarah Daulton came to our industry in the usual manner - With a background working with horses, in a small animal vet clinic to English & writing, to a cook! Pretty typical…
Actually, her story starts when she was adopted after being born in a women’s prison. Thus, her being denied having a lack of roots when it comes to a connection to food - She started a business creating new connections every day in the homes of her guest’s kitchens
Jose Avila has been cooking in and around Denver for the last 20 years. He began as a dishwasher in a burrito shop in Cherry Creek. With self-motivation, hard work and discipline he began to work his way around most every Cherry Creek restaurant, gaining knowledge and experience with many styles of food. He finished his Cherry Creek tour as the executive Chef at Elway's Steakhouse from 2004-2011. Jose then opened his first concept, Machete Tequila + Tacos in 2011. After great success and 3 locations, Jose set out on a new path.
The Denver Post named La Diabla Denver's Best New Restaurant for 2021, Westword's Ten Best Restaurants, and 5280 named their pozole one of the 45 best dishes in Denver. Chef Jose Avila is the epitome of hustler. From his Sunday Barbacoa - El Borgo Negro made from sheep harvested from his farm in Wellington, CO, to his contributions to the Westwood neighborhood with RE:Vision, and RISE Westwood Collective. Jose understands more than most, that success sometimes means being first to market - And with Denver's first Pozoleria - Success is his La Diabla Pozole y Mezcal
As an artist, musician, author, life coach and individual, my next guest is bold, daring and fearless. She makes no effort to stand out from the crowd, this sort of thing comes naturally to her, but the inward aspect of who she is, is all about helping people feel. She loves helping people access who they are, how they tick and helping them channel that into a dream they may be longing to fulfill. She also rocks. Like, a lot.
Joining me today is Kerry Pastine!
As a musician, Kerry has spent her life bringing her own brand of classic sounds, styles and fashion to her songwriting and live performances. From the big band jump blues of The Informants, to the edgy rockabilly blues of the first two Crime Scene records Let's Do This Thing and Bad Magic Baby, Kerry has redefined what vintage music means in the new millennium.
Kerry Pastine (crimesceneband.com)
THE INFORMANTS World Headquarters (theinformantsband.com)
Amazon.com: Kerry Pastine: Books, Biography, Blog, Audiobooks, Kindle
Jacob Bickelhaupt was born and raised in Fond du Lac Wisconsin, and moved to Chicago to begin his culinary career. A self-taught chef, Bickelhaupt worked in some of the world's most highly-regarded restaurants before beginning his own critically acclaimed projects. A recipient of 2 Michelin stars in 2015, 2016 and 2017, Bickelhaupt is also a Food & Wine Best New Chef 2015, James Beard semifinalist for Best Chef: Great Lakes, Jean Banchet Chef of the Year, amongst other accolades and honors.
His highest accomplishment to date, however, is his sobriety and his dedication to advocating for a healthier lifestyle for those in the service industry. Today, Bickelhaupt is thrilled to call Denver home, where he lives with his wife, a Colorado native, and their two rescue puppies. Chef Bickelhaupt and his wife, Nadia, own and operate K O N R O, a pop up restaurant hosted in undisclosed locations. The dinner features a 12-16 course tasting menu and is likened to the ultimate Michelin star dinner party.
My guest today started out as a food writer and did the unthinkable - He transitioned to the kitchen! He clearly found his voice in the making of food, yet didn’t lose his skills as a writer. Joining me today is chef Ben Whelan
Ben was born and raised in Boston MA and will always be a New Englander at heart. After getting his start as a food writer for Boston’s Weekly Dig, Ben was seduced by kitchen life and in short order transitioned from eating in the dining room to working behind the line. After stints working for Chef Michael Scelfo at the Russell House Tavern and Chef Chris Douglass at the historic Ashmont Grille, Ben set off for a year in San Juan, Puerto Rico to work for Chef Peter Schintler at Marmalade Restaurant. Upon returning stateside, he spent six months traveling and staging through some of the best kitchens on the West Coast before settling in Denver. After spending almost two years working under chef Frank Bonanno at Mizuna, and a short stint at Alex Seidel’s Fruition, Ben left the restaurant world to help build the Culinary QuickStart program at Emily Griffith Technical College. After two years of teaching, Ben set off for a year of cooking and traveling in Thailand, including a four month stage at Bo.Lan Restaurant in Bangkok, a 1-Star Michelin serving traditional Thai cuisine. Since returning to the US, and the COVID pandemic, Ben has been helping out in a number of kitchens around Denver while developing several projects of his own.
In early May, Ben will be opening Lunchboxx in the Denver Central Market in RiNo as the chef under Zach Spott (Greenseed, Brass Tacks). “We will be attempting to step into Sean Kelly’s enormous shoes in the SK Provisions space, slinging rotisserie meats, carefully curated sides, and classics like a dope signature cheeseburger and fried chicken sammy. Over the course of 2021, we’ll be adding a really fun brunch service as well as a craveable weekend late night menu. Also look for a Farang Thai pop-up to...pop-up serving a small menu of Thai street food favorites. Stay tuned for all of the developments, Denver, and we can’t wait to be feeding you soon! I will also be continuing my Thai pop-up series this summer, so check out @kitchenronin and @farangthaikitchen for updates on those!”
James Blanchard is co-owner and founder of Blanchard Family Wines, a family, veteran owned, boutique winery, originally based in Healdsburg, California. After completing a 24-year Air Force career, half of which was spent in Colorado, he opened up their 2nd location, in downtown Denver in the Dairy Block development. While originally created to bring a California wine country experience to Denver, it has become a social gathering space to discover both California and Colorado wines, ciders, meats, cheeses, and desserts, while learning about wine through in-place and virtual tasting experiences.
After graduating from the Air Force Academy in Colorado Springs, James spent 20 years, primarily as a helicopter pilot. He spent 4 years flying for Air Force Special Operations Command, to include 2 deployment tours in Iraq. Was an Assistant Professor of Management at the Air Force Academy teaching, accounting, finance, and investment management. Selected for Command twice at the Air Force Academy and as part of Global Strike Command. After retiring as a Lieutenant Colonel, shifted to a full-time role managing the company he and his brother founded 10 years prior. After years of creating and sharing their wines only through their California tasting room and wine club, it was time to expand their reach. After a successful 1st year in Denver, year 2 brought COVID-19 and another shift in the business model and into the virtual wine tasting world.
2020 brought the year of virtual events and Blanchard Family Wines has completed around 120 events in the past year. BFW’s first online, Zoom based, tasting event was completed before COVID-19 and were poised to fill the need once the shutdown forced people inside.
“One of our founding tenants as a company was that we wanted to create a product and an experience that brought friends and family together through wine, and we've been doing that more than ever in the past year. We have created events that have brought thousands of friends, family, business colleagues, and strangers together into a wine community, from the safety of their own homes.”
Let’s welcome the Blanchard Family to our Chef or Death Family.
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Joining the show today are some of Denver’s most dynamic creators - Despite the overall prohibition of movement and social distancing - these three entrepreneurs have turned the tables on our situation and started thinking out of the box. Business doesn’t have to stop when your mind starts to look around and see opportunity - and that’s exactly what these three did.
Abigail Plonky is the mastermind behind Thrice Pop up and Maximalist XD - a chef or death alumni we’ve talked extensively about what she’s done for Denver’s food and beverage culture - If there’s anyone on my list of who to watch in 2020 - it is her.
Joining Abby is Elliot Clark - aka the apartment bartender - Elliott is the social media personality behind Apartment Bartender, a brand focused on creating, curating, and managing premium drink and lifestyle experiences through world class content, events, and recipes. As an influential voice in the drink market, Apartment Bartender acts as a bridge between the drink industry and the consumer.
We’re also going to be joined by Mark Leffingwell - A Recovering Photojournalist with close to 30 years experience using visuals to tell stories. Transitioned to marketing and branding photography and video 3 years ago. Now focus on narrative driven visual storytelling to help businesses humanize what they do. Focusing on the story of who and why using stills and video to engage customers and clients through social media and web pages.
Nicki McTague is the Vice President of The Infinite Monkey Theorem and has worked in the wine industry for 16 years. That’s a whole lot of bottles! McTague’s career began in the state of Washington working for Garagiste Wine where she learned about the 3-tier distribution system as International Sales Director, allowing her to work closely with the winemakers, distributors and customers. In 2013, McTague joined The Infinite Monkey Theorem to strengthen her knowledge of winemaking at the domestic level and to get involved in the Colorado community, of which she is a native.
Josh Oakley is the executive chef of Avelina, located in lower downtown Denver. Josh Oakley’s career began twelve years ago in Scottsdale, Arizona at Christopher’s and Crush Lounge, where he started as a pantry cook and worked his way up to the line and grill. “It was that classic scene of an 18-year-old in over his head with star-packed chefs—and it was a butt kicking,” remembers Oakley. Let’s do some butt-kicking with Josh Oakley - Next
Josh Oakley is the executive chef of Avelina. Getting his start in Arizona, Josh also spent some time in kitchens in Colorado, studied pastry in France and cooking at the Gastronomicom Cooking School of Agde, France, working under the guidance of two Michelin star restaurant chefs. Oakley has a fearless sense of adventure and a true passion for cooking, both of which have guided him through his culinary journey. “I really enjoy the working environment, where 10 hours pass and it doesn’t even feel like working. It’s a passion that has taken me to France and throughout Colorado. I’m so grateful for the opportunity to work alongside the talented team at Avelina,” he says.
Drew Watson is the co-owner, head chef and beer buyer of Hops & Pie, an artisan pizzeria and craft beer bar on Tennyson St. Hops & Pie, which is celebrating its 10th anniversary this year, raises the bar on the classic pairing of beer and pizza. In a beer-filled city, this restaurant’s tap lineup floats to the top of the barrel, with a rotating roster of local favorites and little-seen rarities. As for the pizzas, the team builds its pies on cracker-crisp crusts, with an elevated run of toppings like beer-braised brisket, house made mozzarella and blackberry barbecue sauce. Drew and his wife have opened Berkeley Donuts within Hops & Pie in coming weeks.
The owners of Hops & Pie, Drew and Leah Watson came up with the idea for Berkeley Doughnuts after traveling to Maine. They immediately returned to Denver and began re-creating New England-style potato donuts. And their donuts are just as delicious as their pizza.
The Colorado Beer Man, Jonathan Colobeerman Shikes joins us to talk all things BEER! Recently publishing a book called, Denver Beer: A History of Mile High Brewing - Jonathan is a Denver native and a graduate of East High School. His love of history comes from his parents, who were both teachers and amateur historians, while his love of beer comes from his friends and co-workers. Although he has lived or worked in all four major time zones in the United States, Jonathan always returned to Denver because of its unique vibe and Western feel, not to mention its amazing breweries.
A 1994 Master’s Degree graduate of Northwestern University’s Medill School of Journalism, Jonathan Shikes has spent more than 25 years as a journalist, covering almost every beat there is. Most recently, he was the managing editor of Westword, Denver’s storied alt-weekly newspaper. While he was there, he began covering the craft beer industry in 2007 and still writes about it today for Westword and other publications. Jonathan hopes that readers of his brand new book, "Denver Beer: A History of Mile High Brewing," will be able to better understand Denver’s fascinating history using beer as a lens. Although the time period covers 160 years, the past is much closer to the present than we sometimes think.
While working towards a degree in Industrial Design armed with an industry knowledge unmatched in Colorado, Chef Josh Niernberg had an idea to combine art, business and engineering to create a restaurant unlike any other. The result was Bin 707 Foodbar — a think tank for food as applied to industrial design where Josh drives the development, prototyping, production and marketing of the menu. A certified Sommelier and fifth-generation Colorado native, he exclusively sources local, Colorado and domestic ingredients while boasting the most unique wine, beer, and spirits list in the state. Josh, along with his wife and business partner, Jodi, will continue to push the boundaries of Colorado’s food scene.
Chef Josh Niernberg is one of my favorite people, ever. Josh began his culinary career cooking in his native city of Denver. After spending 20+ years working in all aspects of both front and back of house throughout Colorado, he and wife Jodi created Bin 707 Foodbar in her hometown of Grand Junction, Colorado. Designed to showcase Western Colorado as a culinary region by focusing on local Ranching, Agriculture, Distilling, & Winemaking. Bin 707 Foodbar was intended to be an economic driver for the community and was quickly successful in its mission. In 2015 the couple added a Food Truck to host offsite events and help further drive the culinary culture of the region. Through exploring the cuisines and ingredients available locally, Josh saw the need to expand the regional cuisine ideas into new concepts. In 2016 The couple opened Tacoparty and Dinnerparty Grand Junction.
Andrew Parr, Angry Olive Consulting Consulting founder, is a restaurant and hospitality industry veteran with over 25 years of experience including consulting, project management, restaurant operations and talent acquisition. His education includes a BA in Psychology and History from the University of Wisconsin along with a JD from Hamline University School of Law. He’s also the brother of the late Jeffery Parr whom I worked with and a legendary fixture in our industry - gone way too soon.
Andrew Parr’s professional experiences include work across multiple national markets, counting among them Denver (including Boulder, Fort Collins, Colorado Springs, Longmont, and Loveland), Portland, Seattle, Chicago, Minneapolis, Phoenix, Hartford and Tampa / Clearwater. He is an advisor, mentor and business coach for entrepreneurs, owners, and industry leaders. Andrew currently serves as the President of the Board of the Scleroderma Foundation – Rocky Mountain Chapter with deep respect for the achievements of the Chapter and an eye toward growth in accordance with the Foundation’s mission of Support, Education & Research.
There’s a familiar face on the Denver restaurant scene. Her name is Catherine Cooney Green. Cathy is a leader in the Denver hospitality industry and current board member of the Colorado Restaurant Association. While she previously served as the GM for STK Restaurant and The Palm, she’s now left her days of restaurant management behind, reclaimed her Saturdays and committed to helping other restaurants find and hire the best talent!
Cathy Cooney Green just joined top restaurant staffing firm, TalentServed Hospitality Recruiters, as its Director of Recruiting for the Mountain West region, and she’s ready to lift Denver restaurants to new heights! As such, she has a few tips for local restaurateurs when it comes to advancing the 360 customer experience. Cathy is a ‘master networker,’ she knows no strangers in the Denver market and surrounding metro areas and currently serves on the Boards of the Department of Public Health and Environment for the City of Denver, as well as the Colorado Restaurant Association.
There's never been a hotter real estate market in Denver or the Front Range's history. And, that includes restaurant real estate. Chef's and restauranteurs are opening (and closing) concepts at a break-neck pace - So who does one turn to for expert advice? My friends over at Broad Street Realty - West are the BEST! Nathan Stern and Zach Cytryn are the experts in the complex and challenging world of commercial real estate. Nathan and Zach work with over 40 food and beverage businesses, and they specialize on local and first to market operators Let's all learn from the best!
Nathan and Zach at Broad Street Realty are the experts in the complex and challenging world of commercial real estate. Their company, Broad Street Realty, works with over 40 food and beverage businesses helping find the perfect location for your restaurant, bar, brewery, ice cream or coffee shop. Most restaurant owners are not real estate professionals, so let’s talk with two today!
Great Chefs of the West is back and bigger than ever on March 12, 2020 at the EXDO Event Center. The foodie event of the year brings together 25 of Denver’s top chefs all competing to win best dish - voted by you! With an all-star gathering of food and drinks, live music and exciting auctions, it's impossible to duplicate unless you attempt a very long night out on the town with an unlimited budget. To top it off, it's all for a great cause!
The 37th Annual Great Chefs of the West is coming up on March 12th at the EXDO Event Center. Bringing together 25+ of Denver's top chefs to compete for best dish all while raising money for the National Kidney Foundation. Chairing this years event is none other than chef Francisco Ruiz of Woodie Fisher Kitchen & Bar.
Megan Bucholz is a food enthusiast who has traveled extensively throughout the United States, Europe, Asia, and Central and South America. She is celebrating 10 years of her company Local Table Tours - a boutique culinary tour operator that started in Boulder in 2010, expanded to Denver in 2011, and Fort Collins in 2016. Megan enjoys the farm-to-table approach to home cooking. She’s a member of the Colorado chapter of Les Dames d’Escoffier and is on the board of the Flatirons Food Film Festival.
Colorado's longest-running food tour operator, Local Table Tours is celebrating 10 years in business this year. A Boutique Food Tour Operator, Exploring the Food Scene across the Front Range since 2010. Whether you live in the area or are just visiting, there’s always something new and fun going on in the food and beverage scene. Denver, Boulder, and Fort Collins are exciting places to explore and a guided walking food tour helps you experience it, bite by bite, sip by sip. Rather than be another anonymous face in a restaurant, you can enjoy the special treatment Local Table Tours offers. After all, the best way to get a genuine taste of the town is on a guided food tour with an expert like Megan Bucholtz.
Yo!! Valentine's Day is fast approaching - So what better to do than talk all things chocolate! (And, other decadent sweets for your sweetie). Temper Chocolates and Confections is one of Denver’s premier specialty chocolate shops from Head Chocolatier Anna Victoria Martinez and Partner Mark Callahan located inside the The Denver Central Market with offerings also available at Denver International Airport. They offer a collection of French-style, hand-crafted bonbons as well as products from some of the best chocolatiers from around the world. I love you...muah!
Chris Starkus is on the show today! Chef Chris is the former executive chef of Urban Farmer, and is a boss of urban agriculture, seasonal cooking, and sustainability. A micro farmer and a bee king, chef Starkus has moved on from cooking full time and turned his passion for water conservation into new career as the spokes boss for smarter food defrosting.
A professional chef for 25 years, Chris Starkus pivoted his career to become an eco-entrepreneur and partner of Boss defrost. For Starkus, sustainability equals success. Colorado Biz Magazine named him one of 2019's Most Influential Young Professionals. He is a journeyman bee keeper, farmer and focused on 360 degree sustainability for commercial kitchens.
Sara Brito is completely immersed in the global food community. The Good Food Media Network, publisher of the Good Food 100 Restaurants List™ and Industry Impact Report, is a national nonprofit with a mission to educate and inspire eaters by cultivating a conversation and community around the people and businesses changing the food system for good.
Sara is a 20-year food, advertising/digital media, and Fortune 100 industry veteran with a successful track record leading people and change to make big ideas happen. While serving on the Board of Slow Food NYC, she co-created and launched the Slow Food ‘Snail of Approval’ program. Under Sara's leadership, Chefs Collaborative was nominated for the 2016 Taste Talks inaugural "Outstanding Nonprofit" award, and four of her past clients, were named to Fast Company's World's Most Innovative Companies list. Her work has been featured in The New York Times, Forbes, ABC News, The Colbert Report, Rachel Ray Everyday Magazine, Eater, and The Denver Post.
Heather Lundy is a licensed professional counselor, an entrepreneur, and the Founder & CEO of Khesed Wellness, a mental health nonprofit based in Denver. Starting four companies by the age of 30, Heather is an explorer of innovative business models that invite others to thrive. She believes every person deserves access to affordable mental health and wellness care, and founded Khesed Wellness to make that happen. After three years of operations, Khesed has a team of 14 clinicians and 11 locations across the Denver Metro area with plans to move statewide and nationwide.
Khesed Wellness makes outpatient mental health and wellness services affordable for the underinsured, which is most of us. Unaffordable costs, insufficient insurance coverage, and difficulty getting an appointment are the top three barriers to seeking mental health care by Denver residents.* The concern for cost is the only barrier that has increased to 65% since 2015. Suicide is the leading cause of death for ages 10-24 in Colorado. Suicide is most common for the 45-64 age range, and men are three times as likely as women to die by suicide. Heather and her team believe these statistics will change through living kindness, which is the meaning of Khesed.
Dealing with depression, or any mental illness is difficult at best. Confronting depression when you're a leader in your industry is a daunting proposition. And, communicating your issues publicly is almost unheard of. And that's exactly why Sheamus Feeley is doing it. Sheamus decided to talk to us about his struggle navigating his mental health while also keeping his station in life as a high profile restaurateur, consultant and chef. He's doing it because we need him to talk about it. A leader not just in the kitchen, but someone shining a light on what depression looks like.
Sheamus built the foundation of his career with the Hillstone Restaurant Group in executive-level positions. Having held roles from General Manager and Executive Chef/Research and Development to Executive Chef & Vice President. Sheamus attended the University of Arkansas, studying journalism, has been a guest speaker at Cornell University, commencement speaker at The Culinary Institute of America, Greystone, having also taught aspiring restaurant managers there. He was a Featured Chef at the prestigious James Beard House and continues to be part of the James Beard Celebrity Chef Tour.
As a 21-year-old, who’d never left his home continent, Hap Cameron boldly set himself the goal “to live and work in every continent of the world before the age of 30.” Over the next 9 years, he worked 32 jobs on the world’s 7 continents: from oil rigs in Canada, cycling through Africa, to being a 6-star waiter on an Antarctic cruise ship. Halfway through his travels, he met his American wife Mandy who came from Denver, Colorado. The owner of Happy Cones - A New Zealand style ice cream shop, joins Chef or Death today! Delicious!
Hap Cameron’s first job as a 10-year-old was picking berries at his local berry farm in his home town of Nelson, New Zealand. With his first paycheck, he sat with his father at the berry farm parking lot and bought his favourite kind of ice cream for him and his dad—a real fruit ice cream. After traveling the world, he arrived to settle down in Denver with his wife Mandy, he saw that real fruit ice cream wasn’t here, and he knew that he was going to be the person to bring New Zealand style ice cream to America. In 2015 he started Happy Cones Co with his ice cream truck and in 2019 opened America's first New Zealand style creamery located at the Edgewater Public Market located a block west of Denver's Sloans Lake.
Everyone knows my two favorite things are Food and Speed Metal - So, when I found out the Denver based band, Hail Satan had their own cooking show, I HAD to get them on. Not just messing around here - These are industry vets with chops on and off the stage. Bruce Gasiorowski, Spencer Lee, and Jake Fairly join us! Just released and called "I Will Eat You with Hail Satan" on Groovey.TV on the American Horrors Channel. This is everything I've ever dreamed of.
Hail Satan is a Denver based metal band that plays whiskey fueled party-thrash that they call Rad Metal. They've been playing with their current lineup for just over two years. Their EP titled Rad Metal was released in 2018 with a music video for the song called I Will Eat You. They just released a cooking show called I Will Eat You with Hail Satan on Groovey TV on the American Horrors Channel. Taking over the country one plate at a time - this is Hail Satan:
There's no one I'd rather start the new year off with than my friend, Goose Sorensen. An icon of the Denver dining scene, Goose owned one of the most important restaurants in our history. Solera opened in 2001 and had a 17 year run that is still missed today. Goose has been taking a break from it all spending summers in Wyoming, winters in Denver and an hour with us…
Goose Sorensen came to Denver in 1996 to go to Culinary school at the Colorado Institute of Art and get a job at Bennigans! He ended up first at Mark's Oyster Bar in Lakewood, and then opened Ruth's Chris Steak House in downtown Denver. His big break happened when he ended up at famed Tante Louise with Chef Michael Deghenheart. Moving on to Mel's and Starfish with Frank Bonanno and Tyler Wiard for five years! Then after a 2 year stint at a lodge in Wyoming he headed to NYC to cook when 911happened. And fortunately for us, he stayed in Denver and opened Solera in 2001.
Like its New York flagship, though with a completely new and unique menu, Death & Co Denver offers warm hospitality, attentive, full-table service, knowledgeable staff, and uncompromising quality in all offerings within a grand hotel setting. In early 2018 Alex Jump joined the opening team at Death & Co Denver as the Head Bartender. Alex originally hails from Chattanooga, TN, where she grew up breathing Southern hospitality. A BAR-5 Day graduate, Alex honed her skills by working behind and running bar programs at multiple James Beard nominated restaurants.
Alex Jump of Death & Co is with us today! She has competed in multiple national competitions including Speed Rack, Lustau Solera Standout, Heaven Hill Bartender of the Year, & Bombay Sapphire Most Imaginative Bartender. In early 2018 she joined the opening team at Death & Co Denver as the Head Bartender.
Adrian Miller is an American culinary historian, lawyer and public policy advisor. He is the author of Soul Food, which won the 2014 James Beard Foundation Book Award for Reference and Scholarship, and The President’s Kitchen Cabinet, which was nominated for a 2018 NAACP Image Award for Outstanding Literary Work, Nonfiction. He also served as a White House advisor to U.S. President Bill Clinton. Adrian is currently working on a history of African American barbecue, tentatively titled Black Smoke. He's kind of a big deal...
Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, CO. Adrian received an A.B. in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American and the first layperson to hold that position. Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washington’s to the Obamas was published on Presidents Day 2017. It was a finalist for a 2018 NAACP Image Award for "Outstanding Literary Work—Non-Fiction”; and the 2018 Colorado Book Award for History.
In order to feed the worlds population, it would require the land mass equal to South America It’s estimated in the next 40 years an additional 3 billion people will inhabit the earth - The amount of land to feed that many people just doesn’t exist - So the potential solution to this dilemma, is vertical farming The internet has all sorts of illustrations depicting grand vertical farming ideas - many of which would prove to be wildly expensive - It’s more science fiction and utopia dreaming than anything. So how does one convert science fiction to science fact?
Altius Farms launched its flagship farm at the Denver S*Park development in Oct 2018. It is the largest vertical aeroponic rooftop Tower Farm in the nation. Altius is Latin for higher. Higher taste, sustainability and production, comes from better farming. Altius Farms’ mission is to build stable and lasting farms that produce beautiful greens, locally grown, year round. We are the highest (elevation), vertical aeroponic, farm in the US and one of the largest. Located 25th and Lawrence in Curtis Park sits an 8,000-square-foot aeroponic greenhouse.
Sally Herbert returned to Colorado after 25 years on the East Coast as a global executive in supply chain, retail and consumer packaged goods. Most recently, she was President and CEO within GS1, the largest supply chain standards organization in the world - Sally is deeply passionate about shifting the local food scene in Colorado through delivery of high quality, non-GMO, pesticide free leafy greens and herbs.
Honduras-born and Colorado-raised, Edwin Sandoval is a modern multicultural creator of food. Chef Sandoval spent the last 13 years moving through the ranks of professional kitchens. In 2012 armed with a culinary arts degree he appeared on the Denver scene as a sous chef at Le Grand Bistro & Oyster Bar, Spuntino and Beatrice & Woodsley. As a young professional of 23 Chef Sandoval helped open Argyll Whiskey Beer - A Gastropub in uptown Denver as Chef de Cuisine and Executive Chef at Telegraph bistro. His current project is under the XATRUCHO label which he launched in 2017.
One of my favorite restaurants in Denver is Spuntino, and their Chef de Cuisine Austin Nickel is absolutely killing it. Funny thing about Spuntino - They cook in an electric kitchen. That takes guts, grit, and finesse. Chef Austin Nickel was born in Denver, and spent her childhood in both Colorado and Indiana. Inspired by cooking with her dad growing up, in High School she joined ProStart in Indiana. She decided to move back to Denver for college and attend Johnson and Wales University, where she graduated with an associate's degree in Culinary Arts. Let's welcome chef Austin to Chef or Death!!!
Chef and owner of Cattivella - Chef Elise Wiggins just showcased a premier of her new style of cooking show, Roots to Ranches that will air on Rocky Mountain PBS in January. Her goal is to blow people’s minds with such interesting content that the viewers are asking themselves what is this crazy lady going to do next. She's doing Chef or Death today!!! Crazy…
Growing up in the South, Elise Wiggins’s first memories are of family and food. Her family had a tremendous influence on her becoming a chef. Elise Wiggins grew up in the small Louisiana town of West Monroe. Her childhood was filled with time spent with her family hunting, fishing, gardening and cooking. The first thing her father taught her during her first hunting trip at the age of 6 ½ was to eat what you kill and to never waste food. He literally whispered in her ear when she put the bead of the shotgun on the bird and whispered in her ear ‘ we NEVER kill unless we plan on using and eating all the animal. Are you ready?” Elise replied yes knowing the gravity of what she was about to do. This was the foundation for Elise’s successful career as a chef.
In view of the raised awareness of gluten and GMO sensitivities, Mike and Rick Abitbol are raising the bar on craft beer. Brewery Rickoli – The ORIGINAL Colorado Craft Beer That's Crafted to Remove Gluten! Their award winning brew master noticed something missing in the Gluten free / Gluten Removed beer selection. What was missing was real beer, flavorful styles that reflect the spirit of our wonderful craft beer industry! It is as if people with sensitivities must not have taste buds or want flavorful beer. The options are very limited. So, that's what Brewery Rickoli is about – Great Craft Beer with a wide variety of styles and just some care to remove the bothersome gluten. Quite simply, It's much better Beer! Let's raise a gluten free glass with Mike and Rick Abitbol - Next on Chef or Death!
Brewery Rickoli has been brewing award winning beers in Colorado for almost two decades and has opened their own brewery in 2012 that reflects his belief in quality first. That means long established connections for better hop lots and exclusive use of non-GMO barley from Europe malted by the masters. Brewery Rickoli is a hidden gem on the west side of the metro area in Wheat Ridge that offers over 16 styles of gluten removed beer any given day. Currently in 12 oz. Cans and new seasonals are coming soon! Their beer is real beer made with barley, water, hops, and yeast – If they didn't tell you, you wouldn't know. Brewery Rickoli – We're Talking Much Better Beer!
With restaurants in Beverly Hills, Boston, Chicago, Dallas, Denver, Detroit, Indianapolis, Naples, New York City, Orlando, Philadelphia, Phoenix, Tampa, and Washington DC - Sounds like my next guest has a pretty sweet life! A Culinary Institute of America graduate and Corporate Chef for Ocean Prime and Cameron Mitchell Restaurants (CMR), Ian Rough is an Ohio native and proud to call CMR his home away from home for the past 17 years. Let’s make him feel at home here on Chef or Death - Next!
Growing up in the heart-of-house, Chef Ian Rough earned his chops in the restaurant business at the age of 15 as a dishwasher and a pantry cook. Working for the famed 55 Restaurant Group in Columbus, OH for five years, Rough was tapped to open new concepts and through his opening and operational experience, developed a passion for training. Now with nearly 25 years of food service and hospitality experience, Rough has supported CMR openings across the country. As Corporate Chef, Rough oversees culinary operations and menu development for the Ocean Prime brand.
Born in Monterrey, Mexico, Jesusio Silva discovered two lifelong passions at a young age: the thrill of the restaurant work and a love for his home team soccer club, the Tigres of Monterrey. Cooking, would transport Jesusio internationally—eventually landing him in Denver, exploring new cuisines and cultures. Yet his dedication to the Tigres and the community of supporters (Libres y Lokos), allowed Jesusio to never lose connection to his hometown and the people he left behind. Let’s play ball with Chef Jesusio Silva, next.
Above the Bar was created as a way to channel negative energy towards positive, tangible change. Acting as liaisons between brands, bars, and bartenders they help conceptualize, organize and operate fundraisers. Guest bartenders from all over the city donate a small amount of their time to work behind an unfamiliar bar, alongside peers they wouldn't normally get to work with while raising money for worthy causes through tips and proceeds of donated product. CC Chaput & Jillian Hapak hope is to bring people within the hospitality industry together to help build our community, make a difference, and go above and beyond the bar.
Co-founder of Above the Bar Denver, CC Chaput has been Bartending for 15 years with a total of 20 years in the hospitality industry, She started her long road down this career path as a hostess at an Abdow’s Big Boy in Enfield, CT. Participating in national and international programs such as Speed Rack CC was Season 6 regional winner of the North East and Season 8 regional winner of the South West, the Cocktail Apprentice Program, and Camp Runamok only confirmed my passion for this industry. CC currently tends the bar at Run for the Roses.
Co-founder of Above the Bar Denver, Jillian Hapak. Working in hospitality for 12 years, mostly bartending. “I'm proud to say that my first 'official' job in the industry was at a Hooters in a close suburb of Philadelphia. in San Diego, I explored as many facets of the industry as I could; from bartending, travel training for a large corporate restaurant, and even cooking and baking. A member of the team at Brass Tacks, as a bartender and social media manager. I also attend Nursing School full-time at the University of Colorado.”
Founded in 1933, the Colorado Restaurant Association is the leading trade organization for the state's dynamic foodservice industry. It exists to protect restaurant businesses and help them thrive. The Association’s membership consists of approximately 3,500 restaurant members and over 300 vendor members that provide products and services to the foodservice industry. With a 60+person board cultivated from CRA membership, plus eight chapters statewide, the CRA is run by restaurateurs, for restaurants.
The Colorado Restaurant Foundation is a non-profit that manages a number of workforce development programs and champions health and wellness initiatives within the hospitality community. Both arms of the organization play critical roles in our ability to serve the industry. Joining Chef or Death today is
CEO, Sonia Folsom Riggs,
Government Affairs Manager, Nick Hoover,
President of the Colorado Restaurant Foundation, Mary Mino,
and Communication Director, Laura Shunk
David Bergen is the co-founder and Director of Brewing and Marketing at Joyride Brewing Company in Edgewater, Colorado. Dave grew up near Chicago and graduated from Bradley University in Peoria, Illinois, before moving to Colorado in 2004. He began homebrewing in 2007 and opened Joyride in July of 2014. Dave is a Certified Cicerone and Certified BJCP judge and is currently the vice-chair of the Board of Directors for the Colorado Brewers Guild. Dave’s proudest professional moment was when Joyride won the silver medal in the 2019 Great American Beer Festival for their Ice Cutter Kölsch. Let's raise a glass!!!
Joyride Brewing Company is a small craft brewery in Edgewater, CO, across the street from the banks of Sloan’s Lake. They have a 10 barrel brewhouse with eight serving tanks and 6 fermenters. It all started as things often will,after a few beers. On a cool Colorado evening, three friends were sitting around talking about life. The idea of opening a brewery came about. Light bulbs went off, epiphanies were had, the three clanked their glasses and a brewery was born. Dave Bergen was one of those three - Let’s welcome him to the show!
Envision a feisty young girl who was always outspoken, active and strong-willed. Adrienne Larrew was that little girl who spent her days outdoors whether it was camping with her parents or fixing a fence on her Grandparent’s ranch. Even though she grew up in the suburbs of Denver, she found that ranch work suited her. Adrienne worked on ranches throughout the west, where she met Dan Lorenz, her business partner, and cohort in all kinds of adventures. They worked together for several years before starting Corner Post Meats with a handful of critters in Wyoming. To better connect with their customers, they left the rural mountains to build a thriving business along the Colorado Front Range and have located Corner Post Meats in Black Forest, on a ranch owned by the National Audubon Society. Corner Post Meats is meat for people who give a damn - Let’s give Adrienne all of our damns.
Adrienne Larrew is a driving force behind healthy, tasty meat shipped to families nationwide and restaurants through-out Colorado. She knows firsthand what it takes to raise healthy animals and manage the land, and how important it is for people to trust where their food comes from. Corner Post Meats provides customers exceptional forest raised pork, grass finished beef, grass-finished lamb, and pastured poultry. Adrienne is proud that “Corner Post Meats is meat for people who give a damn”, whether you give a damn about your health, or care about how the animals are raised, or that the land is managed to make ecosystems healthy and vibrant places.
Matt Vawter is the Executive Chef & Proprietor of Mercantile dining & provision. A Colorado native, Matt was raised in the Rocky Mountains in Summit County, and began his culinary career at the age of fourteen, cooking at the locals' favorite breakfast restaurant, The Claimjumper. Intrigued by the pace and heat of the kitchen, Vawter knew instinctively that this was his path. Let’s talk with Matt and see how he’s embraced his new position.
Matt Vawter began working at Fruition Restaurant under the mentorship of Chef Alex Seidel. Like all cooks at Fruition, Matt started in garde-manger and once again quickly rose through the ranks to become Fruition's Chef de Cuisine. In June 2014 Matt received the Zagat Award "30 under 30 culinary game changers". Matt has also received Star Chefs ‘Rising Star’ award and was a semi-finalist for Eater’s ‘Young Guns’. He has also been involved in Summit County’s ProStart Program, and was named Mentor of the Year in 2018.
General Manager and Executive chef of Epicurean Catering at Empower Field at Mile High Stadium, Nicole Olst has been active in the Denver culinary community for 8 years. Starting out as a seasonal staff member in the pastry department, Nikki thrived in the commercial catering arena, moving up the ranks within Epicurean, cooking for over 4,000 guests each football game and planning 250 events a year. Let’s get our Game faces on!!!
Originally from Michigan, Nikki moved to Colorado in 2004 to pursue an internship after receiving her degree in Fashion Design and Engineering. After many years in the workforce, she changed her career attention to her passion for food, Throughout her years in the Hospitality and Culinary world, Nikki has worked with many non-profits for food recovery, including We Don’t Waste and VOA Denver. Nikki has also worked with a number of other great chefs during non-profit, Chef driven events around the city; Corks & Forks, Fill a plate, Flavors of Denver, and the Dumpster Dinner.
Derek Figueroa is the President of Seattle Fish Company, the largest purveyor of high-quality fresh and frozen seafood in the Rocky Mountain region. For more than 100 years, Seattle Fish Company has made it their mission to partner with fishermen and farmers to improve the food system. With state-of-the-art facilities that stay open around the clock to handle ultra-fresh deliveries from Maine to Mexico and beyond. With the unparalleled freshness for which the company has become known.
Seattle Fish Company CEO, Derek Figueroa has been with the company for over 29 years. Figueroa sits on the executive committee of both the National Fisheries Institute and Project Angel Heart. Let's talk with the BIG FISH himself and see how he's navigated the choppy waters of running a seafood company...in COLORADO!!
After a long career on TV as News anchor in El Salvador, her country of origin, Susan Cochran decided to migrate to the land that promises a new beginning, the United States, and start from scratch. A graduate of Le Cordon Bleu, she came to Denver in 2018 and worked for the non-profit, Work Options for Women as Food Service and Culinary Program Director. Cookbook author, YouTube sensation and the kindest heart imaginable. Susan embodies the American dream. She shares her amazing story with Eric - Prepare to be inspired...
Raised mostly in New York City by eclectic food loving parents, Rayme Rossello’s love of street food started early. Stopping at hot dog and pretzel carts on the way home from school were some of her first culinary obsessions. Couple that with a deep affection for good tacos and endearing hospitality, one can see how Comida was born. After a life changing DUI, navigating her own challenges with drinking, and how it’s affected her personal and professional life - She's once again at the top of her game.
Rayme Rossello began working in restaurants at 16 and has been a part of the local restaurant community since 1990, both in the employment of others and for herself. In 1999 she partnered with Pam Proto and formed Proto’s Pizza. After 8 years and 5 successful store openings she took sometime and experimented with what was next.
Comida comes out of her passion for killer Mexican food and her love for travel. Both are things she and her team create on a daily basis at her Comida Cantina brick and mortar location and the taco truck that roams the front range by the same name.
Robert Thompson is founder and CEO of Punch Bowl Social, one of the fastest growing restaurant brands in the country. Building and growing a company with nearly 4,000 employees and 20 locations nationwide requires focus, commitment and drive – three things that Robert says were absent during his years spent drinking. 12 years sober, Robert will share insights about a life led with and without alcohol, the perils of addiction, and the moment when he hit rock bottom. He’ll also discuss alcohol in the restaurant industry and his opinions on how far the industry has come and how much it’s the same as it was 25 years ago when he got his start.
Robert Thompson is our guest today - 12 years sober and thriving. After an extensive career conceptualizing and operating both large-format and boutique restaurants and bars, founder and CEO Robert Thompson opened Punch Bowl Social in Denver’s historic Baker neighborhood in November 2012. Punch Bowl Social now has 19 locations across the country, with eight more slated to open by the end of 2020. Robert has earned the prestigious Ernst & Young Entrepreneur of The Year® award and was a ColoradoBiz Magazine CEO of the Year finalist for the past two years. Punch Bowl Social is an award-winning brand, earning a spot as one of the 2019 Fast Company “50 Most Innovative Companies in the World” and a Nation’s Restaurant News 2018 Hot Concept, among dozens of additional industry honors.
Athan Miller is the owner of Jack's Bar and Grill and Steamers Coffeehouse in Arvada. They employ adults with developmental disabilities and offer training and employment. Steamers Prep Kitchen opened in early 2014 with the purpose of providing employment and training in a safe environment to people of differing abilities. Jack’s was outgrowing it’s little kitchen, and she found that they had the capabilities of employing more people with developmental disabilities, but they didn’t have the space! With a lot of elbow grease and help from a fundraising campaign, they were able to build a commercial kitchen directly across the street from Jack’s and Steamers Coffeehouse — aptly named Steamers Prep Kitchen.
Arvada’s friendliest neighborhood bar and grill. Serving breakfast, lunch and dinner. Jack’s specialty is made-from-scratch cooking with an emphasis on sliders — 17 different handcrafted options—and cooked-to-order killer breakfast! The prep kitchen employs folks with developmental disabilities. They hire and train people with all types of abilities to work in their commercial kitchen. They ‘prep’ all the food and make all of the baked goods for Steamers Coffeeshop and Jack’s bar and grill, as well as produce and process all the jam for “A Different Kind of Jam by Steamers.”
Alex Windes is co-owner of Elevation Charcuterie and artisan meats, a Denver based USDA charcuterie company. Last year he was forced to withdraw his daily participation in the Operations of the company due to a drinking problem he developed over the years of starting the company. He has been through hell over the last few years, but since January 2019 he is completely sober. Alex is passionate and dedicated to bringing awareness to and helping others that have issues with drinking and drugs. He’s seen multiple friends dying of overdoses, as well as the issues he’s seen through my involvement in the food industry.
Raised in Littleton, Colorado, Alex Windes has always been a passionate native in love with exploring Colorado food culture, specifically charcuterie. Him and his partner Chad spent 6 years creating recipes and refining old world techniques required to make cured meat products in the style of old world Europe. They took their love for charcuterie to the next level by starting Elevation Charcuterie in 2013 and built a USDA certified facility over the next two years. Their award-winning products are now being sold all over the country at a rapidly growing rate.
After years of personal struggles, Alex is now extremely passionate about raising awareness on addiction, mental health, and wellness through fitness and positive motivation. His soon to air podcast "Sobering Experiences" discusses living happy and healthy through recovery.
Brother Luck is a nationally known chef, restaurateur, Top Chef alumnus, and a hero to the industry. He recently penned an op-ed for the James Beard Foundation entitled, 'Why I Choose to Be Vulnerable'. The owner of Lucky Dumpling, and Four by Brother Luck talks with Eric about his realization that his voice should be heard, and he is among many in the industry that suffer. Losing sometimes turns us in to winners. Chef Brother is a winner.
Top chef alumni Brother luck is here today - Recently penned an op-ed for The James Beard Foundation, entitled, “Why I Choose to Be Vulnerable” - A truthful and heartbreaking piece about depression and mental health
For nearly two decades, First Bite Producer Jessica Benjamin has committed her time and energy to connecting her community to local food. Throughout her time in Boulder, Jessica has worked tirelessly for area nonprofits, small businesses, restaurants, the University of Colorado, and managed her husband’s campaign for city council in 2017.
Now in it’s 14th year, First Bite: Boulder County’s Restaurant Week will feature over 50 of the top local restaurants from November 8 -16th. With the flexible three-course format, chef’s are stretching their culinary creativity to wow their diners with an experience that’s unforgettable.
Joining her is Chef Eric Lee from Acreage! The Acreage menu constantly rotates, showcasing the bounty local farmers bring to him. Acreage is one of the more than 40 Boulder County restaurants participating in First Bite 2019
The Zero Proof Dinner Series provides a setting to spread awareness of mental health issues and addiction in the hospitality industry, while guests enjoy an evening of great food, creatively crafted dry beverages and engaging conversation. Proceeds from these events go to various organizations, focusing on mental health and addiction support for workers in the hospitality industry. Let's set the table with Nick Kayser, Connor Green, and John Hinman.
Organizing instruments of change is difficult to do full time - Doing something as powerful and as needed for your community when you work 14 hour days in a restaurant or running a small business is almost impossible. But those people are out there. Doing good while operating important and successful businesses. Nick Kayser, Executive Chef of Vesta, Connor Green, Bar Manager at Ace Eat Serve, and John Hinman of Hinman’s Bakery and CHOW Take us from 90 proof to zero!
For more than 40 years, Bill St John has written and taught about restaurants, wine, food, and the history of cooking; he’s also written on travel, op-ed, and language. He taught for several years each at Regis University in Denver, at The University of Chicago, and was on-air talking about food and restaurants with Denver’s KCNC-TV for a dozen years. In Rome in 1988, he interviewed the nuns who feed the Pope; in 1990, he cooked on the Venice-Simplon Orient Express. He spent a week in 1997 as a Trappist monk at the brewery of Orval, Belgium, and in 1998 Julia Child took a 20-minute nap on his right shoulder.
Bill St John is also sober. A struggle that he deals with daily. I’m honored to have him on to tell his story.
Brunch Running is a Colorado-based social running community and experiential marketing company that inspires individuals to get moving and eat real food. Founded by RRCA running coaches, Cortney Logan and Alexandra Weissner, the community hosts runs that start and finish at local restaurants. Their events offer a welcoming environment for the everyday athlete to get their sweat on while making friends that share their passion for fitness and brunch!
This is the first in a series I’m doing for Sober October. The idea is that if there is someone listening that can identify with these stories - maybe they’ll see that a number of their peers are going through something similar and see that it’s ok to ask for help. It takes a lot for someone to come forward and talk about their story - and a ton of courage to talk about it publicly on a podcast. So, please give them your attention and applaud their journey. If you’re struggling with something you’d like to get control of - there are resources out there.
National Suicide Prevention Hotline – 1-800-273-8255
Cocaine Anonymous – 1-877-978-1309
Alcoholics Anonymous – 1-800-662-HELP (4357)
James Rugile is a badass chef. Talented, thoughtful, and sober. I talk with him, Emily Schrader from BarZero, and licensed therapist Kathy Hawkins about the journey from "rock bottom" to now. Please listen to their stories. It takes a hero to admit when they need help. This is a story about heroes and heroic acts. F&B workers have the highest rate of illegal drug use and rank 3rd for heavy alcohol consumption in the country, and In 2016, the Center for Disease Control and Prevention listed chefs and food service workers as one of the top 20 professions with the highest suicide rates.
After celebrating a 20-year tenure, Chef Penelope Wong submitted her resignation from her role as Executive Chef at Glenmoor Country Club in 2018. After successfully accomplishing the goals she has set for herself, her team and her department at the country club, Chef Penelope set out to seek new ventures and new challenges in the culinary industry. That new venture is the wildly popular Yuan Wonton - A food truck Denver has desperately needed.
In December of 2018, Chef Penelope, along with her husband, Rob Jenks, set out to start their own business. After months of research, planning and execution, Chef Penelope revealed the concept of a food truck specializing in hand made dumplings and wontons. After a complete custom build-out that Chef Penelope and Rob had executed on their own, Yuan Wonton, Denver’s dumpling truck, officially launched in the Denver market in September of 2019, exactly 1-year after Chef Penelope left the private club arena.
Jared Leonard has a problem. He likes opening restaurants. Lots of restaurants. The thing is though, he's pretty damn good at opening restaurants. He opens restaurants that work. He opens restaurants that are successful. He opens restaurants with amazingly simple food and impeccable service. Maybe it isn't a problem... Jared's latest concept is Grabowski's Pizzeria in the The Source Hotel and Market Hall. Ya think you know 'Chicago Style' pizza? Think again. This ain't no doughy Pizzeria Uno thick crust pie - Nah, this is 'Real Deal' Chi-town Tavern goodness. Let's check in on our old friend, and see what he's got in the oven for us...also, wtf is a Grabowski?
Jared Leonard is a restaurant man. Part restaurateur, part entrepreneur, part family man, and clearly a workaholic. He's one of the good guys. His newest concept is Grabowski’s - A Chicago, tavern style pizzeria
Frank Bonanno (ever heard of him?) is the chef and proprietor of Bonanno Concepts, a Denver restaurant group that’s the umbrella to some of Denver’s most established restaurants and bars: Mizuna, Luca, Osteria Marco, French 75, Green Russell, Wednesday's Pies, Russell's Smokehouse, Vesper Lounge, Lou's Food Bar, Salt & Grinder and his newest venture, Denver Milk Market--a 16-concept market and food hall. Mizuna is widely recognized among the top restaurants in the country; Green Russell has been twice recognized by Travel & Leisure as one of the top cocktail bars in the world.
Frank Bonanno is a graduate of the University of Denver, Daniels College of Business and the Culinary Institute of American in Hyde Park, NY. He has authored two cookbooks, received multiple James Beard Foundation Award semifinalist nominations, and was the host of the widely popular PBS show called Chef Driven. Thirteen of Frank’s former executive chefs have moved on to open restaurants of their own, virtually shaping the Colorado culinary landscape.
Julia Joun is the Founder and Executive Director of the Flatirons Food Film Festival. In its seventh year, the Festival that runs Oct. 10-13 is an annual multi-day film festival in Boulder, CO. It is intended to bring together those interested in eating, food culture, and food issues to educate, entertain, and inspire them. The Festival screens a mix of US and international feature and documentary films that address a wide range of food-related topics and issues. They also present film-related culinary events, engage expert speakers for every film, and host distinguished visiting speakers to enhance the educational and convivial aspects of the films. This year's Festival has eight film programs, speakers and panels and panel discussions, lectures, events like a pollinator fair and farm-to-table dinner at Bramble and Hare, and exhibitions of art inspired by our films. Grab your popcorn, and cozy in...
Julia Joun, Founder and Executive Director of the Flatirons Food Film Festival, has followed the Denver and Boulder culinary scene for nearly 30 years. Her twin passions for food and film led her to found the Festival. Julia believes that food, restaurants, farms, and adult beverages in the area are better than ever. She relaxes by finding the perfect tomato at the Boulder Farmers Market and watching films. On the flip side of her double life, she is a professional writer, who specializes in software documentation.
Fresh seafood in a land-locked state?? That's crazy talk! NOPE!! In fact, the technology that Niceland Seafood employs will BLOW both coasts of your mind! Niceland Seafood is the first turn-key provider of fresh Icelandic Fish to offer full traceability from sea to pan. Meghan Russell, Director of US Sales & Strategy and Patrick Dunaway, Sales Aquaculture Specialist join me to talk about the GIANT waves Niceland Seafood is making! Play nice...
Although a small nation, Iceland leads the world when it comes to sustainable fisheries, advanced data systems, and cutting-edge processing technologies that minimize time and waste. Their breathtaking nature has some of the cleanest waters in the world. They believe in maintaining the health of their marine life, just like fishing has maintained life on the beautiful island for centuries. Niceland Seafood is the first turn-key provider of fresh Icelandic fish that is delivered directly through a new fully traceable digital sales channel. This is Sea-to-Pan traceability, allowing them not only to supply you with fish directly, but also allowing you to know where your fish came from and how it got to you! Meghan Russell, and Patrick Dunaway are here to tell us a whale of a tale...
Patrick Williams is the National Beverage Director for Punch Bowl Social. Around 17 years ago, Patrick stepped behind a bar for the first time. A light shone down on him, and with a twinkle in his eye, he realized he was on the right path. Fast Company ranked Punch Bowl Social #1 in the Gaming Category - Considering Patrick puts the PUNCH in Punch Bowl Social - Dude might know a thing or two about his craft. Let's get muddled and shaken with the King of Punch!
Born and raised in Akron, Ohio, he relocated to Denver, Colorado in 2006 to follow his dream in the bar and restaurant business. Feeding off of the creativity and ingenuity of his mentors and peers (some of the most recognized bartenders in Denver), he found he was a natural at crafting cocktails. Patrick fell in love with the ‘process’ and all things muddled and shaken. A Bar Smarts Advanced graduate, Certified Cicerone, member of the Colorado and United States Bartender Guilds, and crowned Denver’s Punch King 2015 & 2016, Patrick is most proud of founding PBS’s Best of the Bowl cocktail competition – an internal, but national, cocktail competition amongst Punch Bowl bartenders.
Linda Hampsten Fox is the creative force and mind behind The Bindery—an all-day bakery, market and eatery in the Lower Highlands neighborhood of Denver. The Colorado Restaurant Association named her Chef of the Year in 2018. The Bindery is a true journey of food culture - Let's take a journey with their creator.
Linda Hampsten has been cooking professionally for most of her life. She perfected her craft while apprenticing with chefs in Switzerland, Italy and France from the hotel kitchens on the Cote d’Azur to precious vineyards in Tuscany and mountain chalets in Switzerland. While her culinary passion is Mediterranean cuisine, her extensive travels have given her an intimate knowledge of food trends and cultures from all over the world.
Victoria Wolf and Richard Ouellette run Victoria's Gluten Free Kitchen here in Denver, CO. Victoria didn't set out to start a business - but she did, and the gluten free community is sure glad she did. Armed with 27 years experience in marketing, coupled with Richard's vast amount of experience in grocery, food service and broker segments - they took a simple pizza crust recipe and built one of the hottest brands out there. Let's hear how they did it, and more importantly...why.
Cooking since she was 9, Victoria has always loved food. However, gluten-free baking never interested her but the quest to create a gluten-free pizza which reminded her of what she used to love was the motivation she needed. After creating the original pizza crust, she spent two years perfecting the sandwich bread recipe. Now, what started as one product has mushroomed into 12 SKUs and counting.
Rich too has been cooking since he was 9 and worked side-by-side with Victoria to create the products. He brings the much-needed non-gluten-free perspective to the brand. I’m proud to welcome to power couple behind Victoria’s Gluten Free Kitchen to the show.
Bill Miner has had quite a life - Raised in rural Ohio in the beautiful rolling hills and farmland of the Buckeye State. Bill has cooked for Rock-n-Roll royalty, as well as ski resort greasy spoons. An Art Institute alumni, Bill's fascination with cured meats has not only turned his company, il porcellino salumi into a national brand - it's also given him numerous accolades and awards. It took me some time to land my friend, Bill. He's not one to boast of his greatness...the geniuses never are.
Bill Miner is a super genius - a genius with a passion for cured meats. That passion turned into il porcellino salumi, a whole animal butcher shop and delicatessen born in October, 2015 at 41st & Tennyson Street. The basis of the business has always been charcuterie and house cured meats utilizing locally raised animals. The shop received quick praise upon opening, being named Best New Deli in Denver and Best Sandwich Shop by Westword in2015 & 2016, and a Top Ten New Restaurant by multiple publications in Denver. The praise for the salami and charcuterie started coming in 2017, when il porcellino salumi won two Good Food Awards, for its Coppa and its Head Cheese. In 2018, Bill Miner was crowned the Grand Champion at Charcuterie Masters in NYC, beating out 100+ other national competitors from around the country, including all of the big boys, for one of il porcellino’s best selling products, Spiced Juniper Salami.
Jason zumBrunnen is the co-founder and Brew master at Ratio Beerworks in Denver, CO. Before forming Ratio, Jason tried his hand at many unusual jobs, including working at Cirque du Soleil (NOT as an acrobat!), working at film studios in LA, selling plastic, and touring the world singing and playing guitar in a punk rock band. He learned how to drink on tour - And learned how to brew in Germany. Music. Beer. Chef or Death feels right at home...
In many ways, Ratio Beerworks started in the punk scene back in the late 90’s. They cut their teeth by touring, playing out, creating zines, and working at labels. That DIY mindset prepared them for the challenges of creating and sharing our passions on their own terms. Over the years that energy has been channeled into brewing, learning the craft in Germany and honing their skills at some of the most respected breweries in Colorado. After moving on to successful careers in brewing, marketing, and finance; they have teamed up again for their most ambitious project yet - Ratio Beerworks, a Denver micro brewery.
Abigail Plonkey is Founder and Chief Experience Curator at Maximalist, where she leads all aspects of the agency, including creative direction, strategy, and experiential design. Abbey is an interior designer and brand strategist by trade, with over 11 years of experience in strategy, brand ideation, storytelling, and visioning. After transitioning from the spa brand and development industry to a Denver-based architecture and design firm, Abbey developed one of the industry’s first fully comprehensive in-house agencies. She also founded Thrice Pop-Ups: bringing immersive design, unexpected fare, and cocktails together to wake your brain. Thrice is taking food, drink, and design to an entirely new level; engaging brands, developers, and vacant spaces together with chefs, mixologists, artists, and musicians. Abbey is making waves Denver has never looked this good!
Jeff Gebott is nationally recognized pit master and an established restaurant operator. Classically trained, experienced in multiple cuisines, and an award-winning chef. From ribbons and trophies in BBQ competitions, local Denver restaurant food awards, and receiving the 5 Star Diamond Award from the Academy of Hospitality Sciences, Jeff has seen and cooked it all.
Jeff recently opened up a new “Heavy Metal” food truck concept called H3SH3R BBQ CO. (pronounced hesher) and is bringing his love of Texas BBQ and Tex-Mex cuisine together in one spot. Bold and Brash flavors inspired from Texas that will punch you the mouth like a Pantera song
Gotta revisit my buddy Elan Wenzel again. Elan appeared on my first episode "How We Started" over a year ago. Since then he's taken his company Element Knife Company big time! A well known culinarian, business owner, and the nicest guy around. Let's show him some love - otherwise, he'll cut you.
After medaling in American Culinary Federation cooking competitions Chef Wenzel graduated from Colorado Mountain Culinary Institute as Apprentice of the Year. Subsequently, Chef Wenzel studied in Japan, where he was exposed to a broad array of cutlery, tools, sharpening stones, and techniques. Now, after more than two decades in the industry, he has developed a much deeper appreciation for Japanese cutlery.
Elan has recently left his position as a sushi chef in Colorado, to focus on his growing knife business, Element Knife Company. One of the nicest entrepreneurs in Denver - Please welcome, Elan Wenzel to the show!
Angela Neri is a BOSS!!! Owner of Pony Up Denver, Angela and her team run the place we have always wanted to eat and drink in. A fun, hospitable, approachable environment, void of pretense. Their guests belly up to enjoy a great cocktail, a glass of wine, and a sandwich or snack, rooted in craft and speed. The experience is about the guest and never about the bartender or the chef. I'm personally addicted. Also, she's personally responsible for my new Lambrusco love affair...
Angela Neri grew up in California, and developed a love of travel that has taken her to great cities across the United States, and around the world. It’s been while visiting top-notch bars and restaurants in those places that she developed a love of inspiring environments and excellent service. World-class cities like San Francisco, New York, Barcelona and Paris particularly, helped shape her commitment to refined hospitality.
Dan Landes is a Denver legend. Restaurateur, author, hotelier, space maker, and a resident of Mexico. Dan also houses one of the smartest brains I've ever known. Opinionated, brilliant, brash, and a fellow pirate. I'm lucky to be in his presence once again...A true lightning rod and wordsmith - Sit back and relax - we’re all about to experience one fucking epic conversation.
Dan Landes is former owner of Watercourse foods, City O City, and the legendary Campus Lounge. There are few true legends in this business and Dan is at the top of the list. Entrepreneurs take many forms, but Dan isn’t your normal businessman. Social causes drive not only his business plans but also the bottom line. Dan is a man of the people and never takes shit lying down. He fights the good fight, and as any fighter has his wins, he also takes a few losses. But at the end of it all - Dan won.
Chef Samir Mohammad brings his inspired ideas, world-influenced palette, passionate energy and 20 years of restaurant experience to Bettola Bistro. Chef Samir's four years in the Coast Guard afforded him the opportunity to attend Le Cordon Bleu in San Francisco, followed by multiple culinary awards on his resident ship, and ultimately a degree in Dietary Nutrition from CIA Greystone in Napa, CA. Yet even with his prestigious training, he credits his return to Taos, NM and work with his uncle at the famed Joseph’s Table as his most valuable piece of education.
Chef/Owner of Bettola, Samir Mohammad transports diners to Italy when they enter his small bistro on the edge of Aurora/Denver. Here his food and his team's warm hospitality wrap guests in a comforting embrace. With just six burners and only a dishwasher to help him in the kitchen, Chef Samir turns out authentic Northern Italian cuisine with his creative spin on classic dishes. He bakes bread in-house daily, makes fresh cheese, charcuterie and pastas, and supplements quality ingredients from his home garden. A veteran of many kitchens in Denver and a world-traveler, his background and passion ensure you will have an excellent meal at Bettola Bistro.
Bettola means "hole-in-the-wall" btw
Addiction is a treatable disease and not a moral Failure - Cody’s Fresh Start believes that everyone with a substance use disorder deserves an opportunity for a fresh start in life. In memory of their founder's son, Cody, who died from an opioid overdose in 2013, they have committed to provide a fresh start to those who are in need. They offer treatment scholarships and other types of recovery support. There is a significant need for all types of addiction support from education and awareness to treatment and Recovery, and they want to change the conversation on how addiction is perceived by most as a moral failure instead of a treatable disease.
A living miracle, Jackie Huban co-founded Cody's Fresh Start Charity Works in 2014 with Mary Huff Cucarola, Alcohol and drug-free since September 4th, 2013, she embraced recovery at the age of 23 after her boyfriend, Cody (Mary’s son), died from an opioid overdose in 2013. This is a story of redemption, reconciliation, and love. I'm honored to tell their story.
Seven-year-old Thach Danny Tran first fell in love with food on the streets of his birthplace in Saigon, Vietnam. At a young age he began washing dishes at his grandmother's noodle restaurants, where she patiently taught Thach to appreciate the intricacies of good food. In August of 2017 Chef Thach became the Executive Chef of Denver’s popular Ace Eat Serve. The lively, high-energy dining room, ping-pong hall, bar and patio perfectly complement Chef Thach's creative, interactive, and authentically inspired culinary creations. It is here at Ace that Thach has the opportunity to share his love, passion and experience cooking Asian Cuisine with the greater dining community. Oh, and the Peking duck....the duck.
New this summer is the Ace Lounge; a portion of the patio area with astro turf, swinging chairs and casual communal seating. In addition to the two outdoor pong tables Ace is offering Game Plan weekly activities all summer:
● Sunday Funday – Live DJ, Patio Games, Slushy Specials
● Monday – Industry Night (free pong for industry, bao specials)
● Tuesday – Pong Tournament (first come, first served - $5 buy in with prizes)
● Wednesday – Wings & Whiskey ($1 wings, $5 whiskey open to close)
● Thursday - Whole Peking Duck platters
● Friday – Floral (Free pong with Hawaiian shirts, Daquiri time-outs)
Today, we talk to the chef that helms the kitchen of one of the most fun restaurants in Denver - Ace Eat Serve’s chef, Thach Tran!
Some folks seem to think fine dining has run it's course. Well, my friends Chris Royster (Executive Chef), Elizabeth Sammuri (Wine & Beverage Director), & Adam Monette (G.M./Partner) beg to differ. The monster team running the iconic Flagstaff House Restaurant want the world to know that Fine Dining is Juuuuuuust Fine.
One of the most highly-regarded restaurants in the state, the Flagstaff House Restaurant has been a Colorado institution since 1929. Recognized with consecutive Forbes Travel Guide Four Star and AAA Four Diamond awards each year, the restaurant has also received Wine Spectator's Grand Award every year since 1983 with its impressive list of over 15,000 bottles. Located in a gorgeous house built into the mountains overlooking Boulder, but still only a short drive from Denver, the restaurant offers a truly authentic Colorado experience for guests celebrating special occasions, holidays, business events, and everyday memorable meals. Despite its age and storied past, things are far from stagnant as a young, vibrant team is leading the iconic restaurant:
Super Chef Paul C Reilly joins the Pirate Ship to talk all things Union Station Farmers Market. Owner of beast + bottle & Coperta, chef Paul is an elected member of the Market's board. Let's talk farming, best practices, Community Shared Agriculture, and all the amazing organized events. I'll set the table and let him cook it up!
Paul C. Reilly is the co-owner/executive chef of beast+bottle, a rustic American craft restaurant in Denver centered on local, farm-focused food, which he co-owns with sister Aileen V. Reilly. Since opening in 2013, beast + bottle has earned multiple accolades, inclusions on ‘best restaurant’ lists and nods to its well-rounded beverage program. Drawing from hisupbringing in New York’s lush Hudson Valley, Paul is committed to sourcing only the highest quality ingredients. In 2004, Paul moved back to Denver to help open the acclaimed Mirepoix, followed by a move to Executive Chef and Owner of Encore on Colfax, a longtime Denver favorite. Following Encore’s closure in 2012, In March 2013, Paul and Aileen opened beast + bottle, where Paul puts his unique spin on new American cuisine nightly. Paul’s constantly evolving menus highlight the creative use of whole animals and ingredients from the twenty plus local purveyors with whom the Reillys have partnered.
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Learn more Proud Colorado Native, Brice Young and his partner Amy started this venture out of their garage 7 years ago with $500 and a dream. Today, they own and operate a small craft coffee shop and non-bakery in Louisville. Precision Pours- Coffee and Bakes - is THE rebel coffee shop - Coffee. Baking. Hustle. That's what we'd expect from a Colorado boy.
Colorado Native Brice Young and his partner Amy started this venture out of their garage 7 years ago with $500 and a dream. Today, they own and operate a small craft coffee shop and non-bakery in Louisville. Having been from Boulder, the coffee scene grew stale for them. They’d venture out up to 30 miles for a good cup of coffee, and therefore Precision was born. A (360 sq ft) neighborhood coffeehouse, serving specialty coffees from across the globe. Proud parents of three beautiful children. Amy runs the back-end of the business, while Brice manages the front-end operations, such as barista, manager, baker, and general servant.
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Learn more Just in time for Chef and Brew 2019!!! Last year's winners for Best Pairing, Runner Up - Best Beer, and Best Dish; Greg and Kent Dawson of Briar Common Brewery + Eatery join me today about one of my favorite events of the year and their amazing restaurant!! The idea of Briar Common started more than 20 years ago when brothers Kent and Greg began to enjoy a new style of beer sweeping the Northwest: The American IPA. After years of brewing small batches literally continents apart, they decided to make Briar Common a reality in 2013. Three years and a few dollars later, they opened Briar Common Brewery + Eatery in October of 2016 with the goal of offering balanced and drinkable beers, complemented by creative gastropub food.
Chef and Brew VIII Denver’s Most Delicious Beer Festival is finally upon us!!! Chef and Brew is Denver’s premier beer and food pairing competition and festival, bringing together Colorado’s top chefs and local craft brew masters. Over 20 craft brewers and chefs will team up to create the ultimate beer and food pairing. Wednesday, August 28, 2019 at The Exdo Event Center Tickets are still available - VIP $69; GA $49 VIP Guests gain early access to the event and a Belgian Beer glass to be used throughout the event. All guests will enjoy unlimited samples of all dishes and beers and cast their vote for the coveted People’s Choice Award. Each chef prepares two small bite dishes and each brewery samples a small pour of two of their finest. Chef and Brew promotes the notion that local craft beer is an ideal pairing for chef-driven food. Let’s meet the brother’s that own the brewpub that made a big splash at last years event!
1 year in the books. My friends John Hinman and Doc Noe do the roasting
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A Mid-Atlantic transplant, Jamey Fader moved to Denver in 96' where he connected with Dave Query to chef the downtown Jax Fish House. From that union Lola Coastal Mexican was born and launched on Pearl St, its original location. It was during this time that Jamey was honored with the Chef of the Year award along with a host of local and regional accolades. Chef Fader has changed gears to take on a new challenge as culinary director for Marczyk Fine Foods - We're a lucky bunch to have him.
Former culinary director for the Big Red F restaurant group over seeing Jax in Denver, Fort Collins, Glendale and Kansas City, Lola Coastal Mexican, and Post Brewing Company; Chef Fader has recently changed gears to take on a new challenge as culinary director for Marczyk Fine Foods while also creating a new lifestyle that puts his wife and daughter at the forefront.
Get ready to experience Slow Food Nations, an international food festival hosted by Slow Food USA in Denver, Colorado from July 19-21! Connect with farmers, foodies and families over three days packed with events, pop-ups, food and fun centered around the 2019 festival theme, Where Tradition Meets Innovation. With free and open festival grounds full of delicious and interactive activities as well as ticketed events - there’s something at Slow Food Nations for everyone. Talking with me today about one of the most important food events of the year are three of the most important people in food - Making an impact on not just what we eat, but how we eat.
• Slow Food Nations is a three-day international culinary festival hosted by Slow Food USA in Larimer Square in Downtown Denver, Colorado. • Opening with a rockin’ Colorado-themed block party and ending with a zero waste community supper made using the leftover food from the weekend, Slow Food Nations features over 100 free and ticketed cooking demonstrations, food tastings, family activities, block parties and talks centered around food that is clean, fair and good for all. • This is the third year for this event. • The theme this year is “where tradition meets innovation”. • 20,000 attendees throughout the weekend. Honored guests Alice Waters and Ron Finley will be joined by headliners Drew Deckman, Kristen Essig, Caroline Glover, Sandor Katz, Adrian Miller, Kevin Mitchell, Davia Nelson, among others - including our own, Alex Seidel.
Cristino Griego is the chef & owner of Della Radice; an active food advocate with an unparalleled passion for protecting cultural identities tied to gastronomic traditions and history. He holds firmly to his New Mexican and Italian ancestral roots and works diligently to integrate and combine these delectable and savory flavors with his classical French and Italian cuisine training. With the utmost respect and admiration for the people who grow and harvest our food, Cristino strives daily to educate the public about the origin and history of the food while never losing sight of the influence and importance that food has served in his life and the world.
Opened in 2019, Della Radice is a showcase of Chef Cristino Griego's passion to create and bring approachable, top quality food and wine to Denver at an affordable price. Della Radice's menu is seasonally driven to ensure the finest and freshest ingredients. As an intimate neighborhood wine bar & restaurant, Cristino wants every guest who walks through his doors to feel like they're walking through the doors to his own home. Della Radice literally translates to “Of the Root” in Italian and is now a living example of working to live, not living to work
Jimmy “Snarf” Seidel began his career in the world of finance after attending Drake University. He traded options on the floor of the Chicago Board Options Exchange and was a wealth manager at Stifel Nicolaus. Those experiences were vital, because they gave Jimmy the experience and know-how necessary to finance and build a business. Now more than 20 years later with 21 locations nationwide, Snarf's continues to serve ridiculously addictive sandwiches and spread the sub love with everyone that walks through the door.
Jimmy ‘Snarf’ Seidel’s true passion has always been food, and it wasn’t long before he knew he wanted to pursue a career in the restaurant business. To this day that has been the main ingredient and driving force behind Snarf's Sandwiches. Jimmy’s love of food ranges from local food carts in Mexico City to the finest restaurants in Europe, but it was the All-American sandwich that really intrigued him. Even with all the choices out there, he never felt like anyone “got it right.” That's when Jimmy set out to create it himself, and is the beloved Snarf's Sandwiches.
Born in Los Angeles, where the food is as diverse as the city's culture, chef and visionary Jeff Osaka has always been fascinated by the restaurant industry and has garnered praise from critics and peers alike for his indelible contributions to the culinary world. OSAKA RAMEN, Sushi-Rama, and 12 at Madison keep him busy and us fed. Let's welcome an icon to the pirate ship!
Throughout his 25 years of experience, Osaka has worked as a private consultant, cooking and catering for some of the most notable names in Hollywood and alongside Chefs Bradley Ogden at One Market and Wolfgang Puck at Chinois Las Vegas. Following his time in Las Vegas, Osaka moved to Jackson Hole, Wyoming where he, alongside friend and Wine Director Ken Fredrickson M.S., opened Restaurant Terroir in 1998 which was followed by Asian-influenced Koshu in 2000. In November of 2008, Osaka brought his experience and passion to Denver, Colo. where he opened twelve, a restaurant intensely inspired by the changing seasons as the restaurant’s entire menu changed every month. In 2014, Chef Jeff Osaka received a James Beard Foundation Best Chef Southwest semifinalist nomination.
Culinary instructor Daniel Witherspoon, director and executive chef of Denver-based The Seasoned Chef Cooking School, is a cookbook author, award-winning chef and offers a revolutionary and innovative "cook once, eat twice" guide to creating healthy, delicious, quick and flavor-bombed recipes that you can mix, match, make and then take on the go. It features nearly 40 easy-to-master core recipes, more than 100 diverse menu components and close to 45 time-saving next-day recipes that transform tonight's dinner into tomorrow's fresh take. His new cookbook, vivid with beautifully photographed images from Denver-based food photographer Jennifer Olson, walks you through step-by-step with instructions that show recreational cooks how to make fresh, uncomplicated and long-lasting meals simply by interchanging a few basic proteins, vegetables, sauces, dressings, salsas and relishes. Let’s power up!!
Chef Dan Witherspoon is an award-winning, classically-trained chef whose primary passion is teaching home and recreational chefs the fundamentals needed to cook well at home. After working under acclaimed Belgian chef Henri Bergmans and leading kitchens as an executive chef in both Southern California and Colorado, Chef Dan now focuses his attention towards instruction. As the owner, director, and lead instructor at both The Seasoned Chef Cooking School and The Gourmet Spoon in Denver, Colorado, Chef Dan is widely known for taking the mystery out of the cooking process. In his 37 years of professional cooking experience and 18 years of professional teaching, Chef Dan has been consistently committed to helping students learn to simply, affordably, and quickly make a delicious and healthy meal on their own at home. Dan is a second-degree black belt in Kempo Karate, training with Z Ultimate self-defense studios. Chef Dan lives in Denver, Colorado, with his wife and continues to teach home and recreational chefs most days in both corporate team building and small group settings. He has recently beaten a rare form of cancer, multiple myeloma, and in addition to the excellent treatment he received from his medical specialists, he credits beating the disease and staying in remission through his diet of fresh vegetables, lean produce, whole grains and good fats. He is living proof that food is more than just fuel, and can be the best defense to maintaining optimum health, wellness and vitality.
Rio Grande Mexican Restaurant has been serving Colorado its own brand of from-scratch TexMex fare since 1986. Founder and Owner, Pat McGaughran, grew up in Houston, Texas, a city known for its cultural diversity, including a strong Latino community, and TexMex cooking. Living in such a melting pot, McGaughran spent his youth eating plenty of fresh, Mexican food, both at his friends’ homes and out at Houston’s well-known TexMex restaurants.
Pat McGaughran and his two friends Andre and Stephen Mouton packed up a van and spent time traveling through northern Mexico and the Yucatan, learning more about the culture, and, of course, the food. McGaughran discovered and fell in love with a whole new cuisine, asking for recipes along the way. After McGaughran’s travels, he settled in Fort Collins, Colorado, and while he loved his new home, he missed the food he enjoyed in Mexico, especially the chile rellenos and the black beans.
He began cooking his favorite recipes for friends and even gave black beans to Lucy Stromquist, a nearby farmer, to grow this non-native crop locally. Shortly after, McGaughran decided to take the leap and open a restaurant, the Rio Grande Mexican Restaurant, in Old Town, Fort Collins, with Stephen and Andre Mouton, where he could introduce his beloved TexMex food (and slow-cooked black beans!) to everyone. That long, simple, delicious journey through Mexico lives on in every dish “The Rio” will ever make.