Table Talk for October 18

October 2005
Heading to the hills...Come Nov. 1, chef Adam Mali (of the late Restaurant Kody) takes over the kitchen at Ajax Tavern in Aspen. Look for Mali to continue the Tavern's tradition of haute alpine cuisine with a Mediterranean influence. As at Kody, Mali will focus on local, seasonal, and organic products. While we wish he were staying here in the Mile-High City, we're thrilled Mali, his wife Mary, and daughter, Hana, continue to call Colorado home. Fingers crossed we'll find an Aspen reincarnation of Restaurant Kody's pan-seared elk loin. 685 E. Durant Ave., Aspen, 970-920-9333, www.ajaxtavern.com. Trading places...After 10 years of cooking, Hamilton Cowie has not only left Baca (formerly The Swan), he's hanging up his apron—at least for now. The well-respected chef who manned the burners at Sacre Bleu, The Swan, and recently opened Baca is looking to cook up something different. Cowie won't spill any details, but says he's starting a new Denver company that's "completely unrelated to the hospitality business." Lucky for us though, Cowie says he'll eventually return to cooking when he can afford to own his own 40-seater. Stay tuned. Where's the beef...You'll find it—along with elk, pork, venison, and buffalo—at Steve's Meat Market in Old Town Arvada. The company has been butchering and processing big game meats along Olde Wadsworth Boulevard for 20 years but the retail outlet is brand new. Stop by for bratwurst, burgers, summer sausage, and jerky made from Colorado pork, buffalo, and elk meat. The best part? The prices: $3.99 buys you a pound of smoked German elk sausage and a dealio $3.49 will put a pound of ground elk burger on your table. Don't miss the spicy buffalo jalapeno jerky. 5751 Olde Wadsworth Blvd., Arvada, 303-422-3487, www.ajaxtavern.com.