RECIPES
7:08 pm, Aug 28, 2010
In My Kitchen: Sean Yontz, Mezcal, Tambien Cantina, and Rockbar
Kitchen Cred Sean Yontz, 40, took his first kitchen job as a teenager, before quickly moving into fine dinaiang at the late Rattlesnake Club in the Tivoli. Later, Yontz followed his executive chef stints at Zenith and Tamayo with the 2002 opening of the late Vega, his own white-tablecloth restaurant. Yontz is currently a partner in Mezcal,... MORE
7:08 pm, Aug 28, 2010
In My Kitchen: Leigh Jones, Jonsey's EatBar
Kitchen Cred: Leigh Jones, 39, hails from the small town of New Concord, Ohio. After opening a string of restaurant hotspots in Nashville, Austin, and Denver, she relocated here to co-open B-52 Billiards in 2000. Brasserie Rouge followed in 2003, and Atomic Cowboy in 2004. She co-opened the Horseshoe Lounge in 2006 and her own place, Jonesy's... MORE
7:08 pm, Aug 28, 2010
Culinary Sips
Cocktails have long suffered as the kitchen's redheaded stepchild. Home and professional chefs lavish love and creativity on food prep and wine pairings, but when it comes to cocktails, cranking open canned mixers often seems good enough—but not for chef Kelly Liken. Liken creates cocktails for her eponymous Vail restaurant that are every bit as... MORE
7:08 pm, Aug 28, 2010
In My Kitchen: Janelle Sullivan and Stephan Poullier, Jaja Bistro
Kitchen Cred When Denver native Janelle Sullivan opened Hot Pots in downtown Littleton, she met her fiancé and now business partner, Stephan Poullier. Poullier hails from the south of France, and he grew up working in his family's restaurant in Provence. After a circuitous route that included studying civil engineering and, later, opening a... MORE
7:08 pm, Aug 28, 2010
In My Kitchen: Jon and Laurie Nassif, Green Fine Salad Co.
Kitchen Cred East Coast natives Jon Nassif, 40, and his wife, Laurie, 45, moved from New York City to Denver in 2002 looking for a better quality of life. Jon pursued his dream of owning a restaurant, teaming up with executive chef James Mazzio to open Green Fine Salad Co. downtown in June 2004. The couple—Laurie runs the business and marketing... MORE
7:08 pm, Aug 28, 2010
Magic Ingredient: Cherries
So beguiling is the taste of fresh sweet cherries that we, like many lovers throughout history, have gone overboard. We've added the flavor to everything, from cherry Sweet Tarts to cherry Jell-O, and the worst offender: cherry cough syrup. What a shame, because when we do get a chance to pluck off the stem and bite into these plump red fruits, we... MORE
7:08 pm, Aug 28, 2010
Magic Ingredient: Spinach
Fortified foods have hijacked the food industry, turning a trip to the grocery store into an exercise in nutrition and pharmacology. Boxes shout "Whole Grains!" "Heart Healthy!" "High Protein!," until every purchase is loaded with choices of monumental proportions. And yet, some of our most functional foods—spinach, for example—sit quietly in the... MORE
7:08 pm, Aug 28, 2010
In My Kitchen
Kitchen Cred Woolcott has bounced between Colorado and both coasts for years, starting when she left her first home in Newport Beach, California, for boarding school in Vermont. She landed in Boulder for college, and worked at the Walnut Cafe while pursuing her degree in psychology at CU. Woolcott caught the restaurant bug and did a stint at City... MORE
7:08 pm, Aug 28, 2010
Magic Ingredient: Applesauce
A favorite staple of the preschool set, applesauce rarely makes it off the kids' table. But this old-fashioned comfort food deserves a place in every kitchen. Applesauce pairs beautifully with pork, adds subtle sweetness to pancakes, and transforms into something different altogether when flavored with hints of cardamom, cranberry, or lemon. And... MORE
7:08 pm, Aug 28, 2010
In My Kitchen: Alex Gurevich, Limon, Cafe Bisque, and Arvada Grill
Kitchen Cred Gurevich grew up in the restaurant industry, helping his parents run the Lakewood Cafe, but he also wanted a formal education. After receiving a degree in accounting from CU, he attended the Culinary Institute of America and the Nevsky Culinary Academy in St. Petersburg before apprenticing in Tuscany and Provence. Condiment Craze "We... MORE
7:08 pm, Aug 28, 2010
Magic Ingredient: Camembert
Imagine a popularity contest between Brie and Camembert: Brie would likely win, given its higher profile in cookbooks and on restaurant menus, and its wider availability on grocery store shelves. Yet a tasting panel would find few differences between them. Both are soft-ripened cheeses made from cow's milk, both have white rinds with creamy,... MORE
7:08 pm, Aug 28, 2010
In My Kitchen: Chris Myer, Lodo Restaurant Group
Kitchen Cred Myers came to Colorado in 1986 for his senior year at DU, and started his career working with Epicurean Catering, Marlowe's, and the Paramount Café before breaking out on his own. He opened the downtown Lodo's Bar and Grill location in 1994, Mattie's House of Mirrors in 1998, and Lodo's Highlands Ranch in 2004, and added, Lodo's... MORE
7:08 pm, Aug 28, 2010
In My Kitchen: Ken Ohlinger, Ranch House Restaurant
Kitchen Cred After graduating from New York's Culinary Institute of America in 1997, Ken worked in various kitchens ranging from the Residence Hotel in Aschau, Germany, to Blackberry Farm in Tennessee and the Lake Placid Lodge in New York's Adirondack Mountains. At 31, the Omaha native now heads up the Ranch House Restaurant at the luxurious Devil... MORE
7:08 pm, Aug 28, 2010
In My Kitchen: Sky Goble, Adam's Mark Hotel
Kitchen Cred Colorado native Sky Goble, 33, grew up surrounded by the smell of fresh bread in the family bakery, A.J. & Co., in Golden. By the age of 10 he was making icing; after high school he passed over formal training, and later, at 23, landed at the Brown Palace Hotel and began working his way up to executive pastry chef. The call of the... MORE
7:08 pm, Aug 28, 2010
In My Kitchen: Charlie Papazian, founder of Denver's Great American Beer Festival
Kitchen Cred Papazian is founder of the Great American Beer Festival (now in its 26th year) and president of the Brewers Association of America as well as the American Homebrewers Association. He also penned The Complete Joy of Home Brewing (aka the home brewers' bible). D.I.Y. Papazian converted his garage into a home brewery. "I brew once or... MORE