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  • In My Kitchen: Olav Peterson, Co-owner and Chef, Bittersweet


    As a rough-and-tumble youth, Olav Peterson tested the rules: Three months into culinary school at Rhode Island’s Johnson & Wales University, the Castle Rock native was asked to leave after insulting an instructor’s tomato confit. He traded the classroom for travel, camping in the Tuscan hills and taking the bus into Florence to “stage”—work for free—in order to learn traditional Italian cooking. Back stateside, he chefed at Denver’s 1515 Restaurant and Bistro One. In January, he and his wife Melissa Severson opened Bittersweet, a seasonally focused restaurant in Washington Park. Now, with his own spot to run, Peterson can finally do things his way.

    Salmon Frisée (Serves 4)

    Mustard Vinaigrette:

    Combine all vinaigrette ingredients but the olive oil in blender. Mix until smooth, then continue blending and slowly add the olive oil. In a large bowl, combine frisée, cured salmon, and vinaigrette. Divide salad into equal portions on four plates and top each with an egg.

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