Kitchen Cred Edward achieved his certified master chef status from the Culinary Institute of America, and was chef and co-owner of Avenue Diner and owner of Le Metro in Detroit before heading up the kitchen at the Ritz-Carlton. Kristi graduated from the Culinary Institute of America in 1992. The couple moved from Detroit to Denver, and opened the first Cook’s Fresh Market in the DTC in 2000. In 2006, the Janoses relocated the shop to the corner of Glenarm Place and 16th Street.

Tangy and Tart Edward loves this Acetaia Leonardi aged balsamic vinegar, and serves it using a hand-blown glass ampulla from Italy. “It’s wonderful served with aged cheese or just over strawberries,” he says. Acetaia Leonardi 30-year Tradizionale, $195 at

Custom Designs Edward and Kristi serve up stylish cocktails in these stemless martini glasses, which keep martinis chilled by resting in a glass bowl filled with ice. “Most of our stuff is left over from competitions or from ex-restaurants,” says Edward.

Food Fetish “We’re salt freaks,” notes Kristi, displaying a palm-size chunk of peach-tinted Bolivian rock salt. “You grate the salt fresh—it’s the latest thing.”

Movable Feasts “We pick our trips around food,” says Kristi about the couple’s vacation choices to spots like Seoul (kimchi and barbecue) and Costa Rica (fresh fish). “And our idea of a souvenir is a condiment bottle.”

RECIPE: Serrano Ham with Roasted Grapes (Serves 10)

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 large bunch red seedless grapes, broken into smaller bunches
  • fresh ground black pepper and kosher salt to taste
  • 24 thin slices Serrano or prosciutto ham

Preheat oven to 425°. Mix the olive oil and vinegar, and toss the grapes in the mixture. Line a baking sheet with parchment paper and lay out the small bunches of grapes on the pan. Season with salt and pepper, and roast for 25 to 60 minutes, depending on sugar content of grapes; occasionally move the bunches around and flip them. When finished, the grapes should have started to soften and some will be caramelized and some almost burnt. Serve grapes in the middle of the platter of sliced ham with bread.

Dilled Salmon Rillettes
(Makes 1 pound)

  • 4 ounces high-quality butter
  • 8 ounces skinless, boneless salmon, cut into 1-inch pieces
  • 3 ounces dry white wine
  • 2 tablespoons minced shallots
  • salt and pepper to taste
  • ½ teaspoon lemon zest
  • 2 teaspoons fresh dill, minced

Melt the butter in a small saucepan over low heat. Add salmon, wine, shallots, salt, pepper, and lemon zest. Simmer very slowly over low heat for about 15 minutes. Remove pan from heat and cool until the butter begins to firm up. Add dill and transfer to a mixing bowl. Paddle on medium until a smooth paste forms. Adjust seasonings as necessary; fill desired molds and store covered under refrigeration until needed. Serve with crackers.