On the eve of Valentine's Day, we continue to spread a different kind of love: the love for our local restaurants and chefs. Last week, restaurant critic Stacey Brugeman of 5280 Magazine launched the month-long pay-it-forward love series with praises for chef Mary Nguyen and her new café, Olive & Finch. Nguyen passed along some love to Mark Dym of Marco's Coal Fired Pizza who praised chef Troy Guard's TAGm who, in turn, shared his love for chef Jeff Osaka of Twelve. Osaka shared his love for Beast + Bottle, Paul Reilly talked up Bob Blair of Fuel Cafe who wrote a heartfelt note about Potager's Teri Rippeto. The chef and owner of the 17 year old Cap Hill restaurant continues this series with praises for Rob and Karin Lawler of the Truffle Cheese Shop and the Truffle Table.
I love Karin and Rob. Karin worked at Potager for a few years managing the bar, Rob worked for a second, in the kitchen. Striking out on their own, they have quite a special cheese shop, as well as, a beautiful cheese and wine bar. They love cheese, they love to talk about cheese, they love to eat cheese and they love to bring cheese to every event. They travel the world as well as every small dairy and cheese producer in Colorado to learn everything there is to know about cheese. It's an incredible experience to work with them in this capacity. I trust their recommendations without hesitation. I admire what they have done and continue to do each day with this business! To have a conversation with them about cheese is an inspiring experience. They are food lovers and never seem to tire of learning and experimenting! They both, are committed, hard working and it shows in everything they set out to do. They had a dream, took a very small business and have made it into something great that includes special events and cheese making classes. They have a sweet little cheese shop filled with amazing cheeses, meats and condiments. I can take some time browsing the shop and feel inspired to cook and to eat! At the Truffle Table, they have created a warm atmosphere with really delicious food and incredible wines. It's simple and it's good - perfect really. Their staff is well-educated and can easily talk about the menu and the wine. They really do a great job.
At Potager, we buy cheese from them for each menu. I am proud to have this relationship and serve the very best cheeses. It's a happy moment when either one of them deliver our cheese and hang around to chat before rushing off to some other restaurants in town or to pick up their boys from school. They will always be part of our family!
Every day, the recipient of the praises will have a chance to pass the love around. Come back tomorrow to hear what the Lawlers are obsessing over this month.
· February Love: Restaurant Critic Stacey Brugeman on Olive & Finch [EDen]
· Chef Mary Nguyen on Marco's Coal Fired Pizza [EDen]
· February Is For Lovers: Chef Mark Dym on TAG [EDen]
· Chef Troy Guard on Twelve Restaurant and Jeff Osaka [EDen]
· February Is For Lovers: Chef Jeff Osaka on Beast +Bottle [EDen]
· Paul Reilly of Beast + Bottle on Fuel Cafe's Bob Blair [EDen]
· Bob Blair of Fuel Cafe on Potager's Chef and Owner Teri Rippeto [EDen]
· The Mammoth Guide to Valentine's Day: 56 Ways To Celebrate [EDen]
· Happy Hour Heatmap: Where To Get The Best Deals [EDen]