For the rest of the month, we continue to spread a different kind of love: the love for our local restaurants and chefs. Early February, 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 continued the series with praises for Rob and Karin Lawler of the Truffle Cheese Shop and the Truffle Table who have then expressed gratitude for the friendship and generosity of chef Brian Laird. The chef of the upcoming Sarto's talked about his former sous chef, Darrell Truett of Barolo Grill, who now shares his thoughts on Alex Seidel of Fruition.
Brian was right. It was difficult to narrow down paying the love forward to one chef or restaurant. Denver is full of talented chefs pushing themselves day in and day out, but one chef that stands out is Alex Seidel.
I've worked alongside Alex at several charity events over the years including Give Paws and Soup for the Soul. I've always been impressed with the quality of food Alex and his team produce as well as the standards he maintains in the kitchen. Alex continually raises the standards for chefs and restaurants with his farm to table perspective. You don't get any more local or fresher than having your own farm for your restaurant. Spring is almost here and one of the ingredients I look forward to using at Barolo is Fruition Farm's sheep ricotta cheese. I remember the first time he came to the back door of Barolo with a sample of the first batch of ricotta. It was very good then, but every batch since then has continually gotten better and better. I think he's got it dialed in.
When I get the opportunity to take my family out to a nice dinner, one of the first restaurants I think of is Fruition. Alex and his team consistently produce spot on seasonal dishes that are perfectly seasoned with stellar presentations. I'm looking forward to seeing and dining at Mercantile Dining & Provision.
Every day, the recipient of the praises will have a chance to pass the love around. Come back tomorrow to hear what chef Seidel is 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]
· Potager's Teri Rippeto on Rob and Karin Lawler of the Truffle [EDen]
· Karin Lawler of the Truffle Table on Brian Laird of Sarto's [EDen]
· Brian Laird of the Upcoming Sarto's on Darrel Truett of Barolo Grill [EDen]