More of Denver’s
Local Flavors

The Mile High City’s Top Chefs Dish On Why Colorado Can’t Be Beat When It Comes To Locally-Grown Ingredients 

Mile High City chefs have been taking advantage
of the wide array of local food in Colorado for
years now, creating amazing dishes that are
fresh, delicious and eco-friendly. Colorado offers
free-range meats, artisan cheeses, fresher-than-fresh fruit and produce and much more. To celebrate this local love, The Denver Independent Network of Restaurants (DINR), made up of the area’s top independent restaurants, has created Harvest Week, a weeklong celebration of Colorado’s exceptional produce and products, taking place Sept. 6-12. Each participating restaurant will create a menu for Harvest Week that features food and/or beverages grown or produced in Colorado and highlights the style of that particular eatery. All menus will be posted on the Harvest Week section of DINR’s website. Denver.org got the lowdown on local foods (as well some recipes) from several chefs participating in Harvest Week.

 

Rafael Najera, Executive Chef of Wash Park Grille

WHY I USE LOCALLY GROWN INGREDIENTS: Eating locally supports small farmers and helps to keep money in the community. Local food tastes better (it's usually fresher).

 

SOME OF MY FAVORITES: Grilled Olathe sweet corn, Colorado Rack of Lamb, Palisade Peaches.

 

RECIPE: Grilled Peach Sundae – A fresh Palisade Peach lightly grilled and coated with Frangellico-butter and served w/ vanilla bean gelato & caramel sauce.

See the full recipe!

 

Andrea Frizzi, Chef and Owner of Il Posto

WHY I USE LOCALLY GROWN INGREDIENTS: Slow food is our style. Local means fresh, means that we connect with the land its odors and aromas, the style of living and support our local economy. It’s about the culture of our region, the development and growth of our culinary standards and lifestyle

 

SOME OF MY FAVORITES: Peaches, plums, cherries, asparagus, lettuce from Verde Farm, porcini mushrooms from Mount Evans, red beets from Easter slopes, sweet corn, brussel sprouts, apricots.

 

RECIPE: Risotto with Paonia apricots and stracchino cheese, lamb rack from Colorado with glazed Brussels sprouts and and lambrusco wine and palisade cherries marmalade, palisade peaches crumb cake with lavender anglaise.

 

Pete List, Executive Chef of Beatrice & Woodsley

WHY I USE LOCALLY GROWN INGREDIENTS: I use locally grown products for several reasons. First, to support the local farmers and producers. Second, I value and share the passion involved in growing or raising a high quality product. Quality is also a large factor for my using locally grown products. I like to know what I am getting, how it is treated and is fresh.

 

SOME OF MY FAVORITES: As I have recently moved back to Colorado from Chicago, I am rediscovering some of my favorites. Currently, corn and the fabulous peaches from the western slope are among my favorites. Tomatoes are always high on my list as are good sweet peas and beans.

 

RECIPE: Succotash using fresh local corn and english peas.

See the full recipe!

 

Aaron Youngblood, Chef at Dixons Downtown Grill

WHY I USE LOCALLY GROWN INGREDIENTS: I like to use locally grown ingredients for a couple of reasons, the first of which being that using locally grown ingredients helps Colorado businesses. It is very important to support the local economy.  The second reason is that using shipped items takes a toll on expenditures because of rising fuel costs.  Given the oil situation right now, I like to reduce the amount of fuel used whenever possible.  The third, and most important to me is the fact that Colorado produces such wonderful product.  Our climate supports a wide variety of vegetables, and local farmers produce some of the best tasting foods in the country.

 

SOME OF MY FAVORITES: My favorite locally grown ingredients include peaches, melons, chilies, and heirloom tomatoes.

 

RECIPE: Palisade Peach Cobbler

See the full recipe!

 

Pat Perry, Chef/Owner of Highland’s Garden Cafe

WHY I USE LOCALLY GROWN INGREDIENTS: Primarily because they taste better. There are some farmers (like Scott from High Country Orchards) that I have had relationships with for years. I grew up in Colorado and always like to utilize fresh local food when I can.

 

SOME OF MY FAVORITES: Palisade peaches, tomatoes, beef, goat cheese, cherries.

 

RECIPE: Chilled Cherry Soup with Chipotle Crema

See the full recipe!

More Denver chefs talk about local food!