• Lager-Citrus Ceviche

    The big game is right around the corner.  Not that I have any skin in the game (I’m an Eagles fan), but being based in Denver it’s hard not to get caught up in the excitement of the fans here.  This is also the week everybody shares their crappy Super Bowl party food, something you’ve …

  • Roasted Brussels Sprouts with Pancetta, Garlic and Pecorino

    Lately, I’ve been doing a ton of recipes featuring beer, go figure… this one features the popular and trendy Brussels Sprouts. And although many of the trends for 2016 no longer include them as ‘hot’, they’re not going anywhere.  As long as cabbage remains popular, these nutrition dense little veggies will remain on restaurant menus throughout the …

  • Goat Cheese Gnocchi, Spring Vegetable Ragout, English Pea Puree

    Here it is, my first day off from the restaurant, and I’m celebrating with a new post.  It’s been 47 consecutive 14-18 hour days, but who’s counting.  Honestly, I probably could have taken a day off sooner, but chefs, by nature, are control freaks.  It’s not that I don’t trust my staff, but what if…  …

  • Lobster Tacos with Roast Tomatillo Puree

    Sacrifice is defined as ‘the surrender or destruction of something prized or desirable for the sake of something considered as having a higher or more pressing claim.’  We make sacrifices every day, both large and small.  Lately, I’ve had to sacrifice my family for the sake of this new restaurant, my daughters aren’t very happy with …