• 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 …

  • 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…  …

  • Colorado Asparagus Salad w/ Blood Orange

    That Which Is Old Becomes New Again It’s no secret that chefs recycle dishes they have done in the past, most times those dishes will be tweaked to make them better, make them more seasonal, or just because they work really well. The Lobster Tacos I’ve brought to the restaurant are a version of the …

  • 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 …