Mike Adams, exec chef of Racines, dishes on snapping-turtle soup, Refrigerator Soup and his last meal

By Lori Midson Thu., Dec. 23 2010 at 8:05 AM

Categories: Chef and Tell

Lori Midson

Mike Adams
Racines
650 Sherman Street
303-595-0418
www.racinesrestaurant.com

This is part two of Lori Midson's chat session with Mike Adams, executive chef of Racines. Part one of that Chef and Tell interview ran yesterday.

Favorite restaurant in America: The Trout House, on the Deschutes River in Bend, Oregon. It specializes in fresh seafood from the Northwest: fresh-caught salmon, trout, lingcod, halibut and fresh oysters on the half-shell -- and we're talking fresh as in hours, not days. The fish is prepared to let the fresh flavors shine through, and the location, right on the river in the middle of nature, is breathtaking. I haven't been back there since 2000 or 2001, which means it's time for a visit.

Best food city in America: Denver and Boulder. Okay, so hear me out: If you want it, we've got it, what with such an eclectic mix of styles, personalities and cuisines, renowned chefs, mom-and-pop joints and everything in between. When I arrived in Colorado, in 1976, we were called a "cowtown," and we got most of our culinary inspiration from the East and West Coasts and, of course, the Midwest, but now, thirty-some-odd years later, we're making a name for ourselves. Finally.

Favorite Denver/Boulder restaurant(s) other than your own: I like sushi. I mean, I really like sushi, and I really like Japango in Boulder. They offer all-you-can-eat sushi on Tuesday nights for around $30, and it's a great selection with fresh tastes and good presentations, plus my two sons -- starving college students at CU -- can meet me there. I also really like Namiko's in Arvada.

Current Denver culinary genius: Elise Wiggins from Panzano. She's always striving to push the culinary envelope, practicing sustainability and using local ingredients -- plus they have great Northern Italian cuisine, and I like good Italian food.

Guiltiest food pleasure? Chocolate. Whether it's milk, dark or white, I absolutely can't live without it. At Racines, there are times when I need a chocolate fix, so I'll grab a handful of Ghirardelli semi-sweet chocolate chips.

Favorite music to cook by: AC/DC. I love '70s and '80s rock and roll, but I really like AC/DC.