Round two with Lachlan Mackinnon-Patterson, exec chef of Frasca Food and Wine

Categories: Chef and Tell

Lachlan2produce.jpg
Lori Midson

Lachlan Mackinnon-Patterson
Frasca Food and Wine
1738 Pearl Street, Boulder
303-442-6966
www.frascafoodandwine.com

This is part two of my interview with Lachlan Mackinnon-Patterson, co-owner and executive chef of Frasca Food and Wine. Part one of my chat with Mackinnon-Patterson ran in this space yesterday.

Favorite restaurant in America: Mozza in Los Angeles. It's the combination of food, price point, service, decor and the wine list that makes this restaurant an all-around favorite for me.

Best food city in America: San Francisco. It's close to great year-round produce, and there's such a huge food culture within the local population. I also think that New Orleans has a ton of soul; it's unpretentious, the chefs use good ingredients and products, and they quietly go about doing their thing without a lot of unnecessary fanfare.

Favorite Denver/Boulder restaurant(s) other than your own: The Kitchen is a perfect example of why more Boulder restaurants should use more local ingredients. This is the deal: The Boulder Farmers' Market is the highest-grossing farmers' market in the state, so if that's the case, why don't more restaurants buy from local farmers? You'd be shocked by how many restaurants in Boulder don't support -- or buy from -- local farmers, which is crazy for a town that goes apeshit over the farmers' market.

What you'd like to see more of in Denver/Boulder from a culinary standpoint: I'd like to see more restaurants in general. A lot of "tastemakers" don't consider Denver a serious place to do business, which is a huge mistake. Denver has a huge food-conscious population, access to great produce and lots of neighborhoods to support serious restaurants.

What you'd like to see less of in Denver/Boulder from a culinary standpoint: Food trucks. Let's face it: They took off because of buzz and press, and now they're just a trendy phenomenon. Having a food truck for the sake of a having a food truck is ridiculous, and a lot of food trucks that end up being spin-offs of restaurants are often a stretch. And, really, wouldn't people rather eat in the actual restaurant than off the restaurant's truck?

Current Denver culinary genius: Alex Seidel. I really admire what he's doing with his cheese-making project at Fruition Farm.

What's the best food- or kitchen-related gift you've been given? My mom gave me a solid marble mortar and pestle from Blackberry Farm in Tennessee. Right now, we use it daily to make fresh pesto.


Location Info

Frasca Food and Wine

1738 Pearl St., Boulder, CO

Category: Restaurant

My Voice Nation Help
10 comments
yadayada
yadayada

considering they just got bought out Chipotle he's one to talk about angle investments! and no, he doesn't cook there. and he just discovered what savory is a week ago.

Sam
Sam

Wow... This guy just told travel and leisure magazine that his favorite food in Colorado comes off Comida food truck. And there's less than ten in the whole county.... You think he might have an agenda?!

Overit
Overit

So over this guy!  He hasn't cooked there since it opened people.

Kimberly
Kimberly

Could not agree more regarding Mr. Mackinnon-Patterson's comment about food trucks. Anytime Applebees and The Gap enter the food truck game, you know you're on the downward curve of the latest "it" trend.

Monopod
Monopod

(1) He just said you need to be wary of angel (not angle) investors, which is absolutely true.(2) What does Chipotle have to do with any of this?  (3) He cooks at Frasca regularly; not sure where you get your info, but it's not true.(4) What's the source for your savory comment? 

sullivan
sullivan

i think you missed the point of his comment about food trucks. either that or the interviewer did. regardless, comida is not a food truck just for the sake of being a food truck as he referred to...rayme and her staff put out some really well executed stuff.

Monopod
Monopod

I saw him cooking in the kitchen when I was there last month.  He might not be cooking there every night, but he's there regularly.

Raaschj
Raaschj

How do you get your information? Had an amazing meal, there two nights... He is the head chef, as he, stopped in the midst of frenzy to say "hello,-and get ready, we are about to get busy in here". Great staff, food and night.... Would want all my friends to have that experience..

leo
leo

@ overit:  not true. know your stuff before you open your mouth.

Overit
Overit

Clearly Leo you should know your stuff, but, you dont.

Now Trending

From the Vault

 

Loading...