Give us more! Denver chefs want more markets, "cheflucks" and butcher shops in 2012
For last week's Year in Review issue, we recapped what the subjects of the 2011 Chef and Tell interviews would like to see less of in Denver. This time, we're serving up their wish lists of what they hope to find on Denver's plate in the new year -- everything from year-round farmers' markets to whole-carcass fabrication to late-night grub houses, East Coast-style delis and tapas bars. Here are their answers to the question: What would you like to see more of in Denver/Boulder from a culinary standpoint? 
Lori Midson
Dana Rodriguez, Bistro Vendôme
Farmers' markets would definitely be one on my list, along with old-school techniques that highlight ingredients. And as a mother of three, I'd like to see more affordable, healthy and delicious places to eat with your family.
Rob Lawler, The Truffle
I think we're doing really well, and it always annoys me when people rant on not having a good Micronesian restaurant or whatever. These people aren't happy with anything, and most likely couldn't cook their way out of a paper bag, even if someone gave them a hot pan and a sharp knife. There are so many innovative and exciting restaurants here, and it's great to see Denver chefs doing their own thing, showing their style and accentuating Colorado produce. It really is a very exciting time in Denver. Still, I'd like to see more independently owned markets, butcher shops, produce markets, cheese shops, bakeries and patisseries -- places that do only one thing and do it really, really well.
Annabelle Forrestal, Vine Street Pub, Mountain Sun Pub & Brewery and Southern Sun Brewery
Lori Midson Annabelle Forestal
More markets. I grew up walking down to our local farmers' market just about every day to eat, play, socialize, observe and just hang outside. When I was fifteen, I turned from customer to employee and continued to work there every summer for six years. I developed great relationships with the customers, and I had regulars who would come in to discuss what to cook for the week, or what to serve for a dinner party. They would ask me to pick melons that would be ripe on a certain day down the road, and since I ate all the produce myself, I knew what it should look like, smell like and taste like. I provided only the best for my customers, and each week they would return wanting more. It's all about local, seasonable and good-tasting food provided by a knowledgeable person who cares.
Amos Watts, Jax Fish House Denver
I'd love to see something like San Francisco's Ferry Building open in Denver -- it would be awesome to have an indoor market where you can have a year-round farmers' market atmosphere.
Eric Uffelmann, Marlowe's
I'd really like to see more bakeries -- real bakeries.
Email to Friend
Write to Editor
Print Article
