Round two with the Trinity Grille's Patrick Canfield
This is part two of my chef and tell interview with the Trinity Grille's Patrick Canfield. Part one of our chat ran yesterday.
Favorite restaurant in America: Edwardo's in Westcliffe, Colorado. Going there always reminds me that I'm on vacation, plus they have great chicken enchiladas, and you can watch the world go by in front of the Sangre de Cristo mountains.
Favorite Denver/Boulder restaurant(s) other than your own: Sushi Den, for all the flavorful, delicious meals they've made for me. Every plate is always different, with lavish, decorative presentations. I've never seen the same plate twice.
Favorite cheap eat in Denver: A slice of Anthony's pizza with mushrooms and pepperoni. I get off the light rail downtown and walk right through the front door. Walking down the mall, eating my slice, is like a piece of heaven to me.
Best thing about cooking in Denver: It's sunny all the time. You can go skiing in the morning, go golfing in the afternoon, and still make it to work. From a culinary perspective, I love Colorado lamb, which makes New Zealand lamb taste as though it shouldn't even be on the planet, and the Olathe corn here in the summer reminds me of home. I also appreciate the fact that there's no shortage of good workers.
What you'd like to see more of in Denver/Boulder from a culinary standpoint: I'd like to see more Jack-in-the-Boxes! Ha! That's a joke. Unfortunately, they're building one right by my house. On a more serious note, I'd like to see better Coney Island hot dogs. We had a lot of them in Detroit, but I haven't been able to find a good one here. I'd also love to see really good deep-dish Chicago-style pizza. I wish, too, that there were better bakeries; only Trompeau does a good baguette.
What you'd like to see less of in Denver/Boulder from a culinary standpoint: Less pho. On every block along Federal, there must be three pho houses, and I never see any cars there. How do they make it?
Rules of conduct in your kitchen: No horseplay. Inevitably, someone will get injured, and then I'm trotting them off to the hospital. You always have to be a professional in the kitchen -- always; otherwise, you can expect the worst to happen. That said, as long as you're doing what you're supposed to be doing -- and doing it right -- I'm pretty easygoing and drama-free.