Reader: I would like to see some creative uses of pot by local chefs
For our year-end issue, Lori Midson reached out to dozens of people in the local food scene -- chefs, restaurateurs, restaurant brokers, wine merchants, farmers -- to ask for their views on Denver dining and their predictions for the year ahead. We'll be sharing their responses for the next week -- but the first installment has already provided plenty of food for thought.
Lori Midson Doug Anderson in the kitchen at Hi*Rise.
- Trends without end: chef predictions for 2013 include simplicity, more local greens and pot
- Chef and Tell with Doug Anderson
Doug Anderson of Hi Rise mentioned a very particular local green, which inspired this from Jenna:
Great story, Lori! I hope to see more greens on restaurant menus, and the house-pickled veggies and fruits is my favorite dining trend that I'd like to see continue.
As for the pot thing--I dunno if I'm alone in wanting to see at least a few cannabis-infused dishes when A64 gets sorted out, but I would very much like to see some creative uses by local chefs; maybe a nice ravioli with pot pesto, or a cannabutter-rubbed lamb shank. The possibilities are endless.
Watch for the next installment of "Trends Without End" later today on Cafe Society.