Reader: I would like to see some creative uses of pot by local chefs

Thumbnail image for DougAnderson2.jpg
Lori Midson
Doug Anderson in the kitchen at Hi*Rise.
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.

See also:
- 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.



Location Info

Venue

Map

Hi Rise

2162 Larimer St., Denver, CO

Category: Restaurant

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3 comments
ScubaSteve
ScubaSteve topcommenter

Isn't the Jenna who wrote this post (jenna-furrr) actually none other than Jenn Wohletz?

jenna-furrr
jenna-furrr

@steveville I hear that Jenna is also extremely attractive, has a sharp, biting wit best displayed at cocktail parties, and she also has excellent taste in winter footwear.

patricia.calhoun
patricia.calhoun moderator topcommentereditor

@steveville She wrote the comment, not the post -- and yes, contributors are allowed to comment, too. (I highlighted this one because I want to make sure readers don't miss that trend story...)

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