Round two with George Eder, exec chef of Pizza Republica
This is part two of my interview with George Eder, exec chef of Pizza Republica; part one of our conversation ran yesterday.
Favorite Denver/Boulder restaurant(s) other than your own: Frasca, Beatrice & Woodsley, Fruition and Ian Kleinman's pop-up doughnut shops. I love to go out to eat and learn something new -- and I love the adventure that these places create. And Ian's doughnuts are the bomb. I bought a bunch of them for my whole staff when he did the pop-up at Table 6, and everyone was blown away.
Favorite cheap eat in Denver: The gyros from Pete's on Colfax. I don't know what it is exactly that makes them so good, but they're definitely the best. I grew up in Detroit and always went to Greektown, and Pete's is the closest I've found to that here in Denver.
If you could change one thing about the Denver dining scene, what would it be? I'd love to see a tighter-knit group of chefs focused on sharing and teaching. I love the conversations and ideas that come from collaborating with anyone who loves food and wine.
One food you detest: I can't stand the texture of lentils and split peas in a soup. Ever since I was a kid, these have been at the bottom of my food list. But other than that, I'll eat just eat just about anything -- brains, cheek, tongue, you name it. Just not lentils and split peas.
One food you can't live without: Noosa yogurt with blueberries. It's just delicious, and eating it has helped me avoid becoming 300 pounds.
Most memorable meal you've ever had: There have been many, but the most memorable was on New Year's Eve, when I was a kid and all of us guys cooked at my aunt and uncle's house. I was in the kitchen with my dad, uncle and all of his friends down in Fort Myers, and we caught Jacks and blue crab out back and cooked for three families. I remember it like it was yesterday...cooking and drinking wine with those guys was like a coming of age.
Favorite childhood food memory: My grandmother's apple pancakes. She apple-picked from the back yard, tossed them in an old blue cast-iron fry pan with lard and fried them perfectly so they looked like a funnel cake -- and then she sprinkled them with sugar. Oh, my God. Everyone in our family has tried to replicate them, without success.