Round two with Cory Treadway, exec chef of the Wynkoop

Biggest moment of euphoria in the kitchen: Chefs Goose Sorensen, Tico Starr and I did a dinner for the Escoffier Society, and we had to pull recipes from his cookbook and execute them to perfection for a bunch of heavy hitters. At the end of the meal, we came out and they gave us a standing ovation.

Greatest accomplishment as a chef: Being invited with the Elway's Cherry Creek crew to cook at the James Beard House was truly amazing.

What's one thing that people would be surprised to know about you? I used to have hair down to my shoulders...seriously.

Last meal before you die: An entire lobe of foie gras with three over-easy duck eggs and bourbon-braised pork belly.

What's always lurking in your refrigerator? Cold beer and sriracha.

If you hadn't become a chef, what would you be doing right now? I'd probably be in the golf industry, either a pro or on tour.

What's in the pipeline? In honor of the Wynkoop's 25th anniversary in October, we're working on a huge menu overhaul. It hasn't been done in several years, and I'm thrilled to be a part of the process. We're putting a new spin on the Wynkoop that people wouldn't expect to see: higher-end food, a move away from standard pub grub, using more organic ingredients when we can and local farmers when we can. I'm really looking forward to the changes.


Location Info

Wynkoop Brewing Company

1634 18th St., Denver, CO

Category: Music


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