Chefs Robin Baron, Mike Peshek, Ian Kleinman and David Bumgardner dish on non-negotiable rituals

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Lori Midson
Ian Kleinman, founder of the Inventing Room, bombs a pool with liquid nitrogen during the Food & Wine Classic in Aspen.

The signature signs of a city that's on the culinary fast track reside in its willingness to take aggressive risks, push infinite boundaries and continually adapt to a fickle dining public whose expectations are always on the upswing. Denver is that city -- a major metropolis that refuses to slow down, unleashing triumphant restaurants, watering holes and breweries commanded by innovative masterminds, the likes of which have resulted in a James Beard Award-winning chef, nationally crowned cocktail champions and Einsteins of beer.

See also: Welcome to Westword's 19th annual DISH

As a prelude to the September 22 DISH, Westword's annual celebration of the Denver dining scene, we picked the brains of nearly fifty Denver chefs, all of whom weighed in on Denver's current culinary landscape and the trends that have made their mark this past year. But that's not all we wanted to know: We also wondered which ingredient best personified their personalities and what ritual was an integral part of their daily routine.

Herewith the dish from Mike Peshek, David Bumgardner, Ian Kleinman and Robin Baron; watch for more installments over the next several days, and don't miss part one, part two, part three, part four and part five of our DISH chef series, all of which appeared last week.


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1 comments
lipster
lipster

Only one "token" woman in this article and you still couldn't avoid referencing a sexist joke that wasn't funny the first time, either.  I love, love, love food but I really hate the industry.  

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