Troy Guard, Paul Reilly and more dish on the superpowers they wish they had

Lori Midson
Paul Reilly (center) and his killer kitchen crew at Beast + Bottle.

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 Troy Guard, Paul Reilly, Chris Cina and Kyle Medenhall; watch for more installments over the next several days, and don't miss part one and part two of our DISH chef series, both of which ran earlier this week.

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