Brad Arguello dishes on Denver's culinary climate: "Young, with a forecast of awesomeness"

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Lon Symensma, exec chef and co-owner of ChoLon: "My personality can be considered "fiery" from time to time."

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 Lon Symensma, Brad Arguello, Micah Watkins, Jonas Halstead and Adam Baker; watch for one more installment tomorrow, and don't miss part one, part two, part three, part four, part five, part six, part seven and part eight of our DISH chef series.


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