A banner hanging outside Sunrise Sunset, which I review this week, proclaims, "We serve only Colorado farm-fresh eggs." This got me thinking about eggs, because in the hundreds of conversations about sourcing I've had with chefs over the years, no one has ever waxed poetic about eggs. Local produce? Yes. Local meats? You bet. But eggs? Crickets.
Danielle Lirette Colorado farm-fresh eggs adorn a Sunrise Sunset skillet.
How often have you seen a menu touting an egg by name, like Tender Belly bacon or Jumpin Good Goat Dairy feta, with the surcharge that would go along with it? The fear, of course, is that customers -- not the chickens that came first -- might cross the road to a restaurant on the other side.
See also: Behind the Scenes at Sunrise Sunset